Our Instant Pot Christmas!
By know you’ll know how much I absolutely love my Instant Pot. I’ve cooked and baked in it multiple times – remember the Heritage Day meal ? To get us into the Festive Spirit, we decided to put together an Instant Pot Christmas feast – to test our usual family favourites – and even Dyl got involved! It was his first time using the Pot (he absolutely loved it) and he’ll be using it again at Christmas to make the gammon, and ‘secret/not-so-secret-anymore’ mustard sauce.
Sweet Mustard Sauce
Dyl has made this family favourite recipe to accompany our gammon for years! I don’t think I could possibly eat gammon without it! We always double the quantity (it’s that good) so what you see below is the doubled version. After much hesitation (sorry, Darling) here is the recipe:
4 tsp dry mustard
1 cup white sugar
1 cup white vinegar
4 tbsp butter
Salt & pepper to taste
Put your Instant Pot onto the sauté function.
Beat the egg and mustard powder together, adding in the sugar, vinegar, butter and seasoning.
Beat continuously until thick – we started it at 10 minutes but with this quantity it took 15 minutes – keep an eye on it as you whisk.
Once thickened, removed and transfer to a heat proof jug. Can be eaten cold or hot. Trust me, you need to try this.
If you watched on IGTV you would have heard and seen how sceptic Dyl was about using Coke in the Pot – fear not, it was an absolute success! The gammon was melt-in-your-mouth delish and it will forever now be made in the Instant Pot in our home.
1 medium size gammon (ours was 1.6 kgs)
4 small red onions
5 bay leaves
A handful of chopped carrots (we used baby carrots as we had extra from our side dish)
Salt and pepper to taste
1 litre Coca-Cola
Add your carrots, onions and seasoning to the Instant Pot, then add the gammon, with the string removed, and add the bay leaves on top.
Pour in 1 litre of Coca-Cola and then close the lid, turning the vent to ‘sealed’. Pressure Cook for 15 minutes per 500 grams – we put ours on for 40 minutes, and then allowed for a natural pressure release.
Remove the gammon, set aside and remove the rind (it will pull away quite easily) and then diagonally score the fat.
Heat up your glaze (I make my own) and brush the gammon all over before putting it under the grill for a few minutes. Keep an eye on it – you don’t want it to burn!
We served our fabulous gammon with the sweet mustard sauce, steamed peas and sugar snaps, caramelised baby carrots and duck fat roasted potatoes!
Instant Pot Oreo Cheesecake
Traditionally, I make a berry pavlova and Oreo Cheesecake (fridge) for our Christmas meal (no Christmas pudding in this house, folks), I adapted this recipe slightly from https://www.mybakingaddiction.com/instant-pot-oreo-cheesecake/ so that I could try out a baked version, thank you Jamie, it’s DIVINE! *I purchased an additional silicone ring via Takealot for when I bake in my Instant Pot (the odour from strong savoury meals seems to linger in the ring), so I swop it out when it’s time to bake!
12 whole Oreo cookies, crushed into crumbs (base)
2 tbsp butter, melted
450 gr cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
1 tbsp flour
1/4 cup cream
2 teaspoons vanilla
8 whole Oreo cookies, coarsely chopped (filling)
8 whole Oreo cookies, coarsely chopped (topping)
2 tbsp Nutella to drizzle on top
Tightly wrap the bottom of your springform pan in foil and spray the inside of the pan with non-stick cooking spray.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter to combine and press the crumbs into the bottom of the prepared pan to form the base.
Place the pan in freezer for 15 minutes.
In the bowl of your stand mixer fitted with the paddle or whisk attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth.
Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg.
Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan tightly with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the metal trivet in the bottom of the pot.
Lock the lid into place and make sure the vent is in ‘sealing’ position. Press the Pressure Cook button and cook on high pressure for 35 minutes.
When the Instant Pot beeps, press the ‘Cancel’ button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack. Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, refrigerate it for at least 7- 8 hours, or overnight if you have the time.
Before serving, top with roughly chopped Oreo cookies, and a drizzle of Nutella – absolute heaven!
The entire family loved the meal – what a feast it was! The Instant Pot served up faultless gammon, incredible sauce (that was much easier than on the stove as the Instant Pot heat is regulated) and deliciously decadent Oreo Cheesecake. I’d do nothing different, what an incredible meal – the only way I’m cooking Christmas this year!
What’s on your menu for Christmas this year? Let me know what you’ll be cooking!
*Disclaimer – this is a collaboration between Instant Pot SA and myself
*Incredible green table runner from Fields of Colour