When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and stir the apples.
Using a slotted spoon, transfer the apples to individual dessert dishes and top them with the granola. Serve the crisp while it’s warm.
WARM FRUIT & NUT COMPOTE
YIELD: 6 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 1 Minutes
TOTAL TIME: 15 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
A medley of apples, blueberries, and fresh walnuts makes this a great option for a light dessert. Of course, no one can stop you from spooning it over a big bowl of ice cream.
3 medium Granny Smith apples, peeled, cored, and cut into 2–3-inch (5–8 cm) chunks
3 Gala apples (or other red apples) peeled, cored, and cut into 2–3-inch (5–8 cm) chunks
3 large Anjou or Bartlett pears, peeled, cored, and cut into 2–3-inch (5–8 cm) chunks
1 cup (160 g) frozen blueberries
¼ cup (50 g) sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
walnut pieces for topping
Place all the ingredients except the walnuts in the Instant Pot inner pot. Add 1 cup (240 ml) water and stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press Pressure Cook and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and give the mixture a stir.
Serve the compote in dessert bowls and top them with the walnut pieces, or simply spoon the compote over ice cream.
BAILEYS LAVA CAKES
YIELD: 4 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 8 Minutes
TOTAL TIME: 20 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
If there’s only one recipe you make from this book, this should be it! Rich, gooey, warm, and chocolatey with a hint of Baileys® Original Irish Cream . . . these little cakes are irresistible. Just go make them! You will need four 5-ounce (150 ml) ramekins for this recipe.
FOR THE RAMEKINS
2 teaspoons butter, softened
4 teaspoons sugar
FOR THE BATTER
6 tablespoons (85 g) butter
1 cup (200 g) high-quality semi-sweet chocolate chips
½ cup (120 ml) Baileys Original Irish Cream
3 large eggs
1 egg yolk
1 cup (120 g) powdered sugar plus extra for the topping
6 tablespoons (48 g) flour
pinch of salt
raspberries and fresh mint, for serving
TO PREPARE THE RAMEKINS
Smear the inside of the ramekins with the softened butter.
Pour 1 teaspoon of sugar into each ramekin and roll it around to evenly coat the inside of the ramekin with sugar.
TO PREPARE THE LAVA CAKES
In a medium-size microwave-safe dish, combine the butter, chocolate chips, and the Baileys Original Irish Cream. Place the dish in a microwave and heat the mixture on medium power for 3 minutes. Remove the dish and give the mixture a good stir.
In a medium-size bowl, beat the eggs and egg yolk together with a fork. Add the chocolate mixture to the bowl and mix well.
Add the powdered sugar, flour, and salt to the bowl, and mix them well, until a thick batter forms.
Set the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water.
Fill each ramekin, almost to the top, with the batter. Place the ramekins on 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 8 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and take out the ramekins, using oven mitts and tongs.
Let the ramekins sit for 5 minutes, and then run a small knife around the inside of each ramekin to loosen the lava cake. Carefully place a small plate over one of the ramekins and invert the plate so that the lava cake comes out of the ramekin and sits upside down on the plate. Repeat this process for the remaining ramekins. Top the lava cakes with sifted powdered sugar and serve them while they’re warm with raspberries and fresh mint.
TIP: Remove the cakes from the ramekins as soon as the 5-minute resting time is done to ensure a gooey, liquid center. Allowing the cakes to sit in the ramekins any longer than 5 minutes will result in continued cooking and a more solid center.
CHRISTMAS FUDGE
YIELD: 36 Pieces
HANDS-ON TIME: 15 Minutes
COOKING TIME: 10 Minutes
TOTAL TIME: 25 Minutes
BUTTONS TO USE: Sauté
RELEASE TYPE: None
This white chocolate fudge is loaded with peppermint pieces. It’s exactly the kind of fun, light-spirited dessert that can cheer up any dessert table.
3 cups (600 g) white chocolate chips
1 (14-ounce) (397 g) can sweetened condensed milk
2 tablespoons butter
¼ teaspoon salt
1 cup (180 g) finely crushed candy cane or peppermint candy pieces
1 teaspoon vanilla extract
Place the white chocolate chips, sweetened condensed milk, butter, and salt in the Instant Pot inner pot. Press the Sauté button and allow the pot to heat up. Stir the mixture, occasionally, as the pot heats.
When the display reads “Hot,” whisk the white chocolate mixture for about 5 minutes, until it has completely melted and blended with the other ingredients.
When the chocolate mixture is completely blended, press the Cancel button to turn off the sauté function. Add the crushed candy cane or peppermint candy pieces and the vanilla to the pot and stir the mixture until it is well combined.
Line an 8 × 8-inch (20 × 20 cm) square baking dish with parchment paper. Make sure the parchment paper overhangs the dish by a couple of inches to allow the fudge to be easily removed. Pour the mixture into the baking dish. Place the dish in the refrigerator to cool for 4 hours.
Lift the fudge out of the pan using the parchment paper overhang. Place the fudge on a cutting board and cut it into 36 pieces. Store the fudge in an airtight container in the refrigerator or freezer.
PUMPKIN CREAM LAVA CAKE
YIELD: 4 Servings
HANDS-ON TIME: 10 Minutes
COOKING TIME: 8 Minutes
TOTAL TIME: 20 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Here’s a seasonal take on the ever-popular lava cake. The addition of pumpkin puree, cream, and a touch of allspice really bring out the holiday flavors in this warm, decadent dessert.
FOR THE RAMEKINS
2 teaspoons butter, softened
4 teaspoons sugar
FOR THE BATTER
8 tablespoons (115 g) butter
1 cup (200 g) high-quality white chocolate chips
½ cup (120 ml) heavy whipping cream
3 medium eggs
1 egg yolk
1 cup (240 g) canned pumpkin puree
1 cup (120 g) powdered sugar
6 tablespoons (50 g) flour
¼ teaspoon freshly grated nutmeg plus more for the topping
pinch of salt
TO PREPARE THE RAMEKINS
Smear the inside of the ramekins with the softened butter.
Pour 1 teaspoon of sugar into each ramekin and roll it around to evenly coat the inside of the ramekin with sugar.
TO PREPARE THE LAVA CAKES
In a medium-size microwave-safe dish, combine the butter, white chocolate chips, and cream. Place the dish in the microwave and heat the mixture on medium power for 3 minutes. Remove the dish and give the mixture a good stir.
In a medium-size bowl, beat the eggs and egg yolk together with a fork. Add the white chocolate mixture to the b
owl and mix it in well. Add the pumpkin puree to the bowl and mix it into the chocolate until it is fully incorporated.
Add the powdered sugar, flour, nutmeg, and salt to chocolate mixture in the bowl. Mix the ingredients together well until a thick batter forms.
Place the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup (240 ml) of water.
Fill each ramekin almost to the top with the batter. Place the ramekins on the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the timer for 8 minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and take out the ramekins, using oven mitts and tongs.
Let the ramekins sit for 5 minutes, and then run a small knife along the inside of each ramekin to loosen the lava cake. Carefully place a small plate over one of the ramekins and invert the plate so that the lava cake comes out of the ramekin and sits upside down on the plate. Repeat this process for the remaining ramekins. Top the lava cakes with a dusting of freshly grated nutmeg and serve them while they’re warm.
TIP: Remove the cakes from the ramekins as soon as the 5-minute resting time is done to ensure a gooey, liquid center. Allowing the cakes to sit in the ramekins any longer than 5 minutes will result in continued cooking and a more solid center.
Warm Winter
DRINKS
Hot Buttered Rum
Warm Spiced Mulled Wine
Spiked Hot Chocolate
Lemon & Rum Hot Toddy
Cranberry Spiced Black Tea
Peppermint Vanilla Latte
Spiced & Spiked Hot Cider
Dulce de Leche Cider with a Kick
Warm Tropical Punch with a Punch
Kahlúa™ Vanilla Latte
HOT BUTTERED RUM
YIELD: 4 Drinks
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
One taste and you’ll fall in love with this classic, warming winter drink. Spiced rum infused with dark brown sugar, a hint of holiday spices, and just the right amount of butter meld perfectly in a drink so rich it’s like having dessert in a mug.
6 tablespoons (50 g) butter
½ cup (100 g) dark brown sugar
2 cinnamon sticks plus 4 cinnamon sticks for garnish
½ teaspoon grated nutmeg
pinch of salt
¾ cup (180 ml) spiced rum
Put all dry ingredients into the Instant Pot inner pot, add 2 cups (480 ml) water, and stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is compete, turn the valve to the Venting position to release the pressure. Remove the lid.
Add the rum to the pot and give it a stir or whisk. Ladle the buttered rum into 4 mugs and garnish each with a cinnamon stick.
WARM SPICED MULLED WINE
YIELD: 4 Glasses
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Holiday flavors and aromas meld beautifully in this festive, soul warming drink—perfect for welcoming your guests or serving with dessert or after dinner.
1 (750 ml) bottle dry red wine
1 medium orange
12 cloves, pressed into the orange
6 juniper berries
6 cardamom pods
2 whole star anise
½ teaspoon nutmeg
½ cup (120 ml) brandy (optional)
sliced oranges and cinnamon sticks for garnish
Add all ingredients, except brandy and cinnamon sticks, to the Instant Pot inner pot and give them a stir.
Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is complete, carefully turn the valve to the Venting position to release the pressure. Remove the lid.
Remove the whole spices and clove-studded orange from the pot with a slotted spoon (or strain the mixture through a fine mesh sieve). Serve the mulled wine warm, with a little brandy (optional), slice of orange, and a cinnamon stick for garnish.
TIP: Leave the spiced wine in the Instant Pot on the Warm cycle to keep it at the perfect temperature for your guests.
SPIKED HOT CHOCOLATE
YIELD: 6 Cups (1.5 liters)
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Natural Release
Holidays are always better with a steaming cup of creamy hot chocolate. The adults at your party will love the extra kick of the spiced rum (optional, of course).
1 (14-ounce) (397 g) can sweetened condensed milk
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
pinch of salt
1 cup spiced rum (optional)
mini marshmallows for topping (optional)
Place the condensed milk, cocoa powder, vanilla extract, and salt into the Instant Pot inner pot. Add 6 cups (1.5 liters) of water. Whisk together the ingredients until they are well blended. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is complete, let the pot sit for another 5 minutes, and then turn the valve slowly to the Venting position to release the pressure.
Open the lid and stir the mixture until it is well blended. Add the rum, if you like, and stir it in. Ladle the hot chocolate into mugs and top them with mini marshmallows.
LEMON & RUM HOT TODDY
YIELD: 4 Drinks
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Tea with lemon, honey, and plenty of rum just might be the perfect drink if you’re feeling a little under the weather during the holiday season. You can also add a splash of Classic Limoncello (page 151) to your hot toddy, to really kick it up a notch.
4 cups (950 ml) brewed black tea, or tea of your choice
1 tablespoon lemon juice
2 tablespoons honey
1 cup (240 ml) dark rum
lemon slices for garnish
Place the tea, lemon juice, and honey into the Instant Pot inner pot. Stir the mixture well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure.
Remove the lid, add the rum, and stir. Ladle the rum into 4 heatproof glass mugs. Top each mug with a slice of lemon, and serve the toddy piping hot.
CRANBERRY SPICED BLACK TEA
YIELD: 8 Drinks
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 10 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
A mug of this healthy, tasty black tea blend will warm you up from the inside out. It will also fill your home with a wonderful wintertime aroma.
1 cup (240 ml) cranberry juice
½ cup (100 g) sugar
2-inch piece fresh ginger, peeled
3 cinnamon sticks
2 whole star anise pods
1 orange, studded with 8 whole cloves
6 black tea bags
orange slices for garnish
Place all the ingredients, except the orange slices, into the Instant Pot inner pot. Add 7 cups (1.5 liters) water. Stir well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure
Cook button and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Use a large slotted spoon to lift the orange, tea bags, and whole spices out of the tea and discard them. Ladle the tea into heatproof glass mugs. Top the mugs with a slice of orange and serve the tea while it is hot.
PEPPERMINT VANILLA LATTE
YIELD: 4 Drinks
HANDS-ON TIME: 5 Minutes
COOKING TIME: 1 Minute
TOTAL TIME: 7 Minutes
BUTTONS TO USE: Pressure Cook
RELEASE TYPE: Quick Release
Fill your home with holiday cheer as the aroma of peppermint wafts throughout the air and mugs are filled with this warm, minty latte. It’s a good thing it’s so easy to make because guests will want seconds for sure!
3 cups (720 ml) very strong brewed coffee
3 cups (720 ml) whole milk
¼ cup (50 g) sugar
1 tablespoon vanilla extract
1 ½ teaspoons peppermint extract
whipped cream for topping
2 small crushed candy canes for topping
Place the brewed coffee, milk, sugar, vanilla extract, and peppermint extract into the Instant Pot inner pot and stir the mixture well. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 1 minute.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid.
Ladle the latte into mugs and top them with a dollop of whipped cream and a sprinkling of the crushed candy canes.
The Instant Pot Holiday Cookbook Page 9