Kiwi Yogurt Cake


  • 1 package chocolate chip cookies
  • 1 can sweetened condensed milk
  • 1⅔ cups (375 ml) plain yogurt preferably Greek-style
  • Fresh kiwi
  • In a very clean bowl, mix the condensed milk with the plain yogurt. Stir slowly until well mixed.
  • Put a bottom layer of chocolate cookie in a glass baking dish suitable for the Instant Pot®.
  • Add the yogurt mixture, leaving ⅓” (1 cm) of space before the edge.
  • Cover with aluminum foil, taking care that it is tightly covered to prevent drops of water from entering when baking.
  • In the Instant Pot® bowl, add 1 cup of water, insert the rack and place the baking dish on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Cake and set time to 10 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid. Carefully remove the baking dish.
  • Let cool and refrigerate for at least 5 Hours. Refrigerating overnight is even better.
  • When serving, cover with fresh kiwi, or whatever fruit you like.
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