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[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.
Prep Time5 mins
Cook Time2 mins
Natural Pressure Release10 mins
Total Time17 mins
Servings: 4 Servings

Ingredients

  • 1/2 cup unsweetened coconut flakes
  • 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
  • 1/8 teaspoon salt
  • 1 tablespoon brown sugar or maple syrup (optional) or sweetener of choice, to taste
  • 1 cinnamon stick or 1/2 teaspoon ground cinnamon (optional)

Instructions

  • 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.