Garnish with cream cheese “frosting” and extra raisins (to make “frosting”- mix 2 tablespoons whipped cream cheese, 2 tablespoons yogurt, 1-2 tablespoons milk, small splash of vanilla extract, and 1-2 tablespoon powdered sugar until smooth)
Add oats, syrup, chia seeds, salt and extras to a pint size wide-mouth mason jar. Add water, leaving 1 1/2 inches of headspace. Tightly screw on flat and metal ring. Shake until everything is well distributed and the chia seeds aren’t clumping together.
Unscrew and again tighten just until the lid meets resistance (fingertip tight).
Add 1 cup of water to the pressure cooker pot and place a short trivet inside (if the rack is too tall, the pressure cooker lid will not close properly over the jars). Place jar on the trivet (see note below about cooking with 3 jars at a time for more even cooking). Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 20 minutes.
When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Remove the jar from the pot and place on a cooling rack or hot pad. Caution: The jar will be very hot! Do not open the jar until contents have settled (no longer boiling).
When ready to eat, carefully remove the lid using a towel or hot pads if the jar is still hot. Give the oats a good stir and top with a Frozen Whipped Cream Dollop and suggested garnishes.
A 6 quart pressure cooker will fit up to 3 pint size jars
The oats cook more quickly and evenly with multiple jars in the pot. If only cooking a single jar of oats, add 2 more jars (containing just water) inside the pot
If your pressure cooker has a delay function, prepare oats the night before (omitting any perishable items), set inside pot and set timer to start cooking an hour before you’re ready to eat. With zero morning effort on your part, the oats will be cooked, rested, cooled, and ready for fruit and a frozen whipped cream dollop
Nutritional values are based on one serving of peach melba
Keywords: healthy breakfast, instant pot breakfast, easy recipe