I really don’t need an excuse to make a big pot of steel cut oats, but when I got this new Instant Pot Cookbook, I knew I wanted to try the recipe for Instant Pot Steel Cut Oats. This recipe is nice because it makes a really big amount, feeding at least 8 people, and once you put everything in the pot, you don’t have to worry about it until it’s done.
Over my last 10 years of blogging, I’ve made Oats every which way… steel cut oats in a jar (great for commuting to work), overnight steel cut oats, Oatmeal for a crowd + the best oatmeal toppings, pumpkin oatmeal, raw oats to go, strawberry rhubarb oats, and these are just a small percentage of the posts I’ve written about oats over the years.
So, when I received a copy of my friend Barbara’s new cookbook, it was only fitting that the first recipe I tried from it would have to be the Instant Pot Steel Cut Oats.
About the Recipe
• This recipe makes enough steel cut oats for 8 people.
• While the instant pot saves time on most recipes I found that with steel cut oats it takes about the same amount of time with the instant pot and on the stove top. The nice thing about the instant pot is that once you have everything in the pot you close it up and the oats are cooked perfectly once the time is complete. And you don’t have to worry about stirring or the oats sticking to the pan.
• This recipe is perfect in flavor and ingredient amounts! The water to oat ratio is right on.
• As for substitutions, I used almond milk instead of cream, coconut sugar instead of brown sugar, and coconut oil instead of butter. So, you can go either way depending on your dietary needs. Barbara tops her oats with lots of berries but since we’re in the middle of the winter here, we opted for topping the oats with jam and nuts instead.
• The Instant Pot takes about 5 minutes or so to get to pressure before the 10 minutes of cooking begins then, the pressure needs to release for about 5-10 minutes. So, the cooking time is 10 minutes but the 5 minutes added on to the beginning and end makes for about 20-25 minutes of total cooking time.
Instant Pot Steel Cut Oats with Almond Milk
• As mentioned before this recipe works great with almond milk for a dairy free version of instant pot steel cut oatmeal.
This is a great recipe to make at the beginning of the week so you have a quick and hearty breakfast made for several mornings. Or if you’re looking to feed a crowd over the holidays, this method works great!
Intant Pot Steel Cut Oats
- 2 tablespoons butter, I used coconut oil
- 2 cups steel cut oats
- 6 1/2 cups water
- 1/2 cup heavy cream, I used almond milk
- 1/4 cup light brown sugar, I used coconut sugar
- 1/4 teaspoon sea salt
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract
- milk, berries, nuts, dried fruit, jam, etc
- Use the saute function on the instant pot to melt the butter (or coconut oil) and toast the oats for 2-3 minutes.
- Stir in the water and cream (or almond milk), sugar, and salt. Lock the lid in place and select high pressure and 10 minutes cook time. (*note the pressure cooker will take time to get to high pressure before the cook time begins)
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. Stir in the chia seeds and vanilla. Cover and let sit for 5 minutes or until the oats reach your desired thickness.
- Serve with milk, berries, nuts, jam, or dried fruit.
Here is the Instant Pot that I recommend:
Get the Electric Pressure Cooker Cookbook:
What a great way to change up steel cut oats for the season. Thanks so much for sharing! I hope your new year and new adventure is filled with all good things!
Can this recipe be cut in half? If so would the cook time change?
I think the cook time would be the same if you cut it in half. It seemed like a big portion to me but my family of 4 ate it all up in just a matter of days.
I wanted to make steel cut oats this morning, but every recipe was for 1 cup. I googled “2 cups steel cut oats” and your recipe came up first! It is in the instant pot now. 🙂 Like you, I used coconut oil and almond milk. I also had no sugar so I put in 1/4 cup maple syrup instead. I’m looking forward to breakfast! Thank you!
Hooray!! I bet they are awesome with maple syrup!