I have been enjoying my Instant Pot. The first foods that I cooked were roasts and chicken breasts, we have enjoyed how they have turned out. This winter have made soups, chili, swiss steak with potatoes, and spaghetti sauce.
Have also made yogurt twice and haven't come up with a consistency that I am happy with. My first batch you could drink it (worked great in smoothies) and the second batch was a little thicker, it all tastes fine, but still working on it.
Last week I made Lemon Curd.
Very tasty, I could eat it by the spoonful. Adding it to my yogurt along with some blueberries and sliced almonds. Now that I have seen how easy it is to make in the Instant Pot, need to find some recipes for Lemon Curd.
Instant Pot Lemon Curd
- 3 Tbs butter room temperature
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 1/3 cup fresh lemon juice
- 1 tsp. grated lemon zest (personal preference)
- 3 1-cup Mason Jars
- Mix the butter and sugar in a bowl for about 2 minutes.
- Slowly add the egg and yolk and mix for for 1 minute.
- Add the lemon juice and mix to combine. The mixture will look curdled, but it will smooth out as it cooks.
- Pour mixture into three one-cup Mason jars and place the lids, turning until the lid just catches. I use three jars so it doesn’t leak out the jars during cooking.
- Place 1~ 1/2 cups of water in the Pressure Cooker and place a trivet inside.
- Place Mason jars on top of trivet.
- Lock on lid and close the Pressure Valve.
- Cook on high heat for 10 minutes.
- When Beep is heard, allow a 10 minute Natural Pressure Release.
- Remove jars from Pressure Cooker and carefully open.
- Add in the Lemon Zest and stir into the curd, until smooth.
- Place lids on Curd and tighten just until the lid catches.
- Allow to cool for 25 minutes and then place in the refrigerator overnight.
- Curd will thicken as it cools.
Enjoying experimenting with new recipes for the Instant Pot, also loving how the food tastes and how fast it is finished.