Bubur Manado Tinutuan (Manadonese porridge)

Bubur Manado Tinutuan (Manadonese porridge)

Course: Breakfast, Entree
Cuisine: Indonesian
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting time & pressurizing: 15 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Marvellina
Tinutuan is popular breakfast food in Indonesia. Loaded with tubers, vegetables and served with delicious Indonesian toppings. Gluten-free, vegan-friendly, dairy free. Instant pot recipe is included.
Print Recipe


  • 1 cup long grain white rice about 216 grams
  • 10 cups chicken broth plus more as needed
  • 1 stalk lemongrass
  • 1/2 cup sweet corn kernel see notes
  • 2 cups diced sweet potatoes
  • 2 cups diced pumpkin
  • 1 cup diced cassava
  • Pinch of salt to taste

Fresh vegetables:

  • 2 cups packed baby spinach leaves
  • 2 cups amaranth (bayam) I sub with baby spinach
  • 2 cups Gnetum gnemon (daun melinjo) optionaL

Optional toppings:

  • lemon basil (kemangi)
  • Crispy fried shallots
  • Sambal Roa
  • Crispy fried smoked/ salted fish omit for vegan. I sub with dried anchovies instead


  • Rinse the rice just briefly with clean water to get rid of any particles. Drain off water completely
  • Trim off the skinny top of the lemongrass stalks. Use a heavy object or the side of a cleaver to smash the lemongrass. This will help to release the aroma better during cooking

Instant Pot Method:

  • Place rice, lemongrass, chicken broth, corn, cassava, sweet potatoes, and pumpkin in the insert of instant pot. Close the lid and turn the steam release handle to seal. Press "Pressure Cooker" and set timer to 30 minutes
  • Once the timer is up, wait for 5 minutes and then release pressure. Carefully open the lid. Stir in the fresh vegetables. The heat from the cooked porridge will slowly wilt the veggies as you stir. I like to do it this way so I don't cook the veggies to "death" if you know what I mean! It will still have nice green color. Of course the longer the veggies are in there, the color will turn more of muted green. I suggest stirring in the veggies right before serving for that bright green color (It's up to you!). Season with salt to your taste

Stove-top method:

  • Bring 10 cups of chicken broth to a boil and then stir in the rice, lemongrass, corn, cassava, pumpkin and lower the heat to let it gently simmer until the rice grains are soft and the tapioca roots are mushy. This may take somewhere about 30-45 minutes. If you think the porridge is too thick to your liking, add a bit more broth to loosen up a bit
  • When the porridge is creamy and starchy looking, have a taste and season with some salt to your taste and then stir in the spinach and water spinach leaves. Turn off the heat and continue to stir until the veggies are wilted but still has that nice green color. Season with salt to your taste. Serve immediately or warm. It will thicken further as it sits longer, you can always add more broth or water to loosen up a bit

Serving suggestion:

  • Serve tinutuan with basil leaves, crispy fried shallots, sambal roa, and fried dried anchovies


If using frozen corn kernels, thawed and stir in together with the fresh vegetables