INSTANT POT® BUTTER PECAN OATMEAL
Oatmeal is such a great breakfast food, customizable to suit each person's palate. The shining stars in this breakfast dish are of course the pecans, and a butter pecan-flavored coffee creamer.
Provided by thedailygourmet
Time 37m
Yield 2
Number Of Ingredients 8
Steps:
- Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Set an elevated trivet inside.
- Combine oats, remaining water, coffee creamer, 1/2 teaspoon cinnamon sugar, and salt in a small heat resistant bowl. Set onto the trivet.
- Close and lock the lid. Select porridge setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, melt butter in a skillet over medium-high heat. Add pecans and sprinkle with cinnamon sugar. Allow butter to brown and nuts to toast, about 1 minute depending on size of pecan pieces. Remove from heat.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Spoon oatmeal into 2 bowls and top with equal amounts of toasted pecans. Serve immediately.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 16.7 g, Cholesterol 15.3 mg, Fat 16.9 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 125 mg, Sugar 0.7 g
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