Instant Pot Steel Cut Oats
Creamy steel cut oats cooked pot-in-pot in a bowl set over water — no sticking, no scorching, no stirring.
Ingredients
Method
Pour 1½ cups of cold water into the inner pot and set the trivet in.
In a 7-cup heat-safe stainless bowl or 7×4 inch cake pan, stir together the oats, 1 cup water, the milk, salt and flaxseed if using. (Pyrex is no longer rated for pressure cooking — use metal.)
Set the bowl on the trivet, lock the lid, valve to sealing, and pressure cook on high for 8 minutes.
Let the pressure release naturally for 10 minutes, then vent the rest.
Lift the bowl out and serve with whatever toppings you like.
Notes
The pot-in-pot method is what prevents the milk scorching against the base.
Leftovers keep 5 days refrigerated and reheat with a splash of milk.
Per serving — Calories: 271 kcal · Carbs: 41 g · Protein: 12 g · Fat: 6 g · Sodium: 40 mg · Fiber: 7 g · Sugar: 4 g
Adapted from A Mind Full Mom. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.