Name: Instant Pot Apple Oatmeal with Whole Apples
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup regular steel cut oats; 2 1/2 cups water; 2 tsp vanilla extract; 3 medium firm apples (peeled, cored and spiral-sliced, with each apple left together); 1/4 cup brown sugar; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 3 Tbsp salted butter (cut into pats); Milk or cream (for serving); Additional cinnamon, brown sugar or maple syrup (optional, for serving); Chopped fresh apple (optional, for serving)

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This Instant Pot apple oatmeal starts with whole peeled and cored apples, so there’s no chopping required. Steel-cut oats cook alongside the apples, brown sugar, cinnamon and butter, then you mash and stir everything together for a warm, apple-filled breakfast.

I’ve been on a whole-apple kick lately because I keep wondering how much prep I can skip and still get the result I want. For this oatmeal, the apples only need to be soft enough to mash into the oats. Cutting them into little pieces first? An extra step I’m happy to leave behind.

My boys devoured the original version after I introduced it as “apple pie oatmeal,” and this update keeps those cinnamon-spiced flavors with less prep. I also switched from almond milk and cider to water to simplify the ingredient list, then saved the milk or cream for serving. If you’ve made this recipe before, you’ll find the original version below, too.

Prefer to have breakfast cooking while you sleep? Try my overnight apple oatmeal in the crockpot, made with whole peeled and cored apples.

Prepared bowl of instant pot apple oatmeal with two cinnamon sticks sticking out.

Why This Recipe Works

No apple chopping. Peel and core three apples, then set them right in the pot. Once cooked, mash them directly into the oatmeal without dirtying another bowl.
Steel-cut oats and apples cook together. There’s no separate apple topping to prepare or saucepan of oats to watch.
A short ingredient list with familiar flavors. Water provides the cooking liquid, while apples, brown sugar, cinnamon, nutmeg and butter bring the apple pie inspiration.
Finish each bowl your way. Stir in milk or cream for a looser consistency, or add chopped nuts or a drizzle of maple syrup at the table.

Recipe Ingredients

Steel-cut oats: Use regular steel-cut oats for their hearty, slightly chewy texture. Rolled oats, instant oats and quick-cooking steel-cut oats need different cooking times, so save those for another recipe.

Apples: Use three medium apples, peeled and cored but left whole. See my favorite varieties and combinations below.

Water: This updated version uses 2½ cups water instead of the almond milk and apple cider in my original recipe. It keeps the ingredient list simple and lets you add milk or cream to individual bowls after cooking.

Light brown sugar: Adds sweetness and a little molasses flavor. Sprinkle it over the apples with the cinnamon and nutmeg before adding the butter. Some will fall into the centers and surrounding oats, which is exactly what you want.

Cinnamon, nutmeg and vanilla extract: Give the oatmeal its apple pie-inspired flavor. Stir the vanilla into the water and oats, then sprinkle the spices over the apples with the brown sugar.

Salted butter: Place the butter pats over the apples and oatmeal before cooking. The butter adds richness, and there’s no need to melt it first.

Milk or cream: Stir into your bowl after cooking to reach your preferred consistency.

Helpful Equipment

I use my apple peeler, corer and slicer to prep the apples, leaving each one together in its spiral shape. You can also peel and core the apples by hand and leave them unsliced.

A potato masher makes it easy to mash the cooked apples right into the oatmeal. A sturdy spoon works, too.

How to Make Instant Pot Apple Oatmeal

Prepare the pot. Generously coat the inside of the Instant Pot with nonstick cooking spray or softened butter. Add 1 cup steel-cut oats, 2½ cups water and 2 teaspoons vanilla extract. Stir thoroughly, making sure no oats are stuck to the bottom.
Prepare the apples. Peel and core 3 medium apples. If using a spiral apple slicer, leave each spiral together rather than separating it into pieces. Place the apples upright in the oatmeal mixture.
Sprinkle and top. Combine ¼ cup packed light brown sugar, 1 teaspoon cinnamon and ½ teaspoon nutmeg in a small bowl. Sprinkle over the apples, allowing some to fall into the centers and surrounding oatmeal. Top with 3 tablespoons salted butter, cut into pats. Do not stir.
Pressure cook. Secure the lid and set the valve to Sealing. Cook on High Pressure for 15 minutes. The pot will take approximately 10 minutes to build pressure before the countdown begins.
Let the pressure release naturally. Leave the valve in the Sealing position until the float valve drops, then carefully remove the lid.
Mash and serve. Use a potato masher or sturdy spoon to gently break apart the tender apple spirals. I only needed a couple of mashes! Stir everything together, then spoon into bowls and serve with milk or cream, if desired. No resting time is needed. Finish with extra cinnamon, brown sugar or maple syrup, if desired.

My tested method: I used a 6-quart Instant Pot and cooked spiral-sliced apples, left together, with regular steel-cut oats for 15 minutes on High Pressure, followed by a quick release. The apples needed just a couple of mashes, and the oatmeal was ready to serve immediately, with no resting time needed.

About pressure release: I used a quick release in my test, but Instant Pot recommends natural release for oatmeal because it can foam and splatter. Follow your model’s instructions for releasing pressure. A natural release adds time under pressure and may produce softer oats and apples than my tested version.

Recipe Notes

Keep the layers in place. Stir the oats, water and vanilla together first. After adding the apples, cinnamon sugar and butter, don’t stir again until cooking is complete.
Adjust after resting. Give the oatmeal a few minutes to settle before deciding whether it needs milk or cream.
Add toppings at the table. Chopped pecans, walnuts, fresh apple pieces and maple syrup let everyone finish their own bowl.

Spoon full of instant pot apple oatmeal in front of the bowl.

Best Apples for Instant Pot Apple Oatmeal

I love a combination of tart Granny Smith and sweet Honeycrisp apples, but using three of the same variety works, too. There’s no need to buy extra apples just to mix varieties!

Choose firm, medium apples, such as Honeycrisp, Pink Lady, Braeburn or Granny Smith. Use three that are similar in size. I peel, core and spiral-slice mine, keeping each apple together when placing it in the pot.

The apples will be mashed into the oatmeal after cooking, so they don’t need to hold their shape for serving.

Looking for the Original Recipe?

If you’ve made my Instant Pot apple oatmeal before, the original used chopped apples, almond milk and apple cider or juice. Here’s how to recreate that version:

Use 2 apples instead of 3, peeled, cored and chopped.
Replace the 2½ cups water with 1½ cups almond milk and 1 cup apple cider or apple juice.
Keep the remaining ingredient amounts the same.
Add all ingredients to the greased pot and stir before cooking.
Cook on High Pressure for 10 minutes instead of 15 minutes.

See the pressure-release guidance in the recipe card notes.

How to Store and Reheat

Refrigerate: Divide leftover oatmeal into shallow, airtight containers and refrigerate within 2 hours. Store in the refrigerator for 3 to 4 days.

Reheat: Add a splash of water or milk, then warm in the microwave in short intervals, stirring between each, or in a saucepan over low heat. Heat leftovers to 165°F throughout. The oats thicken in the refrigerator, so add more liquid as needed.

Bowl of apple cinnamon oatmeal with 2 cinnamon sticks inserted into the bowl.

Frequently Asked Questions

Can I use rolled oats instead of steel-cut oats?

Not as a direct substitute. This recipe’s liquid amount and cooking time are designed for regular steel-cut oats. Rolled oats and quick-cooking oats cook differently and won’t give you the same texture using these instructions.

Do I have to peel and core the apples?

For this whole-apple method, yes. Remove the peels and cores before cooking so you can mash the softened apples straight into the oatmeal without picking anything out afterward.

Will there be apple pieces in the oatmeal?

That’s up to you! Use a sturdy spoon to break the apples into larger pieces, or a potato masher to blend them more thoroughly into the oats.

Why is my apple oatmeal too thick?

Steel-cut oatmeal thickens as it stands, especially after refrigeration. Stir in a little milk, cream or water until it reaches the consistency you enjoy.

Can I make this oatmeal ahead?

Yes! Cook it ahead, refrigerate in individual portions and reheat with a splash of milk or water. Keep toppings separate until serving.

More Apple Recipes to Try

Overnight Apple Oatmeal: Prefer the slow cooker? This version also starts with whole peeled and cored apples and cooks overnight.
Crockpot Applesauce: Another way to put whole apples to work without chopping.
Instant Pot Apple Cider: Keep the apple experiments going with a warm, spiced drink.
Apple Coffee Cake: For mornings when you want to turn those extra apples into a baking project.

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Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.

Instant Pot Apple Oatmeal with Whole Apples