This Small Batch Instant Pot Lemon Curd is really simple to make. It has only 4 ingredients and comes together in just 30 minutes in electric pressure cooker with no hands-on cooking. Easy and delicious! It is a perfect summer treat or gift | imagelicious.com #instantpot #lemoncurd
Add 1 cup of cold water to your Instant Pot and place a trivet inside.
Add all the ingredients to an oven-safe glass dish that fits into your Instant Pot, whisk to combine. Cover with foil and place on the trivet inside Instant Pot.
Close the lid of your Instant Pot and turn the valve to Sealing.
Press Manual or Pressure Cooker button (depending on your model) and use the arrows to select 10 minutes. It will take about 5-6 minutes to come to pressure.
Once the Instant Pot beeps that the 10 minutes of cooking are done, do natural pressure release for 10 minutes. It means that you do not touch your Instant Pot for 10 minutes and do nothing.
After 10 minutes of natural pressure release are done, do a quick release. This will take only a few seconds.
Very carefully, as it'll be really hot, remove the bowl with Lemon Curd from Instant Pot.
Remove the foil and mix really well. It will look a bit separated at first and it will most likely have a few pieces of cooked egg white. It is ok and not a problem.
Pass the well-mixed Lemon Curd through a fine-mesh sieve to catch the cooked egg whites. Discard the egg whites.
Transfer the Instant Pot Lemon Curd to a glass jar, cool on the counter for about 10-20 minutes and then refrigerate until fully chilled. Lemon Curd will thicken as it cools in the fridge.
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Notes
Feel free to reduce the amount of sugar to 1/2 cup if you prefer less sweet lemon curd.