Three instant pot recipes you didn’t know you could make in a pressure cooker

If you have a pressure cooker that’s been hiding in the back of your kitchen cupboard since Christmas last year, it’s time to dust it off and put it to use and create one of these easy and delicious instant pot recipes.

Contrary to popular belief, your instant pot or pressure cooker can be used for much more than stewing meat until it’s tender and soft.

You can make anything from desserts like cheese cake, to lasagne, rice, boiled eggs and even yoghurts in your instant pot.

ALSO SEE: Recipe of the day: Garlic butter beef strips and potato wedges

Here are some of our favourite instant pot recipes to try this weekend:

Instant pot New York cheesecake

Ingredients:

Crust

• 120g digestive biscuits, finely ground
• 3-4 tablespoons unsalted butter, melted
• A pinch sea salt
• 2 teaspoons – 1½ tablespoon brown sugar (depending on your desired sweetness)
• Optional: ¼ cup all-purpose flour (For blind-bake crust)

Cheesecake batter (18 by 8 cm)

• 454g Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• ⅔ cup white sugar
• ½ cup sour cream, room temperature
• 2 tablespoons corn starch
• 2 teaspoons vanilla extract
• 2 pinches sea salt

Method

1. Place cream cheese, eggs, sour cream on counter-top to reach room temperature.
2. Then, melt the unsalted butter.
3. *Critical tip: all the above ingredients must be at room temperature before you start. If you don’t, you may end up with lumpy fluff top cheesecake.

To make the crust

1. Ground your biscuits in a food processor, or place them in a Ziploc bag and roll them with a rolling pin.
2. In a small mixing bowl, mix finely ground biscuits, sea salt and brown sugar together with a fork.
3. If you want a firmer and crisper crust, blind-bake the crust.
4. If you’re blind-baking your crust, mix in the flour at this step.
5. Mix in unsalted butter until the mixture sticks together.
6. Line the side and bottom of the cheesecake pan with parchment paper for smoother sides and easier release.
7. Pour in the digestive crumbs’ mixture.
8. Gently press down the crumbs with a flat measuring cup, ramekin or mason jar to form an even layer. You can also use a spoon for the edges.
9. Place the crust in a 160°C oven for 15 minutes.

Creamy cheesecake batter

1. Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  
2. In a medium mixing bowl, beat the cream cheese for 1 minute with a hand mixer using low speed.  
3. Add in half the sugar mixture and beat for 1 minute with a hand mixer using low speed. Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Then, add remaining sugar mixture and beat for another 1 minute using low speed.  
4. Add sour cream and vanilla extract to the cream cheese mixture. Beat the cheesecake batter for 1 minute with a hand mixer using low speed.
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.
9. Burst the air bubbles with a toothpick or fork.

How to pressure cook your cheese cake:

1. To make it easier to take out the cheesecake pan from your pressure cooker make a foil sling by folding a piece of aluminum foil, making sure that you tuck in the foil sling down the sides (make sure it doesn’t fold over the cake when you close the lid).
2. Pour cold water in your pressure cooker and place the cheesecake pan on top of a steamer rack (so, it’s not touching the water) with your foil sling.
3. Close the lid.

Pressure cooking time

High Pressure for 26 minutes, then Full Natural Release (takes roughly 7 minutes)

1. Open the lid gradually and try to avoid dripping the condensation from the lid onto the cheesecake.
2. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.
3. Allow cheesecake to cool to room temperature with the lid of the instant pot open or place it on a wire rack to cool.
4. After cooling for 10-15 minutes, carefully run a thin paring knife between the sidewall and the cheesecake (or parchment paper) to release the cheesecake from the pan.
5. The parchment paper will wrinkle after pressure cooking. Pull it lightly to straighten it out for a smooth side.
6. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4-8 hours (preferably overnight).
7. Remove the cheesecake from the refrigerator.
8. The best way to release the cheesecake from the bottom pan is to warm the bottom of the pan to melt the butter. You can use a torch or heating pad for this step.
9. Carefully peel off the parchment paper, slice and enjoy.

This recipe was found on www.pressurecookrecipes.com

Instant pot lasagna

Ingredients:

• 1 tablespoon extra-virgin olive oil
• ½ medium yellow onion, chopped
• 1 teaspoon dried oregano
• ½ tsp crushed red pepper flakes
• 500g ground beef
• Kosher Salt
• Freshly Ground Black Pepper
• 3 cups marinara sauce, divided
• 2 cups ricotta cheese
• 1 cup egg, lightly beaten
• ½ cup freshly grated Parmesan
• ¼ cup freshly chopped basil, plus more for garnish
• Cooking spray
• 9 lasagna sheets, boiled to al dente
• 2 cups shredded mozzarella

Method:

1. Set your pressure cooker to sauté and heat oil. Add onion and cook until softened, 4 to 6 minutes. Add oregano and crushed red pepper flakes and cook until fragrant, 1 minute more. Add beef and cook, stirring occasionally, until no pink remains. Season with salt and pepper.
2. Using a slotted spoon, remove beef and place in a large bowl. Add 2½ cups marinara to meat and toss to combine. Remove Instant Pot bowl and clean. 
3. In a medium bowl, stir to combine ricotta, egg, Parmesan, and basil and season with salt and pepper.
4. Build lasagna: Spray an 8″ springform pan with cooking spray. Spread ¼ cup marinara in the bottom of the pan. Add a layer of noodles, trimming to fit pan, then top with ½ the ricotta mixture. Add ½ the meat mixture and sprinkle with ½ cup mozzarella. Add another layer of noodles, then add the remaining ricotta mixture and meat sauce in even layers. Top with more noodles, remaining ¼ cup marinara, and remaining mozzarella. 
5. Add 1¼ cup water to bottom of your pressure cooker, then fit with a trivet. Place lasagna on trivet and secure lid. Set Instant Pot to high and cook for 22 minutes. Let pressure release naturally for 10 minutes, then quick release. 
6. If desired, set oven broiler to high and broil until golden, 2 to 3 minutes. Let cool 10 minutes, then garnish with basil before serving.

This recipe was found on delish.com

Hard boiled eggs

Hard boiling eggs is a lot harder than it sounds, if you have a pressure cooker, try the below method for perfect yellow and creamy eggs.

1. Add water to Instant Pot and place wire trivet (or special egg rack) on top. Place eggs on trivet.
2. Seal pressure cooker and cook on High Pressure for 5 minutes.
3. Let the pressure cooker release naturally for 5 minutes. (Release any remaining pressure after 5 minutes.)
4. Cool eggs in ice bath for 5 minutes.

This recipe was found on delish.com