Pumpkin Spice Oatmeal. (Instant Pot - 6 quart)
Stir together, lock lid, close vent. Select manual & high setting and cook for 10 minutes.
1.25 cups steel cut oats
3 Tblsp brown sugar
1.5 tsp pumpkin pie spice
1 tsp. ground cinnamon
.75 tsp salt
3 cups water
1.5 cups milk 2%
When time is up, let pressure release on its own, then quick release remaining pressure. When pin drops, remove cover. Add 1 can 15 oz solid pack pumpkin. Stir to dissolve and let stand 5 to 10 minutes to thicken. Serve with half & half or 2% milk and toppings. (Optional toppings mixed in a small bowl: toasted chopped pecans, chopped walnuts, additional brown sugar and cinnamon.) Refrigerate leftovers and reheat in microwave.
Note: I use only 1 cup pumpkin or substitute mashed cooked squash because we have a lot of it. The rest of the pumpkin can be covered and refrigerated for a second batch.