Rinse the oats in a fine mesh strainer. Tap the strainer against the sink to remove excess water and transfer the oats to your Instant Pot.
Add the water, pumpkin puree, coconut sugar, pumpkin pie spice and vanilla. Stir once.
Lock the lid into place and make sure the nozzle is pointed in the sealing position. Use the manual setting and set the timer for 10 minutes. Use the natural release method when the timer is up.
When all the pressure is out, carefully remove the lid and stir. Allow them to cool completely before you store them in your fridge.
Serve warm with a bit of non-dairy milk, chopped pecans and whatever other toppings sound yummy to you.
Notes
Freeze your leftover pumpkin puree for another time.