As a child, growing up, we ALWAYS had the canned stuff. I apologize if you like canned cranberry sauce, because I don’t mean to offend you I swear but the stuff disgusts me. Something about it being so gelatinous that you can cut it into circles… and the marks on the circles that result from it being in that can. I just can’t…
Turn Instant Pot on sauté, allow to heat, then add oil. Sauté onion and garlic in pot 3-4 minutes. Add seasoning, stir & sauté additional minute.
Add dried black eyed peas and water. Stir. Add ham bone.
Close lid and vent knob. Cook on high pressure 25 minutes. Allow pressure to naturally release (NPR).
Open lid, remove bone, and remove ham from bone. Dice ham and add back to pot. Stir. Close lid and vent knob and cook again on high pressure for 2 minutes.
Allow NPR for 15 minutes then release remaining pressure.
Stir and serve with hot sauce, cornbread and other fixings as desired.
Step by Step Directions
Gather your ingredients
Wash the cranberries well and discard any that have gone mushy-bad.
Wash your orange, you’ll be using the zest!
Add all ingredients
It’s really that easy! Simply add all the ingredients to your Instant Pot insert. The hardest part is zesting the orange – make sure you have a good tool.
This is the zester I have!
Close lid and turn your sealing knob to “sealing”. On manual/pressure cook setting, set cook time to 15 minutes.
When cook time is complete, Instant Pot will beep. Quickly release pressure (QPR) by turning Vent knob to “Venting”. ENJOY the amazing aromas that will come from your pot. Seriously, it smells AMAZING!
Stir, stir, stir
When you open the lid, you may first think it doesn’t look right, or that you didn’t cook it long enough. Have no fear, just stir, squish, stir, squish, stir…
If you want it super smooth (which I do not), you could use an Immersion blender or regular blender to achieve this.
If it seems a little too thin to you, once again, no worries. Allow the sauce to cool – it will thicken as it cools.
Serve or Store
I serve my Orange Cranberry Sauce at room temperature or cooled, but not cold – up to you how you serve yours!.
This can be made up to 2 or 3 weeks in advance! Or, store after enjoying for 2-3 weeks… that is if you’re lucky enough to have leftovers.
Instant Pot Cranberry Sauce
Serve in a variety of ways… Instant Pot Cranberry Sauce is so not limited to your turkey dinner. Try it on sandwiches, or pork chops, or fried chicken. If you’re like me, as I admitted earlier, you might want to try this over vanilla ice cream… I’ve also had it on peanut butter toast, on english muffins over cream cheese, pancakes, waffles, toast, crepes, oatmeal, yogurt…
This Cranberry Sauce is a-whole-nother-level of AMAZING in so many ways!
Instant Pot Simple Syrup [Basil Lime] is a must try in summers.
It is a flavorful simple sugar syrup enhanced with Basil and Lime. The syrup made in Instant Pot serves as a perfect base to make drinks of your choice. You can use the syrup in making mocktails, cocktails, spritzers, sodas, and much more.
Read the post to discover the magic of this easy 4 INGREDIENT RECIPE.
Add 2 cups rolled oats, brewers yeast, flax seed, cinnamon and pinch of salt to food processor. Process 45-60 seconds until mixture resembles texture of coarse flour.
In separate bowl, combine coffee (or water), maple syrup and vanilla extract, then add to processor along with chopped dates, chia seeds, nut butter.
Blend for about 20-30 seconds until mixture comes together. Scrap sides of processor with spatula.
Add remaining 1 cup rolled oats, and optional add-in ingredient – I used dairy, soy & nut free Enjoy Life chocolate chips – yummy!
Blend about 15 seconds, scrape sides of processor, then blend an additional 15-30 seconds to make sure it all comes together.
Transfer mixture to a piece of parchment paper. Use paper to bring mixture together and form a level, even square. No worries, it definitely doesn’t have to be perfect!
Use a knife to score then cut into 24 pieces.
HINT: Cut a + sign in the middle first, then go from there… it helps make them more even
You can leave them as is, or roll into balls – Rolling them helps them come together in individual bites.
TIP: Put a tiny amount of water on your palms to help with rolling & less sticking.
Store in airtight container & store for up to 10 days. Mine never last that long!
Lots of breastfeeding moms struggle with either a worry about or a true lack of milk supply. I’d highly recommend speaking to a Certified Lactation Consultant if you are struggling – ask your doctor or birth center to connect you with organizations in your area that can help.Healthy StartandLa Leche Leagueare great organizations I worked with when I began my journey.
If you’re struggling on your breastfeeding journey, know that you are NOT alone. Breastfeeding is HARD.
If you prefer to purchase Lactation cookies ready made, my friend and sorority sister over at The Mom Life raves about Milkmaker’s Lactation cookies!
By the way, by far my most used God-send of a baby item — The Auto Rock n’ Play by Fisher-Price — they have a few options (basic, auto, deluxe, premium)… do yourself (or the person you gift it to) a HUGE favor and at least get the deluxe!
I have the 6 qt IP-60DUO Instant Pot Pressure Cooker – I cannot tell you how much I love this machine! It has made my life so much easier. When I got it, I never imagined I would make CHEESECAKE in it. I was of the mindset that some things are better left for the oven.
Please DO NOT BE INTIMIDATED by making cheesecake. I hear that so many people are. OK – I admit it, I was, too.
To be HONEST with you, making my Pumpkin Pie Bread or Banana Cake Bread is harder than this cheesecake (although I would consider none of them difficult, truly)!
Personal opinion here: I am not a huge fan of the over-the-top cheesecakes that have peanut butter cups or cookies or drizzles of whatever toppings. Cheesecake is divine (especially made easy in the Instant Pot Pressure Cooker!). It is rich and delicious, creamy and sweet. Do you really need chopped chocolate candies, cookies and all that other jazz? Personally, I think it totally takes away the simple, rich, pure deliciousness I LOVE about cheesecake. To Each His Own
This Cinnamon Chip Cheesecake is the perfect balance of adding flavor, but not taking away from the innate divinity that is Cheesecake!
**can also use hand mixer but I MUCH prefer the food processor
Process graham cracker crumbs to a fine crumb – I use my Kitchen Aid hand mixer with mini food processor attachment so I don’t get my large food processor dirty before needing to use it for the filling. You can also put the graham crackers in a zip top back and bang the mess out of them with a meat tenderizer or rolling pin!
In processor or small mixing bowl, add graham cracker crumbs, melted butter, sugar and cinnamon and mix until well combined.
Pour crumbs into springform pan (or push pan if using) and evenly press it into the bottom of the pan and up the side about an inch. I use my good ole clean fingers!
Sprinkle 2 T cinnamon chips on prepared crust. I also sprinkle additional cinnamon and sugar because…why not?! Totally optional. Set prepared crust aside.
In food processor bowl, add cream cheese, milk, sugar, vanilla, cinnamon and pinch of salt. Combine very well (top 2 pictures).
Add both eggs, then mix very lightly until JUST combined. On my food processor, I pulse 5-6 times tops! Most important part of cheesecake is to NOT over-mix the eggs.
Fold in cinnamon chips to mixed batter just until combined. Pour batter over prepared crust.
Create foil “sling” using 1 long piece of foil, about 1 1/2 feet long. Fold edges into the center lengthwise… the point is for you to use this to put the cheesecake in the pressure cooker and take it out.
Cover cheesecake with 1 large paper towel (you can see below, I only had the small pieces so criss crossed them – don’t do this if you don’t have to because the paper towel may sort of fall into your cheesecake and leave paper marks [mine did, but whatever… taste NOT affected!].
Loosely cover paper towel with foil.
Pour 1 cup water in bottom of pressure cooker. Place short trivet over water. Then use foil sling to place cheesecake in pressure cooker.
Close lid and close vent knob.
For Instant pot, turn vent knob to “Sealing”
Choose High Pressure option, and set cook time to 38 minutes.
For Instant Pot, press Manual (should default to High Pressure), and use +/- buttons to adjust cook time to 38 minutes.
When cook time is complete, allow pressure to naturally release (NPR) fully, this took about 20 minutes for me.
How do you know when the pressure has released? For most pressure cookers, you should have an indicator pin that drops – if you look at the picture above that shows the Instant Pot Vent Knob being turned to sealing, to the right of that knob, take note of the silver “pin” – when up, the pot in pressurized; when down, the pressure has release.
Carefully remove cheesecake with foil sling, remove foil and paper towel, then allow to cool on counter for 1 hour.
Afterwards, cover with paper towel and plastic wrap or foil (I use the same foil I covered it with in pressure cooker, making sure to have dried it completely) and allow to cool completely in fridge, about 6-8 hours. I know, its so long to wait, but trust me it is worth it!
Unlatch your springform pan, and carefully pull up to remove side of springform pan. Transfer to dish, or serve from springform pan bottom (BUT be CAREFUL not to scratch it!).
You’ll want to eat it so fast, I know… but take a slow, thoughtful bite. It is SO DELICIOUS – it deserves to be mindfully savored!
If you’re anything like me, you’ll end up with a sliver for breakfast with a cup of Ready-for-Adventure coffee, too!
Cinnamon Chip Cheesecake
You may have noticed I do not add a sour cream topping – it’s just not my thing. If you want to, do it.
Use 1 cup sour cream + 3 t sugar mixed well. Pour on cheesecake immediately when it comes out of pressure cooker. Follow all other steps as written above
If you use a smaller pan, you will need to adjust cook time
6 inch springform or push pan: 40 minutes
mini 4 inch pans (divided into 3 pans): 12-15 minutes (I have not done this using these pans personally)
It’s true… I had leftover canned pumpkin in my fridge – I made my Pumpkin Spice Oatmeal the day before. I decided I’d use the leftover pumpkin to experiment! Perhaps I can make pumpkin bread in my Instant Pot Pressure Cooker. I had no clue how it would come out…
So now that you must have COMPLETE confidence in me, let me share the glory of my wingin’-it Pumpkin Pie Bread.
I call it “Pumpkin PIE bread” intentionally. The texture of this “bread” is kinda like pie. Like seriously, its moist like pumpkin pie filling, but dense and bread-like enough to cut, pick up and eat with your hands. It’s not like your average pumpkin or banana bread texture – its so much more… gosh… pudding like! Its so moist. It’s so soft. It’s slightly spiced, with just enough pumpkin, and not too sweet. It’s freaking delicious…
and, I made it in my [Instant Pot] Pressure Cooker! How cool is that?
Confession: I made this Pumpkin Pie Bread 4 days ago… and I have one slice left… and I haven’t shared… with anyone. Can I blame the fact that I am 31 weeks pregnant for eating the whole thing by myself (with frosting)?
Prepare bundt pan – lightly spray with cooking spray, then coat very lightly with flour (add about 2-3 T flour to sprayed bundt pan and tap it around so coat). Lightly tap bundt pan to loosen and remove all excess flour. Preparing the bundt pan will ensure the bread does not stick.
Prepare pressure cooker – add 1 1/2 cups water to bottom of pressure cooker pot, and place trivet / cooking rack on top of water.
In separate mixing bowl, whisk dry ingredients – flour, baking soda, baking powder, salt, spices.
In large mixing bowl with hand mixer or stand mixer, blend butter and sugars until light and fluffy, about 45-60 seconds on medium high speed.
Scrape bottom and sides of bowl with spatula to ensure all is combined.
Add maple syrup, vanilla and oil. Blend well, about 15-30 second on medium high speed.
Add pumpkin. Blend well, about 15-30 seconds on medium high speed.
Scrape bottom and sides of bowl with spatula to ensure all is combined.
Add eggs 1 at a time until just combined, about 15 seconds after adding each egg on medium speed – do not over mix eggs.
Add half flour mixture, blend just until combined, about 15 seconds on low speed. Add remaining dry ingredients and blend just until combined, another 15 seconds on low speed.
It’s okay to see some flour not totally combined.
Use your spatula to gently mix in the remaining, then transfer pumpkin pie bread batter to prepared bundt pan using a spatula to evenly distribute.
Tap bundt pan on counter to get rid of larger air bubbles.
Cover bundt pan with foil and place covered bundt pan on trivet in Pressure Cooker.
Close lid and close vent knob – for Instant Pot, turn vent knob to “sealing”.
Cook for 45 minutes on High Pressure – for Instant Pot, press manual then adjust time to 45 minutes using +/- buttons.
NOTE! If not using this bundt pan (http://amzn.to/2i1jbZ4), but using a round or springform pan, you will likely need to increase cook time from 45 mins to 50-55.
When cook time is complete, allow pot to naturally depressurize (NPR) for 10 minutes, then quickly release any remaining pressure (QPR).
Carefully remove bundt pan from Pressure Cooker – I tilt my inner pot slightly and use a towel to remove the bundt pan. Allow to cool for about 10 minutes before removing it from bundt pan.
Allow Pumpkin Pie bread to cool completely before cutting and serving.
I like to serve after chilling it for at least an hour int he fridge with some powdered sugar and a dollop of a frosting of your choice – I like cream cheese or vanilla frosting for this! Up to you ?
Why do I call this Banana Bread Cake made in my Instant Pot both Cake and Bread?
Well, I honestly couldn’t decide… Was it more like cake? Was it more like bread? Truthfully, I make banana bread in the oven all the time. It is typical banana bread, in taste and texture. This recipe is definitely different in texture — its actually much lighter & more moist.
This Banana Bread Cake is delightfully sweet, delightfully tender, delightfully dense, delightfully moist… delightfully everything!
This Banana Bread Cake is awesome and I made it without ever having to turn on my oven which in turn heats my always-hot-anyways Florida home – winning! Why use my Instant Pot Pressure Cooker and not my oven? The prior sentence is good enough reason for me… Thanks, Instant Pot!
You can eat this plain, dusted with powdered sugar or topped with a frosting of your choice — my fave being cream cheese frosting, but if you have chocolate lovers, go for chocolate; if you have cream cheese haters, go for vanilla — it’s ALL good!
You can make this Banana Bread Cake with a variety of mix-ins to switch it up, too! My family’s favorite is chocolate chips! The world is your oyster; the world is your Banana Bread Cake!
Banana Bread Cake
1/2 cup oil — I use vegetable or canola but you could use coconut, too
1/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
3/4 cup sugar
1 t vanilla
3 over ripened bananas, mashed — about 1 1/4 cups
1/4 cup milk
2 extra large eggs
2 1/4 cups flour, properly measured
1/2 t salt
1/2 t cinnamon
1 1/2 t baking soda
1/2 t baking powder
Optional Mix-ins (1/2 cup of mix in of your choice):
chocolate chips (my family’s fave!)
1 1/2 cups water for the bottom of the Pressure Cooker pot
Grease and flour bundt pan — I use cooking spray and a couple tablespoons of flour to coat the bundt pan. This will ensure your banana bread cake won’t stick.
In medium sized mixing bowl, whisk all dry ingredients (properly measured flour, salt, cinnamon, baking soda, baking powder). Set aside.
In large mixing bowl, using electric mixer, blend oil, butter, sugars and vanilla until very well combined, about 45 seconds on medium speed. Scrape all sides and bottom of mixing bowl.
Add both eggs, blend until just combined, about 10-15 seconds on medium speed.
Add milk and banana; mix until combined, about 20-30 seconds on medium speed. Scrape all sides of mixing bowl
Add dry ingredients, and mix on low speed until just combined, perhaps 20 seconds.
Do not over mix!
Add optional mix-in, if desired. I added chocolate chips!
Mix very lightly to avoid over-mixing batter.
Pour batter into greased and floured bundt pan
Cover with foil
Place bundt pan on trivet, then place in Instant Pot over water.
*The trivet that comes with the Instant Pot has handles which make it easy to put in and take out of the pot! If your trivet does NOT have handles, create a foil sling (folding a long piece of foil length wise) and use it to place bundt pan in your pot – this will also help with taking it out after it’s cooked.
Who doesn’t love Smores?Sweet, Gooey marshmallow, crunchy, sugary graham crackers, luscious, melty chocolate… you want one now, don’t you?!
I love the flavors, but let’s be honest… how often do you really actually make Smores? Perhaps you do often, but I admit that I do not.
#1: I live in Florida – when do you think we EVER have an opportunity to have a bonfire let alone have the need to sit close enough to one to roast marshmallows? Not very often.
On that note, us Floridians are hunkering down for our coldest day in December coming tomorrow – the high where I live is set to be 63 and the low 41 – perhaps tomorrow should be National Smores-for-real Day in Florida! I’ll let my husband know to connect the propane to our faux fire pit. #2: When else do you make Smores? While camping perhaps? Well, again with the admissions… I admit my idea of camping is, well, non-existent… but if it existed, I’d hope it would involve A/C and my hair straightener. Don’t judge me. But, who doesn’t love Smores?! Especially if there was an easier way to make and eat them. Well, alas… I believe in this Smores Pie. It satisfies the flavor desires, yet involves no fire. And since I have become obsessed with my Pressure Cooker, I am happy to report I make it in my Instant Pot!
1 cup graham cracker crumbs, about 8 cracker sheets
Place graham crackers in resealable bag, like a sandwich or quart size ziplock. Crush into crumbs using flat side of meat tenderizer or rolling pin, or whatever you have that will work.
Pour crumbs into small mixing bowl. Pour in melted butter. Mix until combined.
Press evenly on bottom and slightly up the sides, about 1 inch, of springform pan.
Mix brownie batter as directed on box. Pour into springform pan over graham cracker crust.
Tap pan lightly on counter to get rid of air bubbles and evenly disperse batter.
Cover tightly with foil.
Pour 1 1/2 cups water in bottom of pressure cooker inner pot, place trivet over water, then place springform pan on trivet over water.
Close lid of pressure cooker, and close vent knob. On Instant pot, turn vent knob to “Sealing”.
Press Manual button on Instant Pot, or high pressure on any pressure cooker, and adjust cook time to 45 minutes.
Pressure cooker will take 5-10 minutes to come to pressure, then cook time countdown will begin.
When cook time completes, allow pressure to naturally release (NPR) for 10 minutes. Quickly release remaining pressure (QPR)by opening vent knob. On Instant Pot, turn to “Venting”.
Uncover and allow pie to cool slightly, about 15 minutes.
Evenly spread marshmallows over brownie – do it neatly for neater presentation if you wish.
Place under broiler for 2-3 minutes – do not take your eye off those marshmallows! They can go from perfectly browned, to ridiculously burnt in the matter of seconds.
Carefully remove from oven and let cool for 15-20 minutes.
Unlatch spring on springform pan, and carefully remove rim. Slide pan onto a plate or storage container lid – why a storage container lid? Because I use a tupperware or this 7 cup round Pyrex oven safe bowl, turned upside down to store the leftovers! (pending there are leftovers) #Genius
Perfect Semi-homemade Cornbread [Instant Pot Pressure Cooker]
Mmmm… cornbread. I love cornbread. I love cornbread with a lot more than chili – it’s a great bread-side to most any meal. Love it.
What I don’t love though – really crumbly cornbread. Anyone else dislike crumbly cornbread? So I have to admit, I don’t often truly home-make cornbread. I don’t really feel the need to because I am IN LOVE with Jiffy – Jiffy corn muffin mix is the best. It’s affordable, it’s easy, it only needs a couple ingredients, and its the perfect level of sweetness. It’s just the best, and I don’t feel the need to recreate what is already good. So, hence the semi-homemade title…
I use the ingredients the both calls for, but I also add a pinch of salt, black pepper and my trick is (shhhh) 1/4 t baking soda. What?!? Why you ask? Because I want to make SURE it is light and fluffy and I find that extra kick of baking soda (in addition to whatever Jiffy already puts in it) does the trick!
Another trick! Beat the egg and milk the box calls for thoroughly before adding to dry box ingredients. This will help prevent you from over-mixing the cornbread batter – you really want it to just come together, perhaps even a couple lumps still. Do NOT over-mix!
Of course, I always cook it in my oven. And, sadly, it’s usually a certain level of crumbly. The habit I was getting into was making corn muffins – I found that at least this allowed a solid serving without crumbs until the person eating it had it on their plate. Better than trying to cut it and serving them crumbs.
Cornbread, in the Instant Pot? I honestly didn’t think would work. When I opened the lid, I thought for sure it would be raw, or overcooked, or rubbery, or something weird.
However… drum roll please… It was PHENOMENAL – quite honestly, it was thee BEST cornbread I have EVER had.
It was moist, it was fluffy, it was that perfect sweet Jiffy cornbread always is.
Perfect Semi-homemade Cornbread
1 box Jiffy corn muffin mix
1/3 cup milk
pinch black pepper
1/4 t baking soda
1 T butter cut into 4 pieces, optional
1 cup water
IP Cooking rack
7 inch springform pan
Pour 1 cup water into bottom of Instant Pot (IP). Place rack over water (the rack that comes with the Instant Pot works well).
Lightly spray 7 inch spring form pan with cooking spray (you can also use a pie dish that will fit into IP, or any oven safe bowl).
Crack egg into small mixing bowl, add milk, and beat thoroughly. Add salt, pepper and baking soda. Mix thoroughly. Add Jiffy cornbread mix. Lightly mix until just combined – do not over mix. Pour batter into springform pan. Scatter butter on top of batter.
Cornbread ready to Instant-Pot-bake!
Carefully place on top of rack in IP. (I do not cover, but some prefer to cover with aluminum foil to prevent any liquid from getting in their batter – I honestly prefer it uncovered so it stays moist!)
Close lid, turn vent to “Sealing”. Press “Manual” and adjust time using “+/-“ buttons to 10 minutes.
Instant Pot will take 5-10 minutes to pressurize, then cook time countdown will begin. When cook time is complete, IP will beep and change to Keep Warm setting. Allow IP to naturally release pressure (NPR) for 10 minutes, then release the rest (QPR).
Open your lid, and allow yourself to be amazed by the site of perfectly cooked, perfectly fluffy, perfectly risen… Perfect Semi-homemade cornbread
Perfect Semi-homemade Cornbread, straight out of the Instant Pot!
Let them eat Cornbread!
And while they do, get another one cooking because you’ll probably need seconds and then some!