Bacon & Egg Breakfast Bowl

The Instant Pot® makes quick work of steel-cut oats, but instead of the standard sweetened cereal, this recipe turns the oats into a savory breakfast bowl topped with bacon and eggs.

PREP TIME: 15 minutes

FUNCTION: Sauté (Normal); Porridge (Normal)

CLOSED POT TIME: 30 minutes

TOTAL TIME: 45 minutes

RELEASE: Natural

SERVES: 4

• 4 slices bacon, coarsely diced
• ½ cup diced onion
• 2 garlic cloves, minced
• ½ cup steel-cut oats
• 2 cups chicken broth
• ¼ teaspoon black pepper
• ⅛ teaspoon crushed red pepper
• 4 eggs
• Salt and black pepper
• 1 avocado, sliced
• Snipped fresh chives

PREP

Select sauté on Instant Pot® and adjust to normal. When hot, add the bacon and cook, stirring occasionally, until bacon is crisp. Remove bacon to a paper towel-lined plate. Press cancel. Remove all but 1 tablespoon of the grease from the pot, reserving extra grease in a small dish.

Select sauté and adjust to normal. Add onion and garlic to pot. Cook, stirring, for 2 to 3 minutes or just until fragrant. Press cancel. Add oats, broth, black pepper, and crushed red pepper. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select porridge and adjust to normal. Once cooking is complete, use a natural release to depressurize.

When pressure release is nearly complete, heat remaining bacon grease in a skillet. Add eggs and cook 3 to 4 minutes or until whites are nearly set. Season with salt and black pepper to taste. Carefully flip, if desired, and cook for 1 to 3 minutes until desired doneness.

SERVE

Release any remaining steam from the pot by opening pressure-release valve. Divide oats among four bowls. Top with bacon, egg, and avocado. Sprinkle with chives.