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.
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.
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.
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 DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Porcelain & Bamboo 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:
Pressure Cooker Blueberries and Cream Steel Cut OatsPrint Pin SaveSaved! Rate
- 1 Tablespoon Pure Virgin Coconut Oil Ghee or Butter
- 1 cup Steel Cut Oats
- 2 Tablespoons Coconut Sugar
- 1 teaspoons Pure 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!
Pot in Pot for a Single Serving (1/4 the recipe)
- 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.