The Instant Pot Holiday Cookbook
Page 8
Using a small spatula spread the frosting over the top of the cake, slice into 8 pieces, and serve at room temperature.
SUPER-SIMPLE CHOCOLATE MINT BROWNIES
YIELD: 12 Brownies
HANDS-ON TIME: 15 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 50 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
If you’re enjoying these rich, minty brownies at the end of an evening meal, pair them with a glass of good red wine. It’s a surprisingly delicious combo. You will need a 7-inch (18 cm) springform pan for this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
cooking spray
8 tablespoons (115 g) butter, melted
1 cup (80 g) cocoa powder
1 cup (200 g) sugar
⅔ cup (85 g) flour
pinch of salt
½ teaspoon vanilla extract
½ teaspoon peppermint extract (optional)
2 large eggs
1 cup (200 g) mint chocolate chips
Spray the inside of the springform pan with the cooking spray. Set the pan aside.
In a large bowl mix together the melted butter, cocoa powder, sugar, flour, and salt until the mixture is well blended. Add the vanilla, peppermint extract (if using), and eggs and mix until well combined. Fold in the mint chocolate chips.
Pour the batter into the springform pan.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the batter-filled springform pan on top of the steam rack.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 30 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Remove the springform pan and blot the top of the brownie dry with a paper towel, if necessary. Cool the brownie on a wire rack for at least 10 minutes. Remove the rim and then the bottom of the springform pan, and transfer the brownies to a serving plate. Cut the brownie into 12 bite-size squares to serve.
TIP: For the peanut butter lover in your family, try this variation. Just eliminate the peppermint extract and substitute 1 cup (200 g) of peanut butter chips in place of the mint chocolate chips and follow the directions as written.
BERRY COBBLER WITH GRANOLA TOPPING
YIELD: 6 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 5 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Tart blackberries and tangy blueberries come together beautifully here to form a rich, syrupy dessert that’s topped with crunchy granola. To make this delicious (not to mention antioxidant- rich) treat, you will need a 2-quart (2-liter) heatproof baking dish that can fit in your Instant Pot. (See “Pot-in-Pot Cooking Method” on page xiv.)
1 (16-ounce) (450 g) package frozen blackberries (or 2 cups [285 g] fresh blackberries)
1 (12-ounce) (340 g) package frozen blueberries (or 2 cups [290 g] fresh blueberries)
½ cup (100 g) sugar
¼ teaspoon ground cinnamon
½ teaspoon fresh lemon zest
2 cups (250 g) crunchy granola of choice
In a large bowl, mix together all the ingredients, except the granola. Pour the mixture into the baking dish. Top it with the granola and cover the dish with aluminum foil.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the baking dish on top of the steam rack. Secure the lid, ensuring the valve it is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Lift the baking dish out of the pot with oven mitts and remove the aluminum foil. Serve the cobbler immediately or place under the broiler for 5 minutes to crisp the granola. The cobbler is delicious served with ice cream or a dollop of whipped cream.
CREAMY CHEESECAKE WITH A TOUCH OF ORANGE
YIELD: 8 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 60 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
It is no secret that the Instant Pot makes an amazing cheesecake. The hint of orange in this recipe brightens up the whole cake. You will need a 7-inch (18 cm) springform pan for this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
FOR THE CRUST
cooking spray
2 cups (170 g) graham cracker crumbs
6 tablespoons (85 g) butter, melted
½ cup (100 g) sugar
FOR THE FILLING
16 ounces (450 g) cream cheese, at room temperature
½ cup (120 g) sour cream
1 ½ teaspoons vanilla
½ cup (100 g) sugar
2 tablespoons cornstarch
1 ½ teaspoons freshly grated orange zest
2 large eggs, at room temperature
4–6 thin orange slices for the topping
TO PREPARE THE CRUST
Spray the springform pan with the cooking spray. Set the pan aside.
In a medium bowl, combine the graham cracker crumbs, the melted butter, and the sugar. Spoon the crust mixture into the springform pan.
Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about ½ inch (1 cm) up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling.
TO PREPARE THE FILLING
In a large bowl, blend together the cream cheese, sour cream, and vanilla with a hand mixer on medium-low speed. In a separate small bowl, mix together the sugar and cornstarch. Add half of the sugar mixture to the cream cheese mixture and blend it until it is smooth. Add the remaining sugar mixture to the bowl and blend it until it, too, is smooth. Add the orange zest to the mixture and beat it in until it is well blended. Add the eggs one at a time to the mixture and mix, using the hand mixer on medium speed. Blend until the eggs have been fully incorporated and the mixture is smooth.
Pour the filling into the prepared crust in the springform pan. Gently tap the pan against the counter to eliminate any trapped bubbles in the filling.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 g) of water. Cover the cheesecake with heavy-duty aluminum foil. Poke several holes in the foil so that it can vent. Place the springform pan on top of the steam rack.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 30 minutes.
When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any additional pressure. Remove the lid.
Lift the springform pan out of the pot and let it cool at room temperature for 10 minutes. Run a small paring knife around the inner edges of the pan to release the crust. Carefully remove the springform pan rim and place the cheesecake in the refrigerator for at least 4 hours.
Run a knife between the crust and the bottom of the pan to release the cheesecake. Using a large, thin spatula, carefully transfer the cheesecake to a serving platter. Top it with the orange slices and serve.
LEMON CURD TART
YIELD: 12 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 5 Minutes
TOTAL TIME: 20 Minutes plus cooling time
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
This tangy lemon tart is a refreshing alternative to heavier holiday desserts. You will need some prepared Lemon Curd (page 160) and a 7-inch (18 cm) springform pan for this recipe. (See “Pot-in-Pot Cooking Method” on page xiv.)
FOR THE CRUST
; cooking spray
2 cups (170 g) graham cracker crumbs
6 tablespoons (85 g) butter, melted
½ cup (100 g) sugar
FOR THE FILLING
8 ounces (225 g) prepared Lemon Curd (page 160)
powdered sugar for topping, sifted
TO PREPARE THE CRUST
Spray the springform pan with the cooking spray. Set the pan aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the springform pan.
Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about ½ inch (1 cm) up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling.
TO PREPARE THE FILLING
Whisk the prepared lemon curd until it is smooth. Pour the lemon curd into the prepared graham cracker crust in the springform pan and smooth it with a spatula. Cover the pan with aluminum foil.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water. Place the springform pan on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and lift the springform pan from the pot, using oven mitts.
Place the springform pan on a cooling rack and let the lemon curd tart cool to room temperature. Slide a knife around the inside of the springform pan to release the tart. Remove the springform rim. Using a thin spatula to slide underneath the crust, carefully transfer the tart to a serving platter. Top with the sifted powdered sugar and slice into 12 wedges.
TIP: Short on time? You can buy a 7-ounce (200 g) jar of lemon curd and use it in this recipe.
SEASONAL RICE PUDDING
YIELD: 8 Servings
HANDS-ON TIME: 5 Minutes
COOKING TIME: 15 Minutes
TOTAL TIME: 30 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Here, a dash of holiday spices elevates an everyday rice pudding to a wonderfully festive dish.
2 large eggs
4 cups (950 ml) whole milk
¾ cup (180 ml) heavy cream
1 cup (180 g) uncooked short grain white rice
1 cup (150 g) raisins
½ cup (100 g) brown sugar
1 ½ teaspoons vanilla
½ teaspoon ground cinnamon
½ teaspoon allspice
¼ teaspoon ground nutmeg
pinch of salt
In a medium-size bowl, whisk the eggs. Add the milk and cream to the eggs and mix well.
Pour the milk mixture into the Instant Pot inner pot and add all the remaining ingredients. Stir them together thoroughly.
Secure the lid, ensuring that the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 15 minutes.
When cooking is complete, let the pot sit for another 5 minutes, and then turn the valve to the Venting position to release any remaining pressure.
Remove the lid and give the contents a good stir. The pudding will thicken as you stir it. Serve the rice pudding in individual dessert bowls and top them with additional raisins, if desired.
STUFFED CINNAMON WALNUT APPLES
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
The aroma of these warm, sweet apples stuffed with walnuts and raisins is the very essence of autumn and winter holiday fare.
6 medium honey crisp apples (or other good baking apples)
½ cup (60 g) crushed walnut pieces
½ cup (100 g) brown sugar
½ cup (85 g) golden (or regular) raisins
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup (240 ml) apple juice
6 tablespoons (85 g) butter, cut into 6 pieces
Wash the apples and core them from the top using a melon-baller. Do not core all the way through the apple—leave about 1 inch (3 cm) intact on the bottom.
In a medium-size bowl, mix together the walnut pieces, brown sugar, raisins, cinnamon, and nutmeg. Fill the cavity of each apple with the walnut mixture.
Pour the apple juice into the Instant Pot inner pot. Place the apples, side by side, in a circle around the perimeter of the inner pot. Sprinkle any remaining walnut mixture (if there is any left over) on top of the apples. Top each apple with 1 tablespoon of the butter.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Use tongs to carefully lift the apples out of the pot and a long-handled spoon to scoop out the juices. Place the apples in individual serving dishes and spoon the juices over the top.
RED VELVET CHEESECAKE
YIELD: 8 Servings
HANDS-ON TIME: 15 Minutes
COOKING TIME: 30 Minutes
TOTAL TIME: 60 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
It’s easy to use your Instant Pot to create this popular cheesecake. The dark chocolate crust and deep, rich, red velvety center of this amazing cheesecake will definitely win over the crowd, any time. To make the cheesecake, you will need a 7-inch (18 cm) springform pan. (See “Pot-in-Pot Cooking Method” on page xiv.)
FOR THE CRUST
cooking spray
2 cups crushed Oreo® (or similar) cookies (approximately half of a 14.3-ounce [500 g] package)
4 tablespoons butter, melted
FOR THE FILLING
16 ounces (450 g) cream cheese, at room temperature
½ cup (43 g) sour cream
2 teaspoons vanilla
1 (1-ounce) (30 ml) bottle red food coloring
2 tablespoons cornstarch
½ cup (100 g) sugar
¼ cup (20 g) cocoa powder
2 large eggs
pinch of salt
whipped cream for topping, optional
TO PREPARE THE CRUST
Spray the springform pan with cooking spray.
Crush the Oreo cookies into fine crumbs, using a food processor.
In a medium-size bowl, mix together the cookie crumbs and melted butter, until they are well combined. The mixture should just barely hold together in a finger pinch.
Spoon the cookie crumb mixture into springform pan. Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about ½ inch (1 cm) up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling
TO PREPARE THE FILLING
In a medium-size bowl, blend together the cream cheese, sour cream, and vanilla with a hand mixer on medium-low speed until the mixture is smooth. Add the food coloring and blend it into the cream cheese mixture until it is fully incorporated.
In a separate small bowl mix cornstarch, sugar, and cocoa powder. Add half of the cornstarch mixture to the cream cheese mixture and blend it in well. Add the remaining half of the cornstarch mixture and blend it in until it is just combined. Add one egg at a time to the mixture and blend them in until they’re just combined. Add a pinch of salt and stir to combine.
Pour the filling into the prepared springform pan. Firmly tap the pan against the counter to enable any trapped bubbles to rise to the top. Pierce any bubbles on top of the filling.
Position the Instant Pot steam rack in the Instant Pot inner pot. Add 1 cup (240 ml) of water. Carefully place the springform pan on top of the steam rack.
Secure the lid, ensuring the valve is turned to the Sealing po
sition and press the Pressure Cook button. Set the time to 25 minutes.
When cooking is complete, let the pot sit for another 10 minutes, and then turn the valve to the Venting position to release any remaining pressure. Carefully remove the lid and take out the pan. Let it cool at room temperature for 10 minutes, and then run a small paring knife around the inner edge of the pan to release the crust. Remove the springform rim and place the cheesecake in the refrigerator to cool for at least 4 hours. Serve the cake with whipped cream if you’d like.
SPICED APPLE CRISP
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 3 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Make the most of apple season with this simple, warm fruit crisp topped with crunchy granola. Any baking apple will do, but a blend of sweet with tart apples gives a nice balance to the earthy spices in this dessert.
10 baking medium-size apples (Granny Smith, Gala, Honey Crisp, or your choice of sweet and tart apples), peeled and sliced into 2-inch-thick (5 cm) slices
1 cup (150 g) golden raisins
½ cup (120 ml) apple cider
¼ cup (50 g) brown sugar
1 tablespoon honey
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 cups (250 g) crunchy granola of your choice, for the topping
Place all the ingredients, except the granola, in the Instant Pot inner pot. Stir the mixture well. Secure the lid, ensuring that the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 minutes.