Quick & Healthy Buckwheat Porridge: A Gluten-Free Instant Pot Breakfast

Ingredients:

• 1 cup buckwheat groats (make sure they are certified gluten-free)

• 2 ½ cups water or any dairy-free milk (such as almond milk, coconut milk, or oat milk)

• 1 tablespoon maple syrup or honey (optional for sweetness)

• 1 teaspoon vanilla extract (optional)

• 1 pinch of salt

• Toppings: fresh fruit, nuts, seeds, or dairy-free yogurt (optional)

Instructions:

1. Rinse the Buckwheat: Rinse 1 cup of buckwheat groats thoroughly under cold water using a fine mesh strainer to remove any impurities.

2. Add Ingredients to Instant Pot: Place the rinsed buckwheat, water or dairy-free milk, pinch of salt, and vanilla extract (if using) into the Instant Pot.

3. Pressure Cook: Close the lid, make sure the valve is set to "Sealing," and set the Instant Pot to Manual (Pressure Cook) on High for 5 minutes.

4. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Afterward, you can carefully release any remaining pressure by turning the valve to "Venting."

5. Stir and Serve: Open the Instant Pot, give the porridge a stir, and taste for sweetness. Add maple syrup or honey if desired. If the porridge is too thick, you can add a little more dairy-free milk to reach your preferred consistency.

6. Top It Off: Serve warm with your favorite toppings like fresh fruit (berries, bananas), nuts (almonds, walnuts), seeds (chia, flax), or a spoonful of dairy-free yogurt.

Enjoy your nutritious gluten-free and dairy-free buckwheat porridge!

Feel free to adjust sweetness and toppings to your liking. Would you like any variations?