If you read my blog at all, you know how versatile the Instant Pot can be. It does it all – quick freezer meals, great broths and stocks, even delicious yogurt. I have absolutely loved stretching its legs and really figuring out just how much I can make with one appliance.
One of my favorite (and really unexpected) discoveries with the Instant Pot has been its ability to make sweets. I’ve tried lava cakes (so good), key lime pie (again, incredible…but I recommend doubling the amount of filling for this recipe), and now, different kinds of curd.
Curd sounds kind of gross, but it such a perfect topping for toast, yogurt, fruit, ice cream…you name it. It’s a sweet, fruity It can also be made with almost any combination of fruit imaginable. I’m sure most of you have heard of lemon curd (but, like me, had probably never had it before this). This is a new one for me, but I don’t know that I can live without it now!
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- 1 stick, softened to room temperature butter
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 2 oranges, zested
- 1/2 cup fresh-squeezed orange juice
- 1/2 cup pureed fresh pineapple
Prep time: Cook time: Total time: Yield: 2 cups
(Note: for a thicker curd, you can reduce the amount of orange juice/pineapple puree to 1/3 cup. It was wonderfully spreadable at this consistency though!)
I also stretched my video-making legs again with this one…you can check out the video tutorial below!
Enjoy, friends! Ooh, and one more surprise for the Instant Potters out there! Yesterday, I updated the landing page for my Freezer Meal Boot Camp packages to include the first two plans that will be released on June 14th! Click here to check that out. I’m smack dab in the middle of recipe testing right now, and guys, let me tell you…these are going to be incredible.
You can also check out my other Instant Pot recipes before you go!
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Sounds delicious! I’m just starting to break the surface of what my instant pot can do. Thanks for linking up to #HomeMattersParty
Sounds yummy! When canning in the IP, can I double deck jars with another trivet between?
I’ve done it without the trivet! I would think that as long as the weight of the top jars isn’t too much it wouldn’t be an issue. (But one note: IP canning does not preserve the food in the cans…you’ll still need to refrigerate properly after making.)
This recipe looks wonderful, but I have everything but fresh pineapple. Can I substitute canned pineapple?
Sure! It will change the flavor a little, but it should still work.
Sounds yummy. Is there any reason you couldn’t use other fruit? Raspberry, blackberry, peach, mango, lime or orange? Just substitute out the juices.
Curds typically use citrus flavors, so a lemon or lime would be great! I think you could use most any other fruit flavor to accompany that citrus as well, so I think the other fruits you listed would be a perfect addition.
I love this idea! How long do you think it would keep in the fridge? Also wondering about transferring flavours – we use our instant pot for savoury dishes and I’ve never attempted anything sweet in it. Should I be worried about savoury flavours being absorbed by the curd? I have noticed the lid/sealing ring have a bit of a smell to them after cooking various curries.
I generally have about a 5 day rule with any kind of produce – you should be good with that! I would definitely recommend a separate sealing ring for sweet items, because yes, that flavor does transfer with the same ring.
Have you tried something like Stevia in substitution for the sugar?
I haven’t, so I can’t speak to whether it would work or not. Sorry!
How long would this last in the fridge? More than likely I’m the only one in my house that would eat this. Sounds divine. Maybe gifting a jar or 2?
I would estimate 5-7 days in the fridge. But it freezes wonderfully if you need to do that!
Is there any reason you can’t use just the orange and omit the pineapple juice?
I don’t think that would an an issue!