Pressure Cooker Oatmeal
Pressure Cooker Oatmeal – creamy oatmeal with “set it and forget it” type of instructions that you will want to make every single morning!
Do you like oatmeal, but hate the need to sit there and stir as it cooks? Then, this recipe is for you! I bought a Multi-Cooker a while ago and I have been making this Pressure Cooker Oatmeal in it ever since. Super simple, super delicious and super easy to make, there’s no better way to make Oatmeal. Aside from setting the multi-cooker for the appropriate setting, a 5 year old can probably make it with no problem.
Sometimes the recipes are so simple that I am hesitant to post them, but this Pressure Cooker Oatmeal is so creamy, so good, so comforting that I just couldn’t not post this recipe.
I shared this recipe on my Instagram stories some time ago and a lot of you asked for a printed version of this recipe on the website, so here you go –
Your wish is my command!
More Breakfast Recipes to try:
- Homemade Yogurt – Creamy yogurt ready in hours.
- Blueberry Muffins – Muffins made with olive oil and yogurt.
- Sugared Crescents – The best pastry recipe.
Pressure Cooker Oatmeal
Ingredients
- 10 cups whole milk or water, or 50% water & 50% milk - your choice
- 3 cups quick cooking steel cut oats
- ½ cups granulated sugar or brown sugar
- 2 Tbsp vanilla extract
Instructions
- Fill pot with 10 cups of whole milk, add 3 cups of quick cooking steel cut oats, ½ cup of granulated sugar (or brown sugar) and give a quick stir.
- Cook on "Pressure Cooker" setting for 30 minutes. Allow the pressure to naturally decrease until you're able to open the pressure valve with no splattering, about 30 minutes.
- Open lid, add 2 tbsp of vanilla extract and stir without scratching the bottom.
- Serve hot as is, or with a dollop of jam, butter, fruits, berries or nuts.
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Marina | Let the Baking Begin
Hey thanks for the recipe, I never know how much water/milk to add to the steamer pot. We add everything to ours from flax seed chia and sunflower along with 3 fruits frozen and fresh and pressure cook, quick and easy. Will try your method as often we do not add enough liquids and turns out gluggy. Thanks
I like the idea of adding nuts and fruits into the oatmeal, must be so good! Hope you like my recipe once you try it!
Hello Marina!
This was amazing! My kids ate it up like no other kasha before…☺️
But I was really surprised that it burned on the bottom? And it actually lit up as BURN…any ideas what I did wrong? Thanks so much..
Hi Julie,
When I made and posted this recipe I was using the Fagor brand pressure cooker, and that pressure cooker never had the “burn” light go off. With Instant Pot, it is more sensitive and can show burn even at the slightest sticking to the pot.
That being said, there’s not a workaround method for using whole milk to make this oatmeal in the pressure cooker and not get that message. So when I make it with a 100% milk, I just cook it and try not to disturb the bottom when I mix it, that way I am not getting any of the scorched oatmeal from the bottom into the rest of the kasha.
The only way not to get it to burn is to cook it with water.
Sometimes I will cook the oatmeal with water in ratio of 1 cup oatmeal to 2 cups water and then once it’s cooked I will add 2 more cups of whole milk and mix. It does not stick this way but then it’s not as good as it would’ve been if you made it with 100% milk.
Does this stick to the pot or burn? I really want to try it, but it’s one concern I have… Thanks!
Hi, Thank you for this recipe, I love my instant pot, and would love more recipes. Can i cut this recipe in half, it sounds like alot of oatmeal.
Yes, you can definitely cut it in half.
Thank you for this recipe, I’ll be the first to try it!
Do you know if I can use old-fashioned oats in place of steel cut?
I think old-fashioned oats are rolled and therefore are steamed before rolling. This means that they they will need less cooking time. I have not done it so can not tell you for sure, but I think 15-20 minutes could be enough for old fashioned oats.