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Eggs “en Cocotte”
Steel-Cut Oatmeal with Cranberries and Almonds
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Nutty, creamy steel-cut oats get an extra kick from tangy cranberries and toasted nuts in this easy recipe. If you’re rushed in the morning, make this the night before and refrigerate it, then reheat and top with the nuts for a warm, filling breakfast.
Ingredients
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Instructions
- Select Sauté and adjust to Medium heat. Add the butter to the inner pot. When the butter has melted and stopped foaming, add the oats and stir to coat with the butter. Continue cooking for 2 to 3 minutes, or until the oats have a nutty aroma.
- Add the salt, sugar, water, milk, vanilla, and cranberries. Stir to combine.
- Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Unlock the lid. Spoon the oatmeal into two bowls and top with the almonds. Adjust to your taste, adding extra milk or sugar if you like.Double It: Oatmeal is a great recipe for doubling, since the leftovers keep well for a couple of days in the refrigerator. Double all the ingredients and increase the salt to ¼ teaspoon. Cook time remains the same.
Recipe Notes
Make It Dairy-Free: Use a neutral vegetable oil or coconut oil to toast the oats, and replace the whole milk with a plant-based milk or more water.
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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This was really delicious. I made this in fbe evening and warmed it up for breakfast. Used oat milk didn’t sweetened when cooking but a little drizzle of maple syrup is so yummy.
I just bought Istant Pot and tried to cook it. It burned right after I set it to high pressure cooking. What did I do wrong? Are there any hints to prevent it from burning?
Hi Julia,
The starch in oatmeal can cause this.
Make sure to cook more than one cup- this ensures there is the minimum amount of liquid needed to pressurize.
Using nonstick spray will make sure the starches do not stick to the inner pot and set off the potential burn sensor.
One of our favs!