Instant Pot Oatmeal
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My Instant Pot oatmeal recipe is virtually hands-off and yields thick, creamy oats every time. It’s perfect for meal prep and one of my favorite cozy breakfasts during cooler months.
I’ve always been skeptical about meal prepping warm oatmeal because I assumed it could only really be enjoyed fresh- unless it was overnight oats style. I do love a challenge, though, which is where this Instant Pot oatmeal comes in.
Thanks to the pressure cooker, the oats turn out creamy and comforting with barely any hands-on cooking. Plus, you can walk away without worrying about the oatmeal bubbling over on the stovetop.
Oatmeal might seem simple, but getting the texture right in the Instant Pot took far more testing than I expected. It took me six or several tries to nail the perfect consistency because the oats kept turning out either too gluey and thick or too watery and thin. Once I found the right liquid ratio, though, everything finally clicked- the oatmeal reheats beautifully, and it might even be easier than overnight oats.
Table of Contents
Recipe highlights
Hands-off. Unlike stovetop oatmeal, there’s no stirring or babysitting needed. The Instant Pot does all the work in about 6 minutes.
Easy to customize. I change up the toppings constantly depending on the season- fresh berries, peanut butter, or even chocolate chips all work well.
Scale it up or down. Once you know the oat-to-liquid ratio, you can easily make a single serving or meal prep a big batch for the week.
Perfectly creamy texture. The pressure cooker cooks the oats gently so they turn out thick, smooth, and creamy without needing any dairy.
Key ingredients
Besides rolled oats, you’ll just need some salt and vanilla to elevate the flavors and milk. I used unsweetened almond milk, but any milk will work just fine.
Full measurements are in the recipe card below.
How to make oatmeal in the Instant Pot
Step 1- Mix. Add all ingredients to the Instant Pot and stir to combine.
Step 2- Pressure cook. Put the lid on and lock the pressure cooker. Cook on ‘Manual Pressure’ for 6 minutes, then let the pressure naturally release for 10 minutes.
Step 3- Adjust. Once the pressure releases, remove the lid, stir the oats, and portion them into bowls. Add extra milk if needed.
Step 4- Assemble. Add your desired toppings.
Arman’s recipe tips
- Stick with rolled oats for this recipe. I tested quick oats and steel cut oats, but neither gave the same creamy texture. Quick oats turned overly soft and gluey, while steel cut oats needed a completely different cooking time and liquid ratio.
- Adjust the liquid. This recipe uses 2 cups of oats for every 4 cups of liquid. Personally, I prefer slightly thicker oatmeal, so I usually stick closer to 3 1/2 cups. If you like thinner oats, add an extra 1/2 cup of milk after cooking. When in doubt, I recommend starting with less liquid since you can always stir more in later.
- Consider the size of your Instant Pot. I used an 8-quart Instant Pot for this recipe. When I tested a smaller batch in a larger 10-quart model (yes, I own two Instant Pots), I occasionally got the dreaded ‘burn’ warning because there wasn’t enough liquid in the pot. If using a larger Instant Pot, I recommend scaling the recipe up slightly.
- Don’t adjust the cooking time. Even when I doubled the recipe during testing, I kept the exact same pressure cooking time, and the oats still turned out perfectly creamy.
- If your oatmeal turns out gluey, there’s usually too little liquid or the oats were over-stirred after cooking. I found letting the oatmeal sit for a minute or two before stirring helps keep the texture creamy instead of gummy.
More oatmeal recipes
Instant Pot Oatmeal
Video
Ingredients
- 2 cups rolled oats gluten free, if needed
- 1 teaspoon salt
- 4 cups milk I used unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- In an Instant Pot, add the oats, salt, milk, and vanilla. If adding flavor boosters, add them in now (I sometimes add a cinnamon stick). The oats should be fully submerged in the liquid.
- Put the lid on and lock the Instant Pot (or pressure cooker). Cook on ‘Manual Pressure’ for 6 minutes, then let the pressure naturally release for 10 minutes. The oatmeal will look slightly loose at first, but it thickens as it sits.
- Give everything a big stir and transfer the oats into bowls. Add extra milk or liquid if you prefer thinner oats.
- Add toppings and serve.
Is there any big change between rolled oats and instant oats?
Hi Mario- I hope the email I sent cleared things up. Thanks for making the recipe, I’m glad you’re using your Instant Pot now!
BTW, love your recipes!
Can I use steel cut oats? If yes, would the ratio be different
Hi! Not for this specific recipe, but I’ll be sharing a dedicated Instant Pot steel cut oatmeal recipe soon 🙂
What coffee brand do you actually use? Can’t wait to try this!
Hi Deblyn! I tend to like using nescafe blend 43 as it’s got the perfect amount of bitterness 🙂
Haha – I wonder why they called it a cowboy mocha? Do they think Aussies would be fooled into thinking its what ‘those cowboys in the wild west’ drink??!!
I’m always disappointed when I buy something that’s ‘salted caramel’ as its always lacking on the salt front… apart from salted caramel Lindt… that stuff is like gold!
That IS amazing!
This oatmeal! Hahahaha, no really, this looks super delicious and comforting! I love a warm curry stew, gooey chocolate cake and creamy sorbet! Those speak comfort to me! <3
WHOA. You’ve got me craving a warm curry stew now!
Whereas there are some caramel beverages at Starbucks Germany there is none with salted caramel as far as I know. Salted caramel is only reluctantly coming over here. And even if thery had it here I would propably only try it once and then curse over the following heartburn. But I love the taste. I like taste combinations like sweet and salty.
And I do really not mind your non-existent Starbucks fetish because I clearly don’t have one myself 😛
hahaha right? we want what we can’t have (consistently)
This looks really good with the caramel topping!
The caramel topping = amazing!
I’m with Nikki, I could down one of those Starbucks specialty drinks no problem, with whip and an extra shot of espresso. 😉
oh whip me, coffee. 😀