Nothing like a good ole’ experiment on a bright, sunny, Sunday morning! I am about as happy as can be today. Yesterday my family and I headed up to Clemson University to go see The Tigers play. We also were surprised with a guest performance by Lee Greenwood singing at half-time, “God Bless the USA”. It was quite a memorable day indeed. I’m also very excited my Mom and sister are coming in today for the week. I wanted to welcome them with a cranberry orange and thyme monkey bread in the Instant Pot.


Go grab your biscuits, an orange, cranberries, and some fresh thyme today! You will be so happy you did. I, of course, had to sample a smidge before the family arrived. 🙂

I debated whether or not to put this monkey bread in the oven for a few minutes to get a little flaky on top. This is where, now, my new Ninja Foodi is great. I can brown, crisp, broil, or whatever I decide all in one pot. For this recipe, I decided after tasting it, I did not need it one bit.

It is even a pretty golden brown color and looks so festive and beautiful. My husband even said, “WOW!” when he spied it on the counter. This monkey bread in the Instant Pot MUST be eaten fresh and warm. It won’t be great the next day either, just like day-old Grands!, they are never the same as the first day.

I used two kinds of biscuits. I used Southern-style buttermilk and Southern-style butter tasting. This recipe calls for two cans of 8 biscuits each. Best served warm. You can add whatever else to your liking, cinnamon, nutmeg, vanilla, etc. You may also make a glaze to drizzle on top. Over medium heat melt butter, vanilla, and brown sugar. Make it your own way:)

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Monkey Bread in the Ninja Foodi or Instant Pot Pressure Cooker


Monkey Bread in the Ninja Foodi or Instant Pot Pressure Cooker

Cranberry-orange Monkey Bread in The Instant Pot

Course Breakfast, Dessert
Cuisine American


  • Pressure Cooker
  • 7" springform with bundt pan insert


  • 2 cans Southern-style biscuits
  • 1 orange
  • ½ cup dried cranberries
  • fresh thyme
  • 1 tbsp butter


  • Cut your biscuits in quarters. Add to a bowl.
  • Cut an orange in half and squeeze out the juice. Add dried cranberries and thyme. I used 4 sprigs. Mix well.
  • Layer the biscuits in the bundt pan. Place bundt pan on a trivet rack.
  • Add one cup of water to the pressure cooker and lower the trivet with the pan down into the pot.
  • Set to Manual and High-pressure for 35 minutes. When finished quick-release the pressure and let cool.


  • Shredded cheese blend can be tasty melted on top.

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