Looking to spice up your breakfast routine? This savory oatmeal combines creamy oats with a kick of sriracha, all made effortlessly in the Instant Pot for a quick and delicious start to your day.
Start by adding 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.
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.
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.
Scoop the savory oatmeal into two bowls, top each with a fried egg, and drizzle the remaining Sriracha over the top. Enjoy!
- Use steel-cut oats for the best texture and creaminess.
- Adjust the amount of sriracha to suit your heat preference.
- Let the oatmeal sit for a few minutes after cooking to thicken up nicely.
This dish brings a spicy twist to a classic comfort food. It’s quick to make, creamy, and packed with bold flavors. Perfect for anyone who loves a little heat in their breakfast.
Top with a soft-boiled egg, chopped green onions, or a drizzle of soy sauce for extra umami. Add some fresh veggies or avocado slices to balance the spice and add freshness.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or broth to bring back the creamy texture without drying out.
