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Instant Pot Apple Cinnamon Oatmeal

This Instant Pot Apple Cinnamon Oatmeal is blessed with cinnamon apples and ready to rock your busy weekday breakfast routine.

Are you a steel cut oat lover?! If so, you'll want to check out this super simple recipe!

We’ve been making this apple pie inspired oatmeal for a few years now, I mean who wouldn't want apple pie for breakfast?! I finally adapted it for the Instant Pot! Whoo! 

This thing has freed up so much time in the kitchen by giving me the option of setting, forgetting, and going about my life while it makes my food. It’s basically a speedy slow cooker.

With this handy pressure cooker oatmeal recipe, you won’t need to worry about baby-sitting oats on the stove. After a speedy sauté of the apples you’ll simply toss in a few ingredients and walk away! Use the time to take a nice hot shower, get ready for work/school, or curl back into bed with a steamy cup of tea and let your breakfast cook itself.

The IP even has a warming feature so you can add all your mix-ins and toppings and leave your oats in the pot while you finish getting ready. This comes in handy for me since my mornings consist of getting Clark up and ready for school and sometimes having to get my dad to the doctors. Instant pot oatmeal to the rescue!


Naturally sweet and totally tasty, this instant pot apple cinnamon oatmeal is crazy comforting and great for all your breakfast, brunch, and brinner needs!

The sweetness comes from the apples, juice, and kiss of maple syrup but feel free to adjust the sweetness to taste. Tart Granny Smith apples may be used in place of the Honey Crisp and you can replace the juice with water or almond milk if preferred. For the recipe to work great, skip using any dairy milk in the IP itself but if you’re a fan of drizzling milk over your oatmeal, you can totally pour a little over your bowl after cooking.

Instant Pot Apple Cinnamon Oatmeal

This Instant Pot Apple Cinnamon Oatmeal is kissed with cinnamon apples and ready to rock your busy weekday breakfast routine.

Recipe yields 2-4 servings (2 hearty bowls or 4 smaller servings)


1-2 TBSP unsalted butter

2 cups peeled + diced Honey Crisp apple

1/4 tsp ground cinnamon

pinch of salt

1.5 cups water or almond milk (no dairy in the IP as it burns easy)

1 cup 100% apple juice

extra 1/4-1/2 tsp cinnamon to taste 

1/8 tsp pumpkin pie spice blend (optional but DELICIOUS!)


Set your Instant Pot to SAUTE function and add your butter.Once butter has melted add your apples. Top with 1/4 tsp cinnamon and a pinch of salt and sauté until tender, approx. 4-5 minutes. Remove apples and set aside.To help prevent sticking spritz the IP's stainless steel liner with spray oil (we love coconut or avocado oil) or rub with butter if preferred.Add steel cut oats, water, apple juice, and most of your cinnamon apples. Save about 1/2 cup or so of apples for topping your oats - YUMLock lid and cook on manual high heat for 10 minutes. When the timer beeps, quick-release the pressure (using the release valve) until float valve drops.Unlock lid and stir oatmeal, which will appear super watery at first but thickens as it cools. Stir in pecans, an additional 1/4 tsp, and maple syrup. Spoon the cooked oats into two bowls and top with cinnamon apples. You can drizzle a little milk over the oats if you'd like or top with extra crushed pecans and cinnamon.

Recipe Notes

I added 2 TBSP pure maple syrup and extra cinnamon to mine. If you're accustomed to a sweeter oatmeal, feel free to use a little brown sugar to taste. For less sweetness feel free to use a tart apple variety like Granny Smith. The apple juice in this recipe also adds a kiss of sweetness to the recipe (which I love!)

If you're making any major changes to the recipe and fairly new to the Instant Pot, shoot me a comment or email and I'd be happy to help guide you!



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