Step 1

Combine the steel cut oats and water in the bowl of a 6-quart Instant Pot and give them a stir. (If using a different size machine, please see the notes for modifications.) Secure the lid and turn the steam release valve at the top to "sealing."

Step 2

Press the Manual or Pressure Cook button, then set the cook time to 4 minutes on high pressure. The Instant Pot will read "ON" as it comes to pressure, which can take 10 to 15 minutes. When the floating valve in the lid pops up, you'll know the pot is pressurized and the countdown will begin.

Step 3

When the cooking cycle is complete, allow the pressure to naturally release for 20 minutes. (The timer on the Instant Pot will remain on after the cooking cycle to let you know how long it's been kept warm, unless you press the OFF button. I like to keep it on for the timer function.)

Step 4

Once the 20 minutes have passed, turn the steam release valve to "venting" to release any remaining pressure. Carefully remove the lid and stir the oats to incorporate any water that has risen to the top. They might look watery at first, but should thicken up when you stir them.

Step 5

Serve warm with maple syrup, cinnamon, and a splash of non-dairy milk, if desired. Leftover oats can be stored in individual containers in the fridge for  up to a week, for a fast breakfast on the go.