Making steel cut oatmeal in the Instant Pot is a breeze. This easy breakfast idea will quickly make it’s way into your rotation!
- 2–3 Tablespoons butter (sub: ghee or coconut oil)
- 1 1/2 cups steel cut oats
- 4 1/2 cups water (or milk)
- 1/2 teaspoon salt
- 1/2 cup brown sugar (can easily cut this half and add more at the end)
- 1 teaspoon cinnamon
Make It Now:
- Select the sauté function on the Instant Pot and melt the butter. Add the oats and sauté, stirring often, for about 5 minutes.
- Add the water and salt and give it a stir. Make sure all the oats are submerged in the liquid.
- Lock and seal the lid. Cancel the sauté function and 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.
- When you open the pot you’ll notice there is excess liquid. Give it a stir to incorporate. (Freezing instructions begin here.)
- 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.
To Make in the Slow Cooker: Add 6 cups of liquid (instead of 4 1/2) and cook on low for 6-8 hours.