Instant Pot Porridge Recipes

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INSTANT POT PORRIDGE RECIPE



Instant pot porridge recipe image

My instant pot porridge recipe is more of a how-to guide than a recipe. Really simple to make and so much better than from the microwave.

Provided by Andy

Categories     Breakfast

Time 25m

Number Of Ingredients 2

1 cup Porridge oats (Steel cut oats will work perfectly.)
2 cups Milk (I used semi-skimmed - 2%)

Steps:

  • Add the low trivet to the pot followed by 1 cup of water.
  • Put a pressure-proof container on the trivet to make the porridge in.
  • Add 1 part oats to 2 parts of milk and stir together.
  • Put the lid on and set on high pressure for 10 minutes.
  • Either start straight away or use the delay timer if making the night before.
  • When the time is up, leave under pressure for at least 5 minutes (I have left it for anything up to 90 minutes and the results have been great).
  • Do a quick release if necessary and remove the lid.
  • Stir, serve and enjoy.

Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Protein 13 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 19 mg, Sodium 113 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)



Instant Pot® Chicken Congee (Chinese Rice Porridge) image

Chicken congee can also be made on the stovetop, but this version cooks in an Instant Pot® for extra ease.

Provided by thedailygourmet

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 1h20m

Yield 6

Number Of Ingredients 10

2 ½ cups chicken broth, divided, or more to taste
1 cup jasmine rice
nonstick cooking spray
6 thick slices bacon, cut into 1/2-inch strips
1 small onion, diced
1 clove garlic, minced, or more to taste
1 (1 inch) piece fresh ginger, peeled and julienned
2 boneless, skinless chicken breasts
1 teaspoon sesame oil
salt and ground black pepper to taste

Steps:

  • Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
  • Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.

Nutrition Facts : Calories 239.3 calories, Carbohydrate 27.5 g, Cholesterol 37.5 mg, Fat 7.4 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 789 mg, Sugar 1 g

INSTANT POT® OATMEAL



Instant Pot® Oatmeal image

Creamiest oatmeal, just like the kind you get at the complimentary breakfast at hotels.

Provided by mommasayso

Time 40m

Yield 4

Number Of Ingredients 7

2 cups rolled oats (such as Bob's Red Mill®)
¼ cup brown sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
5 cups water
2 tablespoons milk, or to taste

Steps:

  • Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.

Nutrition Facts : Calories 229.9 calories, Carbohydrate 42.6 g, Cholesterol 0.6 mg, Fat 2.8 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 164.3 mg, Sugar 15 g

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