Scrumptious pumpkin bread pudding straight from your Instant Pot is a great way to welcome the Fall season. My Instant Pot Bread Pudding is delicious for breakfast or dessert.
Prepare a 7.5-inch springform pan with non-stick cooking spray. Blend together the pumpkin, cream, eggs, sugar, melted butter, vanilla extract, and seasonings.
Fold in the bread and mix until the bread is well coated. Transfer the mixture to the springform pan and spread evenly. Cover the bottom and the top of the springform pan with aluminum foil.
Add the minimum required amount of water according to the manufacturer’s instructions. Place the springform pan on a trivet and lower to the bottom of the electric pressure cooker liner.