a household favorite among the kids. Adults also adore them!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup chicken broth
- 1 cup water
- 1 cup old-fashioned rolled oats
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Sriracha sauce
- 2 teaspoons minced fresh rosemary
- 1 clove garlic, minced
- 1 teaspoon butter
- 2 eggs
- 1 teaspoon Sriracha sauce, or to taste (Optional)
Instructions
- 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.
- 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.
- You can poach the eggs instead of frying them.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 1309 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |