Posts tagged: Trivet

Juicy Sweet Glaze Meatloaf

By , February 8, 2013

Meatloaf 300x208 Juicy Sweet Glaze MeatloafSubmitted by Kay A.

This is recipe that produces very little to cleanup. It is a juicy meatloaf with a sweet glaze that goes well with the “Mashed Potatoes with Greek Yogurt and Garlic” leftovers. The meatloaf gets better as it ages, so you can cook it ahead of time, place it in the refrigerator and then reheat it for dinner. We eat the leftovers the next day as meatloaf sandwiches.


Makes 4 servings – 270 calories per serving


  • 1 pound 93% lean ground beef
  • 2/3 cup crumbled leftover cornbread (or bread crumbs)
  • 1 egg white
  • 1 small onion diced (about 2/3 cup)
  • 6 black olives, sliced
  • 2 fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • Couple dashes of black pepper
  • 2 Tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground flaxseed (optional – for nutrition, not flavor)


  • 1 Tablespoon organic pure cane sugar or brown sugar
  • 1 Tablespoon spicy brown mustard (or what you have/like)
  • 1/4 cup ketchup



Spray a round Pyrex one quart dish with nonstick spray. Mix all ingredients except the Glaze ingredients together by hand and then form a loaf in the Pyrex dish. (I can mix in the same dish as I cook the meatloaf, but you may be more comfortable mixing in a larger bowl and then transferring the meatloaf to the baking dish.)  Stir the glaze ingredients together, and then spread the glaze on top of the meatloaf. Cover the Pyrex bowl tightly with foil.

Pour one cup of water into the Instant Pot, add the provided trivet, and then place your meatloaf on top of the trivet. Put the Instant Pot lid on, press the Meat/Stew button, and set the time at 45 minutes and walk away. (The Instant Pot will take about 5 minutes to come to pressure and then cook for 45 minutes.)

When the Instant Pot beeps that it is finished,  do a quick pressure release. Remove the Instant Pot lid, and carefully remove the Pyrex dish from the Instant Pot.  Using a utensil to hold the meatloaf in the baking dish, pour off most of the liquid from the meatloaf. Check that the loaf is fully cooked in the middle.  Let the meatloaf rest on the counter for a few minutes. So, you prepare, pressure cook, slice, serve, refrigerate and microwave reheat the leftovers in the same dish. Even the Instant Pot doesn’t get dirty – just wipe it dry. You just can’t do better.


Mashed Potatoes with Garlic and Greek Yogurt

By , February 8, 2013

MashedPotatoes 300x226 Mashed Potatoes with Garlic and Greek YogurtSubmitted by Kay A.

I make Greek yogurt at home every week for our family, so I always have it on hand to use in cooking to replace sour cream, cream cheese or butter. It is high in protein and the whey from making Greek yogurt can be used in pancakes and homemade bread.

Here is a healthy and tasty mashed potato recipe. If you like sour cream on your baked potato, you will like this recipe. Although the Instant Pot does not save a lot of time in this recipe, what I absolutely love about the Instant Pot is that you can throw the potatoes in without chopping them, and then walk away worry-free from the pot. There’s no boiling water or hot oven and very little cleanup. When you hear the very loud beeps, you know to head back to mash the potatoes.

Makes  3 1/2 cups of mashed potatoes. Each half cup serving is about 115 calories (without cheese garnish)


  • 1 1/2 pounds peeled baking potatoes (about 3 medium-sized)
  • 1/2 cup water
  • 1/2 Tablespoon butter
  • 1/2 cup skim milk
  • 1/2 cup whole milk Greek yogurt
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt (or to taste)
  • Dashes of pepper (to taste)
  • grated cheddar cheese for garnish (optional)


Pour 1/2 cup water in the Instant Pot, add the trivet that came with the pot, set the potatoes on top of the trivet, and put on the lid. Press the steam button, and set the time to 35 minutes. (The Instant Pot will take 5 minutes to come to pressure, and then it will cook for 35 minutes.)

When it beeps that it is finished,  do a quick release of the pressure, and remove the lid. Insert a fork in the largest potato to confirm that it is soft in the middle.  (If not, steam a few more minutes.)

Turn the Instant Pot off. Carefully remove the hot trivet (with a fork or tongs). With the potatoes still piping hot and still in the pot, add the butter, half of the skim milk, yogurt and garlic. Insert a potato masher and mash the potatoes to the consistency that your family likes. Add a little more of the skim milk until you reach the consistency that your family likes.  Notice that as you mash, the Instant Pot stainless steel insert rotates in a circle and makes it really easy to mash right in the pot! Add salt and pepper to taste.

Transfer the mashed potatoes to a serving bowl and garnish with grated cheese (if desired).

This goes well with meatloaf and my Easy Fresh Green Beans recipe.



Cheese Flan

By , February 2, 2013

cheese flan 300x228 Cheese FlanSubmitted by Lesa P.


  • 1  14-oz can of sweetened condensed milk
  • 1  12-oz can of evaporated milk
  • 1  8-oz cream cheese bar-softened
  • 5 eggs
  • 1  tsp Vanilla Extract
  • A dash of Cinnamon
  • A dash of Nutmeg
  • Caramel
  • 6 T sugar


  1. Make the caramel: Use your flan pan* to melt the sugar.  Stir until it is melted and a medium brown color.  Don’t let it burn. Remove from heat and swirl the liquid sugar to coat the sides of the pan.  Make the custard while it cools.
  2. Put the cream cheese in a medium sized bowl.  Add each egg one at a time until nicely blended.  Add remaining ingredients and put in your caramelized pan. Secure the lid.
  3. Put a couple inches of water in the Instant Pot and place* the flan on a trivet, cook it on manual for 15 minutes.  Let the pressure drop naturally. Remove flan from Instant Pot and let cool to room temp, then refrigerate for 6 – 8 hours or longer if you want.
  4. Run a knife around the edge of the pan, flip onto a plate that has a rim to catch the caramel .  Slice and enjoy!

*Notes: If you don’t have a flan pan, you can use a springform pan covered with foil, or any pan that has tall sides and will fit in the Instant Pot. Also, make a “lifter” out of a triple-folded piece of foil.  Put your pan on the strip and carefully lift it into the Instant Pot, leave the foil lifter in while it is cooking and use it to remove the flan when it is done depressurizing.


Steamed “Soft-Boiled” Eggs

By , January 25, 2013

soft boil egg 300x225 Steamed Soft Boiled EggsSubmitted by Julie S.

Editor’s note:  Pressure cooker boiled/steamed eggs have easy peel-off shells.  Apart from time and energy saving, this is another advantage.  Hard boiled eggs are good for making sandwiches, salad and other dishes. Julie has figured out the timing to do Soft-boiled eggs. Please read on.

I came across a couple websites describing pressure cooker hard boiled eggs, which sounded so simple and delicious!

However, being brand new to our Instant Pot (and pressure cooking), I was unsure how to adapt the “low pressure” directions and timing to our Instant Pot.  Got it right on the first try!  LOVE how easy the Instant Pot is to use!  Here’s my method:


  • Eggs

egg positions1 225x300 Steamed Soft Boiled EggsEquipment:

  • Steam rack and/or steamer basket
  • Canning lids or metal cookie cutters


  1. Pour 1 cup water into the pot and position a steamer basket or trivet atop the steam rack.
  2. Place 3-5 eggs, using canning lids or metal cookie cutters to separate/hold the eggs.
  3. Close lid and steam valve.  Press Steam setting, and adjust time down to 4 minutes.  (5 minutes for hard boiled).
  4. At end of cycle, place a cool cloth on the lid and quick release the steam valve. Use tongs to transfer eggs to a cold water bath for 1-2 minutes.
  5. Peel and enjoy!

Black Sticky Rice Pudding

By , January 23, 2013

Submitted by Kay G.


  • 2 cups whole-grain black sticky rice, white sweet rice or glutinous rice (I prefer the black sticky)
  • 2 cups or 1 can, coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 Tbs toasted sesame seeds and/or toasted unsweetened shredded coconut (Optional) Strawberries (or mango slice) and mint leaves (optional)

I usually use 1/2 the ingredients.  More than enough for 4-6 individuals served in custard cups.


  1. Measure rice into a bowl and rinse the rice a few times until water clears.  cover with at least 2 inches of water and allow to soak 4 or more hours or overnight.
  2.  Drain the rice and place in a heat proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk.  Add a small amount of boiling water, just enough to cover the rice.  Place the bowl on the trivet that comes with instant pot with 2-3 inches of water  and steam for 30-40 minutes.  Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in you mouth like nuts.  If you wish softer rice add more water. All of this can be done on a stove top with a steamer but instant pot has an excellent steaming function leaving your stove top free for other things.(I prefer this method versus pressure cooking the rice so I can get the popping texture I love but you can pressure cook the rice for a more glutinous sticky texture.)
  3. While rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in saucepan.  Stir to dissolve sugar and salt and blend the sauce until smooth.  Keep warm.
  4. When the rice is cooked and still hot out of the steamer, add 1/2 of the sauce or enough to thoroughly coat the rice.  Stir and mix well.  The rice should be wet but not swimming in sauce.  Stand 15-20 min to allow the flavor to be absorbed.  Reserve the remaining sauce for spooning over the rice before serving.  Can be served warm or room temperature.
  5. The flavored rice can be molded into a round mound on serving plate and decorated with sesame seed and/or coconut shreds, sliced strawberries and mint leaves for color.  Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds, coconut and mint leaf.

Because of the rich, nutty flavor, black rice is usually eaten by itself and not served with fruits, like white rice often is with mangoes.

Cooking Bone-in Turkey

By , September 2, 2012

Submitted by Larry P. Northern Minnesota



  • Thawed turkey breast with bone that will fit in the pot on the trivet
  • Wash the turkey and put it in the pot on the trivet with one cup of water
  • Use manual set for 45 minuets
  • Let the pressure release natural – takes about 20 minutes
  • Check the temperature of the turkey just to make sure – 180 to 190F
  • Consume the moistest turkey breast ever

Fudgy, Chocolate Chip Cheesecake

By , April 26, 2012

Submitted by Teresa B. G.

I have made cheesecakes for years….some have turned out and some have not.  Doing a lot of reading I discovered that the best way to bake a cheesecake is to use a water bath method.  This was very time consuming and I just did not want to do it… still dropped in the middle etc.  When I began experimenting with the electric pressure cooker I realized that the pressure cooker IS a water bath…..perfect.  A recipe my daughter and I always used was one that we kind of threw together , having made so many cheesecakes.  Traditionally in the oven, this recipe would work, then not…too undercooked, too overcooked…it was good tasting but never came out right.  So, we thought, let us try it in the pressure cooker as others have tried their recipes.

Fudgy Chocolate Chip Cheesecake 300x225 Fudgy, Chocolate Chip CheesecakeWe did it and FIRST TIME out of the pressure cooker it was utter perfection.  Here it is:

Brownie bottom Ingredients:

  • ½ cup butter
  • ¼ cup Fry’s Cocoa Powder
  • ½ cup sugar
  • ¾ cup white flour
  • ¾ tsp baking powder
  • ¼ tsp salt
  • 1 Tbsp Honey
  • 2 eggs
  • 2 cups water


Melt the butter in the microwave or stove top, mix in the cocoa powder.  Let cool.

In a large bowl mix together the sugar, flour, baking powder and salt.  Then add the honey, slightly beaten eggs and the cooled butter/cocoa mixture.  Mix together well.

Grease an 8 inch springform pan.   Pour the brownie mix into the pan, cover with aluminum foil all round.  Pour the water into the pressure cooker, place  a trivet or steamer so it sits above the water level and lower your pan levelly on top of the trivet using the aluminum ‘handle’ to lower in and to take out after cooking.  This handle is simply made with a two foot piece of aluminum foil, folded into thirds lengthwise. Place your pan centered on the foil strip and lower using the ‘aluminum’ handles, then just fold the handles over the top.  This method is shown on many pressure cooking web sites.

Lock the lid in place and pressure cook for 35 minutes.

While this is pressure cooking, make your filling.

Cheesecake filling Ingredients:

  • 3 (8 ounce) packages of cream cheese softened and at room temperature
  • 1 (14 oz.) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips


In a large mixing bowl beat the cream cheese until fluffy but DO NOT OVERBEAT….just enough to make it smooth.  Gradually beat in sweetened condensed milk – again minimum beating.  Add the eggs and vanilla and mix well.  Remember to mix as little as possible….you do not want a bunch of air in the cheesecake.

Stir in the chocolate chips.

When the brownie bottom finishes cooking, release the pressure by quick release, remove the pan from the pressure cooker using the arms to lift it out and pour the filling into the pan on top of the brownie bottom.  The filling will push the brownie bottom around but that is what it is supposed to do…..does not matter.  It may even look like the bottom is not cooked but it does not matter.

Lower the pan into the pressure cooker again….do not bother covering it with aluminum.

Make sure nothing interferes with the lid.

Lock the lid in place and time cook for 15 minutes.

Then let it naturally release and leave it in the pressure cooker on the ‘keep warm’ (it automatically does that) for about 6 hours. Do NOT open it up to look at it.  It will be just fine. This is what a water bath is.

After six hours, remove it and let it cool.  If there is a bit of water on top, just blot it off.

Topping Ingredients:

  • 1 cup cream heated to boiling
  • 9 ounces chocolate chips
  • Whipping cream and strawberries optional


While the cheesecake is in the pressure cooker for 6 hours, heat 8 ounces of cream to boiling in a measuring cup in the microwave, then put 9 ounces of chocolate chips into the cream and stir until all the chips have melted .  Let stand in kitchen until ready to use.

After 6 hours in the pressure cooker, remove the cheesecake/pan, blot the bit of water that may be on the top and pour the melted chocolate topping over top – it will look beautifully smooth. There is a lot of chocolate sauce, so you will not use it all on the top.  The rest can be refrigerated and then heated a bit to pour over the cake when serving individual slices…if you want .  Or puddle it on each plate and place slice of cheesecake on top!  Or only make half the amount of melted chocolate.  Up to you.

When completely cooled, remove the springform pan sides and you can decorate the top with whipping cream and strawberries should you wish.

It really is very easy to do and is absolutely stunning….at least 2 inches tall, does not drop in the middle, textured beautifully and to die for!

Steamed Coffee Can Bread!

By , March 28, 2012

Submitted by Pamie F.

Here is my web link if you would like to see more photos and my how-to video: or you may use this smaller URL:

THE SUPPLIESSteamed Coffee Can Bread 241x300 Steamed Coffee Can Bread!

  • Favorite Bread recipe (Boxed, Frozen or from Scratch for – 1 loaf)
  • 1 – Coffee Can that will fit into your Instant Pot. Mine was a 1-lb Coffee Can that was 5.5′ high
  • Oil, Butter or spray Oil for inside the Can
  • A couple of Tbls – Flour
  • Foil wrap
  • A Trivet  (I used one that was about 1/2 high)
  • Your Instant Pot


1. Mix you favorite bread recipe up. (let rest a few minutes while you put your Instant Pot items together) 2. Oil, Butter or a spray Oil the inside of the Can.

3. Completely Flour the inside of the Can after you Oil it.

4.  Roll up your Bread into a soft ball and insert it inside the Can.

5. Add Foil to the top of the Can so it is about 1 inch higher then the lip of the Can. (notice Video) 6. Let the Bread raise until it’s 1″ from the top. (Bread will raise higher during the pressure cooking) 7. Add 8 cups of water where it’s at least 1/3 to 1/2 up the side of the can.

8. Put the lid on and “Manually” set the Instant Pot for 15 minutes. (If it’s a very heavy Bread like Multi-grain or Rye/Wheat, add another 5 minutes on top of that equaling 20 minutes total time.

9. Let the Bread cool down for 10 minutes then let out the rest of the steam.

10. Use a knife and slide around your loaf of Bread and gently slide it out to cool.


Lemon Cheesecake

By , March 27, 2012

Submitted by Pamela F.

Here is my web link if you would like to see a photo too.

Lemon Cheesecake 300x225 Lemon CheesecakeTools:

  1. You will need a 7” spring form pan (if you have a 6 quart Instant Pot – this size will fit into it or you can use any pie dish that fits inside),
  2. Your trivet that fits in the bottom of your Instant Pot
  3. The Instant Pot itself.
  4. You will also want to prepare a foil strip that’s 18” long and double folding it twice lengthwise. This is to aid in lifting the Cheesecake in and out of the Instant Pot. The heavy strip of folded foil is placed under the pan. The “wings” are folded down inside the cooker so they don’t interfere with the lid closing.

The Crust


  • ½ cp – Graham Cracker crumbs
  • 2 tbls. – melted Butter
  • 2 tbls. – Sugar

To make the crumbs in a food processor or put them in a heavy duty zip bag and crush finely. Add the melted Butter and Sugar until well mixed. Coat the sides of the pan with the crumbs part of the way up and use the rest to cover the bottom, pressing firmly to adhere and create a smooth base.

The Filling


  • 2 – 16 ounces Cream Cheese (at room temperature) ½ cp – Sugar
  • 3 – large Eggs
  • 1 tbls – Lemon fresh squeezed (you may use any flavoring if you don’t wish to use lemon such as: Almond, Orange and Rum extracts)
  • 1 tsp – grated Lemon Zest (optional)
  • ½ tsp Vanilla Extract
  • 2 tbls – of Flour if you want a richer and denser Cheesecake. (optional)


  1. Blend together the softened Cream Cheese and Sugar until smooth. Blend in the Eggs (one at a time), Lemon juice, Lemon Zest and Vanilla Extract. Do not overwork the batter.
  2. Pour batter into the prepared Crust.
  3. Pour 2 cups of water into your Instant Pot insert and place the trivet in the bottom. Make sure the water level is not to high were it would hit the bottom of the spring-form pan. There should be a small space below the trivet’s top.
  4. Carefully center the Cheesecake on the foil strip and lower it into your Instant Pot on the trivet. Fold the foil strips down so that they do not interfere with closing the lid.
  5. Lock the lid in place. Bring it to high pressure for 15 minutes. (use the manual setting)
  6. After 15 minutes, allow the pressure to come down naturally.
  7. Carefully unlock and remove the lid then remove the pan by lifting the foil handles and gently moving it to a wire rack to cool. If there is a little water on top of the Cheesecake – blot with a paper towel. The Cheesecake will look a little puffy almost like a dense Soufflé. As it cools – it condenses beautifully. (Note: You may cover your Cheesecake with foil before cooking it, but for me, it made no difference – so why do it?)

Refrigerate covered with plastic wrap for at least 4 hours or overnight.

To remove from the pan, run a thin knife around the inside of the pan, release the spring and remove the round pan rim.

To serve, garnish as desired. I like a mixed berry sauce but I am also partial to a warm Caramel or Fudge sauce.

Enjoy and Buon Appetito!