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Did you know you can make delicious desserts in the instant pot?




  • 3 tablespoons sugar
  • 5 tablespoons butter
  • 9 large graham crackers, pulsed into crumbs
  • 2 tablespoons ground pecans
  • 1/4 teaspoon cinnamon


  • 12 ounces cream cheese (or 1 1/2 packages)
  • 1/4 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 cup + 2 tablespoons granulated sugar
  • 2 large eggs + 1 egg yolk
  • 1/2 cup sour cream


  1. Position a rack in the midpoint of the oven and preheat the oven to 350ºF if you plan on baking the crust. If you’re cold it, you can skip this step. Regardless of which method you use, wrap your 6 or 7-inch springform pan tightly in foil and spray the inside of the pan with non-stick cooking spray.
  2. CRUST: combine the butter then sugar in a microwave-safe ball and zap until the butter melts, about 30-40 seconds. In a medium ball, combine the cracker crumbs, pecans, and cinnamon. Pour the melted butter on top and using a rubber spatula mix until the crumbs are covered in the butter. Press the crumb combination into the bottom of the ready pan and about 1-inch up the sides. Place the pan in the freezer for twenty minutes or bake for ten minutes. If baking, allow the crust to cool to room temperature before proceeding.
  3. CHEESECAKE FILLING: In the ball of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, vanilla, lemon zest, and cornstarch until smooth, about 1-2 minutes. Add the sugar and let it mix in totally before adding the eggs one at a time. Add the sour cream and mix until just joint. Pour the batter into the crust. Cover the top of the springform pan with a piece of foil and wrap it tightly around the rim.
  4. PRESSURE COOK: Pour 1 1/4 cups of water into the base of the instant pot and place the steaming rack on the bottom. Place the springform pan on the rack. Lock the lid in place and seal the vent. Cook the cheesecake on manual high pressure for 37 minutes and allow the Instant Pot to logically release its pressure for 25 minutes afterward .
  5. LET COOL: prudently remove the springform pan from the IP then remove the foil. Using a piece of kitchen towel, mildly wipe the surface of the cheesecake if there is any moisture on the surface of the cake. Allow the cheesecake to cool to room temperature, about 3 hours before placing it in the refrigerator to cool overnight. Cheesecake can be prepared 24-48 hours in advance. Top with whipped cream, berries, or apple or cherry pie filling before serving!

2-Instant Pot Apple Cake


  • 3 cups peeled and diced apples any variety
  • 1/2 tablespoon ground cinnamon
  • 2 tablespoons sugar
  • 1-1/2 cups flour + 1 tablespoon for dusting the pan
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 2 tablespoon orange juice I was out of OJ, so I used apple cider
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature


  1. First, grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. Peel, core and chop apples into small pieces. Toss with cinnamon and 2 tablespoon sugar and set aside.
  3. In a large ball combination flour, baking powder and salt together and set aside.
  4. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet elements into dry ones; scrape down the bowl to ensure all ingredients are incorporated. This batter is thicker than the usual cake batter.
  5. Pour half of batter in the cake pan. Since the batter the thick allow it to spread evenly by softly tapping the cake pan on the sides. Spread half of apples on top of the batter. Slowly pour the remaining batter covering most of the apple pieces. Spread the remaining half apples and some juices on top.
  6. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil. You can skip the aluminum foil by securing paper towel with a rubber band around the pan.
  7. Add 1 cup water to Instant Pot. Place the cake pan on the trivet and prudently place the trivet in the Instant Pot.
  8. Press Manual (Hi pressure) and regulate cook time to sixty minutes. Allow Usual Pressure release before opening the Instant Pot.
  9. Prudently take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack.
  10. Tastes even better the next day so make ahead!!



  • 6 cups cubed French bread (slightly stale if possible!)
  • 3 eggs
  • 1.5 cups milk
  • 1/3 cup brown sugar
  • 2 Tbps molasses
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp ginger (dried)
  • 1/2 cup chopped pecans
  • 1.5 cups water
  • almond butter, chocolate chips & pecans for topping, optional


In a large boule, combine eggs, milk, brown sugar, molasses, cinnamon, vanilla, ginger and chopped pecans and mix well.

After add cubed bread and stir until well coated.

Let sit five minutes.

Transfer to a greased 1.5 quart glass bowl.

Place the steamer rack in your Instant Pot.

Fold aluminum foil in half lengthwise and then in half again to make a sling. You’ll want to lay this across the steamer rack and fold up in a U shape. Then place the bowl on the rack on top of the foil. The goal is to make a sling so you can lift the ends of the aluminum foil to lift out the bowl once it’s done cooking.

Then add 1.5 cups water to the bottom of the Instant Pot. Seal the Instant Pot and use guide mode to set the timer for twenty minutes.

Use the rapid release and prudently lift the bowl out using the foil sling.

If desired, let cool for five minutes, then trace around the edges with a spatula or knife and turn bowl upside down to release onto a plate .

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