Instant Pot Pumpkin Oatmeal Recipe - VIDEO

Make pumpkin oatmeal in your Instant Pot for a filling and delicious fall breakfast. This hearty meal screams cozy mornings! Done in just minutes and requiring a handful of ingredients that you likely have on hand.

Close up of a bowl of pumpkin oatmeal with maple syrup and craisins

You guys know how I feel about fall food and also how hard I've fallen for my Instant Pot, so it might not surprise you to hear that I am head over heels in love with this Instant Pot Pumpkin Oatmeal. This breakfast is going down in history and will be made repeatedly in my kitchen. When I first opened the lid after batch number one, I could hardly believe what I was seeing..

The contents of the pressure cooker were basically pumpkin heaven. It was creamy, almost caramelly with steel cut oats mixed in for texture, fiber and protein. You can choose from a variety of toppings to cater to what you're taste buds are feeling!

WATCH THIS QUICK VIDEO TO SEE HOW TO MAKE PRESSURE COOKER OATMEAL

HOW TO MAKE INSTANT POT PUMPKIN PIE OATMEAL

STEP 1

Generously spray the inside of the Instant Pot with cooking spray or butter. Add the ingredients to the pot:

  • 1 cup steel cut oats

  • 3 tablespoons salted butter

  • 1/2 cup pumpkin puree

  • 1/4 cup light brown sugar

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

  • 2 cups almond milk

Give the mixture a stir.

STEP 2

Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 15 minutes to build up pressure before it begins cooking.

STEP 3

When cooking is done, do a quick release and allow the float valve to drop. Serve with cinnamon, dried cranberries, walnuts or whipped cream.

Bowl of pumpkin oatmeal with Instant Pot in background

RECIPE TIPS

  • Make your own pumpkin puree for an even fresher, more delicious pumpkin flavor.

  • Dark brown sugar tastes amazing in place of light brown sugar.

  • Replace steel cut oatmeal with rolled oats, but the end result will have a less firm texture. If you go this route, use old fashioned oats as opposed to quick oats. Also, increase the amount of almond milk to 2 1/2 cups and decrease the cooking time to 5 minutes.

  • This recipe is 100% gluten free and dairy free!

  • To make this pressure cooker pumpkin oatmeal healthier, omit the butter from the recipe and cut the sugar in half (or omit altogether).

TOPPINGS FOR PUMPKIN OATMEAL

The topping possibilities are endless for this hearty breakfast. Consider any or all of the following:

  • Cinnamon

  • Dried fruit, such as raisins, cranberries, cherries or blueberries

  • Drizzle of maple syrup

  • Chopped walnuts or pecans

  • Whipped cream

  • Drizzle of honey

  • Sprinkling of pumpkin pie spice

SUBSTITUTE FOR PUMPKIN PUREE

Equal parts of cooked, mashed sweet potatoes or butternut squash is a great substitution and you might not even be able to tell the difference!

IS CANNED PUMPKIN AND PUMPKIN PUREE THE SAME THING

Canned pumpkin is straight-up pumpkin that has been put into a can. Some pumpkin puree contains other ingredients that flavors it, making it pumpkin-pie ready. Read your labels to see what you’re getting in your next can of pumpkin!

Bowl of pumpkin oatmeal with syrup and dried blueberries

INSTANT POT BURN NOTICE

If you see that dreaded burn notice flash on your Instant Pot, do not fret! Know that your pressure cooker is keeping a good eye on your food. It has sensed that the temperature toward the bottom of the pot is too high and has therefore turned it off temporarily. It is giving you a chance to fix the problem! This can happen especially with thick sauces or chilis because of the heaviness of the contents inside the pot. It can also happen if there is not enough liquid inside the pot.

If you see the burn notice, press CANCEL as soon as possible. Do an immediate quick release and wait for the silver float valve to drop. Transfer the inner pot to a hot pad holder. Scrape any bits of food that may have adhered to the bottom of the pot using a spoon.

If there are no burned bits:

  • Add 1/2 cup of liquid to the recipe that will thin out the consistency. If the recipe contains beef or chicken broth, add more of the same. If no broth is used in the recipe, add water.

  • Stir the contents of the pot thoroughly and resume cooking.

If you see burned pieces in the mixture:

  • Pour the contents into a saucepan and clean out the pot using soap and water, making sure any charred pieces of food are removed from the bottom of the pan. Remove visible pieces of burnt food and pour it back into the pot.

  • Add 1/2 cup of liquid to the recipe, stir the contents thoroughly and resume cooking.

DELICIOUS PUMPKIN RECIPES

I hope you enjoy this electric pressure cooker oatmeal! Did I mention how good your house will smell while it's cooking? For more delicious pumpkin fall treats, check out these recipes!

  • Pumpkin Cream Cheese Bread - Give those chilly fall days a slice of heaven!

  • Pumpkin Cookies with Cream Cheese Frosting - Introducing the only Pumpkin Cookie recipe you'll ever need in your life. These cookies are DELICIOUS and so soft, pillowy, light and fluffy. The Cream Cheese Frosting complements them absolutely perfectly. This is the perfect easy dessert to bring to any fall gathering!

  • Chocolate Cream Cheese Pumpkin Cake - Chocolate Cream Cheese Pumpkin Cake = fluffy pumpkin cake with cream cheese and chocolate. Great dessert for fall, Halloween or Thanksgiving parties!

  • Pumpkin Pie Bars - If you want a Pumpkin Pie without the hassle, make your pumpkin pie into bars instead! Each buttery bite of the tasty shortbread crust is perfect with the creamy pumpkin. They are just as delicious as pie but without the extra work.

BEST DESSERT RECIPES TO MAKE IN AN INSTANT POT

Consider making one of these dessert recipes in your pressure cooker, as well!

Instant Pot, oatmeal, pumpkin, oats
Breakfast
American
Instant Pot Pumpkin Oatmealhttps://youtu.be/4Y9e-xYlzEAMake pumpkin oatmeal in your Instant Pot for a filling and delicious fall breakfast. This hearty meal screams cozy mornings! Done in just minutes and requiring a handful of ingredients that you likely have on hand.https://i1294.photobucket.com/albums/b612/meganporta/IPPumpkinOatmealTHUMBNAIL_zpsmkbxqj5r.jpg2019-10-06
Yield: 4
Author:

Instant Pot Pumpkin Oatmeal

Make pumpkin oatmeal in your Instant Pot for a filling and delicious fall breakfast. This hearty meal screams cozy mornings! Done in just minutes and requiring a handful of ingredients that you likely have on hand.
prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

  • 1 cup steel cut oats
  • 3 tablespoons salted butter
  • 1/2 cup pumpkin puree
  • 1/4 cup light brown sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 2 cups almond milk

instructions:

How to cook Instant Pot Pumpkin Oatmeal

  1. Generously spray the inside of the Instant Pot with cooking spray or butter. Add all of the ingredients to the pot and stir.
  2. Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 15 minutes to build up pressure before it begins cooking.
  3. When cooking is done, do a quick release and allow the float valve to drop.
  4. Serve with cinnamon, dried cranberries, walnuts or whipped cream.

NOTES:

Make your own pumpkin puree for an even fresher, more delicious pumpkin flavor. Dark brown sugar tastes amazing in place of light brown sugar. Replace steel cut oatmeal with rolled oats, but the end result will have a less firm texture. If you go this route, use old fashioned oats as opposed to quick oats. Also, increase the amount of almond milk to 2 1/2 cups and decrease the cooking time to 5 minutes. This recipe is 100% gluten free and dairy free! To make this pressure cooker pumpkin oatmeal healthier, omit the butter from the recipe and cut the sugar in half (or omit altogether).

Calories

366.89

Fat (grams)

12.64

Sat. Fat (grams)

6.09

Carbs (grams)

58.79

Fiber (grams)

5.31

Net carbs

53.48

Sugar (grams)

28.48

Protein (grams)

6.26

Sodium (milligrams)

83.13

Cholesterol (grams)

22.89
Created using The Recipes Generator