Pressure-Cooker Steel-Cut Oats and Berries

Total Time:Prep: 15 min. Cook: 10 min. + releasing

Recipe by Mary Anne Thygesen, Portland, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This is a great alternative to a slow-cooked breakfast when you’re short on time. I woke up one morning realizing I had forgotten to make overnight oats the night before. I tried out an idea in the multicooker and it turned out great! Serve with fresh seasonal fruit; my favorite are spring and summer berries. —Mary Anne Thygesen, Portland, Oregon

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Pressure-Cooker Steel-Cut Oats and Berries

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Yield:3 servings
Prep:20 min
Cook:10 min
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Ingredients

  • 3-1/4 cups water, divided
  • 3/4 cup steel-cut oats
  • 3/4 cup sweetened shredded coconut
  • 6 tablespoons dried cranberries
  • 3/8 teaspoon each ground cinnamon, cardamom, allspice and nutmeg
  • 3/8 teaspoon salt
  • 1-1/2 teaspoons butter
  • Optional toppings: Yogurt, maple syrup and fresh berries
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Directions

  1. 1
    Place 3/4 cup water, 1/4 cup oats, 1/4 cup coconut, 2 tablespoons cranberries, 1/8 teaspoon of each cinnamon, cardamom, allspice and nutmeg, and 1/8 teaspoon salt in each of three 1-pint canning jars. Top each with 1/2 teaspoon butter.
  2. 2
    Place a trivet insert and remaining 1 cup water in a 6-qt. electric pressure cooker. Set jars on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally. Remove jars. Let stand 3 minutes before serving. If desired, serve with toppings of your choice.

Nutrition Facts

1 serving: 349 calories, 13g fat (9g saturated fat), 5mg cholesterol, 372mg sodium, 55g carbohydrate (26g sugars, 7g fiber), 6g protein.
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