Make Your Own Candied Ginger in an Instant Pot

Make Your Own Candied Ginger – in an Instant Pot!

I don’t know about you but I LOVE candied ginger. However, mostly I thought about it as an occasional treat and not much more.

Well, believe it or not, there’s a lot you can do with candied ginger as a:

  • Condiment
  • Garnish
  • Recipe add-in
  • anything your imagination can come up with

But did you know you can make your own? I had tried it once, many, many years ago. And, if memory serves, it took a long, LONG, L-O-N-G time. Since then the idea has always remained on the back burner. I guess the thought was that it was more effort than it was worth.

Enter the Instant Pot

Since getting my first Instant Pot, almost a year ago, I have been experimenting with it on an almost daily basis.

I was actually researching recipes for cheesecakes when I thought a ginger cheesecake might be nice, which led me to the idea that candied ginger would be a nice garnish for the cheesecake, which led me to the idea that I should make my own candied ginger (like I did once before), which led me to the question – “Could I make it in the Instant Pot?”

With that question firmly intrenched, I search the Internet for an Instant Pot recipe and was dismayed that not much came up. A couple of recipes did, but not what I was looking for. There was still way too much intervention for other appliances.

Developed My Own Recipe

So, as often happens when I can’t find a recipe that’s EXACTLY what I want, I developed my own.

I need to mention, though, that making candied ginger still takes a long time, even in the Instant Pot. However, I find that it’s much, much easier because I’m not having to watch a stove on the pot, hoping that the sugar-rich syrup doesn’t boil over. Trust me, that makes a real mess!

Nope! With the Instant Pot, you don’t need to worry about that. Everything stays contained.

But, as I said, it takes a long time – so let’s get started!

How to Make Candied Ginger Using Your Instant Pot

Start with Fresh Ginger

You’ll want to start with the freshest ginger you can find.

According to
The first step in keeping ginger good and flavorful for as long as possible is knowing what to look for when buying a fresh piece of ginger root. Select ginger that has smooth skin with a firm texture, and is heavy for its size. Avoid pieces that feel soft, wrinkled, or look moldy.

Fresh Ginger

I started with approximately 18 ounces (510g) of fresh ginger.

Fresh Ginger

Fresh Ginger

Then I peeled it and sliced it to about 1/8″ (0.3 cm) thick.

Sliced Fresh Ginger

That netted me about 2-1/2 to 3 cups of sliced ginger.

Fresh Ginger Slices

I placed  the sliced ginger in the inner liner of our Instant Pot and poured in enough water to cover. (In our 6-quart Instant Pot, I used 3 cups (700 mL) of water.)

I used Manual/Pressure Cook and set the cooking time for 30 minutes and allowed a full Natural Pressure Release.

Cooked Fresh Ginger

When it was done I moved the inner liner to a wire rack or heatproof surface and allowed it to cool for about 30 minutes.

Ginger Slices & Reserved Liquid

I drained the ginger slices, reserving the liquid and weighed the slices so I could determine how much sugar I needed for the next step. As you can see, there was a lot of ginger water. (More about what to do with that later.)

Ginger Slices & Sugar

Ginger Slices, Sugar & Ginger Water

Ginger Slices, Sugar & Ginger Water Well Stirred

I found that the cooked ginger slices weighed 11.5 ounce (326g), so I weighed out the same amount of sugar. I combined the slices and the sugar in a small pot that would fit inside of the Instant Pot’s inner pot. I then added 1/4 cup (60 mL) of the reserved ginger water and stirred everything well until the slices were well covered.

Covered Ginger Going Back in the Instant Pot

I covered the pot with the prepared ginger slices and placed it on a trivet in the Instant Pot’s inner liner. I put 1-1/2 cups (350 mL) of water in the inner liner and closed the Instant Pot, selecting Manual/Pressure Cook for 60 minutes. I allowed a full Natural Pressure Release when the cooking time was over.

Cooked Candied Ginger

I allowed the cooked candied ginger to cool on a wire rack for 30 minutes.

Draining the Candied Ginger

I drained the candied ginger, reserving the liquid.

Candied Ginger

I arranged the candied ginger on a rack to go into the oven. Note: I had to put some foil on the rack so the smaller pieces wouldn’t fall through.

It was then into the oven at about 150°F to 170°F (65°C to 75°C) for approximately 1 hour. (We like our candied ginger still juicy and it was perfect after this amount of time. If you like yours drier, then bake it for longer.)

Coating Candied Ginger with Sugar

Put about  ¼ cup (50g) of granulated sugar in a plastic bag and add the ginger slices. Shake vigorously to ensure all of the slices are coated with sugar.

Candied Ginger

That’s it – Candied Ginger!

Uses for the Leftover Unsweet and Sweet Ginger Water

Be sure not to throw away either the unsweet or sweet ginger water. It’s full of flavor and its uses are almost endless.

Here’s just a few suggestions of how you can use it:

  • as an add-in flavoring (I made rice with the unsweet ginger water – Fabulous!)
  • as a stir fry base (I used the sweet ginger water, with some soy sauce)
  • as a pancake syrup (I used the sweet ginger water – you may want to thicken it)

Instant Pot Candied Ginger


Easy Instant Pot Individual Cheesecakes for Two

I have never met a kitchen gadget that I didn’t like, so when I heard about the Instant Pot I simply had to have one.

Since buying my first one (yes, I plan to get another one), I’ve experimented with many different recipes.

Making these individual cheesecakes was so easy – and they were SOOOOO good – that I just had to share.

So get out your Instant Pot and make these Easy Individual Cheesecakes.

Here’s how (full, printable recipe at the bottom of this post):

This is super easy because you don’t even need to make a crust. We’re just going to use Digestive Biscuits instead of a crust.


Digestive biscuits for the crust.

1. Place one Digestive biscuit in each flat-bottomed ramekin.

Sugar and cream cheese.

2. Cream together the cream cheese (room temperature) and the sugar.

Adding the egg.

3. Add the egg and Greek yogurt (or sour cream) and mix.

Adding the vanilla.

4. Add the vanilla.

Adding the zest.

Completed batter.

5. Add the zest and mix.

Ready to cook.

6. Pour into prepared ramekins. (I actually doubled the recipe. The great thing with the Instant Pot is, even though I doubled the recipe, I didn’t need to double to cooking time.)

First layer of ramekins on trivet.

Second layer of ramekins.

7. Put 1 cup (240 mL) of water in the inner pot of the Instant Pot and place the trivet in, too. Cover the ramekins with foil and place them on top of the trivet. (Note: if you’re doubling the recipe you’ll have 4 ramekins and you’ll have to stack them – as shown.)

8. Close and lock the lid and select Manual mode for 7 minutes. When cooking time is up, allow a Natural Pressure Release for 10 minutes and then release the rest of the pressure.

Cooked cheesecakes.

9. Remove the cheesecakes and allow them to cool on a wire rack.

Jam or no jam – your choice.

Note: You can double the recipe and make 4 at one time. (That’s what I usually do.) But, with the Instant Pot, whether you’re cooking 2 or 4, the cooking time stays the same!

You can also put some jam of your choice on the Digestive biscuit for a bit of a change.



Butter Tarts – The Controversy Rages On!

Butter tarts, the quintessential Canadian treat, have a history of controversy.

What? You ask.

How can that be? You question.

After all, Canadians are peace-loving and polite to a fault. (Unless, of course, we’re talking about hockey – then all bets are off!)

How on earth can there be controversy over such a national treasure? The ooey, gooey sweetness of this perfect pastry treat is loved by all, surely.

Well, all you need to do, to ignite a never-ending debate, is to ask one simple question. Raisins or no raisins? And opposing factions start lining up to to champion their preference.

It’s an ages-old battle with no specific beginning and, from the looks of things, no end is likely, either.

In Ontario, there’s a Butter Tart Tour.

Each June, in Midland, Ontario, there’s a Butter Tart Festival.

But that’s not all! A simple Google search for “Butter Tart Festival” will present you with more options.

There are, most likely, as many different recipes for this confection as there are festivals.

So that you can make your own, below is my favorite Butter Tart recipe. And, in true Canadian fashion, the recipe includes raisins but make them optional.

Ahh, compromise.

The recipe comes from my book How to Make Perfect Pastry.

So, what do you think?

Raisins? No raisins?

This is my favorite recipe for gooey, dribble-down-your-chin butter tarts.




How to Make Dulce de Leche in an Instant Pot

What is Dulce de Leche?

Per Wikipedia:
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a substance that derives its flavour from the Maillard reaction, also changing colour, with an appearance and flavour similar to caramel.Literally translated, it means “jam [made] of milk” or “sweet [made] of milk.” It is a traditional Argentine, Brazilian, Chilean and Uruguayan specialty. It is very popular in many Latin American countries.

How to Make Dulce de Leche
There are lots of instructions out there for making this popular confection, both on your stovetop and in your Instant Pot. Not all of them are safe.
My goal was to find a safe, easy and foolproof way to make this in an Instant Pot.
I’ve tested this method several times now and it comes out perfect each time.
While you still need to be very careful because, of course, everything is going to get pretty hot, you won’t have to worry about the dangers of a pressurized can of sweetened condensed milk, because we are going to use an already-opened can for this method.

Step by Step

14 ounce (397g) Sweetened Condensed Milk

Sweetened Condensed Milk

1. Remove the label and open the can.

Wrap in foil

Wrap tightly in foil.

2. Tightly wrap the can in aluminum foil.

Water halfway up the can.

3.  Place the can on a trivet in the Instant Pot and add enough water to come halfway up the can. (In our 6-quart Instant Pot that was about 6 cups (1.4 L) of water.)

4. Close and lock the lid with the Pressure Valve in the Sealing position and set cooking time for 30 minutes. When cooking time is complete, allow a full Natural Pressure Release (can take up to an hour).

Cool on wire rack.

Dulce de Leche

5. Carefully remove the can to a wire rack to cool, opening the foil so it can cool more quickly.


Printable recipe follows.