Spanish Jamón and Manchego Instant Pot Savory Oats

Name: Spanish Jamón and Manchego Instant Pot Savory Oats
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ cups (150 g) steel-cut oats; 4 cups (950 ml) low-sodium chicken broth; ½ cup (120 ml) water; 1 tablespoon (15 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 4 oz (115 g) jamón ibérico or jamón serrano, thinly sliced or torn into bite-sized pieces; 1½ oz (45 g) Manchego cheese, shredded or crumbled; 1 tablespoon (5 g) fresh rosemary sprigs, leaves stripped from stems, lightly chopped; 2 cloves (10 g) garlic, minced; ¼ teaspoon (½ g) smoked paprika (pimentón) (optional)

From the MyKitchenBank Kitchen

Steel-cut oats cooked under pressure with rich chicken broth, topped with crispy jamón ibérico, sharp Manchego cheese, fresh rosemary, and a drizzle of olive oil. This Spanish-inspired savory porridge is ready in under 20 minutes and makes a sophisticated, protein-packed breakfast or light lunch.

Prep: 10 min
Cook: 12 min
Wait: 8 min
Total: 30 min
Makes: 4 bowls

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Steps

Before you start

Gather all ingredients and measure the broth and oats ahead of time
If using jamón ibérico, slice or tear it into bite-sized pieces just before serving
Have Manchego cheese ready to shred or crumble
Check your Instant Pot is clean and the sealing ring is in place

1
Sauté aromatics
- Press the Sauté button on your Instant Pot (medium heat).
- When the pot is hot, pour in the olive oil.
- Add the minced garlic and cook for about 45 seconds, stirring constantly, until fragrant.
- If using smoked paprika, stir it in now and cook for another 10 seconds.
- This step builds flavor and prevents the oats from sticking to the bottom of the pot.
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Ready when: Garlic is fragrant and lightly colored
Tip: Don't skip this step—it prevents a 'burn' notice on pressure cookers by protecting the bottom of the pot.
2
Add oats and liquid
- Pour in the steel-cut oats and stir well to coat them with the oil, about 45 seconds.
- Add the chicken broth and water, stirring to dissolve any browned bits on the bottom of the pot.
- Season with a small pinch of salt and a few grinds of black pepper.
- The liquid should just cover the oats.
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Ready when: Oats are fully submerged in liquid
Tip: Stir the bottom of the pot firmly to release any stuck bits—this prevents the pressure cooker from triggering a burn alarm.
3
Seal and pressure cook
- Press Cancel to turn off sauté mode.
- Place the lid on the Instant Pot and turn the valve to Sealing.
- Set the pot to high pressure for 10 minutes (steel-cut oats need longer than rolled oats).
- The pot will take about 2–3 minutes to come to pressure before the timer starts.
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Ready when: Pot beeps when cooking time ends
Tip: For a creamier texture, you can add 1 minute to the cooking time, but 10 minutes is ideal for steel-cut oats with a slight bite.
4
Quick release pressure
- When the cooking time ends, carefully turn the valve to Venting (perform a quick release).
- Let the steam escape for about 30 seconds, then carefully open the lid, tilting it away from you to avoid any remaining steam.
- The oats should be creamy and tender but still have a slight texture.
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Ready when: Oats are tender and creamy; steam has mostly dissipated
Tip: If the mixture is too thick, stir in a little warm broth or water to loosen it. If it's too thin, let it sit for 1 minute and it will thicken as it cools slightly.
5
Finish and season
- Give the oats a good stir with a wooden spoon to break up any clumps and release steam.
- Taste and adjust seasoning with salt and black pepper.
- The oats should taste savory and rich from the broth, with a slight edge of pepper.
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Ready when: Oats are smooth and well-seasoned to your taste
Tip: Taste now and be bold with seasoning—savory oats benefit from strong flavors.
6
Serve and top
- Divide the warm oats among four bowls.
- Top each bowl with a quarter of the jamón (about 1 oz per bowl), then scatter about 1 tablespoon of shredded Manchego cheese on each.
- Sprinkle the fresh rosemary leaves over the top and finish with a light grind of black pepper.
- Serve immediately while the oats are still warm—the heat will slightly soften the cheese.
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Ready when: Bowls are topped and ready to eat
Tip: If you prefer crispy jamón, cook the slices in a dry skillet over medium-high heat for 1–2 minutes per side until the edges curl, then crumble and scatter over the oats.

Good to know

Tips

Steel-cut oats have a pleasant chewy texture and hold their shape better than rolled oats under pressure. Don't substitute rolled oats—they will become mushy. If you must use rolled oats, reduce the pressure cooking time to 5 minutes.
Jamón ibérico is more expensive but has a deeper, nuttier flavor than jamón serrano. For this recipe, serrano is a fine choice and will save you money.
For a vegetarian version, omit the jamón and add a handful of toasted breadcrumbs tossed in olive oil and garlic, plus a fried egg on top for protein.
This recipe doubles easily in an 8-quart Instant Pot. Use 3 cups oats, 8 cups broth, 1 cup water, and 2 tablespoons olive oil. Keep the pressure cooking time at 10 minutes.

Make ahead

The oats can be made ahead and stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (stirring every minute) or on the stovetop over low heat with a splash of broth, then top with fresh jamón, cheese, and rosemary just before serving.

Storage & reheating

Room temperature (not recommended—serve warm): up to 1 hour. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer-safe container (though texture will be slightly softer after thawing). Reheat in the microwave with a splash of broth or water, or on the stovetop over low heat, stirring frequently. Do not reheat the jamón and cheese; add fresh toppings after warming.

Substitutions

jamón ibérico or jamón serrano → Prosciutto or speck. These cured hams will give a similar salty, umami flavor, though they are not Spanish. Speck has a smokier note that works beautifully here.
Manchego cheese → Aged Gouda or Gruyère. Both have a similar nutty, aged character to Manchego. Gouda is closer in flavor; Gruyère is slightly more complex.
low-sodium chicken broth → Vegetable broth or beef broth. Vegetable broth will lighten the flavor slightly; beef broth will deepen it. Both work well with the Spanish ingredients.
fresh rosemary sprigs → Fresh thyme or dried rosemary. Use half as much dried rosemary (about 1.5 teaspoons) as it is more concentrated. Fresh thyme is milder and more delicate; use the full amount.