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Easy Berry Instant Pot Oatmeal

· FEEL-GOOD FOOD

Instant Pot Oatmeal

Instant Pot oatmeal is a great way to sneak in a hearty breakfast in a fraction of the time!

I'll be honest - I go through phases with oatmeal. Sometimes I love it as a quick, warm and filling breakfast. Other days, I can't stand the texture of it. If you're currently in the "love it" phase with me, this Instant Pot oatmeal recipe is sure to hit the spot!

I've made oatmeal lots of ways, and truthfully, I've been burned by using my Instant Pot for it in the past (no pun intended). The trick is to spray the inner pot, add plenty of liquid, and to stir well before cooking to avoid the dreaded "burn" message.

The Instant Pot is a great way to make your oatmeal because it comes together and quickly cooks in just a matter of minutes. No need to make it the night before or stand over the stove! Y'all already know I'm a believer in all things Instant Pot.

This easy, delicious berry oatmeal is kind of a staple breakfast recipe - one definitely worth saving for your next pro-oatmeal phase! 🙂

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Why Oatmeal?

Soluble fiber causes whole rolled oats digest slowly - which means you'll stay full longer. Or as my dad used to say when I was a kid - "It sticks to your ribs!" Either way you spin it, oatmeal is a great breakfast option because it'll keep you from snacking until lunch.

This Instant Pot oatmeal is also a great option for weekly meal prepping. Just make a batch, parse out into single servings, and store in the refrigerator throughout the week. If you're used to leaving the house in a rush in the morning, this can be a great option for a grab-and-go breakfast that you can microwave later on at work.

I use a 6-qt. Instant Pot Ultra, but the new Instant Pot Duo Plus is the most comparable new model. I've linked this model throughout this post for you to shop if you'd like!

Instant Pot oatmeal
Print Recipe

Easy Berry Instant Pot Oatmeal

This easy oatmeal recipe comes together quickly in the Instant Pot for a quick and hearty breakfast. Use fresh or frozen berries for a pop of fruity flavor!
Prep Time5 mins
Cook Time4 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Instant Pot, Oatmeal
Servings: 8
Calories: 240kcal

Equipment

  • Instant Pot

Ingredients

  • 2 cups old fashioned oats
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • 1 tbsp chia seeds
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp sweetener of choice (I used honey)
  • 1 cup fresh or frozen berries

Instructions

  • Add all ingredients to Instant Pot, stirring to break up any clumps.
  • Secure the lid and make sure vent is sealed. Set pressure cooker to "Manual" or "Pressure Cook" for 4 minutes.
  • Quick release when time expires.
  • Stir well and enjoy!

Notes

Note that it can take up to 10 minutes for the Instant Pot to come to pressure. In all, this recipe will take about 20 minutes from start to finish.
Feel free to substitute 2 Tablespoons of any sweetener of choice for the honey.
You can also use mixed frozen or fresh berries. Fresh berries will break down more than frozen.

I strive to create balanced recipes with wholesome ingredients, and I think you'll find just that with this easy berry Instant Pot oatmeal recipe. You can use fresh or frozen berries and customize the type of sweetener you want to use based on your preferences. However you like it, give it a try and let me know how it went in the comments!

Enjoy!

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Instant Pot Oatmeal

 

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Easy Instant Pot Eggs en Cocotte (Baked Eggs)

· FEEL-GOOD FOOD

Instant Pot Eggs en Cocotte

Instant Pot eggs are a breakfast game changer!

We usually think of the Instant Pot as our dinner time best friend, but this recipe will make it your favorite breakfast appliance too! This recipe for Instant Pot Eggs en Cocotte (which is a fancy French term for baked eggs) is one of my weekend favorites.

Truthfully, I was never much of an egg fan until my husband and I went full Keto a few years ago. Keto breakfasts are basically only eggs and bacon, unless you start to get creative. Needless to say, we made our fair share of eggs - so it's a good thing they're so cheap!

But let's be honest - even fried eggs start to lose their luster after eating them for nearly every breakfast! Sometimes you have to mix it up - and that's where this Instant Pot eggs en cocotte recipe comes in handy! It's quick to make, easy to clean up, and WAY better than cold cereal!

This post contains affiliate links. Clicking these links doesn't cost you anything extra, but it does help me run my site and continue to provide free content. For more, read my Disclosure Policy.

 

Easy Instant Pot Eggs en Cocotte (Baked Eggs)

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Recipe Tips

I've tinkered with this recipe so that the yolk is still soft, which is the way I like my eggs. Note that you'll need to adjust cook time or release time based on how hard or soft you prefer your yolks.

And as always, this Instant Pot recipe can be adjusted for the oven if you don't have a pressure cooker. This process is just much quicker, and it's my preferred method over baking the eggs in the oven.

However you decide to bake your eggs, you'll need a set of at least four ramekins. These are great for baking individual servings of eggs, desserts... you name it! You can stack them (as shown below) to fit into your Instant Pot if you don't plan on baking your eggs in the oven.

You can serve the eggs hot and fresh, but this also makes a great meal-prep recipe if you're planning ahead for the week! Simply cover the ramekins with plastic wrap and store in the fridge for a few days until you're ready to eat them. Whatever your plan, I hope you enjoy this recipe. Let me know in the comments what you think!

Print Recipe

Easy Instant Pot Eggs en Cocotte (Baked Eggs)

This Instant Pot Eggs en Cocotte recipe is easy to make, quick to clean up, and super delicious!
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: French
Keyword: Instant Pot Eggs en Cocotte
Servings: 4 people
Calories: 231kcal

Equipment

  • Instant Pot
  • 4 ramekins, prepared with cooking spray

Ingredients

  • 8 eggs
  • 4 T half & half or heavy whipping cream divided
  • shredded cheddar or mozzarella cheese to taste (about 4 T)
  • bacon bits to taste (about 4 tsp)
  • salt & pepper desired amount

Instructions

  • Crack 2 eggs into each prepared ramekin.
  • Top each ramekin with 1 T half & half or cream.
  • Sprinkle desired amount of shredded cheese, bacon bits and salt & pepper over each ramekin.
  • Pour 1 cup of water into Instant Pot. Place ramekins on trivet (you will need to stack them). Secure the lid, making sure the vent is closed.
  • Set pot to cook on low pressure for 3-4 minutes, depending on how hard or soft you like your eggs. Once time has expired, quickly release the pressure and remove the lid. Allow ramekins to cool before removing, as they will be very hot!

Trying to Cut Carbs?

This is a great breakfast recipe for people wanting to cut their carbohydrate intake. Like most Keto-friendly and low-carb recipes, this recipe tends to be higher in cholesterol, protein and good fats because of the eggs. Overall, these eggs will fill you up for the morning for relatively few calories.

 

Easy Instant Pot Eggs en Cocotte (Baked Eggs)

 

 

 

 

 

 

 

 

 

 

 

 

 

Bon Appétit!

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Instant Pot Creamy Pesto Chicken Tortellini

· FEEL-GOOD FOOD

Instant Pot Creamy Pesto Chicken Tortellini

I love me some pesto!

And believe it or not, I never really grew up eating pesto. Whenever we'd eat an Italian dish, marinara was the go-to sauce. But there's something about pesto that just tastes authentic - like eating at one of those fancy-schmancy restaurants with the checkered table cloths and the menu that no one can read.

Pesto is made from basil, pine nuts, and olive oil, giving that signature green hue. Mix that with a cream-based sauce and you've got yourself the beginnings of a delicious weeknight Italian meal! This pesto tortellini will give you all the Italian restaurant vibes.

 

This post contains affiliate links. Clicking these links doesn't cost you anything extra, but it does help me run my site and continue to provide free content. For more, read my Disclosure Policy.
Instant Pot Creamy Pesto Chicken Tortellini

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Recipe Notes

For this recipe, I was able to find almost every ingredient at Aldi, making this a super-cheap meal that will feed the whole family. One ingredient I could not find at Aldi was sun dried tomatoes - so I substituted a can of diced tomatoes instead. If you really want to make this a flavor-party in your mouth, I highly suggest springing for sun dried tomatoes instead, if you can find them elsewhere! (You can usually find these in the produce section.)

To make this a one-pot recipe (because ain't nobody got time to clean up a mess!), I included several steps for the Instant Pot. However, you're totally free to cook the tortellini and asparagus at the same time over the stove. My personal preference is to do it in steps like this when I have the time. I find it to be less overwhelming when I can focus on one task at a time in the kitchen, and then I have fewer pots and pans to wash later on!

 

Instant Pot Creamy Pesto Chicken Tortellini

 

Print Recipe

Instant Pot Creamy Pesto Chicken Tortellini

A restaurant-quality weeknight meal that's sure to please the whole family!
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot, Italian food, Main Dish
Servings: 6

Equipment

  • Pressure Cooker

Ingredients

  • 2 boneless, skinless chicken breasts, cooked & diced*
  • 1 8.8 oz package tortellini
  • 2 T olive oil, divided
  • 1 lb asparagus, chopped into one inch pieces
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 4 T pesto
  • 1 tsp Italian seasoning
  • 1 14.5 oz can diced tomatoes
  • 1 cup Parmesan cheese

Instructions

  • Dump tortellini into Instant Pot and fill with water until just covered.
  • Secure the lid and close the vent. Set to manual and cook for 3 minutes on low pressure. When the timer goes off, quick release.
  • Drain the excess water from the pasta and set aside in a small bowl.
  • Set Instant Pot to saute and heat 1 T olive oil for 1 minute. Add asparagus to pot and stir to coat. Cook for about 4-5 minutes, or until tender. Set aside in a small bowl.
  • Add remaining 1 T olive oil to Instant Pot. Stir in garlic and cook for 1 minute.
  • Stir in broth, heavy cream, pesto and Italian seasoning. Cook until thickened, whisking regularly.
  • Stir in tomatoes, asparagus, and chicken and cook until heated through.
  • Add Parmesan cheese and stir until melted.
  • Gently fold in tortellini until well combined.
  • Optional: Garnish with additional Parmesan cheese and fresh basil. Serve & enjoy!

Notes

*If you don't have pre-cooked chicken prepared, place raw chicken breasts in Instant Pot and add 1/2 cup water. Secure the lid and close the vent. Set to manual and cook for 7 minutes on high pressure. When the timer goes off, quick release. Remove chicken breasts from Instant Pot to cool, then dice.
 
Instant Pot Creamy Pesto Chicken Tortellini

Jump on the Instant Pot Bandwagon!

If you haven't tried the Instant Pot yet... what are you waiting for!? Pressure cooking is so easy with the Instant Pot Duo, with so many functions all in one! It has saved me so much time in the kitchen and is easily my favorite appliance.

With that, I hope you enjoy this creamy pesto chicken tortellini recipe!

Ciao!

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