Instant Pot Blueberry Oatmeal

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 servings

Source: Instant Pot Facebook community

Ingredients:

• 1 cup unsweetened vanilla almond milk (or any milk will work)
• 1 cup unsweetened applesauce
• 2 eggs
• 1 tsp vanilla extract
• 1 Tbsp butter, melted (I used coconut oil)
• 1 1/2 cup old fashioned rolled oats
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1.5 cup fresh blueberries or thawed frozen blueberries (pressure cook for 8 more minutes if using frozen)

Steps:

1. Lightly spray a 1½ quart or larger heat safe baking dish with nonstick cooking spray. Set aside.

 
2. To a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla, and butter. Mix well.
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3. Add the oats, cinnamon, baking powder, and salt; whisk to combine.

 
4. Gently fold in blueberries.

 
5. Pour mixture into the prepared baking dish.

 
6. Add 1½ cups of water to the pressure cooker pot and place trivet inside.

 
7. Place dish on the trivet using a silicone or tin foil sling to make for easier removal. Cook at high pressure for 25 minutes.

 
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8. Natural release for 10 minutes and then release any remaining pressure. Use the sling to take the dish out.

 

 
9. Store leftovers in the fridge for up to 5 days. You can eat cold, room temperature or reheat in the microwave. The recipe said to add a drop of milk when reheating. I did not find this necessary.