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Eightyrecipes
Instant Pot Oatmeal
by Bity · eightyrecipes.com
Rolled oats cooked under pressure for two minutes, then left to thicken through a natural release into creamy make-ahead porridge.
Instant pot oatmeal in a white bowl in front of the pressure cooker
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 100 kcal

Ingredients  

  • 2 cups rolled oats 160 g
  • 5 cups water 1.2 L
  • 1/2 teaspoon ground cinnamon or vanilla extract optional

Instructions

  • Add the rolled oats, water and any optional cinnamon or vanilla directly to the inner pot. Stir gently to settle the oats under the water.
    Dry rolled flakes and water stirred together in the inner pot
  • Close the lid and turn the valve to Sealing.
  • Cook on High Pressure for 2 minutes.
  • Let the pressure release naturally for 10 minutes, then quick release any pressure that remains.
  • Open the lid and stir well. The oatmeal will thicken as it cools.
    Cooked porridge being stirred with a spoon after the pressure released
  • Serve immediately, or cool completely and refrigerate in portions for later.

Notes

Nutrition values are an estimate. The oatmeal looks loose when the lid comes off and thickens within a few minutes, so do not add extra oats. Always allow the full 10 minute natural release, as oats foam and can spit through the valve on a quick release. Never fill the pot past halfway.
Nutrition
Calories 100 kcal
Fat 2 g
Saturated Fat 0.3 g
Protein 4 g
Carbohydrates 17 g
Sodium 2 mg
Nutrition is an estimate, calculated automatically.
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