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Paleo Instant Pot Porridge

Paleo Breakfast Porridge in the Instant Pot by Jennifer Robins

Servings: 2 Servings
Can't have your morning oatmeal because of dietary restrictions? Try this Paleo, grain-free, and gluten-free breakfast porridge - made in your Instant Pot! *This is reprinted with the permission of the author, Jennifer Robins from her book, Paleo Cooking With Your Instant Pot
4 from 4 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins


  • 1/2 cup Cashews (raw, unsalted)
  • 1/4 cup Pepitas (shelled)
  • 1/2 cup Pecan Halves
  • 1/2 cup Unsweetened Dried Coconut Shreds
  • 1 cup Water
  • 2 tsp Coconut Oil (melted)
  • 1 tbs Maple Syrup or Honey
  • Optional Garnishes: Fresh fruit (coconut sugar, or ghee)


  • Combine all of the ingredients except for the water, coconut oil, and maple syrup in a blender or food processor, and blend for around 30 seconds or until the mixture becomes a meal (like almond meal).
  • Transfer the contents to the stainless steel bowl of your Instant Pot and stir in the water, oil, and maple syrup.
  • Secure the lid, close off the pressure valve and press the Porridge button. Now press the "-" button until the display reads 3 minutes. Allow the porridge to cook.
  • Release the pressure valve and remove the lid once safe to do so. Stir the porridge once more and serve topped with fresh fruit, a bit of coconut sugar or ghee, if desired.


You can also cook this in the slow cooker - follow the preparation steps and then place the ingredients in the slow cooker. Cook on high for 1 hour and serve warm.
Also, make this in a large batch and simply reheat as needed throughout the week.
Course: Breakfast
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !