Instant Pot Pressure Cooker Cookbook 2019 Page 37
To remove, let it cool for 5 to 6 minutes. Run a small knife around the sides of each cake and serve. Enjoy!
Mini Coconut Cream Cakes
(Ready in about 15 minutes | Servings 4)
Per serving: 425 Calories; 33.6g Fat; 20.2g Carbs; 11.4g Protein; 16.7g Sugars
Ingredients
12 ounces cream cheese
2 ounces sour cream
1/3 cup coconut sugar
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 teaspoon orange zest
1/2 cup coconut flakes
2 eggs
4 tablespoons orange curd
Directions
Start by adding 1 ½ cups of water and a metal trivet to the bottom of the Instant Pot.
In a mixing bowl, combine cream cheese, sour cream, coconut sugar, vanilla, coconut extract, and orange zest.
Now, add coconut flakes and eggs; whisk until everything is well combined.
Divide the batter between four jars. Top with orange curd. Lower the jars onto the trivet. Now, cover your jars with foil.
Secure the lid. Choose the “Manual” and cook at High pressure for 9 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Garnish with fruits if desired. Bon appétit!
Vanilla and Wine Poached Peaches
(Ready in about 15 minutes | Servings 4)
Per serving: 405 Calories; 0.8g Fat; 75.1g Carbs; 3g Protein; 67.8g Sugars
Ingredients
8 firm peaches, cut into halves
1/2 orange, cut into rounds
1/2 lemon, cut into rounds
1/2 cup water
1/2 cup apple juice
1 bottle white wine
1 ½ cups sugar
2 cinnamon sticks
2 whole cloves
1 large vanilla bean pod, split open lengthwise
1 tablespoon crystallized ginger
Directions
Arrange peaches in the bottom of your Instant Pot.
Mix the remaining ingredients until they are thoroughly combined. Add this poaching liquid to the Instant Pot.
Secure the lid. Choose the “Manual” mode and cook at Low pressure for 3 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
Remove the peaches from the Instant pot and set them aside. Press the “Sauté” button and simmer the poaching liquid until reduced by half, about 10 minutes.
Serve the peaches in individual bowls drizzled with the sauce. Bon appétit!
Mom’s Orange Flan
(Ready in about 25 minutes | Servings 4)
Per serving: 343 Calories; 17.8g Fat; 28.2g Carbs; 16.9g Protein; 27.4g Sugars
Ingredients
2/3 cup muscovado sugar
3 tablespoons water
5 eggs, whisked
15 ounces condensed milk, sweetened
10 ounces evaporated milk
1/4 cup orange juice
1/2 teaspoon pure vanilla extract
Directions
Place sugar and water in a microwave-safe dish; microwave approximately 3 minutes.
Now, pour the caramel into four ramekins.
Then, whisk the eggs with milk, orange juice, and vanilla. Pour the egg mixture into ramekins.
Add 1 ½ cups of water and a metal rack to the Instant Pot. Now, lover your ramekins onto the rack.
Secure the lid. Choose the “Manual” and cook at High pressure for 9 minutes. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
Refrigerate overnight and enjoy!
Bundt Cake with Sour Cream Glaze
(Ready in about 35 minutes | Servings 10)
Per serving: 200 Calories; 10.9g Fat; 18.7g Carbs; 6.9g Protein; 9.2g Sugars
Ingredients
Nonstick cooking spray
4 eggs, beaten
1/3 cup sugar
1 tablespoon coconut oil, softened
1/2 cup full-fat cream cheese
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon cardamom
3/4 cup whole wheat flour
A pinch of coarse salt
1 teaspoon baking soda
1 teaspoon baking powder
Sour Cream Glaze:
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Directions
Prepare your Instant Pot by adding 1 cup of water and a metal rack to its bottom. Spritz a bundt pan with a nonstick cooking spray.
Then, whisk the eggs and sugar until creamy and pale. Add the coconut oil, cheese, sour cream, vanilla, and cardamom; beat until everything is well incorporated.
In another mixing bowl, thoroughly combine the flour with salt, baking soda, and baking powder. Add the flour mixture to the egg mixture. Spoon the batter into the prepared pan. Lower the pan onto the rack.
Secure the lid. Choose the “Bean/Chili” and cook at High pressure for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Meanwhile, make the glaze by whisking sour cream, powdered sugar, and vanilla. Brush the cake with glaze and place in your refrigerator until ready to serve.
Irish Crème Brûlée
(Ready in about 15 minutes + chilling time | Servings 4)
Per serving: 334 Calories; 25.7g Fat; 20.7g Carbs; 5.6g Protein; 19.9g Sugars
Ingredients
1 ½ cups double cream
4 egg yolks
1/3 cup Irish cream liqueur
1 teaspoon pure vanilla extract
8 tablespoons golden caster sugar
1/8 teaspoon kosher salt
1/8 teaspoon grated nutmeg
Directions
Start by adding 1 cup of water and a metal rack to your Instant Pot.
Then, microwave double cream until thoroughly warmed.
In a mixing bowl, whisk egg yolks, Irish cream liqueur, vanilla extract, 4 tablespoons caster sugar, salt, and nutmeg.
Gradually add warm cream, stirring continuously. Spoon the mixture into four ramekins; cover with foil; lower onto the rack.
Secure the lid. Choose the “Manual” mode and cook for 6 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Place in your refrigerator for 4 to 5 hours to set. To serve, top each cup with a tablespoon of sugar; use a kitchen torch to melt the sugar and form a caramelized topping. Serve right away.
Delicious Stewed Fruit
(Ready in about 15 minutes | Servings 6)
Per serving: 193 Calories; 0.4g Fat; 48.8g Carbs; 1.1g Protein; 44.5g Sugars
Ingredients
1/2 pound blueberries
1/2 pound blackberries
1/2 pound mango, pitted and diced
1 cup Muscovado sugar
1 cinnamon stick
1 vanilla pod
1 teaspoon whole cloves
2 tablespoons orange juice
1 teaspoon orange zest
Directions
Add all of the above ingredients to your Instant Pot.
Secure the lid. Choose the “Manual” mode and cook for 7 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Transfer to a nice serving bowl; serve with frozen yogurt or shortcake. Bon appétit!
Pumpkin Cake with Cream Cheese Frosting
(Ready in about 25 minutes + chilling time | Servings 10)
Per serving: 357 Calories; 15.2g Fat; 52.6g Carbs; 4.1g Protein; 34.9g Sugars
Ingredients
Batter:
2 cups pumpkin purée
3/4 cup applesauce
1 cup granulated sugar
1 tablespoon molasses
1/2 teaspoon crystallized ginger
1/8 teaspoon salt
1/8 teaspoon grated nut
meg
1/4 teaspoon cardamom, ground
1/2 teaspoon cinnamon, ground
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
Cream Cheese Frosting:
7 ounces cream cheese, at room temperature
1 stick butter, at room temperature
2 cups powdered sugar
Directions
In a mixing bowl, combine all dry ingredients for the batter. Then, in a separate mixing bowl, thoroughly combine all wet ingredients.
Then, add wet mixture to the dry mixture; pour the batter into a cake pan that is previously greased with melted butter.
Add 1 ½ cups of water and metal trivet to the Instant Pot. Lower the cake pan onto the trivet.
Secure the lid. Choose the “Porridge” mode and cook for 20 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Meanwhile, make the frosting. Beat the cream cheese and butter with an electric mixer on high speed. Add powdered sugar.
Continue to beat until the frosting has thickened. Spread the frosting on the cooled cake. Refrigerate until ready to serve. Bon appétit!
Pear and Plum Crumble Delight
(Ready in about 25 minutes | Servings 6)
Per serving: 227 Calories; 8.1g Fat; 42.8g Carbs; 3.4g Protein; 28.1g Sugars
Ingredients
2 pears, cored, peeled and sliced
10 plums, pitted and halved
3/4 cup rolled oats
3 tablespoons flour
1/4 cup sugar
2 tablespoons maple syrup
2 tablespoons caramel syrup, plus more for topping
2 tablespoons fresh orange juice
1 teaspoon ground cinnamon
A pinch of salt
3 tablespoons coconut oil
Directions
Arrange pears and plums in the bottom of a lightly buttered baking pan.
In a mixing bowl, thoroughly combine rolled oats, flour, sugar, maple syrup, caramel syrup, orange juice, cinnamon, salt and coconut oil.
Top the prepared pears and plums with the oat layer. Now, distribute the oat layer evenly using a spatula.
Add 1 cup of water and a metal trivet to your Instant Pot. Lower the baking pan onto the trivet. Cover with a sheet of foil.
Secure the lid. Select the “Manual” mode and cook at High pressure for 10 minutes. Once cooking is complete, use a natural release for 10 minutes; carefully remove the lid.
Remove the foil and let your crumble cool to room temperature before serving. Bon appétit!
Banana Bread in a Jar
(Ready in about 1 hour 5 minutes| Servings 8)
Per serving: 453 Calories; 17.1g Fat; 69.4g Carbs; 7.9g Protein; 26.3g Sugars
Ingredients
1 stick butter, at room temperature
3/4 cup granulated sugar
3 eggs, whisked
1/2 pound overripe bananas, mashed
1/4 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
A pinch of salt
A pinch of nutmeg, preferably freshly grated
1/2 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips
Directions
Start by adding 1 ½ cups of water and a metal trivet to the base of your Instant Pot.
In a mixing bowl, thoroughly combine butter, sugar, eggs, banana, and sour cream. Then, in another mixing bowl, combine the flour, baking soda, salt, nutmeg, and pumpkin pie spice.
Then, add butter mixture to the flour mixture; mix to combine well. Fold in the chocolate chips. Divide the batter between mason jars. Lower the jars onto the trivet.
Secure the lid. Choose the “Multigrain” mode and cook for 55 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Let it sit for 5 to 10 minutes before serving. Bon appétit!
Easy Cherry Cobbler
(Ready in about 20 minutes | Servings 6)
Per serving: 499 Calories; 16.2g Fat; 82g Carbs; 4.5g Protein; 24.3g Sugars
Ingredients
30 ounces cherry pie filling
1 box yellow cake mix
1/2 cup coconut butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon grated nutmeg
Directions
Add 1 cup of water and metal rack to the Instant Pot. Place cherry pie filling in a pan.
Mix the remaining ingredients; spread the batter over the cherry pie filling evenly.
Secure the lid. Choose the “Manual” mode and cook for 10 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Serve with whipped topping. Enjoy!
Summer Pineapple Cake
(Ready in about 30 minutes | Servings 8)
Per serving: 258 Calories; 14.4g Fat; 33.2g Carbs; 1.8g Protein; 26.5g Sugars
Ingredients
1 pound pineapple, sliced
1 tablespoon orange juice
1/2 cup cassava flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, melted
1/2 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 tablespoon gelatin powder
Directions
Add 1 ½ cups of water and a metal rack to the Instant Pot. Cover the bottom of your cake pan with a parchment paper.
Then, spread pineapple slices evenly in the bottom of the cake pan; drizzle with orange juice.
In a mixing bowl, thoroughly combine the flour, baking powder, baking soda, and salt.
In another bowl, combine the margarine, honey, vanilla, and coconut extract; add gelatin powder and whisk until well mixed.
Add the honey mixture to the flour mixture; mix until you've formed a ball of dough. Flatten your dough; place on the pineapple layer.
Cover the pan with foil, creating a foil sling.
Secure the lid. Choose the “Bean/Chili” mode and cook for 25 minutes under High pressure. Once cooking is complete, use a natural pressure release; carefully remove the lid.
Lastly, turn the pan upside down and unmold it on a serving platter. Enjoy!
Tropical Bread Pudding
(Ready in about 25 minutes | Servings 8)
Per serving: 333 Calories; 7.2g Fat; 53.7g Carbs; 13.4g Protein; 16.5g Sugars
Ingredients
Nonstick cooking spray
3 eggs, beaten
3/4 cup almond milk
1/4 cup honey
1 teaspoon pure vanilla extract
1/2 teaspoon pure coconut extract
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 teaspoon ground cardamom
1 tablespoon finely grated orange zest
A pinch of salt
1 loaf day-old challah bread, cubed into 1-inch pieces
1/2 cup sweetened shredded coconut
4 tablespoons crushed pineapple, drained
Directions
Spritz the sides and bottom of a baking pan with a nonstick cooking spray.
In a mixing bowl, whisk eggs with almond milk, honey, vanilla, coconut extract, cinnamon, cardamom, orange zest, and salt.
Stir in bread pieces along with shredded coconut and crushed pineapple; press down into pan slightly.
Cover the baking pan with a sheet of foil and make a foil sling. Add 1 cup of water and the metal trivet to the Instant Pot.
Lower the baking pan onto the trivet. Secure the lid. Choose the “Manual” mode, High pressure, and 20 minutes. Once cooking is complete, use a quick release; carefully remove the lid.
Serve at room temperature. Bon appéti
t!
Almond Chocolate Brownie
(Ready in about 25 minutes | Servings 8)
Per serving: 265 Calories; 16.4g Fat; 24.9g Carbs; 6.5g Protein; 12.4g Sugars
Ingredients
3 ounces chocolate, chopped into small chunks
1/3 cup coconut oil
1/2 cup brown sugar
3 eggs, well beaten
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1 teaspoon baking powder
A pinch of salt
3 tablespoons cocoa powder
1 tablespoon carob powder
1/2 cup almonds, chopped
Directions
Microwave the chocolate and coconut oil for until melted.
In a bowl, thoroughly combine sugar, eggs, almond, vanilla extract, and melted chocolate mixture.
Add flour, baking powder, salt, cocoa powder, and carob powder; mix well to combine. Afterwards, fold in the almonds. Transfer the mixture to a lightly greased baking pan.
Add 1 cup of water and a metal rack to the Instant Pot. Lower the baking pan onto the rack.
Secure the lid. Choose the “Manual” mode and cook for 18 minutes under High pressure. Once cooking is complete, use a quick pressure release; carefully remove the lid. Serve well chilled and enjoy!
Lava Dulce de Leche Cake
(Ready in about 20 minutes | Servings 6)
Per serving: 301 Calories; 15.4g Fat; 32.5g Carbs; 7.7g Protein; 26.1g Sugars
Ingredients
A nonstick cooking spray