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Vegan Instant Pot Peanut Butter Banana Oatmeal

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This Instant Pot Peanut Butter Oatmeal is not only healthy, vegan, and gluten-free, but also budget-friendly. A simple dump-and-go Instant Pot recipe that’ll make morning breakfast a lot easier. Great for meal prep too!
Prep 5 minutes
Cook 32 minutes
Total 37 minutes
5 from 18 votes

I recently shared three Budget-Friendly Easy Vegan Instant Pot recipes over on Youtube, and one of them is for Vegan Instant Pot Peanut Butter Banana Oatmeal. It couldn’t be easier and is a great way to get breakfast on the table with minimal work.

This vegan Instant Pot oatmeal recipe is not only budget-friendly but also incredibly easy to make. All you need to do is toss four ingredients (plus water and salt) into the Instant Pot. Set the Instant Pot to the pressure cook setting, and you’ll come back to creamy, delicious oatmeal.

Watch! How to make this oatmeal

I always use steel-cut oats for the Instant Pot because they get nice and creamy but retain a chewy bite (rolled oats get mushy in the Instant Pot; and definitely steer clear of quick cooking oats). Like most of my dried goods, I buy my oats in bulk to save money.

The only thing to remember is you need to grease the inner pot a bit with some oil or cooking spray when cooking oats in the Instant Pot. Otherwise, oats have a tendency to stick to the bottom of the pot and trigger that burn function.

In addition to being budget-friendly and easy to make, this oatmeal is also really wholesome! It has slow-digesting fiber from oats, healthy fats to keep you satiated from the peanut butter and light coconut milk, and is completely free of added sugars. The only source of sugar comes from the bananas.

This Vegan Instant Pot Peanut Butter Banana Oatmeal is also a great option for meal prep because the leftovers will stay good in the fridge for several days!

Oatmeal with peanut butter and strawberries in a white bowl on a pink table.

And if you want more than 90 incredible vegan Instant Pot recipes, be sure to check out my cookbook, The Vegan Instant Pot Cookbook!

More Breakfast Recipes to Try! 

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

Vegan Instant Pot Peanut Butter Banana Oatmeal

5 from 18 votes
This Instant Pot Peanut Butter Oatmeal is not only healthy, vegan, and gluten-free, but also budget-friendly. A simple dump-and-go Instant Pot recipe that’ll make morning breakfast a lot easier. Great for meal prep too!
Prep Time: 5 minutes
Cook Time: 32 minutes
Total Time: 37 minutes
Course: Breakfast
Cuisine: American
Diet Vegan
Serving size: 4


  • 1 cup steel-cut oats (certified gluten-free if needed)
  • 1 (13.5 ounce) can “lite” coconut milk, or equivalent amount of oat milk, cashew milk, or soy milk
  • 1 1/4 cups water
  • Pinch of sea salt
  • ½ teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed
  • 3 tablespoons natural, no-sugar-added peanut butter


  • Coat the inner pot of the Instant Pot with cooking spray or oil to prevent the oats from sticking to the bottom. Then add the oats, coconut milk, water, salt, and cinnamon to the Instant Pot and stir well. Scoop the mashed bananas on top of the oat mixture, but don’t stir in.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
  • Once the 12-minute timer has completed and beeps, allow a natural pressure release for 20 minutes and then switch the Pressure Release knob from Sealing to Venting to release any remaining steam.
  • Open the pot and stir the oatmeal thoroughly. There may be some liquid or foam on top, but once you stir it, the liquid will incorporate into the oatmeal and thicken up.
  • Stir in the peanut butter and serve warm. Once cool, store leftovers in an airtight container in the fridge for up to 5 days.

Calories: 322kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 113mg | Potassium: 415mg | Fiber: 7g | Sugar: 11g | Vitamin A: 415IU | Vitamin C: 12mg | Calcium: 168mg | Iron: 3mg


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4.95 from 18 votes (9 ratings without comment)

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23 comments on Vegan Instant Pot Peanut Butter Banana Oatmeal

  1. Tara

    5 stars
    I was looking for a new oatmeal recipe for my steel cut oats. RPL was the first place I looked. I had a partial can of Coconut Milk from my First RPL Meal plan. I added a little more water to give me the correct amount of liquid. It was delish and breakfast is made for another. 3 days.

    1. Kaitlin @ Rainbow Plant Life

      Your positive feedback is the best reward for our hard work. Thank you, Tara!

  2. Barbara

    5 stars
    I was having a lot of trouble getting this recipe to work without a burn notice, however it works really well with the pot in pot method. Place 1 c water in the bottom of the pot, use a trivet, and place the ingredients in a Pyrex or oven safe bowl on top of the trivet. Cook as per the directions. Comes out great, no cooking spray, no sticking, no burn notice!

    1. Kaitlin @ Rainbow Plant Life

      Thanks for sharing, Barbara!

    2. Peter Wiggins

      5 stars
      That’s great, thank you!

  3. Catherine Cornelius

    Hi Nisha,

    This recipe looks delicious. I was wondering, could I make it the night before and leave it on the keep warm setting until morning?

    1. Support @ Rainbow Plant Life

      Hi Catherine, sorry we are getting back to you so late! Good to hear you think it sounds delicious! It sounds like that should be okay, but only for up to 10 hours. Enjoy!

  4. Connie

    4 stars
    It’s the first steel cut oats breakfast I’ve tried and really love!
    Thanks for sharing!

    1. Support @ Rainbow Plant Life

      Glad you loved it, Connie!

  5. Sarah Wade

    5 stars
    Today is our 4th time making these in the last 3 weeks. Can you tell we’re obsessed? Lol I can just fit a double batch of these in my 3 qt instant pot. This recipe is very forgiving when it comes to which milk you use and the number of bananas you use. Our favorite combination for a double batch is 1 can full fat coconut, then we fill the empty can with soy milk and dump that in. This is our favorite combo for creaminess. Sometimes I add 2 bananas, sometimes 4. Depends how banana-ey we want them. They’re great hot, cold or even blended into smoothies. They last 5 days in the fridge, which is just about how long it takes my family to finish them up. Perfect! Thank you

    1. Support @ Rainbow Plant Life

      Sarah, So glad to hear you love this recipe!

  6. Alexandria M Morales-Garcia

    5 stars
    Thank you for the recipe!! It took me so long to find the right measurements for soymilk in the instant pot. 😫 The recipe worked great and didn’t set off my burn setting.

    1. Support @ Rainbow Plant Life

      Glad you enjoyed it, Alexandria!

  7. Danielle

    5 stars
    This is great! It’s my second time making this recipe- so easy and filling

  8. Louis

    5 stars
    Hi Nisha,
    Thanks for sharing. I love your recipes! I’m having some trouble with this one because it triggers the burn warning in the instant pot, even when I spray oil in the pot. Any advice?

    1. Nisha

      Hi Louis,

      Sorry to hear that! The burn error is certainly annoying.

      What I’m coming to learn is that there must be some subtle yet significant differences in (1) instant pot models and (2) the thickness of certain ingredients, dependent on brand. I have plenty of people who’ve made certain recipes without a hitch, and then a few who have trouble with those same recipes. For instance, some brands of plant milks, nut butters, etc. might be more viscous/thick than others.

      So, for oatmeal, I’d recommend using a bit more water than the recipe calls for so that the oats are less likely to stick (they’re more likely to stick when mixed with a thick liquid).

    2. Tara

      I am finding that with oats I get a burn message if I stir my ingredients together. So I now don’t stir my oatmeal at all until it is done and haven’t had more problems

  9. Kelcey

    5 stars
    Nisha, I stumbled across you on youtube…and now I’ve bought your cookbook on my kindle and I’ve been trying all your recipes. I’m not a vegan (yet), but you make it easy for me to see myself one day heading down that road. I mostly eat fish and chicken, but I’ve been looking for a way to incorporate more veggies in my diet and you have made it so easy! This recipe is no different. My instant pot was still dirty from last night, but I made this in my rice cooker and it tastes amazing! Thank you for sharing your delicious and nutritious noms with the world!

  10. Carolyn

    This looks yummy … can the recipe be doubled?

  11. Carolyn

    This looks yummy! Can this recipe be doubled?

  12. Ophelie. p

    Hi there! Awesome recipe, so delicious! I also have some quick or rolled oats at home, what time would you suggest for the instant pot? I would assume a bit less for the quick oats ..
    Thank you so much for your blog and video! Really good job ~

    1. Nisha Vora

      Hi Ophelie! Thank you for your comment and support! I have never tried quick rolled oats in the Instant Pot (since they’re so quick, I just make them on the stove). If you have traditional rolled oats, you can set the cook time to 3 minutes instead!

    2. Patrick Ian


      Hi Ophelie,

      I just tried it with quick oats ( good old Quaker Oats) and here are some of my modifications / non-vegan faux pas.

      First, I melted butter in my Instantpot…and my oatmeal still stuck.

      I made about 1 cup of quick oats to 1 cup of liquid ratio. I used about 4 oz of coconut cream ( which comes in a can and is thicker and richer than ordinary coconut milk). I measured them both in the same liquid measuring cup ( and gave it a little swish of water to get all the leftover coconut cream)

      I mashed only one banana ( the only one I had on hand) and added some pumpkin-spice spices, salt, and maple syrup.

      I gave it a stir and then I set it on “normal” pressure for 2 mins. It definitely came out creamier than my normal stove stop cooking, which I find always come out sooooo mushy/gloopy. The best part about setting it up was that it was so simple, and while it was cooking, I was able to prep and make my pot of coffee.

      When it was done, I scooped it in a bowl and I topped it with a dollop of Trader Joe’s Chia and Flax Seed peanut butter, along with some TJ’s apricot Preserves.

      Soooo to answer your question – Yes LOL

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