Let me just begin by telling you I’m not a fan of Instant or regular oatmeal. I’ve really, really tried to like it over the years. It’s never been a flavor thing, but rather the TEXTURE that turned me off. Thankfully, I decided to give steel-cut oats a try recently, and guess what??! I’m a total convert….possibly even a steel-cut oatmeal freak!
Here’s why I love steel-cut oats:
- The nutty, yet creamy, texture. It cannot be explained – you have to experience it for yourself.
- It’s so convenient to cook steel-cut oats in large batches in my electric pressure cooker! A batch (or even a double batch) only takes 10 minutes under high pressure to cook, followed by a 10 minute natural-release rest before you remove EPC lid.
- Leftover cooked steel-cut oatmeal stores beautifully in the fridge, reheating like a charm in the microwave whenever I need a speedy snack or light meal.
Step-By-Step Guide to Perfectly Textured Steel Cut Oats in Your Instant Pot!
Here’s my step-by-step guide to making perfectly cooked and textured steel cut oats in your Electric Pressure Cooker:
When the Oats and Water are all nestled in your pot, put the lid on and set it for 10 minutes! Once it comes up to pressure, that ten minutes will start counting down. After the ten minutes is up, these oats will want a THREE MINUTE REST during the natural release, so don’t get anxious.
Steel Cut Oats in the Electric Pressure Cooker
- 1 cup regular steel-cut oats not instant steel-cut oats
- 1 Tbs. unsalted butter
- 1 cinnamon stick
- 3 1/2 cups water
- 1 generous pinch of kosher salt
- 1 tsp. pure vanilla extract I love using the new Vain Tahitian Vanilla
Set Electric Pressure Cooker (EPC) to the sauté setting; add oats, butter, and cinnamon stick, stirring and cooking for 2-3 minutes or until butter is melted and oats give off a nice, nutty aroma. Stir in water and salt; lock pressure cooker lid into place.
Choose High Pressure setting for 10 minutes; when timer sounds, unplug EPC (so the keep-warm setting doesn’t factor in and scorch the bottom of your oatmeal), then use a natural pressure release for 10 minutes. (If any pressure remains at this point, perform a quick release to remove any remaining pressure from EPC.)
Unlock and remove lid; remove cinnamon stick with tongs, then stir oatmeal to incorporate any liquid that may be sitting on top.
When oatmeal has cooled just a bit, stir in vanilla extract; taste oatmeal and adjust seasonings as needed.
Serve oatmeal at once, as desired, with your favorite toppings, or transfer oatmeal to a storage container. When oatmeal is cool, cover and refrigerate for up to one week.
To reheat cooked oatmeal, transfer desired amount to a serving bowl and stir in 1-2 Tbs. milk, then microwave on high for 30-60 seconds, stirring half way through. Oatmeal can also be warmed in a small saucepan over low heat until hot throughout; serve with your favorite toppings.
Makes 5 generous servings