Home » Instant Pot Recipe: Oatmeal [perfect for meal prep]

Instant Pot Recipe: Oatmeal [perfect for meal prep]

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Instant Pot Recipe: Oatmeal | Feed Your Skull

Another win for the Instant Pot, my favorite pressure cooker of all time!

Today its valiant effort takes shape as breakfast sustenance. Oatmeal to be exact.

Instant Pot Recipe: Oatmeal | Feed Your Skull

It’s a simple recipe with hearty results and perfect if you are looking to save time in the morning and even several mornings—so it’s meal-prep friendly too!

Instant Pot Recipe: Oatmeal | Feed Your Skull

Oats and water and it’s ready to go. This recipe makes 4 servings of oatmeal that you can portion into containers for the next several days.

You can even freeze it if needed!

Add in your favorite nuts, seeds, fruit, and even greens (oats can be savory too).


Get some ideas from this baked oatmeal meal-prep post and hump day won’t even seem like hump day.

Instant Pot Recipe: Oatmeal | Feed Your Skull

I added homemade coconut milk right away. I like my oats a little softer in texture plus I think I had some extra coconut milk that didn’t fit in the bottle.

Instant Pot Recipe: Oatmeal [perfect for meal prep]

  • Yield: 4 cups
  • Serving Size: 1 cup
  • Calories per serving: 150
  • Fat per serving: 3g


  • 2 cups old-fashioned rolled oats
  • 3 1/2 cups water


  1. Add water and oats to Instant Pot, secure the lid, set nozzle to seal. Press the multi-grain button and adjust time down to 6 minutes.

Instant Pot Recipe: Oatmeal | Feed Your Skull

It comes out perfectly cooked and smells amazing.

Up the oatmeal breakfast points

  1. Turn it into breakfast ‘cobbler’ by adding a cup or two of mixed berries, ripe bananas, fresh fruit, etc to the Instant Pot before cooking
  2. Sprinkle with hemp, sesame, or sunflower seeds
  3. Add ground chia flour and flax meal for good omegas, fiber, and protein
  4. Increase the water a bit and mix in your favorite protein powder (before or after cooking)

I hope this makes your mornings more marvelous! I’d love to see your food pics! If you give this recipe a whirl, let us know. <3 Leave a comment below and don’t forget to tag a picture with #feedyourskull on Instagram!


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  1. Pingback: Instant Pot Basics
      • Pat says:

        Thanks for the reply. I have tried two times to make oatmeal (rolled oats) in my IP and both times the bottom of the oatmeal was burnt. Any suggestions??

        • Are you cooking a larger amount or single serving? I would try adding 1/2 cup or so more water and make sure you turn the IP off after cooking (that automatic warming function), then let it release naturally or manually and see what happens. Does it run hot with other things you’ve cooked??

  2. Meghan says:

    Perfect! I made this recipe this morning while getting ready for work (natural release 5 minutes). Topped off with berries, honey, and coconut milk- a filling, quick breakfast. Thank you!

  3. Heidi Bradshaw says:

    Mine turned out delicious! I added a bit of ground flax meal as you mentioned, and a few shakes of nutmeg, cinnamon and a tablespoon of brown sugar. Very good and an interesting comparison to steel cut oats which I’ve made in the IP several times now, with coconut milk and water. Different texture for sure, but they are both so good and so easy.

    • Hi Robyn! Sorry for the late reply. In case you haven’t sorted this out yet – doubling or tripling should be fine as long as everything doesn’t go above the ‘fill’ line. Cheers! 🙂

  4. Marcie says:

    In trying this recipe in Instant Pot, I wondered why it was taking sooo long for it to come to pressure. So while I’m waiting I read in owners manual, the multigrain feature has a 20-50 min soaking time, depending on whether “more or less” is selected.
    So are you letting your oats soak that long before they are actually cooking?
    If they have to soak, even at 29 mins, then still cook another 6 mins, that’s far longer than stove top.

    • Hi Marcie! Sorry for the late reply. I don’t remember, but I’ll pay attention and report back the next time I whip these up. I think the biggest benefit for me is not having to hover over the stove while they cook (in the case they do soak/then cook). Cheers! 🙂

  5. Alicia says:

    I was glad to find an IP recipe that didn’t use steel cut oats. This took 47 minutes start to finish using the multi grain function. Not the quick morning recipe that I was hoping for. That said, I did add 2 C of frozen blueberries, so perhaps that affected the time. As for natural vs. quick release: when I used this function, the release was already done when the 6 minutes ended. I think this will work for a make ahead option at our house, but not a “morning of” recipe.

  6. Debbie says:

    Just made this. Some stuck to the bottom so I think I will add a little more water next time. Otherwise delicious! thanks for the recipe.

  7. Zoe says:

    This may be premature, as I am a newbie and am trying your recipe as my second meal cooked. I am a city girl transplanted, with bewilderment, to Kentucky. I made awesome fresh tomato soup last night. What I love about your site is your precise directions. The ones that came with my Pot had me on the phone with my sister. Press what? When do I adjust the clock, etc. I love the photos! Takes the fear away from using this new contraption. Oats are cooking now. I threw in apples, raisins, spices and brown sugar. Subbed coconut milk for half the water. And now, we wait….

  8. Aurora says:

    My Instant Pot is the smallest so it does not have Poultry or Multigrain buttons. So, what button and time should I use? Thanks.