Peaches & Cream Steel-Cut Oatmeal
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This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s cookbook, The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker.
Photo by Megan Gilmore (Ten Speed Press, 2018)
This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s new cookbook, The Fresh & Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker. Megan is the voice behind the popular blog, Detoxinista, where she shares healthy recipes and helps readers break the cycle of yo-yo dieting. Making steel-cut oatmeal on the stovetop to be a bit tedious because it requires careful attention and frequent stirring to make sure the oats don’t stick to the bottom of the pot. With the Instant Pot, the process is almost completely hands-off. I love that Megan’s recipe calls for frozen peaches, which are already peeled and chopped—and like many dishes in the book, the recipe relies on coconut milk to add richness.
Table of Contents
“This recipe was life-changing! It was delicious, simple and done in less than an hour! No turning back…this is officially my new steel cut oats recipe!”
What You’ll Need To Make Instant Pot Oatmeal
Step-by-Step Instructions
To begin, combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir. 
Add the peaches, cinnamon, and maple syrup.
Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes. When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.
Stir in the coconut milk, then taste and adjust any seasonings.
Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)
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Megan's Instant Pot Peaches & Cream Steel-Cut Oatmeal
This delicious steel-cut oatmeal recipe comes from Megan Gilmore’s cookbook, The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make In Your Electric Pressure Cooker.
Ingredients
- 2 cups steel-cut oats
- 4 cups water
- ½ teaspoon salt (see note)
- 1 lb frozen sliced peaches
- ½ teaspoon ground cinnamon, plus more for serving (optional)
- ¼ cup pure maple syrup
- ½ cup full-fat coconut milk, plus more for serving
Instructions
- Combine the steel-cut oats, water, and salt in the Instant Pot and give them a stir, then add the peaches, cinnamon, and maple syrup. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minutes.
- When the cooking cycle has completed, let the pressure naturally release for 15 minutes to finish cooking the oatmeal. (This method prevents the oatmeal from sticking to the bottom of the pot.) Move the steam release valve to Venting to release any remaining steam pressure. When the floating valve drops, remove the lid.
- Stir in the coconut milk, then taste and adjust any seasonings. Serve warm, with additional cinnamon or coconut milk, if desired. Leftover oats can be stored in an airtight container in the fridge for up to 5 days. You can serve them chilled, or quickly reheat them using the Sauté function of your Instant Pot. (You could also reheat the oats in the microwave. Either way, you may need to add a splash of water as you reheat, since oats tend to thicken when chilled.)
- Note: Megan's recipe does not call for salt; this is my addition.
Nutrition Information
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- Per serving (4 servings)
- Calories: 300
- Fat: 9 g
- Saturated fat: 6 g
- Carbohydrates: 52 g
- Sugar: 22 g
- Fiber: 5 g
- Protein: 7 g
- Sodium: 307 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I just tried this recipe and before it came to full pressure, I got the “burn” message and had to release pressure and take it out. Oats were burned to the bottom of the instant pot. I’m now trying to rescue it on the stove, but any thoughts on how to avoid this? I made exactly as instructed. Thanks!
Hi Iralyn, Sorry to hear you had a problem with this! I have to admit that this is the one Instant Pot recipe I’ve made, so I’m not sure how to tell you how to troubleshoot it. These tips may help though.
I love this recipe! I substituted skim milk for the coconut milk and it turned out wonderfully!
This was not a hit at our house. Would not make this again.
Can I use regular old fashioned oatmeal and if so, are there any adjustments?
Hi Susan, I’d recommend sticking to steel cut oats for this. 🙂
Yay! I am so glad you joined the Instant Pot craze! I have been making many of your recipes in my Instant Pot and just adjusting times and some ingredients to make it work well. I hope you enjoy it and continue to post recipes using this fun and fast tool!
I cannot wait to make this recipe, I just need to run to the store to get the steel cut oats and frozen peaches.
I followed the instructions exactly but mine came out pretty al dente. Having said that, I don’t have much experience with Steel cut oats. Are they suppose to be that way?
Hi Chrissy, Yes steel cut oats definitely have an al dente texture.
Mine were also al dente. I left out the peaches (just oats, water, and salt) and it is too salty for me. When I make steel cut oats in the rice cooker with the porridge setting they are creamy but it takes several hours. I leave it to cook with the top open after it finishes for two hours or so, stirring occasionally, and finally the water evaporates.
Excellent! This will be made over the Thanksgiving holiday. It makes more than enough for four people. I made it as written except that I cooked it on the stove top (covered) for 30 minutes. It turned out perfectly!
Can another milk or cream be substituted for the coconut milk without changing the texture and creaminess of the recipe? Coconut is not a favorite flavor in my house. What would you recommend?
Sure, Terri – I think heavy cream, half & half, or whole milk would all work well.
I don’t like coconut anything. Can I use regular milk? Or cream?
Sure!
Hey Jenn!
I don’t have an instant pot but would love to make this recipe. Curious on your thoughts on how to make this either on the stove top or crock pot possibly?
Thank you!
Rebekah
p.s. I love your blog and cookbook 😉
Hi Rebekah, You can definitely make this on the stovetop. Simmer, covered, stirring occasionally (especially towards the end so the oats don’t stick to the bottom of the pan), for about 20 minutes or until oats are cooked. Enjoy!