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Instant Pot Recipes

Instant Pot Chocolate Custard | Chocolate Custard recipe

Don’t be surprised if I say you just need 4  simple ingredients to make this ULTIMATE Instant Pot dessert – A dreamy, smooth, silky and chocolaty Instant Pot Chocolate Custard.

Top it with some soil (not literally) and some strawberry carrots and you have the perfect dessert for your Easter table – Carrot Patch Custard.

image showing instant pot chocolate custard topped with oreo soil and carrots

Even though Easter is something that I have not celebrated growing up, living in a foreign land I now appreciate all the festive and holidays and enjoy sharing it with my little girl.

Each year I have been sharing something special and unique on this little space here and this year is no different – a quick and easy chocolate custard recipe with those little extra decorations on top is just so pretty. Don’t you all agree?

In this Instant Pot Chocolate Custard Post you will find:

  1. How to make Instant Pot Chocolate Custard from scratch.
  2. How to make Chocolate Custard without eggs
  3. To use Cornstarch or not
  4. Different ways of using up this chocolate custard
  5. How to make this instant pot egg custard using stove top method.

Btw, if you like to know what recipes I shared over the past two years then here is the link for those:

  1. 3 ingredient Mango Mousse in Easter Chocolate Eggs
  2. 23 Indian desserts under 30 mins to whip up for any occasion

landscape view of instant pot chocolate custard

How to make Chocolate Custard at home from scratch?

Custard is basically cooked milk or cream, sweetened with sugar and generally thickened using egg yolk. Other setting agents like cornflour (cornstarch) or even gelatine can be used for the same.

So you basically get the gist right, the main custard ingredients include: Milk, Sugar, Eggs

And so it is fairly easy to make custard recipe at home.

Or is it?

Well on a stove top method you will have to keep on stirring everything and also maintain the right temperature to cook it to the perfect creamy stage and not make scrambled eggs instead.

And there comes our Magic Pot.

Why I prefer using Instant Pot to make Chocolate Custard Recipe?

  1. No babysitting whatsoever – totally eliminates the need of stirring the saucepan.
  2. Maintains even temperature, unlike the gas top.
  3. Same results each time.
  4. No need to worry about burning or splitting the custard due to overcooking.

So to make a basic custard at home all you have to do is simply mix everything, add it to your Instant Pot, set the timer and let it do its job 😀

No one can stop you from becoming a PRO in making INSTANT POT DESSERTS 😀 (pat on the back scenario 😉 Shhhh.. Just don’t let anyone know and let your guests be surprised at how quickly and effortlessly you have made an amazing dessert 😉

Now that is the basic step for making Custard. To make slight variations, add in chocolate like I have done today in this Instant Pot Chocolate Custard recipe or you can also add  instant coffee water to make a Coffee Custard. Sky is the limit for imagination. 😀

So what is Chocolate Custard – simply adding chocolates to your basic custard recipe.

another view of instant pot chocolate custard also covering the easter eggs used as decoration

I understand some of you guys do not eat eggs or do not like the smell of it in custard recipes so you might be wanting to try an eggless recipe.

While making the Alphabet Cake, I had used an eggless custard recipe so you can check that by clicking the link.

Basically, if you are wondering how to make chocolate custard with cornflour or how do make eggless custard?
So that is the answer right there so we use cornflour or cornstarch as our thickening agent while making a custard without eggs.

How to make chocolate custard without cornflour? – Then you will definitely have to go for Eggs as your thickening agent or use gelatine.

Cornstarch: To Use it or Not?

Well, there is not much of a difference between either. However I feel that the custard made using eggs is so much more smoother and rich due to the additional fat from the yolks than the ones made using cornstarch.

Again its a personal preference both of them turn out pretty good.

image showing cut piece of instant pot chocolate custard for texture

Let me share with you all My 4 Top ways of using this basic instant pot custard recipe.

I have made the basic custard recipe couple of times and used it in a plethora of other recipes to further enhance the taste and also to come up with a all new recipe.

Now you have to understand a basic thing here: custard may vary in consistency from a thin pouring sauce to the thick pastry cream to be used as a filling.

Depending upon that let me share with you all some ideas.

For Example:

1. How to make chocolate custard trifle:

To make a trifle or layered dessert add in a layer of chocolate cake, topped with some chocolate cream, chocolate custard, fresh berries, some nuts and repeat the layers.. OMG .. the best chocolate dessert…

2. Chocolate custard filling for cake:

Just like the trifle, the thick custard can be used as a filling in your cake too.

This would go even well with a mousse cake.

So a layer of chocolate cake, chocolate mousse, chocolate custard and also feel free to add a chocolate ganache layer.. Woah.. now that is a Death by Chocolate Cake.

3. How to make Chocolate Custard Tart:

For that you will have to first make the chocolate tart base, then add chocolate custard layer topped with chocolate ganache. An ultimate chocolaty experience.

4. How to make use of it as Chocolate Custard Frosting:

Make the chocolate custard and then add it to your softly whipped cream and whip it until thick. You can also add it to your Condensed Buttercream Frosting. So yum!!!

how to make easter carrots in instant pot chocolate custard post

With Easter around the corner, I have used this method to make a Carrot Patch Pots. Won’t it look stunning on your Easter menu? Let me know what your thoughts are in the comments below.

Can you freeze chocolate custard? – A million dollar question

Now when I did my Level 4 Bakery Course the one thing that we all were taught was about perishable goods and egg being on the top list.

We have stored custard for a day in refrigerator and used it the next day but never did we freeze it.

Even all over the internet you will find that it is a big NO NO.

However, I found this particular site that had a successful attempt at freezing them. Since I have never done it personally I cannot comment more on frozen custard but you could check that site by clicking the link and see if you would want to go by that route.

And now finally let us look into how to do Chocolate Custard

5 from 1 vote
landscape view of instant pot chocolate custard
Print
Instant Pot Chocolate Custard | Chocolate Custard
Prep Time
10 mins
Cook Time
3 mins
Natural Depressurizing
10 mins
Total Time
13 mins
 

4 ingredients and 3 mins of pressure cooking - nothing can get simpler than making a chocolate custard in the instant pot. Perfectly smooth and creamy this custard is to die for. 

Course: Dessert
Cuisine: American
Keyword: Chocolate Custard, Instant Pot Chocolate Custard
Servings: 4 ramekins
Author: sushma iyer
Ingredients
Chocolate Custard
  • 4 oz (113 gms) Dark Chocolate
  • 2 cups Milk
  • 3 eggs
  • 3 tbsp sugar
  • 1 tsp Vanilla essence optional
Oreo Soil
  • 6-7 oreos
Carrots
  • 50 gms White Chocolate
  • 1 tsp Oil
  • 2 drops of orange food colour
  • 6-7 strawberries
Instructions
Chocolate Custard
  1. Chop the chocolates finely and transfer to a bowl.
  2. In a saucepan over a medium heat, bring the milk to boil. Once boiled add it to the chopped chocolates. Wait for a minute and then mix to melt the chocolates completely. Set aside
  3. In another bowl add in the eggs, sugar and essence. Beat for 2-3 mins until combined.
  4. Now stirring the chocolate mixture continuously and with constant speed transfer the egg mixture to the chocolate mixture and mix until combined.
  5. Filter the entire mixture atleast 2 times to get a smooth consistency.
  6. Transfer to the ramekins to 3/4th of its height. Cover it loosely with aluminium foil.
  7. To your instant pot add 2 cups of water. Place the trivet and place these ramekins on top.
  8. Close with the lid. Turn the knob to sealing position. Set the timer to 3 mins using pressure cool or manual button.
  9. After the timer goes off. Let it depressurize for exactly 10 mins and then do a quick release to release out any pressure.
  10. Open the lid and take the ramekins out.
  11. The custard would have a slight jiggle which would set completely on cooling.
  12. Let it sit at room temperature for 20 mins and then chill in the refrigerator for 4 hours.
  13. Meanwhile prepare the carrots and oreo soil
Oreo Soil.
  1. Simply grind 6-7 oreos along with the cream in your food processor or mixer.
Strawberry Carrots.
  1. In a microwave safe bowl, add chocolates, oil and food colour. Microwave for a minute with 15 sec interval until the chocolate is all melted and mixed.
  2. Add more oil if you feel the chocolate is thick
  3. Transfer to a small glass so that it is easier to dip the strawberries into it.
  4. Start dipping one strawberry at a time by holding the top leaves in between your fingers for grip. Allow the excess chocolate to drip off before placing it on a tray lined with parchment paper or silicon mat. Since the strawberries are cold straight from the fridge the chocolate would set immediately.
  5. Transfer the remain chocolate to a parchment paper cone. Draw zig zag lines on top of the set chocolate to create character to the carrots. Allow to set too.
To Assemble.
  1. Take the chocolate custard out of the refrigerator. Pat with kitchen paper to collect the condensation if any.
  2. Add the oreo soil on top and place the carrots.
  3. Now on the other side place just the leaves of the strawberries indicating that the carrots are yet to be harvested.
  4. To the carrot on top, add in some oreo soil to indicate that it is just taken out from the ground.
  5. Enjoy your Easter dessert.

Recipe Video

Recipe Notes

1. In place of dark chocolate, you can also use semi-sweet or milk chocolate. In that case, adjust the sweetness.

2. This dessert is mildly sweetened to increase the sweetness increase the amount of sugar by 1 tbsp I like to add vanilla essence to mask the eggy smell. It is optional you can skip if you want to.

3. You can serve the chocolate custard on its own if you wish, making the oreo soil and strawberries is optional but tastes amazing when combined

4. If you do not wish to filter the mixture, make sure to add chocolates to the milk while boiling so that the chocolates dissolve completely and you get a smooth custard

5. The ramekins that I have used is 8 cms in diameter and holds 3/4 cups of water so it took me 3 mins for this recipe. If you are using the standard white ramekins which is smaller than this one please use 2 mins timings in that case.

6. With this recipe, I could make 4 ramekins of the above-mentioned size. If you use the standard small white ramekins you could make up to 5.

overcooking effect on instant pot chocolate custard

7. It is important to depressurize exactly after 10 mins, as the longer it sits in the IP the longer it cooks giving it a more of cooked egg texture as compared to the smooth custard. A mistake that I did which I would recommend you to avoid. You can check it out from the above image

8. This Instant Pot Chocolate Custard stays good for 2 days in the refrigerator. 

9. If you are looking for Stove-top version of making custard then here is the link.

Conclusion:

This Instant Pot Chocolate Custard is a smooth and creamy dessert that is not literally melt in your mouth. However, it is totally silky and smooth.

Since it is not overly sweetened you could finish off the ramekin at one go. Honestly, I ate 2 at a time 😉 as I could not resist the chocolaty goodness. So what I am trying to say is that it is not rich and you could easily finish off one portion at a time.

And as it is perfectly set, you can carry it to potluck parties or even to your office.

Did you like the idea of making Carrot Patch Pots for Easter? If yes then let me know in the comments below.

Check out the other two recipes that I made in past years:

  1. 3 ingredient Mango Mousse in Easter Eggs
  2. 23 Easy Indian sweet that you can make in under 30 mins.

Other Instant Pot Desserts that you might like:

  1. Instant Pot Chocolate Terrine
  2. Instant Pot Mint Choco chop Cheesecake in a Jar

I hope you enjoyed this post. If you did do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

Pin this to your Instant Pot board or Easter board

collage image of instant pot chocolate custard

instant pot chocolate custard pin image

I will see you soon in my next one.

Until then

Hugs

Sushma

Instant Pot Bread Pudding in a Jar

The one thing that I won’t mind going stale in my home has to be “Bread” – gives the perfect opportunity to make this easy peasy lemon squeezy Instant Pot Bread Pudding;  perfectly sweetened, custard-y, moist and you won’t believe how quickly it comes together.

All thanks to the MAGIC POT!!

straight view of instant pot bread pudding made in jars

Instant Pot Bread Pudding can be described in just one word – Comforting and Soothing.

Just 3 basic steps and 9 mins of pressure cooking. Cannot believe it right!!!

Before we get into the instant pot recipe for bread pudding, if you understand just a few pointers then no one can stop you from making the best ever Bread Pudding recipe.

What is the secret of good bread pudding?

Well, no brainer here. Of course, starting with the best ingredients you can lay your hands on 😀

Start with a loaf of quality bread.

Now you may wonder,

What is the best bread to use for bread pudding?

The best bread that I would recommend would be to use Brioche because it’s buttery & toasts beautifully. It keeps its consistency even after it soaks up the liquid.

Other bread like Challah, croissants & raisin bread can be used too.

Bread pudding with cinnamon bread adds a whole new flavour to the pudding and also eliminates the need of adding cinnamon powder to the recipe 😀

Does that mean you cannot use regular white or brown bread?

Well, of course, you can.

I myself have used white bread only in today’s recipe as I did not have the other kinds at the moment and had no plans of running to the bakery to get one. Because of the fact that the best bread pudding recipe would always use a STALE BREAD.

This is by far one of the best ways to use your Stale bread right.. A perfect way of using up the leftovers from Thanksgiving too.

overhead view of instant pot bread pudding in jars

Making bread pudding at home is so nostalgic. I am sure most of you guys might have seen your Mom and Grand-Mom make, memories of that moist bread still lingering in your taste buds, the warmth of the oven keeping you cosy, the lingering smell of cinnamon keeping the house smelling fresh, the dollop of soft whipped cream or the trickling down of ice-cream on the side,, ahhhh the GOOD OLD DAYS.

Honestly, I have never experienced this in my childhood days because this recipe is not very common in India. It is only after moving to New Zealand, trying out different cuisines my journey of FOOD started.

Now that you have chosen the best bread for you, I would also like to talk about the other thing that makes the important part of this easy bread pudding recipe.

A little about Custard base for our instant pot bread pudding recipe

No one would like to have a dry bread pudding right!!

The custard base is really important to make your basic bread pudding stand out.

Basic bread pudding ingredients call for Eggs, Milk, Sugar and flavouring agents that’s it.

But to make this best Instant Pot Bread Pudding I have used the base of Tres Lesches Cake. Yes, three different types of milk and using real vanilla bean paste makes this the best ever bread pudding recipe.

Doesn’t that sound interesting?

Other than this you can also use Creme Anglaise as the base too.

Totally up to you to customise.

an image showing caramel sauce being poured on instant pot bread pudding jars

My personal little secret:

I always use a water bath while I’m baking the bread pudding dessert and keep it covered with foil until the last 10–15 minutes of baking. This keeps the custard from curdling & drying out, and lets the top get a nice caramelization without burning.

And that is where our MAGIC POT comes into play.

The best part about making bread pudding in instant pot is that you need not worry about all these little things.

My top 5 reasons to make this simple Bread Pudding in Instant Pot and that too in Jars.

  1. Portion controlled. Just promise me to stick to 1 jar at a time 😉
  2. Perfect individual serving for any party or gatherings.
  3. Takes comparatively less time to cook as compared to the ones made in a 6 inch cake pan or also as compared to the oven timings.
  4. No worrying about water baths – just leave it to our Instant Pots.
  5. Moist custardy bread pudding guaranteed. No need to worry about over-baking or curdling or drying out the custard.

Why does my bread and butter pudding curdle?

Yes, over-cooking or baking is the main reason for that to happen. After all, it is a Custard base dessert which means eggs are the primary ingredient. So over-cooking the eggs would eventually lead to curdling of the pudding.

And this is exactly why I like the Instant Pot Bread Pudding as right after 9 mins of pressure cooking, do a quick release and take your jars out.

You would never face the issue of curdling.

However, the only disadvantage that I felt was the COLOUR. It did not get the characteristic golden brown colour. However, I feel it also depends on the type of bread that we use. Had I used brioche or croissants I guess the jars would have been a shade darker. What do you think?

Tips to make the best bread pudding ever:

  • Use good quality stale bread for optimum flavour
  • Always soak the bread in the custard base for a minimum of 20- 30 mins for the bread to soak up the custard without having any dry bits.
  • Do an extra step of toasting the nuts if you are using. Toating the nuts releases its oil adding an amazing flavour and crunchy bite to the pudding.

And with that tips and techniques, I am sure you know how to tweak your bread pudding recipe to make it a moist bread pudding recipe. 

Btw if you making Instant Pot Desserts then here are two other recipes that you might love:

  1. Instant Pot Chocolate Terrine
  2. Instant Pot Mint Chocolate Cheesecake in a Jar.

But here is how to make bread pudding in an Instant Pot my way:

straight view of instant pot bread pudding made in jars
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Instant Pot Bread Pudding in a Jar
Prep Time
7 mins
Cook Time
9 mins
Resting Time
30 mins
Total Time
16 mins
 

This INSTANT POT BREAD PUDDING in a jar recipe inspired by tres leches cake is a best individual serving instant pot dessert that is unbelievably simple and easy to make. 

Course: Dessert
Cuisine: American
Keyword: instant pot bread pudding
Servings: 5 mason jars
Author: sushma iyer
Ingredients
  • 4 slices of white sandwich bread cut into 1 inch pieces.
  • 2 Eggs
  • 3/4 cup Milk
  • 1/2 cup plus 2 tbsp Condensed Milk
  • 1/2 cup Evaporated Milk
  • 1/2 tsp Vanilla Bean Paste
  • 3 tbsp Toasted Pecans chopped
  • 1/4 cup plus 1 tbsp Chocolate chips
Softly whipped cream and caramel sauce for garnishing
    Instructions
    1. Start by cracking 2 eggs into a wide bowl. Add in three types of milk and vanilla bean paste. Whisk to combine well.
    2. Add the bread pieces into the custard base. Mix with a spatula so that all the pieces are immersed into the custard base.
    3. Top with toasted pecans (reserving some for garnishing) and 1/4 cup chocolate chips and mix that too.
    4. Leave it on your counter top for 15-20 mins so that the bread gets enough time to soak up the custard.
    5. After 20 mins, transfer the bread pieces evenly between 5 mason jars.

    6. Fill the jars halfway through with the leftover custard from the bowl. (As the eggs tend to rise a bit while cooking)

    7. Add few piece of chocolate and toasted pecans on the top.
    8. Cover with an aluminium foil.
    9. Fill the instant pot base with 2 cups of water. Place the trivet that came along with it.
    10. Place the mason jars on top of the trivet. I could fit all the 5 jars. Close the lid and turn the knob to sealing position.
    11. Pressure Cook for 9 mins and after the cycle ends do a quick release.
    12. Take the jars out and let it cool down a bit for about 10 mins.
    13. Top the jars with either ice-cream or softly whipped cream, some caramel sauce and the reserved nuts and chocolate chips.
    14. You can choose to serve the bread pudding warm or chilled.

    Recipe Video

    Recipe Notes

    Do not forget to do a quick release once the pressure cooking cycle ends.

    It is important to use good quality bread and flavouring agent for optimum taste. Brioche, Challah and croissants work the best.

    I am not a fan of cinnamon flavour so skipped it here but feel free to add 1/2 tsp to the above recipe.

    Regular Milk can be used in place of Evaporated Milk.

    Please use toasted nuts as that adds an amazing flavour. Other add-ons such as raisins can also be used. I would highly recommend using toasted pecans in this recipe for that additional flavour punch.

    I have used homemade caramel sauce. You can find the recipe by clicking here. Just halved all the ingredients mentioned in the recipe.

    How to make Bread Pudding in Oven?

    Follow the recipe until step 7. Place the jars in a baking tray. Fill the tray with hot water. And then bake them in a pre-heated oven of 190 degrees for 15-20 mins until the custard sets.

    Conclusion:

    It is really a good idea to make desserts in a jar for portion control. I should thank you all who commented on my Instant Pot Mint Cheesecake in a Jar to share more jar desserts and that is why I made this recipe in the first place.

    Other than that this Bread Pudding recipe made in an Instant Pot is not only quick, easy and simple to make but also turned out to be a moist, perfectly sweetened and was also set very well in the IP.

    The toasted pecans and chocolate chips add a perfect crunch and texture to the dessert.

    Combination of bread pudding with caramel sauce was also a flavour to try as the salt in the caramel sauce just uplifted the game.

    Since it is not very sweet you can also serve this for Breakfast. I totally love Desserts for Breakfast. If you too then check out this Black Forest Cake inspired smoothie.. OH my god.. its simply amazing.

    So I hope you give this Instant Pot Chocolate Bread Pudding a try and if you did then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts

    Pin this to your Instant Pot board

    pin image of instant pot bread pudding

    pin image of instant pot bread pudding jars

    See you soon with yet another one

    Until then

    Hugs

    Sushma

    Instant Pot Mint Choco-chip Cheesecake in a Jar

    One of the easiest Instant Pot desserts that you can ever make has to be this Instant Pot Mint Cheesecake in a Jar. A stunning show stopper dessert for any party, occasion or just a simple meal!!

    straight view of instant pot mint cheesecake in a jar showing the different layers in the dessert

    Instant Pot Mint Cheesecake is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.

    This Mason Jar cheesecake turned out so delicious that you would not believe there is no sour cream in it!!! Shhh.. that’s a little secret don’t let anyone out there get to know about it… 😉

    In this instant pot cheesecake recipe, you will learn:

    • Why make this mint cheesecake in an instant pot?
    • How long to cook cheesecake and check its doneness?

    • How can I make cheesecake without sour cream?

    • Troubleshooting common cheesecake problems like why is my cheesecake runny in the middle, cheesecake too dry, how to avoid lumps of cheesecake in the batter etc. aka tips for cheesecake in an instant pot

    instant pot mint cheesecake jars placed in a triangle shape showing the garnishes on top

    Why do I recommend making this Instant Pot Mint Cheesecake in a Jar?

    Ain’t these cheesecake pots looking striking??

    Imagine walking out with that unique wooden board (that you just bought 😉 ) holding these cute little mason jar cheesecake to a bunch of people who are eagerly waiting for the perfect and unique dessert that you have always surprised them with at each party that you have been hosting..

    Woah.. That is going to be legendary!!! ( Barney Stinson from How I met your mother style 😉

    So apart from being an absolute eye candy of your party, these jar cheesecake in instant pot is:

    • the perfect individual serving portion for any party
    • Portion control technically 😉 well you know what I mean, I won’t judge you if you have 2 or 3 of these because I just had the third one 😉
    • Great for potlucks as you can practically transport it easily as compared to the regular cheesecake made in a pan.
    • Takes comparatively less time to cook and also to cool down as compared to the traditional cheesecake
    • No worrying about water-baths as our magic pot creates one for you.
    • No cracked tops whatsoever. 😀
    • You also don’t have to worry about dry cheesecake because there is no way you would end up over-cooking the cheesecake as the electric pressure cooker cheesecake has the perfect setting in terms of water bath and temperature as compared to the oven.

    You can absolutely make any instant pot cheesecake flavours for that matter. Honestly, I wanted to give this Mint Cheesecake a try before St.Patricks so that I can make some for my girls on our exclusive women-only St.Patrick Day’s lunch date. 

    instant pot mint cheesecake jars placed in a way showing the layers of the dessert

    Now you know making a cheesecake in an Instant Pot is literally a Cakewalk right!!

    But how do you know how long to cook cheesecake and how to tell when a cheesecake is done?

    Since I could make 8 cheesecake jars out of this recipe I had the opportunity to try two different timings to check before I actually share it with you all.

    The first time I put a set of 5 jars in my Instant Pot and cooked it for 6 mins. Allowed NPR and when I took it out I was little confused. Though the cheesecake was set with just a slight wobble (yes that is how you check the doneness will get into that in a minute.) I felt it might be a bit on the over-cooked side.

    So for the next 3 jars, I cooked it for  5 mins. Allowed NPR and you won’t believe it was set so beautifully and perfectly. I was surprised to learn that you can actually make these cheesecakes in just 5 mins.. wow…

    Hmmm… so 5 mins or 6 mins.. well there was absolutely no difference in terms of texture.. both were exactly the same.. So to answer your question on the timings I would say let’s stick to 6 mins only just to be double sure 😉

    Once baked, you still want this mint cheesecake to be quite jiggly in the middle like if you shake the jar just so slightly, it should shake like Jello. The corners should be completely set though and the middle top layer should have a jiggle. That is how you check the doneness of the cheesecake.

    Troubleshooting Common Cheesecake Problems or Tips to make the perfect Cheesecake in an Instant Pot.

    1. I cannot stress how important it is to have all the ingredients for this Mint Cheesecake at room temperature. The key to making a perfect lump-free Cheesecake is to have your cheesecake softened. A good soft cheesecake whips up beautifully giving you a perfectly smooth cheesecake batter.
    2. Cheesecake is too dry – that is because of over-cooking however since you are making it in the Instant Pot and that too in jars you absolutely do not have to worry about this.
    3. Chilling the cheesecake is an absolute important step. And there is also a right way of doing it. Once you take the cheesecake out of your IP let is allow it to come to room temperature before you chill it in the fridge for 2 hours or preferably overnight.  This would help the cheesecake to firm up and our wobbly centre would also set completely.
    4. It is also recommended to use either caster sugar or icing sugar as it would dissolve faster when beaten with the cream cheese giving you a smooth batter.

    Do not worry about using mason jars in instant pot, it is absolutely safe. 🙂 

    spoon showing the texture of instant pot mint cheesecake jars

    Are you eager to know but how does this Instant Pot Mint Cheesecake in a Jar actually taste like?

    First of all, I don’t know about you but I absolutely love layered desserts. Are you nodding too?

    In that case, I was totally bowled just by the look of it..

    Look at those layers just so perfect – we have crusty oreo layer, creamy dreamy mint cheesecake with choco-chips added to it followed by chocolate ganache and peppermint cream and chocolate shaving as garnish.. Wow.. Love that colour combination.. just perfect to pass on as a St.Patrick’s Day dessert.

    The oreo layer at the base is crusty, crispy and adding a bite or texture to our creamy and otherwise smooth cheesecake.

    And oh my gosh!!! I can just go on and on about the cheesecake flavour. This peppermint essence is just perfect and fresh without overpowering the cheesecake which could easily happen.

    The cheesecake in itself is so smooth, it has a bite and yet melts in your mouth. It is so creamy and not firm as we have not added any flour to it. And trust me I would not recommend adding flour as a jar cheesecake has to have that smooth texture according to me.

    Protein in the egg whites has totally set the cheesecake so well. It was not over-cooked. Also, it is much lighter as compared to the traditional springform cheesecake.

    Chocolate chips totally add a pleasant bite giving it that perfect texture.

    The dark chocolate ganache layer compliments the sweetness of the cheesecake and the whipped cream and chocolate shavings add a perfect garnishing or finishing layer to our best instant pot cheesecake jars.

    So finally it is time to have a look at the recipe.. hehe..

    How to make Cheesecake in Instant Pot?

    instant pot mint cheesecake jars placed in a way showing the layers of the dessert
    Print
    Instant Pot Mint and Choco-chip Cheesecake in a Jar
    Prep Time
    15 mins
    Cook Time
    6 mins
    Chilling Time
    2 hrs
    Total Time
    21 mins
     

    Instant Pot Peppermint Cheesecake in a Jar is one of the best instant pot desserts that you should try right now. It is a simple individual dessert that has a crisp crust, cream dreamy light cheesecake layer with ganache and peppermint cream as toppings.

    Course: Dessert
    Cuisine: American
    Keyword: instant pot cheesecake in a jar, instant pot mint cheesecake
    Servings: 8 mason jars
    Author: sushma iyer
    Ingredients
    For the Base
    • 12 Oreos
    • 1.5 tbsp Butter
    For the Cream Cheese Batter
    • 11 oz (300 gms) Cream Cheese softened
    • 2/3 cup (130 gms) Caster Sugar
    • 2 Eggs
    • 3 tbsp (40 gms) Lemon Juice
    • 1 tsp Peppermint Essence
    • 1/3 cup Chocolate-Chips
    • Few drops of green food colour
    Chocolate Ganache:
    • 140 gms Dark Chocolate
    • 70 gms Cream
    Whipped Cream and Chocolate Shaving for Garnish
      Instructions
      Step 1 : Cheesecake Crust:
      1. In a food processor or mixer, using the pulse mode simply grind the Oreos until it resembles a sand like texture.
      2. Add in melted butter and combine it looks like a wet sand and when you press a little amount in your palms it should retain its shape.
      3. Add 1 tbsp plus 1 tsp of this crushed oreos to the base of 8 mason jars and press firmly for it to set.
      4. Keep it in the fridge whilst you start preparing the cheesecake batter.
      Step 2 : Cheesecake Batter
      1. Beat the softened cream cheese and sugar until it is smooth and creamy. Keep aside
      2. In a separate small bowl, whisk eggs, lemon juice and essence together.
      3. Add in the egg mixture to the cream cheese in 2 batches and beat until it is well combined and smooth again.

      4. Add the green food colouring and mix to combine.

      5. Finally, fold in the choco-chips and divide the batter between 8 mason jars right up to the centre of the jar leaving space for ganache and the cream.
      6. Cover it with aluminium foil on top and keep it ready.
      7. Add 2 cups of water to the base of your instant pot.
      8. Place the instant pot trivet and then the mason jars. I could place 5 jars in one go.
      9. Set the valve to sealing.
      10. Press Manual/Pressure Cook and set the timings to 6 mins.
      11. Allow natural depressurizing.
      12. Take the mason jars out carefully and place the remaining 3 jars for the same timings.
      13. The baked cheesecakes should have a slight wobble in the centre like a jelly with firm corners around.
      14. Allow it to come to room temperature around 15 mins before placing it in the fridge to chill for a minimum of 2 hours preferably overnight.
      Step 3 - Chocolate Ganache.
      1. Chop the chocolates finely. Take it in a microwave-safe bowl along with the cream.
      2. Microwave until the chocolate is all melted and combined with the cream for around a minute in a interval of 15 seconds.
      3. Alternative you can also mix them up using a double boiler method.
      4. Pour this on top of your cheesecake after the chilling time. Make sure it is not hot or else you will end up melting the cheesecake.
      5. Let is sit in the fridge for 30 mins to set completely.
      6. Add some whipped cream on top along with chocolate shavings and mint leaf as part of garnish.

      Recipe Video

      Recipe Notes

      Notes:

      1. The key to making a good cheesecake is using soft cream cheese.Make sure to remove the cream cheese from the refrigerator at least an hour before you plan to make the cheesecake.

      2. You can use any chocolate cookies as the base for your crust.

      3. Adding food colour is optional. Skip it if you want to.

      4. Also making the ganache and whipped cream topping is optional. If you want you can completely skip it. In that case, fill your jar to 3/4th the size to make 4 or 5 cheesecake jars in place of 8 mason jars.

      5. I have used a jar that measures 5 oz. 4-5 oz size jars work perfectly well for this recipe.

      How to make Eggless Cheesecake?

      The proteins in the eggs are what helps to set the cream cheese in place. Alternatively, you can use 1cup of whipping cream in place of eggs to make an eggless cheesecake.

      In that case, there is no need to even bake this. Just allow it to chill overnight and it would be set perfectly.

      How to Store/Freeze the cheesecake?

      This cheesecake stays good in the fridge for upto a week. Freeze it for nearly 2 months.

      How to make this Mint Cheesecake in an Oven?

      Take a baking tray (not a cookie tray).

      Place a tissue into it and then place these mason jars on top.

      Add boiling hot water into the baking tray filling it right until it reaches till the middle of the mason jar. This step is to create a water bath so that the cheesecakes do not crack in the oven.

      And then bake in a preheated oven of 160°C for 10-15 mins.

      Conclusion:

      In short these Instant Pot Mint Cheesecake in a jar is a perfect party pleaser, totally stunning show stopped with that mint and chocolate flavour that would be a perfect after dinner dessert.

      Individual portion and easy to carry makes it a perfect dessert for any potlucks.

      The balance of mint and dark chocolate ganache is just perfect to cut the sweetness from the cheesecake.

      In all this creamy dreamy light cheesecake is a dessert that you would be coming back for. Totally worth trying.. you will love it 😀

      Oh btw if you are bored of simply trying out cheesecakes in your Instant Pot, then this Instant Pot Chocolate Terrine is something that you would absolutely love.

      If you happen to try this Pressure cooker cheesecake then do share it with me by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

      Pin this to your Instant Pot Desserts or Instant Pot board

      pin image of instant pot cheesecake

      pin image of Instant Pot Mint Cheesecake

       

      I will see you soon with yet another one

      Until then

      Hugs

      Sushma

       

      Instant Pot Chocolate Terrine | Dark Chocolate Terrine

      Chocolate Terrine – a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.

      If you are a chocolate lover, then this Instant Pot Chocolate Terrine is gonna blow your mind.

      block of instant pot chocolate terrine with slices placed on a white oval plate

      Chocolate Terrine recipe is an easy terrine recipe that pretty much a newbie can also successfully attempt to make.

      If you are a sucker for Instant pot Desserts then just stay tuned this chocolate love is what you need in your life.

      In this post you can find details on:

      1. What is Terrine?
      2. Why to make it an Instant Pot?
      3. How to serve this Chocolate Terrine
      4. What does it taste like?

      overhead image showing the entire block of instant pot chocolate terrine place in a white plate

       

      What is a Terrine?

      The word Terrine refers to the cooking vessel in which the dishes are cooked. It has a characteristic rectangular shape with straight sides just like a regular loaf pan.

      A layer of ground meat, vegetables, boiled eggs, herbs and/or other seasonings is usually packed in a steel loaf-shaped mold, which is then cooked in a water bath, cooled, turned out and sliced for serving.

      These are usually served cold or at room temperature.

      I have adapted this concept to make a terrine dessert and the beauty of this easy chocolate terrine dessert recipe is that I have INSTANT POTTED It 😉 If that is even a term 😛

      It is only recently that I got my very own Instant Pot but just like any other person using it I am all over in love with it. I literally use it 3 times a day now.. phew.. I do not wish to rave about it because I know most of you reading this already know it right.. 😀

      So here are my top reasons to make this Chocolate Terrine in an Instant Pot

      1. No need to worry about WATER BATH
      2. I always forget to preheat my oven!!! Have you faced that issue? Well not anymore..
      3. Do not wish to turn your oven on in summers!! I get it..
      4. Much easier to work with, an Instant Pot

      Since you would add water to the base of your IP you do not have to worry about making an additional setup like the way you would do if you had to bake this dark chocolate terrine in an oven.

      A perfect party pleaser recipe, this Chocolate Terrine recipe needs overnight cooling time and hence is a perfect make-ahead dessert that you ought to try the next time.

      image showing how to slice instant pot chocolate terrine using a hot knife

      Chocolate Terrine ingredients

      Chocolate:

      I have to mention about Chocolate; the soul of this recipe. The better the quality of chocolate the better your dessert would taste.

      Personally, I prefer using Couverture Dark Chocolate for this recipe. Feel free to use any of your own favourite ones. But I would recommend using Couverture over Compound Chocolates.

      If you are looking for recipes using dark chocolate blindly follow this one and I can assure that you would not be disappointed.

      Butter:

      We would be using unsalted butter for this recipe.

      All the other ingredients are pretty basic like Cream, Eggs, Sugar and Flour.

      This was just a basic list of ingredients. However, just by tweaking it a bit you can make so many different flavours like:

      1. White Chocolate Terrine
      2. Ice Cream Terrine
      3. Mousse Terrine
      4. Chocolate and Chestnut Terrine
      5. White and Dark Chocolate Terrine
      6. Simple Vanilla Terrine

      While I try all these other variations and share with you all today in this post let us see a Basic Dark Chocolate Terrine Recipe.

      close up overhead view of instant pot chocolate terrine

      How to Serve Chocolate Terrine?

      Since the characteristic of this Terrine recipe is to make them in a terrine pan or terrine loaf tin, it is usually served in slices.

      Thomas Keller, the well known American Chef prefers to serve this Chocolate Terrine with créme anglaise and some fruits to give it that acidity.

      Many restaurants have adopted this form but the other way of serving it up is with some raspberry coulis. I can totally imagine a white chocolate terrine with raspberry coulis. It would have been so perfect for Valentine’s actually.

      Ohhh I am totally bowled with the idea of it, just by imagining the colours of white and red is making me excited, maybe I would give it a try pretty soon and share with you all 😉

      I for one have just tried to keep it simple. Because trust me the slice on its own has so much flavour that I promise you won’t miss the anglaise. 😀 Just slice off a piece, serve it with some chopped pistachios and dusted with cocoa powder. So pretty!!

      slice of instant pot chocolate terrine served in a white round plate with a golden spoon

      I can see what is coming next, so you might be wanting to know…

      So how exactly does it taste?

      I would say it is more like a flourless chocolate cake, lighter than fudge but denser than a mousse.

      We are adding whole eggs in the recipe and not whipping it up so that is what makes it denser than a mousse as the ingredients used in both the recipe is nearly the same.

      It is completely a chocolate dessert. I mean the major flavour is from the chocolate so definitely try to use a bar that is your personal favourite.

      A slice of this Chocolate Terrine is so stable that you can totally leave it on your party table for hours together and it would stay so good. You can also try to pack this and include as a gift in your gift box for that someone special.

      Here is how to make Terrine in Instant Pot

      5 from 1 vote
      block of instant pot chocolate terrine with slices placed on a white oval plate
      Print
      Instant Pot Chocolate Terrine
      Prep Time
      10 mins
      Cook Time
      23 mins
      Chilling Time
      4 hrs 20 mins
      Total Time
      33 mins
       

      Chocolate Terrine – a thin slice of smooth, dark chocolate, soft yet firm, fudgier yet light, a delicious end to your meal.

      Course: Dessert
      Cuisine: American
      Keyword: Chocolate Terrine, Instant Pot Chocolate Terrine
      Servings: 10 slices
      Author: sushma iyer
      Ingredients
      • 200 gms Couverture Chocolate
      • 100 ml Hot Cream
      • 3 nos Eggs
      • 1/4 cup Sugar
      • 1/3 cup (85 gms) Butter melted
      • 1 tsp Plain Flour
      Chopped pistachios and cocoa powder for garnishing
        Instructions

        1. Start by preparing your loaf fan. Apply a layer of butter and place the parchment paper to cover the entire pan. This makes it easier to unmold once the chocolate terrine is set. Set aside until needed

        2. Chop the chocolates finely to small bits and pieces. Take it in a bowl and add in the hot cream all over it. Allow to stand it for a minute and then stir to dissolve. Basically, you are making a chocolate ganache.

        3. Quick Tip: If you are finding it hard to dissolve the chocolate in the hot cream then simply place it over a saucepan with boiling water (double boiler method) and then stir to dissolve the chocolate. The ganache should be completely smooth and silky without any lumps.

        4. Crack open the 3 eggs in a separate bowl. Add in the sugar and whisk to combine. Just whisk until it is combined, no need to beat until light and fluffy.

        5. Add the eggs and sugar mixture to the chocolate ganache little at a time. Whisk to combine. (Make sure the ganache is not hot or else you will end up making scrambled eggs 😉 )

        6. Finally, add in the melted butter and flour and whisk to form a homogenous mixture.

        7. Transfer this mixture to the prepared loaf pan. Cover with an aluminium foil.

        8. Add 2 cups of water to the base of the instant pot. Place the trivet. Then place the loaf pan covered with aluminium foil on top. Set the valve to sealing position. And then pressure cook or use manual button and set the time to 25 minutes. Allow depressurizing naturally. 

        9. Take it out of the Instant Pot. Remove the foil and check whether it is set completely. Tap the water formation on top with a clean paper towel. Allow it to cool to room temperature.

        10. Cover with a cling wrap and let it sit in the fridge overnight.

        11. Take it off 10-20 mins prior to serving. Let it come to normal temperature a bit so that it becomes easier to unmould and slice. 

        12. To unmold simply remove the cling wrap. Place your serving plate on top and then invert it. Carefully remove the loaf tin to reveal the block of your completely set chocolate terrine.

        13. Dust some cocoa powder on top and add in some chopped pistachios as garnish. Slice and serve.

        Recipe Video

        Recipe Notes

        Pro Tio:

        Use a hot knife to get clean slices.

        Notes:

        Make sure to use your favourite bar of couverture chocolate for an ultimate taste experience.

        Chocolate Ganache should be silky smooth and without any lumps.

        The ganache should not be hot while adding the eggs or else you will end having scrambled eggs 😉

        My Loaf Tin Measurement:

        The chocolate terrine loaf tin that I have used in this recipe measures 14.5x8.5 cms. A similar one is easily available on Amazon which measures 6.5 x 3.8 x 2.5 inches. You can use that too. 

        Please note that if you are using any other pan - like round, square or even loaf pan with different measurements the timing might vary a bit.

        The average timing is 25 mins. When you remove the pan after the time interval and depressurizing, the terrine should have a slight jiggle in the centre.If it is way too liquidy put it back for another 3-4 mins and it should be done.

        After which follow the cooling and chilling sets as mentioned in the recipe.

        How to make Chocolate Terrine in an Oven?

        Place the loaf tin with the batter in a baking tray and fill the tray halfway with boiling hot water. Bake it in a preheated oven of 160°C for 30 mins.

        How to make it in a stove top?

        Take a wide bottom and mouth pan. Fill it with water. Place a trivet and then place your loaf tin on top. Cover it with a lid. Cook on low to med flame for around an hour.

        Conclusion:

        In all CHOCOLATE TERRINE is one of the easiest Instant Pot desserts (that is not another instant pot cheesecake 😉 ) made using simple ingredients like eggs, chocolate and cream.

        Easy to put together

        Super stable

        Make ahead dessert

        Looks fancy

        Tastes even better

        I hope you would give this simple Chocolate Terrine recipe a try. And if you did then let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.

        Now that we are talking about desserts check out my simple Chocolate Pudding recipe and also 5 mins Chocolates Bar recipe that I think you might love.

        Pin this to your Instant Pot Desserts board or simply to your Instant Pot board.

        pin image of instant pot chocolate terrine

        I will see you soon with yet another one.

        Until then

        Hugs

        Sushma