My Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread is a delicious way to bake up your garden harvest. Hey there friends, it’s Jennifer from JENRON DESIGNS, and I am so excited to share this zesty bread recipe with you all today. It is my Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread is the perfect side for any meal or an a la carte snack.
Hey Y’all, today I am using the fun little accessory I got for my Instant Pot, from our very own Debbiedoo’s Home Pressure Cooking line. My Instant Pot Sun-Dried Tomato Jalapeno Cheddar Bread is a great recipe for utilizing some of your summer garden harvests, with both tomatoes and jalapenos inside.
You can get your own Flower pan here
Also, try my other sweet bread recipes like my Nutty Cinnabon Monkey Bread which makes a tasty dessert.
Ingredients
You only need a few simple ingredients to make this savory and absolutely delicious bread. I really like the Red Lobster Cheddar Bay Biscuit Mix. However you can substitute Bisquick if you can not find this brand and, just 1/2 tsp garlic seasoning and 1/4 tsp cayenne pepper. I use 1 cup of dry mix, a 1/2 cup of homemade sun-dried tomatoes made in my Ninja Airfryer (recipe below), 1 diced jalapeno, and 1/2 cup of shredded sharp cheddar mixed with and 1/2 cup of water.
I do recommend using an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding the batter, you can also use a butter or coconut spray as well. Place cooking trivet and 1/2 cup of water in the base of my Instant Pot and cooked at High-Pressure Manual Cook for 15 minutes, then allowed to natural vent and rest for 20 minutes.
Butter Drizzle
While the bread is baking, I made the butter drizzle by mixing 2 tbsp of melted butter and the seasoning packet provided with the Red Lobster biscuit mix. (Which is 1/2 tsp garlic powder and 1/4 tsp dried parsley) I also added a few remaining sundried tomatoes just to add color and make it pretty.
Once your bread is completely cooled, invert the flower bundt pan onto a plate and drizzle with the butter sauce. Then arrange any extra sundried tomatoes artfully along the top.
How To Make Sun-Dried Tomatoes:
I mention above that I created my own Dehydrated Sun-Dried Tomatoes in the Air Fryer. If you have never done this before this is such a great way to preserve your tomato harvest.
Simply slice your Roma tomatoes 1/8- 1/4″ thin and place them in a single layer on the base and grill rack on your Air Fryer. You can even quarter your cherry and grape tomatoes as well, as you can see I did some of each.
Set to Dehydrate 135 degrees for 6 hours.
Instant Pot Sun Dried Tomato Jalapeno Cheddar Bread
Instant Pot Sun Dried Tomato Jalapeno Cheddar Bread
Equipment
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
- Air Fryer
- Flower Bundt Cake Pan
- Cooking Trivet
Ingredients
- 1 cup Red Lobster Biscuit Mix
- 1/2 cup Sun Dried Tomatoes
- 1 small Jalapeno Fresh, Diced
- 1/2 cup Sharp Shredded Cheddar Cheese
- 1/2 cup Water
- 1 can Olive Oil Spray
- 2 tbsp Butter melted
Instructions
- Mix the Red Lobster Cheddar Bay Biscuit Mix , sun dried tomatoes, diced jalapeno and 1/2 cup of sharp cheddar mixed with and 1/2 cup of water.
- I used an aerosol olive oil cooking spray to grease the flower bundt pan for easy removal, prior to adding my batter, you can use a butter or coconut spray as well.
- Use the cooking trivet and 1/2 cup of water in the base of your Instant Pot. Cooked at High Pressure Manual Cook for 15 minutes, then allowed to natural vent and rest for 20 minutes.
- While the bread is baking make the butter drizzle mix with 2 tbsp of butter and the seasoning packet provided with the Red Lobster biscuit mix, (or 1/2 tsp garlic powder and 1/4 tsp dried parsley) Add remaining sundried tomatoes to make it pretty.
- Once your bread is completely cooled, invert the flower bundt pan onto a plate and drizzle with the butter sauce. Then arrange the tomatoes artfully along the top.
Thanks for stopping by Home Pressure Cooking today!
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