Instant Pot has been featuring recipes from my new book, No Pressure, and here they all are in one place! If you like these recipes, consider getting a copy of my new book, which has 100 creative recipes for your Instant Pot.
You guys! Did you know you can make steel-cut oatmeal in your electric pressure cooker in a mug? This means you can 1) make oatmeal for just one or two people, 2) flavor each individually however you like, and 3) it’s so easy and there’s basically no clean-up. Magical.
Just do this:
- Pour 1-2 cups of water into your pressure cooker pot and add the trivet.
- Add 1/4 cup steel-cut oats, 3/4 cup water (or part water and part milk), 1 pinch salt, 1 teaspoon butter or oil, and any flavorings to a mug (you can also add flavorings after you cook it). Stir.
- Set your mug (or mugs—most pressure cookers will hold two) on the trivet. Secure the top and cook at high pressure for about 20 minutes.
- Use a natural release! Trust me.
- Carefully remove the mug(s) and let sit for 5-10 minutes. Stir and add any mix-ins. EAT IT.
Note: Make sure your mug is heat-proof and ceramic. Glass will work too, but it must be tempered.
Breakfast, amirite? I adapted a blueberry bar recipe for a site I sometimes write for, and since the article never went up I’ll share this recipe with you. Because it’s too good not to share.
These bars are basically a riff on blueberry oatmeal. They’re hearty and full of whole grains and fresh blueberry goodness, but they also travel well and feel more like a treat than a bowl of goopy oats. Don’t let the list of ingredients intimidate you: you’ll have most of it on hand anyway, and it’s all good stuff that’s worth having around. Make a pan of these, cut them up, and take them on the go all week long.
Pro tip: They’re super easy to make vegan (as noted in the recipe). And if you’re not vegan and are enjoying them at home, top them with a big dollop of Greek yogurt.
Blueberry Oatmeal Bars
serves 12 to 24, depending on the size of the bar
1 ½ cups old-fashioned oats
½ cup whole wheat flour
3 tablespoons ground flaxseed
¼ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon cinnamon
¼ chopped toasted almonds
4 tablespoons butter or butter substitute, cut into pieces
⅓ cup salted almond butter
2 tablespoons milk or milk substitute
1 (11 oz) container fresh blueberries
1 teaspoon lemon juice
1 tablespoon honey or agave
1½ teaspoons cornstarch
½ teaspoon vanilla
- Preheat oven to 350ºF. Line the bottom and two sides of a 8×8 or 9×9 baking pan with a piece of parchment paper.
- In a large bowl, combine the oats, whole wheat flour, ground flax, brown sugar, baking soda, cinnamon, and chopped almonds.
- Add the butter and work into the oat mixture using your hands until evenly distributed. Add the almond butter and milk and mix well with a spoon.
- Dump a little over half of the mixture into the prepared pan and press evenly into the bottom of the pan to form a solid bottom crust. Reserve the rest to top the bars.
- In a small saucepan over medium heat, add all but ½ cup of the blueberries, the lemon juice, and the honey. Roughly mash the blueberries and cook until boiling. Add the cornstarch and remaining blueberries, mix, and pull off the heat. Add the vanilla and mix.
- Spread the mixture evenly onto the oat crust. Sprinkle the reserved oat mixture on top and press in lightly with your hands.
- Bake for 25 to 30 minutes until the crust is golden brown.
- Remove from the oven and let cool for 15 minutes before removing from the pan using the parchment paper. Let cool completely before cutting into bars.
- Store in an airtight container for up to 3 days, in the fridge for 4 days, or in the freezer for up to a month.