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 to seal it from the water.
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.
Cover the electric pressure cooker and set the valve to seal. Program for manual or “pressure cook” for 22 minutes.
When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops.
Carefully remove the pan. Remove the foil and unhinge the pan.
Serve immediately or refrigerate until serving.
Notes
Serve topped with maple syrup, caramel sauce, whipped cream, or ice cream.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.