Instant Pot Multi-Grain Breakfast Porridge.

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Instant Pot Multi-Grain Breakfast Porridge

Healthy Elizabeth

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Prep Time 2 minutes mins

Cook Time 35 minutes mins

Total Time 37 minutes mins

Servings 4

Equipment

• instant pot pressure cooker

Ingredients

  

For the barley

• 1 cup pearled barley
• ½ tsp sea salt
• 2½ cups filtered water

For the porridge

• ½ cup rolled old-fashioned oats
• 2 cups filtered water

To serve

• ¾ cup whole milk
• 1 tbsp salted butter
• drizzle heavy cream over the top of individual bowls, optional

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Instructions

 

Cook the barley

• Place the insert into the pressure cooker. Add the pearled barley, salt, and water. Stir to distribute.

  Place the lid on the pressure cooker and seal the valve.
• Pressure cook on high for 15 minutes, then let the pot release pressure naturally for five minutes.

  Then release the valve and remove the lid.

Add the oats

• Next, add the oats in with the partially cooked barley. Pour over the 2 cups of water.

  Stir everything together and put the lid back on the pressure cooker.
• Seal the valve and pressure cook the oats and barley together for another 11-13 minutes on high pressure.

  Then let the pressure release naturally for 5 minutes.
• Release the valve and stir in the milk and butter. Stir the oats for about a minute to create a creamy porridge texture.

  Serve with a drizzle of cream and chopped nuts or Summer Berry Compote.

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