Instant Pot Steel Cut Pumpkin Oatmeal Recipe
If you’re looking for the ultimate cozy breakfast that’s both nourishing and bursting with all the best fall flavors, get ready for Instant Pot Steel Cut Pumpkin Oatmeal. Creamy steel cut oats mingle with velvety pumpkin puree, a swirl of maple syrup, and a sprinkle of warm spices, all conveniently cooked up in the Instant Pot for a fuss-free start to your day. It’s hearty, naturally vegetarian (and easily vegan!), and will have your kitchen smelling like a pumpkin spice wonderland in no time. This is the bowl you’ll crave on chilly mornings, crowd-pleaser for both kids and adults—and just wait ‘til you add those dreamy toppings.
Ingredients You’ll Need
What makes Instant Pot Steel Cut Pumpkin Oatmeal truly special are its simple, wholesome ingredients—each one brings a key element, whether it’s that delightful creaminess, natural sweetness, or signature autumn spice. Let’s break down what you’ll need and why it matters:
- Steel Cut Oats: These hearty oats hold their shape and have a deliciously chewy texture that stands up beautifully to pressure cooking.
- Water: Essential for perfectly hydrating the oats without making things overly rich.
- Milk (dairy or non-dairy): Adds luscious creaminess—use your favorite to suit your tastes or dietary needs.
- Canned Pumpkin Puree: This brings pure pumpkin flavor and gorgeous color; be sure to use puree, not pumpkin pie filling!
- Maple Syrup or Brown Sugar: Choose maple syrup for a deeper, earthier sweetness, or brown sugar for a classic touch.
- Pumpkin Pie Spice: The fastest route to fall vibes—think cinnamon, nutmeg, ginger, and cloves in one blend.
- Cinnamon: An extra boost of warmth that ties the flavors together beautifully.
- Salt: Just a pinch enhances every other flavor in the bowl.
- Vanilla Extract: Stirred in at the end, this rounds out the flavors with irresistible aromatic sweetness.
- Optional Toppings: Chopped pecans, dried cranberries, more maple syrup, or a splash of cream make every bowl uniquely yours.
How to Make Instant Pot Steel Cut Pumpkin Oatmeal
Step 1: Combine All the Good Stuff
Start by adding the steel cut oats, water, milk, pumpkin puree, maple syrup (or brown sugar), pumpkin pie spice, cinnamon, and salt directly into the Instant Pot. Give everything a good stir, making sure that the oats don’t stick to the bottom and that all those luscious flavors are evenly mixed. This quick step packs every bite with beautiful autumn flavor.
Step 2: Set It and Forget It
Secure the lid of your Instant Pot, making sure the sealing ring is properly in place. Set the valve to sealing, then choose the Manual or Pressure Cook mode and set the timer for 4 minutes. The Instant Pot will take a few extra minutes to come to pressure, but don’t worry—your kitchen will start to smell heavenly shortly.
Step 3: Natural Pressure Release
Once the cooking time is up, let the pressure release naturally for 10 to 15 minutes. This hands-off step lets the oats finish absorbing any remaining liquid, resulting in extra creamy Instant Pot Steel Cut Pumpkin Oatmeal. After waiting a bit, carefully switch the valve for a quick release to let out any lingering steam.
Step 4: The Finishing Touch
Now it’s time for the magic! Open the lid, stir in the vanilla extract, and give your oatmeal a good mix. It might look slightly thin at first, but don’t panic—steel cut oats always thicken as they sit. Let your oatmeal rest for a couple of minutes and watch it reach the perfect consistency.
Step 5: Serve & Top Your Masterpiece
Ladle the warm Instant Pot Steel Cut Pumpkin Oatmeal into bowls and go wild with toppings. Sprinkle on crunchy pecans, tart cranberries, an extra drizzle of maple syrup, or a splash of your favorite cream for that “breakfast meets dessert” vibe. Every spoonful is pure autumn comfort.
How to Serve Instant Pot Steel Cut Pumpkin Oatmeal
Garnishes
The right garnish takes this oatmeal to the next level. I love to set out a toppings bar so everyone can pick their favorites: chopped pecans for nutty crunch, dried cranberries for a pop of tangy sweetness, or a swirl of maple syrup for that extra bit of indulgence. A splash of cream or your favorite milk instantly makes the bowl richer and more luxurious.
Side Dishes
For an extra boost to your breakfast spread, pair your Instant Pot Steel Cut Pumpkin Oatmeal with a big fruit salad, some crispy veggie bacon, or a platter of breakfast sausages (vegan or traditional). Hot coffee, chai, or spiced tea fit right in, especially on a brisk morning. This oatmeal is filling but plays well with others!
Creative Ways to Present
For a fun twist, try portioning the oatmeal into mason jars for a portable breakfast on the go—great for busy mornings or meal prep. You can also layer it with Greek yogurt, granola, and fruit for a pumpkin parfait. Hosting brunch? Serve the oatmeal in little pumpkin bowls for big festive flair!
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Steel Cut Pumpkin Oatmeal is a meal prep dream. Simply transfer cooled oats into airtight containers and pop them in the fridge, where they’ll keep beautifully for up to five days. Give them a quick stir before serving to restore that creamy consistency.
Freezing
If you want to stock up for busy mornings, oatmeal freezes better than you might think! Scoop individual portions into silicone muffin cups or small containers, freeze until solid, then store in a sealed freezer bag for up to 2 months. Thaw overnight in the fridge when ready to eat.
Reheating
To reheat, spoon the oatmeal into a saucepan or a microwave-safe bowl and add a splash of milk or water to loosen things up. Warm gently over low heat (or in 30-second microwave bursts), stirring occasionally until heated through and creamy. Top as desired and enjoy like it’s freshly made!
FAQs
Can I use rolled oats instead of steel cut oats in this recipe?
The timing is tailored for steel cut oats, which need longer to cook. Rolled oats would turn out mushy with these instructions, so stick to steel cut for the best texture in your Instant Pot Steel Cut Pumpkin Oatmeal.
How do I make this oatmeal vegan?
Easy! Use your favorite non-dairy milk (like oat, almond, or soy) and sweeten with maple syrup instead of brown sugar. This instantly makes your Instant Pot Steel Cut Pumpkin Oatmeal vegan and still totally delicious.
Can I double the recipe in my Instant Pot?
Absolutely! The recipe doubles well in a 6-quart or larger Instant Pot. Just make sure not to fill past the maximum fill line, and keep the cooking time the same—the Instant Pot will simply take longer to come to pressure.
What if my oatmeal seems too thin or thick after cooking?
If it’s too thin, just let it sit uncovered for a few extra minutes to thicken up. If it’s too thick, stir in a splash more milk or water until you reach your ideal consistency. Instant Pot Steel Cut Pumpkin Oatmeal is super forgiving!
Can I prepare this recipe without pumpkin pie spice?
No problem. Substitute with a homemade blend: use extra cinnamon plus pinches of nutmeg, ginger, and cloves to approximate pumpkin pie spice. The oatmeal will still have wonderful fall flavor.
Final Thoughts
Instant Pot Steel Cut Pumpkin Oatmeal is the kind of recipe that makes cold mornings downright delightful. Quick, comforting, and endlessly customizable, it never fails to bring a little autumn magic to your breakfast table. If you love pumpkin, cozy spices, or just a healthy breakfast that feels like a treat, give it a try—you might just find your new favorite morning ritual!
Print
Instant Pot Steel Cut Pumpkin Oatmeal Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Enjoy a cozy and nutritious breakfast with this Instant Pot Steel Cut Pumpkin Oatmeal. Creamy and flavorful, this dish is perfect for fall mornings.
Ingredients
Steel Cut Oats:
1 cup
Water:
3 cups
Milk:
1 cup (dairy or non-dairy)
Canned Pumpkin Puree:
1/2 cup
Maple Syrup or Brown Sugar:
1/4 cup
Pumpkin Pie Spice:
1 teaspoon
Cinnamon:
1/2 teaspoon
Salt:
1/4 teaspoon
Vanilla Extract:
1 teaspoon
Optional Toppings:
chopped pecans, dried cranberries, extra maple syrup, or a splash of cream
Instructions
- Add Ingredients: Add steel cut oats, water, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and salt to the Instant Pot. Stir to combine.
- Cook: Secure the lid and set the valve to sealing. Cook on Manual/Pressure Cook mode for 4 minutes.
- Release Pressure: Allow the pressure to release naturally for 10–15 minutes, then carefully do a quick release for any remaining pressure.
- Finish: Stir in the vanilla extract. The oatmeal may look thin at first but will thicken as it sits. Serve warm with your favorite toppings.
Notes
- For creamier oatmeal, replace some or all of the water with more milk.
- Leftovers can be stored in the fridge for up to 5 days and reheated with a splash of milk.
- This recipe is naturally vegetarian and can be made vegan by using non-dairy milk and maple syrup.
- Prep Time: 5 minutes
- Cook Time: 4 minutes (plus pressure build and release time)
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
