Oat Soup
This oat soup is naturally creamy, simple, and nourishing. It's made with whole steel-cut oats & nutritious vegetables. A great budget-friendly and plant-based one-pot soup for a busy weeknight.
Equipment
- 1 Instant pot Rio Mini **4 quarts
Recipe Video
Ingredients
- ⅓ cup oat - **steel cut oats. Highly recommended.
- 1.5 cups Frozen Vegetables - **a mix of corn, green peas and carrots.
- 1 cup onion - **yellow onion roughly chopped.
- 1 tablespoon garlic - **minced.
- 1 teaspoon ginger - **minced.
- ⅓ cup green onion - **roughly chopped.
- 1 tablespoon olive oil - **or avocado oil. Look for oil free option in the NOTES below.
Seasonings
- ½ teaspoon ground black pepper
- ½ teaspoon oregano
- ¼ teaspoon red pepper flakes
- salt to taste - **add according to your taste.
Liquid
- 3 cups water - **or vegetable broth.
Instructions
Saute aromatics
- Set the Instant Pot to the Saute function and add oil. When the oil becomes hot, gently release the onion, ginger, and garlic. Sauté until the onion turns soft.
- Add the frozen veggies (no need to thaw). Add the steel-cut oats and all the seasonings mentioned above in the "Seasonings" section of the ingredients list above. Give everything a good stir. Cancel the saute function.
Deglaze pot
- Add water and deglaze the pot thoroughly by scraping the sides and bottom to loosen any stuck-on food particles with the help of a spatula. This will prevent the burn error.
Pressure cook
- Secure the Instant Pot lid and cook on High Pressure for 10 minutes. When the cooking cycle ends, allow a 5-minute natural pressure release, then carefully release the remaining pressure by turning the valve from Sealing to Venting. Once the pressure has fully released, open the lid carefully and cancel the pressure cook mode. Cancel the pressure cook mode.
Serve
- Give the soup a quick stir. Add the chopped green onion, and mix well. Serve the oat soup immediately. Enjoy! Scroll up to find step-by-step method, expert tips, storage, serving ideas, and so much more!
Notes
- Adjust consistency: The oatmeal soup thickens as it sits. Add warm water or vegetable broth while reheating before serving to adjust the consistency.
- More veggies: Add seasonal veggies like zucchini, diced shitake mushrooms, green peas, roughly chopped green beans, or colored bell peppers to make this healthy oat soup your own.
- Oil-free version: You won't miss the oil in this recipe! Skip the oil. Dump everything together in the Instant Pot and pressure cook.
- Tomatoes or no tomatoes: This soup helps soothe our GERD symptoms. Hence, we skip adding tomatoes and prefer to keep it simple & easily digestible. However, you can throw in a diced medium Roma tomato or ½ cup crushed tomato from the can if you prefer tomato-based soups.
- Cheesy flavor: Add a tablespoon of nutritional yeast and ¼ cup of almond milk.
Nutrition Facts
Oat Soup
Amount per Serving
Calories
248
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
94
mg
4
%
Potassium
539
mg
15
%
Carbohydrates
39
g
13
%
Fiber
9
g
38
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
7185
IU
144
%
Vitamin C
25
mg
30
%
Calcium
101
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 248kcalCarbohydrates: 39gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 94mgPotassium: 539mgFiber: 9gSugar: 4gVitamin A: 7185IUVitamin C: 25mgCalcium: 101mgIron: 3mg
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