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5
from 1 vote
Instant Pot Monkeybread
Quick and easy monkey bread is cooked in the Instant Pot for the perfect weekend or holiday breakfast!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
16
servings
Author:
Andrea Updyke
Equipment
1
Instant Pot
1
Instant Pot Bundt Pan
Ingredients
1/4
cup
granulated sugar
1
teaspoon
cinnamon
2
cans
biscuit dough
16.3 oz each
1
cup
chopped walnuts
if desired
1/2
cup
firmly packed brown sugar
6
TBSP
butter
melted
Instructions
In a medium size bowl, mix together the cinnamon and sugar.
Cut each biscuit into quarters. Place into the cinnamon sugar mixture. Coat well.
Spray the Bundt pan with cooking spray. Add each biscuit piece evenly into the Bundt pan. If using, sprinkle in chopped walnuts with this step.
In a small bowl, melt your butter/margarine. Once melted, add in brown sugar and mix well. Pour over the biscuit quarters evenly.
Pour 1.5 cups of water to your Instant Pot. Place the Bundt pan on the trivet inside the Instant Pot.
Cook on High Pressure for 25 minutes.
Manually do a quick release by turning the valve with a towel or hot pad.
Then, open the Instant Pot and transfer the Bundt pan and trivet to a cooling rack using a towel.
Allow to cool for about 15 minutes. Place a plate over the top of the Bundt pan, then flip. Remove the Bundt pan by pulling up.
Serve and eat with a fork, or fingers!! Enjoy!
Notes
Refrigerate leftovers in an airtight container. To reheat, microwave a serving on a heat safe plate in 30 second increments until warm.
Nutrition
Serving:
1
serving
|
Calories:
335
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
19
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
12
mg
|
Sodium:
580
mg
|
Potassium:
173
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
134
IU
|
Vitamin C:
0.1
mg
|
Calcium:
44
mg
|
Iron:
2
mg