My Instant Pot is my current ‘go-to’ appliance. I use it for soup, chili, and long-cooking vegetables like artichokes and beets. I ventured out into the unknown and made risotto in it for my cookbook, and I will never make risotto any other way. Every week, I try something new in this fabulous pot that can do so many things, but never dessert.
A New Healthy Cookbook For You!!!
It took a blogging friend of mine, Shelby, to get me there with her new cookbook, The Diabetes Cookbook for Electric Pressure Cookers, Instant Healthy Meals for Managing Diabetes. I first met Shelby through her blog, The Diabetic Foodie, several years ago when we blogged together in a Sunday Supper group. Her recipes are healthy and delicious, and right up my alley.
Although this cookbook is written for diabetics to help them manage their dietary lifestyle, it offers quick recipes for an Electric Pressure Cooker that we all want to eat. Click on the below picture to get more information and preorder a copy (or more for gifts!). It’s written by Shelby Kinnaird and Simone Harounian, MS, RD, CDN, CDE, and has a March 19 release date!
Why Purchase This Cookbook?
First, the Introduction offers good information for everyone. It provides a list of diabetes-friendly vegetables, which is a list that’s healthy for us all, whether or not we battle diabetes ourselves, or cook for someone who is. There are Meal Planning Tips, which is my current hot button, with sample menus, and a useful primer on Sugar Substitutes. I personally use Monk Fruit substitute, and am now loving Swerve after using it in this Key Lime Cheesecake recipe.
Second there are the recipes. As full disclosure, two chapters are dedicated to meat and poultry. But there are also chapters for Breakfast, Sides & Soups, and a chapter for Meatless Mains. Some of the recipes I want to try are the Stewed Chickpeas and Tomatoes and Cauliflower Chickpea Curry. Also, this is a soup time of year for me, and the Creamy Sweet Potato Soup calls my name. Oh, and I almost made the Shakshuka with Swiss Chard for this post, but as I said above, I wanted to try a dessert in my Instant Pot.
Third, although I’m not diabetic, I want to reduce inflammation in my body. As some of you know, I’m in aggressive rehab for a severed ACL thanks to a ski accident. One of the foods I’m reducing in my diet is sugar, and I’m looking seriously at my overall carb in-take. This cookbook does a great job of highlighting the carbs in each recipe.
Instant Pot Desserts
This Key Lime Cheesecake came out absolutely delicious. It’s crustless, so the carb count is a low 4 grams per serving. The Instant Pot, and any pressure cooker, is a very moist cooking environment, making cheesecake a perfect fit. I will admit the top of the cheesecake wasn’t gorgeous, so if you make this (and you should), plan to smear a little whipped cream on top. I sweetened mine with Swerve and a little vanilla extract. We have houseguests visiting, and I served it for dessert one night. It was a solid hit. In fact they wanted to make sure I tell you all how much they loved it!! I’m now looking forward to trying more of Shelby’s recipes! I just have to decide between the Apple Crunch and Chipotle Black Bean Brownies.
And there’s more.
Next Sunday, March 10, Shelby will be doing a drawing for some lucky winner of (1) a copy of her cookbook, (2) a new Instant Pot, and (3) The Keto Instant Pot Cookbook by Urvashi Pitre. Go check out the details and enter her giveaway here!
Crustless Key Lime Cheesecake (for the Instant Pot!)
- Nonstick cooking spray
- 16 ounces light cream cheese (Neufchâtel), softened
- 2/3 cup granulated erythritol sweetener (Swerve)
- 1/4 cup unsweetened Key Lime juice, I like Nellie & Joe's Famous Key West Lime Juice
- 1/2 teaspoon vanilla extract
- 1/4 cup plain Greek yogurt
- 1 teaspoon grated lime zest
- 2 large eggs
- Whipped Cream, for garnish
- Spray a 7-inch springform pan with nonstick cooking spray. Line the bottom and partway up the sides of the pan with foil.
- Put the cream cheese in a large bowl. Use an electric mixer to whip the cream cheese until smooth, about 2 minutes. Add the erythritol, lime juice, vanilla, yogurt, and zest, and blend until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the eggs, one at a time, blending until just mixed. (don't overbeat the eggs.)
- Pour the mixture into the prepared pan. Draped a paper towel over the top of the the pan, not touching the cream cheese mixture, and tightly wrap the top of the pan in foil. (Your goal here is to keep out as much moisture as possible.)
- Pour 1 cup of water into the electric pressure cooker.
- Place the foil-covered pan onto the wire rack and carefully lower it into the pot.
- Close and lock the lid of the pressure cooker. Set the valve to sealing.
- Cook on high pressure for 35 minutes.
- When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
- One the pin drops, unlock and remove the lid.
- Using the handles of the wire rack, carefully transfer the pan to a cooling rack. Cool to room temperature, then refrigerate for at least 3 hours.
- When ready to serve, run a thin rubber spatula around the rim of the cheesecake to loosen it, then remove the ring.
- Slice into wedges and serve with whipped cream (if using).
- The 61 minute cook-time includes 6 minutes of Pressure-Up time and 20 minute natural release time in addition to 35 minutes actually pressure cooking time.
- The recipe calls for a 7-inch springform pan. If you don't have one this size, a 7-inch cake pan will also work. If you choose that path, line the bottom and sides of the cake pan with foil, with at least 1-inch overhanging the sides. This will allow you to remove the cheesecake from the pan when it cools. To get a very smooth foil surface on the inside of the pan, use a coffee cup to flatten the foil around the sides before filling the pan with the cheesecake. When the cheesecake is cooled, remove the cheesecake using the foil, and carefully remove it from the sides. Use an offset spatula or flat butter knife to smooth the edges.
- Ingredient Tip: Erythritol is a sugar substitute in the sugar alcohol family. Low-carb bakers love it because it measures tablespoon - for - tablespoon like regular sugar (no conversions required). Look for it in health food stores, or online, under the brand name "Swerve".