Steel-Cut Oats with Peaches

Peaches and Cream Oatmeal —> Original Recipe

Verdict: It’s delightful. My favorite breakfast. Matthew doesn’t eat oatmeal. If he did, he’d like it.


  • 2 cups steel-cut oats

  • 4 cups water

  • 1/2 teaspoon salt (see note)

  • 1 lb frozen sliced peaches

  • 1/2 teaspoon ground cinnamon, plus more for serving (optional)

  • 1/4 cup pure maple syrup (I don’t add this — if I feel like it, I’ll pour a little bit over my daily oatmeal)

  • 1/2 cup full-fat coconut milk, plus more for serving (I don’t add this because I don’t think it needs it—sometimes I’ll add in some almond milk to mix things up. I roll like that.)


  1. Combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir, then add the peaches, cinnamon, and maple syrup. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.

  2. When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.

  3. Stir in the coconut milk, then taste and adjust any seasonings. Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for up to 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)


Instant Pot Barbacoa —> Original recipe

Verdict: We both LOVED IT TO PIECES. Turned it into tacos. So good, so easy, makes a ton of food.


  • 5 cloves garlic

  • 1/2 medium onion

  • 1 lime, juice

  • 2-4 tbsp chiptoles in adobo sauce(to taste) (Matthew is allergic to these—I subbed in paprika)

  • 1 tbsp ground cumin

  • 1 tbsp ground oregano

  • 1/2 tsp ground cloves

  • 1 cup water

  • 3 lbs beef eye of round or bottom round roast, all fat trimmed

  • 2 1/2 teaspoons kosher salt

  • black pepper

  • 1 tsp oil

  • 3 bay leaves


  1. Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.

  2. Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you’re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn’t dry out.)

  3. Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Chicken Tortilla Soup (Instant Pot)

Chicken Tortilla Soup—> Original Recipe

I loved it. Matthew said: “There’s supposed to be so much chicken in this?” — but he still liked it.


  • 1 1/4 lb raw boneless skinless chicken breasts (about 3-4 Breasts) (I used 2)

  • 10 oz. diced tomatoes with green chilies

  • 14.5 oz. diced tomatoes (no salt added)

  • 1 cup frozen corn thawed

  • 1 cup black beans (no salt added), drained & rinsed

  • 1 medium onion, diced

  • 1 jalapeno, diced (skipped this)

  • 2 cloves garlic, minced

  • 4 cups of organic, low sodium chicken broth or stock (I used Rachael Ray broth because SALE)

  • 1 tsp. ground cumin

  • 1 tsp. chili powder

  • 1 tsp. Himalayan salt (um, regular salt. I used regular salt)

  • 1/4 tsp. black pepper

Tortilla Strip Thingies:

  • 4 organic corn tortillas

  • olive oil cooking spray

  • Himalayan salt (again with the salt)

  • Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro


  1. Toss all the ingredients for the soup into your Instant Pot and give it a stir.

  2. Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.

  3. To make homemade tortilla strips:

  4. Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.

  5. Enjoy with toppings!