Product: Instant Pot Duo Crisp / Pro Crisp, Instant Pot Multi Pressure Cooker
400 ml coconut cream
350 ml water
160 g Rolled Oats
60 g coconut sugar
1 tsp salt
Turmeric Roasted Pears
3 ripe pears
½ tsp turmeric
3 tbsp Maple Syrup
1 tsp freshly grated ginger
1 good pinch of black pepper
Nuts and seeds of choice
Place the 300ml coconut cream, oats, salt, coconut sugar and water in a bowl and set aside. Reserve 100ml of coconut cream for serving. Chefs Tip: the longer oats soak, the more deliciously creamy they become. You can do this process the night before for super creamy results.
Peel, core and halve the pears then place on 2 sheets of tin foil .
Make the turmeric glaze by combining the maple syrup, pepper and freshly grated ginger, then pour the glaze over the pears, and seal the tinfoil into two pouches.
Place the pears into the double layer air fryer basket of the Duo Crisp/Pro Crisp and Roast for 30 minutes at 195°C until the pears are soft and cooked through (start checking at 22 mins as times will vary depending on the size of the pear). You can also complete this step in an oven.
Once cooked, remove the pear pouches and air fryer basket and place the oats, water, coconut sugar and salt into the inner pot.
Select Pressure Cook, and set the time to 3 minutes. When the cooking program finishes, perform a quick pressure release, then remove the lid and stir the oats. Add more water and salt until the porridge is the seasoned and to the consistency you enjoy.
To serve ladle your porridge into bowls, top with a pear half, some sticky pear juice, coconut cream and any additional toppings you’d like such as seeds, granola, or nuts.