Tuesday, January 17, 2017

Instant Pot: Creamy Chicken Marsala Pasta

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There's something about the winter that draws me into comfort cooking. This just hit the spot and warmed us up from the cold. I made a popular recipe on my site and adjusted it so I could make it in our Instant Pot. The result was fantastic! My Creamy Chicken Marsala Pasta was made in just one pot in a fraction of the time. This perfectly al dente pasta dish has a creamy marsala and mushroom sauce with seasoned chicken scattered throughout. Heavenly, I tell you...


My son was reluctant to try this because it wasn't covered in a red sauce. But after he took a bite, he couldn't get enough. My husband enjoyed this just the same. This made plenty, enough for leftovers! The only thing about making pasta in the Instant Pot is that it can get messy. Cooking pasta somehow causes the steam to be a bit frothy, so when doing a quick release of the pressure after it's cooked, it's a good idea to have a kitchen towel over the setting knob on top so you don't have a big kitchen mess on your hands. If you do a natural release, the pasta may get mushy so it's best to do a quick release when it's done.

Creamy Chicken Marsala Pasta
recipe adapted from America's Test Kitchen 

Equipment:
IP

Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
8 ounces sliced mushrooms (white or cremini)
2 large boneless, skinless chicken breasts; cut into bite sized pieces
salt and pepper to your tastes
1 teaspoon garlic powder
1 pound of dry penne pasta (I used whole wheat penne)
4 cups of chicken broth
3/4 cup Marsala cooking wine
3 tablespoons unsalted butter
1/2 cup heavy cream or half & half
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
chopped fresh parsley for garnish


In your Instant Pot:


Plug in the IP and add the oil.


Press SAUTE and add the onions, garlic and mushrooms. Cook, until softened. 

Meanwhile, season cut up chicken breast with salt, pepper and garlic powder.

When onion and mushroom mixture have softened, add chicken to the pot and saute until slightly browned.

When the chicken has slightly browned, add the dry penne pasta and chicken broth. Stir.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 4 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 4 (the number of minutes you initially set) and will begin to countdown to 0 minutes.The IP will then beep after pressure cooking for 4 minutes.

When the IP beeps after pressure cooking for 4 minutes, place a kitchen towel on top of the setting knob and carefully turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). Note - it may get messy, which is why I use a kitchen towel over the setting to reduce spray from the IP. I also use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in 3 tablespoons of butter and Marsala wine. 


Then stir in 1/2 cup of Parmesan cheese and heavy cream (or half & half if using).

The residual heat from the pasta will warm up the cream and melt the cheese as it slowly thickens. If it is too thin for your preferences, you can press SAUTE to speed it up.

To serve, season with salt and pepper to your tastes, top with more additional Parmesan cheese if desired and a garnish of chopped parsley.



Monday, January 16, 2017

Instant Pot: Double Berry Oatmeal

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Happy Monday! It's that time again to get motivated for the week ahead! Over the weekend I decided to plan out my breakfasts a bit differently. Last week, it was all about homemade Greek style yogurt. This week, it's all about oatmeal. Forget about those instant oatmeal packets. This Double Berry Oatmeal will have you wanting to start your day healthy with every hearty, fruity, creamy bite...


My husband was confused how oatmeal could be regarded as something special. It wasn't until I told him oatmeal didn't have to be boring, mushy and bland. Oatmeal would be as customized as the homemade Greek style yogurts he was enjoying all week. To prove my point, I made this Double Berry Oatmeal. Made with steel cut oats, dried berries, and water, it only took a few minutes to cook in the Instant Pot. Afterwards, the boys devoured it when they topped it with more fruit and a touch of cream. Between yogurt and oatmeal, I'd say my boys have seen the healthy light of breakfasts!

I used the dried tart cherries and dried blueberries from Bob's Red Mill. You can even use dried cranberries and other fruit if you'd like. For an added spin, add some chia seed and/or flax seed to give your oatmeal a boost! Bob's Red Mill has all the dried berries, chis seed and flax seed available, along with a variety of different oats

Instant Pot: Double Berry Oatmeal
original Joelen recipe


Equipment:
IP
wooden spoon
measuring cup

Ingredients:
1 cup steel cut oats
1/4 cup dried tart cherries
1/4 cup dried blueberries
3 cups water
fresh blueberries (optional)
half & half (optional)

In your Instant Pot:

Plug in the IP and oatmeal, dried cherries, dried blueberries and water.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 3 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 3 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 3 minutes, allow your IP to naturally release pressure for 7 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 7 minutes (which is 7 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Stir oatmeal. You'll notice it may look like there is more liquid for the oatmeal to absorb, but the oatmeal will absorb it as it continues to cool.

To serve, enjoy as is or top with more fresh blueberries or even a touch of half & half!



Friday, January 13, 2017

Instant Pot: Best Ever Beef Dip Sandwiches

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TGIF! That means we made it through another week and I owe some credit to my Instant Pot. It's been a weeknight meal game changer for sure. Long work days means I'm reluctant to spend too much time in the kitchen when I get home. Thankfully, my Instant Pot has made it quick, easy and truly effortless. This time, my boys inhaled these Best Ever Beef Dip Sandwiches. Tender chuck roast is pressure cooked in a savory bath of beef broth, water and soy sauce along with some seasonings to produce one heck of a sandwich...



What I like about this dish is how easy it is to put together on the spot or in advance and how pressuring cooking really makes the beef so succulent. I've included directions for freezer meal instructions and how to cook from both defrosted and frozen states - both of which the Instamt Pot can handle with no problems. The best thing is the longer you cook, the better it gets. Leftovers are especially awesome over a heaping mound of buttery mashed potatoes!

Best Ever Beef Dip Sandwiches
adapted recipe from AllRecipes

Equipment:
IP

Ingredients:
4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
3 cups beef broth
3 cups water


In your Instant Pot:


Plug in the IP and add chuck roast, garclic, rosemary, bay leaves, soy sauce, beef broth, and water.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 30 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 30 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 30 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Shred the roast using forks or tongs.

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the IP too! 

* To make ahead/freezer meal - Place all the ingredients except the broth, water and soy sauce into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, 

- To cook from frozenplace contents into your IP and add broth, water and soy sauce. Cook for 45 minutes under pressure and naturally release pressure for 20 minutes before quickly releasing pressure.
- To cook after defrosting completely. place contents into your IP and add broth, water and soy sauce. Cook in IP as directed above.



Thursday, January 12, 2017

Instant Pot Cilantro Lime Chicken Tacos

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It's Taco Thursday at our house and to celebrate, it's tacos for dinner! This recipe has always been a favorite among my boys and on my blog. It seemed about time for me to provide an Instant Pot version and it did not disappoint. These Cilantro Lime Chicken Tacos are full of fresh flavor, incorporating cilantro, lime, cheese, garlic and a few other ingredients. You'll be surprised how easy and quick it is, especially with an Instant Pot...


I'm all about quick and easy meals because of our crazy work and activity schedule. This is no exception because it's really two steps - cooking the chicken in the Instant Pot and making the cilantro lime pesto. You can do both in advance and combine just before dinner. You can also combine both the chicken and pesto in advance to allow the chicken to absorb all the flavors. I've also included the make ahead/freezer instructions below too.

Back to the recipe, the pesto is really the star of this dish. While the chicken is cooking in your Instant Pot, you can prepare the pesto by combining everything in a blender or food processor. Before you know it, it's just a matter of tossing the two together. Aside from tacos, we enjoy this in burritos, tostadas and even on tortilla chips for heartier nachos!

Instant Pot Cilantro Lime Chicken Tacos
original Joelen recipe

Equipment:
IP
tongs
blender or food processor (to make pesto)

Ingredients:
2-3 large boneless, skinless chicken breasts
salt and pepper to taste

1 1/2 cup chicken broth
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


In your Instant Pot:

Season your chicken breasts on both sides with salt, pepper and garlic powder.

Plug in the IP and add your seasoned chicken and chicken broth to the IP pot.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 7 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 7 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove chicken breasts from IP and transfer onto a cutting board. Chop or shred chicken breasts and place in a large bowl.

Add 1/2 cup of cilantro lime pesto (recipe below) to chicken and toss to coat.

Use chicken for filling tacos, burritos and/or tostadas or top nachos!

Top with your preferred garnishes.


Cilantro Lime Pesto
recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
Juice of 2 limes
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1/2 teaspoon kosher salt
1/4 cup chicken broth

Using a blender or food processor, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes. 


* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.


Wednesday, January 11, 2017

Instant Pot: Smothered Pork Chops with Mushroom Gravy

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Since the beginning of the year, work has been full of long days. I usually start around 6am and get home around 5pm. By that point, I want nothing to do in the kitchen but dinner has to get on the table somehow. I've planned some prepared meals for the week, but even if I didn't, my kitchen is fully stocked with enough ingredients to have a week night "Iron Chef" challenge with myself. It was one of those nights and I ended up throwing whatever I had in the IP... and before I knew it, dinner was ready. These Smothered Pork Chops with Mushroom Gravy came together in the same amount of time it took me to change into more comfortable clothes, help my son with homework and have a cup of tea! The dish itself was perfectly comforting with tender pork chops drenched in a rich mushroom gravy with a hint of bacon goodness.


Putting together this dish is easy in 3 steps. Saute, Pressure and Stir. Saute is exactly that; sauteing bacon, onion, garlic and mushrooms until softened, Pressure is adding seasoned pork chops into your Instant Pot and allowing it to come to pressure so it can do it's magic. And lastly, Stir is finishing up the dish with cream of mushroom soup (I used fat free but any kind will do). The soup gives the dish a richness combined with beef broth and natural juices from the pork to create a gravy.

Smothered Pork Chops with Mushroom Gravy
original Joelen recipe

Equipment:
IP
wooden spoon

Ingredients:
3 slices bacon, diced (optional)
1 tablespoon extra virgin olive oil
1/2 onion, chopped
3 cloves garlic
8 ounces sliced mushrooms
4 center cut bone-in pork chops; 1 inch thick
salt & pepper to taste
1 teaspoon garlic powder
1 cup beef or bone broth
1 sprig fresh thyme
1 can (10.5oz) low sodium or fat free cream of mushroom soup
Fresh parsley, chopped for garnish

In your Instant Pot:

Plug in the IP and hit SAUTE.

Add the bacon (if using), mushrooms, extra virgin olive oil, onion and garlic. Cook until bacon starts to brown and the mushrooms and onions are translucent.

Season your pork chops on both sides with salt, pepper and garlic powder.

Once bacon starts to brown and onion is translucent, add the pork chops, broth and thyme.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press CANCEL to stop the saute setting.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the condensed cream of mushroom soup and stir in to thicken.

Serve with your choice of sides and garnish with fresh parlsey.


Tuesday, January 10, 2017

Instant Pot: Vietnamese Beef Pho

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The moment I start to think this winter wasn't too bad, it snows! Thankfully it wasn't a heavy snow storm, but it was perfect weather to warm up with a bowl of soup. With my Instant Pot, the obvious choice was to make a big pot of Vietnamese Pho. For me, the key to a solid bowl of pho is all in the broth. It's a combination of spices, savory beef and a nice balance of sweet and salty...


It took me awhile to attempt making pho from scratch, simply due to the handful of spices I don't usually use, the long cook time of the beef with bones, and just not wanting to dedicate the time in general to the overall cooking process. But with the Instant Pot, I am thrilled to make my soup in a fraction of the time. Making the broth is done in two parts. The first part involves cooking the beef to extract all the richness and flavor. The second part involves adding the spices to impart the complexity of the broth. Once the broth is made, everything else is easy! The meatballs and noodles can be prepared while the broth is cooking and any of your desired toppings or stir ins can be prepared in advance, My family loves building our pho soup bowls together where we have all the toppings out and each person can top as they please.

You'll notice I included a recipe for homemade beef meatballs, but feel free to use prepared meatballs or your choice of meat, such as chicken breast, pork or even shrimp.

Also, I had my rice noodles prepared in advance- either fresh rice noodles or dried rice noodles prepared per package directions - so I could add them when ready to serve. The noodles will warm up with the hot broth poured on top.

You can also prepare the toppings in advance or while the broth is developing, to save time.

Beef Meatball Pho Soup
original Joelen recipe

Equipment:

IP
tongs

Broth:
2 pounds beef shank
1 pound beef oxtail
1 onion, chopped
3 cloves garlic
1 ounce whole star anise pods
1/2 cinnamon stick
1 whole clove
1/2 teaspoon black peppercorns
1 slice fresh ginger root
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon fish sauce

Meatballs:
2 pounds ground beef
1 teaspoon baking powder
2 tablespoons fish sauce
1 tablespoons finely chopped garlic
1 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon freshly grated ginger

1-2 pounds fresh rice noodles, or prepared dried rice noodles

Suggested add ins or toppings:
chopped fresh cilantro
fresh mint leaves
fresh basil leaves
bean sprouts (mung beans)
limes, quartered
thinly sliced green onion
crushed pork cracklings
sriracha hot pepper sauce
hoisin sauce



In your Instant Pot:

Add the beef shank, oxtails, onion, garlic, star anise pods, cinnamon stick, clove, peppercorn, ginger, sugar, fish sauce and 8 cups of water into the IP pot.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 30 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 30 (the number of minutes you initially set ) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 30 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure, the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. When the display reflects 15 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to venting. Doing so allows the IP to quickly release pressure. I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Using a slotted spoon, remove meat from pot and transfer to a large bowl; set aside.

Using a slotted spoon, remove any whole spices and discard.

Set a fine mesh strainer over a large bowl and carefully strain the broth to catch any solids; discard any solids.

Rinse and dry your IP pot and return to the IP. Transfer the strained broth into the pot. Taste and season with more sugar and/or fish sauce to suit your taste preference.

Rinse any scum (if any) from the meat previously removed and return back to the pot. 

Prepare the meatballs: Combine all the meatball ingredients in a large bowl and mix it well. Cover with plastic wrap and chill in the freezer for about 30 minutes to 1 hour. 

Remove meatballs from freezer and place 1/4 of the meatball mixture in a food processor. Process to a completely smooth but firm paste. Stop occasionally to scrape down the sides of the work bowl.  Transfer the beef paste to another bowl. Repeat and process the remaining beef 1/4 of the mixture at a time to avoid overloading your food processor work bowl.   

Cover the processed beef mixture and chill in the freezer for another 30 minutes. Meanwhile, press SAUTE on the IP and bring a broth to a boil.

Remove the processed beef mixture and using wet hands, form into meatballs slightly smaller than the size of a golfball. The mixture will be sticky so be sure your hands are wet when forming the meatballs. 

Place the meatballs into the boiling broth and allow them to float and cook for about 7-10 minutes.

To serve: Place some prepared noodles into a serving bowl and top with a few meatballs. Ladle hot broth over the noodles and meatballs in the bowl. Garnish with your choice of toppings.


Monday, January 9, 2017

Instant Pot: Greek Style Yogurt

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Are you a yogurt fan? My husband and son love yogurt so much so that it's a staple in our fridge for their breakfasts and snacks. I, on the other hand, am not a big yogurt fan. The exception is a special yogurt - Ellenos - which is found in Seattle, WA. That's the only yogurt I could eat by the buckets and I even contemplated having their yogurt shipped to me just so I could get my fix... until I learned the shipping costs were more than the cost of the yogurt! So I continued on with life without yogurt, only to buy it for my boys to enjoy. And then my Instant Pot changed all that.


I never thought I would say it, but my love for Ellenos yogurt has been swayed by the creamy, rich and amazingly delicious yogurt I can make at home using my Instant Pot. This low fat Greek Style Yogurt is flavored with vanilla bean and honey and served with mixed berries and granola. Heaven!

This past weekend I made a batch and ever since, I've made a couple more batches to stock our fridge. Had I known I could make my own yogurt and the result would be so close (dare I say better?!) than my beloved yogurt brand, I would have made this sooner! So let's break down this yogurt making process so you can get your delicious fix too...

I read a few IP yogurt recipes but found them to be so over written and complicated. So I tested things out myself and came up with the following recipe which is much easier and simplified. First off, this recipe is for the IP DUO that has a yogurt function. I'm not sure if yogurt can be made in any other pressure cooker or IP version, but Google may be able to help. Before attempting this recipe, please plan ahead as it takes roughly 10-15 minutes to warm the milk up to the right temperature, 10-15 minutes to cool the milk down to the right temperature, 10 hours to incubate and 6-8 hours to strain before enjoying. Yes, it seems like 16-18 hours of preparation/waiting time, but I assure you it is well worth the wait!

Instant Pot Greek Style Yogurt
original Joelen recipe
yields 4-5 cups yogurt

Equipment:
IP DUO with yogurt function
Candy or instant read thermometer
Large bowl to set your IP liner in
2 cup measuring cup
Ladle
Small whisk
Fine mesh strainer to set into the large bowl
Coffee filters to line the strainer


Ingredients:
1/2 gallon milk - whole or 2% ( I prefer 2%)
2 tablespoons of store bought plain  full fat yogurt with live active cultures (I use Fage Total Plain)
Ice cubes
Water

Flavoring:
Vanilla extract or vanilla paste (I prefer vanilla paste)
Honey


In your Instant Pot:

Add the milk into the IP pot.

Secure the lid on the IP. Valve can be set to either SEALING or VENTING - it doesn't matter because the yogurt will not be cooking under pressure at any time during this process.

Press YOGURT.... "BOIL" should be reflected on your display. If it does not, hit CANCEL and YOGURT again, if not twice until BOIL is reflected on your display.

Once the display reflects BOIL, allow a few minutes for your IP to warm up the milk to a scalding temperature. The IP will beep when it has finished.

Remove the lid off the IP and you'll notice the display will reflect "YOGT." No need to press any buttons yet. Using your thermometer, check the temperature of the milk. The milk must come to 180-185 degrees.
- If the milk has come to 180-185 degrees, remove the inner pot from the IP
- If the milk has NOT come to 180-185 degrees, secure the lid on the IP and repeat the previous steps to allow the milk to come to temperature and check again.

Once the milk has reached 180-185 degrees, fill the large bowl with cold water and ice cubes. Set the IP pot with the milk inside the bowl to cool down to 100-110 degrees.. As it cools, carefully whisk the milk and remove any "skin" that has formed to ensure a smooth yogurt.

Check the temperature of the milk to see if it has come down to 100-110 degrees.

Place 2 tablespoons of any store bought yogurt with live active cultures into the 2 cup measuring up. You may be asking why you need yogurt to make yogurt. The reason is similar to making sourdough bread. A little starter yogurt with live active cultures will help make more yogurt. I know it may be tempting to put the entire small cup of yogurt into the measuring up, but 2 tablespoons is plenty. Too little yogurt will yield in loose or runny yogurt. Too much yogurt will yield in curds and quick separation from the whey.

Using your ladle, ladle some milk into the measuring cup over yogurt and whisk together until the yogurt has completely thinned out into the milk. This is the tempering stage where we are introducing the live cultures into the warm milk. If the milk is too warm (over 110 degrees), the live cultures will die and result in milky yogurt. If the milk is too cold (under 100 degrees), the live cultures will not thrive enough to result in thick yogurt.

After the yogurt has been blended with the milk in the measuring cup, transfer the mixture into the IP, whisking to combine.

Wipe the outside bottom and sides of the pot and return back to your IP.

Secure the lid on the IP. Again, the valve can be set to either SEALING or VENTING - it doesn't matter because the yogurt will not be cooking under pressure at any time during this process.

The display still  should reflect "YOGT" since you removed the pot from the IP. Now, press ADJUST and using the "+" or "-" set the display to reflect 10:00, which is 10 hours. This is called the incubation period, when the live cultures we've introduced into the warm milk will work its magic! You can set it for a minimum of 8 hours, but it may be runny and mild. I found 10 hours to work perfectly for the right texture and tang.

After the 10 hours is up, your IP will beep. Remove the lid from your IP.

Using the same bowl used to cool down your milk previously, set a fine mesh strainer to sit inside it. Line your strainer with coffee filters, enough to cover it completely.

Transfer the thickened milk into the coffee filter lined strainer set over a large bowl. Cover with plastic wrap and set in your refrigerator for 8 hours (or overnight).

After the mixture has had enough time to strain, the result is thick, creamy Greek Style Yogurt!

Transfer the thickened yogurt into a large bowl and stir in vanilla extract and honey to your tastes.

You can now pack your yogurt into containers and top with your choice of toppings. We like fresh or frozen mixed berries, granola and honey, sliced bananas, jam, whatever is on hand!

This yogurt will keep for up to 2 weeks in your fridge.


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