Recipes
DIY Pumpkin & Peanut Butter Doggie Biscuits
4-5 Servings
INSTRUCTIONS
- Add the rolled oats into a blender and until flour consistency.
- In a large bowl, whisk together all ingredients until combined and a dough forms.
- On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick.
- Use your preferable shaped cookie cutter to cut out the dough.
- Select Bake set the temperature to 350 °F and 20 Minutes until golden brown.
- Press Start.
- Once the Air fryer is preheated, open the air fryer basket, and then transfer the biscuits to the AF basket, placing them 0.5-inch apart.
- Once the cooking cycle is done, remove the basket place the cookies on a wire cooling rack to cool completely. Work on batches.
- Put them in an airtight container to store them for 6 weeks, or you can freeze them for 3 months.
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About the chef
Instant Pot® Culinary Team
When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).
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