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Instant Pot Desserts

Instant Pot DessertsYou might be surprised by the range of Instant Pot desserts you can cook in this amazing multicooker: puddings, poached fruit, compotes, sorbet, yogurt, bars, cookies, cakes, pies, crepes and even sticky rice! Not only are Instant Pot dessert recipes healthier for you simply because pressure cooking helps retain nutrients, but you’re often left with only one pot to clean…

Instant Pot dedicated accessories for this pressure cooker aim to make your job easier. Make sure you use a designated seal (blue or red) exclusively for baking with your Instant Pot®: savory dishes will infuse your seal with strong flavors which could affect delicate recipes. Top quality Instant Pot attachments were created by the company specifically to fit their cookers and make baking easier: yogurt maker rack, cake pans, steamer inserts, and even mitts.

Creamy Rice Pudding

Creamy Rice PuddingThis creamy homemade rice pudding recipe is easy to make and so delicious, it just might become your new favorite dessert. Finish with a sprinkle of ground cinnamon and maple syrup or with some fresh berries and whipped cream for a wonderful treat. Or serve warm and for a touch of decadence, top this custard-like pudding with some naturally sweetened Blueberry Maple compote (below).

Prep time: 5 minutes
Cook time: 25 minutes + time to come to pressure
Serves: 4-6

2 tablespoon extra virgin olive oil
1 cup Arborio rice, rinsed and well drained
2½ cup almond milk, divided
2 tablespoon maple syrup
1 teaspoon real vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
2 eggs

Optional toppings and garnish:
Fresh berries
Whipped cream
Warm berry compote
Ground cinnamon
Real maple syrup
Cinnamon sticks

1. Add olive oil to Instant Pot and press the Sauté button. Adjust heat setting to normal. Add rice and stir until coated in the oil and lightly toasted, approximately 2 minutes.
2. Turn Instant Pot off and add 2 cups almond milk, maple syrup, vanilla extra, cinnamon, and salt. Stir to combine.
3. Add lid and lock into place. Press the Manual button and adjust setting to high. Set cook time to 10 minutes and set the pressure valve to Sealing. After a brief pause, the Instant Pot will automatically start building pressure.
4. Meanwhile, whisk the eggs with the remaining almond milk in a medium-sized mixing bowl and set aside.
5. When the cook time is complete, turn the Instant Pot off to prevent scorching. Allow pressure to release naturally for 15 minutes, and then release the remaining pressure manually.
6. Unlock and remove lid and transfer one heaping spoonful of the hot rice mixture to the beaten eggs and stir to combine. Repeat with another spoonful of rice before slowly whisking the tempered egg mixture into the Instant Pot.
7. Press the Sauté button and adjust the heat setting to normal. Stir the mixture continually until the pudding thickens and the egg is thoroughly incorporated, approximately 3-4 minutes.
8. Turn the Instant Pot off and immediately remove the cooking container to prevent scorching. Allow pudding to cool slightly before serving or transfer to a storage container and press a layer of plastic wrap across the surface before placing in the refrigerator.
9. Serve warm or chilled topped with fresh fruit or warm berry compote and a dollop of whipped cream.

Blueberry Compote

Blueberry Maple CompoteWhile classic fruit compotes normally include large amounts of white sugar, this blueberry compote recipe relies on a modest amount of real maple syrup to add a touch of sweetness. This compote recipe uses fresh blueberries, lemon juice and cinnamon, but feel free to substitute any combination of fresh berries and seasonings (and perhaps some lime juice instead of lemon) in order to create your own tasty fresh berry compotes.

Prep time: 5 minutes
Cook time: 13 minutes + time to come to pressure
Makes 3 cups

3 cup fresh or frozen blueberries
¼ cup real maple syrup
2 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt

1. Add all ingredients to Instant Pot container and stir to combine. Add the lid and lock into position.
2. Set the pressure valve to the Sealing position and press the Manual button. Adjust the setting to high and select 3 minutes for the cook time. After a brief pause, the Instant Pot will automatically start building pressure at this point.
3. When the cook time has finished, turn the Instant Pot off to prevent scorching. Allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure by carefully moving the valve to the Venting position.
4. Optional: To thicken the compote, select the Sauté function and cook over high heat, stirring constantly, until excess liquid is reduced. Turn the Instant Pot off and immediately remove container from the unit to cool.
5. Serve immediately or transfer to an airtight container and store in the refrigerator for up to 7 to 10 days. Serve over ice cream, yogurt, waffles, French toast, pancakes, oatmeal, pound cake, cheesecake, or rice pudding with a dollop of whipped cream.

Cinnamon Pear Applesauce

This super easy and versatile instant pot applesauce recipe tastes even better after a day or two. Serve alongside savory dishes like our Dry-Rub Pork Pot Roast or enjoy with cottage cheese or creamy Greek yogurt for breakfast.

TIP: For added fiber, do not peel the apples or pear prior to cooking. The final result will still be incredibly smooth and creamy after blending.

Cinnamon Pear ApplesaucePrep time: 10 minutes
Active cook time: 4 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4

4 large apples, cored and chopped
2 large pears, cored and chopped
¼ cup water or unsweetened apple juice
2 teaspoons ground cinnamon
1 tablespoon fresh lemon juice
1-2 tablespoons honey, preferably local (optional)

1. Combine apples, pears, water, ground cinnamon and fresh lemon juice in Instant Pot® and stir to combine. Add lid and lock into place. Switch vent to Sealing and set Manual setting to 4 minutes.
2. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
3. Add honey if you prefer a sweeter sauce. Carefully transfer mixture to a high-powered blender and blend until smooth, or use an immersion blender for chunkier results.
4. Serve immediately or transfer to airtight containers and refrigerate until ready to serve (will keep up to one week).

Instant Pot Yogurt Greek Style

Instant Pot Yogurt Greek StyleDo not let the length of this recipe deter you. Once you get the hang of it, you’ll realize how easy making yogurt in the Instant Pot really is, specially using their yogurt making rack! Try this delicious, smooth, creamy Greek Style yogurt, and you’ll never want the store-bought variety again.

There are only two Greek yogurt ingredients in this recipe: whole milk and a starter. We have used a packaged yogurt starter, the All Natural Yogurt Starter by Euro Cuisine, but you can use any plain, non-flavored yogurt with active cultures instead. Another option is to save a portion of each batch you make, freeze it in an ice cube tray and then thaw it when you’re ready to make your next batch.

Other special equipment you will need: a Lavatools PT12 Javelin Digital Instant Read Meat Thermometer, plus some Grade 90 Ultra Fine Cheesecloth (for Cooking).

Prep time: 5 minutes
Active cook time: 45-55 minutes
Incubation time: 8-10 hours
Serves: 4-6

½ gallon whole milk
2 packets yogurt starter
Sliced strawberries, bananas and granola (optional toppings)

1. Add milk to the Instant Pot Duo (6 quart) and select the Yogurt function; then select Adjust until the screen says Boil.
2. Add lid and wait until unit beeps to indicate it has finished boiling (screen will read YoGt). Insert your Instant Read digital thermometer into the milk to ensure it has reached 180°F minimum.
3. Turn unit off and remove pot to let milk cool. For quicker results, place pot in a tub of cold water or leave on the counter to cool naturally.
4. When the instant read thermometer reads 110°F, the milk is cool enough to add the yogurt starter. For best results, remove about a cup of milk from the pot and stir in starter; pour mixture into the balance of milk in the pot.
5. Return pot to unit and cover with lid (no need to seal). Select the Yogurt function again and make absolutely sure setting is on NORMAL (NOT LOW)! Adjust time for 8-10 hours – the longer the incubation period, the tangier the yogurt.
6. When yogurt is done incubating, remove lid and turn unit off. Line a strainer with cheesecloth and place over a large bowl. Pour yogurt into the strainer and allow to strain in the refrigerator for several hours to overnight. The longer the yogurt is strained, the thicker it will be.
7. Once yogurt is strained, discard the liquid whey (or save to use in smoothies) and transfer yogurt to a bowl. If texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.
8. Serve immediately topped with fresh fruit, granola and a drizzle of honey; it can also be stored in an airtight container in the refrigerator for several days.

Apple Cinnamon Cheesecake

Prep time: 30 minutes
Sauté time: 5 minutes
Active cook time: 30 minutes (+ time to come to pressure)
Natural release: up to 10 minutes
Time to chill: 4 hours to overnight
Serves: 4-6

Special equipment needed:
7.5” springform pan for 6-quart Instant Pot® (see Intro)
Optional: designated seal (see Intro)
Non-stick cooking spray

TIP: Batter ingredients must be room temperature for this recipe to work. Allow 2 hours or more to achieve the correct temperature.

Apple Cinnamon CheesecakeCrust Ingredients:
1 cup almond flour
1 teaspoon real vanilla extract
3 tablespoons powdered monk fruit sweetener
3 tablespoons unsalted butter, melted

Batter Ingredients:
2 8-oz. blocks cream cheese, room temperature
1 teaspoon real vanilla extract
¼ cup powdered monk fruit sweetener
1 teaspoon ground cinnamon
2 large eggs, room temperature
¼ cup heavy cream, room temperature
1¼ cup water

Apple Cinnamon Topping:
2 tablespoons unsalted butter
1 large McIntosh apple, cored and cut into equal-sized wedges
1 teaspoon ground cinnamon
½ teaspoon allspice
3 tablespoons maple syrup
½ cup water
Pinch salt
¼ cup pecans, chopped

1. Coat the inside of the springform pan with the non-stick cooking spray and set aside.
2. Prepare crust by combining all ingredients in a medium bowl. Stir until ingredients are thoroughly combined. Press mixture into bottom of the prepared pan and spread into a uniform layer covering the entire bottom of the pan. Place in freezer for at least one hour.
3. To prepare batter, beat the following ingredients in a large mixing bowl, one at a time, for 10-15 seconds per ingredient: cream cheese, vanilla extract, monk fruit sweetener, heavy cream, and the eggs – one at a time. (Do not overwork to avoid incorporating extra air into the batter). Make sure you scrape the sides of the mixing bowl with a plastic spatula before adding each new ingredient to ensure all ingredients are thoroughly incorporated into the batter.
4. Remove your springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer and gently tap the pan on the counter several times to release any air bubbles in the batter.
5. Pour water into the Instant Pot® cooking container and place the pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet and pan into the Instant Pot® with the handles positioned upwards for easy removal.
6. Add lid and lock into place. Select Manual button and make sure it is set to High. Adjust cook time to 30 minutes.
7. When cook time is complete, allow pressure to release naturally until pin drops (up to 10 minutes). If it takes longer than 10 minutes, do a Quick Release for any remaining steam. Carefully remove lid and lift cheesecake out by the trivet handles using potholders. Set on the counter to cool for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
8. Before serving, prepare topping by selecting the Sauté function on the medium setting. Add butter and stir to cover the bottom of the pot while it melts.
9. Add apple wedges, ground cinnamon, allspice, maple syrup, water and salt to the unit. Stir until apples are thoroughly coated in the cinnamon-maple mixture. Sauté until apples are crisp tender but not mushy, and sauce has thickened (approximately 4-5 minutes). Turn unit off and transfer apple mixture into a bowl to cool slightly.
10. Remove cheesecake from refrigerator and carefully release the springform pan. Arrange warm apple slices on top of the cheesecake and drizzle with the cinnamon-maple sauce. Sprinkle chopped pecans on top and serve immediately.

Cheesecake with Fresh Berries

TIP: allow a couple of hours’ time to make absolutely sure that your batter ingredients are at room temperature.
Optional: use a designated seal (see Intro)

Cheesecake with Fresh BerriesPrep time: 30 minutes
Active cook time: 30 minutes (+ time to come to pressure)
Natural release: 7-10 minutes
Time to chill: 4 hours to overnight
Serves: 4-6

Crust Ingredients:
1 cup almond flour
1 teaspoon real vanilla extract
3 tablespoons granulated or powdered monk fruit sweetener
3 tablespoons unsalted butter, melted

Batter Ingredients:
2 8oz blocks cream cheese, room temperature
1 teaspoon real vanilla extract
3 tablespoons powdered monk fruit sweetener*
2 large eggs, room temperature
¼ cup heavy cream, room temperature
1¼ cup water
*Add an extra 1-2 tablespoons for a sweeter cheesecake.

Toppings:
1 pint fresh strawberries, sliced lengthwise
½ cup fresh blueberries
2 tablespoons powdered monk fruit sweetener (optional garnish)

1. Coat the inside of the springform pan with non-stick cooking spray or cut parchment paper to line bottom and sides of pan. Set aside.
2. Prepare crust by combining all ingredients in a medium bowl. Stir until ingredients are thoroughly combined. Press the crumbly crust into the bottom of the prepared springform pan and spread into a uniform layer. Place in the freezer until ready to use.
3. For the batter, beat the room temperature cream cheese on medium-low speed until just blended. (Do not overwork to avoid incorporating extra air into the batter).
4. Add vanilla extract and beat for 10 seconds or until just combined.
5. Add monk fruit sweetener and beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
6. Add heavy cream and beat for another 10-15 seconds to combine.
7. Finally, add the eggs one at a time and beat until just incorporated into the batter. Scrape the sides of the bowl with a rubber spatula.
8. Remove springform pan from freezer and pour batter on top of the chilled crust. Smooth into a uniform layer; gently tap the pan on your countertop several times to release any air bubbles.
9. Pour water into the Instant Pot® cooking container and place the springform pan onto the trivet included with the Instant Pot®. Carefully place the trivet with handles upwards for easy removal.
10. Add lid and lock into place. Select the Manual button and make sure it is set to High. Adjust cook time to 30 minutes.
11. When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove lid and use trivet handles and potholders to lift out cheesecake. Cool on counter for 10-15 minutes before transferring to the refrigerator to chill for at least 4 hours to overnight.
12. Once chilled, remove from refrigerator and top with fresh fruit and a sprinkle of powdered monk fruit. Slice and serve immediately.

Instant Pot Chocolate Cheesecake

Prep time: 30 minutes
Active cook time: 30 minutes (+ time to come to pressure)
Natural release: 7-10 minutes
Time to chill: 4 hours to overnight
Serves: 4-6

TIP: allow your batter ingredients a couple of hours to come to room temperature before getting started.
Optional: use a designated seal (see Intro)

Instant Pot Chocolate CheesecakeCrust Ingredients:
1 cup almond flour
3 tablespoons unsalted butter, melted
3 tablespoons granulated monk fruit sweetener
1 teaspoon real vanilla extract
2 tablespoons unsweetened dark cocoa powder

Batter Ingredients:
2 8oz blocks cream cheese, room temperature
1 teaspoon real vanilla extract
¼ cup heavy cream, room temperature
1/3 cup powdered monk fruit sweetener*
3 ounces unsweetened baking chocolate, melted
2 large eggs, room temperature
1¼ cup water
10 large strawberries, sliced
*Add an extra 1-2 tablespoons powdered monk fruit sweetener for a sweeter cake.

Optional Chocolate Sauce:
1½ tablespoon coconut oil, melted
3 tablespoons unsweetened dark cocoa powder
2/3 cup powdered monk fruit sweetener
3 tablespoons heavy cream

1. Coat the inside of your springform pan with non-stick cooking spray or cut parchment paper to fit the bottom and line the sides. Set aside.
2. Prepare crust by combining all ingredients in a medium bowl. Stir until ingredients are thoroughly combined. Press the crumbly crust into the bottom of prepared springform pan; spread into a uniform layer covering the entire bottom of the pan. Place in freezer until ready to use.
3. To prepare the batter, beat room temperature cream cheese on medium-low until just blended – do not overwork to avoid incorporating extra air into your batter.
4. Add vanilla extract and beat again for 10 seconds or until just combined.
5. Add heavy cream and monk fruit sweetener; beat for 10-15 seconds or until just combined. Scrape the sides of the bowl with a rubber spatula to incorporate any remaining ingredients into the batter.
6. Add melted chocolate and beat briefly until just combined.
7. Add the eggs one at a time and beat until incorporated into the batter. Scrape the sides of the bowl with a rubber spatula.
8. Remove the springform pan from the freezer and pour the batter on top of the chilled crust. Smooth into a uniform layer; gently tap pan on the countertop several times to release any air bubbles.
9. Pour water into the bottom of the Instant Pot®; place springform pan onto the trivet that comes with the Instant Pot®. Carefully place the trivet with handles up for easy removal.
10. Add lid and lock into place. Select the Manual button and make sure it is set to High. Adjust cook time to 30 minutes.
11. When cook time is complete, allow pressure to release naturally until the pin drops. Carefully remove the lid and lift cheesecake out by the trivet handles. Set on countertop to cool for 10-15 minutes before transferring to refrigerator to chill for at least 4 hours to overnight.
12. Optional Chocolate Sauce: Combine all ingredients in a medium bowl and stir until completely blended and smooth; use immediately.
13. Once cake has chilled, pour chocolate sauce on top and garnish with strawberry slices before serving.

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