Cranberry Orange Bundt Cake

1. To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your Instant pot.
2. Grease a 6 inch bundt pan with oil and keep aside.
3. In a bowl add the gluten free flour, baking soda, fresh cranberry & orange zest and mix it.
4. In another bowl, whisk together yogurt, sugar, orange juice and apple cider vinegar.
5. Add the oil to the orange juice and mix until incorporated.
6. Mix the wet and dry ingredients but do not over-mix.
7. Place a long strip of foil that is rolled into the Instant pot over the trivet with the sides coming up to the top. Pour the mixture into your bundt pan, and cover the bundt pan with foil, then place the bundt pan over the foil on the trivet. (We will be using the foil strip as makeshift handles when we remove the bundt pan from the pot after cooking.)
8. Place the lid and turn until locked. Set it on bake/cake mode for 30 minutes and allow your cake to bake/cook. (Be careful as your bundt pan will still be hot.) Check with a toothpick in the middle of the cake if done.
9. Cool completely on the wire rack before serving.

Notes: It is necessary that you do a natural release. If you are making this in an IP duo pressure cook it instead of cake mode. You can use all purpose flour or whole wheat flour to bake this cake. If you like to bake: preheat the oven at 375°F. Grease a 7 inch loaf pan with oil and sprinkle some flour over it and coat it. Proceed with the step mentioned above and bake for 30-35 minutes. Check with a toothpick in the middle of the cake if done. Cool the cake in the pan for 10-15 minutes before taking it out.