Instructions

• Preheat your pressure cooker as you line your cake pan with parchment paper or grease it well. This helps your cake slide right out without sticky drama.
• In a large bowl, mix Greek yogurt, sweetened condensed milk, and sifted flour till the batter is smooth with no flour pockets. Get rid of lumps by stirring nice and thorough — this part is key!
• Pour that creamy batter into your prepared cake pan, smoothing the top with a spatula if you want it even. You’re building that tender pull right here.
• Place the cake pan in the pressure cooker and close the lid tightly. Make sure the float valve is down before you start cooking. You don’t wanna lose any precious steam or broth depth.
• Cook at high pressure for about 40 minutes. Keep an eye on your float valve for steam cues — once it drops, it’s ready for slow release. Be patient, let all that steam escape naturally to keep your cake from collapsing.
• After slow release, open the lid carefully. Check the cake top — it should be firm, not jiggly, proof your cake is done. Let it cool a bit before peeling off the parchment paper. Cut a slice and taste that creamy, dreamy yogurt cake!