Outside the box, for sure, but suitable for lunch, brunch, or dinner. You just may think you're eating rice instead of oatmeal because that's the texture you'll find with your first bite.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.

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  • Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.

  • Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.

Cook's Note:

You can poach the eggs instead of frying them.

Nutrition Facts

255 calories; protein 12g; carbohydrates 30.4g; fat 9.4g; cholesterol 172.1mg; sodium 1308.9mg. Full Nutrition
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