Instant Pot Oatmeal
Is it just me, or is making oatmeal way more inconvenient that everyone makes out?! Life’s busy, and I don’t have the time or inclination to stand at the stove and stir, clean the pan afterwards, then do it all again tomorrow morning. That’s why I’ve started making it in the Instant Pot instead. One batch takes care of breakfast for days, and all that’s left to do is add your favorite toppings.
For more Instant Pot inspiration, take a look at my Instant Pot chili, Instant Pot spaghetti, Instant Pot beef stew, Instant Pot mac and cheese, and Instant Pot chicken and rice!
After testing this recipe several times, the biggest takeaway was not to rush it. A 10-minute natural pressure release gives the oats time to finish cooking gently and creates a much creamier texture than releasing the pressure straight away. It might be tempting to skip it when you’re in a hurry, but those few extra minutes are well worth it.
Ingredients & Overview
You’ll Need: All you need are rolled oats and water. I’ve included a little cinnamon or vanilla as an optional extra if you’d like to add a bit more flavor, but it’s just as good kept simple and topped however you like after cooking. This recipe is perfect for making a batch at the start of the week and customizing each bowl differently.
The Process: Add everything to the Instant Pot, lock the lid, and let it do the work. After a short natural pressure release, give the oatmeal a good stir and it’s ready to serve. Easy!
Recipe Notes
Use rolled oats for the best texture. This recipe was developed using old-fashioned rolled oats. Quick oats will turn out much softer, while steel cut oats need a completely different cooking time and liquid ratio.
Don’t skip the natural pressure release. Those extra 10 minutes give the oats time to finish cooking gently and help prevent any sputtering when you release the remaining pressure.
It will thicken as it sits. If the oatmeal looks a little loose when you first open the lid, don’t worry. Give it a good stir and let it stand for a few minutes – it thickens up beautifully.
Like your oatmeal a little thinner? Simply stir in an extra splash of milk or water before serving until it’s just the way you like it.
Leave it plain if you’re meal prepping. I find it’s best to keep the base oatmeal simple, then add different toppings when you’re ready to eat. It keeps breakfast feeling a little different each day without any extra effort.
Storing & Reheating
Let the oatmeal cool completely, then transfer it to airtight containers and refrigerate for up to 5 days. It’s a great recipe for meal prep, so you can have breakfast ready to go all week.
It also freezes well. I like spooning the oatmeal into a muffin tin and freezing it in individual portions before transferring the frozen oatmeal rounds to a freezer bag or container. That way, you can reheat exactly as much as you need.
To reheat, microwave a portion with a splash of water or milk, stirring halfway through, until hot. If you’re reheating from frozen, just add an extra minute or two. The splash of liquid helps bring the oatmeal back to its original creamy texture.
Meal Prep & Topping Ideas
This recipe makes enough for several breakfasts, which is exactly why I come back to it so often. I like dividing the oatmeal into individual containers while it’s still warm, then storing them in the fridge so breakfast is ready to grab and reheat.
One of the easiest ways to keep things interesting is to leave the oatmeal plain and add different toppings each day. It feels like a different breakfast without having to make a new batch.
Here are a few of my favorite combinations:
- Fresh berries with a drizzle of honey.
- Sliced banana, peanut butter, and a sprinkle of cinnamon.
- Chopped apples with cinnamon and walnuts.
- Mixed berries with vanilla yogurt.
- Brown sugar and toasted pecans.
- Diced peaches with a little maple syrup.
- Almond butter and dark chocolate chips.
- Raisins, cinnamon, and a splash of milk.
Instant Pot Oatmeal
Ingredients
- 2 cups rolled oats
- 5 cups water
- Optional: ½ tsp cinnamon or vanilla extract
Instructions
- Add the rolled oats, water, and cinnamon or vanilla, if using, to the Instant Pot. Give everything a quick stir.
- Secure the lid and make sure the valve is set to Sealing.
- Cook on High Pressure for 2 minutes.
- Once the cooking time is up, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Remove the lid and give the oatmeal a good stir. It might look a little loose at first, but it will thicken as it sits.
- Serve straight away with your favorite toppings, or let it cool before portioning it up for easy breakfasts throughout the week.
I hope you love this recipe and that it makes breakfast a little easier in your home! Tried it? Don’t forget to leave a review and rating below!