Pressure Cooker Oatmeal
Easy, no-scald, no-burn oatmeal recipe for your Instant Pot or electric pressure cooker. Use old fashioned rolled oats, or steel cut oats.
Prep Time7 minutes mins
Cook Time3 minutes mins
Total Time10 minutes mins
Course: Breakfast
Cuisine: American
Keyword: instant pot oatmeal, pressure cooker oatmeal
Servings: 6 servings
Calories: 148kcal
Cost: $0.90
- 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
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.
- 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.
- Any variety of pressure cooked oats can be stored, covered in the fridge for 3-5 days.
Serving: 1g | Calories: 148kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 249mg | Potassium: 245mg | Fiber: 3g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mg