Instant Pot Oatmeal: Easy Creamy Breakfast in 10 Minutes
A foolproof Instant Pot method for creamy steel-cut or rolled oatmeal cooked in 3-8 minutes. No scorching, stirring, or guesswork—just perfect porridge with control over texture.
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Servings: 4 servings
Calories: 220kcal
Ingredients
- 1u00bc cups rolled or steel-cut oats
- 3 cups milk (dairy, almond, oat, etc.)
- 1u002F4 tsp salt (optional)
- 1u002F2 tsp ground cinnamon (optional)
- 1u002F4 cup maple syrup or honey (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Add oats and 3 cups liquid to the Instant Pot inner pot.
- Close the lid and turn the valve to 'Sealing'.
- Select 'High Pressure' for 3-8 minutes (steel-cut: 8 min, rolled: 3-5 min).
- Allow 10-minute natural pressure release.
- Stir gently and serve with optional sweeteners or toppings.
Notes
For silkier texture, use rolled oats. For steel-cut, add 5-10 more seconds of high pressure.
Natural release is critical for creamy results. Avoid quick release to prevent gummy texture.
Natural release is critical for creamy results. Avoid quick release to prevent gummy texture.
Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 100mg | Fiber: 3g | Sugar: 4g