Status Updates From Multicooker Perfection: Coo...

Update: I used the cooking technique for the cheesecake this week in my Instant Pot. Low Pressure for 25 min then 30 min NPR. The texture was perfect, creamy, and the crust was not soggy.

I tried with a different recipe because I liked the flavors with a NY style topping, and I prefer a crust without cinnamon for a basic cheesecake. I want to try it again as written with the regular recipe omitting the cinnamon.

Made the risotto, with Red Wine (increasing it to 3/4 cup), half chicken and half vegetable stock, and I added mushrooms after toasting the rice. Came out even better than the original. I love the flavor red wine adds. I still feel like I am missing a component so I'm going to work on it. Maybe mushroom stock would work better.

Just made risotto! So much better than doing it over the stove! I would have loved some additional add-in options though.

I'm currently making the Classic Pot Roast with mushroom gravy (minus the mushrooms because I didn't have any and didn't want to run to the store). I'm waiting for it to finish, but it smells amazing!

UPDATE: It tasted as good as it smelled. I added in some mushroom seasoning I got from TJ's.. I also think Nom Nom Paleo's Magic Mushroom powder would be a great addition. I want to try next time with a GF thickener.

I'm currently making the Classic Pot Roast with mushroom gravy (minus the mushrooms because I didn't have any and didn't want to run to the store). I'm waiting for it to finish, but it smells amazing!