Recipes | 27 June 20173 Things You Never Knew You Could Make in an Instant Pot Share article facebook twitter google pinterest There’s nothing better than meals that practically make themselves. Luckily, you don’t have to sacrifice quality for convenience! The Instant Pot® is revolutionary and since it serves as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan, all in one, the possibilities are endless! Check out the following excerpted from the Instant Pot® Electric Pressure Cooker Cookbook for just a few ideas to get you started! Yogurt Parfaits with Apricot-Glazed Berries Ingredients YOGURT 3¾ cups (880 ml) whole milk 4 teaspoons whole-milk plain Greek yogurt (we used Fage Total; you may use any yogurt that has live and active cultures) PARFAITS 2 tablespoons (40 g) apricot jam 1 tablespoon (15 ml) fresh lemon juice 8 ounces (225 g) fresh strawberries, hulled and cut into pieces 6 ounces (170 g) fresh blueberries 1 cup (113 g) granola NOTE: You can make more yogurt by using three 16-ounce (475 ml) canning jars (that is the most that can fit on the steamer rack without worry of it tipping over). Just fill the jars up, leaving about ½ inch (13 mm) at the top, and plan on a bit more refrigeration time. To make the yogurt, insert the steam rack into the Instant Pot. Add 1½ cups (350 ml) water. Divide the milk among four 8-ounce (235 ml) canning jars and place on the rack. Place the jar lids (but not the rings) on top of each jar (covering them will ensure that no condensation or steam will drip into the jars). Lock the lid and press [Steam] and cook for 1 minute. Use the “Natural Release” method for 5 minutes, then vent any remaining steam and open the lid. Using oven mitts or canning tongs, carefully transfer the jars to a wire cooling rack and remove the lids (alternatively, leave the jars in the pot and carefully remove the lids). Let the milk cool, stirring occasionally, to 115°F (46°C). This will take at least 45 minutes (and likely double for 16-ounce, or 475 ml, jars; see Note left). Once the milk in each jar has cooled to 115°F (46°C), spoon off and discard any skin that has formed on the top, then stir 1 teaspoon Greek yogurt into each jar. Place the jars back into the pot and cover with the lids (but not the rings). Lock the lid. Press [Yogurt] and cook for 8 hours. When it is finished, “Yogt” will appear on the display. Press [Cancel], then open the lid. Remove the jars and use the rings to close the jars completely. Refrigerate until chilled, at least 6 hours or overnight. To make the parfaits, in a medium bowl, whisk together the jam and lemon juice. Add the strawberries and blueberries and toss to coat. In glasses or bowls, layer the yogurt with the granola and glazed berries. YIELD: 4 servings PREP TIME: 20 minutes COOK TIME: 8 hours 5 minutes (plus 6 hours refrigeration time) Deviled Eggs Ingredients 6 large eggs ¼ cup (60 g) mayonnaise 1 tablespoon (15 ml) fresh lemon juice 1 teaspoon Dijon mustard ¹/8 teaspoon freshly ground black pepper Toppings: crumbled cooked bacon, chopped fresh herbs, sliced scallions or green beans, and ground spices such as cumin, curry powder, or smoked paprika YIELD:12 pieces PREP TIME: 20 minutes COOK TIME: 6 minutes Insert the steam rack into the Instant Pot and add 1½ cups (350 ml) water. Place 6 small canning jar rings or metal cookie cutters (any shape will work as long as the egg can sit inside) on the steam rack and place an egg in each one (this will keep them from rolling around). Lock the lid. Press [Manual] and cook on low pressure for 6 minutes. Use the “Quick Release” method to vent the steam, then open the lid. Immediately transfer the eggs to a bowl of ice water to cool. In a medium bowl, whisk together the mayonnaise, lemon juice, mustard, and pepper. Peel the eggs and slice them in half lengthwise. Scoop the yolks into the mayonnaise mixture and mash to combine. Spoon the mixture into the whites and sprinkle with desired toppings. Double Chocolate Cheesecake Ingredients CRUST Nonstick vegetable oil cooking spray 22 chocolate wafer cookies 1 tablespoon (13 g) granulated sugar ¼ teaspoon ground cinnamon ¼ cup (½ stick, or 60g), unsalted butter, melted FILLING 1¼ cups (220 g) semisweet chocolate chips 2 packages (8 ounces, or 225 geach) cream cheese, at room temperature ¾ cup (150 g) granulated sugar 3 large eggs ¼ cup (60 g) sour cream 1 teaspoon pure vanilla extract WHIPPED CREAM ¾ cup (175 ml) heavy cream 3 tablespoons (23 g) confectioners’ sugar TOPPING: A small hunk of chocolate, for shaving YIELD: 6 servings PREP TIME: 20 minutes COOK TIME: 1 hour (plus 6 hours refrigeration time) Insert the steam rack into the Instant Pot. Add 1½ cups (350 ml) water. To make the crust, coat a 7-inch (18 cm) springform pan with cooking spray. Use a food processor or a resealable plastic bag and a rolling pin to grind the cookies. Mix in the sugar, cinnamon, and butter. Using a flat-bottomed glass, press the crumbs evenly on the bottom and 1 inch (2.5 cm) up the sides of the pan. Freeze the crust while you make the filling. To make the filling, in a medium microwave-safe bowl melt the chocolate chips on high, stirring every 30 seconds, until melted and smooth, about 60 seconds total. Let cool to room temperature, keeping the chocolate warm enough to be pourable. In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth and creamy. Beat in the sugar until smooth. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the sour cream and vanilla. With the mixer on low speed, pour in the chocolate and mix in completely. Pour the filling into the prepared crust. Tightly wrap the entire pan in aluminum foil. Using another piece of foil, make a “sling” measuring about 3 x 20 inches (7.5 x 51 cm). Use it to lower the pan into the pot. Lock the lid. Press [Manual] and cook on high pressure for 57 minutes. Use the “Quick Release” method to vent the steam, then open the lid. Lift the pan out and remove the foil (the cheesecake will be slightly wobbly in the center). Let cool on a wire cooling rack for 25 minutes, then run a knife around the edges to loosen it from the pan. Refrigerate for at least 6 hours or overnight, until completely set. To make the whipped cream, in a medium bowl, whisk together the cream and confectioners’ sugar until soft peaks form. To serve the cheesecake, remove the ring. Spread the whipped cream over the top of the cheesecake, leaving a 1-inch (2.5 cm) border. Use a vegetable peeler to shave the hunk of chocolate over the top. Buy from an Online Retailer US: UK: Let Instant Pot® handle the dinner pressure so you don’t have to! If you have an Instant Pot® and need a one-stop-shop cookbook for quick and easy meals, then look no further. The Instant Pot® Electric Pressure Cooker Cookbook–an authorized Instant Pot® cookbook–will help you feel comfortable using all the convenient features of your Instant Pot®, from cooking fluffy rice and pressure cooking root vegetables, to making homemade yogurt and slow cooking meats, and features more than 75 delicious, family-friendly recipes, including: Spinach and Herb Lasagna; Balsamic Beef Short Ribs; Pulled Pork Sandwiches; Vegetable Green Thai Curry; Spice-Rubbed Cauliflower Steaks; Bone Broth with Fresh Ginger; Crème Brûlée; and Double Chocolate Cheesecake. From healthy breakfasts and sides to scrumptious mains and decadent desserts, these low-maintenance recipes will help you get a meal on the table in a fraction of the time of conventional cooking methods. With easy-to-follow instructions and full-color photos throughout, discover all that your Instant Pot® can achieve with this go-to pressure cooking cookbook. 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