For those who haven’t heard of an Instant Pot yet, or haven’t tried one, it is THE BEST THING EVER. I swear it has changed my life completely.
Basically it is a crock pot that works much, much faster through pressure cooking. You get the same great taste as the crock pot but you don’t have to wait as long! My issue with the crock pot was that I always forgot to put it on in time, now I don’t have to worry about that!
There are many recipes that I’ve enjoyed making in the instant pot (technically we have a pressure cooker but it’s the same thing.) I think most our dinners are made in there now but I was soo excited to come across an oatmeal recipe. We’ve been having trouble with Nora eating breakfast but she loves the instant oatmeal packages so I figured this would be a healthier alternative.
The best part of it? It was SO easy.
This recipe called for:
- 2 cups water
- 1 cup Almond Breeze almond milk Vanilla
- 1 cup steel cut oats
- 1 generous pinch of salt
After you add the ingredients to the instant pot or pressure cooker, set the time manually to 3 minutes on high. Once the time ends, leave the oatmeal to sit while the pot naturally releases for about 20 minutes.
Add the toppings of your choice and voila!
I was honestly impressed with how good this recipe turned out. It brought me back to when I was a child and my father would make us oatmeal on the stove. It had a thick, nice texture. Nora didn’t eat as much of it as I had hoped but she ate some which is something!
The only thing that I was disappointed about was that the recipe said it was good for 3-5 days in the fridge but when we went to eat it the next day, it had a rubbery texture to it. I tried to add more milk but it just made it worse. I had doubled the recipe with the intention of having leftovers for a few days. I’m not sure what I can do differently next time so that it doesn’t do that…