Instant Pot Steel Cut Oats

The pot does the stirring

Steel cut oats on the stove want half an hour of hovering and stirring. In the pressure cooker, you load the pot, lock the lid, and go get ready for your day. Breakfast cooks itself.

The texture is the other reason. Steel cut oats stay chewy instead of turning to paste, and a batch holds up in the fridge for days. Warm a bowl up, add a splash of milk, and it is breakfast again.

Butter first, and it is not just flavour

Melt the butter and stir the oats in it for a minute before the liquid goes in. The oats toast a little, sure. The bigger job is the fat. Oats foam as they cook, and fat keeps that foam down where it belongs.

When the cook ends, leave the lid alone. A natural release means the pressure drops on its own while the oats finish in the steam, about 15 minutes. Stir well at the end. It looks loose, then thickens as it stands.