pressure

A decadent dessert, perfect for any occasion.

INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE

Double Stuffed Oreo Cookies (with filling)

packs room temp cream cheese

sour cream

tbsp sugar

tbsp unsweetened cocoa powder

eggs

oz semi sweet melted chocolate

vanilla

Ganache

chocolate chips

heavy whipping cream

½ cup chocolate chips

½ cup heavy whipping cream

Ganache for topping:

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

Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.

Place in the freezer until the filling is ready.

To make your filling, start with all room temp ingredients. Place your 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 until combined.

Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. 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 your 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 your pan in your pot, and place the lid on, and make sure it is sealed.

Place on high pressure for 35 minutes.

After 35 minutes, allow for a natural release. 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! After it cools completely, place it in the fridge overnight.

Once your cheesecake has set overnight. Make your 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 until all is melted and it thickens slightly and pour onto your cheesecake.

Serve and enjoy!

How Do I Make an Oreo Crust?

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Tbsp Extra virgin olive oil

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Instant Pot Bacon Egg and Cheese Bites are the perfect breakfast. They are delicious, loaded with protein and easy to transport!

Instant Pot Bacon Egg and Cheese Bites

unsweetened CashewMilk (almond, coconut, 2%

black pepper

bacon

cheddar cheese (divided)

Add the eggs, milk, 3/4 cup of grated cheese, and pepper to a blender and blend until smooth.

Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the cups.

Top each section with chopped bacon and remaining grated cheese. Gently press the bacon and cheese into the egg mixture.

Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.

Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.

Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8  minutes using the + and – buttons.

When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove  the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .

Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.

Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.

This cheesy Tex-Mex chicken pasta dinner is high on flavor and low on effort. Just stir it all together in the Instant Pot®, and you’ll have dinner in no time.

Instant Pot® King Ranch Chicken Pasta

(18 oz) Progresso™ creamy mushroom soup

Progresso™ chicken broth (from 32-oz carton)

(14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes

(4 oz) Old El Paso™ Chopped Green Chiles

(.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

(20 oz) boneless skinless chicken thighs,

oz uncooked penne pasta (3 1/2 cups)

Cheddar cheese (8 oz)

cilantro leaves

tortilla chips

Sour cream

Spray 6-quart Instant Pot® insert with cooking spray. Mix soup, broth, tomatoes, chiles and taco seasoning mix in insert.

Stir in chicken and pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Stir in cheese. Let stand 5 minutes.

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Top 5 pressure recipes from across the web

The most viewed pressure 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 DEATH BY CHOCOLATE CHEE...

Smoky baked beans

Reader recipe: Family sized slow co...

Instant Pot Bacon Egg and Cheese Bi...

Instant Pot® King Ranch Chicken Pas...

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