Leave a Reply
Want to join the discussion?Feel free to contribute!
By :MaoMao Mom |
Course | Breakfast |
Cuisine | Chinese |
Difficulty | Easy |
Browse Category | Breakfast |
Duration | 30-60 min |
Diet | Dairy Free, High Fibre, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Prep Time | 10 minutes |
Cook Time | 45 minutes |
Servings |
12 servings
|
Ingredients
|
This website uses cookies to give you the best user experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with advertising and analytics partners. (You can disable cookies through your browser but this will limit the functions of the site).
AGREEPRIVACY ON OUR WEBSITE
Thankfully, I’m near an asian market & didn’t have an issue with most ingredients. I did have trouble getting buckwheat (the stores only had buckwheat flour, not the kernel/husk version) & dried romano beans. To substitute, I used quinoa for the buckwheat & pinto beans for the romano beans. I used the amount as listed for each ingredient for the substitute as well. No issue with the porridge! Tastes great! I like to add a little cream to my bowl after lightly sweetening it.
Ggg
C
Hi Mao Mao Mom,
Thanks for the recipe. However I would like to know how you get the Porridge option? I newly got a 6 QT Duo Crisp Instant Pot. The programs available on the display do not have the Porridge option. Do I just select Pressure Cook then it will do as Porridge?
Thanks.
Great recipe, thanks! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K