Instant Pot Coconut Oatmeal
How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!
- Prep time
- 11 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (160g) regular steel cut oats
- 1 can (400ml) coconut milk
- 1 tablespoon (15ml) coconut oil
- 1 ¼ cup (313ml) cold water
- 1 teaspoon (5ml) vanilla extract
- A pinch salt
- 1 banana (, thinly sliced)
- Optional: Crunchy granola
- Honey, Maple syrup, or Brown sugar
Instructions
- 1
Toast Steel Cut Oats: Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). Melt 1 tbsp (15ml) coconut oil in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (~2 minutes).
- 2
Pressure Cook Steel Cut Oats: Pour 313ml (1¼ cup) cold water, a pinch of salt, 1 tsp (5ml) vanilla extract, and 1 can (400ml) coconut milk in the pressure cooker. Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom. Close lid and pressure cook at High Pressure for 10 minutes, then Full Natural Release (~12 minutes). Open the lid carefully.
- 3
Thicken Oatmeal: The oatmeal will look watery when you first open the lid. Give a few quick stirs with a silicone spatula to combine and thicken the oatmeal.
- 4
Serve: Sweeten the coconut oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar). Serve with thinly sliced banana and granola. Drizzle more honey or maple syrup on the oatmeal if desired.