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Instant Pot® Steel Cut Pumpkin Oats

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5 from 1 review

Steel Cut Oats in an instant.  From 30 minutes on the stove to just 4 minutes (plus 10 for warm up) in the pressure cooker, steel cut oats are now a possibility during the week!

  • Total Time: 9 minutes
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 1/2 cups water
  • 1 1/2 cups skim milk
  • 1/2 cup canned pumpkin
  • 1 cup steel cut oats
  • 2 tsp pumpkin spice
  • 1/2 tsp vanilla extract
  • 1/2 tablespoon maple syrup
  • 1/8 tsp salt

Instructions

Pressure Cooker

  1. Combine water, milk, oats, pumpkin, pumpkin spice, vanilla, maple syrup, and salt in pressure cooker pot.  Stir until evenly combined.  Close and lock lid.  Make sure valve is set to the sealing position.
  2. Hit Pressure Cooker “High”, and set timer to 4 minutes. Pressure will build for 10 minutes.
  3. Cook – Once the timer has begun the countdown, the oats will cook for 4 minutes.  Allow the pressure cooker to naturally release for 10 minutes.  Then you can manually release the rest of the pressure.
  4. Remove the lid and use a large wooden spoon to stir.  Serve into bowls.
  5. Add your favorite toppings and enjoy!

Stove Top

  1. Heat – in a large pot over medium heat, add water, milk, pumpkin, oats, spices, maple syrup and salt. Stir to combine.
  2. Allow mixture to come to a boil.  Reduce heat to medium-low and simmer for about 20 minutes, or until mixture has thickened and oats are cooked.
  3. Serve in bowls and add your favorite toppings.

Notes

*You can substitute 2 apples, chopped in pieces, for the canned pumpkin.  Switch out the pumpkin pie spice for just cinnamon and now you have an Apple Cinnamon Oatmeal.

*I always add either nuts and/or nut butter to my oatmeal.  Adding nuts/nut butters allows for some protein and healthy fat to be added to the meal, allowing me to feel fuller longer, and adding more flavor all at the same time!

*A note about the maple syrup – it is added sugar – and the key with added sugar is to reduce consumption.  There are 3 teaspoons in a tablespoon, so instead of 3 teaspoons you can add just two teaspoons or less if you want.  I typically add about 1 1/2 teaspoons (so half the amount listed in the recipe) – you do you.

*Store leftovers in fridge; Reheat on stove-top, adding a bit of milk as needed.  It’s best enjoyed within 3-4 days.

Find it online: https://www.amysnutritionkitchen.com/instant-pot-steel-cut-pumpkin-oats/

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