Instant Pot Monkey Bread
Instant Pot Monkey Bread is easy to prepare, moist, pull apart heavenly goodness! You won't be able to put the fork down.
Ingredients
- 2 tubes Refrigerator Biscuits
- 1 cup Sugar, seperated into 1/2 cups
- 2¾ tsp Cinnamon, seperated
- ½ stick Butter
Instructions
- Pour 1/2 cup of Sugar and 2 tsp Cinnamon into a bowl or one gallon Ziploc bag and mix. Set aside. I like the Ziploc bag because it is easier and the kiddos can help with this part (just make sure that bag is sealed good before they shake it up!)
- Cut each biscuit into 4 pieces and toss into the cinnamon sugar mixture. Stir or shake until pieces are well coated.
- Remove the biscuit pieces and place into a greased Bundt Pan. Continue with the rest of the biscuits until none remain.
- Next, in a small sauce pan melt the butter and mix in 1/2 cup Sugar and 3/4 tsp Cinnamon. Stir constantly until completely melted into a dark brown sauce. Pour Sauce over the biscuits in the pan.
- Place the trivet into the base of your Instant Pot and add 2 cups of water. Then place the bundt pan onto the trivet and loosely cover with tin foil. You will cook on High Pressure for 20 minutes with a Natural Release of 10 minutes. (Natural Release means that after the timer has ended you do not touch it for 10 minutes, then carefully release the pressure valve for any remaining steam).
- Remove then foil and then the bundt pan from the Instant Pot and let cook for an additional 5-10 minutes before inverting on to a plate. Remember that it will still be hot and the sugar liquid will drain from the bottom of the pan over top the Monkey Bread.
- Enjoy!
Equipment
- pressure cooker