Instant Pot Sweet Potato Oatmeal
Cook steel-cut oats and a sweet potato together in the Instant Pot for a cozy breakfast with brown sugar, cinnamon and butter. Mash the sweet potato directly into the oatmeal, then add your favorite toppings.
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Servings: 6
Calories: 207kcal
Equipment
- Instant Pot
Ingredients
- Nonstick cooking spray for greasing
- 1 cup regular steel-cut oats not quick-cooking
- 3 cups water
- 1 medium slender sweet potato approximately 8 ounces, peeled and halved lengthwise
- 1/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 Tbsp salted butter divided
- 1 tsp vanilla extract
Optional, for serving
- milk or cream, chopped pecans, maple syrup, additional ground cinnamon
Instructions
- Generously grease the inside of a 6-quart Instant Pot with cooking spray or softened butter.Nonstick cooking spray
- Add the steel-cut oats and water. Stir thoroughly, making sure no oats remain stuck to the bottom.1 cup regular steel-cut oats, 3 cups water
- Nestle the peeled sweet potato halves into the oat mixture with their cut sides facing up.1 medium slender sweet potato
- Spoon the brown sugar over the sweet potato halves. Sprinkle with cinnamon and nutmeg, then place 1 tablespoon butter on each half. Do not stir.1/4 cup packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 Tbsp salted butter
- Secure the lid and set the valve to Sealing. Select Pressure Cook and cook on High Pressure for 15 minutes. The pot will need additional time to come to pressure before the countdown begins.
- Allow a 10-minute natural release, then carefully release any remaining pressure according to your model’s instructions. If foam or liquid sputters from the valve, stop venting and allow additional natural release. Follow your model’s guidance for oatmeal, which may require a full natural release.
- Once the float valve drops, carefully remove the lid. Check that the sweet potato yields easily to a fork. Mash it directly into the oatmeal, then add the vanilla and stir until combined.1 tsp vanilla extract
- Let stand for 5–10 minutes. Stir in milk or cream as needed for your preferred consistency. Spoon into bowls and serve with pecans, maple syrup or additional cinnamon, if desired.milk or cream, chopped pecans, maple syrup, additional ground cinnamon
Notes
- Use regular steel-cut oats. Quick-cooking steel-cut oats, rolled oats and instant oats are not direct substitutes for this recipe.
- Sweet potato size matters. Choose a slender sweet potato weighing approximately 8 ounces. A large, thick sweet potato may need additional cooking.
- If the sweet potato is still firm: Transfer the halves to a microwave-safe dish with a splash of water. Cover loosely and microwave in short intervals until fork-tender, then mash into the oatmeal.
- Use water for pressure cooking. This recipe was tested with water. Add milk or cream after cooking to adjust the consistency.
- Texture: The mashed sweet potato creates thick, creamy oatmeal. It will thicken further as it rests and cools. Add liquid as needed before serving or reheating.
- Salt: I don’t add additional salt when making this recipe with salted butter. Taste after cooking and adjust to your preference.
- Batch size: Tested as written in a 6-quart Instant Pot. Other batch sizes have not been tested.
- Storage: Refrigerate in an airtight container within 2 hours of cooking and enjoy within 3–4 days. Freeze individual portions for up to 3 months and thaw overnight in the refrigerator.
- Reheating: Add a splash of water or milk and microwave in short intervals, stirring between each, until heated through. Alternatively, warm in a saucepan over medium-low heat, stirring and adding liquid as needed.
- Timing: Total time is approximate. Pressurizing and pressure-release times vary by model.Use regular steel-cut oats and a slender, approximately 8-ounce sweet potato for the tested cooking time.
Nutrition
Calories: 207kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 59mg | Potassium: 143mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5461IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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