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To make the Instant Pot Pineapple Upside Down Bites, gather these items: - 1 cup crushed pineapple, well-drained - 1/2 cup brown sugar - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/3 cup milk - 1 egg

Instant Pot Pineapple Upside Down Bites

Indulge in a delicious twist on a classic dessert with these Instant Pot Pineapple Upside Down Bites! This easy recipe combines moist cake and sweet pineapple for a perfect snack or dessert. Follow my step-by-step guide to create these delightful bites in your Instant Pot. Whether for a party or a family treat, they're sure to impress. Click through to discover the full recipe and start making your delicious bites today!
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Ingredients
  

1 cup crushed pineapple, well-drained

1/2 cup brown sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

1 egg

Maraschino cherries for garnish (optional)

Instructions
 

Prepare the Instant Pot: Start by greasing a silicone mold or mini cupcake pan that fits in your Instant Pot. You can use a cooking spray or a bit of butter.

    Make the Pineapple Base: In a mixing bowl, combine the melted butter and brown sugar until smooth. Add the crushed pineapple and mix until well incorporated.

      Layer the Pineapple Mixture: Evenly distribute the pineapple mixture into the bottoms of your prepared mold or cupcake pan, creating a layer about 1/4 inch thick.

        Mix the Batter: In another bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk the egg, then add milk and vanilla extract. Combine the wet ingredients with dry ingredients until just mixed; do not overmix.

          Fill the Mold: Carefully pour the batter over the pineapple mixture in your mold, filling each cavity about 2/3 full.

            Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot insert. Place the trivet in the pot and set the mold on top of the trivet.

              Cook the Bites: Lock the lid and set the Instant Pot to cook on high pressure for 10 minutes. Once done, allow a natural release for 5 minutes before doing a quick release to release the remaining pressure.

                Cool and Unmold: Carefully remove the mold from the Instant Pot using tongs or oven mitts. Allow the bites to cool for a few minutes before inverting onto a platter.

                  Garnish and Serve: Optionally, place a maraschino cherry on top of each bite for a pop of color and extra flavor.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 bites