Sweet Potato Rice Pudding

Pudding or Risotto, Who Knows?

SP Rice Pudding Large Bowl

Every time I decide on making a dessert, it takes a few tries before I am happy with the results. Which means I need to eat dessert three or four days in a row, or sometimes a couple times in one day. Oh, the sacrifices I make for my readers.

I call this pudding, but I guess I could just as easily call it Dessert Risotto. It uses arborio rice, which is what is used in risotto and is what lends the creamy texture. Like risotto, this Sweet Potato Rice Pudding is best served shortly after making it while still warm, but can also be refrigerated for later. If it is too dense after refrigerating, 30 seconds or so in the microwave will soften it up, or if you would like to serve cold, you could stir a splash of milk into it to thin it out a bit.

Sweet Potato Rice Pudding Ingredients

It is a bit on the decadent side, but the sweet potato makes it healthy, doesn’t it? DOESN’T IT?

Start by rinsing the rice and grating the sweet potato. I am not really a big rice rinser, but if it says on the package to rinse it, then I rinse it. I figure they may know something I don’t and if they feel that their rice needs to be rinsed, then rinse it I will. As for the sweet potato (raw and peeled), grate it on the large holes of a box grater. You can always use a food processor, but for me, by the time I dig out the food processor, clear an area on the counter, and crawl around on my belly trying to maneuver the plug into a socket, I could have the dang thing grated, the pudding already started and be relaxing in my chair enjoying a cool beverage.

Arborio Rice

Once the sweet potato and rice are prepped, put a tablespoon of butter in the pressure cooker on the middle sauté mode. As soon as the butter is melted, pour in a can of coconut milk, a can of evaporated milk (not sweetened), 1-1/2 cups of water and 1/2 cup of honey.

Grated Carrots

Sprinkle in 1 teaspoon cinnamon, 1 teaspoon kosher salt, 1 teaspoon vanilla extract and 1/2 teaspoon ground cardamom and stir it up, little darling, stir it up.

When the concoction just starts to simmer, it’s time to introduce 8 ounces of grated sweet potato and a cup of arborio rice. It might also work with sushi rice, but I wouldn’t try it with any type of long grain rice. If you are feeling rebellious and decide to ignore my warning and try a different type of rice, be sure to let me know how it turns out!Sweet Potato Rice Pudding Simmering

Now, turn off the sauté mode and give it a good stir.

Lock the top on the pressure cooker, and on manual mode set it to come up to high pressure for 8 minutes.

Next, stand impatiently tapping your foot and whistling a happy tune until the time is up.

Do a quick release, remove the lid and carefully remove the inner pot from the pressure cooker to help stop the cooking process.

Sweet Potato Rice Pudding FinishedStir in 2/3 of a cup of raisins and let the pudding cool for 5 minutes or so.

You can serve as soon as it has cooled enough to eat, or you can refrigerate to serve later.


I like it topped with some whipped cream and sliced toasted almonds.

SP Rice Pudding Small Bowl

Sweet Potato Rice Pudding
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
Sweet Potatoes and Rice make this decadent treat at least slightly healthier!
  • 1 tablespoon butter
  • 1 can coconut milk (13.5 ounces)
  • 1 can evaporated milk (12 ounces)
  • ½ cup honey
  • 1-1/2 cups water
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon ground cardamom
  • 1 medium sweet potato, (raw, peeled), shredded on large holes of box grater (about 8 ounces by weight after shredding)
  • 1 cup arborio rice
  • ⅔ cup raisins
  • sliced toasted almonds (for topping)
  1. With sauté mode on medium, melt butter in pressure cooker pan
  2. Stir in the coconut milk, evaporated milk, water and honey
  3. Add in the cinnamon, cardamom, vanilla extract and salt
  4. Continue to cook, stirring often just until it comes to a simmer
  5. Stir in the sweet potato and rice
  6. Turn off sauté mode, give a quick stir and lock top on the pressure cooker
  7. On manual mode, set to come up to high pressure for 8 minutes
  8. When time is up, do a quick release
  9. Remove inner pot from pressure cooker to stop cooking
  10. Stir in rasins
  11. Let cool for five minutes or so
  12. Can be served warm, at room temperature or refrigerate it for later
  13. Serve with toasted almonds and whipped cream, if desired


Pumpkin Spice Cake

Pumpkin Spice Cake, An Autumn Treat!

Pumpkin Spice Cake On Plate

I know, I am really late with this post, and it is not because it was cutting into my trick or treat time. It turns out that making a cake, even in the pressure cooker, is harder than I thought. Much of the weekend was spent trying variations, trying to get the flavor and texture that I was looking for. My usual “close enough for jazz” method of eyeballing measurements doesn’t really cut it when baking (I will call it baking, for lack of a better word).

Pumpkin Spice Cake Ingredients

Once I finally got the recipe to where I wanted it to be, I started wrestling with the decision whether to actually post it or not. There’s nothing wrong with the cake. It is moist and tasty, everything you would want a cake to be, but the thing is you could make a cake in the oven in about the same amount of time, hence the reluctance to post.

In the end, I decided to post it anyway since even though it may not be a lot quicker than making it in the oven, the texture is different, maybe somewhere between a cake and a bread, than making it in the oven. Also, there may be circumstances where you don’t have an oven available for pumpkin cake, so this would be perfect. And besides that, I wasted the entire weekend determined to make a dang cake in the pressure cooker, so I’m going to post it, dagnabbit!

Pan and Parchment

I haven’t posted a pumpkin recipe since my pumpkin custard around 3 years ago, and this being pumpkin season (duck season), pumpkin season (duck season), pumpkin season, FIRE!!! I though it was time to come up with something new incorporating pumpkin.

This started out as a vegan cake, but the results were somewhere between boat anchor and manhole cover. It was tasty, but just not what I was looking for texture-wise. And since I was planning to top it with whipped cream, making it vegan was not really my top priority.

Dry Ingredients

I found that I achieved the best results with  cooking oil rather than butter or coconut oil. I think that since both of those fats solidify when cool, it makes a denser texture. I used canola oil, something I am not exactly fond of using, but it made the cake turn out more like I had in mind. And if you have a scale, I recommend using it to measure the flour. The amount can vary wildly when using a measuring cup for flour.


I also tried with the pan covered with foil and uncovered. I liked the results from the covered pan better. You don’t need to try to form a super tight seal, just cover it fairly well. I use a non-perforated inset which has a handle, but you can use any cake pan that will fit in your pressure cooker, but you will probably need to make a sling out of foil to help remove the pan from the pressure cooker when it is finished.

Let’s start by preparing the pressure cooker and pan. I have only made this in my Instant Pot so far, so the time is for electric. My guess would be to subtract 5 minutes from the time for the stove top models.

WalnutsPour 1-1/2 cups of water in the pressure cooker pot and insert the trivet.

Cut a disk of parchment paper and place in the bottom of whichever pan you are using, then grease the sides of the pan, and you might as well grease the top of the parchment while you are at it.

Now that your pan is ready, we can get our dry ingredients set. In  a bowl combine 1-1/4 cups flour (156 grams), 2 teaspoons of baking powder, 1 teaspoon of baking soda, a teaspoon of cinnamon, 1/2 teaspoon of allspice and about 1/2 teaspoon of freshly ground nutmeg. Stir to combine and set aside for now.

Flour and Scale

For the wet ingredients, I found things turn out better with a stand mixer, but if you don’t have one, stirring like the dickens should work ok. In the bowl of the stand mixer, add in a couple of large eggs, 1/2 cup cooking oil, 1/2 cup brown sugar, 1/2 cup honey, 1 cup pumpkin puree and a teaspoon of vanilla extract. With the mixer on medium-high beat everything together for 3-4 minutes.

Sift the dry ingredients into the wet ingredients using a mesh strainer. Add in the salt and turn the mixer to low and mix just enough so that the dry ingredients are incorporated into the wet.

Cake With FoilAdd in the walnuts and raisins and stir with a spoon just enough to blend them into the batter.

Pour this whole mess into your prepared pan, smoothing the top with a spatula so that it is no longer mess-like. Cover the pan with foil. You don’t need to worry about sealing up every little hole, we’re just looking to cover the top pretty well.


Lower the pan onto the trivet that was previously placed in the pressure cooker. Wow, that was a lot of P’s in a paltry period of time. Phew!

Set the pressure cooker to come up to high pressure for 30 minutes.

When time is up, let the pressure come down on its own for ten minutes, then do a quick release.

Pumpkin Spice Cake Finished

Carefully remove the pan from the pressure cooker and remove the foil. Let cool for a few minutes and turn onto a plate.

Cut into wedges and serve with whipped cream.

Pressure Cooker Pumpkin Spice Cake
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8 slices
A super moist dessert, perfect for Autumn and Winter
  • 1-1/4 cups (156 grams) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup cooking oil
  • 1 cup pumpkin puree (all pumpkin, not pie filling)
  • ½ cup honey
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup chopped walnuts
  • ½ cup raisins
  1. Place trivet and 1-1/2 cups of water in your pressure cooker
  2. Prepare non-perforated steam tray or cake pan by placing a disk of parchment in the bottom and greasing parchment and sides of pan
  3. In a bowl, combine flour, baking powder, baking soda, cinnamon, allspice and nutmeg and stir together
  4. In bowl of stand mixer, place the eggs, pumpkin, vanilla, cooking oil, brown sugar and honey.
  5. Mix on medium-high speed for 3-4 minutes to combine well and incorporate some air into mixture
  6. Sift the dry ingredients into wet ingredients
  7. Add the salt and mix on low just until dry ingredients are incorporated
  8. With a spoon or spatula, mix in the walnuts and raisins
  9. Pour batter into the prepared pan, smoothing the top
  10. Cover the pan with foil
  11. Lower the pan into the pressure cooker
  12. Lock the top on the cooker and set electric pressure cooker for 30 minutes at high pressure (25 minutes for stovetop cooker
  13. When time is up, let pressure subside for 10 minutes, then do a quick release
  14. Carefully remove cake from pressure cooker and let cool
  15. turn out onto plate
  16. Serve with whipped cream or topping of your choice


Pressure Cooker Red White & Blue Cobbler

Looking For a Quick Dessert for Your BBQ Bash? You’re Welcome!

Cobbler Plated2I know, I seem to be going full midwest on you all lately. First, I use Onion Soup Mix, then a Taco Seasoning packet, and now this. Cake Mix? What the heck was I thinking? Well, I guess I was thinking “mmmmmm, I need something tasty and quick for dessert.”

By using the pressure cooker, you can make a quick and tasty dessert without heating the entire kitchen.


And on top of that, four ingredients! That’s right, four!

This recipe uses the “Pot in Pan“, or “Bain Marie” method, much  like I used in my Pressure Cooker Grits recipe.

Steam Rack

You will be using the steam rack or trivet that came with your pressure cooker, along with a bowl or steam insert (solid, not perforated). It should be about 4 cup capacity or more. My insert has a handle, which makes things easier. If you use a bowl or a cake pan, you may need to fashion helper handles from aluminum foil, so that you are able to easily remove it from the pressure cooker. Mine is just about 4 cups, and was just about exactly the correct size. If yours seems a little small, you can just cut back a bit on all the ingredients.

Rack In Cooker

I call this “Red, White and Blue Cobbler”, though mine wasn’t quite as patriotic as I had intended. The title was derived from the ingredients, which I intended to be blueberries, red cherries and white cake mix, but my extremely clever idea was thwarted at every turn. The store I went to did not have white cake mix, so I used yellow. Either will work fine, by the way. The only canned cherries I could find were not all that red, although they were quite tasty.

PC Insert

So, the only 4 ingredients are 1 can of blueberries in syrup, 1 can of cherries in syrup, 1 box of white (or yellow) cake mix and 1 stick of butter.

Start by coating your pressure cooker insert with cooking spray, oil or butter. I used oil.

Melt the stick of butter ( I did it in the microwave, so as not to use the burners on the stove).

Blueberries and CherriesDump the blueberries and cherries into the insert or bowl. Dump the cake mix on top, and pat it down lightly. Pour the melted butter over the cake mix.

Berries, Cake Mix, Butter

Cover the insert with aluminum foil, sealing it as best as possible.

In the pressure cooker, add the minimum amount of water that your pressure cooker can use. I did this in the InstantPot, so the minimum was 1-1/2 cups. Then insert the steam rack, or trivet.

Cobbler Covered

Carefully lower the insert onto the steam rack in the pressure cooker.

Place the cover on the pressure cooker and set to reach high pressure.

If using an electric pressure cooker, set it for high pressure and set time for 20 minutes.

If using a stove top pressure cooker, set heat to high, and when pressure is reached, adjust heat to maintain high pressure, then set timer to 20 minutes.

When time is up, let pressure come down naturally for 20 minutes. If pressure isn’t fully released after 20 minutes, do a quick release.

Cobbler Finished

Let it cool for 5 minutes or so.

Carefully remove the foil and dish onto plate. Serve with whipped cream or vanilla ice cream (it is excellent with both!).


Have a wonderful 4th!

Pressure Cooker Red White & Blue Cobbler
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6 servings
Only four ingredients, and you have yourself a quick and tasty pressure cooker dessert.
  • Steam rack or trivet for your pressure cooker
  • Bowl, Insert or baking pan that will fit into your pressure cooker (at least 4 cups)
  • Aluminum foil for covering the insert
For Cobbler
  • 1 stick butter
  • 1 can blueberries in syrup (15 oz.)
  • 1 can cherries in syrup (15 oz.)
  • 1 box white or yellow cake mix (15 oz.)
  1. Melt the stick of butter in the microwave
  2. Coat the inside of the insert (or bowl, etc.) with cooking spray, butter or oil
  3. Pour the cherries and blueberries into the insert
  4. Pour the cake mix over the berries and pat down
  5. Pour the melted butter over the cake mix
  6. Cover the insert with aluminum foil, sealing as good as possible around handles, etc.
  7. Add the water to pressure cooker and insert the steam rack or trivet
  8. Lower the insert with berry/cake mixture onto the steam rack
  9. Put top on the pressure cooker
  10. If using electric pressure cooker, set for high pressure and 20 minutes
  11. If using a stovetop model, over high heat bring pressure cooker to high pressure, when high pressure is achieved adjust heat to maintain high pressure, then set timer for 20 minutes
  12. When time is up, remove from heat and let pressure come down on its own for 20 minutes
  13. If pressure isn't fully released after 20 minutes, do a quick release
  14. Carefully remove insert from pressure cooker and let cool for around 5 minutes
  15. Spoon onto plates or bowls and top with whipped cream or vanilla ice cream