Instant Pot Pancake Bite Recipe

Well, we’re on week three of laying low and staying home over here. I’m grateful that everyone in our family is healthy and safe and that we can do our part to help flatten the curve–this pandemic is scary stuff.

Being at home 24/7 means snacks are flying off the shelves over here. Pretty sure the sole role of being a parent is fetching your toddler snacks. All day long.

Whenever I can, I try to have nutritious, easy-to-grab snacks available that my kids can help themselves to. I like having them on hand for myself too, let’s face it, as a mom you don’t always have an opportunity to sit down and have a proper meal.

These Instant Pot pancake bites are easy to make and have added protein, which is great, because my kids don’t always get enough. I’m not going to lie, the texture took me a minute to get used to. Cooking them in the instant pot gives them a slightly rubbery texture–but you get used to it after the first couple.

You’ll need a silicone mold to cook these pancake bites in. I’m actually using one I had leftover from when my kids were babies and I made them purées to freeze. Here’s a link to one on Amazon.

Feel free to switch up the ingredients in these. Blueberries or chocolate chips would be tasty, or you could add a flavoured protein powder to up the protein even more!

Instant Pot Pancake Bites

Yields 7 pancake bites

Tools:

  • Silicone mold
  • Instant Pot with trivet
  • Tinfoil

Ingredients:

  • 1 cup of protein pancake mix (I used Kodiak Cakes)
  • 1 cup of water
  • 4 tbsp of Chocolate peanut butter powder (I used the Kraft one, but PB2 or protein powder would also work)
  • 1/2 cup of diced banana

Directions

  • Pour 1.5 c water into your Instant Pot, lower your trivet inside your Instant Pot
  • In a medium sized bowl mix together the pancake mix, peanut butter powder and water. Add additional water if it’s too dry
  • Add diced banana and stir to mix.
  • Pour batter into your silicone mold till they are 3/4 full
  • Cover egg mold with tinfoil and lower it into your Instant Pot on top of your trivet
  • Set your Instant Pot to manual for 9 minutes
  • Allow the pressure to naturally release for 5 minutes, then release the rest of steam
  • Carefully lift mold out, remove foil, allow to cool enough to handle mold
  • Flip silicone mold over on to a plate and pop each pancake bite out of each hole

You can eat these immediately or they freeze well too!

Hope you enjoy this recipe. If you make it for yourself be sure to tag me on Instagram (@alexandtribe).

Stay safe and stay home!

Xo Alex

Instant Pot Potato Leek Soup

Well, it’s official, the snow is sticking to the ground. Pumpkin spice has morphed into peppermint and egg nog, and the nights are now long and dark. Winter is here for the long haul which means it’s time for soup season!

There’s something so comforting about a hot bowl of soup or stew on a cold winter day. One of my favourites is potato leek; it’s creamy, hearty and goes absolutely perfect with a warm slice of homemade bread (that’s a post for another day). One of the things that made me hesitant to make this soup in the past was how long it took to cook, but thanks to my trusty old Instant Pot I can whip this up while the boys are napping.

Instant Pot Potato Leek Soup

Servings: 5

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 1 hour 10 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 cups chopped leeks, white and light green parts 1/8-inch slices
  • 3 cloves garlic, minced
  • 3 cups Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
  • 4 cups unsalted vegetable or chicken broth
  • 1 teaspoon salt
  • 1 bay leaf
  • 3 sprigs thyme
  • 1/2 cup whole milk
  • 1/4 teaspoon black pepper
  • 1 tablespoon chopped chives

Instructions:

  1. Select Sauté on the Instant Pot. Allow pot to heat until the display reads “hot” 
  2. Add olive oil and butter to the pot, once hot add the leeks. Sauté until softened, stirring frequently and not allowing to brown, 8 minutes
  3. Add garlic and sauté for 30 seconds
  4. Add potatoes, vegetable broth, salt, bay leaf and thyme; stir to combine
  5. Make sure that the release valve is in the “Sealing” position, place the lid on the Instant Pot and turn to lock 
  6. Press “Manual” button on the Instant Pot and set the timer for 7 minutes 
  7. It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display and count down
  8. Once the cook time is complete, allow the Instant Pot to naturally release the pressure for about 15 minutes
  9. Carefully remove the lid, opening the top away from you as steam will be released from the pot
  10. Remove and discard bay leaf and thyme sprigs
  11. Use a hand immersion blender to puree the soup until just smooth, or transfer to a blender and puree. Careful not to splash as the soup will be hot
  12. Add in milk and black pepper, stir to combine 
  13.  Garnish with chives and additional black pepper

Hope you enjoy! What’s your favourite type of soup? I’m always on the lookout for a new one to try. 

Happy eating, Alex!