PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

2 tbsp white vinegar

2 large eggs

1 cup uncooked rolled oats

1³⁄₄ cups water

Pinch kosher salt

1 cup fresh baby spinach

1 tbsp grated Parmesan cheese

2 tbsp packed-in-oil sun-dried tomatoes, drained and chopped

1. Fill a medium saucepan with cold water, and add the vinegar. Bring to a simmer over low heat.

2. Working one at a time, crack an egg into a small bowl, swirl the water in the pan, and then immediately pour the egg into the water. Poach for 3 minutes, and then use a slotted spoon to transfer the egg to a plate lined with a paper towel. Repeat with the remaining egg. Set aside.

3. Spray the inner pot with nonstick cooking spray. Combine the oats, water, and kosher salt in the pot. Stir well.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 4 minutes. When the cook time is complete, quick release the pressure.

5. Remove the lid. Add the spinach and Parmesan. Mix well.

6. Transfer to serving bowls and top each serving with 1 tablespoon of the sun-dried tomatoes and 1 egg. Serve warm.

Spinach and Sun-Dried Tomato Oatmeal