Features:

  • This 7in springform pan to use with Instant Pot pressure cooker for making desserts. perfect fit in 6-qt cooker.
  • The lock is makes a tight seal, No leakage
  • Nice dimpled bottom, excellent non-stick coating, easy to use buckle.
  • Use this in 6 qt Instant Pot for cheesecakes, lasagna, taco pie, meatloaf, most anything.
  • Washing it is easy since nothing stuck to the pan!
  • material_type: Stainless Steel
Fits in all my gadgets!

This works great! Fits in my instant pot and my ninja foodi. I never though to use either appliance for baking, but this is so easy! A lot faster than waiting for the oven to heat up. No leaking and I like the additional spatula included. Feels substantial and well made. Will definitely use this on the regular!

Love it

I love this pan. It fits perfect inside my instapot.

top quality

fits in a 6qt. instant pot, and cleans up nice.

Fun Way to Make An Awesome Dessert!

This little pan is the perfect size for my Mealthy (instant pot). It's pretty awesome to make a cheesecake in this appliance. Cleans easily, and comes with a handy little spatula.

Handy item

This is just the thing for a spring pan that fits inside a slow cooker or crock pot. It is a solid metal item with a no stick coating. It is easier to clean than the standard metal pan but you still need elbow grease. We are very happy with this item and expect good service from it.

Easy to use, helps make amazing cheese cake

First off, I love Italian style cheese cake. It’s one of my favorite desserts, and it can be created with lower sugar, and sweetened with a topping of fresh berries, to be a little more healthy. I’ve had an instant pot for years, but never really considered making a cheese cake in it. Turns out that’s a big mistake. The instant pot makes cheese cake baking, so easy. This spring form pan makes it possible. This pan has a very slippery feeling texture. Though I haven’t really put it through it paces, as I use parchment paper on the bottom, and a foil lining around the edges. This makes a garanteed stick free cheese cake, every single time. This spring form pan is easy to use, and fits the instant pot perfectly. You’ll have to let it cool to touch, in order to remove it. There is just no good way to grab the pan, other than with fingers. I have used this spring form pan on two cheese cakes so far, with no issues, other than I wish it were larger. But it’s size is determined by the instant pot fitment. Here are few things I have learned. You can substitute flour for corn starch in a pinch. When you realize you’re out of corn starch. You substitute it 3 to 1. If your recipiecalls for 1 table spoon of corn starch, you’ll need three tblsp of flour. The added flour will give the cheese cake a slightly more cake-ish flavor. Corn starch will give it a slightly more custard flavor. I like it either way, so no issues. Leave 3/8’s to 1/2 inch of room on top of your mixture, to the top edge of the pan. The eggs in your cheese cake will make the mixture grow during cooking. If you fill to the brim, you’ll have an overflow. This causes the instant pot to give you a burn message. It’s fine, it’ll still cook and be salvageable. But you’ll have a little mess to clean up in the pot. The final product will be the height of the original mixture, but it does grow during the cooking process, and then settles back. Over all, this is a great pan, and cheese cakes are much easier to make in an instant pot, so it’ll get used a lot. It’s small so it does not take a lot of space. I store mine in the original box to help protect the non stick finish, in case I ever decide to try it with out the foil and parchment. ——————————————————— Recipe: I’ve found a recipe I really like. It’s a merger of a few different recipes. Crust: 9-12 Oreos crushed (12 for thicker crust) 1/2 tsp salt 3-4 tablespoons unsalted butter Mix well, and mash in to the bottoms of the springform pan, which has been previously prepared with parchment paper. Filling: Two sticks of philly cream cheese (full fat) 16 ounces of ricotta Mix well Then add: 1 1/2 cups white sugar 4 eggs beaten 1/2 tsp vanilla 1/2 tsp almond extract 6 tablespoons of powdered tapioca (you can crush it in a vitamin or blendtech) alternatively, you can let wet mix sit overnight and and the tapioca will over hydrate and not be overly chunky in the cake. This mix makes two cheese cakes, so you’ll leave half of it in the Fridg over night anyway. 3 tablespoons all purpose flour Half cup butter melted and cooled Mix these ingredients well Add 1 pint full fat sour cream, and mix again Pour half the mix in the springform pan. Leave 1/4 to 3/8 inch of space from the top of the mixture to the top of the pan. Over filling can cause the Cale to swell out of the pan and spill in the instant pot. It’ll be fine, but messy. But your instant pot will give you a burn error. So just don’t do it. Add 1 1/2 cups water, and your trivet Place the springform on this. Lock your lid in place and set to manual high pressure and 25 to 30 minutes. 35 minutes will over cook this recipe and make it dry and cake-ey. 25 minutes will leave it soft and a little gooey, but still hold firm, just barely. 30 minutes will make it firm, but still creamy. After the time expires, release pressure and remove lid almost immediately when it’s safe. Otherwise it continues to cook. When it cools to The touch remove the springform pan, but keep it locked, and place it in the fridge for 1-2 hours or until desired coolness. It’ll look a little sloshy when you pull it out. But if you’ve followed the recipe above, it’ll set. Prior to pouring the mix in, you can tent the sides with a foil wrap, so the cake won’t stick to the form. I’ve found it still sticks to the foil anyway. So I don’t. I just wait for the cake to cool. Then I use a silicon spade and work it around the form, releasing the cake from the pan sides. It works great on a well done cake, you’ll have to wipe the spade off each quarter of the way around, on the lessor done cakes, I just scrape the spade right back on top of the cake. One last thing I do is add 1 cup of chocolate chips right on top of the warm cake as it’s cooling in the pot before I remove it. These will melt into a ganache and then harden in the fridg like a magic shell. The slightly salty Oreo crust, with the decadent cheese cake filling, and the crunchy sweet chocolate ganache topping is just wonderful. It’s biggest downfall is that it won’t last long. It takes me about 30 minutes to mix up the filling, but the second one just takes the time to prepare the crust. Cook time is stated above and dependent on your tast and cooling time is approximately 2 hours. Plan a 3 to 3.5 hour window, from start to completion. You can substitute corn starch for the tapioca at 1/2 rate, or flour at x2 rate. I prefer the final texture of tapioca, if it’s either powered or sits overnight in the wet ingredients. Corn starch will give the cheese cake a jello-ish texture, flour will give it a cake-ish texture, and tapioca gives it a buttery texture, though it’ll be lumpy if you use whole tapioca, and don’t let it sit in the wet ingredients. So I really recommend you powder the tapioca before use. You can also sub out the Oreos with graham crackers, and sub out the chocolate chips with fresh berries, and it’s very good as well.

Great product

Great product....I wanted this to make cheesecake in my IP and it turned out amazing!

Works Great In Oven

I had never heard of an instant pot - however I’m curious now. I simply wanted a small cake pan since I wanted to cook smaller cake servings- reduce leftovers. The spring loaded pan worked perfectly. I love not worrying about my cakes sticking to the edges. Baked without leaks, and made a wonderful cake.

Worked as expected

No issues, cake didn’t stick, batter didn’t leak

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