Go Back
+ servings
Instant Pot Steel Cut Oats 2 square Preppy Kitchen
Print

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

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