(Prep + Cook Time: 56 minutes | Servings: 6)
Nutrition Facts (Per Serving):
1 1/2 cups water
1 room temperature egg
1 cup flour
1 cup regular oats
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup softened butter
1/3 cup powdered peanut butter
1/2 tsp. salt
1/2 tsp. baking soda
1- Grease a 7-inch springform pan with butter.
2- Cut an integral part of parchment paper so it’s round and fits inside bottom in the pan. Having this on the bottom enables us to get rid of the baked blondies.
3- Cream powdered PB, butter, egg, salt and both sugars together in the bowl.
4- Gently fold within the flour, baking soda and oats.
5- Push this batter to the pan; so that it’s even.
6- Cover using a paper towel then a little bit of foil, sealing it around the perimeters.
7- Pour water into pressure cooker and lower from the trivet.
8- Put the pan ahead in the trivet and seal the lid Hit *Chicken/Meat* and adjust cook time correctly to 36 minutes.
9- When time increased, hit *Cancel* and wait 10 mins before quick-releasing.
10- Carefully remove the pan; wearing oven mitts.
11- Cool for 10-quarter-hour prior to taking off of the springform pan’s sides. Invert on the plate and cut into individual servings.