Overnight Oats in the Instant Pot

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

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.

Recipe Instructions:

  1. 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.
  2. Measure out 4.5 rice cups of water. Pour that into the pot.
  3. Slice off a pat of butter. Drop that on top of the oats and water.
  4. Add about a 1/4 teaspoon of salt and mix.
  5. Ensure the oats are completely submerged in water.
  6. Place the lid on, lock it in place and make sure you turn that sealing nob away from you to sealing, not venting.
  7. 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.
  8. 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.
  9. 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!
  10. 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.

Instant Pot cooked rolled oats.
Delicious, filling breakfast made easy.

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!

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Buen provecho! – Sami B.

Instant Pot Jasmine Rice

Updated August 3, 2019 with pictures and a little more backstory.

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

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!

One of the things I really enjoy making is Jasmine rice. It goes so well with chicken, beef, eggs, and can be a great base for other dishes. It keeps for about five days in the fridge and is relatively inexpensive to buy. I grew up on rice as part of dinner. I think it would be hard to find a Hispanic household that didn’t have rice with dinner.

My husband and kids love rice, too. I personally have to cut back on my rice consumption, because it’s so easy for me to have a huge bowl of rice just on its own! My waistline and my scale are complaining, haha!

The dinner I made using Instant Pot Jasmine rice as a base: fried egg over medium, seaweed seasoning, steamed veggies, and Sriracha.
And no wonder my scale is tipping. Tonight’s dinner: Jasmine rice topped with steamed carrots, asparagus, and corn. Add a fried over medium egg with some seaweed seasoning and Sriracha sauce dotted on top and I was done.

Rice is ridiculously easy to make in the Instant Pot. This recipe is so simple and it doesn’t involve babysitting like it would on the stove. My mom used to make huge pots of rice and would have to fill the pot to a certain level, stand over the pot stirring, boiling the water, salting the water just right, putting the rice in, make sure the metal spoon could stand in the rice and water (a very useful trick to know how much water is the right amount of water), stirring the rice, watching the rice, lowering the temp just so, putting the lid on the pot just so, etc.

In the Instant Pot? Stupid simple. So simple in fact, that I am pretty sure my Dominican mother was amazed with how good the rice was with minimal effort on my part.

Equipment List:

  • Instant Pot (I used my 3-quart)
  • Wire mesh strainer or sieve
  • Rice paddle
  • Measuring cup
  • Measuring spoons.

Ingredients List:

  • Jasmine rice
  • Water
  • Table salt
Picture of ingredients and tools: rice, salt, measuring cup, rice paddle, mesh sieve, and 3-quart Instant Pot Duo.
The cast of characters for this recipe. Not pictured? Those pesky measuring spoons.

Recipe Instructions:

  • Choose your measuring vessel. I use the rice cup that came with the Instant Pot, which is about 3/4 of a cup. Measure out at least a cup’s worth of rice and pour into a fine-mesh colander.
  • Add the same amount of water to the inner liner of your pressure cooker. Salt to taste.
  • Rinse the rice under cool water until it runs clear. If you wonder why you should rinse your rice, check out this TheKitchn link here.
  • Add the rice to the inner liner and stir to combine. Make sure all the grains are submerged in the water.
  • Line up the arrow of the lid with the arrow on the base and turn it an eighth turn clockwise to lock it in. I love the sounds my Instant Pot makes!
  • Make sure the sealing knob is set to sealing. On my Duo model, it’s a quarter turn clockwise.
  • Select “Manual” and make sure it’s on high pressure. Click the + or – button to set the time to five minutes.
  • After the cooking cycle is over, let the pot sit for about 10 minutes to release pressure naturally.
  • Open the pressure cooker, fluff your rice, and enjoy!
Fluffy, cooked Jasmine rice in the Instant Pot.
Come to Mamacita!

Nutrition Information:

One 1/2 cup serving of rice is about 102.5 calories, 0.2 g of fat, 22.5 g of carbohydrates, and 2.1 g of protein.

Let me know what you use your rice for in the comments below!

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Buen provecho! – Sami B