Instant Pot oatmeal is easy enough to make on a weekday, and it's a delicious and comforting way to start your day.
Pour 1 cup water into the inner stainless steel pot, and add a trivet; place the glass bowl on top.
Add dry oats and almond milk to glass bowl.
Add vanilla and maple syrup to 1/2 measuring cup, plus enough water to fill to capacity, and add to glass bowl. (Vanilla + maple syrup + enough water = 1/2 cup)
Add salt and cinnamon to glass bowl, stirring to combine.
Place the lid on, lock and seal it, and cook at manual high pressure for 10 minutes.
Allow the pot to do a full natural pressure release (NPR).
Add all ingredients to the inner cooking pot.
Put the lid on, lock it, set to sealing and cook on manual low pressure for 2 minutes.
Allow the pressure to release naturally (NPR) for at least 10 minutes, and quick release any remaining pressure. (Note: it will not hurt to let it sit longer than this, if you need to)
After making sure all pressure is released, carefully remove the lid, and stir the oatmeal.
Serve and enjoy! We love ours with a spoon of peanut butter, berries, sliced bananas, etc.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
We have made up to 3 servings using the pot-in-pot instructions, and 8 servings using the regular method.
I like to prepare this right when I wake up. I then shower and get dressed while it is cooking. It stays warm and ready to eat for up to an hour after cooking.
If it is too thick for your liking, add a splash of almond milk or water, and stir to combine.
If it is too thin, let it sit with the lid off for a couple minutes, stirring once or twice, and it will thicken up on its own.👌🏻