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. Natalie Zehner says:

    I am so grateful to you for posting this recipe as I was in dire need of instructions on how to make “quick cooking” steel-cut oats, in the instant pot! New mom here, time is of the essence and this recipe is sure to be a lifesaver for me.

    • joellen says:

      Huzzah, I am SO GLAD to be helping a new mom! I remember that brand-new mom fog all too well, and any minutes that can be pulled from the “cooking” category and put into the “ME-TIME” category is a gift! I hope you get a chance to peruse the blog (with “all” your free time heh heh) and find other helpful things here! Congrats!

  2. Leslie says:

    Excellent! When I bought the big Costco bag, I didn’t notice the “quick cooking” on the label. My usual recipe for steel cut oats did not work well with the quick cooking steel cut oats, and this one was excellent. Thank you.

  3. Robert Bagley says:

    I am confused why the cooking time for Bob’s Red Mill QUICK cooking oats would be 20 minutes in a pressure cooker and only 7 minutes over the stove-top according to the instructions on the bag.

    • joellen says:

      You’re right, that is confusing! I can’t remember actually, but I think the last time I tried to do a large quantity over the stove top, it took a lot longer than 7 minutes, especially if you count the amount of time it takes for the liquids to come to a boil first- before cooking for 5 to 7 minutes. Then again, the IP takes about ten minutes to come to pressure. I just saw that another blogger cooks her steel cut oats in 4 minutes in the Instant Pot, so I’ll try that next time and update here if it works out! Thanks for pointing out an obvious thing… I think I just liked the idea of pushing one button and moving along, but if it saves 16 minutes, it’s worth tinkering with.

    • joellen says:

      Update: I tried 5 minutes and it turned out even better! The texture was much more toothsome. Will update the recipe! Thanks!

  4. Bethany says:

    Can I use almond milk?

    • joellen says:

      Hm, I’ve never tried it, but I think you could even use just water to make oatmeal, so I don’t see why almond milk wouldn’t work. I feel like almond milk is a little more watery than milk, so I might increase the ratio of almond milk to water if I were to try that substitution. Let me know how it goes!

  5. Angela Sack says:

    THANK YOU! I didn’t know how to use the quick steel cut. I set mine to sauté, put in a little ghee, and then toast the oats for a couple of minutes before cooking. Yummm!

    • joellen says:

      Great idea! You are such an angel for coming back here to share your kind comment with me :-). Glad you enjoyed it!