Purple Yam Barley Porridge
By :MaoMao Mom
Print Recipe
Votes: 5
Rating: 5
Rate this recipe!
Course Breakfast
Cuisine Chinese
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Barley, Beans, Rice
Prep Time 10 minutes
Cook Time 45 minutes
Servings
12 servings
Ingredients
  • 3 tablespoons pearl barley
  • 3 tablespoons pot barley
  • 3 tablespoons buckwheat
  • 3 tablespoons glutinous rice
  • 3 tablespoons black glutinous rice
  • 3 tablespoons black eye beans
  • 3 tablespoons red beans
  • 3 tablespoons romano beans
  • 3 tablespoons brown rice
  • 1 purple yam about 10.5 ounces
  • 1/6 teaspoon baking soda optional
Course Breakfast
Cuisine Chinese
Difficulty Easy
Browse Category Breakfast
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Barley, Beans, Rice
Prep Time 10 minutes
Cook Time 45 minutes
Servings
12 servings
Ingredients
  • 3 tablespoons pearl barley
  • 3 tablespoons pot barley
  • 3 tablespoons buckwheat
  • 3 tablespoons glutinous rice
  • 3 tablespoons black glutinous rice
  • 3 tablespoons black eye beans
  • 3 tablespoons red beans
  • 3 tablespoons romano beans
  • 3 tablespoons brown rice
  • 1 purple yam about 10.5 ounces
  • 1/6 teaspoon baking soda optional
Votes: 5
Rating: 5
Rate this recipe!
Instructions
  1. Clean the purple yam, remove the skin and cut into 1 centimetre cubes.
  2. Wash the barley, rice and beans in the inner pot of Instant Pot.
  3. Place the purple yam and baking soda (if using) into the pot.
  4. Add water up to the 8 cup mark on the inner pot.
  5. Close the lid and put the steam release to the Sealing position. Select the [Porridge] program and keep pressing until the “More” setting is selected.
  6. After the program finishes, let it cool for 10 minutes. Don’t try to release the pres- sure as the starchy porridge will spill out.
  7. Serve plain or with sugar, honey or blue agave syrup.
2 replies
  1. MB48
    MB48 says:

    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.

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