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Instant Pot Chocolate Porridge is a delicious and filling way to start your day. This vegan and dairy-free chocolate quinoa breakfast bowl is the perfect make-ahead breakfast.

a white bowl of chocolate quinoa topped with berries

Chocolate for breakfast is always a good idea. And when you combine it with healthy and filling ingredients that will keep you happy until lunch, it becomes an excellent idea.

Traditional porridge is made with oats, but I subbed in quinoa for this tasty chocolate version. It’s a pretty flexible recipe, so you can use what you have on hand.

I find this dish is best served warm, but if you love chocolate for breakfast, and like cold dishes, check out these Chocolate Peanut Butter Overnight Oats.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

a bowl of quinoa, containers of milk, and other items for making chocolate quinoa
Missing from photo: cocoa powder. Oops!

Pro Tips/Recipe Notes

  • If you use oats in place of the quinoa, you will want to cook for 3 minutes instead of 2.
  • Drizzle additional milk over individual servings for a true porridge texture. You could also mix in Instant Pot Yogurt.
  • Leftovers will keep in the fridge for up to a week. I reheat in the microwave with milk for 45 seconds.
  • Look for canned coconut milk and NOT coconut cream.

a white bowl of chocolate porridge

More Delicious Breakfast Recipes

5 from 3 ratings

Chocolate Porridge

Prep: 2 minutes
Cook: 2 minutes
Pressurizing/Depressurizing: 8 minutes
Total: 12 minutes
a white bowl of chocolate quinoa topped with berries
This vegan and dairy-free chocolate Instant Pot porridge is the perfect make-ahead breakfast.



Instant Pot Directions

  • Rinse quinoa in a fine mesh strainer.
  • Set the Instant Pot to saute and melt the coconut oil.
  • Add the quinoa and stir to coat.
  • Keep the Instant Pot on saute and add the other ingredients, excluding vanilla extract. Stir.
  • Allow it to cook on saute for a minute or so. This will let the cocoa powder incorporate into the mixture.
  • Turn the Instant Pot to "off/keep warm".
  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>2 minutes. 
  • When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.
  • Remove the lid and stir in the vanilla extract.

Stove Top Instructions

  • In a medium saucepan, melt the coconut oil over medium heat.
  • Add the quinoa and stir to coat.
  • After the quinoa has toasted, add the other ingredients, and stir.
  • Turn the heat down to medium-low, and place a lid on the saucepan. Cook for 15 minutes, or until all the liquid is absorbed.
  • Fluff with a fork and serve.


Serving: 0.5cupCalories: 131kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 6gSodium: 8mgPotassium: 167mgFiber: 1gSugar: 3gVitamin A: 16IUVitamin C: 1mgCalcium: 26mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!


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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. Ooo, I’m excited to try this! I’ve been looking for more options for the kiddo for quick easy meals and this might just work!

    1. Nope! The toasting part just creates a deeper flavor prior to cooking. It is optional, but if you have the time it really adds a great depth of flavor to the finished dish.

  2. For the additional milk in the ingredients list, is that for reheat or the initial recipie. Also can the additional milk still be dairy free? Slightly confused

    1. Hi Catherine, the other milk is for the initial cook time. It does in during step 2 (“After the quinoa has toasted, keep the Instant Pot on saute. Add the other ingredients, and stir”).

      You can use any milk you prefer for that 1/3 cup, including dairy-free. I used a vanilla cashew milk. It is in the ingredients list as “milk of your choice” to differentiate it from the can of coconut milk. You’ll need both amounts of milk to make the texture turn out as it should.

  3. Delish!  I couldn’t find hazelnut extract so I used vanilla.  I’m ordering some now!  Just got my instant pot and I’m loving it!5 stars

  4. Thank you for the stove top directions. The title almost had me depositing it in the trash bin, so I’m glad I clicked through.

    1. All of my Instant Pot recipes have stove top or slow cooker instructions in them, so don’t skip over them. Lots of good stuff with many options. 🙂