The Creamiest Instant Pot Oatmeal — Sweet + Savory

Today I’m finally sharing one of my recipes that I make every week — the *creamiest* Instant Pot oatmeal. A bold claim, I know. It’s a simple recipe, but yields a far-from-basic oatmeal to serve as the most delicious blank canvas for all your wildest porridge topping dreams. Anyone else daydream about oatmeal toppings? Okay, never mind. Well, I’ve included two versions here — sweet and savory.

THE SWEET: creamy oatmeal with stewed cardamom-spiced strawberries, raw honey and almond butter.

THE SAVORY: creamy miso oatmeal with garlicky sautéed spinach and a jammy egg.

Feel free to go crazy with the toppings and make this oatmeal your own. If you’re an oatmeal person, it’s sure to become a weekly staple.

Do you have an Instant Pot — that magical pressure/ slow cooker device that is taking over the world, one kitchen at a time? I’ve had this Instant Pot for a little over 6 months now, and it is safe to say it has transformed cooking for me. Post-Rose but pre-Instant Pot, I had all but given up cooking broths or dried beans from scratch. No longer — the Instant Pot makes quick work of them. It’s also a whiz at soups, stews and braises, and it yields perfect rice and grains. And, of course, it makes the oatmeal of my dreams. I love it (by the way, this sounds like an ad, but is totally not sponsored). Anyway, I highly recommend it.

Don’t worry — if you don’t have an Instant Pot, you can still make this oatmeal. I’ve included a note in the recipe below for a stovetop preparation. Either way you make it, this oatmeal strikes the perfect balance between creamy and chewy. I use both steel cut oats and old fashioned rolled oats to achieve this texture. I also add ghee for a hint of rich, buttery flavor. Feel free to use coconut oil for a vegan version. I like to use part water and part plant-based milk for the cooking liquid. If you are making this recipe in the Instant Pot, I recommend you use plant-based milk, because cow’s milk has the tendency to overflow and may clog your machine. Finally, I kept the base recipe pretty simple to allow for topping versatility, but feel free to add spices to infuse the oatmeal with flavor.

Enjoy! xo Maggie

The Creamiest Instant Pot Oatmeal

• Prep Time: 1 minutes
• Cook Time: 25 minutes
• Total Time: 26 minutes
• Yield: 6-8 servings 1x

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Ingredients

• 1 cup steel cut oats
• 1 cup old-fashioned rolled oats
• 5 cups liquid (I use 3 cups water and 2 cups plant-based milk)
• 1/2 tsp unrefined salt 
• 2 tbsp ghee, plus more for rubbing pot (for vegan, use coconut oil)

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Instructions

 

1. Rub the bottom of your Instant Pot insert with ghee or coconut oil.
2. Add oats, water, milk, salt and ghee or coconut oil to the Instant Pot. Stir to combine. 
3. Cook at high pressure for 9 minutes. Allow your Instant Pot to complete the cooking cycle and switch to Keep Warm mode for 10 minutes to naturally release the pressure.
4. After a 10-minute natural release, manually release any remaining pressure. Carefully remove the lid and give the oatmeal a good stir to redistribute all of the liquid in the pot. 
5. Serve immediately with desired toppings (see my versions below), or transfer to a glass container and allow to cool completely before storing in the fridge.

  

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Notes

For stovetop cooking: increase the amount of liquid to 6 cups total. Cook the oats as usual, simmering for about 15 minutes until thick, creamy and steel cut oats are fully cooked but retain a bit of their texture.To reheat: The oatmeal will soak up more moisture while stored in the fridge, so you will need additional milk to reheat — about 1/8 to 1/4 cup nut milk per cup of oatmeal.