Tag Archive for instant pot

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.

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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