Quaker Quick Oats or Steel Cut Oats

By April 2, 2014

Submitted by Teresa G.

When we were little we would always visit my God father’s farm.   They would hive us ‘porridge in the morning, with cream from the cows they milked.   I still remember how delicious it was.   I find as I am aging I am realizing how simple things we paid no attention to were some of  the best experiences we had.

Anyway porridge is good and filling in the morning.  Great way to start the day….and especially easy in the Instant Pot.

Quaker Quick Oats or Steel Cut Oats

Ingredients:

  • 1 cup Oats (serves about 3-4 people)
  • 1 2/3 cups water if Quaker quick oats or
  • 2 cups water if Steel Cut Oats
  • Pinch of salt
  • Milk and or cream
  • Sugar if so desired…..I desire a little bit !

Instructions:

  1. Put one cup water into InstantPot inner pot Place trivet in pot
  2. Put oats with water and salt in a  heat proof bowl that fits into inner pot on trivet.   No need to cover.
  3. Lock in lid
  4. Manual cook 6-7 minutes (experiment) depending how you like them done.   Quick release steam.
  5. While oats are cooking heat the milk you will use.
  6. When oats are ready, remove bowl of oats  from inner pot and serve in individual bowls.   Pour milk on top, then a little cream and sugar if you like,

Quick, delicious and no mess in the pot.

 

 

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Comments

12 Responses to “Quaker Quick Oats or Steel Cut Oats”

  1. Lisa says:

    I am wondering whether to use high pressure or low pressure. I hate that so many recipes leave this little detail out as I am sure there is a big difference! I am new to the instant pot, so maybe I just have not figured out that there is a default unless otherwise specified. I have it in the pot now, on high pressure, so I guess I will find out.

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  2. Kelly Wenner says:

    What do you mean by natural release? I’ve run across this in several recipes.

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    Instant Pot Staff Reply:

    Natural release is to wait for the cooker to cool down and reduce the pressure inside before opening the lid.
    Quick release is to turn the Steam release knob to Venting to reduce the pressure inside.

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  3. Linda says:

    I made steel cut oats this morning and they turned out awesome! Better than in my rice cooker and I had been excited at how well they did in the rice cooker…

    I used the 1 cup steel cut oats, 2 cups water and 1 cup milk I found online – thank you internet poster! Added to this I put in some coconut butter (coconut oil would work, hard really for me to tell much of a difference between the two), cinnamon, vanilla extract and almond extract. I put it on for 5 minutes manual and natural release. It was perfectly chewy but not hard and there was no scorching.

    Just a note that I did it like I do with my (non-stick) rice cooker to keep the foam from coming up. Part of the coconut butter/oil gets wiped all around the sides – the foam is really sticky and will climb/glue itself to anything it can -even just dry non-stick sides. With the oil on the sides it stops the foam from climbing up itself. I did not see any residue above a couple inches, like really just where the ingredients were. Anyway, I haven’t seen anyone mention that before so I thought I would, no inner pot necessary that I can tell… I do this with rice too but haven’t tried it in my IP yet.

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    Linda Reply:

    I can’t wait to try oatmeal, I just receied the Instapot, but I’m confused on the directions, what do they mean place a heat proof bowl? I can’t just use the stainless liner ? Never cooked with a pressure cooker, but I appreciate your answer.

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    Instant Pot Staff Reply:

    By “heat proof bowl”, the recipe means a ceramic, glass or stainless steel bowl. But not a plastic one.

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    Linda Reply:

    Hi!

    I found I didn’t need the additional bowl myself. I think it was to let anything that bubbled up from the inside bowl to be able to overflow into the stainless bowl rather than getting the bubbly muck up where the pressure safety features are. I just tried out doing 2 cups of oatmeal (pre-cooked) this morning and didn’t have the bubble up after oiling the sides. I don’t know if I would try 3 as there needs to be some space left.

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  4. Louise says:

    I use McCann steel cut oatmeal, ratio 1 cup oatmeal to 3 parts water. Cook on high, set for 8 minutes, quick release.
    Next morning, I reheat in microwave with almond milk, 2 cups, breaking up clumps somewhat. The oatmeal is clumpy but becomes smooth and wonderful as it reheats. This makes 4 servings.

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  5. Catherine says:

    What kind of inner bowl did you use?

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  6. Georgiy says:

    My simpler way + you can use timer for any desired time: regular ratio steel cut oats and water (1:4), 1 hour slow cook mode, stir after done or before serving. Very convenient for breakfast.

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  7. Art says:

    I make my quick oats on a regular basis without using the steaming trivet. I place 1 cup of quick oats and 1 3/4 cups of water directly in the stainless steel pot and cook for 7 minutes + natural release. The oatmeal comes out perfect every time!

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  8. Dwight Z. says:

    I like to cook large quantities of steel cut oats – 3 cups oats + 5 cups water (1:1 2/3). 10 minutes and slow release. Makes about 9-10 servings @ 3/4 cup per serving. Wrap servings individually in plastic wrap or plastic bags. Freeze. Microwave for 2 minutes +/-. I like my oats “firm”, not “mushy”. With 2% milk and no cal brown sugar it makes a good 200 calorie +/- breakfast.
    Search “Make your own (almost) sugar-free brown sugar”.

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