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1 Tbsp. vegetable oil
1/2 celery stalk, chunked (set aside leaves) 1 lb. carrots, cut 1"to 3" lengths
1 lbs. onions, quartered
1/2 tsp. black peppercorn
1 Tbsp. chicken flavored soup base
Add oil, chicken thighs and celery leaves into the cooking pot. Select BROWN button
and press the START button, brown until meat is lightly golden brown. Add the rest of
the ingredients. Place lid on cooker and lock it and set regulator knob to PRESSURE.
Press the HIGH pressure button for 30 minutes. Use the natural release method to
release the pressure. Strain the stock using a seive or cheesecloth.
Crust:
1 C. Chocolate wafer cookie crumbs
Mix crumbs and butter together. Press into bottom of 7" spring form pan and set aside.
Filling:
2 C. water
2 (8 oz.) pkg. cream cheese, softened 2/3 C. packed brown sugar
3/4 C. chocolate wafer cookie crumbs
Topping:
1 C. heavy whipping cream
1/2 C. chopped pecans, toasted
(Variation: Add 1 tsp. instant coffee to melted chocolate chips for a mocha
cheesecake.)
Blend cream cheese in bowl with mixer until smooth. Gradually add sugar. Mix
thoroughly. Adding one egg at a time, mix until cheese is smooth.
Fold in melted chocolate until thoroughly blended. Add remaining 3/4 cup of cookie
crumbs into mixture. Pour into spring form pan over crust.
Add water and rack to cook pot. Tear off a 6" piece of aluminum foil and fold in half,
lengthwise. This helps to remove pan after cooking cycle is complete. Place spring
form pan on foil and lower onto cooking rack. Cover and lock lid in place.
Turn regulator knob to SEAL. Program for high pressure and cook for 20 minutes.
Release pressure by using the quick release method. Unlock and remove lid.
Remove cheesecake from cooker by lifting up the ends of foil swing. Let cool to room
temperature before refrigerating. For best results, refrigerate overnight.
Recipes
CHICKEN STOCK
2 lbs. chicken thighs
1/2 bundle Parsley,
1/2 Bay leaf
10 C. water or 2/3 full
CHOCOLATE CHEESECAKE
2 Tbsp butter, melted
2 eggs, large
3/4 C. maple sryup
12
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