Go Back
+ servings
Bowl of steel cut oats breakfast cereal topped with berries
Print Pin
5 from 3 votes

Instant Pot Steel Cut Oats

Instant Pot Steel Cut Oats are a healthy and hearty breakfast that is quick and easy to make. This Instant Pot Oatmeal doesn't require any stirring, it's quicker than cooking steel cut oats on the stove top and always turns out creamy and delicious.
Course Breakfast, Snack
Cuisine American
Keyword Instant Pot Steel Cut Oats, Pressure Cooker Steel Cut Oats
Prep Time 5 minutes
Cook Time 6 minutes
Natural Pressure Release 10 minutes
Total Time 21 minutes
Servings 4 servings
Calories 205kcal


  • 2 tablespoons butter optional
  • 1 cup steel cut oats
  • 3 cups water or almond milk
  • Pinch of salt


  • Turn the instant pot/pressure cooker to “saute”. Melt the butter and stir in the steel cut oats. Toast the oats, stirring frequently for a couple of minutes or until the butter has been absorbed and the oats are fragrant. Press the keep warm/cancel button on the instant pot.
  • Add the water or almond milk and the salt. Close the lid and lock the pot. Make sure your release valve is in the sealing position.
  • Cook on high pressure for 6 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 10 to 15 minutes. Then do a quick release for the remaining pressure.
  • Open the lid and stir the oats as some of the liquid may have stayed on top. Serve with your favorite mix-ins and/or toppings.


  • Make sure you use steel cut oats (Irish Oats) to make this recipe.
  • If you prefer, you can skip toasting the oats in butter. Simply add the oats, water and salt and cook as directed.
  • When you open the lid of the pressure cooker, you will see that there's liquid on top of the oats. You can stir the oats to incorporate the liquid (this is what I usually do) or just allow the oatmeal to sit for 20 minutes. The oatmeal will absorb the liquid.
  • Cooked steel cut oatmeal will keep in the refrigerator for up to 7 days. Store it in an airtight container.
  • This recipe freezes well.


Calories: 205kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 59mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Calcium: 25mg | Iron: 2mg