Instant Pot Steel Cut Oats
Everybody knows how good oatmeal is for you, but honestly I’ve never been a huge fan—it’s a texture thing. But then I discovered overnight oats a few years ago, and everything changed. Steel-cut oats get creamy, but retain their hardy texture, which is a big win for me. The only drawback, however, is that the traditional recipe requires you to soak the oats overnight, and honestly, who has time for that? InstantPot to the rescue! In less than half an hour it delivers incredibly creamy oatmeal (with a little help from coconut milk!) that makes a beautiful (not to mention healthy) breakfast that me and my boys love. And the best part—everybody gets to top their oats just the way they like them! See below for ideas for setting up your own fun toppings bar.
- Prep time
- 2 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp. butter or coconut oil
- 1 cup steel-cut (Irish oats)
- 2 1/2 cups unsweetened coconut milk (plus additional, if desired)
- 1 cup water
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- Maple syrup (fresh berries, mango, toasted pecans, and toasted coconut, to serve)
Instructions
- 1
Set InstantPot to saute. Add butter or coconut oil.
- 2
Add oats to InstantPot; cook, stirring occasionally, until toasted, about 5 minutes.
- 3
Add coconut milk and water to InstantPot; stir to combine.
- 4
Stir in vanilla and salt.
- 5
Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to
- 6
“sealing.”
- 7
Set InstantPot to cook at High Pressure for 10 minutes.
- 8
After cooking is complete, let pressure release naturally for 10 minutes. After that,
- 9
manually release the pressure by turning the Steam Release Valve to “venting.”
- 10
Remove lid from InstantPot; stir to combine. If desired, stir in additional coconut
- 11
milk or water until oats reach desired consistency.