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| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Servings |
4 servings
|
Ingredients
- 1 cup steel cut oats not quick cooking type
- 1/4 cup brown sugar
- 2 tablespoons butter
- pinch salt to taste
- 3 cups Water
- 1/2 cup dried cranberries for topping
- 1/2 cup slivered almonds for topping
Ingredients
|
|
Instructions
- Put Oats, Brown Sugar, Butter, Salt, and Water into Instant Pot. Stir.
- Close lid and make sure the vent is set to "sealing." Press the Manual or Pressure Cook button and adjust the timer to 12 minutes. Instant Pot will pressurize then the countdown timer will begin.
- After the timer reaches zero, DO NOT release the steam valve yet. Let it "naturally release" it's pressure for 10-12 minutes. Then release the remaining steam by turning the pressure valve to "venting."
- Once steam has escaped, remove the lid. Stir oatmeal until desired consistency then serve in individual bowls with dried cranberries and slivered almonds. (or whatever toppings you like.) Clean up is a breeze! Enjoy!
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I love to cook. But doesn’t every food blogger’s “about me” start that way? I can’t imagine anyone putting in the amount of time and effort a food blog requires unless they love to cook! The real question is why should you follow mine – what makes me the “expert” you’re looking for? Hopefully this answers that:
- I was a successful litigation attorney for many years – It’s where I learned the power of persuasive writing. I figured that if I could convince judges and juries to award millions of dollars to my clients, then I can probably convince you to try my hummus chicken.
- I was the CEO of a large medical practice and laboratory that I helped start and run until it was sold to a national organization – It’s where I learned how to manage a bazillion things at one time. And keep a smile on my face!
- I owned a tattoo shop – Now that was interesting! That’s where I learned the power of social media.
- I was a pharmaceutical sales rep – That’s where I learned how to “work it” in a short skirt.
- I used to sell cars – It’s where I learned the value of honesty. It’s always the best policy.
- I was a model in Hollywood (many many years ago!) – It’s where I learned how to prance around in a bikini and not feel stupid. It’s also where I learned how to take rejection. Lots of rejection! (Maybe I should have re-thought that whole bikini thing…)
- I have five kids (and they all eat!) – They’re each two years apart. Numbers four and five were born while I was in law school. That’s when I learned the real meaning of organization. I don’t really remember law school. Can you blame me?
- I was a nationally ranked springboard diver – That’s when I learned that no matter how good you are, there’s always someone better. Learn from them.
- I have had marriage failures and successes – I’ve learned WAY too many things through those to list here. But it boils down to… you get what you give. And the giving comes first.
- I cook for anywhere from 12-20 people nearly every day (read more about that below) – I have an amazing, wonderful, fun, exciting, and sometimes infuriating family! They’re awesome, and I wouldn’t change anything for the world! I’m one lucky person!!
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This is very yummy comfort food!
I made a single batch of this and loved it, but it didnt make enough for all 3 of us. I decided to make a larger batch so we could reheat it for a fast breakfast before work. I multiplied everything by 5. It ended up going into a “burn” mode. I shut it off as soon as I saw it, let pressure go down naturally and prepared for a scorched mess. Surprisingly, it wasn’t. It was thick but cooked. Next time I multiply the recipe, I’ll add more liquid.
I used guick cook and it turned out fine