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Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 70 minutes |
| Servings |
8 - 12 servings
|
Ingredients
- 2 tbsp butter
- 1/2 cup brown sugar
- 2 eggs
- 1 cup peanut butter
- 1 cup milk
- 1 tsp Vanilla
- 3 cups quick-cooking oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips
- Powdered sugar for garnish optional
Ingredients
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Instructions
- In a medium bowl, beat together butter and sugar. Add eggs one at a time and beat until uniform.
- Add peanut butter, milk and vanilla and stir to combine.
- In a large bowl, stir together oats, baking powder and salt. Add wet ingredients and mix until fully incorporated.
- Fold in chocolate chips.
- Coat the inside of a
7 inch baking pan or casserole with nonstick spray - Spread batter in pan and cover pan with foil.
- Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the pan or casserole on to the steam rack, 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 45 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the pan and allow to cool for 10 minutes before serving.
- Garnish with powdered sugar (optional). Keep covered and serve all week for a quick breakfast or snack.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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I dont understand why you would put a dish in the Instant Pot that didnt come with it. Why not use the pot that comes with it?
Hi Donna,
When using the Instant Pot Pressure Cooker you always cook in the inner pot that was provided. This recipe calls for a bowl that fits into that inner pot. It is for recipes that may/can burn in the inner pot. By adding it to a bowl tat fits inside, the recipe will not burn as it is not on direct heat.