Now, I was debating whether to call this recipe for one, or two and I just couldn’t decide!! I would say it feeds one very hungry person (me!) or two people who like to top their porridge with lots of fruit and nuts (not me!)
This is the first time I’ve tried the PIP (pot in pot) method with my Instant Pot, and I must say, it worked really well 😊
I’ve been getting a few ‘burn’ messages lately on my Instant Pot, usually caused by tomato based sauces, sugary things, or milk based things. So rather than risk this happening again and because it’s such a small amount, I thought I’d use a Pyrex bowl to cook the porridge in (standing on the trivet provided in the Instant Pot when you buy it)
I used steel cut oats for this recipe. They’re the least processed porridge oats you can buy, basically the groat which has been cut into tiny pieces, rather than being steamed and flattened (rolled oats)
Steel cut oats done the ‘normal’ way take about 40 minutes of constant stirring and while the Instant Pot method is not necessarily shorter, it does mean that you can walk away from the pot and get on with your morning until it’s done.
So, into the Pyrex bowl went 1/3 cup of steel cut oats, 1/3 cup of oat milk (though you could use ordinary milk or other milk alternative) 1/2 a cup of water and a pinch of salt.
Sit the bowl on the trivet in the pot, into which you have poured a cup of water which will produce steam to seal the pot and enable it to pressure cook.
Put the lid on the pot, set to sealing and set to pressure cook for ten minutes.
When the time is up, let it release pressure naturally (NPR)
You should be left with perfect porridge, toothsome, creamy, filling and delicious.
If you don’t have an instant pot, you will need more liquid and a strong arm to stir constantly while gently simmering in a saucepan, until the oats are cooked (about 40 mins)
I topped mine today with peanut butter and honey ❤️
Yes, there’s a lot of honey. And yes, I’ve got a sweet tooth.
Try it and let me know please, you won’t be disappointed!