Instant Pot Peach Melba Steel-Cut Oats

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recipe by Marci Buttars

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

I like to prep the oats the night before, by placing the oats, water, syrup and salt in the pot. When I wake in the morning, I add the peaches and start the pressure cooker. After the cooking is complete, leave the oats in the pressure cooker, with the lid in place. The oats stay nice and hot for at least a half hour, while everyone is getting ready. When it’s time to eat, I stir in the chia seeds, top with raspberries, set the table, and pour milk while the chia seeds absorb some of the liquid.

Inspired by:

recipe updated Jun 8, 2020


  • Peach icon
    2 cups (about 312 g)
  • Steel cut oats icon
    Steel cut oats
    1 ½ cups (about 360 g)
  • Water icon
    5 cups (about 1.2 kg)
  • Salt icon
    1 pinch (about 0.38 g)
  • Chia seeds icon
    Chia seeds
    ¼ cup (about 30 g)
  • Raspberries icon
    1 cup (about 158.4 g)
  • Maple syrup icon
    Maple syrup
    ½ cup (about 170.4 g)
  • Frozen whipped topping icon
    Frozen whipped topping
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add steel cut oats, water, salt and peach to the inner pot
  2. Stir until combined
  3. Cook - Manual, High, 10 min
  4. Natural release - 10 min
  5. Release pressure -
  6. Then add chia seeds to the inner pot
  7. Stir quickly
  8. Scatter raspberries over the inner pot on top and cover
  9. Let rest - 10 min
  10. Serve
  11. Drizzle with maple syrup
  12. Garnish with frozen whipped topping
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