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Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
6 servings
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Ingredients
Filling Mixture:
- 1/4 cup raisins
- 1/4 cup dates (or golden raisins, apricots or prunes), chopped
- 1/4 cup hazelnuts chopped
- 2 tsp cinnamon
- 2 tbsp brown sugar
Delightfully Baked Apples
- 6 small apples (empire, honeycrisp or jonathan are best)
- 4 tbsp butter
- 2/3 cup Water
Ingredients
Filling Mixture:
Delightfully Baked Apples
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Instructions
- In a small bowl, mix Filling Mixture ingredients.
- Using a melon baller or paring knife, remove the apple cores, leaving the bottom
1/2 inch of the apples intact. - Fill apples with filling mixture and top each with a thin slice of butter.
- Pour 2/3 cup water in the Instant Pot and arrange the apples in the bottom of the pot. Add any extra butter to the cooking water.
- 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 3 minutes.
- When the time is up, let the pressure naturally release for 5 minutes (10 minutes for extra-tender apples), then quick-release the remaining pressure.
- Serve warm.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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I made these, but 5 min is not enough time. They were still pretty hard. Instead of the filling in this recipe, i used bear naked granola, chopped pecan, butter and 1/2 the brown sugar