So good, there wasn't even a picture! Instant Pot cheesecake!
8 years ago
last modified: 8 years ago
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8 years agoRelated Discussions
6 qt Instant Pot pressure cooker on sale Amazon
Comments (3)yes, it isn't for me either. do wish I'd had one while raising the kids tho! these new electric ones use computer chips for the processing and have mega safe guards to keep them safe. the lids lock on and won't come off until the pressure is released. i don't eat meat often. more veggies and pasta. of course, you can cook all of those in it also. I can do most of the same stuff in my 1 pot - just not quite as fast and I'm sure it's not as flavorful. I do like my 1 pot cooker for the ease of tossing everything in it at once, the safety (turns itself off) and the ease of cleaning it. stuff doesn't stick to the pot and what is left in it, wipes right out! it will even make yogurt, not that I think I'll do that. I'm sure it's probably healthier than the store bought tho. I do want to make rice in it. might try that later this week. It's supposed to be perfect every time. I'll find out. If it can be messed up, I'll be the one to do it! I've got a bunch of mashed potatoes to eat up for now. it sure is easier to make those and it cleans up after boiling them super easy! even that starch doesn't stick to the pot like it did my corning ware pot. I've made those maybe twice in the past 2 months - after not having made them in a year (and probably 5 yrs before that). I'd just been making the instant ones when I got hungry for them. Made from a real potato is a lot better! no boil overs either with it! that's less cleaning of those under the coil things. I'm going to go heat up some leftovers... then to the bank for more money (gc) so I can shop online later. they've got a great sounding tablet for about 90.00 that I want to buy for my friend in IL. Then she can email me... and her kids. The Amazon HD 8 Fire tablets are on sale too, for about 60.00 if anyone is looking for one. The one I want to get for my friend has a keyboard....See MoreDo You Have an Instant Pot?
Comments (37)I have an instant pot and I use it at least twice per week. The food that comes out of the pot is excellent. I does save time on a lot of things. I also just find it really easy and non-stressful to cook in the instant pot. There's no checking on stuff, no basting, no stirring, no worries if you're not ready to eat as soon as the food is cooked or you get busy doing something else and forget about dinner (the pot will just keep the food warm for you, without overcooking), etc. I do not babysit the instant pot. When I first got the instant pot, I didn't quite know what to make of it and I didn't really see how it would be that helpful. But, after I started cooking different things in it, I really started to appreciate it. It just makes things easy. Of course, it's not for everything you might want to cook (nothing cooks everything). But, it does save time and effort on a lot of things and, for some things, it really does make them better. I don't find it hard to clean. A turkey breast takes about an hour, total, including the time for the pot to reach pressure. It takes about 15 additional minutes if you want to let the pressure release on its own vs manually releasing the pressure. The turkey breasts that come out of the pot are moist and flavorful, the best I've ever had. All I do is put a turkey breast into the instant pot, add about 1/2 cup of water, then turn it on and walk away. There's no checking, no basting, no worries that it'll get overcooked, no worries that it'll dry out. I just put it in and ignore it completely. If you eat skin, you should know that the skin does not brown in the instant pot. I don't eat the skin, so it's not a problem for me and I just take the skin off. My instant pot roasts are tender and also flavorful. It seriously makes the best pot roasts I've ever had. I sear the roast before cooking, which probably takes about 15 minutes. Then, I pressure cook for 35 minutes, open the pot and add potatoes, then pressure cook an additional 10 minutes. I like to let the pressure release naturally. Then, I take the roast and potatoes out (when I'm ready) and I make gravy right in the pot. It probably all takes about 1.5 hours from start to finish, but my time in the kitchen is minimal because I do not watch the pot. I just ignore it and do other things. Afterwards, there's only the one pot to clean (plus serving dishes). Artichokes take about 25 minutes, total (including the time for the pot to reach the appropriate pressure) and my house doesn't get all steamy and smell like artichokes cooking. When I want chicken breasts to shred, I can have them in about 20 minutes, or less (this includes time for the pot to reach pressure). My best chicken chili comes out of the instant pot, made with dried beans, and the whole thing might take about an hour because I cook the chicken breasts in the pot first, then the beans, then combine (with the rest of the ingredients) and cook for a few more minutes. I have actually been thinking seriously about getting a second instant pot so I can have both of them going at the same time! :-)...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 MoreDo you have a Instant pot?
Comments (36)I have a funny story to share re instapot. Two years ago we started a massive kitchen renovation - I got my 6 burner Bluestar range, a walk in pantry, wall ovens - heaven ! Well, in the midst of it, DH discovers IP and started testing out Asian Indian cooking in it. Since we were kitchen-less for a longgg time and his engineering sense of precision to cooking naturally lent to IP cooking, I went along. Well here we are two years later and now we have 2 IPs (and threatening to buy a third small one ... for "those times when you we might need one ! LOL ".DH is turning into a IP-dictator whereby he automatically assumes that any cooking I do can be done faster and taste better in IP. It doesnt help that HIS instapot recipes are really yummy and a great hit with our boys and with friends ! I was half joking to him that instead of upgrading to bluestar rangetop, we should have bought 6 IPs for a fraction of the cost :) If anyone wants to try good IP dishes for Asian Indian cooking I highly recommend https://ministryofcurry.com/top-10-instant-pot-recipes/ Note: No relation to the author, just a blog DH swears by for his IP recipes. HTH...See More- 8 years agolast modified: 8 years ago
You 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 cathyinpa - 8 years ago
8 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 2ManyDiversions- 8 years ago
- 8 years ago
- 8 years ago
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