Instant Pot Steel Cut Oats

Instant Pot steel cut oats is a quick and healthy breakfast made in about half the time compared to the stovetop method. Cooking the hearty oats in a pressure cooker creates a tender and creamy consistency without constant stirring.

Steel cut oats have a delightfully nutty flavor that cooks into a creamy porridge but with a slight chew. One drawback is that the robust groats take substantially longer to cook than rolled oats. That obstacle stops most of us from grabbing the container on those hectic days. The solution is to use the Instant Pot. It’s a game-changer!

Using an electric pressure cooker has several advantages. The elevated boiling point in the enclosed vessel cooks the grains in just 6 minutes. Giving them a chance to sit and absorb the residual water ensures perfect consistency. One of the best perks is that you don’t need to stir the pot at all. It’s a hands-off experience until you’re ready to serve!

Why it typically takes so long to cook

Oats are hearty cereal grain that comes in many different types. There are even gluten-free certified products. Steel cut oatmeal is unique because the bran is still left on. The result is oat groats, which have a wonderful nutty flavor.

Fiber-packed and nutritious groats are chopped into smaller pieces to cook easier. They’re minimally processed and have not been steamed to pre-gelatinize the starches. Therefore, softening the outer bran, inner endosperm, and germ takes more work and time.

Pressure cooking saves you time!

There are a handful of ways to cook steel cut oats. The slow cooker, microwave, or overnight oats are some of the most convenient methods. That’s until the Instant Pot grew in popularity.

Locking the oats and water in a pressurized chamber, around 11.6 psi increases the liquid’s boiling point from 212ºF (100ºC) to around 242°F (117ºC). That means that the bran gets softened faster while the starches hydrate and swell quicker than any other method, especially compared to the stovetop.

Variation in the oat-to-water ratio

Using typical cooking methods, 1 cup of steel cut oats needs 4 cups of water. This factors in water evaporation out of the cooking vessel during the time necessary to hydrate the grain. However, since the pressure cooker is a closed pot, no steam or moisture is released, as everything stays inside. You only need 3 cups of water instead of 4 to cook the oats in the Instant Pot.

Texture changes at different cook times

For creamy oatmeal with contrasting chew and some separate grains, cook on high pressure for 6 minutes and naturally release the pressure for 15 minutes. I tested a wide range of times and natural pressure release combinations (from 1 to up to 20 minutes at high pressure) and found that this was the optimal texture and consistency.

Interestingly, the oats can cook from as low as 1 minute for the chewiest texture to as high as 20 minutes for the softest and most porridge-like consistency, similar to quick cooking oats. As time increases, the grain texture becomes less chewy and thicker.

Let the oats sit after cooking

You’ll notice that some water will sit on top when you open the pot. This is good! The oats need that extra moisture mixed in to complete the absorption process. This allows the grains to be suspended in the water and thicken to just the right consistency. About 10 minutes is perfect for sitting before eating.

The role of rice starches

Oats have a high starch component which helps them go from tough grains to soft, thick, hot cereal. This is due to starch gelatinization (absorption and swelling) and pasting (thickening). As the oat starches swell, they soften and create a creamy consistency. Over time they thicken up, especially as they cool down and sometimes clump together.

What about using milk?

If you’re like me, you enjoy the extra richness of dairy milk or plant-based options to add to the oatmeal. I tested cooking oats in regular and almond milk. Because there are other solids in the cow’s milk (protein, sugar, fat, vitamins, minerals), the oats have a little more chew because less water is available.

Also, the sugar and proteins in the dairy cause some maillard browning in the bottom of the pot, giving it a cooked flavor (which some people may like). I recommend not using more than 3 cups of milk in the recipe (half of the liquid) to prevent scalding or curdling. The best solution is to add a splash of your preferred milk before serving.

Add your favorite mix-ins or toppings

• Milk: Dairy, nut milk, or plant-based products like cashew, oat, soy, or almond milk to add richness in flavor.
• Nut butter: A few teaspoons of peanut butter, almond butter, or cashew butter for protein.
• Sweetener: Add a touch of sweetness with maple syrup, honey, brown sugar, granulated sugar, or date paste.
• Toppings: Fresh fruit like sliced bananas and berries, crunchy chopped nuts, cocoa powder or nibs, chia, and flax seeds provide extra flavor and nutritional boosts.