Add oats, water, pumpkin puree, syrup, pumpkin pie spice, and salt to the pressure cooker pot and stir. Secure the lid and turn pressure release knob to a sealed position.
Cook at high pressure for 10 minutes.
When cooking is complete, use a natural release for 10 minutes (can also use a full natural release if not in a hurry). If liquid sprays through the valve, turn back to the sealed position and allow to cool for 5-10 minutes.
Sprinkle chia seeds over the top and stir in quickly so they don’t clump together.
Place the lid back on for 10 minutes to allow the chia seeds to swell and absorb some of the excess liquid.
For longer storage, use an ice cream scoop to portion chilled oats onto a sheet pan. Freeze until solid, then place in a freezer safe zip lock bag. Thaw overnight in the fridge or in a microwave with a splash of milk to make it creamy again
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