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Rinse buckwheat and place in Instant Pot.
Add rice milk, banana, raisins, cinnamon and vanilla and close lid.
Be sure the steam release is in the closed position and manually select 6 minutes high-pressure cooking time.
When timer beeps at the end of the cooking cycle, turn pot off and allow time for the natural release of pressure (about 20 minutes.)
Once pressure is released, carefully open lid and stir porridge with a long handled spoon.
Add more rice milk to individual servings to achieve preferred consistency. Sprinkle with chopped nuts if desired.