Instant Pot Bread Pudding Food

INSTANT POT BREAD PUDDING

Steps:

• Prepare a heatproof container that fits inside Instant Pot (I use Instant Pot Pyrex bowl). Spray it with a non-stick cooking spray.
• Put egg and sugar in a bowl and mix with a fork until combined. Add heavy cream and vanilla and mix until combined. Add the bread cubes and carefully mix until all bread is moistened (do not overmix). Add the chocolate chips and mix until evenly distributed.
• Transfer the bread pudding mixture into the container that fits inside Instant Pot. DO NOT cover the container with foil or any other cover.
• Pour 1 cup water in the Instant Pot and insert the trivet (the rack that came with the Instant Pot) with the handles up. Put the container with bread pudding on top of the trivet.
• Close the Instant Pot and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 10 minutes on High pressure.
• When it's done cooking, quick release (QR) the steam. Serve the bread pudding warm.

INSTANT POT BREAD PUDDING

Steps:

• In a large bowl, toss together the bread, raisins and pecans until evenly combined. In a separate bowl, whisk together the half and half, cream, both sugars, eggs, egg yolks, vanilla, cinnamon, salt and butter. Pour over the bread mixture and stir until evenly combined. Transfer to a greased 7-inch round casserole or soufflé dish, pressing down firmly. Grease a piece of foil with cooking spray and cover the bread pudding tightly with the foil, greased side down.
• Place a wire trivet inside of a 6-quart or large Instant Pot and pour in 1 ½ cups of water. Carefully place the bread pudding inside, lock the lid and set the valve to seal. Pressure cook on high for 42 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual pressure. Carefully unlock the lid, lift out the bread pudding and set aside.
• Remove the trivet and pour out the water. Return the bowl to the Instant Pot and press the sauté button on low. Add the butter and allow to melt. Whisk in the sugar and cook until it has dissolved. Pour in the cream, bourbon, vanilla and salt and cook, stirring constantly, until the mixture thickens and begins to bubble. Turn off the machine. Serve the bread pudding warm by scooping it into bowls and drizzling the sauce over it.

INSTANT BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
• In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated.
• Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.

INSTANT POT® CRUSTY NO-KNEAD BREAD

Steps:

• Whisk flour and salt together in a large bowl; set aside.
• Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
• Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
• Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
• Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
• While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
• Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.