Wake up to creamy Instant Pot steel-cut oats with cranberries and almonds in the morning. It is the perfect simple portion-sized breakfast to enjoy for two. This guest recipe is from The Ultimate Instant Pot Cookbook For Two by Janet A. Zimmerman.
Oatmeal can be plain and boring, but not when it is nutty and creamy with an extra kick from tangy cranberries and toasted nuts. It’s all about what you add to the foundation.
Why Make Instant Pot Steel-Cut Oats?
What’s nice about making oats in your Instant Pot is that you can walk away. You don’t have to monitor the stove to prevent it from over boiling or drying out. Instead, you can just enjoy your coffee. If you’re rushed in the morning, make this the night before and refrigerate it, then reheat and top with the nuts for a warm, filling breakfast.
This recipe is made for 2 servings and is perfect for 3-quart or 6-quart IPs. If you like keeping your meal portions to two persons then check out more recipes in Janet A. Zimmerman’s The Ultimate Instant Pot Cookbook For Two cookbook.
You can make this steel-cut oatmeal dairy-free and vegan-friendly by swapping butter with a plant-based fat alternative and the milk with almond milk, oat milk or coconut milk (or any other choice of dairy-free milk).
Steel-Cut Oats vs Rolled Oats
If you’ve ever wondered what the difference is between steel-cut pats and rolled oats (or even instant oats), here is a quick lowdown.
Steel-cut oats and rolled oats are made from the same oat grains but the manufacturing process is slightly different. Steel-cut oats (also known as Irish or Scottish oats) are the least processed and are made from a full oat groat that has been sliced by steel. This process leaves more of the bran intact.
Rolled oats are flattened until flaky and soft, allowing them to cook faster and absorb more liquid. The instant oats are precooked and dried, making them the fastest to cook.
Because of the less processed bran, steel-cut oats are more nutritious and have more fibre. They have a lower glycaemic index and are great for those watching their weight and blood sugar. The only downside to steel-cut oats is that they take longer to cook but it’s not a problem with you have an Instant Pot to do the job quickly. Plus, pressure cooking locks in more nutrients in the finished dish.
More Instant Pot Breakfast Recipes
Nutty, creamy Instant Pot steel-cut oats get an extra kick from tangy cranberries and toasted nuts in this easy recipe. If you’re rushed in the morning, make this the night before and refrigerate it, then reheat and top with the nuts for a warm, filling breakfast.
1. Turn the Instant Pot and select Sauté. Adjust to Medium heat. Add the butter to the inner pot. When the butter has melted and stopped foaming, add the oats and stir to coat with the butter. Continue cooking for 2 to 3 minutes, or until the oats have a nutty aroma.
2. Add the salt, sugar, water, milk, vanilla, and cranberries. Stir to combine.
3. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 10 minutes. After cooking, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
4. Unlock the lid. Spoon the oatmeal into two bowls and top with the almonds. Adjust to your taste, adding extra milk or sugar if you like.
Double It: Oatmeal is a great recipe for doubling, since the leftovers keep well for a couple of days in the refrigerator. Double all the ingredients and increase the salt to 1⁄4 teaspoon. Cook time remains the same.
Make It Dairy-Free: Use a neutral vegetable oil or coconut oil to toast the oats, and replace the whole milk with a plant-based milk or more water.
- Serving Size: 1
- Calories: 218
- Sodium: 144 mg
- Fat: 14 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
Keywords: Oatmeal, Porridge