Milk corn porridge with delayed cooking in the Oursson MP5015PSD multicooker-pressure cooker

Amount of ingredients for 6 servings
Corn grits, g 100
Salt, tsp. 1
Granulated sugar, tbsp. 1
Milk 3.5% fat, l 1
Besides
Butter, g 50

Cooking method:

1. Pour milk into the multicooker pan, add corn grits, granulated sugar and salt.

2. Press the "Timer" button and use the "-" and "+" buttons to set the delay time, then use the "Menu" button to select the "Cook" mode,
then, using the “Settings”, “-” and “+” buttons, set the cooking time to 1 hour and click on “Start”.

3. Place the porridge on plates, season with butter and serve.

Note:
To avoid wasting time for morning breakfast, it is recommended to take into account the pressure release time (5-10 minutes) and add it to the delay time.
To relieve pressure as quickly as possible, it is recommended to remove the pan from the multicooker body and set the valve to the zero position. The pan will begin to cool and the pressure will decrease faster.
Use sterilized milk.
Cooking time: 1 hour

Boiled corn is a tasty, bright and healthy product. It differs from many vegetables in its ability not to lose its properties during heat treatment. Corn contains many vitamins, iron and silicon, it helps cleanse the body and reduce weight. During the cooking process, the shell of the grains is not destroyed, so the cereal crop does not lose its wonderful nutritional properties.

Young corn, cooked right on the cob, is especially good, as it restores metabolism and removes toxins and waste. But to get the most out of it, it must be prepared correctly.

To help the hostess

Previously, corn was cooked in a regular saucepan, but now home cooks have the opportunity to do this in one of the useful kitchen appliances - a multicooker, which is a modern analogue of a pressure cooker.

Its sealed lid allows you to create increased pressure inside, and, consequently, high temperature. Therefore, dishes are prepared quickly and are aromatic and juicy.

Cooking technology

Before cooking corn in a pressure cooker, the cobs are thoroughly cleaned of leaves and washed under running water to remove dirt and dust. The hairs adjacent to the grains are also cleaned, and the tender leaves are rinsed with water and placed on the bottom of the bowl of the device.

In a multicooker or pressure cooker, you can cook corn in two bowls at once: steamed and in water, this has a huge advantage. Therefore, part of the cobs is placed in a steaming container, and the second is placed in a pan below, right on top of the leaves.

Pour a little less than a liter of water into the pan, but there is no need to add salt to it: this will make the grains hard. But 30 grams of butter won't hurt. According to reviews from many housewives, corn is best obtained using the “Steam” cooking mode. Therefore, it is best to exhibit it. We turn on the device for 20 minutes, but if only the lower bowl is used, the time is reduced to 12 minutes.

A few words need to be said about how long to cook corn in a pressure cooker. It all depends on the degree of maturity of the cobs and their quantity. Milk corn only takes six to eight minutes to cook after the water boils.

Since both a multicooker and a pressure cooker hold heat well and for a long time, you can cook corn in it in advance and leave it there for several hours. Before serving, the cobs are often rubbed with butter and salt, but it is better if each eater does this himself, to his own taste.

Cooking corn in a pressure cooker is easy - there is no doubt about it, but there are several factors that affect the final taste of the product. You should choose the cobs especially carefully. You should always pay attention, first of all, to the color of the leaves and their condition - they should not be particularly juicy and not too dry.

As for the grains, they should be very light, milky in color. If you already have some corn left over, then add a little sugar to the water during the cooking process - this will return the grains to their original sweetness.

Porridge is our food!

Many people love a variety of porridges, and corn is one of their priorities. Unfortunately, in many families it loses in popularity to oatmeal and semolina porridge.

But its oblivion is undeserved, because the corn grits from which it is prepared are high in vitamins, low in calories and rich in fiber. That is, such porridge is simply irreplaceable for people who lead a healthy lifestyle and watch their weight.

Corn porridge is boiled in water or milk, adding herbs. It turns out very tasty with pumpkin. Porridge made from corn grits is cooked in the same way as millet, but it needs to be stirred often so that it does not burn or clump. Maybe this is due to the reluctance to cook it.

But thanks to the advent of pressure cookers, corn porridge, in which they are now cooked, has returned to the table in many families. In these wonderful devices it does not burn, and everything works out very quickly, without human intervention.

As already mentioned, there are two options for preparing this dish. Let's look at both:

The second cooking method is especially suitable for some models of equipment that experience trouble: milk overflows the edges of the bowl.

As you can see, both corn porridge and corn in a pressure cooker are prepared quickly and not at all difficult. Corn porridge goes well with honey, raisins, bananas, and various fruits, so it will definitely appeal to children and adults. It is quite suitable for a full breakfast or dinner. Bon appetit and delicious corn!

Today I invite you to cook sunny milk corn porridge with me in a pressure cooker. For some reason, rice, millet and rolled oats relegated corn grits to the background. Milk porridges made from corn are cooked much less frequently. Meanwhile, the cereal is not only tasty, but also healthy. Corn is considered low-calorie and hypoallergenic. This porridge is good to eat for breakfast. Or maybe even for a second meal for lunch or dinner. For example, in our family it so happens that milk porridge is more often served for dinner than for breakfast.

Corn porridge is quite finicky when cooked on the stove. It needs to be stirred frequently and kept under constant control. The advent of multicookers has made the life of housewives much easier. Now there is no need to stand with a spoon over a saucepan of milk porridge. Corn porridge with milk in a pressure cooker will cook perfectly without our intervention. But I still wouldn’t recommend leaving the device unattended until the milk boils. If the process went without incident, the milk did not “come out” through the valve and from under the lid of the multicooker, then you can move on to other things.

So, if you are in the mood for a delicious Instant Pot corn milk porridge, follow me next.

Ingredients for corn porridge with milk

1. Corn grits - 1 multi-cup (up to 120 mark)
2. Milk - 1 l
3. Butter - 20-30 g
4. Salt - to taste
5. Sugar - to taste

How to cook milk corn porridge in a pressure cooker

1. Prepare the ingredients for milk corn porridge. Measure the cereal using the measuring cup that comes with the “miracle pot”. The cereal must be poured so that it reaches the division 120. Pay attention to the amount of milk in the package you purchased. Now they began to pour milk into bags not in liters, but in smaller quantities. If your package contains 900 or 950 ml, then add boiled water to make one liter of liquid. Regarding the fat content of milk, you can cook porridge in milk with any fat content. But it’s better not to go above 3.5%, as there is a risk that it will “run away”. It is also possible to dilute milk with water in a 1:1 ratio, or in any proportions to suit your needs.

2. To be on the safe side, let's coat the bowl with a piece of butter - the bottom and walls to the middle of the height. This is not only from running away, but also due to the fact that during the cooking process the corn porridge forms a film at the bottom of the pan. Then pour in the corn grits. There are a number of grains that do not need to be rinsed before cooking. Corn is one of them.

3. Pour milk into the multi-bowl. Add sugar and salt according to your tastes.

4. Close the multicooker-pressure cooker with a lid. Since the mode in which the corn porridge will be cooked operates without building up pressure, we leave the valve open. Select “Milk porridge” from the menu and change the time to 40 minutes. (Please note - the cooking time depends on the grinding of the cereal!) Leave it to cook until the signal. Once ready, open the lid and stir the porridge. Next, if desired, leave on “Warming” for 20-30 minutes. The longer it sits, the softer it will be, but at the same time it will thicken more.

5. When serving, ready-made corn milk porridge can be supplemented (of course, if desired) with berries, pieces of fresh fruit or steamed dried fruits. This will not only be tasty, but also attractive. Especially for kids.

Kitchen appliances This is how the reader is seen asking in surprise: “What, barley, but does anyone eat it?” He still eats! After all, this is not just pearl barley porridge (which, by the way, can be cooked very tasty even on its own), but with mushrooms! In addition, cooking in a slow cooker, like in an old Russian stove. Try it, and good old pearl barley will surprise you. And the recipe may well become one of your favorites. And this is not surprising. After all, dishes made from this grain are attracted not only by their excellent taste, but, mainly, by their benefits. Nutritionists say: pearl barley porridge helps the intestines work, is good for the heart and nerves, and even cleanses the skin. Pearl barley 2 tbsp. Champignons 500 g. Onion 1 pc. Water 5 tbsp. Vegetable oil 50 ml. Salt to taste Peel the onion and cut into small cubes, and cut the champignons into 4 parts. Pour oil into the multicooker bowl and add onions and mushrooms. Turn on the “Frying” mode for 10 minutes. Salt and pepper to taste. After the time has passed, place the mushrooms on a plate. In the meantime, thoroughly wash the pearl barley and place it in the multicooker bowl. Salt to taste, add water and turn on the “Porridge” mode for 40 minutes. After the time has passed, add the fried mushrooms and onions to the pearl barley and turn on the “Porridge” mode for another 40 minutes. Barley with mushrooms in a slow cooker is ready. Bon appetit!

5min 15min 128 Kitchen appliances Many people did not like semolina porridge in childhood and it was not always perceived positively, but over time the realization came that it was not only tasty, but also healthy. Semolina porridge with milk is a real delicacy, and cooking in a slow cooker makes the process much easier and eliminates the appearance of unpleasant lumps. The porridge is filling, light and quickly digestible. Semolina porridge in a slow cooker is an incredibly easy recipe that any housewife can handle. Semolina 40 g. Milk 480 ml. Butter 20 g. Place the semolina into the multicooker bowl. Add milk and stir the mixture. Add salt and sugar, as well as butter. Stir and cook in the “Milk porridge” mode for 15 minutes. After the time has passed, open the lid of the multicooker and stir. Place on plates and serve. Bon appetit!

30min 40min 374 Kitchen appliances Buckwheat porridge with stew will undoubtedly come to the rescue when you need to prepare a quick dinner, and the fact that it is prepared in an indispensable slow cooker makes the process much easier. The dish is delicious, simple, and quick at the same time! Buckwheat 1.5 tbsp. Stew 400 g. Onion 1 pc. Carrot 1 pc. Olive oil 1 tbsp. l. Garlic 1 tooth. Ground black pepper to taste We prepare the necessary ingredients for the dish. Pour oil into the multicooker bowl. Add chopped onion and grated carrots. Cook in the “Baking” mode for 20 minutes, stirring occasionally. After the time has passed, add the stew and chopped garlic. Then add the washed buckwheat, add water, salt, pepper and cook in “porridge” mode for 40 minutes. After the time has passed, add butter and set in the “Heating” mode for 5 minutes. Buckwheat porridge with stew in a slow cooker is ready. Bon appetit!

5min 15min 185 Kitchen appliances Many porridges need to be monitored during the cooking process, and oatmeal is no exception. With the advent of an assistant - a multicooker, cooking oatmeal has become a very pleasant experience, because in this case you do not need to monitor it, which saves significant time. Oatmeal with milk cooked in a slow cooker is a necessary care for your health! Oat flakes 100 g. Milk 200 ml. Butter 40 g. Sugar 2 tsp. Salt to taste Place the oatmeal in the multicooker bowl. Add butter and salt with sugar. Pour milk into the mixture and stir. Cook in the "Milk porridge" mode for 15 minutes. 5 minutes before readiness, stir the porridge and continue cooking.

Oatmeal with milk in a slow cooker is ready. Bon appetit! 80 Kitchen appliances 10min 45min Spelled is a special type of wild wheat, which in many ways surpasses the latter in terms of protein, fiber and B vitamins. Spelled, cooked in a slow cooker, is a healthy breakfast (or dinner) that can perfectly satisfy the feeling of hunger. Floor. 1 g. Water 2 g. Butter 2 tbsp. l. Onions 2 pcs. Salt 1 tsp. Place the butter in the multicooker bowl and cook in the “Fry” mode for a few minutes until it melts. Cut the onion into small cubes. Place the onion in the oil and fry in the same mode until transparent. Wash the spelled and add to the onion. Fill with water, salt and cook in “Porridge” mode for 45 minutes. Spelled in the slow cooker is ready.

Unfold and serve. Bon appetit! 531 Kitchen appliances 10min 120min Pea porridge with ribs in a slow cooker is a nutritious dish that can easily satisfy the whole family. What's most interesting is that the peas do not need to be pre-soaked (you need to use split peas). If you wish, you can omit the ribs altogether, although they give the porridge a special flavor note. Beef ribs 6 pcs. Onion 1 pc. Peas 2 g. Carrots 1 pc. Water 6 g. Vegetable oil 3 tbsp. l. Ground black pepper to taste Salt to taste Then add the washed peas. Next, lay out the washed and, if necessary, chopped ribs. Pour in water, salt, pepper and cook in the “Stew” mode for 2 hours. Pea porridge with ribs is ready. Place on plates and serve. Bon appetit"

20min 60min 633 Kitchen appliances Pea porridge with chicken cooked in a slow cooker is a tender, hearty dish that no one can resist. Thanks to the multicooker, the porridge turns out more tender, aromatic, well-cooked, and most importantly, does not burn at all. Peas 500 g. Chicken fillet 400 g. Carrot 1 pc. Onion 1 pc. Vegetable oil 2 tbsp. l. Vegetable oil 3 tbsp. l. Ground black pepper to taste We prepare the necessary ingredients. Pour oil into the multicooker bowl. Place the diced fillet and cook in the “Fry” mode for 10 minutes. Then add the grated carrots and chopped onion and continue cooking in the same mode for another 10 minutes. Place the peas, add water so that it covers the contents of the multicooker by 1 cm. Salt, pepper and cook in the “Stew” mode for an hour. Pea porridge with chicken is ready. Bon appetit!

5min 15min Kitchen appliances Today we will share with you a step-by-step recipe for preparing the dish “Milk rice porridge in a slow cooker”. This is a must try. Polished short-grain rice (1 multi-cooker glass) 160 g. Boiled water (1 multicooker glass) 160 ml. Sugar 1 g. Salt 1/2 g. Butter 15 g. Products. Rinse the rice well several times. Place the rice in the multicooker bowl. Add milk, water, sugar and salt. (I cook the porridge in proportions of 1 to 4, adding water so that the milk does not escape from the valve when boiling). Set the program "Porridge". (I noticed the time, the porridge took 20 minutes to prepare), after completing the program, I left it on the heat for 5 minutes, just to reassure. The porridge is ready. Place on plates and add butter. Bon appetit.

5min 15min Kitchen appliances Today we will share with you a step-by-step recipe for preparing the “Friendship Porridge” dish in a slow cooker. This is a must try. Millet (1/2 multicooker cup) 80 g. Polished short-grain rice (1/2 multi-cooker cup) 80 g. Milk 3.2% fat (3 multicooker glasses) 480 ml. Boiled water (1 multicooker glass) 160 ml. Sugar 1 g. Salt 1/4 g. Butter to taste Products. Rinse rice and millet well under running water and place in a multicooker bowl. Pour milk and water over the cereal. (Water will dilute the fat content of the milk, but this will not affect the taste in any way, and will also help prevent the porridge from escaping through the valve in the multicooker. You can also, after 3-5 minutes after turning on the multicooker, simply open the lid slightly for 2 seconds, then the milk will definitely not will run away). Add sugar and salt. Set the “porridge” program, my multicooker turned off after 30 minutes, then I left the porridge to cook for another 7 minutes on the heating mode. Place the porridge into serving bowls and top with butter. Bon appetit. Spices to taste Rinse well and separate the fat from the ventricles, soak in plain water for 30 minutes. Chop the carrots and onions in any way convenient for you (not important) and place them in the multicooker bowl. Fry until golden brown in baking mode (10-15 minutes). Mix gizzards and pearl barley and add to fried vegetables. Mix everything well, add salt and spices to your taste. Pour the resulting mixture with water until slightly covered and cook in the stew mode for 1 hour 30 minutes. Bon appetit...

Milk corn-wheat porridge in the Sinbo 5033 pressure cooker is a simple, convenient way to prepare delicious porridge. The porridge turns out to be tender in taste, simmering as if in a Russian oven. It’s also very convenient that you can use the delayed start, add ingredients in the evening, and in the morning, by the time you wake up, an excellent hearty breakfast will be ready. The addition of wheat grits prevents the corn grits from sticking together during cooking.

Ingredients:

• 2/3 cup corn grits
• 1/3 cup of wheat cereal
• 3.5 multi-cups milk
• 2 multi-cups of water
• 1-2 tbsp. l. sugar (or to taste)

Preparation:

Place the grains in the multicooker bowl. Add sugar and salt. Pour in milk and water. Mix everything thoroughly with a special spoon (or any spoon that is safe for the non-stick coating of the bowl). If you do not stir, the cereal may clump together or burn during cooking. For this porridge, you need to pour a little more liquid than usual, since corn grits absorb a lot of it.

I cook porridge with a delayed start (that is, the porridge should be cooked after a while, for example, in the morning). Liquids must be poured cold, then the pressure cooker, like a thermos, will keep them cold for a long time, and the milk will not turn sour. Close the lid and turn the valve. Turn on the “Rice porridge (Congee)” program, select the extended time “30 minutes”.

Set the delayed start time. I advise you to set the timer for an hour before the required readiness time (during this time the milk will heat up, the porridge will cook and the pressure will be released). You can also set it earlier for a while - then the porridge will infuse (in the heating mode, which will turn on automatically) and become even tastier. When the porridge is ready, a beep will sound and the pressure cooker will switch to heating mode.

Milk corn-wheat porridge in the Sinbo 5033 pressure cooker is ready. Bon appetit!

If desired, you can add a piece of butter to the plate with the finished porridge.

If the porridge is cooked, and there is no time to wait for the pressure cooker to release the pressure itself, then you can release it manually. You need to cover the outlet valve, for example, with a kitchen towel or a dry rag and carefully turn it with something (not your hand) (not necessarily 90 degrees, it’s better to just move it a little so that the steam stream is not too strong). When the whistle from the escaping steam stops, the lid can be opened.