1cupwaterplus more for cooking inside the inner pot
2cups dairy or non-dairy milkany variety*
Insert the trivet or rack inside the inner pot of your pressure cooker. Add 1-½ cups cold tap water to the inner pot.
Inside a 7-cup heat-safe bowl, mix together the oats, 1 cup water, 2 cups milk of choice, a dash of salt, and flaxseed if using. Please note that Pyrex is NO longer approved for use inside an instant pot.
Place the bowl on top of the trivet/rack and put the lid on Instant Pot. Set Valve to "sealed" and set the cooking time for 8 minutes on high pressure using the manual or pressure cook function.
Once the cooking time has elapsed, allow the pressure to naturally release for at least 10 minutes.
After 10 minutes, remove the bowl carefully from the pressure cooker and then serve with desired toppings.
Steel-Cut Oats: Use regular, not quick-cooking steel-cut oats and select certified gluten-free if needed. Milk: Use dairy or non-dairy milk like coconut milk, almond milk, or soy milk. It is important to note if you are using a high-fat dairy (like coconut cream or whole milk), use no more than 1 cup of the full-fat dairy product and 2 cups of water. This will prevent the dairy from separating in the instant pot.Doubling the Recipe: This recipe can easily be doubled as long as it fits inside your heat-safe bowl. Cooking Oats in Inner Pot: Combine 1 cup of oats with 3 cups of water (no milk or non-dairy milk) and cook on high pressure for 6 minutes with a 10-minute natural pressure release. Storage: Leftover steel-cut oatmeal can be stored in the fridge in an airtight container for up to 5 days.Note On Heat-Safe Bowl: When I first wrote this post, I suggested using an oven-safe glass dish, since then Pyrex has come out to say that their dishes are not safe in the Instant Pot, therefore I recommend this stainless steel bowl.