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Easy Dessert Recipes To Make In Instant Pot!

Your Instant Pot can wrench out stunning soups, pasta, dishes, chicken, and brisket and, that's right, even yogurt. Be that as it may, have you checked out pastry?

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Your Instant Pot can wrench out stunning soups, pasta, dishes, chicken, and brisket and, that's right, even yogurt. Be that as it may, have you checked out pastry? This enchanted machine additionally makes debauched cheesecakes, soggy cakes, and smooth puddings. Here is the best instant pot dessert recipe

Dessert Recipe In Instant Pot:

Here are some of the best Instant Pot Dessert Recipes from Cheesecake, to Lemon Curd, and so many other desserts. These delicious dessert recipes are tried and loved by people around the globe! So, let’s now check out the recipes:

Instant Pot Peanut Butter Cup Cheesecake:

Instant Pot nutty butter cup cheesecake is a rich peanut butter chocolate chip cheesecake with an Oreo treat hull. The debauched cheesecake trickles with milk chocolate ganache and is delegated with hacked nutty spread cups. This is one of our best instant pot cheesecake recipes, and it's a genuine gem!

Ingredients for Peanut Butter Cup Cheesecake:

  • 1 tablespoon of all-purpose flour
  • 1 cup of crushed Oreo cookie crumbs
  • 2 tablespoons of melted butter
  • 12 ounces of cream cheese at room temperature
  • ½ cup of sugar
  • ½ cup of smooth peanut butter
  • ¼ cup of heavy cream
  • 1 ½ teaspoons of vanilla extract
  • 1 egg yolk
  • 2 eggs
  • ¾ cup of semisweet chocolate chips

Method To Prepare Peanut Butter Cup Cheesecake:

Prepare a pan by coating it with a nonstick spray

Use a parchment round, if you wish to

In a small bowl, combine the Oreo cookie crumbs and butter

Spread evenly in the bottom and no more than 3/4-inch up the side of the pan

Place in the freezer for 10 minutes

In a mixing bowl, mix cream cheese and sugar at medium speed until smooth; blend in flour, vanilla, heavy cream, and peanut butter

Mix in eggs one at a time just until blended; don't over mix

Stir in chocolate chips.

Pour batter into the pan on top of the crust

Cover top of pan with aluminum foil

Pour 1 cup of water into the pressure cooking pot, and place the trivet in the bottom

Carefully center the filled pan on a foil sling and lower it into the pressure cooking pot

Fold the foil sling down so that it doesn't interfere with closing the lid.

Lock the lid in place

Select High Pressure and set the timer for 50 minutes

When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release to release any remaining pressure

When valve drops, carefully remove lid

Remove cheesecake from the cooking pot and check to see if the middle is set (about 150°F on an instant read thermometer)

If not, return the foil and cook the cheesecake for an additional 5 minutes

Remove the pan to a wire rack to cool

Remove aluminum foil

When cheesecake is cooled, refrigerate covered with plastic wrap for at least 4 hours or overnight