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Elechomes Pressure Cooker Recipes
Sides
Mains
Desserts
Breakfast
Table of Contents
Yogurt
Boiled Eggs
Creamy Rolled Oats
..............................................................................................................................................03
...................................................................................................................................04
.................................................................................................................05
Starters
Black Bean Soup
Beef Mushroom Soup
Broccoli Cheese Soup
Corn Soup
Butternut Squash & Walnut Cream Soup
........................................................................................................................06
............................................................................................................07
............................................................................................................09
......................................................................................................................................10
..................................................................11
Egg Custard
Mashed Potatoes
Steamed Corn
Jasmine Rice
Oat Rice with Sausage
..................................................................................................................................12
......................................................................................................................13
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..........................................................................................................................14
................................................................................................................................15
...........................................................................................................16
Apple Crisp with Oat Topping
Cheesecake
Pumpkin Cheesecake
Creme Brulee
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................................................21
..................................................................................................................................23
............................................................................................................25
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.............26
..........................................................................................17
.........................................................................................18
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........20
Braised Beef in Soybean Paste
Braised Pork Ribs in Soy Sauce
Beef and Broccoli
Chicken, Carrot & Corn rice
- 01 - - 02 -
Prep time
5 minutes
Cooking time
8~9 hours
Serves
2~3
Yogurt
2 cups (1000ml) whole milk
2 tbsp plain yogurt
2 tbsp sugar (optional)
Ingredients
Instructions
Prep time
5 minutes
Cooking time
10 minutes
Serves
2~4
Boiled Eggs
Instructions
6 eggs
1 cup room temperature water
4 cups cold water
2 cups ice cubes (optional)
Ingredients
Steaming Time
Hard-boiledEgg Firmness
4 minutes 6minutes 10minutes
Soft-boiled Medium-boiled
Pour the whole milk into the inner pot and add into 2 tablespoons of sugar (or less according to your
taste)
Select the Yogurt cooking program and set the cooking time to 8 hours or more. Stir the milk with a
whisk for a few minutes until the sugar is completely melted.
Pour into yogurt to the inner pot and mix them thoroughly and evenly.
Close the cooker lid and rotate the steam release handle to the Venting position.
When the cooking process completes, open the lid and pour the yogurt in the pot into a container.
Let the yogurt cool down to room temperature and then place it in your freezer for 3 hours.
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5.
Place the steam rack into the pressure cooker, and pour a cup of room temperature water into the
pot.
Place 6 eggs onto the steam rack. Cover the pressure cooker lid and rotate the steam release valve
handle to the Sealed position.
Press the Egg mode button and set the proper steaming time based on your preference.
Prepare a basin of cold water and add into 2 cups of ice cubes while steaming.
Once it has nished cooking, rotate the steam release valve handle to the Venting position to fully
release the steam.
Carefully open the cooker lid. Take out the eggs and place in cold water for about 2 minutes. Now you
can easily peel the shell.
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- 03 - - 04 -
Prep time
5 minutes
Cooking time
20 minutes
Serves
2
Creamy Rolled Oats
2 cups (500ml) rolled oats
3 cups (750ml) water
pinch of salt
1 cup (250ml) milk
fresh raspberries (optional)
Ingredients
Instructions
Prep time
5 minutes
Cooking time
8 minutes
Serves
6-7
Black Bean Soup
Instructions
1 pound dried black beans,
soaked overnight
1 tbsp (15ml) olive oil
1 cup (250ml) onion, coarsely
chopped
3 garlic cloves, minced
1 tbsp (15ml) ground cumin
1/4 tsp (1ml) freshly ground
black pepper
6 cups (1500ml) vegetable broth
1 large bay leaf
2 tsp (10ml) fresh oregano leaves
1-2 tsp (5-10ml) salt
To garnish (optional)
Ingredients
sour cream
cilantro, chopped
red bell pepper
Pour 2 cups of rolled oats and 3 cups of water into the cooker pot. Add in the pinch of salt.
Close the cooker lid and rotate the steam release valve handle to the Sealing position.
Select the Multigrain cooking program and high pressure mode, and set a 20 minute cooking time.
When timer runs out, let the steam naturally release for 15 minutes and then carefully open the
cooker lid.
Set aside the cooked oats to a large bowl. Add in a cup of milk and stir it evenly.
Decorate the oat with a few fresh raspberries on the top. Enjoy your meal!
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6.
Drain the soaked beans.
Press the Sauté button to preheat the cooker pot for
about 2 minutes. Add in olive oil and onion, and stir fry
for 2 minutes. Continue to add in garlic, cumin, and black
pepper and stir fry for 2 minutes. Mix in with beans,
broth, and bay leaf in the pot.
Press the Cancel button to exit the current cooking
program. Close the lid and rotate the steam release valve
handle to the Sealed position. Select Bean/Chili mode
and high pressure mode, and set the cooking time to 8
minutes.
When the cooking time runs out, wait 15 minutes to
allow the steam to release slowly before opening the lid.
Remove the bay leaf from the pot and season with salt.
You can use a handheld blender to stir the beans in the
inner pot to a very smooth texture.
If desired, add sour cream, cilantro, and red bell pepper
for garnish and taste. Enjoy your meal!
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- 05 - - 06 -
Beef Mushroom Soup
Instructions
Prep time
15 minutes
Cooking time
35 minutes
Serves
2
2 lbs (900g) beef, cut into small pieces
2Season with salt and freshly ground black pepper
21 tbsp (15ml) vegetable oil, plus more as needed
26 tbsp (90ml) butter
22 shallots, diced into small pieces
21 white onion, diced
21 tsp (5ml) garlic, pureed
23/4 cup (185ml) white wine
23 cups (750ml) shiitake mushroom stock
22 tsp (5ml) paprika
21 sprig fresh thyme
21 bay leaf
23 oz. (90ml) oyster mushrooms
23 oz.(90ml) shiitake mushrooms
23 oz.(90ml) crimini mushrooms
22 tbsp (30ml) lemon juice
21/4 cup (185ml) all-purpose our
21/4 cup (185ml) cold water
23/4 cup (185ml) heavy cream
21 green onion, nely chopped
Ingredients
Season the beef generously with salt and pepper. Select Sauté cooking mode, preheat the pressure
cooking pot and then add a tablespoon of vegetable oil. When the oil begins to sizzle, brown the
meat in batches until all the meat is browned. Do not overll the pot. Add more oil if necessary.
Transfer the browned meat to a plate.
Select Sauté cooking mode again and melt the butter in the cooking pot. Add onions, shallots, and
garlic to the pot, and stir them frequently for about 3 minutes until they become softened.
Add in white wine and cook until half of the liquid remains. Then add 3 cups of shiitake mushroom
stock, 2 teaspoon of paprika, thyme, bay leaf, and browned beef in the pot and stir them thoroughly.
Lock the cooker lid in place. Select Soup/Broth mode and a high pressure mode, and set the cooking
time for 10 minutes. When the cooking time completes, let the pressure release naturally for 10
minutes and then release the remaining pressure with the quick pressure release. When the oat
valve drops, carefully open the cooker lid.
Wash all mushrooms and chop into large bite size pieces. Add these mushrooms to the pressure
cooking pot and seal the lid. Select the Soup/Broth program, and set a high pressure mode to cook
for 2 minutes more. Once cooking is complete, turn o the pressure cooker. Let the pressure release
naturally for 10 minutes, then release the remaining pressure with the quick pressure release. When
the oat valve drops, carefully remove the cooker lid. Remove and discard the bay leaf and thyme
stems.
Whisk the our and cold water into a smooth texture in a small bowl. Add 1 cup of the cooked beef
soup to the our mixture and blend them together. Add this mixture to the cooker pot. Select the
Sauté mode and cook until it boils, then stir constantly until it thickens. Stir in the lemon juice and
heavy cream. Season with additional salt and pepper to taste. Garnish with fresh, chopped green
onion.
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- 07 - - 08 -
Prep time
10 minutes
Cooking time
5 minutes
Serves
2
Instructions
Broccoli Cheese Soup Ingredients
2 tbsp (30ml) butter
1/2 cup (125ml) chopped onion
2 pounds broccoli , crowns and stalks cut into 1-inch
pieces
2 1/4 oz.(65ml) chicken broth
1 tsp (5ml) salt
1/2 tsp (2ml) black pepper
1/8 tsp (0.5ml) red pepper akes
2 tbsp (30ml) dried parsley
2 tbsp (30ml) cornstarch
2 tbsp (30ml) water
3 oz.(90ml) cream cheese, cut into cubes
1 cup (250ml) shredded cheddar cheese
2 cups (500ml) half-and-half (can use fat free but
soup will be thinner)
1 cup (250ml) frozen corn
6 slices crisp-cooked bacon, crumbled
Prep time
5 minutes
Cooking time
15 minutes
Serves
3~4
Corn Soup
Instructions
8 medium fresh ears of corn, husks removed
7 cups (1750ml) water
2 tbsp (30ml) unsalted butter
1 medium shallot, minced
pinch of salt
freshly ground black pepper
1/2 cup (125ml) bread croutons
Ingredients
Bring a large pot of water to a boil over medium-high heat. Boil the broccoli. Add the broccoli and 1
teaspoon of the salt to the boiling water. Cook until vibrant green and tender, 3 to 5 minutes. Drain
the broccoli and set aside. (Skip this step if using frozen broccoli.)
Add 2 tablespoon of butter to the cooker pot and select Sauté mode. Once the butter is melted, add
the chopped onion and stir occasionally for about 5 minutes until the onion is tender. Add 1 can
chicken broth, salt, pepper, red pepper akes, and parsley to the onions.
Lock the cooker lid in place, and select soup mode and a high pressure mode for 4 minutes. When the
time is up, turn o the pressure cooker, wait 10 minutes to allow the steam to release naturally and
then release the remaining steam using the quick release.
Dissolve the cornstarch in 2 tablespoons of water in a small bowl. Select Slow Cook mode, add the
cornstarch mixture to the pot and stir constantly. Add in cubed cream cheese and shredded cheese,
and stir until cheese is melted. Add remaining can of chicken broth, half-and-half, corn, crumbled
bacon, and drained broccoli, and continue to heat thoroughly but do not heat so much that it boils.
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Remove the corn kernels from the cob and set them aside. Place the corn cobs in the pressure cooker
inner pot and add water. Close the lid and set the steam release valve handle to the Sealing position.
Select the Soup/Broth program and high pressure mode, and set the cooking time to 10 minutes.
When the timer runs out, wait 10 minutes to let steam release naturally before opening the lid.
Remove the corn cobs from the inner pot.
Melt the butter on medium heat in a large frying pan. Add in minced shallot and stir fry for about 3
minutes. Continue to add corn kernels, a pinch of salt and ground black pepper, and stir fry for
another 2 minutes. Remove the frying pan from the heat source and set it aside.
Pour the corn mixture from the large frying pan into the soup of the cooker pot. Close the lid and set
the steam release valve handle to the Sealing position. Select Soup/Broth mode and high pressure
mode, and set the cooking time to 15 minutes.
When the cooking time is over, wait 15 minutes to slowly release the steam and then open the lid. Stir
the food in the inner pot with a handheld blender until it turns into smooth puree. Add salt and black
pepper to taste. Filter the mixture to a large bowl via a ne sieve. Hold and squeeze the ingredients
with your spatula in order to get more soup. Remove the remaining dregs from the sieve. Sprinkle
bread croutons on the soup and enjoy your meal!
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- 09 - - 10 -
Prep time
5 minutes
Cooking time
15 minutes
Serves
4~6
Butternut Squash & Walnut Cream Soup
Ingredients
Instructions
2 tbsp olive oil
1 butternut squash (about 3- 4 pounds),
peeled and cut into 1-inch cubes
1 large onion, diced (about 1/2 cup)
1/4 tsp (1.5ml) ground ginger
1/4 tsp (1.5ml) freshly ground black pepper
1/4 tsp (1.5ml) nutmeg
1 tsp (1.5ml) salt
4 cups (500ml) low-sodium vegetable broth
1 sprig thyme, for garnish
Walnut Cream Sauce
3/4 cup (185ml) water
3/4 teaspoon salt
1/8 tsp (0.8ml) freshly ground black pepper
1/8 tsp (0.8ml) nutmeg
1 cup (250ml) California walnut
Prep time 5 minutes
Cooking time 10 minutes
Serves 1
Egg Custard
Instructions
Ingredients
1 large size egg
1/6 tbsp (3ml) chicken broth mix
1/2cup + 2 tbsp lukewarm water (150 ml)
1 tsp (5ml) soy sauce
1/2 tsp (2.5ml) sesame oil
1 tsp (5ml) freshly chopped green onion.
1/3 tsp (1ml) salt or salt to taste
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Make a walnut cream sauce: put the walnuts in a blender, add in water, salt, ground black pepper, and
nutmeg and mix them well for about 2 minutes. Filter the mixture into a bowl through a ne sieve
and discard the dregs.
Press the Sauté button to preheat the inner pot for about 2 minutes. Add 2 tablespoons of olive oil
and onions and stir fry until onions are softened.
When the onion is soft, add pumpkin cubes, salt, ginger, nutmeg, and black pepper to stir fry until
pumpkin cubes turn soft. Add the vegetable broth.
Press the Cancel button to exit current cooking mode. Close the cooker lid and set the steam release
valve handle to the Sealing position. Select the Soup/Broth program and high pressure mode, and set
the cooking time to 15 minutes.
Once cooking has concluded, wait for 15 minutes to let the steam release naturally, then open the lid.
Use a handheld blender to blend food in the pot into smooth puree.
Pour the puree into a bowl, and top it with walnut cream sauce and a sprig of thyme. Enjoy your
meal!
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Beat the egg in a small bowl and add 1/3 teaspoon of salt and 1/6 teaspoon of chicken broth. Slowly
pour into 150 ml of lukewarm water and whisk them together thoroughly.
Pour the mixture of egg and water into a bowl through a ne sieve.
Place the steam rack in the inner pot and pour in 1 cup of water.
Place the bowl containing the egg mixture on the steam rack and cover with a small plate.
Cover the pressure cooker lid and rotate the steam release valve handle to the Sealing position. Press
the Steam button to set the cooking time for 10 minutes.
When cooking is complete, wait for 10 minutes to allow the steam to fully release. Open the cooker
lid, sprinkle with chopped green onion on top of the egg custard and add 1/2 teaspoon of sesame oil
and 1 teaspoon of soy sauce.
- 11 - - 12 -
Prep time
5 minutes
Cooking time
12 minutes
Serves
4
Steamed Corn
5 fresh corn
2 cups (500ml) water
Ingredients
Instructions
Prep time
5 minutes
Cooking time
20 minutes
Serves
5~6
Instructions
2 cups (500ml) water
6-7 medium potatoes, peeled
1 cup (250ml) whole milk, warmed
8 tbsp (40ml) unsalted butter,
at room temperature
2 tbsp (10ml) salt
1 green onion, nely chopped
Freshly ground black pepper (optional)
Keep warm:
1 tbsp unsalted butter, at room temperature
3 tbsp half-and-half or whole milk
Ingredients
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6.
Wash and peel the potatoes.
Place the steam rack in the pressure cooker pot, add 2 cups of water, and place the potatoes on the
rack. Close the cooker lid and rotate the steam release valve handle to the Sealing position. Select the
Steam program and high pressure mode, and set the cooking time for 20 minutes.
When the cooking time is over, wait 10 minutes to let the steam release naturally. Open the lid and
move the potatoes into a large bowl.
Add in 1 cup of warmed whole milk and mash potatoes with a handheld blender. Add in salt and
pepper (if you need) and continue to mix them. Add more salt and black pepper to taste.
To keep the mashed potatoes warm, clean the inner pot and smear its interior surface with butter.
Pour in the half-and-half or whole milk, and mashed potato, and cover with a glass lid. Press the Keep
Warm button and gently stir the mashed potatoes every 20 to 30 minutes to prevent sticking.
Serve with chopped green onion and enjoy your meal!
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4.
Remove the hush of corns and wash clean with water.
Place the steam rack in the pressure cooker pot, pour in 2 cups of water, and place the corns on the
steam rack. Close the lid and rotate the steam release valve handle to the Sealing position.
Select the Steam program and high pressure mode, and set the cooking time to 12 minutes.
When the cooking time is over, wait 10 minutes to let the steam release naturally. Open the lid and
remove the corn. Enjoy your meal!
Mashed Potatoes
- 13 - - 14 -
Prep time
5 minutes
Cooking time
12 minutes
Serves
3-4
Jasmine Rice
3 cups (750ml) uncooked jasmine rice
3 cups (750ml) water
Ingredients
Instructions
Prep time
10 minutes
Cooking time
15 minutes
Serves
3~4
Oat Rice with Sausage
InstructionsIngredients
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Soak the dried shrimps in cold water until they become soft,
then drain the water. Slice the sausage into thin pieces.
Rinse the long grain rice and oat rice with cold water and
then drain the water.
Press the Sauté button on the pressure cooker and let it
heat for about 2 minutes. Add 1 tablespoon of avocado oil
and 1/2 tablespoon of chopped green onion into the pot
and stir fry them for several seconds. Continue to add
sausage slices, peas, and soaked shrimps into the pot, and
stir fry for 2 minutes.
Add the long grain rice and oat rice into the pot, pour into 2
cups of water and add in prepared salt, ground white
pepper, chicken broth mix, premium soy sauce, dark soy
sauce, and light soy sauce. Mix them evenly in the pot.
Cover the pressure cooker lid. Select the Rice cooking
option and a high pressure cooking mode, and set the
cooking time for 5 minutes.
When cooking process completes, wait for 15 minutes to let
the steam release naturally and completely. Open the lid
and sprinkle with 1 tablespoon of chopped green onion
and mix all of the ingredients well.
2 tbsp (30ml) dried shrimps
2 lean sausages
1/2 cup fresh or frozen peas
1 cup (250ml) long grain rice
1 cup (250ml) oat rice
2 cups cold water
1 tbsp (15ml) avocado oil or
other cooking oil
1 1/2 tbsp freshly chopped
green onion
1/3 tsp (1.5ml) salt
1/3 tsp (1.5ml) ground white
pepper
1/2 tsp (2ml) chicken broth mix
1 tbsp (15ml) premium soy
sauce
1 tbsp (15ml) dark soy sauce
2 tbsp (30ml) light soy sauce
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4.
Pour the uncooked jasmine rice into the inner pot, add in clean water to wash it 2-3 times until it is
clean, then drain the water.
Wipe dry the outer surface of the inner pot. Add in 3 cups of water and shake the pot gently. Place the
inner pot into the cooker base, close the lid and rotate the steam release valve handle to the Sealing
position.
Select the Rice program and high pressure mode, and set the cooking time to 3 minutes.
When the cooking time is over, wait 10 minutes to let the steam release naturally. Open the lid and
serve rice in bowls. Enjoy your meal!
- 15 - - 16 -
Prep time
60 minutes
Cooking time
38 minutes
Serves
5~6
Braised Beef in Soybean Paste
1300g beef shank, dice into small cubes
2 tbsp (30ml) olive oil
1 tbsp (15ml) chili bean paste
1 tbsp (15ml) sweet soybean paste
2 green onion chopped to 2-inch length
10g sliced fresh ginger
6 cloves of garlic, crushed
1 tsp (5ml) cooking wine
1 tbsp (15ml) light soy sauce
1 tbsp (15ml) dark soy sauce
2 tsp (5ml) sugar
1/3 tsp salt
4 tbsp (60ml) water
Ingredients
Instructions
Prep time
15 minutes
Cooking time
22 minutes
Serves
6
Braised Pork Ribs in Soy Sauce
Ingredients Instructions
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Soak the beef shank in cold water for an hour and then drain it. Select Sauté mode to preheat the
cooking pot for about 2 minutes. Add in a tablespoon of olive oil and stir fry the beef shank for several
minutes until it becomes brown. Set it aside on a plate.
Add 1 tablespoon of olive oil to the inner pot, add and fry the chili bean paste and sweet bean paste
for about 30 seconds. Then add in chopped green onion, ginger slices and minced garlic to continue
frying for 30 seconds. Place the beef shank in the pot and stir fry for 1 minute, then add all of the other
ingredients.
Press the Cancel button, close the cooker lid and set the steam release valve handle to the Venting
position. Select the Meat/Stew program and set the cooking time for 38 minutes.
When the cooking time is over, wait 10 minutes to slowly release the pressure. Open the lid until the
steam is fully released. Choose Sauté mode and occasionally stir until the sauce is reduced to 1/3.
Remove the braised beef shank to a bowl and serve with rice. Enjoy your meal!
1000g baby back ribs
1/2 cup cold water
1 tbsp olive oil
1 green onions washed and
chopped to 1 inch long
3 slices of ginger
2 tbsp ketchup
1 tsp sesame oil
Sweet and Sour Sauce
2 tbsp dark vinegar
3 tbsp sugar
1 tbsp light soy sauce
1 tbsp premium soy sauce
1/3 tsp salt
3 tbsp cold water
1 tsp corn starch
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Cut the baby ribs into small pieces, rinse them well with water
and drain.
Put all the ingredients for sweet and sour sauce in a mixing
bowl and stir them evenly.
Add the baby ribs and 1/2 cup of cold water into the inner pot,
close the lid and set the steam release valve handle to the
Sealing position. Select the Meat/Stew program and set the
cooking time for 22 minutes. When the cooking time runs out,
allow the steam to slowly release for 10 minutes, then open
the lid.
Preheat a non-stick frying pan on medium-high temperature,
then add in 1 tablespoon of olive oil, chopped green onion,
ginger and ketchup and stir fry for 30 seconds. Add in the
cooked baby ribs and stir fry for 3-4 minutes until the surface
is slightly brown.
Pour into the sweet and sour sauce, and gently stir until the
sauce thickens. Then add 1 teaspoon of sesame oil and stir
them evenly. Serve and enjoy your meal!
- 17 - - 18 -
Beef and Broccoli
1 cup (250ml) low-sodium beef broth
1/2 cup (125ml) low-sodium soy sauce
1/2 cup (125ml) oyster sauce
1/4 cup (62ml) packed light brown sugar
2 tsp (10ml) toasted sesame oil
4 garlic cloves, minced
2 pounds beef ank or sirloin steak, thinly sliced across the grain and cut into 3-inch pieces
3 medium carrots, peeled and cut crosswise into 1/4 inch thickness
1/2 cup (125ml) water
1/4 cup (62ml) cornstarch
2 large heads of broccoli, cut into 1-inch pieces (about 1 pound)
Ingredients
Instructions
Prep time 25 minutes
Cooking time 5 hours
Serves 5~6
Prep time
15 minutes
Cooking time
8 minutes
Serves
5~6
Chicken, Carrot & Corn Rice
Ingredients Instructions
2 tbsp (30ml) olive oil
1 cup (250g) corn kernels
1 medium carrots, peeled & cubed
1 small piece of fresh ginger, sliced
1 star anise
1 lb (400g) boneless & skinless
chicken thighs, cut to small pieces
2 cups (500ml) low-sodium
chicken stock or water
1 1/2 tbsp (23ml) dark soy sauce
1 1/2 tbsp (15ml) light soy sauce
1/2 tbsp (7ml) salt
1 1/2 cups (320ml) white long rice
1 tbsp (15ml) sesame oil
1 green onion, nely chopped
1 tbsp (15ml) dark soy sauce
1 tbsp (15ml) light soy sauce
1/4 tsp (1ml) white pepper powder
2 tbsp (30ml) water
1 tbsp (15ml) corn starch
Marinade Ingredients
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Add the broth, soy sauce, oyster sauce, brown sugar, sesame oil, and garlic into the inner pot. Select
the Slow Cook program and set the cooking time to 5 hours, and slowly stir to dissolve the sugar.
Stir in the beef slices and carrot cubes, and cover with pot with a glass lid. Check on the beef after
about 3.5 or 4 hours since the ank cooks faster than other beef parts and may be tender after 4
hours.
Mix water and cornstarch thoroughly in a small bowl. Pour the cornstarch mixture into the cooker
pot, add in broccoli and stir them together. Cover the glass lid again and cook for 30 minutes until the
sauce thickens and broccoli turns soft. Enjoy your meal!
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7.
Mix the chicken with marinated ingredients in a
container, cover its lid and store in your freezer for
a whole night.
Press the Sauté button to preheat the inner pot for
about 2 minutes. Add in 1 tablespoon of olive oil,
corn kernels, anise, ginger and stir fry for 1 minute.
Add in the marinated chicken and stir fry for 3-4
minutes until the chicken turns brown. After that,
press the Cancel button to exit the current
cooking program.
Pour in chicken stock, rice dark and light soy
sauces, salt, and carrots.
Close the cooker lid and rotate the steam release
valve handle to the Sealing position. Press the Rice
button and set the cooking time to 8 minutes.
When the cooking time is over, wait 10 minutes to
let the steam release naturally.
Open the lid, add in the nely chopped green
onion and sesame oil, and blend them together.
Cover with a glass lid and enjoy your meal after
waiting 5 minutes for it to settle .
- 19 - - 20 -
Prep time 25 minutes
Cooking time 3 hours
Serves 4~5
Optional:
caramel sauce
ice cream
For the topping:
1 1/3 cups (320ml) all-purpose our
1 cup (250ml) rolled oats
1/2 cup (125ml) packed brown sugar
1 tbsp (5ml) ground cinnamon
1/4 tbsp (0.25ml) kosher salt
8 tbsp (40ml) unsalted butter, melted
For the lling:
Butter, for coating the inner pot
6 medium apples (about 3 pounds), peeled,
cored, and cut into 1-inch chunks
1/3 cup (85ml) granulated sugar
2 tbsp (10ml) all-purpose our
1 tbsp (5ml) ground cinnamon
1 tbsp (5ml) freshly squeezed lemon juice
Ingredients
Instructions
Apple Crisp with Oat Topping
Make the Oat Topping. Stir the all-purpose
our, rolled oat, brown sugar, cinnamon,
and salt in a large bowl, then pour in the
melted butter until the butter is complete-
ly blended into the dry ingredients and set
the mixture aside.
Apply butter to interior surface of the inner
pot. Add in apples, granulated sugar,
all-purpose our, cinnamon, and lemon
juice and mix them thoroughly. Evenly
cover the apple mixture with Oat Topping.
Place a large tissue to completely cover the
top of inner pot, then cover with a glass lid.
Press the Slow Cook button and set the
cooking time to 3 hours.
About 1.5~2 hours later, remove the tissue.
Cover with glass lid to continue cooking
until the oat topping turns brown and
crisp. When slow cook process completes,
uncover the glass lid and let it cool down
for 20 minutes. Serve in bowls and add ice
cream and caramel sauce if desired.
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- 21 - - 22 -
Prep time
5 minutes
Cooking time
50 minutes
Serves
6~7
Cheesecake
Ingredients Instructions
Instructions
Ganache Topping
6 ounces (170ml) milk chocolate, nely chopped
1/3 cup (85ml) heavy cream
Some fresh raspberries
1 cup (250ml) crushed Oreo cookie crumbs
2 tbsp (30ml) melted butter, melted
12 ounces (340ml) cream cheese, room temperature
1/2 cup (125ml) sugar
1/2 cup (125ml) smooth peanut butter
1/4 cup (60ml) heavy cream
1/2 tsp (2ml) vanilla extract
1 tbsp (15ml) all-purpose our
2 eggs, room temperature
3/4 cup (185ml) semisweet chocolate chips
Prepare a 7-inch springform pan by
coating it with a nonstick spray.
Mix the Oreo cookie crumbs with
melted butter in a small bowl and
then spread them evenly in the
springform pan bottom to a height
of no more than 3/4 inch. Place the
pan in the freezer for 10 minutes.
Mix cream cheese and sugar in a
large mixing bowl at a medium
speed until it reaches a smooth
texture, then add in peanut butter,
heavy cream, vanilla extract, and
all-purpose our and continue
blending.
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3.
Beat one egg at a time, add it into the batter and blend them together (don’t over mix). Stir in
chocolate chips.
Pour the batter into the springform pan on top of the crust (step 2). Cover the top of springform pan
with a layer of aluminum foil.
Place the steam rack in the inner pot and pour in 1 cup of water. Place the pan on the steam rack.
Lock the cooker lid in place. Press the Cake button and set a timer for 50 minutes. Once cooking is
complete, turn o the pressure cooker and allow the steam to release naturally for 10 minutes, then
release any remaining steam by using the release valve.
Carefully remove lid and remove the springform pan from the cooking pot. Please check to see if
the middle part of the cake has reached 150. If not, return the foil and cook the cheesecake for an
additional 5 minutes.
Remove the top aluminum foil and move the cheesecake to a wire rack to cool it down. When the
cheesecake is cooled, cover it with a preservative lm and place it in your freezer for at least 4 hours
or overnight.
When cheesecake is chilled, prepare its topping: Place half of the milk chocolate in a mixing bowl.
Heat heavy cream on medium high heat until it comes to a boil. Immediately pour cream over milk
chocolate and stir until the chocolate is completely melted. Add remaining milk chocolate and stir
until chocolate is completely melted. Cool it down until ganache is thickened but still thin enough
to drip down the sides of the cheesecake. Spoon chocolate ganache on top of the cheesecake,
spreading to edges and letting it drip down the sides. Decorate top of the cake with raspberries.
Store it in your freezer if you do not consume it immediately.
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- 23 - - 24 -
Prep time
15 minutes
Cooking time
30 minutes
Serves
6~7
Pumpkin Cheesecake
1 1/3 cups (320ml) gingersnap cookie crumbs
4 tbsp (60ml) unsalted butter, melted
1/2 cup (125ml) plus 1 tbsp (15ml) granulated
sugar, divided
1/4 tsp (1ml) ground cinnamon
12 ounces (340ml) cream cheese, at room
temperature
1 1/2 tsp (8ml) pumpkin pie spice
1 1/2 tsp (8ml) cornstarch
Pinch of kosher salt
3 large eggs, at room temperature
1 cup (250ml) canned pumpkin puree
1/2 cup heavy cream, at room temperature
2 (10ml) vanilla extract
2 cups(500ml) sweetened whipped cream
Ingredients
Instructions
Prep time
5 minutes
Cooking time
6 minutes
Serves
3~4
Creme Brulee
Instructions
8 egg yolks
1/3 cup (85ml) granulated sugar
pinch of salt
2 cups (500ml) heavy cream, melted
1/2 tsp (2.5ml) vanilla
6 tbsp (90ml) superne sugar
1 1/2 cups (375ml) water
Ingredients
Prepare a 7-inch springform pan and apply the interior surface with nonstick spray.
Mix the gingersnap cookie crumbs, melted butter, a tablespoon of granulated sugar, and ground
cinnamon in a large bowl. Then pour the crumb mixture into the springform pan and even out the
mixture to a 1.5-inch thickness. Place the pan into your freezer.
Pour the cream cheese into a large bowl and stir it with an electric blender for about 2 minutes until
it turns smooth. Add in and stir 1/2 cup of granulated sugar, pumpkin pie spice, cornstarch, and salt
in the bowl. Add the eggs one by one and stir thoroughly. Continue to stir in pumpkin puree, heavy
cream, and vanilla extract.
Remove the spring pot from the freezer and pour the cream cheese mixture into the spring pot and
atten it.
Add 1 1/2 cups of water to the pressure cooker pot and place in the steam rack. Carefully place the
springform pot on the steam rack, cover its top with aluminum foil, and cover the cooker lid.
Rotate the steam release valve handle to the Sealing position, press the Cake button, and set the
cooking time to 30 minutes.
When the cooking time is over, release the steam pressure naturally for about 20~30 minutes. When
the oat valve drops down, carefully open the lid to remove the cheesecake and lay it on a wire rack
for 1 hour to let it cool down. Then remove the foil and place it in your freezer for 6 hours or overnight.
Remove cheesecake from the springform pan. Top the cake with whipped cream. Garnish with
pumpkin pie spice if desired. Enjoy your meal!
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Whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt in a big mixing bowl. Add in 2 cups
heavy cream and 1/2 teaspoon of vanilla and blend them thoroughly.
Add 1 1/2 cups of water to the pressure inner pot and place the steam rack in the pot.
Strain the egg mixture into a big measuring bowl with a pour spout. Pour the mixture into 6 custard
cups, cover with a layer of foil, and place these cups on the steam rack. You can stack the cups in a
second layer.
Close the pressure cooker lid in place. Select the Steam option and a high pressure cooking mode and
set the cooking time for 6 minutes. When the timer runs out, turn o the pressure cooker and let the
cooker release steam naturally for 10 minutes. Release any remaining steam with the quick release
valve.
Remove the cooker lid after the oat valve drops down. Carefully move the custard cups to a wire rack
and uncover the foils to let them cool down.
Cover them with preservative lm and then place them in your freezer for at least 2 hours or up to 2
days.
When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard.
Working one at a time, move the ame of a kitchen torch 2 inches above the surface of each custard
in a circular motion to melt the sugar and form a crispy, caramelized topping.
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