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Three bowls of steel cut oats with different toppings on each bowl.

How to Cook Steel Cut Oats: Stovetop + Instant Pot

  • Author: Vanessa | Maple + Mango
  • Prep Time: 5 min
  • Cook Time: 30 min
  • Total Time: 35 min
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Instant Pot, Stovetop
  • Cuisine: American

Description

Learn how to make the perfect bowl of creamy steel cut oats!  Then have fun customizing it with endless topping options.  Includes recipes for stovetop and Instant Pot (pressure cooker) methods.


Ingredients

Scale

Stovetop Method:

  • 2 cups water
  • 2 cups milk of choice
  • 1 tablespoon butter, ghee or coconut oil
  • 1 cup steel cut oats
  • 1/4 teaspoon salt
  • Toppings of your choice (see post for ideas)

Instant Pot Method:

  • 1 tablespoon butter, ghee or coconut oil
  • 1 cup steel cut oats
  • 3 cups water
  • 1/4 teaspoon salt
  • Splash of cream, coconut cream or milk of choice
  • Toppings of your choice (see post for ideas)

Instructions

Stovetop Method:

  1. Heat water and milk: In a medium saucepan, bring the water and milk to a simmer over medium heat.
  2. Toast oats: Meanwhile, melt the butter, ghee or coconut oil in a small pan over medium heat.  Add the steel cut oats and stir for a couple of minutes until toasted with an amazing, nutty fragrance.
  3. Simmer: Add the steel cut oats and salt to the water/milk mixture.  Simmer over low heat for 20-30 minutes or until liquid is absorbed and desired consistency is reached.  Stir occasionally to prevent oats from sticking to the bottom of the pot.  Remove from heat and let the oatmeal sit for a few minutes to cool down a bit and finish thickening.
  4. Add toppings and serve: Top your oatmeal with your favorite toppings.  Dig in and enjoy!

Instant Pot Method:

  1. Toast oats: Select the “Sauté” function and add the butter, ghee or coconut oil to the Instant Pot.  Once melted, add the steel cut oats and stir for a few minutes until toasted with a delicious, nutty fragrance.  Press the Cancel button.
  2. Pressure cook: Add the water and salt to the oats.  Secure the lid and set the steam release valve to the “Sealing” position.  Set to pressure cook for 10 minutes (high pressure) followed by a natural release.
  3. Stir together: Open the lid and give it a stir.  There will be liquid sitting on top – this is normal!  Just stir it together and add in a splash of cream, coconut cream or milk of choice to add some creaminess.  For thicker oatmeal, just allow it to sit for a few minutes since it will thicken as it starts to cool down.
  4. Add toppings and serve: Top your oatmeal with your favorite toppings and enjoy!

Notes

  • Make sure to use regular steel cut oats in this recipe.  Don’t use quick cooking steel cut oats since these are cut into smaller pieces and require a different cooking time and ratio of liquid.
  • Storage: Store in the fridge for up to 5 days or freeze for up to 3 months.  The easiest way to freeze is to scoop the cooked steel cut oats into a silicone mold like a silicone muffin tray, baby food storage tray or these cool Souper Cubes and freeze.  Once frozen, pop them into a freezer bag or container and store in the freezer.  Thaw overnight in fridge before reheating.
  • To reheat: Add a splash of milk or water to loosen the oatmeal back up and gently reheat on the stovetop over low heat or in the microwave.
  • Instant Pot: I have the 6-Quart Instant Pot Duo.  If you are new to the Instant Pot, check out “10 Instant Pot Tips For Beginners”.
  • Meal prep: Steel cut oats are great for meal prep.  I usually double the recipe, store the leftovers and then reheat for a quick breakfast throughout the week.

Keywords: steel cut oats, how to cook steel cut oats, steel cut oatmeal, instant pot steel cut oats, stovetop steel cut oats