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Instant Pot Fall-Time Porridge
Course
Breakfast
Cuisine
American
Keyword
delicata squash, Fall-Time Porridge, maple syrup
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
23
minutes
minutes
Servings
4
Calories
178
kcal
Author
Corrie
Ingredients
1 (1½-pound)
lb
whole delicata squash
2
large apples
cored and chopped roughly
½
cup
water
1
teaspoon
ground cinnamon
⅛
teaspoon
ground ginger
2
tablespoon
maple syrup
2
tablespoon
gelatin
pinch of salt
½
cup
milk
Instructions
In the pot of Instant Pot, mix together squash, apples, water and spices.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 8 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Remove the lid and let the squash mixture cool enough to handle.
Transfer squash onto a cutting board. Cut squash in half lengthwise and carefully, remove seeds.
In a blender, add squash pulp, apple mixture from pot, maple syrup, gelatin and salt and pulse until smooth.
Serve immediately with the drizzling of milk.
Nutrition
Calories:
178
kcal