Ingredients

• 2 cups heavy cream
• Pinch of Salt
• 6 TBS white sugar
• ¼ cup brown sugar
• 1 1/4 tsp vanilla
• 6 Egg Yolks

Directions

1. Get a mixing bowl then separate 6 eggs and put yolks in mixing bowl.
2. Heat 2 cups (500ml) heavy cream, vanilla extract, and a pinch of sea salt. Warm the mixture but don’t let it boil to  158 – 176 degrees farenhieght.  I did this in a microwave in 45 second increments while stirring in between.
3. Add sugar granulated sugar to the egg yolks and mix well with a whisk. Temper the sugary egg yolks by pouring a little of the warmed cream in at time while mixing well, then continue process until fully combined.
4. Pour mixture into 4 6oz ramekins until a ¼ inch from the to.  Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release remaining pressure.
5. Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
6. Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.

Ingredients

• ¼ cup white sugar
• ¼ cup brown sugar
• ½ tsp vanilla
• ½ cup butter
• 2 packages of biscuit dough (one butter, one regular flavor cut into small pieces)
• 1 Tbsp ground cinnamon
• 1 Tbsp powdered sugar
• 1½ cups of water

Directions

1. To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your pressure cooker.
2. Add the white sugar, cinnamon, and biscuit dough to the ziplock bag. Then shake well until everything is coated.
3. Place the mixture into your bundt or spring form pan, and then place the bundt pan on the trivet.
4. Place the lid and turn until locked. Set the manual mode for 22 minutes and allow your bread to cook.
5. Once the time has finished, do a quick release and carefully remove the monkey bread from the Instant Pot.
6. Over medium heat melt the butter, vanilla, powdered sugar and brown sugar, then stir to combine.  Place the monkey bread on a plate, and then drizzle icing on top.

Ingredients

• 1 cup melting chocolate (dark, semi-sweet, milk, etc.)
• 1 cup marshmallows
• Graham Crackers
• Cooking Spray

Directions

1. Grease ramekin with cooking spray
2. Add chocolate to ramekin
3. Add marshmallow on top of chocolate
4. Add 1 cup of water to Instant Pot
5. Add trivet / stand
6. Cover ramekin with foil
7. Cook on Manual HIGH Pressure for 5 minutes
8. Quick Release after the timer goes off
9. Remove ramekin and remove foil
10. Optional place ramekin under broiler 1-2 minutes to “roast” marshmallow
11. Serve with Graham crackers

Ingredients

• 5 – 8 Gala Apples (or your favorite) chopped
• 2 TBS lemon juice
• 2 1/2 tsp cinnamon (divided)
• 1/2 tsp nutmeg
• 1/4 cup sugar
• 1 tsp vanilla
• 3/4 Cup Water
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• dash of salt
• 6 Tbsp unsalted butter cut into small pieces

Directions

1. Put apples into pyrex dish and add lemon juice and toss apples.
2. Sprinkle with 2 tsp cinnamon, nutmeg, sugar and vanilla. Then stir and coat apples.
3. Add 3/4 cup water to Instant Pot with trivet.
4. For the topping use a medium size bowl combine the flour, rolled oats, butter, 1/2 tsp cinnamon, salt with a fork or pastry blender until it resembles small crumbs.
5. Add the topping evenly on top of the apple filling.
6. Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 3 minutes, then perform a quick release.
7. Use a natural release. Let sit for a few minutes to help apple filling thicken.
8. Crisp with broiler and serve warm and top with vanilla ice cream.

Reese’s Dip

Ingredients

• ½ cup melting chocolate (dark, semi-sweet, milk, etc.)
• ½ cup Peanut Butter
• Pretzels or Graham Crackers
• Cooking Spray

Directions

1. Grease 6 inch or 7 inch oven safe dish with cooking spray
2. Add chocolate to ramekin
3. Add peanut butter on top of chocolate
4. Add 1 cup of water to Instant Pot
5. Add trivet / stand
6. Cover dish with foil
7. Cook on Manual HIGH Pressure for 5 minutes
8. Quick Release after the timer goes off
9. Remove dish and remove foil
10. Stir dip
11. Serve with pretzels or graham crackers or anything you like : )

Ingredients

• 6 Tablespoons unsalted butter
• 3/4 cup semi-sweet chocolate chips
• 1/4 cup flour
• 1 cup powdered sugar
• ¼ Tsp Salt
• 1 egg
• 1 egg yolk
• 1 tbs Vanilla
• 1 cup water
• 4 Pyrex 6oz bowls or Porcelain Ramekins

Directions

1. Place chocolate chips and butter in a large bowl and microwave for 3 minutes mix until well combined.
2. Add powdered sugar to chocolate and mix until smooth.
3. Add 1 eggs and egg yolk until well combined.
4. Add vanilla and flour and stir until well combined.
5. Spray bowl / ramekin with cooking spray.
6. Pour batter into each bowl / ramekin filling to the top.
7. Place your trivet in your instant pot with one cup of water.
8. Place your bowl / ramekin on the trivet (fit 3 on the bottom and one on the top).
9. Pressure cook high for 8 minutes, then perform a quick release.
10. Remove from the Instant Pot and place upside down on a plate.  Add topping of choice, powdered sugar, fresh strawberry, caramel, etc.

Ingredients

•  1 cup Arborio rice
• 1 Cinnamon Stick or 1 tsp Cinnamon Powder
•  1 1/2 cups water
•  1/4 teaspoon salt
•  2 cups whole milk, divided
•  1/3 cup sugar
•  2 eggs
•  1/2 teaspoon vanilla extract
•  3/4 cup raisins

Directions

1. Place rice, water, 1 cinnamon stick (or 1 tsp of cinnamon powder) and salt into the instant pot then stir.
2. Pressure cook on High Pressure for 3 minutes. Then after pressure cook completes perform a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
3. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine.
4. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins.
5. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill.
6. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired.