No overnight soaking required with these hearty, delicious steel cut oats! The instant pot does all that soaking work for you. This recipe for instant pot steel cut oats serves 6-8 and you can either refrigerate the leftovers for up to five days or freeze for up to 6 months. I like to make this batch on the weekend and then portion out half for breakfasts during the week and freeze the other half for later. You can switch up the toppings each time. No more boring oatmeal!
Gather up your ingredients.
Add all ingredients except the milk to the instant pot.
Give it all a good stir, secure the lid and set the pressure to high for 20 minutes. After the 20 minutes, do a quick release.
HINT: I like to use a clean kitchen towel to cover the sealing vent and then use the end of a wooden spoon to release the valve.
Suggested toppings: fresh fruit, dried cranberries, walnuts, cinnamon, maple syrup, honey, yogurt, pistachios, whatever you like.Print
Instant Pot Steel Cut Oats
7 cups water
2 cups steel cut oats
1 tablespoon unsalted butter
1 teaspoon Kosher salt
1/2 cup milk
Combine the water, oats, butter, and salt in the instant pot.
Give it a good stir and secure the lid.
Set the pressure to manual high for 20 minutes.
After the 20 minutes, do a quick release.
Stir in milk.