Instant Pot Multi-Grain Breakfast Porridge
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
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.