GINGER ALMOND OATMEAL
SERVES 4 PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes
This warm oatmeal with zesty ginger flavor is accented with the perfect crunch from almonds and cashews. Make it ahead of time, store in an airtight container in the refrigerator, and dole out individual portions on busy weekday mornings. Stir in a little more milk before reheating, as the oats absorb a lot of liquid. Drizzled with maple syrup, this is a delicious and hearty way to start the day.
1 cup rolled oats
2½ cups low-fat milk
1 tablespoon brown sugar
Heaping 1 teaspoon grated fresh ginger
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 pinch saffron
1 tablespoon raw cashews, coarsely chopped, plus more for serving
1 tablespoon sliced almonds, plus more for serving
Maple syrup for serving
Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot.
In an oven-safe glass bowl that will fit in the Instant Pot, combine the oats, 1½ cups of the milk, the brown sugar, ginger, cardamom, cinnamon, salt, saffron, cashews, and almonds and stir together. Place the bowl of oats on the rack.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the remaining 1 cup milk into the oatmeal until combined.
Ladle the oatmeal into bowls, sprinkle with almonds and cashews, drizzle with maple syrup, and serve.
VEGAN VARIATION
Substitute non-dairy milk, such as almond milk, for the low-fat milk.
OATMEAL WITH CARDAMOM AND NUTS
Oatmeal Kheer
SERVES 4 PREP: 5 minutes COOK: 20 minutes TOTAL: 25 minutes
Traditionally, kheer is made with rice that is slowly simmered in milk and a whole lot of sugar. My whole grain alternative, using rolled oats, minimizes the amount of sugar without compromising the flavor—it will absolutely satisfy your morning sweet tooth. The aromatic notes of cardamom and saffron will warm your body as you start your day. Call them breakfast or dessert, these versatile oats are sure to be a crowd-pleaser.
2 cups rolled oats
2½ cups water
2 cups low-fat milk
3 tablespoons brown sugar
½ teaspoon kosher salt
1 teaspoon ground cardamom
½ teaspoon saffron
2 tablespoons coarsely chopped unsalted nuts (such as cashews, almonds, or shelled pistachios) for serving
Combine the oats, water, milk, brown sugar, salt, cardamom, and saffron in the Instant Pot and stir together.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the kheer to incorporate any extra liquid.
Ladle the kheer into bowls, sprinkle with nuts, and serve.
SAVORY STEEL-CUT OATS
SERVES 4 PREP: 5 minutes COOK: 30 minutes TOTAL: 35 minutes
Steel-cut oats are hearty with a great texture and bite, and they are so easy to make in the Instant Pot. I find that steel-cut oats cook better in a pressure cooker than on the stove, with reduced time and effort. Toasting the oats in the oil with the cumin seeds allows them to develop a nuttier flavor, and the texture stands up well next to the corn. Turmeric and spicy green chiles give this dish just the right amount of flavor to start the day.
1 tablespoon neutral vegetable oil
1 teaspoon cumin seeds
1½ cups steel-cut oats
½ cup frozen corn kernels
1 small yellow onion, finely diced
1 plum tomato, cored and diced
1 teaspoon minced hot green chile
1½ teaspoons kosher salt
¼ teaspoon ground turmeric
3 cups water
¼ cup chopped fresh cilantro
Plain yogurt for serving
Select the high Sauté setting on the Instant Pot and heat the oil. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they sizzle, about 1 minute. Add the oats and sauté until golden and aromatic, 2 to 3 minutes. Add the corn, onion, tomato, chile, salt, turmeric, and water and stir to mix well. Press the Cancel button to turn off the Instant Pot.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oats to incorporate any extra liquid. The oats will thicken as they cool.
Ladle the oatmeal into bowls, sprinkle with the cilantro, top with a dollop of plain yogurt, and serve.
VEGAN VARIATION
Substitute non-dairy yogurt, such as cashew or coconut yogurt, or omit when serving.
SAVORY QUINOA WITH MUSTARD SEEDS AND CURRY LEAVES
Quinoa Upma
SERVES 4 PREP: 5 minutes COOK: 25 minutes TOTAL: 30 minutes
Upma is a popular semolina-based breakfast in Maharashtra, western India. An updated twist to this classic breakfast favorite, Quinoa Upma is cooked with the flavorful tadka of mustard seeds, urad daal, and cashews. Mildly spicy with green chiles, this dish is served with fresh cilantro and a drizzle of fresh lime, and it can also be enjoyed for lunch or dinner.
2 tablespoons neutral vegetable oil
½ teaspoon black mustard seeds
1 pinch hing (asafetida; optional; see this page)
2 tablespoons cashew pieces
1 tablespoon urad daal
1 small yellow onion, finely diced
1 carrot, peeled and cut into small dice
2 small hot green chiles, halved lengthwise
10 curry leaves, chopped
1 cup quinoa, rinsed and thoroughly drained
1½ cups water
½ cup fresh or frozen green peas or corn kernels (optional)
1½ teaspoons kosher salt
½ lime
½ cup chopped fresh cilantro
Select the high Sauté setting on the Instant Pot and heat the oil. Add the mustard seeds and hing directly to the hot oil at the bottom edges of the pot and cook until the mustard seeds start to pop, 2 to 3 minutes. Add the cashews and urad daal and sauté until the cashews turn golden brown, about 1 minute. Add the onion, carrot, chiles, and curry leaves and sauté until the onion is translucent, about 2 minutes. Stir in the quinoa and sauté until toasted, about 2 minutes. Add the water, peas, and salt and stir to combine. Scrape down the sides of the pot to make sure all the quinoa is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, squeeze in the juice from the lime, and stir in the cilantro.
Spoon the upma into bowls and serve.
NOTE
For a more traditional Indian upma look, use white quinoa.
SAVORY QUINOA WITH POTATOES AND PEANUTS
Quinoa-dana Khichdi
SERVES 4 PREP: 5 minutes COOK: 25 minutes TOTAL: 30 minutes
This is my version of sabudana khichdi, a savory dish that is often served as religious fasting food and is traditionally made with tapioca pearls cooked in ghee and coarsely ground peanuts. Because tapioca pearls needs to be presoaked, I substituted quinoa to make a quicker and heartier breakfast khichdi. My version contains cumin, green chiles, soft potatoes, and a sprinkle of ground peanuts for crunch. Serve with yogurt and a heaping spoonful of sweet and tangy lemon pickle.
2 tablespoons ghee
1 teaspoon cumin seeds
1 cup quinoa, rinsed and thoroughly drained
10 curry leaves, chopped (optional)
1 teaspoon minced hot green chiles
1 small red potato, cut into ½-inch cubes
1½ cups water
1½ teaspoons kosher salt
½ cup unsalted peanuts
Juice of 1 lemon
¼ cup chopped fresh cilantro
Lemon pickle (this page) for serving
Plain yogurt for serving
Select the high Sauté setting on the Instant Pot and heat the ghee. Add the cumin seeds directly to the hot oil at the bottom edges of the pot and cook until they sizzle, 1 to 2 minutes. Add the quinoa, curry leaves, and chiles and sauté until the quinoa is toasted, 2 to 3 minutes. Add the potato, water, and salt and stir to combine. Scrape down the sides of the pot to make sure all the quinoa is submerged in the water.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 2 minutes at high pressure.
Lightly roast the peanuts in a small pan for 2 to 3 minutes, stirring frequently, and allow them to cool. Grind them coarsely using a food processor or spice grinder.
Let the pressure release naturally; this will take about 10 minutes. Open the pot, pour in the lemon juice, and stir in the peanuts.
Spoon the khichdi into bowls, sprinkle with the cilantro, top with lemon pickle and a dollop of plain yogurt, and serve.
VEGAN VARIATION
Substitute neutral vegetable or coconut oil for the ghee, and non-dairy yogurt, such as cashew or coconut yogurt, or omit when serving.
MASALA SPICED FRITTATA
Egg Bhurji Frittata
SERVES 4 TO 6 PREP: 10 minutes COOK: 40 minutes TOTAL: 50 minutes
Growing up, most Sunday mornings would start with egg bhurji, my favorite breakfast. Egg bhurji, or spiced scrambled eggs, are panfried eggs that are sautéed with onions, garlic, ginger, and spices and served with hot parathas. This modern take is made as a frittata, which helps keep the eggs moist, and it can be made ahead and warmed before serving. This frittata is an easy go-to breakfast on busy weekend mornings.
1 teaspoon ghee
8 eggs
1 small yellow onion, finely diced
1 small tomato, diced
¼ cup diced green bell pepper
¼ cup chopped fresh cilantro
½ teaspoon minced garlic
½ teaspoon grated fresh ginger
1 teaspoon minced hot green chiles
1 teaspoon kosher salt
¼ teaspoon ground turmeric
¼ teaspoon garam masala (this page)
Pour 1 cup water into the Instant Pot and place the wire-metal steam rack in the pot. Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Grease the sides of the pan and the parchment paper with the ghee. Wrap the outside of the pan with aluminum foil to prevent leaks.
Crack the eggs into a large bowl and beat until well combined. In a medium bowl, mix together the onion, tomato, green pepper, cilantro, garlic, ginger, green chiles, salt, turmeric, and garam masala. Add the vegetable mixture to the eggs and stir to combine. Pour the mixture into the prepared pan. Cover the top of the pan with a paper towel and place an 8-inch sheet of aluminum foil over the top, crimping down the foil around the sides of the pan to secure the towel in place. Place the pan on the rack.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 25 minutes at high pressure.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the pan. Remove the foil and paper towel. Run a butter knife around the inside edge of the pan. If your pan is a push pan type, place it on an empty drinking glass and gently push down on the top edges of the pan. This will help the frittata to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off.
Use the parchment liner to tug the frittata off the base of the pan and onto a cutting board. Cut into wedges and serve.