Instant Pot Oatmeal Recipe (with rolled or steel oats)
“Best instant pot oat meal recipe, easy to follow. Try settng “delay start” function the night before, to up to 1 hr before breakfast time! Oatmeal will be ready when you are!” Laura
Make a hearty breakfast of perfectly creamy, healthy, comforting instant pot oatmeal with rolled oats or steel-cut oats. And, avoid the dreaded burn message, get inspired with yummy toppings and amp up the nutrition for you and your kids.
Just 3 simple ingredients – oats, water, salt. We’ve done the research and testing to gather all the tips and tricks for you.
What to expect
Oatmeal on its own is a super healthy natural food. Certain toppings like brown sugar or maple syrup can alter that. But are they good!
Is the instant pot method faster than the stovetop?
- For rolled oats, no (stove top 5-10 minutes, instant pot 20 minutes).
- For steel oats, yes (stove top 30-40 minutes, instant pot 20 minutes)
When you factor in the time it takes for the instant pot to come to pressure and do a partial natural release, there is no time advantage for rolled oats (there is for steel cut oats). Keep in mind, we’re not talking about instant oats here.
Why bother using an instant pot for oatmeal?
- No babysitting while it cooks, meaning you don’t have to change the heat levels and stir.
- It’s quicker for steel-cut oats.
- For a larger group, you can leave the oatmeal on ‘warm’ for 90 minutes without affecting the taste or texture while you take care of other stuff.
Ingredients – tailored to your taste
Oats: Choose your type of oats – steel-cut oats or rolled oats. Steel-cut oats are chewier, nuttier and more dense with slightly more fiber (6 grams vs 5 grams). I prefer old fashioned rolled oats which have a milder, creamier smoother consistency. The instant pot process and cooking time are the same for both. Don’t use quick oats or instant oats for this recipe as they may become too mushy or gluey.
Variations and Substitutes
Liquid options: I use water since I like to add cream afterwards 🙂 You can also use half water and half non-dairy milk like almond milk or soy milk. I suggest you don’t use regular cow’s milk as some say it causes the instant pot to burn.
Add-ins for an even more nutritious breakfast: Add one or more of these simple ingredients while cooking the oatmeal:
- 1/2 tablespoon of chia seeds (packed with fiber, protein, omega-3 fatty acids). Add a little extra water as chia seeds absorb a lot of water.
- 1/2 tablespoon flax seeds (high in fiber, good protein and excellent source of heart-healthy omega-3 fatty acids).
- Chopped prunes (good fiber). My grandson loved this as a baby as the prunes have a natural sweetness.
- 1/4 cup pumpkin purée.
Toppings and flavor combinations
Add any toppings you love – healthy or splurge-y. My dad loved oatmeal with salt and a splash of cream. I’m a cream and brown sugar fan. We have lots of ideas in the recipe notes for inspiration.
Step by step instructions
Tips to prevent burn message
I have made this recipe many times and never had a burn message. Since some readers on other sites have mentioned this problem, I found 4 ways to prevent the burn message.
- Don’t use cow’s milk. Only use water or non-dairy milk like almond milk or soy milk.
- Make sure the seal ring is properly in place on the lid.
- If using an 8 quart pot, double the recipe.
- Someone suggested spraying the bottom of the pot with oil.
What to serve with oatmeal
With toppings, oatmeal is a breakfast on its own. For a brunch, try serving it with:
- scrambled eggs (foolproof Gordon Ramsay method)
- pumpkin spice pancakes
- sous vide poached eggs (with easy hollandaise sauce)
- tropical fruit salad
- homemade English muffins (easy step by step)
Make ahead, freeze, store
Make 60-90 minutes ahead and leave it sit on ‘warm’ without affecting the taste or texture. Stir and serve. Add a bit of extra liquid if it becomes too thick. See recipe notes for storing, freezing and reheating instructions.
Recipe FAQ
For this recipe, it’s best to use old fashioned rolled oats or steel cut oats. If you only have quick oats, use a bit less water.
The two types of oats, rolled oats and steel-cut oats, are are both whole grain oats (groats) but manufactured differently. Rolled oats are steamed, rolled and flattened (so they cook more quickly). Steel oats, also called Irish oatmeal, are cut into small grains and are chewier and nuttier. There are 3 types of rolled oats – old fashioned, quick-cooking oats and instant oats.
According to healthline, oats are nutrient-dense whole grains that are rich in soluble fiber and a good source of protein, vitamins, minerals and antioxidants. And, gluten-free (check to package though). Old fashioned oats, quick oats and steel-cut oats all have similar nutritional content. Steel cut oats have a slight edge on fiber. Instant oatmeal is the least nutritious as packages often contain added salt and sugar.
I have made this recipe many times and never had a burn message. Since some readers on other sites have mentioned this problem, I found 4 ways to prevent the burn message. 1) Don’t use cow’s milk. Only use water or non dairy milk like almond milk or soy milk. 2) Make sure the seal ring is properly in place on the lid. 3) if using an 8 quart pot, double the recipe. 4) Someone suggested spraying the bottom of the pot with oil.
Rolled oats – 2:1 (2 cups of water to 1 cup oats)
Steel-cut oats – 3:1 (3 cups of water to 1 cup oats)
In both cases, if you like your oatmeal a little looser or wetter, add 1/4 cup/59 ml extra liquid.
In a 6 quart pot, you can double or halve the recipe without any change to the time. In an 8 quart pot, you can double the recipe using the same time. Do NOT halve the recipe in an 8 quart pot. Note that if you double the recipe, it will take longer for the instant pot to come to pressure.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Instant Pot Oatmeal Recipe (with rolled or steel oats)
Equipment
- Instant Pot/Pressure Cooker I use a 6 quart pot
Ingredients
- 1 cup cup rolled oats or steel-cut oats, Note 1
- 2 cups water (use 3 cups for steel cut oats), Note 2
- 1/4 teaspoon salt
Topping options
- fruits, nuts, brown sugar, maple syrup, dates, cinnamon, milk, cream (see Note 3 for more options)
Instructions
- MAKE INSTANT POT OATMEAL: Place oats, water (or substitute) and salt in instant pot. Note 4 for add-ins. Stir. Place lid on pot, Lock in place. Turn knob to Sealing. °Set to High Pressure for 2 minutes. It will take 5-6 minutes to build the pressure before the 2-minute countdown starts. °When finished, you will see an "L" on the face of the instant pot. Do a 10 minute natural release (L will reach 10). Turn knob on lid to Venting with a spoon, keeping your hands and face away, to do a final quick release. Open when the button on top drops.
- FINISH AND SERVE: Open lid. Stir. Oatmeal will thick on standing. If too thick, stir in a splash of water or milk. Serve with your favorite toppings.
Recipe Notes
- Oats to use: It is best to use steel cut oats or old-fashioned oats (rolled oats) for this recipe. You can use quick oats with less water (NOT instant oats- too mushy/glue-y) but they may become very soft. Steel cut oats are chewier, nuttier and more dense with slightly more fiber (6 grams vs 5 grams). Old fashioned rolled oats have a milder, creamier smooth consistency. The instant pot process and cooking time is the same for both.
- How much water/milk to use: To make the oatmeal exactly to your preference you will need to experiment a bit.
- If you like your oatmeal a bit looser or wetter, try adding an extra 1/4 cup/59 ml water. You can always add more after it’s cooked as well.
- You can also use half milk, half water, but only use non dairy milk like almond milk or soy milk.
- Oatmeal toppings and flavor combos:
- Fresh fruit and nuts – blueberries, raspberries, blackberries, strawberries, bananas, apples, pears, walnuts, pecans, pumpkin seeds, sunflower seeds, etc.
- Fall version – sprinkle on pumpkin pie spice and a splash of maple syrup
- Tropical version – banana slices, kiwi slices and grated coconut
- Carrot cake oatmeal – mix in finely grated carrot, cinnamon, nutmeg, raisins then top with maple syrup and a dollop of yogurt.
- Banana bread-ish – sliced bananas, cinnamon, chopped nuts.
- Simple decadence – half and half cream + brown sugar and a dash of cinnamon
- Other toppings – chopped dates, chocolate chips, peanut butter or nut butter, granola.
- Add-ins to make the oatmeal even more nutritious: Add one or more of these simple ingredients while cooking the oatmeal:
- 1/2 tablespoon of chia seeds (packed with fiber, protein, omega-3 fatty acids). Add a few tablespoons extra water.
- 1/2 tablespoon flax seeds (high in fiber, good protein and excellent source of heart-healthy omega-3 fatty acids).
- Chopped prunes (good fiber). My grandson loved this as a baby as the prunes have a natural sweetness.
- 1/4 cup pumpkin purée.
- How to prevent oatmeal from burning
- I have made this recipe many times and never had a burn message. Since some apparently do, I found 4 ways to prevent the burn message.
- Don’t use cow’s milk. Only use water or non dairy milk like almond milk or soy milk.
- Make sure the seal ring is properly in place on the lid.
- If using an 8 quart pot, double the recipe.
- Someone suggested using cooking spray to spray the bottom of the pot.
- I have made this recipe many times and never had a burn message. Since some apparently do, I found 4 ways to prevent the burn message.
- Can I halve or double the recipe?
- In a 6 quart pot, you can double or halve the recipe without any change to the time.
- In an 8 quart pot, you can double the recipe using the same time. Do NOT halve the recipe in an 8 quart pot.
- Note that if you double the recipe, it will take longer for the instant pot to come to pressure.
- Liquid to oatmeal ratios to use in instant pot:
- Rolled oats – use 2:1 (2 cups of water to 1 cup oats)
Steel-cut oats – use 3:1 (3 cups of water to 1 cup oats)
In both cases, if you like your oatmeal a little looser or wetter, add 1/4 cup/59 ml extra liquid.
- Rolled oats – use 2:1 (2 cups of water to 1 cup oats)
- Make ahead
- Make 60-90 minutes ahead and leave it sit on ‘warm’ without affecting the taste or texture. Stir and serve. Add a bit of extra liquid if it becomes too thick.
- Store leftovers in an airtight container for up to 5 days in the fridge.
- Oatmeal can also be frozen for 2-3 months in ready-to-eat portions in sealed containers or ziploc bags.
- Reheat oatmeal in the microwave or on the stovetop with a splash of milk or water to loosen it up.
I wish I could say this worked great for me. I followed your directions to a T and kept getting the burn food message. I ended up throwing it in a pot because I could not get rid of the burn message. The only thing I didn’t do, nor could I do was to spray the bottom of the pan.
Sorry you got the dreaded burn message 🙁 I assume you read the 4 suggestions I made in the recipe notes to prevent the burn message. I am not sure what else to suggest other than adding a little more liquid and making sure you stir well before cooking. And perhaps checking to see that your sealing ring is in the proper position.
Thank you for all the info. Such a time saver. My husband has quite a few add in. Flax, chia, raisins, brown sugar, pumpkin seeds. Is it okay to add in during the cooking time?
Great question Theresa. You can definitely add raisins during the cooking process. Flax and chia seeds would be ok as well, but they do absorb a lot of liquid and they will thicken the oatmeal, so you should add a bit more water (you might have to experiment to get it to your liking – maybe start with 1/4 cup extra). I would add the brown sugar and pumpkin seeds after cooking. The brown sugar will melt in easily and it would be easier to adjust the amount to your liking especially if you add sweet raisins. The pumpkin seeds will stay crunchier. I hope that helps!
Perfect!! So creamy
Best instant pot oat meal recipe, easy to follow. *Try settng “delay start” function the night before, to up to 1 hr before breakfast time! Oatmeal will be ready when you are!*
What a great tip! Thanks Laura.
Excellent recipe and lasts a long time in the frig. I make pumpkin spice dry mixtures, apple pie mixtures and then add about 1/8 tsp
to bowl of oatmeal and add brown sugar to taste. Husband loves it.
I love your flavor tweaks! Thanks for sharing
Not sure why it took me so long to move from stovetop to instapot for this recipe! Made it this morning and added the flax and chia seeds and it turned out perfectly! No constant stirring and no pot to scrub. Used your recommendation in the notes and sprayed cooking spray just in case.
Yay! Super healthy with flax and chia seeds. Thanks so much for taking the time to leave a comment.