Make-Ahead Pressure-Cooker Oatmeal

In an electric multicooker (such as an Instant Pot), melt butter using the sauté function, then add oats and cook, stirring frequently, until lightly toasted and fragrant, 3-4 minutes.

Add water and salt (make sure oats are all submerged), close cooker, and set to cook at high pressure for 5 to 15 minutes (shorter if you want a nuttier chew and longer if you want a creamier, smoother result); if your cooker has a dedicated porridge mode, you can use that instead, following the manufacturer's instructions. Using the timer function on the cooker, set it to start cooking such that it will be ready and depressurized naturally when you want to eat (assume about 10-15 minutes heating time, 5-15 minutes cooking at pressure, and 30 -45 minutes depressurization time).

When ready, open cooker and stir oatmeal to ensure an even consistency throughout. Spoon into bowls and top as desired, then serve right away.