Instant Pot Steel Cut Oatmeal

Steel Cut Oats in the Electric Pressure Cooker

Course Breakfast
Cuisine American
Keyword instant pot, steel cut oats


  • 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


  1. 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.
  2. 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.)
  3. Unlock and remove lid; remove cinnamon stick with tongs, then stir oatmeal to incorporate any liquid that may be sitting on top.
  4. When oatmeal has cooled just a bit, stir in vanilla extract; taste oatmeal and adjust seasonings as needed.
  5. 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.
  6. 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.
  7. Makes 5 generous servings