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10

Instant Pot

®

Tips for Desserts

Whether you’re making a soup or a cheesecake, the basic rules of Instant Pot® cooking apply. Here are simple guidelines—both dessert specific and general—to review before youget started.

• Cut or form ingredients—from pieces of dough to slices of fruit—into similar-size pieces so they cook evenly. Level batters in their pans for even cakes.

• Grease cake pans thoroughly for easy unmolding. Nonstick cooking spray works better than butter, as the milk solids in butter can encourage sticking.

• Cover cake pans and ramekins with aluminum foil to prevent condensation from the steam created under pressure from dripping onto your dessert.

• Cook time starts from when the pot reaches full pressure, not from the moment when the button was pressed. Building up and releasing pressure can take from a few minutes to a half hour or more, depending on what’s being cooked, its temperature, its volume, and the release method.

• Always wait until the float valve (pin) on the lid drops, indicating all the pressure has been released, before removing the lid.

• These tools are essential for preparing the recipes in this book: 6-cup Bundt pan, 7-inch springform pan, 4-ounce ceramic ramekins, ½-pint canning jars, trivet, and steam rack with handles. (If your pot model did not include a steam rack, you can use the trivet and a homemade sling for lowering and raising pans into and out of the pot: Place the trivet in the pot. Fold a 20-inch-long piece of aluminum foil in half lengthwise twice to create a 3-inch-wide sling, center the sling underneath the pan, and use the two ends as handles to lower the pan onto the trivet and to retrieve it after cooking.)