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Instant Pot Banana Bread

April 26, 2018 by Sandy 90 Comments

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I love Instant Pot Banana Bread. Give me a warm slice with a thick pat of butter all melting on it, and I’m a happy girl! I enjoy making quick breads in the Instant Pot®. Being able to “bake” and having the oven available for other recipes is great! This pressure cooker banana bread is a moist, dense bread, so making it in the instant Pot is perfect!

Bunt loaf of Banana Bread on a white plate in front of a pressure cooker

Instant Pot Banana Bread

Banana Bread is the comfort food of bread. At least for me. The smell of banana bread baking takes me home. Banana Bread was the first bread I ever cooked when I was a kid learning to bake. Great memories from our humble little kitchen.

Start with fully ripe bananas. If your bananas are not ripe, there’s a hack for that!

How to Ripen Bananas Quickly in the Oven

  • Set the oven temperature to 300°(F).
  • Place the unpeeled unripe bananas on a parchment lined baking sheet.
  • Bake them for about 10-25 minutes.
  • Keep an eye on them as they can ripen fast and even leak (Oven temps and times may vary)!
  • They are ripe as soon as the peels are shiny & black.

Here are the steps for making Instant Pot Banana Bread:
Four process images showing a prayed bunt pan, mashed bananas in a glass bowl, and sugars and butter creamed together in a glass bowl

The very best pan to use for this recipe is a 6 cup bundt style pan. The banana bread comes out very evenly cooked. You can use a 6″ or 7″ cake pan, but the cook time will be longer due to how the pressure cooker cooks (and not having the hole in the center).

Four process images showing eggs added to the creamed mixture, the addition of bananas and sour cream int the mixture, the sifting of flour into a glass bowl, then adding the flour to the rest of the ingredients

With quick breads you’ll want to be careful not to over mix the batter. Once you get the dry ingredients in with the wet, stir just until they are combined.

Two process images showing batter spooned into the bunt pan , the the pan covered with foil, set on a trivet, the placed into the pressure cooker pot

Instant Pot Banana Bread is cooked using the Pot-in-Pot (or PIP) method of pressure cooking. That just means the food is in a pot/pan within the pot of the pressure cooker. The pan with the food in it will sit on a rack above the water in the pot.

This method works for any recipe that is too thick to put directly in the pressure cooker pot, and/or can’t be watered down.

Bunt loaf of Banana Bread on a white plate with vanilla icing glaze

Serve this delicious Instant Pot Banana Bread warm with some butter, or try my Vanilla Icing Glaze for a special presentation!

It’s a little unusual to put icing on banana bread, but I like the presentation. The bit of extra sweetness is delicious, especially when warmed up with some butter on it!

Bunt loaf of Banana Bread with vanilla icing glaze, all on a white plate in front of a pressure cooker

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Instant Pot Banana Bread Pinterest image with the recipe title and Simply Happy Foodie.com logo

5 from 17 votes
Instant Pot Banana Bread
Print
Instant Pot Banana Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 30 mins
 

Instant Pot Banana Bread tastes just like my Nana's banana bread. It's moist and sweet, with an optional vanilla icing that makes this banana bread dessert!

Course: Breakfast, Dessert
Cuisine: American
Keyword: pressure cooker banana bread
Servings: 8
Calories: 369 kcal
Author: Sandy Clifton
Ingredients
  • 3 Ripe Bananas, mashed
  • 1/2 cup Butter, softened
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 Eggs, beaten
  • 1 tsp Vanilla
  • 1/4 cup Buttermilk (or Sour Cream)
  • 2 cups All Purpose Flour, sifted
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
Tools You'll Need
  • 6 qt or 8 qt Electric Pressure Cooker
  • Trivet with handles
  • Mixing Bowls
  • Hand Mixer
  • 6 cup Bundt or Cake Pan (7" is ideal)
  • Baking Spray
  • Foil
Instructions
  1. Add 1 1/2 cups of water to the inner liner of the pressure cooker (2 cups if using the 8 qt).

  2. Spray the cake pan with baking spray and set aside.

  3. In a mixing bowl, mash the ripe bananas using a fork.

  4. In another mixing bowl, use a hand mixer to cream the butter and sugars together.

  5. Add the beaten eggs and vanilla to the creamed butter/sugar mixture. Use a spoon to mix well.

  6. Stir the bananas and sour cream/buttermilk into the butter/sugar mixture and mix well.

  7. In another mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.

  8. Add the dry ingredients to the wet ingredients and gently stir by hand, until just moistened.

  9. Spoon the batter into prepared cake/bundt pan and cover with foil, leaving some room for the bread to rise a little. Gently crimp the edges.

  10. Set the trivet on the counter, and put the cake/bundt pan on it. Carefully place it in the pot using the handles. Close the lid and set the steam release knob to the Sealing position.

  11. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 50 minutes for a bundt style pan, and 55 minutes for a regular 7" pan. High pressure.

  12. After the cook time is finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

  13. After all of the pressure is out and the pin in the lid drops down, open it and use silicone mitts or pot holders to very carefully remove the cake/bundt pan from the pressure cooker, using the trivet handles.

  14. Carefully remove the foil, and let the banana bread sit for 10-15 minutes to cool a bit. Then release the bread from the pan onto a plate. Either invert the pan, or with a push pan, set it on a can and gently push the pan down.

  15. Serve the banana bread warm, slathered in butter, or let it cool and drizzle with my Vanilla Icing Glaze.

Recipe Notes

It is important to follow the recipe when baking. If you add too many bananas, or other ingredient it may change the outcome.


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Resources to Make Instant Pot Banana Bread Recipe and More

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Filed Under: Baking, Breakfast, Dessert, Holiday, Instant Pot, Recipes, Vegetarian

Previous Post: « Vanilla Icing Glaze
Next Post: Instant Pot Corn on the Cob »

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Comments

  1. Lisa L Michael

    June 14, 2020 at 8:15 pm

    I tried this recipe and it was amazing. It is my go to instant pot banana bread recipe. I tried another recipe that was a complete flop. I was nervous to try another banana bread recipe, but so glad I did. Thank you for the awesome recipe! I will definitely try other recipes on this website. Thanks again!

    Reply
  2. Lisa

    June 8, 2020 at 6:32 am

    Does this come out like traditional banana bread? Or does it come dense and rubbery. My first banana bread recipe was a flop. Would try this but don’t want the same results. Thank you.

    Reply
    • Sandy

      June 12, 2020 at 11:40 am

      It’s a little dense, but I have never had it come out rubbery.

      Reply
  3. Debra

    March 18, 2020 at 3:59 pm

    Made this today with my 8 yr old grandson. It was yummy! We had a little leftover batter so tried to use it up in a bites pan. The bites were edible but didn’t look great. We didn’t guess right about how much time to bake & had to cook a few more minutes. Searched Pinterest for bite recipes & found yours. Thank you & Will try them soon

    Reply
  4. Michaelene Parks

    March 12, 2020 at 5:54 pm

    How much water do you put in the cooker??

    Reply
    • Sandy

      March 14, 2020 at 7:16 pm

      1 1/2 cups

      Reply
  5. Sam

    January 25, 2020 at 2:42 pm

    Is there a chance I could try the recipe in a glass container with a center cup that mimicked Bundt pan ?

    Reply
    • Sandy

      January 26, 2020 at 11:34 am

      I think so, if it is oven safe. be careful!

      Reply
  6. Becki

    October 25, 2019 at 9:00 am

    How do I get this on Prepear?

    Reply
    • Sandy

      October 26, 2019 at 12:21 pm

      Hi, I don’t support that app.

      Reply
  7. Amy

    October 21, 2019 at 4:10 pm

    Hey! Thank you for the recipe! The taste was phenomenal, but mine was more “spongy” than “cakey” is that normal? I’m wondering if that’s just how it is in the instant pot. Taste was great though!

    Reply
    • Sandy

      October 26, 2019 at 10:57 pm

      It does come out a bit denser.

      Reply
  8. Kathy

    August 21, 2019 at 3:17 pm

    Hi, Sandy, do you have an approximate measurement for the amount of bananas? 3/4 cup, a cup? The ones I have now are huge, at least 9″ long. . Another good trick for softer bananas is to freeze them just to have some on hand. You can just cut off the end or slice lengthwise and squeeze the fruit out. It’s already soft and mashes more smoothly!
    Thanks!

    Reply
    • Sandy

      August 22, 2019 at 11:37 am

      Hi Kathy, I’m not sure, but I use 3 medium bananas. I was going to give the measurement in cups, but decided to make it easier and just measure in bananas. I think it is close to a cup.

      Reply
  9. Zizy

    July 21, 2019 at 8:33 am

    I don’t own a bundt pan, could I use a 7″ round cake tin instead?

    Reply
    • Sandy

      July 21, 2019 at 11:13 am

      You can, let it cook about 5 minutes longer.

      Reply
  10. Nolan

    July 16, 2019 at 5:49 am

    This bread turned out absolutely delicious! Thank you for the recipe! I was very skeptical of instant pot baking, but I’m very glad to have been proved wrong in this case!

    Reply
    • Sandy

      July 16, 2019 at 10:49 am

      Yay! I love to show people new ways to use their pots!

      Reply
  11. Mona S

    June 16, 2019 at 7:18 pm

    This is a phenomenal recipe! Love how easy it is and it turned out delicious. I had given up on IP banana bread after a yucky experience with a different recipe. I’m so glad I went looking for a new recipe today and found yours. I immediately pinned it after tasting!

    Reply
    • Sandy

      June 17, 2019 at 10:21 am

      Hi Mona, I’m so happy that my recipe worked well for you! Thank you!

      Reply
  12. Leslie

    May 22, 2019 at 1:39 pm

    I made this recipe on the weekend. It certainly is lighter than the other 3 recipes I have tried. I did a couple of experiments with this recipe.
    The first was to reduce the sugars by half and add 1/2 c of Nutella. Outside of making the bread dark in colour and probably adding to the sweetness, the Nutella taste didn’t come through.
    I cut the bread into 4 pieces. One went into the cupboard, one the fridge and 2 into the freezer. The one in the cupboard was eaten about 16 hours later and the flavour was so so. The piece put into the fridge overnight was then put into the cupboard for overnight. The flavour was wonderful. One of the pieces put in the freezer was placed into the cupboard for 2 nights and again the flavour was wonderful. There is still one piece in the freezer. The lack of Nutella flavour didn’t change. If you make this bread, let it sit at least 36 hours, if not longer, in the fridge and/or cupboard to get great flavour from this banana bread.
    Thanks for another great recipe Sandy.

    Reply
  13. Angel Carothers

    March 8, 2019 at 11:27 pm

    I have a 10qt. Pot would I still use the 7 inch and the same recipe?

    Reply
    • Sandy

      March 9, 2019 at 7:57 am

      Yes. If you want to use an 8″ pan, the bread will be a bit thinner, and the cook time will be about 5 minutes less.

      Reply
  14. Kathy

    March 7, 2019 at 10:29 am

    I sedan a 6 inch cake pan from crock pot.
    Put aluminum foil on top. Cooking for 65 minutes. (I added the Additional 5 minutes since smaller pan or should I drop it to 55 minutes?

    Reply
    • Sandy

      March 7, 2019 at 10:44 am

      Try it like that and if it needs more time you can set it for more.

      Reply
  15. Carla

    February 15, 2019 at 7:55 am

    Can I add chocolate chips? Excited to try this!

    Reply
    • Sandy

      February 15, 2019 at 8:43 am

      Sure!

      Reply
  16. Jill

    February 10, 2019 at 8:59 pm

    Hi Sandy! I made this recipe with the 7” bundt cake pan and it turned out great! The sides were a light brown, but the bottom (which ends up being the top) was not. It looked less cooked even though it wasn’t. I cooked it for 47 minutes then let the pot sit untouched for 15 minutes (as the recipe said), then released the remaining steam. I removed the pan from the instapot and let it sit for another 15 minutes before removing it from the pan. Should I have cooked it a little longer? My pot is a 6 qt. and I used the 1-1/2 cups of water in the pot. I followed everything in the recipe. I did use the sour cream version. I’m curious how you got the top of your cake brown like in the picture? Thank you.

    Reply
    • Sandy

      February 10, 2019 at 9:24 pm

      Hi Jill, I did cook mine a little longer I think. I was getting complaints about the old cook time being too long, so I shortened it a bit. I’ll have to do another test and see if I need to go back to 50 minutes…

      Reply
      • Becky

        June 29, 2019 at 8:16 pm

        Have you done another test to see if you need to go back to 50 minutes? I’m planning to make this soon. Thanks.

        Reply
        • Sandy

          June 30, 2019 at 10:51 am

          Yes, and I made the changes in the recipe card.

          Reply
  17. Rhonda

    February 2, 2019 at 10:00 am

    Sandy,
    My banana bread came out Amazing!
    My Hysband loved it! Thanks again for the recipe looking forward to further recipes!
    Thanks Rhonda Swanson
    Ps
    I give I 5 stars I won’t let me rate it

    Reply
    • Sandy

      February 2, 2019 at 6:41 pm

      Oh that’s great, Rhonda! I’m so glad!

      Reply
  18. Rhonda

    February 1, 2019 at 4:04 pm

    Us there a substitute For sour cream?

    Reply
    • Sandy

      February 1, 2019 at 4:39 pm

      Greek yogurt works well.

      Reply
  19. Kathy Brown

    February 1, 2019 at 2:50 pm

    I used a silicone bundt pan for the banana bread.
    It was a little wide for IP but I squeezed it in.
    Delicious!
    Next time I will use swerve sugars, cut down on calories.
    I didn’t have buttermilk so I googled and added lemon juice to almond milk, thickened up right away.
    Thank you for a great recipe!

    Reply
    • Sandy

      February 1, 2019 at 4:40 pm

      That’s great, Kathy! Thank you for the tip. I’m so glad you liked it!

      Reply
  20. Jeff

    January 26, 2019 at 12:55 pm

    I followed the recipe to a t with the bunt pan 7″ but the middle of the bread was uncooked should I leave it in longer? Not sure why it went well for a couple but my last two were undercooked!
    Thanks in advance.
    Jeff

    Reply
    • Sandy

      January 26, 2019 at 1:14 pm

      Hi Jeff. So the first two you made were fine, and this last one wasn’t? I don’t know what would cause that unless your pot was set to Low pressure, or was leaking steam while cooking. Maybe not enough natural release time? A fluke?!

      Reply
    • Rich

      July 18, 2019 at 11:36 am

      HI Jeff, did you figure out why? I just made this- the wife loves banana bread and mine was also raw in the middle. Thinking of increasing both the cooking time and NR time next time.

      Reply
      • Sandy

        July 19, 2019 at 5:17 am

        Which pan did you use?

        Reply
        • Richard Thomas Cameron

          July 31, 2019 at 4:28 pm

          It’s a 7 Inch springform pan..
          I am making another batch right now and I am going for 60 this time.

          Reply
          • Sandy

            July 31, 2019 at 9:08 pm

            Let me know how it goes.

  21. Dena

    January 4, 2019 at 1:43 pm

    I have 4 inch bundt pans how do you figure out how long and temp to cook them in the instapot?

    Reply
    • Sandy

      January 4, 2019 at 5:29 pm

      Maybe half the time as the pans are roughly half the size?

      Reply
  22. Greg

    January 1, 2019 at 1:35 pm

    I followed the recipe to a tee. Tastes great. The bread came out very dense. Is that the way it is supposed to be?

    Reply
    • Sandy

      January 1, 2019 at 3:28 pm

      I wouldn’t say VERY dense, but denser than in the oven. Be sure your baking powder is fresh, and that you cover the pan. I have some in my pot right now!

      Reply
  23. Sue J.

    January 1, 2019 at 11:06 am

    How would you bake this in a conventional oven (temp. and time)?

    Reply
    • Sandy

      January 1, 2019 at 1:13 pm

      350° for 35 to 50 minutes.

      Reply
      • Deng

        July 29, 2019 at 4:25 am

        Follow up question on baking this on a conventional oven, does the toothpick test work as well with banana breads? I want to try this both on my IP & oven, but I’ll be using rectangular bread pans for the one I’ll cook in the oven. I may have to adjust the time because of the size of the pan I will be using. So I want to know if toothpick test works as well to see if the bread is already baked. I haven’t made banana bread but it is one of my favorites, so I want to try using your recipe 🙂

        Reply
        • Sandy

          July 30, 2019 at 2:51 pm

          Yes, I do use a toothpick or a butter knife. I hope it works well for you!

          Reply
  24. Sukhi

    December 12, 2018 at 10:46 am

    Hi! what kind of flour is used…plain, white, all purpose? TIA!

    Reply
    • Sandy

      December 12, 2018 at 5:55 pm

      All purpose is fine.

      Reply
  25. Helen Leeds

    November 17, 2018 at 3:28 pm

    I made this using sour cream and it was absolutely delicious. My search for the best Instant Pot banana bread has ended.

    Reply
    • Sandy

      November 17, 2018 at 9:38 pm

      That’s great, Helen! Thank you!

      Reply
  26. N

    October 30, 2018 at 4:41 pm

    I have the 6 qt instant pot & the bundt pan did not fit in it like you explained- do you have a larger instant pot?

    Reply
    • Sandy

      October 30, 2018 at 5:10 pm

      Is yours a 6 cup size? You need a 6 cup Bundt or Cake Pan (7″ is ideal), per the instructions. I have a link to the one I use below the recipe card.

      Reply
  27. Jenn Hall

    October 26, 2018 at 9:55 am

    Is there a way to make it without the other pan? Just use the bundt pan…

    Reply
    • Sandy

      October 26, 2018 at 12:11 pm

      Not in the pressure cooker. The pressure cooker cooks with steam from the water, so you need the other pot to hold the water. Also, ALWAYS use that inner liner pot when cooking with your pressure cooker. You could bake it in the oven, but I’m not sure if that is what you are asking.

      Reply
  28. Lorrie

    October 24, 2018 at 7:19 pm

    Can I use whole wheat pastry flour instead of white flour?
    Also, can I add some chopped walnuts?

    Reply
    • Sandy

      October 24, 2018 at 7:49 pm

      Yes to both!

      Reply
  29. Tamra Young

    October 1, 2018 at 6:25 pm

    Hi,
    I’d like to make this, but can’t eat gluten. Would you happen to know the conversion of regular flour to gluten free all purpose flour? Thank you.

    Reply
    • Sandy

      October 1, 2018 at 10:10 pm

      It’s a 1:1 ratio to substitute GF flour, such as Bob’s Red Mill All Purpose Baking Flour. Also add a small amount of one of these: Arrowroot, Gelatin, or Agar Agar. You’ll have to look up the amount for quick breads.

      Reply
  30. Tim

    September 2, 2018 at 8:02 pm

    I’m not seeing a reference to high or low pressure. Is there a preferred setting?

    Reply
    • Sandy

      September 2, 2018 at 8:24 pm

      High pressure.

      Reply
  31. Stacy Rolph

    September 2, 2018 at 7:07 pm

    How important is baking powder? I have everything on hand except that. I’m really wanting to make this.

    Reply
    • Sandy

      September 2, 2018 at 7:58 pm

      Baking powder is pretty important. It is what makes bread rise and get fluffy. If you have self rising flower, you won’t need it.

      Reply
      • Stacy Rolph

        September 2, 2018 at 8:08 pm

        Thank you!

        Reply
  32. Cheris

    August 13, 2018 at 4:52 pm

    Hello, I made this batch not realizing I do not have the right cake/Bundt pan to fit in my instant pot. Is there another method to cook this recipe, I would
    Hate to toss it? I have a much smaller silicone instant pot accessory set I thought would work. It probably only holds 3-4 cups not six. My current bundt pans and spring form pans are too big for the instant pot, help!

    Reply
    • Sandy

      August 14, 2018 at 10:17 pm

      Hi Cheris, sorry I was out yesterday and didn’t get to this comment the same day. You can divide the batter into smaller batches and cook for less time, or just use the oven.

      Reply
  33. Anna Weber

    August 4, 2018 at 1:06 pm

    If i only have 2 bananas should i change anything in the recipe. (not a real good baker & first time in instant pot, with my new pan) Will it just not have as much Banana flavor! Thank you!

    Reply
    • Sandy

      August 4, 2018 at 2:22 pm

      It won’t have as much banana flavor, but will still be good. You could add a little applesauce to make up for the reduced moisture.

      Reply
  34. Amy

    July 19, 2018 at 4:19 pm

    Perfectly delicious! I followed the recipe as written except I used nonfat, plain Greek yogurt in place of sour cream. I used a 6 inch Bundt pan. Thank you for sharing your recipe!

    Reply
    • Sandy

      July 19, 2018 at 7:25 pm

      That’s great, Amy! So glad you liked it!

      Reply
  35. Marianne Quenneville

    May 30, 2018 at 12:25 pm

    What adjustments do I have to make to do this in Duo Mini?.

    Reply
    • Sandy

      May 30, 2018 at 1:43 pm

      You will want to use a 6″ pan instead of a 7″. leave room at the top for the bread to rise higher, and increase the cook time 5-10 minutes.

      Reply
      • Thelma Drabek

        June 6, 2020 at 11:11 am

        Why do I need to increase the cook time if using the mini duo?

        Reply
        • Sandy

          June 17, 2020 at 10:38 am

          Because the diameter of the pan will be smaller, so the cake will be less spread out as it would be in a wider cake pan.

          Reply
  36. Sarah

    May 24, 2018 at 8:39 am

    How long would cooking time be if I used egg bite molds?

    Reply
    • Sandy

      May 30, 2018 at 2:09 pm

      I’m not sure as I haven’t tried it.

      Reply
    • Lindsey

      January 28, 2019 at 5:21 pm

      Just wondering if you tried this out using egg molds and time used? Would be chrious to try this, as it would be great to have a bite size bread!

      Reply
    • Jerika

      July 22, 2019 at 8:08 pm

      I did egg molds and they worked awesome! I did a few different time but 12mins with NPR was amazing….I used 2 molds and a double trivet and this recipe made 3 sets, so 30 banana bread bites! They were so good the kids had most of them ate before they even cooled off!

      Reply
      • Dani

        March 22, 2020 at 10:19 pm

        Thanks for the timing. I was just wondering about making the bites.

        Reply
  37. Dawn

    May 9, 2018 at 8:00 am

    How long do we cook it for, recipe says warm up the pot then natural release 10 min. How long is cook time.

    Reply
    • Sandy

      May 9, 2018 at 9:36 am

      Hi Dawn, cook for 47 minutes if using a bundt style pan, and 60 if using a regular pan.

      Reply
      • Sian

        July 25, 2018 at 9:05 am

        Hi Sandy. May I ask what size bundt pan you used?

        Reply
        • Sandy

          July 25, 2018 at 11:07 am

          Yes, it’s a 7″ bundt pan from Debbiedoo’s (my affiiate link).

          Reply
  38. Tara

    April 27, 2018 at 10:46 pm

    Perfect banana bread. My whole family loved it!

    Reply
  39. Sandy

    April 27, 2018 at 3:37 am

    Can you use parchment paper instead of foil to cover while baking?

    Reply
    • Sandy

      April 27, 2018 at 7:36 am

      Hi Sandy, I think so, as long as it keeps the water out. Securing it to the pan may be a challenge.

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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