Cheesecake Bites (2)

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These things are great to use in the Instant Pot for lots of recipes, but I like the Cheesecake bites.

Crust
7 rectangle graham crackers
1 Tbsp white sugar
2 Tbsp melted butter

Filling:
1 (8 oz) package of cream cheese, room temperature
¼ cup white sugar
1 tsp vanilla
1 egg

Make the crust: Place the graham crackers into a ziploc bag and mash them with a rolling pin until they are crumbs - or use a small food processor. This should be about ½ cup of graham cracker crumbs. Pour the crumbs into a medium bowl and then stir in the sugar and melted butter. Spray 2 silicone egg bite molds lightly with non stick cooking spray. Then use a tablespoon measuring spoon to add 1 Tbsp of the crumb mixture into each of the molds. Mash the crumbs down with the back of the spoon.

Make the filling: In a medium mixing bowl or in a stand mixer add the cream cheese. Beat it until it is smooth. Add in the sugar and the vanilla. Beat until smooth. Add in the egg and beat until barely incorporated. Spoon the filling into each of the molds evenly. Securely attach the silicone covers.

Cook the cheesecake bites: Add 1 cup of water into the Instant Pot liner. Lower the sling with the covered molds into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid. Carefully separate and remove lid from the molds. If not, the molds may buckle a bit while they cool.

Refrigerate: Cool the cheesecake bites on the counter for 30 minutes and then place in the refrigerator for another 2-8 hours to set completely.

Pork Tenderloin with Creamy Mushroom Sauce

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These will NOT dry out!

Ingredients

2 pork tenderloins
2 teaspoons garlic salt
1 teaspoon pepper
2 teaspoons smoked paprika
1 tablespoon olive oil
3 tablespoons butter
3 cups sliced portobello mushrooms
2/3 cup sherry
1 can cream of mushroom soup
1 cup sour cream
2 tablespoons cornstarch optional

Directions

Dry the pork tenderloins thoroughly, then season with garlic salt, pepper and smoked paprika. Rub spices evenly into the pork, and cut in half (so they fit into the pot).

Heat the Instant Pot on SAUTE. Pour the olive oil into the pot when HOT. Add the pork pieces to the pot and brown on all side. Remove from pot and set aside.

Add the butter to the pot. When melted, saute the mushrooms until browned. Pour in the sherry to deglaze the pot. Scrape any browned bits off the bottom.

Place the pork on top of the mushroom in an even layer, then dot with dollops of the cream of mushroom soup. Set the Instant Pot for HIGH pressure for 10 minutes. Allow to naturally release.

When the pin has dropped, open the lid. Remove the pork and set aside. Whisk in the sour cream. Return the pot to SAUTE; bring the sauce to a simmer until thickened. If desired, you can whisk in 2 tablespoons of cornstarch to aid in thickening.

Slice the pork and serve topped with mushroom sauce.

Corn Chowder

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I use whatever potatoes I have available, so others work, too.

Ingredients

4 medium red potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 cans (14-1/2 ounces each) chicken broth. (2 1/3 cups)
3 cups fresh or frozen corn
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch
1 cup half-and-half cream
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
Chopped fresh parsley

Directions

Place first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure.

Select saute setting and adjust for low heat. Mix cornstarch and cream until smooth; stir into soup. Cook and stir until slightly thickened, 6-8 minutes. Stir in cheese and bacon.

Heat through until cheese is melted. Press cancel. Sprinkle servings with parsley and, if desired, additional cheese and bacon.

Baked Beans

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Enough to take to a social or family cookout.

Ingredients

1 pound dried navy beans*
1 tablespoon salt
10-ounces (8 slices) thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 1/2 cups water
1/2 cup molasses
1/2 cup ketchup
1/4 cup packed brown sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Rinse the beans in a colander and sort through to remove any debris. Soak the beans overnight* in the pressure cooking pot with 8 cups of water and 1 tablespoon salt.

After soaking, drain and rinse the beans; discard the soaking liquid.

Select Sauté and add the bacon to the pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate.

Add the onion to the pot and cook in the bacon fat until tender, about 3 minutes. Scrape up brown bits on the bottom of the pot as the onions cook.

Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions and stir to combine. Stir in the soaked beans.

Select high pressure and 35 minutes cook time. When the cook time ends, turn the pressure cooker off and do a 10 minute natural pressure release, followed by a quick pressure release to release any remaining pressure. Carefully remove the lid.

Discard any beans that are floating, and check several beans to make sure they're tender. If not, return to high pressure for a few more minutes.

Stir in the cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn't burn, until the sauce is the desired consistency.

*To use the quick soak method for dried beans: Simply cover the beans with water in the pressure cooking pot, as you would for the overnight soak (including the salt). Then pressure cook on high for 1 minute.