Mini Cheesecakes

Step 1

Pour the water into the insert set in a 5-, 6-, or 8-quart Instant Pot. Put a pressure-safe rack or trivet in the insert.

Step 2

Grease the insides of six 1/2-cup (4-ounce) pressure-safe ramekins, custard cups, or canning jars with cold butter, making sure it gets generously down into the joint between the side and the bottom of each.

Step 3

Mix the graham cracker crumbs and melted butter in a small bowl until uniform. Divide this mixture among the prepared ramekins, about 1 1/2 tablespoons per container. Gently press to form an even bottom crust in each.

Step 4

Put the cream cheese, sugar, egg, sour cream, flour, lemon zest, lemon juice, vanilla, and salt in a food processor. Cover and process until smooth, stopping the machine at least once to scrape down the inside of the canister. Divide this mixture evenly among the prepared ramekins, a generous 1/4 cup in each. Do not cover.

Step 5

Stack the ramekins on the rack, placing three on the bottom level, then three on the top level with each sitting on a part of the rim of at least two below. Lock the lid onto the cooker.

Step 6

Set the pot for Pressure Cook or Manual on High Pressure. The valve must be closed. Set the time for 15 minutes with the Keep Warm setting off.

Step 7

When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Cool for 5 minutes.

Step 8

Use hot pads or silicone baking mitts to transfer the (still hot!) ramekins to a nearby wire rack. Cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 hour before serving — or up to 3 days.