I love using my Instant Pot to simplify recipes like this Pumpkin Porridge. From start to finish it takes about 25 minutes, giving me a warm lunch and ready-made leftovers for the week.
My Instant Pot Duo60 has saved me time in the kitchen, reduced cleanup, and produced plenty of leftovers that make busy days easier.
Today I enjoyed a bowl of Pumpkin Porridge for lunch and portioned the rest into single servings for quick grab-and-go breakfasts. Life has been a bit busier lately as I help care for my grandkids and manage some of Rick’s health needs, so meals that are fast and nourishing are a real win.
Steel cut oats usually need a long time to become soft and creamy—I’d only made them in a slow cooker before—but the Instant Pot makes them effortless. If you don’t have an electric pressure cooker yet, it’s a tool worth considering for saving time and making comforting whole-grain breakfasts quickly.
I appreciate steel cut oats for their nutritional benefits, and adding pumpkin brings vitamins, fiber, and a warm autumn flavor. With pumpkin pie spices, this porridge tastes indulgent while staying simple and wholesome.
I topped my serving with a light squirt of fat-free whipped topping and a drizzle of almond milk to cool and enrich each spoonful. Like Goldilocks said, porridge is best when the temperature is just right.
- 2 1/2 cups water
- 1 cup unsweetened almond milk
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups steel cut oats
- 2 tablespoons sugar-free brown sugar (or substitute sweetener to taste; I used Gentle Sweet)
- 1 cup pumpkin puree
- Add all ingredients to the Instant Pot and stir to combine. Secure the lid and set to Manual/High pressure for 3 minutes.
- When the cooking cycle ends, allow a natural pressure release for 10 minutes. If the pin remains down after 10 minutes, perform a quick release to fully depressurize.
- If the porridge seems firmer than you prefer, return the lid and let it sit in the closed Instant Pot for 5–10 minutes to soften and thicken further.
- Serve warm with a splash of almond milk, a light dollop of Greek yogurt, or a sugar-free whipped topping. Refrigerate leftovers in individual containers for easy reheating.
I often stir a little 0% Greek yogurt into leftovers to add creaminess and protein; this porridge is delicious hot or cold. You can also enjoy it straight from the fridge or warmed briefly in the microwave.
Tips and variations:
- For a creamier texture, substitute part of the water with extra almond milk or stir in a splash of milk after cooking.
- Adjust sweetener to your taste. Maple syrup, honey, or a sugar-free sweetener all work, but stick to your dietary plan if you follow Trim Healthy Mama.
- Add-ins like chopped nuts, a spoonful of nut butter, or a sprinkle of cinnamon make great finishing touches for added flavor and texture.
- If you prefer rolled oats, reduce the pressure-cook time and watch for doneness—rolled oats cook faster than steel cut oats.
Storage and reheating:
- Cool leftover porridge to room temperature, then store in airtight containers in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave for 45–90 seconds, stirring halfway through. Add a splash of milk to loosen the texture if needed.
This straightforward Instant Pot Pumpkin Porridge is a comforting, nutrient-dense breakfast that suits busy schedules and meal-prep routines. It uses everyday ingredients, follows Trim Healthy Mama principles, and delivers a warm, spiced bowl that’s easy to customize. Try it this week and see how convenient and satisfying a homemade pumpkin porridge can be.
