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Pressure Cooker Blueberries and Cream Steel Cut Oats
Hearty Steel Cut Oats Breakfast
Prep Time
3
minutes
mins
Cook Time
10
minutes
mins
Total Time
13
minutes
mins
Course:
Breakfast
Servings:
4
servings
Calories:
Author:
Jill Selkowitz
Ingredients
1
Tablespoon
Pure Virgin Coconut Oil
Ghee or Butter
1
cup
Steel Cut Oats
2
Tablespoons
Coconut Sugar
1
teaspoons
Pure Vanilla Extract
Pinch of
Sea Salt
1.5
cups
Milk
or 1 cup Milk and 1/2 cup cream or Half & Half
1.5
cups
Fresh Water
3/4
cup
Dried Blueberries
1
Tablespoon
Chia Seeds
optional
Topping
Heavy Whipping Cream
Half & Half or Milk
1/2
cup
Fresh Blueberries
Instructions
Select Sauté/Browning function on Pressure Cooker and allow to heat.
Add coconut oil to Pressure Cooker cooking pot and when melted, add oats and toast, stirring constantly, about three minutes.
Add in the rest of the ingredients, except the fresh blueberries.
Lock the lid in place and close Pressure Valve.
Cook on High Pressure and set time to 10 minutes.
When Beep sounds, allow a 10 minute Natural Pressure Release and then a Quick Release.
Stir and serve in bowls.
Add cream and fresh blueberries. Enjoy!
Pot in Pot for a Single Serving (1/4 the recipe)
Add all ingredients to an oven safe cooking bowl.
Add one cup of water to Pressure Cooker cooking pot.
Place low footed trivet in bottom of cooking pot.
Place oven safe bowl with ingredients on top of trivet.
Cook at High Pressure for 10 minutes.
When Beep sounds, allow a 10 minute Natural Pressure Release.