With an Instant Pot and 20 minutes, you can make PERFECT, creamy oats every time! Let us show you how.
Instant Pot Oats
Cooking rolled oats in the Instant Pot is quick, easy, and yields perfectly creamy oats!
Here’s what you need to know:
- Ratio = 1 part rolled oats : 2 – 2 ½ parts liquid (water and/or dairy-free milk)
- Cook Time = 2 minutes
- Release = 10 minute natural release, then release any remaining pressure
Oats make a delicious porridge, especially topped with fresh or frozen fruit, nuts and/or seeds, nut butter, brown sugar or maple syrup, cacao nibs, cinnamon, or your favorite toppings!
This recipe uses rolled oats, but steel cut oats also work in the Instant Pot. You can find instructions here.
Benefits of Instant Pot Oats
20 minutes may not sound like a major reduction in cook time compared to stovetop, and you’re right! That’s because the instant pot takes ~8 minutes to pressurize, 2 minutes to cook, and a 10 minute natural release is recommended.
The real benefits?
- Hands-Free – the Instant Pot allows for set it and forget it. No stirring, no worries about burning oats. Perfect for busy mornings!
- Meal Prep – It’s perfect for batch cooking. Make a large batch of oats and store little jars in the fridge to enjoy throughout the week.
- Big Batch – The Instant Pot has a large capacity, so you can cook oats for a crowd and then keep them on “warm” until serving (no burning, no drying out). Perfect for hosting and feeding a house full of guests!
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Oats (Fast, Creamy Oatmeal!)
Ingredients
- 1 cup rolled oats (ensure gluten-free, if needed)
- 2-2 ½ cups water (or sub half with dairy-free milk for more flavor)
TOPPINGS optional
- Fresh or frozen fruit
- Nuts/seeds
- Nut butter
- Sweetener (such as coconut sugar or maple syrup)
- Cinnamon
- Cacao nibs
Instructions
- Add rolled oats and water and/or dairy-free milk to the Instant Pot and stir to prevent sticking (use the lesser amount of liquid for more textured oats and the greater amount for more porridgy). Pressure cook on high for 2 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately with toppings of choice. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
Gloria says
Hi
I measured the remaining clear water that I placed in the pot earlier remains at 1 cup. Why no change?
Support @ Minimalist Baker says
Hi Gloria, Not sure I’m understanding your question, but maybe you’re saying not much water evaporated? It’s likely because the Instant Pot seals in moisture.
Sharon says
I had overnight guests last weekend so needed a simple recipe that could feed a bigger crowd. I followed this recipe and the oatmeal was creamy and delicious! I doubled your recipe and used water. It was so easy. For cleanup, I filled the empty pot with water to loosen any remaining bits of
oatmeal while I did the rest dishes. It cleaned easily. Thank you for this recipe!!
Support @ Minimalist Baker says
We’re so glad it worked well! Thank you for sharing your experience, Sharon! xo
John says
My first instant pot mini meal. It came out really tasty. In fact, we have porridge every morning, have done for years, and this was the nicest yet. BUT! It made a very badly burnt mess on the bottom of the pot. So I’m going to look into pot in pot in future. For pot in pot, do you think I’m going to need to adjust the cooking times? Or perhaps NR for longer?
Support @ Minimalist Baker says
Hi John, we haven’t tried pot in pot, but some other readers have talked about it in the comments and mentioned using the same timing. Hope that helps!
Amy says
I made this and it turned out really well. I used an immersion blender and turned a batch into baby food as well. My question is, can you prepare this overnight for breakfast using the delay start? Thanks!
Support @ Minimalist Baker says
Amazing! Love that, Amy! Hmm, we haven’t tested that, but it might be okay? We’re not sure about food safety on leaving the oats in there overnight.
alicia says
I added raisins and raw sliced almonds and the oats came out amazing! Thank you for the recipe.
Support @ Minimalist Baker says
Yay! Thanks, Alicia!
Krinio says
I really really wanted to love this, as I’m fighting a stomach infection and a promise of a quick, easy, creamy oatmeal was everything I needed. I have made and LOVED many of your recipes so your name is kinda like a guarantee for me.
Well, it was a disaster and I ended up unscrewing the bottom of my IP to get it clean!
I doubled the recipe but kept the ratio! I used only water.
I switched the valve to secure.
When it had preheated and before starting countdown it informed me my food was burned, so I cancelled the program
Upon releasing the steam all hell broke loose, gooey liquid everywhere (it had also filled up the condensation collector, I saw that today when I did the deep cleaning, it was a solidified pudding!)
I honestly don’t know what went wrong. One advice I’ve read before (and I don’t know whether that’s true) is to not stir starchy food so it doesn’t stick to the bottom, *unless specified in the recipe* – which it is here.
Pretty sad with this :/
Support @ Minimalist Baker says
Hi Krinio, we’re so sorry that was your experience! We haven’t tested this recipe as a double batch and doubling it is likely the issue. That would cause it to spill over into the condensation collector. Also, if you did a manual release instead of natural release, we could see that causing gooey liquid to go everywhere. We hope you have a better experience next time and hope you’re feeling better soon!
Andrea says
Worked completely fine for me. Easy to prep for breakfast for the week.
Support @ Minimalist Baker says
Yay! Thanks, Andrea!
Lewis says
At about the 2 minute mark, the pot began spouting steam out of the release valve (it closes automatically so I know it was not open)
I did a manual release and it spouted more liquid all over the counter
Do you know what happened?
Support @ Minimalist Baker says
Strange! Is it possible the valve wasn’t on there securely?
Heather says
I always thought I was not an oatmeal person. But recently I decided to try to get onboard since I am FREEZING! (also for the many health benefits). I am an instant pot fiend, so was so happy to find this recipe. It worked like a charm. I made it in advance for a breakfast to heat up at work. I used water and added a small amount of soy milk after reheating. But the oats were really so creamy that the extra milk wasn’t really necessary, although it was nice. I added maple syrup, frozen blueberries, and cinnamon after the instant pot and before reheating.
Support @ Minimalist Baker says
Whoop! We’re so glad you gave it a try and enjoyed it, Heather! xoxo
Christian says
The recipe worked fine for me. I paid attention to the comments and used half water and stirred thoroughly before sealing up the pot. I used low temp. I added a handful of currents before cooking along with a pat of butter and a tiny pinch of salt.
I did one BIG change from the directions. I used a pot in the pot for the oats. This eliminates the danger of burning. Otherwise the same timing.
Support @ Minimalist Baker says
Thanks for sharing, Christian!
lewis says
With pot in pot, how much water did you put in big pot?
Christian says
A cup. Maybe a heaping cup. The stainless steel bowl, uncovered, I used for the oatmeal was on a rack above the water.
As written the recipe is just fine, and I used the measurements and the timing. Cleanup of the big pot can be avoided by using a pot in pot.
Traci says
We love it! I made it with 4 cups of unsweetened almond milk, one cup of Premier Protein vanilla drink, 2 cups of Quaker old fashioned oats, 2 tablespoons vanilla, 2 teaspoons ground cinnamon and 3/4 teaspoons kosher salt. Delicious!
Support @ Minimalist Baker says
Wonderful! Thank you for sharing, Traci! xo
Kiera says
One to avoid. This doesn’t work at all and burns every time. Far better to use the steam setting for lovely oats.
Support @ Minimalist Baker says
Oh no! We’re so sorry that’s been your experience, Kiera! Is it possible you’re using milk in place of the water? That’s caused issues with burning for other readers.
CHERYL says
Turned out Great!! So easy ;)
Support @ Minimalist Baker says
Yay! Thanks so much, Cheryl!
Judy says
Thank you for posting this – it prompted me to get my never-used Instant Pot out of the pantry in order to try this! Two weekends ago I tried a slow-cooker recipe overnight and it wasn’t good. Last weekend I made oatmeal on the stove-top, stirring, stirring, stirring! It was good, but annoying to make and the oats weren’t creamy enough. Google led me here and this morning I tried this simple recipe; delicious, creamy, and easy! I used half skim milk and half water…no burning whatsoever. This is my new go-to for making oatmeal for my family…thank you!
Support @ Minimalist Baker says
We’re so glad this recipe was a success for you, Judy! Yay for hands-off oats! Thank you for sharing your experience! xo
Allison says
Thanks so much. Im trying this recipe per my usual setting and your recommendation — manual / high pressure. When do you use other settings, in this case, ‘porridge’?
Support @ Minimalist Baker says
Hi Allison, we almost always use the manual settings vs. the presets! But our understanding is that it can be used for rice pudding or longer cooking grains.
BG says
I used the 4 person portion and followed the instruction but the oatmeal burned and caused the instant pot to stop with Burnt message. How to prevent that?
RP says
I’m so glad I stumbled on this. I love oatmeal, but hate standing around stirring and keeping an eye on it. It’s makes the easiest, creamiest oatmeal. I sometimes do the next day oats cold with greek yogurt and fresh berries. Thanks for the tips.
Support @ Minimalist Baker says
Woohoo! We’re so glad it’s helpful =) Thank you for sharing!
julia says
I only had quick oats and it still turned out awesome!!!
Lovely! Thanks for sharing, Julia!
Judy says
Is there a reason to use only non-dairy milk? I typically do not have a non-dairy in the house and thought I would do it with standard dairy milk.
Oh dairy milk will work, fine!
Gem says
Sad times, I’ve tried doing porridge in jam jars before and they turned out okay. Trying this way with half almond milk and half water for the liquids and straight in the bottom of the IP and mixed thoroughly, ended up with the burn message and sure enough the oats were stuck to the pot. Anyone know what could have gone wrong? Did 1 Cup oats to 2 & 1/2 liquids. Quite new to this & thought it was nifty if you could get away with not doing pot in pot.
Hmm, did you give it a stir before cooking? Not sure why you’d be getting a burn message with that ratio of dry to wet ingredients.
Donna says
This happened to me too. I used 3 cups of oats and 7 cups of rice milk. I got a food burn message even before the pressure cooking began. I might try again with different settings and report back. The thought of hands-free oats for a family of 6 is very appealing :)
Thank you for all your recipes. They are all so delicious. xx
Support @ Minimalist Baker says
Oh no! Sorry to hear that, Donna. We’re not sure what would be causing that, but will do some experimenting on our end as well. Let us know if you figure it out!
Mandy says
Try sautéing your oats first.
Support @ Minimalist Baker says
Hi Donna, we did some more experimenting and couldn’t replicate the issue. Are you using old-fashioned rolled oats? Did you make sure to stir before cooking?
Donna says
Hi, I am in Ireland (Happy St Patricks Day!) and I’m using Jumbo Oats. The description on the pack says its a ‘whole uncut oat that is rolled’. I am definitely stirring before cooking and also tried the instant pot on lower temp and got the same message. I was thinking maybe they are too heavy and are ‘sinking’ to the bottom of the IP and burning.
I’ve used only rice milk and wondering if half water/ half DF milk would work better. I did make a lovely mess with the overflow in the instant pot and haven’t gotten around to more experimenting yet :)
Let me know if you have any insight.
Thanks so much for your help
Donna.
Support @ Minimalist Baker says
Thanks for this additional info! We’d definitely suggest only using half water. Hope that helps!
Lexie says
This also happens to me. I’ve tried it multiple times and looooove how the not burned part comes out. But I hate having to clean up all of the mess from the burn every time, so if you figure it out please let me know! So good :)
Support @ Minimalist Baker says
Hi Lexie, are you using half water and half dairy-free milk? Or only dairy-free milk? What type of milk?
Lexie says
After reading your comment it gave me one more idea so I tried it and it worked! I had been using 1 part oats 2.5 parts milk, but I tried substituting the milk for half milk and half water. Also I used the pressure cooker on level low. Not sure which one did it, but it worked! Yay!!! I assumed I could do whole part with actual milk… I’m trying to get it into my little ones diet in any sneaky way I can. But maybe that doesn’t work?
Support @ Minimalist Baker says
We’re so glad it worked better! Thanks for the update! Based on other readers who have had this issue, it does sound like using all milk causes problems.
Ella says
I seriously did not know oatmeal could be this good. I have made it every single morning on the stove for years, but I tried this recipe today and it was PERFECT! The creamiest, most delicious oats I have ever had. I used 1 cup of rolled oats and 2 cups of cashew milk, and I was able to prepare my toppings while it cooked instead of constantly stirring and adjusting the heat. Total game changer! Thank you for this recipe, Dana!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed it, Ella =) Thanks so much for the lovely review!
Alycia says
I love the texture of the oatmeal and how hands off it is! Made it with 3 cups of oats and 7 cups unsweetened almond milk. Thanks for all the instant pot recipes!
Support @ Minimalist Baker says
You’re so welcome! We’re glad you enjoy them! Thanks for sharing, Alycia!
Chuck says
Are these oats, as reheated via a microwave? Any recommendations to keep them tasting great, creamy, and not to thick/thin using a microwave as a reheating method?
Definitely, reheat on the stovetop over medium heat, adding a bit more dairy-free milk as needed to rehydrate.
Linda says
Hi Dana Thanks for the recipe. I want to make 4 cups of oats with 10 cups of almond milk. Do I change the cooking time from 2 minutes ? If so, what would be the best time to set the IP ?
Support @ Minimalist Baker says
Hi Linda, there’s no need to change the cook time. The only thing you need to be careful about is whether it will fit in your Instant Pot. For foods that expand, Instant Pot recommends not filling past the 1/2 line. Hope that helps!
Lisa says
I really dislike this website! The recipes are great, but all of the ads make my computer so slow!! I get so frustrated that I don’t actually end up making anything.
Sorry for the inconvenience, Lisa! We always try to optimize for user experience, while also having ads to keep the content free. We’ll give it a look to see if we can make any improvements!
Evie Harris says
Hello! I just wanted to say that I love your recipes. I made this recipe this morning, and it worked really well! It produced filling, soft, creamy oats that my family loved. I used 1.75 cups of old-fashioned oats, 1.5 cups of flax milk, and 1.5 cups of water. I served it with chia seeds.
Amazing! Thanks for sharing, Evie!!