Category: Dessert

Sweet Potatoes

By , July 31, 2017

Instant Pot Sweet Potatoes by Amy + Jacky @ Pressure Cook Recipes


  • 2 – 4 whole sweet potatoes (circumference: 6 – 12 inches, weight: 160g – 700g)
  • 1 cup (250ml) cold water


    1. Add 1 cup (250ml) cold water and trivet in the Instant Pot. Layer sweet potatoes on top of the trivet.
    2. Close lid & Pressure cook at High Pressure for 15 minutes (for 6 inches circumference sweet potatoes) – 50 minutes (for 12 inches circumference sweet potatoes) + Natural Release.
    3. Serve with maple syrup and butter.


New York Cheesecake #17

By , December 26, 2016

After 16 17 Instant Pot Cheesecake experiments, we’re finally satisfied enough to share our Cheesecake Recipe with you!

Pamper yourself or impress your guests with your choice of smooth & creamy or rich & dense cheesecake with a crisp crust.

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Cheesecake


Creme Brulee Cheesecake Bites

By , November 5, 2016

Imagine a luxuriously rich & dense cheesecake filling, matched with crisp buttery crust and crackable sweet caramel.

Impress your crowd with this heavenly Instant Pot Creme Brulee Cheesecake Bites!

Have fun cooking~ :)

Full Printable Recipe & Cooking Tips: Instant Pot Cheesecake


Arlene’s Instant Pot Bread Pudding

By , January 7, 2016

Arlene’s Instant Pot Bread Pudding

Arlene's Instant Pot Bread Pudding

You will need a 5 cup Bowl to fit into your pressure cooker (I use a Stainless steel) for “Pot in pot” cooking method.

6 slices of cinnamon/raisin bread (dried out) Cut up

In mixing bowl combine until well mixed for custard:
3 large eggs
3 cups of milk
1 tsp vanilla
1/2 tsp salt
1/2 to 3/4 cup sugar…to your taste
Cinnamon to your taste. Or nutmeg. Or raisins

Butter bowl. Put bread pieces into bowl.
Pour custard over bread pieces. Let stand 15 minutes to let bread absorb egg mixture.
Dot with 1 tbsp butter.
Cover bowl tightly with alum foil that has been buttered.

Put trivet/steaming rack into the inner pot, add 2 cups water.
If you don’t have a suitable “pot lifter”, make a “sling” of alum foil to make it easy to lift the hot bowl out the the PC.
Lower bowl into PC pot.
Lock lid. For the Instant Pot… I used manual setting on HI and set for 25 minutes. I used a natural release for 15 minutes then a quick release to release the balance of the pressure.

Lift out of PC Pot. There might be some water on top of the foil. Just soak that up with a towel and puncture a few holes in foil while cooling. We like our pudding cold, so I would refrigerate. It would be heavenly warm.

This thickens as it cools.

Gluten-free, vegan, soy-free chocolate cheesecake in the Instant Pot

By , October 31, 2015
IP VEGAN CHEESECAKE CHOCO 3 e1446318069158 Gluten free, vegan, soy free chocolate cheesecake in the Instant Pot

Gluten-free, Soy-free, Vegan Chocolate Cheesecake in the Instant Pot

Submitted by Vickilynn H.

Favorite gluten-free crust, or gf graham crackers, cookies or make your own.OR, use a nut crust, like this one:
1 ½ cups almond flour
½ cup sweetener
¼ cup melted coconut oil
Mix ingredients well.

Press the crust ingredients into a 7-inch cheesecake pan (I use silicone) and up the sides. Press with fingers or the back of a spoon to compress the crust and make it an even thickness all around. Place the crust in pan in the fridge while preparing the filling.

1 12 cups cashews, soaked and drained
1 cup chocolate non-dairy milk * see below
2 teaspoon vanilla
½ teaspoon salt
2/3 cups sugar

Mix these well in a blender or Vitamix until completely smooth, about 2 minutes.

Add in 2 TB coconut flour
¼ cup non-dairy chocolate chips (I use Enjoy Life).
Mix a few moments, but not enough to break up all the chips.

Pour this batter into the chilled crust.

Place the trivet and 1 ¾ cups water into the Instant Pot. Gently lower the pan onto the trivet (my silicone cake pan has handles which makes it easy!) Place IP lid on, turn valve to “Sealing” and choose “MANUAL” for 55 minutes. Let pressure release naturally for 10 minutes (NPR), then release any remaining pressure. Remove the lid, lift out the pan and place it on a cooling rack for 1 hour, uncovered.

After one hour, cover the cheesecake (the silicone set comes with a lid for the pans) place cheesecake in the freezer for 4 hours, then remove to the fridge. Enjoy!

*Non-dairy chocolate milk – I make my own from homemade almond or cashew milk, adding in cocoa powder, vanilla and sweetener to taste.


Black Chocolate Cake in the Instant Pot

By , September 23, 2015

12003400 10153530538321166 1869829519156042575 n Black Chocolate Cake in the Instant Pot choc fudge cake

Submitted by Frederique F.
originally posted in the Instant Pot® Community Facebook group

200g black chocolate (74% cacao , often called “chocolat pâtissier “)
100g butter
100g sugar
25g flour
3 eggs.

Melt chocolate and butter together.
Add sugar, flour and eggs. Beat.
Put in ramequin on the trivet (250ml water in the pot),
Cook 6 minutes on “manual”, then quick release (QR).


for a larger cake, add a little more cookiing time

Chocolate Chip Zucchini Nut Bread

By , August 25, 2015
Adapted to the Instant Pot by Pamela H., who loves baking in the Instant Pot on her RV travels!BAKING? In the Instant Pot???

choc zuch cake

3 eggs, egg beaters works too
1 cup applesauce (or use 1 cup oil)
2 cups sugar (less is good too)
1 Tbls. vanilla extract
2 cups grated zucchini
2 1/2 cups all purpose flour
1/2 cups baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon or pumpkin pie spice
1/4 tsp baking powder
1/2 cup chopped walnuts
1/2 c chocolate chips

1. Beat eggs, applesauce, sugar and vanilla
2. Stir in zucchini.
3. Combine all dry ingredients
4. Add zucchini mixture and blend well.
5. Pour into greased pan to fit your pressure cooker, I used an 8″ bundt pan.Pour 1 1/2 cups water into the pot and put the trivet in the bottom. Lower pan into pressure cooker in a foil sling to facilitate removal after the cake is done and set it on the trivet.
6. Cook for 25 mins on manual(high)
7. Natural release for 10 mins and then open lid and remove cake to cool


Fresh fruit Yogurt in the Instant Pot

By , July 27, 2015

Submitted by Floyd W.
This makes an Excellent Fresh Fruit Yogurt
For Plain Yogurt just omit the Fruit!

You will need:
4 Wide mouth Pint Jars
5 2/3 Cups of Organic Milk whole or reduced fat.
4 TBSP of All Natural Sugar
4 TBSP of Non Fat Dry Milk Powder
2 Cups of Fresh Fruit Chopped

1. Add 1 1/2 cup of water to the bottom of the Instant Pot and add Grate.
2. Put 1 1/3 Cup of Milk in each Jar place lids on loosely place into the instant pot.
3. Pressure Pressure Cycle on the instant pot and reduce time from 30 minutes to 2 minutes. This scalds the milk killing any pathogens that might be in the milk . Give you a fresh clean slate to start with.
4.After cycle is done release steam from the instant pot and safely with a jar lifter remove jars to cool.
5. I remove the lids carefully and place jars into cool water to speed up the cooling process.
6 Once the milk is below 100 degree you can add your Yogurt Culture safely to the milk.
( For A Yogurt Culture buy plain Cultured Yogurt from your grocery store.
7. Add 1 TBSP of Sugar to each jar
8. Add 1 TBSP of Non Fat Dry Milk to each jar.
9. Add 1 TBSP of Yogurt Culture to each jars and stir up the ingredients till mixed well.( to obtain your yogurt culture just buy plain Cultured Greek Yogurt or reg)
Note:After you make plain yogurt you will now have your own culture to keep your Yogurt making process going!)
10. Add 1/2 cup of fresh fruit to each jar. carefully not to over fill the jars.
Note: By using the jars this enables you to be able to make plain or different flavors all at the same time.
Leave at least 1/8″inch from the top of each jar. Replace lids and rings and place jars back into the Instant Pot . Make sure it still has the 1 1/2 up of water in the bottom the instant pot..
11. Press the Yogurt cycle on the Instant Pot then increase the time from 8 hours to 12 hours.
12. After the cycle is complete place them into the refrigerator cooling it down stops the cooking process by reducing the temperature.

Corn on the Cob

By , August 7, 2014

Submitted by Tina C.


  • 6 ears of corn


  • Lay inside the pot. I used the rack that came with it. You may have to break some ears in half. Stagger them to allow steam to pass through.
  •  Add 1 cup of water.
  • Point the steam release to SEALING
  • Press the manual button for 8 minutes
  • Use Quick release. That’s all you do. The corn never touches the water.

Fabulous Cheese Cake

By , June 23, 2014

Submitted by Mona W.

This is my perfected recipe after trying 5 other cheese cake recipes.  It’s adapted from Ina Garten’s recipe and scaled to fit 7 inch pan. You can add lemon rind, lime rind, lemon juice…but I found juice curdles the cheese slightly and changes texture.   I will try it with lots of rind and no juice one of these days.

For a 7×4  inch Fat Daddios cheesecake pan which I purchased on Amazon which has the removable bottom:


In a food processor process

  • 1 cup or more butter cookie crumbs.  I like Leibniz European butter cookies that I find at Walmart.  You can add some sugar if you want depending on how sweet cookies are. I add about a tsp of sugar and a pinch of salt to the Leibniz cookies.  You can also use Ritz Crackers with sugar added to your liking.  (makes a great crust!)
  • 3-4 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.

Put a parchment round on buttered removable pan disc, butter sides of pan.  Press mixture evenly onto bottom of pan and slightly up sides of pan with a small round  or whatever works for you.  I have a 1/4 cup measuring cup that lost it’s handle which works great!



  • 2 8oz softened cream cheese
  • scant 1/4 tsp salt or pinch
  • 2 tablespoons sour cream
  •  half cup sugar
  • 2 eggs,  1 egg yolk
  • 1 tsp vanilla
  • If you like add as much grated lemon rind as you wish.


  1. In a food processor process the cheese for about 30 seconds.  Add sour cream and salt.  Process few seconds.  Add sugar.  Process few seconds.
  2. Add eggs,  one at a time,  processing after each.
  3. With last egg add 1 tsp vanilla. ( You will need to scrape down the bowl as needed as you mix the filling in the food processor.) Process until completely smooth.
  4. Pour into prepared pan lined with crust.
  5. Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)
  6. Add two cups water to Instant Pot.
  7. Place trivet in pot along with foil sling,  then lower pan centered on sling,   making sure there is ample room around the sides of the pan for steam to rise.
  8. It took me a while to get the time right on this recipe because the middle kept coming out way too runny for what most recipes call for.  Finally I nailed it at 40 minutes on high pressure,  natural pressure release.  (Perhaps a cheesecake that isn’t covered will take less time) Lift cake out by sling handles and place on a rack to cool.
  9. If there is any water on cake use corner of paper towel to absorb it.  For me,  there is usually a tiny bit of water on the finished cake but not much.
  10. The cake will still jiggle perfectly in the middle,  as it should.  There will be no cracks.  It is the perfect cheesecake with a velvet texture.
  11. Mix about a cup of sour cream with sugar to your liking,  a little vanilla, and a pinch of salt.   Spread on hot cake.   (mix well to dissolve sugar)
  12. After cake has cooled,  cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. When it’s cold,  secure the foil completely.   I like to make day before serving to make sure it’s super chilled.
  13. When ready to serve, place center of removable cheese cake bottom on a tall glass.  Remove the sides of the pan by gently pushing down towards the glass.    (Pull  the sides of pan down,  being careful not to knock the glass over)   It’s tricky at first and you have to coax the pan slowly until the sides release.
  14. Use a butcher knife to separate parchment from cake/ pan bottom and slide onto serving platter.  (you can leave parchment on  if you wish..)
  15. Run a hot knife under water to slice cold cheese cake,  rinsing and wiping the knife after each cut. This insures a smooth perfect cut!



Creamy Rice Pudding

By , March 11, 2014

Submitted by Tina C.
slightly adapted from Creamy Pressure Cooker Rice Pudding found at


  • 1-1/2 cups Arborio Rice
  • 3/4 cups sugar
  • 1/2 teaspoon salt
  • 5 cups milk ( I used 2% you can use 1%)
  • 2 eggs
  • 1 cup half and half
  • 1-1/2 teaspoons vanilla extract
  • 1cup golden raisins
  • Cinnamon if desired


In the stainless steel inner pot combine: Rice, sugar, salt, and milk

Press the Sauté button.  Stir and bring to a boil. Stir constantly to dissolve the sugar. It does not take long to come to a boil.

As soon as the mixture comes to a boil, cover and lock the lid in place, Turn to the stream release to SEALING Position. Press the Rice button.

While the rice is cooking, in a bowl whisk the eggs, half and half, and the vanilla extract.

When you hear the beep sound telling you that the rice is finished cooking, press cancel. Wait 15 minutes. After the 15 minutes, use the quick pressure release. Remove the lid. Stir the egg mixture into the pot. You can add the raisins here, if you wish.

Press the Sauté button. Cook uncovered till the mixture begins to boil.

Press Cancel to turn off the cooker.

Stir in the raisins. Serve immediately or chill.

The pudding will thicken as it cools.  You may want to add a little extra half and half if serving it cold. Sprinkle some cinnamon on top.





“Baked” Sweet Potatoes

By , March 29, 2013

Submitted by Kay A.

Often I use my Instant just because it is convenient, not because it is faster. I can throw these in and leave the house. When I return home hours later worn out and packing a hungry grandchild, lunch is ready and warm.


  • 2-3 large sweet potatoes
  • 1/2 cup water
  • Tad of extra virgin olive oil

Each large sweet potato is about 165 calories (without toppings)


Scrub potatoes, coat very lightly with olive oil, wrap in aluminum foil. Pour 1/2 cup of water in pot, add provided trivet, set potatoes on top. Add lid, press steam button and set time to 15 minutes.

Serving suggestion:

Remove foil, cut slit in top of sweet potatoe and enjoy. If you like a topping, add a little of one or two of your healthier favorites: walnuts,  ground flax seeds, Greek yogurt, low fat cream cheese, etc. If a child is eating, 3-4 miniature marshmallows on a warm sweet potatoe go over big.

BTW: Since they have aluminum foil, they store well on a plate in the refrigerator to serve in later meals.

Sweet Carrots

By , March 27, 2013

Submitted by Kay A.

Makes 2 cups. About 100 calories per cup.


  • 1/2 Tablespoon butter
  • 1 Tablespoon brown sugar
  • 1/2 cup water
  • pinch of salt
  • 2 cups baby carrots


Place the butter, brown sugar, water and salt in Instant Pot. Press saute button and stir for 30 seconds or until butter is melted. Add carrots, stir to coat carrots. Put lid on cooker, close the pressure release value (set to sealing), press steam button and set time to 15 minutes.

When beeps finished,  do a quick release of pressure. Remove lid, press saute button and saute until liquid has evaporated. Remove carrots. (Add a little water to the pot to prevent sticking until you can clean the pot.) Serve.



Cheese Flan

By , February 2, 2013

cheese flan 300x228 Cheese FlanSubmitted by Lesa P.


  • 1  14-oz can of sweetened condensed milk
  • 1  12-oz can of evaporated milk
  • 1  8-oz cream cheese bar-softened
  • 5 eggs
  • 1  tsp Vanilla Extract
  • A dash of Cinnamon
  • A dash of Nutmeg
  • Caramel
  • 6 T sugar


  1. Make the caramel: Use your flan pan* to melt the sugar.  Stir until it is melted and a medium brown color.  Don’t let it burn. Remove from heat and swirl the liquid sugar to coat the sides of the pan.  Make the custard while it cools.
  2. Put the cream cheese in a medium sized bowl.  Add each egg one at a time until nicely blended.  Add remaining ingredients and put in your caramelized pan. Secure the lid.
  3. Put a couple inches of water in the Instant Pot and place* the flan on a trivet, cook it on manual for 15 minutes.  Let the pressure drop naturally. Remove flan from Instant Pot and let cool to room temp, then refrigerate for 6 – 8 hours or longer if you want.
  4. Run a knife around the edge of the pan, flip onto a plate that has a rim to catch the caramel .  Slice and enjoy!

*Notes: If you don’t have a flan pan, you can use a springform pan covered with foil, or any pan that has tall sides and will fit in the Instant Pot. Also, make a “lifter” out of a triple-folded piece of foil.  Put your pan on the strip and carefully lift it into the Instant Pot, leave the foil lifter in while it is cooking and use it to remove the flan when it is done depressurizing.


Sweet Pineapple and Ginger Risotto

By , February 1, 2013

Submitted by Angela W.


  • 4 cups non-dairy milk
  • 1 3/4 cups risotto rice
  • 1/2 cup unsweetened coconut
  • 1 20 ounce can of pineapple
  • 1/4 cup candied ginger, diced or cut into small pieces dash of rum extract


  • Place all of the above items into InstantPot.
  • Press the “Manual” button and adjust time to 12 minutes.

This will make a very nice, but not too sweet, dessert-type of risotto.

Black Sticky Rice Pudding

By , January 23, 2013

Submitted by Kay G.


  • 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
  • 2 cups or 1 can, coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)

I usually use 1/2 the ingredients.  More than enough for 4-6 individuals served in custard cups.


  1. Measure rice into a bowl and rinse the rice a few times until water clears.  cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
  2.  Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to cover the rice.  Place the bowl on the trivet that comes with instant pot with 2-3 inches of water  and steam for 30-40 minutes.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts.  If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
  3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan.  Stir to dissolve sugar and salt and blend the sauce until smooth.  Keep warm.
  4. When the rice is cooked and still hot out of the steamer, add 1/2 of the sauce or enough to thoroughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Stand 15-20 min to allow the flavor to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.  Can be served warm or room temperature.
  5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color.  Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf.

Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes.

Apple Butter (easiest one around!)

By , December 19, 2012

Submitted by Ezzie Brody.

We live in an area surrounded by 40+ orchards/farms.  During a recent trip to the local farmers market I bought a peck of Fuji apples.  On a whim I decided to try apple butter in my Instant Pot.  Couldn’t have asked for an easier way to make it!  I’ve made it several times and it’s a no fail way to make apple butter with the least amount of effort!

I used one of those hand utensils that core and section the apple, very easy to use.  I then cut each section in half. NO need to even peel the apples!


  • Fill your inner pot to the line with apples.
  • Add 1 cup water.
  • Put the inner pot into the Instant Pot.  Put on the lid, plug in and set Instant Pot to steam setting.  Adjust time to 4 minutes using the + and – buttons.
  • When you hear the beeps indicating it’s done, just leave it.  Let the pressure return to normal on its own.
  • Open lid and using an immersion blender, blend until it reaches apple butter consistency.
  • Put in cinnamon, sugar (I use Splenda) to taste.  You can also add a touch of nutmeg or pumpkin pie spice, whatever your tastebuds tell you would be to your taste.
  • Put into containers, or into canning jars with new lids, and into a waterbath for 25 minutes.
  • This is a great holiday breakfast treat on fresh baked bread, or over pancakes and waffles.


Steamed Bread Pudding in the Instant Pot

By , October 8, 2012

Submitted by Ezzie B.

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!


  • 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


  • Put 2 cups of water in the Instant Pot stainless steel inner pot.  Add the steam rack.
  • 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.
  • Cut bread in cubes.  I like to use my homemade challah but any sweet or white bread will do.
  • Mix the rest of the ingredients in a bowl to combine.  Put in the cubed bread crumbs. Mix well.
  • Cover with wax paper and secure (I use silicone rubber bands that can withstand temperatures up to 600 degrees).
  •  Set Instant Pot to steam and adjust time to 15 minutes.  Let pressure drop of its own accord.
  • I usually wait an additional 15 minutes before removing the lid.  Remove the casserole dish carefully.  Remove the wax paper and whatever secured it.
  • At this point I like to put it under a low broiler flame for about 5-8 minutes just to brown the top.


Fudgy, Chocolate Chip Cheesecake

By , April 26, 2012

Submitted by Teresa B. G.

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… 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:

Brownie bottom 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


Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

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.

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.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

  • 3 (8 ounce) packages of cream cheese softened and at room temperature
  • 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips


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.

Stir in the chocolate chips.

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.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

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.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

  • 1 cup cream heated to boiling
  • 9 ounces chocolate chips
  • Whipping cream and strawberries optional


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.

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.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

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 Coffee Can Bread!

By , March 28, 2012

Submitted by Pamie F.

Here is my web link if you would like to see more photos and my how-to video: or you may use this smaller URL:

THE SUPPLIESSteamed Coffee Can Bread 241x300 Steamed Coffee Can Bread!

  • 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 1/2 high)
  • Your Instant Pot


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.

3. Completely Flour the inside of the Can after you Oil it.

4.  Roll up your Bread into a soft ball and insert it inside the Can.

5. 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 1/3 to 1/2 up the side of the can.

8. 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.

9. Let the Bread cool down for 10 minutes then let out the rest of the steam.

10. Use a knife and slide around your loaf of Bread and gently slide it out to cool.