I eat steel cut oats almost every morning. It’s warm and inviting and helps keep my cholesterol in check. Organic ingredients are always a plus for me, whenever feasible. Coconut oil is an excellent source of lauric acid and medium chain triglycerides for your healthy diet and body care and is wonderful to use in cooking and baking.
This recipe is made the same way as my Cinnamon Agave Oats, but uses Honey and Vanilla, instead of Agave and Cinnamon. The smell is so intoxicating. I asked my husband if he was baking something as the house smelled so sweet. After a bit, I realized it was my bowl of oats.
I’m demonstrating the “pot in pot” method here, which means that I add water to the bottom of my Instant Pot or Pressure Cooker, place in a trivet and then place the bowl on top of the trivet. My preference is to make a larger serving directly in Pressure Cooker and first toast the oats.
If you use the Pot in Pot Method, I find that a Stainless Steel Bowls cooks the oats the most evenly. I bought mine at a cooking store, but you can buy them on line if you like. Stainless Steel Bowl. After you have locked on your lid and closed the pressure valve, cook on High Pressure and set the time for 10 minutes.
The oatmeal will thicken after resting a few minutes. Enjoy! You may enjoy my Pressure Cooker Blueberries and Cream Steel Cut Oats.
Equipment Used
- Instant Pot Smart DUO60
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- OXO Good Grips Cutting Board
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- Microplane Stainless Steel Zester
Here is your handy printable recipe:
Pressure Cooker Honey Vanilla Steel Cut Oats
Print Pin RateIngredients
- 1 cup Steel Cut Oats
- 2 Tablespoons Honey
- 1 teaspoon Pure Vanilla Extract
- 1/2 Vanilla Bean the caviar only
- 1 Tablespoon Pure Virgin Coconut Oil
- 1 tiny pinch of salt
- 1.5 cups Milk
- 1.5 cups Fresh Water
Instructions
- Select Sauté/Browning function on Pressure Cooker and allow to heat.
- Add coconut oil to pressure cooking pot and when melted, add oats and toast, stirring constantly, about three minutes.
- Add in the rest of the ingredients.
- Lock the lid in place and turn pressure value to seal.
- Cook on High Pressure and set time to 8-10 minutes.
- Allow a 10 minute natural pressure release.
- Turn pressure value to open to release any steam, open lid and remove the bowl.
- Stir and 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.
Nutrition
PIN this Pressure Cooker Honey Vanilla Steel Cut Oats!
Pressure Cooker Honey Vanilla Steel Cut Oats
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Debbie says
January 5, 2019 at 11:15 amThank you so much for the pip single serving add-on to the instructions! I do not care for leftover oatmeal and except in the summer when the grandsons are here I am usually cooking just for me.
Jill says
January 5, 2019 at 4:21 pmWonderful, Debbie. I am glad you enjoyed. Jill
Teresa says
January 18, 2018 at 8:48 amI’ve always had my oatmeal with brown sugar and raisins — anything else was not going to work. This morning, my son asked for oatmeal with honey. I had to search for a recipe and ran across yours. DELICIOUS!! I skipped the toasting and only did high pressure for 3 minutes, as that’s how I’ve been making my IP steel cut oats for a while… (I certainly didn’t want to add more time when I’ve got two tiny tummies to feed). This will be a go to from now on. Thank you!!
Debbie BT says
September 26, 2017 at 6:33 amGreat, great recipe. I have tried several. This is the best one and now my go-to-recipe for steel cut oats.
Cheryl says
August 31, 2017 at 10:08 amI’d like to make this for a large group for brunch. If I triple or quadruple the ingredients, how would this affect cook time? Thank you!
Melissa Glover says
August 9, 2017 at 4:15 amHi Jill, I am new to IP cooking and have used your recipes the most. Can I double this recipe in my 6 qt?
Carolyn Williams says
May 21, 2017 at 7:34 pmI made this recipe tonight and tasted a few bites – it was DELICIOUS! Looking forward to waking up in the morning, simply so I can eat breakfast 🤗!
John says
May 6, 2017 at 9:21 amDelicious recipe. Spot on good base to anything you desire.
Terri B says
January 25, 2017 at 7:00 amI’m new to IP cooking and I’ve been getting conflicting info regarding the use of milk. The recipe above calls for the use of milk but other articles state that milk will scorch the pot. Can you clarify??
If milk substitutes are what’s indicated, can you give some examples as well as shelf life of same, once opened? Thank you so much!!
DeAnna Wagner says
December 6, 2016 at 6:41 amAbsolutely love this recipe, thank you so much!