Instant Pot Oatmeal
A quick, hands-off breakfast porridge made with rolled oats, milk, and water cooked together in a heat-safe bowl set on a trivet inside the pressure cooker.
Ingredients
Method
Completed steps 0
Pour 1½ cups cold water into the inner pot and place a metal trivet inside.
In a 7-cup heat-safe bowl or 7×4-inch cake pan, combine the rolled oats, 1 cup water, 2 cups milk, and flaxseed if using. Set this bowl on the trivet inside the pot.
Close the lid and set the pressure valve to sealed. Cook on high pressure for 3 minutes for rolled oats or 1 minute for quick-cooking oats.
When cooking finishes, let pressure release naturally for 10 minutes, then carefully switch the valve to vent to release remaining steam.
Carefully remove the bowl from the pot and serve with your chosen toppings, or let cool and refrigerate for reheating later.
Notes
Use rolled oats for 3 minutes of cooking time or quick-cooking oats for 1 minute.
Cooked oatmeal keeps refrigerated for up to 5 days and can be reheated with a splash of milk.
The pot-in-pot method prevents the oatmeal from sticking and scorching on the pot bottom.
Calories: 160 kcal · Carbs: 22 g · Protein: 6 g · Fat: 5 g · Sodium: 41 mg · Fiber: 3 g · Sugar: 4 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.