Are you in search of a delicious breakfast that doesn’t take a lot of hands-on attention or time? The Instant Pot is here to save your mornings. Make this creamy peaches and cream instant pot oatmeal without the fuss. It works great with both steel cut or rolled oats.
Why I Love This Recipe
If you’ve been following us for much time at all, you probably know that I value the importance of a healthy breakfast. Mornings are full, and there’s always so much to do, so I have developed this collection of recipes that will be quick and easy in the morning (and can even be prepared ahead of time):
- Carolyn’s Make Ahead Breakfast Casseroles
- Baked Oatmeal Recipe
- Homemade Healthy Instant Breakfast Mix
- Rhubarb Breakfast Cake Recipe
- Instant Pot Yogurt
This Instant Pot oatmeal recipe is now part of our regular rotation for breakfast. It’s so creamy and delicious (and requires so little from me) that it’s an easy choice for busy mornings. Just combine it with some quick scrambled eggs or a tall glass of milk for protein, and your whole family will be ready for the day!
What Is Instant Pot Oatmeal
Instant Pot oatmeal is made by cooking oatmeal in an electric pressure cooker like the Instant Pot. It’s quicker and needs less attention than the classic stovetop method.
All you need to do is add oats, liquid, and flavors to the pot and the pressure cooker does the rest. The high pressure helps the oats cook fast and results in a smooth and creamy texture.
Flavor Variations and Topping Ideas
Making Instant Pot oatmeal allows you to customize it according to your taste. My favorite variation is peaches and cream, but there are endless ways to make your ideal bowl of Instant Pot oatmeal. Here are a few creative ways to get you started:
- Fruit and Cream Oatmeal – Mix it up and add your favorite fruit. Apples, berries, plums, they’re all delicious. We love using our freeze-dried berries in the winter time.
- Luxurious Brûléed Oatmeal – Right before serving, sprinkle brown sugar on top and use a kitchen torch to melt it, like a crème brûlée for breakfast.
- Coconut Cream Oatmeal – Substitute coconut milk to create a creamy, tropical taste.
- Pumpkin Chocolate Chip Oatmeal – Use homemade pumpkin puree and nutmeg for a fall morning treat. Add chocolate chips just before serving.
- Peanut Butter Banana Oatmeal – Add in creamy peanut butter, and just before serving, top with bananas for a delicious, classic mix.
- Savory Oatmeal – Omit the cinnamon and vanilla and swap out the water for homemade bone broth. Before serving, top with garlic, spinach and mushrooms that have been sauteed in butter, and add a sprinkle of parmesan. This makes a great side dish for roasted chicken!
- Bacon and Avocado – Omit the cinnamon and vanilla and swap out the water for homemade bone broth. Top with crumbled bacon and avocado before serving.
How to Make Instant Pot Oatmeal
Supplies Needed
- Instant Pot – Any brand of multi-cooker works great.
- Wooden Spoon – I love these wooden mixing spoons. A silicone spatula also works great for mixing the ingredients.
- Measuring Cups and Spoons – Instant Pot oatmeal relies on just the right balance of oats to liquid ratios. Proper measurements are key!
Ingredients Needed
- Rolled Oats – You can use steel-cut (aka Irish oats) and just cook for a couple more minutes.
- Water – If making savory oatmeal, substitute homemade bone broth for water.
- Whole Milk – Whole milk will give the creamiest texture, but you can substitute 2% or skim. To make a dairy-free version, substitute coconut milk or almond milk.
- Ground Cinnamon – Play around with your spices to match your flavor variations.
- Vanilla Extract – Different extract flavors, such as almond or maple, can be used to customize your flavorings.
- Salt – I like using a good quality salt like Redmond Real Salt. (Using that link for Redmond Salt will automatically give you 15% off your order!)
- Sweetener of Choice – Choose what works best for your flavor variation, such as cane sugar, coconut sugar, maple syrup, or honey. You can omit the sweetener if you are making a savory version.
Step-by-Step Directions
- Combine all ingredients in the removable multicooker insert (or another, easier-to-store bowl if made the night before). Stir until evenly combined.
- If making the next day, cover the mixture and place it in the refrigerator. If making immediately, place the insert in the multicooker and secure the lid.
- To cook the oatmeal, set the multicooker to the porridge setting. On an Instant Pot, this setting (on low) should default to 5 minutes. If your cooker does not have a porridge setting, set it to manual, low pressure for 5 minutes. Homesteading Hack: Steel-cut oats may require more time, and oats that have soaked overnight may require less.
- When the cooking time is up, allow the pressure to release naturally. Remove the lid and stir the oatmeal. Adjust consistency with more milk, cream or water as needed.
- Serve oatmeal topped with extra milk or cream and flavor variations of choice.
Meal Prepping and Reheating Instant Pot Oatmeal
The Instant Pot truly simplifies having a nourishing breakfast, even when your days are packed. For easy meal prep, you can cook a big batch and then divide it into glass storage containers or Mason jars as individual servings.
Oatmeal will last up to five days in the refrigerator. When you want to eat it, just reheat it on the stovetop or in the microwave with some additional milk, cream or water.
Want to store it even longer? Freeze the oatmeal in individual servings for up to 3 months. To warm it, microwave for 2-3 minutes, stir and add milk, cream or water. Or, defrost in the refrigerator overnight and heat gently on the stove with additional milk, cream or water.
Did you try this recipe? If so, please leave a star rating in the recipe card below, then snap a photo of your Instant Pot oatmeal and tag us on social media @homesteadingfamily. We want to see your favorite flavor variations!
In the Homestead Kitchen
This Instant Pot oatmeal recipe was featured in issue No. 23 of In the Homestead Kitchen Magazine. If you’re tired of scouring the internet for nourishing, from-scratch recipes, then this time-saving resource was designed just for you.
With your subscription, you will receive a monthly digital magazine with original recipes, food preservation tutorials, DIY projects, inspirational stories, and plenty of homesteading tips and hacks.
As a bonus, you also get access to our Video Vault. This is our video training series on useful homesteading skills. What’s more, we have had a high demand for a print version, so we will be printing the magazine in January 2025. If you subscribe today, you get to lock in your low digital price!
Other Posts You May Enjoy
- Carolyn’s Make Ahead Breakfast Casseroles
- Baked Oatmeal Recipe
- The Importance of a Healthy Breakfast
- Homemade Healthy Instant Breakfast Mix
- Rhubarb Breakfast Cake Recipe
- Sweet Potato & Pepper Hash
- Flexible Frittata Recipe
- How to Cook Scrambled Eggs in Cast Iron
Instant Pot Oatmeal (Peaches & Cream)
Equipment
- Electric Pressure Cooker or Multi-Cooker
- Wooden spoon
- Measuring Cups/Spoons
Ingredients
- 4 cups rolled oats or steel-cut oats (aka Irish Oats)
- 3.5 cups water
- 3.5 cups whole milk or dairy-free alternative
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/4 cup maple syrup or sweetener of choice
Instructions
- Combine all ingredients in the removable multicooker insert (or another, easier-to-store bowl if made the night before). Stir until evenly combined.
- If making the next day, cover the mixture and place it in the refrigerator. If making immediately, place the insert in the multicooker and secure the lid.
- To cook the oatmeal, set the multicooker to the porridge setting. On an Instant Pot, this setting (on low) should default to 5 minutes. If your cooker does not have a porridge setting, set it to manual, low pressure for 5 minutes. Homesteading Hack: Steel-cut oats may require more time, and oats that have soaked overnight may require less.
- When the cooking time is up, allow the pressure to release naturally. Remove the lid and stir the oatmeal. Adjust consistency with more milk, cream or water as needed.
- Serve oatmeal topped with extra milk or cream and flavor variations of choice.
Notes
Flavor Variations and Topping Ideas
- Fruit and Cream Oatmeal – Mix it up and add your favorite fruit. Apples, berries, plums, they’re all delicious. We love using our freeze-dried berries in the winter time.
- Luxurious Brûléed Oatmeal – Right before serving, sprinkle brown sugar on top and use a kitchen torch to melt it, like a crème brûlée for breakfast.
- Coconut Cream Oatmeal – Substitute coconut milk to create a creamy, tropical taste.
- Pumpkin Chocolate Chip Oatmeal – Use homemade pumpkin puree and nutmeg for a fall morning treat. Add chocolate chips just before serving.
- Peanut Butter Banana Oatmeal – Add in creamy peanut butter, and just before serving, top with bananas for a delicious, classic mix.
- Savory Oatmeal – Omit the cinnamon and vanilla and swap out the water for homemade bone broth. Before serving, top with garlic, spinach and mushrooms that have been sauteed in butter, and add a sprinkle of parmesan. This makes a great side dish for roasted chicken!
- Bacon and Avocado – Omit the cinnamon and vanilla and swap out the water for homemade bone broth. Top with crumbled bacon and avocado before serving.
