Steel cut oats make a warm and healthy breakfast, and today I want to show you how EASY they are to prepare in an Instant Pot electric pressure cooker, so they’ll turn out perfectly every time!
Steel cut oats have 5 grams of fiber and 7 grams of protein in just a 1/4 cup dry serving, and the insoluble fiber they contain has been associated with improved cholesterol levels and improved blood sugar levels in diabetics. They’re also a natural source of B vitamins and iron. (You’ll get 20% of the recommended daily allowance of iron if you eat a 1/2 cup of oats in the morning!)
Are Steel Cut Oats Better for you than Rolled Oats?
Steel cut oats and rolled oats both come from the same whole grain cereal, so they have similar nutrition content and really only differ in their processing. Rolled oats are steamed, then rolled to produce their signature flat look and quick-cooking texture. Because they are tender and cook quickly, they are ideal for adding to baked goods, like my Gluten-free Oatmeal Chocolate Chip Cookies.
Steel cut oats, on the other hand, are less processed. To make steel cut oats, the oat groat is sliced with a steel blade to create more of a chopped, rice-like grain that is chewier in texture and takes longer to cook.
Though, the cooking time isn’t a problem when you have an Instant Pot (<– affiliate link for the 6-quart one). Just press a button and walk away until it’s ready! I love not having to babysit my oats on the stove top, or worrying about them burning on the bottom.
The key to cooking perfect steel cut oats in the Instant Pot is allowing the pressure to naturally release after the initial 4 minute cooking cycle. While the pressure releases, the oats absorb the water without burning on the bottom of the pot. This prevents sticking and allows the oats to become perfectly tender. You just have to be patient!
While a 4-minute cook time sounds ridiculously fast for a bowl of steel cut oats, the entire process takes closer to 30 minutes when you take into account the 5 minutes for the Instant Pot to come to pressure, 4 minutes for the cooking cycle, and then about 20 minutes for the pressure to naturally release. This isn’t any longer of a process than cooking them on a stove top, but it’s also not significantly faster.
The Benefit of Using an Instant Pot
The real benefit of using the electric pressure cooker, if you ask me, is the hands-off approach. Instead of waiting over the stove for the water to come to a boil, then adding the lid, lowering the temperature, and checking on the oats to check for tenderness, you can truly “set it and forget it” with the Instant Pot.
Just press a button and walk away until you’re ready to eat!
If you forget to check on the oats for 10 minutes, they won’t burn, and in fact, the Instant Pot will keep them warm until you’re ready to eat. I love this thing, and I hope you’ll love these easy steel cut oats just as much, too.
Are Steel Cut Oats Gluten-Free?
Oats are naturally gluten-free, but they are often processed in facilities that process gluten-containing grains, and therefore you run the risk of cross-contamination. If you need to stay gluten-free, be sure to look for oats with a certified gluten-free label on the package.
Instant Pot Steel Cut Oats (Fool-Proof Method!)
Ingredients
- 2 cups steel cut oats (certified gluten-free, if necessary)
- 5 cups water
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, then set the cook time to 4 minutes on high pressure. The Instant Pot will read "ON" as it comes to pressure, which can take 10 to 15 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 20 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.)
- Once the 20 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. They might look watery at first, but should thicken up when you stir them.
- Serve warm with maple syrup, cinnamon, and a splash of non-dairy milk, if desired. 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
Per serving: Calories: 205, Carbohydrates: 35, Fiber: 5, Protein: 8, Fat: 3
Need more healthy Instant Pot recipes? Be sure to check out my cookbook, The Fresh & Healthy Instant Pot Cookbook. You can see a sneak peek here!
Recipe Notes:
- If you follow food combining, you can top cooked oats with pumpkin or sweet potato puree, pure maple syrup, and a splash of almond milk for a properly combined meal. Sliced avocado would work, too!
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Reader Feedback: What’s your favorite breakfast this week? Do you have any favorite Instant Pot recipes already? Feel free to share them below!
I loved the spiraled sweet potatoes with the pumpkin/tomato sauce. My dinner guests loved it as well.
Hello 🙂 I just made almond butter freezer fudge last night. It is one of my favorite treats. Thank you for all your fantastic recipes, and wonderful giveaways.
First of all, your cauliflower pizza crust recipe is the absolute best! We have several Everyday Detox recipes on regular rotation. Some favorites include chia pudding, cabbage enchilada rolls (the sauce is so good and easy) and the Santa Fe/Méxi Stuffed Sweet Potatoes.
I will be trying your vegetarian BOLOGNESE!!! I wish I knew how to pronounce it though haha. Looks delish!
Looking forward to making the Chocolate Peanut Butter Banana Milkshake first – I have all ingredients on hand now. If I had an Instant Pot I would try the Quinoa Breakfast Bowl or this oatmeal. Please enter me in your contest for an Instant Pot. I would love to have one!
I’ve been looking at all your smoothie recipes – will be making the peanut butter one soon!
I made the mango strawberry smoothie (from your website), berry broccoli smoothie (from your week-day reset booklet), and zucchini pie (from your website). I’ll be making another zucchini pie tomorrow. I love your cookbooks, too! Thanks for all of your wonderful recipes.
I can’t wait to try the sweet potato lasagna! thanks for the great idea.
I’m hoping to remake your brownie recipe soon, as they were a big hit with even my gluten loving family members!
I think I will be making this steel cut oat recipe for breakfast one morning this week as well as the sweet potato toasts & the quinoa & roasted veggie bowl.
I have a question about food combining & what it does? If you don’t do it do you still get adequate nutrients from the dishes, e.g. protein, carbs ,fat etc.
I cannot wait to try the egg roll in a bowl!
So far this week I’ve made your hot chocolate recipe and quinoà pasta salad! I would really love to own an Instant Pot as I’ve heard great things about it!
I like to add in fresh and dried fruit and replace one third of the water with plant milk. Fresh pears and dried cranberries with a pinch of cardamom is especially tasty. So easy in the instant pot.
Im making the grain free carrot cake because I am craving a decadent baked good for the weekend!!
Just made your kale salad from your first cookbook tonight! Love foods that make you feel good!
I have been making your banana nut protein shakes for post-workout energy snacks this week, and I just finished off my last container of sweet potato queso from the freezer. I make huge batches of it to share with family and friends, to drizzle on salad greens with some warmed black beans, or with tortilla chips to quell my junk food cravings. I look forward to a big batch of instant pot steel cut outs this weekend as temperatures here in the Midwest are about to drop AGAIN.
This week I am making your Peanut Butter Cookie Larabars. I love them! I sometimes like to take your recipe for them and switch up the flavors with different types of nuts or by adding coconut. Thank you for your recipes!
I made the Quinoa Breakfast cereal this week, Mock Muligatawny Stew (one of our favorites!), and the Addicative Broccoli (another favorite!) I love your cookbooks and website! Thanks for sharing with us.
This is awesome. I don’t have an instant pot, but seeing all of your recipes easily broken down really excites me at the chance to get one 🙂 I’m trying to cook more often, and this definitely seems like a way to make cooking healthier food simpler for someone with a busy lifestyle! This week I’m planning on making the Mediterranean quinoa salad and cauliflower jambalaya (my husband is excited for this one!) I also have some ripe avocados, so was going to try your dark chocolate pudding. I also really want to try the sweet potatoes lasagna, but might not get to it until Sunday!
sweet potato lasagna!
I made the Paleo Double Chocolate Pumpkin Muffins. I would next like to try your cinnamon rolls.
I love the red lentil and kale curry! The recipe was to be used with the Insta Pot, but I do not have one so I adapted it for my stovetop. It’s delicious! Whenever I crave a curry, I always go Your to your website to find something tasty!
I will be making myself some more lactation bites this week. I love those. Also I think I will try the Best Detox Salad with Lemon Ginger Dressing. That sounds delicious. You have yet to steer me wrong, so I know whatever I make I will love it.
As a dedicated home cook and health nut,I have been enjoying your recipes for years now! Always such fresh and creative ideas! Thank you for sharing! One of my favorites is https://detoxinista.com/raw-key-lime-tartlets/, which I made for our New Years Day celebration dinner. Delicious!
My old crock pot finally bit the dust and I’ve been toying with replacing it with an Instant Pot. This recipe for steel cut oats looks amazing! I’d love to explore this recipe and so many more 🙂
I’ll be making the chocolate peanut butter banana smoothie.
I made the Chocolate Peanut Butter balls. They were delicious!!! Thanks for all of the recipes
I made the mint matcha cookies, banana snack cakes and the tuscan pumpkin sauce this week!! All so very delicious! I am grateful for these recipes, as my son is wheat, can sugar and dairy free.
I can’t live without your vegan cashew cheese sauce! It’s so delicious and I crave it more than I do real cheese sauce. And it’s the best one I’ve tried, and I’ve tried to make MANY vegan cheese sauces!
instagram: @theyogitherapist
Love steel cut oats for a hearty breakfast, and would love even more not having to pay attention to them while they cook! I’ve been craving chocolate like mad lately so think I’ll have to make some of the no-bake brownies or vegan chocolate fudge cake. Also can’t with to give that sweet potato lasagna a try. Love that the filling is nut free, protein filled, and inexpensive!
The quinoa burrito bowls!
I have tried several of your recipes and really happy always with the results: the latest ones
Vegan Chickpea curry and the lentil and kale curry I also wan to try your sweet potatoes toast and sweet potato lasagna, they sound intriguing.
I will love to get an Instantpot! but overall I love to get your recipes, they are always part of my menu, thank you.
Steel-cut oats for sure! I make regular oats in an old-fashioned rice cooker; I’ve been dying for an instant pot!
Just love! the idea of making great food fast! My favorites are butternut squash and the Vegan Chickpea Curry. thanks for the fun
Avocoado cilantro dressing
This week i will be making the creamy pumpkin tomato soup. So delicious!! Thanks for all your hard work.
Hi! This is my first time leaving a comment–I want to win the Instant Pot! Lol I plan on making your Healthy Flourless Chocolate Zucchini Muffins this weekend (hubby and I are currently on Week 1 of our Clean Eating, per his request), so I’m at least holding off on that. If I’m lucky enough to win your giveaway, my first order of business will be to cook your recipe Spaghetti Squash in the Instant Pot. I would LOVE to be able to cook it in less than 20 minutes vs. 1 hour. BTW, did you know it’s a little known secret to cut your spaghetti squash straight through the middle (NOT lengthwise) before cooking? When it’s done, you’ll have be-u-ti-ful long strands of squash that look more like long spaghetti noodles. 😉
My first time making steel cut oats came out perfect, thanks to you.
The FB Instant Pot weight watchers community pointed me in your direction. I’m so grateful for this resource!
My friend is celiac and would benefit immensely from winning. Thanks for your generosity!
I am going to try Peanut Butter Date Balls and cheesy spaghetti squash casserole for sure!
This week I will be making the detox roasted veggie salad and the cauliflower pizza crust. The Pizza Stir Fry does sound good… maybe ill make that too! Yum!
I want to make the steel-cut oats as well as the burrito bowls
#detoxinistachallenge
I’m looking forward to trying your Egg Roll in a Bowl. Also I think I need to try the almond butter fudge sometime soon, too.
I’ll be making the quinoa breakfast porridge. No eggs for me, so quinoa is a good source of protein. Thanks for the opportunity to win an Instant Pot!
I really want to try the quinoa burrito bowls! They sound amazing!
I love steel cut oats, but usually do the overnight variety (and if I forget am disappointed in the morning). This week I tried cooking them on the stove while I showered to get ready for work and they boiled over and made a lovely mess.
If I were to win your Steel Cut Oats would be the first recipe I’d make — I don’t yet have an IP. Fingers crossed!
I’ve been seriously dying to have an instant pot! Having to work all day makes it hard to come home and whip up a delicious and convenient meal for the family. And I can only troll internet deals for so long. This eve I’ll be trying the CREAMY LEMON & ASPARAGUS PASTA, G-free pasta dishes have been helpful in with cutting back on out gluten and meat especially since my husband is a big eater.
I am pregnant and after 22 weeks of sickness I am finally feeling better and food sounds good! I spent some time going through your website for ideas – yum! We are an allergy family so and many of your recipes work for us! The Easy Mediterranean collard wraps look really tasty to me!
My absolute favorite thing to make of yours is your flourless pumpkin bars with the maple glaze. I’ve eaten the glaze out of a bowl just by itself!
I wish I had an instant pot so I could try this recipe! I’ve made sweet potato toast, your low sugar blueberry smoothie and today I am going to whip up some of your buckwheat banana pancakes! Love your recipes!
I’m planning on making your almond butter freezer fudge this week! Looks amazing!
Thanks so much for sharing this recipe. I’ve been meaning to try my instant pot for steel cut oats so this was awesome. So easy and it turned out perfect!