While my daughter and I intended to bake one or two cakes a day for our “Snacking Cakes” challenge (bake all 50 cakes in Yossy Arefi’s book, “Snacking Cakes“), the reality is forcing us to reconsider our plan. We have to make the Almond Butter Banana Cake next, due to the abundance of very, VERY ripe bananas we have, but we now have two cakes waiting to be eaten up. So, we’ll make the next cake this evening, when at least most of the cakes we’ve already made, are mostly gone. In the meantime, I’ll share the results of my first experience using our new instant pot for pressure cooking. I actually used it last month to slow cook a pork shoulder for tamales, with chiles and other spices, which turned out great. I’d really wanted to use the pressure cooking setting, but chickened out. I’d never used a pressure cooker before, or the instant pot, so I cut myself some slack. However, we got a gorgeous chuck roast from my daughter’s girlfriend, who just happened to raise the beef herself over the last 16 months, and decided I would use the instant pot to pressure cook that baby. I was still anxious, so I reached out to one of my foodie cousins whom I knew loved her instant pot, for some advice. She didn’t let me down!