Raspberry Chia Pudding in Your Pressure Cooker
This quick and delightful raspberry chia pudding combines the creamy goodness of almond or coconut milk with fresh raspberries cooked perfectly in your pressure cooker. Sweetened naturally with maple syrup and enhanced with vanilla, it's a nutritious and satisfying breakfast treat that's ready in minutes.
Ingredients
Main ingredients
- ½ cup fresh or frozen raspberries Fresh if you got 'em, but frozen works fine too
- ¾ cup almond milk or coconut milk Pick whichever you like better for that smooth base
- 1 tablespoon maple syrup Sweet but natural, it makes the pudding taste kinda heavenly
- ½ teaspoon vanilla extract A little hit of vanilla lifts everything up real nice
- ¼ cup chia seeds These little guys thicken the pudding and add fiber, so it’s good for you too
Instructions
Instructions
- Start by mixing your almond or coconut milk with the maple syrup and vanilla extract in a medium bowl. Stir it up until it’s all combined good.
- Next, toss in the chia seeds and stir again until they’re evenly distributed. Gotta make sure they soak up all that tasty liquid.
- Carefully fold in your raspberries, mashing a few to release their juice but keep some whole for texture and pretty chunks.
- Cover the bowl tightly and pop it in the fridge for at least 4 hours or overnight. This lets the chia seeds swell and thicken slowly.
- If you wanna speed this up and use your pressure cooker, set it up with about an inch of water in the bottom (that's your broth depth) in the inner pot. Place the covered bowl on a trivet inside the cooker. Lock the lid and make sure that sealing ring is snug. Set pressure cooker to low pressure, cook for about 5 minutes, then wait for natural release to keep everything creamy and smooth. When you open it up, give your pudding a good stir and add extra fresh raspberries on top if you like. Enjoy it right away or chill for later!
Notes
This pudding stores well in the fridge for up to 3 days. Stir in a splash of almond or coconut milk if it gets too thick. You can also add optional cinnamon or shredded coconut for extra flavor.