Healthy Chicken & White Bean Soup
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
6 servings
|
Ingredients
- 24 ounces Pillsbury cinnamon rolls
2 cans , separated and quartered, icing reserved - 1 Granny Smith apple peeled and diced
- 1/3 cup caramel topping
Ingredients
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|
Instructions
- Coat the inside of a 6-cup bundt pan in non-stick spray
- Layer 1/3 of the quartered roll pieces in the bottom of the pan, pressing lightly into an even layer.
- Top with 1/2 of the apple pieces, and an additional 1/3 of the roll pieces. Repeat with remaining apple pieces and roll pieces.
- Pour the caramel topping evenly over the rolls, then cover the pan loosely with foil. Do not seal.
- Pour
1 cup of water into the Instant Pot and insert the trivet. - Carefully lower the bundt pan onto the trivet, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the bundt pan and let cool for 5 minutes before inverting onto a serving plate.
- Top with reserved icing. Serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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