Instant Pot Porridge Food

INSTANT POT PORRIDGE RECIPE

Instant pot porridge recipe image

My instant pot porridge recipe is more of a how-to guide than a recipe. Really simple to make and so much better than from the microwave.

Provided by Andy

Time 25m

Number Of Ingredients 2

Ingredients

1 cup Porridge oats (Steel cut oats will work perfectly.)
2 cups Milk (I used semi-skimmed - 2%)

Steps:

Add the low trivet to the pot followed by 1 cup of water.
Put a pressure-proof container on the trivet to make the porridge in.
Add 1 part oats to 2 parts of milk and stir together.
Put the lid on and set on high pressure for 10 minutes.
Either start straight away or use the delay timer if making the night before.
When the time is up, leave under pressure for at least 5 minutes (I have left it for anything up to 90 minutes and the results have been great).
Do a quick release if necessary and remove the lid.
Stir, serve and enjoy.

Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Protein 13 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 113 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

INSTANT POT® PUMPKIN QUINOA PORRIDGE

Instant Pot® Pumpkin Quinoa Porridge image

If you haven't tried quinoa for breakfast yet, you're missing out on a tasty and comforting way to start your day. Quinoa will give you a hefty serving of protein, and the warm and spicy pumpkin in this recipe will give you lots of added vitamins and fiber. This is prepared in the Instant Pot®, which makes it quick and easy too! I made mine without too much sweetener and lots of spice; adjust the amounts to your taste. Leftovers will keep in the refrigerator up to 6 days.

Provided by Tammy Lynn

Categories Quinoa

Time 27m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups unsweetened almond milk
1 cup quinoa, rinsed
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 pinch salt
1 tablespoon vanilla extract
2 tablespoons honey

Steps:

Combine almond milk, quinoa, pumpkin puree, pumpkin pie spice, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Stir lightly until combined.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacture's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Stir in vanilla extract and honey.
Divide quinoa evenly between 4 bowls. Top each bowl as desired.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 46.6 g, Fat 4.2 g, Fiber 5.7 g, Protein 7.3 g, SaturatedFat 0.4 g, Sodium 269.6 mg, Sugar 14.9 g

INSTANT POT OATMEAL

Instant Pot Oatmeal image

Categories Breakfast

Yield 4

Number Of Ingredients 2

Ingredients

2 cups old fashioned oats
4 cups water

Steps:

Mix oats and water together in the Instant Pot.
Lock the lid in place and turn the valve the sealing position.
Press the "manual" button and set the cook time for 4 minutes.
When the oatmeal is finished, quick release or natural release the pressure.
Top as desired for a tasty, filling breakfast.

Nutrition Facts : Servingsize 1 serving, Calories 702 kcal, Fat 24 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 91 mg, Carbohydrate 108 g, Sugar 4 g, Protein 20 mg

INSTANT POT® OATMEAL

Instant Pot® Oatmeal image

Creamiest oatmeal, just like the kind you get at the complimentary breakfast at hotels.

Provided by mommasayso

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups rolled oats (such as Bob's Red Mill®)
¼ cup brown sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
5 cups water
2 tablespoons milk, or to taste

Steps:

Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 42.6 g, Cholesterol 0.6 mg, Fat 2.8 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 164.3 mg, Sugar 15 g

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