Oh my, my new favourite recipe for the Instant Pot (IP)! I love experimenting and finding out that I’m a genius in the kitchen ;-) I didn’t take specific measurements but I’ll try to be as accurate as possible.
- about 2 c. homemade bisquick mix (bought stuff would work too)
- Milk, about a 1/2 cup but you’ll have to use a judgment call
- 1 beaten egg
- 1/2 c. white baking Splenda (or sugar if you prefer to use real sugar)
- 2 apples, peeled, cored, and sliced into about 8 chunks
- 1/4 lb butter
- about 1 tbsp brown Splenda (use real brown sugar if you prefer)
- about 1 tsp cinnamon
- 1 c. water
Set the IP to the sauté setting and add butter. As soon as it melts, add cinnamon and brown Splenda. Mix well and turn to the “Keep Warm” setting.
Mix bisquick and baking Splenda in a mixing bowl. Add the egg and a little milk, mix well. Keep adding milk until the mixture reaches a doughy consistency. You don’t want it to be thin and it’s a little easier to work with if it’s a little on the dryer side than too wet/sticky. Once well mixed and the desired consistency is reached, add the cup of water to the IP and mix well. Take a piece of apple and wrap it completely in a layer of dough. It will be a messy task, don’t be afraid to use your hands. Place in the IP. Repeat until there’s a loose layer of dumplings in the IP. Don’t put more than one layer in.
Place the cover on the IP and set to Manual setting and pressure cook for 15 min. You can let it vent naturally or do a quick release. It’s awesome with ice cream, especially maple walnut. Enjoy!