Oatmeal is a simple and nutritious breakfast. Steel cut oats take 30-40 minutes to cook on the stovetop, but take a fraction of that time in the Instant Pot. The oatmeal is so creamy and has a really wonderful texture. It reheat really well too, so I love making a big batch when I’m meal prepping for the week and it only takes a few minutes to reheat on the stovetop.
1 cup steel cut oats
1 cup mik (any milk: whole milk, reduced fat milk, almond/cashew/oat/coconut milk, etc. or replace with water)
2–3 cups water (depending on how thick you like it)
pinch of salt
To Serve With Oatmeal:
butter, maple syrup, honey, brown sugar, cinnamon, vanilla extract, fruit, coconut flakes, nuts, etc.
Place the oats, milk, water and salt in the Instant Pot. Mix ingredients together.
Make sure the sealing ring is in the lid, place it securely on top of the Instant Pot and turn the valve to “Sealing.”
Cook on High Pressure for 13 minutes. (Some Instant Pots have a “Manual” button, others have “Pressure Cook” button.)
Rest to 5 minutes, then release the pressure very carefully and slowly, in increments. You can also release the pressure naturally. If you make a bigger batch and use more than 1 cup of oats, do not release the pressure manually, let it release naturally.
Mix the oatmeal until evenly combined.
Options to serve with the oatmeal: butter, maple syrup, honey, brown sugar, cinnamon, vanilla extract, berries, fresh fruit, cooked fruit, nuts, coconut flakes, etc.
Store the oatmeal in an airtight container for up to 5 days in the refrigerator.
To reheat oatmeal, place it in a saucepan/pot, add a bit of milk or water, mix to combine while reheating on low or medium heat.
Keywords: steel cut oatmeal, how to make oatmeal, oatmeal in the instant pot, make ahead oatmeal, meal prepping oatmeal, breakfast