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!

Course Breakfast

Cuisine American

Cook Time 6

Total Time 6

Servings servings

Calories 222kcal

Author Arman Liew

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.

Video

Notes

TO STORE: Leftover oats should be kept in an airtight container in the refrigerator for up to 5 days. The oats will naturally thicken even more, so add an extra 1/4 to 1/2 cup of milk before reheating.

TO REHEAT: Microwave oats for 30 seconds or reheat on the stovetop over medium heat, stirring often, until warm.

TO FREEZE: Let the oats cool completely, then place them in a freezer-friendly container and freeze for up to 3 months. Thaw it overnight in the fridge.

Nutrition