Tag: Pressure cooker

Posted on

Cheesecake (Instant Pot)

Adapted from https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-cheesecake/. I use a 6″ Fat Daddio push pan in my 3 qt. IP Mini. Great with Lemon Curd (Instant Pot).

Ingredients:

Crust:
3/4 cup graham, chocolate or vanilla wafer crumbs (about 6.5 graham rectangles)
2 tsp sugar (optional; I don’t add it)
2.5 Tbsp melted butter

Filling;
2 8-oz packages cream cheese
2/3 (or lightly less) cup sugar
1/2 tsp vanilla
1/8 tsp. salt
1-2 tsp grated lemon zest (optional)
2 eggs (warm 5 minutes in a bowl of warm water)

Topping (optional, I usually don’t add this):
1 cup sour cream or plain yogurt
2 Tbsp sugar
1/2 tsp vanilla

Directions:

The recipe and cook times are for a 6” cheesecake pan. Adjusted times for other pan sizes are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. No need to cover it with tin foil before cooking, either. This is a very simple recipe.

CRUST:

Line the bottom of a 6″ push pan with parchment. Pulse graham crackers in food processor. Mix in sugar and melted butter. Gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer for about 45 minutes while you mix the filling.

FILLING:

Place the cream cheese in a glass mixing bowl. Microwave in 15-second intervals, stirring after each time, until soft and very smooth. Using a whisk, mix all ingredients except the eggs until completely smooth. Mix the eggs lightly with a fork. Add the eggs and whisk until just incorporated. Overbeating with the eggs in the batter is the main cause of cracking on the surface of a cheesecake. It isn’t a big deal and the top of the cheesecake will be hidden with whatever topping you choose, but to avoid cracks, try not to over mix it.

Put 1 cup water into the Instant Pot liner. Place the cheesecake on the red silicone trivet, cover with a silicone stretchy lid, and carefully lift into the IP. It’s a tight fit in the 3 qt IP. Close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 32 minutes for a 6-inch pan. (See other sizes and times below).

When it beeps that it’s done, leave it for a 15-minute natural release. Then flip the valve to Venting for a quick release. When the pin drops, take out the cheesecake.

It may appear “jiggly.” That’s good. It will firm up as it chills. It may have some condensation on the surface. If so, gently blot it with a paper towel. Cool on the counter for an hour. It will settle down and flatten out.

TOPPING (optional):

Whisk the sour cream or yogurt, sugar and vanilla. Spread over the cheesecake. Cover the cheesecake and refrigerate it in the pan overnight. (This is important!)

To serve, run a paring knife around the edge to release it from the side of the pan. If using a push pan, set it on a peanut butter jar or a can of tomatoes and pull the ring straight down. Voila. Perfect cheesecake.

It’s great the way it is, but it’s delicious topped with something: lemon curd, sliced mangoes, berries, etc.

PAN SIZE AND COOK TIMES:

6-inch pan — 29 minutes (31 for dense texture)
7-inch pan — 26 minutes (28 for dense texture)
8-inch pan — 24 minutes (26 for dense texture)
4-inch pans or Individual ramekins or mason jars — 12 minutes

For 1 1/2 times the recipe:

7–inch pan — 29 minutes (32 for a dense texture)
8-inch pan — 27 minutes (30 for a dense texture)

For two times the recipe:

8-inch pan — 33 minutes (35 for a dense texture)

Variations:
Drunken Cheesecake
Add up to 2 tablespoons of any liquor or liqueur to the basic cheesecake recipe without adjusting the other ingredients. If adding 2-4 tablespoons, add an extra egg yolk.

Key Lime Cheesecake
Add 1/4 cup key lime juice, 2 tsp lime zest, 3 additional Tbsp sugar, and one egg yolk to the basic batter. Add 1 minute to the cooking time. Everything else is the same. When it is chilled, decorate with whipped cream and lime zest or toasted coconut.

Posted on

Cheesy cornbread (Instant Pot)

For 3 qt Instant Pot Mini

  • 1/2 cup yellow cornmeal
  • 3/8 cup flour
  • 2 tsp sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 5/8 cups grated sharp cheddar (2 1/2 oz)
  • 1 jalapeño pepper, minced (optional)
  • 1 scallion, minced (optional)
  • 1/2 cup corn kernels (frozen OK)
  • 3/8 cup buttermilk (or 1 tsp vinegar plus milk to equal 3/8 c)
  • 2 T butter, melted
  • 1 egg
  1. Grease 6″ push pan and line bottom with parchment round.
  2. In mixing bowl combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in cheese, jalapeño, and scallion. Stir in corn.
  3. Combine buttermilk, butter,  and egg, mixing well. Add wet ingredients to dry and mix until combined.
  4. Pour batter into prepared push pan, spreading evenly. Cover with silicone lid or greased foil (optional). Pour 1 c water into IP liner. Place push pan on silicone trivet and lower into liner.
  5. Close IP lid and set valve to Sealing. Pressure cook for 27 minutes, followed by  15 minutes natural release, then release remaining pressure.

Adapted from https://rootitoot.com/recipes-and-cooking/breakfast-breads-and-sandwiches/cheesy-jalape%C3%B1o-cornbread/.

Posted on

Smoky collard greens and carrots (Instant Pot)

  • 1 Tbs. tomato paste
  • 1/2 c. vegetable stock
  • 1 tsp. sweet or hot smoked paprika
  • 1/4 tsp. salt
  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • 2 bunches collard greens, washed, stemmed, and cut into bite-sized pieces (about 1 pound trimmed)
  • 4 carrots, peeled, halved lengthwise, and sliced crosswise 1/2″ thick
  • Optional: hot sauce (such as Tabasco or Frank’s RedHot) for serving

In a small bowl, stir together tomato paste, broth, smoked paprika, and salt.

Select the Sauté setting on the Instant pot and heat the oil. Add onion and garlic and sauté for about 5 minutes, until onion has softened. Stir in the greens and sauté for about 1 minute, until lightly wilted, then stir in the carrots and tomato paste mixture.

Secure the lid and set the pressure-release knob to Sealing. Press the cancel button to reset the cooking program, then select the Steam setting and set the cooking time to 7 minutes (8, if collards are tough) at high pressure.

Perform a quick release. Open the pot, give everything a final stir, and serve with hot sauce, if desired.

Note: you can use any braising greens you like in this recipe, such as kale, mustard greens, or turnip greens. Because these greens are not as tough as collards, decrease cooking time from 7-8 minutes to 5 minutes.

From The Essential Instant Pot Cookbook, by Coco Morante.

Posted on

Pressure Cooker Chili

Really good. Adapted from https://amindfullmom.com/instant-pot-chili/

Ingredients

  • 2 pounds coarsely chopped beef (I buy taco beef at NB)
  • 1 recipe Chili Seasoning Blend (see recipe below)
  • 1 large onion, chopped
  • 1 medium red bell pepper, finely chopped
  • 1 cup beer
  • 1 cup beef stock
  • 1 tablespoon minced garlic
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 1 lb. dried red beans, soaked overnight or quick-soaked
  • 2 teaspoons Worcestershire sauce
  • 28 ounces crushed tomatoes

Chili Seasoning Blend

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp salt
  • ½ tsp pepper

Instructions
Heat pressure cooker on high. Toss meat with half of the chili seasoning blend. Brown meat, onion, and bell pepper until just browned, about five minutes.

Add the beer and stock, and scrape up any browned bits. Simmer a few minutes.

Add the garlic, remaining chili seasoning, chipotle, beans, and Worcestershire and stir well. Pour tomatoes on the top and lock the lid on the cooker

Bring to high pressure and cook for 15 minutes. Let pressure release naturally, about 30 minutes. Remove lid and stir well.

Serve with shredded cheese and sour cream. And guacamole and chips, of course.

.

Posted on

Pressure Cooker Beef Shanks (Osso Buco)

From Dad Cooks Dinner: http://dadcooksdinner.com/2011/10/pressure-cooker-beef-shank-osso-bucco.html/. I use an immersion blender on the sauce after de-fatting. The sauce is absolutely delicious served on mashed potatoes, cauliflower rice, roasted vegetables, or just about anything. I usually skip making the gremolata.

Ingredients

  • 1 teaspoon vegetable oil
  • 6 thick beef shank slices (1 1/2 to 2 inches thick)
  • 3 teaspoons Diamond Crystal kosher salt
  • 1 1/2 teaspoon fresh ground black pepper
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 2 sprigs thyme (or 1 teaspoon dried thyme)
  • 1/2 teaspoon kosher salt
  • 1 cup chicken stock (preferably homemade, but I usually use Better Than Bouillon)
  • 1/2 cup dry white wine (I use red wine, since that’s what I usually have open)
  • 15 oz can diced tomatoes

Gremolata

  • 1 clove garlic, minced
  • zest of 1 lemon
  • 1 cup parsley leaves

Directions

  1. Season and sear the shanks in two batches: Trim all the fat you can from the outside of the beef shanks, then (optionally) tie with twine to hold them together. Season the shanks with 3 teaspoons salt and 1 1/2 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks, and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl. Add the second half of the shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker.
  2. Saute the aromatics: Add the onion, celery, carrot, garlic, tomato paste, and thyme to the pot. Sprinkle with 1/2 teaspoon salt. Saute for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
  3. Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 30 minutes in a stovetop PC, 36 minutes in an electric PC. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
  4. Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine.
  5. Prepare the sauce: Remove the shanks to a serving platter. Use an immersion blender to make a smooth sauce. Pour the sauce into a fat separator, let it rest for ten minutes for the fat to surface, then pour into a serving boat. To serve, put a shank on the plate, pour some sauce over the top, then sprinkle a little gremolata on top.

Safety tips for using a pressure cooker:

  • After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
  • Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.
Posted on

Pressure Cooker Carnitas

From https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/. This is really, really tasty; I made it exactly as written except my pork roast was 4.75 lbs., reduced the liquid after cooking and degreasing to 1 cup and poured it all over the shredded pork before broiling, and broiled for 5 minutes between stirs (not 10, or it will burn!)

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (I used a 4.75 lb. butt roast, no increase in other ingredients – worked great)
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice

Directions

  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.

Posted on

Pressure-Cooker Parmesan Risotto

Cook’s Illustrated, published January 1, 2013.

WHY THIS RECIPE WORKS:
A dish that typically requires near-constant stirring, risotto is probably low on most lists of side dish options. But not for home cooks with a pressure cooker. After sautéing aromatics and toasting the rice for a few minutes, we stirred in wine, then broth. Then, instead of stirring for up to 30 minutes, we simply locked on the lid and let the magic happen. Six minutes under pressure delivered risotto that was almost done. From that point, we simmered the risotto for a few minutes, stirring for just 6 minutes, until it was perfectly creamy. A little Parmesan was the only finishing touch needed for this simple recipe, although you may also garnish with parsley and shaved Parmesan, if desired.

SERVES 4

INGREDIENTS

2 tablespoons unsalted butter
1 small onion, chopped fine
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup white wine
4 cups low-sodium chicken broth, warmed
1 ounce Parmesan cheese, grated, plus extra for serving
Salt and pepper

INSTRUCTIONS
1. BUILD FLAVOR: Melt butter in pressure-cooker pot over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice and toast lightly, about 3 minutes. Stir in wine and cook until almost evaporated, about 1 minute. Stir in 3 1/4 cups broth. Using wooden spoon, scrape up any rice sticking to bottom of pot.

2. HIGH PRESSURE FOR 6 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 6 minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

4. BEFORE SERVING: Continue to cook risotto over medium heat, stirring constantly, until rice is tender and liquid has thickened, about 6 minutes. Stir in Parmesan and season with salt and pep- per to taste. Before serving, add remaining 3/4 cup broth as needed to loosen risotto consistency.

Posted on

Chicken foot stock (pressure cooker)

Absolutely the most flavorful chicken stock ever and it’s really easy to make. Don’t be too skeeved out by the chicken feet. If you are careful, you won’t even need to touch the chicken feet.

Place in 6-quart pressure cooker (see safety tips below):

  • 1 – 1.5 lb. chicken feet
  • 1 onion cut in quarters (I like to use a large onion)
  • 2 carrots, chunked
  • 2 celery stalks, chunked
  • 1 bay leaf
  • 1 tsp. salt
  • 2 Tbl. cider vinegar
  • fish sauce (optional)
  • fill with water up to the line

Bring up pressure, turn heat down to a slow rock, then cook for 1 hour. Remove from heat and allow to cool until pressure drops naturally. Place pressure cooker in the sink and remove solids into a colander set in a bowl. Press liquids out of the solids, and return liquids to pot. Strain the stock through a fine-mesh strainer. Chill the stock after it cools. Freezes well. Makes about 1 gallon.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.