Instant Pot Steel-Cut Oatmeal with Yogurt and Granola Topping

Name: Instant Pot Steel-Cut Oatmeal with Yogurt and Granola Topping
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: ½ cup (55 g) walnut halves, roughly chopped; 1 tablespoon (14 g) unsalted butter, cut into pieces; 1 cup (160 g) steel-cut oats; 2 cups (475 ml) water; 1 cup (240 ml) whole milk; 1 teaspoon (2½ g) ground cinnamon; ¼ teaspoon (1½ g) fine salt; 2 tablespoons (40 g) pure maple syrup; 1 teaspoon (5 ml) pure vanilla extract; 1 cup (245 g) plain whole-milk Greek yogurt, cold, stirred smooth; 1 cup (115 g) granola; 2 medium (240 g) ripe medium bananas, peeled and sliced into ¼-inch (6 mm) rounds

From the MyKitchenBank Kitchen

Nutty toasted steel-cut oats cook hands-off under pressure into a creamy, chewy porridge. Top with cool Greek yogurt, crunchy granola, sliced banana, and toasted walnuts for a breakfast that feels special but takes minutes of real work.

Prep: 12 min
Cook: 25 min
Wait: 20 min
Total: 57 min
Makes: About 4 cups cooked oatmeal (4 generous bowls)

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Steps

Before you start

Use steel-cut (Irish) oats, not rolled or instant oats; those turn to mush at this cooking time.
This recipe is written for a 6-quart (5.7 L) Instant Pot. For an 8-quart, keep the same amounts; for a 3-quart, halve everything.
Plan on about 57 minutes total, most of it hands-off while the pot heats up, cooks, and releases pressure.
Slice the banana just before serving so it doesn't brown.

1
Chop and set up
- Roughly chop the walnuts into pieces about ¼ inch (6 mm).
- Measure out the oats, water, milk, cinnamon, and salt so everything is ready.
- Make sure the inner pot is clean and dry and seated in the Instant Pot.
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Ready when: All ingredients measured and walnuts chopped.
Tip: Keep the banana whole until serving so it stays bright.
2
Toast the walnuts
- Press Sauté and set to Normal (medium heat).
- Add the chopped walnuts to the dry pot and stir constantly for about 3 minutes.
- Tip them onto a small plate.
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Ready when: Walnuts smell toasty and are slightly darker with golden edges.
Tip: Nuts burn quickly once fragrant; move them out of the hot pot right away.
3
Toast the oats
- With Sauté still on, add the butter to the pot and let it melt, about 30 seconds.
- Add the steel-cut oats and stir for 2 minutes.
- Press Cancel.
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Ready when: Oats smell nutty and look lightly glossy, with a few pale golden spots.
Tip: Toasting adds flavor and helps the grains stay distinct rather than gluey.
4
Add the liquids
- Pour in the water and milk, then add the cinnamon and salt.
- Stir well and scrape the bottom of the pot with a spoon to lift any stuck bits, which can trigger a burn warning.
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Ready when: No oats or browned bits stuck to the bottom of the pot.
Tip: Don't fill the pot past the halfway line; oats foam and expand.
5
Pressure cook
- Lock the lid and set the steam valve to Sealing.
- Select Pressure Cook (Manual) on High and set 10 minutes.
- The pot takes about 10 minutes to come to pressure before the 10-minute countdown begins.
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Ready when: The display counts down from 10 and then beeps when cooking finishes.
6
Natural release
- Leave the pot alone and let the pressure drop naturally for 15 minutes.
- Then carefully turn the steam valve to Venting to release any remaining steam, keeping hands and face away from the vent.
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Ready when: The float valve drops and the lid unlocks easily.
Tip: Quick-releasing right away can spit foamy oatmeal out of the valve.
7
Stir and rest
- Open the lid away from you.
- The oatmeal will look loose and a little soupy.
- Stir vigorously for 30 seconds, then stir in the maple syrup and vanilla.
- Cover with the lid and let stand 5 minutes.
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Ready when: Oatmeal is thick and creamy, with tender grains that are still slightly chewy; it should mound on a spoon.
Tip: If it is too thick, stir in a splash of hot water or milk, 1 tablespoon at a time.
8
Slice the banana
- While the oatmeal rests, peel the bananas and slice them into ¼-inch (6 mm) rounds.
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Ready when: Evenly sliced rounds.
9
Assemble the bowls
- Divide the oatmeal among 4 bowls.
- Top each with ¼ cup (about 60 g) yogurt, ¼ cup (about 29 g) granola, a quarter of the banana slices, and a sprinkle of toasted walnuts.
- Serve immediately.
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Ready when: Each bowl has a warm oatmeal base with cool yogurt and crunchy toppings.
Tip: Add granola right before eating so it stays crisp.

Good to know

Tips

Always include the natural release; it gives the creamiest texture and avoids messy foaming.
Oatmeal thickens as it sits, so thin leftovers with a splash of milk or water when reheating.
For a chewier oatmeal, reduce the water to 1¾ cups (415 ml); for a looser one, increase it to 2¼ cups (530 ml).
Choose a lightly sweetened granola, since the oatmeal also has maple syrup.

Make ahead

"Cook the oatmeal (steps 3–7) up to 5 days ahead and refrigerate in an airtight container. Reheat individual portions and add the toppings fresh. Toast the walnuts up to 3 days ahead and store at room temperature."

Storage & reheating

"Plain cooked oatmeal keeps in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months (freeze in single portions). Reheat in the microwave with 2–3 tablespoons milk or water per serving, covered, for 1–2 minutes, stirring halfway. Do not store with toppings; assembled bowls should be eaten right away. Toasted walnuts keep 3 days at room temperature."

Substitutions

whole milk → unsweetened oat milk or almond milk. Makes the oatmeal dairy-free; use water for the rest and add a little more butter or use oil.
plain whole-milk Greek yogurt → plain coconut or soy yogurt. Use a thick, unsweetened variety for a similar tang and texture.
walnut halves → pecans or sliced almonds. Toast the same way; almonds may need only 2 minutes.
pure maple syrup → honey or light brown sugar. Use the same amount; stir until dissolved.