Peach Melba Steel-Cut Oats
By :Marci Buttars
Print Recipe
Votes: 13
Rating: 4.08
Rate this recipe!
Cuisine American
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Maple Syrup, Oats, Peaches
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups steel cut oats
  • 5 cups Water
  • 1/2 cup pure maple syrup
  • pinch salt
  • 2 cups peaches sliced, fresh or frozen
  • 1 cup raspberries fresh or frozen
  • 1/4 cup chia seeds
  • Frozen Whipped Cream Dollops
Cuisine American
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Maple Syrup, Oats, Peaches
Prep Time 5 minutes
Cook Time 10 minutes
Servings
6 servings
Ingredients
  • 1 1/2 cups steel cut oats
  • 5 cups Water
  • 1/2 cup pure maple syrup
  • pinch salt
  • 2 cups peaches sliced, fresh or frozen
  • 1 cup raspberries fresh or frozen
  • 1/4 cup chia seeds
  • Frozen Whipped Cream Dollops
Votes: 13
Rating: 4.08
Rate this recipe!
Instructions
  1. Add oats, water, syrup, salt, and peaches to the pressure cooker pot and stir.
  2. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
  3. When cooking is complete, use a natural release for 10 minutes (can also use a full natural release, if not in a hurry). If liquid sprays through valve, turn back to the sealed position and allow to cool for 5-10 more minutes.
  4. Sprinkle chia seeds over the top and stir in quickly, so they don’t clump together. Scatter the raspberries over the top and place the lid back on for 10 minutes to allow chia seeds to swell and raspberries to release some of their juices.
  5. Serve hot with a frozen whipped cream dollop in the center.
Recipe Notes

I like to prep the oats the night before, by placing the oats, water, syrup and salt in the pot. When I wake in the morning, I add the peaches and start the pressure cooker. After the cooking is complete, leave the oats in the pressure cooker, with the lid in place. The oats stay nice and hot for at least a half hour, while everyone is getting ready. When it’s time to eat, I stir in the chia seeds, top with raspberries, set the table, and pour milk while the chia seeds absorb some of the liquid.

11 replies
  1. tndtanaka
    tndtanaka says:

    Made a half recipe with quick cooking steel cut oats. Used same cooking times. Followed author suggestions. Perfect consistency. Served with vanilla unsweetened almond milk and cinnamon. Best oats I’ve ever had. Amazing!!

  2. Lepzipadidia
    Lepzipadidia says:

    Taste was good, but read as burn! My first attempt at oatmeals in the instant pot. Was able to save the majority of it, finish cooking in a regular pot and tasted good.

  3. Monix
    Monix says:

    Bad recipe. Comes out really watery. Should have read the review from others. Tried 3 times to make it.

  4. Surin
    Surin says:

    This turned out great! DELICIOUS and SUPER HIGH IN FIBER!!! The key is that you have to let the chia seeds soak in the oatmeal a few minutes, as it mentions in the recipe, otherwise it will seem watery. If you’re not adding chia seeds, use less liquid to start. I REITERATE: THIS IS DELICIOUS!!! I only put in about half the maple syrup and it was sweet and wonderful because of the berries and peach.

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