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close up of baked oatmeal with chocolate chips on pan with piece missing

Instant Pot Baked Oatmeal with Peanut Butter & Chocolate Chips

This Instant Pot baked oatmeal can feed the whole family breakfast for a few days. And can easily be modified to reduce the sugar, if you prefer.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 223kcal
Author Gary White


  • 2 Tbsp. butter melted
  • ½ cup brown sugar
  • 2 eggs
  • ½ cup peanut butter
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 3 cups quick-cooking oats
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup semisweet chocolate chips


  • Pour melted butter into a mixing bowl. Add brown sugar and mix. Then add eggs and whisk together. Next, add peanut butter and vanilla extract and mix again. For the last wet ingredient, pour in milk and mix until fully combined.
  • In a separate large mixing bowl, add all dry ingredients – oats, baking powder, and salt. Mix them to combine.
  • Pour wet ingredients into bowl with the dry and mix until fully incorporated. Finally, add chocolate chips and give one last mix.
  • Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
  • Add a 3-inch trivet to pot, along with 1 ½ cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. 
  • Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.




  1. This can be kept at room temperature for 1 to 2 days. Because it is made from scratch, and therefore low in preservatives, I recommend storing it in the fridge. It will keep in an airtight container for up to one week in the fridge, or in the freezer for up to 3 months. 
  2. You can easily substitute your favorite dried fruit in place of chocolate chips, or leave them out all together.


What kind of pan do you use? I use a Fat Daddio’s 7 x 3 inch pan, but a 7″ spring form pan or a 7″ cake pan will work as well.
Can I make this using egg molds? I have not tested this recipe with egg molds, so I cannot advise on cook time should you try this.
Why does it need a 60 minute cook time? When “baking” in the Instant Pot, you’re using steam. So the temperature doesn’t get as hot as using dry heat in an oven.
What can I substitute for peanut butter? Almond butter, or your favorite peanut-free nut butter should work in this recipe.
Can I use the trivet that comes with my Instant Pot? I highly recommend using a 3″ trivet for this recipe. While this recipe may cook when using the trivet that comes with the IP, it will not rise as much, and the texture may be affected due to the pan sitting so close to the water. You can purchase a 3″ trivet on Amazon for under $10.
What is the texture like? If you’ve ever had oven-baked oatmeal, the texture is the same. It is more dense than a flour-based bread, and slightly crumbly, but soft at the same time. We often cut a piece and eat it as we would a piece of cake or cookie.


Calories: 223kcal | Carbohydrates: 23g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 198mg | Potassium: 279mg | Fiber: 2g | Sugar: 14g | Vitamin A: 385IU | Calcium: 126mg | Iron: 4.4mg