Instant Pot Blueberry Teff Porridge




2 large servings


2 large servings

This recipe has become a daily routine for our founders, Elisabeth and Wayne. It makes a great vegan and gluten-free breakfast but is also an energy-packed snack! Nutritious, delicious and super easy!

Print Recipe


  1. Mix all ingredients and add to an Instant Pot.
  2. Lock lid and set the pressure release valve to the sealed position.
  3. Cook using the pressure cook setting for 3 minutes.
  4. Use a slow/natural release for 10 minutes. Press the “Cancel” button then open vent to release any remaining pressure.

OPTION: Use ½ cup of Maskal Teff® brown grain and ½ cup quick-cooking steel-cut oats. Follow the same directions.

Gluten-Free Instant Pot Blueberry Porridge in a ceramic bowl, topped with fresh bananas and blueberries


  • 1 cup Maskal Teff® brown grain
  • 1-2 cup frozen blueberries
  • 1 cup water
  • 1 cup almond milk

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