Did you know you could make these fabulous Pumpkin Cranberry Apple Steel Cut Oats in your Instant Pot, in just 25 Minutes?! Amazing!

Last year for Christmas, I got an Instant Pot from my in-laws. I had been dragging my feet in buying one for myself, because I thought I didn’t really need another cooking appliance. But in more ways than one I am so pleased that we have one! It has given me more confidence in the kitchen, saved me buckets of time in some dicey situations and created some stellar meals. And this one, I can say absolutely, is my favorite.

My mom always tried to get my sister and I to eat healthy in the mornings, and I distinctly remember one season of “oatmeal every morning at breakfast”. How I longed for a damn Eggo waffle like all my other friends had… or so I imagined in my 11 year old way. Oatmeal, topped with shredded apple, maybe yogurt. Or cinnamon and sugar. Or some chocolate chips just to sweeten it up a little. And then my sister and I would sneak in to add another handful of chocolate chips on top just to choke it down.

Eyes rolling every morning, with a *Sigh…* AGAIN with the oatmeal? Somewhere along the way, we either got over it, my mom gave up, or it was just mutually shared destruction, but the phase passed. But I never forgot that oatmeal. It wasn’t that it was a bad memory per se, it was just one of those memories that stick with you. And then, I made this. Now hold on, I think I’m in the beginning of not explaining myself properly…

I’m now eating proverbial crow for all of those eye rolls at my mom for making us eat oatmeal, because when I made Barb and Jenn’s pumpkin apple cranberry steel cut oats, I had one of those flashback movie moments like Anton Ego from Ratatouille, where he eats Remi’s ratatouille, and is immediately back in his mom’s kitchen as a child eating it again. THIS WAS ONE OF THOSE MOMENTS!! And it made me so blissfully happy.

This is one of those recipes that Emmett and I loved. And, my mom was there when I made this, so she got to try it for herself! Everyone was swooning. So, here we are, eating warm, comforting, perfectly fall-tastic oatmeal in harmony together, all thanks to Barb and Jenn’s newest cookbook Instant Pot Baby Food and Toddler Food Cookbook. They really hit the nail on the head with this one!

If you are looking for new ways to feed your family, especially a growing family with little ones, pick up a copy of Barbara and Jennifer’s new cookbook. These lovely ladies are Instant Pot mavens, and know their way around good food for growing families. Pick up a copy for yourself (affiliate link), and see all of Barbara’s recipes on her Pressure Cooking blog – Pressure Cooking Today!

Need more comforting breakfast recipes? Try these!

Savory Butternut Squash and Gruyere Breakfast Strata

Savory Butternut Squash and Gruyere Strata overhead shot

Potato Spinach and Cheddar Quiche

Potato Spinach and Cheddar Quiche close up overhead on white distressed background and wire rack
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Pumpkin Cranberry Apple Steel Cut Oats

  • Author: Country Cleaver
  • Cook Time: 25 Minutes
  • Total Time: 25 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian


Did you know you could make these fabulous Pumpkin Cranberry Apple Steel Cut Oats in your Instant Pot, in just 25 Minutes?! Amazing!


  • 1 cup Steel Cut Oats
  • 2 1/2 cups Water
  • 1/2 cup Heavy Cream
  • 1 cup Pumpkin Puree
  • 1/4 cup Maple Syrup
  • 2 tsp Cinnamon
  • 1 tsp Pumpkin Pie Spice
  • 1/4 cup Dried Cranberries
  • 1/4 tsp Salt
  • 12 Fresh Apples, peeled, cored, and diced
  • 2 Tbsp Chia Seeds


  1. Select Saute and melt the butter in the pressure cooking pot. Add in the oats. Toast for about 3 minutes, stirring constantly, until the oats smell nutty.
  2. Stir in the water, heavy cream, pumpkin puree, maple syrup, cinnamon, pumpkin pie spice, cranberries, and salt. Stir well.
  3. Lock the lid in place. Select “High Pressure”, and 10 minutes cooking time.
  4. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid.
  5. Stir the cooked oats, in the pressure cooking pot. Add the diced apple, and chia seeds, stirring to combine. Place the lid back on the pot, and allow it to sit for 5 minutes.
  6. Serve. You can top with additional cranberries, apples, and cinnamon, or maple syrup.


From Instant Pot Baby Food and Toddler Food Cookbook – by Barbara Schieving and Jennifer Shieving McDaniel

Keywords: Breakfast, Instant Pot, Pumpkin, Apple, Oatmeal

*This post contains affiliate links – as an Amazon Associate I earn from qualifying purchases* All opinions are my own.