Instant Pot Cinnamon Roll Apple Galette

For the pastry:
Melt butter. Roll out the pie pastry and brush with butter. Sprinkle with cinnamon and sugar. Roll pastry into a log, and put in the refrigerator for 10 minutes.

For the apples:
Peel apples and slice thinly, then place in bowl. Add dark brown sugar, white sugar, cinnamon, nutmeg, and cornstarch to the bowl. Stir gently to coat apples.

Take the pie pastry out of the refrigerator, and slice the log into roughly 1/2-inch pieces. Arrange the pieces in a circle on a piece of lightly floured parchment paper, and then lay a second piece on top. Roll out the pastry in a circle.

Take a springform pan and place the pastry inside, being sure the excess goes up the sides of the pan.

Arrange or pour the prepared apple slices into the springform pan. Take the excess pastry and fold over the edges to form the “crust.”

Cover the springform pan with aluminum foil completely. Put 1 1/2 cups of water into the Instant Pot. Place the rack inside the Instant Pot with the covered springform pan on top. Close the lid, and cook on high pressure for 38 minutes. Once done, peform a 10-minute natural pressure release according to the manufacturers instructions.

Remove the foil, and broil in the oven for 8 minutes to brown the crust. Rest for 5 minutes prior to serving.

For the chocolate whipped topping, combine whipped topping and dark chocolate syrup in a bowl.

Drizzle caramel and dark chocolate syrup on the apple galette. Top with prepared whipped topping. Serve immediately or store in an airtight container for up to three days.