Ingredients
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup pumpkin purée
- 3/4 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1/2 tsp. pumpkin spice
- 1/2 tsp. sea salt
- 2 cups self-rising flour
Instructions
- Add butter and sugar to large mixing bowl. Using a hand mixer, “cream” together butter and sugar, then add eggs and vanilla and mix until fully incorporated.
- Add pumpkin purée and spices. Mix until fully combined.
- Add flour and mix gently with a rubber spatula until fully combined, making sure to scrape the edges of the bowl.
- 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.
- 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.
- 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.
Delicious Instant Pot Pumpkin Butter
Ingredients
- 12 ounces pumpkin purée
- 1/2 cup apple juice or cider
- 1/4 cup packed brown sugar
- 1 TBS granulated white sugar
- 1/2 TBS pumpkin pie spice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Add all ingredients to the Instant Pot and whisk until completely combine.
- Set pot to Pressure Cook high for 3 minutes.
- Natural Release 7 minutes then remove lid.
- Stir to combine and allow to cool completely.
- Store in airtight/sealed containers in the fridge for up to 3 weeks or freeze up to 12 months.
***Note this recipe is for a 6 quart Instant Pot or smaller. If you have an 8 quart Instant Pot double the recipe as there will not be enough liquid.
Healthy Instant Pot Quinoa Berry Breakfast Bowl
Ingredients
- 1 tsp olive
- 1 cup uncooked quinoa rinsed
- 2 cups water
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 TBS Maple Syrup
- 1/4 teaspoon ground cinnamon
- Top with Blueberries, Black Berries, Strawberries, & Walnuts
Directions
- Press Sauté and set to “Normal” mode and then add oil.
- Add quinoa to cooker; cook 1 minute or until lightly browned, stirring frequently. Stir in 2 cups water maple syrup and salt. Turn cooker off.
- Put lid on, and press Pressure Cook on “High Pressure,” set time for 6 minutes pressure cooking time. Perform a quick release.
- Stir in vanilla.
- For topping add fruit and walnuts and serve!
This post was posted in Breakfast
Instant Pot Toasted Almond Apple Quinoa
Ingredients
- 2/3 cup slivered almonds
- 1 cup uncooked quinoa
- 2 cups water
- 1/3 cup dried tart cherries or cranberries
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sliced apple
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Directions
- Press Sauté and set to “Normal” mode. Add almonds to inner pot; cook, stirring constantly, 2 to 3 minutes or until lightly browned. Remove from cooker, and set aside.
- Add quinoa to cooker; cook 1 minute or until lightly browned, stirring frequently. Stir in 2 cups water and cherries (or cranberries), canola oil and salt. Turn cooker off.
- Put lid on, and press Pressure Cook on “High Pressure,” set time for 6 minutes pressure cooking time. Perform a quick release.
- Stir in vanilla.
- For topping combine almonds, apple, sugar, and cinnamon, tossing to coat.
- Serve quinoa and apply toppings.
This post was posted in Breakfast
Instant Pot Cinnamon Raisin French Toast Casserole
Ingredients
- 4 slices of cinnamon raisin bread
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon maple syrup
- thin slices of butter
- 1/4 Tsp Vanilla
- sprinkle of brown sugar
Directions
- Cut bread into cubes (about 1 inch pieces) and add to the bowl.
- Grease baking dish.
- Whisk together milk, eggs, vanilla and maple syrup. Pour over the bread pieces, pressing down gently so the bread can absorb the mixture. Leave it for 5 minutes so the bread can absorb the liquid.
- Cover the bowl with aluminum foil.
- Pour 1 ½ cups of water in the inner pot. Put the trivet in the pot and place the french toast bowl on top.
- Pressure Cook on high for 15 minutes. Perform a quick release when the cook is completed.
- Add toppings: place thinly sliced butter over all over the baked bread pieces. Next Sprinkle brown sugar evenly over the bread.
- Broil it in the oven for 1-2 minute until butter melts all over the bread and the sugar starts to caramelize. Then cool for 5 minutes and enjoy.
This post was posted in Breakfast
Sausage, Peppers, Onion & Cheese Egg Bites
Ingredients
- ¼ Cup chopped onion
- ¼ Cup chopped red or green pepper
- 4 Breakfast Sausage diced
- ¼ Tsp Salt
- Pinch Oregano
- 5 Eggs or 8 Egg Whites
- ¼ Milk or Water
- 8 TBSP Cheddar Divided
- 1 Tsp Flour
Directions
- To make the egg bites, combine the eggs (or egg whites), water, cheese, and flour whisk until smooth.
- If making an egg bite with other add-ins, grease the silicone mold well (I use spray oil) add 1 teaspoon of onion, 1 teaspoon of peppers, 1 Pinch large pinch (1/2 tablespoon) or cheese and 1 teaspoon of sausage to each cup. Pour the blended egg mixture over the top, dividing it evenly among the 7 cups.
- Fill the Instant Pot with 1 cup of water and place the handled trivet (which comes with the machine) over that. Carefully place the filled egg mold on top of the trivet. Secure the lid and move the steam release valve to Sealing. Select the Manual or Pressure Cook button to cook at high pressure for 8 minutes.
- When the cooking cycle is complete, allow the pressure to release for at least 5 minutes, then move the steam release valve to Venting to release any remaining pressure. (It’s okay if you leave it longer to naturally release, too.) When the floating valve in the lid drops, it’s safe to remove the lid.
- Use oven mitts to grab the handled trivet and remove the mold full of cooked egg bites. I recommend letting them cool down for 5-10 minutes, but then remove them promptly, as you’ll want to serve them warm and I find that they release from the mold easier while they are still relatively hot.
- Serve them right away. Store any leftovers in an airtight container in the fridge for up to 4 days.
This post was posted in Breakfast