Turn a breakfast staple into a comforting dinner
This recipe of Instant Pot oatmeal soup uses mostly pantry ingredients for a late evening meal, especially when it’s cold outside. The warming spices complement the veggies perfectly, making for a nourishing, wholesome meal.
Ingredients For Oatmeal Soup
2 tsp oil of your choice
1 tsp grated ginger
3 cloves of crushed garlic
1 stick diced celery
1 large sweet potato diced into small pieces
2 diced tomatoes
1 cup of shredded cabbage
1/3 cup of rolled oats
2 cups of vegetable stock
1 tsp of oregano
1 tsp of cumin
1/4 tsp red chili powder (omit or adjust to your taste)
Black salt (optional)
Regular table salt
Steps To Make Oatmeal Soup
In the instant pot’s inner pot, add the oil.
Cook the garlic and ginger for 10 seconds in the oil before adding the rest of the ingredients.
Add the rest of the ingredients.
The black knob on the seal should be turned all the way to the left.
Set the timer to Manual, High Pressure, 4 minutes.
Once the pot beeps, let the pressure release naturally. Then open the pot.
If required, add extra stock or water to get the required soup consistency. The seasoning may be adjusted to your liking by a simple tasting test.
Use a hand blender for a smoother texture once the soup is sufficiently cooled.
Garnish with ground black pepper, croutons, and grated cheese.
Tips For Making Oatmeal Soup
If celery is unavailable, feel free to add a few finely diced onions instead.
The soup thickens once it is cooled, so wait a while before modifying the consistency
You can store this soup for up to three days in the fridge and two months in the freezer.
Using toasted oats makes them non-sticky.
