Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms

Name: Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms
Yield: Serves 4
Ingredients: 5 tablespoons, extra-virgin olive oil, divided, plus extra for drizzling; 1 pound, leeks, trimmed, halved lengthwise, sliced thin, and washed and dried thoroughly, divided; 1 pound cremini, chanterelle, shiitake, and/or, oyster mushroom, stemmed and cut or torn into 1½-inch pieces; ½ teaspoon, table salt, divided; 1 teaspoon, minced fresh thyme; 1½ cups, steel-cut oats; ½ cup, dry white wine; 4½ cups, water, plus extra as needed; 3 ounces, ricotta salata, shredded (¾ cup), plus extra for serving; ½ cup, chopped fresh parsley, plus extra leaves for serving; 1 tablespoon, lemon juice

4 comments

We've had great success cooking risottos, farrottos, pilafs, and polentas in the Instant Pot, so it didn't require a stretch of the imagination to conclude that a savory oatmeal would be exceptionally easy and delicious.

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

SERVES4

TIME1¼ hours

Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms

A cookbook recipe exclusively for All-Access members from Healthy and Delicious Instant Pot

WHY THIS RECIPE WORKS

To make this a rounded meal, we bulked up the base by softening almost a pound of leeks. After softening steel-cut oats to eke out that extra- toasty flavor, we deglazed with wine and cooked under pressure. This yielded a super-creamy porri...

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