Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 3 tbsp chocolate chips
• 2 tbsp coconut oil
• 2 tbsp butter
• 2 eggs
• 185 g almond flour
• 1 tbsp arrowroot powder
• 1 tsp baking powder
• 1 tsp pumpkin purée organic
• 100 g sugar
• 60 g unsweetened coconut flakes
• 120 ml double cream
• 1/2 tsp nutmeg ground
• 1/2 tsp cinnamon ground
• 1/2 tsp vanilla extract

Instructions

1. Grease and line a cake pan that fits in your instant pot
2. In a large bowl, thoroughly mix all ingredients until smooth.
3. Spoon the batter into prepared pan, then cover foil.
4. Pour 250ml water into the inner pot, then lower the pan inside on the trivet and secure the lid.
5. Select Pressure Cook and set the time to 40 minutes.
6. When the cooking program has finished, allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
7. Open the lid and remove the pan from the inner pot and let it cool completely before serving.
8. Top with whatever additional toppings you fancy!