Instant Pot Chocolate Lava Cake

I don’t remember the occasion, but I made chocolate lava cakes in my Instant Pot. I have made them before, but in the oven. I think the instant Pot is a little more foolproof in terms of the runiness, but both Ebon and I thought the oven versions tasted better.

Ingredients

• 1 stick butter
• 3 eggs
• 1 egg yolk
• 1 cup semi-sweet chocolate chips
• 1 tbs Vanilla
• 6 tbs flour
• 1 cup powdered sugar
• for topping:
• Ice cream
• Caramel drizzle
• chocolate Magic shell ice cream topping
• 4 Pyrex 6oz bowls

Instructions

1. place chocolate chips and butter in a large bowl and microwave for 2 minutes mix until well combined.
2. Mix in powdered sugar until smooth.
3. Add 3 eggs and egg yolk until well combined.
4. Add Vanilla and flour and stir until well combined.
5. Spray each Pyrex Bowl with pam cooking spray.
6. Pour batter into each bowl filling to the top.
7. Place your trivet in your instant pot with one cup of water.
8. Place your bowls on the trivet.
9. I had to fit 3 on the bottom and one on the top.
10. Place your pot on MANUAL HIGH PRESSURE for 9 minutes.
11. Do a quick release.
12. Remove from the Instant Pot and place upside down on a plate Top with ice cream, caramel, and magic shell.
13. For Peanut butter Lava Cake: Same directions as above but mix together 4 tbs peanut butter, 1 tbs butter, 2 tbs powdered sugar. Pour batter halfway in each cup and Place Peanut butter mixture in the center. Cover with more chocolate batter. Cook as directed above.

Instant Pot Black Bean and Lentil Chili

I needed a quick recipe for black beans and decided to try this black bean and lentil chili . I started with dry, unsoaked beans, and this was the biggest mistake for this recipe. It took way longer, and because of that, the bottom burned a little. After all this, I thought it tasted ok. I don’t think I will try making it again.

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 2 medium carrots, chopped
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons powdered cumin
• 1 ounce (30g) dried mushrooms (any kind, I prefer Porcini)
• 1 cup (200g) lentils, sorted and rinsed
• 2 cups (400g) dry black beans, soaked overnight and rinsed
• 1 - 14 oz. can (400g) chopped tomatoes (or 1¾ cups freshly chopped tomatoes - about three tomatoes)
• 4 cups (1L) water
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon salt, or to taste

optional garnish:

• grated cheddar cheese
• quick-pickled jalapeño peppers

INSTRUCTIONS

1. Pre-heat the pressure cooker by pressing the "Brown" or "Saute'" program - meanwhile gather the ingredients and chop the carrots and onion.
2. To the pressure cooker add the oil and onion.
3. Then, add the spices (paprika, oregano, garlic powder and cumin), dried mushrooms, carrots, and chopped tomatoes. Mix well.
4. Mix-in the lentils, black beans and water. Mix well.
5. Close the lid and set the valve to pressure cooking position. 
6. Electric pressure cookers and stove top pressure cookers: Cook for 10 minutes at high pressure.
7. When time is up, open the pressure cooker with the Natural pressure release. 
   Electric pressure cookers: Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 20 to 30 minutes). 
   Stovetop pressure cookers: Move the cooker off the burner and wait for the pressure to come down on its own (about 15 minutes).
8. Add the salt and Worcestershire sauce and mix well.
9. Serve and, optionally, garnish with grated cheddar cheese and quick-pickled jalapeño peppers.

Vegetarian Buffalo Chickpea Dip

A fellow mom posted a recipe for a vegetarian Buffalo chickpea dip. I love Franks Red Hot sauce, and I was always jealous of the Buffalo chicken dips that inevitably showed up at various parties. It was a pretty easy recipe. I opted to soak the cashews for easy blending.
I thought it turned out ok, and it’s questionable if I would make it again, I think mostly due to the texture.

The cashews do not need to be soaked for this dip, but if you’re the soaking type or don’t feel terribly confident in your blender/food processor’s capabilities, feel free to soak them overnight.  Also, I have found that this dip tastes its very best when made at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.

1 15-oz can white beans, drained and rinsed
1 cup raw cashews
¾ cup original Frank’s Red Hot sauce
1/2 cup unflavored, unsweetened non-dairy milk
2 teaspoons lemon juice (about ½ lemon)
1 rounded tablespoon nutritional yeast (optional)
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya cheddar-style cheese, divided

Preheat the oven to 375 degrees.

Add the beans and cashews to the bowl of a food processor.  Pulse several times to break them up a bit.  Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper.  Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary.  Adjust salt to taste.

Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute.  Stir in the chickpeas and 3/4 cup of the Daiya.  Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.)  Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through.  Serve with tortilla chips or veggies for dipping.