Pumpkin cheesecake is a beloved Thanksgiving tradition in my family. Since I was a little girl, my mom has always slipped a cheesecake layer underneath her annual pumpkin pies… and everyone loves her for it!
The layering is essential, if you ask me. I am not satisfied with the mere pumpkin-flavored cheesecakes of the world, which homogenize together into less than the sum of their parts. This dessert shines from the contrast between rich vanilla cheesecake, and a pure, silky, spiced pumpkin custard layered on top.
If you don’t already know, believe it: Instant Pot is a secret weapon for effortlessly perfect cheesecakes. This fall, let your pressure cooker help you serve up this irresistible seasonal treat!
(Your Instant Pot can also help you make dessert even more special, with your own DIY homemade pumpkin puree… See: Insta-Pumpkin!)
Continue reading “[Instant Pot] Pumpkin Pie Cheesecake”
I love and respect canned pumpkin as much as the next fall baking enthusiast – but if you have a local source for fresh pie pumpkins to take advantage of, you can’t beat your Instant Pot for the easiest way to prep your own pumpkin from scratch. A pressure cooker can make quick work of dense vegetables like pumpkin – instead of baking in the oven for a whole hour, you can get your squash fully cooked in just 15 minutes under pressure.
I’ve seen a lot of noise online about pumpkin puree, so I must submit my Hot Take on the juicy controversies:
“canned pumpkin isn’t really pumpkin!” … let’s settle down with the labels, man! Botany is not so black-and-white. It’s true that the “Dickinson Pumpkins” that the major producers source for their canned goods are a different species than the pumpkins at your grocery store, and that labeling regulations allow “canned pumpkin” products to contain different types of squashes within both of these species – but the reality is that “pumpkin” is just a vague term for, well, pumpkin-like squashes. Like many other common vegetables, “squash” is a broad category that covers several species and seemingly infinite varieties (I’ll refer to my favorite culinary botanist for the full trip down that rabbit-hole: Cucurbita Squash Diversity).
“fresh pumpkin puree is bland and watery and terrible for baking” … Nonsense! Don’t let Big Pumpkin tell you there’s anything you can’t accomplish with fresh ingredients in your own kitchen. It may be true that your favorite brand of canned puree is reliably flavorful/sweet/dense – but in the many articles I’ve seen urging readers to not waste their time cooking fresh pumpkin, all of them end with a comment section full of dissenters who treasure their annual fresh pumpkin pies.
Continue reading “[Instant Pot] Insta-Pumpkin! DIY Pressure Cooker Pumpkin Puree”
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!
Continue reading “[Instant Pot] Dark Chocolate Greek Yogurt Cheesecake”
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.
Continue reading “[Instant Pot] Carrot Cake Steel-Cut Oats”
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!)
Continue reading “[Instant Pot] Double-Decker Saag Paneer + Cauliflower Rice”
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.
Continue reading “[Instant Pot] 50 Clove Garlic & White Bean Soup”
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.
Continue reading “[Instant Pot] Pumpkin Salted Caramel Flan”
Beta vulgaris: the common beet. Uncommon points of interest in this plant’s biochemistry include: Continue reading “[Instant Pot] Insta-Beets!”
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…
Continue reading “[Instant Pot] Roasted Tomato Soup”
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!
Continue reading “[Instant Pot] Maple Espresso Creme Brulee”