Instant Pot Citrus Extract Food
INSTANT POT® CITRUS EXTRACT
No need to buy high-dollar extract when you can make your own, easily and inexpensively. This combination of lemon, lime, and orange will give you a pop of pure, fresh, citrus flavor.
Provided by lutzflcat
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 40
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, carefully peel the fruit, trying not to get any white pith which will give the extract a bitter note. Place citrus peels in a 16-ounce canning jar and reserve the fruit for another use.
- Add vodka to the canning jar. Cover the jar with a canning lid and ring, but do not tighten the lid all the way.
- Place a trivet in a multi-functional pressure cooker (such as Instant Pot®), pour in water, and place the jar on the trivet. Close and lock the lid and turn the pressure valve to sealing. Select high pressure according to manufacturer's instructions, and set timer for 45 minutes. Allow 10-15 minutes for pressure to build.
- When cooking is complete, allow pressure to release naturally according to manufacturer's instructions for 15 minutes, then manually release remaining pressure.
- Transfer the jar to a cooling rack and allow to sit overnight. You can leave the fruit peels in a jar with a pourable lid, or strain into smaller bottles.
Nutrition Facts : Calories 18.2 calories, Carbohydrate 1.7 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 0.4 g
INSTANT POT LEMON VANILLA RICE PUDDING WITH WHIPPED CREAM
Steps:
- In the pressure cooker pot, stir together the rice, milk, sugar, cinnamon stick, lemon zest, and salt. Use the tip of a paring knife to scrape the vanilla seeds out of the pod into the pot and add the vanilla bean, too.
- Lock the lid into place and cook on high pressure for 4 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
- Remove and discard the cinnamon stick and vanilla bean.
- In a small bowl, whisk together the cream and yolks. Whisk into the rice, continuing to stir until thickened, 2 to 4 minutes. The residual heat of the rice will cook the yolks. Stir in the raisins (if using).
- Spoon the pudding into serving bowls, then cover with plastic wrap and chill for at least 4 hours. The pudding will thicken as it cools. Serve with a sprinkle of ground cinnamon and whipped cream, if desired.
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- Place the lemon zest in a pint size Mason jar and add vodka, leaving 1 ½-2 inches of headspace. Top with a canning lid and ring and barely tighten.
- Add 1 cup of water to the pressure cooker pot and place trivet inside. Put the Mason jar on the trivet. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 30 minutes.
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