Instant Pot Miso and Scallion Savory Oats

Name: Instant Pot Miso and Scallion Savory Oats
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup (150 g) steel-cut oats; 2½ cups (600 ml) dashi broth or vegetable broth; ½ cup (120 ml) water; 3 tablespoons (48 g) white miso paste, at room temperature; 1 tablespoon (14 g) unsalted butter; 4 whole (60 g) fresh scallions, thinly sliced, white and light green parts separated from dark green tops; 1 sheet (3 g) nori seaweed sheets, toasted, cut into thin strips; 2 whole (100 g) large eggs (optional); ½ teaspoon (2½ ml) soy sauce, to taste (optional); ½ teaspoon (2½ ml) toasted sesame oil, to taste (optional)

From the MyKitchenBank Kitchen

A Japanese-inspired savory oat bowl made in the Instant Pot, where steel-cut oats cook in dashi broth until creamy. Finished with miso paste, scallions, nori, and a soft egg, this breakfast delivers umami depth and comforting warmth in under 30 minutes.

Prep: 8 min
Cook: 12 min
Wait: 10 min
Total: 30 min
Makes: 2 bowls

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Steps

Before you start

Measure oats and broth so they're ready to go into the pot
Chop scallions and nori while the Instant Pot pressurizes
Have miso paste at room temperature for easy stirring

1
Pour broth and water into pot
- Pour the 2.5 cups (600 ml) of dashi broth and 0.5 cup (120 ml) water into the Instant Pot liner.
- Use the trivet to measure, then discard.
- Pour out and discard the water.
- Add 1 tablespoon (14 g) butter to the pot and set the Instant Pot to sauté mode on medium heat.
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Ready when: Butter foams and liquid is warm
Tip: Use the 1-cup trivet that comes with most Instant Pots as a quick measure; this avoids dirtying a measuring cup.
2
Toast oats briefly
- Add the 1 cup (150 g) steel-cut oats to the warm buttered broth and stir constantly for 1 minute.
- This toasting step releases the grains' nutty flavor and prevents mushiness during pressure cooking.
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Ready when: Oats are fragrant and lightly golden
Tip: Don't skip this step; it makes a noticeable difference in texture and taste.
3
Pressure cook oats
- Cancel sauté mode.
- Lock the lid in place and set to pressure cook (high pressure) for 8 minutes.
- The pot will take about 3–4 minutes to build pressure.
- Do not use the quick-release valve.
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Ready when: Pressure valve indicates full pressure; timer beeps when time is up
Tip: A natural pressure release gives oats a creamier texture than quick-release.
4
Natural pressure release
- When the timer beeps, let the pot sit undisturbed for 5 minutes.
- Then manually open the pressure valve slowly to release any remaining steam.
- The pressure valve will drop when all steam is gone.
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Ready when: Pressure valve is fully depressed and hisses only faintly when opened
Tip: Never force the lid open; let pressure release completely first.
5
Mix in miso paste
- Carefully remove the lid.
- Stir the oats gently with a wooden spoon or silicone spatula.
- In a small bowl, whisk the 3 tablespoons (48 g) white miso paste with 3 tablespoons (45 ml) of the hot oat cooking liquid until smooth.
- Stir the miso slurry back into the pot, combining gently to avoid breaking up the oats.
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Ready when: Oats are creamy and uniformly pale brown, miso fully dissolved
Tip: Whisk miso with hot liquid first so it dissolves without lumps; avoid pouring it directly into the pot.
6
Optional: soft-boil eggs
- If using eggs, set the Instant Pot to sauté mode on high heat.
- Once the liquid boils, add the 2 large eggs in their shells.
- Cook for 5 minutes at a rolling boil, then immediately transfer to an ice bath.
- The eggs will be soft-boiled with a runny yolk and set whites.
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Ready when: Whites are opaque; yolks are soft when gently pressed
Tip: Use the cooking liquid already in the pot to avoid extra steps; transfer eggs carefully to avoid cracking.
7
Divide into bowls and finish
- Ladle the creamy miso oats into 2 serving bowls, dividing evenly.
- Top each bowl with the white and light green scallion parts, the dark green scallion tops, and nori strips.
- If using, peel and halve the soft-boiled eggs and nestle them into the center of each bowl.
- Drizzle with a few drops of sesame oil and a pinch of soy sauce if desired.
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Ready when: Bowls are assembled and ready to eat
Tip: Sprinkle lighter scallion parts first so they stay crisp on top; the heat will soften the darker greens slightly.

Good to know

Tips

Steel-cut oats hold their shape better than rolled oats in the Instant Pot; don't substitute without adjusting cook time.
Toast the oats in butter for a nuttier flavor—it's a small step that pays off in complexity.
Make a miso slurry to avoid lumps; miso paste clumps if added directly to the hot liquid.
The soft-boiled eggs are optional but highly recommended for extra richness and visual appeal.

Storage & reheating

Leftover oats can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the Instant Pot (sauté mode) or on the stovetop with a splash of broth or water, stirring often to restore creaminess. Do not freeze, as the texture becomes grainy.

Substitutions

dashi broth or vegetable broth → chicken or vegetable broth. Dashi brings authentic umami, but any savory broth works. The dish will be slightly less delicate in flavor.
white miso paste → red miso paste or chickpea miso. Red miso is earthier and slightly more pungent; chickpea miso is mild and gluten-free. Use the same amount.
nori seaweed sheets → toasted seaweed snack or furikake seasoning. Nori provides a toasted seaweed flavor; these alternatives offer similar umami notes and visual appeal.
steel-cut oats → pearl barley or farro. Both cook at similar rates and absorb liquid well. The texture will be slightly firmer and chewier than oats.