FEWER THAN 10 INGREDIENTS / NATURAL RELEASE / VEGETARIAN / CAN BE GLUTEN-FREE
Caramel Banana Oatmeal
4 servings
By creating a caramel-like sauce as the base for this hot breakfast cereal, we turn it into a replica of Bananas Foster, the classic New Orleans dessert (although—fun fact!—the recipe was first published in The New York Times). The release here is just a straight-on natural one because there’s more sugar than in other oatmeal and porridge recipes in this book. We need the sugar to make the caramel, of course. But hot sugar syrup is particularly dangerous if it sputters from the vent.
3 tablespoons butter
¼ cup packed dark brown sugar
2 very ripe bananas, peeled and thinly sliced
2¾ cups water
1 cup steel-cut oats
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon table salt
¼ cup half-and-half or heavy cream
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 5 minutes
If necessary, press: START
2. Melt the butter in a 3- or 6-quart cooker. Add the brown sugar and stir until the sugar has dissolved and the mixture is bubbling. Stir in the bananas to coat them in the sugar syrup. Turn off the SAUTÉ function. Stir in the water, oats, vanilla, cinnamon, and salt. Lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 3 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 4 minutes with the KEEP WARM setting off
If necessary, press: START
4. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Stir in the cream before serving.