Recipes
Peach Melba Steel-Cut Oats
6 servings
15-30 min
Easy
INSTRUCTIONS
- Add oats, water, syrup, salt, and peaches to the pressure cooker pot and stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes (can also use a full natural release, if not in a hurry). If liquid sprays through valve, turn back to the sealed position and allow to cool for 5-10 more minutes.
- Sprinkle chia seeds over the top and stir in quickly, so they don’t clump together. Scatter the raspberries over the top and place the lid back on for 10 minutes to allow chia seeds to swell and raspberries to release some of their juices.
- Serve hot with a frozen whipped cream dollop in the center.
Notes
I like to prep the oats the night before, by placing the oats, water, syrup and salt in the pot. When I wake in the morning, I add the peaches and start the pressure cooker. After the cooking is complete, leave the oats in the pressure cooker, with the lid in place. The oats stay nice and hot for at least a half hour, while everyone is getting ready. When it’s time to eat, I stir in the chia seeds, top with raspberries, set the table, and pour milk while the chia seeds absorb some of the liquid.
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About the chef
Marci Buttars
Marci Buttars, the heart behind InstaFresh Meals, transitioned from her career as a Family Nurse Practitioner to share her passion for wholesome, delicious cooking. Inspired by her sister Cami, she discovered the world of food blogging after their success with a homemade yogurt recipe. Now, Marci creates and shares accessible, family-friendly meals, focusing on healthy, flavorful dishes that bring joy to the dinner table. Her blog also offers indulgent desserts and glimpses into her family life, celebrating the "good life" through food and memories.
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