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Overhead view of Oatmeal with half the bowl covered with fresh berries and coconut flakes.
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5 from 2 votes

Instant Pot Oatmeal

Instant Pot Oatmeal can be made with old fashioned or steel cut oats. Both directions are included and both recipes are comforting, healthy and quick.
Course Breakfast
Cuisine American, Vegan
Prep Time 2 minutes
Cook Time 3 minutes
Pressure release 20 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 125kcal
Author Ginny McMeans

Equipment

  • Pressure Cooker

Ingredients

Rolled Oats

  • 1 cup rolled oats
  • 1 cup dairy-free milk - unsweetened
  • 1 cup water
  • ½ teaspoon ground cinnamon - ¼ to ½ teaspoon cinnamon - depending how much you like it

Steel Cut Oats

  • 1 cup steel cut oats
  • 1 cup dairy-free milk - unsweetened
  • 2 cups water
  • ½ teaspoon ground cinnamon - ¼ to ½ teaspoon cinnamon - depending how much you like it

Toppings

  • ¼ cup blueberries
  • ¼ cup strawberries
  • ¼ cup raspberries
  • ¼ cup blackberries
  • ⅛ cup coconut flakes
  • 1 tablespoon chia seeds

Instructions

  • Add all of the first four ingredients to the instant pot, Stir.
  • Cover the pot and set to manual setting to high and to 3 minutes for rolled oats or 6 minutes for steel-cut oats.
  • Once the cooking time ends, let the pot release naturally for 20 minutes. Do not remove the top pressure weight until 20 minutes are up.
  • Carefully release value to release any leftover steam, if any.
  • Serve oatmeal with toppings of your choice.
  • Store leftovers in refrigerator 3-5 days

Notes

The recipe can easily be doubled depending on the size of your Instant Pot. The cooking time is the same.

Nutrition

Serving: 1Serving | Calories: 125kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 140mg | Fiber: 5g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg