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- 1 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened (plus extra for greasing) - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup crushed pineapple (drained) - 1/2 cup maraschino cherries, stems removed - Additional brown sugar for the topping

Instant Pot Pineapple Upside Down Bites

Elevate your dessert experience with these irresistible Instant Pot Pineapple Upside Down Bites! Perfect for any occasion, these easy-to-make treats combine fresh pineapple and sweet maraschino cherries for a delightful flavor explosion. With simple ingredients and quick steps, you'll impress your guests in no time. Curious to learn how?
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Ingredients
  

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened (plus extra for greasing)

2 large eggs

1 teaspoon vanilla extract

1/4 cup crushed pineapple (drained)

1/2 cup maraschino cherries, stems removed

Additional brown sugar for the topping

Instructions
 

Start by greasing a silicone muffin mold with butter to ensure easy removal after baking. Set aside.

    In a mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Whisk them together until completely combined.

      In a separate bowl, cream the softened butter until smooth. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.

        Gradually add the dry ingredients to the butter and egg mixture, mixing until just combined. Fold in the crushed pineapple carefully to keep the batter light.

          Spoon a small amount of brown sugar into the bottom of each muffin cup in the silicone mold, followed by 1-2 cherries in each cup.

            Pour the batter over the cherries and brown sugar, filling each cup about 3/4 of the way full.

              Pour 1 cup of water into the Instant Pot. Place the silicone mold inside, and secure the lid. Set the Instant Pot to Pressure Cook on high for 10 minutes.

                Once the cooking time is complete, allow for a natural release for 5 minutes, then switch to quick release to let out any remaining steam.

                  Carefully remove the silicone mold from the Instant Pot. Allow the bites to cool for about 10 minutes before gently inverting them onto a serving plate.

                    Serve warm and enjoy these delightful bites!

                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 servings

                        - Presentation Tips: For an extra special touch, drizzle with a light coconut glaze or sprinkle with crushed walnuts before serving. Enjoy your delightful mini pineapple upside-down cakes!