Sriracha Oatmeal Recipe: A Flavorful Twist in Instant Pot

Ingredients

• 1. A measure of nourishing chicken broth
• 2. An equal measure of pure water
• 3. A portion of wholesome old-fashioned rolled oats
• 4. A spoonful of mild low-sodium soy sauce
• 5. A dollop of zesty Sriracha sauce
• 6. A sprinkling of minced fresh rosemary
• 7. A hint of minced garlic
• 8. A dash of butter for richness
• 9. A duo of farm-fresh eggs
• 10. A touch of Sriracha sauce, if desired

Step 1

In a versatile pressure cooker like the Instant Pot®, combine the flavorful mix of chicken broth, water, oats, soy sauce, a splash of Sriracha, fragrant rosemary, and zesty garlic. Give it a good stir to blend all the delicious flavors harmoniously. Secure the lid tightly.

Step 2

Follow the device's guidance to set it to High pressure and let it cook for a quick 5 minutes. Allow a brief wait of 10 to 15 minutes for the pressure to build up, infusing the ingredients with rich flavors.

Step 3

When it's done, carefully release the pressure using the quick-release method as per the manufacturer's instructions, taking about 5 minutes. Unlock and open the lid to reveal the steamy and savory oatmeal awaiting you.

Step 4

Meanwhile, in a nonstick skillet, melt a bit of butter over medium heat. Crack the eggs into the skillet and watch as the outer edges gently cook, taking about a minute. Cover the skillet, lower the heat, and let the eggs finish cooking until the whites are perfectly set, around 4 minutes.

Step 5

Now, it's time to serve up this hearty dish. Spoon the savory oatmeal into two bowls, topping each with a beautifully fried egg. For an extra kick of heat and flavor, drizzle the remaining Sriracha sauce over the eggs. Enjoy this satisfying and flavorful meal!