Instant Pot Churro Bites

Dessert

Please, please tell me you’ve had a real, fresh churro! I mean fresh, made-from-scratch kind of churros, not those ballpark freeze-and-fry sticks. Imagine crunchy, cinnamon-sugar outsides and tender, cakey, almost creamy insides and you start to get the picture. This recipe brings you the spirit of those homemade churros, but without the vat of fry oil, and it’s all thanks to the Instant Pot (get yours here: https://amzn.to/2QmSPR1).

Ready to master the Instant Pot? Check out our Instant Pot Master Class. [learn more]

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes. They are perfect for snacking and sharing! This recipe is easily doubled, so you can have a basket of churro bite goodness to share (or all to yourself if you prefer!)

In the world of fresh pastry, churros are unique. These cruller-like strips of crisp dough are street-corner snacks in Spain, Portugal and Mexico. They are thought to have originated with shepherds, who made them by campfire in the Spanish countryside. But whatever their origin, they are addictively delicious!

Pro Tip: The only thing that can improve a churro bite? Chocolate sauce of course! Melt 4 oz of semi-sweet chocolate in the microwave and stir in 1/4 cup sour cream or greek yogurt. Chocolate-churro heaven!

Skip the oil and make these two-bite pressure cooker churros in just 30 minutes.


Ingredients:

  • 7 oz white or yellow cake mix (about half a box), prepared according to package directions
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup water

To Finish:

  • 1/3 cup brown sugar
  • 1 tbsp cinnamon

Instructions:

  1. Coat the inside of 2 silicone egg bite molds with non-stick spray. (We love this one: https://amzn.to/2Q2dnyq)
  2. Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
  3. Gently spoon the cake batter into the prepared molds until they are 3/4 full.
  4. Tap the mold on the counter to settle batter and remove any bubbles, then cover with foil, sealing edges.
  5. Pour 1 cup water into the Instant Pot, followed by the steam rack.
  6. Carefully lower the egg molds onto the steam rack, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  8. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  9. Carefully remove the mold from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
  10. In a shallow bowl, mix together brown sugar and 1 tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

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