Three Minute Steel-Cut Oats
By :Jill Nussinow
Print Recipe
Votes: 23
Rating: 4.74
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Nondairy Milk, Oats
Prep Time 2 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 2 cups Water
  • 1 cup non-dairy milk unsweetened, soy, oat or almond milk work!
  • 1 cup steel cut oats
  • 1/2 vanilla bean optional
  • pinch salt
  • 1 cinnamon stick optional
  • 1/4 cup raisins or other dried fruit
  • 1 teaspoon cinnamon ground
  • 1/4 cup walnuts toasted
  • 1/2 tablespoons maple syrup agave, or sweetener of choice
  • olive oil optional, stir in with everything at the beginning
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration less than 15 min
Cooking Technique Pressure Cook
Main Ingredient Nondairy Milk, Oats
Prep Time 2 minutes
Cook Time 3 minutes
Servings
4 servings
Ingredients
  • 2 cups Water
  • 1 cup non-dairy milk unsweetened, soy, oat or almond milk work!
  • 1 cup steel cut oats
  • 1/2 vanilla bean optional
  • pinch salt
  • 1 cinnamon stick optional
  • 1/4 cup raisins or other dried fruit
  • 1 teaspoon cinnamon ground
  • 1/4 cup walnuts toasted
  • 1/2 tablespoons maple syrup agave, or sweetener of choice
  • olive oil optional, stir in with everything at the beginning
Votes: 23
Rating: 4.74
Rate this recipe!
Instructions
  1. Add the water, milk, salt, oats, vanilla bean, cinnamon stick and 1/4 cup raisins to the Instant Pot. Lock on the lid. Use Instant Pot “Pressure Cook” function to cook 3 minutes. When time is up, let the pressure come down and open the pot.
  2. Carefully remove the lid, tilting it away from you. Check to see if the oats are cooked enough. If not, lock on the lid back on and let sit for 5–10 minutes without any heat, during which time it will continue cooking. Then remove the lid.
  3. Remove the vanilla bean and cinnamon stick, if using, and set aside. Stir and add the cinnamon, walnuts, remaining raisins and sweetener to taste. Refrigerate leftovers and eat another morning or two. This will last about 4 days in the refrigerator. You can also freeze this in breakfast-sized portions
Recipe Notes

Note: using a dairy milk is not ideal, dairy tends to scorch.

23 replies
  1. jessica.tak
    jessica.tak says:

    Really tasty. I didnt like how the recipe didnt specify which mode to cook the oatmeal. I used the porridge setting and it turnes out well! I used a dab of vanilla extract for vanilla flavoring, and topped with brown sugar and milk when I ate it.

  2. Raefinke
    Raefinke says:

    Real easy. Tastes like when I cook stovetop only quick and easy. Substituted pared and diced apple for raisins because my husband doesn’t like raisins. Will do it again.

  3. Colleen Lhotka
    Colleen Lhotka says:

    I see olive oil in the ingredients list but do not see where/when to add it to the mix in the instructions. Please clarify. Thank you!

  4. RevNancy
    RevNancy says:

    Great steel cut oats! We use coconut milk. However it takes more than 5 minutes because the pot needs to heat up first.

  5. suvb31
    suvb31 says:

    Used cocont milk and since I didn’t have raisins I used cranberries and apples I diced in my mini chopper. Instead of Agave I used sugar in the raw ti sweeten it just a tad. Oh, used vanilla extract (who can afford real vanilla?!) and ground cinnamon. I’d love to try bananas…not sure how they’d fair but if I use then in my next batch I’ll post!

  6. stillirisecoach
    stillirisecoach says:

    Perfection! I used almond milk and substitued coconut oil for olive oil and pure vanilla powder for the vanilla bean. It’s delicious! Thank you.

  7. DavidBFox
    DavidBFox says:

    Followed directions except omitted the oil. Used ½ teaspoon of vanilla paste and put blueberries on top. Really good!

    One question: the ingredients call for ¼ cup of raisins but the instructions seem to indicate maybe a second amount of raisins to add on top when serving. Unclear.

  8. Catrin
    Catrin says:

    Hard to know how many stars to give. The time, at least for my Instant Pot is totally off the mark. For it to come out properly I use the porridge setting for 22 minutes and then natural release for 10 more minutes with perfect results. I’ve experimented quite a bit to hit on this. For me, when I use the 3 minute suggestion, what comes out is steel cut oat soup… other than that the recipe is good!

  9. Catrin
    Catrin says:

    Oh yes, i also use dairy milk with no scorching problems – even when its under pressure for 22 minutes.

  10. CuisineQueen
    CuisineQueen says:

    This was the first recipe made with my instapot and one i continue to use 3 years later. I use apples, cinnamon, and vanilla flavored almond milk due to family preference. It’s quick, yields excellent results, and is customizable.

  11. Jeansig
    Jeansig says:

    Great. First recipe i made. I added cacao nibs and peanut butter after. When i did a quick release of the valve, it was releasing steam and then al of a sudden it was spuring out the oatmeal through spout. I waited until done and then open cover. All was good!! Tbis will be a staple recipe!!

  12. Twnsnry
    Twnsnry says:

    Newbie alert! I got the IP Ultra Mini. Ill just be happy to figure out how to make the steel cut oats without any extras first. Do i just push the porridge button and let it do its thing?

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