Instant Pot Oatmeal makes cooking breakfast a breeze because the entire process is hands-off. It’s the perfect breakfast for busy weekday mornings and will keep you feeling full and satisfied until lunch!
I mentioned in this post how I’m trying to eat healthier and get in shape for our wedding this summer. Update – I’m actually signed up for that spinning class – It is happening this weekend. And, while I’ll normally take down at least two glasses of wine during an episode of Real Housewives, I’m cutting back there too… So, yes! Making some serious strides here…
But I’ve come to the realization that there’s something else I can try – Eating breakfast. For the past ten years, I can only tell you a handful of times that I’ve actually eaten breakfast on a weekday. Usually my breakfast is a cup of coffee, followed by a green juice. But, of course, we’ve all heard the benefits of eating a sensible breakfast, getting your day off to a proper start, and setting the base for your eating habits for the day. But herein presents another challenge – I don’t even make time to brew a cup of coffee in the morning. Instead, I suffer through the pot of sub-par work coffee in the breakroom…
But here’s the deal. The Instant Pot is changing my life!
What if I told you that you could prep your breakfast in 1 minute, press a button and then hop into the shower, get dressed and then be greeted by a bowl of steaming hot Instant Pot Oatmeal? It’s true!
While the Instant Pot doesn’t make everything in an “instant” it does make cooking so much easier and hands-free. In this case, this Instant Pot Oatmeal is much faster than preparing steel cuts oats in the traditional stovetop method, but you also have to take into account the time for the Instant Pot to come to pressure and then release that pressure (that’s my shower, makeup-beautification time).
So – traditionally, steel cut oats would take 40 minutes on the stovetop. All that time, you need to babysit and stir them. Instant Pot steel cut oatmeal needs only 4 minutes of cooking time, but add to that 10 minutes for the pressure to build and about 10 minutes for the pressure to release, and you’re looking at about 25 minutes from start-to-finish.
For me – That’s perfect! It gives me just enough time to get ready in the morning and then I can come back downstairs to a hearty bowl of Instant Pot Steel Cut Oatmeal that’s ready for me to dress up. The Instant Pot will even keep your oats warm if it took you a bit longer than normal to find the perfect outfit…
How to Make Instant Pot Oatmeal:
- Spray the liner of your Instant Pot with a bit of cooking spray – This prevents sticking a makes cleanup much easier!
- Add your Steel Cut Oats – I’m a huge fan of the Bob’s Red Mill brand, they’ve even won several world championships for their oatmeal, it’s just that good.
- Top off with your liquid of choice – I’m using vanilla almond milk to give my oats a ton of flavor right from the get-go, but you could also use water. Do NOT use regular milk as it can scorch during the cooking process.
That’s it. Set it (to high pressure for 4-minutes) and forget it. Then dress it up with all of your favorite toppings. On this particular day I topped my bowl with some fresh raspberries, bananas, coconut flakes (also from my beloved Bob’s Red Mill) and a drizzle of honey. It’s also delicious with a bit of nut butter swirled in and some cocoa powder sprinkled on top.
How would you dress up your bowl of Instant Pot Oatmeal? I’d love to hear in the comments below!
Instant Pot Steel Cut Oatmeal
Instant Pot Steel Cut Oatmeal makes cooking breakfast a breeze because the entire process is hands-off. It's the perfect breakfast for busy weekday mornings and will keep you feeling full and satisfied until lunch!
Ingredients
- Cooking spray
- 2 cups Bob's Red Mill steel cut oats
- 5 cups vanilla almond milk or water (do NOT use dairy milk - it will burn)
- Pinch of salt optional
Instructions
Lightly coat Instant Pot with cooking spray.
Add oats, almond milk, and salt to Instant Pot.
Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the "sealing" position.
Press the "manual" button and set Instant Pot for high pressure for 4 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
Once the 4 minutes are up, allow the pressure to release naturally. It will take about 10-12 minutes, then the float valve will drop. Open the lid and stir the oatmeal, adding additional milk if you would like a thinner consistency.
Serve topped with fresh fruit, coconut flakes, honey, or any other toppings you enjoy.
If you loved this Instant Pot Oatmeal recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished bowl and share it with me on Instagram using the hashtag #platingsandpairings.
I teamed up with Bob’s Red Mill to bring you this post. I’m a huge fan of their products and use them regularly. As always, all opinions are my own.
Looking for more Instant Pot recipes? Be sure to try these too:
Instant Pot Steamed Artichokes
Instant Pot Glazed Corned Beef & Cabbage
The Best Instant Pot Mac and Cheese
Instant Pot Lentil Soup with Sausage & Kale
Instant Pot Cheesy Southwestern Lentils & Brown Rice
I’m not the biggest oatmeal fan but using vanilla almond milk sounds really, really delicious. I love the fresh toppings as well.
I love and normally drink vanilla almond milk and will have to try it with steel cut oatmeal in the IP!
So smart!! Instant Pot is the best!! I just started eating oatmeal again this pregnancy and have been tolerating it well but haven’t had steel cut in ages–but I remember it being good!
I’m a fan of Bob’s Red Mill products, electric pressure cookers (mine isn’t Instant Pot brand), and steel cut oats! While I’ve been pressure cooking literally for decades, I’ve never tried oats… I think I’ll need to give it a whirl! Great post 🙂
Thanks Tamara – I hope you enjoy them!
That’s it, you’ve convinced me – I need an Instant Pot!
This sounds GREAT!! So easy and fast in the morning!! Since it’s just me eating this oatmeal, do you think I could put the leftovers in jars, refrigerate, and reheat for the rest of the week?
Nickie, that’s what I do with mine. I make enough for 5 days and store in little jars for work. I heat for about 1 minute and add berries before eating.
This recipe turned out perfect! They were so good! I halved the recipe and it still came out perfect! I put the left overs in mason jars and stored them in the fridge. My daughter ate them for breakfast before school. It made for a quick breakfast for mama! I just added a little milk and microwaved them for 30 seconds or so. They were just as good the third and fourth day as they were when they were made fresh! Thanks for the easy recipe.
So glad you liked them Laura – So perfect for busy weekdays!
Using 4 minutes (IP Ultra) mine was not done nearly enough. I did it again for a couple more minutes and was just barely done. Looked up more recipes, and most are saying 6-10 minutes.
Hi Diane – I tend to like my oats a bit chewier. If you’re looking for a more creamy texture, then you could definitely go up to 10 minutes. Hope this helps!
I would use less liquid next time. I did pot-in-pot using the 2-5 oats-to-water ratio and it was too soupy for me.
Perfect steel cut oats every time. I love using the vanilla almond milk because it eliminates the need for extra sweeteners.
Love that addition of vanilla almond milk Pamela!
This was my first recipe EVER made in my Instant Pot (Ultra) – soooo good! I didn’t realize the Keep Warm feature can supposedly make it take aaaaaages to release the pressure, and that’s what I encountered. After about 15 minutes, I ended up using the Quick Release function. I love my oats chewy – these were terrific!
You know what Wendy – I never thought about that! I didn’t think about the Keep Warm function making it take longer for the pressure to release. I may just unplug mine after the cooking time is up now…
This is the best steel cut oatmeal recipe! It comes out perfect every. single. time. The first time I attempted your recipe, my husband couldn’t get over how perfectly cooked it was, so thank you!
I typically do 4 cups of water and 1 cup of non-dairy milk just to add a bit of creaminess. To serve, I usually just add a bit more non-dairy milk and a spoonful of peanut butter. Delish!
I’m so happy to hear that you like it Emily! Love your idea to stir in some peanut butter!