Name: Instant Pot Pumpkin Spice Oatmeal
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup water; 0.75 cup unsweetened almond milk; 0.25 cup 100% pumpkin puree; 3 tablespoons pure maple syrup; 1 tsp pumpkin pie spice; 0.25 tsp cinnamon; 1 dash salt

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Instant Pot Pumpkin Spice Oatmeal

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Ingredients

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Instructions

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Instructions

Add all the ingredients to the instant pot liner and give it a stir to mix. Put the lid on, make sure the vent is set to closed. NOTE: If your Instant Pot is extra sensitive, add the maple syrup after pressure cooking.

Cook on 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.

Serve with some almond milk, maple syrup, chopped pecans, or pumpkin seeds on top. Store in a sealed container in the refrigerator for up to 5 days.

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Tips & Tricks (5)

Use the Pressure Release Method 💨
Allow natural pressure release for 5 minutes before quick-releasing to prevent the oatmeal from splattering and ensure creamy, evenly cooked texture throughout.
Toast Your Oats First 🔆
Lightly toast the rolled oats in the Instant Pot using the sauté function for 2-3 minutes before adding liquids to deepen their nutty flavor and enhance overall complexity.
Balance Your Liquid Ratio 💧
Maintain a 1:1.5 ratio of oats to combined liquids (water and almond milk) to achieve optimal creaminess without mushiness, adjusting based on your preferred consistency.
Bloom Your Spices in Fat 🧈
Briefly warm the cinnamon and pumpkin pie spice in a small amount of butter or oil before adding other ingredients to unlock their essential oils and intensify aromatic flavors.
Add Maple Syrup Post-Cooking 🍯
Drizzle maple syrup after cooking rather than before to preserve its delicate caramel notes and prevent over-caramelization from the high pressure environment.