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Lemon Cheesecake2014-04-23T04:58:34+01:00

Lemon Cheesecake
Ingredients
  • You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  • Your trivet that fits in the bottom of your Instant Pot
  • The Instant Pot itself.
  • You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.
Instructions
  1. The Crust
  2. Ingredients:
  3. ½ cp – Graham Cracker crumbs
  4. tbls. – melted Butter
  5. tbls. – Sugar
  6. Directions:
  7. To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.
  8. The Filling
  9. Ingredients:
  10. – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  11. – large Eggs
  12. tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  13. tsp – grated Lemon Zest (optional)
  14. ½ tsp Vanilla Extract
  15. tbls – of Flour if you want a richer and denser Cheesecake. (optional)
  16. Directions:
  17. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  18. Pour batter into the prepared Crust.
  19. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  20. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  21. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  22. After 15 minutes, allow the pressure to come down naturally.
  23. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)
  24. Refrigerate covered with plastic wrap for at least 4 hours or overnight.
  25. To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.
  26. To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.
  27. Enjoy and Buon Appetito!

 

Steamed Coffee Can Bread!2017-03-05T17:03:46+00:00
Steamed Coffee Can Bread!
Here is my web link if you would like to see more photos and my how-to video: http://www.techconsult4u.com/OH-THE-FOODS/Steam-Breads/Instant_Pot_Steam_Breads-03-27-2012.html or you may use this smaller URL: http://tinyurl.com/7ll3rrw
Ingredients
  • Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf)
  • 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high
  • Oil, Butter or spray Oil for inside the Can
  • A couple of Tbls – Flour
  • Foil wrap
  • A Trivet (I used one that was about ½ high)
  • Your Instant Pot
Instructions
  1. Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can.
  2. Completely Flour the inside of the Can after you Oil it.
  3. Roll up your Bread into a soft ball and insert it inside the Can.
  4. Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least ⅓ to ½ up the side of the can.
  5. Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time.
  6. Let the Bread cool down for 10 minutes then let out the rest of the steam.
  7. Use a knife and slide around your loaf of Bread and gently slide it out to cool.
  8. BUON APPETITO!
 

Fudgy, Chocolate Chip Cheesecake2014-04-23T04:52:55+01:00

Fudgy, Chocolate Chip Cheesecake
I have made cheesecakes for years….some have turned out and some have not. Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method. This was very time consuming and I just did not want to do it…..it still dropped in the middle etc. When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect. A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes. Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right. So, we thought, let us try it in the pressure cooker as others have tried their recipes. Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection. Here it is:
Ingredients
  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water
Instructions
  1. Melt the butter in the microwave or stove top, mix in the cocoa powder. Let cool.
  2. In a large bowl mix together the sugar, flour, baking powder and salt. Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture. Mix together well.
  3. Grease an 8 inch springform pan. Pour the brownie mix into the pan, cover with aluminum foil all round. Pour the water into the pressure cooker, place a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking. This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top. This method is shown on many pressure cooking web sites.
  4. Lock the lid in place and pressure cook for 35 minutes.
  5. While this is pressure cooking, make your filling.
  6. Cheesecake filling Ingredients:
  7. (8 ounce) packages of cream cheese softened and at room temperature
  8. (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  9. large eggs
  10. tsp. vanilla extract
  11. ½ cup chocolate chips
  12. Method:
  13. In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth. Gradually beat in sweetened condensed milk – again minimum beating. Add the eggs and vanilla and mix well. Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.
  14. Stir in the chocolate chips.
  15. When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom. The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter. It may even look like the bottom is not cooked but it does not matter.
  16. Lower the pan into the pressure cooker again….do not bother covering it with aluminum.
  17. Make sure nothing interferes with the lid.
  18. Lock the lid in place and time cook for 15 minutes.
  19. Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it. It will be just fine. This is what a water bath is.
  20. After six hours, remove it and let it cool. If there is a bit of water on top, just blot it off.
  21. Topping Ingredients:
  22. cup cream heated to boiling
  23. ounces chocolate chips
  24. Whipping cream and strawberries optional
  25. Method:
  26. While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted . Let stand in kitchen until ready to use.
  27. After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top. The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want . Or puddle it on each plate and place slice of cheesecake on top! Or only make half the amount of melted chocolate. Up to you.
  28. When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.
  29. It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

 

Steamed Bread Pudding in the Instant Pot2014-04-23T04:50:26+01:00

Steamed Bread Pudding in the Instant Pot
TSteamed Bread Puddinghis is already such a favorite. My husband is now convinced that he loves the Instant Pot! I made one batch of this tonight and then had to make a second because I had none left to share with neighbors!
Ingredients
  • 1 tsp coconut oil
  • 1 c Goya Coconut milk
  • 1 cup whole milk
  • 3 eggs, beaten
  • 4 c cubed stale bread
  • ½ c cranraisins
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ tsp vanilla
  • Optional ingredients can be:
  • Coconut flakes
  • Macadamia nuts or other nuts such as walnuts or pecans Apple ½ of a fresh apple minced
Instructions
  1. Put 2 cups of water in the Instant Pot stainless steel inner pot. Add the steam rack.
  2. Use a casserole small enough to fit into the Instant Pot, but large enough to hold the bread and liquids. I use a casserole dish that is sloped up to 8 inches in diameter and 3 inches high.
  3. Cut bread in cubes. I like to use my homemade challah but any sweet or white bread will do.
  4. Mix the rest of the ingredients in a bowl to combine. Put in the cubed bread crumbs. Mix well.
  5. Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees).
  6. Set Instant Pot to steam and adjust time to 15 minutes. Let pressure drop of its own accord.
  7. I usually wait an additional 15 minutes before removing the lid. Remove the casserole dish carefully. Remove the wax paper and whatever secured it.
  8. At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.

 

Cabernet Short Ribs on Rosemary Fettucine Alfredo2017-03-05T17:03:46+00:00
Cabernet Short Ribs on Rosemary Fettucine Alfredo