Coconut-Blueberry Chia Pudding
By :The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest
Instant Pot Coconut-Blueberry Chia Pudding
Print Recipe
Chia seeds are high in fiber, protein, and omega-3 fatty acids, and they’re the perfect ingredient for a healthy breakfast pudding. The combination of chia seeds and oats also makes for a great chewy texture. I like this with blueberries because they’re not too tart, but you can use your favorite frozen berry instead, if you like.
Instant Pot Coconut-Blueberry Chia Pudding
Votes: 3
Rating: 3.67
Rate this recipe!
Prep Time 10 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 14 oz full fat coconut milk 1 can
  • 1 cup Water
  • 12 oz frozen blueberries 1 bag
  • 1 cup chia seeds
  • 1 cup rolled oats
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • fresh berries for garnish (optional)
Prep Time 10 minutes
Cook Time 3 minutes
Servings
8 servings
Ingredients
  • 14 oz full fat coconut milk 1 can
  • 1 cup Water
  • 12 oz frozen blueberries 1 bag
  • 1 cup chia seeds
  • 1 cup rolled oats
  • 1/2 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • fresh berries for garnish (optional)
Instant Pot Coconut-Blueberry Chia Pudding
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
  1. Combine the coconut milk, water, blueberries, chia seeds, oats, maple syrup, and vanilla extract in the inner pot.
  2. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 3 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
  3. Unlock and remove the lid. Pour the pudding into individual serving cups and refrigerate until it sets, about 1 hour. Serve cold garnished with berries, or cover tightly and refrigerate for up to 4 days.
Recipe Notes

COOKING TIP: Because of the time needed for the pudding to set, this recipe is ideal for making the day before serving.
GLUTEN-FREE OPTION: Use certified gluten-free oats to make this dish gluten-free.
PER SERVING Calories: 390; Fat: 24g; Carbohydrates: 42g; Fiber: 13g; Protein: 8g; Sodium: 16mg

8 replies
  1. Maysange653
    Maysange653 says:

    So good! Not to sweet, just perfect for us!
    Also good when warm
    Next time i will try with an other fruit…

  2. JodieG
    JodieG says:

    Super yummy! Only problem is both times I’ve made it, the dreaded “burn” appears… this may be best made on the stove under a watchful eye and frequent stirring. 🙁

  3. Sam
    Sam says:

    Would this be okay for the freezer as well? I’ve don’t use chia seeds often but I tend to meal prep a couple weeks in advance

  4. dgallanis@gmail.com
    dgallanis@gmail.com says:

    This pudding is actually delicious and my infant son loves it. The only issue as one person said is that i kept getting a “burn” message. I just swithced it to low and added more coconut milk to loosen it up.

  5. carlywarren
    carlywarren says:

    I too got the burn error, even after i added more liquid. This recipe tastes good, but needs to be revised and reposted as many people are getting the burn error for a very basic recipe. I ended up taking it out and cooking it on the stove.

  6. Bre
    Bre says:

    Came here because I wanted to see if others were having the same issue, with this recipe from the cookbook. I also got the burn message… will try as another, by adding more milk (sucks to open another can) and doing this on low pressure.

  7. Lauren
    Lauren says:

    Same! Got the burn message. It heated up for a bit and because if you leave oats/chia seeds overnight they will soften up anyways, I just went ahead and put them into their storage containers and let them cool before transferring to the fridge overnight. I can tell that the consistency will be fine by doing that. But yes, this recipe should really be updated as it is not suitable as is without getting a burn message.

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