6ozGreek YogurtOr 3 eggs. (6 oz is also equal to 3/4 cup)
2cupsWaterfor Bottom of the Instant Pot
Use ⅔ cup (6oz) Greek yogurt in place of eggs if you have an egg allergy.
In a large bowl, mix the box of batter with ⅔ cup of water, the oil, and the yogurt and stir until there's no clumps in your batter.
Using a ⅓ cup measure and put 5 scoops into the bundtlette pan. If you are not using a HPC bundtlette pan, fill your pan to about ⅔ of the way full. You need to allow for rising. Cover your pan with foil. Leave space, sort of dome the foil in the center, and then tuck the sides around the pan.
Place your trivet in the bottom of the instant pot. Place 2 cups of water in the bottom of the Instant Pot. Place foil covered bundlette pan onto the trivet.
Find the Cake button on your instant pot. Mine automatically set the timer for 40 min. Secure the lid. Once complete, allow for natural venting, an additional 17-20 min.
Once vented, press the pressure release to be sure all pressure is gone. Release the lid. Remove foil from bundlette pan. Let sit outside the instant pot for a minimum of 30 min before turning bundtlette upside down to release it from the bundtlette pan.
It's now ready to slice and serve! You can sprinkle with powdered sugar or you can add icing. Cream Cheese Icing is a classic pair with Red Velvet Cake.