My instant pot porridge recipe is more of a how-to guide than a recipe. Really simple to make and so much better than from the microwave.
If like me you've always thought why bother making porridge in the instant pot, well I suggest you think again. Porridge made in the instant pot is so much creamier and using the delay start feature means you can set it up the night before and wake up to perfect porridge every time.
How to make instant pot porridge
This really is very simple. I use the pot in pot method which means less cleanup and no chance of getting the dreaded burn message.
First, add a low trivet to the inner pot and then add 250ml (1 cup) of cold water. Now add a container which is safe to use in the pot (I used a pyrex jug). Put 1 part oats to 2 parts of milk in the container and gently stir.
Put the lid on and set on high pressure for 10 minutes (there is no need to use the porridge button). I always make mine the night before using the delay start function. This will vary slightly from pot to pot, but in mine (Instant pot duo crisp) you press the delay start button after selecting your time under pressure, change the time using the buttons in the top right-hand side and then press start.
When the time is up, leave under pressure for at least 5 minutes, but I have left mine for anything up to 90 minutes and it is always perfect. Do a quick release if necessary and then remove the lid. Now stir together, serve and enjoy.
As you can see this really is simple and very practical.
Do I have to use the ingredients listed?
No, you don't. In the video below I used wholemeal oats, but regular porridge oats or steel-cut oats will also work perfectly
I made my porridge using semi-skimmed (2%) milk, but you can use whole milk or skimmed milk. It is also fine to use half milk, half water or even all water. I have heard of people using almond milk successfully, however I have not tried this myself. In all these variations the timings would remain the same.
This makes porridge a really flexible breakfast choice which can easily be customised to your own tastes or dietary requirements.
Is my instant pot porridge recipe healthy?
Porridge makes a great start to the day, with slow-release energy from the complex carbohydrates. It should keep you fuller for longer than most sugar-filled cereal.
Oats have a whole list of health benefits. They are a rich source of antioxidants and contain beta-glucan which is known to reduce bad cholesterol. For further information on the many health benefits of oats, please click here.
Topping ideas
I like to serve my porridge with sliced banana and then topped with golden syrup, maple syrup or honey. Chopped dates, strawberries, fruit jam, lemon curd, brown sugar, chocolate chips, walnuts, coconut flakes, cinnamon or even nut butters will make great toppings for your porridge. In Scotland, it is traditional to serve porridge with just the addition of a little salt.
Is it possible to scale the recipe up or down?
I usually make my porridge for 2 people, but it would easily be possible to make it for just 1 person by halving the ingredients in all pot sizes. You could also double the quantities in all size pots to serve 4 people. For larger servings simply scale up using 1 part oats to 2 parts of liquid depending on your pot size. Timings will remain the same although for larger portions I would allow a full non-pressure release to ensure the porridge is fully cooked.
Instant pot porridge recipe
Equipment
- Instant pot
Ingredients
- 1 cup Porridge oats Steel cut oats will work perfectly.
- 2 cups Milk (I used semi-skimmed - 2%)
Instructions
- Add the low trivet to the pot followed by 1 cup of water.
- Put a pressure-proof container on the trivet to make the porridge in.
- Add 1 part oats to 2 parts of milk and stir together.
- Put the lid on and set on high pressure for 10 minutes.
- Either start straight away or use the delay timer if making the night before.
- When the time is up, leave under pressure for at least 5 minutes (I have left it for anything up to 90 minutes and the results have been great).
- Do a quick release if necessary and remove the lid.
- Stir, serve and enjoy.
Video
Nutrition
I have used the US cup system for this recipe as it fits perfectly with 1 part oats to 2 parts of liquid.
There probably won't be any leftovers, but if there are, porridge should keep for a couple of days in the fridge. I haven't tried to freeze porridge, but I'm sure it will freeze well.
If you have enjoyed my recipe for instant pot porridge, please check out some of my
- Instant pot chicken tagine
- Instant pot paella recipe
- Easy instant pot butter chicken
- Instant pot chocolate pudding
- The best instant pot chili recipe
For some interesting information about porridge, please check out this link.
If you have any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.
If doing overnight porridge, is it safe leaving the milk out of fridge in the instant pot overnight?
I probably wouldn’t recommend it if the external temperature is high, but I’ve done it many times with success. I try to have the pot somewhere cool if possible.
The benefits of the "slow-release energy from the complex carbohydrates" in the oats would be somewhat nullified by adding golden syrup, maple syrup or honey... personally, I instead add two Sucrolose calorie-free tablets (Tesco, Morrisons, etc. have them) and a ½ teaspoon of salt. Delish!
I have diet-controlled "inherited, late-onset, type 2 diabetes" but would recommend avoiding high GI sugars of any sort, including corn syrup, to virtually all westerners, unless they lead very active outdoor lives. Over the decades, it can cause the body lots of problems.
That's great advice, but golden syrup does taste really good!