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!
Thank you so much for sharing this recipe! We love steel cut oats and I wanted to find a way to use our instant pot for it but I was dragging my feet until I saw your recipe. It came out perfect and was so easy!
This week I tried your dairy free, mashed cauliflower. The dairy free aspect drew me in and the favor kept me there. Thanks!
The peanut butter cup smoothie and the stuffed mushrooms 👌
As I sit here eating Southwest Salad with added salmon) for at least the third time this week, I am planning what to eat the rest of this week. Definitely want to try a few new things since I haven’t been disappointed in anything I have made. So far I have eaten Quinoa Burrito Bowl, Maple-Garlic Vegetable Stir Fry, Peanut Butter Banana Mug Cake, Hot Chocolate, the low sugar blueberry smoothie, Sweet Potato Toast, Double Chocolate Pumpkin Muffins, Kung Pao Chickpeas and Mock Mulligatawny Stew. The last two and the Maple-Garlic Vegetable Stir Fry were new this week and they were superb. Still planned the Raw Lemon Beltways, Almond Butter Freezer Fudge, Dark Chocolate and Avocado Truffles.Mexican Chicken Soup, the Cauliflower crusted pizza, Sweet Potato Lasagna and the Raw Chocolate Cheesecake Swirls.
Your smoothies for sure, especially the banana and PB one, soooo good. And I’d love to try this recipe if I had an Instant Pot, these look so nourishing and warm! Thanks so much for the chance to win 🙂
I made the Kung pao chickpeas- delicious!! Wonderful, even cold! I’d love an instant pot to speed up the kitchen time!
Ahhh hi! I would love to make those oats, but the broccoli and salmon from your instagram story would be better for me right now on whole30! I am obsessed with instant pot and would love to win!!!
MADE Your vegan burrito bowls tonight. Love!!
I making your chick pea Kung Pao chick peas in the slow cooker! So so good. I make 1 or 2 of your recipes a week!!
We love your tikka masala and will be making that this week. It is so yummy!
Just saw the instapot Salmon and would love to try it!! We typically bake salmon in our house.
I’ll be making the speedy black bean burgers this week. I love how Versatel the recipe is. My husband and I mix up the types of beans and spices as all the burgers have turned out delicious.
It was rainy and cold last week here in Seattle so I made a big pot of your coconut lentil curry which got us through the week. After I get my toddler to bed I’m looking forward to having the kale Cesar with chickpea croutons that I have prepped in the fridge! This GF and dairy free momma is grateful for your recipes!
Thanks for the giveaway! I plan to make an old recipe of yours which I think were called pumpkin bars but used no flour and instead w/ almond butter, pumpkin kin, eggs and maple syrup?
I would make the Vegan Enchilada Casserole.
Ahhh I’ve been dying to get my hands on sn instant Pot!!
I just made your Tuscan Bean Soup feom your cookbook – No Excuses Detox. It was PHENOMENAL! Definitely going to be on rotation this winter!!!
DEFINitely will be trying the spaghetti squash recipe. I love it but it takes so long to cook in the oven!
Oh YUM! I came here to find easy breakfast recipes, so I’d make this one if I won! I don’t have an instant pot so this would be super fun!
I’ve been following you for many years now and love all your work! I see how hard you’re working to perfect healthy and delicious recipes. Thank you! My first meal, if I were to win, would be your steel cut oat recipe. It looks so good and I know my 7 month old would love it too.
I’m trying your sweet potato toasts for breakfast this week! Love that I can even prep them ahead of time 🙂
I looooove your blog!!:) Sooo happy I’ve stumbled upon it again at this point in my life during this clean/healthy eating journey!:) would love to win instapot!!
I tried a couple of your recipes this week–Kung Pao Chickpeas and Mexican Cauliflower Rice Casserole. Loved the flavor of the Kung Pao Chickpeas and have really liked the switch from white rice to cauliflower rice! I can hardly tell the difference! Can’t wait to try other dishes!
I want to make your GF cinnamon rolls for my GF sister-in-law!! Also my husband would love that IP hard boiled eggs recipe!
I would definitely try hard boiled eggs and steel cut oats first if I win!
I would definitely make hard boiled eggs and steel cut oats first if I win!
I am going to try the sweet potato toast recipe this week!! Genius!!
My fav recipe of yours is the grain free chocolate chip cookies but I won’t be making them till Feb since I’m doing Whole 30 this month. bUT next month I am coming for them!! And the steel cost oats if I win the InstaPot 😉😉
The lentil chili in your detoxinista cookbook! 😛🌶
Been watching A LOT of your IG stories on your different recipes Beowulf love an instaPot and mimic your recipes!!
Quinoa Burrito Bowls!!
Your pic of steel cut oats have me totally craving some now. So I want to make that this week!!
Steel cut oats for sure!!!
Just made this and it is wonderful! I sweetened it with my homemade date butter, added a tab of butter and a splash of cream and I am in heaven!
I watch your insta stories everyday and had no idea about this giveaway till now I hope this entry is not too late. But I’ve made before your maple glazed sweet potatos, vanilla-cado shake, roasted brussel sprouts, and your spiced cranberry sauce. Just last night I made the vegan mac and cheese and I used your cashew parmesan recipe to crumble on top I’m going to post a picture of it on my Instagram @nalaa_nai
I’m planning on making your vegan Mac and cheese this week. Love that recipe!
I made the Cashew Butter Spice Muffins. I typically make them Sundays so I have a quick breakfast to take on my commute each weekday! Also having leftover Speedy Black Bean Burgers for lunch right now. Yum.
Just this weekend, I made your sweet potato toasts with white bean purée from No Excuses Detox 🙂 I have both cookbooks and detoxinista recipes are a regular in my kitchen! I have to say the chocolate peanut butter eggs are my absolute fav ❤️ thanks for creating such yumminess for us!
I made the creole cauliflower Jambalaya last night and my family loved it!! Thank you for making healthy easier and not so complicated!
I’m making your veggie bolognese and spaghetti squash for dinner!
I have followed your blog for years!! Every recipe I have ever made from your site has turned out amazing & your blog was a place I learned about how to cook better for myself. I don’t have an Instapot so I can’t tell you that I have made any of your Instapot recipes…but I’m dying to get one so I can. But this week alone I’ve made your sweet potato dish with pumpkin & chickpeas….I think it’s called Sweet Potato Casserole. Omg it’s to die for. Thank you for all you do!!
You’re recipes are amazing! I have very many allergies so it is hard to find good recipes for my allergies that actually taste good. Yours surpass good though! I get so many compliments on your dishes when I make them for a public outing. I am very excited to try this recipe as I am a lover of oatmeal!
I eat rolled oats for breakfast also daily because I like that I can soak them overnight and then breakfast will be ready for me when I get up. I tried steel cut oats once but didn’t like the texture. I don’t have a pressure cooker but maybe I’ll give them another try. This week I’m making your freezer oat sweet potato waffles on my day off and the unicorn smoothie with some low sugar fruits!
I made the Double Chocolate Pumpkin Muffins that everyone has been talking about, and let me tell you-they were delicious! I sent a text to my friend about them and then she made some yesterday, too. I also brought some to work today, and gave one to my co-worker, who loved it! I would say A+. The reviews were correct. I actually got the No Excuses cookbook back in March, when I was diagnosed with Renal Cell cancer. I had signed up for your newsletter but just jumped onto the Facebook challenge group and had to have a re-look at the book. I am now motivated to start eating healthier and cooking at home. Feeling lots better about taking charge of my health with eating healthier.
Hi, this week I made the egg rolls in a bowl with tofu, the chocolate peanut butter balls, and two low sugar smoothies, the raspberry and the blueberry. Thank you so much for your recipes, the whole family loves them!
Definitely trying Kung Pao Chickpeas!
Thank you for your recipes. I tried the low sugar smoothie. I also made the apple crisp. Was yummy.
If I get the instapot, will make more make ahead recipes!
This is perfect. I’ve made this 4 times already and it’s the best, nourishing breakfast to take to work! I make the recipe, put it into wide-mouth mason jars with a sweetener, some plant-based beverage, a handful of walnuts and fruits, fresh or frozen (if I use apples, I add it in before leaving). I pop it into the microwave at work, stir and enjoy! Thanks for the great idea 🙂
Hi! Can I double the instant pot oatmeal recipe? Also, I want to do a maple spice version with apples. Should I add the cut up apples, spices and maple syrup prior to cooking?
Thanks!
Genius! This recipe worked so well. I’ve previously been cooking 2 cups of dry steel cut oats over the stove and then freezing them into muffin tins for a quick and easy breakfast, but now I can do the same without devoting too much time and attention. Thank you so much!
Would the instant pot steel cut oats recipe work just as well with GF old fashioned rolled oats?