Instant Pot Oatmeal Food
INSTANT POT® STEEL-CUT OATS
Steel-cut oats and the Instant Pot®: Two of my favorite 'discoveries' from the last 10 years. Top with ground flax seed, hemp seed, cinnamon, fruit, honey, syrup, vanilla extract, nut butter, etc.
Provided by MoMosGoGo
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 30m
Yield 2
Number Of Ingredients 2
Steps:
- Combine water and oats in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 300 calories, Carbohydrate 54 g, Fat 5 g, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 10.7 mg, Sugar 2 g
INSTANT POT OATMEAL
These 2 Instant Pot oatmeal recipes only take 5 minutes to cook and taste amazing! An easy pressure cooker breakfast that the whole family will enjoy and is a healthy meal too. Try apple cinnamon oatmeal or pumpkin oatmeal this morning and let us know what you think!
Provided by The Typical Mom
Categories Breakfast
Time 10m
Number Of Ingredients 7
Steps:
- Spray inside of pot with non stick spray. Push saute button on your Instant Pot or pressure cooker
- Add butter and allow to melt. Turn Instant Pot off...important step to avoid "burn" message from showing up.
- Add water, oats, brown sugar, apples, cinnamon and raisins if desired. Stir
- Put lid on and close steam valve, set to manual high pressure for 5 minutes, do a quick release, open and serve.
Nutrition Facts : ServingSize 6 oz, Calories 192 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 87 mg, Fiber 2 g, Sugar 9 g
INSTANT POT OATS (FAST, CREAMY OATMEAL!)
A quick and simple method for making PERFECT, creamy oats in the Instant Pot. Just 1 ingredient and 20 minutes required!
Provided by Minimalist Baker
Categories Breakfast Helpful How-to
Time 20m
Number Of Ingredients 8
Steps:
- Add rolled oats and water and/or dairy-free milk to the Instant Pot and stir to prevent sticking (use the lesser amount of liquid for more textured oats and the greater amount for more porridgy). Pressure cook on high for 2 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately with toppings of choice. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
Nutrition Facts : ServingSize 1 cup, Calories 154 kcal, Carbohydrate 27.4 g, Protein 5.3 g, Fat 2.6 g, SaturatedFat 0.4 g, Sodium 2 mg, Fiber 4.1 g, Sugar 0.4 g, UnsaturatedFat 1.73 g
INSTANT POT OATMEAL
Steps:
- Mix oats and water together in the Instant Pot.
- Lock the lid in place and turn the valve the sealing position.
- Press the "manual" button and set the cook time for 4 minutes.
- When the oatmeal is finished, quick release or natural release the pressure.
- Top as desired for a tasty, filling breakfast.
Nutrition Facts : Servingsize 1 serving, Calories 702 kcal, Fat 24 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 91 mg, Carbohydrate 108 g, Sugar 4 g, Protein 20 mg
INSTANT POT OATMEAL MEAL PREP RECIPE (STOVE TOP OPTION)
Make this healthy Instant Pot Oatmeal ahead of time for gluten free meals perfect for easy breakfasts, post-workout fuel, and more! Stove top and slow cooker options.
Provided by Lindsay Cotter
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 15
Steps:
- Pour the total 3 cups of water and non-dairy milk into the oiled instant pot (coconut oil works well). Then, add the oats and prepped ingredients (minus sweetener and toppings) in the Instant Pot. Mix all the ingredients together until they are well combined.
- Place the Instant pot on manual pressure cook for 4 minutes. Then natural release. For thicker oatmeal, set it on manual pressure cook for 7 minutes, and use quick release. If using quick release let the oatmeal sit for 2-3 minutes on warm before opening and stirring.
- Once cooked, mix in honey, optional cream, berries, and protein, if desired.
- Spoon into 6-7 small 1 cup mason jars or 5 medium bowls. Top with extra blueberries and a splash of milk.
Nutrition Facts : Calories 287 calories, Sugar 7.9 g, Sodium 120.5 mg, Fat 14.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 32.1 g, Fiber 6.4 g, Protein 6.6 g, Cholesterol 0 mg
INSTANT POT® OATMEAL
Creamiest oatmeal, just like the kind you get at the complimentary breakfast at hotels.
Provided by mommasayso
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.
Nutrition Facts : Calories 229.9 calories, Carbohydrate 42.6 g, Cholesterol 0.6 mg, Fat 2.8 g, Fiber 4.4 g, Protein 5.6 g, SaturatedFat 0.5 g, Sodium 164.3 mg, Sugar 15 g
INSTANT POT OATMEAL
Steps:
- Gather the ingredients.
- Combine the steel cut oats, water, cinnamon stick, and a pinch of salt in the bowl of your pressure cooker and stir.
- Secure the lid of the pressure cooker and using the manual setting cook on high pressure for 5 minutes. After hitting the start button, it will take several minutes for the pressure cooker to preheat before the cooking timer will begin.
- Once the cooking time elapses, allow the pressure to naturally release. The float valve will drop when the pressure has been fully released. Note: It will take several minutes for the pressure to release naturally. Do not attempt to open during this time.
- Once the float valve has dropped, unlock and open the lid. Remove the cinnamon stick and discard.
- To serve, spoon oatmeal into bowls and top with a drizzle of milk or cream.
- Top with your favorite sweeteners or toppings.
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, Sodium 43 mg, Sugar 0 g, Fat 3 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
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Total Time 15 mins
- Stir together all ingredients in the Instant Pot; secure the lid. Set to high pressure for 5 minutes (Instant Pot will take about 5 minutes to build pressure before counting down).
- Follow manufacturer’s instructions for manual release. Using a rubber spatula, gently stir, scraping any oatmeal beginning to stick to the pot. Top with fresh fruit and nuts, if desired.
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4.6/5 (127)Total Time 25 minsCategory BreakfastCalories 506 per serving
- Add the oatmeal of your choice and the liquid ratios that match to the pot of your Instant Pot or electric pressure cooker with the cinnamon stick and kosher salt.
- Press the manual setting and set the cooking time for 3 minutes on high. Once the cooking time ends, allow the oatmeal to sit in the pot to natural release the pressurized steam for 20 minutes. Flip the release valve using the end of a wooden spoon to release any residual steam and always face the lid away from you when opening.
- Add toppings of your choice with additional almond milk to taste. Oatmeal can be refrigerated for 3-5 days.
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From pressurecookrecipes.com
5/5 (13)Total Time 35 minsCategory Breakfast, BrunchCalories 257 per serving
- Toast Steel Cut Oats: Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). Melt 1 tbsp (14g) unsalted butter in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (~ 2 minutes).
- Pressure Cook Steel Cut Oats: Add 2 roughly sliced gala apples, 1 tsp (5ml) vanilla extract, 1 cinnamon stick, ½ tsp nutmeg, ½ tsp allspice, ½ tsp grated fresh ginger, and a pinch of salt in the pressure cooker. Give it a quick mix and pour in 2 ½ cups (625ml) cold water. Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom. Close lid and pressure cook at High Pressure for 10 minutes, then Full Natural Release (~12 minutes). Open the lid carefully.
- Thicken Oatmeal: The oatmeal will look watery when you first open the lid. Give it a few quick stirs with a silicone spatula to break down the apple slices and thicken the oatmeal.
- Serve: Sweeten the apple oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar). Serve with thinly sliced apple. Drizzle more honey or maple syrup on the oatmeal if desired.
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5/5 (54)Category BreakfastCuisine AmericanTotal Time 25 mins
- Insert the trivet into the Instant Pot. Pour in 1 cup cold water inside the inner pot for a 3 or 6-quart instant pot and 1.5 cups of cold water into an 8 quart instant pot.
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- Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside.
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- When the Instant Pot beeps, carefully move the vent to the "venting" position. I use the handle of a wooden spoon to avoid burns.
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- Press manual and set the cooking time for 3 minutes on high. Make sure the pressure valve is sealed. Once the instant pot beeps that the cooking time is up, let the oatmeal sit in the pot for 15-20 minutes for the pressure to naturally release, then flip the pressure valve to vent to release any remaining pressure.
- Enjoy immediately with toppings of your choice. If you like it creamier you can add an extra splash of milk. Leftover oatmeal can be refrigerated in a tight compartment for 3-5 days.
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Cuisine AmericanCategory Breakfast, SnackServings 4Calories 228 per serving
- Spray inside of Instant Pot (optional, but I recommend). Add oatmeal, water and dairy-free milk.
- Once the cooking time ends, allow the oatmeal to sit in the pot and reduce steam for 20 minutes. When done, flip the release valve using the end of a wooden spoon (make sure the valve is facing away from you for safety reasons). Remove lid, stir, and spoon into bowls. Leftovers can be kept for 3-5 days.
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5/5 (83)Total Time 30 minsCategory BreakfastCalories 154 per serving
- *Overnight Option - Hot and Ready Overnight Steel Cut Oats: Pour everything in the night before and set the delay timer to roughly 30 minutes before you wake up the next morning.
- Pressure Cook Steel Cut Oats: Add 80g (½ cup) steel cut oats in Instant Pot. Pour in 313ml (1¼ cup) to 375ml (1½ cup) cold water and make sure all the steel cut oats are submerged in the water. Close lid and pressure cook at High Pressure for 10 minutes, then Full Natural Release (~12 minutes). Open the lid carefully.
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- Add oats, milk, water, and optional ingredients to the instant pot. Cover with lid and set valve to Sealing.
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From recipes.net
Cuisine AmericanCategory OatmealServings 6Total Time 40 mins
- Toast the oats: Select the Sauté setting on your electric pressure cooker and melt the butter. Add the oats and cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted.
- Pressure cook the oats: Stir the water, apple, brown sugar or maple syrup, cinnamon, and salt into the oats, making sure all of the oats are submerged in the liquid. Secure the lid on the pressure cooker, making sure that the pressure release is set to its sealing position. Cancel the Sauté program, then select your pressure cooker’s Manual setting and set the cooking time for 12 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
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