Pressure Cooker Savory Pistachio Oatmeal

Lesley Baradel
Pressure Cooker Savory Pistachio Oatmeal with Egg, Arugula and Sriracha is a great way to start the day.
Pressure Cooker Savory Pistachio Oatmeal with Egg, Arugula and Sriracha is a great way to start the day.

Pressure Cooker Savory Pistachio Oatmeal

Savory oatmeal is a nice twist on traditional sweeter breakfast oatmeal. And the flavor combinations are endless. Cooking steel cut oats in a pressure cooker is faster and easier than the traditional way on the stovetop. While we recommend steel cut oats for this recipe, any type of oats could be used, though the timing may need to be adjusted to achieve the desired texture.
No ratings yet
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 405 kcal


  • 4.5 cups water divided
  • 1 cup steel cut oats
  • 1/2 cup shelled Wonderful pistachios ground
  • 1/4 tsp kosher salt
  • 1/2 cup milk
  • 4 large hard-boiled eggs
  • 1/2 cup shelled Wonderful pistachios roughly chopped
  • 2 cups arugula
  • sriracha to taste


  • Fill pressure cooker with 2 cups of water. Put in stand/steamer basket and then a heat safe glass container. Add the steel cut oats, ground pistachios, salt and 2 ½ cups water to the glass container and stir to combine.
  • Close pressure cooker according to manufacturer instructions and set to high pressure. Turn heat to high and bring to pressure. Once pot comes to pressure, cook for another 12 minutes (add a few minutes for a less chewy texture). Remove from heat and let pressure release naturally.
  • Open pot and stir oats well. There may still be a bit of liquid in the bowl with the oats, but it will be absorbed as the oatmeal sits. Stir in milk for added creaminess.
  • Divide oatmeal between bowls. Top each bowl with a hard-boiled egg, chopped pistachios, and arugula. Drizzle with sriracha.


Make Ahead: If you have an electric pressure cooker with a delayed start timer, then assemble the night before and set the pressure cooker to start about 30 minutes before you wake up. If cooking in an electric pressure cooker, add about 3 minutes to the pressurized cooking time.
Mix It Up: Add more veggie toppings like sun-dried tomatoes or avocado. And any type of egg will be good on top, whether you prefer scrambled, over-easy or poached.
Chef’s Note: This recipe was made with a stovetop pressure cooker. For electric pressure cookers, cook under pressure for about 15 minutes. Don’t be afraid of the sriracha – it adds a great depth of flavor with just a bit of a kick. Lesley kept reaching for more and she is usually very sensitive to spicy flavors. If you want to use a different type of oats than steel cut oats, then the cooking time may need to be adjusted. 


Calories: 405kcalCarbohydrates: 37gProtein: 19gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 189mgSodium: 359mgPotassium: 453mgFiber: 7gSugar: 5g
Tried this recipe?Let us know how it was!

Recent Posts

Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash Roasting butternut squash brings out its natural sweetness, and paired with the right herbs ...
Read More
Salmon with Cucumber Vinaigrette

Cucumber Vinaigrette

Cucumber Vinaigrette This cucumber vinaigrette goes with our Marinated Salmon recipe, though we love it so much, it ...
Read More

Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
Scroll to Top