Measure the steel-cut oats, water, plant milk, vanilla, and agave into the Instant Pot. Stir to combine.
Seal the Instant Pot and cook on high pressure for 4 minutes. Allow the pressure to release naturally.
Spoon the oatmeal into bowls and top with your favorite topping/s. I like pouring a bit of plant milk over mine as well.
Notes
To store: Transfer to an airtight container and refrigerate for up to 5 days. When you're ready to enjoy your oats again, simply reheat them in the microwave or on the stovetop, adding a splash of plant milk or water to loosen them up.To freeze: Portion the oatmeal into freezer-safe containers and freeze for up to 3 months. When you're ready to eat, thaw overnight in the refrigerator or reheat directly from frozen in the microwave, adding additional plant milk to reach your desired consistency.