Add oats, almond milk, water, vanilla extract, and salt to the pressure cooker pot and stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
When cooking is complete, use a natural release for 15 minutes (can also use a full natural release if not in a hurry). If liquid sprays through the valve, turn back to the sealed position and allow to cool for 5-10 minutes.
Stir in strawberry jam.
If desired, let oats cool for 5 minutes or so to thicken.
Serve hot with a splash of cream or milk, fresh strawberries, and other desired toppings.
If the strawberry jam is minimally sweetened, you may want to add ¼ cup maple syrup to the pot along with the water and milk.
I prefer to use seedless strawberry jam that is sweetened only with fruit. With the addition of the chocolate syrup on top, the oats were plenty sweet for us.
I have never had the burn warning with this recipe. If you do, you may want to try adding more water or using hot water to help it come up to pressure more quickly.
I do not recommend using cows milk with this recipe. Almond milk and lite coconut milk taste better and are less likely to cause a burn warning.
Keywords: Instant Pot steel cut oats, strawberries and cream oatmeal, healthy breakfast