Instantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure Cooker
160
Instantly Sweet: 75 Desserts and Sweet Treats from Your Instant Pot or Other Electric Pressure Cooker
160eBook
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Overview
Making desserts from scratch isn't always easy when you cook with traditional methods, like the oven or slow cooker. This is where the electric pressure cooker comes in. Electric pressure cookers and multi-cookers, like the Instant Pot, are proven to be fast, safe, and more versatile than you'd expect.
In Instantly Sweet, Barbara Schieving and Marci Buttars serve up hot, scrumptious, and satisfying desserts that can be made in a flash in your electric pressure cooker. No one knows Instant Pots or electric pressure cooker betters than Schieving, author of the best-selling The Electric Pressure Cooker Cookbook, and Buttars, author of Mastering the Electric Pressure Cooker. They deliver their wealth of experience with these appliances to you, which you can take straight to the dessert table.
Instant Pot cakes, cheesecakes, and lava cakes have been sensational hits on the Internet—even when the online recipes were a little shaky. In these pages you will find lots of tested-to-perfection versions of each of these categories. Each recipe is reliable to follow and delectable in its results. Here, too, are puddings, cobblers, and even pies. This cookbook includes more than just desserts, since many quick breads can be made in the Instant Pot or its cousins—perfect treats for breakfasts on the fly, lunchboxes, after-school snacks, and late-night munchies.
Instantly Sweet is your go-to guide for quick and easy pressure cooker sweets.
Product Details
| ISBN-13: | 9781558329386 |
|---|---|
| Publisher: | Harvard Common Press, The |
| Publication date: | 10/02/2018 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 160 |
| File size: | 9 MB |
About the Author
Barbara Schieving’s distinctive recipes and conversational style have earned her a dedicated readership around the globe. She is the creator of two popular recipe blogs: PressureCookingToday.com, where she shares family-friendly recipes for the electric pressure cooker/Instant Pot, and BarbaraBakes.com, where she shares her passion for baking. Her sites receive over 1.5 million page views each month. She is the author of the best-selling Electric Pressure Cooker Cookbook; Instantly Sweet; and the ebook, Simply Sweet Dream Puffs. Barbara’s delicious recipes have been featured on iVillage, Betty Crocker, Shape, BlogHer, Babble, The Deseret News, and the Salt Lake Tribune. She lives in Herriman, Utah.
Marci Buttars is the co-creator of the popular blog TIDBITS, where she inspires her readers with wholesome, family-friendly recipes that deliver big on unique and delicious flavor. Her work has been featured on popular websites such as Pressure Cooking Today, on the Instant Pot recipe app, and in Fagor America recipe books. She has also presented on Studio 5 and at Salt Lake City's Pinner's Conference. She is the co-author of Master the Electric Pressure Cooker and Instantly Sweet.
Barbara Schieving's distinctive recipes and conversational style have earned her a dedicated readership around the globe. She is the creator of two popular recipe blogs: PressureCookingToday.com, where she shares family-friendly recipes for the electric pressure cooker/Instant Pot, and BarbaraBakes.com, where she shares her passion for baking. Her sites receive over 1.5 million page views each month. She is the author of the best-selling Electric Pressure Cooker Cookbook; Instantly Sweet; and the ebook, Simply Sweet Dream Puffs. Barbara's delicious recipes have been featured on iVillage, Betty Crocker, Shape, BlogHer, Babble, The Deseret News, and the Salt Lake Tribune. She lives in Herriman, Utah.
Marci Buttars is the co-creator of the popular blog TIDBITS, where she inspires her readers with wholesome, family-friendly recipes that deliver big on unique and delicious flavor. Her work has been featured on popular websites such as Pressure Cooking Today, on the Instant Pot recipe app, and in Fagor America recipe books. She has also presented on Studio 5 and at Salt Lake City's Pinner's Conference. She is the co-author of Master the Electric Pressure Cooker and Instantly Sweet.
Read an Excerpt
CHAPTER 1
Quick Bread and Breakfast
These quick breads and breakfasts are perfect when you want a little something special to start your day on a sweet note.
Cinnamon Roll Steel Cut Oats 24
CINNAMON ROLL STEEL CUT OATS
Steel cut oats made with the flavors of a cinnamon roll — a brown sugar–cinnamon topping and a swirl of rich cream cheese icing. A sweet start to the day that's also loaded with good-for-you fiber.
> Prep Time: 5 minutes
> Cook Time: 10 minutes
> Total Time: 30 minutes
FOR STEEL CUT OATS
To make the steel cut oats: Select Sauté and melt the butter in the pressure cooking pot. Add the oats. Toast, stirring constantly, until the oats start to darken and smell nutty, about 3 minutes. Add the water and salt to the cooking pot. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 10 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. Stir the oats, then stir in the raisins. Cover and let sit until the oats are your desired thickness, 5 to 10 minutes.
To make the brown sugar topping: In a small bowl, stir together the brown sugar and cinnamon.
To make the cream cheese icing: In another small bowl, whisk the cream cheese, powdered sugar, and milk. Add more milk or powdered sugar as necessary to make an icing that will swirl.
Serve in individual bowls sprinkled with the brown sugar topping and a swirl of cream cheese icing.
YIELD: 4 servings
Tip: For me, a great cinnamon roll has to have raisins; if you're not a fan, omit them.
ORANGE_CRANBERRY BREAKFAST RISOTTO
If you love rice pudding, try this breakfast risotto. While similar to rice pudding, it has less fat and sugar.
> Prep Time: 5 minutes
> Cook Time: 6 minutes
> Total Time: 20 minutes
2 tablespoons (28 g) unsalted butter, melted
Select Sauté and melt the butter in the pressure cooking pot. Stir in the rice and cook for 3 to 4 minutes, stirring frequently, until the rice becomes opaque. Stir in the water, orange juice and zest, sugar, and salt. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 6 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 2 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. Stir in the cranberries and milk. If necessary, select Sauté and cook the rice for 1 to 2 minutes until it's the consistency you like.
Serve topped with brown sugar, nuts, and a splash of milk.
YIELD: 6 servings
Tip: For a richer, creamier risotto, substitute ½ cup (120 ml) heavy cream for the milk. This dish tastes great the next day! Be sure to add more milk before you rewarm it to get that creamy consistency back.
HONEY VANILLA GREEK YOGURT
Homemade yogurt tastes better than store-bought — and it's much cheaper! This honey vanilla Greek yogurt is so thick and luxurious you will happily eat it as dessert, too!
> Prep: 5 minutes
> Incubate: 8 hours
> Chill: 6 hours, or overnight
> Strain: 24 hours
1 gallon (3.8 L) whole milk
Pour the milk into the pressure cooking pot. Lock the lid in place. Select Yogurt and press Adjust until the display reads "boil." Turn the pressure release valve to the Sealed position. Alternatively, for pressure cookers that do not have the automatic boil function, use Slow Cook or Sauté to warm the milk to 185°F (85°C).
Remove the yogurt from the refrigerator and let it sit on the counter until ready to use.
When the boil cycle is complete and the milk reaches 185°F (85°C), about 1 hour, transfer the cooking pot to a wire rack to cool until the milk reaches 110°F (43°C), stirring occasionally. Transfer two to three ladlefuls of milk into a small bowl. Add the yogurt and whisk until smooth. Pour the starter mixture back into the cooking pot, whisking until well incorporated
Place the cooking pot back inside the pressure cooker. Lock the lid in place. Select Yogurt and press Adjust to incubate for 8 hours.
When the yogurt cycle is complete, place the pot of yogurt in the refrigerator to chill for 6 hours, or overnight. When chilled, divide the yogurt into two yogurt strainer bowls. Strain for 24 hours and then refrigerate. (In a pinch, you can also use nut milk bags or large coffee filters to strain.)
Transfer the strained yogurt to a bowl and add the honey and vanilla. Use a handheld electric mixer to whisk on medium speed until smooth. Place the yogurt in a large sealed container or three quart-size (946 ml) Mason jars and refrigerator for up to 2 weeks. Serve cold.
Top with your favorite flavors — Berry Cherry Chia Compote (page 132) or fresh fruit, honey, pure maple syrup, and granola. Layer the yogurt with the toppings for a fancy parfait.
YIELD: About 3 quarts (2.8 L)
Tip: Don't discard the whey! Use the whey as a buttermilk substitute in pancakes, waffles, muffins, or other baked goods. You can also use it in smoothies or in place of water in yeast bread.
BROWN SUGAR BANANA NUT BREAD
This moist and tender quick bread packs great banana flavor, and the brown sugar adds sweetness and color to the finished product.
> Prep Time: 5 minutes
> Cook Time: 35 minutes
> Total Time: 60 minutes
1½ cups (188 g) all-purpose flour
Coat a half-size Bundt pan with nonstick cooking spray.
In a medium bowl, stir together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, whisk the banana, brown sugar, milk, vegetable oil, eggs, and vanilla until well blended. Add the dry ingredients and mix just until blended. Stir in the walnuts. Spoon the batter into the prepared Bundt pan. Cover the pan with a paper towel and cover the paper towel completely with aluminum foil, crimped around the edges to seal.
Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled Bundt pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 35 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.
With the sling, transfer the pan to a wire rack. Remove the foil and paper towel. Cool, uncovered, for 5 minutes. Gently loosen the edges, remove the cake from the pan, and cool completely on a wire rack.
YIELD: 6 to 8 servings
Tip: Before chopping, toast the walnuts in the pressure cooker on Browning/Sauté for about 2 minutes. Watch the nuts closely and stir frequently so they don't burn.
PINEAPPLE UPSIDE-DOWN BREAKFAST CAKE
Sweet, juicy pineapple and cherries make this a breakfast cake everyone will look forward to. Not only does it look pretty with a layer of pineapple slices on top, it's also a sweet treat that starts your day off with whole grains and protein.
> Prep Time: 10 minutes
> Cook Time: 25 minutes
> Total Time: 50 minutes
Nonstick cooking spray, for preparing the pan
Spray a half-size Bundt pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the eggs and brown sugar until smooth. Add the butter, yogurt, and vanilla and continue whisking until smooth. Add the dry ingredients and mix just until blended.
Fold in the cherries.
Place the pineapple slices in the bottom of the prepared Bundt pan.
Spoon the batter on top of the pineapple.
Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan into the cooking pot. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
When the cook time ends, turn o_ the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.
Use the sling to transfer the pan to a wire rack. Cool for 5 minutes. Gently loosen the edges, remove the cake from the pan, and cool completely on a wire rack. Serve warm.
YIELD: 4 to 6 servings
Tip: Slicing the pineapple slices very thin allows them to form to the bottom of the Bundt pan, resulting in a prettier cake.
CARROT CAKE BREAKFAST CAKE WITH CREAM CHEESE YOGURT FROSTING
Carrot cake for breakfast!? Absolutely! This breakfast cake has all the flavors of a classic carrot cake — including the cream cheese frosting — and is a great way to start the day with whole grains and lots of protein.
> Prep Time: 10 minutes
> Cook Time: 25 minutes
> Total Time: 50 minutes
Nonstick cooking spray, for preparing the pan
Coat a half-size Bundt pan with nonstick cooking spray.
In a medium bowl, stir together the flour, baking powder, cinnamon, salt, nutmeg, and ginger. Set aside.
In a large bowl, whisk together the eggs and brown sugar until smooth. Add the butter, yogurt, and vanilla. Whisk again until smooth. Add the dry ingredients and whisk just until blended. Fold in the carrots and raisins. Spoon the batter into the prepared Bundt pan.
Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.
With the sling, transfer the pan to a wire rack to cool for 5 minutes. Gently loosen the edges, remove the cake from the pan, and cool 5 to 10 minutes on a wire rack. Serve warm with a drizzle of cream cheese yogurt frosting.
YIELD: 4 to 6 servings
Tip: Save the leftovers! This cake reheats great — and it's also yummy eaten cold.
HONEY ORANGE POPPY SEED BREAKFAST CAKE WITH RASPBERRY-ORANGE SAUCE
This sweet orange poppy seed cake soaked in an orange juice and honey glaze and topped with a smooth, sweet raspberry sauce will make you feel like you're dining in a fancy breakfast cottage!
> Prep Time: 10 minutes
> Cook Time: 25 minutes
> Total Time: 50 minutes
For breakfast cake
Nonstick cooking spray, for preparing the pan
To make the breakfast cake: Coat a half-size Bundt pan with nonstick cooking spray.
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the eggs and sugar until smooth. Add the butter, yogurt, vanilla, orange zest, and poppy seeds. Whisk again until smooth. Add the dry ingredients and whisk just until blended. Spoon the batter into the prepared Bundt pan.
Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
While the cake cooks, make the honey orange glaze: In a small, microwave-safe bowl, whisk the orange juice and honey until well blended. Warm in the microwave on medium power until it combines easily when whisked, 10 to 20 seconds. Set aside.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid. With the sling, transfer the pan to a wire rack.
Using a skewer, poke holes all over the cake. Pour the glaze over the top. Let cool 5 to 10 minutes, until the glaze soaks in. Gently loosen the edges, remove the cake from the pan, inverting it onto a plate to catch any remaining glaze. Serve warm with a scoop of Raspberry-Orange Yogurt Sauce drizzled over the top.
YIELD: 4 to 6 servings
Tip: Swap the orange for lemon and top with fresh blueberries after baking for a delicious variation of the breakfast cake.
PUMPKIN-CHOCOLATE CHIP BREAKFAST CAKE
The popular flavor combo of pumpkin spice and chocolate means this delicious cake is the perfect choice for fall treats, or any time of year that pumpkin craving strikes!
> Prep time: 10 minutes
> Cook Time: 25 minutes
> Total time: 50 minutes
Nonstick cooking spray, for preparing the pan
Spray a half-size Bundt pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large bowl, whisk together the eggs and brown sugar until smooth. Add the butter, yogurt, pumpkin, and vanilla and whisk until smooth. Add the dry ingredients and whisk just until blended. Fold in the chocolate chips. Spoon the batter into the prepared pan.
Pour 1 cup (235 ml) of water into the pressure cooking pot and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan into the cooking pot. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 25 minutes cook time.
When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.
Use the sling to transfer the pan to a wire rack. Cool for 5 minutes. Gently loosen the edges, remove the cake from the pan, and cool for 5 to 10 minutes on a wire rack. Serve warm.
YIELD: 4 to 6 servings
Tip: If you like, omit the chocolate chips and, instead,
(Continues…)
Excerpted from "Instantly Sweet"
by .
Copyright © 2018 Barbara Schieving and Marci Buttars.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Sweet Wishes: Notes from the Authors, 6,
Sweet Talk: Making Desserts in Your Electric Pressure Cooker, 7,
Sweet Tricks: Tips for Getting Great Results, 11,
Sweet Stuff: Specialty Equipment, 18,
Bittersweet Moments: Troubleshooting Guide, 20,
* Quick Breads and Breakfasts, 23,
* Cheesecakes, 39,
* Lava Cakes, 59,
* Cakes, 75,
* Pies, 89,
* Cobblers and Fruit Desserts, 107,
* Custards and Puddings, 117,
* Sauces, Fillings, and Toppings, 131,
Acknowledgments, 156,
About the Authors, 157,
Index, 158,