Description
In my experience, it takes about 10 minutes for my Instant Pot to come to pressure when cooking this recipe. With the 10 minute cook time and 15-20 minutes of pressure release, it’ll be 35-40 minutes before the oats are totally done.
Ingredients
- 2 cups steel cut oats (certified gluten free, as needed)
- 6 cups water or milk (I use unsweetened almond milk)
- 1/4 tsp salt
- Your favorite toppings
Instructions
- Add oats, milk, and salt to the Instant Pot. Stir to combine very well (this’ll help prevent any oats from sticking/burning to the bottom)
- Make sure the pressure release knob is set to SEALING. (not VENTING!)
- Press PRESSURE COOK (or manual) and cook at high pressure 10 minutes.
- Allow the pressure to naturally release 15-20 minutes.
- Carefully switch the pressure release knob to VENTING to allow the rest of the steam to quick release any remaining steam.
- When the floating valve has dropped (all the steam is released), carefully open the lid.
- Stir the oats (there may be some liquid resting on top of the cooked oats. Stirring will combine everything beautifully).
- Serve with your favorite toppings. (Oats will continue to absorb liquid and thicken. If your oats thicken up or seem a bit dry, add another splash of milk and stir it in.)
Notes
HOW TO STORE & REHEAT LEFTOVERS: Cooked steel cut oats will stay fresh in the refrigerator 5-7 days. They’ll continue to absorb liquid as they rest, so add a bit more milk or water to the oats when reheating. You can reheat on the stovetop over medium-low heat with a splash of milk, or reheat individual servings in bowls with a splash of milk in the microwave.
TO FREEZE LEFTOVERS. Cool the cooked oats slightly so they’re no longer steaming. Spoon into freezer safe bags or airtight freezer safe containers. If using bags, press excess air out of the bag and seal bag tightly, pressing the oats down so they’re flat. Freeze flat in the freezer (a plate, cutting board or pan can give you a flat surface). Once frozen, they can be stored horizontal or upright and will thaw more quickly. Thaw cooked oats in the refrigerator, then reheat as directed above. If using containers instead of bags, leave a bit of room at the top of your container to allow for expansion when frozen. Oats will keep frozen 1-2 months.
- Prep Time: 5 minutes
- Cook Time: About 10 minutes
- Category: Breakfast, Brunch
- Method: Instant Pot, Pressure Cooker
- Cuisine: American