Easiest Way to Recipe Yummy Savory quinoa steel cut oat porridge Instant Pot Max

Without fail recipe ultimate Savory quinoa steel cut oat porridge Instant Pot Max easy, tasty, practical.

Good Evening every body, at this time you get present recipe Savory quinoa steel cut oat porridge Instant Pot Max with 14 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Savory quinoa steel cut oat porridge Instant Pot Max.

Ingredients for Savory quinoa steel cut oat porridge Instant Pot Max

1. Prepare 1 cup : organic bob's steel cut oats.

2. Needed 1/2 cup : cooked Anasazi beans.

3. Prepare 2 Tsp : red quinoa.

4. Needed 1 cup : shredded chicken meat.

5. Prepare 2 cups : cabbages or any leavy veggies you have.

6. Prepare 1 cup : carrot, shredded.

7. Prepare 1/2 : onion, diced.

8. Prepare 2 : tomatoes, diced.

9. Prepare 3 : shiitake mushroom, diced.

10. Needed 1/4 cup : toasted nuts.

11. Needed 16 oz : homemade stock, any kind.

12. Prepare 32 oz : filtered water.

13. Needed to taste : Salt, pepper.

14. Needed 1 tsp : fish sauce.

If all ingredients Savory quinoa steel cut oat porridge Instant Pot Max it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Savory quinoa steel cut oat porridge Instant Pot Max

1. Clean up all veggies and prep them according to the instructions specified in the ingredients list above..

2. Toast steel cut oats and quinoa in the pot using sauté function for about 1~2 minutes until aromatic. Keep stir to avoid burning. Remove toasted grains from the pot..

3. Use the same sauté low temp function, sauté onion, mushroom and carrots in olive oil until onion is almost caramelized. Add tomatoes and cabbages in and keep sauté until veggies are withered. Salt a little bit to set the flavor..

4. Now add toasted oats, quinoa, cooked beans. Pour in stock and water. Set high pressure on max pressure, quick release and time for 5 minutes..

5. Once cooking is done, remove the lid, adjust seasoning with salt and pepper..

6. Serve hot in a large bowl, top with chopped cilantro and crushed nuts..

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