Morante - The ultimate Instant Pot healthy cookbook: 150 deliciously simple recipes for your electric pressure cooker

BUTTERNUT SQUASH STEEL-CUT OATMEAL

This oatmeal gets its vibrant orange color from nutrient-packed butternut squash. Serve the sweet, spiced bowls of porridge with a pat of butter, a drizzle of syrup, and some chopped nuts for a satisfying breakfast. Youll need half of a medium-size squash or, for an easy shortcut, one 1-pound bag precut squash.

3 cups water

1 cup steel-cut oats

3 cups peeled and cubed butternut squash (about 1 pound)

1 teaspoon pumpkin pie spice

teaspoon fine sea salt

Vegan buttery spread or salted butter, for serving

Pure maple syrup or honey, for serving

Chopped walnuts or pecans, for serving

Pomegranate arils or fresh berries, for serving

Ground cinnamon, for serving

PREP0 MINUTES

COOK25 MINUTES

PR15 MINUTES NPR

SERVES5

1. Combine the water, oats, squash, pumpkin pie spice, and salt in the Instant Pot and stir to combine, making sure all of the grains are submerged in the liquid.

2. Secure the lid and set the Pressure Release to Sealing . Select the Porridge setting and set the cooking time for 12 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot. Use a potato masher to mash the squash and mix it with the oatmeal, incorporating any extra liquid.

4. Ladle the oatmeal into bowls and serve topped with the buttery spread, maple syrup, walnuts, pomegranate or berries, and a dusting of cinnamon.

Nutrition Information

Per serving (oatmeal without toppings): 162 calories, 2 grams fat, 32 grams carbohydrates, 5 grams fiber, 5 grams protein

BANANA OATMEAL WITH STRAWBERRY-CHIA JAM

Here, hot cooked oatmeal is whisked with bananas so its creamy and fluffy. Traditional jams contain lots of sugar, but this one has just enough agave nectar to satisfy your sweet tooth and requires no cooking. Chia seeds thicken the jam to its spreadable consistency after a couple of hours in the fridge. Make the jam the night before to speed up your breakfast routine.

Strawberry-Chia Jam

12 ounces fresh or thawed frozen strawberries, quartered

cup agave nectar or honey

1 tablespoon chia seeds

Pinch of fine sea salt

Oatmeal

5 cups water

2 cups old-fashioned rolled oats

1 teaspoon ground cinnamon

teaspoon fine sea salt

2 large bananas, peeled and thinly sliced

PREP5 MINUTES

COOK20 MINUTES

PR15 MINUTES NPR

CHILL2 HOURS TO OVERNIGHT

SERVES6 (WITH JAM LEFT OVER)

1. To make the jam: In a medium bowl, combine the strawberries, agave nectar, chia seeds, and salt. Use a potato masher to mash the strawberries and stir the mixture together until the berries are mostly mashed (its fine if some chunky pieces remain) and the chia seeds are evenly distributed. Cover and transfer to the refrigerator to firm up for at least 2 hours or up to overnight. The jam will keep in an airtight container, refrigerated, for up to 1 week. Stir once more before serving.

2. To make the oatmeal: Combine the water, oats, cinnamon, and salt in the Instant Pot. Secure the lid and set the Pressure Release to Sealing . Select the Porridge setting and set the cooking time for 3 minutes at high pressure. (The pot will take about 15 minutes to come up to pressure before the cooking program begins.)

3. When the cooking program ends, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and add the bananas. Vigorously whisk the bananas into the oatmeal, incorporating any liquid sitting on the surface. Most of the banana will be mashed and incorporated, but its fine if some pieces remain evenly distributed throughout the oatmeal.