Instant Pot oatmeal takes just a few minutes to prepare and can be doctored up using any sweet or savory toppings you like. Use steel cut or old-fashioned oats, and a blend of milk and water for the creamiest oatmeal of your life.
This recipe is brought to you by Blue Diamond Almond Breeze
I’ve made oatmeal fast in the microwave, low and slow in the slow cooker, on the stovetop, and overnight in the fridge.
Lately, this Instant Pot oatmeal recipe has become my new favorite method. I prefer making oatmeal in the Instant Pot rather than over the stovetop because cooking oats the traditional way can take anywhere from 10 to 40 minutes depending on the type of oats you’re using.
With the Instant Pot, you simply set it and walk away until the timer rings (no stove babysitting!). And even better, it’s awesome for making a big batch to keep in the fridge and warm up anytime with your favorite fixins’.
Heidi’s Tips for Recipe Success
- Use a non-dairy milk when pressure cooking oatmeal because it won’t scorch like regular milk does. (We love Almond Breeze Vanilla Almondmilk in this house.)
- Add both water and milk to your Instant Pot oats for maximum creaminess without making them taste heavy.
- People often forget to salt their oatmeal (but don’t!). Everything needs a little salt for flavor.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Oats — I’ve provided instructions on how to make either rolled oats or steel cut oats in the Instant Pot, so use what you’ve got.
- Almond Breeze Vanilla Almondmilk — Using vanilla-flavored almond milk means you don’t have to waste any of that pricey pure vanilla extract you just bought.
- Water — The water dilutes the almond milk enough so that the oatmeal isn’t too rich and creamy.
- Cinnamon stick — I love the warm flavor it adds (omit if you’re making your oatmeal savory). If desired, you can add more spices to the base oatmeal recipe.
- Kosher salt — Just a pinch enhances the flavor of the oats (yes, they have flavor too!) and brings out the notes of vanilla and cinnamon.
Heidi’s Tip: I used Almond Breeze Vanilla Almondmilk for this Instant Pot oatmeal master recipe. However, you could use any of the flavors from Unsweetened Original to the Almond Coconut Blend Original that work equally well. Almond Breeze is available in both refrigerator cartons and easily store-able, shelf-stable cartons so it’s always easy to have it on hand.
How to Cook Oatmeal in an Instant Pot
Heidi’s Tip: Be sure to factor in the time it takes for the pot to pressurize and then naturally release for a total cooking time of about 35 minutes.
- Warm it up. Allow 7-10 minutes for the pressure cooker to come up to heat.
- Add the ingredients. Simply add all the oatmeal ingredients into the Instant Pot, then press the manual setting and set the cooking time for 3 minutes on high.
- Let it rest. Once the cooking time ends, let the oatmeal sit in the pot to naturally release the pressurized steam for 20 minutes.
- Dish, top, and serve. Flip the release valve to let out any remaining steam, dish up your homemade oatmeal, and enjoy!
The Best Oatmeal to Water / Milk Ratio
- For steel-cut oats: Use a 3:1 ratio aka 3 cups liquid to 1 cup oats (less processed needs more liquid to soften the grain)
- For rolled oats: Use a 2:1 ratio aka 2 cups liquid to 1 cup oats (a flatter surface needs less liquid to soften the grain)
FAQs
Whether you use rolled or steel cut oats, the cook time remains the same: 3 minutes on high pressure. You’ll then have to wait about 20 minutes for the Instant Pot to naturally release.
Steel-cut and old-fashioned (rolled) oats are the same whole-grain cereal oats and carry the same nutritional values. They’re just processed differently!
Rolled oats (also called old-fashioned oats) are oat kernels (groats) that are steamed and rolled into flakes, then toasted, creating a flatter surface area so they cook quicker.
Steel-cut oats (sometimes called Irish Oatmeal) are less processed by steel blades, making them smaller and chunkier with a texture I really love. They take 3-4 times as long to cook as old-fashioned oats, unless you make them in an Instant Pot.
Yes, very easily! If you double the ingredients, you don’t need to adjust the cooking time at all. Just follow the instructions as written.
Sweet and Savory Oatmeal Topping Ideas
- Maple Banana & Brown Sugar Oatmeal: Top a bowl of oatmeal with sliced bananas, almonds, and a tablespoon of brown sugar with a drizzle of maple syrup and an extra splash of Vanilla almond milk. I like to sprinkle it all with pumpkin pie spice but you could use plain cinnamon or nutmeg instead.
- Apples, Nuts, Cranberries, and Cinnamon: Chopped apples and piquant cranberries are the yin and yang of this breakfast combo. I usually drizzle with honey.
- Pumpkin Pie Oatmeal: Mix 1-2 tablespoons of pumpkin purée, ½ teaspoon pumpkin pie spice, and a splash of vanilla into the oatmeal and top with chopped almonds.
- Tropical Fruit Oatmeal Bowl: Choose any assortment of your favorite tropical fruit including kiwi, pineapple, mango, banana, or mandarin oranges, and always sweet coconut flakes with an extra dose of Almond Breeze Almond Coconut Original. Some Greek yogurt would also be yummy with this combo.
- Nutty Butter and Honey Oatmeal: Stir in a spoonful of creamy peanut butter or almond butter into warmed oatmeal. Drizzle with your honey and chopped nuts for even more protein. Chia seeds, flaxseeds, or hemp hearts would also be a great addition.
- Strawberry Cheesecake Oatmeal Bowl: Add a spoonful of cream cheese or ricotta to your bowl then swirl in a spoonful of strawberry jam and sprinkle with crushed graham crackers for a crunchy topper.
- Berry Berry Chocolate Chip and Oatmeal Sundae: Top oatmeal with a handful of your favorite berries (I love raspberries and blueberries), almonds, and mini chocolate chips to make a sweet treat any time of the day. Add any flavor of almond milk to make it even creamier.
- Rocky Road Oatmeal: Top with chopped almonds, chocolate chips, mini marshmallows, and a drizzle of hot fudge.
- Savory Kale and Mushroom Oatmeal with Bacon and Egg: In a large skillet over medium-high heat, add a drizzle of olive oil. Sauté 1 ½ cups chopped kale with 2 sliced mushrooms and ½ clove pressed garlic until the kale begins to wilt and the mushrooms soften. Add 1-2 teaspoons of soy sauce, tamari, or liquid aminos and a sprinkle of red pepper flakes with ½ cup chopped cooked bacon (about 2 strips) and warm through.
- Kimchi and Jammy Eggs: Add chopped kimchi leaves, shredded seaweed, and sesame seeds to a bowl of oatmeal with ramen-style jammy eggs and drizzle with a bit of sesame oil and soy sauce or liquid aminos for a flavor-bomb oatmeal meal.
Storage and Reheating Tips
Oatmeal can be refrigerated for up to 5 days. You can also freeze the oatmeal in individual portions and reheat it in the microwave.
You can reheat your Instant Pot oatmeal in the microwave or on the stove. Add a splash of milk to loosen up the oats, then top as desired.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Instant Pot Oatmeal Recipe
Ingredients
For Steel Cut Oats
- 2 cups water
- 1 cup Almond Breeze almondmilk Vanilla
- 1 cup steel cut oats
- 1 cinnamon stick
- 1 generous pinch of kosher salt
For Old Fashioned Rolled Oats
- 1 cup water
- 1 cup Almond Breeze almondmilk Vanilla
- 1 cup old fashioned rolled oats
- 1 cinnamon stick
- 1 generous pinch of kosher salt
Instructions
- Add the oatmeal of your choice and the liquid ratios that match to the pot of your Instant Pot or electric pressure cooker with the cinnamon stick and kosher salt.
- Press the manual setting and set the cooking time for 3 minutes on high.
- Once the cooking time ends, allow the oatmeal to sit in the pot to natural release the pressurized steam for 20 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam and always face the lid away from you when opening.
- Add toppings of your choice with additional almond milk to taste. Oatmeal can be refrigerated for 3-5 days.
Notes
Nutrition
More Easy Breakfast Recipes to Try
- 20+ Oatmeal Recipes To Kick Off Your Day
- Fluffiest Blueberry Pancakes
- Egg Muffins
- Banana Muffins
- Sausage Breakfast Casserole
- Giant Dutch Baby Pancake
- Best Ever Homemade Granola
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This post is sponsored by Almond Breeze. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
Maria
Happy New Year to you with good food
Tanya
I need to make this for a large crowd. I have an 8 quart instapot, so I calculated 9 cups water, 4.5 cups Almond Milk and 4.5 cups steel cut oats. Does this sound right? Also, does the cooking time change with this quantity?
Hmm, I haven’t made it in a larger quantity so I can’t say for sure. Let me know if it turns out.
Big JiLm
I have been making this for years and never added salt. I have done that the last two times, and it’s a whole different meal! Much more flavor and satisfying than without it. I’ll never go back!
Hayley
We used to make it without salt too, and it really is such a game-changer! So glad you enjoyed the recipe. :)
Matt
I’m not sure how some people are having success with this recipe, but as others have mentioned, it just burns and makes a mess in the instant pot. I did use cold milk from the fridge, which if that was the issue, it is definitely worth mentioning.
Did you use almond milk? If using cows milk, it will indeed burn.
Sarah H
This is THE BEST oatmeal recipe!!!!
Absolutely amazing texture and flavor. I used old fashioned oats and added a splash of vanilla. Amazing.
Hayley
Thanks, Sarah—we’re so happy you enjoyed it!
Ryan
Are you adding the milk to the instant pot? You don’t compensate for it in directions and that liquid to oat ratio is greater than it recommends.
Thanks!
Yes, Ryan. For steel cut oats add 2 cups water and 1 cup AlmondMilk with 1 cup oatmeal. For rolled oats add 1 cup water and 1 cup AlmondMilk to 1 cup of oats. I made them again this morning and they’re creamy and perfect!
Melissa Moshier
Make this at least 2xs a week. I love to add different spices in after. Turmeric, cinnamon pinch of black pepper, and then sweeten with maple syrup. One question, if I wanted to add chia seeds to get the omega3 in, what would be best way? Or is that best for overnight oats?
Hayley
That’s awesome, Melissa! You could definitely add chia seeds to this!
Fran
She asked what the best way to add them would be – add them to the oatmeal and cook them with it? Or add them after cooking and just mix in?
Hayley
Hi Fran! We’d recommend mixing them in after the oatmeal has been cooked. We hope this helps. Enjoy!
Thom Garner
Hello Heidi,
I am a die-hard, every morning, Oatmeal eater. I use Quaker Oats Whole Grain Rolled Oats. I want to give the IP technique a try for sure. I cook one cup of oats with 1.75 cups of water; no milk of any type, I don’t care for any type of milk in my oatmeal. Once cooked I add some butter and a tablespoon of raw honey. Do you think this would work?
Thom
Yes, it should work Thom, but I haven’t tried so you’ll need to experiment. The main thing with the IP is milk can scorch but since you aren’t using any, it should be good. Let us know how it works for you!
Ruth
Perfectly thick and creamy, just the way I like it! I made a batch big enough for the week. I add fresh or frozen berries when reheating it each morning. Sure makes my morning a lot more organized, and my oatmeal is not runny like it is when I cook it from scratch in the microwave. Also, the cinnamon stick added a heavenly fragrance and flavor. Great recipe!
Happy to hear you enjoyed!