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

Instant Pot Oatmeal Recipe with Steel-Cut Oats

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 Time5 minutes
Cook Time10 minutes
Additional Time25 minutes
Total Time40 minutes
Course: Breakfast and Brunch
Cuisine: American
Keyword: instant pot oatmeal recipe, instant pot steel cut oats
Servings: 4
Author: Carolyn Gratzer Cope

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
  • ⅛ 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

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