I have been experimenting with a lot of pressure cooking and sous vide recipes during the holidays.
I have had the instant pot for 1 year now, and it has changed my life especially on the days where work is swamped.
My favorite recipe from the holiday is definitely trying out making creme brulee in the pressure cooker. All the guests were impressed!
Instant Pot Creme Brulee: Makes 6 servings in 4oz mason jars [or ramekins]
Active time 4 minutes
Cook time 17 minutes
Chill 2 hours
5 tbsp sugar
6 egg yolks
2 cups heavy cream
1 bsp vanilla extract
Whip the yolks and sugar together until the sugar has dissolved. Then pour in heavy cream and vanilla and whip until well mixed. (Tips: Don't whip too much as you can get bubbles. I used a fine sieve to pour the mixture into the 4oz jars.)
Pour mixture into 4 oz mason jars and wrap tightly with tinfoil. It's important to tightly wrap the jars as water from the steam can make the mixture bubble. Place trivet in the pot with 1 cup of water. You can fit 6 jars in the instant pot by stacking them.
Seal and cook on high pressure for 7 mins, and natural release for 10 min, then quick release.
Let cool until room temperature, and chill in fridge for minimum 2 hours to let it set.
Just before serving, add teaspoonfuls of sugar to coat the top and torch till it caramelizes. These can be premade up to one day ahead and keeping the caramelized topping hard.
I did different variations such as salted caramel chocolate creme brulee and pumpkin spice creme brulee. I used all the leftover egg whites for making macaroons and a breakfast frittata.