Pressure Cooker Honey Vanilla Steel Cut Oats is a great way to start the morning. The aroma of a baked bread breakfast will fill the house with glee.
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, Mealthy MultiPot 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.
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- 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
- Porcelain & Bamboo Salt Box with Spoon
- OXO Good Grips Cutting Board
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- Microplane Stainless Steel Zester
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is your handy printable recipe:
- 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.