Description

This Instant Pot Steel Cut Pumpkin Oatmeal is a warm, comforting breakfast perfect for fall and beyond. Made with hearty steel cut oats, creamy pumpkin puree, and flavored with pumpkin pie spice and vanilla, it offers a nutritious, delicious start to your day. Maple syrup adds natural sweetness, while chopped walnuts or almond butter provide a satisfying crunch and extra protein.

Ingredients

Scale

Oatmeal Base

1 cup steel cut oats
3 cups water
1/2 cup pumpkin puree
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Sweetener and Toppings

1/4 cup maple syrup
1/4 cup chopped walnuts or almond butter

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: Add the steel cut oats, water, pumpkin puree, salt, vanilla extract, pumpkin pie spice, and maple syrup into the Instant Pot. Stir gently to combine all ingredients.
Seal the Instant Pot: Close the lid tightly and ensure the pressure valve is set to the sealing position to prepare for pressure cooking.
Pressure Cook: Set the Instant Pot to cook for 4 minutes under high pressure. This will start cooking the steel cut oats and infuse the flavors.
Natural Pressure Release: After the cooking cycle completes, let the pressure naturally release for 8 minutes. This allows the oats to finish cooking gently and absorb the liquid.
Release Remaining Pressure: Carefully move the valve to venting position to release any remaining pressure before opening the lid.
Stir and Serve: Open the lid and give the oatmeal a good stir. It will continue to thicken as it cools. Serve topped with chopped walnuts or a spoonful of almond butter for added texture and flavor.

Notes

Steel cut oats make a chewier, heartier oatmeal compared to rolled oats.
Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
Adjust water quantity if you prefer thicker or thinner oatmeal.
Maple syrup can be replaced with honey or your preferred sweetener.
For a nut-free option, omit the walnuts or almond butter.
This oatmeal stores well refrigerated for up to 4 days; reheat with a splash of water or milk.