This easy recipe for Instant Pot rolled oats is a simple, reliable way to enjoy a warm, healthy breakfast any morning.
Cooking rolled oats in the Instant Pot isn’t necessarily faster than the stovetop, but it’s wonderfully hands-off. Add the ingredients, set the cooker, and let it run while you get on with your morning. In about 15 minutes you’ll have thick, creamy oatmeal with no stirring and no splattering.
This method is perfect for chilly mornings. I usually cook the oats plain, then store and reheat them with different toppings like apple, berries, chia, flax, yogurt or banana. The flavour combinations are endless and easy to customize.
5-Star Review
Oh my goodness! Game changer right here! I doubled the recipe and let it sit for 20 minutes. I will never make it on the stovetop again! Thank you!
Nina ⭐⭐⭐⭐⭐
Why You’ll Love Instant Pot Rolled Oats
Instant Pot oats are convenient and forgiving. You’ll appreciate the minimal prep and the consistent results. Key benefits:
- Easy: Completely hands-off—no boiling over, stirring, or constant attention.
- Quick: A few seconds to prep and under 15 minutes total.
- Family and budget-friendly: Inexpensive and great for feeding a group.
- Customizable: Add toppings and mix-ins to suit your taste.
- Allergy-friendly: Naturally dairy-free and can be gluten-free if you use certified oats.
- No stove needed: Ideal for dorms, small kitchens, or when the stove is unavailable.
Ingredient Notes
Quick overview of what you’ll need. Use the recipe card below for exact measurements and details.
- Use rolled oats (also called old-fashioned or large-flake oats).
- The basic cooking liquid is water, though you can use half water and half plant milk for a creamier result.
- A pinch of salt is optional but enhances flavour.
- This recipe makes plain, unsweetened oatmeal. Sweeten after cooking with maple syrup, honey, or your preferred sweetener, or try the variations listed below.
Recipe Variations
I like to cook the oats plain so I can change toppings each day, but you can add many ingredients either before or after cooking depending on the item.
- Flavour enhancers: 1 tsp vanilla, 1/2 tsp cinnamon and a pinch of salt.
- Lightly sweetened: 1 tbsp maple syrup or honey stirred in after cooking.
- Chocolate: 1 tbsp cocoa powder plus a sweetener of choice.
- Cinnamon apple: diced apple and 1 tsp cinnamon (cook together).
- Banana: diced or mashed banana (can be added before or after cooking).
- Cinnamon raisin: 1/3 cup raisins and 1 tsp cinnamon.
- Pumpkin: 1/4 cup pumpkin puree, pinch of cinnamon, nutmeg and ginger, and a drizzle of maple syrup.
- Citrus: a squeeze of lemon or orange juice and 1/2 tsp zest, topped with berries.
How to Make Instant Pot Rolled Oats
- Add the oats and water to the Instant Pot and stir briefly. Optionally add a pinch of salt.
- Seal the lid and set to Pressure Cook at high for 2 minutes (use 3 minutes for creamier oats).
- When the timer finishes, let the pressure release naturally for 10 minutes. Do not quick release.
- Open the lid carefully, stir, portion into bowls and enjoy with your favourite toppings.
Instant Pot Oatmeal Cooking Times
- Slightly chewy: 2 minutes + 10 minutes natural release.
- Soft, creamy (recommended): 3 minutes + 10 minutes natural release.
- Total time: Expect about 15 minutes including time to come to pressure; doubling the batch adds a few minutes to pressurize.
Oatmeal to Liquid Ratio for Instant Pot
- Suggested (soft and creamy): 1 cup oats to 2.5 cups liquid.
- For thicker oats: 1:2 oats to liquid.
- Adjust between these ratios to reach your preferred texture; I typically use 1 cup oats and 2.5 cups water.
- Make-ahead tip: Use the 1:2.5 ratio because oats thicken after refrigerating.
Best Oatmeal Toppings
Top your oats with fruit, nuts, seeds, or something savory. My favourite bowl: banana, almond butter, blueberries and coconut yogurt.
- Peanut butter & banana: sliced banana, a scoop of nut butter and a sprinkle of nuts.
- PB & J: peanut butter with chia seed jam or any jam.
- Fresh berries, nuts and a drizzle of nut butter.
- Seeds and nuts: chia, hemp, almonds, pecans, sunflower seeds.
- Nut or seed butter: peanut, almond, tahini.
- Fresh or dried fruit: raisins, raspberries, peaches, cranberries, apple.
- Sweeteners: maple syrup, honey, coconut sugar or brown sugar.
- Coconut yogurt for creaminess.
- Savory options: avocado, tofu or chickpea scramble, sautéed greens or mushrooms for a different take.
Deryn’s Notes
- My go-to: 3 minutes high pressure with a 1:2.5 ratio for very creamy oats. Use 2 minutes if you prefer more texture.
- Don’t skip the 10-minute natural release—the oats finish cooking during this time and it prevents splatters.
- Not faster than stovetop, but much less hands-on. Great for meal prep.
- Reheat with a splash of milk or water to loosen the texture, and top with fruit and yogurt.
- I usually cook plain oats and add sweeter toppings rather than sweetening the pot while cooking.
Recipe FAQs
Yes. Double the oats and liquid but keep the cooking time the same. It will take a few extra minutes to reach pressure, so total time will be slightly longer.
You can use half milk and half water for creamier oats. Avoid using all milk while cooking to reduce the risk of a burn notice; alternatively, cook with water and stir in milk after cooking.
No — steel-cut oats need a longer cook time and a different liquid ratio than rolled oats.
Not when using rolled oats and water with this method. Burn notices are more common when using only milk. Use water or a half-and-half mix and ensure the pot bottom is clean.
Quick oats cook much faster and may become mushy at 2–3 minutes high pressure. If using quick oats, reduce to 1 minute high pressure with a 5-minute natural release, or prepare on the stovetop.
Some add-ins like diced apple, raisins, cinnamon or pumpkin puree cook well with the oats. Avoid adding nut butters, fresh berries, or liquid sweeteners before cooking—stir those in after.
Oats absorb liquid as they cool and thicken in the fridge. Thin them with a splash of water or milk when reheating. For meal prep, the 1:2.5 ratio helps prevent over-thickening.
How to Store and Reheat
- Fridge: Cool and store in an airtight container for up to 5 days.
- Freezer: Cool and store in a sealed container for up to 3 months.
- Freeze portions: Freeze single servings in silicone liners or wrapped muffin tins, then transfer to a bag. Reheat with a splash of milk or water.
- Reheating: Warm gently on the stovetop or microwave, adding water or milk to reach your preferred consistency. Oats can also be enjoyed cold.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comments below. It helps others and I love to hear your feedback. Thanks for trying my recipes! – Deryn
Instant Pot Oatmeal (Easy Rolled Oats)
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Ingredients
- 1 cup rolled oats
- 2.5 cups water
Instructions
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Add the oats and water to the Instant Pot and stir briefly. Optionally add about 1/8 tsp salt.
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Seal the lid, set the vent to Sealing, and pressure cook on High for 2 minutes (or 3 minutes for creamier oats).
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When the timer finishes, let the pressure release naturally for 10 minutes. The display will count up—no action needed.
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After 10 minutes, release any remaining pressure, open the lid, stir and serve with toppings.
Notes
This recipe can be doubled; the oat-to-liquid ratio stays the same. Expect a slightly longer time to reach pressure when doubling.
Flavour ideas: Add diced apple, cinnamon, raisins, banana, pumpkin, vanilla or 1–2 tbsp sweetener either before or after cooking (see variation notes above).
Storing: Refrigerate up to 5 days or freeze for up to 3 months. Reheat with a splash of milk or water to loosen consistency.
Freeze portions: Use silicone liners or wrap muffin cups to freeze single servings, then transfer to a bag for easy reheating.
Nutrition
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