Description
This Instant Pot Steel Cut Pumpkin Oatmeal is a warm, comforting breakfast perfect for fall and beyond. Combining hearty steel cut oats with creamy pumpkin puree and fragrant pumpkin pie spice, this recipe is both nutritious and delicious. It cooks quickly in the Instant Pot, making it an easy choice for busy mornings. Sweetened naturally with maple syrup and topped with crunchy walnuts or almond butter, it offers a perfect balance of flavors and textures to start your day right.
Ingredients
Scale
Oats and Liquid
- 1 cup steel cut oats
- 3 cups water
Pumpkin and Spices
- 1/2 cup pumpkin puree
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Sweeteners and Toppings
- 1/4 cup maple syrup
- 1/4 cup chopped walnuts or almond butter
Instructions
- Add Ingredients: Place steel cut oats, water, pumpkin puree, salt, vanilla extract, pumpkin pie spice, maple syrup, and walnuts or almond butter into the Instant Pot pot.
- Seal the Instant Pot: Close the lid securely and ensure the pressure valve is set to the sealing position.
- Pressure Cook: Set the Instant Pot to cook on high pressure for 4 minutes.
- Natural Pressure Release: Once cooking completes, allow the pressure to naturally release for 8 minutes to let the oats finish cooking gently.
- Release Remaining Pressure: Carefully move the valve to the venting position to release any remaining pressure before opening the lid.
- Stir and Serve: Stir the oatmeal well to evenly distribute ingredients; the oatmeal will continue to thicken as it cools. Serve warm, optionally topping with additional nuts or a drizzle of maple syrup.
Notes
- Use canned or homemade pumpkin puree for best flavor.
- Adjust maple syrup amount based on your desired sweetness.
- For creamier oatmeal, use almond milk or any milk instead of water.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated with a splash of water or milk.
- Walnuts can be substituted with pecans or your favorite nuts; almond butter offers a nut-free alternative.
