Name: Instant Pot Oatmeal
Prep time: 2 min
Cook time: 2 min
Total time: 14 min
Ingredients: 2 cups rolled oats; 5 cups water; ½ teaspoon cinnamon or vanilla extract (optional)

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Morning chaos feels a little calmer when Instant Pot Oatmeal is ready in minutes. The oats turn perfectly creamy and smooth with that comforting thickness you can’t get from instant packets. Every spoonful is warm, creamy, and filling. It’s hearty enough to keep you full until lunch without the stress.

A bowl of Instant Pot Oatmeal topped with banana slices sits on a white surface, with bananas, a jar of oats, and a bottle of milk in the background. — Instant Pot Oatmeal. Photo Credit: Hungry Cooks Kitchen.

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I make big batches every Sunday for meal prep because it saves me so much time on weekdays. Just reheat a portion and add your favorite toppings. It’s budget-friendly, kid-friendly, and naturally wholesome. The oatmeal stays fresh in the fridge for 5 days or freezes for 2 to 3 months.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

A bowl filled with rolled oats and a glass of water on a white surface, labeled "Rolled Oats" and "Water," perfect for making Instant Pot Oatmeal. — Instant Pot Oatmeal Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Instant Pot Oatmeal with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll have creamy oatmeal ready in less than 15 minutes total, and the Instant Pot does all the work for you.

Combine Ingredients

Add your 2 cups of rolled oats, 5 cups of water, and your choice of optional flavorings (cinnamon or vanilla extract) right into your Instant Pot. Stir gently to combine so everything is evenly distributed.

Pressure Cook

Make sure the oats are fully submerged in the water, nothing is stuck to the bottom of the pot, and the seal ring is properly in place to avoid the burn message once you start cooking.

Now, secure the lid and set the valve to Sealing. Cook on High Pressure, setting the timer to 2 minutes. This short cooking time is all you need for perfectly tender oats.

An overhead view of Instant Pot Oatmeal as oats and water are being cooked in an electric pressure cooker. — Secure the lid, set the valve to Sealing, and cook on High Pressure for 2 minutes.

Release Pressure

Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure by turning the knob to Venting.

Use a kitchen towel or oven mitt to keep your hand safe, and a steam release diverter to protect your cabinets from steam.

Stir and Serve

Carefully, open the lid and stir the oatmeal with a long heat-resistant wooden spoon. It’ll continue to thicken slightly as it cools, so don’t worry if it looks a bit thin at first.

Serve warm with your favorite oatmeal toppings. You can go with a drizzle of honey or maple syrup, or fresh fruits like blueberries, strawberries, or raspberries. Enjoy!

Instant Pot Oatmeal

Instant Pot Oatmeal is my go-to breakfast when I want something warm, filling, and ready without any fuss. The rolled oats turn perfectly creamy and smooth with that comforting thickness you can't get from instant packets, and everyone in my family can customize their bowls with their favorite toppings. It's the easiest way to have healthy breakfast ready all week without thinking about it every single morning. It's budget-friendly, kid-friendly, and perfect for meal prep. The oatmeal stays fresh in the fridge for 5 days and freezes for 2 to 3 months.

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Prep Time: 2

Cook Time: 2

Releasing time: 10

Total Time: 14

Course: Breakfast

Cuisine: American

Keyword: Instant Pot Oatmeal

Servings:

Calories: 78kcal

Ingredients

2 cups rolled oats
5 cups water
½ teaspoon cinnamon or vanilla extract optional

US Customary – Metric

Instructions

Add the rolled oats, water, and your choice of optional flavorings (cinnamon or vanilla extract) directly into the Instant Pot. Stir gently to combine.
2 cups rolled oats, 5 cups water, ½ teaspoon cinnamon or vanilla extract
Secure the lid and set the valve to Sealing. Cook on High Pressure for 2 minutes.
Once the cooking time is up, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
Open the lid and stir the oatmeal. It will continue to thicken slightly as it cools.
Serve warm with your favorite toppings, or let it cool and refrigerate for meal prep.

Notes

Here are my best tips (and a few simple tricks) for making perfect Instant Pot oatmeal every time:

Use rolled oats only: Steel-cut oats need a longer cooking time, and quick oats will turn mushy. Stick with old-fashioned oats for the best texture that any other type of oats just can’t match.

Prevent sticking with a quick stir: Give the oats a gentle stir right after adding them to the pot so they don’t settle on the bottom and stick during cooking.

Flavor the whole batch or individual servings: Adding cinnamon or vanilla to the pot flavors every serving, but you can also leave it plain and let everyone customize their own bowls with different toppings.

Don’t skip the natural release: The 10-minute natural release lets the oats finish cooking gently and prevents them from getting gummy. Quick releasing too soon can make them watery.

Adjust thickness with liquid: If your oatmeal is too thick after cooking, stir in a splash of water or milk until you reach your preferred consistency. It thickens as it cools. Non-dairy milk, like almond milk or soy milk, works best.

Store properly: Transfer cooled oatmeal to airtight containers and refrigerate for up to 5 days or freeze for 2 to 3 months, then thaw in the fridge overnight. Reheat in the microwave or over the stove, adding a splash of liquid if needed.

Nutrition

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How to Store Leftovers

Store cooled oatmeal without any toppings in an airtight container in the refrigerator for up to 5 days.

When you’re ready to eat, scoop out a serving into a heat-safe bowl, add a splash of water or milk, and microwave or warm on the stovetop, stirring halfway through.

For longer storage, freeze individual portions in freezer-safe containers or zip-top bags for 2 to 3 months. Thaw overnight in the fridge, then reheat. Frozen oatmeal reheats perfectly and tastes just as good as fresh.

What to Serve With Instant Pot Oatmeal

Top your oatmeal with fresh berries, sliced bananas, or diced apples for natural sweetness and texture. Dried fruit like raisins or cranberries works great too.

I also love adding chopped nuts like almonds, walnuts, or pecans, a spoonful of almond butter or peanut butter, or a sprinkle of brown sugar, extra cinnamon, or chocolate chips.

For a more filling breakfast, serve it alongside scrambled eggs, turkey sausage, or a yogurt parfait. The oatmeal is hearty enough, but it also pairs well with protein if you need something more substantial to start your day.

More Easy Recipes for You to Try at Home

You’ll love these other Instant Pot meals perfect for busy weeknights.

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Instant Pot Oatmeal

Ingredients You’ll Need