Blog Archives – Instantly Delicious

Instant Pot® No-Boil

I stumbled upon the “cold start” yogurt technique on Pinterest from This Old Gal. It’s funny, when I bought my Instant Pot®, I immediately thought about all of the wonderful things I would be making.  Little did I know that more than anything else, I would use my Instant Pot® to make Greek Yogurt. I make a batch of yogurt, pretty much every week.  Up until recently, I have been using this method for homemade yogurt. After making the yogurt, I chill it in the fridge overnight and then strain off the whey until I have thick and creamy Greek Yogurt. Delicious.  The no-boil method is SO MUCH BETTER.  No fussing with thermometers.  No icky film to remove. No worry about scorching on the bottom – just thick, creamy, perfect yogurt, ready to eat or strain into Greek Yogurt.  The trick is to use ultra-pasteurized milk.  Ultra-pasteurized milk is heated to a higher temperature than regular pasteurized milk, which kills more bacteria.  Because of this, you can skip the step of heating your milk to 180-200F. I have experimented with two different brands and both have worked for me.

 

Instant Pot ® Summer Vegetable Chowder - www.instantlydelicious.com

This Instant Pot® Vegetable Chowder is loaded with summery vegetables – zucchini, squash, and corn, just begging for a glass of sauvignon blanc and a crusty loaf of bread.  It isn’t summer, though, and I am all out of wine.  What I do have a crisper full of vegetables that I bought intending to grill, and a weekend full of cold, rainy, weather, with no grilling in sight.  What is a girl to do?  Make soup, of course!  I adapted another one of my recipes that calls for bacon.  While I love bacon, I try to make my soups mostly vegetarian-friendly, because it is a meal that my kids will all eat.  To replace some of the bacon-y goodness, I added in smoked paprika.  This kept the soup meat-free, but added a hint of smokiness that would have come from the bacon.  I also call for either water or vegetable stock.  Feel free to use chicken stock, if it is what you have.