Clean up all veggies and prep them according to the instructions specified in the ingredients list above.
Toast steel cut oats and quinoa in the pot using saut function for about 1~2 minutes until aromatic. Keep stir to avoid burning. Remove toasted grains from the pot.
Use the same saut low temp function, saut onion, mushroom and carrots in olive oil until onion is almost caramelized. Add tomatoes and cabbages in and keep saut until veggies are withered. Salt a little bit to set the flavor.
Now add toasted oats, quinoa, cooked beans. Pour in stock and water. Set high pressure on max pressure, quick release and time for 5 minutes.
Once cooking is done, remove the lid, adjust seasoning with salt and pepper.
Serve hot in a large bowl, top with chopped cilantro and crushed nuts.
