Pressure Cooker Steel Cut Oats
Jan 22, 2017 2:55:46 GMT
DebDoesWW, NatureLover, and 2 more like this
Post by zazzles on Jan 22, 2017 2:55:46 GMT
I got an email from hippressurecooking.com the yesterday and it included Laura's method for making rice in the pressure cooker. I decided to try that'd it turned out well.
I decided to see what Laura recommends for cooking steel cut oats in the pressure cooker, and she has developed a method I had to try. I just finished making SCO for the next few days.
Her method uses what she calls "pot in a pot," where you put water in the pressure cooker, use a rack or trivet, then put a bowl or cup with the SCO and water on the rack or trivet.
I used ceramic coffee mugs that hold 10 or 12 oz. In each cup goes 1/4 cups SCO and 3/4 cups water. I also added a pinch of salt, 1/8 cup of granulated Splenda, and about 2 Tbsp. of fresh Blueberries.
The method is to set the electric pressure cooker (InstantPot SmartPot in my case) for 15 minutes at high pressure, then when it is done kill the warm cycle and let the pressure release itself naturally which takes 15 to 30 minutes.
The oatmeal came out perfectly. The oats still have a bit if a bite to them, which is the way I like them.
The mugs are now cooling, then I will wrap with plastic wrap and refrigerate. To use them, I'll remove plastic and heat in the microwave for 1 to 2 minutes.
The method, and a chart telling how long to cook various oats and breakfast grains, is at this link:
www.hippressurecooking.com/pressure-cooker-oatmeal-how-to/
I decided to see what Laura recommends for cooking steel cut oats in the pressure cooker, and she has developed a method I had to try. I just finished making SCO for the next few days.
Her method uses what she calls "pot in a pot," where you put water in the pressure cooker, use a rack or trivet, then put a bowl or cup with the SCO and water on the rack or trivet.
I used ceramic coffee mugs that hold 10 or 12 oz. In each cup goes 1/4 cups SCO and 3/4 cups water. I also added a pinch of salt, 1/8 cup of granulated Splenda, and about 2 Tbsp. of fresh Blueberries.
The method is to set the electric pressure cooker (InstantPot SmartPot in my case) for 15 minutes at high pressure, then when it is done kill the warm cycle and let the pressure release itself naturally which takes 15 to 30 minutes.
The oatmeal came out perfectly. The oats still have a bit if a bite to them, which is the way I like them.
The mugs are now cooling, then I will wrap with plastic wrap and refrigerate. To use them, I'll remove plastic and heat in the microwave for 1 to 2 minutes.
The method, and a chart telling how long to cook various oats and breakfast grains, is at this link:
www.hippressurecooking.com/pressure-cooker-oatmeal-how-to/