Pressure Cooker Banana Pudding

Recipe by TishT
READY IN: 22mins




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