This Instant Pot oatmeal recipe is the easiest way to make perfectly creamy steel cut oats every time. With the right oats-to-water ratio and cook time, you’ll get consistent results with zero stirring or mess.
Whether you’re meal prepping breakfast for the week or need a quick, hands-off option in the morning, this method makes healthy oatmeal simple—and delicious.
Why you’ll love this:
- Hands-off cooking (no stirring required)
- No boil-over mess like stovetop oatmeal
- Perfectly creamy texture every time
- Great for meal prep
- Works with steel cut or rolled oats
Instant Pot Oatmeal Ratio (Quick Guide):
Steel cut oats:
1 cup oats : 2½–3 cups water
Cook time: 6 minutes + natural release
Rolled oats (optional):
1 cup oats : 2 cups water
Cook time: 2–3 minutes
Use less liquid for thicker oatmeal, and more for a creamier texture.
I used to think I didn’t like oatmeal—but it turns out I just hadn’t made it the right way. Once I figured out how to get the texture just right (and loaded it up with toppings), everything changed.
The Instant Pot makes it even easier. No stirring, no boiling over, and no mess—just set it and let it cook while you get on with your morning.
Steel Cut Oats vs Rolled Oats:
Steel cut oats have a chewier texture and take longer to cook, making them ideal for the Instant Pot. Rolled oats cook much faster and result in a softer texture.
Both work in this recipe, but cooking times and liquid ratios will vary slightly.
Pro tips for perfect Instant Pot Oatmeal:
- Use 2½ cups water for thicker oats, or 3 cups for a creamier consistency
- If you get a burn notice, try adding more liquid (especially for 8-quart models)
- Make sure the sealing ring is properly in place before cooking
- You can double the recipe without changing the cook time
- For a slightly sweet twist, try using part apple juice instead of water
How to make Instant Pot Oatmeal:
- Add the oats and water to the Instant Pot.
- Secure the lid and set to Porridge or Manual/Pressure Cook (6 minutes).
- Allow natural pressure release for 8–10 minutes.
- Carefully remove the lid, stir, and serve.
- Add your favorite toppings and enjoy!
Topping ideas:
One of the best things about oatmeal is how customizable it is. Here are a few ideas:
Sweet combinations:
- Strawberries, coconut, dates, and cinnamon
- Bananas, blueberries, walnuts, and maple syrup
- Apples, pecans, cinnamon, and brown sugar
- Chocolate chips, peanut butter, and coconut flakes
Healthy add-ins:
- Flaxseed
- Chopped nuts
- Nut butter, like my Walnut Butter
- Fresh or dried fruit or my Date Paste
Mix and match based on what you have on hand! Serve this oatmeal with a glass of Homemade Almond Milk. Yum!
Helpful Tools:
- Instant Pot- If you don’t have an Instant Pot or pressure cooker, this is a good one.
- Measuring Cups- I love to have a variety of different sizes.
Frequently Asked Questions:
Yes! Just reduce the cook time to 2–3 minutes and adjust the liquid slightly.
For steel cut oats, use 1 cup oats to 2½–3 cups water.
This usually happens if there isn’t enough liquid or the sealing ring isn’t properly in place.
Store in an airtight container for up to 5–6 days.
Yes! Let it cool completely, then freeze in portions for up to 2–3 months.
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Instant Pot Steel Cut Oats (Easy & Foolproof Method)
Pin RateEquipment
- Instant Pot
Ingredients
- 1 cup steel cut oats - or regular old-fashioned oats- gluten free if desired
- 2 1/2 to 3 cups water - use the lesser amount for thicker oatmeal
Instructions
- Add the steel cut oats and water to the Instant Pot. Place the lid on the Instant Pot and lock. Press the Porridge button if your pressure cooker has one (or you can also use Manual/Pressure Cook). Set to 6 minutes, and turn the knob on the top of the lid to 'Sealing' (not venting). The Instant Pot will automatically turn on and start to build pressure. After about 10 minutes, the timer will set to 6 minutes and it will begin to cook.
- After the 6 minutes are done, let it sit for an additional 8-10 minutes to release the pressure (you will see the L0:02, etc. on the screen which means it is releasing pressure on low heat). When the pressure is released, remove the lid. (Note: If the pressure is not released, you won't be able to open it).
- Stir and add the cooked oatmeal to a bowl, and add toppings of choice. Store in an airtight container in the fridge for 5-6 days. Note: the oatmeal will thicken more as is sits. See more important tips below…
Notes
- Use 2½–3 cups water, depending on your preferred consistency (less for thicker, more for creamier oatmeal)
- If using an 8-quart Instant Pot, use at least 3 cups liquid to avoid a burn notice
- You can double the recipe without changing the cook time
- Make sure the lid is properly sealed before cooking
Nutrition
Update Notes: This post was originally published in June 2017, but was republished with tips and FAQs in May 2026.
Melissa says
I don’t have a “porridge” button. If I use the “pressure cook” button, should it be set on high or some other setting?
Christin Russman says
Yes, the high setting works. Thanks! =)
Owl & Bear says
We have the small 3 quart Instant Pot, and it’s prone to burn oatmeal. The solution that *always* works is to let the oats soak in the liquid a couple minutes before sealing up the Instant Pot and starting it. The reason it burns is because the oats aren’t yet saturated and they stick to the bottom and burn. What’s so nice about this solution is that you otherwise don’t have to put in extra liquid, which produces runny oatmeal, so the texture is nicer. Give it a try!
Christin Russman says
Awesome, thank you! I love the idea about letting the oats sit for a minute!! =)
LovinIt says
Great! 3 cups water was a bit too thin, so maybe 2.5 at first, but that’s what she says in the instructions. Love the recipe. Oats are not hard, like many steel cut oats can be when not cooked well. Great recipe. I added cinnamon and ground cardamom. After cooking, I put some coconut milk and maple syrup. Yummy!
Christin Russman says
Yay, thanks so much. All of your additions sounds amazing! =)
Grace Reilly says
Hi, I’ve been making oatmeal in a glass bowl on top of the metal rack (with water underneath) and water also measured in the bowl with the oatmeal. Love this as I can carefully lift the oatmeal bowl out (with a kitchen towel) and also let it cool and go right into the fridge with a lid. Easy cleanup!
Christin Russman says
Yay, thanks Grace! So happy to hear that! =)
Betty says
Thanks for this post, I was wondering if I could use a pot in pot method.for this recipe. I will be trying this tomorrow morning. ?
Christin Russman says
Hi Betty, yes another reader tried this method. She said she made it in a bowl on top of the metal rack (with water underneath) and water also measured in the bowl with the oatmeal. She said she likes this method because she could carefully lift the oatmeal bowl out (with a kitchen towel) and also let it cool and go right into the fridge with a lid. I hope this helps! =)
Neena says
Thank you for referring your readers to my Burn message post. Love your website and your story!
Christin Russman says
Thank you Neena! Your post is very valuable- I appreciate you putting it together! It’s a great resource. =)
Bette says
What is the smallest amount if steel cut oats can you use in IP
Christin Russman says
I have made 1/4 cup of steel cut oats and it worked for me. However, for the time involved, I think it’s much better to use at least 1 cup, as 1/4 will not make much. Hope that helps. =)
S Schroedl says
I have tried both Steel Cut Oats and Old Fashion Rolled Oats. Both times it spewed all over. My valve is seated just fine — with no problems on any other IP recipes. The first two times I used “Pressure Cook” button and toggled to Low. The recipes that I used said Instant release. That was probably the big problem why it spewed up the into the top and all over the place. THIS TIME I selected the “Porridge” button and toggled to make sure I had “Less” (pressure) and “Low” (Pressure Level) buttons selected.. I also halved the recipe (fearing the boiling over problem). On rolled oats I used 2.5 cups water and 1 cup oats. Made 2 generous servings for two persons. I pressure cooked my rolled oats 4 minutes and then did a manual release for 7 minutes. Perfect! No mess, creamy oats, and not too much left over. I find saving and reheating leftover oats not good. I have to add so much water (or milk) when reheating because it has firmed up like a wad of glue. The leftovers are just never as creamy good as when first made. So I prefer to make less and consume fresh.
Christin Russman says
Thanks for sharing your experience! I’ve seen that some 8-quart models tend to burn quite easily so it’s good you found a workaround. I do have an 8 quart AND a 6 quart and follow the recipe exactly and it works every time, so it’s really a mystery! But I’m glad you found a solution that works for you. =)
Deb says
3qt Instant Pot –2.5C water, 1C Steel Cut Oats and I added a dribble of EVO. Followed directions of Pressure cook 6 mins, L:009…
PERFECT. Stirred in Plain Greek Yogurt, MonkFruit and a drizzle of Maple Extract.
Thank you for sharing this recipe. LOVE it!!
Christin Russman says
Yay, thanks Deb!! Thank you for adding in the exact details; that’s helpful for others! =)
Carl says
What about halving the recipe? Alternatively, any recommendations for reheating the leftovers? (I am very new to IP).
Christin Russman says
Hi Carl, it would work fine halving the recipe. For me, if I’m going to go through the effort of making it, I usually just make a bigger batch so I can eat it for a few days. =) For leftovers, you can add a bit more water so it doesn’t stick and heat in a stovetop. Or you could microwave. Thanks!