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, cinnamon stick, grated carrot, coconut sugar, ginger powder, cardamom powder, ground nutmeg 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, remove the lid and stir in the poppy seeds and raisins. Your oats will look watery at first. This is okay - they will thicken as they cool. Allow them to cool completely before you store them in your fridge. Feel free to keep the cinnamon stick in your oats. It will continue to flavor them as they set (just don’t eat it).
Serve warm with a bit of non-dairy milk and chopped walnuts.