In November I got this magic pot (That’s what the kids call it) called an Instant Pot! It is a programmable pressure cooker. This thing isn’t your grandma’s pressure cooker. It is so much more than a pressure cooker. It can sauté, steam, slow cook, cook rice and (the Duo version) makes yogurt. As you will see in a few minutes it can also “bake” with pressure!

This is the exact way to make the cheesecakes. I have not failed a single one yet. I have made a total of 8 since November! This is the basic recipe. You can add flavor like lemon or chocolate to this recipe and change it up a bit! I even swirled blueberry pie filling in one and it came out great!

You will need a 7 inch springform pan to make this cheesecake! I recommend the Nordic Ware 7 inch springform, but any brand will work. This cheesecake has been made with a slightly larger springform pan and a 6 inch, but your results will vary.

Ingredients

Crust
1/2 cup crushed cookies or graham crackers, about 6 cookies
2 tablespoons butter melted

Filling
2 8-ounce packages cream cheese, room temperature!! (Important!!)
3/4 cup sugar
1/3 cup heavy cream
1/3 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all purpose flour
3 eggs, room temperature (Important!!)

Instructions:
1) Grease cheesecake pan with butter. I spray with cooking spray also. I make sure the butter is mashed into the cracks. This keeps it from leaking.
2) Crush cookies finely and add melted butter. Mash into bottom of cheesecake pan and put in refrigerator until butter firms up. Approximately 5 minutes.
3) Mix together everything but the eggs. Once mixed add egg one at a time. Do not over mix!
4) Add mixture to cheesecake pan and lift pan and tap gently on the counter to get the air bubbles to come to the surface.
5) Make a foil sling. Fold approximately 2 feet of foil lengthwise to make a sling to lower and raise your cake out of the pot.
6) add one cup of water to instant pot. Add metal rack that came with the Instant Pot.
7) lower cheesecake into pot using the foil sling you just made.
8) fold sling inward to make and “A” shape or teepee. Leave it that way.
9) put instant pot lid on and lock in place.
10) press MANUAL 30 min.
11) IP will come to pressure and count down when pressurized.
12) When unit beeps that it is done allow the time to count up to 10. This is a natural release of pressure. Once it reaches 10 release the rest of the pressure by moving the valve to “venting”.
13) Immediately remove the cheesecake using the foil sling and set on cooling rack.
14) using a paper towel, dab the corners of the paper towel along the top of the cake and the bottom of the outside of the pan to soak up as much water as possible.
15) WALK AWAY!! LOL. Leave the cake to cool to room temp for two hours. Don’t mess with it.
16) At this time put it in the refrigerator for 4 hours. If you can wait that long. I like to leave the edge of the springform on until I am ready to serve the cheesecake.
17) enjoy.

TIPS:

The post How to make cheesecake in the Instant Pot Pressure Cooker! appeared first on That Savage Life.

I bought this awesome electric pressure cooker called an Instant Pot. This thing is king of the kitchen right now! It pressure cooks, sautés, steams, slow cooks, ferments, and lots more! The ability I am most excited about is being able to make cakes and bread in it! I thought this was so neat!! Most of the recipes I found for bread or cake are not Paleo compliant so I had to come up with one of my own! I used this steamed banana bread recipe and substituted ingredients for Paleo ingredients. The results were AMAZING! This pressure cooker Paleo banana bread is dense and moist! I am still incredibly shocked that this works in a pressure cooker!! You can get the Instant Pot IP-Duo60 7-in-1 Programmable Pressure Cooker here: Amazon

My mom used to make a very similar Pumpkin bread around the holidays! I plan to order more cassava flour and make a Paleo pressure cooker pumpkin bread! I am thinking it will turn out the same and that is really exciting!

Pressure Cooker Paleo Banana Bread!

Ingredients:
1/3 cup softened ghee
3/4 cup coconut sugar
1 egg (room temperature)
1 tsp vanilla
2 mashed, very ripe bananas
1 1/2 cup cassava flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/3 cup cashew milk (or coconut, almond, etc)
1 1/2 tsp cream of tartar

[wp_ad_camp_2]

Instructions:
Add alternative milk (can use coconut, cashew, almond, etc) and cream of tartar together in a small bowl and set aside. (This makes “buttermilk”)
Cream together butter and sugar. Add egg and vanilla and mix well.
Add mashed bananas and continue to mix.
In a separate bowl mix cassava flour, baking powder, baking soda and salt. Gradually add to wet ingredients while mixing.
Add in the “buttermilk mixture” of alternative milk and cream of tartar.
Cover with foil. If you make a foil “tent” and spray with cooking spray it won’t stick!
In a greased 7 inch or smaller cake pan (I used my AMAZING 7 inch springform pan) add the mixture.
Add 2 cups of water to the instant pot.
Set metal trivet rack in the bottom of the Instant Pot.
Lower your pan filled with batter onto the trivet.
Close lid of Instant Pot and move knob on top to SEALING.
Press MANUAL 30 minutes. The Instant Pot will start to count down AFTER it has come to pressure.
When the Instant Pot beeps finished allow it to NATURALLY release pressure. Mine took 17 minutes, but this time varies.
When the pressure is gone and you can remove the lid do so.
Carefully remove the trivet and pan. Remove the foil. Allow to cool on a wire rack IN THE PAN. Once it is cool if will easily remove from the pan.
I let mine sit out until completely cool and then put it in the refrigerator overnight to enjoy with my coffee in the morning!

The post Pressure Cooker Paleo Banana Bread appeared first on That Savage Life.