Instant Pot New England Brown Bread

1 cup whole wheat flour

1 cup rye flour

1 cup corn meal

1 ½ tsp baking soda

1 tsp salt

¾ cup molasses

1 cup buttermilk

1 cup plain Greek yogurt

1 cup raisins

Mix all together and spoon into greased cans about ¾ full.

Cover cans tightly with foil.

Add 2 cups water & trivet into IP.

Place cans on a trivet.

Seal and set on high for 45 mins. Let natural release for 20 mins.

Remove and let cool in cans.

-After cooling run a knife around the inside of the can & the bread will slide out.

- Didn’t have a 4th can so I used the little egg cups. They were the perfect size for taste testing.

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