So good, there wasn't even a picture! Instant Pot cheesecake!
sooz
5 years ago
last modified: 5 years ago
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sooz
5 years agoRelated Discussions
Instant Pot
Comments (20)A pressure cooker isn't best, or even good, for everything. As far as meats go, I think that a it is best for those meats/cuts that generally take a long time to cook. So I'd more likely use it for a stew or short ribs than a chicken breast. I'm not sure what your inlaws were cooking in it, d_gw, but I don't notice any difference in texture between a pressure cooker beef stew and one cooked the traditional way. We are pretty serious cooks, and use our pressure cooker (not an instant pot, but another brand of electric) mostly for beans, soups and stews. And hard boiled eggs, for the reason someone mentioned above. For soups, it is really amazing to be able to make a complex-tasting stock in no time, or a soup that tastes like it has been simmering all day in a matter of minutes....See MoreInstant Pot Question
Comments (39)From what I read on the Instant Pot community FB site, you shouldn't have opened it until it released the pressure itself - NPR / natural release. That seems to be especially important for meat. It continues to cook while it is releasing the pressure. on things like pasta, you do a QR / quick release - often in several quick, short releases. pasta that stays under pressure once it beeps, will get mushy. I've been reading on several IP FB sites this past month and there is a wealth of info on them on how (and what) to cook in the IP. I've read on there of numerous users who have cooked a small chicken whole in their pot. It depends on the size of the chicken and the pot. I bought a 3 qt and some have cooked a whole chicken in that size! That's not something I'll ever do. I'd only do 2-4 chicken breasts and most of that would be cut into strips to freeze. There's a recipe for I think it's called Mississippi pot roast that many just rave about and so I'll try that - maybe with a very tiny piece of roast. More so than meat (I don't eat that much meat), I got one for making yogurt and possibly cottage cheese. Many say they use the plain yogurt sometimes in place of sour cream. I also want to be able to cook beans without soaking them and make my own refried beans (no more canned beans). For those who make bread, you can proof it in the IP if it has the yogurt button. I think the LUX is the one that doesn't have it. It can still be used to make yogurt, but not to proof bread. hard boiled eggs usually take 5 min cook time and 5 min of release time and then 5 min in cold water. From what I read, the shells easily slip off of the egg. you can go to the site and read. I think you need to 'join' (which is no big deal to do) in order to ask questions or comment on posts. I had to join on other sites just to read the posts. They also post links to many of the better recipe websites. I'll post a few in a bit if I can find them. It's a fast moving site but most questions are asked frequently by those who have just received their new IP (and answered by those who are seasoned in using it) . You can just scan down the pages and look for things you might want to cook. I skip over a lot of them because they aren't things I'd ever make for myself. In the past week they had a lot of posts on making dog food in the IP - that's something I am interested in for my furgirl. tomato products can easily cause a burn notice as can sugary sauces / liquids. and if you're making something like spaghetti, there's an order to how you layer them in the pot for pressure cooking. Always water on bottom, then any meat (on the trivet), pasta is spread out over that with the sauce poured over that. they often say to then add the water around the edge of the inner post / food so that it reaches the bottom of the pot (which is why I listed it first - it needs to be on bottom in order to heat and create the steam). And do NOT stir it or mix them together. here's one sample on cooking chicken that I copied out (making pages of notes for myself) - Moist, Sliceable chicken breast using a 6 QUART Instant Pot 1 minute per oz This recipe is for a 9 oz breast..Manual 9 minutes with a 10 minute NPR 4 to 6 ounce breasts..1 minute per ounce with a 5 minute NPR 7 to 11 ounces breasts.. 1 minute per ounce with a 10 minute NPR Ingredients Fresh or frozen 9 ounce chicken breast 1 cup of water Steps Add 1 cup of water to your pot Put your trivet in with the breast on top. You'll need to know the weight of the breast Close and seal your pot Set your pot to manual 9 minutes Allow for a 10 minute NPR sites often posted as good and safe recipes are Amy and Jacky, this old gal and pressureluck. and I think all 3 of those have videos for newbies on how to use the IP - things to know before you start cooking. I'll be watching those in the next few days before I even run the water test. there are many more recipe sites listed on it also, I just don't remember them all. it's also a great source for when things go wrong - like the burn notice, steam coming out from under the lid, it won't come to pressure, etc....See MoreSanta came early! Instant pot! Tips?
Comments (21)Nancy - freezing a loaf bread / muffins to then seal in a vac bag isn't so easy for me. I don't have the space in the freezer to put on a pan and slide into the freezer. I see pioneer woman doing that - but she has a big one and it usually has an empty shelf for her to slide it. preplanned I'm sure. my little frzr space is jam packed with lots of things I don't even recognize anymore. am thinking of dumping it all out and starting over. I do freeze bread slices. I can fit 3 slices into a baggie and then put all of those into a gal size freezer bag. I put waxed paper between the slices. comes in handy when I've run out of bread and really want some toast but haven't been to the store. I'm about to do that again with the half loaf I have out, before it gets too old. while in W today I took time to check a few things. 1 was the size of a whole chicken. I only have a 3 qt iP. but I didn't have my tape measure with me to measure them. will have to put it back in my purse and measure their chickens on my next trip. I saw a 5 lb one and it looked like it'd be too big. I have read of people using even a 3 lb chicken in the iP. will look for one of those next time and measure it. I also looked at their FS machines. they had 1 for about 60.00 - it looked small and basic (my speed). and they had one that was about 170.00. It was huge and looked very complicated. I just need a small basic one for the little I'll do. I guess every 5 yrs isn't so bad when you're really using it continually like you must do. I don't think I'd need to use it more than once or twice a month for a few things. 2 chicken breasts can last me a month to 6 wks. I might be using more now since I started sharing it with my furgirl. I usually cut a chicken breast into strips and then put 3-4 strips in a baggie and roll it up after each strip and put all the baggies into a freezer bag. that way they don't stick together and I can just pull out 1 strip at a time. 1 strip is usually enough to make chicken salad for 1-1.5 sandwiches for me and I only eat half a sandwich for a meal. I can pull out just 1 to chop into rice and veggies for a meal. I usually put maybe 3 chopped up into chicken noodle soup. I'm not a big meat eater....See MoreFinally got an Instant Pot. What else should I have?
Comments (24)I can't help you with accessories, the only one we've gotten is a steamer basket and we've never used it. The InstaPot is Elery's and I don't touch it because the minute I do, it will break. He mostly uses it for cooking the really tough cuts of beef, like neck roasts, for the dog, but he did use it last night to cook some fresh greens. 45 minutes in the InstaPot and they were still tough, but I think that was just the greens, which were fresh from the garden. Elery used the IP a lot when he first got it, but now he almost never does. Amanda would like to have one because they have a camper. It does have a stove, but it's nice to have something you can just sit outside on the table and plug it in instead of standing over the stove while everyone else is enjoying the outdoors. Her cousin has one and she uses it to heat water to wash the dishes when she takes it camping, but I think it would be useful for more things than that, LOL. Elery did mention a couple of days ago that we should get an extra silicone gasket, apparently those take on odors that won't wash out. CC, I don't "do" Facebook either. Elery does but I have no interest, mostly because it's such a time-sucker. I don't "do" Pinterest for the same reason. Annie...See Morecathyinpa
5 years agolast modified: 5 years agoYou know how you're not supposed to look at your phone in the middle
of the night? Probably not because you might start laughing at a
cheesecake post, right? :)))Fearless!!! That's what I'm calling
you, sooz! Fearless! You're killing me. HA! And while I have made mini cheesecakes (see
below), I have never made the real deal. Did you get a Fat Daddio Pan?????? Literally made my day (and my night too:), and I hope you're planning your next one even as you read -- no pressure HA!FOAS - yes, she does!
blubird -- I never scoffed, I'm a believer!!!!!:)
I looked back into the archives 8/16 because quite frankly we had to stop making these little buggers. Labeled "absolutely no-control, eat them like popcorn, gain weight, looks aren't important, mini-cheesecakes.":) Not. Kidding. Obviously I need some "drizzle" lesson. Also, managed some oreo minis (think I may have posted these:)
Just so everyone knows, I do not mean to post poster size pics of cheesecakes in mason jars -- I edit, make smaller and Houzz thumbs its nose at me:)
And because I care, sooz, I'm going to go your IP recipe thread and post some yogurt ramblings; and get this, with pictures. HAHAHA!CathyinSWPA
sooz thanked cathyinpasooz
5 years ago
2ManyDiversions
5 years agosooz, so happy to hear your Instant Pot is making you a happy chef! Your mashed strawberry topping sounds wonderful, especially right now with the summer heat. Being a new-to-Instant-Pot person also, I remain thrilled with mine! I also made a cheesecake, same spring form pan size you used. If I'm perfectly honest, I thought the texture was a bit too dense, but then again, I'm not as much a NYC cheesecake fan as the more custard but set texture all the way through. Here's my IP cheesecake:
I will someday adapt my own recipe and give it a shot. We all like our cheesecakes our way, so perhaps I just overcooked it for our preferences. Still it was good, and no complaints from DH, who loved the IP-made dolce de leche : )
Photos for uploading · More InfoOh sooz, you need to try the IP dolce de leche! Had leftover which we used for dipping tart apple slices : ) Well, what was left that I didn't have to keep taste-testing ;)
sooz thanked 2ManyDiversions2ManyDiversions
5 years agosooz
5 years agosooz
5 years ago
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