Easy Instant Pot Steel Cut Oats
Creamy, hands-off steel cut oats made in the Instant Pot. Just set it and let pressure do the work for perfectly tender oats every time.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup steel-cut oats
- 3 cup water
- 1 cup milk optional, or use more water
- 0.25 teaspoon fine sea salt
- 0.5 teaspoon ground cinnamon optional
- 2 tablespoon maple syrup optional, to taste
- 1 teaspoon vanilla extract optional
- 1 tablespoon unsalted butter optional
- 1 cup fresh berries optional, for serving
- 0.5 cup chopped nuts optional, for serving
Instructions
Preparation Steps
- Add steel-cut oats, water, milk, salt, and cinnamon to the Instant Pot. Stir to combine and make sure no oats are stuck to the bottom.
- Lock the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes with Keep Warm off if possible.
- Let pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
- Open the lid and stir well. The oats will look loose at first and thicken as you stir.
- Stir in vanilla, maple syrup, and butter if using. If the oats are thinner than you like, use Sauté on Low and cook 1 to 2 minutes, stirring constantly, until creamy.
- Serve warm with berries and nuts or your favorite toppings.
Notes
For dairy-free, use all water or unsweetened almond milk. Leftovers keep up to 4 days refrigerated; reheat with a splash of milk or water, stirring until creamy. Avoid overfilling past the halfway mark when cooking grains in a pressure cooker.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg