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
- Get a mixing bowl then separate 6 eggs and put yolks in mixing bowl.
- 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.
- 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.
- 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.
- Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
- 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.
This post was posted in Dessert
Easy Instant Pot Monkey Bread
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
- To get started, add the 1½ cup of water to the Instant pot and add the trivet that came with your pressure cooker.
- Add the white sugar, cinnamon, and biscuit dough to the ziplock bag. Then shake well until everything is coated.
- Place the mixture into your bundt or spring form pan, and then place the bundt pan on the trivet.
- Place the lid and turn until locked. Set the manual mode for 22 minutes and allow your bread to cook.
- Once the time has finished, do a quick release and carefully remove the monkey bread from the Instant Pot.
- 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.
This post was posted in Dessert
Instant Pot Baby Back Ribs
Ingredients Ribs
- 1 Rack of Baby back ribs (membrane removed)
- 1 Onion Cut in half
- 3 cloves of garlic skin removed
- 1 Cup Coca-Cola
- 1/2 Cup Water
- BBQ Sauce
Ingredients Dry Rub
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
Directions
- Pat ribs dry, then remove the membrane. Check out this video on removing the membrane if you need help.
- Take all the ingredients for the dry rub and mix them together in a bowl.
- Cover the ribs in the dry rub, wrap in saran wrap or tinfoil and refrigerate overnight.
- Place trivet into Instant Pot then add coca-cola and water. Take ribs and put them upright with meat side facing out and curl around the pot. Place onion and garlic in center of trivet.
- Place lid on Instant Pot and set valve to seal.
- Pressure Cook on High for 22 minutes, then perform a 3 minute natural resale.
- Carefully remove ribs and rest them for 5 minutes.
- Brush ribs with BBQ sauce.
- **Optional** Place ribs on grill for 10 minutes or under broiler in oven (3 minutes) and let the BBQ sauce caramelize.
- Slice ribs and serve.
Easiest Instant Pot Corn on the Cobb Ever
Ingredients
- 1 – 10 Ears of Corn, husk removed, ends chopped off.
- 2 Cups of Water
Directions
- Add 2 cups water to the Instant Pot
- Place the trivet in the Instant Pot
- Stack corn on top of the trivet
- Put lid on Instant Pot, Set valve to seal position, then Pressure Cook High for 2 minutes.
- When the cycle completes perform a quick release.
- Serve with butter & salt (or your favorite corn topping)
Best Instant Pot Mac & Cheese
Ingredients
- 2 1/2 cups dry macaroni noodles
- 3 cups water
- 1/2 tsp onion powder
- 1 teaspoon dry mustard
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 3 oz cream cheese (1/3rd cup)
- 3/4 cup milk (divided)
- 2 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons shredded parmesan cheese
Directions
- Add dry macaroni noodles, water, onion powder, dry mustard, seasoning salt, pepper and butter to the instant pot.
- Set timer for 6 minutes on high pressure.
- Release pressure once completed, there will be water in the bottom – do not drain.
- Stir in the cream cheese to melt. Add the 1/4 cup milk slowly until blended.
- Stir in the cheddar and parmesan cheese. Add the remaining 1/2 cup milk until the desired consistency is reached. You may not need the entire amount of milk.
This post was posted in Sides
Fast and Delicious Bow Tie Pasta with Peas & Cream
Ingredients
- 1 teaspoon olive oil
- 2 cup frozen peas
- 4 cups dry farfalle (bow tie)
- ½ onion, chopped
- 2 cups chicken stock
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ freshly ground pepper
- ½ cup cream
- 2 tablespoons unsalted butter
- 2/3rd cup parmesan
- ¼ teaspoon lemon juice (optional)
Directions
- Turn on “Sauté” function. Add oil and onion then cook until onions are translucent.
- Add chicken stock, pasta, garlic powder and salt & pepper.
- Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
- Add butter, cream, parmesan, and peas, then stir until cheese is melted. If the sauce appears thin, let set for 5 minutes, it will thicken.
- Optional – Add lemon juice for a more tart and acidic flavor this helps break up the richness
Darn Delicious Instant Pot BBQ Coca-Cola Chicken
Ingredients Chicken
- 1 Can Coca-Cola
- 2 tablespoon apple cider vinegar
- 3 – 4 halved boneless, skinless chicken breasts (about 3lbs)
- 1 Onion Halved
- 2 garlic Cloves
- 2 cups BBQ Sauce
Ingredients Dry Rub
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
Directions
- Place coca-cola, apple cider vinegar, onion and garlic into the Instant Pot inner pot. Stir.
- For Dry Rub combine spices and mix well together then sprinkle generously top of chicken.
- Add the chicken breasts.
- Add the lid and turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 8 minutes. It will take about 7-10 minutes to come to pressure and start counting down.
- Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 2 minutes (i.e., don’t touch it!).
- Open the lid, remove garlic, onion and a half cup of liquid and discard.
- Remove and shred the chicken breasts.
- Add BBQ Sauce to instant pot and stir.
- Add shredded chicken to instant pot and mix together to cover chicken with sauce. To freeze, let cool to room temperature before placing in freezer bags.
- Serve on buns
Instant Pot Better than Camping S’mores Dip
Ingredients
- 1 cup melting chocolate (dark, semi-sweet, milk, etc.)
- 1 cup marshmallows
- Graham Crackers
- Cooking Spray
Directions
- Grease ramekin with cooking spray
- Add chocolate to ramekin
- Add marshmallow on top of chocolate
- Add 1 cup of water to Instant Pot
- Add trivet / stand
- Cover ramekin with foil
- Cook on Manual HIGH Pressure for 5 minutes
- Quick Release after the timer goes off
- Remove ramekin and remove foil
- Optional place ramekin under broiler 1-2 minutes to “roast” marshmallow
- Serve with Graham crackers
This post was posted in Dessert
Best Darn Instant Pot Apple Crisp
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
- Put apples into pyrex dish and add lemon juice and toss apples.
- Sprinkle with 2 tsp cinnamon, nutmeg, sugar and vanilla. Then stir and coat apples.
- Add 3/4 cup water to Instant Pot with trivet.
- 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.
- Add the topping evenly on top of the apple filling.
- Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 3 minutes, then perform a quick release.
- Use a natural release. Let sit for a few minutes to help apple filling thicken.
- Crisp with broiler and serve warm and top with vanilla ice cream.
This post was posted in Dessert
Instant Pot Toasted Almond Apple Quinoa
Ingredients
- 2/3 cup slivered almonds
- 1 cup uncooked quinoa
- 2 cups water
- 1/3 cup dried tart cherries or cranberries
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 cup sliced apple
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Directions
- Press Sauté and set to “Normal” mode. Add almonds to inner pot; cook, stirring constantly, 2 to 3 minutes or until lightly browned. Remove from cooker, and set aside.
- Add quinoa to cooker; cook 1 minute or until lightly browned, stirring frequently. Stir in 2 cups water and cherries (or cranberries), canola oil and salt. Turn cooker off.
- Put lid on, and press Pressure Cook on “High Pressure,” set time for 6 minutes pressure cooking time. Perform a quick release.
- Stir in vanilla.
- For topping combine almonds, apple, sugar, and cinnamon, tossing to coat.
- Serve quinoa and apply toppings.
This post was posted in Breakfast