This post may contain affiliate links. See my disclosure policy.
Start your morning on the right foot with my Instant Pot oatmeal recipe. It’s virtually hands-off, and the results are thick, creamy oats every time! It’s our family’s go-to breakfast for meal prep!
If you love oats for breakfast as much as we do, try my blueberry oatmeal, overnight steel cut oats, or chocolate oatmeal next!
Table of Contents
We probably have oatmeal more than any other breakfast because it’s quick, easy, and, most importantly, we don’t have to agree on toppings. As much as we love overnight oats, sometimes it’s nice to have warm oats on deck.
Que, this Instant Pot oats recipe. Thanks to the magic of the pressure cooker, you’re guaranteed fluffy, creamy oats with minimal hands-on time. Plus, you can walk away without worrying it’ll bubble over on the stovetop!
Why I love this recipe
- Hands-off. Unlike the stove top or the microwave, you don’t have to babysit these oats. The pressure cooker does all the work…and in just 6 minutes.
- Easy to customize. Like hot overnight oatmeal, you can add any toppings or flavorings you desire. I’ll leave some suggestions below!
- Scale up or down. I’ll give you the ratio of water to oats (no matter the size of your Instant Pot) so you can make a big batch whenever you need it.
- Perfect texture. The pressure cooker breaks down the oats, giving them a smooth and creamy texture with no actual dairy needed.
Key ingredients
- Rolled oats. I strongly recommend using old-fashioned oats and NOT quick-cooking oats or steel-cut oats, as they absorb liquid at different rates. Use gluten-free oats if needed.
- Salt. Just a pinch of salt brings out the natural sweetness of the oats.
- Vanilla extract. Gives a slight vanilla flavor.
- Milk. I used unsweetened almond milk, but any dairy or non-dairy milk will do.
How to make oatmeal in the Instant Pot
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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.
Topping ideas
- Sliced bananas, a drizzle of maple syrup, and cinnamon.
- Air fryer apples, apple pie spices, chia seeds, and pecans.
- Strawberries, honey, and a splash of cream.
- Blueberries, almond butter, and coconut flakes.
- Brown sugar and honey peanut butter.
Arman’s recipe tips
- Adjust the liquid. This recipe calls for 2 cups of oats for every 4 cups of liquid. If you prefer thicker oatmeal, reduce the milk to 3 ½ cups. If you prefer thin oatmeal, add an extra ½ cup of milk. When in doubt, use slightly less liquid since you can always add more later.
- Consider the size of your Instant Pot. I used an 8-quart Instant Pot for this recipe. If you were going to use a 10-quart Instant Pot, I’d recommend cooking 3 cups of oats and 6 cups of liquid, or else there may not be enough liquid in the pot, and you might get a ‘burn’ message.
- Don’t adjust the cooking time. Even when I doubled this recipe, I stuck with the same cooking time.
Frequently asked questions
I find using 4 cups of liquid for every 2 cups of oats to be the perfect ratio for getting creamy oatmeal.
Make sure to stir the oats so they’re fully coated in liquid, and add enough liquid to completely submerge them.
If your Instant Pot has an oatmeal button, add the oats and liquid, seal the cooker, and press the ‘Oatmeal’ button. It will cook the oats for a predetermined amount of time.
Instant Pot Oatmeal
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).
- 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.
- 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.
Can I use steel cut oats? If yes, would the ratio be different
I haven’t tried it myself, but feel free to experiment and see- I’d love to hear how it turns out!
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. 😀