Spoiler Alert – Cooking steel cut oats in a pressure cooker takes about the same time as the traditional stovetop method. That technically makes this porridge recipe not so instant. So yes, it is a stretch about this pot being “instant”. Why bother then, you ask? Because (A) you don’t have to watch it or stir it, and (B) it is perfectly creamy and “just right” every time.
As the title suggests, this is an Instant Pot recipe. If you do not own one, I am sorry. I will try to not rub it in. You can simply follow the package stove top directions on your box of steel cut oats. This recipe is for any cult following Instant Pot junkie. I guess that makes me a pot addict. Lucky for me I live in Canada where pot is legal. Oh shoot, did you think I was talking about cannabis? My bad. Being an Instant Pot owner classifies you as a geek who is thereby allowed to make cheesy pot jokes (or so I think it says in the owner’s manual).
I would really like to tell you all about how Goldilocks and the Three Bears is a childhood favourite tale of mine but I decided not to. Let me just say that the name “loopylocks” got a little inspiration from this little naughty girl. So here is the just right recipe:
“Goldilocks Porridge in the Instant Pot” by loopylocks
Makes 3 servings – one for Papa, Mama and Baby
Total cooking time: about 25 minutes
1 C steel cut oats
3 C unsweetened almond milk*
1 stick of cinnamon
pinch of ground nutmeg (optional)
pinch of salt (optional)
coconut oil or cooking spray
* using almond milk makes this recipe vegan but you can use milk if you prefer. If you prefer dairy, I suggest using 1 1/2 C water and 1 1/2 C milk if you are not using 1%.
Using a little coconut oil or cooking spray, wipe the bottom and sides of the Instant Pot. This prevents the finished porridge from sticking and also makes for easier cleanup. The sides only need to be greased about 3 inches up. You are almost there… just 3 more steps:
- Add the lumpy steel cut oats to the pot. (I rinsed my steel cut oats first to get rid of anything foreign turning up in my porridge but it’s up to you.)
- Add the runny milk of choice and throw in a stick of cinnamon.
- Add a dash of salt and some grated nutmeg (optional).
Put the lid on the Instant Pot and lock in place so that the vent on the top is pointed to SEALING. Press PRESSURE COOK (or Manual for older models) and make sure it is on HIGH. Use the arrow buttons to change the default time to 3 minutes. It will automatically turn on. Leave the Keep Warm button pressed. This will come in handy later.
The pot will say ON and take its cool time getting to the right temperature to start pressure cooking (this is the “not so” instant part). You will know it is ready to start the 3 minute countdown when you hear a beep and see the cook time displayed.
Walk away. After the timer goes off, the Instant Pot will automatically start the Keep Warm timer counting up as the pressure drops, showing how long it is sitting with your “just right” porridge waiting to be eaten (the other “not so” instant part).
Give it at least 12 to 15 minutes. During this time, get your bowls and spoons ready. Refill your coffee. Let everyone know that breakfast is almost ready. Also get whatever toppings you are in the mood for. I topped my porridge with classic sliced bananas, cinnamon, walnuts and maple syrup.
When the Keep Warm timer on the pot has reached the 12 minute or so mark, unplug the Instant Pot. Use caution as the porridge is Papa Bear hot. I like to rest a dish towel over the vent while I slowly switch it to VENTING. You know the lid is ready to open when the float valve pops down.
The porridge will look a bit runny. This is normal. Stir the porridge well, removing the cinnamon stick. Serve into 3 bowls immediately. The porridge will thicken pretty quickly on its own. Add toppings. Enjoy!
CLEANING TIP – Rest the Instant Pot in the sink and fill with water to soak so cleanup is easy when you are finished enjoying your porridge.
Then go find a chair or a bed to relax in because I know you want to!