The dark winter mornings and a hungry pregnant belly had me searching the Internet recently for an easy, warming breakfast. It had to be quick because I’m also making breakfast for an equally hungry and less than patient toddler at the same time.
We have an Instant Pot multi cooker and I liked the idea of throwing ingredients into the pot in the evening and waking up to a ready to go breakfast, so I headed over to Slow Cooker Central to see if they had any recipes.
They had a few for porridge that sounded good. I tried one but it seemed to use too much milk and was still runny in the morning. I cooked it down on the hob to the right consistency to eat and it was yummy but I wanted something that wouldn’t need any extra effort when I woke up.
Here’s my modified recipe which makes one portion of creamy porridge. I think it’s delicious and you can eat it straight from the pot when you wake in the morning.
CREAMY INSTANT POT PORRIDGE FOR ONE
Prep time: 5 mins
Cook time: 8 hours
1/2 cup/170g/6oz porridge oats (not instant oats)
1 cup/340g/12oz semi-skimmed milk
1) Set up the Instant Pot and add the trivet.
2) Add porridge oats and milk to an oven proof bowl and place into the pot on top of the trivet.
3) Put the lid on the Instant Pot and open the steam vent.
4) Set the Instant Pot to cook on ‘Slow Cooker’ mode for 8 hours on the ‘Low’ setting.
The Instant Pot will revert to ‘Keep Warm’ mode after the 8 hours has passed so you can tuck into it whenever you wake up.
You could add sugar, honey or maple syrup once served to sweeten.
I add fresh fruit and mixed nuts to mine, delicious.
You could use jumbo oats if you prefer a coarser texture.