Instant Pot Dessert Recipes: 20 Sweet Pressure Cooker Treats (2025-2026)

You’ll prep a 7- or 8-inch springform, buttering and lining with a 2-inch parchment collar; measure 1¼ cups cream cheese, 3 eggs, ½ cup sugar for a classic cheesecake; set the trivet, pour 1 cup water into the pot, lock the lid and cook 35 minutes high pressure with a 10-minute natural release. Use these exact steps to control texture — there’s more techniques to master next.

Key Takeaways

• Use a trivet, foil-covered pan, and 1 cup water in the Instant Pot for stable steaming and to prevent condensation on desserts.
• Follow specific cook times and release methods: cheesecakes 35 min HP with 20 min natural; lava cakes 7 min HP quick-release.
• Line and double-wrap springform pans with heavy-duty foil for cheesecakes and bars to prevent water ingress.
• Adjust textures by ingredient ratios: more cream for silkier custards, denser batter for fudgy brownies, and full-fat dairy for creamier cheesecakes.
• Offer variety: individual lava cakes, New York cheesecake, coconut flan, vegan fudgy brownies, and peanut butter chocolate cheesecake bars.

Classic Instant Pot New York Cheesecake

While the Instant Pot handles the baking, prep precisely so the texture comes out dense and smooth: grease and line a 7-inch springform pan, then make the crust by combining 1 1/2 cups (150 g) graham cracker crumbs, 3 tbsp (38 g) sugar, and 6 tbsp (85 g) melted butter; press the mixture evenly into the pan to a 1/2-inch thickness and chill. Beat 24 oz cream cheese at room-temp until smooth. Add 3/4 cup sugar, 2 eggs, 1/3 cup sour cream, 1 tsp vanilla and 1 tbsp lemon juice; scrape sides, fold to limit air. Pour into pan, smooth top, cover with foil. Cook high pressure 35 minutes, natural release 20. For Serving Variations, top compote or brûlée; Ingredient Sourcing: pick full-fat dairy.

Chocolate Lava Cakes in the Pressure Cooker

Melting chocolate and butter, whisking eggs and sugar, then folding in flour gives you a silky batter for four individual lava cakes. Preheat the Instant Pot rack with 1 cup water under it; grease four 6-ounce Mini Molds and dust with cocoa. Melt 140 g dark chocolate and 60 g unsalted butter, stir until smooth. Whisk 2 large eggs with 2 egg yolks and 50 g sugar until pale; fold in 30 g sifted flour and the chocolate mixture until homogeneous. Spoon batter into molds, cover with foil, place on rack, pressure cook on HIGH for 7 minutes, then quick-release. Invert gently and serve immediately. Experiment Chocolate Pairings: sea salt, chili, orange zest, or a splash of liqueur. Adjust timing for heavier Mini Molds.

Silky Vanilla Custard Pots

A set of six 4-ounce ramekins yields perfectly silky vanilla custard pots: heat 400 ml whole milk with 100 ml heavy cream and one split vanilla bean (or 1 tsp vanilla extract) to just below simmering (about 80°C/175°F), whisk 4 large egg yolks with 60 g granulated sugar and a pinch of salt until pale, then temper the yolks by slowly whisking in 100 ml of the hot milk mixture before combining everything and straining into a jug. Divide into ramekins, seal with foil, set on a trivet over 250 ml water. Pressure cook 8 minutes, natural release 10, chill 2 hours. For Vanilla sourcing choose quality beans; Texture adjustments: reduce cream to 50 ml for firmer set or add 25 ml for silkier mouthfeel.

Feel	Aroma	Texture
Calm	Warm	Silky
Comfort	Vanilla bean	Velvety
Excite	Bean provenance	Lush

Instant Pot Rice Pudding With Cinnamon

You’ll gather 1 cup short-grain rice, 2 cups whole milk, 1 cup water, 1/2 cup sugar, 1 tsp vanilla, 1 tsp ground cinnamon and a pinch of salt, then rinse the rice until the water runs clear. Add everything to the Instant Pot, stir to combine, seal the lid and set to High Pressure for 10 minutes with a 10-minute natural release. After releasing pressure, stir in 2 tbsp butter and 1/4 cup cream if you want a richer texture, taste and adjust cinnamon or sugar, then serve warm or chilled.

Ingredients and Prep

When prepping this Instant Pot rice pudding, gather 1 cup short-grain white rice (rinsed under cold water until the runoff is clear), 4 cups whole milk, 1/2 cup granulated sugar, 1/4 teaspoon fine sea salt, 1 teaspoon vanilla extract, 1–2 cinnamon sticks (or 1 teaspoon ground cinnamon), and 2 large egg yolks (optional, for a creamier finish). Measure precisely and have ramekins for tempering if you’ll use yolks. For innovation, consider seasonal substitutions like toasted orange zest in winter or star anise in autumn; note quantities when swapping. Your equipment checklist should include an Instant Pot insert, silicone spatula, ladle, fine mesh strainer, and spoon. Rinse rice, warm milk to prevent shock to cold eggs, and separate eggs if using; keep components organized nearby.

Pressure-Cooking Steps

Now place the rinsed 1 cup short-grain rice, 4 cups warmed whole milk, 1/2 cup granulated sugar, 1/4 tsp fine sea salt, 1–2 cinnamon sticks (or 1 tsp ground cinnamon), and 1 tsp vanilla into the Instant Pot insert, stir once to combine, seal the lid, and set to high pressure for 8 minutes. Check seals visually and set valve to sealing. After cook, allow 10-minute natural release, then quick-release. Open lid, remove cinnamon sticks, and stir. For texture, follow this sequence:

1. Taste for sugar balance.
2. Whisk in 1 egg yolk tempered with 2 tbsp warm milk for silkiness.
3. Finish with 1 tbsp butter and 1 tsp extra vanilla.

Use layer sequencing when serving; spoon warm pudding into bowls. Serve immediately.

Pressure Cooker Bread Pudding With Caramel Sauce

Choose 6 cups (about 300–400 g) cubed day‑old brioche or challah, tearing into roughly 1‑inch pieces so the custard soaks evenly. For caramel, melt 1 cup (200 g) granulated sugar over medium without stirring until amber, then off heat whisk in 6 tbsp (85 g) butter and 1/2 cup (120 ml) heavy cream, letting it cool slightly before pouring. In the Instant Pot, add 1 cup (240 ml) water, set the pudding in a 7‑inch dish on a trivet, seal and cook on High Pressure 20 minutes with a 10‑minute natural release, then release remaining pressure and rest 10 minutes.

Choosing the Bread

Which bread you pick determines texture and soak time: use 8 cups (about 10–12 slices) of 1‑inch cubes for a standard batch—brioche or challah give a rich, custardy interior; day‑old French or sourdough yields a firmer, slightly tangy pudding; avoid very dense, high‑fiber loaves unless you slice them thinner. Assess crumb structure and freshness indicators: press the crust to check resilience, sniff for off-odors, and prefer loaves a day old for even absorption. Cube uniformly, then toast lightly 5–7 minutes at 350°F to stabilize. Arrange cubes in the pan to allow custard to penetrate. Innovate with seeded or flavored crusts but adjust soak time by 5–10 minutes.

1. Comfort
2. Surprise
3. Nostalgia

Trust the process. Keep notes on soak adjustments and loaf types.

Caramel Sauce Tips

How long you cook the sugar determines whether your caramel sings or burns: heat 1 cup (200 g) granulated sugar over medium heat in a heavy-bottomed saucepan, letting it melt undisturbed for the first few minutes, then gently swirl the pan until it’s a uniform amber (about 6–8 minutes). Watch color, not time; transfer to low heat once amber appears. Add 6 tablespoons (85 g) unsalted butter or experiment with Butter Alternatives like coconut oil or ghee, whisking quickly. Remove from heat, then slowly stir in 1/2 cup (120 ml) heavy cream to temper and avoid seizing. Use a candy thermometer to practice Temperature Control — 235–240°F (113–116°C) yields thicker sauce. Chill briefly to thicken; rewarm gently before pouring over bread pudding and serve.

Instant Pot Settings

Need specifics? Set your Instant Pot to High Pressure, 6 minutes for a 6-cup pan; natural release 10 minutes. Reduce to 5 minutes for a 4-cup pan (125 g bread cubes per cup). Watch Preheat Behavior — pot takes 10–12 minutes to come to pressure; factor that into timing.

1. Use 1 cup milk + 1/2 cup cream, 2 large eggs, 1/4 cup sugar; stir, pour over 3 cups (375 g) cubed brioche.
2. Grease a 6-cup stainless steel mold; cover tightly with foil to avoid condensation.
3. Apply Altitude Adjustments: add 1–2 minutes above 3,000 ft or add 5–10% extra liquid.

Serve with 1/3 cup caramel sauce. Refrigerate 30 minutes before slicing. Test once, adjust for your model’s Preheat Behavior and seal integrity settings consistently.

Lemon Curd Pots With Shortbread Crumble

Making the lemon curd and crumble starts with precise mise en place: zest and juice 4 large lemons (about 1/2 cup/120 ml juice), whisk 3/4 cup (150 g) granulated sugar with 4 large egg yolks until pale, then whisk in 6 tbsp (85 g) unsalted butter melted and the lemon zest and juice; strain the mixture into a 2-cup heatproof jar, wipe the rim dry, cover with foil, place on a trivet in the Instant Pot with 1 cup (240 ml) water, seal and cook on High Pressure for 5 minutes, then let it sit for a 10-minute natural pressure release before removing and chilling while you make the shortbread crumble (combine 1/2 cup/65 g all-purpose flour, 3 tbsp/40 g powdered sugar, pinch salt, and 4 tbsp/56 g cold cubed butter, rub to coarse crumbs and bake at 350°F/175°C for 10–12 minutes until pale golden). Once chilled, spoon curd into small jars and refrigerate until set. Taste and adjust for citrus balance with a teaspoon zest or a touch more sugar. Break shortbread into uneven pieces, sprinkle atop each pot right before serving to preserve the buttery crumble and texture.

Vegan Fudgy Instant Pot Brownies

Use 1¼ cups all-purpose flour, ¾–1 cup cocoa powder, 1 cup sugar (or ¾ cup coconut sugar), 1 tsp baking powder, ½ tsp salt, 1 cup non-dairy milk, ⅓ cup vegetable oil (or swap ¼ cup applesauce for half the oil, or one flax egg—1 tbsp ground flax + 3 tbsp water—per egg replacement). Pour batter into a greased 7-inch springform or 6×3-inch pan, cover tightly with foil, add 1 cup water to the Instant Pot, set pan on the trivet and cook on High pressure for 25 minutes with a 10-minute natural release. For a fudgier center use 1 cup flour and 1 cup cocoa, reduce cook time to 22 minutes and quick-release after a 10-minute resting period, then cool completely before slicing.

Ingredients and Substitutions

Although these brownies skip eggs and dairy, they’ll stay fudgy if you stick to precise ingredient ratios and the right swaps: for a standard 8-inch (6–7 cup) Instant Pot pan use 1 cup granulated or light brown sugar, 1/2 cup neutral oil (canola or melted coconut), 3/4 cup all‑purpose flour, 1/2 cup unsweetened cocoa powder (sifted), 1 tsp baking powder, 1/4 tsp salt, and 1/4 cup + 2 tbsp unsweetened non‑dairy milk. Use sugar substitutes — erythritol blends or coconut sugar change texture; compensate moisture. For gluten alternatives, replace 3/4 cup AP with a 1:1 gluten-free blend and add 1 tbsp flax meal. Keep batter dense; don’t overmix. Follow these prompts — stay confident now:

1. Taste progress.
2. Adjust sweetness.
3. Trust texture.

Pressure-Cooking Method

When you’re ready, pour the batter into a greased 8‑inch (6–7 cup) Instant Pot pan, smooth the top, and cover the pan tightly with foil to block condensation. Place a 1‑inch trivet and 1 cup water in the pot. Lower the pan onto the trivet using foil handles. Seal the lid, check Sealing ring care to verify a clean, intact silicone ring. Set to High Pressure for 25 minutes. Use Natural Pressure Release for 10 minutes, then Quick Release remaining pressure. Remove pan, lift using the foil sling, and set on a cooling rack for 15 minutes. Test doneness with a toothpick—moist crumbs are fine. For Altitude adjustments, add 2–3 minutes cook time above 3,000 ft. Clean the pot and ring after use regularly.

Achieving Fudgy Texture

Balancing fat, chocolate and minimal flour gives you the fudgy bite you want: for an 8‑inch (6–7 cup) Instant Pot pan, combine 3/4 cup (180 ml) neutral oil, 1 cup (200 g) granulated sugar, 2 oz (55 g) melted dark chocolate, 1/2 cup (65 g) all‑purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 3 tbsp aquafaba (or 1 flax egg), 1/2 cup (120 ml) unsweetened plant milk, 1 tsp vanilla and 1/4 tsp fine sea salt—omit baking powder (or use just 1/8–1/4 tsp) to keep density. You’ll stir until combined; overmixing increases gluten ruins the fudgy crumb. Use a 2:1 fat ratio; pressure-cook 22 minutes release 10. Cooling technique: lift pan onto rack, cool 45 minutes slicing.

1. Exhale
2. Revel
3. Share

Instant Pot Apple Crumble With Oat Topping

If you want a tender filling and a crisp oat topping, start by tossing 6 cups peeled, 1/2-inch–thick sliced apples (about 3 medium) with 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1 tbsp lemon juice, and 2 tbsp cornstarch; add 1/4 cup water to the 6-quart Instant Pot, place a trivet, and mound the apples in a heatproof 7-inch springform pan or metal dish on the trivet. For the topping, mix 1 cup rolled oats, 1/2 cup flour, 1/3 cup brown sugar, 1/4 tsp salt, 1/2 tsp nutmeg and 6 tbsp butter; rub to crumbs. Seal and cook high pressure 8 minutes; natural release 10. Remove and drain pan. To maximize crisp retention, broil 3–5 minutes. For topping storage, cool, refrigerate in airtight container 3 days.

Coconut Flan Made in the Pressure Cooker

You’ll make a coconut flan with 1 can (13.5 oz) coconut milk, 1 can (14 oz) sweetened condensed milk, 3 large eggs, and 1/2 cup granulated sugar for the caramel. Pour caramel into a 6‑inch flan mold, add the blended custard, cover tightly with foil, set the mold on the trivet in a 6‑quart Instant Pot with 1 cup water, cook on HIGH pressure for 15 minutes, then natural release 10 minutes before quick‑releasing. Chill at least 4 hours, unmold and garnish with toasted coconut, and store covered in the fridge up to 3 days.

Coconut Flan Basics

How do you make a silky coconut flan in the pressure cooker? Start by caramelizing 1/2 cup sugar until amber and pour into a 6-cup mold. Whisk 4 large eggs with 13.5 oz coconut milk and 1 cup whole milk or Milk Alternatives like oat or almond; strain to remove bubbles. Add 2 tsp vanilla and 1/4 cup sweetened condensed milk. Pour custard over caramel, cover, and cook as directed. Chill 4 hours before unmolding. Garnish with 2 tbsp Toasted Coconut and lime zest. Innovate with precise swaps and measurements to tune texture and flavor.

1. Texture control
2. Flavor balance
3. Modern garnish

Record each variable—milk type, egg count, sweetener level—and compare notes to perfect your contemporary coconut flan this season’s repertoire today.

Pressure Cooker Technique

Placing the 6-cup flan mold on a trivet prevents direct contact with the pot and gives even steam circulation. You pour 2 cups coconut milk, 1 cup sweetened condensed milk, and 4 large eggs into bowl; whisk until smooth. Add 1 tsp vanilla, strain into the mold, cover with foil. Add 1 cup water to Instant Pot, set trivet, place mold. Follow Safety Checklist: confirm float valve down and Seal Maintenance: check silicone ring. Cook on High Pressure 10 minutes, natural release 10 minutes, quick release pressure. Unmold after 10 minutes. You use consistent timing and minimal agitation to maintain texture and gloss.

Step	Detail
Prep	Measure ingredients precisely
Cover	Seal mold with foil
Water	1 cup in pot
Timing	10 min high, 10 min NR

Serving and Storage Tips

After you unmold and let the flan rest 10 minutes, chill it flat, uncovered, in the refrigerator for 2–4 hours (preferably overnight) to set fully and sharpen the texture. When serving, slice 2-cm wedges with a thin knife warmed under hot water; plate with 15 ml coconut cream and zest of lime. For storage, cool completely, then transfer to Airtight Containers; seal and refrigerate up to 4 days. For longer storage, freeze individual portions wrapped in plastic and foil for up to 1 month. Follow Reheating Guidelines: thaw overnight in fridge, then warm gently in a 120°C oven for 8–10 minutes or microwave at 50% power for 20–30 seconds.

1. Sprinkle 1 tsp toasted coconut
2. Drizzle 10 ml caramel
3. Serve chilled

Peanut Butter Chocolate Cheesecake Bars

Line a 7-inch (18 cm) springform pan with parchment and wrap the exterior twice in heavy-duty foil to prevent water ingress. Mix 150 g crushed graham crackers, 40 g melted butter; press firmly. Beat 450 g cream cheese, 120 g peanut butter, 100 g sugar, 2 eggs, 1 tsp vanilla until smooth. Drop 50 g chopped dark chocolate and swirl. Cover pan tightly. Place on trivet; add 1 cup water to pot. Cook on high pressure 28 minutes; natural release 15 minutes. Chill 4 hours. For innovative presentation, cut into 12 portions — No bake style is adaptable for chilled slicing and precise Portion sizing. Serve chilled. Table for quick reference:

Item	Amount
Crust	150 g
Filling	450 g

Garnish with sea salt. Chill again.

Instant Pot Poached Pears With Red Wine Reduction

Poaching whole pears in the Instant Pot gives you tender fruit and a concentrated red-wine syrup; peel and core 4 firm Bosc or Anjou pears, then place them upright in the trivet. Pour 2 cups (480 ml) red wine, 1/2 cup (100 g) sugar, 1 cinnamon stick and a 1-inch strip of orange peel into the pot. Seal and cook on High Pressure 8 minutes; natural release 10 minutes. Reduce liquid on Sauté until syrupy, about 8–10 minutes. You’ll serve pears with 2 tablespoons butter swirled into reduction. Consider spice variations like star anise or vanilla bean. For presentation ideas, slice pears or leave whole, drizzle syrup and top with mascarpone. Evoke delight with contrasts:

1. Warm spice
2. Silky syrup
3. Bright citrus

Pressure Cooker Molten Chocolate Mug Cakes

Use a 1-cup microwave-safe ramekin or mug and mix 3 tbsp all-purpose flour, 2 tbsp granulated sugar, 2 tbsp unsweetened cocoa, 1/4 tsp baking powder, a pinch of salt, 3 tbsp milk, 2 tbsp neutral oil and 1 tsp vanilla until just combined. For a molten center press a 1/2-oz square of chocolate into the batter or stir in 1 tbsp ganache, keep the batter slightly thick and don’t overmix to preserve the lava texture. Place the mug on a trivet over 1 cup water, cover with foil, cook at high pressure for 4 minutes, quick-release immediately and rest 1 minute before serving.

Quick Mug Cake Method

Whisking 4 tbsp all-purpose flour, 4 tbsp granulated sugar, 2 tbsp unsweetened cocoa powder, 1/4 tsp baking powder and a pinch of salt in a small bowl, then stirring in 3 tbsp milk, 2 tbsp vegetable oil and 1/2 tsp vanilla will give you the batter base. Transfer batter into a greased microwave-safe mug, respecting Mug Selection for 10–12 oz capacity. Seal the mug with foil if using pressure cooker; add 1 cup water to Instant Pot, place trivet and mug. Cook on high pressure for 6 minutes, natural release 2 minutes; adjust if your cooker runs hot. Try a center chocolate piece before sealing. Consider Microwave Timing only if using the microwave: 70–90 seconds at full power.

1. Anticipation
2. Comfort
3. Delight

Chocolate Lava Texture Tips

To get a molten core, reduce the flour to 3 tbsp (keep 4 tbsp sugar, 2 tbsp cocoa, 1/4 tsp baking powder) so the batter sets around a gooey center, and create a small well in the batter to hold the filling. Melt 2 tbsp butter and 2 tbsp chocolate, fold into batter with 2 tbsp milk; avoid overmixing to preserve batter aeration. You spoon 1 tsp ganache or chocolate piece into the well. You choose a silicone ramekin for quick release. Monitor temperature control; place instant-read probe between ramekin and pot wall. Cool 2 minutes before unmolding. Table highlights technique:

Step	Measure	Purpose
Step 1	3 tbsp flour	molten core
Step 2	1 tsp ganache	center fill
Step 3	gentle fold	preserve aeration

Now.

Pressure Settings and Timing

Although cook times vary by mug size and batter volume, set the cooker to High Pressure and start with 4 minutes for 6‑oz (180 ml) ramekins, 5 minutes for 8‑oz (240 ml), and 6 minutes for 10–12‑oz (300–360 ml) vessels. You’ll use natural release for 2 minutes, then quick release.

1. Delight in molten
2. Savor gooey center
3. Share wow moments

Calibrate your Timer Calibration by testing one ramekin, noting carryover cooking and adjusting by ±30 seconds. Apply Altitude Compensation: add 30–45 seconds above 3,000 ft. Monitor water level: 1 cup (240 ml) under trivet. Innovate with silicone molds but reduce time 15 seconds for thin walls. Trust precise timing, record results, and iterate until you hit the exact lava texture you want.

Matcha Green Tea Panna Cotta

Begin by blooming 2 1/4 teaspoons powdered gelatin (one packet) in 4 tablespoons cold water for 5 minutes. Heat 2 cups heavy cream, 1 cup whole milk, and 3 tablespoons granulated sugar in the Instant Pot on Sauté until steam rises; don’t boil. Whisk 1 1/2 tablespoons culinary-grade matcha powder into 2 tablespoons warm milk to form a smooth slurry. Temper the slurry with 1/2 cup hot cream mixture, then stir into the pot. Remove from heat, add bloomed gelatin and 1/2 teaspoon fine sea salt to enhance Umami Balance. Strain through a fine-mesh sieve into six ramekins. Chill 4 hours. For service, explore Tea Pairings like hojicha or jasmine syrup; garnish with toasted sesame or citrus zest and serve chilled immediately.

Pumpkin Spice Cheesecake for Fall

In a 7-inch springform lined with parchment, press 1 1/2 cups (150 g) graham-cracker crumbs mixed with 5 tablespoons (70 g) melted unsalted butter and 2 tablespoons (25 g) packed light brown sugar into an even layer and refrigerate while you make the filling. For filling, beat 16 ounces (450 g) cream cheese until smooth, add 2/3 cup (135 g) granulated sugar, 1 cup (240 g) canned pumpkin, 2 large eggs, 1 teaspoon vanilla, 1 1/2 teaspoons pumpkin pie spice, and 2 tablespoons heavy cream; Pour into crust, wrap foil; pressure cook 28 minutes with 10-minute natural release. Chill 6 hours. Innovate with Autumn Pairings and top Festive Garnishes for modern tables now.

Press a spiced graham crust, pour smooth pumpkin-cream filling, pressure-cook, chill, then garnish for autumnal celebration.

1. Warm spice comfort
2. Crisp crust contrast
3. Visual celebration

Instant Pot Baked Alaska Minis

Assembling Instant Pot Baked Alaska Minis starts with prepping six 2 1/2-inch cake rounds (store-bought pound cake or a thin sponge), 1 quart (900 g) ice cream softened 2–3 minutes, and a Swiss meringue made from 3 large egg whites (90 g), 1/2 cup (100 g) granulated sugar, and a pinch of cream of tartar. You’ll cut cake to fit ramekins, press 2 tablespoons (30 g) softened ice cream onto each, freeze 30–45 minutes. Pipe 1/3 cup (80 g) meringue over each dome using hot tools. Use tested Meringue Techniques: heat to 160°F (71°C) while whisking, then whip to stiff peaks. For Torch Alternatives, brown via broiler 1–2 minutes or use a blowtorch substitute. Steam in Instant Pot on trivet, 3 minutes high, quick release, then rest.

Berry Compote and Yogurt Parfaits

Making the compote first will save time: place 12 oz (340 g) mixed berries (fresh or frozen), 1/4 cup (50 g) granulated sugar, 1 tbsp (15 ml) lemon juice and a pinch of salt in the Instant Pot on Sauté, bring to a gentle simmer while stirring, then stir in a slurry of 1 tsp (3 g) cornstarch and 1 tbsp (15 ml) cold water; simmer 1–2 minutes until thickened, turn off and cool 10–15 minutes (or chill 30 minutes) so it sets. While it cools, whisk 2 cups Greek yogurt with 2 tbsp honey and 1 tsp vanilla. Layer yogurt, compote and 1/2 cup granola. For seasonal berries, top with zest now. You can make ahead 24 hours.

1. Anticipation
2. Comfort
3. Surprise

Pressure Cooker Sticky Toffee Pudding

Once you’ve pitted and chopped 8 oz (225 g) Medjool dates, pour 1 cup (240 ml) boiling water over them with 1 tsp (4 g) baking soda, stir, and let sit 10 minutes to soften and break down; drain most of the liquid, reserving about 2 tbsp (30 ml), and mash or purée the dates into a thick paste. Combine 1 cup brown sugar, 1/2 cup butter, 2 eggs; beat and fold in 1 1/4 cups flour, 1 tsp baking powder, 1/2 tsp salt. Pour into a greased 6-cup Instant Pot dish; cook high pressure 22 minutes, 10-minute natural release. For Toffee Glaze simmer 1/2 cup cream, 1/2 cup brown sugar, 2 tbsp butter; pour warm. Prioritize Date Soaking for depth. Use quick-release for a drier cake; experiment with smoked salt.

Gluten-Free Almond Flour Chocolate Tart

If you want a sturdy, crisp shell, combine 2 cups (200 g) blanched almond flour, 1/4 cup (50 g) granulated sugar, 1/4 tsp salt, 3 tbsp (45 g) melted unsalted butter, and 1 large egg in a bowl and mix until the dough holds when pinched; press it evenly into a greased 7-inch (18 cm) tart pan with removable bottom, ensuring a uniform 1/8–1/4 in (3–6 mm) thickness and slightly higher edges. Blind-bake 325°F (160°C) 15–18 minutes until pale golden; cool. Melt 8 oz (225 g) dark chocolate with 3/4 cup (180 ml) cream, whisk smooth for glossy ganache finishes; pour into shell. Chill 2 hours. Try crust variations: toasted, coconut-almond, cocoa-almond. Savor every precise, inventive bite. Evoke:

1. Anticipation
2. Comfort
3. Surprise

Instant Pot Rice Krispie Treats With Salted Caramel

Melting 1 cup (200 g) granulated sugar with 1/2 cup (120 ml) water on the Instant Pot’s Sauté (High) setting until it reaches a deep amber (about 320–340°F / 160–170°C on a candy thermometer) yields a dependable salted caramel you’ll fold into the treats. Heat 4 tbsp (60 g) unsalted butter until melted, then add 10 oz (283 g) mini marshmallows and stir off heat until smooth. Fold 6 cups (180 g) crispy rice cereal quickly for ideal Crunch preservation, then drizzle 3/4 cup (180 g) cooled salted caramel and mix for even Flavor layering. Press into a greased 9×9-inch pan, sprinkle ½ tsp flaky sea salt and let set 30–45 minutes at room temperature. Cut into squares and store airtight to maintain texture.

S’Mores Dip With Graham Cracker Crunch

Assembling the s’mores dip: spread 8 oz (225 g) semisweet chocolate chips in the bottom of a 9-inch (23 cm) ovenproof skillet or an Instant Pot–safe, 7-inch cake pan, then evenly top with 2 cups (120 g) mini marshmallows. Seal with foil and pressure cook on High for 2 minutes, quick release, or bake at 425°F (220°C) for 5–7 minutes until marshmallows puff. For a crisp finish, use the Instant Pot lid off and broil 1–2 minutes, watching closely. Sprinkle 1 cup (120 g) crushed graham crackers mixed with 2 tbsp (30 g) melted butter for Crunch Layers. Use these Toasting Tips to achieve even browning:

1. Brings nostalgia.
2. Sparks smiles.
3. Creates shared joy.

Serve immediately with extra graham crackers.

Conclusion

You’ll use these 20 recipes to master pressure-cooker desserts: follow pan prep, seal with foil, set trivet, and use 1 cup water for 6–8-inch cakes. Pressure-cook at high for specified times, then use natural release 10–15 minutes unless recipe directs quick release. Test doneness with a skewer or thermometer (set to 205°F for cheesecakes). Chill 4 hours when needed, then slice and serve with 2 tbsp sauce or 1 tsp garnish per portion and enjoy.