Ingredients:
2 tablespoons unsalted butter
1 1/2 cups steel-cut oats
4 1/2 cups water
1 cup pumpkin puree
1/4 cup maple syrup (although, I use less)
3/4 teaspoon pumpkin pie spice (I use more!)
3/4 teaspoon kosher salt (I skip altogether)
1/2 cup chopped pecans or walnuts (I usually add more)
Select the Sauté setting on the Instant Pot and melt the butter. Add the oats aqnd cook, stirring often, for about 5 minutes, until the oats are aromatic and lightly toasted. Stire in the water, pumpkin puree, maple syrup, pumpkin pie spice, and salt making sure all of the oats are submerged in the liquid.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Porridge setting and set the cooking time for 12 minutes at high pressure. NOTE: The pot will take about 10 minutes to come up to pressure before the cooking program begins.
When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the oatmeal to incorporate any extra liquid.
Ladle the oatmeal into bowls and serve with nuts or berries or any other topping you would like.
To make this dairy-free and vegan, use coconut oil in place of the butter.