📝 About This Recipe
Experience the ultimate morning comfort with this pressure-cooked masterpiece that transforms hearty steel-cut oats into a creamy, custard-like porridge in a fraction of the traditional time. Infused with warm Saigon cinnamon, pure maple syrup, and the tart sweetness of Honeycrisp apples, this dish offers a sophisticated depth of flavor and a satisfying 'chew' that rolled oats simply cannot match. Perfect for meal prep or a slow Sunday morning, it’s a wholesome, fiber-rich hug in a bowl that fills your kitchen with the nostalgic aroma of a freshly baked apple pie.
🥗 Ingredients
The Grains & Base
- 1.5 cups Steel-cut oats (not quick-cooking or rolled oats)
- 3 cups Filtered water (cold)
- 1 cup Whole milk or Oat milk (for extra creaminess)
- 1 tablespoon Unsalted butter (to prevent foaming and add richness)
Fruit & Aromatics
- 2 large Honeycrisp or Granny Smith apples (peeled and diced into 1/2 inch cubes)
- 1.5 teaspoons Ground Saigon cinnamon (high quality for best aroma)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Kosher salt (to balance the sweetness)
- 1 teaspoon Pure vanilla extract (add after cooking for best flavor)
Sweeteners & Finishing
- 1/4 cup Pure maple syrup (Grade A Amber)
- 1/2 cup Toasted pecans (roughly chopped for garnish)
- 2 tablespoons Brown sugar (optional, for topping)
- 2-3 tablespoons Heavy cream (for a final decadent swirl)
👨🍳 Instructions
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1
Grease the inner pot of your Instant Pot with a small amount of butter or non-stick spray to prevent the oats from sticking to the bottom.
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2
Add the 1.5 cups of steel-cut oats to the pot and lightly toast them using the 'Sauté' function for 2-3 minutes until they smell nutty and fragrant. This step is a chef's secret for deeper flavor.
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3
Turn off the 'Sauté' function. Pour in the 3 cups of water and 1 cup of milk, stirring gently to ensure no oats are stuck to the bottom.
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4
Stir in the diced apples, cinnamon, nutmeg, salt, and the tablespoon of butter. The butter helps break the surface tension and prevents the starchy foam from clogging the pressure valve.
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5
Secure the Instant Pot lid and ensure the steam release handle is set to the 'Sealing' position.
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6
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 4 minutes.
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7
Once the cooking cycle is complete, do not touch the valve. Allow the pressure to release naturally (Natural Pressure Release or NPR) for 15-20 minutes. This is crucial for the texture of the oats.
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8
After 20 minutes of NPR, carefully turn the valve to 'Venting' to release any remaining steam before opening the lid.
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9
The oats may look a bit watery on top when you first open the lid; this is normal. Stir in the maple syrup and vanilla extract.
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10
Continue to stir for 1-2 minutes. As the oats sit and are agitated, they will absorb the remaining liquid and become incredibly creamy.
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11
Taste and adjust sweetness if necessary, adding a pinch more salt or syrup to suit your preference.
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12
Ladle the hot oatmeal into bowls and finish with a splash of heavy cream and a handful of toasted pecans.
💡 Chef's Tips
Always use steel-cut oats for this recipe; rolled oats will turn to mush under this pressure setting. To prevent the 'Burn' notice, ensure you scrape the bottom of the pot thoroughly after toasting the oats. If the oatmeal is too thick after stirring, splash in a little extra warm milk until you reach your desired consistency. For meal prep, store leftovers in the fridge for up to 5 days; reheat with a splash of water or milk to loosen the grains. Use firm apples like Honeycrisp or Braeburn so they hold their shape rather than disintegrating into sauce.
🍽️ Serving Suggestions
Serve with a side of crispy thick-cut bacon or breakfast sausage to balance the sweetness. Pair with a hot cup of dark roast coffee or a spicy chai latte. Top with a dollop of Greek yogurt for a protein boost and a pleasant tang. Add a spoonful of almond butter or peanut butter on top for extra richness. Garnish with fresh pomegranate seeds or dried cranberries for a pop of color and acidity.