6 Tasty Instant Pot Dessert Recipes That Will Satisfy You Sweet Tooth

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The Instant Pot is one of the most popular Kitchen gadgets today.

With the electric pressure multicooker, you can cook, slow cook, make yogurt, steam, sauté, and even warm food.

When you add Instant Pot accessories, you can increase its capacity to make desserts and even cakes.

Check out these six (6) tasty treats you can make with your Instant Pot to satisfy your sweet tooth cravings.

You should also check out Three (3) Delicious Dishes You Can Make With Your Instant Precision Dutch Oven.

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These four (4) recipes and photos are from the Instant Brands Culinary Team.

Pumpkin Bread Pudding

Just the thought of the bourbon caramel sauce and the cinnamon raisin bread had my mouth watering. This is a sweet treat you can enjoy any time of the day. This recipe makes four (4) servings.

Ingredients:
• 1 cup whole milk

• 2 eggs

• 1/2 cup canned pumpkin
• 1/3 cup packed brown sugar

• 1 tbsp butter melted
• 1 1/2 tsp ground cinnamon
• 1 tsp Vanilla
• 1/4 tsp salt

• 1/4 tsp ground nutmeg

• 8 slices cinnamon-raisin bread torn into small pieces (about 4 cups)

• Bourbon caramel sauce

How to make the bourbon caramel sauce:
Combine 1/4 cup (1/2 stick) butter, 1/4 cup packed brown sugar and 1/4 cup whipping cream in small saucepan; bring toa boil over high heat, stirring frequently.
Remove from heat; stir in 1 tablespoon bourbon.

 

How to make:
1. Spray 6-7 inch (1 1/2-quart) soufflé dish or round baking dish that fits inside Instant Pot with nonstick cooking spray.

Whisk milk, eggs, pumpkin, brown sugar, butter, cinnamon, vanilla, salt and nutmeg in large bowl until well blended.

Add bread cubes; toss to coat. Pour into prepared dish; cover tightly with foil.

2. Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.

3. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 40 minutes.

4. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.

5. Remove soufflé dish from pot. Remove foil; cool 15 minutes. Meanwhile, prepare Bourbon Caramel Sauce, if desired. Serve bread pudding warm with sauce.

Chocolate Cheesecake

Those two words, chocolate and cake, make my taste buds excited in anticipation as the combination makes the perfect dessert. This recipe makes eight (8) servings.

Ingredients:
• 22 chocolate crème filled sandwich cookies

• 1/4 cup butter (1/2 stick), melted

• 1/4 cup raspberry jam
• 3 tbsp whipping cream

• 1 tsp instant coffee granules or espresso powder (optional)
• 1/4 cup semisweet chocolate chips or 3 ounces chopped bittersweet chocolate
• 12 ounces cream cheese 1 1/2 packages, softened
• 1/2 cup sugar

• 2 eggs

• 1/2 tsp Vanilla

Optional
• Whipped cream
• Fresh raspberries

How to make:
1. Wrap outside of 7 inch springform pan with heavy-duty foil. Place cookies in food processor; process until finely ground. With motor running, drizzle in butter; process until well blended. Press mixture firmly onto bottom of prepared pan. Spread jam over crust. Refrigerate while preparing filling.

2. Heat cream and coffee granules, if desired, in small saucepan until bubbles form around edge of pan. Remove from heat; add chocolate and let stand 2 minutes. Stir until well blended and smooth. Cool slightly.

3. Beat cream cheese in large bowl with electric mixer at medium-high speed until smooth. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and melted chocolate mixture; beat at low speed just until blended. Spread in prepared crust. (Pan should not be filled higher than 1/2 inch from top.) Cover pan tightly foil.

4. Pour 1 cup of water into Instant Pot. Place pan on rack; lower rack into pot. Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 45 minutes.

5. When cooking is complete, press Cancel and use quick release. Remove pan from pot. Remove foil; cool 1 hour. Run thin knife around edge of cheesecake to loosen (do not remove side of pan). Refrigerate 2 to 3 hours or overnight.

6. Remove side of pan. Garnish with whipped cream and raspberries.

Brioche Rum Custard

The rum in this custard recipe adds a little Caribbean flair making it a decadent dessert to enjoy on date night. You know, to spice things up a little. This recipe makes four to six (4-6) servings. You can add a Caribbean cocktail to get the party going.

Ingredients:
• 1 3/4 cups whipping cream

• 2 eggs

• 1/3 cup packed dark brown sugar
• 3 tbsp light rum

• 1 tsp Vanilla
• 1/4 tsp salt
• 10 -12 ounce brioche bread 1 loaf or challah, torn into pieces
• 1/3 cup chopped pecans divided

• Caramel or butterscotch

• ice cream topping (optional)

How to make:
1. Spray 6-inch to 7-inch ( 1 1/2 quart) soufflé dish or round baking dish that fits inside Instant Pot with nonstick cooking spray.

2. Whisk cream, eggs, brown sugar, rum, vanilla and salt in large bowl until well blended. Add brioche and half of pecans; stir until blended. Pour into prepared dish; sprinkle with remaining pecans. Cover dish tightly with foil.

3. Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.

4. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 35 minutes.

5. When cooking is complete, use natural release for 10 minutes, then release the remaining pressure.

6. Remove the soufflé dish from the pot. Remove foil; serve warm or at room temperature. Drizzle with caramel topping, if desired.

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Dulce de Leche

The rum in this custard recipe adds a little Caribbean flair making it a decadent dessert to enjoy on date night. You know, to spice things up a little. This recipe makes four to six (4-6) servings.

Ingredients:
• 1 3/4 cups whipping cream

• 2 eggs

• 1/3 cup packed dark brown sugar
• 3 tbsp light rum

• 1 tsp Vanilla
• 1/4 tsp salt
• 10 -12 ounce brioche bread 1 loaf or challah, torn into pieces
• 1/3 cup chopped pecans divided

• Caramel or butterscotch

• ice cream topping (optional)

How to make:
1. Spray 6-inch to 7-inch ( 1 1/2 quart) soufflé dish or round baking dish that fits inside Instant Pot with nonstick cooking spray.

2. Whisk cream, eggs, brown sugar, rum, vanilla and salt in large bowl until well blended. Add brioche and half of pecans; stir until blended. Pour into prepared dish; sprinkle with remaining pecans. Cover dish tightly with foil.

3. Pour 1 1/4 cups of water into pot. Place soufflé dish on rack; lower rack into pot.

4. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 35 minutes.

5. When cooking is complete, use natural release for 10 minutes, then release the remaining pressure.

6. Remove the soufflé dish from the pot. Remove foil; serve warm or at room temperature. Drizzle with caramel topping, if desired.

Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker

The Instant Pot Duo Plus 9-in-1 Electric Pressure Cooker is not only one of the most popular electric pressure cookers on the market, but it is also one of the most gifted kitchen appliances.

There are several sizes to choose from, including this 8-quart version. Other sizes in the Duo Plus series include a 3-quart and a 6-quart size.

The Instant Pot Duo Plus takes the place of nine (9) kitchen appliances, pressure cooker, slow cooker, rice cooker, steamer, sauté pan, yogurt maker, rice cooker, sterilizer, and warmer.

With its built-in smart programs, you can prepare your favorite dishes with the press of a button.

Peanut Butter-Chocolate Bundt Cake

The only problem with this peanut butter-chocolate bundt cake is that one slice will not be enough. Imagine biting into this soft, moist cake with that luscious peanut butter glaze and ganache topping. This recipe makes four to eight (4-8) servings.
This recipe from Instant Pot by Instant Pot Miracle.

Ingredients:
• Nonstick baking spray

• 2 ounces bittersweet chocolate chopped

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder

• 1/4 teaspoon salt
• 1/2 cup butter softened
• 1/2 cup sugar
• 2 eggs

• 1 teaspoon Vanilla

• 1/4 cup creamy peanut butter
• Ganache or peanut butter glaze

• honey-roasted peanuts chopped, optional

Ganache:
• 1/4 cup whipping cream

• 3 ounces milk

• semisweet or bittersweet chocolate chopped

Peanut Butter Glaze:
• 1/2 cup powdered sugar

• 3 tablespoons creamy peanut butter

• 2-3 tablespoons milk

How to make:
1. Generously coat a 3-cup fluted tube pan with baking spray.

2. In a small saucepan melt the chocolate over low heat. Set aside to cool.

3. In a small bowl stir together the flour, baking powder, and salt; set aside.

4. In a medium bowl beat the butter on medium speed for 30 seconds. Add the sugar and beat on medium for 1 to 2 minutes or until well combined.

5. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

6. Add flour mixture and beat just until combined. Transfer half of the batter (about 1 cup) to a small bowl; stir in the melted chocolate.

7. Stir peanut butter into the remaining batter. Alternately drop spoonfuls of chocolate and peanut butter batters into the prepared pan.

8. Using a table knife, gently cut through batters to swirl them together (do not overmix).

9. Place the trivet in the Instant Pot. Add 1 cup of water to pot. Place the cake pan on the trivet. Secure the lid on the pot.

10. Close the pressure-release valve. Select Manual and cook at high pressure for 25 minutes. When cooking is complete, use a quick release to depressurize.

11. Carefully remove the cake from the pot. Let the cake cool on a wire rack for 10 minutes, then remove cake from pan and let cool completely on a wire rack.

12. Drizzle with Ganache or Peanut Butter Glaze. If using Peanut Butter Glaze, sprinkle with peanuts if desired.

Ganache
1. In a small saucepan bring whipping cream just to boiling over medium heat.

2. Remove from heat and add the chocolate. Do not stir.

3. Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes before using.

Peanut Butter Glaze
1. In a small bowl stir together the powdered sugar, peanut butter, and enough milk to make a thick drizzling consistency.

Berry Brûlée Tart

The rum in this custard recipe adds a little Caribbean flair making it a decadent dessert to enjoy on date night. You know, to spice things up a little. This recipe makes four to six (4-6) servings.
This recipe from Instant Pot by Jeffrey Eisner.

Ingredients:
• 1 1/2 cups graham cracker crumbs

• 6 tbsp salted butter melted, plus more for greasing the pan (3/4 stick)

• 2 cups heavy cream
• 6 egg yolks just the yolks

• 6 tbsp white sugar
• 1 1/2 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 1 tbsp all-purpose flour

• 1 package vanilla Jell-O instant pudding mix it must be instant, may use any flavor

• 1 cup berries of your choice

Sugary Crust
1/4 cup white or raw sugar

How to make:
1. Grease a 7x3-inch springform pan very well with butter. Line the pan with a 7-inch parchment round and butter the top of the parchment paper as well.

2. Mix together the graham cracker crumbs and melted butter and place in the greased pan. Use the bottom of a drinking glass to flatten the crumbs so they make an even crust on the bottom that climbs totally up the sides of the pan, reaching just under the lip. Pop in the freezer for 15 minutes to firm up

3. Microwave the cream in a 4-cup Pyrex or medium microwave-safe bowl for 60 seconds. Whisk the egg yolks, sugar, vanilla, cinnamon, flour, and pudding mix into the warmed cream until no lumps remain.

4. Remove the pan from the freezer. Pour the filling into the crust (NOTE: You may not use it all—be mindful not to let it overflow) and gently add the berries. Smooth with a spatula, cover with aluminum foil, and place the pan on the trivet.

5. Add 1 1/2 cups water to the Instant Pot. Carefully lower the trivet with the pan resting on it into the pot. Secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 10-minute natural release followed by a quick release.

6. Carefully remove the pan from the Instant Pot and remove the foil (the filling should be slightly jiggly when it comes out). Let sit on the counter to cool for 1 hour, then refrigerate for at least 6 hours.

7. When ready to serve, take a sharp knife and carefully glide it in between the inside of the pan and the edge of the tart and loosen it up, then slowly open the latch of the springform pan to release it.

8. For the sugary crust, evenly sprinkle the sugar on top of the tart and, very carefully, in circular motions, use a culinary torch to caramelize the top to the hue of your liking. After 5 minutes of torching, serve. Keep any leftovers refrigerated.

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