Electric Pressure Cooker Cookbook For Two – Mini White Chocolate-Cherry Bundt Cakes – Review

Electric pressure cookers have come along way. They allow us to very quickly create recipes which used to take hours. With the Electric Pressure Cooker Cookbook For Two, you will be able to use this terrific appliance to create recipes without leftovers.

The book is divided into nine sections, starting with Fast Food Designed For Two. This section includes information about why you would use a pressure cooker, why cook for just two, and terminology. The first section also discusses how to choose the right electric pressure cooker for you and how cooking for two will differ for your recipes. It even covers useful equipment and dos and don’ts.

The Smart Meal Planning section covers information on what you would want to keep in a well-stocked pantry, how to shop just for two, along with time-saving tips. A handy list of what are the best and worst foods to pressure cook is included as well.

Bringing up the end of the chapter is a list of each of the labels for the recipes, as well as their descriptions. There is also a description of each nutrition information label for which these recipes may fulfill.

The Recipes

Recipes categories include:

  • Breakfast And Brunch
  • Vegetables And Side Dishes
  • Meatless Main Dishes
  • Shellfish And Fish
  • Chicken And Turkey
  • Pork And Beef
  • Kitchen Staples
  • Desserts And Sweet Treats

Each of the recipe categories begins with a full-page picture of one recipe which is mentioned by name with the page number on the title page. The title page also includes a description of the type of recipes which you may find within that category. The next page contains a complete list of all of the category’s recipes with their page numbers.

Labels, Descriptions, And Directions

Each of the recipes begins with their category and ingredient labels. Category labels include 5-Ingredient, 30 Minutes Or Less, Comfort Food, One-Pot Meal, and Worth The Wait. The nutrition information labels include Light And Healthy, Paleo/Paleo-Friendly, Vegan/Vegan-Friendly, Vegetarian/Vegetarian-Friendly.

A brief description of the recipe is included, as well as Serving Size, Prep Time, Cook Time, Total Time, Pressure Level, and Release (type). A nice touch is that the ingredients list includes the ingredients for cooking in the same colored font as the directions, but the ingredients for serving are in a different color which helps them to stand out so we don’t accidentally include them during preparations.

The directions are all very easy to follow. Recipes also include a tip of one kind or another. Tip types include:

  • Nutrition Tips: Explaining how to make a recipe fit a different nutritional need
  • Variation Tip: To help you change up the flavors
  • Serving Tips: Which offer ideas on how to serve the recipe
  • Ingredient Tips: Offering information on how to prepare a particular ingredient
  • Cooking Tips: Tips on preparation

Each of the recipes also includes the nutritional information for Calories, Total Fat, Saturated Fat, Cholesterol, Carbohydrates, Fiber, and Protein.

At the end of the book are several appendices. The first begins with Electric Pressure Cooking Time Charts. This includes charts for cooking various Beans And Legumes, Grains, Meat, Poultry, Fish And Seafood, and Vegetables.

Appendix B contains The Dirty Dozen And The Clean Fifteen list. Measurements And Conversions are covered in Appendix C. The index which follows is an excellent comprehensive index which allows you to also search by ingredient.

Perfect For Two Or More

While this cookbook was designed for cooking for two, it does give you the information you need to double the recipe if you are having a few extra guests. In a day and age when we really should know better than to throw out food, this book will help you create exactly the amount you need without waste.

The biggest drawback is that there are no pictures other than those at the beginning of each recipe category. As a very visual cook, I do like to have a picture of a recipe before I begin.

Whether you have a multi-cooker or an electric pressure cooker, this cookbook will be very handy for cooking portioned meals. For the included recipe I’ve chosen The Mini White Chocolate-Cherry Bundt Cakes. Enjoy!

Mini White Chocolate-Cherry Bundt Cakes

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The perfect little bite to enjoy it with a couple of afternoon tea, these Bundt cakes are considerably denser than an oven-baked cake (steaming instead of baking in dry heat as most are) but are no less delicious. The cake base is a blend of simple vanilla, almond, and white chocolate flavors, and the juicy maraschino cherries are a lovely surprise.
Vegetarian-Worth The Weight
Total time 1 hour, +45 minutes to cool
Pressure level: High - Release: Quick
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Makes2 Servings


  • 5 tablespoons butter room temperature, plus more for greasing
  • 1/2 cup all-purpose flour plus 1 tablespoon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch kosher salt
  • 1/3 cup sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 ounces chocolate white, melted and cooled, divided
  • 1/4 cup sour cream
  • 1 ounce maraschino cherries drained, chopped, plus a few holy ones for garnish
  • 1/3 cup sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 ounces chocolate white, melted and cooled, divided
  • 1/4 cup sour cream
  • 1 ounce maraschino cherries drained, chopped, plus a few whole ones for garnish


  • Add 1 cup of water to your pressure cooker pot and place the trivet in the bottom. Butter two mini Bundt cake pans and set aside.
  • In a medium bowl, whisk together 1/2 cup of flour, baking powder, baking soda, and salt.
  • In another medium bowl, using an electric hand mixer, cream the 5 tablespoons of butter and the sugar on medium speed until light and fluffy, about two minutes. Beat in the egg, vanilla, and almond extract just until incorporated. Slowly beat in half of the melted white chocolate, scraping down the side of the bowl with a rubber spatula as needed.
  • Beat the flour mixture into the butter mixture into batches, alternating with the sour cream, just until combined. Toss the maraschino cherries with the remaining 1 tablespoon of flour, then fold gently into the batter. Pour the batter into the two prepared pans and cover with aluminum foil. Place the plans on the trivet in the pot.
  • Secure the lid and cook on high pressure for 25 minutes, then quick release the pressure in the pod and remove the lid. Carefully transfer the Bundt pans from the pot to a rack and let cool for 10 minutes.
  • Remove the Bundt cakes from the pans and let cool completely on the rack, 30 to 45 minutes. Serve on dessert plates, drizzled with the remaining melted white chocolate and garnished with whole maraschino cherries.


Cooking Tip:
Don’t own a set of mini Bundt pans? Just to pour the batter into two 4-inch springform pans. The cakes may be a bit flatter, but they will be just as tasty.
Per Serving:
Calories: 750; Total Fat: 45 g; Saturated Fat: 27 g; Cholesterol: 171 mg; Carbohydrates: 81 g; Fiber: 1 g; Protein: 9 g
About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for RecipesNow.com
RecipesNow! The Reviews And Recipes Magazine
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Calories: 750kcal | Carbohydrates: 81g | Protein: 9g | Total Fat: 45g | Saturated Fat: 27g | Cholesterol: 171mg | Fiber: 1g
Nutrition Facts
Mini White Chocolate-Cherry Bundt Cakes
Amount per Serving
% Daily Value*
Total Fat
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.

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