Instant Pot Pumpkin Spice Oatmeal Recipe for Fall Mornings

Instant Pot Pumpkin Spice Oatmeal is an easy, cozy fall breakfast made from scratch with rolled oats. Let your Instant Pot do the work — this quick recipe is perfect for busy mornings.

I’ve been on a rolled oats-in-the-Instant-Pot kick lately. Some recipes stick with me for months, and this pumpkin version is one I’m making over and over this season.

I started with a maple brown sugar oatmeal recipe and had a bit of leftover pumpkin puree in the fridge. The result is a warm, spiced breakfast that’s great for using up small amounts of pumpkin and gives your morning oatmeal a festive twist.

Why I love making rolled oats in the Instant Pot

If you haven’t tried making rolled oats in the Instant Pot, it’s worth a go. The ratio of oats to liquid is straightforward and the method is hands-off. Here’s why I make these oats in the Instant Pot:

• Comforting, nostalgic texture — similar to the instant packets from childhood, but made from simple pantry ingredients.
• Extremely easy — add the ingredients, stir, and set the cook time.
• Uses pantry staples you likely already have on hand.
• Portable and reliable — cook this recipe wherever you have an Instant Pot, no stovetop babysitting required.
• Fast overall — about 20 minutes total: a couple minutes to prepare, roughly 15 minutes for the pot to come to pressure, 2 minutes cook time and a short natural release.
• Perfect for using leftover pumpkin puree without opening a whole can.

What’s in this Instant Pot Pumpkin Spice Oatmeal?

• Rolled oats — old-fashioned rolled oats provide a creamy texture similar to classic instant oatmeal.
• Unsweetened almond milk & water — a combo of almond milk and water keeps the oats slightly creamy without excess dairy. You can use water only if you prefer.
• Pure maple syrup — adds natural sweetness and a warm maple note.
• Pumpkin puree — up to 1/4 cup per the recipe; a tablespoon or two more or less is fine if you’re using leftovers.
• Pumpkin pie spice & cinnamon — use pumpkin pie spice for that classic flavor and a pinch of cinnamon for extra warmth.
• Salt — a small dash balances sweetness and enhances overall flavor.

What kind of oats should I use?

This recipe was tested with rolled (old-fashioned) oats. They provide the ideal texture and cook time for this method. Quick cooking oats are similar and may work with the same or a slightly reduced cook time, though I haven’t tested them here. Steel cut oats need a longer pressure cook (see the notes below) and will produce a chewier texture.

• Rolled oats: Recommended for this recipe; creamy and quick to cook in the Instant Pot.
• Quick oats: Likely to work with similar timing but not specifically tested.
• Steel cut oats: Require longer cooking (suggested 6 minutes high pressure and a 10 minute natural release), which may change texture and liquid needs.

How to make Instant Pot Pumpkin Spice Oatmeal

The method is simple and hands-off — great for busy mornings.

1. Add all ingredients to the Instant Pot liner and stir to combine. Secure the lid and set the vent to sealed. (If your model is sensitive to sugar, add maple syrup after pressure cooking.)
2. Cook on High Pressure (Manual) for 2 minutes, then allow a 5 minute natural pressure release. After 5 minutes, quick release any remaining pressure and open the lid when safe. Stir the oats to fully combine any remaining liquid and smooth the texture.
3. Serve with a splash of almond milk, extra maple syrup, chopped pecans, or pumpkin seeds. Store leftovers in a sealed container in the refrigerator for up to 5 days.

Quick recipe details

• Total Time: 22 minutes
• Yield: 2 servings

Equipment

Rubbermaid High Heat Spatula Scraper

Instant Pot Duo Plus 6 Qt (or similar 6-quart model)

Notes