The simplest no-scald recipe for preparing rolled oats in the pressure cooker.
Rolled oats are preferred for this pressure cooker oatmeal recipe because they result in the creamiest oatmeal when cooked.
This recipe works for any pressure cooker between 5 and 8 quarts, and it's the quickest way to make a healthy oatmeal, next to homemade instant oatmeal.
You can get creative with add in flavors, such as cinnamon stick, vanilla bean, star anise, nutmeg and even fruits and nuts.
Half and half or cream can be used to enhance the creamy texture that results from preparing rolled oats in the pressure cooker. You can also substitute almond milk, soy milk, or basically any other milk you want.
Instructions
Grease the inner pot of the pressure cooker with butter (or oil of choice, i.e. coconut oil) to prevent the oats from sticking.
Use primarily water to cook the oats, because using all milk would scald. A splash of heavy cream is optional, but will replace the creaminess in the oatmeal.
Add the oats, water, cream, salt, sugar and any additional ingredients such as cinnamon to the pressure cooker.
Give the ingredients a gentle stir, lock the lid and set the pressure cooker to manual pressure on high for 3 minutes, followed by a quick release.
Once the quick release has released enough pressure to open the lid, stir and serve with desired toppings.
If you tried this recipe for rolled oats in the pressure cooker, leave a comment below or rating below.
Try these related recipes.
Instant Pot Oatmeal for Rolled Oats
Equipment
- Pressure cooker
Ingredients
- 2 tablespoon butter
- 2 cups rolled oats can substitute steel cut oats, see recipe notes below
- 4 cups water add an additional 1 cup of water if using steel cut oats
- ½ teaspoon salt
- 2 tablespoon heavy cream or half and half
Instructions
- Rub butter all over the bottom and up the sides of the inner pot of the pressure cooker; there will still be chunks left, leave them to melt into the pot.
- Add rolled oats, water, salt and cream to the pot and give a gentle stir to mix.
- If adding cinnamon stick, diced apples, etc., do so now. (This does not include toppings).
- Cover the lid, use the manual setting mode and set for 3 minutes at high pressure. (Add an additional minute of cooking time if using steel cut oats.)
- Allow pot of oatmeal to naturally release pressure and turn off the 'keep warm' element as soon as possible.
- After the pressure has somewhat released, you can carefully release the rest by opening the valve, if desired.
- Open the lid away from your face, and give the oatmeal a light stir.
- Serve oatmeal as desired, with desired toppings.
- Oatmeal will keep in the fridge, covered, for up to 3 days.
Notes
- Add ins are different than toppings: add ins are meant to infuse flavor as the oatmeal cooks, and toppings are added after the oatmeal has been served in bowls.
- If using steel cut oats, add one cup more water, (2 cups oats, 5 cups water) and 1 extra minute of cooking time (total of 4 minutes).
- Any variety of pressure cooked oats can be stored, covered in the fridge for 3-5 days.
Eri says
Thanks Robert 🙂
Robert Rollen says
Excellent Oatmeal Recipes.