FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
I decided to make my favorite cornmeal porridge recipe in my Instant Pot and I couldn't believe how simple and easy it was. In minutes,
I had the most delicious, creamy cornmeal porridge and I didn't have to worry about my porridge boiling over the sides of the pot and messing up the stove nor the pot bottom burning and messing up the flavor.
What a peace of mind! With just little effort to stir the porridge and bring it to a boil then cover, set the functions and time, that's basically it.
How To Make Instant Pot Cornmeal Porridge?
Press the Saute button on your Instant Pot. Place water, coconut milk, cornmeal and sugar in the Instant Pot and stir using a whisk so there are no lumps.
Bring mixture to a simmer and whisk again. Put the lid on the Instant Pot and set the pressure release valve to Sealing. Cancel the Saute function, Press the Manual or Pressure Cook button then select the + button to set the timer for 9 minutes.
At the end of the cycle, press the off Mode and let the pot natural release for 10 minutes. Turn the valve to Venting to manual or quick release the remaining steam.
Once the pin in the lid drops, open the lid, stir the porridge. Add traditional spices, vanilla, cinnamon, nutmeg and salt or vanilla, cardamon, and coriander and serve.
Other Jamaican Instant Pot Recipes To Try
- Instant Pot Jamaican Stewed Peas
- Instant Pot Jamaican Rice And Peas
- Instant Pot Potato And Jackfruit Curry
If you made this cornmeal porridge recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
Nutrition
- Energy:
- 3 kcal / 13 kJ
- Fat:
- 1 g
- Protein:
- 4 g
- Carbohydrate:
- 2 g
Cooking Time
- Preparation:
- 5 min
- Cooking:
- 9 min
- Ready in:
- 14 min
Ingredients
- 1 cup fine cornmeal
- 1 can coconut milk, full fat
- 4 1/2 cups water
- 1/2 cup organic cane sugar
- 1 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Press the Saute button on your Instant Pot. Place water, coconut milk, cornmeal and sugar in the Instant Pot and stir using a whisk so there are no lumps.
- Bring mixture to a simmer and whisk again. Put the lid on the Instant Pot and set the pressure release valve to Sealing. Cancel the Saute function, Press the Manual or Pressure Cook button then select the + button to set the timer for 9 minutes.
- At the end of the cycle, press the off Mode and let the pot natural release for 10 minutes. Turn the valve to Venting to manual or quick release the remaining steam.
- Once the pin in the lid drops, open the lid, stir the porridge. Add traditional spices, vanilla, cinnamon, nutmeg and salt or vanilla, cardamon, and coriander and serve.
I love all your Jamaican recipes, so thankful that you take the time to veganize my childhood favorites!
Thank you Audrey, I’m glad you enjoy my recipes and that I help to bring back good memories!