Rice Pudding is a great way to use up leftover rice! A good ratio for you to use would be twice as much liquid as rice, so 2:1. I use cold leftover rice, and cold milk, but you could make rice specifically for the rice pudding. I’ve had success cooking this two ways. My favorite… Read More Cinnamon and Vanilla Rice Pudding
This is the perfect balance of rich and decadent dessert with smooth and creamy, smooth and tangy. For the crust: about 14 graham cracker squares (or use Gluten Free Gingersnaps, butter cookies work great too), 2 Tbsp melted butter and 2 tsp sugar (I used lavender infused sugar.) Blend the crackers and sugar and… Read More Lavender New York Cheesecake – Pressure Cooker – Smooth and Rich – Perfect Instant Pot Cheesecake
This is so good and so easy to make! Mine was partially frozen, so I cooked it for 45 minutes on the manual high setting, and a 15 minute rest afterwards. If using a chicken that is defrosted, I think it could be done in 25-35 minutes on high. This recipe tastes like a rotisserie… Read More Pressure Cooker Lemon Pepper & Rosemary Roasted Whole Chicken Instant Pot Recipe
I absolutely love all of the things that the Instant Pot can do. I have to say, one of my all-time favorite and most used recipes that has come from the Instant Pot is this Vanilla Extract! I have made Vanilla Extract several times before I thought to do it in the Instant Pot, and… Read More Instant Pot Vanilla Extract – Whole Vanilla Bean Extract in the Instant Pot
Sweet Potatoes are incredibly easy in the Instant Pot. I love that they just peel out of their skin after cooking, and the fact that a large one cooks in just 15 minutes is so helpful when I’m short on time and need to make something filling and healthy. That’s where Southwest Style Sweet Potatoes… Read More Southwest Style Sweet Potatoes
