Ingredients:

  • 2 cups All-Purpose (Plain) Flour
  • 1 Tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 6 Tbsp Unsalted Butter, Cold and Cubed
  • ¾ cup Cold Milk (Whole or 2%)
  • 3 medium Firm Apples (cored, peeled, and halved)
  • 1 tsp Ground Cinnamon (for filling)
  • 2 Tbsp Brown Sugar, packed (for filling)
  • 4 Tbsp Unsalted Butter (for syrup)
  • ½ cup Brown Sugar, packed (for syrup)
  • 1 cup Water or Apple Cider
  • 1 tsp Vanilla Extract
  • ½ tsp Extra Ground Cinnamon (for syrup)

Instructions:

  1. Combine the 4 Tbsp butter, ½ cup brown sugar, 1 cup liquid (water or cider), vanilla extract, and ½ tsp cinnamon directly into the Instant Pot liner.
  2. Select the Sauté function (Normal setting). Stir until the butter is melted and the sugar is dissolved, creating a light syrup. Turn off the Sauté function.
  3. Carefully place the metal trivet (steamer rack) into the bottom of the liner, ensuring it sits above the sauce.
  4. Whisk together the flour, 1 Tbsp sugar, baking powder, and salt in a large bowl.
  5. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  6. Gradually add the cold milk, mixing gently until the dough just comes together into a shaggy ball. Do not overmix.
  7. Turn the dough onto a lightly floured surface. Briefly knead 2-3 times until smooth. Divide the dough into 6 equal pieces and roll each piece into a rough circle (about 5-6 inches diameter).
  8. Take the 3 peeled, cored apples and cut them in half, resulting in 6 halves.
  9. Mix the 2 Tbsp brown sugar and 1 tsp cinnamon. Sprinkle the cut side of each apple half with this mixture.
  10. Place one apple half, cut-side up, in the centre of a dough circle. Bring the edges of the dough up and over the apple, pinching the seams tightly at the top to fully encase the apple. Ensure the seals are secure.
  11. Create a foil sling and gently place the 6 wrapped dumplings onto the sling. Lower the sling, setting the dumplings on top of the trivet, keeping them suspended above the sauce liquid.
  12. Secure the Instant Pot lid and make sure the vent is set to the Sealing position.
  13. Select Manual or Pressure Cook (High Pressure) and set the time for 5 minutes.
  14. Once the cooking cycle is complete, allow the pressure to Natural Release (NPR) for 10 minutes. After 10 minutes, manually switch the valve to Venting (Quick Release, QR) to release any remaining pressure.
  15. Carefully remove the dumplings using the sling and set them aside.
  16. (Optional reduction) Pour the liquid remaining in the IP liner into a small saucepan. Bring to a simmer over medium heat and reduce for 5–10 minutes until it thickens to a syrupy glaze. Serve hot with the finished sauce.