You would be surprised at how easily instant pot dishes are made. Here, Sweet and Savory Meals Blog on YouTube shares this instant pot apple bread loaded with fresh apples, crunchy walnuts, and warm spices, topped with a sweet and buttery glaze.
Ingredients:
- 1 1/2 cup chopped apples (peeled and chopped)
- 1 tablespoon lemon juice
- 1/4 cup coconut oil
- 1/2 cup unsalted butter (softened)
- 1/2 cup dark brown sugar (packed)
- 1/2 cup white granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup walnuts (chopped – optional)
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Directions:
Prepare all the needed ingredients and measure as per the list above.
Spray baking spray on a 7×3-inch push pan and set aside.
In a large mixing bowl, combine the 1 1/2 cups chopped apples (peeled and chopped) with 1 tablespoon lemon juice. Melt the coconut oil in a heated pan and saute the apples with brown sugar. Saute until just tender but not too soft. Mix the butter and granulated sugar in a large mixing bowl using a hand mixer until light and well combined. Then, gradually beat in the eggs one at a time and add the vanilla extract and sour cream.
Next, add the 2 cups of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg. Mix all the ingredients until just combined. Do not overmix. Add and fold in the apple mixture and walnuts.
Transfer the prepared batter into the greased pan and level the top using a spatula. Cover the pan with aluminum foil.
In the bottom of the inner pot, add 1 ½ cup of water and place the pan on a trivet with handles or make a foil sling and lower it into the inner pot.
In the pressure cooker, cook the batter on high pressure for 45 minutes. Then, allow the pressure to naturally release for 15 minutes, and release the remaining pressure manually. After 45 minutes, open the lid and carefully remove the pan.
Let the cake cool in the pan for 15 minutes before transferring it to a platter to cool completely.
For the glaze, combine powdered sugar, milk, and vanilla extract. Drizzle over the top of the cooled cake once everything is combined.
Slice, serve, and relax!
