Instant Pot Gingerbread Oatmeal

Sweet and spicy Instant Pot Gingerbread Oatmeal is a wonderfully cozy and warm breakfast for colder days, made easily in your Instant Pot in 20 minutes. Instructions included for rolled oats or steel cut oats!

Author: Project Meal Plan

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 593 kcal per serving

Ingredients

1 cup - rolled oats
1 cup - unsweetened almond milk
1 cup - water
3 tablespoons - brown sugar
½ tsp - ground cinnamon
½ tsp - ground ginger
¼ tsp - ground allspice
¼ tsp - ground nutmeg
⅛ tsp - ground cloves
½ tsp - salt
⅔ cup - steel cut oats
¾ cup - unsweetened almond milk
¾ cup - water
3 tablespoons - brown sugar
½ tsp - ground cinnamon
½ tsp - ground ginger
¼ tsp - ground allspice
¼ tsp - ground nutmeg
⅛ tsp - ground cloves
¼ tsp - salt

Instructions

Add all the ingredients for your version of oats (rolled oats or steel cut oats) to the instant pot liner and give it a stir to mix. Put the lid on, make sure the vent is set to closed.
High Pressure or Manual for 2 minutes, followed by a 5 minute natural pressure release. Quick release the vent after the 5 minutes and remove the lid when it’s safe. Stir the oatmeal to fully combine the oats and remaining liquid until it looks good.
High Pressure or Manual for 4-5 minutes, followed by a 10 minute natural pressure release. For slightly chewier oats, cook for 4 minutes. For softer oats, cook for 5 minutes. Quick release the vent after the 10 minutes and remove the lid when it’s safe. Stir the oatmeal to fully combine the oats and remaining liquid until it looks good.
Serve with some milk, ginger crisps, or a sprinkle of brown sugar on top. Pomegranate seeds were delicious on top as well if you have them. Store leftovers in a sealed container in the refrigerator for up to 5 days.

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