Instant Pot Steel-Cut PBJ Oatmeal with Raspberry Chia Jam

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recipe by Coco Morante

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

PBJ sandwiches were one of my favorite foods growing up. I still love that flavor combination to this day, even in oatmeal form. Peanut butter is stirred into steel-cut oats, making them extra creamy, and a sprinkle of chopped peanuts on top adds a little crunch. The jam is a no-cook affair—it’s thickened with chia seeds, and you can make it with frozen raspberries year-round.

Inspired by:

recipe updated Mar 19, 2020


  • Frozen raspberries icon
    Frozen raspberries
    340g (about 2⅛ cups)
  • Agave syrup icon
    Agave syrup
    about ¼ cup (90g)
  • Chia seeds icon
    Chia seeds
    1 tbsp (7g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Coconut oil icon
    Coconut oil
    2 tbsp (30ml)
  • Steel cut oats icon
    Steel cut oats
    1.5 cups (360g)
  • Water icon
    4.5 cups (1080ml)
  • Smooth peanut butter icon
    Smooth peanut butter
    about ¼ cup (66g)
  • Roasted salted peanuts icon
    Roasted salted peanuts
    about ½ cup (120g)


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

Step preview

  1. Add frozen raspberries, agave syrup, chia seeds and sea salt to a clean medium bowl
  2. Stir for about 1 minute, until the raspberries are mostly broken up, the agave nectar is dissolved, and the chia seeds are distributed evenly throughout
  3. Cover and transfer to the refrigerator to firm up for at least 2 hours, or up to overnight
  4. Pre-heat - Sauté, Normal
  5. Add coconut oil to the inner pot
  6. Melt
  7. Add steel cut oats to the inner pot
  8. Cook until toasted while stirring occasionally - 5 min
  9. Add water to the inner pot
  10. Deglaze with a wooden spoon
  11. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Porridge, High, 12 min
  14. Natural release - 10 min
  15. Quick release
  16. Add smooth peanut butter to the inner pot
  17. Stir until smooth
  18. Ladle the oatmeal into bowls and serve with a dollop of jam swirled in
  19. Sprinkle with roasted salted peanuts
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