I love my new Instant Pot. That is all...
Yield: 2 cups
Ingredients:
1 stick, softened to room temperature butter
1 cup sugar
2 eggs
2 egg yolks
2 oranges, zested
1/2 cup fresh-squeezed orange juice
1/2 cup pureed fresh pineapple
Instructions:
In a food processor, mix together sugar and butter for about 2 minutes. Make sure to scrape down sides if needed.
Add in 2 eggs and 2 egg yolks. Turn food processor back on and mix for about a minute (eggs should turn light yellow).
Add in orange juice, pineapple puree, and orange zest. Pulse mixer until just blended.
Pour mixture into 3 half-pint canning jars. Put lid on jars and place in Instant Pot on top of trivet. Add 1 cup water to the bottom of the pot.
Lock lid in place and set pot for 10 minutes high pressure on manual. Once cycle is over, let pressure naturally release for 10-15 minutes.
Let jars cool for 15-20 minutes, then carefully transfer to fridge. Let set overnight before serving.
Note: for a thicker curd, you can reduce the amount of orange juice/pineapple puree to 1/3 cup. It was wonderfully spreadable at this consistency though!)