PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural/Quick

1 cup all-purpose flour

1 cup wheat flour

1¹⁄₂ tsp baking powder

¹⁄₂ tsp baking soda

¹⁄₂ tsp ground cinnamon

¹⁄₂ tsp kosher salt

1 cup granulated sugar

1 large egg, beaten

¹⁄₄ cup canola oil

¹⁄₂ cup applesauce

1 cup low-fat milk

1 tsp vanilla extract

1 cup canned pumpkin purée

¹⁄₂ cup semi-sweet chocolate chips, divided

1. In a large bowl, combine the all-purpose flour, wheat flour, baking powder, baking soda, cinnamon, kosher salt, and sugar. Whisk well to combine.

2. Add the egg, canola oil, applesauce, milk, vanilla, and pumpkin purée to the bowl. Mix until well combined, and then fold in the chocolate chips.

3. Spray a 4-cup mini bundt pan with nonstick cooking spray. Add the batter to the pan.

4. Place the steam rack in the inner pot, and add 1 cup water to the bottom of the pot. Place the bundt pan on the steam rack, and loosely cover with aluminum foil.

5. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 30 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.

6. Remove the lid, and carefully transfer the pan to a wire rack to cool.

7. Once the cake has cooled, cut it into 4 equal-sized slices. Serve warm.

Pumpkin Chip Tea Cake