Cherry Chocolate Pudding Cake

Step 1

In a medium bowl, combine cake mix, egg and melted butter until most of the dry mix is incorporated.

Step 2

Fold in 1 1/2 cups of cherry pie filling (reserve the remaining 1/2 cup for topping).

Step 3

Coat the inside of a 1.5 qt casserole with non-stick spray. Pour batter evenly into the casserole. Cover the dish loosely with foil - do not seal.

Step 4

Pour 1 1/2 cups of water in the Instant Pot and insert the steam rack. Carefully lower the casserole on to the steam rack.

Step 5

Secure the lid, making sure the vent is closed.

Step 6

Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.

Step 7

When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.

Step 8

Serve topped with remaining cherry pie filling (warmed if desired).