Peaches & Cream Steel-Cut Oatmeal
This post may contain affiliate links. Read my full disclosure policy. This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s cookbook, The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker. 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. 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 coconut milk to add richness. Table of Contents What You’ll Need To Make Instant Pot OatmealStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Instant Pot Oatmeal Step-by-Step Instructions You May Also Like Printable Recipe Reviews “This recipe was life-changing! It was delicious, simple and done in less than an hour! No turning back…this is officially my new steel cut oats recipe!” What You’ll Need To Make Instant Pot Oatmeal Step-by-Step Instructions To begin, combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir. 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. 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. 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 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.) You May Also Like RecipeComments (34)Add Comment Recipe Comments (34) Add Comment Megan's Instant Pot Peaches & Cream Steel-Cut Oatmeal Ingredients 2 cups steel-cut oats 4 cups water ½ teaspoon salt (see note) 1 lb frozen sliced peaches ½ teaspoon ground cinnamon, plus more for serving (optional) ¼ cup pure maple syrup ½ cup full-fat coconut milk, plus more for serving 2 cups steel-cut oats 4 cups water ½ teaspoon salt (see note) 1 lb frozen sliced peaches ½ teaspoon ground cinnamon, plus more for serving (optional) ¼ cup pure maple syrup ½ cup full-fat coconut milk, plus more for serving Instructions 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. 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. 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.) Note: Megan's recipe does not call for salt; this is my addition. 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. 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. 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.) Note: Megan's recipe does not call for salt; this is my addition. Nutrition Information Powered by Per serving (4 servings) Calories: 300 Fat: 9 g Saturated fat: 6 g Carbohydrates: 52 g Sugar: 22 g Fiber: 5 g Protein: 7 g Sodium: 307 mg Cholesterol: 0 mg Per serving (4 servings) Calories: 300 Fat: 9 g Saturated fat: 6 g Carbohydrates: 52 g Sugar: 22 g Fiber: 5 g Protein: 7 g Sodium: 307 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchFruitGranola, Bars, OatmealMake-AheadAmerican Breakfast & Brunch Fruit Granola, Bars, Oatmeal Make-Ahead American