Instant Pot Cornmeal Porridge

Now you can make creamy, flavorful Instant Pot Cornmeal Porridge in minutes. It is so fast and easy to prepare, you will end up with perfect cornmeal porridge for breakfast that doesn't stick to your pot bottom

Instant Pot Cornmeal Porridge

Pressure Cooker Cornmeal Porridge

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 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

Pressure Cooker cornmeal porridge

If you made this cornmeal porridge recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on InstagramFacebook & Twitter!

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
334 kcal / 1396 kJ
Fat:
10 g
Protein:
4 g
Carbs:
26 g
Per portion

Cooking Time

Preparation:
5 min
Cooking:
9 min
Ready in:
14 min
For:
4 Servings

Ingredients

Instructions

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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6 Comments
  1. Dunori
    June 20, 2019

    In all the years I’ve been making cornmeal porridge I never thought to try adding coconut but I can imagine it is a very nice touch. The photo helps with the imagining too. I can’t wait to try it; thanks a bunch for the idea!

    • Michelle Blackwood
      June 20, 2019

      Dunori, please let me know how you like it. I find that coconut milk gives a creamier result and if you love the taste of coconut then you are in for a treat.

  2. Devonna McCutcheon
    April 25, 2019

    Do i make it the same way with the instant pot?

    • Michelle Blackwood
      April 25, 2019

      Hello Devonna, I hope you try my recipe following the instructions, there is also a recipe for a stovetop version, the link is also on the page.

  3. Audrey
    February 4, 2019

    I love all your Jamaican recipes, so thankful that you take the time to veganize my childhood favorites!

    • Michelle Blackwood
      February 4, 2019

      Thank you Audrey, I’m glad you enjoy my recipes and that I help to bring back good memories!