Instant Pot Pumpkin Banana Oatmeal

banana oatmeal with bananas, milk and chocolate chips

5 from 2 reviews

Perfectly sweet, ultra creamy Banana Chocolate Chip Oatmeal to keep you powered through your day.




  1. Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside.  A 7 inch cake pan will also work.  
  2. To a large mixing bowl, add the milk, pumpkin puree, maple syrup, eggs, vanilla, and butter and mix well.  
  3. Add the oats, cinnamon, baking powder, and salt; whisk to combine.  
  4. Pour mixture into the prepared baking dish.
  5. Top with chopped bananas and mini chocolate chips and gently fold them in.  Optional: Add a small sprinkle of extra chocolate chips on top.
  6. Add 1 ½ cups of water to the pressure cooker pot and place trivet inside.  Place dish on the trivet using a silicone or tin foil sling to make for easier removal.  
  7. Secure the lid and turn pressure cooker knob to a sealed position.  Cook at high pressure for 25 minutes.
  8. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.  
  9. Serve hot with a splash of cream or milk, sliced almonds, blueberries or banana slices.
  10. Store leftovers in the fridge for up to 5 days.  Add a splash of milk and reheat in the microwave.


Keywords: Healthy breakfast, pumpkin spice oatmeal, instant pot oatmeal