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.
Servings: 6 servings
Calories: 148kcal
Cost: $0.90
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.
- Any variety of pressure cooked oats can be stored, covered in the fridge for 3-5 days.
Nutrition
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