Nutritious and delicious, these Instant Pot rolled oats with cinnamon, banana, and maple syrup are super easy to make with this beginner-friendly pressure cooker recipe. This oatmeal porridge is vegan (use dairy-free butter alternative and maple syrup) and gluten-free friendly (use gf oats).
¼cupcreamoptional, only if you want to make it creamier
2bananassliced thinly or chopped
Extra honey or maple syrup
Extra cinnamon for sprinkling
Optional nuts or seedswe used pecans
Instructions
Add oats, water, maple syrup (or honey), cinnamon and salt to the Instant Pot pressure cooker pot and stir.
Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic.Select Manual/Pressure Cook and adjust the timer to 2 minutes on HIGH pressure.After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 12 minutes and then the 2-minute timer will begin.
Once the timer is up, do not release pressure but let it release naturally for about 5-10 minutes and then use the quick release method to let off the remaining pressure/steam. You may also use a full natural release if not in a hurry.
Open the pot and stir in the butter (or dairy-free alternative). For extra richness, you can also add a little cream.
Serve with sliced banana on top and extra maple syrup drizzled over.
Notes
Pressurizing: 12 minutes | Cooking at pressure: 2 minutes | Release: natural release for 5-10 minutes | Total cooking time: 20 minutes.