Instant Pot Steel Cut Pumpkin Oatmeal Recipe
If you’re ready to turn a chilly morning into something cozy and unforgettable, this Instant Pot Steel Cut Pumpkin Oatmeal Recipe is exactly what you need. Creamy, warmly spiced, and perfectly pumpkin-y, this breakfast is like a hug in a bowl. Plus, the Instant Pot takes all the guesswork (and stirring!) out of making steel cut oats, bringing you a hearty, nourishing meal with hardly any fuss. Whether you’re meal-prepping for the week or treating yourself to a special fall-inspired breakfast, this recipe brings together wholesome ingredients and autumn flavors in the easiest way possible.
Ingredients You’ll Need
The magic of this Instant Pot Steel Cut Pumpkin Oatmeal Recipe is how a handful of simple, wholesome ingredients transform into a comforting breakfast. Each item brings something special to the table—flavor, creaminess, color, or a boost of nutrition.
- Steel cut oats: These are the star of the show, giving the oatmeal that chewy, hearty texture you just can’t get from rolled oats.
- Water: Helps the oats cook evenly and keeps everything light and fluffy.
- Canned pumpkin purée: Adds rich color, creamy texture, and loads of pumpkin flavor (just be sure it’s pure pumpkin, not pie filling!).
- Milk of choice (dairy or non-dairy): Makes everything extra creamy; use what you love, from almond to oat to classic whole milk.
- Maple syrup: Naturally sweetens the oatmeal and gives it that signature, cozy fall flavor.
- Pumpkin pie spice: This blend brings warmth and depth, making the oatmeal taste like a slice of pumpkin pie.
- Ground cinnamon: Extra cinnamon never hurt anyone! It deepens the flavor and aroma.
- Salt: Just a pinch brings all the sweet and spiced flavors to life.
- Vanilla extract: Stirred in at the end, it adds a lovely finish and ties everything together.
- Optional toppings (chopped nuts, dried cranberries, extra maple syrup, or a splash of milk): These add crunch, color, sweetness, and visual appeal to your finished bowl.
How to Make Instant Pot Steel Cut Pumpkin Oatmeal Recipe
Step 1: Combine Ingredients in the Instant Pot
Start by adding the steel cut oats, water, pumpkin purée, your favorite milk, maple syrup, pumpkin pie spice, ground cinnamon, and salt directly into the Instant Pot. Give everything a thorough stir so the spices and pumpkin get evenly distributed, ensuring every bite is full of fall flavor.
Step 2: Pressure Cook the Oatmeal
Secure the lid, set the valve to sealing, and select the “Manual” or “Pressure Cook” setting. Cook on high pressure for 4 minutes. It might seem quick, but those steel cut oats will come out perfectly tender and creamy thanks to the magic of pressure cooking.
Step 3: Natural Pressure Release
When the timer goes off, let the Instant Pot do a natural pressure release for 10 to 15 minutes. This gives the oats extra time to absorb the flavors and finish softening—plus, it’s a safe way to release pressure when making oatmeal.
Step 4: Stir in Vanilla Extract
Once it’s safe, carefully open the lid and stir in your vanilla extract. This little step adds a beautiful aroma and rounds out the taste. If your oatmeal is thicker than you like, add a splash more milk until the consistency is just right.
Step 5: Serve and Top
Ladle the warm oatmeal into bowls and get creative with your toppings. Whether you’re adding chopped nuts for crunch, dried cranberries for tartness, or a drizzle of extra maple syrup, this is where you can make the Instant Pot Steel Cut Pumpkin Oatmeal Recipe your own!
How to Serve Instant Pot Steel Cut Pumpkin Oatmeal Recipe
Garnishes
Garnishes aren’t just for looks—they add texture, flavor, and a little extra excitement. I love to sprinkle on toasted walnuts or pecans, a handful of dried cranberries, an extra pinch of cinnamon, or even a dollop of Greek yogurt. A splash of milk swirling on top gives a lovely finishing touch and cools each bite just enough.
Side Dishes
This oatmeal is filling on its own, but if you want to round out breakfast, try serving it with a side of fresh fruit, a crisp apple, or a mug of hot coffee or chai tea. For a more decadent spread, fresh-baked muffins or a smoothie pair beautifully with the warm spices in this Instant Pot Steel Cut Pumpkin Oatmeal Recipe.
Creative Ways to Present
Turn breakfast into a special event by serving the oatmeal in pretty glass jars for a grab-and-go option, or layer it parfait-style with yogurt and granola. If you’re hosting brunch, set up a topping bar with nuts, seeds, dried fruits, and syrups so everyone can customize their own bowl. This recipe also makes a fabulous breakfast-for-dinner treat with a side of crisp bacon or turkey sausage if you’re feeling savory!
Make Ahead and Storage
Storing Leftovers
One of the best parts about this recipe is how well it keeps. Simply scoop any leftover oatmeal into an airtight container and store it in the fridge for up to 5 days. The flavors deepen as it sits, making it perfect for easy, flavorful breakfasts all week long.
Freezing
If you want to make a big batch ahead of time, this oatmeal freezes beautifully. Portion the cooled oatmeal into individual containers or freezer bags, then freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen with a little extra milk to bring back its creamy texture.
Reheating
To reheat, simply scoop your desired amount into a bowl and add a splash of milk. Warm it in the microwave for 1–2 minutes, stirring halfway through, or reheat gently on the stovetop. A little extra milk helps revive the creamy consistency, so don’t be shy about adding more as needed.
FAQs
Can I use rolled oats instead of steel cut oats?
For this Instant Pot Steel Cut Pumpkin Oatmeal Recipe, steel cut oats are best because they hold up well to pressure cooking and give a chewy, hearty result. Rolled oats will become mushy if cooked the same way, so stick with steel cut for best results.
Is this recipe vegan and gluten-free?
Absolutely! Simply use a non-dairy milk (like almond, oat, or soy) to keep it vegan, and be sure your oats are certified gluten-free if that’s important for your diet.
Can I adjust the sweetness?
Yes! The maple syrup amount is totally flexible in the Instant Pot Steel Cut Pumpkin Oatmeal Recipe. Taste at the end and add more maple syrup or even a bit of brown sugar if you like it sweeter. Sliced banana is a great natural sweetener, too.
What if I don’t have pumpkin pie spice?
No problem! You can substitute with a mix of cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. It’s easy to make your own blend, and it will taste just as delicious.
Can I double the recipe in my Instant Pot?
Yes, you can double (or even triple) this Instant Pot Steel Cut Pumpkin Oatmeal Recipe as long as you don’t fill your Instant Pot past the halfway mark (oats expand a lot). Cooking time remains the same—just be sure to stir well before and after pressure cooking.
Final Thoughts
I hope this Instant Pot Steel Cut Pumpkin Oatmeal Recipe brings a little extra warmth and joy to your mornings. It’s a cozy, flavorful breakfast that’s simple enough for busy weekdays but special enough to savor on slow weekends. Give it a try, and don’t forget to make it your own with those fun toppings and creative twists!
Print
Instant Pot Steel Cut Pumpkin Oatmeal Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Instant Pot Steel Cut Pumpkin Oatmeal recipe is a warm, comforting breakfast perfect for fall. Combining nutritious steel cut oats with creamy pumpkin purée and warming spices, this easy-to-make dish offers a healthy and flavorful start to your day. Ready in just 25 minutes using your Instant Pot, it’s vegan, gluten-free, and customizable with your favorite toppings.
Ingredients
Main Ingredients
- 1 cup steel cut oats
- 3 cups water
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup milk of choice (dairy or non-dairy)
- 2–3 tablespoons maple syrup (or to taste)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings
- Chopped nuts
- Dried cranberries
- Extra maple syrup
- A splash of milk
Instructions
- Combine Ingredients: Add the steel cut oats, water, pumpkin purée, milk, maple syrup, pumpkin pie spice, cinnamon, and salt to the Instant Pot. Stir well to combine all ingredients thoroughly.
- Pressure Cook: Secure the lid on the Instant Pot and ensure the valve is set to sealing. Select the “Manual” or “Pressure Cook” setting, then cook on high pressure for 4 minutes.
- Natural Pressure Release: When the cooking cycle completes, allow the pressure to release naturally for 10–15 minutes to ensure the oats finish cooking evenly.
- Release Remaining Pressure and Stir: Carefully release any remaining pressure, then open the lid. Stir in the vanilla extract to add a fragrant sweetness and enhance flavor.
- Adjust Consistency and Serve: If the oatmeal is too thick, add a splash of milk to reach your preferred consistency. Serve warm with optional toppings such as chopped nuts, dried cranberries, or a drizzle of maple syrup.
Notes
- Leftovers can be stored in the fridge for up to 5 days and reheated with a little extra milk to restore creaminess.
- For a creamier texture, substitute the water with all milk or your preferred plant-based milk.
- Adjust sweetness according to taste by adding more maple syrup or natural sweeteners like sliced banana.
- Prep Time: 5 minutes
- Cook Time: 4 minutes (plus pressure build and release time)
- Category: Breakfast
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
