According to my social media, apparently kids are going back to school. I also know this because, in addition to trying to “like” hundreds of back to school pics, my own kids have gone back. Somehow, my oldest is in his first year of junior high, my middle is in her last year of elementary, and my youngest is in kindergarten and I feel like I’m about due for senior citizen discounts or something (and also probably due for some therapy. This is harder than I anticipated, and also really wonderful.)
Anyway. Enough feelings. Back to food. I don’t know about you guys, but breakfasts (and, let’s face it, dinner) these days are stressful. We’ve gone from lazy summer mornings where someone grabs a hotdog bun at 9:30 to trying to get out the door by 7:30. Don’t get me wrong. We have plenty of quick, non-hot (read: cold cereal) breakfasts around my house, but I love having something a little more hearty and healthy. I’m a huge fan of steel cut oats, but, unlike rolled oats, they take a long time to cook. Enter the Instant Pot (or other electric pressure cooker.) I try to get up at least 30 minutes before my kids, so if I throw this into the Instant Pot as soon as I get up, it’s done and on the warm setting by the time my kids are ready to eat, without all the swear words of making a pot of oatmeal on the stovetop when it boils over. Because it happens every. Damn. Time.
You’ll need some oil (I like coconut oil for lots of reasons–it’s solid, which is perfect for coating the pot, plus it tastes good), water, salt, and steel cut oats.
If you’ve never cooked with and/or seen steel cut oats, they aren’t like regular rolled oats that you’re probably more familiar with. They look kind of like rice or grains of wheat.
They’re a little chewier and heartier than traditional rolled oats, but they take much more time to cook.
This method will not work with rolled or instant oats. You’ll cook them much too long. Y’all know I love you, but if you send an angry email or comment about how you ruined your super expensive Instant Pot because you followed the recipe exactly except that you used instant oats instead of steel cut oats, I might steel cut my eyeballs. I’m not saying this to be mean. I’m not saying this to incite riots among the keyboard warriors. I’m saying it because sometimes, someone needs to say, “Not today. Not those oats.” This is one of those times.
Using a paper towel, grab some coconut oil and rub it around the inside of the pot of the pressure cooker, all the way to the top.
Add the oats,
water,
and salt.
Cook 12-14 minutes (use the manual setting; if you have the option of high or low, choose high.) When it’s done cooking, use the natural release (don’t manually release the pressure) for 10 minutes, then release the remaining pressure (if any) and open the pot. Stir the liquid into the oats until combined and serve immediately with desired toppings or mix-ins–for this bowl, I used fresh raspberries, orange zest, a sprinkle of ground ginger, some toasted, sliced almonds, and brown sugar. And a splash of milk.
Pressure Cooker Steel Cut Oats
Ingredients
- Coconut Oil
- 4.5 cups water
- 1.5 cups steel cut oats
- 1/2 teaspoon kosher salt
Instructions
- Using a paper towel, grab some coconut oil and rub it around the inside of the pot of the pressure cooker, all the way to the top. Add the water, oats, and salt. Cook 12-14 minutes (use the manual setting; if you have the option of high or low, choose high. 12 minutes will have chewier oats, 14 minutes will be more creamy. If you live at a high altitude, add 1-2 minutes to your desired cook time.) When it's done cooking, use the natural release (don't manually release the pressure) for 10 minutes, then release the remaining pressure (if any) and open the pot. Stir the liquid into the oats until combined and serve immediately.
Questions & Reviews
Perfect directions! I cooked mine in the instant pot. There will be no turning back to standing at the stove & stirring!
It was a little liquidy when I popped open the top, but after stirring and letting it sit for a few minutes, it was just right.
Thanks for the directions.
Does the oatmeal in this recipe end up with a coconut flavor from the oil? I am not a huge fan of coconut but love the oatmeal! Thank you so much!
Nope, not at all–it’s just a more natural alternative to something like Crisco.
I just tried this–sort of–it worked great! I have a straight pressure cooker (new) and am at mile-high altitude. Cooked for 16 minutes (from start to finish–not from steam to finish) on “2” (which is “high”). Added 1/4 cup dried blueberries, 1/2 cup dried cherries, 1/4 cup erythritol (aka Swerve, but I used a generic). Otherwise followed your instructions exactly. So much quicker–nice result. My oats ended up al dente, which is fine. Thanks for your help!
I love steel cut oats cooked in the instant pot. I use this recipe and add a little butter, vanilla and a few stevia leaves and then cook. It’s delicious!
You should try the “pot in pot” method with your same recipe. I think it really is easier to clean up. There are no cooked-on bits on the instant pot insert to scrub! You just set a heat proof bowl with the oatmeal ingredients in it on the steamer rack, add about 1/2 cup of water to the bottom of the pot (not the bowl with the oatmeal) and cook as you directed. It’s kind of awesome. Nothing baked onto the instant pot insert–pretty much just a rinse is needed when you’re done, and the bowl with the oatmeal doesn’t usually have anything stuck to it either because of the steam. And, I loved, “Not today. Not those oats.” Someone did need to say it. I’m still chuckling.
That coconut oil tip is genius! I think you just saved me 20 minutes a day. I’ve read other recipes which suggest cooking the oats in another bowl to keep the pressure cooker insert clean. ? No way, I’m too lazy for that.
That bowl of oats is beautiful!! I need to do this…can I use quinoa/brown rice/chia seeds/shredded coconut instead of steel cut oats?? Bahahahahahaha!
Please use shredded coconut and cook it in goats milk. ????
Ok, I’m going to ask the question you told us not to ask. Kind of. I believe you and will not use rolled oats, but my question is, can you cook rolled oats in an electric pressure cooker? I’ve looked into it and thought the answer was no, but then I’ve seen all sorts of recipes for “Instant pot oatmeal” on Pinterest that use rolled oats. Are all these people stupid and risking their appliance or do they know something I don’t? Thanks very much!
p.s. I’ve been buying your 400 calories or less book in bulk when it goes on sale and giving them as gifts. I get rave reviews about it from everyone and rightly so!!
You totally could, just not for the same amount of time, hahaha! So not a stupid question at all. For me, those cook so quickly that it isn’t worth it to me to lug out my instant pit, but not everyone feels that way. And regarding the book?? ???Thank you!!!
The reason rolled oats aren’t recommended is that quick releasing things which are really starchy can clog your vent, and it’s hard to clean if you let that clogged vent sit and dry out. You can avoid that by using natural pressure release instead of a quick release. ?:o)
Ohhh this looks gorgeous and delicious! I just got an instant pot bit I’m kind of at a loss with what to make with it. Could you please post some more recipes?
Absolutely!! And if you click on the pressure cooker link near the top of the post, we’ve already got a bunch! 🙂
Do you suppose I would get the same result cooking it in almond milk? I just got a pressure cooker but I dont want to burn the almond milk. I like the creaminess of almond milk better than water when making oatmeal.
I would maybe start with half water and half almond milk, and then go from there. Greasing the pot will definitely help! 🙂