Cheesecake is one of my favorite treats. Especially the New York style Cheesecake. I found several recipes that I am going to try and pinned them on my Pinterest board. I plan on trying out recipes that I find and the very best ones that I think come out the best, I plan on saving on my blog Instant Pot recipes. I found the special insert that is used for making cheesecakes in the Instant Pot on Amazon.
The best cheesecake recipe I found for the Instant Pot was the New York Cheesecake and you use graham cracker crumbs, butter melted, a little sugar and cinnamon for the crust and put in the freezer first. There is a little lemon zest and almond extract in the filling along with cream cheese at room temperature, heavy cream, cornstarch and vanilla with 3 large eggs.
Rotisserie Style Chicken is a recipe for the Instant Pot that sounds really good. I saw several recipes that I will try, but there is one in particular that sounds really good. I pinned all the recipes on my Pinterest Instant Pot board. They use a 4 lb chicken in all the recipes that I saw.
The Instant Pot has a saute button where you brown the chicken until golden brown and they have a rub recipe that is pepper, thyme, paprika, oregano, onion powder and garlic powder and they stuff the cavity with lemon. You use the metal trivet and add chicken stock and adjust the pressure to high for 28 minutes.
New York Times has a recipe using the Rotisserie Chicken in a salad with greens and herbs. They had baby arugala, sliced scallions, chopped cilantro and a sliced avocado. They use a dressing using the juice of one lime, a pressed garlic clove and a few glugs of olive oil seasoned with salt and pepper.
Rotisserie chicken can be used in all kinds of recipes.
Another recipe that I found that sounded really good and I am going to try is Instant Pot Minestrone Soup. You use the saute button and add olive oil, garlic, onion, carrots and celery and stir until tender. Then stir in basil, oregano and fennel seed until fragrant, about 1 minute. You then stir in chicken stock, diced tomatoes, kidney beans, zucchini, Parmesan rind and bay leaf and set timer for 5 minutes. You do a quick release and then stir in kale until wilted about 2 minutes. Then you stir in red wine vinegar with salt and pepper to taste. Yum!
There are all kinds of recipes to make chicken stock in the Instant Pot. They say that once you make your own chicken stock that you will never go back. The above recipe has chicken wings, one large carrot peeled and halved, one large onion quartered, one head of garlic halved crosswise, 5 sprigs of thyme, 1 bay leaf, 3/4 teaspoon whole black peppercorns and a teaspoon of kosher salt. You just place the chicken wings with all the ingredients into a 6 quart Instant Pot and stir in water to the max fill line, about 10 cups. You select the manual setting, adjust pressure to high and set the timer for 45 minutes. You do a natural release with the pressure cooker which takes about 20-30 minutes. Then you just strain the stock through a fine-mesh sieve and discard solids. You skim any remaining fat from surface and discard and let cool completely. Then divide into airtight containers. You can place in refrigerator up to 3 days or freezer up to 3 months.
Normally chicken stock has to simmer on the stove for all day I think.
I found a recipe that I am going to try for Spaghetti and Meatballs in the Instant Pot. This recipe sounds good because it starts out with making your own meatballs using ground beef, Italian sausage, Panko crumbs, milk, one beaten egg, Italian seasoning, 2 cloves of garlic minced and kosher salt and freshly ground pepper. You just brown the meatballs using olive oil in batches using the saute button on the Instant Pot. Then return all meatballs to the instant pot. You stir in beef stock, scraping any browned bits from the bottom of the pot. Then add 12 ounces of spaghetti, broken in half, stir in a 24 ounce jar of tomato basil pasta sauce until evenly coated. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking do a quick release pressure. Gently stir mixture until spaghetti is completely separated, about 1 minute. Then let stand 5 minutes. Serve immediately, garnished with basil and Parmesan if desired. Sounds good to me. I have the complete recipe on my Pinterest Instant Pot recipes board.
The Instant Pot Mushroom Risotto is the easiest risotto you will ever make without any stirring or fuss. You just set a 6-qt Instant Pot to the high saute setting. On my Instant Pot I just hit the saute button twice to get it to high saute. You melt 2 tablespoons of butter and add 3 cloves of garlic minced and one onion diced and cook, stirring often until onions have become translucent, about 3 – 4 minutes. Then you add 8 ounces of mushrooms thinly sliced and cook stirring occasionally until tender and season with salt and pepper to taste. Then you stir in 2 cups of chicken broth, 1 cup Arborio rice, and 1/4 teaspoon of dried thyme. Then select manual setting; adjust pressure to high and set time for 6 minutes. When finished cooking quick-release pressure. Then stir in 2 cups baby spinach and 2 tablespoons of butter until spinach is wilted, about 2 minutes. Then stir in 3/4 cup of frozen peas, thawed, and 1/4 cup freshly grated Parmesan until heated through, about 30 seconds to one minute. Serve immediately. Yum!
I found a ton of Instant Pot recipes that sound really fun to try and pinned them on my Pinterest Instant Pot board. I am sharing a few of the ones that I am going to try and perfect and have them in my arsenal of recipes.
The Instant Pot is a nice tool to have in the kitchen.