You’ll love how simple breakfast can be with this instant pot steel cut oatmeal recipe. In about 30 minutes you’ll have a filling and healthy breakfast the entire family can enjoy.
Add oatmeal, water, salt, cinnamon, and maple syrup to instant pot. Stir to combine.
Close and lock lid. Set instant pot to high pressure for 8 minutes. At the end of the cooking cycle, use a natural release for 10 minutes. Release any remaining pressure manually by pressing the vent release button with the handle end of a wooden spoon.
Remove the lid and stir the oatmeal. Oatmeal will thicken upon standing.
Serve with desired toppings such as heavy cream, milk, bananas, nuts, fresh or dried fruit.
Notes
Be sure you are familiar with your brand of pressure cooker before making this recipe. Read the safeguards and instructions to understand the controls and features. I made this recipe with the Instant Pot Ultra 60 (6 quart).This recipe is a medium-loose consistency. If you prefer something thicker, you may need to experiment with less water. Try reducing by ¼ cup at a time.Prep toppings the night before and have them ready to go in the morning. Start the instant pot when you get up and 25 minutes later, you’ll have an easy, hands free breakfast for the whole family.Store leftovers in a tightly sealed container for 3 or 4 days. Add a splash of milk or water then rewarm in the microwave.To freeze: divide cooked oatmeal into desired serving sizes. Place in freezer safe bags or containers. Thaw overnight in the refrigerator then microwave with a splash of milk or water.