Steel cut oats are naturally hearty and gluten free on their own, and the Instant Pot turns them thick, creamy, and perfectly tender in about 10 minutes with zero babysitting at the stove. A touch of cinnamon and vanilla work through the pot for warm, cozy flavor, while maple syrup adds just the right amount of sweetness without any refined sugar. The natural pressure release is key here — it gives the oats time to finish thickening into that rich, spoonable texture instead of turning gluey or thin. Pile on fresh berries or sliced banana and an extra drizzle of maple syrup, and you've got a make-ahead breakfast that reheats beautifully all week. It's an easy, satisfying option to keep in your gluten free breakfast rotation.
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Add the steel cut oats, water, milk, butter, maple syrup, cinnamon, and salt to the Instant Pot insert and stir to combine.
Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 10 minutes.
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