AIP Instant Pot Breakfast Porridge Recipe
My AIP Instant Pot Breakfast Porridge is a satisfying breakfast that gives you all of the taste of traditional porridge but without any grains and other inflammatory ingredients.
Honestly, it can be hard to follow an AIP diet and still enjoy breakfast. Without eggs and dairy, many of your favorite breakfast foods are off-limits.
That’s why I love creating AIP breakfast recipes. So, you can follow a healing AIP diet without feeling deprived.
And I really loved making this recipe because it brought back so many childhood memories of enjoying warm porridge on weekend mornings.
But if you are confused about what exactly porridge is, let me briefly explain it. Porridge is a hot cereal made from wheat (like cream of wheat), oats (like oatmeal), corn (like grits), rice (like congee), barley (like talbina) and any combination of these and other grains.
How I Made This Recipe AIP
Obviously, the first thing I did when I created this recipe was to remove the grains to make the recipe AIP-friendly.
That’s why I used canned pumpkin puree, which is thick and delicious like cooked grains but without any inflammatory properties.
However, be sure to buy pumpkin puree and not pumpkin pie filling, which is loaded with sugar and many non-AIP ingredients.
I used unsweetened shredded coconut to mimic the chewy texture of grains in this recipe. However, be sure to buy unsweetened shredded coconut that just lists coconut as an ingredient on the package.
Then, I substituted unsweetened coconut milk instead of traditional dairy milk. Just be sure to look at the ingredients and buy the ones with just coconut and water. Steer clear of the ones that include stabilizers, thickeners and other iffy ingredients that are not AIP-friendly.
And be sure to also stay away from soy milk and cashew milk, which are popular non-dairy milk replacements but aren’t AIP-friendly.
I used cinnamon powder to give the porridge delicious flavor but without any nightshades that are common to spices and spice blends.
And if you are unsure about what ingredients you can use on an AIP diet, you can find a complete list here as well as a downloadable shopping list PDF.
Recipe Substitutions and Modifications
My AIP Instant Pot Breakfast Porridge Recipe is absolutely delicious as is, but here are a few modifications that you can make and it will still be absolutely delicious.
- If you don’t have an Instant Pot, you can cook this in a slow cooker. Just put the ingredients in a slow cooker and cook on high for about 2 hours and on low for about 4 hours.
- If you want to make it on the stovetop, just put all the ingredients in a large saucepan and gently heat over medium to medium-low for about 20 to 30 minutes, stirring occasionally.
- If you don’t care for pumpkin, you can use canned butternut squash or sweet potato puree. If you use canned sweet potato puree, be sure to add sweeteners after it has cooked since sweet potatoes are already naturally sweet.
- Speaking of sweetners, you can use as much or as little maple syrup as you want. For a savory porridge, omit it completely. For a sweeter porridge, feel free to use even more.
In doubt how much sweetener to use? Just cook the porridge without and add it to suit your taste.
- But if you don’t want to use canned pumpkin or any of the recommended canned substitutes, you can make your own homemade pumpkin puree in the Instant Pot.
- And feel free to add other fruits or berries as toppings. Or you can drizzle even more maple syrup over your bowl or porridge.
And if my AIP Instant Pot Breakfast Porridge Recipe has you hungry for even more AIP-friendly breakfast recipes, then check out these 58 AIP Breakfast Recipes To Get Your Morning Off To A Great Start.
Warming, pumpkin Instant Pot breakfast porridge full of coconut and cinnamon flavors.
- 2 (14 oz of 398 g) cans of pumpkin puree
- 4 cups (960 ml) unsweetened coconut milk
- 1/2 cup (40 g) unsweetened shredded coconut
- 2 Tablespoons (30 ml) maple syrup (optional)
- 2 teaspoons (4 g) cinnamon powder
- 1/4 teaspoon (1 g) salt
- 1 cup (125 g) fresh raspberries, for topping (optional)
- 1/4 cup (20 g) unsweetened shredded coconut, for topping (optional)
- Place the pumpkin puree, coconut milk, shredded coconut, optional maple syrup, cinnamon powder and salt in the Instant Pot and stir to combine.
- Close the lid and move the steam release handle to “Sealing.” Turn on the Instant Pot by pressing the “Pressure Cooker/Manual” button and set the timer for 3 minutes on HIGH pressure.
- When the cook time ends, allow the steam to release naturally for 10 minutes and quick-release the remaining steam. Press “Cancel” and carefully open the lid.
- Ladle the porridge into bowls and top with fresh raspberries and additional shredded coconut, if desired. Serve warm.
- Serving Size: (per serving)
- Calories: 557
- Sugar: 9 g
- Fat: 51 g
- Carbohydrates: 25 g
- Fiber: 9 g
- Protein: 5 g