Irish or Scottish oats oatmeal is processed by chopping the whole oat groat into several pieces, rather than rolled. Steel-cut oats look almost like rice that’s been cut into pieces. This variety takes the longest to cook, and has a toothsome, chewy texture that retains much of its shape even after cooking. With a pressure cooker, you can reduce the cooking time by half, plus you don't have to "watch the pot". Let your Instant Pot do all the work for you!
1firm-ripe bananasliced 1/4 inch thick on the diagonal
3tablespoonspacked dark-brown sugarwhisked to remove lumps
1/4cuppecansroughly chopped and toasted
Instructions
Combine ingredients in pressure cooker pot, select high pressure and set to 10 minutes cook time. Do a natural pressure release (about 5 to 7 minutes.)
Turn on the broiler, with the rack in the highest position.
There might be extra liquid, and I prefer my oatmeal a bit thicker. I simply turned on the saute cycle and stirred this constantly for 2 to 3 minutes, until most of the liquid had evaporated. Turn off the saute cycle.
Stir in the milk and vanilla.
Spoon into oven-proof ramekins and set onto a baking tray. Layer the bananas on top and top with brown sugar.
Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans to serve. Broil the oatmeal until it's bubbly and caramelized (watch closely, this may take 1 to 1 1/2 minutes). NOTE: I have a brûlée torch, but didn't want to use the propane, since the broiler worked just tine.
Notes
Recipe adapted from Martha Stewart. You don't have to add the bananas. Just make the basic oatmeal and add whatever fruit or raisins that you like.