Instant Pot Oatmeal
My family adores this Instant Pot Oatmeal recipe. It yields creamy and satisfying oats in just 6 minutes. Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 222kcal
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.
Video
Notes
TO STORE: Leftover oats should be kept in an airtight container in the refrigerator for 2-3 days.
TO FREEZE: Let the oats cool completely, then place them in a freezer-friendly container and freeze for up to 3 months.
TO REHEAT: Microwave oats for 30 seconds or reheat on the stovetop over medium heat, stirring often, until warm.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 31g | Protein: 11g | Fat: 6g | Sodium: 927mg | Potassium: 218mg | Fiber: 5g | Calcium: 356mg | Iron: 2mg | NET CARBS: 26g