Step 1

Chop the veggies into small pieces.

Step 2

Place the oats, broccoli, cauliflower and 4 cups of water in a 7 cup bowl that will fit in your instant pot and stir it up.

Step 3

Add 1 cup of water into the bottom of the Instant Pot insert. Place the rack inside and then add the bowl with your oats into the IP. Lock the lid in place on the top of your Instant Pot and make sure the pressure release valve is closed.

Step 4

Select high pressure cooking and set the time for 2 minutes. When it is finished cooking, let it naturally release for 10 minutes and then use quick release to vent the steam from the Instant Pot. Move the pressure release handle to “Venting”, using a wooden spoon or covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam.

Step 5

Open the pressure cooker lid and stir in the nutritional yeast, garlic and onion powder. Taste and add salt and pepper as desired.

Step 6

Serve up with a drizzle of olive oil or sliced avocado if desired.

Step 7

Heat four cups of water in a pot on medium high heat. When water boils, add the broccoli and cauliflower and cook for 2 minutes.

Step 8

Then stir in the 2 cups of oats and cook until all the water is absorbed and the oatmeal is tender, about five minutes.

Step 9

When the oats are cooked, stir in the garlic powder, onion powder and nutritional yeast. Then add salt and pepper to taste.