PROGRAM Multigrain

PRESSURE High

RELEASE Quick

1 cup pearled sorghum, rinsed and drained

¹⁄₂ tsp kosher salt

1¹⁄₂ cups water

1 tbsp white vinegar

4 large eggs

1 avocado, sliced

¹⁄₂ cup salsa

Freshly ground black pepper

1. Combine the sorghum, kosher salt, and water in the inner pot. Stir well.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Multigrain (High) until the mode is set to Less.

3. While the sorghum is cooking, fill a medium saucepan with cold water, and add the vinegar. Bring to a simmer over low heat.

4. Working one at a time, crack an egg into a small bowl, swirl the water in the pan, and immediately pour the egg into the water. Poach the egg 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 eggs. Set aside.

5. When the cook time for the sorghum is complete (about 20 minutes), quick release the pressure, remove the lid, and transfer the sorghum to a large colander. Rinse under cold water and allow to drain completely.

6. Transfer to serving bowls and top each serving with a poached egg, ¹⁄₄ of the sliced avocado, and 2 tablespoons of the salsa, and then season with the pepper. Serve warm.

Breakfast Sorghum Bowl