I left my Instant Pot in the box for at least 6 months, but not for the reasons everyone else does.
The Instant Pot is an electric pressure cooker, and I’ve seen other people talk online about how they let theirs sit unopened because they were afraid of it exploding. Me, I’m just too busy to read the instructions or try something new sometimes – isn’t that silly?
I used my poor Instant Pot once, last summer, for a party when I was in a pinch (and totally overcooked my broccoli and cauliflower because I didn’t take the time to read the instructions, ha!) and then it sat in my basement for another 6 months before I re-discovered it.
And now…it’s been in almost constant use for the past 2 weeks, I’ve figured out how to adapt slow cooker recipes for the Instant Pot, and I’ve even already sent one as a gift to my hard-to-buy-for friend who visited and was smitten with it. She keeps texting me beautiful pictures of her food with notes like “this is a game-changer.”
You’re Just *7 Days* Away From Easier Meals with Your Instant Pot
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Discovering Steel Cut Oats
The recipe I get to share today has become a favorite breakfast for my kids – even though we never like steel-cut oats before this! It’s a good idea to prep ahead the night before with all the ingredients, because the “instant” part of the Instant Pot is a bit overblown online in my opinion – it takes about 20 minutes to get up to pressure, so you have to add that amount to all cooking times.
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You CAN set a delay timer on many models, so as long as you’re ok with dairy products sitting out all night (I am) or are using coconut milk, it can still be ready when you need it in the morning. Or if you’re like me, you can try to get up at least an hour before the kids anyway to start working…or do laundry…or sit in silence (which never happens!). Then you can push the on button and walk away, no stirring or watching temps needed, which is a nice change even from the ease of regular stovetop oatmeal.
An easy and delicious breakfast to be sure!
Instant Pot Steel Cut Oats Breakfast RecipePrint
- 2 c. steel cut oats
- 2 c. milk
- 1 c. yogurt (or another cup milk or part whey)
- 3 c. water
- 4 apples, diced
- 1 ½ c. fresh cranberries
- 2–4 Tbs. butter and/or virgin coconut oil (use the code STEWARDSHIP for 10% off at that site!)
- 1 tsp. fresh lemon juice
- 1–2 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ c. maple syrup
- 1/2 tsp. salt
- 2 tsp. vanilla (optional)
- Grease the bottom of the Instant Pot container with butter or coconut oil.
- Soak all but the maple syrup, and vanilla overnight in the Instant Pot.
- In the morning just give it a quick stir and set the Instant Pot to 7 minutes on Manual, high pressure.
- Don’t forget to close the valve!
- It will take about 15-20 minutes to get up to pressure.
- When the timer is done, allow for a natural pressure release of 10 minutes. (Tip: set a timer for 35 minutes when you turn the IP on and that’s about when it should be done.) The oats won’t look done at first, too liquidy, but as you stir it all sort of absorbs the liquid and it’s perfect.
- Stir in the salt, maple syrup, and vanilla and serve with milk. (Tip: Put these ingredients next to the IP the night before so you remember!)
The Instant Pot will automatically switch to “warm” and cause the pressure to release slowly when the cook time is over. The oatmeal will hold nicely for you whenever you’re ready to eat – which is great in our home as kids leave for school at two different times and our 4-year-old often sleeps in, so we might have four different times that people are ready to eat!
If you want to do even less in the morning, feel free to include the syrup and salt in the overnight soak and skip the vanilla. It’s a pretty flexible recipe!!
Leaving out the salt, by the way, is just an old-fashioned way to soak that some say can make whole grains more digestible. More on soaking grains here.
I bet you could save on prep time and use a cup or two of applesauce instead of the apples, or just have your kids cut them up like we do since our kids learned how to cook.
Dairy-free with coconut milk should work fine too – just use 3 cups coconut milk and 3 cups water, or one can full-fat coconut milk and 4 cups water. You don’t need the yogurt.
No fresh cranberries? I buy them at the holiday season and freeze right in the bag for later, but you could certainly use dried cranberries or cherries. Yum!
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Nighttime and Michigan-winter breakfasts are horrible photography moments, so ignore the lighting on these. You know I really made the recipe, right? Your IP will look like this at night with cute floating cranberries:
And this in the morning – delicious, creamy, hearty oatmeal with plenty of flavor that will satiate you until lunchtime, no problem:
We like to serve with milk!
Hungry for more? Try Pumpkin Spice Oatmeal.
My dear friend Wardee at Traditional Cooking School can do just about anything with her Instant Pot – cakes, bread, main dishes, veggies, even “stacking” multiple kinds of food at once!
She’s offering a free sourdough cornbread Instant Pot recipe!
This cornbread is delicious, nutritious, super easy to make, and it only needs 12 minutes of cook time.
While you’re waiting for your Instant pot to arrive, you might check out my Grain-free Pumpkin Pie Breakfast Porridge. Watch for more Instant Pot recipes, tips, and tricks this month – you’ll be able to get to them all by clicking the image above.
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