Oh my, my new favourite recipe for the Instant Pot (IP)!\u00a0 I love experimenting and finding out that I’m a genius in the kitchen \ud83d\ude09\u00a0 I didn’t take specific measurements but I’ll try to be as accurate as possible.<\/p>\n
Ingredients<\/strong>:<\/p>\n Preparation<\/strong>:<\/p>\n Set the IP to\u00a0the\u00a0saut\u00e9 setting and add butter.\u00a0 As soon as it melts, add cinnamon and brown Splenda.\u00a0 Mix well and turn to the “Keep Warm” setting.<\/p>\n Mix bisquick and baking Splenda in a mixing bowl.\u00a0 Add the egg and a little milk, mix well.\u00a0 Keep adding milk until the mixture reaches a doughy consistency.\u00a0 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.\u00a0 Once well mixed and the desired consistency is reached, add the cup of water to the IP and mix well.\u00a0 Take a piece of apple and wrap it completely in a layer of dough.\u00a0 It will be a messy task, don’t be afraid to use your hands.\u00a0 Place in the IP.\u00a0 Repeat until there’s a loose layer of dumplings in the IP.\u00a0 Don’t put more than one layer in.<\/p>\n Place the cover on the IP and set to Manual setting and pressure cook for 15 min.\u00a0 You can let it vent naturally or do a quick release.\u00a0 It’s awesome with ice cream, especially maple walnut.\u00a0 Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" Oh my, my new favourite recipe for the Instant Pot (IP)!\u00a0 I love experimenting and finding out that I’m a genius in the kitchen \ud83d\ude09\u00a0 I didn’t take specific measurements but I’ll try to be as accurate as possible. Ingredients: … Continue reading \n