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pumpkin porridge with millet and coconut milk

Millet and Coconut Pumpkin Porridge Recipe (Instant Pot)

The creamy texture and blend of flavors in the porridge offer a sense of warmth and comfort that's perfect for chilly autumn mornings or cozy evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Side Dish
Cuisine Eastern Europe, Ukrainian
Servings 6 portions
Calories 230 kcal

Equipment

  • 1 Instant Pot

Ingredients
  

  • 1 small pumpkin or butternut squash 4 cups cubed
  • 1 cup millet
  • 2 cups coconut milk
  • 1 cup of water
  • pinch of salt
  • 1/3 cup organic raisins
  • 1/2 cup walnuts or nuts of choice
  • Cinnamon & Maple syrup for serving

Instructions
 

  • Peel and cut the pumpkin into small cubes. Wash and drain the millet.
  • Toast the Millet (Optional)
    Turn on the Instant Pot and select the "Sauté" function.
    Dry-toast the millet in the pot for a couple of minutes until it becomes fragrant. This step is optional but enhances the nutty flavor of the millet.
  • Turn off the "Sauté" function. Add the diced pumpkin to the Instant Pot. Pour in the coconut milk and water. Season with a pinch of salt.
  • Close and lock the Instant Pot lid. Set the Instant Pot to "Pressure Cook" mode at high pressure. Adjust the cooking time to 10 minutes.
  • After the cooking cycle completes, allow the Instant Pot to naturally release pressure for about 10 minutes. This helps avoid any splattering when opening the pot.
  • Carefully unlock and remove the lid once the pressure has naturally released. I ususally mash the cooked Pumpkin Porridge with a a potato masher or a fork for a smoother consistency.
  • My favorite way to serve Pumpkin Porridge: is with roasted walnuts/hazelnuts, raisins, cinnamon, and maple syrup.
    Read the blog post above for other serving suggestions.

Notes

  1. The Pumpkin Porridge is at its best when served fresh and warm. If you have leftovers, allow the porridge to cool to room temperature before refrigerating. Store in the refrigerator for up to 2-3 days.
  2. Reheat the porridge in the microwave or on the stovetop. If it has thickened in the fridge, you can add a splash of coconut milk or water to adjust the consistency while reheating.
  3. For a coconut-free version, use 3 cups of soy or almond milk (unsweetened!). 
  4. Please note that nutritional value is approximate and can still vary depending on specific ingredients, brands, and variations in preparation. The additional nuts, seeds, and maple syrup for serving are not included in the calculation. 

Nutrition

Serving: 1portionCalories: 230kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 7gFiber: 5gSugar: 6g
Keyword butternut squash, cinnamon, coconut, coconut milk, millet, plant-based, plant-based recipes, pumpkin, vegan, vegan recipes, vegetarian, vegetarian recipes
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