Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, savory quinoa steel cut oat porridge instant pot max. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

To get started with this particular recipe, we must 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 cook it.

The ingredients needed to make Savory quinoa steel cut oat porridge Instant Pot Max: recipe

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

Steps to make Savory quinoa steel cut oat porridge Instant Pot Max: recipe

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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