Try this Instant Pot Chocolate Oatmeal recipe.
- Carbohydrate 54.837 g
- Cholesterol 0 mg
- Fat 5.2812 g
- Fiber 8.18100030899048 g
- Protein 10.6515 g
- Saturated Fat 0.8991 g
- Serving Size 1 1 recipe (674g)
- Sodium 28.5600000200348 mg
- Sugar 46.6559996910095 g
- Trans Fat 0.915299999999999 g
- Calories 307 calories
Step-by-step
- Add all of the ingredients except the maple syrup to your pressure cooker.
- Place the lid on your pot. Make sure the pressure knob is in the SEALING position.
- Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 8.
- When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot.
- Stir in the maple syrup. Serve warm.
Adding cocoa powder and maple syrup to the inner pot before pressure cooking almost always results in a burned-bottom warning on the display panel. Sugar compounds scorch easily under direct high heat, meaning sweeteners must be stirred in strictly after the pressure cycle concludes. Old fashioned rolled oats hold their structural integrity better than quick-cooking varieties inside a sealed chamber, absorbing exactly two and a half cups of liquid without dissolving into paste.
Freezing and Reheating Behavior
Portions stored in airtight glass containers remain viable in the freezer for up to three months. Thawing frozen oatmeal requires transferring the container to the refrigerator overnight before applying direct heat. Reconstituting chilled or thawed batches demands an extra splash of water or plant milk, roughly two tablespoons per serving, whisked vigorously over medium-low heat on a stovetop. Microwaving works adequately when covered, provided the oats are stirred at forty-second intervals to distribute trapped steam evenly throughout the dense starches.
- Stir sweeteners into the finished porridge after the quick pressure release to prevent scorched sugar residues on the bottom of the stainless steel insert.
- Monitor the silicone sealing ring inside the lid regularly, as porous rubber absorbs residual chocolate odors during high-pressure cooking.
- Measure liquid volumes precisely using standard dry and liquid measuring cups rather than estimation to avoid watery consistency.
