lunaticsinge.com - Instant Pot Grain Recipes

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Creamy Peaches & Steel Cut Oats - (Makes 2 to 4 servings)

Ingredients:

2 peaches, diced

1 cup steel cut oats

1 cup coconut milk, full fat

2 cups water

1 vanilla bean, scraped, seeds & pod

1. Combine all the ingredients into the bowl of the Instant Pot.

2. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 3 minutes.

3. When the timer beeps, use a Natural Release for 10 minutes, then release any remaining pressure.

4. Sweeten the oats, if desired and serve.

Creamy Strawberry Rolled Oats - (Makes 2 to 4 servings)

Ingredients:

2 cups water

1/3 cup rolled oats

2 tablespoon strawberries, freeze dried (or your favorite dried or frozen fruit)

2/3 cup whole milk

1 pinch salt

1/2 teaspoon white sugar, or to taste

1. Add 2 cups water to the Instant Pot and place the steam rack in the pot.

2. In a small-sized, heat-safe mug or bowl, add the oats, strawberries, milk, and salt.

3. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 10 minutes.

4. When the timer beeps, use a Natural Release for 7 to10 minutes, then release any remaining pressure.

5. Carefully remove the bowl from the pot.

6. Mix the contents vigorously and then sprinkle with sugar to taste and serve.

Simple Couscous - (Makes 4 servings)

Ingredients:

2 tablespoons butter

2 cups couscous

2 1/2 cups chicken stock

Salt & ground black pepper, to taste

Parsley leaves, chopped for serving

1. Select the SAUTE setting on the Instant Pot, add the butter and melt it.

2. Add couscous and stock then stir.

3. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 5 minutes.

4. Once pressure cooking is complete, use a Quick Release.

5. Open the pot. Fluff couscous with a fork, season with salt and pepper.

6. Top with parsley and serve.

Cheesy Grits - (Makes 6 servings)

Ingredients:

2 tablespoons olive oil

2 cups stone-ground grits

3 cups water

1 cup half-and-half

4 oz. cheddar cheese

2 to 3 tablespoons butter

1 1/2 teaspoon salt

1. To preheat the Instant Pot, select SAUTE. Once hot, add the oil to the pot.

2. Add grits, stir and cook for 3 minutes until fragrant.

3. Add the water, half-and-half, cheese, butter, and salt then stir well.

4. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 10 minutes.

5. Once cooking is complete, use a Natural Release for 15 minutes, then release any remaining pressure.

6. Open lid and serve hot.

Pearl Barley - (Makes 4 servings)

Ingredients:

1 1/2 cups pearl barley

3 cups chicken broth

Salt, to taste

Butter to taste, optional

1. Rinse the barley well.

2. Combine the barley, broth, and salt in the Instant Pot. Mix well.

3. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 25 minutes.

4. When the timer beeps, use a Natural Release for 15 minutes, then release any remaining pressure.

5. Open the lid and serve. If you like, you can add the butter to taste.

Tomato Polenta - (Makes 6 to 8 servings)

Ingredients:

2 tablespoons olive oil

1/2 cup onion, diced

2 cloves garlic, chopped

1/3 cup sun-dried tomatoes, finely chopped

2 teaspoons oregano, minced

2 tablespoons, parsley, minced

1 teaspoon rosemary, minced

3 tablespoons basil, minced

1 bay leaf

1 teaspoon kosher salt

4 cups vegetables stock

1 cup polenta

1. To preheat the Instant Pot, select SAUTE. Once hot, add the oil to the pot.

2. Add the onion and garlic and cook for about 3 minutes until fragrant.

3. Add the tomatoes, oregano, parsley, rosemary, basil, bay leaf and salt.

4. Pour in the stock and stir well.

5. Top the mixture with polenta. Secure the lid.

6. Press the CANCEL button to reset the cooking program, then press the MANUAL button and set the cooking time for 5 minutes at HIGH pressure.

7. Once cooking is complete, use a Natural Release for 10 minutes, then release any remaining pressure. Uncover the pot and serve warm.

Polenta with Honey & Pine Nuts - (Makes 4 to 6 servings)

Ingredients:

1/2 cup honey

5 cups water

1 cup polenta

1/2 cup heavy cream

Salt, to taste

1/4 cup pine nuts, toasted

1. In the Instant Pot, combine the honey and water.

2. Select SAUTE and bring the mixture to a boil, stirring occasionally.

3. Add the polenta and stir to combine.

4. Press the CANCEL button to stop the SAUTE function.

5. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 12 minutes.

6. When the timer beeps, use a Quick Release. Carefully unlock the lid.

7. Add the heavy cream and stir well. Let the dish sit for 1 minute.

8. Sprinkle with salt and stir. Top with pine nuts and serve.