I like my grains whole and my food fiber high, so I decided to try steel cut oats for my morning oatmeal. Steel cut oats take a long time to cook. There are even recipes for slow cooking them overnight so they’re ready to eat the next morning. That isn’t my idea of a Hasty Tasty Meal.
Then I read an article about pressure cooking steel cut oats. I’ve been a pressure cooker enthusiast since the early 1970s, so this article got my attention. Now I eat steel cut oats for breakfast, and my oatmeal cooks in minutes. From start to finish, my oatmeal is ready in half the time it would take to cook stovetop, and I don’t have to stand over the pot and stir.
Here’s my recipe for a single bowl of oatmeal. (Note: Do NOT use the directions on the box of steel
cut oats. You need only a 1:3 oats/water ratio when cooking under pressure because steam is trapped and there’s no evaporation.)
- 1/4 cup steel cut oats
- 3/4 cup water
- salt to taste
- 1 cup water for the pressure cooker
- Add 1 cup water to the pressure cooker pot.
- In a microwave-oven-safe bowl (my old Corelle works just fine), combine steel cut oats, water, and salt.
- Place bowl on a rack or trivet (Most pressure cookers have either a trivet or steaming basket accessory you can use to keep the bowl above the water)
- According to your manufacturer’s instructions, close the lid and bring to pressure. After it reaches pressure, lower heat just to maintain pressure and time for 5 minutes. (If using an electric model, select 8* minutes on the timer)
- Allow pressure to drop naturally (approximately 15 minutes).
- Quick-release remaining pressure according to your pot’s manufacturer’s instructions, carefully remove the lid, and then lift the bowl from inside the pot (I use silicone mittens for this as the bowl will be hot).
- Stir the oatmeal until thickened.
- Sweeten as desired. Enjoy!
To make 4 servings, use the pressure cooker pot and combine 1 cup oats with 3 cups water. Add 1/4 tsp. salt. Also, add a teaspoon of butter, if desired. Follow the same time and pressure as for one serving. Stir and then serve directly from the pot. Makes 4 one-cup servings.
For creamier grits, cook 12-15 minutes under pressure. Allow pressure to drop on its own. It’s not faster than traditional methods, but it’s easier because you don’t have to babysit the pan.
*The pressure is slightly higher in stovetop pressure cookers, which is why I suggest a longer cook time for electric models.