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Instant Pot Pumpkin Chocolate Chip Cake

September 3, 2018 Leave a Comment

What’s Inside: Fall baking made easy! You’re going to love this moist & fluffy Instant Pot Pumpkin Chocolate Chip Cake!

Fall baking made easy! You're going to love this moist & fluffy Instant Pot Pumpkin Chocolate Chip Cake!

Instant Pot Pumpkin Chocolate Chip Cake

Pumpkin cake and chocolate chips are my favorite flavor combinations! (My husband makes amazing Pumpkin Chocolate Chip Mini Muffins that both the kids and I love!) There’s just something about adding a but of dark chocolate to spicy pumpkin that tastes just heavenly. I look forward to pumpkin season all year!

Baking in the regular oven is an exact science, with little room for error. So for an amateur like me, it can be a little intimidating.

That’s why I’m so excited about this Instant Pot Pumpkin Chocolate Chip Cake recipe — it takes the guesswork out of Fall baking! Even better, the Instant Pot doesn’t heat up the whole house like a regular oven (because it’s still super hot outside here in Texas!)

I also love how with this IP Pumpkin Cake you get to unwrap it at the end, like a sweet surprise! It’s a fun and easy way to get into Fall baking with the kids!

This Pumpkin Chocolate Chip Bundt Cake is perfect to make for a little get-together with friends and family, or simply a treat with your morning coffee. Or you can pack a slice in the kids’ lunch boxes for a special midday treat. It’s just right for any occasion!

Happy Fall!

–Stacey

Related: Love pumping for breakfast? Try our easy Pumpkin Pie Turnovers!

Fall baking made easy! You're going to love this moist & fluffy Instant Pot Pumpkin Chocolate Chip Cake!

Instant Pot Pumpkin Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, room temp
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree
  • 3/4 cup chocolate chips

Chocolate Ganache Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 tsp. vanilla extract

Kitchen Ingredients Used for This Recipe:

  • Instant Pot
  • Instant Pot Bundt Cake Pan
  • Stand Mixer

How to Make Pumpkin Chocolate Chip Cake in the Instant Pot

Keep reading for photo step-by-step instructions. A free printable copy of this Instant Pot Pumpkin Bundt Cake is available at the bottom of the post.

Sift together flour, pie spice, cinnamon, salt, baking soda, and baking powder in a large mixing bowl. Set aside.

Cream together butter and sugar using a stand mixer or hand mixer, until it is light and fluffy.

Add your eggs one at a time, making sure they are each fully incorporated before adding the next egg.

Add the pumpkin to butter and sugar and mix until well combined.

Add the dry ingredients to the wet ingredients and mix.

Stir in chocolate chips by hand, or with mixer on the lowest speed.

Spray your Instant Pot Bundt Cake Pan generously with a non-stick baking spray, then scoop batter into pan.

how to make pumpkin chocolate chip bundt cake in the Instant Pot

Cover pan complete with foil.

Add your trivet to your Instant Pot.

Instant Pot baking a bundt cake

Pour 1 1/2 cups of water into the pressure cooker.

Put the bundt pan on the trivet and lock the lid in place.

Select High Pressure and set the timer for 25 minutes.

Use a natural pressure release for 10 minutes and then do a quick pressure release.

Remove the bundt pan to a wire rack to cool and remove foil cover.

Allow to cool to room temperature before frosting.

How to Make Chocolate Ganache

Combine condensed milk, and chocolate chips in a saucepan over medium heat. Stir constantly, until the chips are melted and the mixture is smooth, taking care not to boil.

Remove from the heat and stir in vanilla.

Cool slightly before pouring over your bundt cake. Top with chocolate shavings if desired.

Fall baking made easy! You're going to love this moist & fluffy Instant Pot Pumpkin Chocolate Chip Cake!

Have you tried baking in the Instant Pot yet? What is your favorite thing to make? Share your ideas in the comments below!

Be sure to pin our IP Pumpkin Chocolate Chip Cake on Pinterest:

So moist and fluffy! This Instant Pot Pumpkin Chocolate Chip Cake is crazy good!!

Grab a Free Printable Copy of our IP Pumpkin Chocolate Chip Cake Recipe:

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Instant Pot Pumpkin Chocolate Chip Cake

Ingredients

    Pumpkin Cake Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, room temp
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 cup pumpkin puree
  • 3/4 cup chocolate chips
  • Chocolate Ganache Ingredients
  • 1 14 oz can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • 1 tsp. vanilla extract

Instructions

    How to Make the Cake
  1. Sift together flour, pie spice, cinnamon, salt, baking soda, and baking powder in a large mixing bowl. Set aside.
  2. Cream together butter and sugar using a stand mixer or hand mixer, until it is light and fluffy.
  3. Add your eggs one at a time, making sure they are each fully incorporated before adding the next egg.
  4. Add the pumpkin to butter and sugar and mix until well combined.
  5. Add the dry ingredients to the wet ingredients and mix.
  6. Stir in chocolate chips by hand, or with mixer on the lowest speed.
  7. Spray your bundt pan with a non-stick baking spray, then scoop batter into pan.
  8. Cover pan complete with foil.
  9. Add your trivet to your Instant Pot.
  10. Pour 1 1/2 cups of water into the pressure cooker.
  11. Put the bundt pan on the trivet and lock the lid in place.
  12. Select High Pressure and set the timer for 25 minutes.
  13. Use a natural pressure release for 10 minutes and then do a quick pressure release.
  14. Remove the bundt pan to a wire rack to cool and remove foil cover.
  15. Allow to cool to room temperature before frosting.
  16. How to Make Chocolate Ganache
  17. Combine condensed milk, and chocolate chips in a saucepan over medium heat. Stir constantly, until the chips are melted and the mixture is smooth, taking care not to boil.
  18. Remove from the heat and stir in vanilla.
  19. Cool slightly before pouring over your bundt cake.
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More of our Favorite Pumpkin Recipes:

Gluten Free Pumpkin Streusel Muffins

A perfectly moist classic pumpkin bundt cake...that's easier than ever to make! You'll love this foolproof Fall dessert recipe!

Cake Mix Pumpkin Bundt Cake

Filed Under: Baking with Kids, Recipes Tagged With: desserts, instant pot

Instant Pot Cauliflower Potato Salad

April 6, 2018 Leave a Comment

What’s Inside: Paleo, low carb, gluten free, and just plain delicious! Try this Healthy Cauliflower Potato Salad at your next potluck or barbecue!

Healthy Cauliflower Potato Salad (Mock Potato Salad)

Potato salad is a summer cookout staple, but it’s not exactly the healthiest item on the menu.

However, this Cauliflower Potato Salad is another story!

Paleo, gluten free, low carb, keto, — it fits into just about any nutritional plan. That way anyone at the party can enjoy this mock potato salad!

We make cauliflower rice fairly often because my husband and I like to scale back on carbs in the evening and the girls love how it tastes. This cauliflower potato salad is also a crowd pleaser!

Healthy AND kid-approved?! It’s almost too good to be true! (But it’s not!)

I especially love that this recipe maintains the creaminess that’s expected in a potato salad. It helps make it more “believable” if you will. (Honestly, I don’t think you’ll have to do any convincing after the first taste…it’s that good!)

Did I mention that we used the Instant Pot to save a ton of time? Keep reading to find out how!

— Stacey

Cauliflower Salad Ingredients

  • 1 head cauliflower
  • 1 cup water
  • 4 hard-boiled eggs
  • 1-1/2 cups mayo or greek yogurt
  • 1 tbsp. white vinegar
  • 1 tbsp. yellow mustard
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 stalks celery
  • 1/2 onion

Kitchen Tools Used to Make this Recipe:

  • Instant Pot
  • Non-slip mixing bowls

How to Make Instant Pot Cauliflower Salad

Prepare hard boiled eggs. (Try steaming your eggs for easy peeling or use the instant pot to cook them quickly!)

How to cook hard boiled eggs in the instant pot: Place 1 cup of water and in your instant pot and carefully add in the eggs. Select manual setting and reduce time to 8 minutes. Quick release. Place the eggs in the fridge until cool slightly for easiest shell removal.

Chop the cauliflower florets into 1″ pieces and place in the instant pot with 1 cup of water.

Place the lid on the IP and seal. Set to manual for 5 minutes. Quick release.

Drain the cauliflower using a colander and then place in a medium-sized bowl.

Chop up the hard boiled eggs and stir into the cauliflower.

Chop the celery and onion and add in to the cauliflower-egg mixture, then the remaining ingredients and mash together using a fork or an electric mixer until you achieve the texture that you prefer.

Free copy of this Instant Pot Cauliflower Potato Salad is available at the bottom of the post.

healthy cauliflower potato salad - step by step photo collage

Pin this Delicious Mock Potato Salad Recipe on Pinterest:

Paleo, low carb, gluten free, and just plain delicious! Rich and creamy just like a "real" potato salad, but SO much better for you! Try this Healthy Cauliflower Potato Salad at your next potluck or barbecue!

Grab a Free Printable Copy of this Instant Pot Cauliflower Potato Salad Recipe:

Print
Yum
Instant Pot Cauliflower Potato Salad

Prep Time: 7 minutes

Cook Time: 13 minutes

Total Time: 20 minutes

Instant Pot Cauliflower Potato Salad

Paleo, low carb, gluten free, and just plain delicious! Rich and creamy just like a "real" potato salad, but SO much better for you! Try this Healthy Cauliflower Potato Salad at your next potluck or barbecue!

Ingredients

  • 1 head cauliflower
  • 1 cup water
  • 4 hard-boiled eggs
  • 1-1/2 cups mayo or greek yogurt
  • 1 tbsp. white vinegar
  • 1 tbsp. yellow mustard
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 stalks celery
  • 1/2 onion

Instructions

  1. Hard boil your eggs either in a saucepan or the instant pot. (To prepare in the instant pot, see note.)
  2. Chop the cauliflower florets into 1" pieces.
  3. Place the cauliflower in the IP along with 1 cup of water.
  4. Place the lid on the IP and seal. Set to manual for 5 minutes. Quick release.
  5. Drain the cauliflower using a colander and then place in a medium-sized bowl.
  6. Chop up the eggs and stir into the cauliflower.
  7. Chop the celery and onion and add in to the cauliflower-egg mixture, then the remaining ingredients and mash together using a fork or an electric mixer until you achieve the texture that you prefer.
  8. NOTE:
  9. Place 1 cup of water and in your instant pot and carefully add in the eggs.
  10. Select manual setting and reduce time to 8 minutes. Quick release.
  11. Place the eggs in the fridge until cool slightly for easiest shell removal.
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More of our Favorite Instant Pot Recipes

Instant Pot carne asada tacos

Instant Pot Carne Asada Tacos

Filed Under: Healthy Food, Recipes Tagged With: gluten free, instant pot, side dishes

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Hi there & welcome!

We're Stacey and Jennifer, and we're so glad you stopped by to visit! In the Kids Kitchen is our place to share inspiration to cook, play, and learn with your kids. From tips for teaching kitchen skills, to family-friendly recipes, kitchen crafts & sensory play, cookbook reviews, and more!

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