How do you melt chocolate chips in an Instant Pot?

Use the sauté mode with a bowl placed over the insert (like a double boiler). Stir the chips gently until melted and smooth. Avoid melting chocolate directly in the metal liner, as it can easily burn.

What size cheesecake pan for Instant Pot?

For this recipe and most Instant Pot cheesecakes, a 7-inch springform or push pan fits snugly into a 6-quart cooker. It allows even cooking and a good height-to-width ratio for a slice-worthy result.

Instant Pot Mint Chocolate Chip Cheesecake – 5-Star Flavor, No Fuss Instant Pot Mint Chocolate Chip Cheesecake – Creamy, Easy, Crowd-Pleaser

Name: Instant Pot Mint Chocolate Chip Cheesecake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 slices
Cuisine: American
Ingredients: ¾ cup graham cracker crumbs; 2 tablespoons melted butter; ⅓ cup mini chocolate chips (for crust); 16 oz cream cheese, softened; ⅔ cup sugar; 2 tsp corn starch; 1 tsp peppermint extract; 4 drops green food coloring; ¼ cup sour cream; 2 large eggs; ⅓ cup mini chocolate chips (in batter); ⅓ cup mini chocolate chips (for topping)

Description

Creamy, minty, and full of chocolate chips, this Instant Pot Mint Chocolate Chip Cheesecake is a simple yet stunning dessert made easily in your pressure cooker.

Ingredients

Crust:

¾ cup graham cracker crumbs

2 tablespoons melted butter

⅓ cup mini chocolate chips

Cheesecake:

16 oz cream cheese, softened

⅔ cup sugar

2 tsp corn starch

1 tsp peppermint extract

4 drops green food coloring

¼ cup sour cream

2 eggs

⅓ cup mini chocolate chips (in batter)

⅓ cup mini chocolate chips (topping)

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Instructions

1. Spray a 7-inch cheesecake pan with nonstick spray.

2. Mix graham cracker crumbs and melted butter, press into the pan. Sprinkle ⅓ cup chocolate chips on top.

3. Blend cream cheese until smooth. Add sugar and corn starch. Mix in peppermint extract, green coloring, sour cream.

4. Beat in eggs one at a time. Fold in ⅓ cup chocolate chips.

5. Pour batter into pan. Top with remaining chocolate chips.

6. Place rack and 1 cup water in Instant Pot. Use sling to lower pan in.

7. Pressure cook on high for 20 minutes. Natural release for 15 minutes.

8. Cool at room temp for 1 hour. Chill at least 4 hours or overnight.

9. Slice and serve with whipped cream and extra chips if desired.

Notes

You can make this cheesecake a day ahead for best flavor and easy serving.

No foil needed just dab any moisture on top after cooking.

Use Neufchatel cheese or Greek yogurt for lighter options.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg