Instant Pot Classic Oatmeal

Jump-start your day with a bowl of this Instant Pot Classic Oatmeal.

The Instant Pot makes this an easy, hands-off way to make oatmeal. 

It won’t save you cooking time, but it will save you the hassle.

Classic Oatmeal is a healthy breakfast according to Harvard.

It’s one of the best whole grains.

This easy Instant Pot Classic Oatmeal is creamy, tasty, warm, and filling.

 

We have made oatmeal on the stove, in the microwave, in the slow-cooker, and overnight in the refrigerator, but oatmeal in the electric pressure cooker makes it a cinch, and the reward is one I look forward to.

Say goodbye to the instant quick oats oatmeal packets and hello to a bowl of classic old-fashioned oatmeal in the Instant Pot.

I told you this recipe would save you the hassle of cooking oatmeal.

The difference between the Instant Pot oatmeal and the microwave or stovetop oatmeal is there is no supervising. 

You don’t have to watch it to make certain it doesn’t bubble up and over and create a mess.

No stirring to make sure it doesn’t stick or scorch to the bottom of the pan.

Whether you’re making a serving for one or feeding guests, make a batch and keep it in the refrigerator and warm it up for serving any time you want a bowl.

Oatmeal can be refrigerated for up to 5 days.

You can also freeze the oatmeal in individual portions and reheat it in the microwave, just add a splash of milk to loosen up the oats.

HuffPost has a guide on how to freeze oatmeal.

 

Instant Pot Classic Oatmeal:

Ingredients:

1/2 cup old-fashioned rolled oats*

1/4 teaspoon salt

2/3 cup water or milk

1/2 teaspoon butter

Directions:

In a 2-cup, heat-proof bowl, combine oats, salt, water, and butter.

Add 2 cups hot water to the inner pot of the Instant Pot and place the trivet that came with your Instant Pot in the pot.

Place the heatproof bowl on the trivet.

You may want to create a sling for easy removal of the bowl at the end of cooking.

Close and lock the lid and turn the steam release handle to Sealing.

Set your Instant Pot to pressure cook/Manual on High for 7-minutes.

When the cooking time is done, allow a natural release, about 10 minutes, or until the float valve drops down, then remove the lid.

The oatmeal should be creamy.** 

If more cooking time is needed, continue pressure cooking on High for 1 minute, then quickly release the pressure.

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*If using Quick-Cooking Oats, replace the rolled oats and decrease the cooking time to ONE minute.

**If you prefer creamy oatmeal, decrease the oats to 1/4 cup and increase the water or milk to 3/4 cup.

Ideas for oatmeal toppings!

Oatmeal is a breakfast that can be customized with toppings.

Here are some of our favorite classic oatmeal toppings:

Banana slices,

Toasted walnuts

Maple syrup

Peanut butter

habanero strawberry preserves

Fresh blueberries

lemon zest.

Almond butter

cinnamon

roasted pumpkin seeds

Dried cherries

honey

toasted almonds

Greek yogurt.

TIPS:

Use Almond Milk in place of dairy milk-almond milk doesn’t scorch.

Use a 2 to 1 ratio (i.e. 2 cups liquid to 1 cup oats)

You can double or quadruple this recipe by increasing the size of the heatproof bowl to one that holds twice the volume of your ingredients so that it is only half full.

If necessary, use a crisscross foil sling to help you lift the bowl out of the pot.

If using coconut milk, replace only 1/3 of the water with coconut milk.

Looking for other Instant Pot Breakfast Recipes?

Instant Pot Egg Bites

Instant Pot Poached Eggs

Instant Pot Yogurt Recipe It’s Easier than You Think!

The Instant Pot Eggs 5-5-5 Method

When you’re finished, why not give your Instant Pot a deep clean with this guide.