Classic Oatmeal-in-a bowl
Classic Oatmeal-in-a bowl
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This recipe pressure cooks oatmeal directly in a bowl - this ensures the oatmeal does not foam or splatter. Ideally, you would use a steamer rack but if you don't have one you can also place the bowl directly in the liquid in the base. Increase the servings by pressure cooking two bowls and not changing the pressure cooking times. For three or more, make the oatmeal in a mug! BTW, you can use a bowl made of any heat-proof material, such as ceramic, pyrex or stainless steel - if it's oven-proof, it can go in the Instant Pot.
Ingredients
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Instructions
- Prepare the Instant Pot with
2 cups of water and the steamer basket. - In a small heat-proof bowl or mug, add the oats, water, salt and butter.
- Close and lock the lid and set the valve to "seal".
- Pressure Cook for 3 minutes at high pressure.
- Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (7 to 15 minutes).
- Vigorously mix the contents of the bowl, pour on maple syrup and serve.
Recipe Notes
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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