Instant Pot Einkorn Cinnamon Bread

Instructions

Add 1 cup of cold water to the bottom of your Instant Pot and place the trivet into it.
Line a stainless steel insert pan approved for the Instant Pot or an Instant Pot Cake Pan with parchment paper or aluminum foil. I use unbleached parchment paper.
In a large mixing bowl, use an electric mixer or hand mixer (I won’t be without this hand mixer I received for my birthday one year) to cream the butter and sugar.
When it’s creamy, add the egg and mix thoroughly.
With the mixer on low, pour the milk in a little at a time and combine well.
When all the milk is in, add the natural baking soda and then slowly add the flour one-half cup at a time and mix well between cups.
Pour the cinnamon bread batter into the lined pan. Then gently tap the pan on the counter a few times to remove air bubbles and to evenly distribute the batter.
Sprinkle the top of the loaf with the cinnamon filling and swirl into the batter with a knife.
Melt the butter for cinnamon topping and combine the other two ingredients with it.
Pour this over the top of the batter.
Wrap & cover the top of the pan with aluminum foil making a tent.
Use an aluminum foil sling or bakeware sling to place the pan on the top of the trivet inside the Instant Pot.
Place the lid on the Instant pot and close it.
Turn the venting knob to the Sealing position.
Depending on your model, use the manual button or pressure cook. Set at High Pressure and for 60 minutes of cook time. Allow 15 minutes of natural release before venting and removing the lid once done.
Have a cup of coffee or tea, do some work, or relax for the next hour and 15 minutes.
Turn the venting knob to the Venting position. When it is finished venting the pressure, open the lid.
Remove the pan from the pot and check for doneness.
You can check doneness in one of three different ways: (1) Remove the aluminum foil from the top of the pan, the bread should spring back in the middle if done. (2) You can also check the internal temperature, it should be 195°F – 210°F. (3) You can do the toothpick test. Insert a toothpick into the center of the bread. If it comes out clean, it’s done, if it comes out gooey, it’s not done.
If the bread is not done, replace the aluminum foil to the top of the pan and return it to the Instant Pot.
Cook on high pressure for an additional 10 – 15 minutes. Allow 15 minutes of natural venting before checking it again.
Let the bread cool in the pan on a cooling rack for 15 minutes before removing it. To remove the bread from the pan, slowly lift it out using the parchment paper then place the parchment paper on the cooling rack.
Allow it to cool another 45 minutes before cutting it.

Instant Pot Einkorn Cinnamon Bread

Notes

Nutrition