Pumpkin Pie InstantPot Oatmeal – The Plant Based Gabriel’s Exclusive Formula

If I am every staying the night at your house and you have an InstantPot, then I will be volunteering to make this recipe! September begins what I like to call pumpkin pie season, and there is no better pumpkin pie flavored breakfast than oatmeal.

A trick that I love to use during the busy Fall and Holiday season is to fill up my InstantPot and then set it to start at a delayed time, normally in the morning an hour before everyone wakes up ready for breakfast.

This is one of my favorite breakfasts not only because of how delicious it is, but also because of how healthy and simple it is to make.


Making Pumpkin Pie Oatmeal in your InstantPot is the perfect way to begin enjoying Fall with all of its seasonal fun and flavors.


  • 4 cups plant-based milk (or water)
  • 1 can of pumpkin puree
  • 1 cup of steel-cut oats
  • 1/4 cup of maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp nutmeg


Add all of the ingredients into the InstantPot or electric pressure cooker. Set the InstantPot to cook for 25 minutes on the manual or “pressure cook” setting.

Allow the InstantPot to naturally release before removing the lid and giving the contents a good stir before serving.


This recipe can be made ahead of time and stored in the refrigerator for up to 5 days.

Video source: Plant Based Gabriel

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