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Tips For Perfect Results
- Use steel-cut oats for a chewier texture that holds up well in the Instant Pot®.
- Adjust the amount of sriracha to control the heat level according to your preference.
- Stir the oatmeal halfway through cooking to prevent sticking and ensure even flavor distribution.
Ingredients 0/10
Why This Dish Is So Satisfying
Step 1
Ad 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, then close the lid and lock it in place. Set the cooker to high pressure and let it cook for 5 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the timer starts.
Step 2
Once the cooking time is up, carefully release the pressure using the quick-release method. When it’s safe, open the lid and give the oatmeal a gentle stir.
Step 3
While the oatmeal is cooking, melt some butter in a nonstick skillet over medium heat. Crack in the eggs and cook them until the edges start to look set, about a minute. Then cover the pan, turn the heat down to low, and let the eggs cook until the whites are fully set but the yolks are still a bit runny—around 4 minutes.
Step 4
Divide the oatmeal between two bowls, top each with a fried egg, and finish with a drizzle of the remaining Sriracha. Enjoy!
