Instant Pot Sorghum Sweet Potato Porridge
A caramel-like porridge featuring whole sorghum, sweet potatoes, and dates - topped with fruit, nuts, and seeds!
Equipment
- Pressure Cooker
Ingredients
- 1 cup sorghum soaked overnight*
- 3 cups plant milk
- 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
- 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.
- 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.
- Carefully remove one sweet potato from the Instant Pot and place in a bowl. Cube, slice, or mash, depending on your preference.
- In the Instant Pot insert, Mash the remaining 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.
- Add coconut sugar, cinnamon, and salt, as desired. Adjust to taste.
- Spoon the porridge into a bowl and serve with fresh fruit, coconut, nuts, or 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.