Easy Instant Pot Oatmeal

January 2023. Black-eyed peas at Mama's. Dad: "Good year coming." Year twenty-two. I believe him with everything I have. This is the year the dream moves. This is the year I say yes. This is the year Carter's Kitchen begins its journey from the refrigerator door to the front door.

The black-eyed peas were Mama’s promise, but the morning after—that was mine. When you tell yourself this is the year out loud, in front of your dad, in front of everyone who loves you, you’d better start the next day like you mean it. I wanted something warm and steady, something I could make fast and eat with intention before the work began. This Easy Instant Pot Oatmeal became that anchor for me—the quiet, grounding first meal of the year Carter’s Kitchen got serious.

Prep Time: 2 minutes | Cook Time: 10 minutes | Total Time: 12 minutes | Servings: 4

Ingredients

2 cups old-fashioned rolled oats
3 cups water
1 cup milk (dairy or unsweetened non-dairy)
1/4 teaspoon salt
1 tablespoon brown sugar or maple syrup, plus more to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
Optional toppings: fresh or dried fruit, chopped nuts, nut butter, honey

Instructions

Combine. Add the rolled oats, water, milk, salt, brown sugar, and cinnamon to the Instant Pot insert. Stir briefly to combine.
Pressure cook. Secure the lid and set the valve to Sealing. Select the Porridge or Manual setting and cook on High Pressure for 3 minutes.
Natural release. Allow the pressure to release naturally for 10 minutes, then carefully switch the valve to Venting to release any remaining steam.
Finish and stir. Open the lid and stir in the vanilla extract. The oatmeal will thicken as it sits—add a splash of warm milk to loosen if desired.
Serve. Spoon into bowls and top with your choice of fruit, nuts, or a drizzle of honey or nut butter. Serve immediately.

Nutrition (per serving)

Easy Instant Pot Oatmeal — The Morning After Mama’s Black-Eyed Peas