-
-
My review
Instant Pot® Cranberry-Pumpkin Steel Cut Oatmeal
made it |
0 reviews
|
Tammy Lynn
"You can have a nice pot of spiced cranberry and pumpkin steel cut oatmeal in just minutes! The leftovers refrigerate for up to 4 days, and I thought it tasted even better warmed up the next day."
Added to shopping list.
Go to shopping list.
Ingredients
28 m servings 340 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place oats in a multi-functional pressure cooker (such as Instant Pot(R)). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
- Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.
Footnotes
- Cook's Notes:
- Use non-dairy milk if desired.
- Pecans can be substituted for the walnuts.
Nutrition Facts
Per Serving: 340 calories; 7.6 g fat; 63 g carbohydrates; 8.8 g protein; 1 mg cholesterol; 182 mg sodium. Full nutrition