Description
This Instant Pot Steel Cut Pumpkin Oatmeal is a warm, comforting, and nutritious fall breakfast that combines hearty steel cut oats with creamy pumpkin puree and warming spices. Perfect for busy mornings, this recipe delivers a naturally sweetened, creamy, and fiber-rich meal in just 25 minutes, making it an ideal wholesome breakfast to start your day.
Ingredients
Scale
Oatmeal Base
- 1 cup steel cut oats
- 3 cups water
- 1 cup milk (dairy or non-dairy)
- 1/2 cup canned pumpkin puree
- 2–3 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Finishing Touches
- 1 teaspoon vanilla extract
- Optional toppings: chopped pecans, dried cranberries, extra maple syrup, or a splash of cream
Instructions
- Combine Ingredients: Add steel cut oats, water, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon, and salt to the Instant Pot. Stir well to combine all ingredients thoroughly.
- Pressure Cook: Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 4 minutes. This short cooking time efficiently softens the steel cut oats while infusing them with pumpkin flavor.
- Natural Pressure Release: When the cooking cycle completes, allow the pressure to naturally release for 10–15 minutes to ensure the oats finish cooking evenly and become tender. Then, carefully turn the valve to venting to release any remaining pressure.
- Finish and Serve: Stir the oatmeal well; it will continue to thicken as it sits. Add vanilla extract and adjust sweetness if needed by adding extra maple syrup. Spoon the oatmeal into bowls and top with your choice of chopped nuts, dried fruit, cream, or additional maple syrup. Serve warm for a cozy breakfast experience.
Notes
- For creamier oats, substitute water with additional milk.
- This oatmeal can be stored in the refrigerator for up to 5 days and reheats well with a splash of milk to maintain creaminess.
- Maple syrup sweetness can be adjusted according to taste preference.
