Instant Pot Coconut Oatmeal

How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

Cook this Dreamy Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal). Love the lingering sweet fragrance & aftertaste. Chewy yet luxurious sweet breakfast – so addictive & satisfying to eat!!

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5 from 8 votes

If you’re someone who goes nuts for Coconut, you gotta try this Dreamy Creamy Instant Pot Coconut Oatmeal!

Don’t worry, you’re not alone. Someone is right up there with ya. Right, Jacky? ?

This super creamy, smooth, & hot coconut oatmeal with toothsome Steel Cut Oats is almost like a breakfast dessert.

Sweet . Fragrant . Luxurious taste of coconut heaven.

What a yummy & satisfying way to start the day – especially on a gloomy Monday morning. ?

Boost your mood with this Dreamy Creamy Instant Pot Oatmeal breakfast!!

How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

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You’ll Enjoy Instant Pot Coconut Oatmeal Because:

  • Super smooth & creamy sensation with a delicious coconut fragrant
  • Will kick your Oatmeal game up a notch!!
  • No more standing by the stove & babysitting your pot of oatmeal
  • Easy to achieve consistent results (perfect chewy texture & creamy mouthfeel)

Ingredients for Instant Pot Coconut Oatmeal


Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal) Ingredients

  • 1 cup (160g) steel cut oats
  • 1 can (400ml) 100% unsweetened coconut milk* – this is the best tasting one out of the 4 brands we tried while developing recipes. It’s not diluted, no additives, stabilizers, thickeners, gums, or preservatives.
  • 1 tablespoon (15ml) coconut oil
  • 1 ¼ cup (313ml) cold water
  • 1 teaspoon (5ml) vanilla extract
  • A pinch of salt
  • 1 banana, thinly sliced
  • Optional: Crunchy granola

Sweetener:

  • Honey, Maple syrup, or Brown sugar

*Pro Tip: please note that the coconut milk we used in this oatmeal recipe is NOT the beverage or refrigerated type of Coconut Milk.

Tools for Instant Pot Coconut Oatmeal


How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

Instructions for Instant Pot Coconut Oatmeal


Step 1
Toast Steel Cut Oats

Ingredients & Tool

1 tablespoon (15ml) coconut oil
1 cup (160g) steel cut oats

Instant Pot Electric Pressure Cooker

Heat up your pressure cooker over medium heat (Instant Pot: press Saute button).

Melt 1 tbsp (15ml) coconut oil in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (~ 2 minutes).

Toasting Steel Cut Oats

Step 2
Pressure Cook Steel Cut Oats

Ingredients

1¼ cup (313ml) cold water
A pinch of salt
1 teaspoon (5ml) vanilla extract

1 can (400ml) 100% unsweetened coconut milk*

Pour 313ml (1¼ cup) cold water, a pinch of salt, 1 tsp (5ml) vanilla extract, and 1 can (400ml) coconut milk in the pressure cooker.

*Pro Tip: Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom.

Creamy Instant Pot Oatmeal Recipe (Pressure Cooker Oatmeal)

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 10 minutes, then
  • Pressure Release Method: Full Natural Release (~12 minutes)

Open the lid carefully.

Step 3
Thicken Oatmeal

Tool

Silicone spatula

The oatmeal will look watery when you first open the lid. Don’t panic! It’s normal.

Creamy Instant Pot Oatmeal Recipe (Pressure Cooker Oatmeal)

Give a few quick stirs with a silicone spatula to combine and thicken the oatmeal.

Step 4
Serve Instant Pot Coconut Oatmeal

Ingredients

Sweetener (honey/maple syrup/brown sugar)
Sliced banana
Optional: Crunchy granola

Sweeten the coconut oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar).

Serve with thinly sliced banana and granola.

Drizzle more honey or maple syrup on the oatmeal if desired.

How to make Creamy Instant Pot Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

Cooking Tips for Instant Pot Coconut Oatmeal


1. Serving Portion:

As a reference, eating ¼ cup (20g) of steel cut oats per person for breakfast can keep us full for roughly 3 hours.

2. What is the Maximum Amount of Steel Cut Oats I Can Make in the Instant Pot?

Do not fill your pressure cooker more than half way full with steel cut oats, as it is a foamy food.

3. Coconut Milk

Take note that the Coconut Milk we used in this oatmeal recipe is NOT the beverage or refrigerated type of Coconut Milk.

This 100% unsweetened coconut milk is our favorite! We always keep a couple in stock (to keep Jacky happy ?).

How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

Enjoy this Instant Pot Oatmeal & have a wonderful day!

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

Instant Pot Coconut Oatmeal

How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!
5 from 8 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total: 35 minutes
Servings: 4
Author: Amy + Jacky

Ingredients

Sweetener:

  • Honey, Maple syrup, or Brown sugar

Instructions

  • Toast Steel Cut Oats: Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). Melt 1 tbsp (15ml) coconut oil in the pressure cooker and toast 1 cup (160g) steel cut oats until fragrant (~ 2 minutes).
  • Pressure Cook Steel Cut Oats: Pour 313ml (1 1/4 cup) cold water, a pinch of salt, 1 tsp (5ml) vanilla extract, and 1 can (400ml) coconut milk in the pressure cooker. Make sure all the steel cut oats are submerged in the mixture and nothing is sticking to the bottom. Close lid and pressure cook at High Pressure for 10 minutes, then Full Natural Release (~12 minutes). Open the lid carefully.
  • Thicken Oatmeal: The oatmeal will look watery when you first open the lid. Give a few quick stirs with a silicone spatula to combine and thicken the oatmeal.
  • Serve: Sweeten the coconut oatmeal accordingly with your choice of sweetener (honey/maple syrup/brown sugar). Serve with thinly sliced banana and granola. Drizzle more honey or maple syrup on the oatmeal if desired.
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Recipe Notes:

1. Serving Portion: eating ¼ cup (20g) of steel cut oats per person for breakfast can keep us full for roughly 3 hours.
2. Maximum Amount of Steel Cut Oats to Make: Do not fill your pressure cooker more than half way full with steel cut oats, as it is a foamy food.
3. Coconut Milk: Coconut Milk used in this oatmeal recipe is NOT the beverage or refrigerated type of Coconut Milk.
Course: Breakfast, Brunch, Dessert, Lunch, Quick Meals, Snack, Super Easy
Cuisine: American
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Other Instant Pot Oatmeal Recipes


Experiment + Recipe: Instant Pot Steel Cut Oats

After 6+ tests with Steel Cut Oats, we solved the mysteries to perfectly Creamy Oatmeal (plus overnight instructions)!

Creamy Instant Pot Steel Cut Oats Recipe (Pressure Cooker Steel Cut Oats) in 30 mins. Make-ahead or set it overnight. Make perfect oatmeal without babysitting the pot!

How to cook Creamy Instant Pot Coconut Oatmeal Recipe (Pressure Cooker Oatmeal): Fall in love with the lingering sweet fragrance and taste, chewy yet luxurious mouthfeel. So addictive to eat!

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Leave a Reply

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Al C.

Would the recipe measurements work in a IP 3qt? Or would you stick with th 6qt?

Susan

Hi there. I want to add to the previous question about quick cooking steel cut oats. I buy those as well because they come in a much bigger bag at Costco and I see that the liquid to oats ratio is much lower for these to cook than regular steel cut (2:1 vs. 3:1). Will this recipe work with quick cooking steel cuts (using the 2 min cooking time you suggested) or will I have to reduce the liquid amount? I’d appreciate if you gave an adjustment option for quick cooking steel cuts on your steel cut oats recipes! Thank… Read more »

Bruna

Hi there! I always use the Costco quick cooking steel cut oats and I do 6 minutes in the porridge setting , 1/2 cup of oats and 1 and 1/2 cups of water !

JET

I love coconut and this is just fenonminal.
Adding a small amount of good quality maple syrup, bananas and some granola sprinkled on top just makes me smile.
A new breakfast favorite for me ?
Thanks again!5 stars

Traci

The coconut rice might just be the best rice I’ve ever eaten. I dream about it.

Greta

I made it with rolled oats and changed the high pressure time to 6 min and it was perfect!! I didn’t even need anything sweet to add as the coconut milk sweetened it enough for my taste 🙂 Thanks Amy & Jacky!!5 stars

Nancy B

This looks delicious! I have a question regarding the coconut milk…the recipe calls for 400 ml of coconut milk, but the Aroy-D cartons are 250 ml. How many cups of milk would I need to equal 400 ml? Thank you!

Kory

Thank you for this recipe!! I didn’t have coconut oil on hand, so I substituted 1 T of butter and added 1/2 t almond extract. I then drizzled honey on top. Will definitely make this again – might experiment with a little bit of ginger or cinnamon next time.5 stars

Carolyn

Can you tell me if ‘large flake oats’ would be the same as steel cut oats? If not, how would I need to adjust the recipe? Thanks!

Debi

I love this recipe! Actually, I love all your recipes!

Quick question – if I double the recipe, does that change the cooking time at all?

Thank you!
Debi5 stars

Tibi

Is it possible to leave it overnight in the pot with the timer setting, so it cooks in the morning? or will the coconut milk go bad? Thanks!

Heather

I made this and the natural release took way longer than 12 minutes (nearly an hour)! Is there a reason for this? Also, this is not a low-calorie dish – would substituting light coconut milk affect the recipe? Thank you!

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