Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.

Pumpkin-Spice Steel-Cut Oats

The wildly popular pumpkin-spice combo infuses this hearty oatmeal flavored with warm spices and maple syrup and studded with dried cranberries. Crunchy toasted nuts on top add texture and nutrition. Perfect for a fall morning!

PREP TIME: 10 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 30 minutes

RELEASE: Natural

SERVES: 4

• Nonstick cooking spray (optional)
• 2¼ cups water
• 1 cup unsweetened plain or vanilla almond, soy, or cashew milk
• Pinch of salt
• ½ teaspoon grated nutmeg
• ¼ teaspoon ground cardamom
• 1 to 2 cinnamon sticks
• ¼ cup dried cranberries
• 1 cup steel-cut oats
• ½ cup pumpkin puree or ½ cup diced pumpkin or other squash
• 1 to 2 teaspoons pumpkin pie spice
• Maple syrup
• ¼ cup chopped toasted pecans or walnuts

PREP

Spray the inner pot of the Instant Pot® lightly with cooking spray if desired (this helps reduce foaming and aids in cleanup). Combine the water and milk in the pot. Stir in the salt, nutmeg, cardamom, cinnamon sticks, and cranberries. Add the oats and pumpkin, but do not stir. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.

Carefully remove the lid, tilting it away from you.

SERVE

Stir the mixture. If it seems watery, place the lid back on and let sit 5 minutes. Open carefully. Use long tongs to remove and discard the cinnamon sticks. Add the pumpkin pie spice and maple syrup to taste.

Top each bowl with toasted nuts.

Pumpkin-Spice Buckwheat: Make this dish with buckwheat groats (kasha) instead of steel-cut oats. Follow the same directions.