Flavorful Sriracha Oatmeal in the Instant Pot®

Ingredients

• 1 cup chicken broth
• 1 cup water
• 1 cup old-fashioned rolled oats
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon Sriracha sauce
• 2 teaspoons minced fresh rosemary
• 1 clove garlic, minced
• 1 teaspoon butter
• 2 eggs
• 1 teaspoon Sriracha sauce, or to taste (Optional)

Step 1

Ad the chicken broth, water, oats, soy sauce, a tablespoon of Sriracha, rosemary, and garlic into your Instant Pot or any pressure cooker you have. Give everything a good stir to combine. Secure the lid and set it to cook on high pressure for 5 minutes. It might take around 10 to 15 minutes for the pressure to build up before the timer starts.

Step 2

Once the cooking time is up, carefully release the pressure using the quick-release method, following your cooker’s instructions. When the pressure is fully released, open the lid.

Step 3

While the oatmeal is cooking, melt some butter in a nonstick skillet over medium heat. Crack in the eggs and cook them until you see the edges start to turn opaque, which should take about a minute. Then cover the pan, turn the heat down to low, and let the eggs cook gently until the whites are fully set, around 4 minutes.

Step 4

Scoop the savory oatmeal into two bowls, top each with a fried egg, and drizzle the remaining Sriracha over the top. Enjoy!