Tag Archive for instant pot recipes

Instant Pot Cheesecake

Yes, you can make dessert in the Instant Pot! In fact, it works really well, because it holds at a steady temperature, so it’s perfect for desserts like cheesecake that are a bit more delicate.

Come see me this Sunday, June 2 at 11:45 am demonstrate this recipe live at the WestCoast Small Home Expo at the Tradex in Abbotsford. BUY TICKETS HERE

If you can’t make it to the actual demo, you can also watch it on the livestream here

Cheesecake made in the Instant Pot

Instant Pot Cheesecake 

Ingredients:

Crust:

  • ¾ cup graham cracker crumbs
  • ¼ cup finely crushed salted pretzels
  • 1/4 cup melted butter

Filling

  • 2 8-oz packages cream cheese (softened)
  • 2 eggs
  • ½ cup sugar
  • 1 tsp vanilla extract

Caramel:

  • 1/4 cup water
  • 2 tbsp maple syrup
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1/4-1/2 cup evaporated milk

Method:

  1. First make the crust. In a small bowl, place the graham cracker crumbs and the crushed pretzels. (If you have bought whole graham crackers and not crumbs, place them in a Ziploc bag with the pretzels, seal well, and bash them with the bottom of your pot or a wine bottle until they are pulverized). Melt the butter in a small pot on top of your stove over low heat, then add into the graham/pretzel mix. Combine until the butter is incorporated. It will look like sandy crumbs.
  2. Butter the sides and bottom of a 7” springform pan. Pour the crust mixture into the bottom of the pan, and using your fingers or the bottom of a glass, pack it in. Put aside while you make the filling.
  3. To make the filling: place the cream cheese in a large bowl, and add in the eggs, sugar and vanilla. With a wooden spoon, spatula or with your hand mixer, mix everything together well.
  4. Pour the cheesecake mixture overtop of the crust.
  5. Cover the top of the springform pan with foil.
  6. Take another two large pieces of foil and fold them into strips. Place them on your counter so that they form a cross. Place the springform pan in the middle of the cross, then pull up the strips of foil and bring them together at the top to form a kind of sling to raise and lower the cheesecake into the Instant Pot.
  7. Place 1-2 cups water in the bottom of the pot, and place the trivet in. Carefully lower the cheesecake into the pot, place the lid on and seal. Cook on manual for 40-50 minutes, or until the cheesecake is set in the centre. When the Instant Pot beeps, allow the pressure to release naturally for 10-15 minutes, then release any remaining pressure and remove from the pot. Place in the fridge to chill.
  8. To make the caramel: In a heavy bottomed pot, place the sugar, water and maple syrup. Heat over medium-high heat until all the sugar dissolves and it starts to produce large, slow bubbles.
  9. Don’t stir, just swirl the pan a little, and allow the sugar to caramelize. This will take about 5-10 minutes. If you are using a candy thermometer, you want to get the sugar to just over 300 degrees. It should be a beautiful amber/caramel colour. Remember you are going to add milk to it, so it’s okay to get it a bit darker than the actual colour you are looking for.
  10. Remove from the heat, and carefully stir in the salt and 1/4 cup milk. Once it’s incorporated, check to see how thick it is. If you want a runnier caramel, add a little more milk, until you get it to the consistency you like.
  11. Serve the cheesecake with caramel sauce on top.

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. 
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