Instapot cheesecake

Crust

· 10 (120g) graham crackers, finely ground

· 3 – 4 tablespoons (42g – 56g) unsalted butter, melted

· A pinch sea salt

Cheesecake Batter (7 inches x 3 inches)

· 16 ounces (454g) Philadelphia cream cheese, room temperature

· 2 large eggs, room temperature

· 2/3 cup (133g) white sugar

· 1/2 cup (120g) sour cream, room temperature

· 2 tablespoons (16g) cornstarch

· 2 teaspoons (10ml) vanilla extract

· 2 pinches sea salt

Place Cream cheese, eggs and sour cream on the counter until they are room temperature.

Prepare cheesecake pan by placing parchment on the bottom and a ring of parchment on the sides.

Finely grind the graham crackers in a food processor. Add in melted butter and a pinch of sea salt. Pour in the graham cracker crumbs mixture. Gently press down the crumbs with a flat measuring cup, ramekin or Mason jar to form an even layer. You can also use a spoon for the edges Place the cheesecake pan in the freezer while you make the cheesecake batter. Place the cheesecake pan in the freezer while you make the cheesecake batter.

Mix cornstarch, sea salt, and white sugar together in a small mixing bowl.  In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed. Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds). Scrape down the sides and the hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20-30 seconds).  Add sour cream and vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20-30 seconds).Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer). Try not to overmix on this step.

Scrape down the sides and the hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated. Pour cream cheese batter into the cheesecake pan. Tap cheesecake pan against the counter to let the air bubbles rise to the surface. The longer you tap, the more air bubbles you’ll be able to burst.

Removing air bubbles is an art that requires patience!

Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.

To make it easier to take out the cheesecake pan from Instant Pot: make a foil sling by folding a piece of aluminum foil (as shown below).

*Note: Be sure to tuck in the foil sling down the sides (don’t let it fold over the cake when you close the lid).

Place a steamer rack and pour 1 cup water in pressure cooker. place cheesecake and foil sling in the instapot. Turn Venting Knob to Sealing Position and let it pressure cook.

For a 7X3 cheesecake cook for 26 minutes. For a 6X3 cheesecake cook for 31-34 minutes. If foil is placed over the pan add 3 extra minutes.

Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker.

Or place it on a wire rack to cool to room temperature. Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

Creamy garlic pasta

 Sauce Ingredients:

• 2 Tablespoons butter or almond butter
• 1 Tablespoon flour of choice
• 1 cup vegetable broth 
• 2 Tablespoons hot pasta water 
• 2 Tablespoons nutritional yeast

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 Tablespoon dried minced onion flakes
• ½ teaspoon dried parsley
• ½ teaspoon + large pinch sea salt (+/-) *
• 1/8 teaspoon black pepper (+/-)
• 
  
• Other Ingredients:
• 12 oz. pasta (of choice)
• 1 ¼ cup frozen peas (or veggie of choice) or serve veggies of choice on the side.

• INSTRUCTIONS

  1. Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Note: Pull 2 Tablespoons (or a little bit more) of hot pasta water to use later in the recipe, set aside. Boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  3. In the meantime, in a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the butter(almond butter), stirring constantly over medium heat for a minute to soften, then add the flour and stir constantly for several minutes to cook the flour (see notes), then add all the remaining Sauce Ingredients and Spice/Herb ingredients and simmer for a few minutes to thicken.
  4. Add in the cooked pasta, heat the pasta through, then remove from the stove and allow the flavors to marry for a few minutes. Top with Parmesan Cheese.

Instantpot pot roast

 2.5 -3 lb roast cut into 6 large chunks

 1 tbsp avocado oil

poatoes, peeled and cut into chunks- i did 6 1 for each person

carrots, peeled and cut in 2-3 sections- i did 6 1 for each person

1 medium onion peeled and chopped

1 cup beef broth

2 tsp garlic powder

 1 tsp salt

1/2 tsp pepper

1/8 cup arrowroot flour

1/3 c cold water

1. Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
2. Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
3. Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
4. Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
5. Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
6. Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
7. Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
8. Pour gravy over pot roast and vegetables and serve!

Beef stew

 1 medium onion chopped

2 large carrots chopped

2 celery stalked chopped

3 garlic cloves, minced

2 lbs potatoes

1.5 lbs stew meat

3 oz tomato paste

2 cups beef broth

1 tsp oregano

1 tsp thyme

 3/4 tsp salt

3 bay leaves

1 cup frozen peas

in instant pit add onion, carrot, celery, garlic, potatoes, and beef. Then add tomato paste, beef broth, and seasonings. Do not stir, just flatten tomato paste with a spoon. Close the lid, set pressure vent to sealing and set to high pressure for 30 minutes. Once cooked you can quick release or  let it pressure release naturally. Stir and serve. 

Spaghetti sauce

 1 1/2 lb ground beef

2 Tablespoons oil

1 medium onion

2 garlic cloves

2 bay leaves

1 tsp oregano

1 tsp basil

1 tsp Italian seasoning

1 tsp salt

1 6 ounce can tomato paste

2 16 ounce cans tomato sauce

1 28 ounce can diced tomatoes

8 ounces mushrroms

Brown ground beef, onion and garlice and drain. Add seasonings and tomatoes. Stir and bring to a simmer. Cover and simmer for 1 1/2 hours

Teriyaki chicken stirfry

 

1-1.5 lbs chicken breast

chicken marinade-

    1/2 tsp ground ginger 

    2-3 TBSP coconut aminos

    1/4 tsp salt

 1 TBSP arrowroot flour

for stir fry-

    1/4 c avocado or olive oil (for stir frying)

    1/2 head of brocolli

    1/2 c red bell peppers

    1/2 c onions

    1/2 c. any other veggi you like to stirfry

    2 stalks green onion

    1 clove of garlic minced

Teriyaki sauce

    1/4 c coconut aminos

    1/4 c water or chicken stock

    1 TBSP rice vinegar

    1 TBSP arrowroot flour

    1 TBSP sesame oil

    optional- 1/2 an orange juiced ( 3-4 tbsp)

Instructions

Cut the chicken into small pieces, mix chicken marinade and put chicken in with marinade for at least 1 hour. You could use precooked chicken and let it sit in the marinade while you cook the veggies. Mix teriyaki sauce and set aside. Chop veggies (or you can can use frozen prechopped veggies.) Heat oil in a pan and cook chicken if not using precooked chicken. Set chicken aside and place veggies in the pan and cook until soft. Add the chicken back in and sitr in teriyaki sauce until it becomes thick. Serve over rice or cauliflower rice.

Instapot chicken pot pie soup

 

Ingredients:

2 large boneless skinless chicken breasts cut into bite-sized chunks

• 2 Tbsp. ghee or olive oil
• 1 onion diced, 1 cup
• 3 carrots diced, 1 cup
• 3 stalks celery sliced, 1 cup
• 5-6 cloves garlic minced
• 1 pound red potatoes diced
• 2 1/2 cups chicken broth or stock
• 2 Tbsp. fresh thyme leaves
• 1 1/2 tsp. salt
• 1 1/2 tsp. dried sage
• freshly cracked black pepper
• fresh parsley leaves 

Optional:

• 1 cup full-fat canned coconut cream or milk
• 1 cup cashews

Instructions:

 

• Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
• Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes. Quick release or let depressurize.
• 2 options: I added 1/4 cup coconut cream
• Or 2nd option Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth. Add once soup is cooked.