Instant Pot Steel Cut Oats

The traditional method of cooking steel cut oats usually requires about 30 minutes, and a good bit of stirring too. As a result, this means that I very rarely will take the time or effort to make them on the stovetop. However, I do enjoy them!

So, naturally, when I learned that I could make them in the instant pot in just 15 minutes, you know I had to give that a try. And rest assured that this is a real 15 minutes. That includes the 10 minute release time.

And, while cooking on the stovetop usually requires some monitoring and stirring the pot throughout, that’s not the case here! With instant pot oats, once you’ve added your ingredients and started the cooker, everything’s done. Just stir before serving, and you’re good to go.

The best part of this recipe is that is it a terrific make-ahead option. Unlike traditional rolled oats, steel cut oats lend themselves nicely to reheating. Future you will thank you tomorrow morning.

Ingredients and Substitutions

The Oats – Steel-cut oats give this a more satisfying bite. Also, I find that their firmer texture allows the dish to keep and reheat better.

Cinnamon – I use ground cinnamon from my spice cabinet and I almost always buy ours at Costco.

Salt – Unless otherwise specified, I always use kosher salt.

Optional Toppings – Berries, sliced banana, a pat of butter, a drizzle of cream, a splash of milk, a spoonful of brown sugar, honey, or maple syrup. The options are near endless here!

Notes on Equipment

InstantPot Electric Pressure Cooker
Scottish Porridge Spurtle – I had never even heard of this particular utensil before visiting Scotland. It’s called a spurtle, and it turns out that this traditional tool is still the preferred way to stir porridge and oatmeal. No clumping or sticking to the spoon! Who knew? (And really, it’s just FUN! Who doesn’t want to say they used a spurtle to make breakfast?)

How to Make Instant Pot Steel Cut Oats

Combining the Ingredients – I add all the ingredients to the instant pot and stir to combine. Then, I cover and seal the pot.

Cooking the Oats – You’ll want to set the pressure to HIGH and cook for 4 minutes.

Releasing the Pressure – Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes. Then, open the instant pot to manually release the remaining steam.

Stirring the Oats – I stir the oats one more time after cooking.

Serving – You can either serve immediately or allow the oats to cool before storing it in the refrigerator. I like to top my bowl with a splash of cream, milk, or a pat of butter, and sweeten with honey or brown sugar to taste.

stirring steel cut oats in instant pot with a spurtle

Expert Tip

I can’t overstate the importance of not overfilling the pressure cooker and of slow-releasing the pressure. You want the oats to have the full amount of time to absorb the water and to let the pressure cooker work its magic with them.

Don’t Overfill the InstantPot – While cooking, the water and the oats are going to pressurize and foam up inside the cooker. Do not fill the pot more than halfway with the ingredients. If it is overly full, it can foam up too much and clog the vent.

Depressurizing the Instant Pot – Make sure you let the InstantPot depressurize naturally for a full 10 minutes before manually releasing the remaining pressure. This allows them to finish cooking and absorb more of the water. Otherwise, you’ll risk oats that might turn out watery and undercooked.

Adjusting the Consistency – To ensure the right consistency for your oats, I recommend adjusting after cooking. (I typically like to add a splash of hot milk or cream to my bowl after serving.)

cooked steel cut oats in bowl with butter and brown sugar

Serving Suggestions

There really isn’t a wrong way to serve oatmeal in my world, toss in some fruit, or a handful of nuts and I’m a happy camper. You can fancy it up with some Maple Butter or a drizzle of Brown Sugar Syrup. And if you happen to have some Berry Sauce stashed in the fridge? Definitely top your oats with a spoonful!

Make Ahead & Storage

Make Ahead: Yes! This recipe can be made up to 3-4 days in advance. The leftovers store nicely in the refrigerator too.

How to Store: I store the cooked oats in an airtight container in the refrigerator.

How to Reheat: I typically reheat the oats, along with a splash of water or milk, in a microwave-safe bowl in the microwave, or for a larger amount in a small saucepan on the stovetop over low heat.

Instant Pot Steel Cut Oats in bowl with berries

More Oatmeal Recipes

Frequently Asked Questions

Can I substitute milk for water in this recipe?

Milk may be substituted for half of the water in this recipe. However, cooking with all water is my preference. I like to add milk afterward to taste, to ensure that the oatmeal will have the right consistency.

Do I need to grease/oil the pot before cooking?

Nope! Just add all the ingredients to the pot and follow the manufacturer’s directions when cooking.

How can I keep my oats from drying out when reheating?

I often add a splash of milk or cream to my bowl of oatmeal before reheating it in the microwave.

Combine the oats, water, salt, and cinnamon in the instant pot. Stir, cover, and seal.
Set pressure to HIGH and cook for 4 minutes. When the cooking time is complete, allow the pressure to release naturally, for about 10 minutes, before manually releasing the remaining steam and opening the Instant Pot.
Stir well and divide into four portions. Cooked steel cut oats may be stored in the refrigerator for 3-4 days. Serve warm with the toppings of your choice.

Milk may be substituted for half of the water in this recipe. However, cooking with all water is my preference. I prefer to add a drizzle of cream or a pat of butter for richness when serving, as desired. Sweeten as desired, with honey, maple syrup. or brown sugar.