[Instant Pot] Creamy Coconut Steel-Cut Oats

Resolving to Eat Better this year? Me too, but I’m not just talking about nutrition… I’m also always looking for new and exciting ways to ENJOY IT. That’s why I make this kind of food: wholesome, real ingredients coming together to make something indulgently nourishing for your “most important meal of the day.” It’s simple, but special. It’s rich, but still provides legit nutrition. And as a bonus, it will warm you to the bones not only by virtue of being a hearty porridge, but also by briefly relieving your winter weather woes with a mental tropical vacation.

So, what makes these oats so nutritious and filling? The winning combination of whole grains and coconut deliver fiber, complex carbs and a healthy dose of fat that provide lasting energy to fill you up and truly satisfy.

You can cook this on the stove, in a rice cooker, or a slow cooker, but I choose my pressure cooker. It couldn’t get much faster or simpler!

[Instant Pot] Creamy Coconut Steel Cut Oats

The secret to this recipe is the first step, toasting the oats and coconut, which enhances the nutty flavor in both ingredients (it’s easy as pie with Instant Pot’s saute function). Be sure to reserve some toasty coconut to use as a topping before dumping in the rest of the ingredients and locking down for pressure cooking.

You’ll open the lid to find some flawless oats: lightly sweetened and heavily fragranced with coconutty aroma. The flecks of toasted coconut offer a satisfying chew, while the coconut milk makes it extra rich and creamy. Top with fruit (fresh or dried), a drizzle of the coconut milk that’s leftover in the can, and an extra sprinkle of toasty coconut flakes.

Aside from everyday eats, keep this recipe in mind when you have a home full of house-guests. Throw together a double batch, set up a toppings station, leave the steamy pot on keep-warm mode and allow your waking visitors to self-serve at their leisure. Oatmeal doesn’t normally garner oohs and ahhs… but this recipe is special enough to hold its own!

Steel-Cut Oat Pancakes

Leftover oats? You’re in luck – save a cup to whip up a batch of my #1 favorite pancakes. Imagine how good they’ll be infused with coconut!!

My Top 5 Weekday Breakfasts On-the-Go

Looking for more healthy breakfast inspiration? Get some fresh, practical ideas from my post on My Top 5 On-The-Go Weekday Breakfasts.

Loving your new pressure cooker? You can find the rest of my Instant Pot recipes here.

[Instant Pot] Creamy Coconut Steel-Cut Oats

Below is my pressure-cooker adaptation of this recipe from Shutterbean. If you’d rather use a rice cooker or the stovetop, use her instructions instead. If using a slow cooker, start the night before you plan to serve. Add an extra cup of liquid (your choice – either more water, coconut milk, or another liquid like almond milk), and cook overnight on the ‘low’ setting.

Serves 4. 

1/2 cup unsweetened coconut flakes[Instant Pot] Creamy Coconut Steel Cut Oats
1 cup steel cut oats
1 cup coconut milk, plus additional for topping (I use full-fat canned coconut milk, but you can substitute lighter varieties if desired)
2 cups water
1 pinch salt
2 Tbsp. brown sugar
1 cinnamon stick or 1/2 tsp. ground cinnamon (optional)

Begin by toasting the coconut: add the dry coconut to the pressure cooker to cook over medium heat (with Instant Pot, press the ‘Saute’ button to begin cooking at medium saute heat). Stir frequently, and watch closely to avoid burning. When the coconut begins to lightly brown, remove half to set aside for the topping, and add the steel-cut oats to toast as well. Cook the oats and coconut for a few more minutes, until both are fragrant. Then add 1 cup coconut milk (reserve the remainder for topping) and the rest of the ingredients. Stir to combine, then cook under high pressure for 2 minutes (with Instant Pot, press ‘Cancel’ to stop saute mode, then close the lid and press ‘Manual’ to select 2 minutes).

When the cooking time is complete, allow 10 minutes for a natural pressure release before opening the valve and lid. Serve warm, topped with a drizzle of coconut milk, a spoonful of toasted coconut, and any other desired toppings.

 

Instant Pot Recipe Index

[Instant Pot] Insta-Chicken! (or, how pressure cooking revolutionized my weeknight dinners)

Most of the time, I love to cook. But some nights, I wish dinner would just cook itself.

Thankfully, I finally figured out the solution to my problem. And knowing myself, I really shouldn’t be surprised that it involves Instant Pot, my loyal kitchen companion. I’ve learned that with the magic of pressure-cooking, I can effortlessly cook chicken breasts from frozen. Yes, STRAIGHT FROM THE FREEZER! Each pound yields enough shredded meat for dinner + leftovers for 2. The chicken braises itself into tender, moist perfection with the help of whatever flavorful liquid your heart desires. Along with the rest of my Instant Pot recipes, it’s really been a game-changer for my weeknight cooking. If you’re a fellow pressure-cooking devotee, read on for the simple steps!

[Instant Pot] Insta-Chicken!

Start with about a pound of frozen chicken breasts. It’s difficult to tell, but this photo actually shows a single very large breast that weighs a full pound. Optimal cooking time is affected by the size of your chicken breasts (more on that later).

[Instant Pot] Insta-Chicken!

Then decide what you’d like your chicken to taste like. You’ll want 1/2 cup of something tasty, and 1/2 cup of water to dilute. The possibilities are limited only by your imagination, and I’ll share some of my favorite combos below, but for this example I’m keeping it simple: storebought salsa!

[Instant Pot] Insta-Chicken!

After you mix in the water to make a full cup of liquid, pour it over the chicken in your pressure cooker. Close the lid and set the cooking time based on the size of your poultry portions. On the low end of the spectrum, small 4-6 oz. portions of frozen chicken cook through in about 15 minutes, while the large 16 oz. cut above needs 30 minutes; if your portions fall somewhere in the middle, adjust accordingly. I’ve used both the manual setting and poultry program on Instant Pot, and have not observed any real difference in the results.

[Instant Pot] Insta-Chicken!

After the cook time is up, let the pot rest for 10 minutes to naturally release pressure before opening the lid and and removing the chicken to shred it. If by chance you find that your chicken is undercooked, never fear – just shred it as best you can and return it to the pot with Slow Cooker or Saute mode turned on until it’s cooked through.

[Instant Pot] Insta-Chicken!

And tada! It really is that easy. This is a glimpse at the finished product from my post on Chimichurri in a Hurry.

On weeknights, I throw the chicken and sauce into the cooker, and then begin my relaxed 30-minute countdown/meditation of figuring out what else is going into our dinner. I might be reheating leftover brown rice and chopping up fixin’s to top burrito bowls, or I might be toasting buns and tossing a side salad, or whatever else sounds good in the moment!

Or on weekends, I can take a couple of minutes while I’m at home to cook up some healthy protein that I can bank on later in the week. For example, the salsa Insta-Chicken from these photos later went on to play a starring role in a killer taco pie / enchilada bake (you can thank fellow RD blogger at Fearless Flying Kitchen for the recipe).

And the real beauty of this technique: endless flavor possibilities. Variety is the spice of life, of course! Starting with the easy Mexican chicken we walked through in the photos, here are 5 of my favorite flavor combinations that I’ve tried so far:

Simple Salsa: 1/2 cup water + 1/2 cup of your favorite salsa

BBQ: 1/2 cup water + 1/2 cup of your favorite barbecue sauce + a splash of apple cider vinegar for extra tang

Teriyaki: 1/2 cup water + 1/4 cup soy sauce + 1/4 cup orange juice + 1 Tbsp. brown sugar + a squirt of sriracha

Cuban Mojo: 1/2 cup water + 1/3 cup orange juice + juice from 1/2 lime + 1-2 cloves of minced garlic + 1/2 tsp. cumin + salt/pepper

Spicy Korean: 1/2 cup water + 2 Tbsp. gochujang + 2 Tbsp. honey + 2 Tbsp. soy sauce + 1 Tbsp. sesame oil + 1 Tbsp. rice vinegar

OK, I lied: I can’t stop at 5! I’m going to continue to update this post with more simple sauces whenever I try one that strikes my fancy. Fellow experimenters, I’d LOVE to hear about your successes in the comments!

Honey Dijon: 1/2 cup water + 1/4 cup whole grain mustard + 1/4 cup honey + hot sauce (if desired)

Lemon Garlic Herb: 1/2 cup water + juice from 1/2 lemon + 2 cloves minced garlic + 1/2 tsp. dried basil + salt/pepper

Jamaican Jerk: 1/2 cup water + 1/4 cup molasses + 2 Tbsp. lime juice + 2 Tbsp. orange juice + generous sprinkles of dried thyme/allspice/salt to taste + a handful of fresh sliced garlic and ginger (and hot peppers if desired)

Chile Verde: one 10-oz. can green enchilada sauce (no need to dilute with water)

Thai Curry: 1 cup canned coconut milk + 1-2 Tbsp. Thai curry paste of your choice (no need to dilute with water)

[Instant Pot] Insta-Chicken!

If you’re looking for more healthy + delicious food to cook up in your Instant Pot, check out my other recipes here!

[Instant Pot] Insta-Chicken!

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4

[Instant Pot] Insta-Chicken!

~1 lb. boneless skinless chicken breasts, frozen
1/2 cup water
1/2 cup flavorful liquid of your choice (see suggestions above)

In a measuring cup or small bowl, mix together the water and flavorful liquid of your choice. Place the frozen chicken in the Instant Pot liner, and pour the liquid over the chicken. Close the lid (with vent set to sealing position), press the 'Poultry' button and use the +/- buttons to adjust the cooking time. For standard chicken breasts (~4-6 oz. each), cook for 15 minutes; for extra-large chicken breasts (~1 lb. each), cook for 30 minutes. In between these two sizes, scale your cook time accordingly.

After the cooking program completes, allow the pressure to release naturally for 10 minutes before opening the lid. If you're in a hurry, it is not hazardous to manually "quick-release" the pressure - but this may toughen the chicken's texture. Transfer the chicken breasts to a plate and shred into bite-sized pieces with two forks. While you shred the chicken, you can optionally turn on Instant Pot's 'Saute' mode to reduce the sauce if it is too thin for your taste. Return the shredded chicken to the sauce and toss to coat.

https://flavorrd.com/2015/07/instant-pot-insta-chicken/

Instant Pot Recipe Index

[Instant Pot] Everyday Lentil & Spinach Dal

These days I do most of my recipe-clipping on Pinterest, but I still have a recipe folder on my browser’s bookmarks bar dating back from the days before ‘pinning’ was a household term (shocking, I know). There’s a smattering of links from all corners of the web, but the heart of the collection is a sub-folder marked “Tried and True,” which holds those special recipes that I’ve come back to again and again… the keepers, if you will! Along with the formula behind killer pumpkin garlic knots and the original source inspiring my favorite chili (which has been tweaked and perfected and eventually taken over as Grant’s kitchen specialty), this folder is also home to an unassuming yellow dal bookmarked from Smitten Kitchen. I made this recipe for the first time in college, just starting to dip my toes into Indian cooking, and I can’t even tell you how many times I’ve served it up since then!

This dish has been a dinner staple in my house for a lot of reasons. For one, the recipe is really straightforward, easy enough to commit to memory. It’s also super inexpensive. I do my best to cook with economy and grace, and these tasty lentils make it easy: all of the budget-friendly benefits of dried beans, but with no soaking needed. It’s a hearty vegetarian (easily vegan) source of protein – about 14 grams per serving, before the yogurt garnish. And those healthy legumes are filled out with plenty of vegetables and nutritious spices. I’ve been putting more focus on anti-inflammatory foods in my diet lately, and the turmeric, cumin, coriander, cayenne and garlic in this recipe all offer functional health benefits to reduce inflammation in the body. This is definitely an example of getting your flavor from real food, and this enticing combination is so nutritious that it’s practically medicinal!

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Chimichurri in a Hurry

Flavor. We definitely consider it an essential part of the diet around here, but it’s not often that we talk about its direct relevance to nutrition. After reading a great article by Mark Schatzker last week, I was inspired to take a moment to highlight this underappreciated piece of the human nutrition puzzle.

Shatzker describes flavor as an “ancient chemical language,” which is such a beautifully fitting depiction of the science. “Flavor is the body’s way of identifying important nutrients and remembering what foods they come from.” We have evolved to seek out our favorite flavors, but we’re facing a problem because this synergy between us and our diet has been disrupted by our modern food supply. Factory farming and other questionable contemporary food production techniques yield lackluster products, in both nutrition and flavor. On top of that, a highly profitable industry of food scientists and flavor chemists have stepped in to fill the flavor void, adulterating products with enticing extracts and additives that tempt our senses but that provide none of the benefits that our bodies are craving. Shatzker’s new book, The Dorito Effect, is definitely going on my reading list. The message, which is very consistent with the way we do things around here, is to get your flavor from real food, because it’s what your body really wants.

So how can we put this theory into practice? Today, let’s remember that it doesn’t have to be complicated to craft big flavors from natural ingredients. Serving as a prime example: Chimichurri in a Hurry. Just a handful of the highly flavorful and nutritious compounds in this classic Argentine condiment include antioxidant myristicin from parsley, antimicrobial allicin from garlic, and anti-inflammatory capsaicin from chili peppers. And we get to enjoy all of those whole-food benefits in just a matter of moments thanks to my favorite blender-hack.

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MyPlate Bake #3: SuperFood Salmon with Crispy Kale

The MyPlate Bake: SuperFood Salmon
Already have enough recipes for healthy, easy, one-pan, perfectly balanced weeknight dinners? Yeah, I didn’t think so. So here comes variation #3 for my National Nutrition Month series of MyPlate Bakes… and this time, we’re packing some major superfoods! This one-pan-meal is filled to the brim with omega 3’s, leafy greens, antioxidants, fiber, protein, potassium, along with your recommended daily allowance of deliciousness!

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MyPlate Bake #2: Sriracha BBQ Tofu

The MyPlate Bake: Sriracha BBQ Tofu
Ready for take two? In case you missed it last week, this is the second installation of flavorRD’s special feature for National Nutrition Month. Every week in March, we’re biting into a healthy lifestyle with a new balanced recipe inspired by USDA’s MyPlate: the idea is that 1/4 protein + 1/4 carbs + 1/2 veggies = healthy dinnertime success made easy, all on a single sheet pan. This time around, we’re catering to the plant-powered people out there! Whether you’re vegetarian, vegan, or just trying to work in some Meatless Mondays, this spicy sweet garlicky goodness is a full-flavored way to power up your weeknight dinner table.

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Green Eggs + Prosciutto Frittata

Green Eggs + Prosciutto Fritatta
Don’t tell me… I know why you’re browsing the food blogs today… because you need a festive brunch recipe to celebrate Dr. Seuss’ birthday next week, duh!

No? OK, well, it was worth a shot. I didn’t actually plan it that way, but I couldn’t ignore the good timing. Really, this is just another easy way to fix ourselves a tasty balanced meal for brunch, dinner, or for packing up lunches for the week. Children’s literature theme optional!!

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[Instant Pot] Pressure-Steamed Artichokes

The artichoke: nature’s finger food.

Au naturale. Simply steamed. Is any other plain vegetable quite so botanically romantic? Maybe it’s the delicately sweet flavor. Maybe it’s because they love cool, salty California air, like I do. Maybe it’s because you’re literally eating a dang flower! Whatever it is, sitting down to share an artichoke is something special.

Unfortunately, the things have a reputation for being a pain to prepare – their tough structures definitely need some cooking before they’re ready to melt in your mouth. On the stove top, you’re looking at upwards of 40 minutes of babysitting the pot, making sure the water level doesn’t boil too low. This is where Instant Pot comes in (affiliate link). With my favorite set-and-forget pressure cooker on hand, the task really isn’t fussy at all.

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Nacho Average Kale Salad

Nacho Average Kale Salad
If you have trouble with healthy eating, never forget that it’s all about balance. To me, building a balanced meal isn’t just about pairing the steaks and lasagnas of the world with steamed veggies and lightly dressed salads… it’s also about enhancing the so-called rabbit food with a little touch of that opposite end of the spectrum. Hence, the perfect pairing under the spotlight today: SALAD and NACHOS.

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[Instant Pot] Goat Cheese Mashed Potatoes

How much tradition do you like on your Thanksgiving table? Is it just not the same without your family heirloom recipes for turkey, stuffing and green bean casserole? Or do you prefer to flex your creative muscles and trick out your menu with fancy stuff like cranberry coulis or pumpkin panna cotta? Personally, I fall somewhere in the middle. Traditional flavors, but with enough twist to keep things interesting. Right at home on my holiday table? These dreamy Goat Cheese Mashed Potatoes.

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