This Pressure Cooker Savory Mushroom Thyme Oatmeal is a creamy, cheesy, decadently delicious dish. If you love risotto, you’re going to go crazy for this oatmeal.
Robin, a sweet Pressure Cooking Today reader, emailed me a link to a Savory Oatmeal Recipe on A Bachelor and His Grill. She said she loved the recipe, thought it would be much easier to prepare in the pressure cooker, and asked me to convert the recipe to a pressure cooker recipe for her.
When I told her I was happy to convert it, and wanted to make it to share with my readers, she also said.
I hope you enjoy the recipe – I think I even remember my eyes rolled back in my head the first time I tried it! 🙂
After that recommendation, how could I not give it a try.
My family was a little skeptical about savory oatmeal, but we all really liked it. My husband said it reminded him of risotto, and thought I should add some sausage to it next time I make it. My son suggested adding bacon.
I served it for dinner. It would also be great for breakfast or lunch. David, the chef & grand master of culinary debauchery behind A Bachelor & His Grill, strongly recommends serving the savory oatmeal with a sunny-side up egg on top. Give that a try and let me know how you like it!
Pressure Cooker Savory Mushroom Thyme Oatmeal
- 2 tablespoons butter
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup steel cut oats
- 1 14-ounce can chicken broth
- 1/2 cup water
- 3 sprigs fresh thyme (additional for garnish)
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 8 oz crimini mushrooms, sliced
- 1/2 cup smoked gouda (finely grated)**
- Salt and freshly ground pepper
Add butter to pressure cooking pot, select Sauté. When butter is melted, Add the onions and cook, stirring frequently, until softened about 3 minutes. Add the garlic and cook for 1 minute. Add oats and sauté 1 minute.
Add broth, water, thyme, and salt. Lock lid in place. Select high pressure and a 10 minute cook time.
While oats are cooking, heat a large sauté pan over medium-high heat until hot. Add olive oil and mushrooms and cook until golden brown on both sides.*
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in gouda until melted. Stir in mushrooms. Season with additional salt and fresh ground pepper to taste. Serve garnished with thyme leaves.
*If you prefer having only one pan to wash, you can sauté the mushrooms in the pressure cooking pot before cooking the recipe.
** I used Boars Head Smokey Gouda.