Oh so creamy, dreamy and the best combination of whipped cream, espresso and breakfast. This made more than enough.
I have the recipe on my pinterest and made it on a cool morning here in North Carolina. I decided to make this in my instant pot and I am so glad I did. I will be sure to notate where and what settings I used on lux-60 instant pot.
INGREDIENTS:
- 2 1/2 cups water
- 1 cup milk
- 1 cup steel cut oats
- 2 tablespoons sugar
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- freshly whipped cream (I did homemade)
- finely grated chocolate (I used cinnamon)
DIRECTIONS:
Add water, milk, oats, sugar, espresso powder, and salt to pressure cooking pot. Stir to dissolve espresso powder. Lock the lid in place. Select high pressure and set 10 minutes cook time (manual setting).
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Stir vanilla extract and additional sugar to taste. Cover and let sit five minutes until oats are desired thickness. You may want to leave it to sit longer if need be.
Serve topped with whipped cream and grated chocolate.
I got this recipe from this site: Pressure Cooking Today. There are tons more recipes here that you can easily use in your instant pot machine.
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