Creamy Pressure Cooker Pumpkin Pie Oatmeal
This Creamy Pressure Cooker Pumpkin Pie Oatmeal is a delicious spin on traditional oatmeal. Make this easy delicious breakfast in your Electric Pressure Cooker any day of the week.
Servings 4 people
- 2 cups water divided
- 2 cups rolled old fashioned oats
- 1 ¾ cup milk 2%
- ½ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- ½ cup maple syrup
- Chopped pecans for topping
To make the Pressure Cooker come to pressure quickly
To make the Oatmeal
Meanwhile, add oats, other one cup of water, milk, pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup to steamer insert or pyrex dish, whichever you are using. Stir and cover.
Press Cancel on the Instant Pot and place covered steamer insert directly in Pressure Cooker. If using Pyrex dish, place on trivet.
Cover Pressure Cooekr and cook on high pressure for 8 minutes.
Once timer goes off, allow Pressure Cooker to naturally release for 5 minutes, then release remaining pressure.
Remove oatmeal from Pressure Cooker and stir. Top with chopped pecans.
- If making this directly in pot without no steamer basket, omit 1 cup water and reduce pressure cook time to 4-5 minutes for rolled oats.
- If you hate all things pumpkin, this recipe can be modified and made into plain oatmeal. Just omit the pumpkin puree and increase the milk by ¼ cup.
- You can also sub on the sweetner if maple syrup isn’t your thing. This recipe works best with Libby’s brand pumpkin puree. It’s thicker than other generic brands and has a strong delicious pumpkin flavor. I highly recommend it in this recipe.
- This recipe was made in a 6qt Instant Pot Electric Pressure Cooker. Please adjust accordingly for bigger or smaller models.
Suggested Tools for Pressure Cooker Oatmeal:
Calories: 326kcal | Carbohydrates: 62g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 62mg | Potassium: 444mg | Fiber: 5g | Sugar: 30g | Vitamin A: 4870IU | Vitamin C: 1.3mg | Calcium: 203mg | Iron: 2.2mg