Instant Pot Sorghum Sweet Potato Porridge

A caramel-like breakfast porridge featuring whole sorghum, sweet potatoes, and dates – topped with fruit, nuts, and seeds!

Have you ever tried sorghum?

I have. But for a long time I had never even heard of it. And yet, sorghum is the fifth most produced cereal grain in the world and has been around for centuries. I think this ancient grain kinda looks like a hybrid combination of millet, quinoa, and brown rice. Like all of these, sorghum is a gluten-free whole grain that contains lots of fiber, plant protein, nutrients, and antioxidants. It’s especially rich in B vitamins, magnesium, potassium, phosphorus, iron, and zinc. (Healthline)

I think it’s fun to learn about and try new foods.

I find it strange that this grain isn’t more readily available or consumed more frequently. But with posts like this one, I hope to help encourage you to try it (if you haven’t already). You can use whole sorghum or sprouted whole sorghum in this Instant Pot Sorghum Sweet Potato Porridge. Either work great. Sprouted grains simply contain more nutrients.

I highly recommend soaking the sorghum overnight. And while soaking these tiny whole grains isn’t absolutely essential, it does result in a nicer, chewier porridge and consistency. It’s also easier for your body to digest the whole grains and absorb the nutrients contained within.

Much like sorghum, sweet potatoes are super nutritious. Just one cup of baked sweet potato contains 4 grams of pure plant protein, 6.6 grams of dietary fiber, and almost no fat. They’re a great source of vitamins and minerals like Vitamins A, B6, and C, potassium, manganese, niacin, copper, and pantothenic acid. Plus, sweet potatoes are especially rich in antioxidants that prevent free radicals from doing harm to your body. (Healthline)

Dates are the third nutrient-rich ingredient in this Instant Pot Sorghum Sweet Potato Porridge; but they perform double duty since they also provide some natural sweetness. Feel free to use whatever dates you have.  It’s important to note that some dates, such as halawi dates, are much smaller than medjool dates. I have successfully used both types in this porridge and include my recommended number of dates as a reference. You can add fewer or more based on your sweetness preference.

Your Instant Pot or pressure cooker makes quick work of this delicious porridge. Simply combine the soaked sorghum, sweet potatoes, dates, and plant milk, press a button, and presto! Breakfast is ready to go!

Once the pressure releases naturally, remove one of the sweet potatoes, which should be nice and soft. Now you have the option of adding a little coconut sugar or table sugar, a dash of cinnamon, and salt, if you prefer. Mash the remaining sweet potato into the sorghum porridge and adjust the sweetness and flavors to your liking. Then dish a portion of the Sweet Potato Porridge into a serving bowl.

Now comes the fun part -> toppings!! I like to include a variety of toppings on my porridge, starting with the reserved sweet potato. You can dress your porridge with a wide variety of toppings. I recommend including your favorite fruits, nuts, and seeds.  I like using the reserved sweet potato, sliced banana, fresh raspberries and blueberries, hemp hearts, and shredded coconut.  

But I’ve also topped this porridge with fresh peaches when they’re in season and bursting with fragrant juices and flavor. Only your creativity can hamper your porridge experience.

I hope you enjoy this Instant Pot Sorghum Sweet Potato Porridge as much as I do.  

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 cup sorghum, soaked overnight*
• 3 cups plant milk
• 1-2 sweet potatoes
• 12-16 halawi or 6-8 medjool dates**

• ¼ – ½ cup coconut sugar (optional)
• ¼ tsp cinnamon 
• salt to taste (optional)
• fresh fruit, shredded coconut, nuts, seeds, etc.***

Instructions

1. Rinse the sorghum well over a mesh strainer.  Carefully remove and discard any segments or pieces as you find them.  Soak the sorghum in water overnight.

1. Rinse the sorghum well over a mesh strainer.  Place the rinsed sorghum in the Instant Pot.  Add the milk, sweet potatoes, and dates.  Secure the lid and cook for 22 minutes using the manual High Pressure setting.  Allow the pressure to release naturally.

1. Carefully remove half of the sweet potato from the Instant Pot and place in a bowl.  Cube or mash, depending on your preference.

1. In the Instant Pot insert, mash the sweet potato and stir the sorghum-milk-date-sweet potato mixture until the dates and sweet potatoes disintegrate and it resembles a nice porridge medley.  
2. Add coconut sugar, cinnamon, and salt, as desired.  Adjust to taste.

1. Spoon the porridge and sweet potato into a bowl and serve with fresh fruit, coconut, nuts, hemp hearts, seeds, as desired.

Notes

* You can use whole sorghum or sprouted whole sorghum.  You don’t have to soak the sorghum overnight, but soaking results in a nicer chewier porridge consistency.

** Use whatever dates you have.  Note that halawi dates are much smaller than medjool dates.

*** Dress your porridge with your favorite fruits, nuts, and seeds.  I like using sweet potato, banana, raspberries, and shredded coconut.  Only your creativity can hamper your porridge experience.