Banana Bread Steel Cut Oats

Ingredients

2 cups milk (almond milk, dairy milk, etc)

2 cups water (see note)

2 to 3 mashed/pureed bananas (about 1 cup)

2 cups steel cut oats

Pinch of salt

1/4 cup brown sugar (or honey)

1/2 teaspoon vanilla extract

For serving: sliced bananas, chopped toasted nuts, honey for drizzling

Instructions

Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.

Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.

Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla.

Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.

Notes

If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 minutes

Additional Time: 30 minutes

Total Time: 44 minutes

https://www.melskitchencafe.com/instant-pot-banana-bread-steel-cut-oats/

Classic Irish Oatmeal

Ingredients

• 2 tbsp butter
• 1 cup steel cut oats
• 3 cups water
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup half and half
• 1/4 cup brown sugar

Berry topping

• 1 cup strawberries (quartered)
• 6 oz blackberries
• 6 oz blueberries
• 3 tbsp sugar
• 1 tbsp water

Directions

1. Press saute, melt butter in Instant Pot.  Add oats; cook about 5 minutes, stirring frequently.
2. Add water, salt and cinnamon; cook and stir 1 minute.
3. Secure lid and move pressure release valve to sealing position.  Select manual; cook at high pressure 13 minutes.
4. Meanwhile, prepare berry topping. (See below)
5. When cooking is complete, press cancel to turn off heat.  Use natural release for 10 minutes, then release remaining pressure.
6. Stir oats until smooth.  Add half-and-half and brown sugar; stir until well blended.
7. If a thicker porridge is desired, press Saute and cook 2 to 3 minutes or until desired thickness, stirring constantly. (Porridge will also thicken upon standing.) Serve with berry topping.

Directions for Berry topping

1. Combine all ingredients in a medium saucepan.  Bring to a simmer over medium heat.
2. Cook 8-9 minutes or until berries are tender but still hold their shape, stir occasionally.

Coconut Milk Steel Cut Oats

Ingredients:

• 1 can (13.5 oz) coconut milk
• Water
• 2 cups steel cut oats
• Pinch of salt
• 1/4 cup brown sugar
• 1/2 tsp vanilla 

For serving:

• Milk
• Mini/regular Chocolate Chips
• Coconut Flakes
• Chopped almonds

Directions:

1. Grease insert of the instant pot with cooking spray.
2. Pour can of coconut milk in a 4 cup liquid measuring cup and add water to reach 4 cups.  Pour the mixture into the instant pot.  Stir in the steel cut oats and salt.  
3. Secure lid and make sure valve is sealed.  Select manual button and dial up or down to 4 minutes.  When finished cooking let the pressure naturally release for 15-20 minutes before manually releasing.
4. Stir in brown sugar and vanilla. Serve with additional milk and extra add-ins. 

From Mels Kitchen Café 

https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/ 

Peach Melba Steel Cut Oats

Ingredients:

• 1 1/2 Cups Steel Cut Oats
• 5 Cups Water
• 1/2 Cup Pure Maple Syrup
• 2 Cups fresh or frozen Peach slices
• 1/4 Cup Chia seeds
• 1 Cup fresh or frozen raspberries
• Pinch of Salt
• Frozen Whipped Cream Dollops

Directions: 

1. Add oats, water, syrup, and peaches to the pressure cooker pot and stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
2. When cooking is complete, use  a natural release for 10 minutes (can also use a full natural release if not in a hurry).  If liquid sprays through valve either place a towel over the top of the valve or turn back to the sealed position and allow to cool for 5-10 minutes.
3. Sprinkle chia seeds over the top and stir in quickly so they don't clump together.  Scatter the raspberries over the top and place the lid back on for 10 minutes to allow the chia seeds to swell and raspberries  to release some of their juices.
4. Serve hot with a frozen whipped cream dollop in the center.

Note: You can prep the oats the night before by places oats, water, syrup and salt in the pot.  In the morning add peaches and start the pressure cooker.

Prep: 5 mins
Pressure: 10 mins
Total time: 30-40 mins
Serves: About 6

From Shauna