Instant Pot Orange Blueberry Muffin Bread
Make Instant Pot orange blueberry muffin bread with fresh citrus, juicy berries, and a simple orange glaze for a tender breakfast treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cups all-purpose flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 small orange zested
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 egg
- 2 teaspoons orange extract
- 1 tablespoon vanilla extract
- 1/2 cup milk
- 1 tablespoon lemon juice
- 2 cups blueberries fresh or frozen
- 1/2 cup orange juice
- 2 to 4 tablespoons powdered sugar
Instructions
Instructions
- Grease and flour a 6-cup Bundt pan.
- Reserve 2 tablespoons flour, then mix the remaining flour with the baking powder and salt.
- Beat the orange zest, sugar, and butter until combined, then mix in the egg, orange extract, and vanilla extract.
- Mix in half the flour mixture with the milk and lemon juice, then add the remaining flour mixture.
- Toss the blueberries with the reserved flour and gently fold them into the batter.
- Pour 1/2 cup water into the Instant Pot, add the trivet, fill the prepared pan with batter, and cover the pan with paper towel and foil.
- Pressure cook on high for 50 minutes, then allow a 20-minute natural pressure release.
- Uncover the bread, let condensation evaporate, transfer it to a serving plate, and cool completely.
- Stir the orange juice with the powdered sugar and pour the glaze over the cooled bread.