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    Home » Recipes » Instant Pot » Instant Pot Steel Cut Oats

    Instant Pot Steel Cut Oats

    Published: March 4, 2020 · Modified: Jun 3, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Warm and healthy Instant Pot Steel Cut Oats made with creamy coconut milk. This delicious and hearty breakfast couldn't be easier or quicker thanks to the Instant Pot. Top with your favorite fruits for the perfect start to the day!

    An overhead shot of Instant Pot Steel Cut Oats
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    instant pot steel cut oats in a bowl with a spoon
    instant pot steel cut oats in a bowl with a spoon
    instant pot steel cut oats in a bowl with a spoon
    instant pot steel cut oats in a bowl with a spoon
    instant pot steel cut oats in a bowl with a spoon
    instant pot steel cut oats in a bowl with fruit

    Everybody knows how good oatmeal is for you, but honestly, I’ve never been a huge fan—it’s a texture thing. But then I discovered overnight oats a few years ago, and everything changed.

    Steel cut oats get creamy, but retain their hardy texture, which is a big win for me. The only drawback, however, is that the traditional recipe requires you to soak the oats overnight, and honestly, who has time for that?

    InstantPot to the rescue! In less than half an hour it delivers incredibly creamy oatmeal (with a little help from coconut milk!) that makes a beautiful (not to mention healthy) breakfast that me and my boys love.

    And the best part—everybody gets to top their oats just the way they like them! See below for ideas for setting up your own fun toppings bar.

    A side shot of cooked steel cut oats in a bowl topped with fruit

    Frequently Asked Questions

    Are Steel Cut Oats Healthy?

    Absolutely, oatmeal is a great source of fiber, protein, and minerals so it’s a super healthy breakfast or snack!

    You also get much more nutritional value from the steel cut variety because they are the least processed.

    What’s the Difference Between Steel Cut Oats and Rolled Oats?

    Steel cut oats look completely different from rolled oats. They are whole oats cut into small pieces with a steel mill and are roughly the size of a grain of rice. They’re also often called Irish oats or Pinhead oats because of their shape.

    Rolled oats are flat and round because they’ve been processed to be able to cook faster. While this is great it can leave a mushy texture which you don’t get with steel cut.

    Instant oats cook even faster because they’re rolled oats cut into tiny pieces, again they have a much softer texture when cooked.

    Can I Prepare My Oats in Advance?

    Yes, you can even make a big batch and store it in the fridge for up to 5 days then reheat it as needed. You may need to add a splash of milk (any kind) or water to loosen slightly as you reheat.

    Can I Freeze this?

    Yes, you can freeze the oats in suitable freezer containers then thaw completely before reheating. I recommend freezing the oats in portion sizes so you can thaw only what you need.

    The oats will last well for around 3 months frozen.

    How to Make Instant Pot Steel Cut Oats

    Two photos showing how to toast steel cut oats in the instant pot

    1. Melt the coconut oil or butter in the Instant Pot then add the oats.

    2. Stir to coat the oats and saute for a few minutes.

    Two photos showing how to cook instant pot steel cut oats

    3. Next, add the water, coconut milk, vanilla and salt, and stir.

    4. Cover with the lid and cook on high pressure according to the printable recipe instructions below. Release the pressure, add additional coconut milk if desired then serve with toppings.

    Toppings and Serving Suggestions

    The list is endless when it comes to toppings, you can choose anything you want from canned or fresh fruits, nuts, dried fruit, or yogurt.

    Here are some ideas to try;

    • Fresh berries such as strawberries, blueberries. blackberries or raspberries.
    • Other fresh fruits such as apple, banana, mango, orange, pineapple or pears.
    • Nut butter such as peanut butter, almond butter or cashew butter.
    • Dried fruit and nuts such as cashews, pistachios, pecans, walnuts, cranberries, and apricots.

    A close up of a spoonful of cooked steel cut oats

    Tips and Ideas for Making Instant Pot Steel Cut Oats

    • Be sure to buy steel-cut (often labeled Irish) oats. Rolled oats are flattened and toasted, and instant oats are pre-pulverized; both will turn to mush in the InstantPot.
    • Although you might be tempted to add sugar or maple syrup to the oats before pressure cooking, resist the urge. Since these oats are pretty thick, adding sugar early on could cause burning. Save it until the end, after cooking.
    • Be sure to shake the can of coconut milk vigorously before opening; if it’s cold, the fat will solidify on the top, and you want it to be distributed evenly. Another solution is to empty the can into a glass measuring cup, and microwave the coconut milk for 30 to 45 seconds, stirring until smooth.
    • Use any fruit you like for your toppings bar. Here, I’ve used mango, blueberries, strawberries, blackberries, toasted pecans, and coconut. I also love this oatmeal topped with sliced banana and almond butter, raspberries and slivered almonds, honey, orange zest, and pistachios, or pineapple and toasted coconut. The possibilities are almost endless!

    More Breakfast Recipes You Might Like

    Breakfast Casserole

    French Toast

    French Toast Casserole

    If you’ve tried these Instant Pot Steel Cut Oats recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Instant Pot Steel Cut Oats 2 square Preppy Kitchen
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    5 from 1 vote

    Instant Pot Steel Cut Oats

    Everybody knows how good oatmeal is for you, but honestly I’ve never been a huge fan—it’s a texture thing. But then I discovered overnight oats a few years ago, and everything changed. Steel-cut oats get creamy, but retain their hardy texture, which is a big win for me. The only drawback, however, is that the traditional recipe requires you to soak the oats overnight, and honestly, who has time for that? InstantPot to the rescue! In less than half an hour it delivers incredibly creamy oatmeal (with a little help from coconut milk!) that makes a beautiful (not to mention healthy) breakfast that me and my boys love. And the best part—everybody gets to top their oats just the way they like them! See below for ideas for setting up your own fun toppings bar.
    Course Breakfast
    Cuisine American
    Prep Time 2 minutes
    Cook Time 10 minutes
    Total Time 12 minutes
    Servings 4 - 6 servings
    Calories 567kcal
    Author John Kanell

    Ingredients

    • 2 Tbsp. butter or coconut oil
    • 1 cup steel-cut Irish oats
    • 2 1/2 cups unsweetened coconut milk plus additional, if desired
    • 1 cup water
    • 1 tsp. vanilla extract
    • ¼ tsp. kosher salt
    • Maple syrup fresh berries, mango, toasted pecans, and toasted coconut, to serve

    Instructions

    • Set InstantPot to saute. Add butter or coconut oil.
    • Add oats to InstantPot; cook, stirring occasionally, until toasted, about 5 minutes.
    • Add coconut milk and water to InstantPot; stir to combine.
    • Stir in vanilla and salt.
    • Place top on InstantPot; twist to seal and lock. Turn Steam Release Valve to
    • “sealing.”
    • Set InstantPot to cook at High Pressure for 10 minutes.
    • After cooking is complete, let pressure release naturally for 10 minutes. After that,
    • manually release the pressure by turning the Steam Release Valve to “venting.”
    • Remove lid from InstantPot; stir to combine. If desired, stir in additional coconut
    • milk or water until oats reach desired consistency.

    Notes

    Tips & Ideas for Making InstantPot Creamy Coconut Oats
    -Be sure to buy steel-cut (often labeled Irish) oats. Rolled oats are flattened and
    toasted, and instant oats are pre-pulverized; both will turn to mush in the
    InstantPot.
    -Although you might be tempted to add sugar or maple syrup to the oats before
    pressure cooking, resist the urge. Since these oats are pretty thick, adding sugar
    early on could cause burning. Save it until the end, after cooking.
    -Be sure to shake the can of coconut milk vigorously before opening; if it’s cold, the
    fat will solidify on the top, and you want it to be distributed evenly. Another solution
    is to empty the can into a glass measuring cup, and microwave the coconut milk for
    30 to 45 seconds, stirring until smooth.
    -Use any fruit you like for your toppings bar. Here, I’ve used mango, blueberries,
    strawberries, blackberries, toasted pecans, and coconut. I also love this oatmeal
    topped with sliced banana and almond butter, raspberries and slivered almonds,
    honey, orange zest, and pistachios, or pineapple and toasted coconut. The
    possibilities are almost endless!

    Nutrition

    Calories: 567kcal | Carbohydrates: 35g | Protein: 10g | Fat: 46g | Saturated Fat: 39g | Sodium: 145mg | Potassium: 395mg | Fiber: 8g | Sugar: 5g | Vitamin C: 4mg | Calcium: 44mg | Iron: 4mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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