Make It Now:

1. Select the Sauté function on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes. Cancel the Saute function.
2. Stir in the water, salt, brown sugar, and cinnamon. Make sure all the oats are submerged in the liquid.
3. Lock and seal the lid. Set the cooking time for 12 minutes at high pressure. After cooking, let the oats naturally release pressure for 10 minutes. Move the pressure release valve to venting to release any remaining steam.
4. When you open the pot you’ll notice there is excess liquid. Give it a stir to incorporate. (Freezing instructions begin here.)
5. Serve warm. Top with any additional toppings you might want (i.e. milk, fresh fruit, more sugar or cinnamon, etc.).

Freeze For Later: After the oatmeal has fully cooked and cooled slightly, portion it out into jumbo muffin tins (or smaller tins will work). Place in the freezer until frozen solid (about an hour). Pop the individual portions out into a gallon-sized freezer bag and seal tightly.

Prepare From Frozen: Place one frozen serving of oatmeal in a microwave-safe bowl. Add about 1/3 cup milk and microwave in 45-second intervals, stirring between each, until warmed through. Add more milk to reach desired consistency.