I held out on buying an Instant Pot for a long time.
We have a lot of kitchen appliances. My husband is obsessed with weird ones from the 1960s that he finds at thrift stores (kebob turner, anyone? Space-age salad spinner that comes with its own pedestal? Please? Take that and I’ll throw in the Souper Pan for good measure…)
So I didn’t think I needed another one. But I started thinking…I write for BabyCenter, and Colorado Moms, and…y’know…here. And since one of my main goals is to help busy parents, I should probably try out the Instant Pot. Then I can start trying out Instant Pot recipes and tell you whether I think this is a trend to embrace or if you can skip it.
My verdict? Embrace it.
I bought the ‘pot about a month ago, and we’ve used it more days of the week than not. I’ve tried out several Instant Pot recipes and used the slow cook feature, the rice cooking feature, and the pressure cooking features. I’ve made breakfast, lunch, and dinner in it. I think it’s going to be a great appliance next summer, on days it’s too hot to cook in the house, and during apple season next fall, I’m planning on some tasty applesauce in this sucker.
I have this Instant Pot model, which is plenty big enough to make food for a family of six, usually with leftovers.
So there you have it. I’m a pothead. In Colorado.
I think my favorite unexpected development is that I’m now making more hot breakfasts on school mornings. I can toss all the ingredients in the pot the night before, set the timer, and have something ready for the kids in the morning that isn’t cereal.
This is the most successful recipe so far. I’m gonna go out on a limb and guess it’s because everyone gets chocolate for breakfast? I believe that’s it. But even with the chocolate, it has surprisingly little sugar (definitely less than cereal!), and is a great start to the day.
- 2 c oatmeal
- 6 c water
- 1 c milk
- 2 1/2 Tb cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 10-oz bag frozen cherries
- chocolate chips and dried fruit for topping
- Add all ingredients to Instant Pot and stir. Make sure the lid is set to "vent" and set slow cooker function to cook for 6 1/2 hours (the warming feature will kick on after this, so the oatmeal will stay warm until you wake up).
- When you open the pot, there may be excess liquid. Just stir the oatmeal thoroughly until it's mixed in.
- Spoon into bowls and top with a sprinkle of chocolate chips and dried cherries or cranberries.
I wouldn’t skip the chocolate chips at the end (not that your kids would let you anyway.) They’re the only real sweetener and they melt into the oatmeal and make it all so tasty.
For more breakfast ideas, try one of these:
-Chocolate Cranberry Overnight Oats
Balon Sablon says
This looks delicious! Thank you for the information. Balon Tepuk
souvenir perusahaan says
This looks delicious! Thank you for your recipes.
Do you use steel cut oats or regular large flake oatmeal for this recipe? It looks fantastic!
This looks delicious! I am new to the instant pot and am curious if I could use all the same ingredients and use the pressure cook option. If so, how long would I cook it for? Thank you!
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