❤️ Why You’ll Love This Recipe: This blueberry compote comes together with almost zero prep time, to make the perfect juicy consistency and refreshing flavor.

We love making fruit compotes in the Instant Pot. They work from fresh or frozen berries, and they always end up adding a fresh fruity taste to my meals.

You can use this fruity blueberry compote in so many delicious ways! Try it over pancakes, as a topping for Instant Pot Cheesecake or steel cut oats, or spooned over ice cream! 

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I know the saying is “as American as apple pie,” but hear me out—crisps whip up faster, have a streusel topping, and no risk of a soggy bottom crust. I can’t think of any recipe that’s more all-American and perfect for autumn than homemade apple crisp?

A piping-hot serving of apples, brown sugar-cinnamon crunchy topping, and a scoop of ice cream is one of my favorite ways to celebrate with my family. 

And making apple crisp with oatmeal topping just got even easier. With this Instant Pot / pressure cooker recipe, you can make this fall favorite in a fraction of the time. (Plus, this recipe leaves plenty of oven space for while you make the rest of your Thanksgiving menu.)

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Fill your kitchen with the smell of apples simmering in cinnamon! With this recipe for homemade applesauce, you can walk away from your pot and let the pressure cooker do the work. 

At my house, I love to make a big batch of Instant Pot applesauce. I keep it on hand for a healthy afterschool snack or a low-sugar dessert. It’s especially wonderful fresh out of the pressure cooker, but you can serve it hot or cold. 

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Robin, a Pressure Cooking Today reader, contacted me recently asking for help converting a Zobo drink recipe into a pressure cooker recipe. It sounded like a great summer drink, so I decided I had to try it too. (I bought my dried Hibiscus petals on Amazon.)

Zobo is also known as Sorrel, Roselle,  and agua de Jamaica. The flavor is tart, similar to fresh cranberries, so adjust the sugar level to you liking. (more…)

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It’s rhubarb season and fortunately, my mother-in-law gives me rhubarb from her garden every year. I love the tart flavor rhubarb gives sauces. I also like that the rhubarb breaks down as it cooks and adds a nice texture to the sauce.  (more…)

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Hey everybody!  This is Marci from the food side of TIDBITS, bringing you, what I consider, an essential to every holiday feast.  But before we get to the delicious pressure cooker recipe of the day, I want to share the exciting news of our recently launched cookbook titled Master the Electric Pressure Cooker Cookbook, on sale now and available for instant download.  (more…)

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Hi there, it’s Jessie from Kitschen Cat! I’m so glad to be with you again. It’s that time of the year where everything is pumpkin flavored, the smells of apple cider and cinnamon are begging to permeate your home, and fleece blankets are in high demand.

Growing up, my dad and and I worked at an apple orchard owned by some friends of ours, and I would get so excited for the apple and pumpkin butter to be stocked on the shelves come September. Something about the thick, fruity flesh of pumpkin and apples combined with all the best fall spices makes a treat that’s just impossible to pass up.  (more…)

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Hey everybody!  This is Marci from TIDBITS bringing you a recipe that is sure to fill you with excitement and good memories.  My most endearing sights and smells are all experienced in the Fall.

Saying goodbye to summer is just fine by me when I can feel the cool breeze coming through my windows and see the mountains that surround my home covered in orange, red, and yellow.  I feel giddy just thinking about it!  And the smells of Fall?  Sigh…they instantly take me to a happy place.  Cinnamon, pumpkin, clove, apple, nutmeg, etc, etc.  (more…)

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Hey everybody!  It’s Marci from the food side of TIDBITS blog, and I’m so excited to add a little excitement to your first meal of the day!

Between my three kids, my mother and my sister Cami, there were five birthdays celebrated in less than 2 weeks in July.  That’s just way too much birthday cake and piñata candy for me to watch my kids inhale and still be able to keep my cool.

On the day of my twin boys’ birthday, I didn’t have ingredients for a cake, or the ambition to make one.  What I did have was a fresh batch of homemade yogurt and Barbara’s Pressure Cooker Berry Compote sitting in my fridge needing to be used up.

Making Berries and Cream Breakfast Cake in an Instant Pot

My brain started spinning with ideas of a healthy, whole grain cake that could be perfectly acceptable for both breakfast and birthdays.  Now keep in mind, my boys turned 4. This healthy breakfast cake may not be so acceptable for a 10 year old with visions of a Ninja Turtle face cake.

So using my brand new 6 cup bundt pan, I whipped up an eggy, whole wheat batter, swirled in some berry compote and threw it in the pressure cooker.  And it was ADORABLE!  Just as pretty as any traditional birthday cake!

To kick it up a notch, I mixed some yogurt with a bit of powdered sugar, drizzled it over the top, all fancy like, added candles, and I just knew this was gonna be a hit.

When my sons walked down the stairs that morning with those adorable little, just-woke-up faces, they beamed with joy when they realized it was their birthday AND they were having CAKE for breakfast.

Cue big sister crushing their excitement with the statement, “That’s not even a real cake, that’s breakfast.”  Luckily they were too dazzled to notice her statement, and I got double the hugs for the “Best Cake Ever”.

Note: This cake can be cooked in a 7 inch springform pan  as well, but the cook time will need to be increased to 40 minutes.

If you would like to mix things up, try substituting the berry compote with our Pressure Cooker Peach Compote.

And of course, our personal preference is using pressure cooker Homemade Yogurt for the batter and drizzle.

With all the cuteness to make it feel like an extraordinary day, plus healthy ingredients to make it a well balanced breakfast, this cake will be making frequent appearances in my home. I hope it will for you too!

Pressure Cooker Berries and Cream Breakfast Cake

Yield: 6 servings

Print

Ingredients

• 5 eggs
• 1/4 cup sugar
• 2 tablespoons butter, melted
• 3/4 cup ricotta cheese
• 3/4 cup plain or vanilla yogurt
• 2 teaspoons vanilla extract
• 1 cup whole wheat pastry flour or white whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder

Berry Compote

• (Best made the day before and used cold. Recipe makes more than needed for this cake.)
• 2 cups blueberries
• 1 cup sliced strawberries
• zest of 1 lemon
• ⅓ cup pure maple syrup or honey
• 1 tablespoon water
• 1 tablespoon cornstarch

Sweet Yogurt Glaze

• ¼ cup yogurt
• ½ teaspoon vanilla extract
• 1 teaspoon milk
• 1–2 tablespoons powdered sugar

Instructions

Berry Compote

1. Prepare the Berry Compote beforehand so it is cold and thick.  If used warm, it has a tendency to sink to the bottom of the pan.  Add blueberries, strawberries, lemon zest, and maple syrup to the pressure cooker pot and stir.  Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 3 minutes
2. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.  
3. In a small bowl, whisk together cornstarch and water.  Select sauté and bring compote to a light boil. While whisking, pour in cornstarch mixture and whisk constantly until compote thickens.  Cool and store in a sealed container in the fridge.

Breakfast Cake

1. Generously grease a 6 cup bundt pan with nonstick cooking spray, set aside.
2. Beat together eggs and sugar until smooth.  Add the butter, ricotta cheese, yogurt, and vanilla continue mixing until smooth.
3. In a separate bowl, whisk together the flour, salt, and baking powder.  Combine with the egg mixture. Pour into the prepared bundt pan.
4. Using ½ cup of Berry Compote, drop by tablespoons on top of the batter and swirl in with a knife.     
5. Add 1 cup of water to the pressure cooker pot and place a trivet inside.  Carefully place the bundt pan on the trivet.
6. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.
7. When pressure cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
8. Remove pan from pressure cooker.  Cool slightly. Loosen the sides of the cake from the pan and gently turn over onto a plate.
9. To make the Sweet Yogurt Glaze, whisk together the yogurt, vanilla, milk, and powdered sugar; set aside. Drizzle cake with Sweet Yogurt Glaze and serve warm.

Notes

To make removal of the pan easier, create a tinfoil sling by folding a piece of tinfoil into thirds.  The foil must be long enough to fit around the base of the bundt pan. The bundt pan will sit on top of the tinfoil with a piece of foil coming up on both sides.  Fold the side pieces down, so as not to interfere with the lid. When cake is done, grab the sides of the foil and lift pan from the pot.

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Hi there. I’m Letty from Letty’s Kitchen, the blog about seasonal vegetarian cooking and desserts with a healthier twist. Thanks Barbara for sharing some of my pressure cooker recipes here!

What is Farro?

Farro is the Italian word for ancient hulled wheat. This old-world grain looks a lot like wheat or spelt or einkorn berries, all of which are capturing the attention of food lovers these days, and all of which require long cooking times to soften the kernels. A pressure cooker cuts the cooking time of farro in half.

(more…)

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