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
