Add ingredients: Carefully remove apples from the IP and set aside, so only the flavored coconut oil remains in the insert. Add oatmeal, almond milk, water and salt to the IP. Place the IP lid on, and make sure the steam release valve is sealed.
Cook oatmeal: Set the IP to Manual or Pressure Cook (new models) for 4 minutes. When it’s done pressure cooking, let the steam naturally release for 10 minutes. The oatmeal will continue to cook during this time. Hit the quick release. After the float valve has gone down, remove the lid and very carefully stir to fully combine liquid and oatmeal. It will continue to thicken as it cools.
Add apples & serve: When the oatmeal looks more like oatmeal, toss in the previously cooked apples and stir until combined. Add your favorite toppings and a little more sweetener if you wish. Enjoy now or refrigerate for up to 4 days in a sealed container. Freeze individual portions for up to 3-4 months in a freezer safe container.
To reheat: Add a couple tablespoons of water or milk of choice. Microwave on High in 30 second intervals and stir to loosen up the oatmeal.
For a slightly quicker method, you can skip sauteing the apples and throw them in the IP with the oatmeal. They will basically disintegrate and turn into mush, but they will still flavor the oatmeal. I prefer apple chunks in my oatmeal, so I saute them first!
I have only tested this recipe with a 6-quart Duo Instant Pot, and the recipe may not work with other Instant Pot sizes. Please keep in mind that due to the nature of pressure cooking there may be inconsistencies from small variations in ingredients or altitude. Try it and see what works best for you!