instant pot Archives - mom makes dinner

Chicken Corn Noodle Soup

Kelley — Wed, 29 Mar 2023 13:42:49 +0000

Chicken Corn Noodle Soup combines the classic flavors and textures of hearty chicken noodle soup with the addition of corn, providing extra volume, flavor, and nutrition to a midweek family meal! This comforting soup can be made in less than an hour with pantry-staple and budget-friendly ingredients – perfect for feeding a large family alongside homemade bread rolls, flaky biscuits, or cornbread!

My kids love a good bowl of soup. I feel like I hit the jackpot in that they will eat a whole bowl (or more) of homemade soup with no complaints. No.complaints! That’s huge! This chicken noodle soup with corn is no exception – everyone in the house loves it!

What Is Chicken Corn Noodle Soup?

Chicken Corn Noodle Soup is a hearty and comforting soup consisting of juicy chicken breast, sauteed vegetables, corn, tender egg noodles, and a rich and flavorful chicken broth.

The soup resembles classic soups like chicken noodle soup and corn chowder, which may have influenced its origin. This easy soup starts with a sauteed vegetable base and browned chicken pieces cooked in chicken broth, with the noodles and corn added towards the end of the cooking time to preserve texture for best results!

Chicken Corn Noodle Soup Ingredients

yellow onion
celery ribs
carrots
butter
boneless skinless chicken breasts
chicken broth or stock
salt
pepper
egg noodles
whole kernel corn
cream-style corn

Ingredient Notes

Onion, celery and carrot – Can all be found in the produce section of the grocery store. It is suggested to use fresh over frozen for these veggies.

Chicken – We love boneless, skinless chicken breasts for our soup. Feel free to use whatever chicken you like or have on hand.

Egg noodles – These can be found in the pasta aisle. They are wide noodles that cook up fast and are a nice soft addition to any soup.

Corn – You have a couple options for the corn. You can use fresh off the cob, you can use from the can, or you can use frozen. You will need one can of creamed corn in addition to regular whole kernel corn.

How to Make Chicken Corn Noodle Soup?

Step 1: Melt the butter over medium heat in a 6-quart pot or dutch oven and saute the vegetables until soft and tender.

Step 2: Add the chicken to the pot and season.

Step 3: Pour the chicken broth over the ingredients in the pot and bring the mixture to a boil. Once boiling, cover the pot and allow it to simmer for about 20 minutes or until the chicken reaches 165F internally and is no longer pink.

Step 4: Uncover the pot and bring it to a boil once more, stirring in the noodles and corn.

Step 5: Reduce the heat to medium and cook for another 8 minutes, occasionally stirring, until the noodles are tender.

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile! You can easily adjust the ingredients AND the method of cooking! You can make this chicken corn chowder in the slow cooker by following the directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Delicious Side Dishes To Pair with this Soup

Recipe FAQs

Can I Use Chicken Thighs Instead?

Yes, you can! In fact, using chicken thighs can add more flavor and richness to the soup than chicken breast since thighs have more fat and connective tissue, making the soup richer and more flavorful.

If you opt to use chicken thighs, I recommend using skinless, boneless ones for convenience.

Can I Use Frozen Corn?

Absolutely! Frozen corn is a convenient and affordable option and works well in soups. Whether using whole kernel canned corn or frozen corn, remember to add it to the pot towards the end of the cooking time, or it can become overly soft and mushy.

How Should I Store Leftovers?

Once completely cooled, store leftover chicken corn noodle soup in an airtight container (Tupperware or Ziploc bag) in the fridge for 3-4 days.

Can I Freeze Chicken Corn Noodle Soup?

Yes! Extend the shelf life of your soup by freezing it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

If the soup has thickened in storage, stir some additional chicken broth into the mixture while reheating it.

Other Soup Recipes to Try

Chicken Corn Noodle Soup

Yield: 16 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Make this hearty and delicious chicken noodle soup with corn!

Ingredients

1 medium yellow onion, chopped
2 celery ribs, chopped
1 cup carrots, chopped
3 Tbsp. butter
2 pounds boneless skinless chicken breasts, cubed
12 cups chicken broth or stock
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked egg noodles
2 cans (14-3/4 oz) whole kernel corn, drained
2 cans (14-3/4 oz) cream-style corn

Instructions

1. Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
2. Add in the chicken and season with salt and pepper..
3. Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
4. Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.

Notes

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile!
You can easily adjust the ingredients AND the method of cooking! You
can make this chicken corn chowder in the slow cooker by following the
directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

The post Chicken Corn Noodle Soup appeared first on mom makes dinner.

Creamy Buffalo Chicken Soup

Kelley — Thu, 22 Sep 2022 15:43:39 +0000

A little spicy, but a whole lot of delicious – this creamy buffalo chicken soup will quickly become a family favorite. Use leftover chicken for a quick and easy weeknight meal that fills everyone up.

I’m always looking for new soup recipes to make in the winter, and this buffalo chicken soup is one of my new favorites. It’s hearty and flavorful, and it’s a great way to use up leftover chicken. Plus, it’s really easy to make, which is always a bonus. If you’re looking for a new soup recipe to try this winter, be sure to check out this buffalo chicken soup. You won’t be disappointed!

What is Buffalo Chicken Soup?

Buffalo chicken soup is a creamy, hearty soup that combines the best of both worlds: the rich flavor of buffalo chicken wings and the comforting warmth of a bowl of soup.

The soup is made with shredded chicken, diced onion, garlic, and is finished with a hint of Frank’s Red Hot sauce. The result is a flavorful soup that is perfect for a cold winter day.

You can serve Buffalo chicken soup with a side of crusty bread for a complete meal.

Buffalo Chicken Soup Ingredients

For this recipe, you won’t need much. In fact, you probably already have all these ingredients at home.

Chicken broth– If you don’t have chicken broth, you can make it using water and bouillon cubes.
Heavy cream– To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter.
Buffalo sauce– I use Frank’s Red Hot sauce, but you can use whatever buffalo sauce you prefer.
Chicken– I use leftover rotisserie chicken and shred it up. If you don’t have leftover chicken to shred, you can easily throw chicken in your Instant Pot and shred it when it’s done.
Onion– Cut and dice up a small onion to add a delicious flavor complex.
Seasonings– For seasonings, you will need salt, pepper, and minced garlic.
Garnishments– Garnish your soup with croutons, blue cheese, and green onions.

How to Make Instant Pot Buffalo Chicken Soup

This soup is super quick and easy in your Instant Pot. Follow the simple steps below!

Step 1: Add the Liquid

First, pour the chicken broth and heavy cream into the inner pot of your Instant Pot.

Step 2: Add Spices

Next, add the minced garlic, salt, and pepper to the liquid.

Step 3: Pressure Cook

Then, place the lid on the Instant Pot, put your vent into the sealing position, hit manual, and set the time for 10 minutes. When the time is up, move the vent to the venting position to do a quick release.

Step 4: Add the Chicken

Remove the lid, stir in the shredded chicken, and the buffalo sauce.

Step 5: Pressure Cook

Put the lid back on the Instant Pot, set the valve to sealing, hit the manual button, and set the time for an additional 5-minutes. Then, do a quick release.

Serve your soup with crumbled blue cheese, green onions, and croutons! Enjoy!

How to Make Buffalo Chicken Soup in the Crock Pot

If you want to make this recipe in the crock pot, you can easily do that. Simply put all of your ingredients in the crock pot, put the lid on and set the crock pot on low for 4-6 hours or high for 2-4 hours.

What is Buffalo Sauce?

Buffalo sauce is a hot sauce typically made from cayenne pepper sauce or hot sauce, vinegar, butter, and garlic. It is named after the city of Buffalo, New York, where it was first used as a chicken wing dipping sauce.

Buffalo sauce is also popularly used as a condiment on sandwiches and burgers. The spiciness of the sauce can vary depending on the recipe, but it generally ranges from mild to medium-hot.

It is often used as a finishing drizzle on cooked chicken wings or buffalo chicken wraps. It can also be used as a base for other sauces or dressings, such as blue cheese buffalo sauce or ranch dressing.

Can I Use Uncooked Chicken

This buffalo chicken soup recipe is a great way to use up leftover chicken, but if you don’t have leftover chicken, you can easily use uncooked chicken. Just keep in mind that the cooking time will be longer for uncooked chicken. You will want to put the chicken in with the liquid so that it pressure cooks with the broth and cream. Uncooked chicken should be pressure cooked for at least 12 minutes in order for you to be able to shred it.

Homemade Buffalo Sauce Recipe

I use premade buffalo sauce to make this recipe quick and easy, but if you want an even more flavorful dish, you can use homemade buffalo sauce instead. Follow this Easy Homemade Buffalo Sauce Recipe, here.

Optional toppings

This soup is perfect on it’s own, but adding a topping is always recommended. Some great toppings to this creamy buffalo soup are:

Croutons
Crumbled Blue Cheese
Green Onion
Beer Bread

Creamy Buffalo Chicken Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

How to make a creamy buffalo chicken soup with just the right amount of spice.

Ingredients

6 cups Chicken Broth
1 cup Heavy Cream
1/4 Cup Buffalo Sauce
1 Pound Shredded Chicken
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Minced Garlic
1 Small Onion (diced)

Instructions

Pour chicken broth & heavy cream into the instant pot.
Add the minced garlic, salt & pepper.
Place the lid on and cook on manual for 10 minutes.
Quick release.
Remove the lid & stir in the shredded chicken & Buffalo sauce.
Cover and set to manual.
Cook for an additional 5 minutes.
Quick release.
Serve with crumbled blue cheese, green onions and croutons.

Notes

Slow Cooker instructions -

Place everything in the slow cooker and stir. Cook on low for 4-6 hours or on high for 2-4 hours. Stir before serving. Add toppings and enjoy.

Other Chicken Soups to Try

Looking for more chicken soup goodness? Here are some of other fall favorite soups:

The post Creamy Buffalo Chicken Soup appeared first on mom makes dinner.

Baked Swedish Meatballs

Kelley — Sun, 12 Jun 2022 14:40:21 +0000

Seasoned ground meat mixed rolled into balls and smothered in a creamy gravy, these baked Swedish meatballs are absolutely delicious. They are perfect for a quick and easy dinner, as an appetizer, or for bringing to a potluck.

Meatballs are always a good idea at our house. Everyone loves them and eats them up. Whether it’s classic baked meatballs, our favorite freezer friendly Italian chicken meatballs or these easy baked Swedish meatballs, I can almost guarantee a compliant free dinner!

What Are Baked Swedish Meatballs?

Swedish meatballs are different from traditional or Italian meatballs. The difference is in the ground meat and the sauce. Swedish meatballs use a 50-50 ratio of ground pork and ground beef. Additionally, they are seasoned with spices like allspice and nutmeg for flavoring whereas Italian meatballs rely more on Parmesan and garlic for flavoring. Then, they are smothered in a rich and creamy brown gravy making them the perfect comfort food.

Swedish Meatball Ingredients

For this recipe, you will need ingredients both for the meatballs themselves and for the delicious creamy sauce. Here’s what you’ll need.

Ground meat– You will use a 50-50 ratio of ground beef and ground pork. So, make sure you grab both.
Egg– Because eggs are sticky, the egg helps to hold the meat together into a ball.
Spices and seasonings– You will mix salt, pepper, nutmeg, allspice, and parsley into your ground meat for flavoring.
Breadcrumbs– Breadcrumbs help to absorb the moisture as the meatballs cook so there isn’t a ton of liquid on top of your meatballs when they are done.
Butter– For the sauce, you will need to melt the butter. I used salted butter for more flavoring, but you could use unsalted butter as well.
Flour– The flour is used as a thickener for the sauce. Be sure not to pack the flour. Instead, scoop it into the measuring cup with a spoon and level it off with a butter knife.
Beef broth– If you don’t have beef broth, you can make it using 3 bullion cubes and 3 cups of water. Simply boil the cubes with the water to melt them.
Worcestershire sauce– This sauce adds a delicious flavor to the gravy.
Heavy cream– The cream makes the sauce into a creamy and delicious gravy.

Gluten free options – Want to make these meatballs gluten free? I suggest a gluten free breadcrumb or pork rinds. Also, swap out the regular flour for a gluten-free flour such as Krusteaz gluten free flour.

How to Make Baked Swedish Meatballs

With just a little preparation, these Swedish meatballs are so easy to make. It will be your new weeknight meal.

Step 1: Preheat and Prep

First, preheat your oven to 350 degrees. Then, line a baking sheet with aluminum foil.

Step 2: Mix the Meatball Ingredients

In a large bowl, mix the ground pork, ground beef, breadcrumbs and all the seasonings and spices together. Mix until well combined.

Step 3: Roll the Balls

Use a ¼ inch ice cream scoop to make 1-2 inch meatballs. You can also roll them into small balls using your hands. Then, place them on the baking sheet.

Step 4: Bake the Meatballs

Place the baking sheet in the oven, and bake the meatballs for 30-40 minutes. Make sure they are cooked through.

Step 5: Prepare the Gravy Sauce

Next, melt the butter in a skillet over medium high heat. Then, whisk in the flour and allow it to brown. Add in the broth, Worcestershire sauce, and then the cream. Reduce the heat and allow it to thicken.

Step 6: Add Gravy to Meatballs

Finally, add the meatballs to the skillet with the sauce. Roll the meatballs to fully coat them with the sauce.

Serve and Enjoy!

How to Make Them In The Crock Pot

To make these Swedish meatballs in the crockpot, you would simply prepare the meatballs as you would in the directions above. Then, place the meatballs in the crockpot. Make the sauce on the skillet as you did above and pour it over the meatballs. Set your crockpot on high for 4-6 hours or low for 6-8 hours. Or, you can follow this Crock Pot Swedish Meatballs Recipe.

How to Make Them In The Instant Pot

To make these Swedish meatballs using the Instant Pot, you would follow the steps above to make the meatballs. Then, place your meatballs on the trivet and put them in the Instant Pot. Make sure to put 1 cup of water in the inner pot at the bottom. You will then hit the manual or pressure cook button and cook your meatballs for 7 minutes. Use your skillet to make the sauce. If you are looking for more Instant Pot meatballs, don’t forget to check out my Instant Pot Hawaiian Meatballs, too!

Side Dish Recommendations

These Swedish meatballs are an easy dinner that goes well over egg noddles, rice or mashed potatoes. Some sides to add to your meal are:

How Do I Store Leftovers?

Swedish meatballs are just as delicious the next day. Store your meatballs with the sauce in an airtight container in the refrigerator. You can keep them for 3-5 days in the fridge.

Can You Freeze Swedish Meatballs?

Absolutely! In fact, you can freeze them cooked or uncooked. Simply place them in a freezer Ziploc bag in the freezer for 3-4 months. Thaw in the refrigerator overnight and cook them as the directions state above.

Baked Swedish Meatballs

Yield: 24 meatballs

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A delicious meatball in a decadent and creamy sauce.

Ingredients

Meatballs:
½ lb ground beef
½ lb ground pork
1 tablespoon dry onion, minced
1 egg
Salt & pepper to taste
¼ cup breadcrumbs
¼ teaspoon nutmeg
¼ teaspoon allspice
2 tablespoons parsley
Sauce:
3 tablespoons butter
¼ cup flour
3 cups beef broth
2 teaspoons Worcestershire sauce
¼ cup heavy cream

Instructions

Preheat oven to 350 degrees and line a baking sheet with foil.
Mix all meatball ingredients in a large bowl until well combined.
Roll mixture into balls and place on baking sheet.
Bake 30-40 minutes until cooked through.
Prepare the sauce by melting butter in a skillet over medium high heat.
Whisk in flour and allow to brown for 1 minute.
Add in broth and Worcestershire sauce then cream.
Reduce heat slightly and allow sauce to thicken
Season to taste.
Add meatballs to skillet and coat with sauce.
Garnish with parsley, serve, and enjoy!

Notes

Crock Pot - prepare the meatballs as you would in the directions above. Then, place
the uncooked meatballs in the crockpot. Make the sauce on the skillet as you did
above and pour it over the meatballs. Set your crockpot on high for 4-6
hours or low for 6-8 hours.

Instant Pot - make the meatballs. Then, place your meatballs on the trivet and put
them in the Instant Pot. Make sure to put 1 cup of water in the inner
pot at the bottom. You will then hit the manual or pressure cook button
and cook your meatballs for 7 minutes. Use your skillet to make the
sauce.

More Pork Recipes You’ll Love

Looking for more pork recipes? We love using pork a few times a week! Some of our favorite recipes to make are:

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite dinner board! THANK YOU for the support!

The post Baked Swedish Meatballs appeared first on mom makes dinner.

Creamy White Chicken Chili

Kelley — Mon, 04 Apr 2022 14:54:18 +0000

Soups and chilis are my favorite cold weather food and this amazing white chicken chili recipe is at the top of my soup list. I love how easy it is to make and my Instant Pot does most of the work. You can also use your slow cooker for this creamy white chicken chili. Let me show you how to make it today!

As much as I complain about the cold weather, I really do love soup season. I love being able to warm up with a hot bowl of soup and watch the snow from the window. It’s just so cozy! We enjoy this white chicken chili year round though because it’s super easy to prepare and makes great leftovers.

What is white chicken chili?

White chicken chili is a delicious alternative to classic chili but it has chicken as the protein instead of beef and there is chicken broth instead of a tomato base. This gives the chili a white or creamy color, hence the name.

Creamy white chicken chili ingredients

chicken breast
chicken broth
onion
great northern beans
frozen corn
cream cheese
green chiles
cumin
chili powder
salt
black pepper

Chicken – I love using boneless, skinless chicken breasts for this recipe. You can also use chicken thighs or tenders here as well.

Broth – Chicken broth works best here, but you can also use water and bouillon, if needed.

Beans – We use great Northern beans but you can use kidney or any other bean you prefer.

Corn – It is best to use frozen corn here.

Cream cheese – This is what helps make the chili so creamy! No need to soften the cream cheese beforehand.

Chiles – You will need 4 oz of canned green chiles for this recipe. You can find this in the Mexican food section of the grocery store.

Spices – I used cumin, chili powder, salt and pepper. I suggest making it with the spices listed and then adjusting them after it cooks.

How to make white chicken chili in the Instant Pot

Step 1 First layer in Instant Pot Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles and spices.

Step 2 Add the chicken Place the chicken breasts on top of the ingredients and then the cream cheese in small cubes/pieces. Pour the chicken broth on top.

Step 3 Cook Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes followed by a natural release for 10 minutes before pressing the release button.

Step 4 Shred the chicken Remove the chicken and place in a small bowl, use two forks to shred. Stir the chili well until all of the ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and combine well.

How to make in the Crock Pot

You can also easily make this recipe in your favorite slow cooker as well! Follow these simple instructions –

Place all of your ingredients in your slow cooker, except the cream cheese.
Cook on LOW for up to 8 hours or on HIGH for 4 hours.
Remove the chicken and shred it.
Stir the chicken back in along with the cream cheese.
Place the lid on to melt the cream cheese.
Serve once the cream cheese has melted.

Topping suggestions

Some of our favorite toppings include:

shredded cheddar cheese
sliced jalapenos
tortilla strips
sliced avocados
cilantro

Side dish recommendations

This delicious white chicken chili can easily be a meal all on its own but if you are like me, you will want to pair it with something to add a little filler to the dinner table and give your family some options. Here are some idea on what to serve with white chicken chili:

Is white chicken chili thick?

This one is! You can add more chicken broth if you prefer your white chicken chili to be less thick.

How do you thicken up white chicken chili?

You can add a roux of cornstarch and water to a thinner chili. Mix together cornstarch and cold water and add it to your Instant Pot or slow cooker to thicken up the chili.

What’s the difference between white chili and regular chili?

As I stated above, the main differences are the use of chicken instead of beef and the use of chicken broth. The seasonings you use may also vary, depending on your personal taste.

How to store leftovers

Having leftover soup is the best, the meal is already cooked and I can simply warm and serve it to my family. You can store leftover white chicken chili in an airtight container or Ziplock freezer bag. It will last in your freezer for about 6 months and in your fridge for about a week.

Can I freeze white chicken chili?

Absolutely! As I stated above, you can use a Ziplock bag or airtight container and this amazing white chicken chili will last in the freezer for about 6 months.

Creamy White Chicken Chili

Yield: 6 bowls

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 45 minutes

Total Time: 1 hour 10 minutes

Make an extra creamy white chicken chili in your Instant Pot!

Ingredients

1 lb boneless skinless chicken breast
1 ¼ cup chicken broth
½ cup yellow onion, diced
30 oz great northern beans drained and rinsed
2 cups frozen corn, white and yellow mix or just yellow
4 oz cream cheese
4 oz green chiles
1 tsp cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper

Instructions

Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles and spices.
Place the chicken breasts on top of the ingredients and then the cream cheese in small cubes/pieces. Pour the chicken broth on top.
Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes followed by a natural release for 10 minutes before pressing the release button. The instant pot takes approximately 10 minutes to come to pressure.
Remove the chicken and place in a small bowl, use two forks to shred. Stir the chili well until all of the ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and combine well.
Serve warm with the optional toppings.

Other chicken recipes to try

In love with this white chicken chili recipe? Here are some of our other favorite chicken recipes you’ll enjoy just as much.

Did you make this creamy white chicken chili? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite chicken board! THANK YOU for the support!

The post Creamy White Chicken Chili appeared first on mom makes dinner.

Cinnamon swirl cheesecake

Kelley — Wed, 20 Oct 2021 16:14:06 +0000

Cinnamon Swirl Cheesecake is a classic vanilla cheesecake recipe where I’ve included cinnamon into the graham cracker crust and added dollops of a cinnamon butter-sugar mixture throughout the cheesecake filling, swirling it gently with a skewer or butter knife to get that pretty cinnamon swirl effect.

At this time of year, everything is either pumpkin, apple pie, or cinnamon-inspired so I thought, why not add to my collection of deliciously creamy and super easy Instant Pot cheesecakes by making an Instant Pot Cinnamon Swirl Cheesecake?!

The cinnamon swirls give this simple cheesecake another dimension of flavor that’ll have you coming back for more. Serve your cheesecake chilled as is or with a side helping of whipped cream or ice cream.

What Is Cinnamon Swirl Cheesecake?

Cinnamon Swirl Cheesecake is essentially a vanilla cheesecake that gets its name from swirling dollops of cinnamon butter-sugar mixture through the cheesecake filling while assembling the dessert to cook in the Instant Pot.

For an extra kick of warm cinnamon, I’ve also included a small amount of this spice in the graham cracker crust! It’s like a cinnamon roll in cheesecake form.

Cinnamon Roll Cheesecake Ingredients

crushed graham crackers
butter
brown sugar
cinnamon
cream cheese (softened)
granulated sugar
sour cream
vanilla extract
eggs (room temperature)

Crushed graham crackers – You can purchase pre-crushed graham crackers or you can crush your own. If you want to save a bit of time, grab the pre-crushed kind in the baking aisle.

Butter – Salted butter works best for this recipe.

Brown sugar – Light or dark brown sugar, either will work.

Cream cheese – Make sure it is softened. See notes below.

How To Make Cinnamon Swirl Cheesecake In The Instant Pot

For this recipe, you will need to make your cheesecake in 3 main steps. First, you will make your crust, then your cinnamon swirl mixture, and then your cheesecake filling.

You will also need a 7-8 inch springform pan, skewers/butter knife, aluminum foil, mixing bowls, parchment paper, baking spray, a hand mixer, and aluminum foil.

How to Make the Crust

With a fork, mix together graham cracker crumbs, melted butter and brown sugar until it resembles the consistency of wet sand.
Cut a piece of parchment paper to the size of the bottom of your 7-8 inch cheesecake pan. Fit the paper into the bottom of the pan and lightly spray the paper and sides of the pan.
Press crust mixture onto the bottom and about ¾ inches up the sides of the pan. Place crust in the freezer while preparing the filling.

How to Make The Cinnamon Swirl

Using a medium bowl mix together the butter, brown sugar and cinnamon until light and fluffy.
Set this aside while making the cheesecake filling.

How to Make the Filling

Using a large bowl, mix the cream cheese and sugar on low speed until thoroughly combined.
Add the sour cream and vanilla extract, continuing to mix on low speed until combined.
Then, add in the eggs, one at a time, mixing on low speed after each addition.
Pour half the filling into your pan. Spoon dollops of cinnamon swirl mixture on the top and swirl lightly with a skewer or butter knife. Pour the remaining filling on top of this.
Repeat the addition of the cinnamon swirl mixture, swirling again with a skewer or butter knife.
Cover the pan with aluminum foil, sealing the edges.
Place 1½ cups of water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot.
Seal and set the Instant Pot to high pressure and cook for 45 min.

How Do I Quickly Soften Cream Cheese?

We’ve all been there…a busy schedule that’s led us to forget to soften the cream cheese on the countertop in preparation for making a scrumptious cheesecake!

If you’ve found yourself in this position, you’re not alone, and it’s exactly why I decided to add this question to my post.

There are 2 ways I would recommend you soften your cream cheese when you know you don’t have the luxury of waiting 30 minutes for it to soften at room temperature:

The Microwave Method – 1 minute or less

An average block of cream cheese is 8 oz. and as such you need 3 blocks for this cheesecake recipe. Place all 3 blocks of cream cheese (unwrapped) on a microwave-safe plate and heat on high for 15 – 35 seconds, checking on the cream cheese blocks during intervals until the cream cheese has softened.

Pro Tip: If you see any liquid (like whey) seeping out onto the plate from the softening process, add the liquid to the recipe when you add in your cream cheese.

The Warm Water Method – approx. 15 minutes

Softening cream cheese in the microwave has the potential of uneven heating. If you want to avoid this altogether then softening your cream cheese in a water bath is the best option.

Unwrap your cream cheese blocks but keep the foil wrapper intact and unopened.
Place each block in a medium bowl and then pour very warm – hot tap water into each bowl to submerge the cream cheese.
Let the cream cheese blocks sit in the warm water for 15 minutes, turning the blocks over every 5 minutes.
After 15 minutes, press the blocks to test for softness. Remove if softened and continue with the recipe or wait a little longer, replacing the hot water till the cream cheese is adequately softened.

Can I Make This In The Oven?

Yes! If you don’t have an Instant Pot then baking this Cinnamon Swirl Cheesecake in the oven is a great option!

You’ll need to preheat your oven to 350? while making the crust, cinnamon swirl and filling.
Press the crust into a 8×8 inch pan and freeze.
Assemble the cheesecake exactly as you would in the Instant Pot springform pan.
Place the cheesecake in the oven for 20-30 minutes until set.
Once baked, remove the cheesecake from the oven and let it cool for 30 minutes on the countertop.
Continue to cool by placing the cheesecake in the refrigerator until it’s completely cooled.
Seve and enjoy!

Other cinnamon recipes

Love cinnamon treats? Some of our favorites are:

How To Store Leftover Cinnamon Swirl Cheesecake

While I doubt that you’ll have any leftover cheesecake (it’s just THAT good!), if you do then you can store it in the refrigerator for up to 5 days in an airtight container or cover the cheesecake with aluminum foil if it’s still resting on the springform pan base.

Can I freeze it?

You can also freeze this cheesecake for up to 1 month. I like to wrap my cheesecake tightly with plastic wrap and then wrap again with aluminum foil when storing cheesecake in the freezer.

Cinnamon swirl cheesecake

Yield: 1 cheesecake

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Make a decadent cheesecake that tastes like a cinnamon roll!

Ingredients

Crust Ingredients
2 c. crushed graham crackers
8 tbsp melted butter
3 tbsp brown sugar
½ tsp. cinnamon
Swirl Ingredients
½ c. butter (melted)
2/3 c. light brown sugar
2-1/2 tbsp. cinnamon
Filling Ingredients
24 oz. cream cheese (softened)
2/3 c. granulated sugar
½ c. sour cream
1 tsp. vanilla extract
2 eggs (room temperature)

Instructions

Combine graham cracker crumbs, butter, cinnamon and brown sugar until the consistency of wet sand.
Lightly spray bottom and sides of 8-inch springform pan with a non-stick cooking spray.
Place graham cracker mixture in bottom of pan and spread evenly. Press mixture into bottom and approx. 1/2 in. up sides of pan.
Chill in freezer while preparing filling.
In a medium bowl, mix together the butter, brown sugar and cinnamon until light and fluffy. Set aside while making the filling.
In large mixing bowl, on low speed, beat cream cheese and sugar until smooth and totally combined. Scrape bowl throughout mixing to ensure all ingredients are incorporated.
Add sour cream and vanilla and mix.
Add eggs, one at a time, mixing after each just until combined.
Pour one half of the filling into prepared crust.
Spoon dollops of the cinnamon swirl mixture onto the filling. Swirl lightly with a skewer or butter knife.
Pour remainder of the filling into the pan.
Repeat with the cinnamon swirl.
Put 1-1/2 cups of water into the bottom of the instant pot.
Cover the cheesecake pan with foil, sealing the edges.
Place the pan on trivet and lower into the Instant Pot.
Seal and set the Instant Pot to high pressure and cook for 45 minutes.
Allow the pressure to release naturally. Remove carefully and allow to cool before slicing.

Other Instant Pot Cheesecake Recipes To Try

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the post below.

Want to make it later? Pin the image below to your favorite food board! Thank you for the support!

The post Cinnamon swirl cheesecake appeared first on mom makes dinner.

Banana Split Cheesecake in the Instant Pot

Kelley — Mon, 16 Aug 2021 14:04:00 +0000

Easily make the perfect dessert with this recipe for Instant Pot Banana Split Cheesecake. It’s sweet, decadent, and delicious, leaving you with the perfect treat to eat. It’s a classic banana split taken up a notch! This recipe is made in the Instant Pot, but can also be made in the oven. Let me show you how to make this Instant Pot Banana Split Cheesecake today!

When I was younger, I used to love a good banana split, but I also loved cheesecake. So, I thought why not combine the two!? The combination is exquisite! You’ll never go back to a normal banana split ever again.

What Is Banana Split Cheesecake?

Banana Split Cheesecake is a decadent and delicious cheesecake with a banana taste to it. It will remind you of your favorite bowl of banana split ice cream, but even better. The cheesecake is creamy with the perfect homemade crust. This recipe doesn’t actually have ice cream, but you could always add a couple scoops to your cake if you choose.

Banana Split Cheesecake Ingredients

If you want to make the Banana Split Cheesecake, you’ll need the following ingredients:

Vanilla Wafers. Crush the wafers into fine pieces to create a crust-like texture.
Brown Sugar. Combine the brown sugar with vanilla wafers and butter to create a flavorful crust.
Butter. Melt your butter before you use it.
Cream Cheese. Leave the cream cheese out to reach room temperature before preparing the cheesecake.
Granulated Sugar. Give your cheesecake a sweeter taste with granulated sugar.
Banana Extract. You can find this in the baking aisle or online.
Bananas. Be sure to use ripe ones for this recipe!
Strawberries. Fresh strawberries work best here.
Strawberry jam. Use your favorite strawberry jam.
Nuts. Pecans or walnuts are my favorite but you can use whatever you prefer.

How to Make Banana Split Cheesecake in the Instant Pot

This recipe is super easy to make in your Instant Pot! If you have an Instant Pot, follow the steps below!

Step 1: Prepare the Banana Split Cheesecake Crust

Prepare the crust by combining the vanilla wafers with chopped nuts and brown sugar, along with the butter until it has the consistency of wet sand. Then, press the mixture into the pan on both the bottoms and the sides. Place it in the freezer and let it chill while you’re preparing the filling.

Step 2: Prepare the Cheesecake Filling

Grab a large bowl and combine your cream cheese with sugar, mixing until it gets fluffy. Add your cream and banana extract and mix together before adding one egg at a time.

Step 3: Add Fruit and Put in Crust

Keep the speed on low and mix in your pineapples, strawberries, bananas, and jam. Pour the mixture on top of the crust, cover the pan with foil, and then add 1 ½ cups of water to the bottom of the Instant Pot.

Step 4: Pressure Cook

Lower the cheesecake on the trivet into the bottom part of the pot before sealing the lid and cooking at high pressure for 50 minutes.

Step 5: Natural Release

Let it rest in the pot for 15 minutes before releasing pressure.

Step 6: Make the Chocolate Topping

Add cream to chocolate chips and heat in the microwave in 10-second increments, stirring between each until chocolate is melted. Allow to cool enough for the chocolate to be a drizzling consistency. You can now drizzle across the top of the cake with a fork or pipe with a small writing tip.

Step 7: Prepare Whipped Topping

First, begin by whipping the cream until soft peaks form. In a separate bowl, beat the cream cheeses sugar, and extract until smooth. Then, fold in the whipped cream.

Step 8: Decorate the Cake

Finally, add poufs of the topping around the edge of the cheesecake using a large star tip or your tip of choice. You can decorate each piece with strawberry slices, chopped nuts, and marachino cherries if you desire.

Serve and Enjoy!

Do I Manually Release the Pressure?

No, you will let the pressure naturally release for about 15 minutes. After 15 minutes, you can then manually release if there is still pressure in the Instant Pot. If not, you will be able to open the lid.

What is The Crust Made Out Of?

The crust consists of crushed vanilla wafers combined with sugar, melted butter, and ground pecans and walnuts. It’s easy to prepare the crust with simple ingredients.

What Type of Pan Do I Need?

For both the crust and the cheesecake, you’re going to need an 8-inch springform pan to prepare the Instant Pot Banana Split Cheesecake. You will place the crust in first, and then pour the cheesecake filling over the top.

How Long Does It Cook in the Instant Pot?

When cooking in your Instant Pot, keep in mind that it will take about 15 to 20 minutes for the Instant Pot to come to pressure. Then, it will count down from the 50 minutes. So, this recipe will take 50 minutes cook time plus 15-20 minutes to build pressure. Make sure you cook your cheesecake for about 50 minutes on high pressure to ensure that it turns out perfectly.

Other Instant Pot Cheesecakes to Try

If you loved this Instant Pot Banana Split Cheesecake, you’ll enjoy these other easy cheesecake recipes:

Banana Split Cheesecake

Yield: 8-10

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Ingredients

Crust
1½ c finely crushed vanilla wafers
½ c finely ground pecans or walnuts
3 tbsp brown sugar
4 oz butter (melted)
Filling
24 oz cream cheese (room temperature)
¾ c granulated sugar
3 med/lg very ripe bananas (mashed)
1 c strawberries (chopped small)
1 c crushed pineapple
½ c strawberry jam or preserves
2 tbsp heavy cream
3 lg eggs (room temperature)
1 tsp banana extract
Chocolate Topping
½ c dark chocolate chips
½ tbsp cream or milk
Whipped Topping
1½ c heavy whipping cream
8 oz cream cheese (room temperature)
1 c granulated sugar
¼ tsp banana extract (can use vanilla if desired)

Instructions

Crust

Cut a piece of parchment paper to fit the bottom of an 8-inch springform pan and place it in the pan.
Spray paper and sides with a non-stick baking spray.
Combine crushed vanilla wafers, chopped nuts and brown sugar. Add butter and mix with a fork until the consistency of wet sand.
Press mixture into the bottom and up the sides of pan about ¾-inch.
Place crust in the freezer while preparing the filling.

Cheesecake

In a large mixing bowl, combine cream cheese and sugar on medium speed until fluffy.
Add cream and extract and mix until combined.
Add eggs, one at a time, mixing just until combined after each addition.
At low speed, mix in strawberries, bananas, pineapple and jam.
Pour filling into the prepared crust.
Cover pan with foil and seal edges.
Add 1½ cups of water to the bottom of your Instant Pot.
Lower cheesecake on trivet into the bottom of pot.
Seal lid and cook at high pressure for 50 min.
Allow to rest in pot for 15 min., then release pressure and remove to a wire rack to cool.
After cool, remove from pan.

Chocolate Topping

Add cream to chocolate chips and heat in the microwave in 10-second increments, stirring between each until chocolate is melted.
Allow to cool enough for the chocolate to be a drizzling consistency.
You can now drizzle across the top of the cake with a fork or pipe with a small writing tip.

Whipped Topping

Whip the cream until soft peaks form. Set aside.
In a separate bowl, beat cream cheese, sugar and extract until smooth.
Fold in whipped cream.
Add poufs of topping around edge of cheesecake using a large star tip or tip of choice.
You can decorate each piece with strawberry slices, chopped nuts and marachino cherries if desired.
Serve and Enjoy

How to Store Leftovers

Put any leftovers in a large food storage container with an airtight lid to keep it fresh. Be sure to put your cheesecake in the fridge. You can store cheesecake in the fridge for about 2-5 days.

Can I freeze it?

You can freeze the cheesecake if you’d like to keep it fresh and save it for later. To store your cheesecake in the freezer, place it in the freezer until it is solid. Then, wrap it tightly in plastic wrap, and place it in an airtight container or freezer bag. Cheesecake can be stored for about 2 months in the freezer.

Other Easy Dessert Recipes to Try

The post Banana Split Cheesecake in the Instant Pot appeared first on mom makes dinner.

Homemade Lemonade

Kelley — Wed, 07 Jul 2021 22:30:23 +0000

Prepare the freshest and sweetest beverage using a convenient kitchen appliance with this easy Instant Pot Lemonade recipe. It’ll take you back to your childhood when you make this easy homemade lemonade.

When we were younger, we’d look forward to setting up the lemonade stand and selling the fresh and flavorful beverage to our neighbors. People would look forward to having our lemonade on a hot day when they’re sweating and wanting to stay hydrated. Nothing has changed when it comes to that!

People love lemonade because it’s refreshing, full of flavor, and made with real fruit. So, if you want to make a tasty beverage using minimal ingredients that you can enjoy at home, serve to loved ones, and even sell to others, try this awesome Instant Pot Lemonade.

Instant Pot Lemonade Ingredients

If you’re going to make the Instant Pot Lemonade, you’ll need a handful of simple ingredients, including:

Lemon juice
Sugar
Water
Ice

Lemon juice – The easiest way to get a whole bunch of fresh lemon juice is grab a bag of lemons. You will need 2 cups of lemon juice so a bag or 8-10 lemons will give you this much.

Sugar – You will need plan white sugar for this homemade lemonade recipe. Watching your calories? Use a low-carb sweetener instead!

How to Make Lemonade in the Instant Pot

1. Combine your lemon juice and sugar into the Instant Pot.

2. Seal your Instant Pot and the pressure valve, cook on high for a minute and give it 20 minutes to start building pressure.

3. Manually release the pressure when it’s done and pour it into a large jar before placing it into the fridge to allow it to chill.

4. You’ll need to let the mixture chill for a minimum of four hours.

5. Once it turns into a syrup, add water and ice to a pitcher before adding a tablespoon or two of the syrup into the pitcher.

6. You can also add fresh lemon slices on top for additional flavor.

Stove Top Lemonade Instructions

If you’re planning to make it on the stove because you don’t have an Instant Pot, you’ll combine the lemon juice and sugar into a pot or skillet and slowly allow it to cook, simmering it on low heat until it turns into a syrup. You’ll then pour the mixture into a container and put it in the fridge for a minimum of four hours.

Why make it in your Instant Pot?

Making the Instant Pot Lemonade is easy and simple. Using the Instant Pot makes the process stress-free. It gives the syrup the perfect amount of flavor.

Can I add flavors?

Yes, you can add plenty of additional flavors to your Instant Pot Lemonade. Some good fruits and flavors to add include strawberry, lime, and raspberry. However, you can choose whatever you’d like.

How much lemonade does this make?

It makes enough to fill a pitcher of lemonade. It should provide you with enough lemonade to fill at least eight cups.

Do I have to add water to my lemon syrup?

Yes, you’ll need to add water to the lemon syrup. If you don’t add water, you’ll only have syrup and you won’t have lemonade to drink. The syrup is too sweet to have alone without adding water to it.

Other Summertime Drink Recipes to Try

Homemade Instant Pot Lemonade

Yield: 8 cups

How to make homemade lemonade in your Instant Pot.

Ingredients

2 cups of lemon juice, 8-10 lemons squeezed
2 cups of sugar
5 cups of water
Ice

Instructions

Add lemon juice and sugar to instant pot. If fresh squeezed, make sure juice is poured through a strainer to prevent pulp and seeds.
Seal instant pot lid and pressure valve and cook on high pressure for 1 minute. Will take 20 minutes to build pressure.
Manually release pressure once done and pour into a jar to chill overnight or 4-6 hour in the refrigerator.
Once chilled into a syrup, fill pitcher with ice and water as well as some lemon slices for extra flavor and add tablespoon of syrup at a time to taste. 2-3 tablespoons on average.

Other lemonade recipes to try

Love homemade lemonade recipes? Be sure to try out:

Did you make this recipe? I’d love for you to leave a review in the recipe card above. If you want to make it later, feel free to pin the image below to your favorite drink board.

The post Homemade Lemonade appeared first on mom makes dinner.

Instant Pot Giant Pancake

Kelley — Mon, 12 Apr 2021 16:58:57 +0000

Looking for an easy breakfast recipe that is sure to impressive? Try this giant Instant Pot pancake! It’s one big breakfast!

Imagine waking up early on a Saturday morning and being ready for breakfast. Now imagine filling your house with the smell of pancakes! Nothing beats it, right? What if it was pancakes that were very easy to make and were giant, so everybody in the family gets their own? That’s exactly what this recipe is all about!

What is a giant pancake?

A giant pancake is just like it sounds, it’s like a normal pancake but huge! These pancakes are ideal for a single serve and for adding all kinds of different types of toppings. Breakfast will never be the same again!

Ingredients need to make a giant pancake

This giant pancake recipe is super easy, it only needs two ingredients!

3 cups pancake mix
2 cups milk

Pancake mix – You can use homemade pancake mix or a pre-made mix. My homemade pancake mix is the best for super fluffy pancakes!

Milk – You can use whatever kind of milk you would like but keep in mind the thickness of the milk will contribute to the thickness of the batter.

How to make recipe a giant pancake

Like I said above, this giant pancake recipe is super easy to make. Once you have gathered all your ingredients, you will also need to grab:

Measuring cups and spoons
Silicone spatula
Spring form pan
Instant Pot Trivet
At least a 6 QT Instant Pot

Here’s what you do:

Step 1: In a mixing bowl, whisk together, milk and pancake mix until completely incorporated.

Step 2: Grease instant pot spring form pan. Pour pancake mixture into pan.

Step 3: Add 1 cup of water to instant pot and place trivet inside. Place the spring form pan on the trivet and close the lid. Seal the pressure release valve close.

Step 4: Cook on high pressure for 20 minutes.

Step 5: Manual release the pressure once finished cooking.

Step 6: Let pancake sit and cool prior to removing from spring form pan.

What do I need to make a giant pancake in the Instant Pot?

To make a giant pancake in the instant pot, you will need the spring form pan that fits in the instant pot. This is an aftermarket accessory that you can buy and it’s useful for all sorts of recipes. Here’s a link that explains a little more about it: instant pot accessories. You will also need a trivet to set the pan on when cooking.

How to make a giant pancake in the oven

Although this recipe is for making a giant pancake in the instant pot, it is possible to make a giant pancake in the oven! Here’s the recipe: Giant oven pancakes.

Topping Suggestions

There are so many things that you can use as a topping on this giant pancake! It makes this delicious breakfast food not only something you can eat in the morning but almost as a dessert as well.

Whipped cream- If you want to put whipped cream on top of your pancake, you can use regular whipped cream, homemade whipped cream or even the aerosol whipped cream that comes in a can. It all depends on your own personal preference.
Fruit- Fruit and whipped cream are my favorite toppings on a pancake. Nothing beats a freshly sliced strawberry and maybe a few blueberries to round out my breakfast.
Jelly- I remember growing up, my grandparents would put strawberry jam or jelly on their pancakes instead of syrup. You can use any flavor jelly and any brand that you prefer.
Chocolate syrup- Remember when I said that some toppings can almost turn this delicious pancake into a dessert? Well this is what I was talking about! Adding chocolate syrup to your pancake well definitely satisfy your sweet tooth. You could even add chocolate chips to your pancake mix if you plan on putting chocolate syrup on it to really give it some chocolatey goodness.
Classic syrup- You can’t go wrong with a classic syrup for your pancake! Syrup comes in many different flavors, like buttery, fruit flavors and your 100% maple. It all depends on your personal preference and how out of the ordinary you like to get with your breakfast.

Coffee recommendations

Aside from a yummy breakfast, what’s a necessity every morning? Coffee of course! Here are some delicious drink recipes that will pair perfectly with your giant pancake.

How to store leftovers

If you want to store leftovers, you will either want to get a gallon size Ziploc bag or you will want to cut your pancake into small pieces that can fit either in a smaller Ziploc bag or in an airtight container. You’ll want to keep it in the fridge and for best results, you’ll want to store it before putting your toppings on. It will last in the refrigerator between 5 and 7 days.

Can I freeze it?

Yes you can! If you want to freeze your giant pancake, you will want to do so before adding any toppings to it. To keep it fresh, you will want to use a gallon sized freezer Ziploc bag to store it. You’ll want to use the gallon size because of the size of the pancake. If you’ve made more than one pancake, you can probably store up to three or four in one bag. These will keep in the freezer for about 3 months.

Other breakfast recipes to try

Looking for some other delicious breakfast ideas? Look no further! Here are some other delicious breakfast recipes that’ll have you excited to get up in the morning.

Instant Pot Giant Pancake

Yield: 1 pancake

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

How to make a giant Japanese pancake in your Instant Pot!

Ingredients

3 cups pancake mix
2 cups water
1 cup water for Instant Pot

Instructions

1. In a mixing bowl, whisk together water and pancake mix until completely incorporated. Use my homemade pancake mix here.

2. Grease instant pot spring form pan. Pour pancake mixture into pan.

3. Add 1 cup of water to instant pot and place trivet inside. Place the spring form pan on the trivet and close the lid. Seal the pressure release valve close.

4. Cook on high pressure for 20 minutes.

5. Manual release the pressure once finished cooking.

6. Let pancake sit and cool prior to removing from spring form pan.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 1207mgCarbohydrates: 80gFiber: 3gSugar: 17gProtein: 14g

Tried this recipe? I’d love for you to leave a review about! Want to try it later? Pin it to your breakfast board using the image below!

The post Instant Pot Giant Pancake appeared first on mom makes dinner.

Instant Pot Hot Chocolate Cheesecake

Kelley — Sat, 13 Feb 2021 03:49:12 +0000

Hot chocolate cheesecake is one of my family’s favorite cheesecakes in the winter because it pairs very well with all kinds of hot drinks and also because who doesn’t love chocolate? This is sure to be a hit with you and your family as well! Let me show you how to make a hot chocolate cheesecake in your Instant Pot!

My kids and I love a good hot chocolate! Especially in the winter time. We love to make a cup together and laugh in the kitchen. I know making hot chocolates with them will be a memory I cherish forever.

What is In Hot Chocolate Cheesecake?

Cheesecake is a cross between a mousse dessert and a pie. Instant pot hot chocolate cheesecake is a cheesecake made in the instant pot. It may sound intimidating but it’s much easier than it sounds. And you end up with a decadent cheesecake topped with marshmallow

Hot Chocolate cheesecake Ingredients

Most of these ingredients are fairly common and you may already have them in your kitchen. In case you need a little help, here’s what you need.

Crushed chocolate cookie crumbs- Some stores carry crushed cookies for pies and are found in the pie and baking aisle. If your local store doesn’t carry the pre-crushed cookie, just crush chocolate Teddy Grahams or Oreos.
Vanilla extract- This can be found in the baking aisle or you can make your own.
Semisweet chocolate chips- These are dark chocolate chips used for baking. These will also be found in the baking aisle.
Espresso powder- Espresso powder is finely ground dark roast coffee beans and will be found in the coffee aisle, most likely by the instant coffee. You can also use instant coffee in a pinch.
Marshmallow fluff- Marshmallow fluff has a similar taste to melted marshmallows but it’s whipped. This will be found in the baking aisle.
Clear vanilla extract- This vanilla extract is a synthetic version of vanilla extract. You will find this next to the regular vanilla in the baking aisle.
Egg whites- You can either carefully separate the yolk from the egg whites or you can buy egg whites in a carton in the fridge section of the grocery store. Most stores keep them near the milk and creamers.
Marshmallow cream- Marshmallow creme is also similar to melted marshmallows but it’s more like a confectionery spread. Once again, it’s found in the baking aisle.

How to Make Chocolate Cheesecake in the Instant Pot

Step 1 – Make the Crust

Lightly spray the sides and bottom of an 8-inch spring form pan with a non-stick baking spray.

Combine cookie crumbs, granulated sugar and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.

Place the crust in the freezer while preparing the filling.

Step 2 – Make the chocolate filling

On medium speed in an electric mixer, combine cream cheese, milk and sugar until light and fluffy.

Add in eggs, one at a time, mixing until combined after each.

Add in vanilla extract and flour and combine.

Place the espresso powder and chocolate chips into a microwave-safe bowl or measuring cup and melt. Cool to room temperature. Pour into the filling mixture and combine on low speed until well-blended. Pour into your prepared pan.

Step 3 – Make the Marshmallow Swirl Filling

In an electric mixer, combine cream cheese and sugar until fluffy.

Mix in marshmallow fluff. Add in reserved 1 tbsp. milk and vanilla. Add in egg and mix just until combined. Mix in flour.

Spoon marshmallow filling in dollops over top of chocolate filling and swirl with a butter knife.

Step 4 – Cook in the Instant Pot

Cover cheesecake with foil, sealing edges.

Pour 1½ cups water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After time is up, allow it to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely.

After it’s cooled, remove from the pan and place on a serving plate if using a baker’s torch to toast meringue or on an oven-proof plate or pan if toasting in the oven.

Step 5 – Marshmallow topping

Whip egg whites and salt until soft peaks form.

Add the marshmallow cream and continue beating on high speed until stiff peaks form.

Spread over cheesecake and brown with a baker’s torch or under the oven broiler.

Chill completely in the refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.

What to Have with Hot Chocolate Cheesecake

Aside from your classic tall glass of cold milk, here are some yummy drink recipes that will pair nicely with hot chocolate cheesecake.

How to Store Leftovers

To store your leftover hot chocolate cheesecake, you want to cut into individual proportioned slices and wrap with saran wrap each separately. If your pie pan has a lid, you can keep the hot chocolate cheesecake intact and place the lid on tight and place it in the fridge. It will keep fresh in the fridge for about 3 to 5 days.

Can I Freeze it?

Yes you can! Just like storing in the fridge, you will want to cut into individual proportioned slices and wrap with saran wrap separately. These will last in your freezer for up to 3 months.

Other Hot Chocolate Recipes to Try

Here are some other delicious hot chocolate recipes you won’t be sorry you tried!

Instant Pot Hot Chocolate Cheesecake

Yield: 1 cheesecake, 10-12 slices

Prep Time: 25 minutes

Cook Time: 55 minutes

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

How to make an ooey, gooey hot chocolate cheesecake in your Instant Pot!

Ingredients

Crust
1½ c crushed chocolate cookie crumbs (Sometimes you can find them already crushed in the pie section of your store. If not, crush up chocolate teddy grahams or oreos.
3 tbsp brown sugar
4 tbsp butter (melted)
Chocolate Filling
16 oz cream cheese (room temperature)
⅔ c granulated sugar
⅓ c milk (reserve 1 tbsp for marshmallow swirl filling)
⅔ tsp vanilla extract
3 lg eggs (room temperature)
1½ tbsp all purpose flour
1⅓ c semi sweet chocolate chips
¼ tsp espresso powder
Marshmallow Swirl Filling
8 oz cream cheese (room temperature)
⅓ c granulated sugar
½ c marshmallow fluff
1 tbsp milk (reserved from chocolate filling ingredients)
1 tsp clear vanilla extract
1 lg egg (room temperature)
1 tbsp all purpose flour
Topping
3 lg egg whites
⅛ tsp salt
1 c marshmallow cream.

Instructions

Crust

Lightly spray the sides and bottom of an 8-inch springform pan with a non-stick baking spray.

Combine cookie crumbs, granulated sugar and butter until it resembles the consistency of wet sand. Press mixture into the bottom and about ¾ inches up the sides of the pan.

Place crust in the freezer while preparing the filling.

Chocolate Filling

On medium speed in an electric mixer, combine cream cheese, milk and sugar until light and fluffy.

Add in eggs, one at a time, mixing until combined after each.

Add in vanilla extract and flour and combine.

Marshmallow Swirl Filling

In an electric mixer, combine cream cheese and sugar until fluffy.

Mix in marshmallow fluff.

Add in reserved 1 tbsp. milk and vanilla.

Add in egg and mix just until combined.

Mix in flour.

Spoon marshmallow filling in dollops over top of chocolate filling and swirl with a butter knife.

Cooking

Cover cheesecake with foil, sealing edges.

Pour 1½ cups water into the bottom of the Instant Pot. Place cheesecake on the trivet and lower into the Instant Pot. Seal and set to 55 min. at high pressure. After time is up, allow to remain in the Instant Pot for 10 minutes, then release manually and remove to a wire rack to cool completely. After cooled, remove from pan and place on a serving plate if using a baker's torch to toast meringue or on an oven-proof plate or pan if toasting in oven.

Topping

Whip egg whites and salt until soft peaks form.

Add the marshmallow cream and continue beating on high speed until stiff peaks form.

Spread over cheesecake and brown with a baker's torch or under oven broiler.

Chill completely in refrigerator before serving. A knife dipped in hot water and dried will help you be able to slice it better.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 130mgSodium: 367mgCarbohydrates: 62gFiber: 2gSugar: 48gProtein: 9g

Other Instant Pot Cheesecake Recipes

Looking for other instant pot cheesecakes? Try these!

The post Instant Pot Hot Chocolate Cheesecake appeared first on mom makes dinner.

Instant Pot Arroz Con Leche Dessert

Kelley — Wed, 21 Oct 2020 02:54:50 +0000

If you are looking for a delicious Mexican inspired treat, this Instant Pot Arroz Con Leche is absolutely delicious. It’s also called sweet rice and makes a great dessert or even breakfast. Let me show you how to make this easy dessert recipe today!

Growing up in South Texas I had the privilege of being immersed in the Hispanic culture. I can speak what we call Tex-Mex, which is almost a slang version of Spanish. I have also eaten my fair share of Mexican cuisine. My best friends mom would make use homemade arroz con leche and it was the best thing ever.

What is Arroz Con Leche?

Arroz Con Leche is a Mexican style rice pudding. It can be translated to rice with milk but it’s normally called sweet rice. It’s sweet and cooked with milk, whipping cream, and a sugar. It is more of a Mexican dessert than a side dish, but can be eaten along side a main dish. It’s also eaten for breakfast with raisins.

Do You Eat Rice Pudding Hot or Cold?

The great thing about Mexican rice pudding is that you can eat it as a dessert or a breakfast food, hot or cold. It all depends on the preference you have for it.

Instant Pot Arroz con Leche Ingredients

You will only need a few ingredients for this recipe. Here’s what you need:

3/4 cup rice long-grain
3/4 cup of water
1/8 tsp salt
1 cup whipping cream
3 cups of milk whole
1/2 cup of sweetened condensed milk
1 tsp. of vanilla extract
1 tsp. cinnamon

How to Make Instant Pot Arroz con Leche

Using your Instant Pot, you can make this recipe in as little as 30-minutes.

Step 1 Mix Ingredients

Pour all the ingredients into your instant pot. Mix well to make sure that all of the ingredients, as well as the rice, are well incorporated and mixed together.

Step 2 Close the Lid and Seal

Place your instant pot lid on and screw to close. Close the valve on your pressure cooker.

Step 3 Pressure Cook

Select “Porridge” on your instant pot for 20 minutes.

Step 4 Natural Release

Once it has finished cooking, allow it to naturally release for 15 minutes. After the 15 minutes, manually release by using a hot pad or a towel and bringing the valve toward you to release the pressure.

Step 5 Thicken (Optional)

If you find that your rice pudding is a little too thin for your liking, you can press cancel on your instant pot, and turn it on “sauté” mode to reduce.

Step 6 Optional

Top with more cinnamon as an option.

How to Make Arroz Con Leche on the Stovetop

If you choose not to make this delicious Mexican dessert in your Instant Pot, you can also make it on the stove. I prefer this method if I am making my main dish in my Instant Pot. If you need to make it on the stovetop, check out my Easiest Arroz Con Leche Recipe.

How to Make Arroz Con Leche in the Crockpot

Another option for making this delicious dessert is to make it in the crockpot. If you don’t have an Instant Pot, you can always use your slow cooker instead. To make it in your crockpot, use this Perfect Crock Pot Rice Pudding Recipe.

How to Store Instant Pot Arroz con Leche

You can store your Instant Pot Arroz Con Leche in the refrigerator in an aie tight container. However, it is only good for about 2 to 4 days in the refrigerator. When you want to re-heat it, add a little milk to thin it out.

Can I Freeze It?

You can freeze rice pudding as long as you put it in a freezer-safe container. I personally would put it in a freezer ziplock bag. You can freeze it for up to 3 months. However, the sooner you eat it, the better it will taste.

To thaw your Instant Pot Arroz Con Leche, place it in the refrigerator over night. Or, you can use a microwave or saucepan on low heat to thaw it as well. DO NOT thaw it at room temperature! Because it is made from milk, thawing at room temperature will cause the milk to spoil. After thawing, you should eat it within a day or two.

Other Instant Pot Desserts to Try

I love desserts in my Instant Pot, and you can make a lot of different desserts using it. Here are some other ones to try:

Instant Pot Arroz con Leche

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 15 minutes

Total Time: 45 minutes

Make this Mexican rice pudding for dessert or breakfast!

Ingredients

3/4 cup rice, long-grain
3/4 cup of water
1/8 tsp salt
1 cup whipping cream
3 cups of milk whole
1/2 cup sweetened condensed milk
1 tsp. of vanilla extract
1 tsp. cinnamon

Instructions

1. Pour all the ingredients into your instant pot. Mix well to make sure that all of the ingredients, as well as the rice, are well incorporated
and mixed together.

2. Place your instant pot lid on and screw to close. Close the valve on your pressure cooker to sealing.

3. Select “Porridge” on your instant pot for 20 minutes. Once it has finished cooking, allow it to naturally release for 15 minutes. After the 15 minutes, manually release any remainimg pressure.

4. If you find that your rice pudding is a little too thin for your liking, you can press cancel on your instant pot, and turn it on “sauté” mode to reduce.

5. Top with more cinnamon as an option. Serve and enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 144mgCarbohydrates: 27gFiber: 0gSugar: 21gProtein: 8g

Don’t forget sharing is caring! Please share this post on Pinterest for others to enjoy.

The post Instant Pot Arroz Con Leche Dessert appeared first on mom makes dinner.