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Pressure Cooker Banana Pudding

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“I tend to eat my pudding warm but this may be refrigerated and held for a couple of days.”

Ingredients Nutrition


  1. Have four 6 oz souffle dishes on hand.
  2. Puree the banana in a food processor or blender.
  3. Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
  4. Strain mix through a fine strainer.
  5. Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
  6. Insert steamer basket and add souffle dishes.
  7. The water should not reach the steamer.
  8. Add the trivet, if necessary to keep the water from touching the dishes.
  9. Close the pressure cooker and bring up to pressure.
  10. Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
  11. Release pressure immediately and remove souffle dishes.
  12. Uncover immediately.
  13. To store in the refrigerator, cool them, uncovered, to lukewarm.
  14. cover and refrigerate for up to 2 days.

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