Ingredients

Instant Pot brown jasmine rice is a 2-ingredient recipe. But I added a few additional flavorings and seasonings to give it that much more personality. We will need:

• Brown jasmine rice: Brown jasmine rice is a long grain rice with the outer coating (bran and germ) still intact. Look for brown rice, sometimes labeled Thai jasmine brown rice, in the international aisle at the grocery store, specialty Asian markets, or online sellers, such as Amazon. My favorite brands are Lundberg Organic brown jasmine rice (affiliate link) and Mahatma Jasmine Brown Thai Fragrant Whole-Grain Rice (affiliate link). This instant pot jasmine brown rice was tested using these two brands of rice.
• Cooking liquid: Use water for a clean, neutral flavor, or opt for Vegetable Broth, Chicken Stock, or Veggie Scrap Stock. Omit the salt if using stock instead of water.
• Olive oil: A mere teaspoon of olive oil gives the rice a nice glossy sheen. Feel free to swap it out for avocado oil, coconut oil, or ghee.
• Kosher salt: A little salt enhances the natural flavor of the rice and makes it that much more delicious.
• Black pepper: Freshly ground black pepper is best sprinkled on top at the end of cooking to preserve those natural oils.
• Fresh herbs: While not mentioned in the recipe card, fresh herbs or complimentary flavors really enhance the flavor of the rice and give balance to your meal. A few popular herbs and seasonings include fresh cilantro, basil, mint, green onions, lime juice, or sesame seeds.

How to Cook Brown Jasmine Rice in Instant Pot?

This Instapot brown jasmine rice recipe is so easy and virtually hands-free you’ll wonder why you never started cooking rice in the pressure cooker in the first place. Much like the rice setting on your rice cooker, this Instant Pot jasmine rice recipe is ready after the push of a button. Here are the step-by-step instructions:

1. Rinse the rice: Place the rice in a colander and rinse under cold water, stirring with your fingers (or a spoon) until water runs clear, 20-30 seconds.
2. Add ingredients to Instant Pot: Into the steel inner pot, add brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt. Give it a good stir.
3. Close lid: Secure the lid and set the pressure release to the “Sealing” position.
4. Pressure cook: Select “Manual” on high pressure and set it to 23 minutes of pressure cooking time. It should come to full pressure within the next 5-7 minutes. 
5. Release pressure: Natural pressure release (NPR) for 10 minutes, and then manually release the remaining pressure.

6. Fluff and serve: Carefully remove the Instant Pot lid and fluff with a fork. Season with black pepper and serve.

How to Store, Freeze, and Reheat?

This Instant Pot brown jasmine rice recipe bodes wonderful for meal prep, or simply any time you want to have whole grains on hand. Here’s how I like to store, freeze and reheat:

• Storage: Leftover rice will keep in an airtight container in the fridge for up to 5 days. To speed up the cooling process, spread the cooked brown rice out on a baking sheet (this prevents clumps from forming as the rice cools).
• Freezing: Once completely cool, transfer to a heavy-duty freezer bag or freezer-safe airtight container with some room at the top for expansion. (If you regularly meal prep, package the rice in 1-2 cup portions. This way, you only pull out what you need.) Label, date, and freeze for up to 1 month.
• Thawing: Thaw frozen brown rice overnight in the refrigerator.
• Reheating: Add a few tablespoons of water to the rice. Then, steam or stir-fry with your recipe in a skillet on the stove or microwave on high in 30-second intervals, stirring each time in between, until warm.

What to Serve it With?

Instant pot Brown rice is a nutritious and delicious side dish that can be served with vegetables alongside any main dish. With a delicious nutty flavor, it pairs beautifully with meat or vegetable-based dishes. Some of my favorites are:

• Thai: Really celebrate the floral, aromatic qualities of brown jasmine rice with Thai dishes like Thai Lemongrass Chicken, Thai Beef Curry, Chicken Teriyaki Stir Fry, and Cauliflower Curry.
• Beef: Give it a classic, all-around touch by serving alongside Pot Roast or Beef Tenderloin.
• Chicken & Turkey: Serve with your choice of poultry, like Turkey Meatballs, Baked Chicken Kebobs, or Slow Cooker Butter Chicken.

FAQs

Other Rice Recipes You Might Also Like:

If you are a fan of rice as much as I am, you might like the following basic rice recipes from the archives:

• How to make wild rice
• How to cook black rice

If you try this basic recipe for Instant Pot Brown Jasmine Rice, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Instant Pot Brown Jasmine Rice Recipe

Put your electric pressure cooker to use with this Instant Pot Brown Jasmine Rice recipe. It comes together with only 5 minutes of hands-on time and cooks perfectly fluffy and delicious every time.

Course Side Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 23 minutes minutes

Pressure time 17 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 180kcal

Author Aysegul Sanford

Ingredients

• 1 cup Brown Jasmine rice* rinsed thoroughly
• 1 ¼ cup water vegetable stock, or chicken stock
• 1 teaspoon olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper optional

Instructions

• Place rice in a colander and rinse under cold water until the water runs clear, 20-30 seconds while stirring with your fingers or a spoon.
• Place brown jasmine rice, your choice of cooking liquid, olive oil, and Kosher salt in the insert of the Instant Pot. Stir to combine.
• Secure the lid and set the pressure release to the “Sealing” position.
• Select “Manual” on high pressure and set it to 23 minutes* of pressure cooking time.
• It should come to full pressure within the next 5-7 minutes. Let the pressure release naturally for 10 minutes, and then manually release the rest of the pressure.
• Carefully remove the lid. Fluff it with a fork.
• Season with black pepper and serve.

Notes

• Yields: This recipe yields approximately about 3 cups of cooked long-grain brown rice, which is ideal for 4 servings. The nutritional values below are per serving.
• Rice: We tested this recipe using two national brown jasmine rice brands, Lundberg and Mahatma. They delivered similar results in terms of cooking time, taste, and texture. Please keep in mind that the timing might be slightly different based on the brand.
• Cooking liquid: If you want your rice to be flavorful, you can vegetable broth or chicken stock in place of water.
• Rice to water ratio and time of cooking: The recipe, as written (1 to 1 ¼ rice to water ratio cooked for 23 minutes), yields soft and chewy brown rice. However, if you prefer it to be on the firmer side, with a bit more bite to it, use a 1:1 ratio of water to rice. In other words, for every 1 cup of brown rice, use 1 cup of cooking liquid and adjust the cooking time to 20 minutes.
• Storage: If you have any leftovers, bring them to room temperature and store them in an airtight container in the fridge for up to 5 days.
• Freezing: To freeze, cool completely by spreading the rice on a baking sheet. Transfer to a freezer-safe airtight container, label, date, and freeze for up to a month.
• Reheat: You can reheat it in a microwave-safe bowl in 30-second intervals, mixing after each time until it is thoroughly heated.

Nutrition

Calories: 180kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 298mg | Potassium: 105mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Calcium: 14mg | Iron: 1mg

The post Brown Jasmine Rice in Instant Pot appeared first on Foolproof Living.

It has the same delicate qualities of a white chili (i.e. no tomato paste and just the right amount of chili powder to keep that stark white color), but it comes together quickly and easily in the electric pressure cooker. Be sure to give it a try if you are in need of a chili recipe made with minimal ingredients and minimal effort.

Why You Should Make This Recipe

The true beauty of this instant pot white chicken chili recipe is the time and effort-saving ability of pressure cooker recipes. If you have never made chili in the Instant Pot before, prepare to be amazed.

I love it because it’s:

1. Super quick to put together and the Instant Pot provides a hands-off cooking method with only 20 minutes of active cook time.
2. It’s a healthy, homemade and easy meal that features clean and good-for-you ingredients – no heavy cream or cream cheese required!
3. Heartwarming and filling, to keep you full and satisfied.
4. A wonderful make-ahead meal as leftovers last for days and it freezes well, too.
5. Made with freezer & pantry staples like beans, spices, and corn, it is a great pantry recipe

Key Ingredients

The ingredient list for this pressure cooker white chicken chili recipe comes in two parts:

• For the chili: Gather olive oil, spices (ground coriander, ground cumin, and chili powder), jalapeno, garlic, Cannellini beans, lean chicken breasts, corn, and chicken stock.

• White Chili Toppings: You can use any toppings you like. I am using a ripe avocado slices, cilantro, tortilla strips or chips, corn, shredded Cheddar cheese, lime wedges, green onion, and sour cream.

Substitution Ideas:

• Chicken: I used boneless and skinless chicken breasts but an equal amount of chicken thighs could also be used.
• Green peppers: I opted for jalapenos but any green peppers, i.e canned peppers, bell peppers, etc. would also work.
• Beans: I used canned Cannellini beans but any white beans, Navy Beans or Great Northern Beans, would work.
• Corn: Fresh, frozen or canned would all work.
• Cilantro: Not a fan of cilantro? Omit it or use parsley instead.

How to Make

Let’s take a look at how to get this creamy white bean chili from your Instant Pot to your table in no time. Here are the steps:

1. Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Saute for 2-3 minutes while stirring constantly until everything is mixed.
2. Add in garlic and saute for another 30 seconds or so.

3. Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken broth, and salt and pepper. Give it a stir. Press cancel (to cancel the saute function.)
4. Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.

5. Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid. 
6. Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put the shredded chicken back in and give it a stir.

7. Garnish & Serve: Add in the cilantro (if using) and give it a good stir. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and a squeeze of lime juice. Ladle into bowls and serve.

How Long Does it Take To Cook

Believe it or not, but this instant pot white chicken chili can be prepped and ready to serve in 45 minutes. I set the Instant Pot to Manual and set the cooking time to 20 minutes. The added time accounts for the time it takes for the Instant Pot to come to pressure, as well as release.

Variations

• Cream Cheese Chicken Chili: Make it a touch creamier by stirring in one 8-oz package of cream cheese (cut into 6 pieces) at the end of cooking. Be sure to add it at the very end to prevent cream cheese from curdling.
• Spicy Chicken Chili: Keep the jalapenos’ seeds and ribs intact for a spicy kick. Alternatively, add ½ teaspoon cayenne pepper along with the chili powder.
• Instant Pot Chicken Chili with Frozen Chicken: Didn’t have time to remove the chicken breasts from the freezer? Simply add 4 minutes to the cooking time. If the chicken breasts are frozen together, the gentle heat from the pressure cooker should be enough to release the chicken breasts away from each other.

How to Store and Freeze

What I love most about this Creamy White Chicken Chili recipe is that it stores well and like it is with most soup/chili recipes, it tastes better on the next day.

• Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
• Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

• Thawing Instructions: To thaw, set in the refrigerator overnight or place in a large bowl of cool water for 20-30 minutes (super easy if you’ve used a freezer bag!).

Other Chicken Recipes You Might Like:

If you are a fan of easy pressure cooker recipes made with chicken, be sure to try my friend Veronika’s Instant Pot Chicken Wings recipe. It is one of my favorite instant pot recipes that I have been making on repeat. Plus, below I am sharing a few chicken recipes you might also like:

• Chicken Veggie Soup
• Slow Cooker Chicken Tomatillo Soup
• Instant Pot Chicken Wild Rice Soup
• Chicken Noodle Soup with Potatoes
• Split Chicken Breast Recipe
• Need more inspiration? Check out all our Easy Chicken Recipes

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Instant Pot White Bean Chicken Chili Recipe

Recipe for White Chicken Chili made in the instant pot. A heartwarming chicken chili recipe made with white beans and chicken breasts in a pressure cooker. It is made without the use of cream cheese yet still creamy and delicious. Make a batch, serve some right away, and freeze the rest for later.

Course Soup

Cuisine Mexican Cuisine

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Extra Pressure Building/Releasing Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 513kcal

Author Aysegul Sanford

Ingredients

For The Chili:

• 1 tablespoon olive oil
• 1 large onion chopped (1 cup)
• 2 jalapeno peppers seeded and cut into small pieces (Green Bell pepper would also work)
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 2 cloves of garlic
• 2 cans Cannellini beans (15 oz), drained and rinsed – Navy or Great Northern Bean would also work
• 2 large chicken breasts boneless and skinless ~ 1 1/2 lbs.
• 1 cup whole corn kernels plus more as garnish
• 1 ½ cups of chicken stock
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground black pepper
• ¼ cup of fresh cilantro chopped – optional

For the Toppings:

• 1 ripe avocado as topping – optional
• ¼ cup shredded cheese Cheddar or crumbled queso fresco
• Handful of tortilla chips
• Sour cream optional

Instructions

• Saute vegetables and spices: Select the saute setting on your pressure cooker. Add in the oil, onion, green pepper, ground cumin, ground coriander, and chili powder. Sautee for 2-3 minutes while stirring constantly until everything is mixed.
• Add in garlic and saute for another 30 seconds or so.
• Add in the rest of the ingredients: Add in the beans, chicken, corn, chicken stock, and salt and pepper. Give it a stir. Cancel the saute function.
• Pressure cook the white bean chicken chili: Secure the lid and set the steam release valve to the sealing position. Select the manual setting and set the cooking time to 20 minutes at high pressure. It will take about 10 minutes for the Instant Pot to come to pressure.
• Release the pressure: When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, carefully remove the lid.
• Shred the chicken: Remove the chicken from the chili into a plate and shred it using two forks. Put it back in and give it a stir.
• Stir in the cilantro, if using. Ladle into bowls. Top it off with your favorite toppings, i.e. avocado, sliced jalapenos, cheese, tortilla chips and cilantro. Finish it off with a dollop of sour cream (if using) and Serve.

Notes

• Leftover Storage: The white chili will keep in an airtight container in the fridge for up to 4 days.
• Freeze: For longer storage, cool to room temperature, place in a freezer-safe airtight container or plastic storage bag (see tip below!) and freeze for up to 3 months.

Nutrition

Calories: 513kcal | Carbohydrates: 54g | Protein: 43g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1665mg | Potassium: 961mg | Fiber: 16g | Sugar: 5g | Vitamin A: 571IU | Vitamin C: 20mg | Calcium: 214mg | Iron: 7mg

The post Instant Pot White Bean Chicken Chili appeared first on Foolproof Living.

Unlike its stovetop version, in my version of Instant Pot Chicken Wild Rice Soup (or as my husband calls it, “Instapot” Chicken Wild Rice Soup), you do not need to soak wild rice or use rotisserie chicken. Instead, you literally put all the ingredients in your pressure cooker and let it do its magic in about 45-50 minutes from start to finish.

In my book, a healthy chicken and wild rice soup made with only a few ingredients and with only 10-15 minutes hands-on time is a weeknight dinner winner.

Sounds good? Let’s break it all down.

Ingredients:

To make this pressure cooker chicken and wild rice soup recipe, you will need two sets of ingredients:

Ingredients for the soup:

• Mirepoix (aka the magical combo of onions, carrots, and celery): Chop one medium-size onion, 2-3 carrots, and 2-3 stalks of celery. You need about 3 cups of mirepoix for this recipe.
• Flavoring Agents: In terms of flavoring agents, I used 5 cloves of minced garlic and fresh thyme. I also sprinkled it with some fresh parsley at the end.
• Mushrooms: You need a package of (usually sold in 8 oz. packages) white button or baby Bella mushrooms. 
• Wild Rice: I used Lundberg’s organic wild rice (affiliate link), but you can also use any good quality Minnesota wild rice you can get your hands on. I do not recommend using quick-cooking wild rice or wild rice blends for this recipe as the time of cooking might be different.
• Chicken Thighs: I used a pound of chicken thighs as we love dark meat, but if you want a leaner cut of chicken, you can substitute chicken thighs with chicken breasts.
• Chicken Broth & Water: I used 4 cups of my homemade chicken stock and 2 cups of water as liquid.

Ingredients for the roux:

The “creamy” part of this instant pot wild rice soup recipe comes from a homemade roux. If you are not familiar, you can make a roux by first cooking butter with flour and then whisking in some milk and some liquid from the soup until it turns into a thick and creamy mixture.

It is mostly used for thicking soups and stews.

Most recipes you will find for a similar creamy wild rice and mushroom soup recipe uses the traditional method made with a stick of butter. While I think butter is one of the most delicious foods out there, in my lightened up version here, I chose to skip using butter as I believe combining flour, milk, and a cup of the soup liquid was all I need to make this soup deliciously creamy.

So to make my lightened up roux, you will need:

• All-Purpose Flour: You will need ½ cup all-purpose flour. If you are following a gluten-free diet, you can use gluten-free flour such as this one (affiliate link).
• Whole Milk: One cup of whole milk. You can use skim milk, but I think whole fat milk makes it more creamy.
• Liquid from the Soup: Ladle a cup of the soup once it is cooked to mix into the roux.

How to make Chicken Wild Rice Soup in an Instant Pot

To make this instant pot chicken and wild rice soup recipe you need to:

1. Place all the soup ingredients in your pressure cooker: Literally, place all the soup ingredients in the bowl of your instant pot, secure the lid, set it to sealing position. Select manual and cook at high pressure for 35 minutes. Once it is completed, let it naturally release for 10 minutes and release the rest by turning on the quick release knob. 
2. Remove the chicken: Transfer the now-cooked chicken thighs from the pot onto a plate. Shred the chicken and return it back into the instant pot.
3. Make the “lightened-up roux”: In a bowl, whisk flour and milk together. Stir in a ladle of the liquid from the soup. Whisk until the mixture is smooth.
4. Finish cooking the soup: Turn the soup function on and pour the roux into the pressure cooker. Stirring regularly, bring it to a boil and let it cook for 5-7 minutes or until it is thickened to your liking.
   *At this point, I recommend not leaving the sight of the soup as it thickens pretty quickly and, if you are not keeping a close eye on it, the bottom of the soup could quickly burn.*
5. Garnish and serve: Taste for seasoning and add-in if necessary. Ladle into bowls and garnish with fresh thyme or parsley. Serve!

Other Healthy Chicken Soup Recipes You Might Like:

• Chicken Noodle Soup with Potatoes
• Chicken Tomatillo Soup – Crockpot method
• Chicken Vegetable Soup
• Easy Chicken Chili Recipe
• Healthy White Chicken Chili Recipe
• Need more inspiration? Check out all our easy soup recipes and chicken recipes

Other Wild Rice Recipes You Might Like:

• Wild Rice Pilaf
• Wild Rice Dressing – (Perfect for Thanksgiving)
• Wild Rice Salad

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Instant Pot Chicken Wild Rice Soup Recipe

Deliciously creamy, heartwarming, lightened-up Instant Pot Chicken Wild Rice Soup recipe made from scratch with wholesome ingredients in less than an hour. Simply put everything in your pressure cooker and let it do its magic for a healthy weeknight dinner.

Course Soup

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 355kcal

Author Aysegul Sanford

Ingredients

For The Soup:

• 1 large onion chopped
• 3 carrots peeled and chopped (approximately 1 cup)
• 3 stalks of celery chopped (approximately 1 cup)
• 5 cloves of garlic minced
• 8 oz. of mushrooms wiped and sliced
• 1 cup uncooked wild rice rinsed
• 1 lbs. skinless chicken thighs (or breasts)
• 4 cups of chicken stock
• 2 cups of water
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon fresh thyme

For The Roux:

• ½ cup all-purpose flour*
• 1 cup whole milk

As Garnish:

• ½ cups of chopped fresh parsley

Instructions

• Place onion, carrots, celery, garlic, mushrooms, wild rice, chicken thighs, chicken stock, water, salt, and pepper in your instant pot (or pressure cooker).
• Secure the lid and select manual and set to cook on high for 35 minutes. Let it natural release for 10 minutes and quick release the rest.
• Carefully open the lid and remove the chicken thighs onto a plate. Shred them using two forks and put them back in the instant pot. 
• Place the flour into a medium bowl. Whisk in the milk. Ladle a cup of hot liquid from the pot into the bowl while whisking it constantly to break all the flour bits until no lumps left. Pour the mixture back into the instant pot.
• Turn on the soup setting on and bring the soup to a boil. Let it boil for 5 minutes, but be sure to give it a stir a few times during the process.
• Give it a taste for seasoning and add in if necessary.
• Stir in the parsley, ladle into bowls, and serve.

Video

Notes

• Amount of flour: The soup thickened with 1/2 cup flour and a cup of milk make this recipe a thick, almost stew-like soup. If you prefer more of a lighter soup consistency, you can use 1/4 cup flour and 1/2 cup milk to thicken the soup.
• Can I freeze this soup? Yes, this wild rice soup freezes well. To do so, simply bring it to room temperature and place it in an airtight container before you put it in your freezer. Be sure to thaw in the fridge overnight a day before you plan to serve it. If it is too thick, you might need to add in a little water while warming it on the stovetop.
• Can I use leftover cooked chicken? If you want to use leftover cooked chicken, I recommend adding the chicken at the same time you add in the roux. Or you can skip the instant pot and make my rotisserie chicken wild rice soup on the stovetop to use your leftover chicken.
• Can I make turn this dish into a vegetarian instant pot wild rice soup? You sure can. Double the amount of mushrooms (Use 16 oz. instead of 8 oz.) and use vegetable stock instead of chicken stock.
• What if I don’t like mushrooms? If you are serving this soup to picky eaters, who don’t like mushrooms (like my husband), simply omit using them.

Nutrition

Calories: 355kcal | Carbohydrates: 43g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1002mg | Potassium: 742mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5610IU | Vitamin C: 11mg | Calcium: 91mg | Iron: 3mg

The post Instant Pot Chicken Wild Rice Soup Recipe (Pressure Cooker Method) appeared first on Foolproof Living.

Sunday Pot Roast was never a recipe my mom ventured to make when I was growing up. It wasn’t until I met my husband and moved to the States when I was introduced to the traditional Pot Roast dinner (thanks to Ina Garten’s Pot Roast recipe). And since my husband loves it so much, it has become a staple recipe in my house. It’s also a hearty and comforting recipe to share with family and friends during those cold winter months.

But the thing is… it just takes So. Much. Time. Until now!

If you feel the same way and want to figure out how to cook a chuck roast fast, you are in the right place, my friend.

This Instant Pot Pot Roast Recipe can be made in half the time as compared to the traditional Dutch oven method! And it tastes just as hearty and delicious, if not better! So long are the days slaving over the stove to get Sunday dinner on the table.

How To Cook A Roast In A Pressure Cooker

The method for electric pressure cooker pot roast comes together in 3 folds.

First, preheat the pressure cooker by selecting Saute on HIGH and add the vegetable oil. While the oil is heating, season the beef chuck roast with salt and pepper. Add to the Instant Pot and brown the meat for 3-4 minutes on each side. Transfer the meat to a plate and cover with foil (or parchment paper) to keep warm.

PRO TIP: If your meat is large and/or uneven in size make sure to follow the directions I used in Ina’s Pot Roast recipe and tie the beef chuck roast before seasoning and placing it in your Instant Pot. This will prevent it from spreading too much and losing those valuable juices.

If you watch the how-to video in the recipe card below you will see that I failed to do that. The end product was still good, but it would have been easier to manage in the end if I had tied it at the beginning. Here is a helpful video to show you how to tie beef.

Second, add the onion, garlic, broth, and thyme, and give it a stir making sure to scrape the brown bits at the bottom. Put the meat back into the pot and secure the lid. Select Manual, making sure the steam release handle is set to Sealing position, and cook at HIGH pressure for 60 minutes.

When cooking is complete, use natural release for 10 minutes and then quick release the remaining steam. Add in potatoes, carrots, and parsnips, making sure to submerge them in the cooking liquid. Select Manual and cook at HIGH for 10 minutes. When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

Finally, remove the roast and shred it with 2 forks. Place the vegetables on a serving plate and top them off (or place on the side) with shredded beef. If preferred, use a spoon and scrape the excess fat in the leftover juices and use an immersion blender to mix the juices to use as gravy to drizzle on top. Garnish with chopped fresh parsley and serve!

Need ideas to put your Instant Pot to good use? Check out all my Instant Pot recipes that are perfect for beginners like me.

Cooking Times

I found the ideal beef roast pressure cooker time per pound is 20 minutes. I cooked my 3 lb chuck roast recipe for 60 minutes, and it was the most perfect, fall apart chuck roast I’ve ever had!

Pot Roast Variations

Cooking pot roast in a pressure cooker for a traditional Sunday roast is always a hit, but there are a few variations to make it more interesting:

Change up the seasoning: Along with the salt and pepper, add some dried herbs and spices to the surface of the beef roast. Add 1 teaspoon each of dried oregano, rosemary, and thyme for a more savory kick. A few bay leaves added to the cooking liquid add a lovely, slightly aromatic flavor, too!

Blend or strain gravy: I found there are two methods to make the gravy.

What Can I Serve it With

As you can see in the pictures, I served my pressure cooker pot roast recipe with bulgur pilaf. However, you can also serve it with various whole-grain side dishes and/or one of my creative and easy vegetable side dishes (such as Whole Roasted Carrots, Sauteed Asparagus and Mushroom or Garlic Green Beans) or salads (like Asparagus Salad or Butter Lettuce Salad).

Need more inspiration for pot roast sides? Be sure to check out our post on What To Serve with Pot Roast for even more recipe ideas.

Expert Tips & Tricks:

• Want to ensure this quick chuck roast recipe is cooked evenly? Allow the meat to rest on the kitchen counter for 30 minutes before cooking. This helps take the chill off.
• For the best sear, pat the beef chuck roast dry with paper towels prior to seasoning. The dry surface and hot oil give you that extra crispy brown crust, which packs in so much flavor.
• Looking for pot roast with potatoes and carrots? Simply omit the parsnips and replace them with an equal amount of carrots.
• Beef Broth vs. Chicken Broth: As you’ll see in the recipe below, I used chicken broth as the liquid in the recipe. I personally find that my homemade chicken stock produces a lighter pot roast recipe. However, if you prefer beef broth feel free to swap an equal amount of it in place of chicken broth.

• Best Cuts of Beef for Pot Roast: For this easy Instant Pot chuck roast I’ve got some help from this post on TheKitchn. Feel free to refer to the image below for a visual to help you guide through the best cuts to use to make this instant pot roast recipe.
  • Chuck – The top pick for pot roast! It is cut from the shoulder, making it the toughest and most affordable piece of meat. The marbling (aka fat) is outstanding, which makes a fall apart chuck roast. Also called Chuck Roast, Arm Roast, Shoulder Roast, or Cross Rib.
  • Round – Cut from the back leg of the steer, this is actually a tough, but lean cut of meat. Even though lean meat is a good thing on occasion, that’s not what we want for a pot roast. Fat helps the meat breakdown into a more tender dish, giving you that silky, delicious texture. Also called Eye Round Roast, London Broil, or Round Tip Roast.
  • Sirloin – Cut from the back, near the hip bone all the way down to the belly (or flank), it is a bit tougher. Top sirloin is good for steaks and grilling, but it’s the bottom sirloin we are looking for, which is better for roasting. Also called Beef Rump Roast, Bottom Round Roast, Tri-Tip Roast, Ball Tip Roast, or Flap Roast.
  • Brisket – Cut from the breastbone, this is another very tough piece of meat, yet one of the most flavorful. When cooked the right way, it breaks down into a delicious dish. Although popular for BBQ or smoking, it makes a beautiful Sunday roast, too.

• What pressure cooker should I use? I prefer to use my Instant Pot (affiliate link), but any pressure cooker you own will work. Feel free to use your Electric Pressure Cooker, Power Cooker, Presto, Power Cooker XL, or Crock-Pot Express. Just make sure to follow the manufacturer’s cooking technique, as it varies between each brand.

Other Beef Recipes You Might Also Like

• Beef Vegetable Soup
• Brisket Tacos
• Brown Gravy Recipe
• Meatballs and Potatoes
• Homemade Beef Stroganoff
• Stuffed Cabbage Soup
• See all of my Easy Beef Recipes for dinner and meal planning

If you try this Pressure Cooker Pot Roast recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe has been adapted (with changes) from The Instant Pot Electric Pressure Cooker Cookbook (affiliate link).

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Pressure Cooker Pot Roast Recipe

Learn how to cook a roast in an instant pot using my foolproof method! Ready in less than 2 hours, this easy Pressure Cooker Pot Roast Recipe is perfectly tender and juicy.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 623kcal

Author Aysegul Sanford

Ingredients

• 1 3-pound beef chuck roast, pat dry with paper towels on both sides
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil I use grapeseed oil
• 1 large onion halved and sliced
• 4 cloves of garlic peeled and minced
• 1 ¾ cups chicken stock preferably homemade (or beef stock)
• 4 fresh thyme sprigs more as a garnish
• 1 pound baby potatoes halved
• 5 large carrots cut into 3/4-inch pieces
• 3 large parsnips cut into 3/4-inch pieces*
• 2 tablespoons chopped fresh parsley

Instructions

• Season the meat with salt and pepper on both sides.
• Preheat the pressure cooker (I used my Instant Pot – affiliate link), select saute on high. Add in the oil.
• Once the pot is hot, brown the chuck roast, 3-4 minutes on each side. Transfer the meat onto a plate and cover with foil (or parchment paper) to keep warm. 
• Add in the onion, garlic, chicken stock, and thyme and give it a stir. 
• Put the meat back into the pot and secure the lid.
• Select manual, make sure that the steam release handle is turned to sealing position, and cook at high pressure for 60 minutes.
• When cooking is complete, use natural release for 10 minutes and then release the remaining steam.
• Add in the potatoes, carrots, and parsnips. Be sure to submerge them in the cooking liquid.
• Select manual and cook at high for 10 minutes.
• When cooking is complete, use a natural release for 10 minutes and then release the remaining steam.

Video

Notes

• Don’t have parsnips on hand? Use 2 more large carrots instead.
• Can I cook a frozen pot roast in my pressure cooker? You sure can. Cooking a frozen roast in an Instant Pot is actually quite easy. Place the frozen roast in the pressure cooker with the trivet underneath, to allow the heat to penetrate the entire surface of the roast, and add an additional 20 minutes to the cooking time. Frozen to pull-apart tender in no time!
• Two options for making gravy:
  • TO BLEND (preferred method): Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, simply use your immersion blender to blend the sauce together, creating an emulsified gravy.
  • TO STRAIN: Remove the beef roast and vegetables from the pressure cooker and scrape off the excess fat from the remaining liquid in the Instant Pot. Then, strain through a fine-mesh sieve into a saucepan over medium heat and simmer until reduced and slightly thickened, about 10-15 minutes.

Nutrition

Calories: 623kcal | Carbohydrates: 37g | Protein: 49g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 159mg | Sodium: 1496mg | Potassium: 1640mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8666IU | Vitamin C: 36mg | Calcium: 107mg | Iron: 6mg

This recipe was originally published in September 2019. It has been updated with additional helpful information on Jan 2021 with no changes to the original recipe.

The post Pressure Cooker Pot Roast appeared first on Foolproof Living.

It is no secret that I am a big fan of a big bowl of porridge in the morning. I think there is something so comforting about a bowl of almond milk oatmeal or overnight steel cut oats that you can garnish with whatever fruits or nut you have on hand.

If the concept of cooking quinoa for breakfast is new to you or the idea of quinoa cooked in milk sounds strange, I am pretty sure that this recipe will make you want to look for more quinoa breakfast ideas. Because I think we can all agree that eating quinoa for breakfast is a great way to start the day with a healthy dose of plant-based protein.

Not only it is filling but also convenient because most porridge recipes can be enjoyed warm or cold, which makes it a great option to include it in your meal prep to enjoy throughout the week.

I shared my recipe for the stove-top version of coconut quinoa porridge a few years back and since then it has become a reader favorite. So I thought why not recreate the same recipe but this time cook it in my new favorite kitchen toy, Instant pot.

If you are new to cooking quinoa in an electric pressure cooker, be sure to check out my comprehensive recipe post on how to cook quinoa in Instant pot. This instant quinoa breakfast recipe is loosely based on that recipe but geared more towards a breakfast dish than a savory one.

Intrigued? Let’s break it down:

Ingredients for Instant Pot Quinoa Breakfast Porridge:

The basic quinoa oatmeal recipe has only 3 ingredients: Quinoa, milk, and a pinch of salt.

• Uncooked Quinoa: I used white (aka pearl) quinoa as it cooks faster than other quinoa types like red, black, and tricolor quinoa. You can certainly use other types of quinoa in this recipe but will have to adjust the cooking time. We will talk about that more below.
• Milk: I prefer making this recipe with plant-based milk such as homemade almond milk (storebought would also work). However, you can also use regular cow’s milk or other types of plant-based milk like coconut milk.
• Optional Toppings: While I truly enjoy this quinoa and almond milk breakfast bowl topped off with seasonal fruit, berry puree, and nuts, they are totally optional and can be omitted if you want just a basic quinoa porridge bowl instead.
• Almond milk vs Coconut Milk: I made this quinoa porridge recipe with almond milk, but you can also use coconut milk. However, due to its higher fat content, the coconut milk quinoa is thicker in consistency than the version made with almond milk.

How to make quinoa breakfast cereal in an electric pressure cooker:

The process of making quinoa porridge in an instant pot has six folds:

1. Prep the quinoa: Place the quinoa in a fine-mesh strainer and wash it under cold running water. If you do not have a strainer, be sure to check out the post I wrote on how to wash quinoa without a strainer. This one-minute step might seem like an extra one by it is the best way to remove the unwanted bitter taste of quinoa. 
2. Place ingredients in the pressure cooker: Place rinsed quinoa, 1 cup of the almond milk (or coconut milk), and a pinch of salt in the bowl of your instant pot. Give it a mix.
3. Set it to cook: Secure the lid, move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high pressure for 1 minute.
4. Release Pressure: When the cooking cycle is complete, let the pressure release naturally for 6-7 minutes, then carefully move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.

5. Fluff it with a fork: Fluff the quinoa with a spoon and add in the rest of the almond milk. Give it a stir.
6. Serve: Top it off with your favorite seasonal fruit, a dollop of blueberry puree, granola (like my homemade chunky granola), and/or chopped nuts. If preferred, you can also drizzle it with a little bit of maple syrup or honey as well.

Can I make ahead and store this pressure cooker quinoa breakfast in mason jars?

You sure can. As a matter of fact, I usually make a batch of it on the weekend, divide it amongst 4 mason jars, top each jar with fruits and nuts/granola, tighten the lid, and store it in the fridge for healthy instant quinoa breakfast on the go.

If the idea of having quinoa for breakfast instead of oatmeal is a foreign one, I promise you that my version of pressure cooker quinoa porridge is going to convert you to a believer. This is especially the case if you are in need of an alternative to the usual oatmeal.

Give it a try and be sure to check out a few other recipes I have for you below.

Other Instant Pot Quinoa Recipes You Might Also Like:

• Basic Quinoa in Instant Pot
• Instant Pot Mexican Quinoa Bowl

Other Plant-Based Breakfast Bowls You might like:

• Buckwheat Porridge recipe
• Instant Pot Steel Cut Oats
• Steel Cut Overnight Oats
• Crockpot Steel Cut Oats
• Breakfast Farro Bowl

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Instant Pot Quinoa Breakfast Bowl Recipe

Recipe for Instant Pot Quinoa Breakfast Porridge that you can make in about 20 minutes. Simply put quinoa, milk, and a pinch of salt in your pressure cooker. Set it to cook 2 minutes and enjoy it for breakfast as a warm bowl of quinoa oatmeal right away or make-ahead breakfast in mason jars throughout the week. 

Course Breakfast

Cuisine American

Prep Time 2 minutes minutes

Cook Time 15 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 174kcal

Author Aysegul Sanford

Ingredients

• 1 cup white quinoa rinsed and drained
• 2 cups almond milk divided - preferably homemade almond milk
• ¼ teaspoon salt

Optional toppings:

• 1 cup seasonal fruit
• 1 cup granola or chopped nuts
• Maple syrup or honey for drizzling

Instructions

• Place rinsed quinoa, 1 cup almond milk, and a pinch of salt in the bowl of your instant pot. Give it a mix.
• Secure the lid, move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high pressure for 1 minute. It should take 4-5 minutes for it to come to full pressure.
• When the cooking cycle is complete, let the pressure release naturally for 6-7 minutes, then carefully move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid.
• Fluff the quinoa with a spoon and add in the rest of the almond milk. Give it a stir.
• Top it off with your favorite seasonal fruit, granola (like my homemade chunky granola recipe), and/or chopped nuts. If preferred, you can also drizzle it with a little bit of maple syrup or honey as well.

Notes

• Can I make ahead and store this pressure cooker quinoa breakfast in mason jars? You sure can. As a matter of fact, I usually make a batch of it on the weekend, divide it amongst 4 mason jars, top each jar with fruits and nuts/granola, tighten the lid, and store it in the fridge for healthy breakfast quinoa on the go.
• Do I need to use oil to grease the bottom of the pot? I don’t think that it is necessary to use oil while cooking quinoa in an instant pot. It does not stick.
• Can I use other types of quinoa? Yes, you can. However, be sure to increase the cooking time to 4 minutes for red, black, and tricolor quinoa as they take longer to cook.
• Can I use other flavorings? Absolutely. Use this recipe as a basic one and add in other flavoring ingredients like a pinch of ground cinnamon and a splash of vanilla extract. During the fall I usually top it off with baked apples. If you want, you can also top it off with chocolate chips as well.
• Can I double the recipe? You sure can. This almond quinoa oatmeal recipe makes 3 cups of cooked quinoa, which serves 4 people. However, if you want to make it for the whole week and store in mason jars, you can double the recipe. If you do so, the cooking time should not change.
• The calorie information does not include the optional toppings.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 310mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Calcium: 170mg | Iron: 2mg

The post Instant Pot Quinoa Breakfast Bowl Recipe appeared first on Foolproof Living.

Today’s recipe, Instant Pot Mexican Quinoa is the pressure cooker version of one of the most popular recipes on my blog, Mexican Quinoa Bowl. The ingredient list is pretty much the same, but the method is different.

If you are a fan of cooking quinoa in your pressure cooker, this is a great vegan instant pot dinner that comes together in just about 30 minutes. Perfect for a gluten-free and veggie-packed dinner you can make on a Tuesday night.

So, if you are wondering whether or not you can make Mexican quinoa in Instant pot, read on…

Ingredients

Colorful, tasty, and simple ingredients make this plant-based meal an easy choice when trying to decide what to make for dinner. The list in the recipe card below may look long but I bet you already have everything in your pantry.

To make this recipe, you will need veggies like onions, peppers, and garlic. You will also need Mexican-cuisine staples like cumin, coriander, black beans, corn, and tomatoes. And finally, you will need, the star of the recipe, quinoa.

A Few Helpful Tips For Ingredients:

• Quinoa: I used white quinoa because (1) it is widely available and (2) it cooks quicker literally in 1-minute pressure cooking cycle. If you decide to use red, black, or tricolor quinoa, increase the cooking time to 3 minutes for the best results.
• The Cooking Liquid: You can certainly use water as the cooking liquid in this recipe. However, I find that swapping water with vegetable broth is an easy way to flavor quinoa.
• Tomatoes: I used a can of regular diced tomatoes, but if you can get your hands on it I would recommend using fire-roasted tomatoes for extra flavor.
• Black Beans: I chose canned black beans for this recipe but red kidney beans also work very well.
• Corn: I use fresh corn while it is in season during the warmer months. However, canned (and drained) or frozen corn would also work well in this recipe. 
• Fresh Cilantro: Not a fan of cilantro? Just omit using it.

How To Make Mexican Quinoa In An Instant Pot

Ready in under 30 minutes with only 1-minute active pressure cooking and completely done in an Instant pot, this is the perfect easy meal when you’re out of ideas.

• Saute veggies & quinoa: Press sauté on the Instant Pot and add in the oil. Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 4-5 minutes. Stir in the garlic and cook for 30 seconds.
• Add the rest of the ingredients: Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Pour in the liquid and stir to combine. 

• Cook in the Instant Pot: Secure the lid and move the steam release valve to the sealing position. Select Manual/Pressure Cook to cook on high for 1 minute. When the cooking cycle is complete, let the pressure naturally release for 8 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid. 

• Finish and serve: Fluff the now-cooked quinoa with a fork. To serve, place the desired amount in a bowl and garnish with your favorite toppings (listed below.)

Topping Ideas For Pressure Cooker Mexican Quinoa

If you are like me, a fan of various toppings, this vegan burrito bowl is a great one to use as a base. Below are a few topping ideas:

• A ripe sliced fresh avocado or guacamole
• A dollop of Creamy Avocado Dressing
• Mexican pickled onions
• Pickled radishes
• Pico de gallo or any of your favorite jarred or homemade salsa
• A dollop of Chipotle Cashew Cream
• Pumpkin seeds for a bit of a crunch
• A drizzle of lime juice and fresh lime wedges on the side
• Vegetarian Options: Sour cream and/or crumbled cotija cheese.

How Long Does It Take From Start To Finish:

Once you are done with sauteeing quinoa and veggies in the Instant pot, it takes about 5-7 minutes for it to come to full pressure. After a 1-minute of actual pressure cooking time, I let it natural release for 8 minutes and release the rest of the pressure by switching the pressure valve to steam release. 

So it is safe to say that this Mexican inspired pressure cooker quinoa recipe takes about approximately 15 minutes to cook in the Instant Pot. If you add 10 minutes of prep time to that, you should have dinner on the table in less than 30 minutes.

Best Way to Store Leftovers:

Leftovers can easily be stored in an airtight container in the fridge for up to 3 days. Make sure it’s come down to room temperature before storing so it can maintain its freshness.

Expert Tips:

• Give a quick rinse to quinoa for best results: Rinsing quinoa under cold water for a few minutes helps with the removal of its natural coating saponin. If you need more information on rinsing quinoa, be sure to check out my post on How To Wash Quinoa properly.
• Don’t skip the spices! Sauteeing classic Mexican spices like cumin and coriander in oil before mixing them with the rest of the ingredients will elevate the flavor in a major way.
• Make it spicy! Add some heat by using 2 jalapeno peppers or a teaspoon of chili powder instead. Leave the jalapeno seeds intact to make it extra spicy.
• Serve it warm or cold: Enjoy it hot right out of the Instant Pot or let it cool for an hour or two and serve at room temperature. 
• Add in a handful of greens to serve it as a salad: If you have leftovers, you can also add in a handful of spring salad greens or baby spinach leaves, chopped scallions, and cubed avocado to turn it into a salad.
• Serve it as a meal or side dish: This Mexican quinoa is delicious on its own or on the side of Flank Steak Tacos or Slow Cooker Beef Brisket Tacos.
• Serve it as a vegan breakfast bowl with a fried egg on top: This quinoa burrito bowl makes the best protein-packed savory breakfast bowl.
• Don’t have quinoa on hand? I made a brown rice version of this recipe and named it as Vegan Burrito Bowl. It took a little bit longer to cook, but it was just as good.

You Might Like:

Here are a few other Vegan Instant Pot Recipes you might like:

• Instant Pot Wild Rice Blend
• Steel Cut Oatmeal in Pressure Cooker
• Instant Pot Quinoa
• Instant Quinoa Breakfast

If you are in need of more vegan quinoa recipes, here are a few more to inspire you:

• Quinoa Chili 
• Lemon Herb Quinoa
• Quinoa Vegetable Stew
• Tabbouleh with Quinoa
• Quinoa Salad with Avocado

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Instant Pot Mexican Quinoa Recipe

Pressure Cooker Mexican Quinoa flavored with cumin, coriander, and flavored with beans. This quick and easy one-pot meal is made in the Instant Pot. It is a vegan, gluten-free, and plant-protein packed dinner recipe you can serve on a Tuesday night. Top with avocados, salsa, or pickled vegetables for a delicious bowl of Mexican flavors.

Course Dinner

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 298kcal

Author Aysegul Sanford

Ingredients

For The Mexican Quinoa:

• 1 tablespoon vegetable oil
• 1 medium-sized onion chopped
• 2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 cloves of garlic peeled and minced
• 1 cup of white quinoa rinsed and drained
• 1 (15 oz.) can black beans, drained and rinsed
• 1 can corn rinsed (1 to 1 1/2 cups of fresh or frozen corn would also work)
• 1 can 15 oz. diced tomatoes, with all their juices
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 cup water or vegetable broth
• ¼ cup fresh cilantro chopped – plus more as a garnish

As Garnish (pick & choose):

• 1 ripe avocado
• 1 lime cut into wedges
• Pickled vegetables optional
• A handful of pumpkin seeds optional

Instructions

• Press sauté and add the oil to the Instant Pot.
• Once the oil is hot but not smoking, add the onion, peppers, ground cumin, and ground coriander. Cook, stirring constantly, until onions are translucent, 3-4 minutes.
• Stir in the garlic and cook for 30 seconds.
• Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a stir.
• Pour in the liquid, secure the lid, move the steam release valve to the sealing position.
• Select Manual/Pressure Cook to cook on high for 1 minute.
• When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes, then move the steam release valve to the venting position to release any remaining pressure. When the floating valve drops, remove the lid. 
• Give it a gentle stir.
• To serve: Place the desired amount in a bowl and garnish with fresh cilantro, avocado, and pickled onions or radishes. Serve with wedges of lime.

Nutrition

Calories: 298kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Sodium: 535mg | Potassium: 579mg | Fiber: 8g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 3mg

The post Instant Pot Mexican Quinoa appeared first on Foolproof Living.

In today’s post, we are going back to basics and cooking quinoa in an Instant Pot. With only one-minute of active cooking time, this pressure cooker quinoa recipe delivers perfect results every time.

Make it a part of your weekly meal prep, cook a batch (or two), and incorporate it in your sweet and savory gluten-free recipes throughout the week. If you need inspiration, be sure to check out all my healthy quinoa recipes to start cooking.

And if you have any leftovers, you can easily freeze quinoa following my foolproof instructions.

Agree? Let’s break it down.

Don’t have a pressure cooker? Try my other foolproof quinoa cooking techniques below:

• Microwave Quinoa Recipe – Aka the quickest method
• Rice Cooker Quinoa
• Stove Top Quinoa

Ingredients:

To cook basic quinoa in Instant pot (or any other pressure cooker), you will need only two ingredients: Quinoa and water. 

However, though it is optional, you can also use a little bit of oil to grease the bottom of the pressure cooker insert and a pinch of salt.

My go-to water to quinoa ratio for cooking quinoa in a pressure cooker is 1 to 1.

Personally, I do not see a need for using oil if you are worried that it will stick to the pan because it doesn’t. However, if you are a fan of toasting quinoa to bring out its nutty flavors that is a different story. We will talk more about how to make quinoa in an electric pressure cooker taste better in detail below.

With that being said, I think a pinch of salt helps with seasoning and flavoring the quinoa so I recommend using it.

How To Cook Quinoa In Instant Pot

The process is simple:

1. Rinse quinoa in a fine-mesh strainer under cold water until water runs clear.
2. Transfer it to the pressure cooker, pour in the liquid, and a pinch of salt, if using
3. Secure the lid. Move the steam release valve to Sealing.
4. Select Manual/Pressure Cook to cook on high pressure for 1 minute*.
5. When the cooking cycle is complete, let the pressure naturally release for 7-8 minutes, then move the steam release valve to Venting to release any remaining pressure.
6. Carefully open the lid. Fluff it with a fork and serve.

Cooking Time for Other Types of Quinoa (Red, Black & Tricolor):

You might ask, what if I want to cook tri-color quinoa in an instant pot? 

I am glad you asked because I find that red, black, and tricolor (aka rainbow) quinoa takes just a bit longer to cook.

As a preparation for this post, I have cooked all three kinds of quinoa (red, black, and tri-color) and found that the best cook time for them is 3 minutes. Therefore, if you are cooking any other quinoa than the white quinoa, be sure to adjust the actual cooking time accordingly.

Helpful Tips:

• A Note On Various Pressure Cooker Quinoa Recipes on The Internet: If you do a quick search on the internet, you will quickly realize that content creators use different timing and water to quinoa ratios when cooking quinoa in a pressure cooker. 
  I wanted to address this because I was shocked to find recipes that suggested cooking quinoa up to 10 minutes (!) and with a 1 to 1 ½ ratio (1 cup quinoa to 1 ½ cups of liquid). Wondering how that would turn out, I tried cooking white quinoa in using longer times and with more liquid. Here is what I found:

1. I do not recommend cooking white quinoa longer than 3 minutes (of active cooking time). In my opinion, any time over that makes it turn into mushy and flavorless.
2. It is okay to use more liquid (up to 1 ½ cups), but you might end up with excess liquid in the pot. It can easily be drained, but just be aware.

• Be aware that various quinoa brands might deliver different results: I ran into the issue of different cooking times based on different brands during the recipe testing of my Instant Pot Wild Rice recipe. It was no different with quinoa. The brand you use matters. I have tested this recipe using there different brands of quinoa: Pride of India, Trader Joe’s and Ancient Grains (affiliate links).
  Two of them, Pride of India and Trader Joe’s brands worked perfectly with my instant pot 1 minute quinoa recipe while the Ancient Grains needed one more minute to fully cook.
  My suggestion here is to try your favorite quinoa brand with my 1-minute recipe first and then if it doesn’t then put the lid back on, seal, and cook for one more minute.

FAQs:

A Few Ways To Flavor:

While the simple water, quinoa, and pinch of salt combination deliver good results, you can easily take this pressure cooker quinoa recipe up a notch. Here are a few easy adjustments you can make to this Instant pot 1-minute quinoa recipe to make it taste better:

1. Toast quinoa with oil: Toasting quinoa with coconut oil (or any other vegetable oil of your choice) using the sautee function for 2-3 minutes helps with bringing out its nutty and earthy flavors. I would recommend using 1-2 teaspoons of oil for every cup of quinoa you cook. Also, be sure to stir constantly to prevent it from burning.
2. Swap water with broth: Depending on where you are planning to use your cooked quinoa, you can switch up the cooking liquid. Simply use the same ratio and use vegetable, beef or chicken broth as the cooking liquid.

If you are in need of more ideas to flavor quinoa, be sure to check out the detailed post I wrote on how to make quinoa taste good.

More Instant pot quinoa recipes:

• Instant Pot Mexican Quinoa
• Instant Pot Quinoa Breakfast

Other Ways To Cook Quinoa – AKA Back to Basics

• How to cook quinoa in a microwave
• How to cook quinoa in a rice cooker
• How to cook perfect quinoa on stove

Recipe Ideas To Use Cooked Quinoa:

If you have been following me for a while you know that I am a big fan of quinoa and regularly incorporate it into my meals. Here are a few recipes to help you use your instapot quinoa (as my husband calls it):

• Quinoa Butternut Squash Salad
• Mediterranean Quinoa Salad With Chickpeas
• Vegan Southwest Quinoa Salad
• Avocado Quinoa Salad
• Tabbouleh with Quinoa
• Vegan Quinoa Power Bowl
• Lentil Quinoa Salad

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Pressure Cooker Quinoa Recipe (Instant Pot Method)

Learn how to cook quinoa in a pressure cooker that works every time. Get my tips on cooking white, red, black, and tricolor quinoa in an Instant pot for a convenient hands-off method.

Course Grain Dishes

Cuisine American

Prep Time 12 minutes minutes

Cook Time 1 minute minute

Total Time 13 minutes minutes

Servings 3 cups cooked quinoa

Calories 209kcal

Author Aysegul Sanford

Ingredients

• 1 cup uncooked white quinoa red, black, or tricolor quinoa would also work
• 1 cup water*
• pinch of salt

Instructions

• Rinse quinoa in a fine-mesh strainer under cold water until water runs clear.
• Transfer it to the Instant pot, pour in the liquid, and a pinch of salt, if using.
• Secure the lid. Move the steam release valve to Sealing position.
• Select Manual/Pressure Cook to cook on high pressure for 1 minute for white quinoa and 3 minutes for red, black, or tricolor quinoa.
• When the cooking cycle is complete, let the pressure naturally release for 7-8 minutes, then move the steam release valve to Venting position to release any remaining pressure.
• Carefully open the lid. Fluff it with a fork and serve.

Video

Notes

FAQs & Answers: 

• How long does it take from start to finish to cook quinoa in a pressure cooker? It usually takes about 6-7 minutes for it to come to pressure and then 7-8 minutes for it to release naturally. In total, depending on the type of quinoa you are using, it takes about 15-20 minutes of cooking time.
• Do I Need To Adjust Timing If I Multiply The Recipe? If you are planning to include quinoa in your meal planning and want to make more than a batch you can certainly double or triple the recipe. The best part is that all you have to change is the amount of liquid used (1:1 ratio of quinoa to liquid). The time of cooking does not change.
• Two ways to flavor quinoa:
  1. Toast quinoa with oil: Toasting quinoa with coconut oil (or any other vegetable oil of your choice) using the sautee function for 2-3 minutes helps with bringing out its nutty and earthy flavors. I would recommend using 1-2 teaspoons of oil for every cup of quinoa you cook. Also, be sure to stir constantly to prevent it from burning.
  2. Swap water with broth *: Depending on where you are planning to use your cooked quinoa, you can switch up the cooking liquid. Simply use the same ratio and use vegetable, beef or chicken broth as the cooking liquid.

Nutrition

Calories: 209kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 319mg | Fiber: 4g | Calcium: 27mg | Iron: 3mg

The post Pressure Cooker Quinoa (Made in Instant Pot) appeared first on Foolproof Living.

However, nowadays, with pressure cooking being so convenient, I am also cooking wild rice in my Instant Pot (affiliate link.) In addition to being a timesaver, it allows me to skip the soaking part, which is great because I usually forget to do it from the night before.

I have to admit it took me a minute to get into using my Instant Pot, but now I am hooked. Though I am still a student in learning, I love the ease and convenience of using my pressure cooker daily, especially when it comes to cooking the basics.

So today, I am here to tell you everything you need to know about cooking wild rice and my favorite wild rice blend in a pressure cooker. Before I continue, please know that it took me two weeks of testing and over ten times of cooking wild rice in my instant pot with different wild rice brands to write this post.

Wild Rice Brands:

Before I talk about how to cook wild rice in a pressure cooker, I want to caution you on something. During my recipe testing, I learned that the results you get from one wild rice brand to another vary. I found out about this the hard way when I kept getting different results when I switched from one brand to another.

They were minor but still slightly different. In the end, I found a ‘water to wild rice ratio” that works perfectly with three different brands (below links are affiliate links):

• Reese Minnesota Wild Rice – Minnesotan hand-picked wild rice
• Lundberg Organic Wild Rice – A national brand you can find in almost every store.
• Organic Wild Rice that I purchased from the bulk section of our local grocery store here in Manchester, Vermont.

Now, this is not to say this instant pot wild rice recipe will not work with any other wild rice brand. My goal here is to let you know that there might be slight differences in results based on the wild rice you are using.

Wild Rice Water Ratio

The wild rice to water ratio for cooking wild rice in an instant pot is:

1 cup (6 ounces = 170 grams) of wild rice to 1 ⅓ cups (330 ml.) of water.

While it might sound like the amount of water is not enough, please keep in mind that when you cook food in a pressure cooker, the cooking liquid has nowhere to evaporate. As a result, the rice absorbs all the liquid leaving you with perfectly cooked and moist wild rice that is ready to serve.

The rice to liquid ratio of 1 to 1 ⅓ provides wild rice with some grain that is “fully burst” with some that are “just about to burst,” which I think is the best way to serve wild rice. Additionally, this ratio will give you wild rice with no excess liquid in the pot after it is cooked.

With that being said, I know that some people think that wild rice should be cooked in plenty of liquid and that the leftover juices should be used in cooking. If you feel that way, you can increase the amount of water to 1 ½ cups. Though be aware that even though your rice will be perfectly cooked, you will have to drain the excess liquid in the pan before serving.

How to cook wild rice in Instant Pot (In electric pressure cooker)

To cook wild rice in an instant pot:

1. Rinse the rice: Place a cup of wild rice into a colander, rinse under cold water, and drain. You do not need to soak wild rice when cooking it in a pressure cooker.
2. Place rice and water in the pressure cooker: Transfer the rinsed and drained wild rice into the instant pot and pour in 1 ⅓ cups of water. If preferred, you can add some salt as well.
3. Set the instant pot: Secure the lid and make sure that the pressure regulator is set to sealing position. Select Manual and cook at high pressure for 20 minutes, followed by a 10-minute natural release. If there is any pressure left, release it by turning the pressure regulator knob onto the venting position. Carefully open the lid.
4. Serve: Fluff the now-cooked wild rice with a fork or a wooden spoon and serve.
   Or add your cooked wild rice into soups, salads, casseroles, or serve it as a side dish.

How long does it take to cook wild rice in pressure cooker

From start to finish, it takes around 35 minutes to cook wild rice in a pressure cooker. Below is the breakdown:

• ~5 minutes for the instant pot come to full pressure
• 20 minutes to cook the wild rice
• ~10 minutes for natural release. 

If you decide to double the recipe, meaning use 2 cups of wild rice and 2 ⅔ cups of water, the timing should still be the same. However, if you wish to cook more than that, you might have to add a couple of minutes (no more than 5 minutes) to the cooking time.

Also, I recommend using water that is at room temperature to shorten the amount of time for the instant pot to come to full pressure.

How much cooked wild rice do you get from one cup of uncooked wild rice

1 cup (6 ounces = 170 grams ) uncooked wild rice will yield approximately 2 ⅓ cups (~11.66 ounces = 330 grams) of cooked wild rice.

1 cup of cooked rice weighs about 5 ounces (141 grams.)

The values you see above were measured in my kitchen using a kitchen scale and a cup measure using all three different brands that I mentioned earlier.

Can I use chicken or vegetable broth instead of water:

Yes, you can. Swap water with the same amount of chicken or vegetable stock.

Additionally, if you prefer, you can add in flavoring agents like a clove of minced garlic, a tablespoon of oil, or a bay leaf into the cooking liquid for even more flavor.

How to cook wild rice blend in Instant Pot:

While I am a lover of wild rice as a grain by itself, lately, we have been enjoying Lundberg’s Wild Rice Blend (affiliate link) quite a bit. This post is not sponsored by them, but I love their rice blend and serve it quite a bit. Therefore, I thought it would be helpful to share how I cook my favorite wild rice blend in a pressure cooker as well.

According to their website, Lundberg Wild Rice Blend consists of long-grain brown rice, sweet brown rice, wild rice, Wehani® red rice, and black rice. As you can imagine, with all different kinds of rice types, it is hard to figure out how much liquid to use and how long to cook. But no worries, I am here to help.

Wild Rice To Water Ratio To Cook Instant Pot Wild Rice Blend

The ratio of wild rice blend to water (or liquid) to cook in pressure cooker is 1 to 1 ½ cups. In other words, you should cook 1 cup (6.8 ounces = ~ 193 grams) of Lundberg Wild Rice Blend in 1 ½ cups (375 ml.) of water.

How To Cook Wild Rice Blend In A Pressure Cooker:

1. Rinse the wild rice blend: Place a cup of the wild rice blend into a colander, rinse under cold water, and drain.
2. Place wild rice blend and water in the pressure cooker: Transfer the rinsed and drained wild rice blend into the instant pot and pour in 1 ½ cups of water (or chicken or vegetable stock). If preferred, you can add some salt as well.
3. Set the instant pot: Secure the lid; make sure that the pressure regulator is set to sealing position. Select Manual and cook at high pressure for 28 minutes. Let it naturally release for 10 minutes. If there is any pressure left, release it by turning the knob onto the venting position. Carefully open the lid.
4. Serve: Serve your wild rice pilaf warm as a side dish with your favorite meat or veggie dishes.

From start to finish, it takes around 42 – 45 minutes for wild rice blend to cook in a pressure cooker. Below is the breakdown:

• ~5 minutes for the instant pot come to full pressure
• 28 minutes to cook the wild rice
• ~10 minutes for natural release

How much cooked wild rice blend do you get from 1 cup uncooked wild rice blend:

1 cup of uncooked Wild Rice Blend yields 3 cups of cooked wild rice blend.

As I mentioned earlier, I used Lundberg’s Wild Rice Blend, so the numbers you see below are based on that particular brand of wild rice blend:

1 cup uncooked wild rice blend = ~ 6.8 ounces (192 grams)
1 cup cooked wild rice blend: ~ 6 ounces (170 grams)

With many health benefits like being high in protein, fiber, magnesium, and antioxidants, I think we can all agree that this naturally gluten-free grain is a wholesome grain that we should include in our diet (*Source). So now, with the ease and convenience of the pressure cooker, we have no excuse not to.

Below is the recipe along with a quick how-to video to show you how I cook wild rice in my instant pot. Check it out and let me know if I can answer any questions.

A Few wild rice recipes you might like:

• Wild Rice Salad
• Healthy Chicken and Wild Rice Soup
• Instant Pot Chicken and Wild Rice Soup
• Wild Rice Blend Pilaf recipe
• Wild Rice Dressing

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Instant Pot Wild Rice Recipe

Learn how to cook Instant Pot Wild Rice quicker with the perfect wild rice water ratio and cooking time to make a bowl of perfectly cooked, nutritious, and healthy wild rice to use in salads, soups, or just by itself as a side dish.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 Servings

Calories 286kcal

Author Aysegul Sanford

Ingredients

• 1 cup 6 oz. Wild Rice
• 1 1/3 cups 330 ml. water
• 1/2 teaspoon kosher salt optional

Instructions

• Place wild rice into a colander, rinse under cold water, and drain.
• Transfer the rinsed and drained wild rice into the instant pot and pour in the water. If preferred, you can add some salt as well. 
• Secure the lid and make sure that the pressure regulator is set to sealing position. Select Manual and cook at high pressure for 20 minutes, followed by a 10-minute natural release. If there is any pressure left, release it by turning the pressure regulator knob onto the venting position. Carefully open the lid.
• Fluff the now-cooked wild rice with a fork or a wooden spoon and serve.

Video

Notes

You can find more information about cooking Wild Rice Blend in a pressure cooker in the blog post.

This Instant Pot recipe yields 2 1/3 cups of cooked wild rice.

Nutrition

Calories: 286kcal | Carbohydrates: 60g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 342mg | Fiber: 5g | Sugar: 2g | Calcium: 17mg | Iron: 2mg

The post Instant Pot Wild Rice Recipe appeared first on Foolproof Living.

That was the inspiration for this quick steel-cut oatmeal recipe. If you have been following me for a while, you probably know I am a huge fan of steel cut oats for breakfast. It is also my favorite type amongst all types of oats. I have already shared my three other favorite ways of cooking it: Overnight Steel Cut Oats, Savory Oatmeal with Steel Cut Oats, and Steel Cut Oats in Slow Cooker.

In today’s Steel Cut Oatmeal recipe, we are using my new favorite kitchen toy, my Instant Pot (aka pressure cooker). The oats make the perfect bed for those wonderful summer berries and a drizzle of Vermont maple syrup. And when I learned it is possible to make steel cut oats in my Instant Pot, I was instantly (no pun intended) hooked! 

The best part is you can make this quick-cooking steel cut oats recipe any time of year and top it with whatever fruit is in season.

Ingredients

The ingredient list for cooking steel cut oats in an instant pot is a short one and you probably have everything in your pantry:

• Steel Cut Oats: Also knowns as Irish Oats, steel cut oats are heartier than any other oats. If you are new to using them in your cooking, be sure to check out my post on rolled oats vs. steel cut oats to learn more about how they are different than old-fashioned oats.
• Coconut Oil: I used coconut oil to toast the oats, but any other mild-flavored oil, like avocado oil, would also work. If you feel like splurging, you can even use butter.
• Liquid: I used water as the cooking liquid, but you can also use almond milk or any other plant-based milk you have on hand.
• Salt: A pinch of salt will enhance all the flavors, but it is optional.
• Vanilla extract: It is optional but you can add a splash of it for vanilla flavor.
• Toppings: I kept it simple and used fresh berries and a drizzle of maple syrup as a topping. However, you can also top it off with your favorite nut butter, nuts, spices (like ground cinnamon and nutmeg), or even a spoonful of vanilla yogurt. Alternatively, you can go the savory route and add toppings like roasted shiitake mushrooms or leftover asparagus and mushroom sautee if you have some on hand.

How to make steel cut oats in a pressure cooker?

The process of making these healthy pressure cooker steel cut oats is 100% foolproof! The pressure cooker steel cut oats instructions have 3 parts:

First, preheat your pressure cooker (or Instant Pot) by selecting “Saute.” Add in the coconut oil (if using) and once fully melted, add in the steel cut oats and saute for 30 seconds, while constantly stirring, until they are fully coated with the oil.

Here I have to mention the addition of coconut oil is optional. I like it because (1) a tablespoon of oil nicely coats the bottom of the pot and prevents it from sticking and (2) it gives the oatmeal a sweet coconut-y flavor. However, if you are trying to avoid using oil, you can totally skip this step and simply place everything in the pot.

Second, stir in the water, a pinch of salt, and select “Cancel.” Secure the lid and turn your valve to “Seal.” Select “Manual” and pressure-cook on HIGH pressure for 10 minutes. It should take about 5-7 minutes to come to full pressure.

Finally, once the cooking is complete, let the pressure cooker naturally release for 10 minutes and then quick release until there is no more steam. Remove the lid carefully, as it may be hot, and give it a stir. Portion into large bowls, top with desired toppings, and enjoy!

How long to cook steel cut oats in a pressure cooker?

Pressure cooker steel cut oats time varies depending on the appliance you use. In our case today, we are using an Instant Pot (affiliate link). I found 10 minutes to be the appropriate amount of time to fully cook pressure cooker oatmeal so that it still retains some of its texture and chew.

However, if you want it to be creamier and less chewy, you can cook it up to 13 minutes.

What is the liquid to steel cut oats ratio?

I found the ratio of 1 ½ cups steel cut oats to 4 cups liquid is the perfect ratio to make steel cut oats that are both tender and moist without being gummy. For this recipe, I used water with a dash of salt to bring out the natural sweetness of the oatmeal in an Instant Pot.

Are steel cut oats gluten free?

Yes, all oats, whether steel cut, old fashioned (or rolled), or quick-cooking, are inherently gluten-free. However, many manufacturers process oats in a facility with wheat products, so there is a chance of cross-contamination. If you have a gluten sensitivity, make sure to purchase steel cuts oats that are certified gluten-free.

Why use an Instant pot for cooking steel cut oats? (Benefits of cooking steel cut oats in a pressure cooker)

For the longest time, I made steel cut oats using my two favorite cooking methods; In my slow cooker and overnight (a hands-off alternative to cooking it on the stove top), but then I was introduced to the Instant Pot. I really enjoy my Instant Pot for several reasons and cooking steel cut oats in it is certainly one of them.

When you prepare Instant Pot steel cut oatmeal:

1. The process is almost entirely hands-off.
2. The steel cut oats cook in half the amount of time as compared to the usual stovetop method that is advertised on the packaging of most of the steel cut oats sold in the markets.

How many portions of steel cut oats does this recipe make?

This Instant Pot steel cut oats recipe will make enough for 4 large portions or 6 smaller portions. The sweet spot is 5 portions, making it the perfect recipe to prepare for a quick and healthy breakfast throughout the week.

Feel free to double the recipe to make an appropriate 10 portions for 2 people. My husband certainly appreciates this come weekday mornings!

How long do pressure cooker steel cut oats last?

This pressure cooker oatmeal will last in the fridge for 5 days as long as it is properly stored in an airtight container.

I usually make a big batch and divide it amongst glass meal prep containers (affiliate link) for a healthy grab and go breakfast on weekdays.

How to reheat pressure cooker steel cut oats?

There are two methods to reheat instant steel cut oats:

1. Stovetop: Scoop a large portion of the steel cut oats into a small saucepan and add a few tablespoons of water or milk. Place over medium-low heat, cover, and cook, stirring frequently until warmed through. This should take about 4-5 minutes. Add an extra tablespoon or two of water or milk, if necessary, to prevent the oatmeal from drying out.
2. Microwave: Scoop a large portion of the steel cut oatmeal into a microwave-safe dish and add a few tablespoons of water or milk. Microwave on HIGH in 15-second increments, stirring in between each session until thoroughly warmed through.

Do I use the Instant pot porridge setting to cook steel cut oats?

Which setting do I use when it comes to cooking steel cut oatmeal? This was a question that I had when I first started using my pressure cooker for cooking steel cut oats. I wanted to include it in here just in case you have it too. 

As I was getting ready for this post I looked in several websites and two reputable Instant Pot Cookbooks, Instant Pot Electronic Pressure Cookbook and The Essential Instant Pot Cookbook (affiliate link), and found out that they were opting for the manual setting rather than the porridge setting. Therefore, I chose to use the manual setting as well.

Other healthy oatmeal recipes you might also like

• Overnight Muesli
• Apple Oatmeal
• Baked Blackberry Oatmeal
• Healthy Oat and Raisin Cookies
• How To Make Oatmeal with Almond Milk
• Oatmeal with Dates and Nuts
• Instant Pot Quinoa Porridge

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Pressure Cooker Steel Cut Oats Recipe (Instant Pot Method)

My foolproof method for Pressure Cooker Steel Cut Oats is virtually hands-off. Make a big batch in your instant pot, top it off with your favorite nuts and fruits, and enjoy a healthy bowl throughout the week.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 27 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon coconut oil
• 1 ½ cups steel cut oats (240 gr.)
• 4 cups water (1 liter)
• Pinch of salt optional

Instructions

• Preheat the pressure cooker (I used my Instant Pot) by selecting saute. Add in the coconut oil and let it melt.
• Add in the steel cut oats and mixing constantly lightly saute until for 30 seconds. 
• Stir in the water. Select cancel.
• Secure the lid and turn your valve to “seal”.  
• Select manual and cook at high pressure for 10 minutes. I have found that it will take 5-7 minutes to come to full pressure.
• Once cooking is complete, let it natural release for 10 minutes and then quick release the rest.
• Remove the lid carefully and give it a stir. 
• Top it off with your desired toppings.

Notes

Note: If you prefer to omit coconut oil, you can omit using it. If you decide to do so, skip the sauteeing step, place everything in your pressure cooker and follow the recipe from there. The nutritional values below do not include the calories coming from fruits, nuts and maple syrup.

Nutrition

Calories: 240kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Fiber: 7g | Calcium: 30mg | Iron: 2mg

The post Pressure Cooker Steel Cut Oats appeared first on Foolproof Living.