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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, savory quinoa steel cut oat porridge instant pot max. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Savory quinoa steel cut oat porridge Instant Pot Max is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Savory quinoa steel cut oat porridge Instant Pot Max is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook 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. Make ready 1 cup organic bob's steel cut oats
  2. Take 1/2 cup cooked Anasazi beans
  3. Get 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. Make ready 1/2 onion, diced
  8. Make ready 2 tomatoes, diced
  9. Get 3 shiitake mushroom, diced
  10. Take 1/4 cup toasted nuts
  11. Take 16 oz homemade stock, any kind
  12. Make ready 32 oz filtered water
  13. Get to taste Salt, pepper
  14. Make ready 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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