BM# 97: Week 2, Day 1
Theme : Vegan recipes
When I bought Instant Pot almost three years back, a friend of mine told me that I would stop using my regular pressure cooker shortly. I didn’t believe her for a single minute – How could I? I had been using my stove top pressure cooker for almost 2 decades! There was not a single day I wouldn’t use the cooker. So…No. No way that I would stop using my stovetop cooker.
Fast forward a couple of years and I can see what she meant. I have ditched my stovetop cooker for its electric counterpart. The only time I use the old one is when instant pot is not free.
I have resisted buying cookbooks for instant pot till now. Between the library and the internet I have never felt a need for it. But these books always have a long waiting period at the library. And now, there are so many Instant pot cookbooks just for Indian cooking that I finally felt compelled to buy one :D. I ended up buying The Essential Indian Instant Pot Cookbook and I absolutely love it.
This recipe is from the book and I have made it with homemade almond milk to make it vegan. Pressure cooking oats is not something I have done before and I couldn’t believe how creamy it turned out to be. I have already made this a couple of times and I love the taste and the texture a lot. Ginger, almonds, saffron and cardamom with oats…oh it’s delicious!
Recipe source: The essential Indian Instant Pot
Ingredients:
- 1 cup rolled oats
- 2.5 cups almond milk, divided
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1/2 teaspoon ground cardamom
- A pinch of saffron
- A pinch of salt
- 1 tablespoon each almonds and walnuts
Method:
- Add a cup of water inside the instant pot and keep the trivet inside.
- Keep 1 cup of milk aside. Add everything else into a steel bowl or Pyrex bowl that will fit inside the instant pot. Give a stir to combine everything and place the bowl in the trivet.
- Secure the lid and make sure it’s in sealing position. Set the timer for ten minutes in Manual setting. Let the pressure release naturally.
- The oatmeal would be thick. At the time of serving, add in the reserved cup of milk and mix everything. Serve with a teaspoon of maple syrup if desired.
- You can use pot in pot method or cooking everything directly in instant pot.
- If using regular cooker, about 8 whistles would do.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97
You guys seriously make us have a complex in not having an IP!..this dish sounds and looks fabulous Rajani..
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I have oatmeal for breakfast everyday. Will try ur recipe sometime, looks so nice and flavorful. Of course healthy too.
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A creamy delicious and nutritious treat for morning breakfast. . I too have recently bought IP and exploring the recipes that I can try in it..will surely try this recipe in my IP.
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Should be healthy and whole breakfast. Very nutritious too. Would love to give it a try sometime
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So flavorful and a wholesome meal!! Perfect for some winter days!!
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I have not used an IP so I still love my pressure cooker ! Yes we see a lot of IP recipes , surely it’s an interesting gadget .
These oats sound interesting and creamy , but I am wondering how ginger would taste in there .
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Wow! I have never tried cooking oats in the IP. I was thinking 10 minutes is a little too much to cook the oats.So start to finish what was the time taken, Rajani. I am inclined to try this if I can get this done in under 15 minutes :) I can’t spare the IP in the morning for longer than that :)
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I usually make this for evening Harini. I can’t spare the IP in the morning either. It’s sometimes my back from school meal for my son. I also thought ten minutes Would be long, but the oats turned out to be delicious.
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Delicious bowl of creamy oats. The recipe sounds so much like our kheer. Even I have never pressure cooked oats. Need to try this version.
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