This Instant Pot oatmeal is a simple breakfast that turns out wonderfully creamy! Toast rolled oats in butter, incorporate milk, and pressure cook for just 3 minutes.

Here’s a straightforward and nutritious breakfast recipe I rely on repeatedly: my go-to Instant Pot oatmeal! I consume a fair amount of oatmeal here: it ranks among my favorite whole grains. If you have a pressure cooker like I do, preparing oatmeal is even simpler!

The oats are sautéed in butter until aromatic, then combined with milk and cooked for merely 3 minutes. The result is the most luscious, flavorful, hassle-free pressure cooker oatmeal you can find!

5 Star Reader Review

⭐⭐⭐⭐⭐ “Wow! I don’t typically take time to leave feedback, but this was amazing. I followed the instructions precisely except I didn’t do the release until 5 minutes post-cooking – and it turned out perfect. Great texture, all the milk absorbed, buttery, toasty, delicious!” -Jill

Ingredients You’ll Need

You’ll just need a brief list of ingredients here:

– Rolled oats: Often referred to as old-fashioned oats, these become soft and creamy in just 3 minutes. Avoid using steel cut oats here: they need a different cooking duration! Check out my Instant Pot steel cut oats.
– Butter or coconut oil: This is necessary for toasting the oats, the step that elevates this recipe. I apply the same technique in my toasted oatmeal.
– Milk and water: I use 2% milk for creaminess, but feel free to use oat milk for a dairy-free alternative.
– Cinnamon and kosher salt: These spices enhance the flavor.

How to Make Instant Pot Oatmeal

This is absolutely one of the simplest Instant Pot recipes: it’s quick and it yields the creamiest pot of oatmeal using rolled oats. I appreciate using a pressure cooker to prepare oatmeal when I have guests. I recently made this for my parents when they visited for the weekend, and it was an ideal breakfast for a gathering since it requires minimal hands-on time.

Step 1: Use Sauté mode to toast the oats for 3 minutes.

The first step to crafting the ultimate Instant Pot oatmeal is to toast the oats. I’ve discovered that toasting oats in butter or coconut oil prior to cooking significantly enhances their flavor! Bonus: it fills your kitchen with a delightful aroma. To toast the oats:

– Activate Sauté mode on your Instant Pot.
– Melt 2 tablespoons of butter or coconut oil, then add 2 cups of rolled oats and stir frequently for approximately 3 minutes.

Step 2: Cook on High for 3 minutes.

The cooking duration for Instant Pot oatmeal is 3 minutes. Add 1 ½ cups of milk (or almond milk), 1 cup of water, and ¼ teaspoon each of cinnamon and salt, and cook at high pressure for 3 minutes.

Step 3: Quick release and stir!

Release the steam from the pot by performing a Quick Release (see the recipe below for guidance if you’re new to the Instant Pot). After that, give it a stir and you’re all set!

Scaling Up for a Crowd

This recipe requires 2 cups of rolled oats, which serves 2 large or 3 moderate portions. Instant Pot oatmeal is ideal for hosting, so you can easily expand this recipe. Consider doubling or tripling it to provide enough for many guests.

One thing to remember: scaling up slightly extends preheat time. The Instant Pot needs time to “preheat” and build pressure before cooking. This duration increases with more ingredients in the pot. Doubling the recipe takes about 10 minutes to preheat, and tripling takes roughly 15 minutes.

The Best Toppings for Instant Pot Oatmeal

The excitement of oatmeal isn’t so much in the oatmeal itself: it’s in the toppings! Here are our top suggestions for how to dress your Instant Pot oatmeal:

1. Banana nut: Banana slices, toasted walnuts, and maple syrup
2. PB&J: Peanut butter and wholesome strawberry jelly.
3. Blueberry lemon: Fresh blueberries, maple syrup, and lemon zest.
4. Cinnamon almond: Almond butter, cinnamon, and roasted pumpkin seeds (pepitas).
5. Cherry yogurt: Dried cherries, honey, toasted almonds, and a dollop of Greek yogurt.

Troubleshooting: Avoiding the Burn Message

A few readers have encountered the “food burn” message while making this recipe, which can occur with milk-based recipes in certain pressure cooker models. If your Instant Pot is susceptible to this, try these solutions: ensure to scrape all toasted oats clinging to the bottom after the sauté step, or replace 2 to 4 tablespoons of the milk with water.

Keep in mind that this recipe is intended for a 6-quart Instant Pot (I use this Instant Pot 6 Qt Programmable Pressure Cooker).

This casserole featuring squash and zucchini is a comforting side dish that showcases tender vegetables in a delicate Parmesan sauce, all topped with a golden, crispy breadcrumb crust.

Whenever I find myself with an abundance of squash and zucchini during the height of summer, one of my go-to recipes is this squash and zucchini casserole! It’s a delightful dish that strikes the right balance—not overly rich or heavy. Each time I prepare it, I can’t help but indulge in generous servings.

Bursting with flavor, this casserole features a light Parmesan sauce enveloping the tender squash, finished with a crunchy breadcrumb topping. It’s such a simple and distinctive side dish for summer!

Ingredients You Will Need

This squash and zucchini casserole boasts a concise list of ingredients! There’s just one special item requiring some notes. Here’s what you will require:

– Summer squash and zucchini: Measure out the right amount to ensure proper seasoning. Medium zucchini and squash can differ significantly in weight.
– Spices: Garlic powder, onion powder, dried oregano, and kosher salt blend together for maximum flavor (no chopping onions needed!).
– Olive oil or butter: Both options are suitable; butter provides richness, while olive oil keeps it lighter.
– Parmesan cheese: This aged cheese enhances both the sauce and the topping.
– 2% milk and flour: These ingredients create the light, creamy sauce.
– Seasoned Italian panko: This breadcrumb mix includes seasonings and salt! You should easily find it at your local grocery store. If not, refer to the notes below.

Craving more of this combo? Explore Roasted Zucchini and Squash or Grilled Zucchini and Squash.

The Italian Panko Tip (and an Alternative)

This casserole utilizes Italian panko or breadcrumbs, which come pre-seasoned. This makes it effortless to sprinkle on top of the dish because it is already packed with flavor. Italian breadcrumbs and panko are typically available at most grocery stores. If you can’t find them, here’s a substitute:

– Use regular panko or create homemade breadcrumbs.
– To one cup of plain panko or breadcrumbs, mix: ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ⅛ teaspoon garlic powder, ⅛ teaspoon dried thyme, and ⅛ teaspoon kosher salt.
– Use ½ cup in the recipe below and save the rest for future dishes.

How to Prepare Squash and Zucchini Casserole

Here are the fundamental steps for crafting this squash and zucchini casserole! It’s helpful to review these techniques before diving into the recipe below:

– Slice and season the squash and zucchini. While three pounds might seem like a lot initially, it will condense into a small baking dish. Cut it into rounds and season it in a bowl for an even coating.
– Cook the squash and zucchini: You’ll need your largest skillet for this step! The simplest method to cook it all is by covering it for a few minutes at a time. This will release a lot of moisture. Cook only until crisp-tender: about 6 minutes.
– Incorporate the sauce: To the same pan, add milk, flour whisked in a little milk (as a thickener), and Parmesan cheese. Let it cook for 2 minutes: it will thicken slightly, but not by much.
– Top with breadcrumbs and bake! Finally, transfer everything to a small baking dish, sprinkle with breadcrumbs, and bake for 10 minutes.

How to Prevent Squash Casserole from Becoming Watery

A watery casserole is a common complaint with this style of side dish, given the high water content of zucchini and squash. Here are the keys to achieving a stable consistency:

– Pre-cook the zucchini and squash. Sautéing first extracts much of the moisture from these vegetables. Be sure to cook only until crisp-tender.
– Bake at high temperature for a short duration. This method ensures the vegetables are tender without overcooking them.
– Allow to rest for 10 minutes after baking so the sauce in the dish can thicken. When the casserole comes out of the oven, it will be quite watery. As it cools, the sauce will become thicker. Additionally, the squash and zucchini will be very hot out of the oven; the resting time helps them cool slightly while also setting the texture.

Variation: Gluten-Free Casserole

Are you following a gluten-free diet? Here are a few options to adapt this squash and zucchini casserole to be gluten-free:

– Panko/breadcrumbs: Gluten-free Italian breadcrumbs and panko are readily available online nowadays. You can also sometimes find them at your local grocery store. (If your only option is plain, non-Italian breadcrumbs, refer to the section above for seasoning instructions.)
– Flour: You can substitute with gluten-free flour or cornstarch in place of traditional flour.

Ways to Present Squash and Zucchini Casserole

**Effortless Weekly Lunch: Green Goddess Chicken and Chickpea Salad**

In the fast-paced rhythm of everyday life, carving out time to create a healthy and flavorful lunch can prove difficult. Introducing the Green Goddess Chicken and Chickpea Salad—a lively, tasty, and satisfying dish that can be made ahead of time, streamlining your weekly lunch experience.

**Ingredients:**

– **Chicken:** Lean protein is crucial for a well-rounded diet. Grilled or roasted chicken breast acts as the ideal foundation for this salad, offering both texture and flavor.
– **Chickpeas:** Commonly referred to as garbanzo beans, chickpeas are an excellent source of plant-based protein and fiber. They impart a nutty taste and a fulfilling texture to the salad.
– **Greens:** A combination of your preferred greens like spinach, arugula, or kale not only brings freshness but also incorporates vital vitamins and minerals.
– **Vegetables:** Cucumbers, cherry tomatoes, and avocados enhance the salad’s vivid appearance and contribute additional nutrients.
– **Herbs:** Fresh herbs such as parsley, cilantro, and chives elevate the salad with their fragrant tastes.
– **Green Goddess Dressing:** The highlight of the salad, this creamy dressing features Greek yogurt, lemon juice, garlic, and a mix of fresh herbs. It’s tangy and rich, bringing all the components together.

**Preparation:**

1. **Cook the Chicken:** Season chicken breasts with salt, pepper, and a splash of olive oil. Grill or roast until fully cooked, then cut into bite-sized pieces.
2. **Prepare the Chickpeas:** Rinse and drain canned chickpeas. For enhanced flavor, roast them with a dash of paprika and olive oil until crunchy.
3. **Chop the Vegetables:** Cube cucumbers, halve cherry tomatoes, and slice avocados. Set aside.
4. **Make the Dressing:** In a blender, blend Greek yogurt, lemon juice, garlic, parsley, cilantro, chives, and a pinch of salt. Blend until smooth and creamy.
5. **Assemble the Salad:** In a large bowl, mix the greens, chicken, chickpeas, and vegetables. Drizzle with the Green Goddess dressing and toss gently to combine.

**Why It Works:**

– **Nutrient-Dense:** This salad is loaded with protein, healthy fats, and fiber, keeping you satiated and energized throughout the day.
– **Make-Ahead Friendly:** Prepare the components in advance and store them separately. Assemble the salad just before consumption to preserve freshness.
– **Versatile:** Easily modify the salad by adding other ingredients like quinoa, nuts, or seeds to align with your taste preferences and dietary requirements.
– **Flavorful:** The mix of fresh herbs and creamy dressing guarantees that every bite is rich in flavor.

**Conclusion:**

The Green Goddess Chicken and Chickpea Salad is more than just a dish; it’s a remedy for the lunchtime struggle. With its simple preparation and delightful taste, it’s sure to become a fixture in your weekly meal rotation. Relish the ease of a ready-to-eat, wholesome lunch that doesn’t sacrifice flavor or quality.

# Salmon Croquettes: A Tasty Meal for the Family

Salmon croquettes present a crunchy, flavorful method to transform fresh or canned salmon into a simple, family-friendly dish. Baked to a golden finish and infused with herbs, lemon, and Dijon mustard, they are soft on the inside and boast a wonderfully crisp outside.

## Highlights of Holly’s Recipe: Salmon Croquettes

– **Flavor:** These offer a rich, buttery taste complemented by lively lemon, fresh herbs, and a hint of tang from Dijon mustard, all encased in a crisp golden crust.
– **Why Create It:** Utilizing canned or leftover salmon, this recipe provides a complete meal with everyday ingredients from your fridge and pantry.
– **Skill Level:** This straightforward recipe can be prepared without the need for intricate shaping or breading techniques.
– **Serving Suggestions:** Pair with tartar sauce and preferred sides, such as coleslaw, roasted veggies, and a basic green salad.

**Total Time:** 30 minutes
**Servings:** 9 Patties
**Cooking Method:** Pan-fried

## Ingredient Insights

– **Salmon:** Opt for well-drained canned pink salmon or cooked flaked salmon. Remove significant skin or bone pieces, then gently shred the salmon into small flakes without overmixing or crushing.
– **Panko Breadcrumbs:** Panko adds a lighter texture and a crispy, golden exterior. Regular breadcrumbs can work but should be added gradually as they absorb moisture in a different manner.
– **Chives:** Fresh chives contribute a mild onion essence without large chunks. For a faster alternative, substitute with thinly sliced green onions or onion powder.
– **Red Bell Pepper:** Dice the bell pepper finely to ensure it softens quickly and aids in binding the patties. Any color of bell pepper can be swapped in.
– **Mayonnaise:** Mayonnaise provides moisture and richness, keeping the croquettes tender. Plain Greek yogurt can be used for a slightly tangier taste.

## Steps to Prepare Salmon Croquettes

1. Carefully mix the ingredients in a bowl (full recipe below).
2. Shape into patties and bake until lightly browned and fully cooked.

### Tips for Ideal Salmon Croquettes

– **Drain the Canned Salmon:** Ensure it is thoroughly drained to prevent excess liquid from making the patties soggy or hard to shape.
– **Avoid Overmixing:** Stir gently and only until just blended. Excessive mixing can break down the salmon and create dense centers.
– **Chop Finely:** Cut the pepper, garlic, and herbs into small pieces. Larger pieces can create weak points around the edges.
– **Resting Period:** Allow the formed patties to chill in the refrigerator for 15 to 30 minutes. Chilling helps the crumbs absorb moisture.
– **Flip When Golden:** Turn the fried croquettes only after the first side is golden and easily lifts from the pan. A thin, wide spatula works best.

## Preserve Every Last Croquette

– **Storing:** Store leftovers in an airtight container in the fridge for up to 3 days. Place parchment between layers to keep the crust intact.
– **Reheating:** Heat in a lightly oiled skillet over medium until hot, or warm in a 375°F oven or air fryer until crispy outside.
– **Freezing Cooked Patties:** Place cooked croquettes on a parchment-lined tray until firm, then move to a freezer-safe container for up to 3 months.
– **Freezing Uncooked Patties:** Freeze in a single layer, then transfer to a freezer container once solid. Thaw overnight in the refrigerator prior to cooking.

## Additional Crispy Seafood Favorites

Did you find the Salmon Croquette Recipe enjoyable? Share your feedback and ratings below.

### Recipe for Salmon Croquettes

**Servings:** 9
**Prep Time:** 20 minutes
**Cook Time:** 10 minutes
**Total Time:** 30 minutes

#### Instructions

1. Preheat the oven to 425°F and prepare a baking sheet with parchment paper.
2. In a large bowl, mix flaked salmon, panko breadcrumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Combine gently.
3. Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form into 9 patties, pressing them together gently yet firmly to maintain their shape during baking.
4. Arrange the salmon croquettes on the prepared baking sheet and bake in the preheated oven for 13 to 15 minutes, or until lightly browned and cooked through.

### Nutritional Information (per patty)

– **Calories:** 155
– **Carbohydrates:** 5g
– **Protein:** 9g
– **Fat:** 10g
– **Saturated Fat:** 2g

# Mediterranean Orzo Salad

Mediterranean Orzo Salad features orzo paired with an assortment of Mediterranean vegetables and a straightforward fresh dressing. This dish works well as a vegetarian meal or as an accompaniment to grilled chicken or shrimp.

## Easy Mediterranean Orzo Salad

### What is Orzo?
Orzo is a petite rice-shaped pasta that offers versatility; it can be utilized in soups, served as a warm side, or transformed into a salad like this Mediterranean variant.

**Key Ingredients:**
– **Veggies:** Cucumbers, tomatoes, bell pepper, and artichokes
– **Bold Flavors:** Crumbled feta and green or red onion

Feel free to include or switch out other vegetables, such as drained chickpeas or fresh spinach leaves.

## Steps to Prepare Orzo Salad

1. **Boil:** Prepare the orzo following the package instructions.
2. **Prep:** While the orzo is cooking, prepare all the vegetables and chop the artichokes.
3. **Assemble:** Mix orzo with chopped and sliced vegetables and artichoke hearts. Drizzle in the dressing and toss to combine.

## Dressing for Mediterranean Orzo Salad

The dressing for this dish is very straightforward; there’s no need to blend it in a separate bowl. Simply add it straight to the salad and toss to coat. You can also substitute it with any vinaigrette or bottled Greek dressing if desired.

## Additional Fresh Simple Sides

### Recipe Overview
– **Servings:** 8
– **Prep Time:** 15 minutes
– **Cook Time:** 10 minutes
– **Total Time:** 25 minutes

### Ingredients
**For the Dressing:**
– Olive oil
– Lemon juice
– Red wine vinegar
– Dried dill
– Garlic powder
– Salt

### Instructions
1. Boil orzo in salted water according to package directions. Drain thoroughly and rinse with cold water. Set aside.
2. While the pasta cooks, chop the vegetables. Drain the artichokes well and cut into bite-sized pieces.
3. In a large bowl, mix the orzo, cucumber, tomatoes, bell pepper, and green onions.
4. Incorporate the dressing ingredients: olive oil, lemon juice, red wine vinegar, dried dill, garlic powder, and salt. Toss thoroughly to coat.
5. If desired, add feta cheese and parsley. Gently mix and chill for at least 2 hours before serving.

### Optional Additions
– Kalamata or black olives
– Red onion

### Nutrition Information (per serving)
– **Calories:** 184
– **Carbohydrates:** 24g
– **Protein:** 5g
– **Fat:** 7g
– **Sodium:** 232mg
– **Fiber:** 2g

This Mediterranean Orzo Salad serves as a refreshing and healthful choice that is simple to make and ideal for any gathering. Savor it as a dish on its own or as a side to your favorite grilled proteins.