instant pot dessert

Save time and make Rich & Super Creamy Instant Pot Rice Pudding in pressure cooker! Your family will love this Comforting & Deliciously Easy Rice Pudding Dessert.

Instant Pot Rice Pudding

(about 240 g) cold Water

(about 182.4 g) Jasmine rice

(about 4 g) Cinnamon stick

½ teaspoon (about 1.17 g) Nutmeg

(about 50 g) beaten Egg

(about 0.81 g) Sea salt

(about 4.4 g) Vanilla extract

(about 68 g) White sugar

(about 528 g) Whole milk

(about 14.4 g) Unsalted butter

Raisins

Ground cinnamon

Make a small size cheesecake that is every chocolate lover's dream! This Instant Pot Chocolate Cheesecake has an Oreo crust and ganache topping.

Instant Pot Chocolate Cheesecake

stuffed oreos** ((with filling))

cream cheese ((room temperature))

sour cream ((room temperature))

sugar

cocoa powder

vanilla

chocolate ((or milk chocolate

eggs ((room temperature))

chocolate chips

heavy whipping cream

Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.

Place your oreos in a 7” springform pan, and pack down with your hand or a measuring cup on the bottom and slightly up the sides.

Place the crust in the freezer until the filling is ready.

Make the Crust:

To make your filling, start with all room temp ingredients. Place the cream cheese into a large mixing bowl and mix on high until light and fluffy.

Add in your sugar and mix until just combined.

Add in sour cream and mix until just combined, being careful not to overmix.

Add in the melted chocolate, cocoa powder, and vanilla and mix just until combined.

Last, add in your eggs. These the very last thing you mix in and mix as LITTLE as possible so you don't beat too much air into the cheesecake. Add your eggs one at a time and mix just enough so that they are fully incorporated.

Pour your filling into your prepared crust, and cover the top of your pan with tin foil. (If you would like to take it a step further, you can cover the bottom of the pan as well.)

Prepare your instant pot with one cup of water, and place a trivet in the bottom of your pot.

TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Place the pan in your pot, and place the lid on. Make sure the pressure cooker is sealed.

Set on high pressure for 35 minutes.

After 35 minutes, allow for a natural release.&nbsp;

When you can open the pot, take the pan out and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!&nbsp;

After the cheesecake cools completely, place it in the fridge overnight.

The next day, make the ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate between each interval until all is melted

Allow the ganache to sit until it thickens slightly and then pour onto your cheesecake.

Serve and enjoy!

Store leftovers in an airtight container in the refrigerator.

Make the Filling:

A very easy and decadent molten lava cakes cooked in the Instant Pot pressure cooker, ready in less than 20 minutes. The gooey, fudgy center is irresistible!More Instant Pot recipes: www.crunchycreamysweet.com

Instant Pot Chocolate Lava Cake for Two Recipe

57 g (about ¼ cup) cubed Semisweet chocolate

(about 61 g) Powdered sugar

(about 32 g) All purpose flour

(about 240 g) Water

(about 58 g) Unsalted butter

(about 50 g) Egg

½ teaspoon (about 2 g) Vanilla extract

(about 20 g) Egg yolk

¼ teaspoon (about 2 g) Salt

This Healthy Instant Pot Strawberry Rhubarb Crisp is the perfect quick and delicious summer dessert! It's gluten-free, dairy-free, and refined sugar free...but nobody will ever guess!

Healthy Instant Pot Strawberry Rhubarb Crisp (Stovetop Option)

rhubarb,

strawberries, diced

T honey

tsp coconut oil, melted

Gluten Free Rolled Oats

Superfine Almond Flour

cinnamon

tsp salt

In a medium bowl, toss rhubarb and berries with 1 1/2 tablespoons maple syrup.

Divide mixture between 4 small baking ramekins or one medium baking dish that can fit in your Instant Pot (be sure they are oven safe, as well)

For the crisp topping, whisk honey/maple syrup with the melted coconut oil. Mix oats, almond flour, cinnamon and salt together, then stir in the remaining maple syrup/honey and coconut oil. Place crisp topping over strawberry/rhubarb mixture.

Add one cup of water to the steel insert of the Instant Pot, then place trivet insert in. Lay ramekins or baking dish on top of trivet. It&#8217;s ok to stack ramekins like I did if you need to.

Set IP for 4 minutes on manual/pressure cook. After cook time, do a quick release.

In the meantime, preheat oven to broil. When it&#8217;s safe to remove ramekins from the Instant Pot, arrange them on a cookie sheet into a square and place under the broiler. Watch them carefully, and remove just as the crisp topping starts to brown.

Let the Crisp sit and cook for around ten minutes before eating.

**To cook in the oven &#8211; bake on 350 for about 40 minutes or until the fruit is bubbly and the topping is golden brown.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1530371401/unfyqurao0hgwkgmxn5x.mp4

This Healthy Instant Pot Strawberry Rhubarb Crisp is the perfect quick and delicious summer dessert!  It's gluten-free, dairy-free, and refined sugar free...but nobody will ever guess!  

Healthy Instant Pot Strawberry Rhubarb Crips

Save time and make Rich &amp; Super Creamy&nbsp;Instant Pot Rice Pudding in pressure cooker! Your family will love this Comforting &amp; Deliciously Easy Rice Pudding Dessert.

jasmine rice

water

(4 grams) cinnamon stick cinnamon powder

½ teaspoon (2 grams) nutmeg

(14.5 grams) unsalted butter

(500 milliliters) whole milk

(78 grams) white sugar

(5 milliliters) vanilla extract

salt

egg (, beaten)

Cinnamon powder

Rinse Rice: Add 1 cup rice to inner pot. Rinse rice a few times over cold water, then drain really well.Rice to Water Ratios:1 cup (230g) Jasmine Rice - 1 cup (250ml) cold water1 cup (200g) Arborio Rice - 1 ½ cup (375ml) cold water1 cup (210g) Basmati Rice - 1 cup (250ml) cold waterAdd cold water in the inner pot, then remove 2 - 3 tablespoons of water.*Note: Instructions for a more precise method here.

Add Spice &amp; Pressure Cook Rice: Add 1 cinnamon stick (4g) + ½ teaspoon (2g) nutmeg to the inner pot. Give it a quick mix. Pressure Cook at High Pressure for 5 minutes, then Natural Release for 10 minutes. After 10 minutes, release remaining pressure.

Make Milk &amp; Egg Mixture: While the rice is pressure cooking, beat a large egg in a large glass container. Add 2 pinches sea salt, 1 tsp (5ml) vanilla extract, and ⅓ cup white sugar (78g), then mix well. Pour in 2 cups (500ml) whole milk, then mix well.

Make Rice Pudding: Pour milk mixture into the cooked rice. Bring the rice pudding mixture to a simmer (Instant Pot: press "Cancel", then "Saute" button). Stir occasionally with a spatula. As the rice pudding mixture heats up, the starch will be released and it will start to thicken. Add in 1 tbsp (14.5) unsalted butter for a more creamy, rich and smooth texture. Continue to stir until the rice pudding reaches desired consistency. Turn off the heat. The rice pudding will thicken as it cools down.

Sweeten &amp; Serve: If adding raisins, add them to the bottom of the serving bowl, then pour the rice pudding over the raisins, and stir to combine. Sprinkle some cinnamon powder on top. Then serve hot or cold. Enjoy~ :)*Pro Tip: If you are not adding raisins, be sure to taste and sweeten the rice pudding with more sugar or other sweeteners.

Healthy, wholesome Instant Pot Hasselback Apples is a dessert for everyday!

Instant Pot Hasselback Apples - Healthy Dessert!

apples

coconut oil, melted

maple syrup

vanilla extract

creamy almond butter or peanut butter (see note)

kosher salt

¼ cup old fashioned oats

roasted pecans, chopped (see note)

white whole wheat flour (any flour will work)

unsweetened shredded coconut

Wash and peel 3 apples.  Use an apple corer to remove the center (alternatively you can use a spoon or melon baller to scrape out the center after you cut the apples in half)

Cut apples in half from top to bottom and lay them cut side down.

Use a sharp knife to carefully cut ¼ inch slices into, but not all the way through, the apple.

In a small bowl, whisk together the Caramel Sauce ingredients

Brush half of the caramel sauce over the apples.  Reserve the rest.

Add 1 cup of water to the pressure cooker pot and place a short trivet inside.

Place 3 ramekins on the trivet, then stack the remaining ramekins 3 ramekins on top (do not stack them directly on top of the bottom ramekins, but on the rims &#8211; see picture above for example).

Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 4 &#8211; 5 minutes (4 for tender crisp, 5 for soft).

While the apples are cooking, toss together the oats, pecans, flour, and optional coconut for the oat topping.  Add the remaining caramel sauce and stir to combine. 

When pressure cooking is complete, use a quick release.

Optional: Use your oven broiler or Mealthy CrispLid to brown the oat topping.  If using the CrispLid, cook at 300 degrees for about 3 minutes or until it is browned to your liking.

Top with a scoop of vanilla ice cream or fresh whipped cream and serve immediately.

A comforting bowl of sticky sweet rice pudding might be just what the doctor ordered on a dreary day. Put your Instant Pot to use and give this Pressure Cooker Rice Pudding a try!

Arborio rice

tsp kosher salt

whole milk, divided

eggs

tsp vanilla extract

raisins

In the Instant Pot, add rice, water, and...

In the Instant Pot, add rice, water, and salt. Stir to combine.

Lock the lid in place, and make sure...

Lock the lid in place, and make sure the valve on top is set to "SEALING."

Select "HIGH PRESSURE" and a cook time of...

Select "HIGH PRESSURE" and a cook time of 3 minutes. Allow to naturally release for ten minutes after the cook time ends, then do a quick release by moving the valve on top to "VENTING."

Open the lid and add in 1 1/2...

Open the lid and add in 1 1/2 cups of the milk and the sugar. Stir until combined.

Select "SAUTE" and add in the eggs, remaining...

Select "SAUTE" and add in the eggs, remaining milk, and vanilla. Cook until the  pudding begins to boil and thicken. Turn off and fold in raisins.

ENJOY!

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It&#x27;s the perfect quick dessert recipe.

Easy Cherry Cobbler for the Instant Pot

cherry pie filling

box white cake mix

butter

water (for the Instant Pot)

Instant Pot DUO

Casserole dish

Bakeware Sling

Measuring Cups and Spoons

Mixing Bowls

Air fryer lid (optional)

Add cherry pie filling to a casserole dish...

Add cherry pie filling to a casserole dish that will fit inside your pressure cooker.

Mix melted butter with cake mix.

Spoon the cake mix over the cherry pie...

Spoon the cake mix over the cherry pie filling.

Add 1 1/2 cups water (1 cup if...

Add 1 1/2 cups water (1 cup if using a 6 quart pressure cooker) of water to the inner pot of your Instant Pot.

Lower the casserole dish into the inner pot...

Lower the casserole dish into the inner pot onto a trivet with a sling.

Seal and set for a high pressure time...

Seal and set for a high pressure time of 10 minutes. Allow for a natural pressure release of 10 minutes, and then let the remaining pressure out.

If you have an Instant Pot air fryer...

If you have an Instant Pot air fryer lid, air fry directly in the pot for 5 minutes. Otherwise, take the casserole dish out, and broil for about 5 minutes, or until the cobbler crust is a nice golden brown.

Remove from the pot (or broiler) and serve...

Remove from the pot (or broiler) and serve warm with ice cream.

https://mediavine-res.cloudinary.com/video/upload/wviacbfngpr4lledyjs9.mp4

Easy Cherry Cobbler Recipe for the Instant Pot is an easy Instant Pot dessert recipe that takes only a few ingredients. Make this delicious dessert in under 30 minutes from start to finish. It's the perfect quick dessert recipe.

Easy Cherry Cobbler Recipe for the Instant Pot

With the delicious flavors of brown sugar, cinnamon, and peaches, you will be so glad this easy Instant Pot Peach Cobbler takes only a few minutes to cook so that you don’t have to wait long to enjoy it! This recipe works with frozen and fresh peaches.

Easy Instant Pot Peach Cobbler Recipe

peaches

brown sugar

yellow cake mix (½ of one box)

In a large mixing bowl, mix together peaches, cinnamon, and brown sugar, until all the peaches are coated.

Place insert into the bottom of the Instant Pot and then place the trivet in the bottom of the insert. Pour the 1 cup of water around the trivet.

In an oven safe pan that fits in your Instant Pot (I used a deep 7 inch cake pan that fits perfectly in my 6 quart Instant Pot), add in the peaches.

Sprinkle yellow cake mix over peaches, covering all the peaches (make sure you are using the dry cake mix - don&#039;t follow the instructions on the box to make cake batter).

Slice the butter into small pieces and lay over the cake mix. The entire dry cake mix should be covered in sliced butter.

Top the pan tightly with a piece of aluminum foil to keep it from bubbling over the edge and keep extra moisture out of your cobbler.

Set the lid on top of the Instant Pot and turn the valve to SEALING. Press the MANUAL or PRESSURE COOK button and set the timer for 15 minutes on HIGH PRESSURE.

Once the cobbler is done cooking, let the pressure naturally release for 10 minutes, then move the valve to VENTING to release the remaining pressure.

Remove the lid and carefully remove the pan from the Instant Pot (you will want to use hot pads because that pan will be hot!).

Serve with a scoop of ice cream or freshly whipped cream.

Make this Melt-in-your-Mouth Heavenly Instant Pot Creme Brulee with only 5 simple ingredients! Divinely smooth light custard with a crackable&nbsp;caramel. A satisfyingly sweet aroma that lingers on your taste buds.&nbsp; So dangerously good!!

Instant Pot Creme Brulee

(500 milliliters) heavy cream

(75 grams) granulated sugar

¼ teaspoon (6.25 milliliters) vanilla extract

sea salt

Separate Eggs

Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.

Warm Cream Mixture

Warm Cream Mixture: In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ tsp (6.25ml) vanilla extract, and a pinch of sea salt. Warm the mixture up to 70°C - 80°C (158°F - 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.

Create Creme Brulee Mixtur

Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.Amy + Jacky&#39;s Tip: If you want smoother creme brulee, strain the cream brulee mixture through a mesh strainer.

Pressure Cook Creme Brulee

Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, then 15 minutes Natural Release. Then, release remaining pressure.Amy + Jacky&#39;s Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.

Chill Creme Brulee

Chill Creme Brulee: Take out one of the ramekins and check for doneness.Amy + Jacky&#39;s Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap &amp; pressure cook the creme brulee for another 3 minutes.Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).

Top 10 instant pot dessert recipes from across the web

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Instant Pot Chocolate Lava Cake for...

Healthy Instant Pot Strawberry Rhub...

Instant Pot Rice Pudding

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Instant Pot Rice Pudding

Easy Cherry Cobbler for the Instant...

Easy Instant Pot Peach Cobbler Reci...

Instant Pot Creme Brulee

Top 10 instant pot dessert recipes from across the web

The most viewed instant pot dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Rice Pudding

Instant Pot Chocolate Cheesecake

Instant Pot Chocolate Lava Cake for...

Healthy Instant Pot Strawberry Rhub...

Instant Pot Rice Pudding

Instant Pot Hasselback Apples - Hea...

Instant Pot Rice Pudding

Easy Cherry Cobbler for the Instant...

Easy Instant Pot Peach Cobbler Reci...

Instant Pot Creme Brulee

The most viewed instant pot dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine