Risotto with Lemon and Shrimp
Cherry Chocolate Pudding Cake
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Ingredients
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Instructions
- In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.
- Fold in
1 1/2 cups of cherry pie filling (reserve the remaining1/2 cup for topping). - Coat the inside of a
1.5 qt casserole with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil - do not seal. - Pour
1 1/2 cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack. - 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 25 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Serve topped with remaining cherry pie filling (warmed if desired).
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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