Instant Pot Pumpkin Cheesecake

 

Perfect dessert and quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor as does the cinnamon cool whip.

24 gingersnap cookies (about 5.7 ounces)

Kosher salt

4 tablespoons unsalted butter, melted and cooled slightly 

24 ounces cream cheese, at room temperature 

1 cup canned pure pumpkin puree

2 teaspoons pure vanilla extract

1/4 teaspoon ground nutmeg

3 large eggs, at room temperature

1 cup sugar

1 1/2 teaspoons ground cinnamon

1 cup whipped cream

For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. 

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Food Network Recipe

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Instant Pot Chicken Thighs

 

This brilliant recipe makes tender, well browned chicken thighs and a light and lovely sauce all in the Instant Pot—no extra pots or pans required! As the chicken cooks, steam some rice and prepare a quick vegetable side dish such as roasted carrots or broccoli, and dinner’s done! The recipe calls for bone-in, skin-off chicken thighs—you can remove the skin yourself, or buy them with the skin already removed. Just make sure the chicken is bone-in, which has the most flavor. - Southern Living

8 (5-oz.) bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon dried oregano

1 tablespoon olive oil

1 cup chicken stock 

1 tablespoon cornstarch

1 tablespoon cold water

1 teaspoon lemon zest plus 1 tsp. fresh juice (from 1 lemon) 

1 1/2 teaspoon chopped fresh flat-leaf parsley

1 1/2 teaspoons chopped fresh chives

Step 1
Select SAUTÉ setting on a programmable pressure cooker (such as Instant Pot). (NOTE: Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting and allow to preheat 3 minutes. Meanwhile, remove skin from chicken by slipping fingers under the skin and pulling it off; discard skin, and pat chicken dry. Stir together salt, pepper, and oregano in a small bowl; sprinkle evenly over all sides of chicken. Add oil to cooker. Working in batches, add 3 or 4 chicken thighs to cooker. Cook until golden brown on bottoms, about 5 minutes; flip and cook until other side is browned, about 3 minutes. Transfer thighs to a plate. Repeat process with remaining thighs.


Step 2
Add stock to cooker, stirring to loosen browned bits. Place metal wire steam rack in cooker. Place browned chicken thighs on steam rack; pour any accumulated drippings from plate into cooker.

Step 3
Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 12 minutes. (It will take 8 to 10 minutes for cooker to come up to pressure before cooking begins.)

Step 4
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 3 to 4 minutes.) Remove lid from cooker.

Step 5
Transfer chicken to a platter. Remove steam rack from cooker. Select SAUTÉ setting on cooker; select HIGH temperature setting. Let stock mixture come to a boil. Stir together cornstarch and cold water in a small bowl; whisk into boiling stock mixture. Cook, whisking constantly, until mixture thickens, about 1 minute. Stir in lemon zest and juice, parsley, and chives. Pour gravy evenly over chicken thighs.

A Southern Living Recipe

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Instant Pot Chicken and Dumplings

 

Southern Style Chicken and Dumplings and when you are in hurry lets make it in an Instant Pot. I always say if it's Southern and Living approved it's gotta be good. 

4 (4-oz.) boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon kosher salt, divided

1 tablespoon canola oil

3/4 cup peeled and diagonally sliced carrot (about 1 medium carrot)

3/4 cup coarsely chopped yellow onion (about 1 small onion)

3/4 cup diagonally sliced celery (about 2 stalks)

3 large garlic cloves, finely chopped

3 tablespoons all-purpose flour, plus more for work surface

3 1/2 cups chicken stock

1 small (4 oz.) russet potato, peeled and cut into 1/2-inch pieces

1 1/2 cups (about 6 oz.) self-rising flour

3/4 cup whole buttermilk

1/2 teaspoon pepper

1 tablespoon chopped fresh thyme

Sprinkle chicken with 3/4 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL.

Stir together self-rising flour and remaining 1/4 teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.

*I normally use a can of biscuits for my dumplings

Recipe Credit Southern Living 

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Instant Pot Spiced Carrot Soup

Smooth and creamy, comforting soup.

3 Tbs. olive oil

6 carrots, peeled and chopped

2 celery stalks, chopped

1 yellow onion, chopped

2 garlic cloves, minced

2 tsp. curry powder

1 tsp. smoked paprika

3/4 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. ground ginger

Pinch of cayenne pepper

Salt and freshly ground black pepper

2 cups (10 oz./310 g) raw unsalted cashews

1 bay leaf

4 cups (32 fl. oz./1 l) chicken or vegetable broth

2 tsp. grated orange zest

Crème fraîche for garnish

Fresh tarragon leaves for garnish (optional)

Chopped toasted almonds for garnish (optional)

In an Instant Pot set to “sauté,” warm the olive oil. Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. Add the garlic, curry powder, paprika, cumin, chili powder, ginger and cayenne, season with salt and black pepper, and continue to cook, stirring occasionally, until the vegetables are well coated with the spices, about 5 minutes more. Add the cashews, bay leaf and broth and stir to combine.

Lock the lid in place and turn the valve to “sealing.” Press the “keep warm/cancel” button to reset the program, then press the “soup” button and set the cook time for 20 minutes at high pressure.

When the Instant Pot beeps at the end of the pressure cooking, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and transfer half of the mixture to a blender. Process the soup on high speed until smooth and creamy. Transfer the puree to a saucepan, puree the remaining half the same way, and add to the saucepan.

Heat the soup on the stove top over medium-high heat until piping hot. Stir in the orange zest. Taste and adjust the seasoning with salt and black pepper. Divide among individual bowls, garnish with the crème fraîche, tarragon and almonds, and serve immediately. Serves 6.

Adapted from Williams Sonoma See More

Note: I left out the orange zest & nuts. I also made my own chicken broth using Better Than Bouillion. Definitely, a winner and I will double the recipe next time. The flavor was incredible. 

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Instant Pot Corned Beef and Cabbage

Melt-in-your-mouth corned beef and cabbage 

1 large onion, cut into 1/2-inch wedges

3 sprigs fresh thyme

3 cloves peeled garlic

3 tablespoons pickling spice

One 4-pound piece corned beef brisket, rinsed

3 tablespoons unsalted butter

1 rutabaga, peeled and cut into 1-inch chunks

2 leeks, white and light green parts only, split lengthwise, cleaned and cut into 1-inch lengths

4 carrots, cut into 2-inch pieces

1 small head green cabbage, core intact, cut into thick wedges

1/4 cup loosely packed fresh parsley leaves, chopped

Sour cream, prepared horseradish and whole-grain mustard, for serving

Put the onion, thyme, garlic, pickling spice, brisket and 6 cups water into an Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook.

Seal and cook on high pressure for 85 minutes. Follow the manufacturer's guide for quick release, then remove the meat and set aside. Strain the liquid through a fine mesh strainer into a bowl and return 2 cups back to the Instant Pot® along with the butter.

Add the rutabaga, leeks, carrots and cabbage to the Instant Pot®. Seal and cook on high pressure for 4 minutes. Quick release the steam. Thinly slice the brisket across the grain and transfer to a serving platter. Arrange the vegetables around the meat, sprinkle with the parsley and serve with the sour cream, horseradish and mustard on the side.

Picture & Recipe by Food Network Kitchen

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Brussels Sprouts with Pancetta and Walnuts

Brussels Sprouts with Pancetta and Walnuts. This was a favorite at Thanksgiving it ROCKED!!! You can also cook them in an Instant Pot for 1 minute using the pressure cooker button. 

Extra virgin olive oil

1 clove garlic, smashed

Pinch of crushed red pepper

1/4 pound pancetta, cut into 1/4-inch dice (or bacon)

1/2 cup walnuts, coarsely chopped

1 pint Brussels sprouts, stemmed and leaves pulled apart

Kosher salt

Coat a large saute pan with olive oil, add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, after 2-3 minutes, remove it from the pan and ditch it – it has fulfilled its garlic destiny.

Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5-6 minutes. Add the Brussels sprouts and toss to combine. Season with salt, cover and cook for 2-3 minutes, or until the sprouts have wilted. Remove the lid, raise the heat to medium-high and let the sprout leaves “frizzle” (brown) for another 8-10 minutes, or until the color is as you want it. Toss or stir during this time.  (Don’t be hesitant about letting the sprouts brown – the darker and crisper they are, the better they taste!)

Makes 4 servings.

From Anne Burrell, “Cook Like a Rock Star”

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