Description

Get a healthy and wholesome start to your day by making steel-cut oats in the Instant Pot. The pressure cooker makes it extra easy and adding chia seeds packs this hearty breakfast with protein and fiber. Plump, dried cherries offer that special flavor to sweeten your morning. This recipe is for a 6 Qt. See notes for Mini and 8 Qt.

Ingredients

Units Scale

OATMEAL

1 tablespoon grass-fed butter, coconut oil, or extra virgin olive oil*
1 cup steel-cut oats, NOT QUICK**; See notes
1 teaspoon cinnamon
1.5 cups unsweetened milk, plant or dairy
2 cups water***
4 Tablesoopns chia seeds
1/3 cup dried cherries
1 teaspoon vanilla or almond extract
1/16 teaspoon salt, if butter is unsalted

TOPPINGS

1/4 cup chopped walnuts or slivered almonds
1 Tablespoon raw honey
8 Tablespoons unsweetened whole milk Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

Combine ingredients in the pressure cooker. Melt butter in a 6 Qt Instant Pot**** pan on the SAUTE setting. Add steel-cut oats and cinnamon and stir to mix—toast oats for approximately 2 minutes. This step enhances the flavors of both the oats and cinnamon. Add milk, water, chia seeds, cherries, extract, and salt. Stir to combine and break apart chia seeds since they tend to clump. Push any ingredients that stick to the side into the liquid.
Press the CANCEL or OFF button. Lock the lid in place and check that valve is on the seal/pressure mode.
Press PRESSURE COOK and set it on high pressure for 15 minutes****. After the cooking timer beeps, let the pressure cooker naturally release by allowing it to sit for 10 minutes. Do not quick-release, or oatmeal may clog the release valve.
Nature release. Allow the oatmeal to sit in the pot for 10 minutes (more is ok since it will stay warm in the pot), and release any remaining steam by setting the pressure valve to VENT or STEAM. When all the moisture is released, remove the lid and stir the ingredients.
Serve oatmeal in four bowls and divide the toppings amongst the bowls. Fo meal prep, scoop oatmeal into containers/jars with lids and store it in the refrigerator after it has cooled slightly – Good in the fridge for 5 days. Make sure the containers are microwave safe if reheating another day.

Notes

* Use extra virgin olive oil if following the Mediterranean diet or omitting saturated fats.

**If using quick-cook steel-cut oats, cook on high pressure for 3 minutes. Mini and 8 Qt. cook for 3 minutes, also. All other steps remain the same.

*** The standard ratio of oats to liquid is 1:3. I add 1/2 cup because chia seeds and dried cherries absorb water

**** Ingredients and timing are for a 6 Qt Instant Pot; If using a mini, cook for 18 minutes on high pressure; for 8 Qt, cook for 12 minutes on high pressure. All other steps remain the same.

Note: Do not cut this recipe in half; you may get a burn notice; Doubling the recipe works great but do not triple it because the volume will go passed the halfway mark. Instant Pot advises keeping sputtering foods like oatmeal below the halfway mark, or pieces may clog the steam vent.

Prep Time: 10
Cook Time: 25
Category: Breakfast
Method: Instant Pot
Cuisine: Classic

Keywords: meal prep