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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!

Add to that by definition the pressure cooking process makes Instant Pot dessert recipes healthier for you – and let’s not forget the fact that you’re often left with only one pot to clean…

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: the cooker does most of it for you! 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.

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).

Cheesecake with Fresh Berries

Two TIPS before we start with this instant pot cheesecake recipe:
1) allow a couple of hours’ time to make absolutely sure that your batter ingredients are at room temperature;
2) if using the Springform Pan (7 Inch) Cheesecake Leakproof Cake Pan for 6qt Bakeware, make sure either the blue or the red silicone sealing ring gets designated exclusively for baking in your Instant Pot. These seals get infused with the scent of savory dishes which will affect the flavor of more delicate dishes.

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

Just like our recipe above, allow your batter ingredients a couple of hours to come to room temperature before getting started. Also use a designated silicone sealing ring in order to avoid infusing your cheesecake with savory flavors.

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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