Instant Pot Oatmeal
User Reviews
5
Instant Pot Oatmeal
Description
The Instant Pot Oatmeal recipe allows for two variations depending on your preferred oat type: rolled oats or steel cut oats. Both combine oat grains, almond milk, water, salt, and cinnamon, cooked under high pressure for a short time. The rolled oats yield a creamier texture in a shorter cook time, while steel cut oats require slightly more time and yield a chewier texture. Pressure cooking produces evenly cooked oats that retain a pleasant consistency without stirring. You can personalize the finished oatmeal by adding various toppings such as fresh or dried fruits, nuts, or sweeteners like maple syrup or honey.
The recipe uses almond milk to prevent burning commonly experienced with dairy milk in pressure cooking. It’s designed for Instant Pots of different sizes with some potential need to adjust times or liquid amounts depending on your specific model.
Once cooking is finished, allowing a natural pressure release for five minutes before manually releasing any remaining pressure preserves texture and prevents oatmeal spillover. This recipe suits anyone seeking a reliable, set-and-forget method for hot oatmeal breakfast using an Instant Pot.
Ingredients
Using Rolled Oats
- 2 cups rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon or 1 cinnamon stick
- 1 cup almond milk
- 1 cup water
Using Steel Cut Oats
- 2 cups steel cut oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon or 1 cinnamon stick
- 1 cup almond milk
- 2 cups water
For Topping
- Fruit fresh or dried
- sugar maple syrup or honey
- nuts
- milk
Instructions
- Combine the almond milk, water, cinnamon stick, salt and oats in the pressure cooker pot and stir.
- Put the lid on the pressure cooker and set it for Manual, High Pressure, 3 minutes (4 minutes for steel cut oats). It will take the Instant Pot about 10 minutes to reach pressure.
- Once the pressure cooker is done let it release pressure naturally for 5 minutes. Then release any remaining pressure manually or let it continue to naturally release until you are ready to eat.
Notes
- Use almond milk as specified to avoid burning during pressure cooking; do not substitute with dairy milk.
- The recipe works well in both 6-quart and 3-quart Instant Pots; adjustments may be necessary for other brands or sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 163kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 377mg | 16% |
| Potassium | 148mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 0.5g | 1% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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