This post may contain affiliate links. Learn more.

Our favorite Instant Pot oatmeal recipe uses nutty steel-cut oats to create a creamy, satisfying, perfectly seasoned porridge. It couldn’t be easier.

instant pot oatmeal recipe garnished with raspberry compote, peanut butter, and shredded coconut in a bowl with a spoon
Want to save this recipe?
Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Why we love this recipe

Steel-cut oats (also called pinhead oats) provide a totally different taste and texture experience from rolled oats. This always amazes, given that the only major divergence is their cutting and processing. The Instant Pot is a great way to cut down on their hands-on cooking time and create beautiful, consistent results.

This porridge is is:

  • Super-creamy and satisfying
  • Full of both flavor and nutrients
  • Vegan and gluten-free
  • Perfect as-is, but also highly customizable
  • Easy and hands-off, with less than five minutes of active time

I first published this post way back in 2011. I’ve since updated the post for clarity and also tweaked the recipe.

What you’ll need

Here’s a glance at the ingredients you’ll need to make a great batch of steel-cut oats.

ingredients in bowls
  • Steel-cut oats are widely available in American grocery stores these days. Buy an amount you can use within about six months, and consider keeping them in the fridge for a longer shelf life.
  • The liquid in this recipe is equal parts water and non-dairy milk — my favorite options are soy milk and oat milk.
  • For a hint of sweetness, you’ll add a bit of maple syrup or brown sugar, whichever you prefer.
  • A little bit of cinnamon, nutmeg, and salt enhance the oatmeal’s natural flavors and help make breakfast something really special.

How to make it

Here’s an overview of what you’ll do to make our Instant Pot oatmeal recipe. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Add the oats to the pot. If you like, you can turn on the sauté function and cook them for a couple of minutes, stirring frequently, to toast them up a bit and bring out their flavor.
  2. Add the rest of the ingredients to the pot and stir.
  3. Cook on manual, high pressure, for 10 minutes, then let the pressure release naturally for at least 10 minutes.
  4. Give it a good stir and let rest for 5 minutes before serving. That’s it!

How to serve it

Steel-cut oatmeal is pictured here topped with:

  • Shredded coconut
  • A dollop of peanut butter
  • A quick and dirty berry compote made by heating frozen raspberries and a little bit of sugar in the microwave until syrupy, which takes less than two minutes

Other great options include chopped nuts, fresh or dried fruit, and — ahem — dark chocolate chips.

Expert tips and FAQs

Should I toast the oats?

It’s really up to you. Toasting for a couple of minutes coaxes out a bit more of the oats’ natural nutty flavor, but truth be told, I don’t usually bother. You can toast them dry or use a tablespoon of coconut oil or butter if you like.

Can I use dairy milk?

Milk doesn’t thrive in the extreme heat of the pressure cooker, so I don’t recommend it. Traditional Irish porridge is cooked with water and served with buttermilk, so you can consider taking that approach if you prefer dairy.

Can I make this recipe in advance? What about leftovers?

The texture of porridge is at its peak shortly after cooking. This recipe is very hands-off, with less than five minutes of active time, so it’s manageable to make just before serving.

That said, leftovers keep very well in an airtight container in the fridge for a week. Reheat in the microwave or attentively on the stovetop. You can stir in a bit more liquid if you like.

More favorite oatmeal recipes

instant pot oatmeal recipe garnished with raspberry compote, peanut butter, and shredded coconut in a bowl with a spoon

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

instant pot oatmeal recipe garnished with raspberry compote, peanut butter, and shredded coconut in a bowl with a spoon
5 from 5 votes

Instant Pot Oatmeal Recipe with Steel-Cut Oats

By Carolyn Gratzer Cope
Our favorite Instant Pot oatmeal recipe uses nutty steel-cut oats to create a creamy, satisfying, perfectly seasoned porridge. It couldn't be easier.
Prep: 5 minutes
Cook: 10 minutes
Additional Time: 25 minutes
Total: 40 minutes
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 cup (160 grams) steel-cut oats
  • 2 cups (475 ml) water
  • 2 cups (475 ml) soy or oat milk (see note 1)
  • 2 tablespoons (30 ml) maple syrup or brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon fine sea salt

Instructions 

  • Place oats into a 6-quart Instant Pot. If you like, you can use the sauté function to toast them for a couple of minutes, stirring frequently. (Toast them dry or add a tablespoon of coconut oil or butter if you like.) This step helps to coax out a bit more of their nutty flavor, but truth be told, I don't usually bother.
  • Pour in the water, soy or oat milk, maple syrup or brown sugar, cinnamon, nutmeg, and salt. Give it all a good stir.
  • Position lid. Set vent to sealing. Cook on manual, high pressure, for 10 minutes. Pot will take a few minutes to come up to pressure before the countdown begins.
  • Let the pressure release naturally for at least 10 minutes.
  • Give oats a stir. They will appear watery on top for a minute — don't worry.
  • Let sit for five minutes before serving.

Notes

  1. As written, this recipe is very creamy. You can reduce the milk by one cup for a slightly firmer texture if you like.
  2. I've pictured the oatmeal topped with shredded coconut, a dollop of peanut butter, and a quick and dirty berry compote made by heating frozen raspberries and a little bit of sugar in the microwave until syrupy, which takes less than two minutes Other great topping options include chopped nuts, fresh or dried fruit, and — ahem — dark chocolate chips.
  3. I don't recommend making this recipe in advance. The texture of porridge is at its peak shortly after cooking. This recipe is very hands-off, with less than five minutes of active time, so it's manageable to make just before serving. 
  4. That said, leftovers keep very well in an airtight container in the fridge for a week. Reheat in the microwave or attentively on the stovetop. You can stir in a bit more liquid if you like.

Nutrition

Serving: 1, Calories: 219kcal, Carbohydrates: 52g, Protein: 2g, Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 94mg, Fiber: 2g, Sugar: 28g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

More Recipes

Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 5 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Delish!!! I love fresh figs and never thought to add to oats. I make my steel cut oatmeal in the slow cooker overnight and add fruit/cinnamon/agave nectar right before serving.