lunaticsinge.com - Instant Pot Dessert Recipes

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Rice Pudding - (Makes 6 servings)

Ingredients:

1 cup basmati rice

1 1/4 cups water

2 cups milk

1/4 cup maple syrup

A pinch of salt

1 teaspoon vanilla extract

3/4 cup heavy cream

1. Rinse the rice well.

2. In the Instant Pot combine the water, milk, rice, maple syrup, and salt, then stir.

3. Close and secure the lid. Select PORRIDGE and set cooking time for 20 minutes.

4. Once cooking is complete, select CANCEL and let the pressure Naturally Release for 10 minutes. Release any remaining pressure manually.

5. Add the vanilla and cream. Mix well.

6. Serve warm with such toppings: dates, raisins, berry jam, chocolate chips, nuts, cinnamon or butter.

Baked Apples - (Makes 6 servings)

Ingredients:

6 medium apples, cored

1 teaspoon cinnamon powder

1/2 cup white sugar

1 oz. raisins

1 cup red wine

1. Add the apples to the Instant Pot.

2. Season with cinnamon, sugar, raisins, and red wine. Close and secure the lid.

3. Select MANUAL and cook at HIGH pressure for 10 minutes.

4. When the timer beeps, let the pressure Naturally Release for 10 minutes. Release any remaining pressure manually. Open the lid.

5. Transfer the apples to a serving plate.

6. Pour the remaining liquid over the apples and serve.

Simple Egg Custard - (Makes 6 servings)

Ingredients:

6 large eggs, beaten

3/4 cups sugar

A pinch of salt

1 teaspoon vanilla extract

4 cups milk

1 1/2 cups water

1/4 teaspoon cinnamon

1. In a bowl, whisk together the eggs, sugar, salt, vanilla, and milk until combined.

2. Pour the mixture into 6 ramekins and cover with foil.

3. Poke some holes in the foil.

4. Add the water to the Instant Pot and place a steam rack in it.

5. Place the ramekins on the rack. Close and secure the lid.

6. Select MANUAL and cook at HIGH pressure for 7 minutes.

7. When the timer beeps, let the pressure Naturally Release for 10 minutes. Release any remaining pressure manually. Open the lid.

8. Remove the ramekins from the pot and them cool for 3 minutes.

9. Sprinkle the dish with cinnamon and serve.

Molten Lava Cake - (Makes 1 to 2 servings)

Ingredients:

2 cups water

1 egg, beaten

1 teaspoon vanilla extract

1/2 cup semi-sweet chocolate chips

4 tablespoon butter, soft

2 tablespoon flour

1/4 cup powdered sugar

1. Prepare the Instant Pot by adding the water to the pot and placing the steam rack in it.

2. Prepare and grease the ramekin with butter.

3. In a small bowl, whisk together the eggs and vanilla.

4. Preheat a small pan on the stove, add and melt the chocolate with butter.

5. Remove from the stove and let it cool for about 30 seconds.

6. Add the egg mix, flour and sugar to the chocolate mixture, stir to combine.

7. Fill the ramekin half-way-full. Place on the rack. Close and secure the lid.

8. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 20 minutes.

9. Once cooking is complete, select CANCEL and let the pressure Naturally Release for 10 minutes, then serve.

Cranberry Pudding - (Makes 6 servings)

Ingredients:

1 cup water

3 large eggs, beaten

1/2 cup sugar

2 cups milk

1 teaspoon vanilla extract

1/3 cup dried cranberries

3 cups bread cubes

1/3 cup pecans, chopped

1. Prepare the Instant Pot by adding the water to the pot and placing the steam rack in it.

2. In a bowl, whisk together the eggs, sugar and milk until combined.

3. Add the vanilla and stir.

4. Grease a baking dish that can fit into he pot and add the cranberries and bread cubes.

5. Pour the egg mixture in the baking dish. Cover tightly with foil.

6. Place the dish on the steam rack. Close and secure the lid.

7. Select the STEAM setting and set the cooking time for 25 minutes.

8. When the timer beeps, let the pressure Naturally Release for 10 minutes. Open the lid.

9. Uncover the baking dish and sprinkle with pecans.

10. Serve or cover and chill up to 24 hours.

Sweet Roasted Pecans - (Makes 2 to 4 servings)

Ingredients:

3 cups pecan halves

1/3 teaspoon nutmeg

1/3 tablespoon cinnamon

1/3 tablespoon vanilla extract

1/2 cup maple syrup

1/3 teaspoon salt

1/2 cup water

1/4 cup white sugar

1/4 cup brown sugar

1. Preheat the Instant Pot by selecting SAUTE.

2. In the Instant Pot, combine the pecans, nutmeg, cinnamon, vanilla, male syrup and salt.

3. Stirring constantly, cook for 7 to 10 minutes, until the pecans are tender.

4. Press CANCEL to stop the SAUTE function.

5. Pour in the water.

6. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 10 minutes.

7. When the timer beeps, use a Quick Release. Open the lid.

8. Preheat the oven to broil at 375 degrees F.

9. Pour the pecan mixture onto a baking sheet and bake for 5 minutes then flip and cook for another 5 minutes.

10. Transfer the pecans to the bowl and let them cool for 10 minutes.

11. Add sugar and mix well before serving.

Coconut Yogurt - (Makes 4 servings)

Ingredients:

3 cans (14 oz. each) coconut milk

4 capsules probiotics

1 tablespoon maple syrup

2 tablespoons gelatin

1. Remove the top cream from the coconut milk and add to the Instant Pot.

2. Select the YOGURT setting and press ADJUST setting and bring the milk to a boil.

3. Press CANCEL to stop the YOGURT function.

4. Let the milk cool to 100 degrees F (use a thermometer).

5. When he temperature drops to 100 degrees F, open the probiotics capsules and add to the milk. Stir until combined.

6. Close and secure the lid. Select the YOGURT setting and set cooking time for 8 hours.

7. When the timer beeps, use a Quick Release. Open the lid.

8. Add the maple syrup and gelatin then gently stir well.

9. Pour equally into the jars. Let it cool completely and refrigerate for 1 to 2 hours before serving.

Blueberry Yogurt - (Makes 4 servings)

Ingredients:

1/4 cups sugar

2 cups blueberries

1/2 teaspoon balsamic vinegar

1 tablespoon lime juice

2 cups drained low-fat yogurt

1 tablespoon pistachios, shelled & diced

1. In the Instant Pot, combine the sugar, blueberries, vinegar and lime juice.

2. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 10 minutes.

3. When the timer beeps, let the pressure Naturally Release for 10 minutes. Open the lid.

4. Prepare the yogurt jars. Pour 1/4 cup of yogurt into each jar.

5. Then add 2 tablespoons of blueberry sauce into jars.

6. Make another layer of yogurt and top with blueberry sauce again.

7. Sprinkle with pistachios at the end.

8. Refrigerate until ready to serve.