• RECIPES
    • All Recipes
    • KETO/LOW CARB
    • Appetizers/Drinks
    • Breads
    • Breakfast
    • Desserts
    • Main Courses
    • Soups
    • Side Dishes
    • Casseroles
    • HOLIDAYS/SEASONAL
      • Rosh Hashanah
      • Halloween
      • Thanksgiving
      • Chanukkah
      • Christmas
      • New Year’s Eve
      • St. Patrick’s Day
      • Super Bowl/Game Day
      • Easter
      • Passover
      • 4th of July
      • Cinco de Mayo
      • Memorial Day
    • Jewish Recipes
    • Asian Cooking
    • INSTANT POT
      • All Pressure Cooking
      • Dump and Push
      • Pot in Pot
      • Freezer Recipes
    • AIR FRYER
  • SHOP ESSENTIALS
    • Shop All Categories!
    • This Old Gal Pressure Cooker Cookbook
    • Shop My Favorites
    • What’s In My Kitchen!
    • Instant Pot & Pressure Cooker Stuff
    • TOG’s Gift Guide
    • Shop My Amazon Store
  • GET NEWSLETTER
  • BUY MY COOKBOOK

Work with TOG

  • RECIPE INDEX
    • All Recipes
    • Keto & Low Carb Recipes
    • Holidays/Seasonal
    • Jewish Recipes
    • Asian Recipes
    • Freezer Meals
  • BY METHOD
    • Instant Pot / Pressure Cooker
    • Air Fryer
    • Slow Cooker
  • SHOP ESSENTIAL PRODUCTS
    • Shop All Categories
    • What’s In My Kitchen!
    • Shop My Amazon Store
    • Buy My Cookbook!!!
  • SELKATZ TONKINESE
  • WORK WITH THIS OLD GAL
    • Contact This Old Gal
  • ABOUT TOG
    • Cookie Policy
    • Privacy Policy
    • Terms & Conditions & User Agreement
    • Recipe Photo Use Policy
    • Website Accessibility Statement

↑

This Old Gal

Delicious homemade recipes with step by step instructions

Restaurant Quality Meals From My Home To Yours

  • Recipes
    • All Recipes
    • Low Carb
    • Appetizers/Beverages
    • Breads
    • Breakfast
    • Desserts
    • Soups
    • Sides
    • Main Courses
    • Holidays/Seasonal
      • Rosh Hashanah
      • Halloween
      • Thanksgiving
      • Chanukkah
      • Christmas
      • Super Bowl/Game Day
      • New Year’s Eve
      • Passover
      • Easter
      • St. Patrick’s Day
      • Cinco de Mayo
      • Memorial Day
      • 4th of July
    • Casseroles
    • Jewish Recipes
    • Instant Pot/Pressure Cooker
      • Pot in Pot & One Pot
      • Dump and Push
    • Air Fryer
    • Freezer
  • Low Carb Recipes
  • Shop Essential Products
    • Shop All Categories!
    • Favorite Instant Pot Accessories
    • Shop My Amazon Store!
    • Favorite Pressure Cooker Accessories
    • Kitchen Tools Gadgets & Essentials
    • TOG’s Gift Guide
    • Instant Pot Mini 3 Quart Accessories
    • Favorite Baking Cooking Air Fryer Accessories & Bread Making Tools
    • Small Electric Kitchen Appliances & Pressure Cookers
    • Coupons, Brands & Reviews
  • About
    • Selkatz Tonkinese
    • Contact This Old Gal
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions & User Agreement
    • Recipe Photo Use Policy
    • Website Accessibility Statement

Home / Recipes / Desserts / Instant Pot Pressure Cooker Vanilla Bean Cheesecake

Instant Pot Pressure Cooker Vanilla Bean Cheesecake

January 16, 2016 By Jill Selkowitz / 27 Comments Updated January 19, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe

Pressure Cooker Vanilla Bean Cheesecake is deliciously creamy and dense. The recipe is inspired by the famous Lindy’s Restaurant.

Pressure Cooker Vanilla Bean Cheesecake

Pressure Cooker Vanilla Bean Cheesecake

This Pressure Cooker Vanilla Been Cheesecake has specks of real vanilla bean which adds a delicious flavor to this New York Style Cheesecake.

 

Cast of Ingredients for Pressure Cooker Vanilla Bean Cheesecake

Cast of Ingredients for Pressure Cooker Vanilla Bean Cheesecake

Before you get started making this Pressure Cooker Cheesecake, please read my article called Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

Photo courtesy of Lauren Deschamps

Photo courtesy of Lauren Deschamps

Some people like to make individual size cheesecakes using Mason Jars. If you would like to do that for this recipe, you will only need six Kerr Half Pint (8 oz) Mason Jars or 12 Ball 4 oz Mason Jars.

They can be made with or without crust. Just divide the crust (if using), filling and topping equally between each jar.

Other yummy Cheesecakes to try are the Meyer Lemon Cheesecake, Blackberry Cheesecake, Cookies ‘N Creme Cheesecake, New York Cheesecake Style Vanilla Bean Cheesecake, Banana Pudding Cheesecake.

For a lighter cheesecake, try my Italian Ricotta Cheesecake or Italian Meyer Lemon Ricotta Cheesecake, which are 50% less calories. The Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a totally different take on a cheesecake.

For fun Holiday Mini 4 oz size Mason Jar Cheesecakes, check out my Red White and Blue Cheesecake Singles.

 

Graham Crackers and Sugar

Add graham crackers  and sugar into the bowl of a food processor.

If you don’t have a food processor, take a large baggie and put the graham crackers inside, seal it and take a rolling pin and crush the crackers.

 

A food processor with Graham Crackers and then butter is added to the mixture.

Pulse until small crumbs form. Add melted butter and combine.

 

Generously Grease the Cheesecake Pan

Generously Grease the Cheesecake Pan

I prefer the 6″ Fat Daddio’s Push Pan, because clean up is so very easy, but some people prefer a Spring Form Pan.

Grease your Cheesecake Pan and then place a Parchment Round into the bottom of the pan. Grease the Parchment Round. If you don’t have parchment, don’t worry. It just might be a little more difficult to separate the cake from the bottom of the pan.

 

Use a Tamper to Push Down the Crust

Use a Tamper to Push Down the Crust

Press crumb mixture into pan using a Fox Run Tart Tamper or your fingers, forming a neat border around the edge and slightly up the sides. Place the pan with the crust into the freezer while preparing the filling.

 

Remove the Caviar from the Vanilla Bean

Remove the Caviar from the Vanilla Bean

Put a slit down one side of the Vanilla Bean. Take the back of the knife and run it down the opening to reveal the Vanilla Bean Caviar. My preference for Vanilla Beans is the Madagascar Vanilla Beans brand.

 

Mix the cheese and then eggs

Mix the cream cheese, sugar, peels, vanilla, vanilla bean and flour until smooth.

Add one egg at a time. Just use the pulse button for one second after each egg added. It is okay if you see some of the yellow yolk.

Please see, Perfect Pressure Cooker Cheesecake Tips & Guide, so that your first cheesecake will be a success.

 

Cream and in the pan

Fold the cream in just to combine.

 

20160117_131007

For grating the lemon and orange, I use the Microplane Stainless Steel Zester, as it is stainless steel and has super sharp blades, making zesting a breeze.

I keep hearing my readers saying that they didn’t use the peels and I need to tell you, that you are not doing yourself a favor. The peels make a huge difference.

The peels take the cheesecake up to a new and better level. You won’t even taste the peels, but they will enhance the flavor of the cheesecake. Please DON’T SKIP THE PEELS!

 

A cake pan with a paper towel on top of it  and then an image of foil on top of the paper towel.

I like to cover my cake pan with a paper towel and a piece of foil, to eliminate water from landing on the cheesecake. Loosely secure the foil.

If any moisture gets on the cake, just dab it off with a paper towel.

Pressure Cooker Guide Making & Using Foil Sling

Pressure Cooker Guide Making & Using Foil Sling

Please see my article on Making and Using a Foil Sling in the Pressure Cooker.

It is cheap to make and you will find yourself using it all your Pot in Pot cooking.

If you don’t want to make this Homemade Sling, you might prefer this Silicone Sling/ Vegetable Steamer which is a nice product.

Some people like to use  Grafiti Bands Cross Style as they make it so easy to get pans and bowls in and out of the Pressure Cooker. The Grafiti Bands will hold the paper towel in place nicely, as well..

 

Lower Cheesecake into Pressure Cooker

Lower Cheesecake into Pressure Cooker

Lower the cheesecake into the Pressure Cooker cooking pot, using your Homemade Foil Sling.

A cheesecake is done before the center of it is set. It will be a bit jiggly in the center and the sides will be slightly higher.

Don’t feel the urge to cook longer or else the top will crack.

The heat that is trapped inside will continue to cook the center while the cheesecake cools.

 

Topping

Mix up the topping, using sour cream and sugar.

Alternatively, you can use Homemade Greek Yogurt mixed with sugar, instead of the sour cream, if you happen to be a yogurt maker. You may need a touch more sugar though.

 

20160614_185906

Wait about 10-15 minutes and then pour on the topping. Look how nice and flat this Pressure Cooker Vanilla Bean Cheesecake is….perfect outcome.

 

How to remove Cheesecake from Push Pan

How to remove Cheesecake from Push Pan

Any jar that will fit into the opening of the Push Pan will work.

A Cheesecake desperately needs at least 12 hours in the refrigerator, so please, please, make your Cheesecake the day before you need it and let it set up properly in the refrigerator overnight.

It will taste much, much, much, better. Really, I am not joking. Your Pressure Cooker Vanilla Bean Cheesecake will taste good on the same day, but will taste incredible the next day.

I use this LamsonSharp Chef’s Slotted Turner to remove the cheesecake to a plate. It’s super thin and fits easily between the Cheesecake and the base of the pan. It is not a good idea to cut the cheesecake on top of the Push Pan base, as it will scratch and sticking will become a problem.

 

Pressure Cooker New York Style Vanilla Bean Cheesecake

Pressure Cooker New York Style Vanilla Bean Cheesecake

The Sour Cream Layer is typical of a true New York Cheesecake.

Please don’t skip the Sour Cream Layer, even if you plan to add a topping. The Sour Cream Layer will melt into the cheesecake and adds a whole other layer of flavor!

Try topping your Pressure Cooker Vanilla Bean Cheesecake with Pressure Cooker Easy Lemon Curd or Pressure Cooker Key Lime Curd.

For a Turtle Cheesecake, top with melted caramel, nuts and my Chewy Gooey Hot Fudge Sauce.

Kitchen Equipment and Essentials

  • Instant Pot DUO 6 Quart
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • OXO Good Grips Cutting Board
  • Stainless Steel Trivet
  • 1.5 Quart Stainless Steel “Pot in Pot” Bowl
  • Microplane Stainless Steel Zester
  • Microplane Artisan Fine Cheese Grater
  • Cuisinart Electric Hand Mixer
  • 6″ Fat Daddio’s Push Pan
  • Madagascar Vanilla Beans

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker New York Cheesecake

New York Style Vanilla Bean Cheesecake

5 from 7 votes
Print Pin SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 314kcal
Author: Jill Selkowitz

Ingredients

Crust

  • 3/4 cup Honey Maid Graham Crackers crushed
  • 2 teaspoons White Sugar
  • 2 Tablespoons Butter melted

Filling

  • 16 oz Cream Cheese room temperature
  • 1/2 cup White Sugar
  • 1 teaspoon All Purpose Flour optional
  • 1/2 teaspoon Pure Vanilla Extract
  • 1 Vanilla Bean (cavier scraped)
  • 1/4 teaspoon Lemon Peel grated
  • 1/4 teaspoon Orange Peel grated
  • 2 Eggs room temperature
  • 1 Egg Yolk room temperature
  • 1/4 cup Whipping/Heavy Cream

Topping

  • 1/2 cup Sour Cream
  • 2 teaspoons White Sugar

Recommended Products

Cuisinart Large Food Processor
6 Inch Fat Daddio's Push Pan
Microplane Stainless Steel Zester
Instant Pot Electric Pressure Cooker
Stainless Steel Measuring Spoons
Stainless Steel Trivet Set

Instructions

  • Please read my article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.

Crust

  • Add graham crackers and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form.
  • Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
  • Pour graham cracker mixture into bottom of greased cheesecake pan and press the mixture firmly into the bottom of the pan and nor more than one inch up along the sides.
  • Place pan with crust into the freezer for 15 minutes.

Filling

  • Blend together cream cheese, sugar, flour, grated peels, vanilla bean caviar and vanilla extract until smooth.
  • Add eggs and yolk, one at a time, mixing just to combine.
  • Fold in cream thoroughly.
  • Pour filling into the pan, on top of the graham cracker crust.

Cook

  • Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
  • Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
  • Place cheesecake into pressure cooker using a sling.
  • Lock pressure cooker cover into place. Set the pressure to high for 35-40 minutes. Allow a 10 minute natural release.
  • After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
  • The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Topping

  • Mix together the sour cream and sugar and then spread on the hot cheesecake.
  • Let cool on wire rack for one hour.
  • Lightly cover and place in refrigerator overnight.

Notes

If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.
Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Use extra flour if you want a denser filling and/or add 5 minutes to your cook time.
Up to a 7.5" pan will fit comfortably in a 6 qt. Pressure Cooker. If you have a 7-7.5" pan and want a taller cheesecake, increase the recipe by one-half and increase cooking time to 40 minutes.  Otherwise, if using the recipe as is, in a 7-7.5" pan, reduce cook time to 32 minutes.
If using the mini 4 inch pans, divide into three mini pans and cook for 12 minutes, with an 18 minute Natural Pressure Release. If using 5 inch pans, cook for 17 minutes, with an 18 minute Natural Pressure Release.
For an 8 inch Cheesecake, double the recipe and cook for 40 minutes, with a full Natural Pressure Release.
For Single Serving Jar Cheesecake
8 oz Wide Mouth Glass Jar - cook 7 minutes
4 oz Wide Mouth Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

Nutrition

Nutrition Facts
New York Style Vanilla Bean Cheesecake
Amount Per Serving
Calories 314 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 118mg39%
Sodium 676mg29%
Potassium 277mg8%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 27g30%
Protein 16g32%
Vitamin A 416IU8%
Vitamin C 1mg1%
Calcium 310mg31%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Pressure Cooker Vanilla Bean Cheesecake!

New York Pressure Cooker Vanilla Bean Cheesecake

New York Pressure Cooker Vanilla Bean Cheesecake

3.5K shares
  • 846
  • 1

January 16, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Paula says

    August 20, 2019 at 9:31 am

    I have a question. On an IP forum someone mentioned that you need to have a 1/2” clearance between the side of the IP pot and the cheesecake pan. I have a 3 qt IP and my springform pan is 6” X 3” which gives me 1/4” clearance. Will this work for making a cheesecake also what would my cooking times be using the 3 qt IP.

    Reply
    • Jill Selkowitz says

      August 21, 2019 at 5:13 pm

      Most people don’t understand cooking under pressure and answer to what they do not know. The 6 inch is fine in the mini. Jill

      Reply
  2. MonCher says

    April 16, 2019 at 9:35 am

    5 stars
    I like all the extra info & tips along with the recipe. I read another vanilla bean cheesecake recipe only to discover @ the very end she didn’t mention the pan size, eek! I couldn’t make the recipe because I could tell by the amount of ingredients it was a very large cake. I needed pan size to scale down. But I digress.
    This ole gal’s vanilla bean cheesecake recipe is my favorite cheesecake. My husband loves it, too. I also love being able to print your recipes without all the ads included. Thank you for that. I like using the heavy cream in the batter instead of sour cream.The only thing I changed was instead of flour, I used 2 tablespoons of clear jel. Yep, it turned out magnificent.

    Reply
    • Jill says

      April 16, 2019 at 4:54 pm

      Thank you for such kind words, MonCher. I am glad you enjoy my recipe. I hope you will share my link with others. Jill

      Reply
    • Paula says

      August 20, 2019 at 11:56 am

      Can you use vanilla bean paste in leu of a vanilla bean?

      Reply
  3. Lola C Gitschier says

    November 18, 2018 at 11:37 am

    5 stars
    I have a question and a comment. I just recently purchased your book and love it. I also upsized to an 8 qt Instant Pot and purchased a 9 inch Food Network Spring Form Pan. It fits in the 8 qt with about 3/4 of an inch all around and I would like to double your recipe and make it in the pan I mentioned. Do you see a reason why it wouldn’t work as this pan is almost just as snug as the 7 inch pan is in my 6 qt Instant Pot. Any advice is deeply appreciated.

    Reply
    • Jill says

      November 18, 2018 at 2:23 pm

      Thank you for purchasing my book. If the pan fits, no problem. Jill

      Reply
  4. Barbara Mays-Stock says

    September 16, 2018 at 9:33 am

    5 stars
    Hi Jill,
    I finally made your New York style Vanilla Bean cheese cake! It came out great, and I used the glass bottom silicone springform pan! No leaking, and your tip on the paper towel and foil is terrific!
    Thank you!

    Reply
    • Jill says

      September 16, 2018 at 3:11 pm

      That is wonderful to hear, Barbara. Jill

      Reply
  5. Debora Cadene says

    January 15, 2018 at 2:57 am

    5 stars
    If you don’t have vanilla bean, how much vanilla extract would you suggest using?
    thanks bunches
    Debbie.

    Reply
  6. Anne Lutzow says

    November 25, 2017 at 9:22 am

    5 stars
    Have never made cheesecake before and did this for Thanksgiving dessert tray in 4 inch springform pans. Made one without crust for gluten free mother. They came out fabulous! Your detailed tips and techniques gave me the confidence to try. Have also made your Sunday pot roast and it came out great too. Thanks for your great instruction. And the cheesecake sold my sister on getting an Instant Pot!

    Reply
  7. Christine says

    May 12, 2017 at 10:57 am

    5 stars
    I love this cheesecake! Thank you for being so detailed in your instruction and suggestions. I love your website and have recommended it to many friends. What a treasure of cooking.

    Reply
    • Jill says

      May 19, 2017 at 2:58 pm

      Christine, thank you so much! Jill

      Reply
  8. Barbara Ridge says

    March 19, 2017 at 10:12 am

    My 18-year-old son made this recipe yesterday. Waiting to try the creation until today was a hardship, but it was worth the wait! Foolproof recipe and method. Company worthy for sure!! Perfect!!

    Reply
  9. Linden says

    January 14, 2017 at 11:35 am

    I’m not sure where to find vanilla bean locally yet I’d like to make this tonight. Any luck substituting vanilla extract? If so, how much?

    Reply
    • Kel says

      January 15, 2017 at 2:24 pm

      You could easily use just extract if you don’t have access to beans. The o my difference will be a slightly more ivory/tan color and no teeny black flecks.

      Personally I’d go for a tablespoon of extract if you have no bean at all.

      Reply
  10. Elizabeth says

    January 4, 2017 at 8:05 pm

    Jill I see the pictures here but do not get the amounts.this was the first thing I made in the ip but now I only get pictures.I find your directions very good and the recipes too.tomm I will try chocolate cake.
    Am I doing something wrong on your site that I am not getting the recipes?
    Thank you

    Reply
    • Jill says

      January 6, 2017 at 3:18 am

      Elizabeth~

      The recipe card is after the narrative.

      Jill

      Reply
  11. Marjorie Crawford says

    October 11, 2016 at 7:47 am

    Oh I cannot WAIT to try this. My springform pan is arriving from Amazon today, and I am so excited! I am one month in to using my IP, and I am enjoying reading through your recipes.

    Reply
    • Jill says

      October 13, 2016 at 10:40 pm

      Thanks, Marjorie! Please let me know how your cheesecake comes out.

      Jill

      Reply
  12. Rnjj says

    January 27, 2016 at 3:20 am

    This is the link to the post :
    https://www.facebook.com/groups/InstantPotCommunity/permalink/959656474128341/

    Reply
    • Jill says

      January 27, 2016 at 3:30 am

      Hi again, Rnjj~

      I saw your photos and the cheesecake looks delicious. Good job!

      Jill

      Reply
  13. Rnjj says

    January 27, 2016 at 3:09 am

    5 stars
    OMG !! I made cheesecake for the 1st time in the IP and boy was this yummy !!
    The vanilla bean and vanilla extract makes it doubly good 🙂
    I imagine that when you close your eyes, it is like going to New York ( I’ve never been ) with every bite.

    The only change I did was , instead of a 6″ I used a 7″ pan, instead of 1/2 cup sour cream plus 2 tsp sugar I increased it to 3/4 cup sour cream and 1 Tablespoon of sugar to top a 7″ pan , increased the time to 35 mins of pressure and added a bit more graham crackers to fit the 7″ pan.
    It is definitely a keeper !! ?
    I also posted in the Instant Pot Community group on Facebook with pictures as well.
    Thank you for the recipe !!

    Reply
    • Jill says

      January 27, 2016 at 3:30 am

      Hi Rnjj~

      I am so glad you enjoyed my recipe. Some people do enjoy a thicker layer of the sour cream. It’s so good, I could just eat that by itself or over strawberries and bananas!

      Jill

      Reply
  14. Ed says

    January 17, 2016 at 5:09 am

    This would be good in almond too!

    Reply
    • Jill says

      January 17, 2016 at 5:12 am

      That is a good suggestion. You certainly could add almost extract and add some ground up almonds in the crust.

      Reply
    • Jill says

      February 16, 2016 at 3:20 am

      Yes, I am sure it would.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome To My Kitchen

An image of Jill Selkowitz
Hi, I'm Jill, cooking enthusiast. Here you'll find top chef quality recipes with step by step photos and directions. More About Me

Memorial Day Recipes

A plate of Asian Ginger Sticky Chicken Wings

Instant Pot Honey Ginger Chicken Wings…

Instant Pot Baked Beans

Instant Pot Baked Beans [Pressure…

A plate of Instant Pot Potato Salad with Carronts on a table

Pressure Cooker Potato Salad with…

Bottles of Shaved Ice Syrup on a Wooden Plank with Two Shaved Ice Cups

Instant Pot Shave Ice Syrup + Video…

Popular

Instant Pot Greek Yogurt (Thick and…

Instant Pot New York Cheesecake #1 Best…

Instant Pot No Boil Yogurt [Cold Start…

Instant Pot No Knead Bread (Dutch Oven)…

Latest

Instant Pot Low Carb Wonton Soup [Recipe…

Sesame Garlic Noodles [w/Asian Flair]…

Instant Pot Low Carb UNStuffed Cabbage…

Brown Butter Honey Garlic Salmon…

Seasonal

Sinfully Delicious Mocha Buttercream…

Pressure Cooker Hot Mulled Cider Wassail…

Pressure Cooker Cuban Black Beans…

Low Carb Instant Pot Buttered Cabbage [+…

Featured on:

About | Contact | Work With Me | Privacy Policy | Sitemap
Copyright ©2022, This Old Gal. All Rights Reserved.
Posting....
3.5K shares