Pressure Cooker Pumpkin Chocolate Chip Bundt Cake

Step 1

In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.

Step 2

In the bowl of a stand mixer cream the butter and the sugar until fluffy, about two minutes. Add eggs one at a time mixing well after each addition. Add the pumpkin and mix until combine well.

Step 3

Add the dry ingredients mixing until just combined. Stir in chocolate chips.

Step 4

Spoon batter into half sized bundt pan sprayed with non-stick spray. Cover with foil

Step 5

Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom. Put the bundt pan on the trivet. (Use a foil sling to help make removing the bundt pan easier.)

Step 6

Lock the lid in place. Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.*

Step 7

Carefully remove the bundt pan to a wire rack to cool uncovered for 10 minutes. After 10 minutes, remove from pan and cool on a wire rack.