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A bowl of Instant Pot Oatmeal topped with banana slices sits in front of a bunch of bananas and an electric pressure cooker.

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 minutes
Cook Time: 2 minutes
Releasing time: 10 minutes
Total Time: 14 minutes
Course: Breakfast
Cuisine: American
Keyword: Instant Pot Oatmeal
Servings: 8
Calories: 78kcal
Author: Mandy Applegate

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

Calories: 78kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Sodium: 9mg | Potassium: 75mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 1mg
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