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Fast and Easy Instant Pot Oats

Lentine Alexis
by Lentine Alexis
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Fast and Easy Instant Pot Oats

Cooler temperatures and the general need for quick, nutritious meals leaves us craving comforting, warm breakfasts this time of year. With an emphasis on the word “quick,” it’s time to lean on the Instant Pot.

It’s a trendy — and very convenient — kitchen gadget you’ll want in your back pocket, if it’s not already there. We can’t recommend one highly enough. This little countertop machine steams, sautees, slow-cooks and pressurizes (some models even bake cakes and make yogurt!) food to make delicious meals in no time.

Today, we’re going to use it for one of the most straightforward purposes yet: oatmeal. This little machine makes hearty, whole-grain bowls a breeze at breakfast because it can cook oats in 8 minutes, plus 5 minutes of natural release, while you’re getting ready for work. (Read: No stirring, burning or standing at the stove!)

The steps are simple. Combine liquids and oats, seal the pot, then cook. In the morning you can dole up bowls to your liking. This is a handy strategy whether you’re looking to enjoy the oats straight away or if you’d like to portion the oatmeal into jars and store for an entire week — just reheat and enjoy when you’re ready.

A few notes about cooking in the Instant Pot instead of the stovetop: First, if you choose to use a high-fat milk (cow’s milk or coconut milk) then the fat in the milk may separate. It’s also good to note that you won’t need nearly as much liquid to cook oats in the Instant Pot as on the stove, because there isn’t any evaporation during the cooking process. On the stovetop, some of the liquid evaporates as the grains cook. In the Instant Pot, the liquid is simply absorbed. Avoid oatmeal soup by not adding too much.


Step 1: Place the metal trivet in the inner pot of your pressure cooker and pour in 1 cup cold water.

Step 2: In a heat-safe bowl (a Pyrex measuring cup or bowl works well here,) mix your oats and liquids together with a bit of salt and a sprinkling of any nutrition-boosting seeds like chia, flax, hemp or even cacao nibs. The seed sprinkle is totally up to you, as is the ratio of water to milk (dairy milk works for very creamy oats, but almond, coconut or any other alternative milk works beautifully, too).

Step 3: Put the lid on your Instant Pot, turn your valve to “sealed” and set your pressure cooker to cook on high for 8 minutes. (The machine needs a few minutes to come to pressure before it starts cooking, so factor this into your total cook time.)

Step 4: Allow your oatmeal to sit in the Instant Pot for 5 minutes before doing a quick release of the remaining pressure.

Step 5: Dress it up your way

A few favorite ways to customize your oats:

  • 1 tablespoon almond butter + 1/2 banana + 1 tablespoon sesame seeds
  • 4 fresh sliced figs + 2 teaspoons maple syrup + 1 tablespoon toasted almonds
  • 1/2 fresh peach, sliced + 1 tablespoon coconut yogurt + 1 teaspoon each bee pollen and cacao nibs



  • 2 cups (180g) old-fashioned oats
  • 2 cups (500ml) water, separated
  • 2 cups (475ml) milk (Dairy milk, almond, hemp, coconut and soy all work.)
  • 1 tablespoon each chia seed, flaxseed and hempseed
  • 1/2 teaspoon fine-grain sea salt
  • 1 tablespoon maple syrup (optional)


Insert the steamer rack inside the inner pot of of your Instant Pot. Add 1 cup of water to inner pot. In a 4-cup heat-safe bowl, mix together the oats, 1 cup water, milk, salt, maple syrup and seeds.

Place the bowl on top of the steaming rack and put the lid on the Instant Pot. Set valve to “sealed” and set time to 8 minutes on high pressure.

After cooking has completed, allow the Instant Pot to naturally release for 5 minutes before carefully releasing any additional steam by using a wooden spoon to turn valve to vent.

Remove bowl carefully from pressure cooker and then serve oatmeal with desired toppings or allow to cool and store in fridge to reheat as needed.

Serves: 4 | Serving Size: 1 cup

Nutrition (per serving): Calories: 204; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 3mg; Sodium: 345g; Carbohydrate: 34g; Dietary Fiber: 4g; Sugar: 6g; Protein: 10g

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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