Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups biscuit baking mix
  • 1 cup shredded Cheddar cheese
  • 1/3 cup fresh grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 cup milk
  • 1 large egg (beaten)
  • 2 tablespoons butter (melted)
  • Garnish: fresh grated Parmesan cheese

Instruction

  • In a bowl, mix together your biscuit baking mix, shredded Cheddar, grated Parmesan, dried oregano, milk and beaten egg until it becomes a thick batter. 
  • Spread your batter evenly in a lightly greased 6 inch cake pan or spring form pan
  • Pour your melted butter all over and sprinkle with more Parmesan.
  • Pour 1 cup of water in your 6-quart Instant Pot and place your trivet in your Instant Pot.
  • Place your pan on your trivet.
  • Place your lid on, seal and cook on high pressure for 14 minutes, turning the Keep Warm feature off (The top of your bread will be moist, but it will still pass the toothpick test. When you put it in your broiler, the top will crisp right up!)
  • Natural release for a few minutes, then quick release
  • Remove your pan from the instant pot and place in your broiler on high for 1-3 minutes, until the top is lightly golden.
  • Remove from broiler and let cool for 5-10 minutes, slice and serve.