Instant Pot Cheesecake Recipe | New York

A simple and easy recipe to make creamy and decadent, New-York style Instant Pot Cheesecake! This post includes helpful tips, tricks, and a handy video to help you make the perfect cheesecake from scratch.

But guess what! Valentine’s is not really far off, and the colors of this cheesecake are just apt for the occasion! Make this easy pressure cooker cheesecake and impress your loved ones 🙂

Instant Pot Cheesecake Recipe | New-York Style Cheesecake

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients

For the crust

• 1 cup Graham cracker crumbs
• 4 tablespoons unsalted melted butter
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

For the cheesecake filling:

• 16 oz full-fat cream cheese, preferably Philadelphia brand
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 2 large eggs
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 teaspoon lemon zest, optional but recommended
• 1/8 teaspoon salt

For the strawberry topping

• 1 lb strawberries, divided
• 1/4 cup sugar adjust as per desired sweetness
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract, optional

Instructions

• Grease the bottom and the sides of a 7x3-inch springform or removable bottom pan with melted butter or oil/oil spray. Line the bottom and the sides of the pan with parchment paper.

Cheesecake crust

• In a medium bowl, combine the Graham cracker crumbs with melted butter, sugar, and ground cinnamon. Mix well.
• Transfer the prepared crust mixture to the prepared pan, spread it in an even layer. Use the bottom of a glass and press the crust firmly. Do not apply too much pressure, or else it is difficult to cut the crust, as it turns too hard. Bake the crust at 350 degrees F for 10 minutes or freeze it for 10 minutes. I’ve baked the crust.

Cheesecake filling

• Add softened cream cheese, along with sugar, cornstarch and salt into a sufficiently large bowl. Beat on medium-low speed using an electric hand mixer until the mixture is smooth and creamy. If using a stand mixer, use a paddle attachment and beat on low speed.
• Scrape the sides of the bowl occasionally.
• Add the 1st egg, beat on low speed until well combined.
• Add the second egg, continue beating on low speed, until the second egg is incorporated.
• Next, add the sour cream, lemon zest, and vanilla extract, beat on low speed until you have a smooth, creamy, and lump-free mixture. Do not over-beat the batter.

How to make cheesecake in the Instant Pot

• Make a foil sling by folding an 18-inch piece of aluminum foil into 2-inch wide strip. Place the pan in the center of the foil.
• Transfer the batter to the pan.
• Tap the pan gently to eliminate any air bubbles.
• Cover the pan with a paper towel followed by aluminum foil. Make sure the paper towel is not touching the cheesecake batter. You may skip it and use only aluminum foil.
• Pour 1.5 cups of water into the inner pot of the IP. Place a stand or trivet with handles up.
• Lower the pan carefully on the trivet/stand.
• Close the lid of the IP, turn the knob to sealing. Press the “MANUAL” button and adjust the time to 35 minutes using the +/- button.
• Once the cooking cycle is complete, switch off the IP, by pressing the “CANCEL” button and let the pressure release naturally, i.e. let the pin drop on its own, before opening the lid. It takes about 20 minutes.
• Transfer the cheesecake to a wire rack. It should have a slight jiggle in the center (about 2 inches) and the edges should be set.
• Cool to room temperature, uncovered, about 1.5 to 2 hours. Run a knife around the sides of the pan.
• Refrigerate the cheesecake in the pan, covered for a minimum of 4 hours to overnight for best results.
• Remove the cheesecake from the pan, top with the prepared homemade strawberry sauce. Refrigerate for another 2-3 hours. Or slice the cheesecake and serve with the strawberry topping on the side right away.

For the strawberry topping

• Find all the detailed step-by-step instructions with video in my strawberry topping for cheesecake post.

Video

Notes

1. I’ve tested this recipe multiple times with my removable bottom pan. I do not cover the bottom of the pan with aluminum foil, simply because I’ve not found any leakages with my previous batches. Besides, the crust prevents any leakage of the cheesecake batter. If you are unsure of your pan, I suggest wrapping the bottom of the pan (springform or removable) with aluminum foil.
2. You may skip the cornstarch for a really creamy cheesecake. Increase the cooking time to 45 minutes.
3. This cheesecake is not very sweet, and that’s how we prefer it. You may increase the sugar to 2/3 or 3/4th cup if you prefer a sweeter cheesecake, especially if you do not intend topping it.
4. Cook time includes time taken for pressure build-up, pressure cooking the cheesecake and NPR
5. Nutritional values are for one slice of cheesecake without the topping. These are approximate values using an online calculator. If you depend upon them for your nutritional needs, please use your preferred nutrition calculator.
6. Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Nutrition

This Instant Pot Pot Roast is incredibly easy and tastes like it has been slow-cooked for hours! Whip up a batch of this tender and juicy pot roast in your Instant Pot for the ultimate, fuss-free meal that is absolutely comforting, wholesome, and so delicious!

Growing up my mother hardly ever prepared beef at home. It would make an occasional appearance every other Sunday. It would most probably be roast beef, prepared the Goan way. Goa is a small state in India that used to be a Portuguese colony, so the food is heavily influenced by Portuguese cuisine.

I’m sure most of you are not familiar with the Goan preparation of roast beef, it is quite different from the American version. It is marinated with ginger garlic, lemon juice or vinegar and a ton of warming spices like cinnamon, cloves, peppercorns and then pressure-cooked. Technically, I think it should be called pot roast 😀 I hope I can share that here in the future.

This pot roast is reminiscent of my Mom’s roast beef. I can relate to it for 2 reasons;

1. She always uses a stove-top pressure cooker to cook the beef roast.
2. The beef is always so tender and juicy.

A lot of folks usually get confused between a pot roast and roast beef. The major difference between the two is the cooking technique used. Pot roast uses the technique of braising and for roast beef, the beef is seasoned and roasted in an oven without any liquid.

Different cuts of meat are suitable for either a pot roast and roast beef, though cuts that work for roast beef can also be used for pot roast.

If you prefer thinly sliced roast beef, you should opt for roast beef cooked to your desired doneness. But if you are looking for tender, melt-in-the-mouth beef, that shreds easily, then this post is for you! So, today, let’s talk about this delicious, Instant Pot pot roast with vegetables and gravy!

• An easy and simple recipe for Instant Pot pot roast
• The best cut of meat for pot roast
• Cook time for pressure cooker pot roast
• Frozen roast in the Instant Pot
• Side dishes
• My 5 simple tips to make the perfect Instant Pot beef pot roast
• Ideas to use up leftover pot roast
• More Instant Pot beef recipes
• How to make Instant Pot Pot Roast – Step by step instructions
• Instant Pot Pot Roast | Instant Pot Chuck Roast

An easy and simple recipe for Instant Pot pot roast

I love a classic pot roast that has been cooking for hours. It naturally tastes rich and savory with deep flavors due to the slow cooking process. But have you tried cooking a roast in a pressure cooker? It will completely change the way you ever cook a pot roast. You get the same results in a fraction of time as opposed to the 8-10 hours required in a slow cooker.

This Instant Pot pot roast is simply amazing, the meat just shreds apart at the touch of a fork. In fact, it always falls apart when I try to remove it from the pot. Not only is the meat so tender, but it is also flavorful at the same time, infused with all the deliciousness from the herbs and aromatics.

A handy tip – Use a trivet and place the seared roast on it, that way you can just pull the cooked roast intact out of the pot.

You only need a few easy steps to make this tasty IP pot roast which are;

• Brown the chuck roast on both sides
• Saute the aromatics
• Deglaze the pot with red wine
• Dump in the rest of the ingredients except the potatoes and carrots, press a button, walk away and do your thing for an hour 😀
• Come back, open the lid, add the veggies, and press a button again, set for 10 minutes this time.
• Open the lid, remove everything, and thicken the liquid with a cornstarch slurry to make the gravy, which is a completely optional step.

So, basically you need only 6 brief steps for this recipe. Though I’ve stretched it out in pictorials below to make each and every step as clear as possible.

The best cut of meat for pot roast

I know it is pretty intimidating to tackle a huge chunk of beef, especially if this is your first time making a pot roast. You may even be unsure of what cut of beef to use and hence it can be pretty unnerving.

Chuck roast, is undoubtedly the classic choice when it comes to making pot roast. The meat is from the front portion i.e neck and shoulder blade of the animal. It also goes by other names such as beef chuck arm, chuck 7-bone pot roast, chuck shoulder pot roast, chuck roll roast, chuck eye roast to name a few.

It is best to make pot roast with well-marbled and inexpensive, tough cuts of beef, like a chuck roast. The slow cooking process breaks down the collagen in the connective tissue found in the muscles resulting in succulent, fall-apart beef.

You can transform the flavor-packed, pot roast juices into a gravy using a cornstarch slurry or roux. The gravy has a rich, velvety, mouth-feel, so I suggest going in for that extra step.

You can also consider using round roast, rump roast, brisket or short ribs. Though you will have the most flavorful and best results with a chuck roast.

Cook time for pressure cooker pot roast

As per the Instant Pot cooking chart , you need 20-25 minutes to cook a pound of a large chunk of beef for pot roast. So you can adjust the time based on this.

I’ve had great results using 20 minutes per pound, so I stick to that time.

I prefer to add the potatoes and carrots towards the end because I’m not a fan of mushy vegetables.

Frozen roast in the Instant Pot

If you plan an impromptu pot roast supper and forgot to thaw the meat, the good news is that you can still make this Instant Pot pot roast.

You may skip the browning process, and add about 30 minutes extra cooking time to the 1 hour specified in the recipe, i.e 10 minutes extra/pound for frozen beef roast. The flavor won’t be the same, but it will work in a pinch. I highly recommend using thawed beef.

Keep in mind that the Instant Pot will take more time to pressurize if you use frozen roast beef, so plan accordingly.

Side dishes

Considering this recipe also uses potatoes and carrots, you really don’t need anything else, since it is a pretty, wholesome dish on its own.

But if you are looking to add a fresh element, you could serve a simple green salad.

If you skip the potatoes, you can serve it over mashed potatoes instead.

Even this homemade crusty artisan bread and dinner rolls are excellent options to mop up all that velvety, rich, glorious gravy!

And how about this Instant Pot cheesecake with strawberry topping to end your meal on a sweet note?

My 5 simple tips to make the perfect Instant Pot beef pot roast

• Brown the beef: Browning = flavor, definitely worth the extra 10 minutes! You want all those browned bits, known as fond stuck at the bottom of the pot, that’s the good stuff.
• Saute the aromatics: Continue building up that flavor by sauteing the onions and garlic. You can also choose to add celery and mushroom along with the onions and garlic.
• Deglaze the pot with red wine or broth: Deglazing removes the caramelized bits that are stuck at the bottom of the pot and thereby imparts that deep, complex flavor to the pot roast. It will also prevent any potential ‘BURN’ error.
• Natural pressure release for at least 10 minutes: Do not do a quick release when it comes to meat. Quick-release is known to make the meat tough. Allow for a natural pressure release for a minimum of 10 minutes before doing a quick release.
• Meat still tough after the specified time? If you find that beef is still tough, it may just need more cooking time. Put the lid back on and pressure cook on high for an additional 15-20 minutes with a natural pressure release.

Ideas to use up leftover pot roast

I love having leftovers to pull a quick and easy meal. More often than now, I use it to make sandwiches. When I want to switch things up a little, I make

• Pot roast pasta
• Stews or soups like this Instant Pot beef and barley soup . You can find instructions for the same in the link.
• Casseroles

What are some of your favorite ways to use up leftovers? I’d love to know!

More Instant Pot beef recipes

Mongolian beef

Chili

Beef and barley soup

How to make Instant Pot Pot Roast – Step by step instructions

Step 1: Season one side of the chuck roast

Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Meanwhile, season one side of the roast (3 to 3.5 lbs) with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.

Step 2: Sear the chuck roast until well browned

Once its displays, ‘HOT’, add 1 tablespoon of oil and place the roast seasoned side down in the pot, brown on one side for 4-5 minutes. Do not try to move the beef, let it sear undisturbed. Season the other side with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder.

Flip and brown the other side for another 4-5 minutes.

Set the roast aside on a plate.

Step 3: Saute aromatics

Next, add onions (about 2 medium, cut into quarters), along with a pinch of salt, sauté the onions until translucent, scraping the browned bits stuck at the bottom. As the onion sweats, it will release moisture which will help in loosening any browned bits. You can add a splash of broth if needed to help release the browned bits.

After 5-6 minutes, add 1 tablespoon of minced garlic, and saute another minute.

Step 4: Deglaze the pot

Add 1/2 cup of red wine, deglaze the pot, scrape off any remaining browned bits. It is important to remove the browned bits or else you may get a ‘BURN’ error.

Step 5: Add remaining ingredients

Press ‘CANCEL’. Add 1.5 cups of beef broth, along with 2 tablespoons Worcestershire sauce. Return the beef back to the pot along with any juices. Add 2 sprigs of rosemary and 3-4 thyme sprigs.

Step 6: Pressure cook the roast

Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 1 hour. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin.

I used a 3.5 lb chuck roast, so the actual time needed would be 70 minutes. I pressure cooked it for 60 minutes and saved the last 10 minutes to add the potatoes and carrots. So, adjust the cooking time depending upon the weight of your beef roast.

Eg: 4 pounds (Total pressure cooking time needed=1 hour 20 minutes): Pressure cook for 1 hour 10 minutes + NPR for 10 minutes + add potatoes and carrots + pressure cook for another 10 minutes + NPR for 10 minutes.

Step 7: First natural pressure release (NPR) for 10 minutes

Let the pot depressurize for about 10 minutes, then do a quick release of any leftover pressure. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Step 8: Add potatoes and carrots and pressure cook the veggies

Add 1.5 lbs baby potatoes and 1 lb baby carrots on top.

Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. It will take some time for the pressure to build up (about 13 minutes).

Step 9: Second natural pressure release (NPR) for 10 minutes

Let the pot depressurize for about 10 minutes, then do a quick release of any leftover pressure. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Step 10: Shred or cut the beef roast

Remove the beef and veggies from the pot. Shred the beef roast or cut into chunks. Serve the shredded beef along with veggies. Drizzle the juices if desired or thicken the gravy as mentioned in the next step.

Step 11: Pot roast gravy

I like to drain the juices into a large bowl through a fine-mesh sieve and skim off the excess fat floating on top. You may skip this step and skim off the fat from the pot directly.

To thicken the juices: Switch the IP on ‘SAUTE’ mode, once the liquid comes to a boil, add the cornstarch slurry (2 tablespoon cornstarch mixed with 2 tablespoons of cold water), keep stirring continuously until gravy has thickened. Season with salt and pepper, and other spices like garlic, onion powder, etc if required to add more flavor. If it has not thickened to your liking, add more cornstarch slurry.

Serve the pot roast with potatoes, carrots, and gravy. Enjoy!

Notes

• Substitutions: You can substitute the beef broth with beef consomme or 1.5 teaspoons of better than bouillon beef stock base dissolved in 1.5 cups of hot water. Chicken stock or vegetable stock will also do if that’s all that you have. You can also substitute the fresh herbs with dried, use 1 teaspoon of dried rosemary and 1/2 teaspoon of dried thyme.
• Leftovers: Wait for the pot roast to come to room temperature, no longer than 4 hours. Refrigerate leftover shredded or sliced pot roast in an airtight container along with the gravy for up to 3 days.
• Freeze: Immediately freeze leftovers in an airtight freezer-safe container leaving 1/2 inch of headspace for up to 2 months. If you choose to freeze the carrots and potatoes, keep in mind that the texture will change and become soft on reheating. You can always divide the meat and veggies and freeze separately. Remember to label the contents. Thaw in the refrigerator the night before. Reheat in a pan, pouring the gravy first, let it bubble, then add the beef, and heat until warmed through. Once thawed, do not re-freeze.
• Oven-method: Use a 5-quart dutch oven, follow steps 1-5, cover the pot and cook in a preheated oven at 325 degrees F for 3 to 3.5 hours or until fork-tender. Add the veggies halfway through the cooking.
• Veggies: You can also add about 2 stalks of celery, and 2 leeks (the white and green portion), along with the onions. Or add a can of green beans in the end.
• You can also throw in a packet of onion soup mix if you like.

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Instant Pot Pot Roast | Instant Pot Chuck Roast

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

• 3 to 3.5 lbs chuck roast
• 1 teaspoon coarsely crushed black pepper
• 2 teaspoons kosher salt divided
• 1 teaspoon garlic powder
• 1 tablespoon canola or olive oil
• 2 medium onions cut into quarters, 400 grams
• 1 tablespoon freshly minced garlic
• 1/2 cup red wine, such as Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel
• 1.5 cups of beef broth
• 2 tablespoons Worcestershire sauce
• 4-5 sprigs of thyme, or 1/2 teaspoon dried thyme
• 2 sprigs of rosemary, or 1 teaspoon dried rosemary
• 1.5 lb baby potatoes, scrubbed clean, I used the gemstone variety
• 1 lb baby carrots or about 4-5 large carrots peeled and cut into large chunks
• 2 tablespoon cornstarch mixed with 2 tablespoon water

Instructions

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Meanwhile, season one side of the roast with kosher salt, pepper, and garlic powder.
• Once its displays, ‘HOT’, add oil and place the roast seasoned side down in the pot, brown on one side for 4-5 minutes. Do not try to move the beef, let it sear undisturbed. Season the other side with kosher salt, pepper, and garlic powder.
• Flip and brown the other side for another 4-5 minutes.
• Set the roast aside on a plate.
• Next, add onions, along with a pinch of salt, sauté the onions until translucent, scraping the brown bits stuck at the bottom. As the onion sweats, it will release moisture which will help in loosening any browned bits. You can add a splash of broth if needed to help release the browned bits.
• After 5-6 minutes, add the minced garlic, and saute another minute.
• Add red wine, deglaze the pot, scrape off any remaining browned bits. It is important to remove the browned bits or else you may get a ‘BURN’ error.
• Press ‘CANCEL’. Add beef broth, along with Worcestershire sauce. Return the beef back to the pot along with any juices. Add rosemary and thyme sprigs.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 1 hour. It will take some time for the pressure to build up (about 10 minutes), after which the timer will begin.
• Let the pot depressurize for about 10 minutes, then do a quick release of any leftover pressure. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Add the potatoes and carrots on top.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 10 minutes. It will take some time for the pressure to build up (about 13 minutes).
• Let the pot depressurize for about 10 minutes, then do a quick release of any leftover pressure. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Remove the beef and veggies from the pot. Shred the beef roast or cut into chunks. Serve the shredded beef along with veggies. Drizzle the juices if desired or thicken the gravy as mentioned in the next step.
• I like to drain the juices into a large bowl through a fine-mesh sieve and skim off the excess fat floating on top. You may skip this step and skim off the fat from the pot directly.
• To thicken the juices: Switch the IP on ‘SAUTE’ mode, once the liquid comes to a boil, add the cornstarch slurry, keep stirring continuously until gravy has thickened. Season with salt and pepper, and other spices like garlic, onion powder, etc if required to add more flavor. If it has not thickened to your liking, add more cornstarch slurry.
• Serve the pot roast with potatoes, carrots, and gravy. Enjoy!

Notes