Tag: Instant Pot

Mothers Day 2020 – Making the most of lockdown

Mothers Day 2020 – Making the most of lockdown

Posted on by Rebecca

For many of us Mothers Day will not be the same this year as a result of COVID-19. That familiar hug and brunch with the family will be replaced by Zoom calls and smaller, more intimate family traditions.

Most shops are still shut, but if you have budget to shop there are a couple of options out there to look at to make Mothers Day during lockdown an extra special occasion.

Go Traditional

Woolworths has their winter pyjama range out, which is always an annual Mothers Day gift in our home. Spoil mum with some of their PJ’s, some slippers and a super soft fleece blanket to snuggle up with. Or, if you are anything like me then the last 40 days have been spent living in sweatshirts and hoodies. Netflorist has a great range of personalised hoodies, gowns and cute socks to make mums day. Perfect for the colder weather we are heading into! I also adore this Charlotte Rhys scarf set which adds a little luxury back into life.

Shop Online

Why not stock up mums pantry for an online cooking course, or if you are living at home you can whip her up a MasterChef style 3 course meal.
You may not be able to take mum out for lunch or breakfast, but you can still support business by ordering through your favourite Restaurant through Uber Eats. Breakfast in Bed with croissants from Fournos or get some lunch delivered from our favourite Polpetta restaurant.

A pamper hamper is always a winner and thankfully bath and body products are considered essentials. Have a look at Netflorist’s range here for some super indulgent bath time treats. The Body Shop and Lush South Africa are also allowed to sell selected ranges.

Get Cooking

Top on a lot of mothers wishlists’ is an Instant Pot, and trust me when I say this is one gift that will make her life a whole lot easier! Spoil the special mother in your life by getting her one from YuppieChef and while you are there you can shop for more Level 4 goods, including some specialised tea and coffees!

Get Creative

Most households have had to tighten the belt financially, so if you are looking for a few more homemade options why not consider a “home spa”? Have a look at our homemade bath salts, with a little essential oil added in these are such a wonderful bath time treat. Pair them with some homemade bath bombs for the ultimate pamper experience.

If bath products aren’t her thing, have a look at these 3 easy DIY alternatives, with a few basic craft supplies you can create some wonderful keepsake treasures for mum.

Say it with flowers

Flowers have always been a traditional Mothers Day gift and the incredible Fields of Colour has the most exquisite, freshest flowers in town! They are open for delivery and for every Mothers Day order you place, they will add in a free face shield to keep mum safe. Now that’s innovative thinking! Available for Gauteng only.

Upgrade her home office

I think we can all agree that lockdown has turned our houses into home offices. Suddenly we realise all the supplies we need at home that make our life easier. Printers, computers, stationery. Logitech has a sleek addition to add to mum’s desk with this portable Pebble Mouse. It’s a modern and sleek mouse that fits into your lifestyle wherever you go, perfect for throwing into your handbag when you need to work remotely. This slim mouse comes in three pretty colours to suit any personality off-white, graphite and rose pink.

Cherishing the memories

You may not be able to have a photo shoot to mark the special day, but why not book one for the future? Robyn Davie Family Lifestyle Photography is running a promotion on the most exquisite photo books that would make an incredible gift, or book a shoot for a future date with Kate Rankin Photography.

Happy Mothers Day to all mother figures out there and up in Heaven. 2020 is certainly one for the books, so lets make the most out of every moment!

Instant Pot 101 – A guide for beginners

Instant Pot 101 – A guide for beginners

Posted on by Rebecca

Let me start my saying, the first few days with my Instant Pot were rough! I couldn’t figure out how to put the lid on, I wasn’t used to pressure cooking and it took me a while to actually “fall in love” with this little firecracker. Yet now, I proudly back this product with my life, I use it on rotation at least 3 times a week, so I thought I’d write a few tips on getting you through those early days.

Did you read the manual? Nope, Didn’t think so. The good news is there are a ton of community groups out there to help across social media, so instead of letting it gather dust in the cupboard, join them, read this, and just take the leap to get started.

You can live without it

Yes I know, any good “influencer” would not say that, but you can. You lived without it for all your life. What it does help with dramatically is EASING your life. Things that used to take 5 hours to cook can be cut down to 45 minutes. So, you certainly CAN live without it, but once you have experienced it, you may not want to 🙂 Mine has literally become my mid-week meal lifesaver!

You need to Prepare your meals

Pressure cooking can deeply intensify the flavours of your dish, but because you can’t freely open and close the lid, and chuck in your spices as you go along, you need to pre-think your flavours. Add your spices and herbs in in the beginning, so that they all cook together.

What happens if I want to slow cook?

The main difference between an Instant Pot and a normal pressure cooker, is that the Instant Pot is a “multi-function” cooker. As much as you can “speed things up”, you can slow them right down by selecting the slow cooker function. You can also steam, saute and sterilise at the touch of a button, heck, I have even baked in mine.main difference between an Instant Pot and a normal pressure cooker, is that the Instant Pot is a MULTI-FUNCTION cooker. That’s right, as much as you can speed up things, select the slow cooker function to take a slow ride. Over and above the slow cook function, you can steam, saute and sterilise, all at the touch of a button! Heck, I’ve even baked in mine!

Always make sure you have enough liquid.

Make sure that you always have at least 250 ml of liquid in your pot. The pressure builds up from steam, so if there is not enough, it won’t come up to pressure.
Consider investing in Stackable steamers – This will really give you another take one “one pot” cooking.

Use the “Saute” function to thicken your liquids

At the same time, always use flour or cornstarch AFTER pressure cooking, not before, otherwise you will end up on the “burn” option, and your dish can stick. Sometimes sauces or cans with a high sugar content, like tinned tomatoes, can also make this happen. To fix this, add in ingredients that either release water or add in an extra half a cup of water to make sure that enough liquid is present to steam. the ‘Sauté’ function if you meal has too much liquid. This will help the excess liquid to reduce. Stir frequently while cooking on sauté.

Natural versus Quick Release

This was probably one of the most intimidating things for me. The first time I moved that steam vent for quick release, I had gloves on, a cloth around my arm, AND I used a spoon. The Instant Pot takes a while to build up to the pressure setting called for in each recipe, and, it also needs time to release that pressure. For the QR (quick release), turn the vent counter clockwise. If time isn’t an issue, the Natural Pressure Release (NPR) will happen on its own, most often in 10 to 15 minutes. Use the Natural release with large cuts of meat which take longer to cook and other items which have a good amount of liquid, or a high starch content like dry beans and soups

Cooking times can be deceiving

When you first see a recipe, you get super excited because you’ll see a cooking time of say 8 minutes. However, you need to realise that every recipe needs some time on the front end to come to pressure, as well as time to depressurise afterwards. Think of it like your oven having to preheat.

That’s it! Start off by cooking the more simple things like the stews or pastas and from there start experimenting. You’ll soon find that using this nifty little tool comes naturally.

Mid Week Instant Pot Meals

Mid Week Instant Pot Meals

Posted on by Rebecca

My choice of a midweek meal has to be something that is quick, tasty and require minimal effort on my end. This selection are speedy, delicious and super easy to make. Family friendly meals designed to be on the table in record time.

You see, my evenings go a little like this “aaaaahhhhhhhhhh” (picture Macauly Caulkin screaming in home alone). If I’m working in the office I get home after 4pm, to 3 children all demanding attention in some way. A baby that wants milk and love, and two boys that are eager to tell me about their days and what they did. I listen and try to connect but I know in the back of my mind I need to decide what to make for dinner asap.

I wish I was one of those people who could decide the night before what to make, but I’m not. It’s almost always a last minute decision on what meat to take out the freezer. Anyone else relate? By 5 pm the prep work needs to start. Baby gets her dinner at 5h30 pm and then its bath and bed time around 6h30 pm for her. That gives me about an hour max to sort dinner out as the rest of us normally eat between 6h30 or 7 at the latest. Safe to say I am ALWAYS looking for quick, tasty, easy meals that can get onto the table in without fuss.

Instant Pot really has changed the way we eat. It has also changed WHAT we eat, with things like stews and dhaal made in record time. These three recipes are on constant rotation in our home, I know they work and I know they are tasty.

Rotisserie style Roast Chicken

You may have seen me mention this one on my “Insta stories”, but 35 minutes (and natural release time), is all you need to create the most juicy, tender, fall off the bone chicken. You will never make your chicken another way again.

It is so versatile, and has so many variations. Serve it on its own or with roast vegetables,  I chuck veg into mine to make a hidden veg gravy at the end. It’s made in the Instant Pot completely from beginning to end, with a quick sear on both sides to create that beautiful golden colour.

Print Recipe

Instant Pot Roast Chicken

35 minutes to the most succulent, tender Roast Chicken you have ever had. Instant Pot Whole Chicken is juicy, tender and incredibly easy to make. Add your vegetables to the bottom of the Pot for a complete one pot meal in under an hour.
Prep Time5 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Keyword: chicken, instant pot, roast chicken

Equipment

  • Instant Pot

Ingredients

  • 1 Free Range Whole Chicken
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 2 tsp Thyme
  • 1 tsp Oregano
  • 2 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 cup Chicken Stock
  • Vegetables of choice

Instructions

  • In a small bowl, combine salt, pepper, thyme, oregano, paprika, garlic and onion powder with a little olive oil. Rub onto the chicken skin and in the cavity.
  • Set your Instant Pot to the high sauté setting, add a little oil and brown chicken on both sides, about 4-5 minutes a side.
  • Remove the chicken and set aside.
  • Place your metal trivet in the bottom and add chicken stock. Place your veggies (if adding) in the bottom and place the chicken back on top. Select Manual, change pressure to high and set time for 35 minutes. Natural release for approx. 10-15 minutes (while you are prepping your sides).
  • If you prefer a super crispy skin, you may choose to grill it for another 5 minutes, but it is perfectly fine without it. Use the remaining sauce at the bottom, together with the soft veg to create your gravy.
  • Serve with Vegetables of your choice.

Now lets move onto my next “go to” recipe. It’s a winner across any household, and always a firm favourite with kids.

Spaghetti Bolognese

My love affair with Italy knows no bounds. I’m obsessed , and dream of the next time I can return. Any chef knows that a secret to a good Bolognese or Ragu is to cook the mince for hours on a slow, steady stove top. Definitely no time for that mid week! My kids could live off pasta, so bolognese (with as many veg as I can sneak in) is always a winner. When I first heard of “one pot” spaghetti bolognese I was a little more than dubious. The idea of the pasta cooking in the same pot? I wasn’t sold. But this is a game changer! The pasta comes out perfectly “al dente” and absorbs all the delicious flavour.

Print Recipe

Instant Pot Spagetthi Bolognese

This classic family favourite just got a little easier! Flavour packed bolognese sauce (with as many hidden vegetables as you can squeeze in) and tender spaghetti noodles cook beautifully in the Instant Pot®, all in one pot. In under 15 minutes!

Prep Time10 mins
Cook Time9 mins
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot Spaghetti, One pot pasta, pasta, Spaghetti, spaghetti bolognese

Equipment

  • Instant Pot

Ingredients

  • 500 grams Lean Steak Mince
  • 1 tin Crushed Tomatoes
  • 500 grams Passata Sauce
  • 1 Onion finely diced
  • 2 Carrots finely diced
  • 2 Baby Marrow (or Celery) finely diced
  • 1.5 cups Water
  • Salt + Pepper
  • 1 tsp Green Chilli
  • 1 tsp Crushed Garlic
  • 2 tsp Italian Herbs

Instructions

  • Set your Instant Pot to Sauté Mode. Add in some Olive Oil and brown your mince together with garlic, salt and pepper.
  • Set aside browned mince.
  • Sauté onion, carrot, baby marrow together with garlic, celery salt, pepper and chilli until soft.
  • Add browned mince back in, together with tomatoes and passata sauce.
  • Break spaghetti in half and place on top of mince, add in one cup of water.
  • Cook for 8-10 minutes (depending on your preference) on high pressure with a quick release.
  • Voila! Questa Pasta e perfetta !

Lastly we pay homage to our “Taco Tuesday” dish. I put everything out on a big platter in the middle of the table and everyone makes up their own according to their own preference.

Shredded Chicken Tacos

This shredded chicken recipe is possibly the easiest of them all and is perfect for Tacos, Nachos, Sliders. I almost feel guilty calling it a “recipe” because it is so simple to make.

Print Recipe

Shredded Chicken Tacos

The BEST EVER Instant Pot Shredded Chicken Tacos! These are so incredibly easy to make and the chicken is so versatile you could create at least 4 different recipes from it.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot Shredded Chicken, Shredded Chicken Tacos, Taco Tuesday, Tacos
Servings: 4 people

Equipment

  • Instant Pot

Ingredients

  • 4 Chicken Fillets
  • 1 tsp Chilli Powder
  • 1 tsp Cumin Powder
  • 2 Garlic cloves crushed
  • Salt and Pepper
  • 1 Jar Salsa (of your choice and heat intensity)
  • Tortilla's to serve
  • Guacamole to serve
  • Grated cheese to serve

Instructions

  • Place marinated chicken breast inside the Instant Pot. Add the jar of Salsa on top.
  • Seal the lid and set the pressure knob to sealing.
  • Press “Poultry” and select between 7 and 10 minutes. (Depending on size of fillet).
  • Quick release and then shred the chicken breasts with two forks. Add back into sauce. You may want to saute it a little to thicken up the sauce, but it's completely up to you.
  • Serve with toppings and garnish of your choice.

There it is! 3 incredibly easy, low fuss “mid week” meals to inspire you to get creative with your Instant Pot! I honestly find I use mine more and more every single week and it has transformed our meals.

Happy Cooking! I’d love to hear your suggestions.

Instant Pot Festive Meal Ideas

Instant Pot Festive Meal Ideas

Posted on by Rebecca

This succulent Cranberry Orange Chicken followed by a decadent white chocolate and raspberry “pot du creme”, officially signals that Holiday season has begun. No matter what you’re celebrating this year, you’ll probably end up cooking a large meal or two for your family during the holiday’s and lets face it, in Africa, with the heat of our December, the last place we want to be is sweating it out in a hot kitchen. We always had debates in my family growing up over the “traditional Christmas meals” versus something lighter due to the hot weather. We almost always ended up with a combination of both. Thankfully, with Instant Pot around, we don’t have to worry about spending hours in the kitchen anymore.

I’ve been fortunate enough to spend a few Christmas periods over in the USA (and thanksgiving) and I’m proud to say I have mastered the art of succulent turkey, when people say they are dry and unflavourful I beg to disagree. My initial thought was a cranberry orange turkey, however, the Instant Pot however is a little too small to fit an entire turkey, and I certainly wasn’t going to cut off leg and wing portions (hint hint woolies, I see you have the mince now, please sell the pieces too). After some back and forth, I settled on chicken. I knew I wanted to incorporate Cranberries, and I adore the combination of cranberry and orange, it’s just so festive. Even my husband, who is not a fan of “fruit with food”, polished this off. Keep reading for the full recipe.

Mains – Orange Cranberry Chicken with a Balsamic Glaze

You’ll remember that I previously cooked a rotisserie style chicken in the Instant Pot and it is absolutely glorious. So incredibly moist that it falls off the bone, (you can see the recipe up on my Instagram highlights). The first secret to a really great chicken, my mother in law taught me this, is to use a good quality, organic free range chicken. Happy chickens are tasty chickens 🙂 I bathed this chicken in butter, balsamic glaze, freshly squeezed orange and salt and pepper. Stuff fresh rosemary under the skin and into the cavity of the chicken, along with a cup of cranberries and sliced orange. Brown the chicken on both sides by using the saute function of your Instant Pot.

Add your metal trivet stand and a cup of chicken stock into the bottom of the pot along with a big handful of baby carrots. This will not only steam your chicken but will create the most delicious gravy. Chuck in another handful of cranberries for good measure and place your chicken on top of the carrots.

Make sure the lid is closed securely and the steam vent is set to “sealed.” Select the “Poultry” button with high pressure, and a cook time of 38 minutes (dependent on the size of your bird). Finish with a natural release of about 20 minutes. Carefully remove the chicken. If you prefer a crisper skin, which clearly we do; brush the chicken again with the balsamic butter glaze and pop it under the grill for a few minutes. The Balsamic creates the most glorious brown, crispy edge to the skin. Meanwhile remove the carrots and saute the remaining liquid, with a little cornflour to thicken up.

Decorate a serving platter with some fresh cranberries, orange slices, and rosemary, to help showcase your gorgeous Instant Pot Whole Chicken. 

Dessert – White Chocolate “Pot du Creme” topped with Raspberry Coulis

Now lets move onto the good stuff…. the dessert. A recipe so easy I literally had to good it twice to make sure I wasn’t missing something !

While my grandparents were alive, Christmas pudding was an absolute must, Christmas cake always featured as well, but the Christmas pudding “Brandy pudding”, was always set alight by my grandfather, with all the grand-kids looking on in amazement. Everyone crossed fingers that they would get “the penny”. I, however, am absolutely not a fan. There’s something about “fruit mince” that I despise (so mince pies are off the menu too), I prefer lighter, cooler dishes and trio of berries pavlova almost always features on my Christmas Menu.

I haven’t quite figured out how to do a meringue dish in my instant pot (yet), but I did keep the white and red colours going with this glorious dessert, so keep reading until the end. This is honestly the easiest dessert I have EVER made, and one that I will repeat again and again.

This recipe uses the perfect blend of rich white chocolate and fresh, bright raspberries for a simply irresistible treat. Whether it’s a hot summer day or a winter evening in front of the fire, this fabulously easy dessert is a winner.

All you have to do is blend together some white chocolate with egg yolk, lemon zest and vanilla extract and blend in some warm heavy cream to gently melt the chocolate. Divide into some ramekin dishes and pour a cup of water into the bottom of your Instant Pot. Set to 0 minutes on manual and natural release for 5 minutes. It’s a make ahead dessert so you need to refrigerate it for about 4 hours. Blitz up some raspberries to make a simple coulis to top. Sit back and watch all your guests lick their bowls 🙂

Gone are the days of long, complicated Christmas Dinners. Thankfully, with Instant Pot in hand, families can spend a little more “together time” and less time fighting about whose turn it is to do what.

Print Recipe

Orange Cranberry Chicken

Succulent orange chicken with a delicate cranberry balsamic glaze
Prep Time15 mins
Cook Time58 mins
Keyword: chicken, christmas meal, holiday meal, instant pot, orange chicken, orange cranberry chicken, roast chicken
Servings: 5 people

Equipment

  • Instant Pot

Ingredients

  • 1 Whole Free Range Chicken
  • Fresh Rosemary
  • Oranges
  • 2 cups Cranberries
  • 1 tbsp Balsamic Vinegar
  • 2 sticks Butter
  • 1 pkt Baby carrots

Instructions

  • Empty chicken cavity, rinse chicken and pat dry.
    Season skin with Salt and Pepper. Melt about 2 big knobs of butter and mix with 1 tablespoon of balsamic vinegar and the juice of one orange. Rub into the chicken skin (and under. Stuff the cavity with orange wedges, herbs and a cup of cranberries.
  • Turn on Instant Pot "Saute" function and allow to heat up. Brown chicken about 5 minutes per side, or until golden brown.
  • Turn Instant Pot off, remove chicken. Add a cup of chicken stock into the bottom of the pot. Add in the metal trivet and add in baby carrots. Place chicken on top of carrots. Chuck in a few more cranberries for good measure.
  • Close lid and make sure steam vent is closed.Set "Poultry" function on high pressure for 38 minutes. Once cooking time is complete, natural release for about 20 minutes.
  • If you prefer a crispier skin, pop under the grill for 10 minutes before serving.
  • Meanwhile, take the remaining sauce and switch on the saute function again to thicken up. Add a tsp of cornflour.
  • Serve chicken on a bed of carrots, rosemary and sliced oranges for a festive meal.
Print Recipe

White Chocolate And Raspberry “Pot du Creme”

Lighter than a pudding, but thicker than a mousse these "pot du creme" are incredibly decadent and sinfully easy to make in your instant pot.
Prep Time10 mins
Cook Time5 mins
Course: Dessert
Keyword: Instant Pot Chocolate Mousse, Instant Pot Dessert, Quick Dessert, White chocolate and raspberry mousse, white chocolate mousse, white chocolate pot du creme

Equipment

  • Instant Pot
  • Blender
  • 4 Ramekin dishes

Ingredients

  • 170 grams White Chocolate chopped
  • 1 Zest of lemon
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla Extract
  • 2 egg yolks
  • pinch salt
  • 1/2 cup heavy cream
  • 1 pkt Raspberries

Instructions

  • Add chopped up chocolate, egg yolks, vanilla extract, lemon juice and zest and a pinch of salt to blender and grind to break up chocolate.
  • Warm heavy cream gently in microwave (you don't want it hot, just warm) and pour into blender (ideally while still blending). Blend until smooth.
  • Divide mixture evenly into Ramekin dishes.
  • Pour one cup of water into the bottom of the Instant Pot and place metal trivet in.
  • Place dishes on top of trivet and close the Instant Pot and set to seal.
  • Select "Manual" function and select ZERO on timer. Yes, select ZERO minutes.
  • Naturally release for 5 minutes, then quick-release the remaining pressure.
  • Remove the ramekins and refrigerate for 4 hours.
  • Meanwhile, combine raspberries, 2 tbsp water and a little icing sugar in a blender to make a coulis. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
  • Top each ramekin with the raspberry sauce and refrigerate for another 30 minutes.

Notes

**TOP TIP** If you have clear glass ramekins (heat proof) use them, it makes for such a pretty serving if you can see the white and red layers.
** By selecting 0 minutes on the pressure cooker, it really just brings it up to pressure and then releases.

*White Chocolate Pot du Creme recipe originally found from Chop Secrets.

**Collaboration with Instant Pot**

Celebrating Our Heritage With Instant Pot

Celebrating Our Heritage With Instant Pot

Posted on by Rebecca

There sure has been a lot of negative talk and feelings about South Africa recently, a string of bad news, crime and a tumbling economy has left more than just a few South Africans wondering about their future here. The one thing South Africa will always do right however, apart from a braai, is being a fiercely proud nation. Wherever you go around the world you are bound to bump into a fellow Saffa, and you are more than likely to receive an invite for a braai. We are a proud rainbow nation, and with such a melting pot of cultures, its no wonder our cuisine is voted among the world’s best!

For Heritage Day this year, why not spend more time with the people that are close to you, and less time in the kitchen? We have been experimenting with our Instant Pot recently and when we were challenged to come up with perfect Heritage Day meal plan, we jumped at the chance to create a full menu in this life saving appliance. Head on over to our IGTV to see the video, or read on for the full menu plan.

Heritage Day Menu

  • Tender Lamb Curry Served with Sticky Jasmine Rice
  • Decadent Peppermint Crisp Baked Cheesecake

Lamb Curry Ingredients:

  • 800g/1kg chopped stewing lamb
  • 1 tin crushed tomato OR 3/4 grated tomato
  • 1 medium onion finely diced
  • Handful of fresh coriander to garnish
To Marinade:
  • 1 cup plain yoghurt
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp cracked black pepper
  • 1 tsp fine cinnamon
  • 1 tsp red chilli powder
  • 1/4 tsp ground cardamom
  • 1 tbsp ginger/garlic masala
  • salt to taste

Start off by mixing together the yoghurt and spices and marinade your lamb for a minimum of 2 hours (trust me, the longer the better). While that is sitting, get on with your Jasmine Rice (this can also be done in the Instant Pot).

Jasmine Rice
  • Using a ratio of 1:1. Rinse your rice under water until clear (when using a pressure cooker this is a must).
  • Take two cups of Jasmine Rice and two cups of water and put into your Instant Pot
  • Place cover on and turn valve to seal.
  • Set on a manual setting of 5 minutes on high pressure. Do a natural release for 10 minutes and then switch to vent to open.
  • Perfect sticky jasmine rice.
Curry
  • Saute the onions with ginger/garlic until they begin to get a bit golden.
  • Add in your marinated lamb and saute for about 1 minute and then add 1/4 cup of water and your tin of tomatoes.
  • Optional to add in potatoes if you wish (I did).
  • Switch off saute and select meat/stew function and cook for 27 minutes. I did a natural release for about 10 minutes. If you want to thicken up your sauce a little, when you remove the lid switch to saute function again for about 3 minutes.

That’s it. Its literally that easy to create a lamb curry that tastes like its been simmering for hours!

Now it wouldn’t be a Heritage Day lunch without some dessert and tea so here is my take on the traditional “Peppermint Crisp Dessert”; how about a Caramel Peppermint Crisp baked cheesecake? Yes, done in an Instant Pot!

Peppermint Crisp Baked Cheesecake

Ingredients:

For the base:

  • 1 packet peppermint chocolate chip biscuits, crushed
  • 100 g butter, melted

For the filling:

  • 250 g cream cheese
  • 250 g mascarpone
  • 125 ml sugar
  • 30 ml cake flour
  • 80 ml cream
  • 2 eggs
  • 1 egg yolk
  • 100 g Peppermint chocolate, finely chopped

For the topping:

  • Half a tin of Caramel Treat
  • 100 g finely chopped mint chocolate

Method:

  • Start by measuring a spring form pan to your Instant Pot, make sure it fits in the Instant Pot, on the metal trivet with the handles up. Then grease your pan and place baking paper on the bottom.
  • Mix your crushed biscuit and melted butter into the bottom of the pan and chill in the freezer while you get on with the filling.
  • Cream together the mascarpone, cream cheese, sugar, four and cream together until smooth. Add in the egg and egg yolk and then fold in the chopped chocolate. Pour into the chilled biscuit base.
  • Pour 250 ml of water into your instant pot and place the metal trivet inside with the handles facing up. Cover your cheesecake with a double layer of foil and carefully lower onto the trivet.
  • Close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out.
  • Take out of the foil and chill in the fridge, for a minimum of 1 hour, preferably overnight.
  • Once chilled top with your Caramel Treat and chocolate.

There you have it! A proudly South African meal to celebrate your Heritage Day, all cooked in an Instant Pot with under an hour of total cooking time! If you had to buy one “extra” kitchen appliance, this should be it! Happy Heritage Day to all, what will you be making?

Recipe adapted from Cooked Inc.

*Disclaimer – this is a collaboration between Instant Pot SA and In these Stilettos.