With an Instant Pot and about 30 minutes, you can make PERFECT, creamy steel cut oats every time! Let us show you how.
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.
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!
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 Steel Cut Oats (Fast, Creamy, Perfect!)
Ingredients
- 1 cup steel cut oats (ensure gluten-free, if needed)
- 2 ½ cups water (or sub dairy-free milk for more flavor)
TOPPINGS optional
- Fresh or frozen fruit
- Nuts/seeds
- Nut butter
- Dairy-free milk
- Sweetener (such as coconut sugar or maple syrup)
- Cinnamon
- Cacao nibs
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.
Video
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
Bruce Archer says
Bruce Archer I don’t think I cooked them long enough, came out chewy, not creamy. When I looked at the recipe for time it said 4-5min and IP would do the rest. How long was I supposed to cook?
Support @ Minimalist Baker says
Hi Bruce, we like cooking them for 20 minutes for extra creamy oats, but other readers have reported success with less time. Which recipe are you referring to for 4-5 minutes? For this recipe, our recommended cook time is 20 minutes.
Bruce Archer says
Bruce Archer I made them used all almond milk, kinda got stuck on bottom of ip. First time I’ve used it.
Support @ Minimalist Baker says
Hi Bruce, we’d recommend using a combination of half water and half almond milk next time to reduce sticking.
Tina says
I would love to make half the recipe. Do you have to adjust the cooking time?
Hi Tina! Not sure if you can do a half batch – it would depend on the size of your instant pot!
Cherry says
Perfect recipe! The cooking time was exactly right and the oats were creamy and delicious. Thanks! TIP: I put all ingredients in my 7 cup round Pyrex container, then place in the IP on the handled trivet. (I double the recipe for a week’s breakfasts.) When the oats are finished, I lift the container out by the handles, cool, then cover with the Pyrex container’s lid and pop in the fridge. No clean-up of the IP! :)
Support @ Minimalist Baker says
Woah, how cool! Thanks for sharing!
Gemma says
Thanks for the very very useful tip, Cherry! This worked like a dream. I just want to add that I did need to put about a half a cup of water or so in the instant pot, under the pyrex on a trivet so that I didn’t get a “burn food” alert.
Yvonne says
Just made, and the oats came out perfectly! I used half milk/ half water, and they were creamy and just the right texture. I did coat the base of the pot with a little coconut oil to prevent sticking (all my other instant-pot-steel-cut-oat attempts have browned at the bottom), and it worked like a charm. So easy and delicious!
Support @ Minimalist Baker says
We’re so glad they turned out well! Thanks so much for the lovely review and for sharing that tip, Yvonne! xo
Dawn says
FYI made these first time 12/29 and didn’t need any oil. Followed directions exactly ( I also used 1/2 milk & water ) and oats came out creamy and delicious.
Support @ Minimalist Baker says
Thanks for sharing, Dawn!
Barbra says
Did you have the warm button on or off?
Can milk be used instead of non-dairy?
Thanks
Support @ Minimalist Baker says
We leave it on the default “keep warm”, but either way should work! And yes, feel free to use regular milk. Let us know how it goes!
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!
Great! Thanks for sharing, Carlie!