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October 15, 2018

Instant Pot Pumpkin Chocolate Chip Breakfast Cake

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Instant Pot Pumpkin Chocolate Chip Breakfast Cake–a dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate.  This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!  

Pin this recipe for later!

Instant Pot Pumpkin Chocolate Chip Breakfast Cake--a dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate.  This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!  

Instantly Sweet

Good morning! My Instant Pot pals Marci Buttars and Barbara Schieving teamed up to create an Instant Pot cookbook with all sweet treats! This is totally up my alley. If you know me you know I love desserts. It’s all I think about some days. The new cookbook, Instantly Sweet*,  shows you how to cook quick and easy desserts and sweet treats in your Instant Pot or other electric pressure cooker.

Haven’t tried at making a dessert in your Instant Pot? The Instant Pot is proven to be fast, safe, and more versatile than you’d expect.

I like this paragraph from the book’s description, “Instant Pot cakes, cheesecakes, and lava cakes have been sensational hits on the Internet—even when the online recipes were a little shaky. In these pages you will find lots of tested-to-perfection versions of each of these categories. Each recipe is reliable to follow and delectable in its results. Here, too, are puddings, cobblers, and even pies. This cookbook includes more than just desserts, since many quick breads can be made in the Instant Pot or its cousins—perfect treats for breakfasts on the fly, lunchboxes, after-school snacks, and late-night munchies.”

As I have flipped through the pages of Instantly Sweet I’m very impressed with the different array of recipes. Some of the treats that piqued my interest are:

  • Overnight Cinnamon-Pecan Monkey Bread
  • Triple Layer Chocolate Mint Cheesecake
  • Dark Chocolate Salted Caramel Lava Cakes
  • Lemon Poppy Seed Cake
  • Banana Split Pie
  • Peach Cobbler
  • S’more Bread Pudding
  • Lemon Curd

Don’t those all just sound wonderful?

And guess what?! I am actually giving away a copy of Instantly Sweet to one of my readers! Make sure to enter below or just get your copy now from Amazon*.

Enter to win Instantly Sweet
a Rafflecopter giveaway

Instant Pot Pumpkin Chocolate Chip Breakfast Cake

Today I’m going to be sharing with you one of the recipes from Instantly Sweet*. I tried out the pumpkin chocolate chip breakfast cake on page 34. It is really dense and moist. The consistency almost reminded me of bread pudding. It’s a little healthier than most cakes because it has whole wheat flour, less sugar and Greek yogurt. My family thought it was to die for. And I kept sneaking bites of it all throughout the day. You can eat it with a fork or eat it like a slice of bread. However you eat it, you’ll be loving it!

Pin this recipe for later!

Instant Pot Pumpkin Chocolate Chip Breakfast Cake--a dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate.  This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!  

More recipes you’ll love…

Slow Cooker Coffee Cake

Slow Cooker Cinnamon Rolls

Instant Pot Steamed Carrot Cake

Pin this recipe for later!

Instant Pot Pumpkin Chocolate Chip Breakfast Cake--a dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate.  This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!  

What Pressure Cooker Did You Use?

To make Instant Pot Pumpkin Chocolate Chip Breakfast Cake I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

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Instant Pot Pumpkin Chocolate Chip Breakfast Cake


★★★★★

4.9 from 7 reviews

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
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Description

A dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate.  This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!  


Ingredients

Scale
  • 1 cup (120 g) whole-wheat pastry flour or (125 g) white whole-wheat flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 5 large eggs
  • 1/2 cup (115 g) packed light brown sugar
  • 2 Tbsp (28 g) unsalted butter, melted
  • 3/4 cup (180 g) plain Greek yogurt
  • 3/4 cup (185 g) pumpkin puree (solid-pack pumpkin)
  • 1 tsp vanilla extract
  • 1/2 cup (88 g) chocolate chips, milk or dark

Instructions

  1. Spray a half-size Bundt pan* with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and brown sugar until smooth. Add the butter, yogurt, pumpkin, and vanilla and whisk until smooth. Add the dry ingredients and whisk just until blended. Fold in the chocolate chips. Spoon the batter into the prepared pan.
  4. Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet* in the bottom. Carefully center the filled pan on a sling and lower the pan into the cooking pot. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
  5. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.
  6. Use the sling to transfer the pan to a wire rack. Cool for 5 minutes. Gently loosen the edges, remove the cake from the pan, and cool for 5-10 minutes on a wire rack. Serve warm.

Notes

I used this half size bundt cake pan*.

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Recipe is from Instantly Sweet* by Barbara Schieving and Marci Buttars.

  • Category: Dessert
  • Method: Instant Pot

Keywords: pumpkin

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Pin this recipe for later!

Instant Pot Pumpkin Chocolate Chip Breakfast Cake--a dense and moist, almost bread pudding-like cake with the popular flavor combo of pumpkin spice and chocolate.  This delicious cake is the perfect choice for a fall treat, or any time of year that pumpkin craving strikes!  

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84 Comments Filed Under: All Recipes, Breads, Breakfast, Desserts, Instant Pot Tagged With: giveaway, cookbook

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Comments

  1. Nancy Garcia says

    September 11, 2022 at 1:04 pm

    If you bake the pumpkin choc chip bundt cake in oven do you think 350 degrees for 30-35 min? Since it is so moist will a toothpick come out clean when done? I want to make it and take it to work so I don’t want to use my slow cooker and I don’t have an IP.
    Thanks
    Nancy form Phoenix

    Reply
    • Karen says

      September 12, 2022 at 1:54 pm

      I bet that would be about right but I can’t say for sure since I’ve never tried it. And the toothpick should come out fairly clean, maybe a few crumbs.

      Reply
  2. Judy says

    September 25, 2021 at 5:40 pm

    Can you use a glass baking dish instead of the small bundt pan, which I don’t have? Or does it need to be in a bundt pan?

    Reply
    • Karen says

      September 27, 2021 at 7:32 pm

      If it’s oven safe it will probably work. I do feel that the bundt cake pan works best because the air circulates around it better and it seems to cook evenly. You may want to just bake it in the oven.

      Reply
  3. Sharon says

    February 20, 2021 at 2:53 pm

    It was good. Since it was bit on the “spongy” side, do you think 4 eggs vs. 5 eggs would work?

    ★★★★★

    Reply
    • Karen says

      February 22, 2021 at 2:00 pm

      I bet that would work!

      Reply
  4. Madison says

    November 18, 2018 at 10:10 pm

    Waving from Canada. Love your recipes, videos and especially notating the tools you use from amazon. Thank you.

    Reply
    • Karen says

      November 19, 2018 at 12:13 pm

      Welcome! Glad you have you here 🙂

      Reply
  5. Valerie says

    October 26, 2018 at 4:09 pm

    I made this chocolate chip pumpkin breakfast cake, used a 6 quart instant pot and the same Bundt Pan. I substituted sour cream for yogurt, and used white cake flour with whole wheat flour instead of the pastry flour. Mine came out really moist, almost too moist! Can I cover the pan with foil? It tasted great, just way too wet!

    ★★★★

    Reply
    • Karen says

      October 29, 2018 at 1:04 pm

      Oh, yes you can cover with foil. That is a good idea!

      Reply
  6. Jessica Clawson says

    October 22, 2018 at 11:14 am

    Good old Salt Lake City, Utah! I don’t have one favorite, but love trying all your recipes! I love doing baked potatoes and hard boiled eggs in instant pot, so much fun! They turn out great! I love your cite and emails, thanks for doing this!

    Reply
  7. Karen says

    October 22, 2018 at 6:30 am

    Waving from PA. Tried the pumpkin cake this weekend, a super moist, delicious cake! A big hit!!!!

    ★★★★★

    Reply
  8. Michelle Miller says

    October 22, 2018 at 2:34 am

    I’m originally from Midland, Michigan, but have lived in Nashville, Tennessee for 27 years (I’m moving back to Midland in three years…can’t wait!).

    I love your recipes. You are my go-to for pressure cooker recipes. Your macaroni and cheese recipe is excellent. My sons love it. I made the cheeseburger mac and cheese for a meal we put together for my son’s football team and the boys who ate it said it was their favorite of all the dishes we had on offer. Keep up the great work!

    Reply
  9. Kathleen Lee says

    October 21, 2018 at 9:39 pm

    I’m from California. So far our favorite IP recipe is Apple Butter pork chops, but we are still new!

    Reply
  10. Brenda says

    October 21, 2018 at 9:33 pm

    I am new to the IP but am getting good at making hard boiled eggs. I appreciate have IP recipes to follow.

    Reply
  11. Brenda says

    October 21, 2018 at 9:31 pm

    They look really good. I like how you use normal things that I have in my house and seldom have to go to the store to find the things I don’t have.

    Reply
  12. Marilyn Barnes says

    October 21, 2018 at 8:28 pm

    I haven’t had my instant pot for too long but boiled eggs were a favorite. And lots of chicken to shred for recipes.

    Reply
  13. Heather says

    October 21, 2018 at 3:57 pm

    I’m from Minnesota. I like making boiled eggs and chicken for shredding.

    Reply
  14. Valerie says

    October 21, 2018 at 2:37 pm

    I live in South Carolina. I just got an electric pressure cooker and have only made boiled eggs, chicken broth, and now am making beef broth. I love the boiled eggs! Looking forward to new recipes. Thanks!

    Reply
  15. Peter H Mathis says

    October 21, 2018 at 1:29 pm

    Butter Chicken was delicious!

    Reply
  16. Denise Scroggins says

    October 21, 2018 at 12:51 pm

    I keep meaning to open the instant pot that I got last Christmas but never seem to find a recipe I wanted to make in it. This book would probably do the trick!

    Reply
  17. Lovie Ball says

    October 21, 2018 at 11:37 am

    Don’t eat lots of sweets. But will be trying your steamed carrot cake in the instant pot. Would love to win the cookbook.

    Reply
  18. Denise W. says

    October 21, 2018 at 11:10 am

    From Florida. Love making pasta dishes in the Instant Pot.

    Reply
  19. Wendy Forbes says

    October 21, 2018 at 11:03 am

    Hello, my name is Wendy and I’m from Kentucky. I’m an Instant Pot beginner, so I haven’t really made much in my Instant Pot yet. I’ve made taco pasta, steamed vegetables, and hard-boiled eggs. I look forward to expanding my Instant Pot knowledge and making a variety of recipes.

    Reply
  20. Maggie says

    October 21, 2018 at 10:50 am

    I am writing from Idaho. I love to make soups in my Instant Pot.

    Reply
  21. Karen Traylor says

    October 21, 2018 at 10:26 am

    I am from Richmond, VA. I am new to instant pot and havent tried any of your recipes yet but am planning to soon!

    Reply
  22. Ruth says

    October 21, 2018 at 9:37 am

    PNW and I like to make any soups that I have ingredients for

    Reply
  23. Martha B says

    October 21, 2018 at 9:06 am

    I’m from California. I love the 3-ingredient Chicken and Gravy. It reminds me of Thanksgiving.

    Reply
  24. Morgan says

    October 21, 2018 at 9:04 am

    Hi from AZ! I love making pasta in my Instant Pot.

    Reply
  25. Michelle Andresen says

    October 21, 2018 at 9:03 am

    This recipe sounds amazing! So far everything I’ve made in the IP has been delicious, but quick soups are my favorite. Looking forward to more pumpkin recipes too!

    Reply
  26. Sonnia says

    October 21, 2018 at 8:46 am

    I love making hard boiled eggs in my Instant Pot. Your macaroni & cheese recipe is awesome, & we enjoyed the BEST corned beef & cabbage ever! Look forward to your email every day. Thank you!

    Reply
  27. Dee Sawyers says

    October 21, 2018 at 8:41 am

    New to IP and love it so far. Thanks for the hints and recipes!

    Reply
  28. JulieT says

    October 21, 2018 at 8:16 am

    That looks so yummy. I love your website it has saved my life using my pressure cooker.

    ★★★★★

    Reply
  29. Anne says

    October 21, 2018 at 7:38 am

    I’m writing you this comment from the state of South Carolina. My electric pressure cooker is a Cuisinart (not an Instant Pot) , and my favorite thing to make in it is refried beans that start with dried beans. I have yet to try making a dessert-type thing in it.

    Reply
  30. Lisa Cullen says

    October 21, 2018 at 7:30 am

    I am getting an instapot and am so excited to get all of these recipes & tips.

    ★★★★★

    Reply
  31. Beth Glair says

    October 21, 2018 at 7:29 am

    My name is Beth and I am from South Carolina. I am new to the IP world but so far my fav is CREAMY GARLIC TUSCAN CHICKEN THIGHS

    Reply
  32. Karin says

    October 21, 2018 at 7:09 am

    I live in AZ and we are busy getting ready to move from the city onto 2 acres a couple of hours north of here. The IP has been a great time saver for me, but my husband has been missing the baking part of my cooking! Recipes like these will definitely put a smile back on his face.

    Reply
  33. Suzanne Dunphy says

    October 21, 2018 at 6:49 am

    Looking forward to using my IP to make more sweet treats, especially anything with pumpkin and cheesecakes. I’m in New England and my family loves your lasagna soup recipe.

    Reply
  34. Dianna Porter says

    October 21, 2018 at 6:33 am

    Deatsville AL – Love ribs and pot roast in the instant pot – saves so much time and is absolutely yummy!

    Reply
  35. Peggy Spain says

    October 21, 2018 at 6:20 am

    Roots Chili PERFECT for fall and winter weather

    Reply
  36. Susan Broughton says

    October 21, 2018 at 6:17 am

    I’m here from Kentucky. I am new at the IP recipes so no favorite yet.

    Reply
  37. Susie NUSS says

    October 21, 2018 at 6:10 am

    Hello I’m Susiefrom Pahrump NV about an hour and a half from Las Vegas NV
    My favorite IP recipes so far are the wonderful soups I’ve made
    I ordered an extra seal for sweets but have been hesitant to use sweet recipes because of the strong savory smell .. would love to win your book to use for upcoming holiday season

    Reply
  38. Becky Lewis says

    October 21, 2018 at 6:10 am

    Grand Rapids, Michigan and I love that I can make hard boiled eggs in my instant pot!! Thank you!

    Reply
  39. Dark Beauty says

    October 20, 2018 at 7:46 pm

    I don’t have an instant pot or the space or money. I love, love, pumpkin. Could you please print the same recipe for slow cookers? Your website is 364 days of crock pot and I was hoping you always have both instant and slow pot recipes. Please include desserts for a slow cooker.

    Reply
    • Karen says

      October 20, 2018 at 8:37 pm

      This is how I would make it in the slow cooker:
      1 cup (120 g) whole-wheat pastry flour or (125 g) white whole-wheat flour
      2 tsp baking powder
      2 tsp ground cinnamon
      1 tsp pumpkin pie spice
      1/2 tsp salt
      5 large eggs
      1/2 cup (115 g) packed light brown sugar
      2 Tbsp (28 g) unsalted butter, melted
      3/4 cup (180 g) plain Greek yogurt
      3/4 cup (185 g) pumpkin puree (solid-pack pumpkin)
      1 tsp vanilla extract
      1/2 cup (88 g) chocolate chips, milk or dark

      In a medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
      In a large bowl, whisk together the eggs and brown sugar until smooth. Add the butter, yogurt, pumpkin, and vanilla and whisk until smooth. Add the dry ingredients and whisk just until blended. Fold in the chocolate chips. Spoon the batter into a greased 6 quart slow cooker.
      Cover the slow cooker and cook on HIGH for 3-4 hours. Turn off the slow cooker and let it sit for 10 minutes. Serve warm.

      Reply
      • Lisa says

        October 21, 2018 at 10:26 am

        I’m wondering what the drizzle on top of the bundt cake is. There’s no mention of it in the recipe nor in this thread anywhere.

        Reply
        • Karen says

          October 21, 2018 at 2:51 pm

          Oh, it was just to try and make the picture look nicer LOL! It was hershey’s syrup 😉

          Reply
  40. Deborah R Hilsenbeck says

    October 18, 2018 at 5:59 pm

    Love you soups. The Tortellini spinach and chicken soup is my favorite.
    Can’t wait to try your Pumpkin cake.
    I look forward to your new recipes and info each Tuesday.

    Debbie from Oregon

    Reply
  41. Susan Molyneux says

    October 17, 2018 at 9:20 am

    I’m from New Jersey and I like just about everything that comes out of my instant pot! I’m wondering if anyone has made this cake using Gluten free flour. Would love to try it!!

    Reply
    • Cindy Krueger says

      December 11, 2018 at 3:53 am

      Susan. Good question. I was wondering about that as well. 😊

      Reply
  42. Melissa Dusoe says

    October 16, 2018 at 10:57 am

    I’m so excited for this recipe. My family is nuts for pumpkin all year round.

    Reply
  43. Amy Main says

    October 16, 2018 at 8:37 am

    It looks delicious! Can’t wait to try it.

    Reply
  44. Brenda Bates says

    October 16, 2018 at 8:01 am

    Chiming in from Mesquite, TX! You know what I really love? That you awesome IP ladies work together to provide us with these amazing recipes ….. not all IP bloggers are that way, and you and Barbara are always my go to and who I send all my IP newbies to. Thanks for all you do!

    Reply
  45. Barbara Carlson says

    October 16, 2018 at 6:50 am

    The cookbook sounds amazing and the cake looks delicious.

    Reply
  46. Jackie Carlisle says

    October 16, 2018 at 6:05 am

    I’m from Canton, Ga. I love everything that I do in my IP (and Cuisinart and Elite). My most favorite recipe to date is the Loaded Potato Soup. I recently cooked pumpkin (a lot of pumpkin) that I traditionally do in the oven. The time saving was tremendous not to mention the amount of power that was saved as well.

    Reply
  47. Christina Gould says

    October 16, 2018 at 12:03 am

    I’m from the east coast but I live on the west coast now, and my favorite instant pot recipe is fried rice. Thanks for the giveaway!

    Reply
  48. Barbara Schieving says

    October 15, 2018 at 8:45 pm

    Thanks for the great review! Love your pictures of the cake. Hugs!

    ★★★★★

    Reply
    • Karen says

      October 15, 2018 at 8:55 pm

      It is a great book Barbara! You must be so proud. Congrats on all your accomplishments 🙂

      Reply
  49. Helen says

    October 15, 2018 at 7:41 pm

    Wisconsin. I love the baked beans from Skinny Taste

    Reply
  50. Melissa W says

    October 15, 2018 at 7:21 pm

    I can’t wit to try this.

    Reply
  51. dw says

    October 15, 2018 at 6:51 pm

    Hi , could you please give ingredients for ‘pumpkin pie spice’
    thanks

    Reply
    • Karen says

      October 18, 2018 at 7:55 pm

      You could make your own blend. This recipe looks good! https://thepioneerwoman.com/food-and-friends/how-to-make-pumpkin-pie-spice/

      Reply
  52. Jeannette says

    October 15, 2018 at 6:27 pm

    Any substitutions for wheat or white flour? Almond- coconut – spelt?

    Reply
    • Karen says

      October 18, 2018 at 7:56 pm

      I’m really unsure on this. I don’t use these other types of flour so I’m not sure how it would turn out.

      Reply
  53. Barb says

    October 15, 2018 at 6:08 pm

    Kansas City. Your Tuscan Tortellini Soup is our favorite. We had 3 meals out of it. Every time we both commented about good it was. Love anything pumpkin. Can’t wait to try this new recipe. Thank you for your blog and videos.

    Reply
  54. Margaret T Breese says

    October 15, 2018 at 5:58 pm

    I hail from CNY,Syracuse,NY to be exact.My fave recipe for IP is the roast my “step sister” makes…..fill’s my belly every time!!!!

    ★★★★★

    Reply
  55. Brigid says

    October 15, 2018 at 5:35 pm

    I’m from Northern California — near Eureka. I haven’t met a recipe of yours that I haven’t like, but I totally appreciated and loved the St. Patrick’s Day corned beef recipe. Yummmmmm

    Reply
  56. Debbie W. says

    October 15, 2018 at 2:35 pm

    Brookville, Ohio. I absolutely love, love using my IP for making hard boiled eggs. So easy! I also love your Salisbury steak. 😋 Mmmmmm

    Reply
  57. Tara says

    October 15, 2018 at 2:22 pm

    This cake looks so yummy! We love making chilli in our IP. No splashing all over the place as it simmers and it’s finished in no time.

    Reply
  58. Barbara says

    October 15, 2018 at 1:48 pm

    Planning on making this in a coupla days. Is it really five eggs?

    Reply
    • Karen says

      October 15, 2018 at 4:15 pm

      yes! I thought it was a lot too.

      Reply
  59. Marci Buttars says

    October 15, 2018 at 1:32 pm

    You’re awesome Karen! Thank you so much for such a thoughtful review. I’m so glad you liked it. My kids have been begging me to make that one for a couple weeks now 🙂 . Sorry kids, you’ve got to taste test other recipes for mommy, haha!

    Reply
    • Karen says

      October 15, 2018 at 4:15 pm

      It’s just their lot in life! haha!

      Reply
  60. Michelle says

    October 15, 2018 at 12:53 pm

    Ogden, Utah and I love the butter chicken recipe. I would love to cook dessert in it but am a little scared

    Reply
  61. Jennifer Fox says

    October 15, 2018 at 12:29 pm

    I currently live in Cibolo, TX, but have lived all over and grew up in Spanish Fork, UT. I think my favorite pressure cooker recipe is Mac n cheese or pasta. Really anything dinner related as well that I can put together quickly. Soup is always good too.

    Reply
  62. Heather says

    October 15, 2018 at 12:15 pm

    I’m on the 365 Days of Crockpot blog. I’ve only had my instant pot a few weeks and am still learning how to make the most of it. So far I use it to make rice mostly.

    Reply
  63. Margaret Kimball says

    October 15, 2018 at 12:06 pm

    I’m from central Arkansas. Love making hard boiled eggs, meatloaf and any soup!

    Reply
  64. Michele Martinets says

    October 15, 2018 at 12:04 pm

    Texas!! I love cheesecake made in my instant pot.

    Reply
  65. Barbara says

    October 15, 2018 at 12:04 pm

    If you use AP unbleached flour how much should you use? Thanks!

    Reply
    • Karen says

      October 15, 2018 at 1:13 pm

      I would use the same amount.

      Reply
  66. Sherri Bertrand says

    October 15, 2018 at 11:46 am

    I think roast or spaghetti is my favorite at the moment, but I’m sure it will change as I try new recipes!! Living in Kansas, but from NEBRASKA!

    Reply
  67. Kathy says

    October 15, 2018 at 11:35 am

    Michigan where I love making soup and hard boiled eggs in my IP!

    Reply
  68. Cathy Jeppsen says

    October 15, 2018 at 10:49 am

    I’m from Utah. My current favorite things to cook in my Instant Pot are either baked potatoes or hard boiled eggs.

    Reply
  69. MaryEllen says

    October 15, 2018 at 10:38 am

    North Dakota!! I love the instant pot for beans!! 😀

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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