Pressure-Cooker Pumpkin Spice Oatmeal

Name: Pressure-Cooker Pumpkin Spice Oatmeal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1-1/4 cups steel-cut oats; 3 tablespoons brown sugar; 1-1/2 teaspoons pumpkin pie spice; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 3 cups water; 1-1/2 cups 2% milk; 1 can (15 ounces) solid-pack pumpkin; Optional toppings: toasted chopped pecans, ground cinnamon, additional brown sugar and 2% milk

There's nothing like a bowl of warm oatmeal in the morning, and my spiced version works in a pressure cooker. Store leftovers in the fridge. —Jordan Mason, Brookville, Pennsylvania

Ingredients

1-1/4 cups steel-cut oats
3 tablespoons brown sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
3/4 teaspoon salt
3 cups water
1-1/2 cups 2% milk
1 can (15 ounces) solid-pack pumpkin
Optional toppings: toasted chopped pecans, ground cinnamon, additional brown sugar and 2% milk

Directions

Stir together first seven ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 10 minutes.
When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Stir in pumpkin; let stand 5-10 minutes to thicken. Serve with toppings as desired.

Test Kitchen tips

Drizzle oatmeal with maple syrup, honey or agave nectar.

Dairy-free? Substitute almond or soy milk for the 2% milk.

To make gingerbread oatmeal, replace half the brown sugar with molasses and sprinkle with candied ginger.