0 Pressure Cooker Apple Pie Bread Pudding

Bread pudding is an old fashioned comfort food. The dry bread cubes soak up the egg/milk mixture and give it a custard base.  My husband makes a cinnamon raisin bread pudding that takes an hour in the oven. This pressure cooker recipe only takes 20 minutes in the pressure cooker, which is half the time of the oven recipe when you include the time it takes to pressure up and release. And....it doesn't heat up your home, which is perfect for summer. Serve this with the warm vanilla sauce, flavored coffee creamer, whip cream or even better, a giant scoop of vanilla ice cream!

While conversing with some members of the Instant Pot Community FaceBook group, someone posted her version of an  apple cinnamon bread pudding recipe. I searched for another recipe online, but could not find it, so this is an adaption of her recipe.

Bread pudding is a great way to use up day old bread and turn it into a sweet treat. Use day old bread or cube it and dry it in the oven at 350°F for 20 minutes, stirring occasionally.

Put the dry bread cubes into a 1-1/2 quart sized dish,* cover with the egg, milk and cinnamon mixture and top with the diced apples that are coated in cornstarch and light brown sugar. Hubby likes to dot the top with butter....do NOT use a springform pan....it will leak. I guarantee it.

*You can use just about any oven-safe dish in your pressure cooker. What you see above is my Pyrex glass dish that we bake a lot in. Make sure it is on a trivet with water underneath. My Instant Pot pressure cooker came with a trivet with handles, whereas my Cuisinart has a flat trivet. To get your pot/dish in/out of your pressure cooker, you will need to create a 2" aluminum foil sling or you can purchase silicone bands. My friend, Barbara from Pressure Cooking Today, has a great blog post about getting pans in/out of the pressure cooker with pro/cons of each method.

Pressure cook on HIGH for 20 minutes and do a Quick Release (QR) when the timer beeps. You can see that I did NOT cover my dish with aluminum foil and some of the apples rolled to the side. Not a big deal, but try covering your bread pudding with foil prior to baking to prevent condensation from the pressure cooker lid falling onto your dish and leaving small puddles....Again. not a big deal, but worth a try.

If you want, you can put your bread pudding under the broiler for a few minutes to crisp up the pieces of bread poking through the apples. Keep a close eye on it, though....it can burn.

Cool for several minutes on a wire rack and serve warm with Vanilla Sauce (included in recipe below), your favorite creamer, or ice cream.

My family thoroughly enjoyed this quick sweet treat and I'm sure you will too!


7 thick slices of bread, cubed, toasted*
3 cups milk
3 large eggs
1 t. cinnamon
¼ t. salt
1 t. vanilla extract
1 ½ - 2 apples, peeled, diced
          (I used Gala)
3 t. cornstarch
½ cup light brown sugar

*1 ½ cups water for under trivet
To toast bread, put in 350°F oven for 20 minutes, stirring occasionally.
Vanilla Sauce: Melt together: 2 T. sugar, 2 T. brown sugar, ¼ c. milk, 2 T. butter, ½ t. vanilla.
Butter a ½ quart glass dish that can fit in your pc. Add cubed bread. 
Mix milk, eggs, cinnamon, vanilla, and salt.
Pour over bread, let sit for 10-20 min. Mix cornstarch and sugar. Stir apples into mixture. Sprinkle over bread cubes.
Can cover with foil if mixture looks full.
Put trivet into pc. Pour 1 ½ cups water into pot. Using a foil sling or trivet with handles, set dish in pc. 
High pressure for 20 minutes followed by quick release (QR). Cool for a few minutes on rack.  
If desired, put under the broiler to crisp up the top.  
Melt ingredients for vanilla sauce over med  on the stove. 

Serve over warm bread pudding. 


0 10 Steps for Teaching A Pressure Cooking Class

Mexican Shredded Chicken

Amazon Prime Day sold a record 215,000 Instant Pot Duo pressure cookers in one day. It was a killer deal at $69, and I seriously contemplated purchasing another pressure cooker to join my new Instant Pot Duo. As I still have a working Cuisnart, I decided that 2 pressure cookers is plenty for my family of four.

There is a FaceBook group: Instant Pot Community that is a great resource for anyone wanting recipes, sharing recipes, and questions. It is quite a large group, almost 87,000 members! With that many members, comments/questions can easily be lost further down a long list of new posts and spammers love to hit large groups. 

So many questions from so many new members flooded this community FaceBook page and I thought about my learning style.
Read from a manual? Nope.
Watch a video? Better, but what if I have a question?
Hands on learning is definitely my style.

Frozen to Fabulous Chicken

That's when I decided to launch a small pressure cooking class. Here is what I've learned and how YOU can teach a successful pressure cooking class, even if you are new to pressure cooking.

1. Gauge the interest. Do people have a pressure cooker? Is it collecting dust somewhere? If they don't, are they interested in learning about pressure cooking? I put a post on my personal FaceBook page and found several people that were interested. Based on their responses, a beginner class was in order.

2. Day of the week and time. Looking at my friend's comments on the FB post, evenings worked better as some work during the day or have children at home. Weekends (Friday-Sunday) are busy for most families, so I picked a Wednesday night, 7 pm. Six was too early for some as they needed to get dinner on the table for their families.

3. Handouts. You will want to have something that your students can look at, refer to, write notes in, and have recipes to take home. Have an extra one printed out for you to follow along. I wanted to have basic items that are not mentioned in their manual. On my handout, I have:
  • Terminology/Definitions of PC, NPR, NP, QR, PIP, Trivet, Sling, 6-6-6, Nut bag
  • Equipment with description/purpose: Trivet, Sealing ring, Pot Liner
  • Safety measures: Keep pc away from cabinets, don't place on stove, pouring liquids in pot instead of liner, overfilling, etc.
  • Buttons to use: 90% of the time, you will be using Manual/Sautee/Off/Keep Warm plus the (+) (-) Adjust buttons. A short description of these buttons were included.
  • Tips: Water test (manual doesn't have a good description of how to do this)
      • 1 cup of hot water in the pot.
        Lock the lid
        Vent to SEALING
        Press Manual
        2 minutes – use the (-) button to bring down the time to 2 min
        Display will say ON
        Some steam will come out the venting knob
        Pin will come up to lock the lid
        Display will say 2, Timer will start counting down
        When finished, you will hear 10 chimes and Display will say 0:00, timer counts UP
        You can choose to QR or NPR
    • Additional tips such as starting the pot on saute to speed up the pressure time, always have 1 cup liquid, caution with thickeners, Rice button only for white rice, NPR with meat and why, PIP cooking, browning meats in pot, and most importantly, keeping notes of what you cook, how much, time, pressure, and outcomes.
  • Resources. I listed some great blogging pressure cook websites and cook books they can check out at the library before purchasing. 

4. Lesson Plan. Since this was a beginner pressure cooking class, I wanted to cover the basics and use recipes that were simple and fool proof.  Use recipes that demonstrate different techniques and methods of using the pressure cooker. You will want to save more challenging recipes that have lots of ingredients or different cook times or user failure rates for another class. Pot Roast, Yogurt, and Cheesecake are good for a second class once students get the hang of basic pressure cooking. For this class, I chose:
  • Bread Pudding - demonstrates Pot in Pot cooking with a sling
  • Frozen to Fab Boneless Chicken - demos frozen meat and purpose of using NPR
  • Hard Boiled Eggs - demos low pressure setting and use of cardboard egg carton for stacking eggs. Let students peel the eggs. They will be impressed. Guaranteed.
  • Creamy Mashed Potatoes - purpose of uniform size of veggies and knowledge that different veggies require different cooking times. Veggies keep nutrients and taste is so much better. Potatoes can be mixed with beaters and not get gummy because they are steamed and the starchy liquid is at the bottom below the trivet.
  • Creamy Mac & Cheese - cooking pasta with no boil over on stove, know what goes in your ingredients instead of chemicals from a box. Use cooking oil/butter to control foaming.
All of this was covered in just under 90 minutes. Pretty impressive, but in hindsight, I think 4 recipes would be better. I had 4 pressure cookers and when the eggs were done, I made Mac & Cheese in it. It did give me the opportunity to talk about cooling the seal if you are making a second recipe in the pc right away. The eggs are done on low pressure, so the seal wasn't too hot and I didn't need to stick it in the freezer to cool. (sealing rings soften during pressure and if you try to use it right away for a second meal, the pc may not seal).

Once you have your lesson plan and recipes, send it to your interested students with a day and time. I did this on FaceBook and got a confirmation of who was able to come. If you have a small group of 5 or less, I would suggest 3 recipes. 5 recipes was great, but there was a LOT of food, even after they sampled and took some home. 

5. Recipes. Use recipes that you have personally tried. They can be your own or ones that you have found online or in a cookbook. Please cite the source and share the link/name of cookbook.

For the shredded chicken, I made a chicken salad and served it with homemade dinner rolls. An even easier presentation would have been to mix the shredded chicken with bbq sauce and serve with with rolls.  For the hard boiled eggs, I made stuffed eggs and showed them a neat tip for stuffing the eggs with a decorating bag and tip. They were impressed!

6. Prep. A successful class begins with a lot of prep work. It is worth it, though! 
  • Borrow pressure cookers if you need extra or have a student bring theirs to class.
  • Shop for ingredients. I had most of the ingredients and only charged the students to cover the cost of the ingredients. 
  • Wash, cut, measure, prep. I labelled all the covered containers with the name of the recipe "Chicken Salad," "Bread Pudding," etc. Measure spices and put them in a little bowl or Ziploc baggie. This is a HUGE time saver at class time! Remember, the purpose is to demo the pressure cooker, not the method of putting the recipe together.
  • Plates, bowls, spoons, napkins, cups of ice water. I chose paper plates and bowls for easy clean up. Have your strainers, knives, and other equipment out, ready to use. 
  • Just before class, gather your items and place them next to the pressure cooker you will be using them in. This will save you from scrambling around the kitchen, looking for a item. 
7. Start on Time. If you say your class is 7 pm, start cooking by 7:05. I started with the recipe that cooks the longest in the pc, Apple Cinnamon Bread Pudding. You can discuss what is in your handout while food is cooking. 

8. Get to know your audience/students. Have they done pressure cooking before? What is their experience? What do they like about it? This opens a great discussion and lets you, the teacher, know which direction to take the class. After a brief introduction, I discovered half my group had cooked with pc's before and the other half were newbies. The experienced cooks were happy to share their experiences with the new students! Even the experienced cooks learned a thing or two.

9. Relax. Enjoy the process. If your students see you happy and relaxed, they will be, too. Ask for help during the presentation. I had them peeling eggs, cutting the rolls, and mixing items together. 

10. Ask what they learned and what they want to learn for another class. They loved seeing the pressure cookers in action. Yogurt and cheesecake were the top contenders to learn in the next class. I had them sample some creamy Greek yogurt that I made earlier and they were in LOVE....

So, there you have it. Everything you pretty much need to know to teach a class or learn with a friend. Getting together with a group of people and cooking is SO much fun. Give it a try and let me know how it goes!

0 Easy Pressure Cooked Creamy Mashed Potatoes

One of the very first foods I learned to cook in the pressure cooker was potatoes. My mom used her stove top pressure cooker every Sunday, making my dad's favorite pot roast or fried chicken with mashed potatoes and gravy.

One day, the mashed potatoes tasted different. They were not bad, just different. Kind of bland. My mom admitted that she had boiled the potatoes instead of using the pressure cooker. We all agreed that we would used the pressure cooker for our potatoes from then on, as it was faster, easier, and yes, it tasted better!

Tip: Use the right potato. Russets are perfect. Yukon Golds are fine. Others are too starchy and can result in "gluey" potatoes.

Tip: Size determines cook time. The smaller the cut size, the shorter the cook time. Slice and quarter your potatoes and try to keep them uniform in size to cook evenly.

Tip: Keep the cut size as uniform as you can, for even cooking.

For simple, perfect, mashed potatoes, start with two pounds of peeled and cubed Idaho Russet potatoes. This is about 6-7 medium sized or 3 Costco, er, large potatoes.

I am using my Cuisinart Electric pressure cooker for this recipe. You can also use any electric or stove top pressure cooker. 

I cup of water is put into the cooking liner/pot. Use a steamer basket or the metal trivet that comes with the pressure cooker. This keeps the potatoes above the water, while the starch is captured in the water below. This is the secret to light, fluffy potatoes instead of gluey tasting potato mush. 

Cover and lock the cooker. Set the pressure to HIGH and the timer to 6 minutes. When cooking vegetables, it is always best to under cook, then allow additional time to steam, to avoid overcooking. 

When the timer beeps, switch the pressure valve to Pressure Release/Venting for Quick Release (QR). Steam will escape from the valve and allow you to open the pressure cooker safely when the float (pin) drops.

Test the potatoes for doneness. A fork should go through them easily. If not, cover/lock the cooker and add another minute of high pressure. 

On the stove or in the microwave, warm your milk and butter. Doing this will help keep your potatoes hot.

Using a stand mixer, put your potatoes into your mixer bowl and use the whisk attachment. You can also use an electric hand beater. On medium speed, beat the potatoes until no lumps are visible. This should only take a minute or two.

You can use a potato ricer or a potato masher, if you don't have a stand mixer.

Keep the mixer running and slowly pour the hot milk/butter mixture. 

At first, it will seem really runny, but it will thicken up quickly to a creamy consistency.

Salt and pepper to taste. 

TIP: If you need to keep your potatoes warm for a few hours, transfer them to a buttered Crock Pot on a WARM setting. Cover with lid.

If your pressure cooker has a Keep Warm setting, use it to keep your mashed potatoes warm.

Now you and your family can enjoy fast, easy, simple and great tasting mashed potatoes for any meal!

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Easy Creamy Mashed Potatoes - Pressure Cooker
Cooking your potatoes out of the water, essentially steaming them, is the secret to light and fluffy potatoes. This enables you to use an electric mixer without a gluey texture.
  • 2 pounds Russet potatoes, peeled, quartered or 2" slices
  • 1 cup water (under trivet or basket)
  • 2/3 cup whole milk
  • 4 Tablespoons butter
  • salt & pepper to taste
1. Place trivet or steamer basket into the pressure cooker. 2. Add 1 cup water to the cooker.3. Add cut potatoes to pot.4. Close lid, lock, and close pressure valve.5. Select HIGH pressure, set timer for 5-7 minutes. Larger cut potatoes need the higher cook time.6. At the end of the cook time, use a Quick Release by opening the pressure valve to release the steam.7. In a small saucepan, warm the milk and butter till melted.8. Put hot, cooked potatoes in the bowl of an electric mixer. Using the whisk attachment, mix on medium speed until you do not see any large lumps. 9. While mixing, slowly pour the heated milk mixture over the potatoes. At first, the potatoes will seem runny, but they will thicken in a minute or two. Serve hot & enjoy!
Prep time: Cook time: Total time: Yield: 6 - 8 servings


0 Instant Pot 10 Steps to Easy Yogurt {VIDEO}

One of the FIRST things I learned to do with my new Instant Pot pressure cooker was to make yogurt. Don't get me wrong, I still love and use my Cuisinart pressure cooker, but it doesn't make yogurt! There are SO many ways to make yogurt: yogurt maker, slow cooker, convection oven, heating pad, etc.

There are several pressure cookers that have a Yogurt function. GoWise , Instant Pot Duo, and the Instant Pot Smart are just a few that I have heard people use to make yogurt. So, if you have a yogurt maker or a pressure cooker with a yogurt function, let's get started!

UPDATE! I now have a complete Instant Pot Yogurt for Newbies Reference Guide! This includes every. single. thing. you would ever want to know about yogurt! I spent several months helping answer many, many questions, and now I have all the answers in one place, at your fingertips! Bookmark this page and refer to it with any questions you have. Enjoy!

If you want an even easier method for making yogurt that has fewer steps (pour milk/add starter/push yogurt button) you may want to check out this Cold Start Method that uses filtered milks, like Fairlife milk.

Here's a video that I did that shows YOU how easy it is from start to finish!

And yes.

You get to see me in a bathrobe....

First, it is handy to have an digital thermometer. I currently have the LavaTools Javelin Digital thermometer and and a Thermapen digital thermometers. They both work accurately and read temps within 3-4 seconds.. I use this to measure the temps of all my cooked meats and check the temp of my yogurt. You can use any thermometer you have, as long as it is accurate and reads the temps of 90°F-190°F.

There are 2 temperatures important to making yogurt and it is helpful to know and measure with an accurate thermometer to ensure a successful batch of yogurt.

Next, find some yogurt. Yes, it takes yogurt to make yogurt!

You can use any brand, or style of yogurt, just look for one that says CONTAINS LIVE AND ACTIVE CULTURES.  *made with live/active cultures will NOT work. Your yogurt needs to say "contains" or list LIVE cultures in the ingredients.
 - Fat content doesn't matter.
 - Sugar content DOES matter. If you are using a flavored yogurt, look for one that has 9 grams of sugar or less per serving.  Excess sugar can inhibit or slow down the culturing process.
 - Make sure it is FRESHLY OPENED - once opened, the active cultures will die in less than 7 days, even though your yogurt is still good to eat.

I'm using Good Value Greek Yogurt from Walmart. It comes in a small 4 pack and has been working well for my yogurt. Fresh yogurt works best!

You don't have to purchase yogurt from the store. You can also get freeze dried starters online or after your first batch, reserve a few Tablespoons for your next yogurt. You can reserve some yogurt from your own yogurt as a starter, but it only lasts 5-6 generations. Some people make a batch of yogurt and freeze it in ice cube trays or silicone cups and let it thaw before using. 

Milk. I have made yogurt using Whole, 2%, and 1% cow's milk from the store. I have found that the final yogurt yields more and is creamier with whole milk. I still get great results with 2% and prefer it over 1% or skim. You can use skim and low fat milks; the yield will be less if you strain it. You can use raw milk - it may be a little thinner than pasteurized milk, but it will work.

For your first time making yogurt, you will want to avoid using ultra pasteurized milk.  Ultra pasteurized milks are heated to 280° for a few seconds, killing 99.9% of the bacteria in the milk, rendering it too sterile to culture yogurt properly. Organic milks are often ultra pasteurized. If all you can find are ultra pasteurized milk in your area, start with a half gallon and see if it works for you. Some ultra pasteurized milks work, some don't. It's hit and miss for making yogurt. Once you have made a successful yogurt with regular, pasteurized milk and are familiar with the process, try your favorite organic or ultra pasteurized milk and see if it works.

Lactose free milk can be used. Lactaid and Fairlife milks have been used with success. If you are highly lactose intolerant, you may want to try one of these milks. If you are lactose intolerant, but can tolerate Greek style yogurt, you will want to strain your yogurt. Straining the yogurt removes much of the lactose along with the whey. Another option is to incubate your yogurt for 15 or more hours, in which all the lactose is consumed by the cultures and result in a tangy, lactose free yogurt.

If you cannot have dairy or wish to make a Vegan yogurt, by all means you can! Folks have used Coconut Milk, Soy, Almond Milk, and others. Plant based milks need a thickening agent to help make yogurt, so an additional ingredient is needed.

This is a traditional heat/cool/add starter and incubate method. If you want a simple, no heat, no temp taking, dump and start method of using Fairlife milk to make yogurt, check here! This cold start method is only for UHT/UP milks. (Some UP milks work, some don't. Fairlife milk has worked).

Are you ready?

I like to start my yogurt about 45 minutes before I go to bed. This includes the heat up time, cool down time and stirring in the yogurt starter.

1. Set aside 1 Tablespoon of yogurt into a small bowl.

Make sure all your tools, and equipment are clean and ready to use. Use a clean liner, free of any soap residue.

**If your liner/pot are warm from previously cooked food, make sure you use a COLD liner and Pot. If it's still warm, the heat sensor at the bottom of your pressure cooker will not register the temp of your milk correctly and it will be more difficult to reach the temp on one boil cycle.

TIP:  Put some ice cubes in your pot and let it sit for a few minutes. Dump the ice water out, but do not dry the pot. This tip also helps keep the cooked milk from sticking to the bottom of your pot!

I poured out the heated milk just to show you how little milk solids are cooked onto the pot. It really works!

2. Pour 8 cups (half gallon) of milk into the pressure cooker. I have made a full gallon before, but it is easier to make/strain smaller batches and it doesn't take as long to heat up or cool down.

3.  Move the pressure valve to the SEALING setting. Make sure your sealing ring is in! If you are worried about a smelly ring transfer, you can use a glass lid from your pots or even a glass pie plate lid for the entire process.  I use a separate sealing ring for yogurt/cheesecakes/rice.  

4. Duo & Smart ModelsPush YOGURT and quickly push ADJUST.

At first, your screen will read 8:00, but if you push ADJUST within 5 seconds, it should say BOIL.

**If you accidentally push ADJUST twice, your screen will say 24:00 you will get a lower temp that will not work for your yogurt. Push Keep Warm/Cancel and repeat step 4, till you see the words BOIL and MORE on the display.

Turn the dial to YOGURT
Press the dial to select it
Press the dial to select TIME (30 min for a half gallon, 60 min for a full gallon)
Press the dial to confirm the time
Turn the dial to TEMP 
Push the dial to select
Select HIGH temp for BOIL
Push START and the milk will heat.
When the boil cycle has ended, the display will show YOGT. 

Select YOGURT program
Press the YOGURT key repeatedly until you see MORE on the display
In 10 seconds, heating will begin.
When the boil cycle has ended, the IP will beep 3 times and display YOGT

Yogurt + the Adjust button will heat up your milk
Half gallon will take about 25 minutes to reach 180°F or higher.
Full gallon of milk will need whisking every 10 minutes and take 50 min to reach 180°F.

This is where you test it with the thermometer. If it doesn't reach 180°F, you will be fine.
180°F is only if you want a custard style yogurt. You can still make a great yogurt without reaching this temp. 

The IP was tested to reach 180°F temp with a half gallon of milk. If your Instant Pot is not reaching the 180°F temp the first time on the boil cycle, try the following tips:
  • Bring your milk out 30 minutes before starting. 
  • Start with a cold pot - put some ice cubes in to cool it quickly.
  • Whisk every 10 minutes during the boil cycle.
  • Use a well fitting glass lid or the IP lid/seal/vent closed.

After following the above tips, you can carefully use the Saute LOW setting, while constantly whisking your milk, till it reaches 180°F.

Do you REALLY need to heat your yogurt? 

First, heating the milk will kill any wild bacteria you may find, especially if you are using raw milk. These bacteria can compete with your yogurt loving strains of bacteria and affect your final outcome. 

Second, whey, an abundant protein in milk, is fully denatured at 180°F and results in a firmer, thicker, custard style yogurt. 

So, if your milk is pasteurized and you like a thin set yogurt, by all means, skip the initial heating step. You can still skip this boil step and strain your yogurt for a silky texture. 

If you don't want to go through the steps of heating your milk, cooling, taking the temp, you may want to try the Fairlife milk Cold Start method of making yogurt

5. Next, bring your heated milk down to a reasonable 110°F. This temperature, is important.
Too hot, and it will kill your yogurt starter. Too cold, and your starter won't work quickly enough to outrun the bacteria that can spoil your milk. If your milk temp drops below 90°F, warm it back up to 110°F. It is fine to add your starter in the 90°F-110°F range.

Scrape off any "skin" from the top if you want a smooth yogurt. 

You can let it sit at room temp for awhile to naturally (takes an hour for a gallon of milk) bring down the temperature, but I prefer to set the liner of heated milk in a larger bowl filled with ice water. You can use your sink filled with cool water or gel ice packs to help cool your milk quickly. The rapid cool down method does not harm your yogurt in any way.

RAPID COOL DOWN: Takes only 5 minutes for a half gallon of milk, 10 minutes for a full gallon.

Stir gently and constantly, WITHOUT SCRAPING THE BOTTOM, until the temperature hits the "zone" of 110°F. There are cooked milk solids on the bottom of your pot and you don't want little bits of cooked milk in your creamy, smooth yogurt.

Stirring while it is cooling will prevent "hot spots" in your milk and give you a more accurate temperature. 

Use an ICE WATER bath to quickly bring the temperature down.
Cool down to 110°F

Remove the liner from ice water and wipe the outside of the liner with a clean kitchen towel. 

Temper your yogurt

6. Take some cooled down milk and stir it into your 1 Tablespoon of yogurt starter. Mix till smooth

Pour the warmed up starter back into the pot and give it a quick whisk. Don't scrape the bottom.

Put the liner into the Instant Pot. 

This is the display you want to see to make successful yogurt. 8:00 and the word NORMAL.

7. Duo & Smart Models: Push the YOGURT button. It will say 8:00, and NORMAL meaning your yogurt will incubate for 8 hours.

Your yogurt will begin to set around hours 5-6 and will be mild.
 If you want a "tangier" yogurt, you can push the (+) button and increase your time to 10 hours or longer.....8 hours is a good place to start.

That's it! Go to bed. Say "Good night" to your yogurt.

** If your IP keeps going back to the BOIL cycle, it has a memory of your last setting. Keep pushing the adjust button till you see 8:00 and normal on your display.  The Adjust button will toggle between the MORE/NORMAL/LESS settings and the BOIL/8:00/24:00.  Stop when you see 8:00 and NORMAL. 

1 min video that shows how to find the Yogurt Normal Cycle on the Duo:

Turn dial to YOGURT
Press to select
Press the dial again to set TIME (5-24 hours, depending on how tart you like your yogurt)
Press the dial to confirm
Turn dial to TEMP (LOW, MED, HIGH, Custom)
Select  MEDIUM (107°F) or CUSTOM (you can choose between 100°F-110°F)

Press dial to confirm
Press the START button.
Incubation will start.
When cycle has ended, the display will show YOGT.

Press +/- to set incubation time
When finished, the IP will beep and display YOGT

Ta Da! Here is my yogurt at the 8 hour mark. But... 

If you stir it, the yogurt will get thin. Why? Whey. There is liquid whey, floating around in the yogurt and when stirred, it will get thin. Not soupy, but thin - more like a traditional style yogurt. 

8. If you want to have a THICK Greek Style yogurt, you will need to strain it.
*If you use cheesecloth, you will need to use several layers of cheesecloth OR to put your pot of yogurt into the fridge to chill completely for 4-6 hours. This "sets" the yogurt and won't run through the cheesecloth. It will take longer to strain chilled yogurt - about 6-8 hours.

You can strain right after incubation using any of the following material over a strainer:

I like to use large coffee filters because they don't let ANY milk solids through. I can strain right away without chilling first.

*If you don't want a super thick yogurt, put your liner in the fridge and let chill completely. 

I like to use coffee filters as I have a bunch ... er.... hundreds of them on hand. Use and dispose. Easy.

I line my IKEA strainer with coffee filters and set it in my OXO Salad spinner bowl. Works like a charm. This is why I only use 1/2 gallon of milk at a time. I don't have a larger strainer or larger bowl and it's hard to divide a whole gallon's worth of yogurt into two strainers.

*If you want to strain a gallon of yogurt, these Commercial Coffee Filters will be perfect with this 5 quart stainless steel strainer!

Cover your yogurt with plastic wrap or a large dinner plate and immediately strain for 2-3 hours in the fridge. 4 hours will give me a cream cheese like texture. 

I end up with approximately 4-5 cups of thick, creamy yogurt and about 4 cups of whey.

If you feel that your yogurt is too thick, you can always add some whey back in

Don't throw out the whey! I like to freeze my whey to use as STARTERS for my yogurt. Yes, it contains the same live cultures that your yogurt has - FREEZE RIGHT AWAY for best results.
Here are 18 Ways to Use Whey.  36 Uses for Whey

9. Whisk your yogurt smooth and flavor your yogurt.
Now is the time to sweeten or flavor your yogurt. Take a taste. You may enjoy it plain, with some fruit.
  • I like to set aside some thick yogurt to use as STARTERS for my next batch - freeze right away in tablespoon portions in an ice cube tray. They will last up to 6 months! Bring out the cube at the beginning of the boil cycle at room temp and it will be thawed enough to mash when your milk has cooled. 
  • Take some thick unflavored yogurt to use as a mayo or sour cream sub. Works great in sandwiches, or other recipes.
To the rest of my yogurt, I like to put 1/4 cup granulated sugar (or 2-4 tablespoons of warmed honey) and 1 teaspoon vanilla extract and whisk it smooth before scooping it into individual jelly canning jars. You can use any sweetener you like, honey, Stevia, Truvia, etc. 

I like to use my 8 oz. jelly canning jars to store 5 oz of yogurt in each one. Weighing with a scale ensures that each of my boys have the same amount and no fighting over the "largest one." 

I found the plastic reusable lids at Walmart. You can also find them on Amazon or at Target in the canning section.

Having a "space" above the yogurt lets my family choose any toppings, mix-ins or flavorings of their choice. Honey, brown sugar, granola, berries, etc. My mom likes to sprinkle a little bit of Lemon Crystal Light drink mix into hers. Whey protein powder, chocolate syrup and chocolate drink mix powders are also favorites. Experiment and have fun with different flavors!

Yogurt making is simple and you will be easily making it weekly for your family.

10. Enjoy!


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Instant Pot Greek Style Yogurt
Greek Style yogurt is simply strained yogurt that is thick and high in protein. If you want a more traditional consistency, you can skip the straining step and chill your yogurt in the fridge.
Homemade yogurt has such a clean taste and the flavoring options are only limited to your imagination! If this is your first time making yogurt, start with the smaller, half gallon batch. Make sure your yogurt is very fresh, and opened just before starting your yogurt.
  • 8 cups Whole, 2%, 1% or Skim Milk
  • 1 Tablespoon plain yogurt, room temperature

  • 1 gallon (16 cups) Whole, 2%, 1% or Skim MIlk
  • 2 Tablespoons plain yogurt, room temperature
  • several ice cubes

  • Thermometer - test for accuracy prior to starting
  • Large mixing bowl with ice water
  • Ladle
  • Whisk
  • Strainer, colander or sieve
  • Straining material: coffee filters, heavy duty paper towels, flour sack towel, or several layers of cheesecloth
  • If making a gallon of yogurt, you may need 2 sets of strainers or a large nut milk bag
1. Set out 1-2 Tablespoons of plain yogurt in a small bowl. Set aside. OPTIONAL: Put several ice cubes into the Instant Pot liner. Let the ice sit for a few minutes; swish to coat the bottom of the pot, and dump out the ice/water. Do not wipe the pot dry. 2. Pour your milk into the Instant Pot liner. Cover, set vent to Sealing. You can choose to use a glass lid or lid from your pots, pie plate, dinner plate or a flat silicone suction lid for the entire process.3. Select the Yogurt More/Boil setting, according to your model. Check my post for directions. If you have the Ultra, HIGH is the setting you need. Cycle will take 20-25 minutes for a half gallon; 50 minutes for a full gallon of milk.4. At the end of the boil cycle, whisk the milk and take the temperature with a thermometer. It should read 180°F or higher. If there is a "skin' on top of the milk, carefully remove it with the whisk.5. Remove the pot of hot milk and set it over the bowl of ice water. Every couple of minutes, stir the milk gently with a whisk, being careful not to scrape the bottom of the pot. Take the temperature until the milk reaches 100°-110°F. Remove the pot from the ice water. Wipe the outside of the pot dry and place it into the Instant Pot. 6. Ladle 1 cup of the cooled milk into a small bowl. Stir your room temperature yogurt until completely dissolved. Pour this mixture into the pot of milk in the Instant Pot.7. Cover, close the pressure valve (Sealing) or use alternate lid as described above. 8. Incubate your yogurt, selecting the Yogurt Normal setting as per Instant Pot model. For the Ultra, Medium is the setting you need.9. Incubation Time: Yogurt setting automatically defaults to 8 hours. You can use the +/- buttons to increase/decrease the time. You can incubate for as little at 5-6 hours (mild yogurt) or as long as 24 hours (very tart yogurt). 8-10 hours is the average incubation time. Display Timer will count UP.10. When the incubation cycle finishes, your Instant Pot will beep and display YOGT. Your yogurt should look set, like a soft Jello. You can immediately pour your warm yogurt into your lined strainer, set over a larger bowl to catch the whey, cover and put in the fridge for 4-6 hours. Larger batches of yogurt will take 8-10 hours to fully chill. If your yogurt is too thick, you can whisk some whey back in, a little bit at a time, until you reach your desired consistency.Flavor: Add 1 teaspoon of vanilla extract and 2-4 Tablespoons of warmed honey or granulated sugar. Refer to my IP Yogurt Guide for Newbies for many other flavoring ideas!Store your yogurt in a glass or plastic container, with a well fitting lid. Yogurt will keep for at least 2 weeks.Whey: clear whey will keep in the fridge for up to 6 months.Unsweetened yogurt & whey can be frozen to use as starters for future batches of yogurt. Freeze in tablespoon portions right after chilling/straining your yogurt. When frozen, they will keep viable in the freezer for up to 6 months.
Prep time: Cook time: Total time: Yield: Varies
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