Description
Creamy, comforting peaches and cream steel-cut oatmeal made effortlessly in your pressure cooker for the perfect hearty breakfast.
Ingredients
- 2 cups steel-cut oats
- 1 can (15 oz) peaches in light syrup, diced or sliced
- 2 cups water
- 1½ cups unsweetened almond milk
- 3 tablespoons light brown sugar
- ¼ cup peach preserves (optional)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons butter
- ½ cup heavy cream
- Fresh peach slices for serving
Instructions
- Drain peaches, reserving syrup in measuring cup. Add water or milk to reach ½ cup total liquid. Chop peaches if needed and set aside.
- Microwave peach preserves for 20 seconds until liquefied.
- Combine reserved peach syrup, water, almond milk, steel-cut oats, vanilla, brown sugar, cinnamon, salt, and liquefied preserves in pressure cooker. Stir well.
- Secure lid and set valve to sealing. Cook on high pressure for 4 minutes, then natural pressure release for 30 minutes.
- Stir in butter and reserved peaches with large fork. Add heavy cream and fold gently.
- Taste and adjust sweetness. Serve warm topped with fresh peach slices.
Notes
- Don’t substitute rolled oats for steel-cut oats—the texture will be completely different
- Natural pressure release is crucial for proper texture
- Add cream at the end to prevent curdling
- Store leftovers in refrigerator for up to 3 days
- Prep Time: 5 minutes
- Cook Time: 35 minutes