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

Soooo scrumptious! Perfect for a day after a huge snowstorm! This was my 2nd time ever using my insta and I was a little nervous after reading some comments- but these oats turned out wonderfully. Doubled the recipe, used half oatmilk, half water.. stirred before cooking. Cooked on low pressure setting 2 mins.. highly recommend cooking oats this way!

I was hesitating on this recipe given the much longer cook time than most steel cut oats IP recipes, but I know you are so precise with your recipes I convinced myself to give it a try. I used Cherry’s excellent suggestion of making it in a 7 cup round Pyrex bowl, adding some water to the insert under it. I used 1 cup almond milk and the rest water with the oats as directed. They turned out perfectly! Creamy but they still have a bit of the bite you enjoy with steel cut oats. And now the Pyrex bowl goes directly into the fridge with no clean up! Brilliant!

This recipe was perfect. The oats were creamy, not too dry or too liquid. Thanks!

I’m not a cook and I make my oatmeal on the stove. But, I’m temporarily on oxygen and can’t use our gas stove. I have used my InstantPot primarily for yogurt, and am now expanding out of necessity. After reading comments and suggestions, I made the recipe using only water as I add yogurt to my oatmeal, cooking for 20 minutes using the 7-cup Pyrex dish on a trivet in the insert with 1 cup of water in insert. I confess I forgot to time the natural release and it puttered a bit longer than suggested. The oatmeal had body and hearty texture which firmed up as it chilled. But it was very easy to thin using milk or water by the bowl until I could thin the remainder. The up side of that is that thinning actually increased the number of servings. Very pleased, and I will make another batch tonight.

I made your recipe but added 1/2 cup of mixed Quinoa with oat milk, which I’d never used before. I also added vanilla extract and some cinnamon. Meh! Oat milk and flavoring didn’t add much to my taste other than increased the cost. I would not describe the texture of your recipe as “creamy” rather than “cooked” and some still had some chew texture. But it could be that I doubled your recipe in my 3 qt Instant Pot. I had no burn error.

I have been cooking steel cut oats on my wood stove for 10+ years but just got an instant pot to avoid boil overs and burnt inner pot bottoms and to avoid forgetting them cooking or being on too hot a spot of the wood stove. I got the Instant Pot though mostly for cooking safety and I can use it with power supplied by the solar panels and not have to fire up the wood stove and I could get rid of the expensive toxic F’ing propane / natural gas crap.

Instant Pot did a fine job, but next time I’ll use just water vs. oat milk. I always have used water only for years and years before. Oat milk added nothing but $$ cost $$ and the flavorings added nothing that could not be added after cooking, but I’ll skip those too and stick to my mix of fruits, ground flax, some nuts and or seeds.

BTW, YOUR RECIPE is the ONLY ONE that I’ve found online from 10-20+ that I looked at, that calls for such a long pressure cooking time of 20 minutes. 99% of the others online swear by 3-5 minutes but the same 20 minute natural pressure release as yours.

I used your timing, as the quantity of 2 cups of oats plus 1/2 cup quinoa felt to me and my experience in years of wood stove cooking, like this quantity of steel oats just might need more than 3-5 minutes and I think it did.

Bruce Archer I made them used all almond milk, kinda got stuck on bottom of ip. First time I’ve used it.

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! :)

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!

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!