Instant Pot Ramekin Recipes

Instant Pot Eggs en Cocotte (French Baked Eggs) The …

WEBApr 7, 2019 · Crack one egg into each ramekin. Then top each egg with 1 tablespoon of grated Parmesan cheese. Finally, crack some black …

Rating: 4.8/5(18)
1. Grease ramekins with softened butter.
2. Follow directions above, but increase the cook time to 8 minutes for runny yolks, 9 minutes for soft yolks, and 10 minutes for fully cooked yolks. (See note on pressure If your eggs are not as cooked as desired, place back in the Instant Pot and cook for one additional minute.

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42 Healthy Instant Pot Recipes Fit Foodie Finds

WEBNov 12, 2020 · Turn on the Instant Pot’s sauté feature. Heat 1.5 tablespoons of olive oil. When olive oil is fragrant, add diced chicken …

Rating: 4.8/5(14)
1. In a medium bowl, mix together soy sauce, maple syrup, minced garlic, grated ginger, and white rice vinegar. Set aside.
2. Next, prepare chicken breast by slicing into 1-inch chunks.
3. Turn on the Instant Pot’s sauté feature. Heat 1.5 tablespoons of olive oil.
4. When olive oil is fragrant, add diced chicken breast and cook for 1 to 2 minutes to brown.

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Instant Pot Creme Brulee Tested by Amy + Jacky

WEBAug 18, 2018 · Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the …

1. Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.
2. Warm Cream Mixture: In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ tsp (6.25ml) vanilla extract, and a pinch of sea salt. Warm the mixture up to 70°C - 80°C (158°F - 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.
3. Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.*Pro Tip: If you want smoother creme brulee, strain the cream brulee mixture through a mesh strainer.
4. Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release remaining pressure.*Pro Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.

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