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Pressure-Cooker Pumpkin Spice Oatmeal

There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a pressure cooker. Store leftovers in the fridge. —Jordan Mason, Brookville, Pennsylvania
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1-1/4 cups steel-cut oats
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3 cups water
  • 1-1/2 cups 2% milk
  • 1 can (15 ounces) pumpkin
  • Optional toppings: toasted chopped pecans, ground cinnamon, additional brown sugar and 2% milk


  • Stir together first seven ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes.
  • Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir in pumpkin; let stand 5-10 minutes to thicken. Serve with toppings as desired.

Test Kitchen tips
  • Drizzle oatmeal with maple syrup, honey or agave nectar.
  • Dairy-free? Substitute almond or soy milk for the 2% milk.
  • To make gingerbread oatmeal, replace half the brown sugar with molasses and sprinkle with candied ginger.

  • Editor's Note
    Steel-cut oats are also known as Scotch oats or Irish oatmeal.
    Nutrition Facts
    1 cup: 208 calories, 4g fat (1g saturated fat), 5mg cholesterol, 329mg sodium, 39g carbohydrate (13g sugars, 6g fiber), 7g protein.

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