Instant Pot Pumpkin Spice Latte – Treat yourself to the flavors of Fall with our pumpkin spice latte recipe made in a pressure cooker. There’s no better way to start your day!
It’s only August and we’re already seeing pumpkin recipes. As a result, Kim and I decided to share our pressure cooker pumpkin spice latte recipe.
While we try not to be, “part of the problem,” when it comes to certain things, I feel there’s no harm in sharing the pumpkin love a little earlier than usual.
This recipe is as simple as it gets, it’s pretty much dump and go. As always, I’ve included some helpful tips at the bottom of the page should have any questions.
Now, shall we get started?
Next, place the liner into your pressure cooker and then add the milk, heavy cream, pumpkin puree, pumpkin spice, sugar, and vanilla extract.
Stir everything together using a whisk or fork. Make sure all the ingredients are properly combined.
Then, place the lid on the Instant Pot or pressure cooker, seal the valve, and set it to pressure cook for two minutes.
Once the timer goes off, allow a natural release of five minutes to occur. Now, remove the lid and give everything a good stir once more.
Last, pour the brewed coffee into two mugs or four and add the milk mixture to the coffee.
Basically, it’s going to act like a pumpkin spice creamer. Stir the coffee and serve.
That’s it, you recipe is done. Feel free to top the drink with anything you want. Personally, I like to use an amaretto whipped cream and ground cinnamon.
Kim and I hope you enjoy this Instant Pot Pumpkin Spice Latte and wish you all the best 🙂
Instant Pot Pumpkin Spice Latte Tips:
- The milk mixture can be strained, if needed, to remove extra spices and any lumps that may have sank to the bottom of the liner.
- I’ve found, one the best ways to reduce the serving size while creating extra servings, is to simply pour the brewed coffee into the finished milk mixture. Then separate it out into multiple, four to six ounce coffee cups. This will, “double” the amount of servings in the recipe without having to double the ingredients. Hopefully, the way I explained this process makes sense. If not, feel free to leave a comment asking for clarification.
- Should you have any leftovers, you can store them in a sealed container in your fridge for up to three days. However, you should be aware that the spices in the mixture will continue to, “steep.” Steeping creates a more intense flavor. In other words, the longer it sits in the fridge to more potent the flavor will become.
- So, the calorie count on this drink is pretty rough. You can reduce the calories and fat by using low fat milk as a substitute for both the milk and heavy cream in the recipe. Additionally, a low calorie sweetener can used in place of the sugar.
Don’t forget to check out our Instant Pot Pumpkin Spice Latte web story!
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- 2 cups Milk (we used whole)
- 2 cups Heavy Cream
- 1 Cup Brewed Coffee (or espresso)
- 2 tablespoons Pumpkin Puree not pumpkin pie filling
- 1/3 Cup Granulated Sugar (or to taste)
- 2 Teaspoons pure vanilla extract
- 1/2 teaspoon Pumpkin Pie Spice (or to taste)
- Pour the milk, heavy cream, pumpkin puree, sugar, vanilla, and pumpkin pie spice into the liner of the Instant Pot. Whisk to combine, making sure the pumpkin puree is well incorporated.
- Close the lid, and make sure the valve is set to sealing. Use the manual (pressure cook) button to adjust the time to 2 minutes.
- After the time is up, allow a 5 minute natural release before opening the valve to release any remaining pressure. Open the lid, and whisk the milk mixture again.
- Pour hot coffee into two mugs. Carefully pour the milk mixture over the coffee, and stir to combine. Top with whipped cream, ground nutmeg, or cinnamon