Easiest Way to Prepare Perfect Savory quinoa steel cut oat porridge *Instant Pot Max*

Savory quinoa steel cut oat porridge *Instant Pot Max*. Great recipe for Savory quinoa steel cut oat porridge *Instant Pot Max*. A great idea to simplify life. Make one big pot and eat for the rest of the day.

My secret to perfectly creamy steel cut oats in the Instant Pot is to actually use a mixture of water and non-dairy milk. Top it with extra dairy-free milk, butter or ghee, and fun things like nuts or seeds, chocolate chips, and raisins! Nutrition values are shown without toppings. You can cook Savory quinoa steel cut oat porridge *Instant Pot Max* using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Savory quinoa steel cut oat porridge *Instant Pot Max*

1. You need 1 cup of organic bob's steel cut oats.
2. It's 1/2 cup of cooked Anasazi beans.
3. You need 2 Tsp of red quinoa.
4. It's 1 cup of shredded chicken meat.
5. Prepare 2 cups of cabbages or any leavy veggies you have.
6. It's 1 cup of carrot, shredded.
7. It's 1/2 of onion, diced.
8. You need 2 of tomatoes, diced.
9. Prepare 3 of shiitake mushroom, diced.
10. You need 1/4 cup of toasted nuts.
11. Prepare 16 oz of homemade stock, any kind.
12. Prepare 32 oz of filtered water.
13. You need to taste of Salt, pepper.
14. Prepare 1 tsp of fish sauce.

You can double the ingredients if you like, though you do not need to. While the pressure releases, the oats absorb the water without burning on the bottom of the pot. This prevents sticking and allows the oats to become perfectly tender. Top with ground flax seed, hemp seed, cinnamon, fruit, honey, syrup, vanilla extract, nut butter, etc.

Savory quinoa steel cut oat porridge *Instant Pot Max* instructions

1. Clean up all veggies and prep them according to the instructions specified in the ingredients list above..
2. Toast steel cut oats and quinoa in the pot using sauté function for about 1~2 minutes until aromatic. Keep stir to avoid burning. Remove toasted grains from the pot..
3. Use the same sauté low temp function, sauté onion, mushroom and carrots in olive oil until onion is almost caramelized. Add tomatoes and cabbages in and keep sauté until veggies are withered. Salt a little bit to set the flavor..
4. Now add toasted oats, quinoa, cooked beans. Pour in stock and water. Set high pressure on max pressure, quick release and time for 5 minutes..
5. Once cooking is done, remove the lid, adjust seasoning with salt and pepper..
6. Serve hot in a large bowl, top with chopped cilantro and crushed nuts..

The oats are cut with steel blades, hence the name "steel-cut" and take longer to cook than instant, ground, or rolled oats. Using the Instant Pot reduces the cook time, for a breakfast porridge that is nuttier in flavor and chewier in texture than quicker rolled oats. You can reheat your Instant Pot oatmeal in the microwave or on the stove. Add a splash of milk to loosen up the oats, then top as desired. Tips for Making the Best Oatmeal.