September 23, 2016

There’s a post I have been REALLY wanting to get out to you about responding to questions from kids… because if you have a toddler like me, you’re probably fielding a lot of questions alll the time! And I recently found a new strategy I LOVE using with my little girl. But man it’s been kinda crazy times over here, and every night that I’ve meant to pound out that post, something else has come up.

So instead, today is about oatmeal. Because I’ve had this post ready to go (but kept forgetting to snap a picture for it). It’s really yummy oatmeal! My friend just happened to test the recipe this week, and she liked it, too! “So tasty, quick and easy!” It really is yummy, so I hope you try out this warm, toasty, stick to your ribs oatmeal with the cooler seasons approaching!


This is my new go-to oatmeal recipe. But wait, JoEllen, you already posted a steel cut oatmeal recipe! Ah, yes. I did. And I still like that one! It’s chock full of steel cutty, apply, cinnamony raison goodness! And you can freeze it into pucks and simply reheat in the morning- what’s not to like?

Nothing, except that I have a new recipe I’ve been using and loving, and I prefer it for many reasons:

I usually double this recipe and freeze two batches the same way I described before. It works great! I also find that the bottom sort of caramelizes in the Instant Pot, which I find kind of awesome. It adds a toasty nuttiness to your oatmeal (though the pot is admittedly annoying to clean afterward)!

If you don’t have an Instant Pot, this same recipe works on the stove top (instructions below). Enjoy!

Instant Pot Quick Cooking Steel Cut Oats Recipe
Makes enough to fill 10-12 wells in a muffin tin (or 4 sizeable servings)



  1. Add oats, water, milk, and raisins into Instant Pot*. Lock in lid.
  2. Push the “Porridge” button, which will set it for 20 minutes once it comes to pressure. Manually set it to 5 minutes on high pressure.**
  3. When it’s done, “quick release” the steam. Stir in cinnamon and maple syrup. Enjoy!
  4. To Freeze: Portion out oatmeal into muffin tin and freeze.
  5. Once it’s frozen, set it in a shallow pan of hot water (about 1/4 to 1/2 inch of water) for a few seconds, then pull the pucks out and store in gallon size freezer bag.
  6. To reheat: Place one portion of oatmeal in a microwave safe bowl. Add 1-2 tablespoons of milk and microwave for about one minute on high. Stir and enjoy!

*Don’t want to deal with cleaning the pot after? I read on the Instant Pot website that you could put a cup of water into the Instant Pot inner pot, put a trivet in, and simply cook everything in a heatproof bowl that fits inside the inner pot on the trivet! Haven’t tried yet, but will update here if I do!

**This results in a more toothsome oatmeal. I really love the texture that comes with the shorter cook time!

Stove top instructions:

  1. In a medium saucepan, bring water and milk to a boil. Add oats and raisins. Reduce heat, cover and simmer for 5-7 minutes, depending on how thick and chewy you like it. Stir occasionally. Remove from heat and let stand, covered, for two minutes.
  2. Stir in cinnamon and maple syrup. Enjoy!

31 responses to “Instant Pot Quick Cooking Steel Cut Oatmeal Recipe”

  1. Barbara Blough says:

    you substitute cranberries for the raisons, you get a beautiful red bloom here and there in your oatmeal. I also like the slightly tangy-sweetness of cranberries better than the just-sweet raisons.

  2. Thanks for the share, Joellen!! What is it about oatmeal? I have a recipe I’ve been wanting to share for MONTHS too!! Only I did the opposite and snapped some pics last time we are it, which is what made me want to share in the first place?. Thanks for the motivation ????!!

  3. Jodi Serra says:

    I read that if you grease your pot, it is easier to clean and does not foam as much.

  4. Hayley says:

    I’m so excited to see a recipe for quick cooking steel cut oats! I adore my huge bag that I buy from Costco and was worried I would have to find a new source for regular steel cut oats. Admittedly I’m nervous I will open the lid to find a burnt mess, or at the very least the burn warning will come on. They’re in the pot now and I’m keeping faith!

  5. Melinda Rozon says:

    I love this recipe, I use an 8 inch angel food pan, for Pot in Pot cooking, covering the middle hole with foil and then the whole pan, I put it on my trivet with handles or I use my silicone trivet I just bought and love. . Then follow the rest of your directions. Turns out amazing. We also do not like mushy oatmeal. I’m very picky about texture. ??

    • joellen says:

      Yay I am so glad you like it! Do you use the angel food cake pan covered with foil to keep the oatmeal from sticking to the pot? Is the hole the only portion covered with foil?