Add the water, unsweetened plant-based milk, sea salt, and maple syrup (if using) to pot and stir to combine.
Sprinkle the chia seeds on the milk mixture. Do not stir.
Sprinkle the oats on top of the chia seeds. Do not stir at all.
Secure the Instant Pot lid and cook at manually high pressure for 3 minutes. After cooking, allow the pot to naturally release pressure for a minimum of 20 minutes.
Remove the lid, stir the oats, and serve immediately with desired toppings.
Single Serving
Add the steel cut oats, chia seeds, sea salt, maple syrup (if using), unsweetened plant-based milk and water to a 16 ounce glass jar. Leave the lid off.
Put the trivet in the bottom of the Instant Pot along with a cup of water.
Put the jar with the oats on the trivet and secure the Instant Pot lid. Cook at manually high pressure for 6 minutes. After cooking, allow the pot to naturally release pressure completely, about 15-20 minutes.
Remove the jar(s) with oven mitts as they will be very hot, then serve immediately with desired toppings. Alternatively, you can screw the lid on the jar and take the oats to go!
Notes
I use a 6 QT Instant Pot to cook this recipe. If using an 8 QT Instant Pot, it may take longer to come to pressure.
In my Instant Pot, I can fit two single serving jars. If you use an 8 QT, you may be able to fit 3.
Not stirring the oats for the family size serving greatly reduces the chance of a burn warning. DO NOT STIR.
If making this recipe for the first time, I recommend adding the maple syrup after cooking to taste. Then, once you know how much you like to add, you can add it prior to cooking. This will prevent your oats from being too sweet.
These oats are really creamy when first cooked, but as they cool they really thicken up. If making these ahead for meal prep, add a couple splashes of plant-based milk before re-heating to help make them creamy again.
If doubling the family size serving, you do not need to alter the cook time.