A fast and easy way to enjoy breakfast: Instant Pot Steel Cut Oats! All the nutrition and delicious chewiness of steel cut oatmeal with less cooking time. Add your favorite toppings, like diced apples and a generous sprinkle of cinnamon. And let the Instant Pot do all the work for you!

this recipe

Why Instant Pot Steel Cut Oats?

In my humble opinion, Steel Cut Oats make a superior bowl of oatmeal. Their chewy texture and nutty flavor make a hearty and healthy breakfast. However, it can take up to 30 minutes to cook and requires constant stirring. Enter the Instant Pot — a fast and hands-free way to make creamy Steel Cut Oats!

Simply add the ingredients to the Instant Pot and lock the lid in place. The sealed inner chamber prevents steam from escaping and helps the food cook faster. The end result is a thick, creamy consistency with a porridge-like texture. Every bite is al dente and deliciously chewy.

The secret to cooking Instant Pot Steel Cut Oats is to adjust the oats to water ratio. On the stove top, steel cut oats requires a 1:2 ratio of oats to water. Some recipes even call for a ratio of 1:1.5 for thick, creamy oats. However, pressure cooking requires more water. A better ratio is 1:3 or even 1:4.

More of a method than a recipe, it’s truly the best way to make steel cut oatmeal. A fuss-free, easier way to cook these delicious grains. Enjoy!

What are Steel Cut Oats?

Steel Cut Oats are hulled oat groats that are roasted and chopped into small bits with steel blades. They are minimally processed, making them a nutrient-packed whole grain with lots of fiber and a lower glycemic index. Their small surface area creates a chewier texture but takes longer to cook.

By contrast, regular oats (also called rolled oats or old fashioned oats) are steamed, rolled, and flattened. They are softer, contain a larger surface area, and cook faster.

Ingredients

• Steel Cut Oats. Also known as Irish Oats, Scottish Oatmeal, Pinhead Oats, or Coarse Oatmeal. They are packed with fiber and good for your heart, managing diabetes, and increasing satiety.
• Water. To prevent the burn message on the Instant Pot, make sure to add enough water. Cook with an oats to water ratio of 1:3 (1 cup of steel cut oats for 3 cups water). It will be thick.
• Milk. To give it a creamy finish. Any kind of milk works, including plant milk (oat milk, almond milk, soy milk, etc.). Swap with water if you prefer.
• Cinnamon Stick. *Optional. Adds more cinnamon depth and flavor.

Apple Cinnamon Topping:

• Demerara Sugar. A kind of Turbinado sugar from Guyana. Made with minimal processing and larger sugar crystals. The flavor is sweet and caramel-y with a hint of molasses. The texture is crunchy and coarse. Melts into dark syrupy deliciousness. *Can be swapped with dark brown sugar, light brown sugar, Turbinado sugar, or pure maple syrup.
• Vanilla Extract. Just a splash!
• Cinnamon. Add as much as you like. If you have Apple Pie Spice, that’s good, too.
• Apples. Choose your favorite eating apple. I like Granny Smith apples for their tartness and crunch. Or Gala apples for their mellow sweetness.
• Lemon juice. *Optional. Prevents apples from turning brown. Also brightens and adds freshness.

How to make Instant Pot Cinnamon Apple Oatmeal

1. Add oats to the Instant Pot. To the inner liner of the Instant Pot, add 3 cups water, 1 cup steel cut oats, pinch of salt, and cinnamon stick (if using). Give it a good stir with a spoon.
2. Cook oats. Lock the lid into place. Turn off the “Keep Warm” function. Pressure cook for 10 minutes. When the oatmeal has finished cooking, Natural Release for 10 minutes (i.e., leave it undisturbed). Manually release the remaining steam by turning the steam release valve.
3. Prep apple. While the oatmeal cooks, prepare the apples. Cut the apple into 1/4-inch whole slices, carefully slicing around the core. Stack 3-4 of the slices and cut into 1/4-inch matchsticks. Then dice into 1/4-inch squares. Place in a small bowl and add a squeeze of lemon juice to prevent browning. Mix with a spoon and set aside.
4. Adjust oatmeal consistency. Remove the cinnamon stick. The oatmeal will be thick. Add milk (or water) and stir, adjusting consistency to your liking. *I usually add 1/2 cup to 3/4 cup milk, and up to 1 cup. The oats will continue to thicken as it stands.
5. Serve. Evenly divide the oatmeal into 3 bowls. To each bowl, add 1 heaping Tbsp Demerara sugar, splash of vanilla extract, and sprinkle of cinnamon. Evenly divide the diced apple and place on top. Enjoy!

PRO Tips

• For softer oats, cook longer. A longer cooking time will yield softer oatmeal. For a less chewy texture, pressure cook for 15 minutes. For a completely soft texture, pressure cook for 20 minutes.
• Make in advance. Good for meal prep. Make ahead and store in an airtight container. Reheat in the microwave until hot and steaming. Or, reheat on the stovetop over medium heat, stirring often, about 5 minutes. Add more liquid (water or milk) as needed.
• Adjust consistency. The oatmeal consistency can vary, ranging from thick and dense to thin and runny. Customize to your liking. Adjust by adding as much (or as little) extra liquid as you like.
• Dice apple finely. For easier eating and a better mouthfeel, I recommend dicing the apple as finely as possible.

More Topping Ideas

It’s easy to customize individual portions of steel cut oats. I like to add 1 Tbsp of Demerara sugar to each serving before adding my favorite toppings. Some suggestions:

• Banana + Peanut Butter. Add a sliced banana and dollop of peanut butter.
• Chocolate. Dust with cocoa powder and a little sprinkle of cinnamon. Top with cocoa nibs + pecans.
• Fresh fruit + Yogurt. Add a handful of fresh fruit (strawberries, blueberries, peaches, cherries, etc.) and a dollop of greek yogurt.
• Banana + Coconut. Add sliced banana and a handful of toasted shredded coconut flakes.

FAQ

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