This instant pot pecan pie oatmeal breakfast recipe is perfect for winter and ready in 10 minutes. Instant Pot Pecan Pie Oatmeal is an easy breakfast recipe made in the instant post or pressure cooker. Slow cooker instructions are also included.

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Here is a foodie confession: I bought an instant pot over the summer, inspired by my sister-in-law and a huge Facebook group of instant pot fans. But I have only used it a handful of times. That changes right now because I finally figured out how easy it is, especially for quick meals with a baby in the house.

Breakfast can be a hectic time for us, due to getting C ready for the day and out the door, and fitting in a healthy breakfast {and coffee – never forget the caffeine}. I love eating oatmeal in the morning during cold months, but microwaved old-fashioned oats are just not the same as steel cut oats. I prefer the texture of steel cut and the extra fiber. However, steel cut oats take 30 minutes to cook on the stove, and I don’t have that kind of time most mornings. Instant pot oatmeal is so much easier.

My instant pot comes to the rescue because I can cook steel cut oats in less than half the time than I could on the stove. All it takes is adding ingredients to the instant pot, setting the pressure to manual for 3 minutes, and releasing the steam. I can’t believe how easy it is.

Any flavor combination would be delicious for instant pot oatmeal, but I really love the flavors of pecan pie. I added Medjool dates and maple syrup for a touch of the sticky-sweet taste you get from pecan pie.

{Adapted from Little Blue Plates recipe for Steel-Cut Oatmeal Breakfast Buffet}

Are you looking for more oatmeal breakfast ideas? Try these:

• Carrot Cake Steel Cut Oatmeal
• Blueberry Pie Slow Cooker Oatmeal
• Chocolate Oatmeal