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Treat friends and family in a fun way by placing this delicious pudding in the center of the table and serving warm straight from the Instant Pot. For an extra layer of sweet luxury, add pitted and chopped dates to it. Try with fresh berries such as strawberries, raspberries or pitted cherries to complement the chocolate flavours.

Details

Prep Time: 15 min.
Cooking time: 2 hours
Serves: 8

Kcal per serve: 615

Ingredients

PUDDING
• 1 cup light demerara sugar
• 1 cup granulated sugar
• 1⁄2 cup canola or vegetable oil
• 2 large eggs, 1⁄2 cup whole milk
• 1⁄2 cup fresh coffee, cooled
• 1 1⁄2 tsp. almond extract
• 2 cups flour, 3⁄4 cup cocoa powder
• 1 1⁄2 tsp. baking soda
• 1 1⁄2 tsp. baking powder
• 1⁄2 tsp. powdered cinnamon
• 1⁄2 tsp. salt
• 3⁄4 cup dark chocolate chips
• 1⁄2 cup pecan nuts, chopped
TOPPING
• 1 cup whipping cream,
• 2 tbsp. superfine sugar
• pinch of nutmeg
• 1⁄2 tsp. vanilla extract

• cocoa powder for dusting

Preparation

1. Grease the slow cooker insert with butter.
2. Whisk together the sugars, oil, eggs, coffee, milk and almond extract until well combined.
3. Sift together the flour, baking soda, baking powder, cocoa, cinnamon and salt. Add to the egg mixture and whisk until just combined.
4. Stir in the chocolate chips and nuts until evenly spread. Pour into the slow cooker.
5. Cover and cook on high for about 2 hours, or until a cocktail stick inserted into the center of the pudding comes out with just a few crumbs sticking to it.
6. Allow the pudding to cool, uncovered, for about 15 minutes.

7. Prepare the whipped cream topping.

Cooking Tips

Dust the pudding with confectioner’s sugar before topping
with the whipped cream mixture. Add a little finely grated
orange zest to the whipped cream to give it a citrusy lift.
Replace 1⁄2 cup of all-purpose flour for 1 cup of almond flour
for extra nuttiness.
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A firm family favourite nicely served both warm or cold. Present it with a dollop of whipped cream and a scattering of blueberries and sliced strawberries or banana. Top it up by stirring in some dark
chocolate chips with the golden raisins.


Details

Serves: 8
Preparation Time: 10 minutes
Cooking Time: 32 minutes

Kcal per serve: 350

Ingredients

• 1 1⁄2 cups Arborio or Carnaroli risotto rice
• 3⁄4 cup sugar
• 1⁄2 tsp. salt
• 5 cups whole milk
• 2 eggs
• 1 cup half and half
• 1 tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 cup golden raisins (sultanas)
• pinch of nutmeg

• pinch of cinnamon

Preparation

1. Rinse the rice 3 times in cold water.
2. Add the rice, sugar, salt and milk to the InstantPot and stir to combine. Set to Sauté (Normal) and bring to the boil, stirring occasionally. When it comes to the boil secure the lid and set to Manual (Less/Low) for 16 minutes.
3. In a mixing bowl whisk together the eggs, half and half, maple syrup and vanilla extract.
4. When the InstantPot has completed the 16 minutes allow it to release the pressure naturally for 10 minutes and then do a quick release of the remaining pressure. Remove the lid and stir the rice mixture.
5. Stir the egg mixture into the rice. Set the InstantPot to Sauté (Normal) and bring to the boil, stirring occasionally. Switch the pot off as the rice pudding comes to the boil. Stir
in the golden raisins.
6. To serve warm: pour into individual serving bowls and dust with a little nutmeg and cinnamon.
7. To chill see cooks tip. Dust with nutmeg and cinnamon when serving.

Cooking Tips

If you are going to refrigerate the rice pudding it’s best to
place a sheet of cling film directly onto the rice pudding. This
will help stop a skin forming. If the rice pudding is too thick
after refrigerating loosen it to a desired consistency by
stirring in half and half or cream.
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This simple pudding with coconut rice and almond makes an incredible breakfast dish. It can be served either cold or hot. It tastes good as it is, or topped with healthy sprinkles, such as cranberries, avocado's , sliced bananas, blueberries or strawberries. Shredded coconut meat, almonds and almond milk present healthy fats that reduce cholesterol and also have a low caloric content.

Details

Preparation Time: 20 min
Cooking Time: 3 hours
Serves: 2

K cal per portion: 620

Ingredients

• 1⁄2 cup of brown rice
• 1⁄2 cup of raw, shelled almonds
• 1 cup of desiccated coconuts
• 4 cups of almond milk
• 2 tablespoons of rock sugar
• 1 teaspoon of sea salt

• 1 teaspoon of ground cinnamon

Preparation

1. Rinse the 1⁄4 cup of rice in cold water to make sure there is no hull or inedible debris left in the rice.
2. Blanch your almonds in boiling water for 2-3 minutes, drain and let cool for a while before chopping them. To cut on preparation time, simply buy a pack of blanched almonds.
3. In a food processor, pulse the blanched almonds and brown rice until they resemble coarse crumbs.
4. Set to slow cooker mode. In the bowl, add coarse crumbs of almond and rice. Then, add the desiccated coconut, almond milk, rock sugar, sea salt, and ground cinnamon. Stir to make sure all the ingredients are distributed well. Set the Instant Pot on Low for 2.5-3 hours. Stir occasionally to break

any lump that may form during cooking.

Cooking Tips

Allow the pudding to cool for a while in single-serve bowls.
Experiment with other kinds of rice, such as wild rice or
basmati. Dark brown rice and black rice (although not the
sticky variety) are wonderful alternatives. Rock sugar may be
replaced by other sweeteners: try honey, stevia or even
brown sugar.
Read more »



This classic dish of the northern apple-growing region of France, Normandy, has become a favorite all over the world. The freshest of mussels, with their salty taste of the sea, is the key to creating a memorable dish. Add a dash or two of Calvados with the crème fraiche at the end for extra authenticity.

Details

Serves: 4 - 6
Preparation Time: 20 minutes
Cooking Time: 11 minutes

Kcal per serve: 700

Ingredients

• 1 tbsp. butter
• 3 oz. dry cured smoked bacon, diced
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 2 cups hard dry cider
• 1 tsp. fresh thyme, chopped
• salt and black pepper to taste
• 4 lb. mussels, scrubbed and de-bearded
• 1⁄4 cup parsley, chopped

• 1⁄2 cup crème fraiche

Preparation

1. Set the InstantPot to Sauté (Normal) and add the butter. When hot add the bacon and sauté for 2 minutes. Add the onion and garlic and sauté for another 2 minutes.
2. Add the cider, thyme, salt and pepper and simmer for about 5 minutes, or until the liquid has reduced by half. Add the mussels.
3. Secure the lid with the steam vent closed and set the pot to Manual (More/High) for 1 minute. When done do a quick release of the pressure and remove the lid.
4. Remove the mussels with a slotted spoon to a warm serving dish. Discard any unopened mussels.
5. Set the pot to Sauté (More/High). Add and stir in the parsley and crème fraiche. Taste and season with salt and pepper if desired. Bring the sauce to the boil. Switch the pot off.

6. Pour the sauce over the mussels.

Cooking Tips

If you need to store the fresh mussels for a day or two first
remove them from any plastic packaging. Place them in a
bowl and cover with damp kitchen paper or a damp dish
cloth. Place in the bottom of the fridge. Discard any that stay
open when firmly tapped.
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A thick and creamy clam chowder with a real wow factor! This delicious chowder is a perfect winter soup but can also be enjoyed all year round. Smoky bacon and fresh thyme flavors perfectly complement the clams. Serve with a loaf of fresh crusty bread or soup crackers.

Details

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Kcal per serve: 610

Ingredients

• 1 tbsp. butter
• 1⁄2 cup smoked dry-cured bacon or pancetta, diced
• 1 medium white onion
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1⁄2 cup dry white wine
• 2 cups (16 fl. oz.) clam juice
• 2 medium potatoes, peeled and diced
• 2 bay leaves
• 2 sprigs fresh thyme
• 1⁄3 tsp. freshly ground black pepper
• 2 cups half and half
• 11 oz. canned whole baby clams, dried liquid reserved
• sea salt to taste

• 1 -2 tbsp. cornstarch dissolved in water

Preparation

1. Set the InstantPot to Sauté (Less/Low) and add the butter and bacon (or pancetta). Sauté for 3 minutes. Add the onion and celery and sauté for another 2 minutes. Add the garlic and sauté for another minute. Add the wine and cook for a further minute, or until reduced by half, stirring to scrap off any bits stuck to the bottom of the pot.
2. Add the liquid from the canned clams, clam juice, potatoes, bay leaves, thyme and pepper. Set the InstantPot to Manual (More/High) for 5 minutes. When done release the pressure manually and remove the lid.
3. Set the InstantPot to Sauté (Less) and stir in the half and half and clams. Simmer for 5 minutes, stirring occasionally. Taste and add salt if desired. Remove the thyme stalks and bay leaves.
4. Gradually add the cornstarch mixture, stirring constantly, until you have the desired thickness.

Cooking Tips

You can make your own half and half by blending together
equal quantities of whole milk and single cream. For richer
tasting chowder use 1 1⁄2 cups single cream and 1⁄2 cup whole
milk.
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A gourmet ́s favourite barbecued sweet honey and lime chicken, is quick and easy one to make. Using honey, soy sauce, mustard, lime juice, tomato paste, mustard, herbs and brown sugar to make
the sauce rich and taste, will make wonders to your guest’s taste buds. Its ingredients are inexpensive and simple to find.

Details

Prep Time: 15-25 minutes
Cooking Time: 10 minutes
Kcal per serve: 860

Serves: 4

Ingredients

• 500 gr. of boneless chicken thigh (17.6 oz)
• 1⁄2 tablespoon of melted butter
• 1 cup of soy sauce
• 1⁄2 cup of honey
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 medium-sized onions
• 1⁄2 tablespoon minced garlic
• 1⁄2 tablespoon French mustard
• 2 tablespoons tomato sauce
• 2 tsp. smoked paprika powder
• 1⁄2 teaspoon ground cumin
• 2 cups of baby potatoes, chopped
• 1 cup of baby carrots
• 1⁄2 cup chicken stock

• salt and pepper to taste

Preparation

1. In a small bowl, mix the soy sauce, honey, lime juice, French mustard, smoked paprika powder, ground cumin, tomato paste and a pinch of salt and pepper. Add the butter. In a microwave, warm the sauce until the butter softens. Stir with a spoon until it melts completely into the sauce.
2. Wash the baby potatoes, onions, and baby carrots well. Remove any bruised part. Cut each baby potato into two or three sections. Halve the baby carrots into two lengthwise.
Cut each medium-sized onion into four parts. Cutting the root vegetables into two or three parts helps speed up the cooking process.
3. Place the boneless chicken thighs, baby potatoes, quartered onions, and halved baby carrots inside the Instant Pot.
4. Pour the sauce together with the chicken stock in and stir to coat all ingredients.
5. Cover and cook on high pressure for 10 minutes.
6. Let the pressure release naturally.
7. Serve this sweet honey and lime barbecue chicken with the potatoes, carrots, and onions.

Cooking Tips

Choose replacing the chicken thigh for turkey or chicken
breast. Optionally, use softer vegetables like eggplant or
zucchini. Steam them separately to avoid overcooking then
toss altogether into the barbecue sauce before serving.
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A very hot chicken wings, certainly not indicated for the squeamish. Rather than utilizing grocery store hot sauce, this recipe requires your own making of the sauce. All it requires is putting all the sauce’s ingredients in a blender or food processor and then pouring them in the Instant Pot. Perfect for movie nights, football games, or impressing guests.

Details

Serves: 4
Prep Time: 15-25 minutes
Cooking Time: 10 minutes

Kcal per serve: 790

Ingredients

• 400 grams of chicken wings (6 pieces) (14.0 oz)
• 1⁄4 cup of all-purpose flour
• 3 cups of coconut oil for frying
• 3 cloves garlic
• 1⁄4 cup of chopped onions
• 1 cup of fresh cayenne peppers
• 1⁄2 cup of jalapeño peppers
• 1 tbsp. smoked paprika powder
• 1 tsp. Szechuan peppercorn powder
• 1 tbsp. dried bird’s eye chilies
• 1 medium-sized tomato, chopped
• 1⁄2 tbsp. of coconut oil
• 1⁄2 cup of chicken broth
• 3 tsp. brown sugar
• 1 tsp. lime zest
• 1 tbsp. lime juice

• salt and pepper to taste

Preparation

1. Take a bowl and add the flour with a pinch of salt and pepper. Mix well. Add the chicken wings. Coat well.
2. Prepare to deep fry the chicken wings. Heat a non-stick pan over medium high heat. Pour the 3 cups of coconut oil to coat at least 1-inch from the bottom of the pan. Wait until small bubbles appear. Deep fry the coated chicken wings. Set aside. Pat some of the oil with kitchen towel. Alternatively,
you may bake or pan-sear the chicken wings. Coat in flour and bake in a preheated 350oF oven for 15-20 minutes or until the wings change color completely. You shouldn’t see any pink parts.
3. Prepare a blender. You can use an immersion blender or a food processor. Blend together the garlic, onions, cayenne peppers, jalapeño, bird’s eye chilies, brown sugar, paprika powder, Sichuan peppercorn powder, chicken broth, lime zest and lime juice, chopped tomato. If the mixture is too thick, add more chicken broth. The sauce should not be too thick and not runny.
4. Simmer the sauce for 10-15 minutes in the Instant Pot.
5. Add the chicken wings and coat evenly in the sauce.
6. Close the lid and cook on low pressure for 5 minutes.

7. Let the pressure out via quick release.

Cooking Tips


If you don’t have allspice you can substitute it with 1⁄2
teaspoon ground cinnamon, 1⁄4 teaspoon ground cloves and a
1⁄4 teaspoon ground nutmeg. Use fresh thyme if available.
Use 3 teaspoon thyme leaves for 1 teaspoon of dried.
Read more »
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