Savory quinoa steel cut oat porridge <em>Instant Pot Max</em>
Savory quinoa steel cut oat porridge <em>Instant Pot Max</em>

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, savory quinoa steel cut oat porridge instant pot max. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Savory quinoa steel cut oat porridge Instant Pot Max is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Savory quinoa steel cut oat porridge Instant Pot Max is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have savory quinoa steel cut oat porridge instant pot max using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Savory quinoa steel cut oat porridge Instant Pot Max:
  1. Take 1 cup organic bob's steel cut oats
  2. Prepare 1/2 cup cooked Anasazi beans
  3. Take 2 Tsp red quinoa
  4. Make ready 1 cup shredded chicken meat
  5. Get 2 cups cabbages or any leavy veggies you have
  6. Make ready 1 cup carrot, shredded
  7. Take 1/2 onion, diced
  8. Get 2 tomatoes, diced
  9. Take 3 shiitake mushroom, diced
  10. Take 1/4 cup toasted nuts
  11. Make ready 16 oz homemade stock, any kind
  12. Take 32 oz filtered water
  13. Get to taste Salt, pepper
  14. Get 1 tsp fish sauce
Steps to make 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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