Instant Pot Polenta Breakfast Porridge

Instant Pot Polenta Breakfast Porridge is tasty, hearty, satisfying way to start your day!
Course Breakfast
Cuisine American, Western
Keyword instant pot polenta
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 4
Calories 191 kcal


  • ½ cup polenta not the quick-cook variety
  • 2 cups (500ml) almond milk + 3 tbsp for mixing in after cooking is complete
  • 3 tbsp maple syrup + extra for topping
  • 1 tsp vanilla extract
  • 1 cup (250ml) water for the Instant Pot


  1. 1. Coat your oven-safe dish with cooking spray or olive oil to reduce sticking of the polenta.

  2. 2. Add the polenta, 2 cups of almond milk, maple syrup and vanilla extract to the bowl and mix well.

  3. 3. Add 1 cup of water to Instant Pot insert, then place the trivet in the bottom and set the bowl of polenta on top of the trivet.

  4. 4. Cover the pot and set the valve to seal, select the manual/pressure cook function at high pressure, and set the timer for 9 mins.
  5. 5. Switch off the Instant Pot to avoid further cooking. Allow for a 3 min NPR (natural pressure release) before performing manually releasing any remaining pressure. 
  6. 6. Open lid and whisk the polenta until ingredients are fully blended and the mixture us nice and creamy. Next, stir in the rest of the milk.
  7. 7. Carefully remove bowl of polenta, decant into serving dishes and add top with maple syrup and nuts.

Recipe Notes


Weight Watchers Points:

There are 8 Freestyle Points in a serving of Instant Pot Polenta Breakfast Porridge.

Nutrition Facts
Instant Pot Polenta Breakfast Porridge
Amount Per Serving
Calories 191 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 57mg 2%
Potassium 222mg 6%
Total Carbohydrates 31g 10%
Sugars 15g
Protein 5g 10%
Vitamin A 4.8%
Calcium 15.4%
Iron 1.1%
* Percent Daily Values are based on a 2000 calorie diet.