Instant Pot Zucchini Bread

Instant Pot Zucchini Bread 1/2 cup unsalted butter, softened 1/4 cup light brown sugar, packed 3/4 cup granulated sugar 2 large eggs 2 teaspoon vanilla extract 1/4 cup sour cream 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp kosher salt 1 1/2 tsp cinnamon 1 cup shredded zucchini (about one 4-inch sized zucchini) In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until combined. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. Add flour, baking powder, baking soda, salt, and cinnamon JUST until combined, do NOT over mix. Fold in shredded zucchini. Spray a 7x3-inch push pan with baking spray. Spoon batter into the pan, making sure the top is leveled. Cover completely with foil. Add 1 1/2 cups water to the bottom of the Instant Pot. Place push pan on trivet or sling and lower into the pot. Secure the lid on top and make sure the valve is set to SEALING. Select HIGH PRESSURE for a cook time of 55 minutes. After cook time ends, allow to naturally release pressure for 15 minutes. Do a quick release of pressure by moving the valve to VENTING. Open the lid away from your face and lift sling/trivet out of the pot. Allow bread to cool ten minutes IN the pan. Using a sturdy jar or mug, place push pan on top, pushing the plate up and lifting the bread out of the pan. Slice the bread onto a cake platter. Store in airtight container for up to 3 days, or freeze for up to 3 months. Notes Recipe tested in 6qt Instant Pot Add up to 3/4 cup nuts, raisins, or mini chocolate chips for a tasty twist! To make zucchini bread bites, fill silicone egg bite pan about 1/2 full. Cover with lid or foil. Place on trivet, lower into the pot. Select HIGH PRESSURE for 14 minutes. Quick release of pressure and cool 5 minutes in pans before inverting onto a cooling rack. Makes about 21 bites.