Best Instant Pot Oatmeal Recipes
INSTANT POT® OATMEAL
Creamiest oatmeal, just like the kind you get at the complimentary breakfast at hotels.
Provided by mommasayso
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 42.6 g, Cholesterol 0.6 mg, Fat 2.8 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 164.3 mg, Sugar 15 g
MAPLE AND BROWN SUGAR INSTANT POT® OATMEAL
Oatmeal is one of my favorite things to make in the Instant Pot® because it's foolproof, hands-off, and can be customized a number of different ways. This version of Instant Pot oatmeal is a pot-in-pot pressure cooker oatmeal recipe. This recipe will yield oatmeal with a firm texture (since that's how our family likes it). For softer, mushier oatmeal, increase the pressure cook time by 1 minute.
Provided by fabeveryday
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Pour 1 cup water in a multi-functional pressure cooker (such as Instant Pot®) and place a steamer rack trivet in the bottom.
- Stir together remaining 1 cup water, oats, milk, brown sugar, maple syrup, cinnamon, and salt in a heat-safe bowl. Place the bowl on the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 7 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Remove the bowl from the pressure cooker and stir. The oatmeal will thicken as it cools.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 58.7 g, Cholesterol 7.3 mg, Fat 4.5 g, Fiber 4.2 g, Protein 8.4 g, SaturatedFat 1.6 g, Sodium 130.2 mg, Sugar 29.8 g
INSTANT POT® BUTTER PECAN OATMEAL
Oatmeal is such a great breakfast food, customizable to suit each person's palate. The shining stars in this breakfast dish are of course the pecans, and a butter pecan-flavored coffee creamer.
Provided by thedailygourmet
Time 37m
Yield 2
Number Of Ingredients 8
Steps:
- Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Set an elevated trivet inside.
- Combine oats, remaining water, coffee creamer, 1/2 teaspoon cinnamon sugar, and salt in a small heat resistant bowl. Set onto the trivet.
- Close and lock the lid. Select porridge setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, melt butter in a skillet over medium-high heat. Add pecans and sprinkle with cinnamon sugar. Allow butter to brown and nuts to toast, about 1 minute depending on size of pecan pieces. Remove from heat.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Spoon oatmeal into 2 bowls and top with equal amounts of toasted pecans. Serve immediately.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 16.7 g, Cholesterol 15.3 mg, Fat 16.9 g, Fiber 3.4 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 125 mg, Sugar 0.7 g
INSTANT POT® STRAWBERRIES AND CREAM OATMEAL
Some days a hearty bowl of oatmeal just hits the spot. While you can certainly make oatmeal other ways, I found I love the texture I get from my Instant Pot®. I used a small Pyrex® bowl, but you may use your preferred pot-in-pot method.
Provided by thedailygourmet
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set elevated trivet inside of the pot.
- Mix milk, oats, freeze-dried strawberries, cream, cinnamon sugar, and salt together in a small glass bowl. Set bowl on top of the trivet. Close and lock the lid. Select Porridge function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Garnish oatmeal with fresh strawberries.
Nutrition Facts : Calories 341.6 calories, Carbohydrate 52.6 g, Cholesterol 28.5 mg, Fat 9.9 g, Fiber 4.8 g, Protein 11.6 g, SaturatedFat 4.9 g, Sodium 471.2 mg, Sugar 10.3 g
INSTANT POT® CRANBERRY-APPLE OATMEAL
Quick and satisfying breakfast.
Provided by Momma Kim
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine milk, apple, oats, cranberries, brown sugar, cinnamon, salt, nutmeg, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Stir ingredients together, then close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 46.2 g, Cholesterol 13 mg, Fat 5 g, Fiber 3.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.6 mg, Sugar 26.4 g
INSTANT POT OATMEAL
Steps:
- Mix oats and water together in the Instant Pot.
- Lock the lid in place and turn the valve the sealing position.
- Press the "manual" button and set the cook time for 4 minutes.
- When the oatmeal is finished, quick release or natural release the pressure.
- Top as desired for a tasty, filling breakfast.
Nutrition Facts : Servingsize 1 serving, Calories 702 kcal, Fat 24 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 91 mg, Carbohydrate 108 g, Sugar 4 g, Protein 20 mg
INSTANT POT® ZUCCHINI STEEL CUT OATMEAL
Add some veggies to your breakfast by trying this steel cut oatmeal packed with zucchini, spiced with cinnamon and nutmeg, and sweetened with maple syrup. It's made in the Instant Pot® in about 30 minutes.
Provided by Tammy Lynn
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract.
- Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 46.7 g, Fat 11.7 g, Fiber 6.1 g, Protein 7.2 g, SaturatedFat 4 g, Sodium 292 mg, Sugar 16.2 g
INSTANT POT® CRANBERRY-PUMPKIN STEEL CUT OATMEAL
You can have a nice pot of spiced cranberry and pumpkin steel cut oatmeal in just minutes! The leftovers refrigerate for up to 4 days, and I thought it tasted even better warmed up the next day.
Provided by Tammy Lynn
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
- Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 63 g, Cholesterol 1.2 mg, Fat 7.6 g, Fiber 6.7 g, Protein 8.8 g, SaturatedFat 1.1 g, Sodium 181.7 mg, Sugar 30.8 g
INSTANT POT MAPLE WALNUT OATMEAL
I love my electric pressure cooker! I bought the Pampered Chef brand and all it's available accessories. I use it quite frequently and always with wonderful results! This oatmeal is so creamy with crunchy walnuts dotted throughout. It is a thinner oatmeal than if you made one of those instant oatmeal packets. Sometimes I add raisins, which plump up during cooking! My family will only eat oatmeal fixed this way now since I first made this a few years ago!
Provided by Chrissy Hackley @Chrissy_Hackley
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- In a pot type accessory mix together all the ingredients. Cover with foil or the matching lid to the accessory.
- Place trivet in the instant pot insert, pour in 1 cup of water. Lower pot onto trivet using a sling. (If you don't have a sling you can make one out of foil.)
- Place lid on Instant Pot, make sure it is in the sealing position. Turn on high pressure for 13 minutes.
- Allow to slow release for at least 5 minutes. If left longer it won't hurt anything. Do a quick release to release any pressure left.
- Remove pot carefully. Remove lid and stir well, but carefully if your pot is really full. Allow to stand for 5 minutes, it will thicken up some in this time. Enjoy!
- If you don't have molasses, substitute brown sugar for the white sugar.
INSTANT POT® SAVORY SRIRACHA OATMEAL
Outside the box, for sure, but suitable for lunch, brunch, or dinner. You just may think you're eating rice instead of oatmeal because that's the texture you'll find with your first bite.
Provided by lutzflcat
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Combine chicken broth, water, oats, soy sauce, 1 tablespoon Sriracha, rosemary, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Stir well. Close and lock the lid.
- Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- While oatmeal is cooking, melt butter in a nonstick skillet over medium heat. Add eggs to the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Spoon the oatmeal mixture into 2 bowls, top each with a fried egg and remaining Sriracha sauce.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 30.4 g, Cholesterol 172.1 mg, Fat 9.4 g, Fiber 4.5 g, Protein 12 g, SaturatedFat 3.1 g, Sodium 1308.9 mg, Sugar 1.5 g
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