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If you’ve been following my posts for the past few weeks, then it probably isn’t news to you that I’ve been using my Instant Pot quite a bit lately. I’ve gotten pretty familiar with using it for dinners, but I’ve only just recently begun dabbling in using it to make desserts.
Related: How To Make 5 Everyday Foods In Your Instant Pot
Yesterday I made a Key Lime Pie that was delicious! But one of my favorite desserts I’ve made with the Instant Pot has been Creme Brûlée. It’s such a simple dessert, but it’s so good when it’s done right…and it’s naturally gluten free…bonus! I’ve used the same method half a dozen times now, and I haven’t had any trouble with it. Plus it’s always a hit with my family!
So today I’m sharing my Instant Pot Creme Brûlée recipe with you and a few other surprising things you can make in an Instant Pot, just to add some additional inspiration. (And that reminds me—if you’re interested in learning more about the Instant Pot, be sure to check out my eBook Everything Instant Pot! You can buy it in my shop, or download it for free if you’re an OGT Plus member!) So let’s get started, shall we? :-)
Instant Pot Creme Brûlée
Ingredients:
- 2 cups heavy cream
- 6 egg yolks
- 5 Tbsp sugar
- 1 Tbsp vanilla extract
- 4 Tbsp sugar (for topping)
Supplies:
- 6 ramekins
- 1 cup water for bottom of Instant Pot
- Culinary torch
- Instant Pot with trivet
Directions:
Add the egg yolks and 5 tablespoons of sugar to a mixing bowl, and whisk until the sugar dissolves. Then add the cream and vanilla, and whisk just until everything is incorporated.
Pour the mixture into your ramekins, and cover each tightly with a small piece of tin foil.
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Place the metal trivet in the bottom of your Instant Pot and add 1 cup of water to the bottom. Carefully arrange the ramekins in the pot so that they are evenly spaced and sturdy.
Put the lid on the pot and select the “Manual” option, then set the timer for 9 minutes. When the time is up, let the pressure release naturally from the pot for another 15 minutes then quick release any remaining pressure.
Uncover the ramekins and let them cool off for about 45 minutes. Then cover each ramekin in plastic wrap, and refrigerate them for at least 4 hours to continue setting. When you’re ready to serve, remove the plastic wrap and sprinkle the 4 tablespoons of sugar evenly over the tops of each one.
Use your culinary torch to lightly caramelize the sugar (I bought mine for less than $15 on Amazon) and serve. Yum!
Instant Pot Creme Brûlée
Ingredients
- 2 cups heavy cream
- 6 egg yolks
- 5 Tbsp sugar
- 1 Tbsp vanilla extract
- 4 Tbsp sugar for topping
Instructions
- Add the egg yolks and 5 tablespoons of sugar to a mixing bowl, and whisk until the sugar dissolves. Then add the cream and vanilla, and whisk just until everything is incorporated.
- Pour the mixture into your ramekins, and cover each tightly with a small piece of tin foil.
- Place the metal trivet in the bottom of your Instant Pot and add 1 cup of water to the bottom. Carefully arrange the ramekins in the pot so that they are evenly spaced and sturdy.
- Put the lid on the pot and select the "Manual" option, then set the timer for 9 minutes. When the time is up, let the pressure release naturally from the pot for another 15 minutes then quick release any remaining pressure.
- Uncover the ramekins and let them cool off for about 45 minutes. Then cover each ramekin in plastic wrap, and refrigerate them for at least 4 hours to continue setting. When you’re ready to serve, remove the plastic wrap and sprinkle the 4 tablespoons of sugar evenly over the tops of each one.
- Use your culinary torch to lightly caramelize the sugar (I bought mine for less than $15 on Amazon) and serve. Yum!
Nutrition
9 More Surprising Things You Can Make In Your Instant Pot
Salted Caramel Cheesecake
Shelley from Cookies & Cups shared this recipe on her site for Salted Caramel Cheesecake that you can make right in your Instant Pot. My mouth starts watering every time I look at this photo, and I don’t think I’ve ever been able to resist the words “salted caramel!” I’ll definitely be making this one sometime very soon. (Use the link above to view Shelley’s original post with full instructions and more gorgeous cheesecake photos.)
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Natural Cough Syrup
Laura from Awe Filled Homemaker shared a brilliant idea for making an all-natural “cough syrup” in her Instant Pot. This cough syrup combines natural ingredients that can help soothe a sore throat, like honey, ginger, lemon, and more. Get the full instructions using the link above.
Dog Food
Mary from Tales From The Back Road is an A+ dog mom, because she whipped up a gourmet meal in her Instant Pot just for her pups! She shared her simple dog-friendly recipe, along with helpful references to help you determine what your dog’s nutritional needs are. Click the link above to get all the details!
Chicken Pho
from The Sophisticated Caveman
Brian from The Sophisticated Caveman used his pressure cooker to whip up a batch of pho, a deliciously savory Vietnamese noodle soup. While pho traditionally simmers for hours to develop the right flavor, you can do it in a fraction of the time using your Instant Pot. Follow the link above to see Brian’s recipe for chicken pho, and give it a try for yourself!
Beef Gyros
Becca from My Crazy Good Life shared a great tutorial on how to make Beef Gyros in an Instant Pot. I’ve never made gyros at home before, but Becca makes it looks so easy (and so delicious) that I’m definitely going to have to give it a try!
Vanilla Extract
Cami from TIDBITS shared how to make your own homemade vanilla extract right in your pressure cooker. Her post has tons of great information, including what kind of alcohol to use, where to get vanilla beans, and she even includes an alcohol-free version of her recipe as well. This post is well worth perusing – just think of all the gifting potential of a bottle of homemade vanilla extract!
Canned Goods
Laura from Hip Pressure Cooking is without a doubt the Queen of Pressure Cookers. She knows everything, and the best part is that she’s willing to share all of her amazing knowledge with us! She has a great page on her site all about canning foods using your Instant Pot, and I’ve really learned a lot from reading it. I’m planning to use the methods I learned to can some peaches and tomatoes later this summer!
