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Instant Evenings: Dinner & Dessert Electric Pressure Cooker Recipes for Instant Pot ®
Most people don’t think about using their pressure cooker for desserts but I have to tell you that you will be missing out if you don’t. My Instant Pot has made some amazing desserts including a pressure cooker pumpkin cheesecake!
Check out this Dinner and Dessert cookbook for your pressure cooker. It is reasonably priced and gives you a lot of ideas for quick meals at night and to satisfy that sweet tooth that we all have.
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Instant Pot Banana Bread
- 2 cups flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 ripe bananas, mashed
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- 1/4 cup cream cheese icing
Directions
Add mashed bananas, eggs, sugar, and oil and mix well. Stir in vanilla. Add dry ingredients to wet and mix well. Fold in pecans. 
Spoon batter into prepared pan.
Place a paper towel on top of the pan and cover with foil.
Create a foil sling by folding a long piece of foil in half, placing it under the pan and folding it up and around the pan.
Place 1 cup water in the bottom of the instant pot and place the trivet into the pot. Place the pan on top of the trivet and in the pot. Secure the lid on the pot and close the pressure release valve. Set the pot to manual, high pressure for 45 minutes.
When cooking cycle is finished, open the quick release valve and carefully remove the pan from the pot by grabbing onto the foil sling. 
- 2 cups flour
- 1-1/2 teaspoons baking power
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4 ripe bananas mashed
- 2 eggs
- 1 cup sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- 1/4 cup cream cheese icing
- Grease a 6 cup bundt cake pan with nonstick cooking spray. Set aside.
- In a small bowl, add flour, baking powder, baking soda, cinnamon and nutmeg. Mix well and set aside.
- Add mashed bananas, eggs, sugar and oil and mix well. Stir in vanilla. Add dry ingredients to wet and mix well. Fold in pecans.
- Spoon batter into prepared pan. Place a paper towel on top of the pan and cover with foil. Create a foil sling by folding a long piece of foil in half, placing it under the pan and folding it up and around the pan.
- Place 1 cup water in the bottom of the instant pot and place the trivet into the pot. Place the pan on top of the trivet and in the pot. Secure the lid on the pot and close the pressure release valve. Set the pot to manual, high pressure for 45 minutes. When cooking cycle is finished, open the quick release valve and carefully remove the pan from the pot by grabbing onto the foil sling.
- Remove the paper foil and paper towel and discard. Let set to cool completely before inverting onto a plate. Heat cream cheese icing in microwave for 10 seconds and stir. Drizzle on top of bread before serving.
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For another great Instant Pot comfort food recipe check out our homemade pressure-cooker Mac and Cheese!
