[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake

Today we revisit the first and most popular of my Instant Pot dessert recipes: the classic Greek Yogurt Cheesecake. This time… it’s chocolate! Sometimes the occasion calls for chocolate cheesecake, and this is my go-to method for turning my basic recipe into a super-rich and deeply chocolate-ized treat.

Aside from revealing my chocolate-ization techniques (!) – the other reason I’ve been overdue to return to this recipe is that I’ve discovered a new cheesecake crust that I’m WAY into. Believe it or not, the secret ingredient is dried almond pulp, which I am always scheming to get rid of because the man in my house has a serious DIY almond milk habit (the pulp is the mass that remains after soaking/blending/pressing to make nutmilk). This coarse almond meal does a beautiful job replacing graham crackers in a crumb crust – it comes out less sweet than a graham crust, which I appreciate, and gains a tasty nutty quality. Another added bonus for some of you: it’s gluten-free, too!

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[Instant Pot] Carrot Cake Steel-Cut Oats

This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut. 

Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat. 

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[Instant Pot] Double-Decker Saag Paneer + Cauliflower Rice

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It’s one-pot wonderful! 

I love paneer – it’s a fresh non-melting cheese common in Indian cuisine, uniquely made without salt or rennet. To make it, milk is simply cooked with an acidic ingredient like lemon juice; when the curds precipitate from the whey, they are gathered and pressed into a firm block.

This recipe is my favorite way to eat paneer: the rich, chewy, cheesy cubes are seasoned, crisped, and tucked into this classic curry of creamed greens. I like to serve it with a bed of steamed cauliflower rice – this extra helping of veggies pairs well with the rich curry sauce, and leaves room for a side of bread if desired (I am still working on perfecting my homemade sourdough naan… If you’re interested in that recipe, speak up in the comments to move it up a notch on my priority list!)

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[Instant Pot] 50 Clove Garlic & White Bean Soup

Garlic lovers only! Fifty whole cloves – half roasted until deeply caramelized, half left sharply raw before pressure-cooking – make this soup very powerful.

Because this recipe is made with hardy produce that stays available through the cold season, it is an excellent candidate to accompany your winter grilled cheese sandwiches after your freezer supply of Roasted Tomato Soup runs out. Instant Pot makes it easy to pressure-cook garlic, onion, herbs, broth, and soaked dry white beans into a creamy, fiery, satisfying soup.

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[Instant Pot] Pumpkin Salted Caramel Flan

Silky-smooth custard, salty-sweet caramel, pumpkin-spiced joy. This seasonal treat is a perfect fit for Instant Pot’s dessert wheelhouse – like we learned when we made Maple Espresso Creme Brulee and Greek Yogurt Cheesecake, high-pressure steam can be a very effective way to quickly and evenly cook any custard.

If you’ve never made caramel before, it’s an interesting reaction to observe. Upon heating pure sucrose, the sugar molecules begin to break down and their pieces get shuffled around to form a virtually infinite array of new and different compounds, each with unique flavors and aromas. This is why as caramel darkens, it gradually becomes less sweet and more complex.

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[Instant Pot] Roasted Tomato Soup

Ever think about using your Instant Pot to transform fresh tomatoes into soup? Think about it! I gave it a shot for the first time this Summer, and the results blew me away: rich, velvety, and intensely flavorful.

Ever wonder why so many recipes tell you to remove the seeds and skins from tomatoes? I avoid that step whenever I can, and not just because it’s annoying…

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[Instant Pot] Maple Espresso Creme Brulee

Here comes the fanciest dessert ever to step out of my Instant Pot. Pressure cookers have a special talent for foods that need to cook in a hot, wet place – including the finicky oven/hot-water-bath setup required by cheesecakes and, yes, creme brulee!

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[Instant Pot] Pumpkin Spice Steel-Cut Oats

Seattle is getting colder, and predictably, my breakfasts are getting warmer. The days of raw fruit & chilled muesli have come and gone, and now my oats are getting the hot & hearty porridge treatment.

A breakfast like this can help you stay strong through the stresses of the seasonal shift. With the growing season coming to a close and colorful summer crops disappearing from the local food system, pumpkins and other winter squash persevere as a shelf-stable source of vibrantly orange vitamin power. And as the weather chills, spices become magical; we love them, and they love us back with their stimulating, grounding and warming qualities. (Don’t forget: spices are powerful plants that humans have selected, valued, and carried along with us through the history of eating. They interface with our physiology in ways that science is only beginning to understand).

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[Instant Pot] Insta-Greens!

In my last post on Food Prep Strategy, I mentioned the latest positive influence that Instant Pot‘s glorious set-it-and-forget-it convenience has graced upon my cooking routines… something I like to call INSTA-GREENS. Really, it’s nothing more than batch-cooking my leafy greens, but in my eyes it’s become an anchor of my weekly self care routine. A simple task that makes me feel like I am treating myself right.

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