If you’ve been following my posts for the past few years, then it probably isn’t news to you that I use my Instant Pot quite a bit. 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.
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
More Ideas You'll Love
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.)
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
More Ideas You'll Love
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!
High-Acid Canned Goods
Although the Instant Pot is NOT safe for pressure canning, you can use it for water bath canning things like jams, jellies, pickles, and other high-acid foods. Even the directions in the Instant Pot Max, which has a “canning” button, will tell you it is only for water bath canning. That being said, you can make a variety of delicious canned foods like jams and fruits in the Instant Pot! The Creative Canning website will tell you all about it – I’ve learned a lot and can’t wait to put up some preserves this fall!
Do you have a favorite unusual use for your Instant Pot?
You might wanna consider changing the prep time on your recipe. It certainly doesn’t take 4 hrs 45 mins to do this. :)
Please log in or create a free account to comment.That includes 4 hours to let them set :-)
Please log in or create a free account to comment.The recipe for the Caramelized Onions has moved. It is no longer at the blog page link you gave. It has moved to the recipe page at this link: http://www.instantlydelicious.com/blog/instant-pot-caramelized-onions
Please log in or create a free account to comment.Thank you Patricia! I’ve updated the link :-)
Please log in or create a free account to comment.Im been vacillating on buying an electric pressure canner. I make a lot of vegetarian soups and my own marinara tomato sauce. I love my IP but will probably buy a real canner at some point. I have the old fashioned bath kind and should probably be frugal and start with that. The good thing about canning is that when the power fails for any length of time, frozen foods can spoil. Everyone needs to have emergency preparations especially in these times. 20 years ago upstate NY lost power due to a fluke ice storm in early Oct. We were out for almost 2 weeks!!
Please log in or create a free account to comment.Hello everyone. I do not have an “Instant Pot”, however, I do have a large “Crock Pot”. Can I use the Crock Pot to make these?
Please log in or create a free account to comment.Unfortunately, no. A crock pot is a slow cooker, whereas an Instant Pot is a pressure cooker that cooks FAST! The recipes would work in a slow cooker, but the times would be much longer.
Please log in or create a free account to comment.Si puedes hacer todo esto, pero logicamente tendras que medir el tiempo y debes de considerar que en la olla expres se cocina aproximadamente 4 veces mas rapido que cualquier medio tradicional. Sinceramente te recomiendo que compres esta olla, no son caras unos 40 dolares y la puedes programar hasta por casi 3 horas.
Please log in or create a free account to comment.I kept wondering what an Instant Pot was and low & behold it is really a Pressure Cooker with a different life – LOL.
Please log in or create a free account to comment.Thanks for all of your wonderful tips.
Jillee, I just want to give you a hug for this post. I have been using my Instant Pot for about a year now–in fact, I bought a second one as I am so nuts about it. I thought I was using them to their full capacity, but your great post today with the dog food, cough syrup and caramelized onions is the bomb! Thank you so much–you rock, sista!
Please log in or create a free account to comment.Regarding doing canning in the instant pot. My manual says very emphatically not to can in it. So, if you guys are going to, can you please post the results from doing it, please. I’d try it but not until I have some concrete proof that it will work and there won’t be any bacteria in the canned product to make one sick. Thanks guys!
Please log in or create a free account to comment.She said peaches and tomatoes, so I am assuming it is like water bath canning. I belong to a couple of groups on facebook for canning and they say DO NOT pressure can in one of these. So no beans, veggies or meat, but jam is probably fine as long as you process for the same time and can cover with an inch of boiling water. Not something I am willing to try. I am sure one or 2 jars would fit but I wouldn’t want to try large batches of anything. As it is when my dwarf peach tree is ready it will be at least 2 batches in the huge water bath canner.
Please log in or create a free account to comment.I just heard a canning seminar from Melissa Norris and she was very emphatic that the Instant Pot does not reach a high enough temperature to can food in it.
Please log in or create a free account to comment.I first put a few bits of cooked rhubarb on the bottom of the ramekins first, then add the egg mixture and follow the recipe. In the depths of our now winter I grab a pot of preserved peaches, put some in the bottom, sprinkle a tiny bit of brown sugar over the peaches, add the mixture. Either way it is the most delicious dessert, can eat it every day, yum!
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