7. Mug Cakes in Mason Jars
Nothing says cozy like a little mini cake in a jar! These cakes can be made in all kinds of flavors with the mix-ins of your choice.
YOU’LL NEED
Cake Base
1/3 cup almond flour
1 large egg
2 Tbsp pure maple syrup or monk fruit sweetener
1/2 tsp vanilla, almond, or lemon extract
1/2 tsp refined coconut oil or ghee (store-bought or homemade), melted (optional)
1/4 tsp baking powder
1/8 tsp salt
1/8 tsp ground cinnamon
Mix-ins of Your Choice
Fruits such as blueberries, raspberries, blackberries, strawberries, pomegranate arils, pineapple chunks, sliced bananas, and/or natural coconut
Raw nuts such as almonds, pecans, and/or macadamias
Seeds such as flax, chia, and/or hemp hearts (if using, add an equal amount of vegetable oil, as they absorb moisture)
Carob chips, vegan chocolate chips, cacao powder, or unsweetened coconut flakes
HOW TO MAKE IT
- Combine the almond flour, egg, maple syrup or sweetener, extract, coconut oil or ghee (if using), baking powder, salt, and cinnamon in an 8-ounce Mason jar. Stir very well to make sure all the flour is incorporated and not stuck to the sides and bottom.
- Add any mix-ins of your choosing and stir well so they’re mixed with the batter. Whatever you add, just make sure the jar isn’t more than three-quarters of the way filled.
- Cover the Mason jar with aluminum foil (do not use the lid that came with the jar while pressure cooking).
- Place the trivet in the Instant Pot, pour in 2 cups of water, and carefully rest the foil-topped Mason jar on it.
- Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 15–25 minutes: 15 minutes will give you a runnier, more pudding-like consistency, 20 minutes will give you a light and fluffy-cake consistency, and 25 minutes will give you a dense and firm cake consistency. Quick release when done.
- Immediately remove the foil from the jar and let cool for 10 minutes. Either serve right away or put the Mason jar lid on the jar, pop in the fridge, and serve chilled.
8. Parmesan-Mushroom Risotto with Peas
Thanks to the Instant Pot, throwing together a mushroom risotto on a weeknight just got a whole lot easier.
SERVES 1
YOU’LL NEED
1 Tbsp butter
3/4 tsp minced garlic
1 tsp dried onion flakes
1 cup sliced mushrooms
1/8 tsp ground black pepper
1/4 tsp salt
1/8 tsp dried thyme
1/8 tsp dried basil
1/2 cup uncooked Arborio rice
1 1/4 cups vegetable broth
1 1/2 Tbsps white wine
1/4 cup frozen peas
1/4 cup shredded vegetarian Parmesan cheese
HOW TO MAKE IT
- On the Instant Pot®, press the Sauté button and adjust to High.
- Add butter, garlic, onion flakes, mushrooms, pepper, salt, thyme, and basil. Sauté about 3 to 5 minutes until the mushrooms are browned.
- Add rice and stir 2 to 3 minutes until rice is toasted. Add broth and wine and deglaze the pot, scraping all the browned bits off the bottom of the pot. Press the Cancel button to turn off the heat.
- Close the lid; turn the knob to Sealing.
- Press the Manual or Pressure Cook button and adjust the time to 10 minutes.
- When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
- Stir in peas and Parmesan. Transfer to a bowl and serve.