Leave a ReplyWant to join the discussion?
Feel free to contribute!
|By :The Ultimate Instant Pot Cookbook by Coco Morante|
|Browse Category||Dessert, Kid-Friendly|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Brown Sugar, Chocolate Chips, Cocoa Powder|
|Prep Time||10 minutes|
|Cook Time||45 minutes|
|Passive Time||15 minutes|
The 200 well-tested, fully authorized recipes in The Ultimate Instant Pot Cookbook cover every meal of the day, making this the ultimate collection of recipes for the home cook. This is the only book you’ll need when looking for tried-and-true classics like creamy tomato soup, ground beef stroganoff, chicken mushroom casserole, or peach cobbler; international favorites like carnitas, chicken tikka masala, or refried beans; and crave-worthy treats like French toast casserole and triple chocolate cheesecake. With recipes for every meal, from breakfast to dessert, this book is your one-stop source for mouthwatering weekday meals.
COCO MORANTE is a recipe developer and food blogger who runs the extremely popular Instant Pot Recipes Facebook page and writes for her blog LeftySpoon. She is the author of The Essential Instant Pot Cookbook and her recipes are featured in numerous print and online publications, including Simply Recipes, the Kitchn, and Edible Silicon Valley. A self-taught cook and classically trained soprano, Coco writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.
Loved it, I used coconut sugar and raw cacao instead. Riduced cacao to half cup because raw is more intense.
The “cook now” button in the recipe set it to cook for 10 minutes instead of 35. Kind of lame.
We are sorry to hear there was an issue with the script. Thanks to your feedback it has been correct.
We appreciate the time you took to let us know.
I see two ways of locking the parchment paper in the pan:
1. line the outside bottom and up the sides inside
2. line the inside bottom and go outside the pan before locking it in place.
A picture would help a lot!
After cooking for 35 minutes on high pressure with a 10 minute natural release, mine had a 3 ½ inch diameter circle of raw dough in the middle. If I wanted to try this again, I’d use a water bath in a conventional oven.
I also had a raw center in my cake. It would be helpful if you have tips on how to handle this. I’m an instant pot newbie.
Sounds yummy-How to make in my 3 quart IP?
I think it would be helpful if the recipes you show indicated which SIZE of Instant Pot should be used. But perhaps I didn’t see that… If I tried to make this with my 3 quart, I’d never be able to put a 7″ pan in it, so that should be a good indication right there.
We are sorry to hear that.
If it is still not done, add 5 more minutes until it is finished. Any additional time added will cook while it repressurizes so keep that in mind.