INSTANT CHEESECAKE RECIPES

Steps:

• Press SAUTÉ and set to MEDIUM, NORMAL, OR CUSTOM 300°F for 10 minutes. Press START if needed.
• As the pot heats, warm the oil in the insert set in a 5-, 6-, 8-, or 10-quart Instant Pot. Crumble in the ground beef and cook, stirring occasionally, until lightly browned, about 4 minutes.
• Stir in the onion, celery, and carrot. Cook, stirring often, until the onion softens, about 3 minutes. Pour in the broth and scrape up any browned bits on the bottom of the insert.
• Stir in the tomatoes (with their juice), the kidney beans, cannellini beans, pasta, garlic, Italian seasoning blend, salt, and pepper until well combined. Turn off the SAUTÉ function and lock the lid onto the cooker.
• For the MAX Model: Set pot for PRESSURE COOK on MAX pressure. Set the time for 8 minutes with the KEEP WARM setting off. Press START if needed.
• For other Instant Pot models: Set pot for PRESSURE COOK or MANUAL on HIGH pressure. Set the time for 10minutes with the KEEP WARM setting off. Press START if needed.
• When the pot has finished cooking, use the quick- release method to bring the pressure back to normal. Unlatch the lid and open the cooker. Stir well, then serve hot with fresh basil and finely grated or shredded Parmigiano-Reggiano as a garnish over the servings.

Steps:

• Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Spread evenly in the bottom and up the side of the pan. Freeze for 20 minutes.
• Make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, sour cream and flour until light and fluffy. Add vanilla and salt and beat until combined. Add eggs, one at time, and beat until just blended. Don’t overmix. Pour batter into springform pan on top of crust.
• Pour 1½ cups water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
• Lock the lid in place and select High Pressure. Set timer for 35 minutes. Allow the pressure to release naturally. Remove the cheesecake from the pot using the sling and place on a wire rack to cool for at least an hour.
• Cover springform pan with foil and refrigerate for 4 hours or up to overnight. Spread Cool Whip on top, garnish with chopped strawberries, and serve.