Instant Pot Pumpkin Steel-Cut Oats (Gluten-Free, Vegan)
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Instant Pot Pumpkin Steel-Cut Oats – This creamy pumpkin steel-cut oatmeal is so easy to make in the Instant Pot. It’s a delicious warm breakfast that’s worth waking up for any day of the week. (Gluten-Free, Vegan-Friendly)
After a blazing summer, I’m feeling SO ready for fall, even if I have to fake it with food since the weather isn’t *quite* ready to cooperate. 😜 It’s still too hot in the evenings for too many heavier, heartier dinners, but I can juuuust almost fake fall weather at breakfast.
Enter: Instant Pot Pumpkin Steel-Cut Oats!
This Pumpkin Instant Pot Steel-Cut Oats recipe has been a favorite healthy breakfast for me lately. With their cozy texture, and a blend of warm spices that make your house smell like heaven, they’re a delightful way to start the day any day of the week! Best of all, they’re mostly hands-off, which is always a win in my book!
Here’s all you need to get started on this yummy pumpkin steel-cut oatmeal…
Here’s What You’ll Need For Our Pumpkin Steel Cut Oats:
- An Instant Pot or Pressure Cooker! We love this 6-quart Instant Pot for making instant pot oatmeal. It works for recipes big and small and is one of the more affordable models!
- Unsweetened Pumpkin Puree. You want unsweetened pumpkin puree, NOT pre-made pumpkin pie filling for pumpkin steel cut oatmeal.
- Pure Maple Syrup. Our Instant Pot pumpkin steel cut oats are naturally sweetened with maple syrup. I love the gentle sweet note it gives!
- Vanilla Extract. Some vanilla extract pairs beautifully with the spices. I love it!
- Cinnamon + Spices. I use a mix of cinnamon, nutmeg, and cardamom. It’s warm and lovely with the pumpkin!
- Salt. A tiny bit of salt helps balance the flavors and keeps this dish from feeling flat. Try not to skip it!
- Almond Milk (Or Your Favorite Milk). Unsweetened almond milk is our go-to for Instant Pot steel-cut oats, but you can certainly use whatever your family drinks and loves. (dairy milk, soy milk, oat milk, etc.)
- Butter or Vegan Butter (if you want). Kind of a secret ingredient! Just a touch adds so much to the texture and flavor. I love it.
- Steel-Cut Oats (Gluten-Free, If Needed). Last, but not least, you’ll need oats! These Pumpkin Steel-Cut Oats have such gorgeous texture and flavor. So hearty and delicious this time of year. Don’t forget to buy certified gluten-free oats, if needed!
How to Make Instant Pot Steel-Cut Oats, Step-By-Step:
- In your Instant Pot, combine pumpkin puree, maple syrup, butter/vegan butter (if using), vanilla, cinnamon, nutmeg, cardamom, and salt.
- Whisk to combine, then add the almond milk. Whisk to incorporate the milk.
- Stir in the steel cut oats, making sure to stir well (this will prevent a burn notice)
- Secure the lid, and double check that the pressure valve is set to SEALING (not “venting”).
- Cook on manual/high pressure for 5 minutes.
- Allow the pressure to naturally release 15-20 minutes.
- Quick release any remaining pressure by carefully moving the pressure valve to the VENTING position.
- Carefully open the lid, then stir the oatmeal to combine.
- Let the pumpkin steel cut oats rest for at least 5-10 minutes before serving. The oats will continue to absorb the liquid and thicken.
- Serve warm in bowls with additional milk, pure maple syrup, pecans, or any other desired toppings.
Our Favorite Toppings For Instant Pot Pumpkin Steel Cut Oats.
- Milk. I usually finish my Pumpkin Steel-Cut Oats with a drizzle of milk. The cool milk is a nice contrast with the warm oats!
- Pure Maple Syrup. I also love a little drizzle of maple syrup (or honey). The oats themselves are lightly sweetened so you can finish them off with just a bit more before serving. So good!
- Brown Sugar. If you prefer, brown sugar is also a great pairing. Michael loves his with brown sugar on top instead of syrup. You do you!
- Toasted Pecans or Walnuts. I love a bit of crunch, so some toasted pecans or walnuts can be delicious on top of the creamy Instant Pot Pumpkin Steel-Cut Oats.
- Pumpkin Seeds. Or, keep it nut free with pumpkin seeds. Yum!
- Dried Cranberries. Cranberries and pumpkin are super great friends, so feel free to add some dried cranberries to your bowl!
- Mini Chocolate Chips. My kids LOVE pumpkin and chocolate together (like this Pumpkin Swirl Bread or these Pumpkin Chocolate Chip Muffins). A few mini chocolate chips on top of their bowls channels that same yummy flavor into their pumpkin steel-cut oats!
- A Dollop of Yogurt. My cousin always dollops yogurt on her oatmeal. I tried it once and really liked it!
- Apples. Cinnamon apples or chopped apples pair beautifully with the warm spices in these oats.
- Nut Butter. Almond butter or mixed nut butter (like Nutzo) can add a nice note & a little protein!
- Cranberry Sauce. An idea to keep in mind as the cold months press on. If you’ve got leftover cranberry sauce, it’s actually *really* good on top of oatmeal!
- Whipped Cream. Feeling fun or fancy? Add whipped cream to channel pumpkin pie vibes!
FAQ + Tips and Tricks For The Best Instant Pot Pumpkin Steel Cut Oats:
Can I Use Pumpkin Spice Here Instead? Absolutely! If you want to use pumpkin spice for your Instant Pot pumpkin steel-cut oats, feel free to use 1 1/2-2 tsp. pumpkin spice instead of the cinnamon/nutmeg/cardamom combination I’ve used below. It also works with chai spice!
Would This Work With Rolled Oats? The cook times for these two kinds of oats are different, so I wouldn’t recommend swapping them here unless you play with the cook-time a bit.
Can I Use Quick-Cooking Steel-Cut Oats? Not for this recipe. I’m sorry! They need different amounts of liquid and different cook times, so the ratios aren’t the same.
Can I Make This On The Stovetop Instead? Yes! You’ll follow this method for cooking steel cut oats on the stove.
Gluten-Free? Be Sure To Use Certified Gluten-Free Oats! Oats themselves don’t contain gluten, but they are often farmed or processed in ways that cause cross contamination. If you are gluten intolerant or have celiac disease, be sure to buy certified gluten-free steel-cut oats, like One Degree or Bob’s Red Mill.
How to Reheat Leftover Steel-Cut Oats. One of the best things about steel-cut oats is that they reheat like a dream! Add a drizzle of milk and re-warm them in the microwave (30-60 seconds) or in a saucepan on the stovetop for a few minutes. Works like a charm!
more pumpkin breakfast recipes to fall in love with:
Instant Pot Pumpkin Steel-Cut Oats (Gluten-Free, Vegan)
- Total Time: 45-50 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
This creamy pumpkin steel-cut oatmeal is so easy to make in the Instant Pot. It’s a delicious warm breakfast that’s worth waking up for any day of the week. (Gluten-Free, Vegan-Friendly)
Total Time = 45 minutes. (12-14 minutes to come to pressure + 5 minutes cook time + 15 minutes quick release + 1-2 minutes natural release + 5-10 minutes to rest.)
Ingredients
For The Instant Pot Pumpkin Steel Cut Oats:
- 3/4 cup unsweetened pumpkin puree
- 1/4 cup pure maple syrup
- 2 Tablespoons butter or vegan butter, melted (optional)
- 1 teaspoon vanilla
- 1 1/2 teaspoon cinnamon*
- 1/4 teaspoon nutmeg*
- 1/4 teaspoon cardamom*
- 1/4 teaspoon salt
- 3 cups almond milk (can substitute your favorite milk or water)
- 1 cup steel-cut oats (certified gluten-free, as needed)
Optional, for serving: additional milk, pure maple syrup or brown sugar, toasted pecans, dried cranberries, yogurt or whipped cream, etc.
Instructions
- In your Instant Pot, combine pumpkin puree, maple syrup, butter/vegan butter (if using), vanilla, cinnamon, nutmeg, cardamom, and salt.
- Whisk to combine, then add the almond milk. Whisk to incorporate the milk.
- Stir in the steel cut oats, making sure to stir well (this will prevent a burn notice)
- Secure the lid, and double check that the pressure valve is set to SEALING (not “venting”).
- Pressure cook on manual/high pressure for 5 minutes.
- Allow the pressure to naturally release 15-20 minutes.
- Quick release any remaining pressure by carefully moving the pressure valve to the VENTING position.
- Carefully open the lid, then stir the oatmeal to combine.
- Let the pumpkin steel cut oats rest for at least 5-10 minutes before serving. The oats will continue to absorb the liquid and thicken.
- Serve portions warm in bowls with additional milk, pure maple syrup, pecans, or any other desired toppings.
Notes
*Feel free to use 1 1/2 tsp. pumpkin spice instead of the cinnamon, nutmeg, and cardamom.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
I’ve only made this on the stovetop and it’s delicious! I divide them up into small containers for the week and actually eat it cold in the mornings. It is creamy and has a great pumpkin pie like flavor!
Oh, good! I’m so glad you’re loving it! (I totally eat leftovers cold, too!)
Would I be able to leave out the maple syrup? Also can I add the spices after it’s done cooking?
Hi, Ashley! You can leave the syrup out, but they will not taste sweet at all without it. I recommend adding the spices during cooking because they’ll bloom and infuse the oats with flavor better than adding them at the end. If you’re cooking for someone who can’t have spices and that’s why you want to add them later, you technically can, but the flavor won’t be as well developed or evenly distributed.
I love this recipe! however, the last two times I made it I didn’t have maple syrup. I got burned notices on my instant pot both times. Is is it possible I would need to heat the honey with the butter so that it doesn’t stick to the bottom ? That is the only thing that is different. the last few times. I was able to salvage them and cook them on the stove, but it’s so much easier in the instant pot.
Lucinda – Yes, honey can sometimes scorch more. If you’re using honey, I’d actually recommend mixing it in right at the end or making sure it’s fully dissolved before you start cooking the oats. (By melting it with the butter and milk)