Pressure cooker cheesecake (Instant Pot cheesecake) is one of the most popular desserts in the online groups. Almost any traditional baked cheesecake recipe can be converted to a pressure cooker version. Just make sure you follow the proportions in one of the pressure cooker recipes.
We all know cheesecake is delicious. But what else do you know about it? Did you know that the first mention of cheesecake can be traced back to ancient Greece? Now don’t picture the ancient Greeks sitting around eating a slice of New York-style cheesecake topped with strawberries. First of all, there was no New York (but there was a Syracuse). I don’t want to get into the anthropology of food so just trust me on the Greek cheesecake claim. Continue reading “Pressure Cooker Cheesecake Nine Ways”
Pressure cooker baked sweet potatoes sounded like a good idea. But so did regular baked potatoes in the pressure cooker. And we know how that turned out.
Some of you may remember the post about the Great Baked Potato Fiasco of ’17. Folks in the online groups were going on about how easy it is to bake potatoes in the pressure cooker. Who doesn’t love a baked potato? So of course, I had to try. Side bar: There are those who will argue that the potatoes aren’t ‘baked’ in a pressure cooker. They’re steamed. (Not the people. The potatoes. Although I suspect the people are steamed too or they wouldn’t bring it up in the first place.)
As I was saying, I tried. I failed. The potato wasn’t soft. My friends tried. They failed. Their potatoes weren’t soft either. We are all experienced cooks. We know our way around a potato. Nonetheless, we couldn’t get a potato to ‘bake’ properly in a pressure cooker. Accepting defeat, we dropped those hot potatoes and went on with our lives. Continue reading “Pressure Cooker Baked Sweet Potatoes”
Before long, fresh summer vegetables are going to be available in abundance. Might be from your garden. Might be from the Farmers Market. Might be from a generous friend or neighbor. But no matter how you get them, they’re coming sooner than you think. Pressure cooker ratatouille is a fabulous way to use up some of this bounty.
Modern day ratatouille consist of stewed vegetables with a tomato base. It is said it have its origin in Nice (pronounced ‘niece’) France. The basic ingredients consist of tomatoes, eggplant, onions, garlic, zucchini, bell peppers, and the spices marjoram, and basil. Ingredients that scream ‘summer’. And the south of France. Continue reading “Ratatouille: The taste of summer from the south of France”
Time for another summertime sipper. Your pressure cooker takes the pressure out of putting delicious food on the table with very little muss or fuss. But there are other areas of life where a nice, cool drink helps you to depressurize. Blueberry Limoncello Lemonade to the rescue.
Grits, polenta, and risotto. Grits and polenta are both made from corn meal. Risotto is made from a short-grain rice. So what could they possibly have in common? All three can be made in the pressure cooker! If you’re wondering why that’s a big deal, you’ve probably never made any of them.
All three require constant attention while they are being cooked on the stove top. Approximately 45 minutes of continuous stirring for any of the three. Risotto also requires the addition of broth and then stirring until the broth is incorporated. This process is repeated over and over until you’re ready to go mad.
But not anymore. If you choose to make grits, polenta, or risotto the process is greatly simplified by the pressure cooker. Put the ingredients in the pot, lock the lid, set the cook time, and walk away. Have a glass of iced tea. Sip some wine. Prep the rest of your meal. Do whatever you want because the one thing you will not be doing is standing over the pot and stirring. Oh, happy day! Continue reading “Grits, Polenta, and Risotto”
No. I’m not changing the focus of this blog. I’m still addicted to pressure cooking. But with three posts about yogurt in three weeks, I can see how you’d wonder. Blame it (in a good way) on the [affiliate link] Instant Pot. The pressure cooker with a Yogurt making button. The button that launched thousands of users into the exotic world of yogurt making . Kudos to the marketing genius who decided that the Yogurt function belonged on a pressure cooker. Thanks to this person, I am officially addicted to yogurt too.
The latest craze in the online Instant Pot groups is making yogurt without boiling the milk. If you haven’t read my post on Instant Pot Yogurt yet, allow me to bring you up to speed on yogurt making. Boil milk to 180 degrees. Cool the milk to 110 degrees. Add a starter containing live active cultures. Incubate this concoction for at least 8 hours. At that point, Houston, you have yogurt. You can strain it now to make it thicker.
As I was saying, there is a lot of discussion online about making yogurt by omitting the boiling of the milk. Just dump the milk into the pot. Add the starter. Whisk to combine. Push the yogurt button on the Instant Pot. 8 hours later, you’ll have yogurt. Maybe. Continue reading “Addicted to Yogurt”
Instant Pot Pierogi Lasagna gives you all the flavor that you love without all the work involved in making traditional pierogi. The kind Baba used to make.
If you’re not familiar with pierogi then you didn’t grow up in an Eastern European immigrant household. Or didn’t have neighbors who were of Eastern European descent. Or have a last name with precious few vowels in it. Or live in a region with a large population of Polish, Slovak, Croatian, Serbian, or Slovenian descent, to name a few. I was lucky enough to experience all of these scenarios. Continue reading “Instant Pot Pierogi Lasagna”
Part Deux? Oui.
You may have already read my original Instant Pot Yogurt post and are wondering how there could be more. Trust me there is. In Part Deux, I’m going to tie up some loose ends about yogurt making.
Making yogurt is easy if you follow the directions and don’t try to free-style your first time out. Don’t be that person who says that they followed the recipe exactly, except for the 5 changes they made. Then when it didn’t turn out they wonder why. This Old Gal and Frieda Loves Bread each have great tutorials on yogurt making. If you haven’t checked them out yet, you should. Continue reading “Instant Pot Yogurt: Part Deux”
This post contains affiliate links. If you click on a link and decide to purchase the product, I make a small commission. Enough to buy a K-cup or two. Please know that this comes at no extra cost to you.
Making yogurt is a hot topic in the Instant Pot groups online. It is not hard or complicated. After you make it one time, you’ll see how truly easy it is to make Instant Pot Yogurt.
The first 30 minutes are hands-on. You have to make sure you (and by ‘you’ I mean ‘the Instant Pot’) heat the milk to the correct temperature. Then you add the starter to the heated milk. The next 8 to 10 hours require you to walk away and leave the cooker the alone so it can go about its business. You get involved again when it’s time to take the yogurt out of the pot and strain it. Continue reading “Instant Pot Yogurt”