Purple Yam Barley Porridge

By: MaoMao Mom

Purple Yam Barley Porridge
cuisine icon Cuisine
Chinese
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Dairy Free, High Fibre, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
12 servings, 30-60 min, baking soda, black eye beans, black glutinous rice, breakfast, brown rice, buckwheat, chinese, contributed, cook 45 min, dairy free, easy, glutinous rice, high fibre, pearl barley, pot barley, prep 10 min, pressure cook, purple yam, red beans, romano beans, vegan, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
45 min

serving icon Servings
12 servings
Ingredients
  • 3 tablespoons pearl barley
  • 3 tablespoons pot barley
  • 3 tablespoons buckwheat
  • 3 tablespoons glutinous rice
  • 3 tablespoons black glutinous rice
  • 3 tablespoons black eye beans
  • 3 tablespoons red beans
  • 3 tablespoons romano beans
  • 3 tablespoons brown rice
  • 1 purple yam
  • 1/6 teaspoon baking soda
Instructions
  • Clean the purple yam, remove the skin and cut into 1 centimetre cubes.
  • Wash the barley, rice and beans in the inner pot of Instant Pot.
  • Place the purple yam and baking soda (if using) into the pot.
  • Add water up to the 8 cup mark on the inner pot.
  • Close the lid and put the steam release to the Sealing position. Select the [Porridge] program and keep pressing until the “More” setting is selected.
  • After the program finishes, let it cool for 10 minutes. Don’t try to release the pres-sure as the starchy porridge will spill out.
  • Serve plain or with sugar, honey or blue agave syrup.
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