From The Multi-Cooker Baby Food Cookbook by Jenna Helwig
The multi-cooker (aka Instant Pot) is genius at cooking whole grains like steel-cut oats. There’s no watching and stirring, no adding water if the level gets low. Just add everything, set the appliance, and walk away. You’ll come back to perfectly cooked grains that are hearty and delicious for the whole family. For chewier oats (once baby is older), reduce the cooking time to 10 minutes.
Instant Pot Pumpkin Oats
Yield: 6 child-size servings (or 2 adult servings and 3 child servings)
1 Tbs. olive oil
1 cup steel cut oats
3 cups water
½ cup canned pumpkin puree (BPA-free can is best)
¼ cup nut/seed butter (optional)
- Set the Instant Pot to Sauté and pour in the olive oil. When the oil is hot, add the oats and toast, stirring for 1 to 2 minutes.
- Stir in the water. Lock the lid, and set to cook on high pressure for 12 minutes. When cooking is complete, press Cancel and let the pressure release naturally for 10 minutes. Carefully quick-release remaining pressure.
- Remove the lid and stir for a minute or two; the oats will thicken as they cool. Stir in the pumpkin and walnut or other butter, if using, making sure no clumps remain.