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Instant Pot Steel Cut Oats
Steel cut oatmeal made in a pressure cooker. Check out the tips and step-by-step photos above the recipe.
Course
Breakfast
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Natural Pressure Release
20
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
305
kcal
Author
Kate @ I Heart Eating
Ingredients
2
tablespoons
butter
2
cup
steel cut oats
3
cups
water
2
cups
evaporated milk or nondairy milk*
Instructions
Turn Instant Pot to SAUTE and melt butter.
Add steel cut oats, and toast, stirring regularly, for 5 minutes.
Stir in the water and milk. Using 2 cups of milk will give you thicker oats, and using 3 cups of milk will give you thinner oats.
Cover and turn the vent at the top to SEALING.
Press the MANUAL button and then decrease the time to 10 minutes on HIGH pressure.
After the Instant Pot has finished cooking, allow the pressure to naturally release for 20 minutes.
Turn the vent to the VENTING position to release any remaining pressure.
Remove the lid, and stir the oats.
Store leftovers covered in the fridge for up to 4 days.
Notes
*I don't recommend using regular dairy milk in this recipe as it can curdle.
**Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
305
kcal
|
Carbohydrates:
44
g
|
Protein:
15
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
135
mg
|
Potassium:
283
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
455
IU
|
Vitamin C:
1
mg
|
Calcium:
277
mg
|
Iron:
2.4
mg