Ingredients
Method
- Combine oats, milk, water, pumpkin, maple syrup, pumpkin pie spice, cinnamon, and salt in the Instant Pot.
- Lock the lid and cook at low pressure for 6 minutes. Allow 20 minutes of natural pressure release.
- Remove the lid and stir in the vanilla.
- Serve with optional toppings like pepitas, pecans, Greek yogurt, cinnamon, and a drizzle of maple syrup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For best results, measure your ingredients precisely; too much liquid can make the oatmeal too thin.
- If you prefer a sweeter oatmeal, add an extra tablespoon of maple syrup after cooking to taste.
- Store leftover pumpkin oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.
- For a richer flavor, toast the steel-cut oats lightly in the Instant Pot before adding liquids. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a sweeter oatmeal, add an extra tablespoon of maple syrup after cooking to taste.
- Store leftover pumpkin oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.
- For a richer flavor, toast the steel-cut oats lightly in the Instant Pot before adding liquids. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.