Electric Pressure Cooker Breakfast Monkey Bread

monkey bread

I was skeptical about making a recipe like this in my Electric Pressure Cooker* – wouldn’t the texture be rather doughy? Well, it does work…just fine, but there’s really not much time savings since you would actually bake these rolls in the oven for about the same amount of time. However, in the summer time, it would be nice to make this recipe in your PC so you wouldn’t have to turn on the oven. 
Electric Pressure Cooker* Monkey Bread

1 can Grands biscuits
1/2 cup granulated sugar
2 tsp. cinnamon
1/2 cup dark brown sugar
1/2 cup unsalted butter, melted

In a bowl, combine sugars and cinnamon.

Cut biscuits into quarters, then dip into melted butter; roll each one in sugar mixture.

Place 16 pieces into a greased mini loaf pan; cover pan tightly with foil. Repeat with remaining 16 pieces and a second loaf pan.

Add 1 cup of water to Electric Pressure Cooker* pot, then place metal trivet into the bottom. Place both loaf pans onto trivet.

Lock lid into place, choose High Pressure setting for 20 minutes. When timer sounds, use a 5 minute natural release, followed by a quick release.

Remove pans from PC, uncover and immediately invert onto a serving platter; serve at once.

Now You’re Cookin’,
Chef Alli

*Affiliate Link: I only recommend products I use and love!

4 thoughts on “Electric Pressure Cooker Breakfast Monkey Bread

  1. Pingback: The Top 6 Reasons Your Cuisinart Electric Pressure Cooker Won’t Pressurize…..and What To Do About It  | Chef Alli's Farm Fresh Kitchen

  2. Pingback: The Top 6 Reasons Your Electric Pressure Cooker Won't Pressurize…..and What To Do About It  – Chefalli

  3. Hi – I’m so sorry you had a bad experience. Recipes such as this will ALWAYS be better BAKED in the oven, for sure. However, when I made these, they weren’t doughy and my boys did eat them. Here’s a recipe that we made in the Instant Pot (aka electric pressure cooker) yesterday, and it was SO GOOD. We were delighted!

    One-Pot Dinner: Meatloaf and Mashed Taters

    2 lbs. lean ground beef
    1½ cups Panko bread crumbs
    1 cup grated Parmesan cheese
    4 large eggs
    4 cloves garlic, minced
    1 tsp. Montreal Steak Seasoning
    1 tsp. each kosher salt and black pepper
    1 cup beef broth, for cooking meatloaf in electric pressure cooker

    5 tsp. dark brown sugar
    ⅔ cup ketchup
    1 Tbs. dry mustard
    2 tsp. Worcestershire sauce

    3 lbs. Yukon Gold potatoes, quartered, cooked and made into your favorite recipe for mashed potatoes

    Place all meatloaf ingredients into a large mixing bowl and gently combine together with your hands. Place this mixture into the center of a piece of heavy duty aluminum foil; pull sides up around meatloaf mixture, crimping the edges firmly closed.

    In a separate bowl, thoroughly mix the sauce ingredients together.

    Place potatoes and carrots into electric pressure cooker (EPC) pot; season to taste with salt and pepper; add beef broth. Place metal trivet on top of potatoes, then top with foil-wrapped meatloaf mixture.

    Lock EPC lid into place and choose High Pressure setting for 35 minutes, bringing EPC to full pressure. When timer sounds, perform a quick release to remove all pressure from EPC. Remove lid and check internal temperature of meatloaf to be sure it’s fully cooked – 160 degrees F. (If it’s not up to temperature, lock EPC lid into place and give it another 5 minutes under High Pressure.).

    Preheat broiler. Carefully remove meatloaf to a baking sheet, pulling foil back from the sides of the meatloaf. Top meatloaf with prepared sauce, then place meatloaf beneath the broiler for 2-3 minutes, or until sauce bubbles and caramelizes. While meatloaf is beneath the broiler, mash potatoes as desired.

    Serve meatloaf with additional sauce, if desired, on a bed of mashed potatoes.

    Let’s Get Cookin’,
    Chef Alli

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