The pressure cooker is great for making Steel Cut Oats because they’re softer than when cooked on the stove. I like the slightly crunchy texture of Steel Cut Oats, but I usually ended up cooking them twice as long as the package directions suggested. Some people recommend soaking Steel Cut Oats overnight to soften them before cooking, but with a pressure cooker that isn’t necessary.
Another big advantage of making them in the pressure cooker is that they’re worry free. You can just press the start button and walk away, no having to worry about stirring them so they don’t burn on the bottom, or that they’ll boil over.
Steel Cut Oats
- 1/2 cup Steel Cut Oats
- 2 cups water
- 1 tablespoon oil
- Dash of salt
Combine ingredients in pressure cooker pot, select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. (A quick release is not recommended with grains.) Stir oats and let sit a minute to absorb the water.
Top with milk, fresh or dried fruit, chopped nuts or granola, and your favorite sweetener—brown or white sugar, maple syrup, or agave syrup. This time I chose dried blueberries, strawberries, granola and brown sugar.