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5
from 1 vote
Instant Pot Creamy Porridge
Course
Breakfast
Cuisine
Chinese
Prep Time
10
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
23
minutes
minutes
Servings
3
Calories
161
kcal
Author
Corrie
Ingredients
1
cup
filtered water
1
egg
beaten
1
tablespoon
heavy cream
1
tablespoon
sugar
½
cup
almond flour
1
tablespoon
golden flax meal
2
teaspoon
butter
1½
tablespoon
fresh blueberries
Pinch of sea salt
Instructions
Pour the butter in the Instant Pot and select “Sauté”.
Mix together water, almond flour, ground flax and salt and cook for 2-3 minutes.
Add the beaten eggs continuously.
Secure the lid and cook under “Manual” and “High Pressure” for about 9-10 minutes.
Select “Cancel” and stir in fresh blue berries and serve hot.
Nutrition
Calories:
161
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
62
mg
|
Sodium:
30
mg
|
Potassium:
29
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
158
IU
|
Vitamin C:
1
mg
|
Calcium:
57
mg
|
Iron:
1
mg