Instant Pot Oatmeal blends creamy coconut milk with hearty steel-cut oats, sweetened just right with brown sugar, vanilla, and a hint of cinnamon. This cozy bowl is not only quick to make but also super filling and brimming with wholesome ingredients.

My Current Go-To Breakfast!

When the weather starts to cool down, there’s nothing like oatmeal to warm me up. Seriously, this Instant Pot Oatmeal has been my go-to breakfast lately! What’s the secret? It’s all about mixing it up and trying new toppings!

Right now, I’m hooked on this: Fresh from the Instant Pot, I’ll top my oatmeal with a cup of this triple berry blend (frozen wild blueberries, raspberries, and blackberries). Just scatter them evenly on top of the oats so the bottom of the berries thaw a bit while the tops remain frosty – trust me, the texture’s divine! Next, drizzle one packet of this vanilla almond butter evenly over everything. If I’m feeling fancy and have a spare moment, I’ll toss in some chia seeds and coconut flakes.

Honestly, this combo is a current fave, and it’s a breeze to put together. I start the oatmeal right when I wake up, and by the time everything else is sorted, like preparing the kids’ lunches and helping kids get dressed, it’s breakfast time. The best part? It keeps me going. It’s packed with fiber to keep the hunger at bay and has the right balance of carbs, proteins, and those much-loved healthy fats.

Instant Pot Oatmeal Ingredients

Coconut milk: Be sure to grab the LITE version. Full-fat coconut milk can be extremely thick and has occasionally given me the “burn notice” in my Instant Pot. LITE coconut milk provides a creamy texture and lovely flavor without being too heavy.
Steel-cut oats: These oats are a must for this recipe! Unfortunately, old-fashioned (rolled) or instant oats do not work well in this recipe. Be sure to grab regular steel-cut oats, not quick steel-cut oats.
Brown sugar: This adds a caramel-like sweetness to beautifully complement the subtle coconut flavor. Feel free to adjust according to your preference, and remember, it can also be substituted with other sweeteners like a natural sweetener (maple syrup or honey).
Cinnamon: This aromatic spice brings warmth and flavor to the oatmeal. While it’s optional, even a tiny amount can elevate the flavor profile. Feel free to use a seasonal spice blend instead, like this pumpkin pie spice or apple pie spice.
Sea salt: It might seem counterintuitive to add salt to a sweet breakfast dish, but it actually helps to enhance the flavors and make the sweetness pop. If you find the oatmeal tasting bland, it may just need a pinch more of salt!

How To Make Instant Pot Oatmeal (Tips)

Let pressure release naturally for 15 minutes after cooking to maintain oatmeal texture and prevent splattering when opening the valve.
Adjust oatmeal consistency post-cooking by adding coconut milk or water if it’s too thick, or using the sauté function briefly if it’s too runny.
Add a pinch of salt to enhance sweet flavors and balance the oatmeal’s overall flavor.
When layering ingredients in the Instant Pot, start with liquid, then add oats to prevent sticking.
Never fill the Instant Pot more than two-thirds full, especially when cooking expanding foods like oats, to prevent overflow and excessive pressure buildup.

Instant Pot Oatmeal Topping Ideas

Fruit fiesta: Fresh or dried fruits like blueberries, raspberries, banana slices, raisins, or dried apricots add a sweet burst of flavor and texture.
Nutty delight: Almonds, walnuts, pistachios, or pecans–either chopped or whole–deliver a nice crunch and a dose of healthy fats.
Seeds of goodness: Sprinkle on chia seeds, flaxseeds, hemp seeds, or pumpkin seeds for a nutrient boost and a subtle crunch.
Drips and drizzles: Enhance the sweetness and flavor with honey, maple syrup, agave nectar, or even a caramel sauce for those days when you need a little more sweetness.
Creamy dreamy: A dollop of Greek yogurt, a splash of almond milk, or a spoonful of whipped coconut cream can add a nice creaminess.
Spice it up: Along with, or instead of the cinnamon, consider a sprinkle of nutmeg, cardamom, or a good warming spice blend.
Zesty vibes: Grated orange zest adds a nice citrusy flavor.
Chocolate love: Chocolate chips, cocoa nibs, or a drizzle of Nutella satisfy the chocolate craving.

Storage

Storing Leftover Instant Pot Oatmeal:

Allow the oatmeal to cool to room temperature.
Transfer to an airtight container.
Refrigerate for up to five days or freeze for up to three months.

Reheating Oatmeal:

Microwave: Place in a microwave-safe bowl. If it’s too thick, add a touch of water or milk. Microwave on high for 1-2 minutes, stirring halfway.
Stovetop: Warm in a pot over medium heat, stirring occasionally. Add water or milk if needed.
From Frozen: Thaw overnight in the fridge for best results, or microwave directly for 2-3 minutes, stirring occasionally. Adjust with water or milk as needed.

More Breakfast Recipes:

Breakfast Toast Jamba Juice copycat recipe!
Scrambled Eggs our fave restaurant-quality scrambled eggs
Soft-Baked Oatmeal Breakfast Bars with chocolate chunks
One-Pan Breakfast Potatoes and Bacon and peppers
Healthy Breakfast Cookies with peanut butter and honey

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5 from 1 vote

Instant Pot Oatmeal

By Chelsea Lords

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Ingredients

▢ 1 can (13.5 oz) LITE coconut milk (Note 1)
▢ water, amount in instructions
▢ 1 cup steel-cut oats (Note 2)
▢ ¼ teaspoon fine sea salt
▢ 2-4 tablespoons brown sugar (or maple syrup/honey)
▢ ½ teaspoon pure vanilla extract, optional
▢ ¼ teaspoon ground cinnamon, optional
▢ For serving: favorite oatmeal toppings! We love berries, a good flavored nut butter, chia seeds, and toasted coconut flakes! (Note 3)

Instructions

ADD TO INSTANT POT: Grease the insert of a 6-quart Instant Pot with nonstick cooking spray. Pour the can of coconut milk into a 2-cup liquid measuring cup. Add water to reach 2 full cups. Pour the mixture into the Instant Pot along with 1 more cup of water (3 cups total of liquid!) Stir in the steel-cut oats and salt.
PRESSURE COOK: Secure the lid and make sure the valve is sealed; select the manual or pressure cook button and dial up or down to 4 minutes. (The IP will start automatically when pressure has built up.) When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure.
FINISH: Remove the lid. Stir in the brown sugar (adding to taste) and vanilla and cinnamon if using. Stir gently with a silicone spatula, scraping the bottom to get everything nicely incorporated.
SERVE: Spoon oats into a bowl and add your favorite toppings such as berries or a diced banana, nut butter, a sprinkle of chia seeds, toasted coconut flakes, maple syrup or honey, etc. See Note 3 for my current favorite way to enjoy this oatmeal! Enjoy!

Video

Recipe Notes

Note 1: Coconut milk: Be sure to grab LITE coconut milk. The full-fat version can be extremely thick and has occasionally given me the "burn notice" in my Instant Pot. LITE coconut milk provides a creamy texture and lovely flavor without being too heavy.

Note 2: Steel-cut oats: These oats are a must for this recipe! Unfortunately, old-fashioned (rolled) or instant oats do not work well in this recipe. Be sure to grab regular steel-cut oats, not "quick" or "2-minute" steel-cut oats.

Note 3: Serving suggestion: I'm hooked on this: Fresh from the Instant Pot, I'll top my oatmeal with a cup of this triple berry blend (frozen wild blueberries, raspberries, and blackberries). Just scatter them evenly on top of the oats so the bottom of the berries thaw a bit while the tops remain frosty – trust me, the texture's divine! Next, drizzle one packet of this vanilla almond butter evenly over everything. So good!

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Instant Pot Oatmeal

My Current Go-To Breakfast!

Instant Pot Oatmeal Ingredients

How To Make Instant Pot Oatmeal (Tips)