Instant Pot Steel Cut Oats (Fool-Proof!)

Name: Instant Pot Steel Cut Oats (Fool-Proof!)
Prep time: 1 min
Cook time: 4 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 cups steel cut oats; 5 cups water; pinch of salt

User Reviews

4.8

468 reviews

Excellent

Prep Time
1 min
Cook Time
1 min
Additional Time
25 mins
Total Time
30 mins
Servings
6 servings
Calories
205 kcal
Course
Breakfast
Cuisine
American

Instant Pot Steel Cut Oats (Fool-Proof!)

Dana Benson

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Instant Pot Steel Cut Oats will make your mornings easier! This cooking method makes the process hands-off so you can get other things accomplished while your breakfast cooks to perfection.

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Ingredients

Servings

2 cups steel cut oats (certified gluten-free, if necessary)
5 cups water
pinch of salt (optional)

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Instructions

Combine the steel-cut oats and water in the bowl of a 6-quart Instant Pot and give them a stir. (If using a different size machine, please see the notes for modifications.) Secure the lid and turn the steam release valve at the top to "Sealing."
Press the Manual or Pressure Cook button to cook at high pressure for 4 minutes. The Instant Pot will read "ON" as it comes to pressure, which may take about 10 minutes. When the floating valve in the lid pops up, you'll know the pot is pressurized and the countdown will begin.
When the cooking cycle is complete, allow the pressure to naturally release for at least 15 minutes. (The timer on the Instant Pot will remain on after the cooking cycle to let you know how long it's been kept warm unless you press the OFF button. I like to keep it on for the timer function.) It's okay if you let them sit in the pot longer, too!
Once 15 minutes have passed, turn the steam release valve to "venting" to release any remaining pressure. Carefully remove the lid and stir the oats to incorporate any water that has risen to the top. The oats will thicken as they cool; feel free to add extra water or your favorite milk to loosen the texture.
Serve warm with your favorite toppings. Leftover oats can be stored in individual containers in the fridge for up to a week, for a fast breakfast on the go.

Notes

Nutrition information is for roughly 1 cup of cooked oatmeal, assuming you get 6 cups from this recipe. This information is automatically calculated and is just an estimate, not a guarantee.
Pro Tip: Don't replace the water with dairy milk when cooking oats in your Instant Pot. It can scorch to the bottom of your pot and trigger a "hot" or "burn" error on your machine. You can always add milk after cooking for extra creaminess.
Use a 3-quart Instant Pot: Cut the recipe in half to make sure you don't fill the pot more than halfway full. The cooking time should remain the same.
Use an 8-quart Instant Pot: Reduce the cooking time to 3 minutes, since the pot will take longer to pressurize and de-pressurize.
Update Note: This recipe was updated in May 2024 with more tips and new photos. The only change is adding an optional pinch of salt and reducing the natural release to 15 minutes instead of 20. You can find the original recipe here.