Instant Pot Oatmeal
For a simple and easy breakfast, make Instant Pot oatmeal. It's creamy, cozy, and ready in minutes- perfect for busy mornings or meal prep!
Servings: 2 cups
Calories: 272kcal
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!
Nutrition
Serving: 1cup | Calories: 272kcal | Carbohydrates: 37g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 429mg | Fiber: 5g | Sugar: 9g | Vitamin A: 299IU | Vitamin C: 0.04mg | Calcium: 262mg | Iron: 2mg
