Instant Pot® Savory Sriracha Oatmeal recipe
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Ingredients
- 1 cup chicken broth 1 cup water 1 cup old-fashioned rolled oats 1 tablespoon low-sodium soy sauce 1 tablespoon Sriracha sauce 2 teaspoons minced fresh rosemary 1 clove garlic, minced 1 teaspoon butter 2 eggs 1 teaspoon Sriracha sauce, or to taste
Nutrition Info
- 254.6 caloriescarbohydrate: 30.4 gcholesterol: 172.1 mgfat: 9.4 gfiber: 4.5 gprotein: 12 gsaturatedFat: 3.1 gservingSize: -sodium: 1308.9 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Savory Sriracha Oatmeal
Directions
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Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.
Select High pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.