Creamiest oatmeal made in your Instant Pot, just like the kind you get at the complimentary breakfast at hotels.
Prep Time::5 mins
Cook Time::20 mins
Additional Time::15 mins
Total Time::40 mins
Servings::4
Yield::4 servings
Ingredients
2 cups rolled oats (such as Bob's Red Mill®)
¼ cup brown sugar
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
5 cups water
2 tablespoons milk, or to taste
Directions
Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.
Cook’s Note
The key to making perfectly creamy (not mushy or crunchy) oatmeal is to use extra-thick-cut rolled oats. They're not typically sold at grocery stores, but you can usually find them at health food stores or online. The brand I use is Bob's Red Mill.