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. Rebekah A. says:

    Have you tried doubling the recipe? I’m curious as to what the liquid measurements would be in larger batches.

    • joellen says:

      My recipe lists 1 cup of oatmeal, but I actually always make 3 cups at a time and just triple all the ingredients listed! Works great.

  2. Valerie says:

    What a life saver, my husband brought home the Costco “QUICK COOK” oats and I didn’t know what to do with them, this comes out perfect, I added 4 apples, 1 tsp. pumpkin pie, 2 tsp, cinnamon and 1/2 tsp. nutmeg handful of craisins and Delicious! Thank you so much.

  3. Linda says:

    I’m so tired out stovetop messes and so glad that I found your recipe for the Bob’s Quick Cooking Steel Cut Oats with an Instant Pot! I have an 8 quart and do not want all the oatmeal sticking to the bottom of the pot. Any tips? Do you keep the cooking time at 5 minutes even when you double the recipe?

    • joellen says:

      Yep, I keep the cooking time at 5 minutes either way. I found that if you take the inner pot out as soon as the lid will safely come off, very little sticks to the bottom (as opposed to just letting it sit in there for an extra half an hour or something). Another thing I’ve heard is to spray oil on the bottom of the pan before starting, though I’ve had mixed success with that one. And one other one is to place a heat safe pot inside the pot (I think on a little stand or something?). I have not tried that one yet, though. I hope it works out for you!

  4. linda says:

    Great texture and we just add fresh berries. It’s nice to be able to give my preschoolers a warm breakfast with much less work now. The oatmeal was in the keep warm for about 5 minutes and not too much stuck to the pot. Plus I would much prefer to clean the pot than my stove as my oatmeal boils over 70% of the time even when I have timers on. I love how I do not have to watch over and stir my oatmeal anymore, and can make my kids lunch during that time! Just wished I found this 1.5 years ago when I first bought my instant pot. Thanks again for posting this!

    • joellen says:

      I’m so happy to hear that!!!! Thanks for sharing all that with me! And yes, anything to reduce clean-up and give kids something healthy and yummy is a HUGE WIN in my book!!

  5. MiMi Tapper says:

    Pot in pot cooking is definitely the way to go with steel cut oats. No burn and easy clean up. I have a 7 1/2” and 8 1/2” white Corning Ware soufflé dishI use in my 8 qt pot depending on how much I am cccoking. Put 1 1/2 C water in the bottom and proceed.