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About the Book

The official companion to the Instant Pot for the British home cook.

Get dinner on the table in an instant or pop everything into a pot, enjoy your day and come home to a delicious, freshly made meal.

Enjoy everyday favourites such as One-Pot Lasagne, Pork Ragu, Three-Cheese Bacon and Onion Crustless Quiche and Tikka Masala, as well as simple but impressive dinner party showstoppers such as Steamed Lobster Tail with Meunière Sauce and Crème Brulée.

This is the ultimate companion to this life-changing appliance.

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Recipe List

Chai-Spiced Breakfast Quinoa with Berries

Coconut-Lime Breakfast Porridge

Pumpkin-Spice Porridge Oats

Breakfast Sausage Meatballs with Maple-Apricot Glaze

Spinach, Tomato & Feta Frittatas

Crustless Tomato-Spinach Quiche

Eggs Shakshuka

Bagel-Lox Strata

Bacon & Egg Breakfast Bowl

Cinnamon-Spiced Breakfast Bake with Bacon

Hearty Eggs Benedict Breakfast Casserole

Three-Cheese Bacon-Spring-Onion Crustless Quiche

Chai-Spiced Breakfast Quinoa with Berries

Instead of getting your chai fix in a cup, try it in a bowl – in this healthy and nicely spiced grain-based breakfast dish. Fresh berries are stirred into the creamy grains and placed on top – with a drizzle of honey.

PREP TIME: 10 minutes
FUNCTION: Slow Cook (More)
CLOSED POT TIME: 2 hours
TOTAL TIME: 2 hours 10 minutes

SERVES: 6

340 ml quinoa

1.2 litres water

90 g honey

1 tablespoon coconut oil

2 teaspoons minced fresh ginger

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon salt

240 ml chilled coconut milk (full fat) or single cream

250 g raspberries, chopped strawberries, blueberries and/or blackberries

Honey

PREP

Place quinoa in a sieve and rinse well under cool running water; let drain. Combine quinoa, the water, honey, coconut oil, ginger, cardamom, cinnamon, cloves, nutmeg and salt in the Instant Pot®. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select SLOW COOK and adjust to MORE. Cook for 2 to 3 hours or until grains are tender. Press CANCEL.

SERVE

Stir in the coconut milk and 125 g of the fresh berries. Top each serving with the remaining berries and drizzle with honey.

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Chai-Spiced Breakfast Quinoa with Berries

Coconut-Lime Breakfast Porridge

Coconut and lime give this creamy breakfast cereal a tropical touch. Topped with fresh, juicy blackberries, it’s a healthy, eye-opening way to start your day.

PREP TIME: 5 minutes
FUNCTION: Porridge (Less)
CLOSED POT TIME: 30 minutes
TOTAL TIME: 35 minutes
RELEASE: Natural

SERVES: 3 to 4

Non-stick cooking spray

160 g porridge

240 ml chilled coconut milk

½ teaspoon finely grated lime zest

2 tablespoons freshly squeezed lime juice

1 tablespoon honey or agave nectar

475 ml cold water

⅛ teaspoon salt

250 g fresh blackberries, washed

PREP

Spray the inner pot of the Instant Pot® lightly with cooking spray (this helps reduce foaming and aids in cleanup). Combine the oats, coconut milk, lime zest, lime juice, honey, the water and salt in the pot. Stir well. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select PORRIDGE and adjust to LESS. When cooking is complete, use a natural release to depressurise. Remove lid; set aside. Stir porridge well, allowing any excess liquid to be absorbed.

SERVE

Serve porridge in warm bowls topped with fresh blackberries.

 

Pumpkin-Spice Porridge Oats

The wildly popular pumpkin-spice combo infuses this hearty oatmeal flavoured with warm spices and maple syrup and studded with dried cranberries. Crunchy toasted nuts on top add texture and nutrition. Perfect for an autumn morning!

PREP TIME: 10 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 20 minutes
TOTAL TIME: 30 minutes
RELEASE: Natural

SERVES: 4

Non-stick cooking spray (optional)

530 ml water

240 ml unsweetened plain or vanilla almond, soy or cashew milk

Pinch of salt

½ teaspoon grated nutmeg

¼ teaspoon ground cardamom

1 to 2 cinnamon sticks

30 g dried cranberries

160 g porridge oats

110 g pumpkin puree or 75 g diced pumpkin or other squash

1 to 2 teaspoons pumpkin pie spice

Maple syrup

30 g chopped toasted pecans or walnuts

PREP

Spray the inner pot of the Instant Pot® lightly with cooking spray if desired (this helps reduce foaming and aids in cleanup). Combine the water and milk in the pot. Stir in the salt, nutmeg, cardamom, cinnamon sticks and cranberries. Add the oats and pumpkin, but do not stir. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurise.

Carefully remove the lid, tilting it away from you.

SERVE

Stir the mixture. If it seems watery, place the lid back on and let sit for 5 minutes. Open carefully. Use long tongs to remove and discard the cinnamon sticks. Add the pumpkin pie spice and maple syrup to taste.

Top each bowl with toasted nuts.

PUMPKIN-SPICE BUCKWHEAT: Make this dish with buckwheat groats instead of porridge oats. Follow the same directions.

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Jill Nussinow blogs at TheVeggieQueen.com and is the author of Vegan Under Pressure.

Breakfast Sausage Meatballs with Maple-Apricot Glaze

Meatballs for breakfast? You bet! Especially when they’re seasoned with classic breakfast-sausage herbs and spices, such as sage, mustard and caraway – and a hint of heat from cayenne. The sweetness of the apricots and maple syrup beautifully balances the savoury flavours.

PREP TIME: 55 minutes
FUNCTION: Sauté (Less); Pressure/Manual (High)
CLOSED POT TIME: 20 minutes
TOTAL TIME: 1 hour 15 minutes
RELEASE: Quick

SERVES: 6

1 egg

1 medium cooking apple, peeled, cored and finely chopped

50 g quick-cooking oats

50 g thinly sliced spring onions

1 teaspoon dried sage, crushed

½ teaspoon salt

½ teaspoon ground mustard

¼ teaspoon caraway seeds or fennel seeds, finely crushed* (optional)

¼ teaspoon black pepper

⅛ to ¼ teaspoon cayenne pepper (optional)

450 g to 550 g minced turkey

1 to 2 tablespoons cooking oil

80 ml water

50 g chopped dried apricots

120 ml pure maple syrup

150 g apricot preserves

PREP

In a large bowl beat egg lightly. Stir in apple, oats, spring onions, sage, salt, mustard, caraway seeds (if using), black pepper and cayenne pepper (if using). Add turkey; mix well.

Shape mixture into eighteen 5-cm meatballs. Select SAUTÉ on the Instant Pot® and adjust to LESS. Once hot, add 1 tablespoon of the oil. Cook meatballs, half at a time, in hot oil until meatballs are browned, carefully turning occasionally to lightly brown all sides evenly, for about 10 minutes. If necessary, add remaining oil to pot to prevent sticking. Transfer meatballs to a large plate when browned. Press CANCEL.

Add the water, apricots, syrup and preserves to pot. Stir until combined. Place the trivet in the bottom of the pot. Arrange browned meatballs on trivet, stacking as needed so all fit in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurise.

SERVE

Transfer meatballs to a large shallow serving bowl. Remove trivet from pot. Stir sauce in bottom of pot. Pour over meatballs. Toss gently to coat meatballs with sauce. Serve warm.

*TIP: Use a spice grinder or clean coffee grinder to easily crush seeds.

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Breakfast Sausage Meatballs with Maple-Apricot Glaze

Spinach, Tomato & Feta Frittatas

These individual frittatas are made in 170-g ramekins. To give the Greek flavour profile a boost, substitute dried oregano for the dried basil.

PREP TIME: 15 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 15 minutes
TOTAL TIME: 30 minutes
RELEASE: Quick

SERVES: 4

360 ml water

Non-stick cooking spray

50 g chopped, seeded tomato

55 g coarsely chopped baby spinach

1 spring onion, sliced

30 g crumbled feta cheese, divided

4 eggs, beaten

1 tablespoon milk

¼ teaspoon dried basil, crushed

⅛ teaspoon salt

Dash black pepper

PREP

Place the trivet–with handles under the rack–in the Instant Pot®. Add the water to pot.

Coat four 170-g ramekins with cooking spray. Divide tomato, spinach, spring onion and half of the feta cheese among the ramekins. In a small bowl combine eggs, milk, basil, salt and pepper. Pour egg mixture into ramekins. Cover each ramekin with foil. Arrange 3 of the ramekins evenly on the trivet. Set remaining ramekin on top of the other three.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 5 minutes. When cooking is complete, use a quick release to depressurise.

SERVE

Carefully remove ramekins from pot. Remove foil and top with remaining feta cheese.

 

Crustless Tomato-Spinach Quiche

This veggie quiche is especially delicious when made with ripe, juicy summer tomatoes.

PREP TIME: 20 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 1 hour 15 minutes
TOTAL TIME: 1 hour 35 minutes
RELEASE: Natural

SERVES: 6

360 ml water

12 large eggs

120 ml milk

½ teaspoon salt

¼ teaspoon black pepper

150 g fresh baby spinach, roughly chopped (one 150g packet)

200 g diced, seeded tomato

3 large spring onions, sliced (green part only)

4 tomato slices

25 g grated Parmesan cheese

PREP

Place the trivet in the pot. Pour the water into the Instant Pot®.

In a large bowl whisk together the eggs, milk, salt and pepper. Add spinach, diced tomato and spring onions to egg mixture and stir to combine. Lightly grease a 1.5-litre baking dish. Transfer to prepared dish. Gently place sliced tomatoes on top and sprinkle with Parmesan cheese.

Cover top of dish with foil. Tear a 45-cm-long sheet of foil. Fold the sheet lengthwise into thirds to make a long, narrow sling. Use the sling to place the dish on the trivet in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 20 minutes. When cooking is complete, use a natural release to depressurise.

Carefully open the lid and lift out the dish.

SERVE

If desired, grill until top is lightly browned.

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Barbara Schieving is the creator of the blog PressureCookingToday.com.

 

Eggs Shakshuka

Pronounced [shahk-SHOO-kah], this dish of eggs poached in rich, spicy tomato sauce (the degree of heat varies from recipe to recipe) is a popular breakfast in North Africa and the Middle East. The heat level of this version is fairly mild.

PREP TIME: 30 minutes
FUNCTION: Sauté (Normal); Pressure/Manual (High, Low)
CLOSED POT TIME: 20 minutes
TOTAL TIME: 50 minutes
RELEASE: Quick

SERVES: 6

1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, minced

1 large red pepper, chopped

800 g diced ripe red tomatoes (4 to 6 medium tomatoes)

2 tablespoons tomato paste

1 teaspoon chilli powder

1½ teaspoons ground cumin

1 teaspoon sweet paprika

¼ teaspoon cayenne

½ teaspoon caraway seeds, crushed

6 eggs

170 g feta cheese, crumbled

50 g thinly sliced spinach leaves

PREP

Select SAUTÉ on the Instant Pot® and adjust to NORMAL. When hot, add the olive oil, onion and garlic. Cook and stir for 3 minutes or until onion is soft. Press CANCEL.

Add red pepper, tomatoes, tomato paste, chilli powder, cumin, paprika, cayenne and caraway. Stir to combine. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 5 minutes. When cooking is complete, use a quick release to depressurise.

Once steam is released, open lid. Working one egg at a time, break eggs on top of the hot sauce, spacing evenly.* Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook at low pressure for 1 minute. When cooking is complete, use a quick release to depressurise.

SERVE

Using a large spoon, transfer eggs and sauce onto serving plates. Sprinkle each serving with feta cheese and sliced spinach; serve immediately.

*TIP: It’s easiest to first crack each egg into a cup and gently pour it into the hot tomato sauce.

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Eggs Shakshuka

Bagel-Lox Strata

This elegant strata is perfect for entertaining company for brunch. Serve it with a crisp green salad, ripe tomato wedges or fresh fruit – and a little bit of something bubbly, if you’d like.

PREP TIME: 20 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 35 minutes
TOTAL TIME: 55 minutes
RELEASE: Quick

SERVES: 6

240 ml water

2 seeded bagels, cut into bite-size pieces

28 g cream cheese, cut into 1cm pieces

55 g thinly sliced smoked salmon (lox-style), cut into small pieces

2 tablespoons finely chopped onion

1 tablespoon snipped fresh chives

4 eggs

240 ml milk

110 g cottage cheese

2 teaspoons snipped fresh dill

PREP

Place the trivet in the bottom of the Instant Pot®. Add the water to the pot.

Lightly grease a 1.5-litre round ceramic or glass baking dish. Arrange half of the bagel pieces in the prepared dish. Top with cream cheese, salmon, onion and chives. Arrange the remaining bagel pieces over salmon mixture.

In a medium bowl combine eggs, milk, cottage cheese and dill. Pour evenly over ingredients in dish. Press lightly with the back of a large spoon to moisten all of the bagels. Cover with foil. Place the dish on the trivet. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurise.

SERVE

Carefully remove the dish from the cooker. Uncover the dish. If desired, grill the strata 10 cm from the heat for 3 to 4 minutes or until the top is lightly browned.

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Bagel-Lox Strata

Bacon & Egg Breakfast Bowl

The Instant Pot® makes quick work of porridge oats, but instead of the standard sweetened cereal, this recipe turns the oats into a savoury breakfast bowl topped with bacon and eggs.

PREP TIME: 15 minutes
FUNCTION: Sauté (Normal); Porridge (Normal)
CLOSED POT TIME: 30 minutes
TOTAL TIME: 45 minutes
RELEASE: Natural

SERVES: 4

4 slices bacon, coarsely diced

75 g diced onion

2 garlic cloves, minced

80 g porridge oats

475 ml chicken stock

¼ teaspoon black pepper

⅛ teaspoon chilli flakes

4 eggs

Salt and black pepper

1 avocado, sliced

Snipped fresh chives

PREP

Select SAUTÉ on Instant Pot® and adjust to NORMAL. When hot, add the bacon and cook, stirring occasionally, until bacon is crisp. Remove bacon to a kitchen paper-lined plate. Press CANCEL. Remove all but 1 tablespoon of the grease from the pot, reserving extra grease in a small dish.

Select SAUTÉ and adjust to NORMAL. Add onion and garlic to pot. Cook, stirring, for 2 to 3 minutes or just until fragrant. Press CANCEL. Add oats, stock, black pepper and chilli flakes. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select PORRIDGE and adjust to NORMAL. Once cooking is complete, use a natural release to depressurise.

When pressure release is nearly complete, heat remaining bacon grease in a frying pan. Add eggs and cook for 3 to 4 minutes or until whites are nearly set. Season with salt and black pepper to taste. Carefully flip, if desired, and cook for 1 to 3 minutes until desired doneness.

SERVE

Release any remaining steam from the pot by opening pressure-release valve. Divide oats among four bowls. Top with bacon, egg and avocado. Sprinkle with chives.

 

Cinnamon-Spiced Breakfast Bake with Bacon

Looking for something a little naughty and indulgent? This bread-pudding-style casserole is made with a combination of torn French bread and doughnuts and finished off with maple syrup and icing sugar. Smoky, salty bacon provides a nice contrast to all of that sweetness.

PREP TIME: 20 minutes
FUNCTION: Sauté (Less); Pressure/Manual (High)
CLOSED POT TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes + 15 minutes stand
RELEASE: Quick

SERVES: 6

100 g French bread cubes (1-cm cubes)

200 g torn doughnuts (cinnamon sugar-dusted and/or glazed doughnuts)

6 eggs

475 ml semi-skimmed milk

¼ teaspoon pumpkin pie spice or ground cinnamon

¼ teaspoon salt

1 tablespoon pure vanilla extract

4 slices bacon, diced

Non-stick cooking spray

475 ml water

Pure maple syrup

Icing sugar

PREP

Combine bread cubes and torn doughnuts in a large bowl. Whisk together eggs, milk, pumpkin pie spice, salt and vanilla in a mixing bowl. Pour over bread and doughnuts. Stir to combine; set aside.

Select SAUTÉ on the Instant Pot® and adjust to LESS. Sauté diced bacon for 5 minutes. Press CANCEL. Remove bacon pieces to a kitchen-paper-lined plate. Drain grease and wipe pot clean with kitchen paper.

Stir bacon into doughnut and egg mixture. Pour into a 1.5–1.9-litre soufflé dish coated with cooking spray. Cover with foil. Add water to pot. Place soufflé dish in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 35 minutes. When cooking is complete, use a quick release to depressurise. Remove foil and let stand for 15 minutes before serving.

SERVE

Spoon into serving bowls. Drizzle with maple syrup and icing sugar.

 

Hearty Eggs Benedict Breakfast Casserole

This breakfast casserole has all of the flavours of traditional Eggs Benedict without the egg poaching – and with a healthy dose of veggies.

PREP TIME: 30 minutes
FUNCTION: Sauté (Normal); Pressure/Manual (High)
CLOSED POT TIME: 30 minutes
TOTAL TIME: 1 hour + 20 minutes bake/stand
RELEASE: Quick

SERVES: 6

1 tablespoon olive oil

75 g sliced fresh button mushrooms

85 g chopped red sweet pepper

3 spring onions

5 eggs

285 ml whole milk

¼ teaspoon black pepper

4 muffins, split and toasted

170 g thinly sliced back bacon or cooked ham, chopped

360 ml water

MOCK HOLLANDAISE SAUCE

75 g soured cream

75 g mayonnaise

2 teaspoons lemon juice

2 teaspoons Dijon mustard

Milk (optional)

Sliced spring onion (optional)

PREP

Select SAUTÉ on the Instant Pot® and adjust to NORMAL. When hot, add oil, mushrooms and red pepper. Cook for 5 minutes, stirring occasionally. Thinly slice spring onions, keeping white bottoms separate from green tops. Add white parts of spring onions to pot with vegetables. Cook for 2 minutes more, stirring occasionally. Press CANCEL.

Meanwhile, in a large bowl whisk together eggs, milk and black pepper. Cut or tear toasted muffins into 2.5-cm pieces. Add to milk mixture. Stir in bacon. Add vegetables from the pot along with sliced spring onion tops and bacon. Stir to combine.

Transfer bread mixture to a greased 1.5-litre round ceramic or glass casserole (make sure the dish will fit in the Instant Pot® first). Spread to an even layer. Cover top with foil. Tear a 45-cm-long sheet of foil. Fold the sheet lengthwise into thirds to make a long, narrow sling.

Place the trivet in the bottom of the pot. Add the water to the pot. Place filled casserole in the centre of the foil sling. Use the sling to lower the casserole into the pot until it sits on the steam rack. Tuck foil into pot so the lid will fit. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 20 minutes. When cooking is complete, use a quick release to depressurise.

SERVE

Lift the casserole out of the pot using the foil sling. Uncover casserole. Bake casserole in a 200°C/400°F oven for 10 to 15 minutes or until top is browned. Let casserole stand 10 minutes before serving.

Meanwhile, for Mock Hollandaise Sauce, combine soured cream, mayonnaise, lemon juice and mustard in a small saucepan. Cook and stir over medium-low heat until warm. If desired, stir in a little milk to thin. If desired, stir in sliced spring onion. Drizzle sauce over each serving.

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Hearty Eggs Benedict Breakfast Casserole

Three-Cheese Bacon-Spring-Onion Crustless Quiche

Cheddar, Parmesan and blue cheese add tanginess and rich flavour to this yummy quiche. Substitute smoked paprika for the regular paprika if you like.

PREP TIME: 15 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 40 minutes
TOTAL TIME: 55 minutes + 10 minutes stand
RELEASE: Natural

SERVES: 4 to 6

360 ml water

6 eggs

175 ml milk

50 g thinly sliced spring onions

55 g grated sharp cheddar cheese

30 g crumbled blue cheese

6 slices bacon, cooked until crisp and crumbled

3 tablespoons grated Parmesan cheese

½ teaspoon freshly ground black pepper

¼ teaspoon to ½ teaspoon paprika

Sliced spring onions

PREP

Place the trivet in the pot. Add the water to Instant Pot®. Grease a 950-ml soufflé dish.

In a medium bowl whisk together eggs, milk, spring onions, cheddar cheese, blue cheese, bacon, 2 tablespoons of the Parmesan cheese and the pepper. Pour into prepared dish. Sprinkle with the remaining 1 tablespoon Parmesan cheese and the paprika. Cover dish with foil. Place covered dish on trivet. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 20 minutes. When cooking is complete, use a natural release to depressurise.

SERVE

Let cool for at least 10 minutes before serving. Sprinkle with additional sliced spring onions just before serving.

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Three-Cheese Bacon-Spring-Onion Crustless Quiche
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Recipe List

Savoury Blue Cheese Appetiser Cheesecake

Greek Stuffed Vine Leaves

Asian Chicken Sliders with Pickled Cucumbers & Onions

Italian Cocktail Meatballs

Artichoke Dip

Green Chilli Chicken Dip

Buffalo Chicken Wings with Blue Cheese Dressing

Sesame-Chilli Edamame

Savoury Blue Cheese Appetiser Cheesecake

With a crust of crushed buttery crackers and chopped pecans, this savoury cheesecake takes the standard cheeseball to a new level. Paired with crisp, sweet slices of apple and pear, it’s perfect for an autumn party.

PREP TIME: 45 minutes
FUNCTION: Manual/Pressure (High)
CLOSED POT TIME: 1 hour 5 minutes
TOTAL TIME: 1 hour 50 minutes + 1 hour cool + 4 hours chill
RELEASE: Natural

SERVES: 12

Non-stick cooking spray

175 g finely crushed buttery crackers

60 g finely chopped pecans

3 tablespoons melted butter

450 g cream cheese, softened

115 g blue cheese, crumbled

60 ml double cream

1 teaspoon dried basil

½ teaspoon garlic powder

¼ teaspoon ground white pepper

3 eggs, room temperature

25 g diced spring onions

475 ml water

Crackers or crostini and pear and/or apple slices, for serving

PREP

Lightly spray a 15-cm or 18-cm springform tin with cooking spray. Cut a piece of baking paper to fit the bottom of the tin. Place in the tin and spray again; set aside.

Combine crackers, pecans and butter; mix well. Press into bottom and about 4 cm up the sides of the springform tin.

Beat cream cheese, blue cheese and cream in a large bowl until smooth and creamy. Beat in basil, garlic powder and white pepper. Add eggs, one at a time, beating just until egg is combined. Fold in spring onions. Pour into prepared crust. (Tin will be full.) Tent with foil.

Place trivet in the bottom of the pot. Pour the water into the Instant Pot®. Cut a piece of foil the same size as a piece of kitchen paper. Place the foil under the kitchen paper and place the tin on top of the kitchen paper. Wrap the bottom of the tin in the foil with the kitchen paper as a barrier.

Fold a 45-cm-long piece of foil into thirds lengthwise. Place under the tin and use the two sides as a sling to place cheesecake on the trivet in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 40 minutes. When cooking is complete, use a natural release to depressurise.

SERVE

Remove the cheesecake from the pot using the sling. Cool on the rack for 1 hour and chill for at least 4 hours. Carefully remove tin sides.

Serve cheesecake with crackers or crostini and pear and/or apple slices.

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Savoury Blue Cheese Appetiser Cheesecake

Greek Stuffed Vine Leaves

These delicate parcels of lamb or beef and rice flavoured with lemon, parsley, mint and dill – called dolmades – are a classic Greek meze, or appetiser. Boiling the leaves before filling and cooking tenderises them.

PREP TIME: 45 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 40 minutes
TOTAL TIME: 1 hour 25 minutes
RELEASE: Natural

SERVES: about 34

450 g minced lamb or beef

400 g uncooked easy-cook rice

3 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped spring onions

1 teaspoon salt

1 425-g to 450-g jar vine leaves (about 30 to 36 leaves)

120 ml water

120 ml lemon juice

Plain Greek yogurt (optional)

PREP

To make the filling, in a large bowl combine lamb, rice, the 3 tablespoons lemon juice, parsley, mint, dill, spring onions and salt; set aside.

Bring a large pan of water to a boil. Add vine leaves. Boil for 5 minutes. Drain well.

To assemble the stuffed vine leaves, place four to six whole vine leaves at a time on a work surface with the stem sides up and stem ends pointing towards you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 1 to 2 tablespoons of the filling into a 4-cm to 5-cm log and place it on the leaf perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with remaining vine leaves and filling.

Place the rolled vine leaves in the Instant Pot®, packing them together tightly and keeping them in the same direction. Once you finish a layer, turn the second layer of vine leaves in the opposite direction. After all the vine leaves are packed into the pot, add the water and the 120ml lemon juice to the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select MANUAL and cook at high pressure for 15 minutes. When cooking is complete, use a natural release to depressurise.

SERVE