Go Back

[Instant Pot] Pumpkin Spice Steel-Cut Oats

If you have a pumpkin pie spice blend you like, you can simplify the recipe by replacing the dried spices with 2 teaspoons of your mix.
Course Breakfast
Servings 4 Servings


  • 1 cup steel-cut oats
  • 1 heaping teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh grated ginger or 1/2 teaspoon dried ginger powder
  • 3/4 cup pumpkin puree half of one 14 oz can (unsweetened, unseasoned)
  • 2 1/2 cups almond milk or another non-dairy milk, or water - note: dairy milk can scorch in the pressure cooker
  • 1 pinch salt about 1/16 teaspoon


  • Begin by toasting the oats and spices: heat the pressure cooker to medium saute heat (with Instant Pot, press the ‘Saute’ button and keep the default temperature setting). Add the dry oats and cook for a few more minutes, until they begin to smell toasty. Then stir in the dry spices and continue to saute for about 1 minute more, until the spices are fragrant.
  • Add fresh ginger (if desired) along with the pumpkin puree, almond milk and salt. Stir to combine, then cook under high pressure for 2 minutes (with Instant Pot, press ‘Cancel’ to stop saute mode, then close the lid and press ‘Manual’ to select 2 minutes with the valve set to "sealing" position).
  • When the cooking time is complete, allow 10 minutes for a natural pressure release before opening the valve and lid. Serve warm, and if desired, top with a drizzle of maple syrup, a handful of pumpkin seeds, or any of your other favorite toppings.
Keyword oatmeal, pumpkin