🥣 What Makes This Recipe So Good
When you cook steel cut oats in the Instant Pot, they turn out creamy, buttery, slightly toasted – everything oats should be. Say goodbye to bowls of bland, mushy oatmeal that feels more like wet cardboard than a satisfying, comforting breakfast dish. The Instant Pot makes cooking so much easier in general, but it makes cooking steel cut oats in particular just flat-out foolproof. Plus it’s so easy, which is pretty much essential for anything I have to cook before everyone rushes out the door to work and school. No standing over the stovetop, stirring and monitoring and adjusting and stirring. If your mornings are really wild, you can use this recipe to make a weeks’ worth of steel cut oats for grab-and-go breakfasts! The recipe easily doubles or triples as long as your Instant Pot is big enough. Just transfer the cooked oats to airtight containers (mason jars work great for this) and let the oats cool completely. Seal them up and stick them in the fridge. They’ll keep for 5 days or so, and you can reheat them in the microwave with a touch of water or milk.
👩🏼‍🍳 Chef’s Tips
If you want to cook your oats in milk rather than water, I recommend using almond milk. Dairy-based milks typically don’t do as well in the pressure cooker, and they’re more likely to give you a burn notice. Cook in almond milk, and save the heavy cream or the half and half for serving. I’ve listed a handful of topping suggestions in the recipe card below, but really, steel cut oats are SO versatile. You can put almost anything with them. It just depends on what you’re in the mood for! This recipe was developed and tested for regular steel cut oats, not quick-cooking steel cut oats! The quick oats don’t take as long to cook, so they’ll definitely overcook here. Make sure you use the right kind!
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