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Mix all the base batter ingredients directly in the 8 oz mason jars. Stir VERY well to make sure all the flour is absorbed and not stuck to the sides (especially on the bottom)
Add in any mix-ins of your choosing and stir well so it’s nice and mixed with the batter. Whatever you add in, just make sure the jar isn’t more than ¾ of the way filled
Cover each mason jar with aluminum foil (do NOT use the lid that came with the jar while pressure cooking)
Pour in 2 cups of water to the Instant Pot, lay in the trivet and carefully rest the foil-topped mason jars on it. You’ll be able to get 4 in at a time!
Secure the lid and hit “Manual” or “Pressure Cook” at high pressure for the following time options:
15 minutes for a runnier, more pudding-like consistency
20 minutes for a light and fluffy-cake consistency
25 minutes for a more dense and firm cake consistency (recommended)
Quick release when done. Immediately remove the foil from the jars and let cool for 10 minutes. Either serve right away or put the mason jar lid on top of the jar, pop in the fridge and eat chilled. If you want it sweeter, add a little more maple syrup when serving or whatever sweetener you want. Perfect for breakfast, dessert or a snack!