This single-serving steel-cut oatmeal uses the pot-in-pot method for easy preparation and cleanup. Whole milk gives the oats a creamy texture while allowing their naturally nutty flavor and characteristic chew to remain. A touch of vanilla, Splenda, and salt rounds out this simple breakfast.

Ingredients

Oatmeal

• 1/2 cup steel-cut oats
• 1 cup whole milk
• 1 tablespoon Splenda Granulated Sweetener
• 1/8 teaspoon kosher salt
• 1/4 teaspoon pure vanilla extract

For the Instant Pot

• 1 cup water

Preparation

1. Pour 1 cup water into the Instant Pot liner and place the trivet inside.
2. In an oven-safe bowl that fits comfortably inside the Instant Pot, combine the steel-cut oats, whole milk, Splenda, kosher salt, and vanilla extract. Stir until evenly combined.
3. Carefully place the bowl on the trivet.
4. Lock the lid and set the pressure release valve to the Sealing position.
5. Select Pressure Cook on high pressure and cook for 6 minutes.
6. When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.
7. Carefully release any remaining pressure.
8. Remove the bowl from the Instant Pot and stir the oatmeal thoroughly.
9. Allow the oatmeal to rest for 3 to 5 minutes. The oats will continue to absorb the milk and thicken as they stand.
10. Serve immediately.

Cook’s Notes

• The 1 cup water goes only into the Instant Pot liner to generate steam. Do not mix it with the oatmeal.
• Use regular steel-cut oats, not quick-cooking steel-cut oats, old-fashioned rolled oats, or instant oats.
• Six minutes at high pressure followed by a 10-minute natural release produces tender oats while preserving the characteristic chew of steel-cut oats.
• The pot-in-pot method is especially useful for milk-based oatmeal because the milk does not come into direct contact with the Instant Pot’s heating surface.
• The oatmeal will continue to thicken during the 3 to 5-minute rest.
• For thicker oatmeal, reduce the whole milk to 3/4 cup on a future batch. For softer, creamier oatmeal, increase it to 1 1/4 cups.
• For a deeper, nuttier flavor, toast the dry steel-cut oats in a skillet for 2 to 3 minutes before pressure cooking.
• If the oatmeal becomes too thick as it cools, stir in a small amount of warm whole milk.
• Leftovers can be refrigerated and reheated with a splash of milk.

Serving Suggestions

• Fresh blueberries, raspberries, or strawberries
• Sliced banana
• Diced apple with cinnamon
• Fresh peaches
• Chopped walnuts or pecans
• Plain Greek yogurt
• Cottage cheese
• Eggs

For a more protein-rich breakfast, pair the oatmeal with Greek yogurt, cottage cheese, or eggs rather than substantially increasing the oatmeal portion.

Beverage Suggestions

• Freshly brewed coffee
• Espresso
• Cappuccino
• Hot green tea
• Unsweetened iced tea
• Sparkling water with lemon