Ingredients

• 1 Cup Dark chocolate chips
• 2 Tablespoons butter
• 1/2 Cup Guinness stout (Reduced)

Directions

1. Bring Guinness stout to a boil in a small saucepan, whisking to get rid of the foam and reduce the heat once boiling.
2. Add 1.5 cups of water to the Instant Pot liner. Place a glass bowl or metal bowl on top of the Instant Pot – make sure the bowl fits inside the pot with the top of the bowl above the liner like a traditional double boiler.
3. Set Instant Pot to Sauté low.
4. Add butter and chocolate to bowl.
5. Stir chocolate, the mixture should be smooth.
6. Add reduced Guinness
7. Stir mixture again until smooth then dip in your favorite treats like doughnut holes, pretzels, apples, shortbread, etc.

Ingredients Red Velvet Cake

• 2 cup self-rising flour
• 3 Tbsp. cocoa powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 tsp. white vinegar
• 1 oz. red food coloring

Ingredients Cream Cheese Frosting

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Directions Red Velvet Cake

1. In a large mixing bowl combine flour, cocoa powder, and salt, then mix until fully combined.
2. In a separate mixing bowl add sugar and butter. Using a hand mixer, blend them together until light and fluffy. Then add eggs, vanilla, and vinegar and blend until fully incorporated.  Next Add red food coloring and mix until it is full incorporated.
3. Add the dry ingredients into bowl with wet ingredients then mix just until fully combined for 30 seconds on low speed. Be careful to not over mix.  Mix by hand if necessary
4. Use a spring form pan (7 inch) or cake pan (7 inch).  Spray with nonstick cooking spray. Pour batter into pan and cover with aluminum foil.
5. Place trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet, Pressure cook on high pressure for 75 minutes. Once cook time is complete perform a 10 minute natural release.
6. Let cool for 15 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.

Directions Cream Cheese Icing

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar.
2. Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

Ingredients

• 2 dozen large strawberries
• 1 Tsp of Coconut Oil or Shortening
• 1 Cup of Dark Chocolate Chips
• Topping – Crushed Peanuts, Coconut Flakes, Crushed Pretzels

Directions

1. Add 1.5 cups of water to the Instant Pot liner. Place a glass bowl or metal bowl on top of the Instant Pot – make sure the bowl fits inside the pot with the top of the bowl above the liner like a traditional double boiler.
2. Set Instant Pot to Saute low.
3. Place coconut oil and chocolate chips in the bowl.
4. Stir chocolate, the mixture should be smooth.
5. After the chocolate is smooth, press cancel and then hit the keep warm button.
6. Dip strawberries in chocolate, covering almost to the stem. Place covered strawberries on a parchment paper lined baking sheet.
7. If you want to add any toppings to the Strawberries do so now.
8. Place berries in the fridge for 15 minutes to allow chocolate to harden before serving. These will keep in the refrigerator for 1-2 days or the freezer for 2 months.

Ingredients Crust (Baked)

• 10 (120g) graham crackers, finely ground
• 3 – 4 tablespoons (42g – 56g) unsalted butter, melted
• A pinch sea salt
• 2 teaspoons – 1 1/2 tablespoon (8.3g – 19g) brown sugar (depending on your desired sweetness)
• ¼ cup (32g) all-purpose flour (For blind-bake crust)

Cheese Cake Batter

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• 2/3 cup (133g) white sugar
• 1/2 cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract
• 2 pinches sea salt

Directions Crust

1. Finely ground the graham crackers with a food processor or in a zip lock back and a rolling pin
2. In a small mixing bowl, mix finely ground graham crackers, sea salt, brown sugar together with a fork.
3. Mix in flour with graham crackers
4. Mix in melted unsalted butter until the mixture sticks together.
5. Line pan with parchment paper.
6. Pour in the crumb mixture and press down with a flat round object (small ramekin, measuring cup, etc.)
7. Heat oven to 325 degrees and bake crust for 15 minutes OR Freeze crust for 20 Minutes.

Directions Cheesecake Batter

1. Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  
2. In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed. 
3. Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). 
4. Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).
5. Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.
6. Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.
7. Pour cream cheese batter into the cheesecake pan.
8. Tap cheesecake pan against the counter to let the air bubbles rise to the surface. Then Burst the air bubbles with a toothpick or fork.
9. Add 1 Cup cold water
10. Cover with cheese cake with tin foil and leave some space between the top of the pan and the high point of the tinfoil.
11. Place cheese cake on rack and lower it into the Instant Pot.
12. Pressure Cook 31 minutes then natural release 6 minutes
13. Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.
14. After cooling for 60 minutes, carefully run a thin paring knife between the sidewall.
15. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight). Remove pan.
16. Serve as is or with your favorite toppings

Ingredients

• 4 egg yolks
• 1/3 Cup sugar
• 1 1/4 cups heavy cream
• 1 cup pumpkin puree
• 1 teaspoons vanilla
• 1 TSP pumpkin pie spice
• Pinch of salt
• Sugar for melting

Instructions

1. Put your trivet into your pot and pour in 1 1/2 cups water.
2. Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
3. Add in cream, pumpkin puree and vanilla. Whisk until well blended.
4. Pour into ramekins (fill just below the top so you do not spill putting into your pot)
5. Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
7. Natural release for 10 minutes. Finish with a quick release.
8. Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours.

AFTER A COUPLE OF HOURS, TAKE THE RAMEKINS OUT OF THE REFRIGERATOR.

1. Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.

SERVE IMMEDIATELY. REFRIGERATE LEFTOVERS

INGREDIENTS

•  3 large eggs
•  1/3 cup sugar
•  1 teaspoon orange or lemon emulsion or extract (or vanilla)
•  Zest of 1 orange
•  2 cups heavy cream
•  7 cups cubed challa bread (about one loaf cut into 1 to 2-inch cubes)
•  1/4 cup craisins
•  1 cup raspberries
•  2 tablespoons orange juice concentrate

CRÈME ANGLAISE

•  3/4 cup (180 ml) heavy cream
•  1/4 cup (60 ml) milk
•  2 large egg yolks
•  1/3 cup (67 g) sugar
•  1 teaspoon vanilla bean paste or extract

INSTRUCTIONS

1. Spray a 7×3-inch cake pan with nonstick baking spray and set aside.
2. In a large bowl, add the eggs, sugar, extract, orange zest, and concentrate and whisk to combine. Whisk in the heavy cream.
3. Gently stir in the bread cubes and craisins until the wet ingredients are evenly distributed. Gently fold in the raspberries.
4. Pour the mixture into the prepared pan, gently pressing if necessary but don’t smash. (No need to cover the bread pudding with foil.)
5. Pour 1 cup water into the pressure cooker cooking pot and place a trivet in the bottom. Carefully center the pan on a sling and lower the pan onto the trivet.
6. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 30 minutes cook time.
7. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release.
8. When the valve drops, carefully remove the lid. Use an instant read thermometer to check that the center has reached 160°F. (If not, return the lid and pressure cook for a few minutes more.)
9. Use the sling to transfer the pan to a wire rack to cool for at least 10 minutes before serving.
10. To serve, slice into wedges and drizzle with crème anglaise.

PREPARE CRÈME ANGLAISE

1. You can prepare this in the electric pressure cooker if you can adjust your saute temperature. (For example, in the Instant Pot on Saute adjusted to low.) Otherwise, use a small saucepan over medium heat and put this together while the bread pudding is cooking.
2. Whisk the cream and milk. Cook over medium heat until the mixture just begins to boil. Remove from heat.
3. In a medium bowl, whisk the egg yolks and sugar. Whisk in half of the hot milk mixture.
4. Slowly whisk the egg mixture into the remaining milk in the pan and cook over medium heat, stirring constantly, until the sauce comes to a boil. Reduce the heat to low and simmer for about 2 minutes until the sauce thickens slightly.
5. Remove from heat and stir in the vanilla. Set aside to cool slightly before serving.

Ingredients

• 6 ounces good quality white chocolate, chopped 
• 8 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 eggs
• 3 egg yolks
• 1 cup powdered sugar
• 3/4 cup all-purpose flour
• Crushed peppermint candy
• 6 white chocolate peppermint candies (like Lindt Peppermint White Chocolate Truffles or Candy Cane Kisses)
• peppermint or vanilla ice cream and extra crushed peppermint candy for serving

Directions

1. Grease bottom and sides of six 6 ounce ramekins with nonstick cooking spray and set aside.
2. In a small saucepan over medium heat, melt the chocolate and butter together, stirring frequently.  Take off the heat.  Add salt, vanilla extract, and peppermint extract and whisk until very smooth.  Set aside.
3. To a medium size bowl, add eggs and egg yolks.  With a hand mixer, beat at medium speed for 1 minute until thick and light in color.  Add the powdered sugar and beat for another 30 seconds.  Add the cooled, melted chocolate and blend for 30 seconds until smooth and incorporated.  Add flour and mix only until combined.  
4. Divide batter evenly into the prepared 6 ramekins.  Sprinkle each with about 1 teaspoon of crushed peppermint candy or candy canes.  Place a white chocolate peppermint candy right in the middle, do not push it down into the batter, just let it rest on top as much as it will.
5. Add 1 cup of luke warm water to a 6 quart pressure cooker pot and place trivet inside.  Place three ramekins on top of the trivet (results are more predictable if you cook 3 at a time vs stacking 6 in the pressure cooker).  Secure the lid and turn the pressure release knob to a sealed position.  Cook at high pressure for 4 minutes.
6. When cooking is complete, use a quick release.  
7. Check cakes.  The sides should be set and the center soft.  If batter still appears runny, cook for 1 more minute.  If cake is overcooked, it will still be fudgy and delicious, but it won’t have the molten filling.  
8. Loosen the sides of the cake with a knife.  Invert a plate on top of the ramekin and gently flip it over to allow the cake to fall onto the plate.  Serve hot with a scoop of Peppermint ice cream.