Instant Pot Oatmeal
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!
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
