INSTANT RICE STUFFED PEPPERS RECETAS

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INSTANT POT® CHEESECAKE RECIPE | ALLRECIPES



Instant Pot® Cheesecake Recipe | Allrecipes image

Cheesecake? In a pressure cooker? You bet. A creamy cheesecake relies on beating lots of air into the batter before cooking it. It also requires steaming. When you bake a cheesecake in the oven, you also need to put a pot of hot water underneath the springform pan to ensure the top of the cheesecake does not crack. In an Instant Pot®, all you need is a little water and the trivet. The result is a decadent cheesecake with no fuss. Serve with fruit on top, such as ripe blackberries.

Proporcionado por Shauna James Ahern

Categorías     Cheesecake

Tiempo Total 3 hours 48 minutes

Tiempo de Preparación 30 minutes

Hora de Cocinar 40 minutes

Rendimiento 1 6-inch cheesecake

Número de Ingredientes 11

¾ cup crushed graham crackers
2 teaspoons white sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, at room temperature
⅔ cup white sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 lemon, zested
2 eggs, at room temperature
⅔ cup sour cream

Paso a Paso:

  • Pulse graham crackers, 2 teaspoons white sugar, and cinnamon in a food processor. Pour in melted butter; pulse until fine crumbs form. Pat the crust into the bottom and 1 inch up the sides of a 6-inch springform pan. Put the pan in the freezer for 20 minutes.
  • Mix cream cheese in the bowl of a stand mixer on medium-low speed until aerated and creamy, about 4 minutes. Add 2/3 cup sugar and salt; mix for 4 minutes more. Add vanilla extract and lemon zest; mix batter for 1 minute more.
  • Crack 1 egg into the batter; mix for 1 minute. Add remaining egg; mix for 1 minute more. Stir in the sour cream; mix until it has disappeared into the batter, about 1 minute. Pour into the crust-lined pan. Make a loose tent over the pan with aluminum foil.
  • Pour 1 1/2 cups of water into the bottom of the Instant Pot®; add the trivet. Lower the filled springform pan carefully into the Instant Pot®. Lock the lid into place.
  • Choose the "Manual" setting; select high pressure. Set cook time for 40 minutes. When the timer goes off, allow pressure to naturally release for 18 minutes. Remove the lid. Check for doneness; edges should be set and the center should jiggle slightly when shaken.
  • Transfer the cheesecake to the refrigerator. Chill for at least 2 hours, preferably overnight.

Información Nutricional : Calories 396.8 calories, CarbohydrateContent 26.5 g, CholesterolContent 128 mg, FatContent 29.9 g, FiberContent 0.4 g, ProteinContent 7 g, SaturatedFatContent 18 g, SodiumContent 331.8 mg, SugarContent 20.5 g

INSTANT POT STUFFED PEPPERS - EASY PRESSURE COOKER RECIPE!



Instant Pot Stuffed Peppers - Easy Pressure Cooker Recipe! image

Instant Pot Stuffed Peppers are easy to make, with a delicious filling of seasoned ground beef, rice and tomato sauce. Recipe includes an optional step of browning the ground beef before adding it to the stuffed pepper filling and pressure cooking times for using browned or uncooked ground beef in the filling.

Proporcionado por Kristine

Categorías     Main Course

Tiempo Total 45 minutes

Tiempo de Preparación 15 minutes

Hora de Cocinar 16 minutes

Rendimiento 4

Número de Ingredientes 11

4 or 5 medium-large bell peppers (any color*)
½ pound lean ground beef (93% or 90% lean, or ground turkey)
1 cup cooked brown rice (or cooked white rice)
½ cup finely chopped yellow onion
15 ounce can diced tomatoes (drain off most of the juices)
8 ounce can tomato sauce (divided)
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheese (cheddar, mozzarella or a combination, divided)

Paso a Paso:

  • Slice the tops off of the bell peppers. Use a knife and/or your fingers to remove the membranes and any seeds. If the bell peppers won't stand up on their own, you can slice a tiny bit off of the bottom to make them stand.
  • OPTIONAL Step: Brown the ground beef in your Instant Pot using the Saute function (or in a hot skillet on the stove). You can add the onion to the pan to saute along with the beef, if desired. Crumble the beef as it cooks and turn off the heat once the beef has browned. Transfer the meat to a large bowl and wash out the Instant Pot.
  • In a large bowl, combine the ground beef (either browned or uncooked, depending on your preference), cooked rice, onion, diced tomatoes, ¼ cup of the tomato sauce, Italian seasoning, garlic powder, salt, pepper and half of the cheese. Stir until everything is mixed together well. Refrigerate the remaining ½ cup cheese to use after the peppers are cooked.
  • Add 1 cup of water to the bottom of the Instant Pot inner pot (use 1 ½ cups water for an 8 quart pot). Place the metal trivet in the pot.
  • Spoon the filling into the prepared bell peppers, filling them just to the top. Do not pack the filling in too tightly or it may not cook through. Set the stuffed peppers on the trivet in the Instant Pot. Spoon about 1 tablespoon of tomato sauce on top of each pepper.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position. If you did NOT brown the ground beef, set the pressure cooking time to 16 minutes at high pressure, using the Pressure Cook or Manual button. If you DID brown the ground beef, set the pressure cooking time to 8 minutes at high pressure. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will start counting down.
  • When the cook time ends, quick release the pressure by using the handle of a long spoon to carefully turn the steam release valve to the venting position. Wait for all of the steam to escape and then carefully open the Instant Pot lid. Check that the middle of the peppers has reached at least 165° F when measured using an instant read thermometer. If not, you can pressure cook the peppers for a few more minutes.
  • Top peppers with the remaining cheese. Put the lid back on the Instant Pot for a few minutes to melt the cheese. Serve.

Información Nutricional : ServingSize 1 pepper, Calories 298 kcal, CarbohydrateContent 30 g, ProteinContent 23 g, FatContent 10 g, SaturatedFatContent 5 g, CholesterolContent 57 mg, SodiumContent 960 mg, FiberContent 6 g, SugarContent 11 g

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