Pressure Cooker Savory Oats

Steel Cut Oats Get A Savory Makeover

Savory Oatmeal

You’re gonna have to trust me on this one. When I mention this to some people, their initial reaction is “Eeeewwwww!” I guess a lifetime of only having oatmeal with fruit, syrup, brown sugar, apples, raisins and other sweet treats, has conditioned them into thinking that savory oatmeal is just wrong. But, according to this article it is catching on! As you can see, you can get pretty fancy with it, but I thought I would start out with a basic, simple recipe.


Of course, the idea that oats can only be used in sweet recipes doesn’t make sense. Other grains such as wheat, rice, corn and buckwheat (yes, I know that some of these aren’t technically grains, but are usually used as grains) are often eaten is savory dishes, so why not oats?

The oats turn out having a creamy texture very close to risotto. I’m talking steel cut oats here. Not the mushy stuff you put into your microwave for 30 seconds. This is the good stuff.


Since I started making this, my wife often requests it for weekend breakfasts. And in the pressure cooker it is so quick and easy that I always oblige.

I use McCann’s Steel Cut Oats, which are cut rather rough. The can says to cook 30 minutes, so in the pressure cooker I cook them for 10 minutes under pressure. Some oats, if cut a little finer might have a shorter cooking time. If yours have a shorter cooking time, Cook for 1/3 of the time listed.


First, chop up some bacon and cook it in a skillet until crisp. This step is first, because you are going to use a little bit of the fat for the oats. Transfer the bacon to a paper towel covered plate (I know, my picture doesn’t have a paper towel on the plate. I ran out just as I started making this. Some former Boy Scout I am. Be prepared occasionally, that’s my motto!). I tried  cooking the bacon in the pressure cooker pot, but I just couldn’t get the same crispness that I get in an iron skillet.


With the pressure cooker over medium heat, add 1 tablespoon of the bacon fat. Stirring constantly, add in the oats, being careful not to burn the oats. Toast for a couple minutes, until you smell a “toasty” aroma. It’s difficult to explain, but I think you will know when the oats are toasted.


Add three cups of water, 1 tablespoon butter and a pinch of salt.

Put the cover on the pressure cooker, turn the heat to high and bring up to high pressure. When pressure is reached, lower heat to maintain high pressure and set timer for 10 minutes (or 1/3 the time that your oats specify).

While the oats are cooking, you can grate the cheese.

When time is up, let the pressure release naturally.


Uncover and stir. Stir in most of the cheese, leaving a little to sprinkle on top.

Put into bowls, sprinkle bacon on top, then the rest of the cheese and red onions, if you like. I have done it both with and without onions.

Top each bowl with an egg. I like sunny side up, but poached would work well also.

It makes two generous size portions. It is also tasty with Tobasco or Sriracha sauce.

Pressure Cooker Savory Oats
Recipe type: Breakfast
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 2
A delicious, savory break from the usual sweet oatmeal.
  • ½ pound bacon (weight before cooking), chopped
  • 1 Tablespoon reserved bacon fat
  • 1 cup steel cut oats
  • 3 cups water
  • 1 Tablespoon Butter
  • Salt
  • 4 oz. grated sharp or extra sharp cheddar cheese.
  • 2 cooked eggs (Sunny Side Up or Poached)
  1. Cook bacon in skillet, reserving 1 tablespoon of the fat.
  2. Over medium heat, add bacon fat to pressure cooker pot
  3. Add in the oats
  4. Stir constantly until lightly toasted (you will notice a toasty smell), be careful not to burn
  5. Add in the water, butter and a pinch of salt
  6. Put top on pressure cooker, turn heat to high until high pressure is reached
  7. When high pressure is reached, lower heat to maintain high pressure
  8. Set timer for 10 minutes (or ⅓ of the time that is listed on your oats)
  9. When time is up remove from heat
  10. Let pressure come down on its own
  11. When pressure is released, open top and stir in most of the cheese, reserving a little to sprinkle on top
  12. Divide into two bowls and top with the chopped bacon and an egg



Pressure Cooker Grits Revisited

Now that I’ve been doing this blog for six months or so, I like to think I’m getting a little better at it, or at least “less bad”.


To that end, I’ve been going back over some of my earlier posts, and I have noticed that some, the Pressure Cooker Grits post in particular, could use some clarification. On my grits post, I didn’t really go into much depth regarding the “pan in pot” method that I used in order to keep the grits from sticking to the pan, and I can see how it could easily be confusing, especially for anybody that is relatively new to pressure cooking.


Since “Pressure Cooker Grits” is one of the top search terms that brings people to my site, I decided that instead of just trying to put a “Band-Aid” on the original post, it would be better to just do a brand spankin’ new post on pressure cooker grits, so here it is!


Because the bowl that I use is tall and narrow, it fits easily in my pressure cooker with room left to grab the side to remove it from the pot (I have recommended the bowl before. It might seem pricey, but it works great. It is the 1.6 liter size, by Rosle). If you use a bowl that comes closer to the edges of the pot, you will need to make some foil helper handles. Laura from tells how to do that in this list of helpful tips and tricks.


You will also be using your trivet that came with your pressure cooker.


Add 1/2 cup of water (or whatever the minimum is for your particular pressure cooker) to the pot and insert the trivet.


In your bowl, add 1 cup Course Grits (I use Anson Mills), 2.5 cups water and 2 tablespoons butter and give it a little stir.


Place the bowl on the trivet in your pressure cooker, crank the heat to high and slap the cover on that puppy.


When the indicator shows that high pressure has been reached, lower the heat to just enough to maintain high pressure and set the timer for 15 minutes.


This would be a good time to cook some tasty bacon or sip your coffee!


When the timer sounds, remove the pressure cooker from the heat and let the pressure come down on its own.


Once the pressure is down, remove the lid and carefully remove the bowl of grits from the pressure cooker.


Stir the mixture for 15-20 seconds to make sure everything is blended together.


Stir in a cup or so of cheese (I used sharp white cheddar)


Add salt and pepper to taste and serve on plates or in bowls.


Pressure Cooker Grits Revisited
Recipe type: Breakfast/Dinner
Cuisine: Southern
Prep time:
Cook time:
Total time:
Serves: 3-4
Course Ground Grits in only 30 minutes using the pressure cooker
  • ½ cup plus 2-1/2 cups water
  • 1 cup course ground grits
  • 2 tablespoons butter
  • 1 cup shredded cheese
  • Salt and pepper to taste
  1. Put ½ cup water (or the minimum required for your pressure cooker) in the pressure cooker pot
  2. Insert the trivet
  3. In a separate bowl, add grits, 2-1/2 cups water and butter
  4. Place bowl with grits on trivet in pressure cooker
  5. Turn heat to high and cover the pressure cooker
  6. When high pressure is reached, lower heat to maintain high pressure and set timer for 15 minutes
  7. When timer sounds, remove from heat and let pressure come down naturally
  8. When pressure has been released, remove cover and carefully remove bowl from pressure cooker
  9. Give it a quick stir, then stir in cheese
  10. Stir until cheese has been incorporated into the mixture
  11. Add salt and pepper
  12. Spoon onto plates or into bowls