Oatmeal

CrispLid

Oatmeal

Make this as simple or as complex as you like. Multiply this recipe as much as you like. Try it once as written, then add more or less water if you like it looser or firmer. Be sure to use the “controlled release” method described below if you do. Venting the pressure can cause a mess with starchy things like oatmeal

Ingredients:

1 1/3 cups water (or other liquid - see options)
1/2 cups steel cut or old-fashioned rolled oats
1 tablespoons butter
pinch of salt
pinch of cinnamon or nutmeg

**Optional add-ins:
2-4 Tbsp of coconut, sliced almonds or other nuts, sunflower or flax seeds, raisins, craisins, dried apricots, whatever strikes your fancy. If you want to add diced apples, use a variety that holds its shape like Gala, Braeburn, Fuji, Golden Delicious or Honeycrisp.

** Alternative liquids: Let your imagination loose for the liquid. Use part milk (no more than one part milk to every one part water in a pressure cooker) orange, apple or pineapple juice, coconut milk, almond milk or any other thin liquid.

Directions:

Put everything directly in the Instant Pot and stir well. Press Saute and bring it to a boil, stirring now and then. (Bringing it to a full rolling boil first prevents the Burn warning.) Then press Cancel, close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 8 minutes. When it beeps that it's done, leave it for 15 minutes natural release.

Do a controlled release for the remaining pressure: flip the valve to Venting for a few seconds and then back to Sealing. Leave it for 5-6 seconds and then flip to Venting again. Repeat these steps until all the pressure is released. Oatmeal is one of those starchy things that can produce a messy steam that spews all over the place. A controlled release will prevent this. It works with other starchy things like rice, pasta, beans, potatoes and the like, too.

Serve with milk or cream and maple syrup, honey or brown sugar.

 

Instant Pot