Description
This Instant Pot Pumpkin Oatmeal is a warm, comforting breakfast that combines the creamy texture of steel cut oats with the rich flavor of pumpkin and warming spices. Perfectly cooked under pressure, this easy recipe comes together quickly and is ideal for a nutritious fall-inspired meal.
Ingredients
Scale
Ingredients
- 1/3 cup pumpkin purée
- 3 cups water
- 1 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 3 tablespoons brown sugar
- 1 tsp vanilla extract
- 1 cup steel cut oats
Instructions
- Combine Ingredients: Add all of the ingredients – pumpkin purée, water, pumpkin pie spice, kosher salt, brown sugar, vanilla extract, and steel cut oats – into the pot of the Instant Pot. Stir well to ensure everything is mixed evenly.
- Pressure Cook: Secure the lid on the Instant Pot and make sure the steam vent is set to the sealing position. Select the manual or pressure cook setting and set the timer for 4 minutes on high pressure.
- Natural Release: Allow the pressure to release naturally for 10 minutes after cooking. If the float valve has not dropped after 10 minutes, carefully release any remaining steam by switching the venting knob. Once the float valve drops, carefully open the lid.
- Thicken and Rest: Stir the oatmeal thoroughly; it will thicken as you stir and cool. Let it rest for about 5 minutes before serving to reach the perfect creamy consistency.
Notes
- Steel cut oats retain a chewy texture when cooked this way; for softer oats, increase the cooking time slightly.
- You can adjust the sweetness by adding more or less brown sugar to taste.
- Use canned pumpkin purée or homemade pumpkin purée for authentic flavor.
- Mix-ins like chopped nuts or dried fruit can be added after cooking for extra texture.
- Leftover oatmeal can be refrigerated and reheated with a splash of milk or water.
