This Pressure Cooker Oatmeal is a quick and easy thing to make in your instant pot. Each week I make a batch so that I have quick grab and go breakfast options on busy mornings.
Fueling my body with a Trim Healthy Mama energizing breakfast is easy as you please when blending pressure cooker oatmeal into my shakes and smoothies.
These Pressure cooker oatmeal packets have saved the day so many times for me. Allowing me the ability to enjoy a healthy breakfast and not be late for work.
How I Use Frozen Oat Packets
First of all I package my oatmeal for the freezer plain, with no added sweeteners or fruit. it is also the main reason that I cook them with water instead of almond milk.
How I Cook Pressure Cooker Oatmeal
When cooking oatmeal in an electric pressure cooker you want to do what is called “pot in pot” style cooking so that they do not scorch to the bottom of your liner which causes a “burn” notice.
Basically for pot in pot cooking you need an oven safe bowl or casserole dish that fits within your liner on top of your trivet. I normally use a 1 1/2 qt souffle dish like this one in my 6qt Instant Pot Duo.
How I Package My Pressure Cooker Oatmeal For The Freezer
I really like to use portion pack ziptop baggies because they have measurements printed right on the baggie. You can also use snack size baggies for smaller measurements like 1/2 cup servings. I portion mine out and then put them all into a larger gallon size baggie to keep everything together in the freezer.
How To Make Pressure Cooker Oatmeal
- Serves: 3
- Serving size: 1 cup
- Calories: 104
- Fat: 2g
- Carbohydrates: 18g
- Sodium: 53mg
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
- 1 cup old-fashioned rolled oats
- 3 cups water (or unsweetened almond milk)
- 1 pinch salt
- ¼ teaspoon ground cinnamon (optional)
- Place 1½ cups water in the liner of your Electric Pressure Cooker. Place trivet into liner.
- Using an oven safe bowl or casserole dish, place oats, salt, cinnamon and water into the bowl (casserole). Stir to combine.
- Using a foil sling lower uncovered bowl of oats into the liner.
- Secure the lid, place vent to sealing position and process on manual high pressure for 3 minutes.
- Allow to Natural Pressure Release (NPR) (7-15 min)
- Carefully remove lid and lift bowl out with your sling or long handled trivet.
- Allow to cool slightly before scooping into the appropriate servings.
Cathy says
Love this idea, thank you for it! Very new to the program. I noticed the serving size on the recipe is 1 cup but you mentioned using snack bags for smaller (1/2 cup) portions. So if this were for a meal, the 1 cup would be your serving but if you’re having a smoothie, the 1/2 cup would be your portion? Such a great idea 1) everything at your fingertips and 2)having it be frozen to make your smoothie thicker (in addition to the oatmeal). That would probably work for overnight oatmeal recipes as well, do you think? If we allowed them to sit overnight and then freeze them or do you think just prep them, freeze them and then the thaw in the fridge time could be the “overnight” time?
Judy says
Typically the serving size of cooked oats should be 3/4- 1 cup for a meal. I do freeze in 1/2 cup portions for smoothies and some other recipes because they contain other ingredients that increase the carbs.
Honestly, overnight oats do not do well when frozen because of the dairy, also you want to let them ferment overnight to increase the probiotics.
menovating says
I love steel cut oats but never thought of pressure cooking them. Thank you for this recipe.
Meg says
Is the 1 1/2 cup water for the pressure cooker included in the 3 cups in the recipe or is that in addition to it.
Judy says
the 3 cups is in addition to the 1 1/2 cups of water to bring the pot to pressure