Pressure Cooker Blueberries and Cream Steel Cut Oats is a breakfast I never tire of and can easily prepare it, as I am getting ready for my day.
Pressure Cooker Blueberries and Cream Steel Cut Oats
We eat a lot of oatmeal for breakfast in this house. In the old days, I would have to stand over a hot stove, but using a Instant Pot Pressure Cooker, it only takes 10 minutes to makes these Pressure Cooker Blueberries and Cream Steel Cut Oats.
I can do other things while the Instant Pot Pressure Cooker is doing its thing.
There are so many variations. Have you ever seen an oatmeal bar? When I worked in Century City, which is an area in Los Angeles, we had a little café next store and they sold steel cut oats by weight. So, you grab your bowl, add your toppings and pay for it to go, or to eat there.
Pressure Cooker Blueberries Cream Steel Cut Oats
I love oats with fresh fruit, brown sugar and milk. I love them with honey and vanilla and I love them with cinnamon and raisins. I also love them with blueberries, as I love just about anything with a blueberry flavor.
We live near a store that offers a huge selection of dried fruit; strawberries, mangos, cherries, blueberries, etc. I often times put dried fruit in the oats when cooking, but the fresh fruit, I save for the topping.
I like to toast my steel cut oats in Ghee or Coconut Oil first, but if you are in a hurry, just dump everything in to the Instant Pot Pressure Cooker cooking pot.
Dump in the rest of the ingredients and lock on the lid. It’s that easy. Dried blueberries are so chewy and delicious. Remember, they puff up, so take that into consideration if you decide to use more than recommended.
Nothing sticks. Do you know why? To make a stainless steel pot non-stick, you need to heat the pan completely and then add your fat. Then start cooking.
Pressure Cooker Blueberries and Cream Steel Cut Oats
Add a splash of cream, milk or Half & Half and top with fresh blueberries. If you prefer a sweeter taste, add more sugar or honey.
See the instructions below for the “Pot in Pot” method for a single serving. Since there is just the two of us, I usually make the full amount of Pressure Cooker Blueberries and Cream Steel Cut Oats and then store what’s left in either Kerr Half Pint (8 oz) Mason Jars or Reditainer Extreme Freezer Containers.
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- Steel Cut Oats
- Coconut Palm Sugar
- Chia Seeds
- Dried Blueberries
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Here is your handy printable recipe:
- 1 Tablespoon Pure Virgin Coconut Oil Ghee or Butter
- 1 cup Steel Cut Oats
- 2 Tablespoons Coconut Sugar
- 1 teaspoons Vanilla Extract
- Pinch of Sea Salt
- 1.5 cups Milk or 1 cup Milk and 1/2 cup cream or Half & Half
- 1.5 cups Fresh Water
- 3/4 cup Dried Blueberries
- 1 Tablespoon Chia Seeds optional
- Heavy Whipping Cream Half & Half or Milk
- 1/2 cup Fresh Blueberries
- Select Sauté/Browning function on Pressure Cooker and allow to heat.
- Add coconut oil to Pressure Cooker cooking pot and when melted, add oats and toast, stirring constantly, about three minutes.
- Add in the rest of the ingredients, except the fresh blueberries.
- Lock the lid in place and close Pressure Valve.
- Cook on High Pressure and set time to 10 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release and then a Quick Release.
- Stir and serve in bowls.
- Add cream and fresh blueberries. Enjoy!
- Add all ingredients to an oven safe cooking bowl.
- Add one cup of water to Pressure Cooker cooking pot.
- Place low footed trivet in bottom of cooking pot.
- Place oven safe bowl with ingredients on top of trivet.
- Cook at High Pressure for 10 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release.
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So if I am soaking my oats and will obviously not be toasting, my oats are going to stick? I dont cook in milk but I want to add eggs like I do on stovetop for a whole breakfast, not just the carbs. Im thinking this might stick then?
Hélène~
I’m not 100% sure what you are after, but I think you want to cook eggs with soaked oats. The eggs will be terribly overcooked if added to the above recipe.
Jill
If I’m doubling the recipe, do I adjust the cooking time? Thanks!!
Cooking time is the same.
My oats didn’t absorb all the liquid and they were still really crunchy after following the recipe precisely as written. They were a bit al dente but fine to eat after 2 hours on Keep Warm (husband didn’t want to eat breakfast right away this morning…) I think my oats may have been quite old – would this affect the cooking time? This was my first run with my new IP, so I’m assuming either my oats were stale or I did something wrong.
I put everything in the pot the night before and put it on delayed cook, set to start about 45 min before we get up. This gives it about 20 min on warm which is perfect every time!
Can I use frozen blueberries instead?
Hi Nicole~
Yes, you sure can. 🙂 Jill
I cook steel cut oats a lot in my home, too! Thanks for a new recipe to add to the mix. I never thought of toasting the oats first. Does it change the flavor of the oatmeal much? I am very curious about this step. Thanks, as always, Jill, for the fabulous recipes. 99.9% of everything I cook every day comes from your site! Love your recipes and love my IP!
Can I use white or brown sugar instead of coconut sugar?
Yummy. I’ve been making this with Craisins and adding a small handful of sliced almonds. I set it up first thing in the morning and then go up to shower and dress. Just delightful to come downstairs again and find breakfast ready. I’m the only one who eats hot cereal here, so I serve into one real bowl and three fridge containers. Four days of easy breakfasts!
I’ve been making this for months. There aren’t fresh blueberries right now but I’ve adapted… Craisins, sliced almonds cooked in with it. Just yummy!. I’ll admit to toasting the oatmeal in butter. I also usually make it the day after I make Greek yogurt. So I use half whey and half whole milk in this recipe. The slight tartness of the whey offsets the sweetness of the Craisins.