Instant Pot Steel-Cut Oats

5 from 1 vote

Enjoy the slightly nutty flavor and chewiness of steel-cut oats for an easy breakfast. Make it even easier by starting it the night before.

Prep Time5

Cook Time30

Course: Breakfast

Cuisine: American

Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, sugar-free, vegan, vegetarian, WFPB

Servings:

Calories: 124kcal

Rinse the oats in a fine-mesh strainer and drain.
Stir the oats, water, and salt together in a 6-quart pressure cooker.
Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set for 7 minutes.
When the cooking is completed, allow the pressure to release naturally for 10-15 minutes. Carefully remove the lid. Stir.
Serve with fresh or dried fruit, toasted pecans, and non-dairy milk. Or serve with blueberry sauce or maple syrup. Makes 2½ cups.

Variations:

Meal Prep Instant Pot Steel-Cut Oats: Increase ingredient amounts to 2 cups steel-cut oats, 4 cups water, and ¾ teaspoon salt. Use a 6 or 8-quart Instant Pot.
Multigrain Steel-Cut Oats: Substitute up to ¼ cup of any combination of buckwheat, quinoa, teff, and/or amaranth.
Overnight Steel-Cut Oats: In the evening, stir oats, water, and salt together in a 6-quart Instant Pot. Secure the lid and close the pressure release valve. Select the Pressure Cook/Manual setting and set it for 4 minutes. Immediately select Delay Start and press the Plus button to enter the number of hours to delay the start time. In the morning, when the cooking is completed, allow the pressure to release naturally for 10-15 minutes. Carefully remove the lid. Stir. Or skip the Delay Start. In the morning, select 4 minutes.
Stovetop Steel-Cut Oats: Heat water and salt to boiling in a medium saucepan. Stir in oats. Reduce heat to low, cover, and simmer for 10-15 minutes. Turn off heat and let stand for 10-20 minutes, until oats are tender, and water is absorbed. If excess water remains, simmer for several minutes.

Tip: