My MIL gifted me an instant pot last year and after I got over my weird "but I'll miss the smell of soups bubbling on the stove" aversion to it, I fell instantly in love. Because, in case you didn't know, it can help you get dinner on the table in seriously 20 minutes and I have a 14 month old. 20 minutes to make dinner is actually a luxury.
I wanted to crack the breakfast code with it too, with something that was delicious, healthy and that my daughter would eat. I also decide that I wanted pumpkin oatmeal, and that was basically all I tried to make. After reading many steel cut oat recipes online, I came away with 2 requirements: 1 - that it would use a full can of pumpkin puree. I was tired of throwing out 3/4 cups of puree that I forgotten in the back of my fridge. 2 - so help me, I will not call it pumpkin spice.
Here is my final recipe. It takes all of 5 minutes to get into the pot and 30 minutes later we are tucking into it. I love it, my husband loves it and my daughter ate 3 helpings of it yesterday for breakfast. It's a win.
PS - play with the spices, just keep the water/pumpkin level the same. Leftovers keep great in the fridge for a week, but can also be frozen. I would not double the recipe because the warnings of not cooking oatmeal in my instant pot still freak me out... :) —TheFritschKitchen
1 1/2 cups
steel cut oatmeal (NOT INSTANT)
1 1/2 teaspoons
15 oz can pumpkin puree
4 1/2 cups
In This Recipe
On the saute function, melt the butter in the inner pot of a pressure cooker. At oats and stir to coat. Toast until nutty, 2-3 minutes.
Add spices and pumpkin puree, cooking until fragrant, about 1 minute more.
Add water and mix everything well. Close up pressure cooker and set timer for 12 minutes. Once done, let pressure naturally release for 10-15 minutes, then feel free to manually release the rest of the pressure.
Give oats a good stir, then dish out and serve! Recommended toppings include a healthy splash of milk or cream, brown sugar, maple syrup, and toasted pecans. Enjoy!