What I did:
Went to our storage closet on the balcony...yes, that is where it is...and got out the box of one-cup mason wide mouth mason jars. One-cup because I don't want more than that much food at a time.
Added:
2 Tablespoons steel cut oats
1 Tablespoon raisins, Craisins, and sunflower seeds
1 teaspoon chia seeds
1/4 teaspoon ground cinnamon
Tiny pinch coarse Kosher salt
Put on the lid and shook well.
Filled the jar with water up to the threads on the jar top.
Put on the lid and shook very well.
Loosened the lids to just barely closed.
Set jars on the trivet in the Instant Pot stainless steel insert. Added 3 cups of water. Set on HIGH pressure for 20 minutes.
The timer dinged just before we had to leave for the office so I left it to cool down naturally. (Right, no breakfast for me, thought Dear One found his Cheerios!) When we got home I put the jars in the refrigerator. This morning we had steel cut oats for breakfast right out of the refrigerator.
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Changes for next time:
Use pint jar instead of half pint jar.
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As you can see, there is no water left in the jar, though the oats are perfectly cooked and not dry. |
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