Archive for Instant Pot

Instant Pot Brownies

The more I use my Instant Pot, the more impressed I am. Oh sure, at the beginning, I used it in all the traditional ways; soups, stews, beans, oatmeal, eggs. Basically savoury dishes, which I’m sure, is what most people think about when they think about the Instant Pot. 

But I’ve been experimenting more and more with sweeter dishes, and it turns out, they work great in the IP. I never would have thought that the Instant Pot could have oven-like capabilities, but you can easily make baked goods in there. I’ve been experimenting with cheesecakes, muffins and I even make pancakes in my pot last week. 

Instant Pot Brownies

One thing to note when it comes to cooking in the Instant Pot: you’re never going to get any golden brown edges or caramelization. So if you think you might really miss crispy brown edges, then Instant Pot desserts are not for you. 

But the advantage of pressure-cooking your dessert is that the end result is often more evenly cooked through. I made pancake bites last weekend, and they were perfectly cooked all the way through, whereas sometimes regular pancakes can be a bit raw in the centre, even though the outsides are perfectly cooked. 

These bad boys? Rich, dense, super chocolatey. 

Have you tried making desserts or baking in your Instant Pot? Let me know your successes/failures in the comments below! 

Brownies made in the Instant Pot

Instant Pot Brownies

Ingredients

  • ½ cup softened butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup best quality cocoa powder 
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup flour
  • 1 cup chopped dark chocolate or chocolate chips

Method

  1. Grease a 7″ springform pan and set aside.
  2. In the bowl of your stand mixer, using the paddle attachment add the butter and sugar and cream well together, then add the eggs and vanilla, and cream again. 
  3. In a separate bowl, combine the dry ingredients. You may need to sift the cocoa powder if it has lumps. With the mixer running on low, slowly add the dry ingredients into the mix, and then continue to combine until incorporated, stopping the mixer to scrape down the sides. 
  4. Remove the bowl from the mixer and add the chocolate, folding it in last. 
  5. Pour the batter into the prepared pan, and cover loosely with foil. 
  6. Place the trivet in the bottom of the pot insert, and then add a couple cups of water. Place the pan on top of the trivet, then seal the lid. Set the Instant Pot on manual for 50 minutes. 
  7. After the time is up, allow the pot to release the pressure naturally for 15 minutes, then release any remaining pressure and remove the lid. Carefully remove the pan from the pot set aside to cool at least slightly before removing the brownies from the pan and eating. 

Copycat Starbucks Egg Bites (Instant Pot)

I love my Instant Pot. It’s no secret! 

But I mean, for real, what’s not to love? It slices! It dices! Okay, not really, BUT it does steam, pressure cook, slow cook and make yogourt. 

You may have noticed that there are a lot of accessories out there on the market for the IP. I have been reticent to jump into this market so far. I’ve made things using accessories in the pot, but they were things I just happened to have already, like my 7″ springform pan, which makes a perfect cheesecake in the IP (stay tuned, I’ll be demoing this recipe at the West Coast Small Home Expo on June 2). Copycat Starbucks Egg Bites

One thing I do quite a lot of in the Instant Pot is eggs. I take 4 free range eggs and cook them on manual for 4 minutes on the trivet with a bit of water in the bottom of the pot. As soon as the 4 minutes are up, I release the pressure, pull them out, and put them into a cold water bath. This makes the perfect, jammy-yolked egg. I keep them in the fridge for a high-protein snack; they go into Michael’s lunches, and they’re great for a grab-and-go breakfast or lunch.

But I was curious about doing something with eggs that was a bit more sophisticated. I started thinking about the Sous Vide Egg Bites at Starbucks. Now, I’ve made mini frittatas in muffin tins, but you can’t get a muffin tin in the Instant Pot. So, the Starbucks Egg Bites are like little mini 2-bite frittatas, and one of the things I like about them is that you can easily customize the flavour by adding in whatever ingredients appeal to you. In my case, because I don’t eat meat, I want something more vegetable-forward. 

Additionally, those things are not cheap! They are $5 for 2, and I knew I could do something just as good for much cheaper. 

So I broke down and finally bought these silicone egg bite molds. They come in a pack of two, so to further save money, you could even split the purchase with a friend. 

Oh–and–you can use them for more than just eggs! I made brownies in mine, and next up, I’m going to try making mini-cheesecakes. Oh yeah!

Okay, so here is the basic recipe, but feel free to sub out whatever I have in there for whatever you like. You could even make half-and-half if you, for example, have a mix of omnis and vegheads in your house. 

Watch this video to learn how easy they are to make:

 

Copycat Starbucks Egg Bites (Instant Pot)

Ingredients

  • 4 free-range eggs (large)
  • ½ cup cottage cheese
  • salt and pepper to taste
  • ½ cup vegetarian sausage or bacon, cooked and crumbled
  • ½ cup kale, stripped off the stem, washed, and sauteed lightly
  • ½ cup shredded cheddar cheese

Method

  1. Crack your eggs into the jar of your blender (you could also make this with an immersion blender in a deep container if you like), and then add in the cottage cheese. Season well with salt and pepper. Blend well until light and foamy. 
  2. Spray the insides of the egg bite mold with a little non-stick spray, or lightly brush with oil. 
  3. Place a little of the sausage or bacon crumbles in each hole of the egg bites mold. Then place a few greens on top, and finally, some cheese. Carefully pour the egg mixture overtop of each one, filling it up almost to the top (the egg bites may “grow” a little). 
  4. Place the top on, or cover loosely with foil. 
  5. In the bottom of the Instant  Pot, place about 1-2 cups water, then put the trivet in. Carefully place the silicone egg bites on top of the trivet. Check the seal on your lid and seal the top on, making sure the pressure valve is closed. 
  6. Cook on the steam function for 10 minutes. After the 10 minutes are up, release the steam and carefully pull the mold out (it’s hot!). 
  7. Remove the top, and place a plate overtop of the mold, then carefully flip upside down to release the egg bites. 
  8. Store in a container in the fridge. 
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