One of the secrets to better oatmeal is toasting your oats and coconut in a little coconut oil before cooking: this will give the whole pot a slightly nutty, toasty flavor that you’ll come to really love. If you’d rather use butter instead of coconut oil, feel free (it just obviously wouldn’t be dairy free or vegan in that case). While you can play around with many of the ingredients here, don’t substitute real dairy for the coconut milk as the dairy can scorch in the Instant Pot.

Select the Sauté setting on your Instant Pot and melt the coconut oil. Add the oats and coconut and cook for 3-5 minutes, stirring often, until fragrant.

Cancel the Saute program. Stir the water, coconut milk, sugar and salt into the oats.

Making sure the pressure release is set to its sealing position, place the lid on the pressure cooker. Press Manual setting and set the cooking time for 9 minutes at high pressure (do note that it’ll take 8-10 minutes to come up to pressure first before the actual cooking begins).

Once done cooking, release the pressure naturally for 10 minutes then vent.

Stir well. If oats are a bit liquidy at this point that’s ok: they’ll continue to soak up some liquid as they sit for a few minutes.

To serve: Spoon the oatmeal into bowls and top with extra coconut, coconut sugar, and nut and fruit blend.

Note: If the oatmeal firms up more than you’d like for it to, simply stir in additional water, coconut milk or dairy milk until the consistency makes you happy.