Instant Pot Butternut Squash Rice Porridge {gluten-free, dairy-free option!}

Did you ever think that butternut squash could be breakfast food?

No? Well… think again!

Plump raisins and fragrant cinnamon combine in this simple, light, and delicious Butternut Squash Rice Porridge. Mmmm! It’s got all of your favorite fall flavors, wrapped in a warm bowl with a drizzle of raw, heavy cream.

Do you ever find random, leftover bits of squash at the back of your crisp drawer? Fantastic — me too! This recipe is perfect for exactly those pieces because it calls for only a small amount of raw butternut squash. (Why raw? It adds moisture to cook the rice and creates a nice, new texture.)

What if you have only butternut squash or pumpkin puree? No worries! Just use what you have but increase the milk by a few tablespoons.

0 from 0 votes

Print

Instant Pot Butternut Squash Rice Porridge {gluten-free, dairy-free option!}

Simple, light, and delicious, this Instant Pot Butternut Squash Rice Porridge is a nice change from classic oatmeal for breakfast. With plump raisins, fragrant cinnamon, and perfect sweetness, this porridge will be a hit at your table. It's naturally gluten-free and has a dairy-free option for an allergy-friendly breakfast!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 16 minutes

Total Time 26 minutes

Servings 6 servings

Calories 231 kcal

Author Anya Jang

Ingredients

• 2 tablespoons grass-fed butter ghee, or coconut oil
• 1 cup organic long grain white rice soaked and drained (see note)
• 1 cup butternut squash shredded, packed into cup
• 1/2 cup raisins
• 1/2 teaspoon sea salt
• 3 tablespoons coconut sugar
• 1/2 teaspoon ground cinnamon
• 3 cups dairy-free milk of choice
• garnishes such as heavy cream, coconut cream, soaked & dehydrated nuts, mint, or basil

Instructions

1. If using an electric cooker such as the Instant Pot, press the "Saute" function. If using a stovetop cooker, place on burner over medium heat.
2. Add butter to the insert pot and let melt.
3. Add the soaked and rinsed rice. Stir to coat all grains in butter.
4. Add squash, raisins, sea salt, sugar, cinnamon and milk. Stir to combine.
5. Cover the pot, checking the seal and components to make sure all is well.
6. If using an electric cooker, set to high pressure for 6 minutes. If using a stove-top cooker, bring to high pressure and maintain for 6 minutes.
7. When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Let sit for 10 minutes to naturally release pressure.
8. Then quick release any remaining pressure.
9. Carefully open cooker. Stir porridge and adjust salt and sugar, to taste.
10. Serve immediately with garnishes of choice! Enjoy!

Recipe Notes

• Rinse rice, then cover in room temperature water. Let soak for 12 hours or overnight. After 12 hours, drain and rinse the rice, shaking the colander back and forth to remove excess liquid. This soaking process reduces phytic acid, allowing the nutrients in the rice to be absorbed by our bodies. If desired, you may skip this soaking step. Simply increase milk by 1/2 cup and proceed as instructed.
• Nutrition facts calculated with almond milk. 

Nutrition Facts

Instant Pot Butternut Squash Rice Porridge {gluten-free, dairy-free option!}

Amount Per Serving

Calories 231 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 10mg3%

Sodium 408mg18%

Potassium 217mg6%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 5g6%

Protein 3g6%

Vitamin A 2597IU52%

Vitamin C 6mg7%

Calcium 173mg17%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

What’s The Difference Between Summer & Winter Squash?

While summer squash (think zucchini and yellow crookneck) need not be peeled, winter squashes like pumpkin, spaghetti, and butternut have a hard, inedible skin. This is why they can be kept for so much longer than summer squash.

Therefore, with the fall season upon us, varieties of winter squash now fill the supermarket bins. No wonder there’s a plethora of butternut squash recipes floating the Internet! It’s hardy, nutritious, and versatile.

Have you ever had butternut squash for breakfast? Will you try this porridge?

What else can you make with butternut squash?

If you’re enjoy this porridge and want to eat seasonally, take a look at these butternut squash recipes:

• Butternut Squash Home Fries
• Cinnamon Roasted Butternut Squash
• 30-Minute Sausage & Sweet Potato Breakfast Hash — use butternut squash instead of sweet potatoes
• 43 Trim Healthy Mama Thanksgiving Recipes {with nourishing foods!}
• Thanksgiving Meal Plans for 5 Special Diets
• Roasted Butternut Squash Soup with Fried Sage Leaves
• 43 Trim Healthy Mama Thanksgiving Recipes {with nourishing foods!}