Instant Pot Oatmeal Recipe (with rolled or steel oats)
Make 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.
Servings (change as needed): 3 (or 2 larger servings)
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.
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 and 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 little extra water too.
- 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.
- 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.
Calories: 102kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 98mg | Fiber: 3g | Sugar: 1g | Calcium: 14mg | Iron: 1mg