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I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!
Recently, we went on a vacation to visit Yosemite National Park. We weren’t staying in an RV or camping. Instead, we rented a cabin in kinda-nearby Coulterville which is about an hour or so away.
While prepping for the trip, I decided to bring my 6 quart 7-in-1 Instant Pot Duo along to make quick work of meals and snacks. I didn’t get to use it as much as I liked, but I did get a chance to make one of my favorite breakfasts: oatmeal.
Now, I think I know what you are thinking: “Sami, I can buy some instant oatmeal in a microwave pouch and be done.” I totally get it. Microwave oatmeal is quick and delicious. But I prefer the Instant Pot version. It’s easy to throw together the night before and insanely versatile as far as make ahead breakfast goes.
Buying bulk oatmeal is cheaper. And making it in the Instant Pot means you can pitch those instant oats that are insanely processed bits of cardboard and go for some nutrient-dense steel cut or rolled oats. Here’s a comparison of the nutritional value of each:
Groats are best, but you can still get a lot out of rolled oats. Way better than instant.
And what’s more? No babysitting! Whether it’s the microwave or the stove top, you have to watch it cook. You can’t set it up and walk away because you run the risk of the oatmeal frothing and spilling over. Ain’t nobody got time to clean up that mess! And ain’t nobody got time to watch something cook. The Instant Pot makes it perfect every single time and you don’t have to watch it.
So, the first night in Coulterville, I set up the pot and had oatmeal waiting for me the next morning. Read on for the recipe!
Ingredients and Equipment List:
For this recipe, you’re going to need a measuring cup (the rice cup is about 180 ml or 3/4 cup), measuring spoons, the Instant Pot, a wooden spoon or the rice paddle, and a ladle. Ingredients include rolled oats, table salt, butter (or margarine – you do you, boo), and water.
- Choose your measuring vessel. The trick to creamy, delicious oatmeal is a ratio of about 1:2.25 oats to water. Measure out 2 rice cups of oats. Pour into the inner lining of your pot.
- Measure out 4.5 rice cups of water. Pour that into the pot.
- Slice off a pat of butter. Drop that on top of the oats and water.
- Add about a 1/4 teaspoon of salt and mix.
- Ensure the oats are completely submerged in water.
- Place the lid on, lock it in place and make sure you turn that sealing nob away from you to sealing, not venting.
- I preset my Porridge button to 5 minutes, but you can also select the manual or pressure cook button and use the +/- buttons to set it to 5 minutes.
- Press the Timer and using the +/- buttons, you can set how long of a delay you want before the pot starts the cooking program. Keep in mind that you need to account for the cooking time, about 10-15 minutes to build pressure before cooking, and about 10-15 minutes of natural pressure release. All told, this will go for about 35 minutes.
- Once the program concludes, let the pot naturally release pressure for about 10-15 minutes. Don’t release sooner, or else you’ll have a foamy mess on your hands!
- Mix on your favorite toppings and enjoy!
Pro-tip: Oatmeal expands, so don’t feel the pot more than half way.
When I made my Instant Pot oatmeal, I mixed in brown sugar and cinnamon. You can mix it with anything you want.
If you enjoyed this recipe, please give it a like and let me know in the comments below how you like your oatmeal. Share this with your friends and subscribe to this blog!
Buen provecho! – Sami B.