Pressure Cooker Bread Pudding Food

INSTANT POT BREAD PUDDING

Steps:

• Preheat the oven to 300 degrees F. Grease an 8-inch round baking dish (3-quart) with the butter. Set aside.
• Add the bread cubes to a baking sheet and bake until beginning to dry and harden, about 20 minutes.
• Whisk together the cream, milk, sugar, vanilla, salt, cinnamon, whole eggs and yolks in a large bowl. Add the bread and raisins, if using, and stir until completely coated.
• Pour the bread mixture into the prepared baking dish. Tear off a large piece of aluminum foil, about 1 1/2 feet long, and put the baking dish in the center. Wrap the foil around the dish, folding down the sides as needed so the top of the dish isn't covered. Tear off a second piece of aluminum foil, about 2 feet long, and lay the foil in front of you with one of the longer sides closest to you. Fold the foil in half toward you the long way,
• then in half once again, to create a foil sling for the baking dish.
• Add 2 cups water to a 6-quart Instant Pot® and set the rack in the bottom. Put the baking dish in the center of the foil sling, then pick up both sides of the sling and bring them up the sides of the baking dish. Carefully lower the dish onto the rack. Fold down the foil sling as needed so it fits in the pot but does not touch the pudding.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Let cool slightly before serving. Serve warm, at room temperature or cold.

PRESSURE COOKER RICE PUDDING

Steps:

• Melt butter in cooker and pour rice in and cover totally with butter.
• Add the sugar, milk, water and salt.
• Pressure cook for 8 minutes at 15 p.s.i. Don't begin timing the 8 minutes until the cooker is fully up to pressure and constantly emitting a gentle stream of steam.
• In a bowl mix 1 egg with 1/4 cup cream or evaporated milk and 1/2 t vanilla.
• Temper egg mixture by adding a bit of the hot rice mixture and stirring. Repeat several times at least. Then mix the egg mixture into the pot and cook (uncovered) until it just begins to bubble a bit.
• Let cool slightly and dust with cinnamon or nutmeg. A touch of whipped cream would be perfect.

PRESSURE COOKER PUMPKIN BREAD PUDDING

Steps:

• Line a strainer with paper toweling or cheesecloth.
• Add pumpkin and let drain at least 30 minutes.
• Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
• Spread one side of each slice of bread with butter.
• Stack the slices and cut into cubes.
• Place them in the baking dish.
• Whisk the sugar, eggs and egg yolks until light.
• Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
• Pour over bread.
• Gently push the bread into the liquid to moisten it.
• Cover baking pan with aluminum foil so no water can get inside.
• Add 2 cups water to the pressure cooker.
• Put the baking dish in the steamer basket and place in the pressure cooker.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
• Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
• Serve warm or at room temperature.
• Bread pudding can be refrigerated for several days.
• Let stand at room temperature for about 15 minutes before serving.