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Dessert Instant Pot Recipes

Gingerbread Cheesecake in the Instant Pot

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Gingerbread Cheesecake in the Instant Pot

There’s something special about having a dessert that’s perfect for a holiday table. For Thanksgiving, sweet potato pie and pumpkin cheesecake are sure to be on our table. But when Christmas rolls around we are ready for all the Christmas flavors. Homemade eggnog, and this gingerbread cheesecake are the stars of our Christmas menu. This creamy gingerbread cheesecake has a hint of gingerbread spice that pairs perfectly with the sweet and spicy gingersnap crust.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

The Process

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Measure out 120 grams gingersnaps or 18 Stauffer Ginger Snap Cookies.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Place gingersnaps and 1 tsp brown sugar in food processor or blender and blend until fine.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Combine melted butter and gingersnap sugar mix in bowl until well combined.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Pour crumb mixture into 7 inch push pan or springform pan and spread to make an even layer. Then, using the bottom of a glass or flat pyrex bowl, press crumbs down into an even layer. Use fingertips or spoon to press down around the edges of the pan if necessary.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Place in freezer while preparing batter.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Mix 2/3 cup sugar with 2 tbsp cornstarch in a small bowl.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Combine sugar mixture and 16 oz cream cheese in medium size bowl and beat until combined, scraping down sides with spatula.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Add remaining ingredients to the cream cheese mixture.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Beat on low speed until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

 

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

Remove cheesecake pan from freezer and pour batter into pan. Place 3″ trivet into 6-qt or larger pressure cooker and add 1 cup water. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (will take from 20-30 minutes). Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

 

And this is the AMAZING Result…

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

More Instant Pot dessert recipes:

And As Always… Please Pin & Share the Love!

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats

★ Did you make this Gingerbread Cheesecake ?

Please give it a star rating below! ★

Gingerbread Cheesecake in the Instant Pot | The Foodie Eats
5 from 1 vote
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Gingerbread Cheesecake in the Instant Pot

This creamy gingerbread cheesecake has a hint of gingerbread spice that pairs perfectly with the sweet and spicy gingersnap crust.

Course Dessert
Cuisine American
Keyword cheesecake
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12
Calories 276 kcal
Author The Foodie Eats

Ingredients

Cheesecake Crust:

  • 120 grams gingersnaps *see notes
  • 1 tsp. brown sugar
  • 3 Tbsp. salted butter melted

Cheesecake Batter:

  • 16 oz. cream cheese room temperature
  • 2 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 2/3 cup white sugar
  • 2 Tbsp. corn starch
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground ginger

Instructions

Cheesecake Crust:

  1. Place gingersnaps and brown sugar in food processor or blender and blend until fine.

  2. Combine melted butter and gingersnap sugar mix in bowl until well combined.

  3. Pour crumb mixture into 7-inch push pan or springform pan and spread to make an even layer. Then, using the bottom of a glass or flat pyrex bowl, press crumbs down into an even layer. Use fingertips or spoon to press down around the edges of the pan if necessary.

  4. Place in freezer while preparing batter.

Cheesecake batter:

  1. (For best results, all ingredients should be room temperature before beginning.) 

    Mix sugar with cornstarch in a small bowl.

  2. Combine sugar mixture and cream cheese in medium size bowl and beat until combined, scraping down sides with spatula.

  3. Add remaining ingredients to the cream cheese mixture and beat on low speed until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

  4. Remove cheesecake pan from freezer and pour batter into pan. 

  5. Optional step: Tap pan lightly on counter to help air bubbles rise to surface. Pop bubbles with a toothpick until clear of bubbles. 

Cooking Instructions:

  1. Place 3-inch trivet into 6-qt. or larger pressure cooker and add 1 cup water.

  2. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 26 minutes, then allow a natural pressure release (will take from 20-30 minutes).

  3. Remove pan from cooker and uncover. Allow cheesecake to cool for one hour or until room temperature. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

  4. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan. Then serve and enjoy.

Recipe Notes

120 grams gingersnaps or 18 Stauffer's Ginger Snaps.

Nutrition Facts
Gingerbread Cheesecake in the Instant Pot
Amount Per Serving
Calories 276 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 10g 50%
Cholesterol 81mg 27%
Sodium 239mg 10%
Potassium 110mg 3%
Total Carbohydrates 22g 7%
Sugars 14g
Protein 3g 6%
Vitamin A 13.9%
Vitamin C 0.1%
Calcium 6%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Gluten-Free Instant Pot Recipes Uncategorized

Pumpkin Oat Bread in the Instant Pot or Oven

Pumpkin Oat Bread

Pumpkin Oat Bread in the Instant Pot or Oven

This flourless pumpkin oat bread is the perfect heart healthy, low sugar breakfast for a fall morning.  With just two easy steps to follow, it can be prepped in under five minutes. Then bake it as bread, muffins, or mini-muffins, or pour it in a pan and bake it in your Instant Pot! You’ll find instructions for all baking options in the recipe card below.

This bread is lightly sweetened. But you can easily bump up the sweetness by adding more sugar. However, we’ve found this to be the perfect level of sweetness for our family. Even our toddlers approve!

 

The Process

Pumpkin Oat Bread

Add all dry ingredients to blender.

 

Pumpkin Oat Bread

Add remaining ingredients. Close blender and blend until smooth.

 

Pour batter into greased 7-inch pan and spread until evenly distributed. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.
* See recipe card for oven instructions.

 

And this is the AMAZING Result…

Pumpkin Oat Bread

More Instant Pot breakfast recipes:

And as Always… Please Pin & Share the Love!

Banana Oat Bread

★ Did you make this Pumpkin Oat Bread ?

Please give it a star rating below! ★

Pumpkin Oat Bread

This lightly sweetened pumpkin oat bread is the perfect fall breakfast or snack. It's healthy, low sugar, and gluten-free! Make it in the Instant Pot, or in the oven.

Course Breakfast
Cuisine American
Keyword oat bread, pumpkin
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 59 kcal
Author The Foodie Eats

Ingredients

  • 2 cups instant oatmeal
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/4 cup sugar
  • 1 1/4 cups pumpkin purée
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1/2 tsp vanilla extract

Instructions

  1. Add all dry ingredients to the blender, then add pumpkin, followed by all remaining wet ingredients on top. Blend until smooth and well combined.

To cook in Instant Pot:

  1. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.
  2. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.
  3. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

  1. Spray muffin, mini-muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.

Recipe Notes

*Gluten-free when prepared with gluten-free oats.

Nutrition Facts
Pumpkin Oat Bread
Amount Per Serving
Calories 59
% Daily Value*
Cholesterol 20mg 7%
Sodium 93mg 4%
Potassium 76mg 2%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 60.2%
Vitamin C 1%
Calcium 1.7%
Iron 3.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Dessert Gluten-Free Instant Pot Recipes

Banana Oat Bread in the Instant Pot

Instant Pot Banana Oat Bread | The Foodie Eats

Banana Oat Bread in the Instant Pot

As a mom of three children three and under, I’m always looking for quick, easy, and healthy recipes. This healthy banana oat bread, made in the Instant Pot, couldn’t be easier! One blender, no bowls, no mixing.  Just place the ingredients in a blender, blend, pour, and cook. This guilt-free banana bread can be prepped in five minutes or less!

 

Gluten-Free & Low Sugar

This instant pot banana oat bread is also a healthy alternative to traditional banana bread. Choose gluten-free oats and it’s gluten-free. This bread also has a fraction of the sugar of traditional banana bread, with just 1/4 a cup of molasses, or maple syrup, in the entire recipe. And perhaps most impressive of all – this bread is approved by both of our toddlers!

 

Instant Pot Banana Oat Bread | The Foodie Eats

 

Molasses, Honey, or Maple Syrup

This recipe can be made with the liquid sweetener of your choice: molasses, honey, maple syrup or agave nectar will work. I often choose to use molasses in this recipe as a way to introduce more iron into our youngest toddler’s diet. (She’s been going through a self-proclaimed vegetarian phase.) I’ve also grown to love the full-bodied flavor of molasses. If you choose to use molasses, the finished bread will be much darker in color than bread baked with syrup or honey. The texture of the bread will be nearly identical regardless of the sweetener you choose.

 

Can I make this without an Instant Pot?

Absolutely! You can follow the recipe as written, then simply pour into a greased standard muffin tin, or a mini muffin tin. This recipe will yield 12 muffins, or 24 mini muffins. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes or until a toothpick inserted in the center comes out clean.

 

The Process

Instant Pot Banana Oat Bread | The Foodie Eats

Add all dry ingredients to blender.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Break bananas into smaller pieces and add to blender.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Add remaining ingredients. Close blender and blend until smooth.

 

Instant Pot Banana Oat Bread | The Foodie Eats

Pour batter into greased 7 inch pan and spread until smoothly distributed. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure. Once cook time is complete, quick-release pressure and remove pan from pot. Remove tin foil and allow bread to cool before removing from pan.

 

And this is the AMAZING Result…

Instant Pot Banana Oat Bread | The Foodie Eats

 

★ Did you make this Instant Pot Banana Oat Bread?

Please give it a star rating below!★

Instant Pot Banana Oat Bread | The Foodie Eats
5 from 1 vote
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Banana Oat Bread

This Instant Pot Banana Oat Bread quick and easy to make. With just a few simple ingredients, this healthy banana oat bread can easily be gluten-free and contains no refined sugar!

Course Breakfast
Keyword banana, oat bread
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16 slices
Calories 62 kcal
Author The Foodie Eats

Ingredients

  • 2 cups instant oatmeal
  • 1 tsp. baking soda
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3 medium ripe bananas (roughly 1 1/4 cups mashed)
  • 1/4 cup molasses or maple syrup
  • 2 large eggs
  • 1/2 tsp. vanilla extract

Instructions

  1. Add all dry ingredients to the blender, then add bananas, followed by all remaining wet ingredients on top. Blend until smooth and well combined.

To cook in Instant Pot:

  1. Spray a 7-inch pan with nonstick cooking spray. Pour in batter and spread out evenly. Then cover with foil.

  2. Add a 3-inch trivet to pot, along with 1 1/2 cups of water. Place pan on top of trivet, lock lid, and cook for 60 minutes at high pressure.

  3. Once cook time is complete, quick-release pressure. Remove pan, uncover, and allow to cool for 10 minutes before serving.

To bake in oven:

  1. Spray muffin, mini muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.

Recipe Notes

This recipe yields 16 slices when using a 7 inch pan, 24 mini muffins or 12 standard muffins. Mini muffins are approximately 1 smart point on Weight Watchers.

Nutrition Facts
Banana Oat Bread
Amount Per Serving
Calories 62
% Daily Value*
Cholesterol 20mg 7%
Sodium 94mg 4%
Potassium 181mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 1g 2%
Vitamin A 0.9%
Vitamin C 2.3%
Calcium 1.9%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!Instant Pot Banana Oat Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Gluten-Free Recipes

Healthy Breakfast Cookies – Made with Oats, Cheerios, and Flax

Healthy Breakfast Cookies | The Foodie Eats

Healthy Breakfast Cookies – Kid-Friendly Too!

There are a few things I DO NOT like for breakfast: namely oatmeal and plain Cheerios. But if you make them into something delicious, I’ll eat all of them! Enter these healthy breakfast cookies. Yes, they have sugar and a touch of butter, but they are packed with oats, Cheerios, and ground flax – all know for recusing cholesterol. So you can sign me up for that reason alone.

Not to mention… this is a great grab-and-go breakfast for the whole family on those mornings where you don’t have a lot of time. We can eat them in the car on the way to drop off the kid at school. I know, not the best practice – don’t judge my life! Lol…

 

Healthy Breakfast Cookies | The Foodie Eats

 

The Process

Healthy Breakfast Cookies | The Foodie Eats

Preheat oven to 350 degrees. Add oats and Cheerios to food processor (or blender)…

 

Healthy Breakfast Cookies | The Foodie Eats

…and pulse for 30 seconds to 1 minute, until fully combined and broken up. You don’t need a flour-like consistency, just broken up very small.

 

Healthy Breakfast Cookies | The Foodie Eats

In a small, microwave-safe bowl, add butter, applesauce, peanut butter, and honey. Microwave for 60-90 seconds, until butter begins to melt…

 

Healthy Breakfast Cookies | The Foodie Eats

…then whisk together until combined.

 

Healthy Breakfast Cookies | The Foodie Eats

In a separate small bowl, add banana, egg, and vanilla extract.

 

Healthy Breakfast Cookies | The Foodie Eats

Mash banana and mix together well.

 

Healthy Breakfast Cookies | The Foodie Eats

Add all dry ingredients to a large mixing bowl – oats and Cheerios mixture, ground flax seeds, baking soda, and salt.

 

Healthy Breakfast Cookies | The Foodie Eats

Mix dry ingredients well to combine.

 

Healthy Breakfast Cookies | The Foodie Eats

Pour all wet ingredients into bowl with dry ingredients.

 

Healthy Breakfast Cookies | The Foodie Eats

Mix well to combine.

 

Healthy Breakfast Cookies | The Foodie Eats

Using a 2-ounce ice cream scoop…

 

Healthy Breakfast Cookies | The Foodie Eats

drop 12 level scoops onto a lined baking sheet. Then flatten and shape them into cookies. They will not spread while cooking.

 

Healthy Breakfast Cookies | The Foodie Eats

Bake for 12 minutes.

 

Healthy Breakfast Cookies | The Foodie Eats

Allow to cool and enjoy!

 

And this is the AMAZING Result…

Healthy Breakfast Cookies | The Foodie Eats

 

★ Did you make these Healthy Breakfast Cookies?

Please give it a star rating below!★

Healthy Breakfast Cookies

These healthy breakfast cookies are a great quick, grab-and-go breakfast for the kids on those busy mornings. Full of oats, Cheerios, and ground flax.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12
Calories 248 kcal
Author The Foodie Eats

Ingredients

  • 2 1/2 cups quick-cooking oats
  • 4 cups Cheerios
  • 2 Tbsp. butter
  • 2 Tbsp. applesauce
  • 1/2 cup natural peanut butter
  • 2/3 cup honey
  • 1 banana
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup ground flax seed
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt

Instructions

  1. Preheat oven to 350 degrees.

  2.  Add oats and Cheerios to food processor (or blender) and pulse for 30 seconds to 1 minute, until fully combined and broken up. You don’t need a flour-like consistency, just broken up very small.

  3. In a small, microwave-safe bowl, add butter, applesauce, peanut butter, and honey. Microwave for 60-90 seconds, until butter begins to melt, then whisk together until combined.

  4. In a separate small bowl, add banana, egg, and vanilla extract. Mash banana and mix together well.

  5. Add all dry ingredients to a large mixing bowl – oats and Cheerios mixture, ground flax seeds, baking soda, and salt. Mix dry ingredients well to combine.

  6. Pour all wet ingredients into bowl with dry ingredients. Mix well to combine.

  7. Using a 2-ounce ice cream scoop, drop 12 level scoops onto a lined baking sheet. Then flatten and shape them into cookies. They will not spread while cooking.

  8. Bake for 12 minutes.

  9. Allow to cool and enjoy!

Nutrition Facts
Healthy Breakfast Cookies
Amount Per Serving
Calories 248 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 274mg 11%
Potassium 248mg 7%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 18g
Protein 6g 12%
Vitamin A 10.6%
Vitamin C 3%
Calcium 9.2%
Iron 33.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Healthy Breakfast Cookies | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Halloween Brownies in the Instant Pot

Halloween Brownies in the Instant Pot | The Foodie Eats

Halloween Brownies in the Instant Pot

We usually go to at least one Halloween party every year. Last year, we provided all the food for one party in particular and got a little carried away with themed food ideas. But people LOVED it! Unfortunately, we had not yet developed these Halloween brownies, because they would’ve sure been a hit too. In fact, we took a test batch to a gathering last night and they vanished in no time flat!

You may notice that we have another Instant Pot Brownies recipe on our site. These are intentionally a little different in a few ways. First, because we added the cream cheese on top, we needed to increase the cook time. This had an unexpected, yet welcome, difference. The brownies took on a more fudge-like consistency. I’m never mad about fudge. So in comparison, I’d say these are more festive and fudgy!

 

Halloween Brownies in the Instant Pot | The Foodie Eats

 

The Process

Halloween Brownies in the Instant Pot | The Foodie Eats

Place room temperature butter in large mixing bowl, along with sugar.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Mix until fully combined.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Add eggs and blend until fully incorporated.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Add vanilla extract and mix again.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Whisk together until combined.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients, or vice versa.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Gently mix until fully combined.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Then, using a rubber spatula…

 

Halloween Brownies in the Instant Pot | The Foodie Eats

…add chocolate chips to batter…

 

Halloween Brownies in the Instant Pot | The Foodie Eats

…and mix well.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

In a small bowl… add cream cheese and milk.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Whisk together until smooth and creamy.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Add cream cheese mixture to piping bag (or ziplock bag) and cut off a very small corner.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Starting in the center of the brownie batter… gently squeeze the piping while rotating the pan to make a swirl all the way out to the edges.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Then, using a toothpick (or knife)…

 

Halloween Brownies in the Instant Pot | The Foodie Eats

…draw lines in the batter, from center to edges, to make the cream cheese look like a spider web.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Cover pan with aluminum foil. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Lock lid and cook for 70 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

 

Halloween Brownies in the Instant Pot | The Foodie Eats

Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

 

And this is the AMAZING Result…

Halloween Brownies in the Instant Pot | The Foodie Eats

 

More Instant Pot dessert recipes:

 

★ Did you make these Halloween Brownies?

Please give it a star rating below!★

Halloween Brownies in the Instant Pot

Festive Halloween brownies with a fudge-like texture.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 16
Calories 205 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips
  • 2 oz. cream cheese room temperature
  • 1 Tbsp. milk

Instructions

  1. Place room temperature butter in large mixing bowl, along with sugar. Mix until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

  2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

  3. Pour wet ingredients into bowl with dry ingredients, or vice versa. Gently mix until fully combined. Then, using a rubber spatula, add chocolate chips to batter and mix again.

  4. In a small bowl… add cream cheese and milk. Whisk together until smooth and creamy. Add cream cheese mixture to piping bag (or ziplock bag) and cut off a very small corner.

  5. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly. 

  6. Starting in the center of the brownie batter… gently squeeze the piping while rotating the pan to make a swirl all the way out to the edges. Then, using a toothpick (or knife), draw lines in the batter, from center to edges, to make the cream cheese look like a spider web.

  7. Cover pan with aluminum foil. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Lock lid and cook for 70 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  8. Remove pan from cooker and uncover, but allow brownies to cool in the pan for about 10 minutes before removing.

Nutrition Facts
Halloween Brownies in the Instant Pot
Amount Per Serving
Calories 205 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 19mg 6%
Sodium 124mg 5%
Potassium 131mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Vitamin A 4.6%
Calcium 2.4%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Halloween Brownies in the Instant Pot | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Pumpkin Cheesecake with Maple Glaze

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Instant Pot Pumpkin Cheesecake with Maple Glaze

We are very excited to share this Instant Pot pumpkin cheesecake with everyone. This recipe is an adaption of a family recipe that my wife has been enjoying her whole life. Those are always my favorites! You might expect this cheesecake to be overly sweet, but it’s not. The cheesecake itself is lightly sweetened, which pairs perfectly with the sweet maple glaze.

You may notice there is no pumpkin pie spice in this recipe. While this is a pumpkin cheesecake, it is not meant to be a pumpkin pie cheesecake. However, the cinnamon and nutmeg, which are both components of pumpkin pie spice, add the perfect hint of spice. Die hard pumpkin pie spice fans are welcome to simply swap out the nutmeg and cinnamon for equal amounts of pumpkin pie spice.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

The Process

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Place graham crackers in food processor or blender and blend into fine crumbs.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Transfer graham cracker crumbs to medium bowl and combine with brown sugar.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Add melted butter and syrup and stir until well combined.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Pour crumb mixture into 7×3″ push pan or springform pan.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

In a large mixing bowl… Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Place 3-inch trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Remove crust from freezer and pour batter into pan.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release. Remove foil and carefully transfer to cooling rack for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Before serving, prepare maple glaze by adding heavy cream and maple syrup to clean instant pot. Hit sauté, then immediately set a timer for five minutes.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Mixture will begin to boil. Stir often with a rubber spatula, but not constantly.

 

Instant Pot Pumpkin Cheesecake | The Foodie Eats

Continue to boil. Mixture will turn light caramel. As soon as timer beeps, remove inner pot from Instant Pot and allow to cool.

 

And this is the AMAZING Result…

Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

★ Did you make this Instant Pot Pumpkin Cheesecake?

Please give it a star rating below! ★

Instant Pot Pumpkin Cheesecake | The Foodie Eats
4.5 from 6 votes
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Instant Pot Pumpkin Cheesecake with Maple Glaze

The best part of this cheesecake is that it is not overly sweet. Perfectly balanced with the glaze.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 314 kcal
Author The Foodie Eats

Ingredients

Cheesecake crust:

  • 1/2 cup graham crackers (120 grams) crushed
  • 2 Tbsp. butter melted
  • 2 tsp. brown sugar
  • 1 Tbsp. maple syrup

Cheesecake batter:

  • 16 oz. cream cheese room temperature
  • 1/2 cup sugar white granulated
  • 2 large eggs room temperature
  • 1/2 cup heavy whipping cream room temperature
  • 1 cup pumpkin purée room temperature
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg

Maple Glaze

  • 1/2 cup heavy whipping cream
  • 6 Tbsp. pure maple syrup

Instructions

Cheesecake crust:

  1. Crush graham crackers to fine crumbs by pulsing in food processor or blender.

  2. Transfer graham cracker crumbs to medium bowl and combine with brown sugar. Add melted butter and syrup and stir until well combined.

  3. Pour crumb mixture into bottom of 7x3" push pan or springform pan. Shake pan lightly to distribute crumbs across pan, then use spatula or fingers to even them out.

  4. Use the bottom of a glass or mason jar to press crumb mixture firmly and evenly down until you have a consistently even layer of crust. Then place in freezer while you make your batter.

Cheesecake Batter:

  1. (For best results, all ingredients should be room temperature before beginning.)

    In a large mixing bowl... Using a hand or stand mixer, combine cream cheese and sugar on low speed until light and fluffy.

  2. Add remaining ingredients and continue beating until well combined and smooth, scraping sides and bottom of bowl with a spatula as you mix.

  3. Remove crust from freezer and pour batter into pan.

Cooking Instructions:

  1. Place 3" trivet into 6-qt or larger pressure cooker and add 1 1/2 cups water.

  2. Cover pan in foil and carefully place into pressure cooker on top of trivet. Cook at high pressure for 33 minutes, then allow a natural pressure release (will take from 20-30 minutes).

  3. Remove lid and carefully transfer cheesecake to cooling rack. Remove foil, and gently use the corner of a paper towel to dry any water that may have gathered around the edges of cheesecake. (This can leave marks on the cheesecake if not done carefully, and is an optional step.)  

  4. Allow cheesecake to cool for one hour. Once cool, carefully run a paring knife around the edge of the cheesecake to separate from pan. Refrigerate for at least 6 hours, preferably overnight.

  5. Carefully push cheesecake up from push pan by placing center of push pan on a can or glass and pushing edges down. If using springform pan, gently remove outer edge of pan.

Maple Glaze:

  1. Prepare glaze after cheesecake has been refrigerated for minimum of six hours and is ready to be served. Add heavy cream and maple syrup to empty and clean pressure cooker.

  2. Using sauté setting... Set a timer for five minutes. The cream and syrup will begin to boil and bubble. Stir often. The color will start to change to a light caramel color, and it will thicken slightly.

  3. After five minutes, immediately remove pot from pressure cooker and allow to cool to room temperature. 

  4. Once cooled to room temperature, pour desired amount of glaze over top of prepared cheesecake. Cheesecake can be refrigerated with the glaze, or served immediately.

Nutrition Facts
Instant Pot Pumpkin Cheesecake with Maple Glaze
Amount Per Serving
Calories 314 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 13g 65%
Cholesterol 101mg 34%
Sodium 183mg 8%
Potassium 142mg 4%
Total Carbohydrates 23g 8%
Sugars 17g
Protein 4g 8%
Vitamin A 81.6%
Vitamin C 1%
Calcium 7.4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Pumpkin Cheesecake | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Red Velvet Cake w/ Kahlua & Bailey’s Cream Cheese Frosting

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Instant Pot Red Velvet Cake

With Kahlua and Bailey’s Cream Cheese Frosting

Anybody that knows me knows how much I love red velvet cake. It’s been my favorite pretty much my whole life. However, all red velvet cake is not created equally. Most of them are just red cakes, in my opinion, and miss the whole velvet aspect – which is what makes them special. Well, I think this Instant Pot red velvet cake hits the mark!

 

Before you throw tomatoes about baking in an Instant Pot…

It seems that every time I post a recipe that uses an Instant Pot to bake, I get so many negative comments. Not because of the flavor or anything, but because I’m not sticking with tradition and using the oven. So let me just say this… I like using my Instant Pot. I like being creative when I cook and trying new things. When I figure something out that I think is worth sharing (like this Instant Pot red velvet cake), I share it. I don’t expect everyone to like it or try it. But there’s no need to be rude about other people doing something – which is quite frankly delicious! That’s all 🙂

Plus… IT HAS BOOZE!

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

The Process

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Using a whisk…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…mix until fully combined.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Using a hand mixer, blend them together.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Add the egg…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…and mix again.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Add buttermilk and vanilla extract – mix again.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Finally, add red food coloring, Kahlua, and vinegar…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…and mix again.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Spray 7-inch pan with nonstick cooking spray.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Pour batter into pan…

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

…and cover with aluminum foil.

 

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.

 

And This is the Amazing Result…

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

5 from 3 votes
Print

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting

Rich, moist cake... with booze!

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 355 kcal
Author The Foodie Eats

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 Tbsp. cocoa powder
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1 oz. red food coloring
  • 50 ml Kahlua 1 mini bottle
  • 4 oz. cream cheese softened
  • 1/2 cup butter room temperature
  • 3/4 cup powdered sugar
  • 50 ml Bailey's Irish Cream 1 mini bottle

Instructions

  1. Add all dry ingredients to large mixing bowl – flour, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.

  2. In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil. Using a hand mixer, blend them together. Add the egg, and mix again. Add buttermilk and vanilla extract – mix again. Finally, add red food coloring, Kahlua, and vinegar - and mix again. 

  3. Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!

  4. Spray 7-inch push pan with nonstick cooking spray. Pour batter into pan, and cover with aluminum foil.

  5. Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally.

  6. Remove push pan, uncover, and let cool for at least 10 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.

  7. Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Lastly, increase to the highest speed until whipped texture is achieved.

  8. Frost the cakes in the style of your choice. And enjoy!

Nutrition Facts
Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting
Amount Per Serving
Calories 355 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 14g 70%
Cholesterol 45mg 15%
Sodium 250mg 10%
Potassium 101mg 3%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 27g
Protein 3g 6%
Vitamin A 8%
Calcium 3.9%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Banana Bread with Peanut Butter and Chocolate

Instant Pot Banana Bread | The Foodie Eats

Instant Pot Banana Bread

With Peanut Butter and Chocolate

Sometimes you want dessert, sometimes not. Well, the best part about this Instant Pot banana bread recipe is that you can choose either! By adding either more sugar or chocolate chips (or both!), you can transform this semisweet bread into a full-fledged dessert with ease.

As for the texture… I would not call this a wet bread (like some pumpkin breads), but it does have a somewhat dense texture. While eating it for the first time, I immediately wanted a cup of coffee. But it was 6 o’clock at night, so a glass of milk was just right. For this recipe, I intentionally wanted to create a drier bread (to balance the added peanut butter and chocolate chips). But if you prefer a bread with a more moist consistency, simply add a third banana!

 

Instant Pot Banana Bread | The Foodie Eats

 

Why use the Instant Pot?

One of the number one questions we get is “Why use the Instant Pot for baking? Wouldn’t the oven be faster?”. While yes, oven-baked breads typically have a shorter cook time than this Instant Pot banana bread, there are several reasons I decided to give banana bread in the Instant Pot a try. First, this recipe was developed in the middle of summer. Living in Florida, I prefer to avoid turning on the oven during summer whenever possible. Second, not everyone has access to an oven. Some of our readers travel with their Instant Pot, cooking from hotel rooms or campers that lack a kitchen. Others are using their Instant Pot because they’re in the middle of a home renovation. And then there’s those of us who love our Instant Pot so much that we’ll take any excuse to cook in them. No matter what your reason is, you won’t regret trying this delicious banana bread!

And yes, 75 minutes is the correct cook time! Lol..

 

The Process

Instant Pot Banana Bread | The Foodie Eats

Place butter and sugar in large mixing bowl.

 

Instant Pot Banana Bread | The Foodie Eats

Using a hand mixer, mix butter and sugar until fully combined.

 

Instant Pot Banana Bread | The Foodie Eats

Add eggs and vanilla extract and mix again.

 

Instant Pot Banana Bread | The Foodie Eats

Should have a consistency like this.

 

Instant Pot Banana Bread | The Foodie Eats

Add peanut butter…

 

Instant Pot Banana Bread | The Foodie Eats

…and mix again.

 

Instant Pot Banana Bread | The Foodie Eats

Add bananas…

 

Instant Pot Banana Bread | The Foodie Eats

…and mash with a potato masher until fully combined.

 

Instant Pot Banana Bread | The Foodie Eats

Using a separate large mixing bowl, combine all dry ingredients with a whisk.

 

Instant Pot Banana Bread | The Foodie Eats

Pour wet ingredients into bowl with dry ingredients.

 

Instant Pot Banana Bread | The Foodie Eats

Using a rubber spatula, fold ingredients together…

 

Instant Pot Banana Bread | The Foodie Eats

…until fully incorporated. But do not overwork.

 

Instant Pot Banana Bread | The Foodie Eats

Add chocolate chips and fold them until evenly distributed.

 

Instant Pot Banana Bread | The Foodie Eats

Spray 7-inch pan with nonstick cooking spray.

 

Instant Pot Banana Bread | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Banana Bread | The Foodie Eats

Cover pan with aluminum foil.

 

Instant Pot Banana Bread | The Foodie Eats

Add 3-inch trivet to pot with 1 1/2 cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

 

And This is the Amazing Result…

Instant Pot Banana Bread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

5 from 1 vote
Print

Instant Pot Banana Bread with Peanut Butter and Chocolate

The best part about this Instant Pot banana bread is that, by adding more sugar or chocolate (or both!), you can turn this semisweet bread into a dessert.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 282 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1/2 cup brown sugar
  • 2 eggs room temperature
  • 1 tsp. vanilla extract
  • 1/3 cup creamy peanut butter
  • 2 bananas over-ripe
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup semisweet chocolate chips

Instructions

  1. Place butter and sugar in large mixing bowl. Using a hand mixer, mix butter and sugar until fully combined. Add eggs and vanilla extract and mix again. Add peanut butter, mix again. Then add bananas and mash with a potato masher until fully combined.

  2. Using a separate large mixing bowl, combine all dry ingredients with a whisk.

  3. Pour wet ingredients into bowl with dry ingredients. Using a rubber spatula, fold ingredients together until fully incorporated. But do not overwork. Add chocolate chips and fold them until evenly distributed.

  4. Spray 7-inch pan with nonstick cooking spray. Pour batter into pan and spread out evenly. Cover pan with aluminum foil.

  5. Add 3-inch trivet to pot with 1 1/2 cups of water. Place covered pan on top of trivet. Lock lid and cook for 75 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure.

  6. Remove lid, take out pan, remove foil, and let cool for at least 10 minutes before slicing.

  7. Serve and enjoy!

Recipe Notes

The best part about this recipe is that, by doubling the sugar or chocolate (or both!), you can turn this semisweet bread into a dessert with ease.

For this recipe, I intentionally wanted to create a drier bread (to balance the added peanut butter and chocolate chips). But if you prefer a bread with a more moist consistency, simply add a third banana!

Nutrition Facts
Instant Pot Banana Bread with Peanut Butter and Chocolate
Amount Per Serving
Calories 282 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 48mg 16%
Sodium 354mg 15%
Potassium 192mg 5%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 14g
Protein 5g 10%
Vitamin A 5.8%
Vitamin C 2.1%
Calcium 2.5%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Banana Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Pumpkin Bread Made from Scratch

Instant Pot Pumpkin Bread | The Foodie Eats

Instant Pot Pumpkin Bread Made from Scratch

We’re quickly approaching one of the most anticipated times of the year… Time for everything pumpkin! And while I don’t completely lose my mind, I do enjoy a few pumpkin treats. My wife on the other hand… All things pumpkin spice!! So it was no surprise to me that she’s head-over-heals for this Instant Pot pumpkin bread.

 

It’s Really Moist and Dense, but That’s the Point!

Quick breads and/or rich breads are more moist and dense than other types of bread. So if you’re looking for something like a slice of white bread, this is not the recipe for you. This Instant Pot pumpkin bread is kinda like a dessert; perfect with a cup of coffee or a glass of milk – just like you would enjoy a slice of coffee cake.

 

Instant Pot Pumpkin Bread | The Foodie Eats

 

The Process

Instant Pot Pumpkin Bread | The Foodie Eats

Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add sugar. Then “cream” together butter and sugar.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add egg and mix until fully incorporated.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Next, add pumpkin and vanilla extract.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix until fully combined. Will look like it has curdled, but it hasn’t.

 

Instant Pot Pumpkin Bread | The Foodie Eats

In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Using a whisk (or fork), mix together.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add all dry ingredients to bowl with the wet.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Mix gently until fully combined, making sure to scrape the edges of the bowl.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Pour batter into pan and spread out as evenly as you can.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Cover pan with foil to keep out condensation.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Add 3-inch trivet and 1 1/2 cups water to cooker.

 

Instant Pot Pumpkin Bread | The Foodie Eats

Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

 

And the AMAZING Result…

Instant Pot Pumpkin Bread | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Instant Pot Pumpkin Bread | The Foodie Eats
5 from 1 vote
Print

Instant Pot Pumpkin Bread

This Instant Pot pumpkin bread is everything you love about a quick bread... moist, rich, and dense. Not to mention the pumpkin spice flavor!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 220 kcal
Author The Foodie Eats

Ingredients

  • 1/3 cup butter room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1 cup pumpkin purée
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger

Instructions

  1. Add butter to large mixing bowl. Using a hand mixer, mix for just a minute to break up and get it going. Add sugar, then “cream” together. Add egg and mix until fully incorporated. Next, add pumpkin and vanilla extract. Mix until fully combined. Will look like it has curdled, but it hasn’t.

  2. In a separate bowl, add all dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Using a whisk (or fork), mix together.

  3. Add all dry ingredients to bowl with the wet. Mix gently until fully combined, making sure to scrape the edges of the bowl.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out as evenly as you can. Cover pan with foil to keep out condensation.

  5. Add 3-inch trivet and 1 1/2 cups water to cooker. Place pan on top of trivet. Lock lid and cook for 60 minutes at high pressure. 

  6. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker and uncover. Allow to cool for 10 minutes before removing or slicing.

Nutrition Facts
Instant Pot Pumpkin Bread
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 40mg 13%
Sodium 162mg 7%
Potassium 102mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 100.6%
Vitamin C 1.6%
Calcium 2.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

And as Always… Please Pin & Share the Love!

Instant Pot Pumpkin Bread | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Dessert Instant Pot Recipes

Instant Pot Brownies Easily Made from Scratch

Instant Pot Brownies | The Foodie Eats

Instant Pot Brownies from Scratch

There are few desserts as perfect as a warm batch of brownies topped with some vanilla ice cream. However, I can’t say that I love the texture you get from a box mix. There’s just something distinct about that powder that I don’t enjoy. Well, this Instant Pot brownies recipe is incredibly easy to make, and yields a perfectly balanced texture between cake and fudge. They’re everything you want a brownie to be!

 

Makes a deceptively large batch!

Because we’re cooking this dessert in an Instant Pot, you might not expect there to be a lot. But I’m here to tell you that you can serve a lot of people with this pan of brownies. Not only are the brownies very rich, but they’re perfectly thick too. Not as thick as a slice of cake, but just the right size to cut into about 16 wedges.

 

Instant Pot Brownies | The Foodie Eats

Why use the Instant Pot?

One of the number one questions we get is “Why use the Instant Pot for brownies? Wouldn’t the oven be faster?”. While yes, oven baked brownies typically have a shorter cook time than these Instant Pot Brownies, there are several reasons I decided to give brownies in the Instant Pot a try. First, this recipe was developed in the middle of summer. Living in Florida, I prefer to avoid turning on the oven during summer whenever possible. Second, not everyone has access to an oven. Some of our readers travel with their Instant Pot, cooking from hotel rooms or campers that lack a kitchen. Others are using their Instant Pot because they’re in the middle of a home renovation. And then there’s those of us who love our Instant Pot so much that we’ll take any excuse to cook in them. No matter what your reason is, you won’t regret trying these delicious brownies!

The Process

Instant Pot Brownies | The Foodie Eats

Place room temperature butter in large mixing bowl.

 

Instant Pot Brownies | The Foodie Eats

Using a hand mixer, mix butter just a few seconds to get it going.

 

Instant Pot Brownies | The Foodie Eats

Then add sugar and continue mixing until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add eggs and blend until fully incorporated.

 

Instant Pot Brownies | The Foodie Eats

Add vanilla extract and mix again.

 

Instant Pot Brownies | The Foodie Eats

In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt.

 

Instant Pot Brownies | The Foodie Eats

Whisk together until combined.

 

Instant Pot Brownies | The Foodie Eats

Pour dry ingredients into bowl with wet ingredients.

 

Instant Pot Brownies | The Foodie Eats

Gently mix until fully combined.

 

Instant Pot Brownies | The Foodie Eats

Add chocolate chips to batter.

 

Instant Pot Brownies | The Foodie Eats

Using a rubber spatula…

 

Instant Pot Brownies | The Foodie Eats

…mix well.

 

Instant Pot Brownies | The Foodie Eats

Add a 3-inch trivet and 1 1/2 cups of water to cooker.

 

Instant Pot Brownies | The Foodie Eats

Spray a 7×3 push pan with nonstick cooking spray.

 

Instant Pot Brownies | The Foodie Eats

Pour batter into pan and spread out evenly.

 

Instant Pot Brownies | The Foodie Eats

Place push pan on top of trivet.

 

Instant Pot Brownies | The Foodie Eats

Loosely cover pan with aluminum foil. This will keep out moisture. Lock lid and cook for 60 minutes at high pressure.

 

Instant Pot Brownies | The Foodie Eats

Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

 

And the AMAZING Result…

Instant Pot Brownies | The Foodie Eats

 

More Instant Pot dessert recipes:

★ Did you make this recipe? Please give it a star rating below! ★

Instant Pot Brownies | The Foodie Eats
4.82 from 11 votes
Print

Instant Pot Brownies

Brownies with the perfect balance of cake and fudge textures.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 16
Calories 200 kcal
Author The Foodie Eats

Ingredients

  • 1/2 cup butter room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Place butter in large mixing bowl. Using a hand mixer, mix butter just a few seconds to get it going. Then add sugar and continue mixing until fully combined. Add eggs and blend until fully incorporated. Add vanilla extract and mix again.

  2. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk together until combined.

  3. Pour dry ingredients into bowl with wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then, using a rubber spatula, mix well.

  4. Spray a 7×3 push pan with nonstick cooking spray. Pour batter into pan and spread out evenly.

  5. Add a 3-inch trivet and 1 1/2 cups of water to cooker. Place push pan on top of trivet. Loosely cover pan with aluminum foil. This will keep out moisture. 

  6. Lock lid and cook for 50 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes. Then quick-release remaining pressure. 

  7. Remove pan from cooker, but allow brownies to cool in the pan for about 10 minutes before removing.

  8. Serve warm with vanilla ice cream!

Nutrition Facts
Instant Pot Brownies
Amount Per Serving
Calories 200 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 36mg 12%
Sodium 120mg 5%
Potassium 134mg 4%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 2g 4%
Vitamin A 4.3%
Calcium 2.3%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Instant Pot Brownies | The Foodie Eats

 

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