Tired of the same old breakfast routine? Say hello to your new morning obsession: Instant Pot Raspberry Chia Pudding! This recipe transforms tiny chia seeds into a luscious, creamy pudding bursting with the bright, tangy flavor of fresh raspberries. Using the Instant Pot makes the process incredibly fast and foolproof, giving you a warm, satisfying treat that’s packed with fiber and protein. It’s the perfect healthy breakfast, snack, or even a light dessert that feels wonderfully indulgent.
Ingredients
• 80g / ½ cup chia seeds
• 125g / 1 cup raspberries (fresh or frozen)
• 24g / 2 tbsp Swerve (or preferred sweetener)
• 120ml / ½ cup milk (dairy or plant-based)
• 240ml / 1 cup water
• 5ml / 1 tsp vanilla extract
• 1.5g / ½ tsp agar powder
• 1.5g / ½ tsp cinnamon powder
• 1.5g / ¼ tsp salt
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the chia seeds, Swerve, vanilla extract, cinnamon powder, and salt directly into the inner pot. Pour in the water and stir everything together until well combined. Cook for 3-4 minutes, stirring occasionally.2. Add the raspberries to the pot, gently stirring them into the chia mixture. Continue to cook on ‘Sauté’ for another 5 minutes, allowing the berries to soften and release their vibrant color and juice.3. Pour in the milk and sprinkle the agar powder evenly over the top. Whisk or stir constantly for a final 5 minutes to fully dissolve the agar and prevent any clumps from forming as the pudding thickens.4. Press the ‘Cancel’ button to turn off the heat. Carefully transfer the warm pudding into individual serving bowls or a larger container. Allow it to cool before chilling in the refrigerator for at least 1-2 hours, or until fully set and cold.
Nutritional Information
• Nutrition
• Per Serving: Calories 123 | Total Fat 7.8g | Net Carbs 5.7g | Protein 5.8g | Fiber 9.4g
Pro Tips
• For an extra creamy texture, substitute the milk with full-fat canned coconut milk or a splash of heavy cream.
• No Instant Pot? No problem! You can easily make this on the stovetop. Simply combine all in a small saucepan and simmer over medium-low heat for 10-15 minutes, stirring frequently until thickened.
• This pudding is a fantastic base for toppings! Serve with a dollop of Greek yogurt, a sprinkle of toasted nuts, fresh mint, or a drizzle of your favorite nut butter.
• Make a big batch for meal prep! This pudding stores beautifully in airtight containers in the refrigerator for up to 5 days, making for an easy grab-and-go breakfast.
FAQ
Q: Can I make this chia pudding without an Instant Pot
A: Yes, you can easily make this on the stovetop. Combine all ingredients in a small saucepan and simmer over medium-low heat for 10-15 minutes, stirring frequently until it thickens.
Q: How long does raspberry chia pudding last in the fridge
A: This pudding is perfect for meal prep and stores beautifully in airtight containers in the refrigerator for up to 5 days.
Q: Can I use frozen raspberries for this recipe
A: Absolutely! The recipe works perfectly with either fresh or frozen raspberries.
Q: What can I use to make this pudding extra creamy
A: For an extra creamy texture, substitute the regular milk with full-fat canned coconut milk or a splash of heavy cream.
