Instant Pot Oats (Fast, Creamy Oatmeal!)

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Bowl of creamy oats topped with brown sugar, walnuts, and banana

With an Instant Pot and 20 minutes, you can make PERFECT, creamy oats every time! Let us show you how.

Bowl of rolled oats and glass of dairy-free milk

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.

Pouring dairy-free milk into an Instant Pot of oats

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!
Stirring cooked oats in the Instant Pot

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!

Bowl of creamy Instant Pot oats

Instant Pot Oats (Fast, Creamy Oatmeal!)

A quick & simple method for making PERFECT, creamy oats in the Instant Pot. Just 1 ingredient and 20 minutes required!
Author Minimalist Baker
Bowl of Instant Pot oats topped with sliced banana, brown sugar, and pecans
5 from 1 vote
Prep Time 18 minutes
Cook Time 2 minutes
Total Time 20 minutes
Servings 2 (1-cup servings)
Course Breakfast, Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


TOPPINGS optional

  • Fresh or frozen fruit
  • Nuts/seeds
  • Nut butter
  • Sweetener (such as coconut sugar or maple syrup)
  • Cinnamon
  • Cacao nibs


  • 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.


*Nutrition information is a rough estimate calculated without optional ingredients.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 2 servings)

Serving: 1 cup Calories: 154 Carbohydrates: 27.4 g Protein: 5.3 g Fat: 2.6 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.93 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 147 mg Fiber: 4.1 g Sugar: 0.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 21.06 mg Iron: 1.72 mg

Reader Interactions


  1. 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.

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