3 Recipes to Make in Your Instant Pot This Thanksgiving

Cook, Dessert, Holidays, Holidays, Instant Pot, Menu Ideas, Recipe Roundup, Recipes, Sides, Thanksgiving

Instant Pot Thanksgiving recipes mashed potatoes

Have you jumped on the Instant Pot bandwagon and are wondering how you might use this wonder device to streamline your Thanksgiving this year? The Williams Sonoma Test Kitchen has you covered with these three Instant Pot Thanksgiving recipes that will save you time, energy, and valuable stove and oven space. They also use  some special Williams Sonoma shortcut ingredients so you can wow guests without breaking a sweat.

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Have these Instant Pot Thanksgiving recipes ready to hand out, since guests will surely ask for your secret:

1. Instant Pot Loaded Mashed Potatoes

Boost the flavor of everyone’s comfort food favorite by using our savory mashed potato seasoning blend. Using a potato ricer results in extra-fluffy mashed potatoes, while a masher allows you to make the dish with a heartier, rustic texture. And, because the potatoes are cooked in an Instant Pot, you can use your stove top for making the rest of your Thanksgiving menu.

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Ingredients

  • 4 lb. (2 kg) russet potatoes, peeled
  • 10 Tbs. (5 oz./155 g) unsalted butter, cut into small pieces
  • 1 package Loaded Mashed Potato Seasoning
  • 1 2/3 cups (13 fl. oz./410 ml) half-and-half, warmed
  • Kosher salt and freshly ground pepper

Directions

  1. Place the potatoes in an Instant Pot and add enough water to just cover the potatoes, 6 to 8 cups (48 to 64 fl. oz./1.5 to 2 l). Lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 16 minutes.
  2. Once the pressure cooking is complete, quick release the steam. Drain the potatoes well, then pass them through a potato ricer or use a potato masher to mash.
  3. Return the potatoes to the Instant Pot. Add the butter and stir until the butter is melted. Add the potato seasoning and half-and-half and stir until thoroughly combined. Season with salt and pepper and serve immediately. Serves 10.

2. Instant Pot Sweet Potato Casserole

Perfect for seasonal celebrations and festive family suppers, our starter makes it easy to whip up the ultimate sweet potato casserole topped with a crunchy cinnamon-pecan streusel. And, because the casserole is cooked in an Instant Pot, it’s great for holiday meals when your stove top and oven are full with other dishes.

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Ingredients

  • 1 package Sweet Potato Casserole starter (includes streusel mix, pecans and seasoning mix)
  • 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, finely diced, plus 4 Tbs. unsalted butter, at room temperature
  • 2 1/2 lb. (1.25 kg) sweet potatoes, peeled and cut into 1/4-inch (6-mm) slices

Directions

  1. Place the streusel mix and pecans in a bowl. Using a pastry blender or a fork, cut the 8 Tbs. cold diced butter into the streusel mix until all of the mix has been absorbed into the butter. To test it, squeeze a small amount of the mixture with your hand; it should hold together in a clump but still crumble easily. Refrigerate until ready to use.
  2. Place the sweet potatoes and 1 cup (8 fl. oz./250 ml) water into an Instant Pot. Lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 8 minutes.
  3. Once the pressure cooking is complete, quick release the steam. Carefully remove the lid from the pot and transfer the sweet potatoes and any liquid in the pot to a bowl. Add the 4 Tbs. room temperature butter and the seasoning mix and, using a potato masher, mash the mixture until smooth and thoroughly blended.
  4. Wash and dry the Instant Pot insert and return it to the housing. Fold a piece of aluminum foil that’s 20 inches (50 cm) long into a sling that’s 3 inches (7.5 cm) wide. Grease an 8-inch (20-cm) round cake pan.
  5. Transfer the sweet potato mixture to the prepared pan and spread evenly. Sprinkle the streusel mixture evenly over the top.
  6. Pour 2 cups (16 fl. oz./500 ml) water into the Instant Pot and insert the steam rack. Using the foil sling, lower the cake pan onto the steam rack. Leaving the foil in place, lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 15 minutes.
  7. Once the pressure cooking is complete, let the steam release naturally for 10 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid and, using the sling, lift out the pan. Serve hot. Serves 6 to 8.

3. Instant Pot Pumpkin Butter Cheesecake

An Instant Pot isn’t just for soups and braises. The pressure cooking function can also be used to make a cheesecake with a lusciously tender texture. The only special tools you need are a 7-inch (15-cm) springform pan that fits inside the pot, plus a sheet of aluminum foil. Fold a piece of aluminum foil that’s 20 inches (50 cm) long into a sling that’s 3 inches (7.5 cm) wide. Place it under the springform pan to lower it into the Instant Pot. Leave it under the pan while cooking the cake, then use it again to remove the cake when it’s done.

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Ingredients

  • 4 oz. (125 g) graham crackers
  • 1 Tbs. firmly packed light brown sugar
  • 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
  • 8 oz. (250 g) cream cheese, at room temperature
  • 1 jar (13.5 oz./382 g) pecan pumpkin butter, at room temperature
  • 1/4 cup (2 oz./60 g) sour cream, at room temperature
  • 2 eggs, at room temperature

Directions

  1. To make the crust, in a food processor, combine the graham crackers and brown sugar and pulse until fine crumbs form. Add the melted butter and pulse until combined. Press the mixture firmly in the bottom and slightly up the sides of a 7-inch (18-cm) round springform pan. Set aside.
  2. To make the filling, in a stand mixer fitted with the flat beater, combine the cream cheese, pecan pumpkin butter and sour cream and beat on medium speed until smooth, about 3 minutes. Stop and scrape down the sides of the bowl. Add the eggs and beat on medium-high speed until evenly blended, about 1 minute. Pour the filling into the prepared crust.
  3. Pour 2 cups (16 fl. oz./500 ml) water into an Instant Pot and insert the steam rack. Using a foil sling (see note), lower the cake pan onto the rack. Tuck the foil ends over the cake, lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 28 minutes.
  4. Once the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid and, using the sling, lift out the cake pan. Let the cake cool, then cover and refrigerate until set, at least 1 hour and up to 2 days.
  5. To serve, remove the pan sides. Cut the cake into wedges and serve. Serves 6 to 8.

Find Thanksgiving table ideas, essential tools and dozens of recipes at the Williams Sonoma Thanksgiving Headquarters

Recipes from the Williams Sonoma Test Kitchen.

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