Instant Pot Steel Cut Oats (Fast, Creamy, Perfect!)

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Bowl of Instant Pot steel cut oats with banana, walnuts, brown sugar, and dairy-free milk

With an Instant Pot and about 30 minutes, you can make PERFECT, creamy steel cut oats every time! Let us show you how.

Bowl of steel cut oats and jar of dairy-free milk

Instant Pot Steel Cut Oats

Cooking steel cut oats in the Instant Pot is quick, easy, and yields perfectly creamy oats!

Here’s what you need to know:

  • Ratio = 1 part steel cut oats : 2 ½ parts liquid (water and/or dairy-free milk)
  • Cook Time = 20 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, brown sugar or maple syrup, nut butter, cacao nibs, cinnamon, or your favorite toppings!

This recipe uses steel cut oats, but rolled oats also work (and are faster) — you can find instructions here.

Pouring dairy-free milk into an Instant Pot of steel cut oats

Benefits of Instant Pot Oats

30 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, 20 minutes to cook, and a 10 minute natural release is recommended.

The real benefits?

  • No Soaking – One of the benefits of pressure cooking is it eliminates the need for soaking (with the exception of a handful of varieties of beans).
  • 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 perfectly cooked steel cut 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 perfect Instant Pot steel cut oats

Instant Pot Steel Cut Oats (Fast, Creamy, Perfect!)

A quick & simple method for making PERFECT, creamy steel cut oats in the Instant Pot. Just 1 ingredient and an Instant Pot required!
Author Minimalist Baker
Print
Bowl of Instant Pot steel cut oats
5 from 1 vote
Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes
Servings 4 (2/3-cup servings)
Course Breakfast, Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days

Ingredients

TOPPINGS optional

Instructions

  • Add steel cut oats and water (or dairy-free milk) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 20 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.

Notes

*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 4 servings)

Serving: 1 two-thirds-cup serving Calories: 152 Carbohydrates: 27.1 g Protein: 5.3 g Fat: 2.6 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.92 g Monounsaturated Fat: 0.79 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 145 mg Fiber: 4 g Sugar: 0.4 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 20.8 mg Iron: 1.7 mg

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Comments

  1. Carlie says

    Love this recipe! Sooo much easier than stirring at the stove for 30 minutes. Mine did brown a bit on the bottom, but I don’t really mind that and the rest came out nice and creamy. I topped them with pumpkin pie spice, chia seeds, and a bit of maple syrup – so delicious!

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