After my last blog, you might be wondering why I didn’t throw the Instant Pot into an instant pit! I have to admit that the pressure cooker function works like any other electric pressure cooker that I have owned. And, thanks to the Instant Pot community of owners who have created recipes and shared them by blog or YouTube, I have found some fun pressure cooker gems. So far, I have really enjoyed making two things in my 6 quart Pioneer Woman Model Instant Pot.
First, the comments about how well it cooks hard boiled eggs is all true. It’s true that the eggs peel easier after pressure cooking. After the pressure cooking method, quick release and cold soak, I have returned the eggs in the shell to the refrigerator for up to one week and they peel in a few seconds! Not that you have to do this. They can be cracked and peeled right away under cold water after soak in ice water and they peel the same. You don’t need to use older eggs as is recommenced with the stove top method. I have used the freshest eggs possible and they will peel in a few seconds without looking like they were run through a shredder.
I use both a rack with handles and a special egg rack with the eggs turned to the pointed side down. Along with tilting the top away from my face and body, I use pot holders that cover my hands and wrists, when I do the quick release method.
Please be aware that the size of eggs and the elevation above sea level will make a difference in your recipe. At my altitude, 8 minutes with quick release works great. Then, I crack them from the rounded side. Once you have figured all of this out, it’s successful, picture perfect hard boiled eggs for as long as you have your Instant Pot.!
Second, I came across a reference to “Two Ingredient” cheese cake. Well, it doesn’t have eggs and it’s a bit different from a traditional cheese cake, but the results are still worth keeping the Instant Pot in my kitchen.
The original recipe is from the website, myheartbeets.com. From this basic recipe, I have made several versions.
The first time I tried the recipe, I used a crust with almonds and Medjool dates. That was my only change for that trial and I was hooked instantly.
The second time, I used a crust with hazel nuts, Medjool dates, powdered cacao nibs, and a pinch of salt. I added pure vanilla to the filling and dusted the top with mild Ceylon cinnamon, powdered cardamom, powdered cacao nibs, and a few sprinkles of the nut crust. When ready to serve, I put a couple pieces of dark chocolate hazel nut squares in it to make it look like it was from a restaurant!
We are currently enjoying my third version. I used Pili nuts (I ordered them from nuts.com) and Medjool dates for the crust. I added the pure vanilla extract to the filling and dusted the top with only the mild cinnamon and cardamom. I do notice that the Pili nuts might have caused them to stick in my ramekin, or it might have been that I was a bit short on yogurt for that trial. But the taste was good.
It’s all good, but my second time was my charm. Here’s a picture of that one:
PS I typed a quick note to the Instant Pot company today. Their computer replied with a ticket number right away. Now I am waiting for the human reply. I will keep you posted. 🙂