This post may contain affiliate links. Please read my disclosure and privacy policy.
While steel-cut oats don’t necessarily sound like an “easy” breakfast idea, they are when you cook them in the Instant Pot. Instead of standing over the stovetop stirring, you can press a button and walk away.
The oats won’t stick to the bottom of the pot, and the machine will turn off on its own, so it’s perfect even if you get distracted in the morning!
Be sure to follow the tips below for delicious results on your first try. If you make substitutions right away, things can go wrong. (And no one wants a burn error before breakfast.)
⭐⭐⭐⭐⭐ Featured Review
“This is our go-to recipe, we’ve been returning to it for years. I set them up the night before and use the Delay Start feature on the IP. Perfect oats every time.” -Azure
What are Steel Cut Oats?
Steel cut oats are made from oat groats (the inner part of oat kernels) that have been chopped into smaller pieces with a steel blade. They are less processed than rolled oats, which are steamed and then flattened.
This variety of oats has a chewier texture and nuttier flavor, so it’s ideal for people who find oatmeal to be “mushy.”
Because they are less processed, steel cut oats require a longer cooking time. They take about 30 minutes on the stovetop, and you’d have to watch the pot and stir them every now and then to make sure they don’t burn to the bottom of the pot.
The Instant Pot makes things easier, since there’s no stirring or watching involved. The process it not necessarily faster, but it’s definitely easier.
Ingredients for Instant Pot Steel Cut Oats
Here’s what you’ll need:
- Steel cut oats. One cup of steel cut oats will produce approximately 2.5 to 3 cups of cooked oatmeal. Since cooked oatmeal is easy to store and reheat, you can prepare as much as you want to eat for the next 4 to 5 days.
- Water. You’ll need 2 1/2 cups of water for every 1 cup of steel-cut oats you plan to cook. Do not replace the water for milk. Milk will scorch to the bottom of your Instant Pot and trigger a burn error. Almost every time someone gets a burn error, it’s because they tried to swap some of the water for milk or creamer.
While I don’t recommend cooking with milk, you can add it to the oats when the cooking cycle is complete to make them creamier. The oats will continue to absorb the liquid as they cool, so adding extra milk is an easy way to loosen the texture when serving or reheating them.
You can also flavor the oats with maple syrup or cinnamon right before serving. Sugar can trigger a burn error in a pressure cooker, so it’s best to add it later.
Detoxinista Tip
Almond milk and other non-dairy milk options are mostly made of water, so if you’re determined to use a different liquid for cooking, you can replace 1 cup of water with 1 cup of your favorite non-dairy milk. But, water is your safest bet!
How to Cook Steel-Cut Oats in the Instant Pot
Step 1:
In the bottom of a 6-quart Instant Pot, add 2 cups of steel-cut oats and 5 cups of water. You can also add a pinch of salt or a splash of vanilla extract if you’d like.
Secure the lid on your pressure cooker and move the steam release valve to the “Sealing” position.
Use the Manual or Pressure Cook button on your machine to cook at high pressure for 4 minutes. It will take roughly 10 minutes for the pot to pressurize, so the machine will read ON until then.
Step 2:
Once the cooking cycle is complete, let the pressure naturally release for at least 15 minutes. This means you don’t have to touch the Instant Pot until the screen reads L0:15.
It’s okay if you let it sit longer, too. (The Instant Pot is fantastic for distracted or busy cooks.)
The floating valve in the lid should drop when your natural pressure release is done. If it hasn’t, move the steam release valve to the “Venting” position to ensure all of the pressure is released from the pot.
Safety Tip
Oats tend to create foam and starchy water as they cook, so never perform a quick release after cooking them. Hot starchy water could shoot out of the valve if the pot still contains a lot of pressure, so that’s why the natural release is important. Additionally, it allows the oats to finish cooking without burning to the bottom of your pot.
Step 3:
Once the floating valve in the lid has dropped, it’s safe to remove the lid. You may see some water sitting on top of the cooked oats, but once you stir it, the water will incorporate with the oats, giving them a creamy texture.
As the oats cool, they will thicken up slightly. Loosen the texture by adding a splash of milk or water. This will also help them cool down faster.
Instant Pot Steel Cut Oatmeal Serving Suggestions
Serve these Instant Pot steel-cut oats warm, topped with your favorite ingredients.
Drizzle them with peanut butter, almond butter, or any other nut butter you love. Add a touch of maple syrup or honey for sweetness, or top with fresh fruit like sliced bananas, strawberries, raspberries, or blueberries.
You can add chia seeds, pecans, or walnuts for crunch, or stir in some ground flax seeds to make your breakfast more filling. If you want to add a pinch of ground cinnamon, flaked coconut, or chocolate chips, the topping ideas are endless!
Storage Tips
Cooked steel-cut oats can be stored in an airtight container in the refrigerator for up to a week. They make an easy gluten-free breakfast idea that you can enjoy warm or cold.
Oatmeal tends to firm up when chilled, so you may need to add an extra splash of milk to it in the morning to help loosen the texture again. They can be quickly reheated in the microwave or a small saucepan on the stovetop.
Instant Pot Steel Cut Oats (Perfect Every Time!)
Ingredients
- 2 cups steel cut oats (certified gluten-free, if necessary)
- 5 cups water
- pinch of salt (optional)
Instructions
- Combine the steel-cut oats and water in the bowl of a 6-quart Instant Pot and give them a stir. (If using a different size machine, please see the notes for modifications.) Secure the lid and turn the steam release valve at the top to "Sealing."
- Press the Manual or Pressure Cook button to cook at high pressure for 4 minutes. The Instant Pot will read "ON" as it comes to pressure, which may take about 10 minutes. When the floating valve in the lid pops up, you'll know the pot is pressurized and the countdown will begin.
- When the cooking cycle is complete, allow the pressure to naturally release for at least 15 minutes. (The timer on the Instant Pot will remain on after the cooking cycle to let you know how long it's been kept warm unless you press the OFF button. I like to keep it on for the timer function.) It's okay if you let them sit in the pot longer, too!
- Once 15 minutes have passed, turn the steam release valve to "venting" to release any remaining pressure. Carefully remove the lid and stir the oats to incorporate any water that has risen to the top. The oats will thicken as they cool; feel free to add extra water or your favorite milk to loosen the texture.
- Serve warm with your favorite toppings. Leftover oats can be stored in individual containers in the fridge for up to a week, for a fast breakfast on the go.
Video
Notes
Nutrition
More Recipes to Try
If you try this Instant Pot steel-cut oats recipe, please leave a comment and a star rating below to let me know how you like it.
I love oatmeal and this sounds so delicious. I love your almond butter fudge and Chocolate almond butter truffles. My son is obsessed with the truffles. I am going to try to make the Date Energy Balls and a batch of the make ahead chia pudding.
Just made your vegan flourless peanut butter temptations using Justin’s dark chocolate pub cups….they were amazing!! They are cooling now, it’s hard to keep my hands off 🙂
Also made your frosty chocolate shake this morning for breakfast, from No excuses detox…that is one of our favs!!
And finally having your holiday salad with apple cider dressi for lunch…..yum!!
Thank you for your amazing recipes and books that I use often!!
Thanks for commenting using Justins dark chocolate cups – I have previously seen the recipe using the pb cups but my husband can’t have dairy. I totally forgot about that brand that is dairy free. My husband occasionally gets the 2 pack of those but I forgot they make a bag of the small ones. Yeah!
#DetoxinistaChallenge
Nothing beats your banana chocolate PB “milkshake.” It’s been one of my go-tos for years!
I’ll be making your detox salad today for lunch. Delicious
I made the acorn squash with quinoa – I had squash I wanted to use and it was delicious! I’m definitely going to try making the lasagna recipe with no noodles later in the week – thanks!
I woud love the instant pot – I just started reading about them a couple of months ago, for some reason and then my neighbor bought one..
I will be baking Paleo Double Chocolate Pumpkin Muffins for tomorrow’s breakfast and cooking Vegan Enchilada Casserole for today’s dinner. I am so excited for the challenge! 🙂
I can’t wait to make the steel cut oats in my Instant Pot, this will be a real time saver. Since I am the only one who will be eating them I would love to know how you would recommend reheating the leftovers?
I would reheat it in a mini crock pot if I were in an office setting, or you could place it in an oven or on the stove for a couple minutes to warm it up again! Sometimes I just add a splash of almond milk and eat it cold, depending on how my schedule is.
I freeze the leftovers (A little saran wrap into a cupcake mold, put 1 cup of cooked oatmeal into the mold, and freeze. when frozen, I take them out, twist the saran around the frozen oatmeal cupcake and throw into baggies in the freezer). THen, when I want one, I put an oatmeal serving into a bowl, and reheat on stove or microwave (depends on my time restraints), and stir in a splash of almond mild and whatever i want into it (sweetener, nuts, seeds, fruit, etc).
Very grateful for this excellent recipe and the idea of freezing it in a cupcake tin is brilliant! Thank you!
I only wanted one serving so I put two cups of water into the Instant Pot inner pot, then inserted the steamer grate that came with the pot. I put 1/3c. Oats and 2/3c. water into a high-sided bowl and placed it on top of the steamer basket. It worked beautifully with zero leftovers!
I do single servings pot-in-pot (I have some of those Corning Ware soup mugs – perfect size, and I can pop the lid on if I want to take it to work if I’m running late).
I also set it up overnight with the timer so they’re ready when I wake up
How long do you cook with this method?
I am a single and make huge pots of steel cup oats so I can have them every morning. I can warm them in the microwave but have learned I love them better cold from the refrigerator. I also make them with fat free 1/2 and 1/2 for a richer consistency but haven’t done that in the Instant Pot yet. I do have to worry about them burning so that is why I want to use the Instant Pot. But, they are good forever in the fridge and then just eat them when you want.
This week, I’m making the Double Chocolate Pumpkin Muffins for sure, the Breakfast Skillet Hash again and the Stuffed Sweet Potatoes. Thank you, I’ve loved all your recipes so far!
I want to try the steel cut oats of course.
Please let me know how your steel cuts turned out!
I will try the quinoa burrito bowls.