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Instant Pot Short Ribs with Coconut Milk and Thai Curry

Bon Appetit’s Short Ribs Slow-Roasted in Coconut Milk inspired me, and I had to do my own take on the recipe. Here it is: Instant Pot Short Ribs with Coconut Milk and Thai Curry.

This is a cross-Pacific riff on Thai curry. I borrow the four flavors of Thai food: hot (curry) sour (lime) salty (soy sauce) and sweet (coconut milk). These ribs come out fall-apart tender, and swimming in a flavorful curry sauce. This recipe is not particularly authentic, but it is delicious, and it can be stocked from the International aisle of most grocery stores.

It’s also a simple enough recipe to make on a weeknight. The only pre-pressure cooking is a quick sauté of the shallot, garlic, and ginger. After that, it’s dump and stir, and the result is well worth the (minimal) effort.

Recipe: Instant Pot Short Ribs with Coconut Milk and Thai Curry Print
Instant Pot Short Ribs with Coconut Milk and Thai Curry
  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
Description

Instant Pot Short Ribs with Coconut Milk and Thai Curry. Pressure cooked ribs, braised in coconut milk, with the Thai flavor combination of hot, sour, salty and sweet.

Ingredients
  • 1 tablespoon vegetable oil
  • 1 large shallot, diced
  • 4 cloves garlic, crushed
  • 1-inch piece ginger, peeled and minced
  • 13.5-ounce can unsweetened coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon minced cilantro
  • 3 pounds beef short ribs, cross cut about 1½ inches thick (aka flanken style)
  • ¾ teaspoon fine sea salt
  • Juice of 1 lime (about 2 tablespoons)
  • More minced cilantro for garnish
Instructions
  1. Sauté the aromatics: Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering. Add the shallot, garlic, and ginger, and saute until the shallot softens, about 1 minute.
  2. Coat the short ribs with coconut milk and curry: Pour the coconut milk into the pot, then add the soy sauce, curry paste, and minced cilantro. Stir until the coconut milk and curry paste are smooth and blended together. Sprinkle the short ribs with the sea salt, then add them to the pot, turning to coat with the coconut milk and curry sauce.
  3. Pressure cook the short ribs for 25 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Cook at high pressure for 25 minutes in an electric pressure cooker or 20 minutes in a stovetop cooker. (Use “Manual” or “Pressure Cook” mode set for 25 minutes in an Instant Pot). Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
  4. Serve: Remove the short ribs to a platter with a slotted spoon or tongs. (Be gentle -they will want to fall apart after pressure cooking.) Stir the lime juice into the pot liquid, then pour the pot liquid into a fat separator and let it settle. (Defatting the pot liquid is optional, but a good idea.) Pour some of the defatted sauce over the ribs, then serve, passing the rest of the sauce at the table.
Notes
  • Serve with plain white rice or coconut rice.
  • The cooking time is based on the thickness of the ribs. Thick cut ribs, 2- to 2½-inches thick, should cook for 40 minutes at high pressure (35 minutes in a stovetop PC)
  • Thai Curry Paste is found in the international aisle in most grocery stores, but if you can’t find it, substitute 1 tablespoon of curry powder. (That will be Indian curry powder, so it is less authentic, but it still tastes great.)
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Thai
Did you make this recipe?

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Related Posts

Pressure Cooker Coconut Rice
Pressure Cooker Thai Panang Beef Curry
Pressure Cooker Thai Green Chicken Curry
Pressure Cooker Thai Yellow Chicken Curry
My other Instant Pot Pressure Cooker Recipes

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The post Instant Pot Short Ribs with Coconut Milk and Thai Curry appeared first on DadCooksDinner.

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Prime Day! (Image courtesy of Amazon.com)

Looking for a deal on an Instant Pot? You’re in luck – it’s Amazon Prime Day! I’m an Amazon affiliate, and I get a small commission on anything you buy through the Amazon links on my site. Thank you!

If you’re anti-Amazon, anti-affiliate sales, or anti-crass commercialism…this is not the post for you. Come back tomorrow for our regularly scheduled recipes.

Still with me? Great, on to deals!

Which Instant Pot is on sale for Prime Day?

UPDATE 2019-07-15 7AM: Update to the update – the prices listed below are just sales. (They’re good sales, too, especially the Instant Pot Duo 8 Quart for just $69.) But the real Prime Day Deal is the Instant Pot Duo Plus 6 Quart for only $55.59! This is the Instant Pot I recommend for most people, at a huge discount, so jump on this deal!

Instant Pot Duo Plus 6-Quart Sale! $55.99 (Regular price: $129.95)

Why Prime Day for Instant Pots

Why is Prime Day such a big deal for Instant Pot fans? Because Amazon usually has great Prime Day deals on Instant Pots. (Amazon’s lowest prices on Instant Pots are on Prime Day and Black Friday.)

(Side note: Prime “Day” is now Prime Days, starting at 3 AM EST July 15 (today), running through the end of July 16, 20198.)

Need an Amazon Prime subscription to get at the deals? You can get one with a 30 day free trial right here:

Why is this post so vague?

Because…I have any advance knowledge of the Prime Day deals. I will update this post when I have details. Updated! See above and below.

The sale is usually on one specific model. 2015 and 2016 discounted the IP Duo 6-Quart, 2017 was the IP Duo 8-Quart, and 2018 back to the IP Duo 6-Quart. What will it be this year? I think it will be one of these six Instant Pots:

UPDATE 2019-07-14: Oh, my. As I’m writing this, *MOST* Instant Pots are on sale. The 6 Quart Duo, 6 Quart Plus, and 8 Quart Duo are on sale at a steep discount. The 6 Quart Ultra, and 8 Quart Plus and Ultra are also on sale, but not as great of deals. The Max is at its regular $199.99 price…but all of this may change as Prime Day(s) roll on. Keep an eye on the “Regular Price” values compared to the sale prices in Amazon banners – that will let you know what’s going on right now.

Instant Pot Duo 6-Quart SALE! $59.00 (Regular price: $99.95)

Instant Pot Ultra 6-Quart Sale! $135 (Regular price: $149.00)

Instant Pot Max 6-Quart (Regular Price: $199.00)

Instant Pot Duo 8-Quart Sale! $69.99 (Regular price: $139 .95)

Instant Pot Duo Plus 8-Quart Sale! $139.95 (Regular price: $159.95)

Instant Pot Ultra 8-Quart Sale! $126.00 (Regular price $179.95)

(Me? I’m hoping for a sale on the 8-Quart Duo Plus or Ultra; my 8-Quart Duo is lonely, and could use a friend.)

Instant Pot Prime Day Shopping Tips

Don’t dawdle! Amazon’s Instant Pot deals usually sell out. I get hate mail every year from people who see this post too late and miss the sale. If you want the deal, act now!

Don’t get picky! (Unless you’re picky.)

UPDATE 2019-07-14: This section is copied from last year, on how to deal with the sale. Normally, I say “Get the deal!”, but almost everything has a deal. (Especially the 6 Quart Plus model I prefer.

The Instant Pot I recommend is the IP-Duo Plus 6-Quart. I prefer the 6-quart size to the 8-Quart models for daily use, and the interface to the “plain” duo and the Ultra. That said…the family resemblance between Instant Pots is strong. Amazon will probably only have a sale on one of them. If the deal is a big deal to you, get the one that’s on sale. You won’t regret having an Instant Pot, no matter the model.

That said…If you have your heart set on a specific model, and you know that’s the one you want, don’t worry about the deal. Get the pot you have your heart set on. (*cough* Instant Pot Max *cough). Or, be patient, wait for Black Friday, and hope it’s on sale then. (I hate being patient.)

Random Prime Day Suggestion

I’m a computer programmer in my day job, so I’m Tech Support for my extended family. One of my favorite tech purchases for friends and family over the last few years is solving WiFi woes with Eero. Their mesh WiFi routers are dead simple to set up, and the units talk to each other, blanketing your house in a mesh network, and eliminating WiFi dead spots.

Speaking of dead spots…the family controls let me set up what I lovingly call…The Kill Switch. […insert ominous thunder sound effect…] It’s easy to set up profiles of each kids’ devices, then schedule them to shut off at bedtime. Or, just hit the start/stop button to turn WiFi off and on for a specific child. It’s amazing how quickly they run to do the dishes when you threaten to kill the WiFi. Bwahahahaha!

The only downside to Eero is the price. They’re expensive. But, I saw a rumor on twitter that they’re going to be up to 50% off on Prime Day, so…good luck!

I hope this helps, and may Prime Day be with you, always!

(Ahem. Sorry again for all the crass commercialism.)

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Bought a new Instant Pot? Here are my Instant Pot Pressure Cooking Recipes
My Pressure Cooker Time Lapse Videos

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

The post Prime Day 2019 Instant Pot Deals appeared first on DadCooksDinner.

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Short Ribs

Working on a Thai style short rib recipe. Recipe coming soon; until then, here are a few other pressure cooked short ribs to tide you over:

The post PicOfTheWeek: Short Ribs appeared first on DadCooksDinner.

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Instant Pot Risotto with Pork and Cinnamon

Here is a recipe from my trip to Italy last year – Instant Pot Risotto with Pork and Cinnamon. We were in the Veneto – the rice basket of La Serenissima, the most serene republic of Venice, back when it ruled the Mediterranean from the 14th to 17th century.

I’m used to vegetable and seafood risotto; I’ve never had one with meat before. It was a revelation. The meat is a seasoning in this dish, not the center – the point is to flavor the rice. The hint of meat, cinnamon, and rosemary make this a filling side dish. I can see how it was the base of the Veronese diet – bulking up the local rice with a hint of meat and a lot of butter and cheese.

No-stir risotto is another of my pressure cooker secret weapons. Back in the day it was a big pressure cooker selling point; every article on pressure cooking had to have an “easy risotto” recipe. Kuhn Rikon even made a 4 quart pressure cooker specifically sold as a “risotto cooker”, where the only difference from their regular model was the shape of the handles.

Don’t discount pressure cooker risotto just because it was trendy in the 1970’s. Give it a try, and you’ll see why everyone was so excited. Pressure cooker risotto is quick and easy.

Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)

Inspired by Risotto All’Isolana from Riseria Ferron.

Print
Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)
  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 cups of risotto
Description

Instant Pot Risotto with Pork and Cinnamon  A filling risotto with ground pork and a hint of cinnamon, made easy by pressure cooking the risotto. No need for constant stirring!

Ingredients
  • 2 tablespoons butter
  • 1 pound ground pork
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fresh ground black pepper
  • 1 sprig fresh rosemary
  • ¼ cup white wine (optional)
  • 2 cups Carnaroli rice (Or Arborio or Vialone Nano)
  • 4 cups homemade chicken broth (or store-bought low-sodium broth)
  • ½ teaspoon fine sea salt (skip if using store-bought low-sodium broth)
  • 2 tablespoons butter
  • ¼ cup (1 ounce) grated pecorino Romano cheese
  • ¼ teaspoon ground cinnamon
Instructions
  1. Sauté the pork: Heat 2 tablespoons butter in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the butter stops foaming, about 3 minutes. Add the ground pork to the pot, sprinkle with the ½ teaspoon salt and ¼ teaspoon pepper, and add the rosemary sprig. Cook, stirring and breaking up the pork, until it loses its pink color, about 5 minutes. Pour in the white wine, bring to a simmer, and simmer for 1 minute. Scoop out half of the cooked pork with a slotted spoon and save for later. Remove the rosemary sprig and discard.
  2. Add the rice to the pot: Stir the rice into the pressure cooker pot, mixing it with the remaining pork. Pour in the chicken broth, stir in the ½ teaspoon salt, and lock the lid.
  3. Pressure Cook the risotto for 5 minutes with a Quick Pressure Release: Cook at high pressure for 5 minutes in an electric pressure cooker (Manual Mode or Pressure Cook for an Instant Pot) or stovetop pressure cooker. Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  4. Stir in butter, cheese, cinnamon, and the reserved pork: Stir the 2 tablespoons of butter into the rice until it melts, then stir in the grated cheese, cinnamon, and the cooked pork we set aside earlier. Serve, sprinkling with a little extra grated cheese, and enjoy!
Notes
  • If you use store-bought broth, watch out for “regular” chicken broth – it’s loaded with salt. If you can’t find low-sodium chicken broth, use water.
  • I prefer Carnaroli rice for pressure cooker risotto. It stands up to cooking a little better than Arborio or Vialone Nano, and I don’t mind having a little extra cushion when I’m pressure cooking. That said, I have made many pressure cooker risottos with Arborio rice, and they’ve all turned out fine; if that’s all you can find, go ahead and use it.
  • Pork and veal: traditional Risotto All’Isolana is served with a 50/50 mix of pork and veal. I went with an all-pork recipe because some people are squeamish about veal. Also…because I’m cheap. Ground veal is expensive, and I can only buy it in sealed, 1 pound containers at my grocery store – more than I needed for this recipe. If you want a more authentic recipe, replace half the pork with veal.
Tools
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Risotto with Pork and Cinnamon, Pressure Cooker Risotto with Pork and Cinnamon

Did you make this recipe?

Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Risotto Milanese (Risotto alla Milanese)
Pressure Cooker Asparagus Risotto
Pressure Cooker Risotto with Goat Cheese
My other Instant Pot Pressure Cooker Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

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Burger Flareup

Happy 4th of July, everyone! I’m grilling burgers to celebrate our country’s founding. Here’s a few grilled burger recipes to inspire your own cookout:

Pressing out the patties
Recipes What do you think?

Questions? Other burger ideas? Leave them in the comments section below.

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

The post Throwback Thursday: Burgers on the 4th of July appeared first on DadCooksDinner.

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Instant Pot Baby Back Rib Sandwich

Steven Raichlen, author of the Barbecue Bible, shared this recipe the other day: a BBQ Baby Back Rib Sandwich. That’s right, instead of boneless pork formed into a vague rack shape (cough McRib cough), Mr. Raichlen’s sandwich uses real ribs. Brilliant! I had to try it – here’s my recipe for an Instant Pot Baby Back Rib Sandwich.

Now, to (hopefully) head off the barbecue purists1. You can smoke real deal baby back ribs for hours and use them in this recipe. They’ll be great! But, that feels like overkill. I’d rather eat those ribs straight up, without all the sandwich nonsense getting in the way.

Instant Pot ribs don’t seem like seem like such a big deal to me. They’re a lot less work, so I’m less precious about them. And, pressure cooked ribs are fall-apart tender, a big advantage when I have to remove all the bones to make a sandwich.

Long-time readers will recognize these ribs from my Pressure Cooker Baby Back Ribs recipe. It’s my go-to pressure cooker rib technique, with homemade BBQ rub and sauce. The only difference is a suggestion from a reader – add a tablespoon of liquid smoke to the water in the pressure cooker, to give a smoky flavor to the ribs.

Recipe: Instant Pot Baby Back Rib Sandwich Print
Instant Pot Baby Back Rib Sandwich (With Real Baby Back Ribs)
  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 sandwiches
Description

Instant Pot Baby Back Rib Sandwich. Made from a real slab of baby back ribs, and ready in about an hour thanks to pressure cooking.

Ingredients
  • 1 meaty slab baby back ribs
  • 1½ teaspoons fine sea salt
  • ½ cup water (or the minimum liquid amount for your pressure cooker)
  • 1 tablespoon liquid smoke (optional)
Barbecue Rub (2 tablespoons of my Homemade Barbecue Rub), or use your favorite store bought rub
  • 3/4 tablespoon paprika
  • 3/4 tablespoon brown sugar
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried thyme
Barbecue sauce (1 cup of my Easy Barbecue Sauce), or use your favorite store bought sauce
  • 3/4 cup ketchup
  • 1/4 cup honey
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Franks Red Hot sauce
Sandwiches
  • 4 sub rolls
  • 1 medium onion, sliced thin
  • Pickle chips
Instructions
  1. Remove the membrane from the ribs: On the bone side of the ribs, work a butter knife between the membrane and the bone, then grab with a paper towel and pull the membrane off of the ribs. (If it tears while you’re pulling, work the knife under the remaining pieces and pull them off as well.)
  2. Make the rub and sauce: In a small bowl, stir the barbecue rub ingredients, breaking up any clumps of brown sugar with your fingers. Set aside. In a medium bowl, whisk the barbecue sauce ingredients until smooth. Set aside.
  3. Season the ribs and put them in the pressure cooker: Sprinkle both sides of the ribs with the salt and rub. Cut the ribs into 4 pieces, cutting between every fourth bone.
  4. Pressure cook the ribs for 30 minutes with a Natural Pressure Release: Pour ½ cup of water into the Instant Pot or pressure cooker, and then add the liquid smoke. Stack the ribs in the pot in a loose pile, bone side down. Lock the lid and pressure cook at high pressure for 30 minutes in an Instant Pot or other electric cooker, or for 24 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally, about 15 more minutes.
  5. Assemble and serve the rib sandwiches: Unlock the pressure cooker lid, and carefully move the ribs to a cutting board – they are fall-apart tender. Brush the ribs on both side with the barbecue sauce, then set them bone-side up and pull the bones out of the slab, leaving the slab of pork together as much as you can. (Some may just fall apart – that is what fall-apart tender means, after all.) Set the slabs of ribs in the sub rolls, top with sliced onions and pickles, and serve.
Notes
  • Cole Slaw is another good topping for this sandwich
Tools
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Baby Back Rib Sandwich; Pressure Cooker Baby Back Rib Sandwich

Did you make this recipe?

Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Baby Back Ribs
Instant Pot Spare Ribs with BBQ Rub and Sauce
Pressure Cooker Beef Back Ribs Texas BBQ Style

Pressure Cooker Pork Country Ribs with Cider and Mustard
My other Instant Pot Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

  1. …before they light up my comments section like a pile of briquettes…

The post Instant Pot Baby Back Rib Sandwich (With Real Baby Back Ribs) appeared first on DadCooksDinner.

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Pressure Cooker Senate Bean Soup – this recipe is the closest I’ve been to Washington DC…until today.

As we speak, I’m on the road to Washington DC. I’ve never visited our nation’s capitol before, and I’m looking forward to touring the monuments, museums, and memorials.

And, of course, the food.

I’ve done some research, and I know I should try:

  • A Half Smoke at Ben’s Chili Bowl
  • Pupusas (a local specialty of the Salvadoran community)
  • Ethiopian (another large local community)

I would love to eat US Senate Bean Soup in the Senate Dining Room, so I can compare it to my pressure cooked version. I didn’t plan far enough ahead – you need a letter from your Senator to get in. Next time!

What should I eat in Washington DC?

Reading a bunch of “Top 10” lists gave me those suggestions – and a million others. There are so many choices, and I can’t narrow it down. So, I’m asking my readers – where should I eat in Washington DC? Any local places I shouldn’t miss? Or, any other food-centric suggestions? (We’re going to be around the National Mall the whole time, so it helps if the suggestion is in the district.)

Leave your suggestions in the comments on this post, and thank you for any recommendations!

The post Washington DC Food Suggestions? appeared first on DadCooksDinner.

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Instant Pot Dulce de Leche Cheesecake

Pressure cooking a can of sweetened condensed milk makes Dulce de Leche? Really? It’s one of those weird pressure cooker tricks I’ve read about it for years, but was too chicken to try. That is, until I needed it to top this Instant Pot Dulce de Leche Cheesecake.

Why was I afraid to try it? Because…well, because pressure cooking a sealed can is Not a Good Idea. The workaround is opening the can and covering it with aluminum foil – thanks to Pressure Luck Cooking for the tip. After that, dulce de leche is easy – a couple of cups of water, the pressure cooker rack, and 40 minutes at high pressure with a natural pressure release. The result? Dark, delicious milk caramel.

The next tip is adding a little cornstarch to pressure cooker cheesecake. (Thanks to commenter Mike C for the tip.) It helps the eggs bind the batter, preventing the eggs in the cheesecake from scrambling, and the cheesecake top from cracking as it cools. I’ve made a half-dozen cheesecakes with cornstarch, and so far, so good – no scrambling, and a minimum of cracking. I’m adding cornstarch to my standard cheesecake recipe.

Looking for a recipe that makes your guests say “You did what in your Instant Pot?” Try this cheesecake.

Recipe: Instant Pot Dulce de Leche Cheesecake Print
Instant Pot Dulce de Leche Cheesecake
  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 slices of cheesecake
Description

Instant Pot Dulce de Leche Cheesecake. Want your guests to say “You made what in the pressure cooker?” Try a pressure cooked cheesecake topped with pressure cooked caramel from a can of condensed milk.

Ingredients Crust
  • ¾ cup graham cracker crumbs
  • 2 tablespoons melted butter
Cheesecake
  • 1 pound regular cream cheese, softened (2 (8-ounce) packages)
  • 2/3 cup sugar
  • 2 teaspoons corn starch
  • ½ teaspoon vanilla extract
  • 2 large eggs
Dulce de Leche
  • 14-ounce can sweetened condensed milk, lid removed and covered tightly with aluminum foil
Instructions
  1. Prepare the pan: Spray a 7-inch cheesecake pan with nonstick cooking spray. Mix the graham cracker crumbs and melted butter, then spread evenly across the bottom of the pan and pack down, pushing the crumbs up the sides a little.
  2. Make the cheesecake filling: Soften the cream cheese by leaving it out at room temperature for at least 1 hour. (Or soften the cream cheese in the microwave, 30 seconds to 1 minute). Beat the cream cheese in an electric mixer on medium speed until smooth, about 1 minute. Slowly add the sugar and corn starch, and beat on medium speed until the sugar is completely blended, about 3 minutes. Stop the mixer and scrape down the sides. Add the vanilla and beat on low speed until completely blended, about 1 minute. Stop the mixer again and scrape down the sides. Add the eggs one at a time, beating each on low speed until just blended. (Don’t over-beat the eggs.) Pour the filling into the prepared cheesecake pan.
  3. Pressure cook the cheesecake for 20 minutes with a natural pressure release: Put the cooking rack in the pressure cooker pot, then pour in 2 cups of water. If your rack does not have handles, make an aluminum foil sling to lift the cheesecake: fold a 2-foot long piece of aluminum foil over a few times, until it is a long strip about 4 inches wide. Center the cheesecake pan on the sling and carefully lower it into the pot, setting it on the rack. Lock the lid on the cooker and pressure cook on high for 20 minutes in an electric PC or 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any pressure left in the pot after 20 minutes.)
  4. Cool the cheesecake: Lift the cheesecake out of the pressure cooker. Loosen the cheesecake by running a paring knife around the edge of the pan. Cool the pan at room temperature for an hour, then refrigerate for at least 4 hours, preferably overnight.
  5. Pressure cook the condensed milk for 40 minutes with a natural pressure release: While the cheesecake is cooling, empty the pressure cooker pot, wipe it out, then put it back in the pressure cooker base. Add 2 cups of water to the pressure cooker. Remove the label and lid from the can of sweetened condensed milk, and tightly seal the top of the can with aluminum foil. Set the can on a rack in the pressure cooker and lock the lid. Pressure cook on high pressure for 40 minutes with a natural pressure release. Carefully remove the can from the pot. Refrigerate the covered can until it is time to serve.
  6. Serve: Scoop the dulce de leche into a medium bowl, and whisk until it loosens up enough to spoon onto the cheesecake. Remove the springform from the cheesecake, cut it into slices (I cut it in eighths), and top each slice with dulce de leche. Serve and enjoy.
Notes
  • Dulce de Leche will last, covered in the refrigerator, for up to a month.
  • Dulce de Leche means “Jam of Milk” in Spanish.
  • Don’t have the time to make your own dulce de leche? Look for dulce de leche topping in a Hispanic market, or substitute caramel topping.
Tools
  • Category: Dessert
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Dulce de Leche Cheesecake, Pressure Cooker Dulce de Leche Cheesecake

Did you make this recipe?

Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Chocolate Cheesecake
Instant Pot Caramel Apple Cheesecake
Instant Pot Lemon Cheesecake
My other Instant Pot Pressure Cooker Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

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Fresh from the Instant Pot

Testing out Pressure Cooker Dulce de Leche – sweetened condensed milk, pressure cooked for 40 minutes to turn it into milk caramel. It worked great! Recipe coming soon!

The post PicOfTheWeek: Pressure Cooker Dulce de Leche appeared first on DadCooksDinner.

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Instant Pot Cannellini Beans with Tomatoes and Pancetta

I need to use up a pound of cannellini beans – gotta make room for my next bean box – and I’m searching for ideas when I see stewed cannellini beans with tomatoes and guanciale. That’s it! Time for Instant Pot Cannellini Beans with Tomatoes and Pancetta.

This recipe hits a lot of points on my Bean Myth Checklist:

  • Does salting beans make them hard?
  • Do I need to soak my beans?
  • Does cooking beans with tomatoes make them hard?
  • Should I cook my beans with pork?

The answers are, in order:

  • No
  • No, but…
  • Yes, but…
  • Absolutely!
Does salting beans make them hard?

No, it does not make them hard. In fact, it softens the skins, making them less likely to burst during cooking. It also seasons them more evenly – adding the salt early in the cooking process gives it time to penetrate into the bean. (For more details, see my rant about salting beans.)

Do I need to soak my beans?

Need to? No. If you cook your beans long enough, they will get soft. But, there are a few provisos, a couple of quid pro quos…

I don’t soak smaller beans, like navy, black, and pinto beans. They cook through quickly enough. I do soak larger beans most of the time, to help them 1. The big reason I soak beans is to make them fit a recipe. If I’m just making beans, I probably won’t soak them. But if I’m making a recipe that has other ingredients – a stew, or a chili – then I’ll soak the beans if it helps them match the cooking time of the other ingredients. Also, I soak beans if I’m going to cook them with tomatoes…but that’s the next topic.

Does cooking beans with tomatoes make them hard?

Yes…in theory. Beans take longer to cook in an acidic environment, and tomatoes are 2. I work around that by soaking my beans – see the previous question. In all the years I’ve pressure cooked beans, I’ve never had problems with them being tough as long as I soak the beans.

Should I cook my beans with pork?

Yes, yes, a thousand times yes! Pork and beans are a perfect pair for a reason. That’s why the guanciale in the Food and Wine recipe caught my eye. Guanciale (cured pork cheek) is tricky to find in my local grocery stores – I have to go to an Italian specialty market – but diced pancetta is readily available, and a good substitute for this recipe.

Inspired by: Stewed Cannellini Beans, Tomatoes, and Guanciale [FoodAndWine.com]

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Instant Pot Cannellini Beans with Tomatoes and Pancetta
  • Author: Mike Vrobel
  • Prep Time: 1 hour
  • Cook Time: 30 min
  • Total Time: 1 hour 30 minutes
  • Yield: 6 cups of beans
Description

Instant Pot Cannellini Beans with Tomatoes and Pancetta. A hearty Italian-inspired pressure cooker side dish (or bean stew) with cured pork and tomatoes.

Ingredients
  • 1 pound cannellini beans, sorted, rinsed, and soaked
  • 4 ounces diced pancetta (or diced bacon)
  • 2 cloves crushed garlic
  • 1 teaspoon dried Italian seasoning (or a sprig of fresh rosemary)
  • pinch red pepper flakes
  • 3 cups water
  • ½ teaspoon fine sea salt
  • 15-ounce can crushed tomatoes
Instructions
  1. Sort and rinse the beans: First sort the beans, discarding any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
  2. Overnight soak: Cover the beans by an inch with water. Leave the beans to soak at least 8 hours, or overnight. Drain and discard the soaking liquid.
  3. OR: Pressure Quick Soak for 1 minute with a 1 hour rest: Put the beans and 8 cups of water in the pressure cooker pot. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot for 1 minute), then let the beans sit for 1 hour. Drain and discard the soaking liquid.
  4. Sauté the pancetta and spices: Spread the pancetta on the bottom of the cold pressure cooker pot. Turn on sauté mode adjusted to high in the Instant Pot (medium-high heat in another PC), and cook the pancetta, stirring often, until it crisps up, about 8 minutes. Stir in the crushed garlic, Italian seasoning, and red pepper flakes, and let them sizzle until you smell garlic, about 1 minute.
  5. Everything in the pot: Stir in the drained beans, pour in the 3 cups of water, sprinkle with the ½ teaspoon salt, and stir. Pour the can of crushed tomatoes over the top, but do not stir. (The tomatoes can burn on the bottom of the pot, and we want the water and beans to act as a buffer.)
  6. Pressure Cook the beans: Lock the lid and pressure cook at high pressure for 12 minutes, then quick release the pressure in the pot. (Use “Manual” or “Pressure Cook” mode set to 10 minutes in an Instant Pot. Cut the cooking time back to 10 minutes for a stovetop PC.)
  7. Serve: Carefully remove the lid – tilt it away from you to avoid the hot steam. Stir the beans to mix in the tomatoes and serve.
Notes
  • Vegetarian version: Replace the pancetta with a diced onion.
  • This is either a side dish or a main course, depending on my mood. I served it as a side dish for a roast, and then ate the leftovers as a lunch later in the week.
Tools
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Cannellini Beans with Tomatoes and Pancetta, Pressure Cooker Cannellini Beans with Tomatoes and Pancetta

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Related Posts

Instant Pot Minestrone
Pressure Cooker Venetian Pasta and Beans (Pasta e Fagioli alla Veneta)
Pressure Cooker Tuscan Bean Soup
My other Instant Pot Pressure Cooker Recipes

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  1. Kidney beans and great northern beans in particular – they turn out grainy if I don’t soak them.
  2. So is hard water. It’s also why bean recipes add baking soda – it’s a base, reducing the acidity in the cooking liquid
    .

The post Instant Pot Cannellini Beans with Tomatoes and Pancetta appeared first on DadCooksDinner.

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