Instant Pot Pumpkin Spice Latte

A glass mug filled with a pumpkin spice latte and covered with whipped cream.

Instant Pot Pumpkin Spice Latte

You're going to love this easy version of a Starbucks favorite! Made easily in an Instant Pot, it's perfect for enjoying all the best that Fall has to offer! This pumpkin spice latte recipe using simple ingredients, with a big flavor payoff.

Course Beverages

Cuisine Fall

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 278

Author Dorothy Bigelow

Ingredients

4 cups whole milk
¼ cup pumpkin puree
6-8 tablespoons white granulated sugar
1 ½ teaspoons pumpkin pie spice* see notes for substitution
1 cup strongly brewed coffee
2 tablespoons vanilla extract

Optional

Whipped cream for serving
Additional pumpkin spice for serving

Instructions

Add the milk, pumpkin puree, sugar, and pumpkin spice to the insert of a 6 or 8qt Instant Pot.
Place the lid on the Instant Pot, and move the valve to "sealing". Select the yogurt function of the Instant Pot and toggle over until your display reads "boil". *If your Instant Pot doesn't have a yogurt function, see my instructions for you in the notes.
Once the Instant Pot beeps to indicate it is done, relieve any pressure by switching the valve to "venting". Once the pin drops (it may have already dropped), open the lid.
Whisk the contents of the Instant Pot well, and turn off the warming function.
Stir in the vanilla extract, and taste to adjust for sweetness.
Serve immediately, topped with whipped cream and a pinch of pumpkin pie spice.

Notes

Adapted from Inspired Taste

*Without a Yogurt Setting: If your Instant Pot model doesn't have a yogurt setting, you can still make this recipe! Set your Instant Pot to the "sauté" mode and press the button an additional time to move it over to the "more" setting.

Add the milk, sugar, and pumpkin pie spice. Whisk together. Allow the mixture to heat on the sauté function, stirring often to prevent scorching. Once the milk has reached a warm, but not hot temperature (between 150-180F), turn off the sauté function. Add in the vanilla extract and stir. Serve immediately with whipped cream and a pinch of pumpkin spice on top.

*Pumpkin Pie Spice Substitute:

If you don't have pumpkin pie spice, you can use the following quantities of spices in place of the pumpkin pie spice called for in the recipe. This will make more than is noted in the recipe, so be sure to measure it out after mixing.

¾ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon allspice
¼ teaspoon cloves

Reheating:

This recipes reheats very well! Allow your leftover pumpkin spice latte to cool to room temperature, and then place in an airtight container or saucepan. Reheat on the stovetop on low, using the sauté function on the Instant Pot, or in the microwave in 30 second intervals.

Without an Instant Pot

In a large saucepan over medium heat, add the milk, pumpkin, sugar, and pumpkin pie spice until very warm. Stir in the vanilla extract, taste for sweetness and serve immediately!

Nutrition