Megan’s Instant Pot Peaches & Cream Steel-Cut Oatmeal

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Photo by Megan Gilmore (Ten Speed Press, 2018)

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This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s new cookbook, The Fresh & Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker. Megan is the voice behind the popular blog, Detoxinista, where she shares healthy recipes and helps readers break the cycle of yo-yo dieting. As you may know, I have long resisted the Instant Pot craze. I’m always reluctant to buy new kitchen equipment, especially anything that requires me to read an instruction manual. But Megan breaks everything down so easily in her book, I was inspired to finally go out and get one.

how to make steel-cut oats in the instant potIn thinking about what to make first in my new Instant Pot, I was drawn to this steel-cut oats recipe. I find making steel-cut oatmeal on the stovetop to be a bit tedious because it requires careful attention and frequent stirring to make sure the oats don’t stick to the bottom of the pot. With the Instant Pot, the process is almost completely hands-off. I love that Megan’s recipe calls for frozen peaches, which are already peeled and chopped — and like many dishes in the book, the recipe relies on dairy-free coconut milk to add richness.

how to make steel-cut oats in the instant potTo begin, combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir. how to make steel-cut oats in the instant pot

Add the peaches, cinnamon, and maple syrup.

how to make steel-cut oats in the instant pot

Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes. When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.

how to make steel-cut oats in the instant pot

Stir in the coconut milk, then taste and adjust any seasonings.

how to make steel-cut oats in the instant pot

Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)

Photo by Megan Gilmore (Ten Speed Press, 2018)

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Megan's Instant Pot Peaches & Cream Steel-Cut Oatmeal

Servings: 4
Prep Time: 5 Minutes
Cook Time: 4 Minutes
Total Time: 34 Minutes, plus 10 minutes to Pressurize and 15 minutes for Natural Release

Ingredients

  • 2 cups steel-cut oats
  • 4 cups water
  • 1/2 teaspoon salt (see note)
  • 1 lb frozen sliced peaches
  • 1/2 teaspoon ground cinnamon, plus more for serving (optional)
  • 1/4 cup pure maple syrup
  • 1/2 cup full-fat coconut milk, plus more for serving

Instructions

  1. Combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir, then add the peaches, cinnamon, and maple syrup. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
  2. When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.
  3. Stir in the coconut milk, then taste and adjust any seasonings. Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for up to 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)
  4. Note: Megan's recipe does not call for salt; this is my addition.

Reviews & Comments

  • Can I use regular old fashioned oatmeal and if so, are there any adjustments?

    • — Susan on November 18, 2018
    • Reply
    • Hi Susan, I’d recommend sticking to steel cut oats for this. 🙂

      • — Jenn on November 18, 2018
      • Reply
  • Yay! I am so glad you joined the Instant Pot craze! I have been making many of your recipes in my Instant Pot and just adjusting times and some ingredients to make it work well. I hope you enjoy it and continue to post recipes using this fun and fast tool!
    I cannot wait to make this recipe, I just need to run to the store to get the steel cut oats and frozen peaches.

    • — Joanna on November 11, 2018
    • Reply
  • I followed the instructions exactly but mine came out pretty al dente. Having said that, I don’t have much experience with Steel cut oats. Are they suppose to be that way?

    • — Chrissy on November 11, 2018
    • Reply
    • Hi Chrissy, Yes steel cut oats definitely have an al dente texture.

      • — Jenn on November 12, 2018
      • Reply
  • Excellent! This will be made over the Thanksgiving holiday. It makes more than enough for four people. I made it as written except that I cooked it on the stove top (covered) for 30 minutes. It turned out perfectly!

    • — Janie on November 10, 2018
    • Reply
  • Can another milk or cream be substituted for the coconut milk without changing the texture and creaminess of the recipe? Coconut is not a favorite flavor in my house. What would you recommend?

    • — Terri on November 9, 2018
    • Reply
    • Sure, Terri – I think heavy cream, half & half, or whole milk would all work well.

      • — Jenn on November 9, 2018
      • Reply
  • I don’t like coconut anything. Can I use regular milk? Or cream?

    • — Jlenon on November 9, 2018
    • Reply
    • Sure!

      • — Jenn on November 9, 2018
      • Reply
  • Hey Jenn!

    I don’t have an instant pot but would love to make this recipe. Curious on your thoughts on how to make this either on the stove top or crock pot possibly?

    Thank you!
    Rebekah

    p.s. I love your blog and cookbook 😉

    • — Rebekah Greely on November 8, 2018
    • Reply
    • Hi Rebekah, You can definitely make this on the stovetop. Simmer, covered, stirring occasionally (especially towards the end so the oats don’t stick to the bottom of the pan), for about 20 minutes or until oats are cooked. Enjoy!

      • — Jenn on November 12, 2018
      • Reply

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