Friday, February 21, 2020
Instant Pot Steel Cut Oats
On school days my kids either have a fig bar or mini bagel for breakfast every day. Just something they can grab & go. On the weekends my husband has taken over breakfast duties, as I like to sleep in. He might just give them a bowl of cereal, or frozen waffles, head out to our new favorite local donut shop, or cook scrambled eggs, bacon, & frozen biscuits. But he never cooks oatmeal, probably because he doesn’t really like it. But I do. And I love that my kids love steel cut oats as much as I do. One of the many days over winter break when my kids were out of school & I had a rare two weeks off work, yet Nathan had to work, I made a batch of instant pot steel cut oats. I love how freaking simple these are. My previous favorite method for cooking steel cut oats, I also got from the website The Kitchn, was to do it the night before, bring it to a boil, and let it sit on the stove. This instant pot version is just as easy, and doesn’t require planning ahead the night before. Both versions I like, but ever since buying an Instant Pot and discovering this method, this is the only way I’ve done it.
We like to top ours with brown sugar, whatever nuts we have on hand (my kids love pistachios), whatever dried fruit we have on hand and a splash of milk or cream. So delicious, and perfect for a cold morning!
“Green Bay Packer House” AirBnB that I unfortunately live next to.
Instant Pot Steel Cut Oats
Yield: about 4 servings
Prep Time: 1 minute
Cook Time: 23 minutes (13 min cook time + 10 min to let pressure naturally release)
Total Time: about 40 min including time to come to pressure
Ingredients:
Cooking spray
3 3/4 cups water
1 1/4 cups steel-cut oats (not instant)Directions:
Prepare the pot: Coat the pot of an electric pressure cooker with cooking spray. (I like using coconut oil cooking spray.) Wipe the top edge of the pot with a paper towel to remove any excess cooking spray.
Pressure-cook: Add the water and oats to the pot and stir to combine. Close and lock the lid. For chewy oats, pressure-cook for 10 minutes on HIGH pressure. For creamier oats, pressure-cook for 13 minutes on HIGH pressure.
Naturally release the pressure: When the cooking cycle completes, turn off the machine. To prevent scorching, don't let it switch to the "keep warm" setting. Allow the pot to cool down and release pressure naturally, about 10 minutes. Once the pressure has fully released, carefully open the lid away from you. (Consult your pressure cooker's manual to learn how to tell when it's safe to remove the lid.)
from The Kitchn
Subscribe to RSS Feed
Subscribe via Email
Follow Me on Twitter