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Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms

By America's Test Kitchen

Published on July 20, 2022

Time

1¼ hours

Yield

Serves 4

Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms

Ingredients

5 tablespoons extra-virgin olive oil, divided, plus extra for drizzling1 pound leeks, trimmed, halved lengthwise, sliced thin, and washed and dried thoroughly, divided1 pound cremini, chanterelle, shiitake, and/or oyster mushroom, stemmed and cut or torn into 1½-inch pieces½ teaspoon table salt, divided1 teaspoon minced fresh thyme 1½ cups steel-cut oats ½ cup dry white wine 4½ cups water, plus extra as needed3 ounces ricotta salata, shredded (¾ cup), plus extra for serving½ cup chopped fresh parsley, plus extra leaves for serving1 tablespoon lemon juice

Instructions

  1.  Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add ¼ cup leeks and cook, stirring often, until beginning to brown, 2 to 3 minutes. Turn off Instant Pot and continue to cook, using residual heat, until leeks are evenly golden brown and crisp, 2 to 3 minutes. Using slotted spoon, transfer leeks to paper towel–lined bowl; set aside.
  2.  Add mushrooms and ¼ teaspoon salt to fat left in pot. Partially cover and cook, using highest sauté function, stirring occasionally, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms begin to brown, 8 to 10 minutes. Add thyme and cook, stirring frequently, until fragrant, about 30 seconds; transfer to separate bowl.
  3.  Add remaining leeks and 1 tablespoon oil to now-empty pot and cook, using highest sauté function, until leeks are softened, 3 to 5 minutes. Stir in oats and cook until fragrant, about 2 minutes. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in water and remaining ¼ teaspoon salt, scraping up any browned bits. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 10 minutes.
  4.  Turn off Instant Pot and quick-release pressure. Partially uncover with care, allowing steam to escape away from you, and let sit for 5 minutes. Add ricotta salata and remaining 2 tablespoons oil and stir vigorously until oatmeal becomes creamy. Adjust consistency with extra hot water as needed. Stir in parsley, lemon juice, and half of mushrooms. Season with salt and pepper to taste.
  5.  Divide oatmeal among individual serving bowls. Top with remaining mushrooms, reserved leeks, extra ricotta salata, and extra parsley leaves. Drizzle with extra oil before serving.
Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms
Photography by Joe Keller. Styling by Catrine Kelty.

Instant Pot Savory Oatmeal with Sautéed Wild Mushrooms

Headshot of America's Test Kitchen
By America's Test Kitchen
4.5(12)
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Time

1¼ hours

Yield

Serves 4

Ingredients

Ingredients

Ingredients

Why This Recipe Works

To make this a rounded meal, we bulked up the base by softening almost a pound of leeks. After softening steel-cut oats to eke out that extra- toasty flavor, we deglazed with wine and cooked under pressure. This yielded a super-creamy porridge, as the starches in the oats gelled into a thick, comforting consistency without the need to add butter or cream. Mushrooms, garlic, and thyme are a classic combination and worked well just being seared and stirred in at the end. Wanting a little extra texture, we sautéed a portion of the sliced leeks until golden brown, and we loved these sweet, crispy strands with the savory mushrooms and satisfying porridge.

Instructions

  1.  Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add ¼ cup leeks and cook, stirring often, until beginning to brown, 2 to 3 minutes. Turn off Instant Pot and continue to cook, using residual heat, until leeks are evenly golden brown and crisp, 2 to 3 minutes. Using slotted spoon, transfer leeks to paper towel–lined bowl; set aside.
  2.  Add mushrooms and ¼ teaspoon salt to fat left in pot. Partially cover and cook, using highest sauté function, stirring occasionally, until mushrooms release their liquid, about 5 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms begin to brown, 8 to 10 minutes. Add thyme and cook, stirring frequently, until fragrant, about 30 seconds; transfer to separate bowl.
  3.  Add remaining leeks and 1 tablespoon oil to now-empty pot and cook, using highest sauté function, until leeks are softened, 3 to 5 minutes. Stir in oats and cook until fragrant, about 2 minutes. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in water and remaining ¼ teaspoon salt, scraping up any browned bits. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 10 minutes.
  4.  Turn off Instant Pot and quick-release pressure. Partially uncover with care, allowing steam to escape away from you, and let sit for 5 minutes. Add ricotta salata and remaining 2 tablespoons oil and stir vigorously until oatmeal becomes creamy. Adjust consistency with extra hot water as needed. Stir in parsley, lemon juice, and half of mushrooms. Season with salt and pepper to taste.
  5.  Divide oatmeal among individual serving bowls. Top with remaining mushrooms, reserved leeks, extra ricotta salata, and extra parsley leaves. Drizzle with extra oil before serving.

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