Pressure Cooker Steel Cut Oats
This pressure cooker steel cut oats recipe produces the most creamy oatmeal I’ve ever had! Plus, thanks to the pressure cooker, it’s a “set it and forget it” type of recipe that you will want to make every single morning.
I’m pretty obsessed with my pressure cooker – if you are too, you’ll enjoy making these fluffy Instant Pot mashed potatoes, this French dip sandwich, and this soothing Instant Pot chicken noodle soup.
Pressure Cooker Oatmeal
Do you like oatmeal, but hate the need to sit there and stir as it cooks? Then, this recipe is for you! I bought an Instant Pot Multi-Cooker a while ago and I have been making this pressure cooker oatmeal in it ever since.
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 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!
This pressure cooker oatmeal is undoubtedly easier to make than the stovetop version, but how is the taste? You’ll be happy to learn that this version, in my humble opinion, blows the other out of the water. This pressure cooker oatmeal is incredibly creamy and flavorful. There’s no trace of the gritty, hard pieces that sometimes come with steel cut oats.
Super simple, super delicious, and super easy to make, there’s no better way to make Oatmeal.
Aside from setting the multi-cooker to the appropriate setting, a 5-year-old can probably make it with no problem.
Tips for Making Steel Cut Oatmeal in a Pressure Cooker
To get that perfect creamy texture, here are a few quick tips for making the best steel cut oatmeal in a pressure cooker:
- Use whole milk for best results. You’re probably not shocked to know that oatmeal made with whole milk is a lot more creamy than if you had made it with water. While you can use water in this recipe, I highly encourage you to use milk, or at least do a 50-50 split of milk and water.
- Purchase quick-cooking steel cut oats. There are a lot of different types of oatmeal out there, and it can get confusing. But for this recipe, you want steel cut oats that are the quick cooking kind. It’s essentially the same oatmeal as the traditional version, but chopped into smaller pieces so they cook faster. If you use traditional steel cut oats, you will need a lot more liquid and time as they are larger and more absorbent.
- Let the pressure cooker release steam naturally. Rather than crank the quick-steam valve, you want to let the oats continue to cook as the machine de-pressureizes. This will take about 30 minutes.
- Experiment with your toppings. Part of the fun of making oatmeal is enjoying all the different toppings. To enjoy a sweet oatmeal, you can serve drizzled with honey, butter, jam, berries, fruit, and/or nuts. For something different, try savory oats made with peas and cheddar cheese (just don’t forget to omit the sugar in the recipe!)
Recipe at a Glance: How to Make Pressure Cooker Steel Cut Oats
For detailed recipe instructions, see the recipe card at the bottom of the post.
- Fill the pressure cooker with the ingredients, except for the vanilla, and stir them together.
- Pressure cook for 30 minutes, then allow it to naturally decrease before opening the lid.
- Once you are able, open and add the vanilla extract. Stir together.
- Serve with your favorite toppings and enjoy!
Scroll to the bottom for the full recipe with precise ingredient amounts.
Pressure Cooker Oatmeal
A simple and sweet oatmeal recipe made from the pressure cooker! A quick and easy breakfast recipe for busy mornings.
Fill the 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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