IRISH OATMEAL IN AN INSTANT POT
Steel cut Irish oatmeal made in an Instant Pot – couldn’t be easier
Irish oatmeal is the perfect breakfast food. Unlike some breakfast cereals, we know exactly what is in it – oats. Since it is steel cut instead of rolled flat, it has a chewy, nutty texture. Oatmeal also has lots of proven health benefits, so we know we are starting the day right. And, it’s easy to store in the pantry, so we always have some on hand.
The only problem is that it takes a long time to cook. But we have found a great solution to this.
We make a batch once a week in the Instant Pot. Then we have oatmeal the rest of the week that is already cooked and just needs to be reheated. Making it in the Instant Pot is even easier than on the stove. You don’t have to watch it, or stir it. It’s done in forty minutes.
There are lots of health benefits to eating oatmeal, which is great, but we also just like the taste. To make it even healthier, we serve it with almond milk, nuts and fresh fruit. Doesn’t get much healthier than that.
TIPS TO MAKING IRISH OATMEAL IN THE INSTANT POT
We use an Instant Pot Ultra, that has a special porridge setting. The recipe on the container calls for four cups of water for each one cup of oats, but since we are cooking under pressure, we only use three cups of water for each cup of oats. Also, we don’t add salt until it is cooked so we can taste while adding the salt and it also seems creamier if we cook it without salt.
HOW STEEL CUT IRISH OATMEAL FITS INTO OUR PLAN TO EAT BETTER
We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and Wholesome sugar we cut our carbon footprint in half and are helping to control climate change.
We use produce from the farmer’s market or a local farm stand. Locally grown fruit makes all the difference. Farmers who sell locally choose which variety to grow based on flavor instead of how well it survives transport and storage. It is picked when ripe, often just the day before, or the day of the market, so it tastes incredible. Buying local also creates a smaller carbon footprint in transportation, and it helps our local economy, giving jobs to people in our community.
Also, making it in an Instant Pot is easier, and a great way to use less energy. This creates great oatmeal, allowing us to eat less meat, and also saves money.
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- Measure oatmeal and water into the Instant Pot.
- Put the lid on the Instant Pot (we use an Instant Pot Ultra) and lock it, since this is a high pressure method of cooking.
- Set the Instant Pot to the "porridge" setting, high pressure, and change the time to 10 minutes, and start.
- After it finishes cooking, allow the pressure to release naturally.
- Add the salt and stir the oatmeal well to incorporate the water and salt.
- Can be stored for a week in the refrigerator.
This is one of the things we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.