Print

Instant Pot Creamy Porridge

Course Breakfast
Cuisine Chinese
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 3
Calories 186kcal

Ingredients

  • 1 cup filtered water
  • 1 egg beaten
  • 1 tbsp heavy cream
  • 1 tbsp sugar
  • 1/2 cup almond flour
  • 1 tbsp golden flax meal
  • 2 tsp butter
  • tbsp 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: 186kcal