5 Minute Homemade Hot Chocolate {instant pot, dairy free, paleo}

I thoroughly enjoy my Instant Pot.  I'm not one of those that use my IP every day, but I use it a couple times a week.  I still think it was a great purchase; especially b/c of how it cooks eggs perfectly. 

I absolutely adore Hot Chocolate.  It is one of my favorite drinks, and it always brings fond memories or hot cocoa at my Grandpa's Ranch.  We always had Swiss Miss up there, and it wasn't until a couple of years ago I realized I could, and probably should, make my own.  Well, Hot Chocolate in the Instant Pot makes the job incredibly fast, easy, and oh so delicious.  

This recipe can easily be adjusted for a dairy free diet.  It can also work for vegans and paleo diets as well.  I've enjoyed this drink paleo style, but I actually prefer the milk version.  

However, no matter which version you make this 5 Minute Homemade Hot Chocolate it is fast and delicious.  Enjoy! 

5 Minute Instant Pot Hot Chocolate
Recipe: Alohamora adapted from Paleo Cooking
Active Time: 2 minutes
Inactive Time: 5 minutes
Servings: 3 cups

Ingredients: 
3 c. milk (dairy, almond, coconut, etc.) 
1 Tbsp cocoa powder
2 Tbsp sugar (granulated or coconut palm)
2 Tbsp maple syrup

Optional Toppings: cinnamon, nutmeg, whipped cream (heavy or coconut whipped cream), marshmallows

Directions: 

1. Combine the 4 ingredients in an Instant Pot stainless steel bowl. 
2. Stir to combine everything and secure the Instant Pot's lid, and secure the valve into the "sealed" position.  
3. Set the Instant Pot to Manual and change the time to 5 minutes. 
4. When the time is down, quick release the valve and open it when able. 
5. Either stir to combine everything, or place an immersion blender in the pot to blend the ingredients together. 
6. Serve the hot chocolate drink warm, or keep the warming button on.
7. Top the mugs with any desired toppings. 
8. Store leftovers in a sealed jar in the refrigerator for 3-5 days.
9. Enjoy! 

Happy Delicious and Quick Homemade Hot Cocoa Eating! 

Lemon Custard {instant pot, paleo, gluten free, dairy free, dessert}

Happy Harry Potter Week!  

So far you've received recipes for:  

• Instant Pot Fudge Cake
• Naked Harry Potter Chocolate Birthday Cake- 6 inch and gluten free

After a brief HP birthday cake recipe yesterday, I'm back to my muggle version of magic.  Magic with an Instant Pot.  Today, you get an Instant Pot recipe, and a paleo version at that.  Though, I'm giving you a break with the lemon and hooking you up with a cold, tart, and so very yummy dessert recipe.   

This Lemon Custard may be paleo aka dairy free and gluten free, yet it is delicious.  I love that this custard takes me 5 minutes to mix and only 10 minutes in the pressure cooker.  I love that the best compliment to custard is fresh fruit; I love that I don't feel heavy and gross after eating this healthier dessert.

Basically, I'm a big fan of this Instant Pot Paleo Lemon Custard, and you should most definitely make this deliciousness to taste it for yourself.   

If you don't have an Instant Pot, what are you waiting for? 

About a month ago, my good friend Emma took me to an international market here in Arizona.  She is Chinese, and wanted to show me some of the fun Chinese items that could be found in that store.  We got Mochi balls, a plethora of snacks for our family road trip, purple yams, coconut milk, and this canned coconut cream.  I had never seen coconut cream before, but I also have never looked for it.  I picked it up b/c I figured there'd be more than a few things I could make with it.  

I'm so glad I picked it up, b/c I came across this recipe soon after and immediately knew what I would make Lemon Custard with it.  The whole family loved the custard and agreed it was the perfect dessert to make with it.

What's your favorite thing to make with coconut milk or coconut cream? 

Instant Pot Paleo Lemon Custard
Recipe: Alohamora slightly adapted from Paleo Cooking with your Instant Pot
Active Time: 5 minutes
Inactive Time: 10 minutes + chill time
Servings: 3 to 4 servings

Ingredients: 
1 c. coconut cream
3 egg yolks
2 Tbsp lemon juice
1/3 c. honey or 100% maple syrup
1 tsp vanilla
1 c. water
fruit of your choice for topping. 

Directions: 

1. Add the coconut cream, egg yolks, lemon juice, honey/maple syrup, and vanilla to a small/medium bowl or a blender.  I use an immersion blender briefly to get the mixture free of lumps, but a quick moving whisk will do the same. 
2. Divide the mixture between 3 small ramekins or glass/ceramic bowls that can all fit in your instant pot. 
3. Pour the cup of water into the bottom of your Instant Pot/Pressure Cooker and place the 3 bowls of custard mixture into the pot. 
4. Secure the lid, close the pressure valve, and set the pot to manual, high pressure and 10 minutes. 
5. Once the cooking is complete quick release the valve, aka move the pressure valve towards you and it will let all of the pressure out.  
6. When safe, remove the custards from the pot and place the ramekins/bowls to the refrigerator for at least an hour to chill.  
7. Serve the custard cold and garnish them with a fruit of your choice and some lemon zest if you are feeling especially fancy. 
8. Enjoy!  
9. Store leftovers in a sealed container in the refrigerator.  

Happy Harry Potter Lemon Custard Eating! 

If you are wondering the Harry Potter connection to custard, it is most accurately connected to the Chamber of Secrets.  Though, you do read about custard creams in the Goblet of Fire.  However, those custard creams is in reference to an Oreo like cookie sandwich with cream in the middle. 

In the 2nd book, after Harry and Ron had rescued Ginny, they were enjoying trifle when Hagrid came in after being in Azkaban.  Trifle is usually layers of custard and fruit with cake and biscuit.  However, I wanted a more simple and gluten free recipe.  Hence the paleo custard version without cake and biscuit.  Cookies are where it's at for me.  

  

Enjoy!  So yummy! 

Instant Pot Fudge Cake {dessert, lite, pressure cooker, gluten free}

Happy Birthday Harry Potter!  Every year I celebrate HP's birthday.  I know I am a nerd, but let's be honest, were any of you doubting my nerdiness?! 

I personally like to celebrate my birthday for longer than 24 hours.  So, I obviously must celebrate HP's birthday with you longer as well.   To celebrate his birthday I always make a cake.  To check out my HP cake baking helpers and the cake we made, head to my Instagram account. 

I have been celebrating Harry Potter's Birthday for a few years now, and I've made a few recipes.  ;)

• Harry Potter's Chocolate Birthday Cake
• B.L.A.FT sans Dementors aka Bacon Lettuce Avocado Fried Tomato
• Leaky Cauldron's Sumptuous Milk Chocolate Pudding {Gluten Free}
• Pumpkin Juice
• Hogwart's Shepherd's Pie
• Knight Bus Skinny Frozen Hot Chocolate
• Goblet of Fire Triple Chocolate Gateau 
• Good vs. Evil Cookies and Cream Fudge
• Weasley's Easy English Muffin Bread

This year I've decided to make some magical recipes for you.  We'll, they are magical for a muggle.  All week, I'll be sharing Instant Pot recipes b/c Instant Pots or other pressure cookers work some serious magic.  Instant Pot's get meals on the table almost as quickly as the Hogwart elves. 

I've had my Instant Pot for about a year.  I am loving it, and my family does too.  The instant pot has made busy evenings (whether I'm working or kids have activities) a lot easier.  If you've been on the fence for an IP, give it a try. 

Todays, Fudge Cake made in the Instant Pot is exactly what the name says, it is a perfect balance of fudge and cake. It's delicious! My husband is not a chocolate fan, but he had to taste the regular flour cakes for me while I enjoyed the gluten free ones.  It is easy and simple, and oh so yummy!

My husband, who doesn't love chocolate, responded that this chocolate cake was so good he wanted to eat the entire serving rather than tasting it out of obligation (b/c I can't eat gluten) for me.  That is a definite compliment to the greatness of this simple, easy, and lite recipe. 

Instant Pot Fudge Cake

Recipe: Alohamora inspired by this recipe

Active Time: 15 minutes

Inactive Time: 9 minutes

Servings: 4

Ingredients: 

1/2 c. and 2 Tbsp sugar
1/4 c. milk
2 Tbsp and 2 tsp cocoa
2 Tbsp butter
1/2 oz unsweetened chocolate
1/4 c. flour (gluten free or all purpose)
1/8 tsp salt
1/2 tsp vanilla
1 large egg white
Toppings: chocolate chips, peanut butter chips, butterscotch chips, caramel nibs, mint chips, etc.

1 c. water

Directions: 

1. Grease, butter, or spray with a baking spray four 4 oz ramekins.  I actually used a coconut oil spray to grease the gluten free cakes. 
2. In a small pot/saucepan over medium heat combine the sugar, milk, and cocoa with a whisk or fork, and bring the pan to a boil. Constantly stirring the mixture cook it for 30 seconds or until the sugar dissolves. 
3. Turn off the heat to the stove and add the butter and chocolate to the pan.  Constantly stir the mixture until both the butter and chocolate melt.  Remove the pan from the heat and allow it to cool for a couple minutes while you get everything else ready.
4. Add the flour and salt to the mixture and stir it with a whisk or fork until it is combined. 
5. Add the vanilla and egg white to the mixture and combine it with a fork or a whisk.
6. Divide the batter evenly between the 4 prepared ramekins. 
7. Top the batter with chocolate chips, caramel nibs, or whatever chips you prefer.  I like to do a straight up milk chocolate chip addition as well as caramel nibs with course sea salt.  
8. Add the cup of water to the bottom of your Instant Pot and place the trivet that came with the pressure cooker in the bottom.  
9. Place the ramekins in the Instant Pot, sealed the lid, and cook the cakes on Manual for 9 minutes with a quick release.  
10. When the cakes are done remove them from the Instant Pot and let them cool for 5-10 minutes. 
11. Invert the cakes on a dessert plate, or you can eat straight out of the ramekins.  
12. Top the cakes with ice cream, powder sugar, whipping cream, or more. 
13. Enjoy! 
14. Store leftovers, if there are any, covered in the fridge.

    

Honey Balsamic Pork Chops {instant pot/pressure cooker, gluten free}

These are the best pork chops. Period.  

My husband claims cooking pork chops in the Instant Pot/Pressure Cooker is the only way to cook them.  After he tasted these pork chops the first time he fell in love.  After he tasted these Honey Balsamic Pork Chops the second time he declared them the best pork chops b/c they are not dry, full of flavor, and so easy to make even with frozen meat.  

These pork chops are perfect.  Do you know what isn't perfect though? Dropping your phone in the toilet b/c you had forgotten it was in your pocket.  Ugh, it is so not cool.  The phone is currently sitting in rice; I'm hoping the phone will survive.

My phone debacle may be anything but easy, but your dinner situation can be a cinch with this recipe, an instant pot, and some pork chops.  Enjoy! 

Instant Pot Honey Balsamic Pork Chops
Recipe: Alohamora slightly adapted from Predominatly Paleo
Active Time: 6 minutes
Inactive Time: 20 minutes
Servings: 4 

Ingredients: 
4 pork chops, boneless (frozen or thawed)
salt/pepper
2 Tbsp avocado oil/olive oil
1/2 onion, thinly sliced
1/2 c. honey
1/2 c. balsamic vinegar
1 Tbsp garlic, minced
1 tsp parsley, dried

Directions: 

1. Sprinkle your uncooked pork chops with a dash of salt and pepper.  I like to keep the pork chops in a Ziploc, add the salt and pepper, and then seal the bag to spread it around. 
2. Add the oil to the Instant Pot, and set the pressure cooker to saute.  
3. Saute the onions for a minute. 
4. Add the pork chops and sear the sides of the four pork chops with the onions still in the pot. 
5. Set your IP (Instant Pot) to Manual High Pressure and 15 minutes. 
6. Add the remaining four ingredients to the top of the pork chops and seal the pressure cooker. 
7. Be sure to close the pressure valve.
8. Allow the pressure cooker/IP to reach pressure and cook for 15 minutes.
9. After the time is up leave the IP/pressure cooker to naturally release, aka don't touch it, for 5 minutes. 
10. After a 5 minute Natural ReleaseQuick release the IP/pressure cooker, remove the lid, and serve the pork chops topped with onion slices and accompanied by any desired side dishes.  These roasted veggies are our favorite.
11. Store leftovers in the refrigerator. 
12. Enjoy!

Happy Deliciously Easy Honey Balsamic Pork Chops eating! 

  

Instant Pot Hard Boiled Eggs aka The BEST Way to Cook Eggs

Have you been on the fence about spending the $100 on an Instant Pot.  However, the ease with the way the shells come off, and the fact that it takes only 5 minutes to cook is reason enough to get an electric pressure cooker.

Cooking eggs with an Instant Pot is absolutely amazing.  Cooking eggs with an Instant Pot is so easy, so simple, so what you need.  

If you cook/hard boil eggs for a healthy snack, or if you just cook eggs once a year for Easter cooking it in an IP is the way to go.  Cooking 12 eggs perfectly, and having their shells come off easily, simply, and smoothly is the reason I sold my husband on why we needed yet another cooking appliance.

Sure, I love cooking applesauce in minutes, and I love how tender pork chops are (recipe coming soon), but hard cooked eggs... amazing! 

Instant Pot Hard Boiled/Cooked Eggs
Recipe: Alohamora
Active Time: 3 minutes
Inactive Time: 15 minutes
Servings: up to 12 eggs/1 dozen

Ingredients: 
1 c. water
12 eggs, at most

Directions: 

1. Place 1 cup of water in the bottom of your Instant Pot or electric pressure cooker.  
2. Place the pot rack, that came with the Instant Pot, in the bottom.  A picture of the rack is shown above.
3. Lay as many eggs as you want on top of the rack.  I was able to create a tight fit with 12 eggs. 
4. Seal your pressure cooker, and set your Instant Pot to Manual for 5 minutes on High Pressure.  
5. Once it reaches pressure and cooks for 5 minutes, let it naturally release for 5 minutes.  That means just let the pressure cooker cool on its own without touching anything for 5 minutes.  
6. After a 5 minute natural release do a quick release and then use tongs to remove the eggs and place them in a bowl of cool water for 5 minutes to stop the eggs from cooking.  If you let the eggs naturally release longer than 5 minutes, or if you don't place them in cold water the eggs will keep cooking and that is when you will get the green edging around the yolk.
7. Simply and easily remove the shells and enjoy.  
8. I love a simple deviled egg recipe, but this healthier version is delicious as well. Tho, egg salad is always amazing as well.  
9. Store cooked eggs in the refrigerator.  I prefer to keep the eggs in the shell cooked until ready to use or eat.  

Happy The Absolute Best Way to Cook Eggs Ever cooking and egg shell pealing! 


Don't the eggs look beautiful cooling after a quick cook in the Instant Pot. 

Instant Pot/Pressure Cooker Applesauce- No Sugar Added {healthy, allergy free}

I've really been trying really hard to eat healthier, but I can't get past that dang sweet craving.  The sugar is just too dang powerful.  
  
The good news this warm Homemade Applesauce that takes 5 minutes to cook is the best thing you'll ever eat, there's no added sugar but it is oh so sweet, and it is healthy. 

This applesauce recipe makes tired and exhausted mom's swoon and children shout for glee.  Add the fact that you make it in your Instant Pot/Pressure Cooker so it's ridiculously easy to make and it's a win win of a recipe. 

Pressure Cooker Applesauce

Recipe: Alohamora

Active Time: 10 minutes including peeling time

Inactive Time: 30 minutes

Ingredients:

8-12 apples depending on size

1/4 c. water

1 Tbsp lemon juice

1/8-1/4 tsp cinnamon, ground

Directions: 

1. Peel and core your apples.  I personally love this tool, but if you want to go old school that is fine as well.  As far as what kind of apples to use you can use any type you'd like.  I like to do a combination of a couple different types.  I did a combination of Braeburn and Pink Ladies and it was amazing.
2. As soon as you peel and core the apple throw it in the pressure cooker.  You can do as many apples as will reach the Max Line in your pressure cooker.
3. Add the remaining ingredients, seal your pressure cooker, and cook it at Manual setting for 5 minutes.  When time is complete do a natural release, aka don't force the steam out, for 10-25 minutes then quick release the remaining steam.  
4. When you've natural released it for 10-25 minutes (the timer on front is an easy way to see how long it's been natural releasing) do a quick release.
5. Then open up your pressure cooker and blend the cooked apples with an immersion blender (or put them in your blender) until the applesauce reaches your desired consistency. 
6. Enjoy your healthy treat warm or cold.  It's amazing either way. 
7. Store your applesauce in a sealed container in the refrigerator.  

Happy Healthy Sweet Applesauce eating!