1 cup graham crackers or vanilla cookies
4 tablespoons unsalted butter melted
For Key Lime Filling
3 egg yolks large
2/3 cup key lime juice (approx 8-9 key limes)
1 tablespoon key lime zest (approx) 2-3 key limes
1 (14 oz) can sweetened condensed milk
2 tablespoons sugar (omit if you like it super tangy)
1/2 cup heavy cream
1/4 cup sugar
1 teaspoon key lime zest for garnish optional
Spray a 7" springform pan with nonstick spray
Grind the crackers in the food processor
In a bowl, mix the graham cracker crumbs with the melted butter
Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
Place the egg yolks and sugar in a bowl. Using a mixer on medium-high speed, mix until the yolks turn pale yellow and thicken (about 2-3 minutes)
Add the condensed milk and keep mixing. Add the key lime juice and zest.
Mix until combined
Pour this mixture on top of the prepared crust
Cover the springform pan with aluminum foil
Make a sling with aluminum foil: Break a long piece of foil and fold into 3.
The idea is to get a long thin rectangle (helps remove the pie from the instant pot more quickly)
Pour 1 cup of water in the instant pot along with the trivet.
Put the sling in and place the pie on top. Cover with lid and lock in place
Cook on manual high pressure for 15 minutes (15 MHP)
Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
Refrigerate for 3-4 hours or until set
For Topping: Whip cream and slowly add the sugar until the cream becomes stiff. Pipe on top of pie and decorate with zest
1 cup water
4 medium sweet potatoes
Place steamer basket in Instant Pot and add 1 cup water.
Scrub sweet potatoes until skins are clean. Place on top of the steamer basket.
Cover and place vent on lid to "Sealed".
Set on "Steam" program and set time for 10 minutes.
When finished cooking, don't open lid. Allow pressure to reduce naturally, about 25 minutes.
Remove lid and serve.
1.5 lb. beef brisket
2 tbsp. maple sugar, date sugar, or coconut sugar
2 tsp. smoked sea salt
1 tsp. black pepper
1 tsp. mustard powder
1 tsp. onion powder
½ tsp. smoked paprika
2 c. bone broth or stock of choice
1 tbsp. liquid smoke*
3 fresh thyme sprigs
Remove the brisket from the refrigerator about 30 minutes before cooking.
Pat it dry with paper towels and set it aside.
Mix the spice blend by combining the maple sugar, smoked sea salt, pepper, mustard powder, onion powder, and smoked paprika. Coat the meat generously on all sides. The rub will get a bit sticky due to the sugar.
Set your Instant Pot to “Sauté” and allow it to heat up for 2-3 minutes.
Grease the bottom with a bit of high heat cooking oil and add the brisket.
Brown on all sides until deeply golden but not burnt. Turn the brisket to fatty side up and add the broth, liquid smoke, and thyme to the Instant Pot.
Scrape the browned bits off the bottom and cover with the lid.
Switch the setting to “Manual” and increase the cook time to 50 minutes.
Once finished, allow the Instant Pot to release steam on it’s own (EDIT: I’ve found that using the quick release valve can leave large, leaner cuts of meat tasting a little dry). Remove the brisket from the pot and cover it with foil to rest. Switch the Instant Pot to “Saute” again to reduce & thicken the sauce (optional) with the lid off for about 10 minutes.
Slice the brisket on a bias and serve it with your favorite whipped veg (this recipe for Creamy Whipped Parsnips shown here) and drizzle with the reduced sauce.
-Make sure you find a liquid smoke that has no additives or MSG. You can skip the liquid smoke but you’ll get a more subtle smoke flavor.
-With a bit of experimentation, I’ve found that increasing or decreasing your meat size by ½ lb. (when the meat is kept whole and not chopped up) requires about a 10 minute change in cooking time. For example, 1 lb. needs about 40 minutes, where 2 lb. needs about 60 minutes. The nice thing about the Instant Pot is that it’s quick and easy to throw the lid back on and add another 10 minutes, as needed.
-If using a slow cooker, brown the brisket in a saute pan before adding it to your slow cooker. Add the broth to the saute pan to de-glaze and grab all the flavor from the browned bits. Then pour the broth straight into the slow cooker, along with the liquid smoke and thyme. Cook on “Low” for 6-8 hours or until the meat is tender and slices easily.