Mornings can be so hectic. We know that. Let your slow cooker relieve the pressure of cooking breakfast with this overnight Instant Pot recipe.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, and next 7 ingredients (through salt) in a medium bowl; stir with a whisk. Combine eggs and next 3 ingredients (through molasses) in a small bowl; stir with a whisk until blended. Add egg mixture to flour mixture, stirring until combined.
Remove the inner pot of a 6-quart Instant Pot®. Line bottom and sides of inner pot with parchment paper, folding to fit as needed. Spoon batter onto parchment paper; shape gently into approximately an 8 x 4 x 11/2–inch loaf. Tear off a 10 1/2-inch-long piece of aluminum foil; lay foil on top of inner pot, gently smoothing it down the side of the pot. Trim pointed corners even with the rest of the foil, and tightly tuck it in under the rim.
Cut 1 (1 1/4-inch-long) slit in foil about 1 inch from edge with a thin, sharp knife. Cut a second 1 1/4-inch-long slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o'clock. Set inner pot inside cooker.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "More" mode. Press [-] or [+] to choose 2 hours cook time. When time is up, an instant-read thermometer inserted into center of loaf should register 190°F. (Cook additional time, if necessary.) Turn cooker off.
Carefully remove lid from cooker to prevent condensation from dripping onto foil. Blot excess moisture with paper towels, as necessary. Remove foil from inner pot. Remove bread from cooker, and cool completely on a wire rack.