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A woman holding a bowl of AIP breakfast porridge topped with berries and cream.

Easy AIP Breakfast Porridge (Instant Pot Option) Recipe

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4.6 from 16 reviews

  • Author: Lindsay Cotter
  • Total Time: 10 minutes
  • Yield: 1-2 1x
  • Diet: Gluten Free


Make this easy AIP breakfast porridge with simple, nutritious ingredients for an anti-inflammatory breakfast suitable for a variety of diets!


Units Scale
  • 1 1/2 to 2 cups (around 250 grams) chopped and cooked butternut squash, kabocha or acorn squash (see notes for cooking squash)
  • 1 Tablespoon coconut oil or coconut butter
  • 2 Tablespoons unsweetened shredded coconut
  • 1/4 to 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 to 1 cup coconut milk, as needed
  • Pinch kosher salt
  • Pinch ground turmeric, optional
  • Pure maple syrup or raw honey, to taste
  • Optional Nutritional Boosters – 1 Tablespoon collagen powder, 1 teaspoon ghee, chia or flax seeds if they are tolerated after the reintroduction phase
  • Toppings – berries, cherries, pomegranate seeds


*See notes if not using a blender*

INSTANT POT INSTRUCTIONS- additional coconut oil plus 1/3 cup water is needed

  1. Peel and chop the squash into large pieces. Place in the Instant Pot with 1/2 – 1 Tablespoon coconut oil. Sprinkle with cinnamon and ground ginger and SAUTE for 5 minutes, turning the squash a few times.


Substitute Tips – Seeds may be used in this recipe if they are well tolerated after the introduction phase. Use 1 Tablespoon tahini in place of the coconut butter/oil. Mix in chia seeds or flaxseeds, if desired.  If you’re short on time, canned 100% pumpkin puree or sweet potato puree can be used in place of cooked squash. Taste and texture will vary.

Prep Tips – To cook the squash in the oven, preheat the oven to 400 F. In a medium-sized bowl, toss the diced and peeled squash, 1 teaspoon coconut oil and sea salt until the squash is coated. Pour the squash on a baking sheet lined with aluminum foil and spread evenly. Roast for 20 to 25 minutes or until tender.

  • Prep Time: 5
  • Cook Time: 5 minutes
  • Category: breakfast
  • Method: stove top
  • Cuisine: American


  • Serving Size: 2/3 cup without topping
  • Calories: 258
  • Sugar: 8.3 g
  • Sodium: 97.4 mg
  • Fat: 19.2 g
  • Saturated Fat: 17 g
  • Carbohydrates: 22.8 g
  • Fiber: 3.7 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg