Instant Pot Oatmeal
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When it comes to simple and easy breakfasts, Instant Pot Oatmeal is one of my favorites. It’s creamy, cozy, and ready in minutes, making it perfect for busy mornings or meal prep!
Why This Recipe is a Family Favorite
There’s something comforting about a warm bowl of oatmeal to start the day, but standing over the stove stirring? There’s no need!
This method takes all the guesswork out of cooking oatmeal. There will be no overflowing pots, no constant stirring, just perfectly creamy oats with minimal effort.
The fiber in oats helps everyone in the family feel full all morning, so there are fewer cravings for mid-morning snacks.
In just a few minutes, you’ll have a delicious, satisfying breakfast ready to top with fresh berries, a drizzle of maple syrup, or whatever you’re in the mood for.
This is one of the best easy Instant Pot recipes for beginners. Honestly, it couldn’t be any simpler to make! It’s time to make mornings easier (and tastier) with this simple Instant Pot oatmeal recipe!
Happy Kitchen Secrets
Here are some important, mom-tested cooking tips for making Instant Pot oatmeal! I’ve made this countless times to save you from a failed attempt.
- Stir the oatmeal after it is done cooking. Use a wooden spoon to stir along the bottom of the pot to ensure everything is well combined.
- Let the pressure release naturally. Allowing a 10-15 minute natural release prevents the oatmeal from bubbling up and sticking to the pot, giving it a better texture and making cleanup easier.
- Adjust the consistency to your liking. If the oatmeal is too thick after cooking, stir in a splash of milk or water until it reaches your preferred consistency.
Looking for other Instant Pot meals? There are over 15 fantastic ideas in my healthy Instant Pot recipes roundup!
Ingredient Notes
- Oats: Cooking oats in the Instant Pot is best with old fashioned rolled oats. I don’t recommend using quick-cooking or instant oats, as they will become mushy.
Substitutions and Variations
Oats: For steel cut oats, increase the cook time to 4 minutes. You’ll use 1 cup of oats, 2 cups of water and 1 cup of milk in this variation.
Different milk: Instant Pot oatmeal can be made with any type of milk, even non-dairy milk like almond milk, soy milk, or oat milk.
Spices: Add a dash of cinnamon, nutmeg, or even pumpkin pie spice to the oatmeal for an extra note of warmth and comfort.
How to Make Instant Pot Oatmeal
Follow the step-by-step instructions below for perfectly cooked oats.
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to Recipe
- Add oats, milk, water and vanilla to the inner pot of the Instant Pot. Be sure to stir everything together to combine. Secure the lid and ensure the pressure valve is closed (set it to “sealing”).
- When cooking is complete, allow for a natural pressure release.
- Once the pressure releases, remove the lid and stir the oatmeal.
This oatmeal is great when it’s fresh, but it reheats easily. You will want to add a splash more of milk after reheating, as it can be a little gummy when refrigerated. After you stir in the extra milk, you can’t tell that it wasn’t fresh!
Topping Ideas for Instant Pot Oatmeal
- Fresh berries: I love using blueberries for this recipe, but you can use any berry that’s available.
- Splash of milk: If you like the texture of your oatmeal to be a bit looser, try adding a splash of milk at the end!
- Maple syrup: If you’re craving a sweet breakfast, a drizzle of maple syrup tops this breakfast off nicely.
To add more protein to your breakfast, you could serve the oatmeal with some air fryer bacon and muffin tin egg bites.
FAQ
Yes, you can make a batch of oatmeal in advance. Once it has been cooked, let it cool completely, transfer it to an airtight container, and then store it in the fridge for up to 5 days.
Place your cooked oatmeal in a microwave-safe bowl and heat at 30-second intervals until warmed through.
You can! Cooked oatmeal freezes well for up to 3 months. Let it cool completely, then portion it into freezer-safe containers. To reheat, thaw overnight in the fridge or warm it on the stovetop or in the microwave with a splash of milk or water.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Instant Pot Oatmeal
Equipment
Ingredients
- 1 cup oats
- 1 ½ cups water
- 1 ½ cups milk or additional water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon added after cooking
Optional Toppings
- fresh berries
- splash of milk
- maple syrup
Instructions
- Add oats, water, milk and vanilla to the Instant Pot. Stir to combine. Secure the lid and ensure the pressure valve is set to "Sealing."
- Cook on High Pressure for 2 minutes.
- When cooking is complete, allow for a natural pressure release (about 10-15 minutes).
- Once pressure has released, open the lid and stir the oatmeal.
- Serve in bowls and top with fresh berries, a splash of milk, and maple syrup as desired.
Notes
- The Natural Pressure Release (NPR) is essential if you don’t want to make a big mess. If you release the pressure manually, your Instant Pot will spray out liquid and it’s no fun to clean up!
- You can make a batch of oatmeal in advance. Once it has been cooked, let it cool completely, transfer it to an airtight container, and then store it in the fridge for up to 5 days. This recipe can be doubled, but I don’t recommend tripling it in the Instant Pot. The added liquid will make the sealing process quite messy.
- To reheat, place your cooked oatmeal in a microwave-safe bowl and heat at 30-second intervals until warmed through. Add a splash of milk to loosen up the oats and add your toppings!
