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Square photo of a bowl of Instant Pot oatmeal

Instant Pot Oatmeal

  • Author: Iosune
  • Prep: 20 mins
  • Cook: 35 mins
  • Total: 55 mins
  • 2-4 1x
  • Breakfast
  • American
  • Vegan

Servings 2-4 1x

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Instant Pot oatmeal, my most favorite vegan breakfast recipe. It’s made with 2 ingredients and you can add your preferred toppings!


For the oatmeal:

  • 1 cup rolled oats (80 g), gluten-free if needed
  • 2 and ½ cups unsweetened plant milk of your choice or water (600 ml), I used soy milk

Toppings (optional):


  1. Add the oats and the plant milk or water to the Instant Pot and stir.
  2. Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 2 minutes
  3. Natural release for 10 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
  4. Remove the lid and serve your Instant Pot oatmeal immediately with your favorite toppings. I used sliced banana, vegan condensed milk, cacao nibs, and peanut butter.
  5. Keep the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.


  • This Instant Pot oatmeal recipe also works with quick or instant oats.
  • Cooking time also includes the time it takes for the Instant Pot to heat up (about 8 minutes).
  • Nutritional info has been calculated without the toppings.


  • Serving Size: 1/4 of the recipe
  • Calories: 160
  • Sugar: 6.4 g
  • Sodium: 80 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 23.3 g
  • Fiber: 3 g
  • Protein: 7.7 g