Press the saute button on your Instant Pot (IP) and heat up for 2 minutes. Add the teff and cook for 1 minute, stirring a couple times.
Turn off the IP and add the water and the vanilla. Stir with a whisk and then lock the lid into place, making sure the nozzle is pointed in the sealing position.
Using the Manual (or Pressure Cooking) mode, set the timer for 3 minutes. When the timer goes off, use the natural release method. When all the pressure is out of the pot, carefully remove the lid.
Take your whisk and stir until all the clumps are out and your porridge is creamy and smooth.
Serve with non-dairy milk, nuts, fresh fruit and a drizzle of maple or date syrup. One of my fave combos is unsweetened soy milk, diced apple, chopped walnuts and maple syrup.
As this cools in the fridge it will get thick. When heating it up, add some non-dairy milk and stir until it reaches a good consistency for you and it smoothes out.