Instant Pot Pressure Cooker Chocolate Banana Nut Bread

It's super hot today, so baking isn't in the cards.  I love to bake.  Like anything - savory, sweet, anything cooked in the oven. I had seen how people had done baked goods in their Instant Pot, so I figured I'd try it out.  I can do my favorite type of baking even if it's 95 out?  Yes please!

My Mom used to make banana nut bread in empty cans, so I thought I'd try that recipe out. Turns out, it's delicious and doesn't heat up my whole house!

Ingredients:

Dry team:

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon cloves

Wet team:

1 egg

3/4 cup sugar

1/4 cup melted butter or coconut oil

1 teaspoon vanilla (or butter vanilla emulsion if you can find it)

3 large very ripe bananas mashed

Add ins:

1/2 cup mini chocolate chips

1/2 cup roasted walnuts

Materials needed:

Three empty cans cleaned.  Be sure to get all paper and "glue" from the outside of can. Spray with non-stick spray and place in your freezer while you mix your batter.

Whisk your egg and sugar together until it turns to a butter yellow color and falls off your whisk in ribbons.  Whisk in your melted butter.  Make sure it is not "hot" as you don't want scrambled eggs!  Even if mine is only a little warm I go slowly, raising the temp of the eggs at a slow rate so that this doesn't happen.  Add vanilla and bananas and mix until fully incorporated.

Add the items of your dry team to another bowl and whisk to combined.  Add the wet team and fold until just incorporated - do not over mix!  Even if you see a little flour it's ok!  Fold in your chocolate chips and walnuts.

Fill your cans 3/4 of the way.  Tap cans on counter to get all that gooey deliciousness even in the can.

Add 2 cups of water to your Instant Pot and put the trivet in.  Cover your cans with foil.

Place your cans on the trivet, close the IP and set to manual 30 minutes.  When finished turn the pot off and let it sit 10-15 minutes for a natural release.  Carefully remove foil with tongs, being sure to dump any excess water to the side so that it does not go into the bread.  Remove to a cooling rack for 10 minutes, then turn upside down and gently tap until break loaf comes out.

These are awesome with a little butter, cream cheese, or hell with nothing!  So delicious!  These freeze really well to so I usually double the recipe and make a bunch!

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Instant Pot Chicken Alfredo

I don't know many people that don't like Alfredo sauce.  It is the Queen Mother of comfort food sauces in my book.  Since I am currently obsessed with my Instant Pot and saw that people actually cook pasta in it, I had to give it a try.  What I did I get?  Some of the most absolutely delicious Chicken Alfredo I've ever eaten!

In true pressure cooker fashion it was done in no time flat, and only required one pot to wash!  #Winning.

1 Pound Cellentani Noodles
1.5 Pounds Boneless Skinless Chicken Breasts
4 Teaspoons Wildtree Roasted Garlic Grapeseed Oil
1 Tablespoon Wildtree California Style Garlic Pepper Blend
1/2 Cup Parmigiano-Reggiano (fresh, grated)
1/2 cup White Wine
6 Tablespoons Butter
1 Cup Fat Free or 2% Milk
1 Cup Wildtree Alfredo Extraordinaire
Water

Drizzle Roasted Garlic Grapeseed Oil on both sides of Chicken.  Generously sprinkle California Style Garlic Pepper Blend on both sides.

Turn Instant Pot to Saute mode and add 2 teaspoons of Roasted Garlic Grapeseed Oil to the pan.  Once display reads "hot" add chicken breasts. Sear on both sides and remove from pan.

Deglaze pan with white wine, stirring until you get all the tasty bits off the bottom.  You want to cook as much liquid out as possible because once you are using pressure cooking mode it will not cook the alcohol out of the wine.

Place your trivet into the pressure cooker and add 2 cups of water.  Place the chicken on the trivet, close the lid, and set to manual mode for 7 minutes. 

Once done let the pressure come down naturally for 5 minutes and then release the rest of the pressure.  Move chicken to a plate to rest after checking that it has come to a safe temp, which is 165 F.

add your pound of pasta and cover until it is just all barely under water.  Do not take out the water that was left from cooking the chicken.  It is going to add tons of flavor to your pasta!

Set the pressure cooker to manual for 5 minutes.  Carefully release the pressure a little at a time to make sure no foam comes up through your release valve.  Place pasta in a colander in case you have any extra liquid. 

Turn you pot back to saute mode and add butter and milk.  Stir to make sure you don't scorch it, and once the butter is melted turn the pot off.  Add the Wildtree Alfredo Extraordinaire and whisk until it is all incorporated.  Return Pasta to the Instant Pot and  add the Parmigiano-Reggiano.  Stir to combined.

Secure lid back on the Instant Pot.  Slice your perfect chicken however you'd like it.

Remove lid.  You can either just add the Chicken to the pot and mix to combined or place the chicken on top of each plate of pasta.  It is tender and juicy and the flavor is out of this world!  I didn't even add salt and I'm a salt fanatic.

If you'd like to try some of the Wildtree products they can be purchased here.  I'm sure you could find substitutes in the grocery store, but why would you want to do that?  Wildtree is organic and is a company with a conscious :)

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