If we were neighbors, I would absolutely hand you a steaming bowl of this and say just try it. These Instant Pot Steel Cut Oats saved me from my old stovetop habit of walking away for one minute to feed the cat and coming back to an oat volcano. Not my proudest era. Now I toss everything in the pot, sip coffee, answer an email or three, and breakfast basically makes itself. The first time I nailed the creamy texture, my kid asked if it was dessert and I did not correct him. Win.
Why I keep making this on busy mornings
I make this when I want something hearty that does not need babysitting. My family goes crazy for the maple cinnamon version because it smells like a bakery moved into our kitchen. Also, the Instant Pot means no oat lava on the stove, which used to drive me up the wall. It is the kind of breakfast that lets me pack lunches while it cooks, and on second thought, it kind of packs itself because I spoon leftovers into jars while I am still awake enough to remember where the lids are. If you have ever scorched milk and felt betrayed by a pan, same, but actually, I find this works better if you add milk after pressure cooking. Less drama.
What you will need, give or take
- 1 cup steel cut oats, not rolled. I like the texture. My grandmother always insisted on a fancy Irish brand, but honestly any version works fine.
- 2 and 3/4 cups water for creamy, or 3 cups for extra loose. If you prefer thicker, go closer to 2 and 1/2 cups.
- 1 pinch fine salt. It wakens everything up.
- 1 tablespoon maple syrup or honey, optional. I sometimes use brown sugar when I am in a hurry.
- 1 teaspoon ground cinnamon, optional but cozy. A little nutmeg is lovely too.
- 1 cup milk or dairy free milk to stir in after cooking. Oat milk on oat oats, meta and good.
- A handful of raisins or chopped dates or diced apple, optional. I toss them in after the cook so they stay plump.
- 1 tablespoon butter or coconut oil for silky oats. About 15 g if you like numbers.
- Toppings to taste: sliced banana, toasted nuts, peanut butter, chia, jam, whatever makes you smile.
If you are curious about brands, I often grab these steel cut oats and they behave nicely. For timing references, the charts at Instant Pot are handy when you want a starting point.
How I actually cook it
- Add oats, water, and salt to the Instant Pot. Give it a quick stir so nothing clumps. Lock the lid. Make sure the valve is set to sealing, not venting. I always double check because I have definitely done the oops thing.
- Cook on High Pressure for 4 minutes. It will take a few minutes to come to pressure. You might hear a tiny hiss of steam form the valve. Normal.
- Natural release for 15 minutes. Do not touch it. Drink coffee, feed the dog, or stare lovingly at your fruit bowl. Then quick release whatever pressure remains.
- Open the lid. Do not panic if it looks a bit separated or soupy. Give it a thorough stir. This is where I usually sneak a taste to check the bite. If it is too loose, toggle Saute for a minute or two and stir to thicken. If it is too thick, splash in warm water or milk, a little at a time.
- Stir in milk, sweetener, cinnamon, and butter. Let it sit for 1 to 2 minutes to settle. Fold in raisins or apples if using. Taste for salt and sweetness. Done.
Want to avoid any scorch with milk in the pot I have done a pot in pot method when I am feeling fussy. Put a metal trivet in the Instant Pot, add 1 cup water to the main pot, then a smaller heat safe bowl with the oats mixture on top. Same timing. It is a tiny bit slower but super gentle.
Notes from many bowls later
- Oats continue to thicken as they sit. I tend to finish a touch looser than I think I want.
- Salt is not optional for me. A small pinch makes the oats taste like oats, not wallpaper paste.
- If you forget the sweetener, do not worry. A swipe of jam on top fixes everything. Apricot is special.
- I think this tastes even better the next day, which is convenient for groggy Tuesdays.
Variations I have tried
- Banana bread vibes: stir in a mashed ripe banana, extra cinnamon, and a few toasted walnuts. Smells ridiculous in the best way.
- Apple pie bowl: diced apple and a pinch of clove. Add the apple after cooking so it stays bright.
- Peanut butter and jam: swirl in a big spoon of peanut butter and a spoon of jam. Kids cheer. Adults too.
- Coconut cardamom: finish with coconut milk and a whisper of cardamom. A tiny pinch goes far.
- The one that did not work: cacao nibs in the pot. They went squeaky and weird. Sprinkle them on top instead.
Gear I use, with a friendly workaround
- Instant Pot. Mine is a 6 quart model and it is just right for this. I call it essential, though you can absolutely simmer on the stovetop if that is what you have. Give yourself 25 to 30 minutes and keep stirring.
- Trivet and a metal bowl if you want to do pot in pot. A heat safe glass bowl also works in a pinch.
- A silicone spatula. Does not scrape the pot and gets into corners.
How to store it without fuss
Cool leftovers, then portion into jars or containers. Refrigerate up to 4 days. Freeze in a muffin tin for tidy pucks, then bag them for up to 2 months. Reheat with a splash of water or milk. Though honestly, in my house it never lasts more than a day.
How I like to serve it
My go to bowl is warm oats with a pat of butter, a drizzle of maple, and cinnamon on top. On weekends we do a toppings bar, and my sister always brings toasted pecans because she is that person who toasts nuts perfectly every time. If I am feeling fancy, I spoon over a quick berry compote. Also, tiny side note, I once ate this cold with yogurt and it was a bit like rice pudding and I was not mad about it.
Pro tips I learned the hard way
- I once tried rushing the natural release and regretted it because the oats sprayed a little. Let the pot relax. It is worth the 15 minutes.
- I skipped the salt once and everything tasted flat. A pinch fixes it.
- Adding milk before pressure cooking sometimes causes tiny scorch spots. I like to stir milk in after, it stays silkier.
- Do not double the recipe without adding a little extra time, probably 1 to 2 extra minutes, and let it sit longer. The pot is fuller and needs that calm.
FAQ I actually get
Can I use rolled oats
Yes, but the texture is different and quicker. For rolled oats, I do 1 cup oats to 2 cups water, 1 minute at high pressure, then 10 minutes natural release. It is softer and cozy.
Can I make this unsweetened
Absolutely. Leave out the sweetener and add fruit or a dollop of yogurt. Savory oats are great too. Try a fried egg, scallions, and a splash of soy. Sounds odd, tastes great.
What if I get the burn message
It can happen if there is not enough liquid or you stirred in milk before cooking. Stir everything well, scrape the bottom, add a splash of water, and try again. Pot in pot is very forgiving if your machine is touchy.
Can I cook it overnight
You can use the delay start with just water and oats. I add milk later. Or do a batch on Sunday and reheat all week. Works a treat.
Is this gluten free
Oats are naturally gluten free, but they can be cross contaminated. If that matters for you or your crew, choose certified gluten free oats. I like checking labels on Serious Eats guides when I am unsure.
How much does this make
About 3 to 4 cozy servings, depending on how generous you are with scoops. I call it 3 because I snack while portioning. Whoops.
Quick recap
Oats, water, pinch of salt. Four minutes at pressure, fifteen to relax. Stir, finish with milk and cinnamon, eat. Simple, and honestly a little bit of morning magic. No worries if it looks odd when you open the lid, it always comes together with a stir.
Ingredients
- 1 cup steel-cut oats
- 3 cups water
- 1 cup milk (dairy or plant-based), optional for creaminess
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional)
- 2 tablespoons maple syrup or honey (optional, to taste)
- 1 tablespoon unsalted butter or coconut oil (optional)
- Fresh fruit, nuts, or seeds for topping (optional)
Instructions
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1Add 1 cup steel-cut oats, 3 cups water and 1/4 teaspoon salt to the Instant Pot. If using cinnamon, add it now. Stir to combine and scrape any oats from the sides.
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2Secure the lid and set the valve to the sealing position. Cook on High Pressure for 10 minutes.
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3Allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure and open the lid.
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4Stir in up to 1 cup milk for creamier oats, 2 tablespoons maple syrup (or to taste), and 1 tablespoon butter if desired. Adjust consistency by adding more milk or water if needed.
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5Spoon into bowls and top with fresh fruit, nuts, seeds, or extra sweetener as desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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