Instant Pot Steel Cut Oats

Prep: 5

Cook: 30

Total Time: 35

Yield: 6 cups

Course: Breakfast

Cuisine: American

Calories: 206kcal

Author: Jessica Gavin

Cook perfect oats every time! Instant Pot steel cut oats are a quick and healthy breakfast made in about half the time compared to the stovetop method.

Ingredients

▢ 2 cups (360 g) steel cut oats
▢ ½ teaspoon (2 g) kosher salt
▢ 6 cups (1.4 L) water

Special Equipment

Instant Pot

Instructions

Add Ingredients and Cover - In a 6-quart Instant Pot, add steel cut oats, salt, and water. Make sure that the release valve is in the "Sealing" position. Place the lid on, turn, and lock.
Pressure Cook the Oats - Press the "Manual" button on the Instant Pot on high pressure, and then set the timer to 6 minutes using the "+" or "-" buttons. It will take about 15 minutes for the pot to heat up and build pressure. You will see some steam release from the lid, and then the time will start on the display.
Release the Pressure - Once cooking time is complete, allow the pressure to naturally release for 15 minutes.
Open Lid – Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray moisture around the pot, so be careful. Remove the lid, opening the top away from you as steam will be released.
Absorb the Water - There will be some liquid on top, stir to incorporate. Allow the oats to sit for 10 minutes to completely absorb the water before serving.
To Serve - Ladle the oatmeal into bowls and top with fruits, crushed nuts, brown sugar, honey, or maple syrup. If the texture thickens up after sitting for a while, add a splash of milk.

Notes

Adjusting Texture: For chewier oats, cook for 4 minutes under high pressure. For softer oats, cook for 8 minutes under high pressure. Keep the natural release time at 15 minutes, and sit time for 5 to 10 minutes.
For Creamier Oatmeal: Add up to 3 cups of dairy or plant-based milk to the recipe, plus 3 cups of water. Alternatively, add some milk to the hot oats right before serving.
Storing: Oatmeal can be portioned into smaller servings, cooled at room temperature, then covered and refrigerated for up to 4 to 5 days. Eating from a taste perspective is no longer suitable if water starts seeping out of the grains.
Freezing: Portion oatmeal out in single servings into quart-sized bags. These can be stored for up to 1 month. Defrost the night before in the refrigerator or place the bag in a warm water bowl until no longer frozen.
Reheating: Reheat oatmeal in a microwave on high power at 30-second intervals until warm. On the stovetop, cook over medium heat until warm. Add more milk or water as needed to adjust the consistency for both methods.

Nutrition

Recipe Link