Creamiest oatmeal, just like the kind you get at the complimentary breakfast at hotels.

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Recipe Summary test

prep:
5 mins
cook:
20 mins
additional:
15 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine oatmeal, brown sugar, vanilla, cinnamon, and salt in a multi-functional pressure cooker (such as Instant Pot®). Pour in water and mix to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

  • Let sit until desired consistency is reached, about 5 minutes. Stir and serve with a splash of milk.

Cook's Note:

The key to making perfectly creamy (not mushy or crunchy) oatmeal is to use extra thick-cut rolled oats. They are not typically sold at grocery stores, you can usually find them at health food stores or online. The brand I use is Bob's Red Mill(R).

Nutrition Facts

230 calories; protein 5.6g; carbohydrates 42.6g; fat 2.8g; cholesterol 0.6mg; sodium 164.3mg. Full Nutrition
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