3 Instant Pot Orange Cranberry Jelly (No Pectin)

 

Oh. My.  This is way better than the store bought canned jelly! 

Cranberries & orange juice make this a winning combination for making your own cranberry jelly, a MUST for your holiday meal!  

Cranberries naturally are rich in pectin, so if you cook this to the correct stage as described in the recipe, it will set into a beautiful, sliceable jelly.

The printable recipe below includes Instant Pot pressure cooker, stove top & canning directions. If you have a pressure cooker, it's even easier to make, so give it a try!

It's nice to be able to control the amount of sugar and you can create your own recipe by adding cinnamon or vanilla extract. Follow the recipe as directed if you plan to can this jelly. 

We enjoyed this cranberry jelly so much last year, that I doubled this recipe, enough to can seven jelly jars (8 oz each). You can use your Instant Pot to water bath (atmospheric) can this jelly. Look for 8 oz canning jars with straight sides for easy removal.

Step By Step Directions

1. Wash 3 cups of fresh or frozen cranberries and drain in a strainer. 
2. Zest and juice 1 large orange (1/2 cup)
3. Add orange juice, water, rinsed cranberries, zest & salt to your Instant Pot.

4. Cover, close pressure valve, select High pressure for 5 minutes.

5. When time is up, wait 5 minutes for a natural pressure release.

6. Open pressure valve, releasing any remaining steam. Open your cooker.

7. Puree cranberries using an immersion blender (food mill, food processor, or blender).

8. Push the cranberry mash with a silicone spatula through a strainer to remove skin and seeds. (Using a food mill will allow you to skip this step).

9. Return mixture to Instant Pot. (I used the stove to cook the jelly, while the Instant Pot kept my jars hot & ready for canning)

10. Add sugar and cook on Saute Medium (Normal), stirring constantly*, until mixture begins to drip from the spatula in a "sheet." *To keep bubbling from spattering, stirring constantly helps. I used a heat resistant silicone spatula.

"Sheeting" When mixture begins to fall from the spatula as a thick sheet instead of thin drips

11. Do the "plate test" to determine if jelly is thick enough to set. 

      ~Put a small plate to chill in the fridge.

      ~Put a small amount of jelly on the chilled plate.

      ~Put plate back into the freezer until it is cooled to room temperature (2-3 minutes).

      ~Remove plate from the freezer. Gently run a clean finger or spoon through the middle of the jelly.

      ~If it separates and slooooowly returns to its original form, the jelly is ready.

Plate Test 

12. Transfer jelly into clean jars to store in the fridge (10-14 days).

**Straight sided jars work best to get easily get jelly out in one piece. 

Canning Funnel

To Can the Jelly:

If you want to can your jelly for long term storage (2 years), 

1. Put the HOT mixture into HOT clean jars, leaving 1/4" headspace. 

2. Run a clean knife in the jelly to remove air bubbles or rattle the jar on the counter to bring up any air bubbles.

3. Wipe the rim of the jar with a clean, wet paper towel. 

4. Place canning lid and ring on jar, turning the ring "finger tip" tight. This means turning the ring till it stops. Do not tighten past this point.

5. In a water bath, steam canner or using this method with your Instant Pot, process jars for 15 minutes at sea level. Add more time if you are above sea level (see chart in printable recipe below).

• 1,001-3,000 feet = add 5 minutes
• 3,001-6,000 feet = add 10 minutes
• 6,001-8,000 feet = add 15 minutes
• 8,001-10,000 feet = add 20 minutes

6. Remove hot jars using a jar lifter and place on a wood cutting board or cooling rack.

17. Allow jars to completely cool. Overnight is great. Do not disturb jars. If jars do not seal, place in the fridge and enjoy the jelly over the next week. 

To remove jelly, run a thin knife or offset spatula between the jelly and the jar. Jelly will slide out and look so awesome on the plate!

You can now enjoy your homemade cranberry jelly with all your favorite fixings....even better the next day with turkey sandwiches on homemade rolls. YUM!

Orange Cranberry Jelly

Yield: 3 1/2 cups

Author: Frieda Franchina

Prep time: 15 min
Cook time: 45 min
Total time:  60 min

Orange juice elevates this simple cranberry jelly. Double the recipe to make a large batch and can them for holiday gifts or to enjoy year round. Recipe includes stove top, pressure cooker & canning instructions below.

Ingredients:

• 3 cups (one 12 oz bag) fresh or frozen cranberries
• 1/2 cup orange juice (about 2 large oranges)
• 1/2 cup water
• 3/4 cup + 2 Tablespoons granulated sugar
• 1 teaspoon orange zest
• pinch of salt

Instructions:

Orange Cranberry Jelly

1. In a medium saucepan, combine orange juice & water to a boil over medium-high heat.
2. Add cranberries, orange zest and salt and return to a boil over med-high heat.
3. Reduce the heat to medium and boil gently for 10-15 minutes, stirring, until cranberries burst open. 
4. Remove from heat & using an immersion blender, food processor or blender, puree the mixture until smooth.
5. In a fine mesh sieve set over a medium bowl, pour mixture into sieve and push mixture through the sieve with a silicone spatula until only skins & seeds remain.
6. Transfer this mixture into a medium saucepan & add sugar. over medium heat, bringing it to a gentle boil.
7. Over medium heat, continue a gentle boil, stirring frequently for about 20-30 minutes, until mixture passes the sheeting or cold plate test for gelling.
8. Store jelly, covered in refrigerator, for 7-10 days or freeze for up to 3 months.

Pressure Cooker: 

    1. Add orange juice, water, cranberries, orange zest & salt to cooker. 

    2. Close cooker, pressure valve, and select HIGH pressure for 5 minutes.

    3. At the end of cooking time, allow cooker to naturally release for 5-10 minutes (NPR). 

    4. Open pressure valve to release any remaining pressure. 

    5. Follow steps 4-7 above. You can use Saute Normal in Step 6.

Canning: 

Transfer hot jelly into hot jars with 1/4" headspace. Run a clean knife through the jelly to get rid of any air bubbles. Wipe jar rims clean. Place lid on jar & secure ring fingertip tight. Process in a hot water bath or steam canner according to directions for 15 minutes. Add more time if you are above sea level:

• 1,001-3,000 feet = add 5 minutes
• 3,001-6,000 feet = add 10 minutes
• 6,001-8,000 feet = add 15 minutes
• 8,001-10,000 feet = add 20 minutes

1 Old Fashioned Strawberry Shortcake

Forget about those yellow round pound cake cups that you get at the store. This vanilla cake is light, tender and perfect for holding freshly whipped cream and sliced strawberries.  This is a cake, NOT a biscuit. It is SO easy to make, I've made this recipe several times with rave reviews from all my family members. 

Here are some great time saving tips for this recipe.

Quick Slicing: Here's a great time saving tip! Use your egg slicer to quickly and evenly slice your strawberries! I use this tip for cutting mushrooms, too. 

Macerate the strawberries: Adding a couple of tablespoons of granulated sugar to the sliced strawberries softens the berries and releases some of its flavor, making a light sauce that soaks into the cake...

Make a Foil Sling: This helps you remove and cut the cake easily for a great presentation. 

Make Fresh Whipped Cream: all you need is heavy cream, granulated sugar & vanilla extract. 

In under an hour, you will have a fresh, classic dessert that will be enjoyed by everyone. I know you will enjoy this recipe as much as we did and make it again and again.

Old Fashioned Strawberry Shortcake

Yield: 9 servings

Author: Frieda Franchina, adapted from J.Becker AllRecipes

Prep time: 15 min
Cook time: 25 min
Total time:  40 min

This soft, tender not-too-sweet vanilla cake is the perfect compliment for fresh strawberries with whipped cream. You can substitute the shortening with butter, but it will change the cake's texture, becoming more dense. 

Ingredients:

• 1/4 cup shortening (can use softened butter)
• 2/3 cup (4.6 oz/132g) granulated sugar 
• 1 large egg, room temperature* (see Tips, below)
• 1 teaspoon vanilla extract
• 1 1/2 cups (6.4 oz/180g) all purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup whole milk* (if you only have low fat milk, see TIP below)
• Whipped Cream
• 8 oz heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 quarts of fresh strawberries, washed, hulled and sliced
• 2 Tablespoons granulated sugar

Instructions:

Old Fashioned Strawberry Shortcake

1. In a medium mixing bowl, cream together the shortening and sugar.
2. Add egg and vanilla, mixing well.
3. In a separate bowl, combine flour, salt, and baking powder.
4. Alternate milk & flour to shortening mixture, until *almost* all the flour is mixed in. Over-mixing will cause the cake to be dense. Use a spoon or silicone spatula to hand mix in the rest of the remaining flour.
5. Prepare a foil sling for your 9"x9" pan by folding two pieces of aluminum foil as described in the TIPS below. Grease foil lightly.
6. Pour cake batter into prepared foil sling, spreading it evenly into the pan.
7. Bake in a preheated 350°F oven for 20-25 minutes, or until a toothpick inserted in the center comes clean or with very few crumbs. Cool on wire rack.
8. Wash, hull and slice the strawberries, putting them into a small container. Sprinkle 2 Tablespoons of sugar onto cut strawberries and stir till coated. Cover and set in the fridge for 45 minutes. Sugar will pull out some of the juices for a light sauce.
9. Make the whipped topping: Pour heavy cream into a bowl. Using beaters or electric stand mixer with whisk attachment, whip heavy cream until soft peaks form. While mixing, sprinkle 1/4 cup granulated sugar into mixture until stiff peaks form. Add vanilla extract.
10. Using the foil sling, remove cooled cake from pan. Cut into 9 equal squares. Cut each square horizontally in half. Remove the top of the cake, adding a dollop of whipped cream, strawberries, replacing the top of the cake, add more whipped cream and strawberries on top. 

TIPS 

Egg: Quickly bring your egg to room temperature by putting it in a bowl or drinking glass filled with HOT tap water. Let sit for 5-10 minutes.

Whole Milk: If you only have low fat milk, add 2 Tablespoons of melted/cooled butter to your milk.

Egg slicer: Use to quickly slice washed & hulled strawberries.

Foil Sling: Fold two pieces of aluminum foil and place shiny side up into your 9x9 pan. Foil should extend up the sides and about 1" over the top of the pan. Lightly grease the pan with shortening or oil spray. 

2 Cumbl Copycat: Thick, Soft & Chewy Bakery Style Chocolate Chip Cookies

Have you tried a Crumbl cookie? 

Thick, soft & chewy, these popular cookies got their start in Logan, Utah in 2017 and now are in several states. These cookies also remind me of bakery style cookies that bend instead of break. I tried SO many copycat recipes that simply didn't turn out. 

I did a lot of research into what makes a soft, thick, & chewy cookie, tested several batches of cookies with various combinations of butter, sugars, flours, bake times, and THIS happened..... 

One bite and I was like,  "EUREKA!"

Doesn't that look perfect? I'm so excited to share my recipe, but FIRST, please read through all the tips here, so you can get the perfect Crumbl chocolate chip cookie.

MY SECRETS & TIPS FOR PERFECT CRUMBLE COOKIES 

Using more brown sugar than granulated sugar = moist & chewy

Swapping one of the eggs for only an egg yolk = chewy texture

Adding cornstarch to the flour = crumbly, tender texture

Using a combination of butter & margarine = flavor and moisture for a softer cookie

*Using all butter made cookies dry out 

*Use stick margarine, not tub (spread) margarine, which has more water & less fat 

     Examples: Fleischmann, Land O Lakes, Blue Bonnet, Parkay margarine sticks 

Weighing the dry ingredients using a kitchen scale = consistency from batch to batch

*If you don't have a scale, give your flour a quick stir. Scoop your flour with a measuring cup and level it with the straight edge of a table knife. Don't shake or tap your measuring cup, as flour will settle and cause you to use more flour than necessary. 

Mix by hand, if possible = Over mixing causes flatter cookies

*If using a stand mixer, use LOW speed and stop just as flour is incorporated.

Using a cookie scoop for even portions = even baking

Chilling the dough for 1 hour before baking = less spread during baking

*TIP: Scoop balls of dough FIRST before chilling, as dough hardens in the fridge and smaller portions chill more quickly.

Use an oven thermometer to make sure oven is heated to correct temperature.

Aluminum baking sheets bake better than dark non stick, which bakes hotter & burns cookies

Using the bottoms of the cookie sheet or baking sheet with NO sides for even browning.

Use a silicone baking mat or parchment paper for cookies that don't stick to the pan.

Use a cooled cookie sheet, never a hot one from the oven.

Don't crowd cookies on baking sheet. Leave at least 2" between cookie dough on the sheet.

Rotate cookie sheet halfway through baking for even browning.

Do not over bake! 

Cool cookies on the HOT baking sheet, not on a wire cooling rack. 

*Cookies will continue to cook while on the baking sheet, setting the centers.

This quarter sheet pan with lid works perfectly for chilling my scooped cookie dough. You can use a plate or a plastic container with a lid. 

Cookie dough on plastic wrap lined tray for chilling

Here, you can see that I bake all my cookies using the BOTTOM of the baking sheet. This allows the hot air in the oven to circulate more evenly, browning the cookies better. 

This picture also shows the difference between chilling the dough (cookie on the left) and not chilling the dough (cookie on the right). The cookie on the left has a deeper caramel color and less spreading than the cookie on the right. 

Chilling cookie dough results in less spread, better flavor

Enjoy! 

Thick, Soft & Chewy Chocolate Chip Cookies
Crumbl Copycat

Yield: 12 Extra large (3.5") cookies 

Author: Frieda Franchina, adapted from several recipes

Prep time: 15 min
Cook time: 12 min
Total time:  1 hour, 45 min

A thick, soft & chewy cookie that is sure to be a winner! A higher ratio of brown sugar & an extra egg yolk contribute to the chewy texture. Using a combination of butter & margarine keeps the cookie soft and buttery tasting. Cornstarch added to the flour is the equivalent of using cake flour, resulting in a softer cookie with great texture. Since the butter is melted, this cookie dough doesn't need an electric mixer. Chilling the dough for at least an hour helps keep the dough from spreading too thin while baking.

Ingredients:

• 1/2 cup (113 g, 1 stick) of salted butter (increase the salt if using unsalted butter)
• 1/4 cup (55 g) 1/2 stick margarine (not the soft tub margarine)
• 3/4 cup (150g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups (280g) all purpose flour (stir flour, then measure)
• 2 Tablespoons cornstarch
• 1 teaspoon baking soda
• 3/4 teaspoon salt (Increase salt to 1 teaspoon if using UNsalted butter)
• 1 cup semi-sweet chocolate chips 

Instructions:

Thick, Soft & Chewy Chocolate Chip Cookies

1. In a small saucepan, melt the butter and margarine. Let cool slightly.
2. In a large mixing bowl, or electric stand mixer, combine brown sugar and granulated sugar. 
3. Pour the cooled, melted butter over the sugars, mixing well. 
4. Add egg & egg yolk to mixture, quickly whisking to combine.
5. Add vanilla extract to egg/sugar mixture, stirring well.
6. In a medium bowl, combine flour, cornstarch, baking soda & salt.
7. Add flour mixture to sugar mixture, mixing or stirring till all the flour is incorporated. Do NOT over-mix, as this will make your cookies spread out more.
8. Add chocolate chips, stirring by hand till evenly distributed.
9. Line a large plate or small baking sheet with plastic wrap. Using a large ice cream scoop (1/4 cup), portion the cookie dough onto the prepared plate, making 12 equal portions. Cover with plastic wrap and place in the fridge to chill for at least 1 hour or up to 3 days. Overnight is what I like to do. 
10. Preheat oven to 350°F, with oven rack placed in the middle of the oven.
11. Place 6 cookies on a prepared baking sheet, lined with parchment or a silicone baking mat.
12. Bake cookies for 12-14 minutes, rotating pans half way through baking. Cookies should have dry tops and be very lightly browned. Cookies may look undercooked, which is OK.
13. Remove cookies from the oven & allow cookies to stay on the hot baking sheet for at least 10-15 minutes or until cooled before removing them onto a wire cooling rack. Cookies will continue to bake & set while on the hot baking sheet. 
14. Once cooled, put cookies in an airtight storage container to enjoy for up to 7 days. 

Freezing Cookie Dough: You can freeze portioned cookie dough balls in a freezer baggie for up to 3 months. To bake, do not thaw cookie dough. Bake as directed, adding an extra minute to baking time. 

Freezing Baked Cookies: Wrap cooled cookies in plastic wrap and place in freezer baggie for up to 3 months. Thaw a room temperature.

Smaller Cookies: 2 Tablespoon cookie scoop, place 12 on baking sheet, Bake for 10-12 minutes.

Chocolate Chips: Crumbl uses Guittard milk chocolate chips. You can use milk, semi-sweet  or any of your favorite chunk chocolate chips. 

3 EASY Pumpkin Butter!

Enjoy this spreadable pumpkin butter that is slightly sweet, perfectly spiced, and ideal on a cracker, toast, or stirred into your favorite yogurt. If you like pumpkin pie, you'll love this delightful treat that can be enjoyed any time! Put this lovely pumpkin butter in a cute decorative jar and it will be a memorable gift for someone you love. 

I got these jars from IKEA, but you can also find these 8oz darling jars here. 

You can use a canned pumpkin, or better yet, make your own pumpkin puree with a pie or Sugar pumpkin. It's incredibly easy to make! 

Can't find a Sugar Pie pumpkin? You can use sweet potatoes or butternut squash instead.

I have been making pumpkin puree in my pressure cooker for several years. You can find my recipe & video here.  It is so easy and tastes better, in my opinion. 

You can use your slow cooker, microwave or stove top to cook your pumpkin butter until it resembles a very thick applesauce. How long depends on how watery or thick your pumpkin puree is. You can find directions for all three methods in the recipe below. 

The ingredients are very simple: pumpkin puree, apple cider, brown sugar, vanilla extract & spices. You can adjust the sugars or  spices to your liking or even use your favorite pumpkin spice. 

The mixture will bubble & pop like a lava pot - to prevent it from escaping out of the pot, you'll want to stir it often, and use a splatter screen shield or a sheet of paper towel over the pot.

The mixture will continue to thicken, caramelize and smell so good! Who needs a candle, right?

How do you know when it's thick enough? 

Use the Cold Plate Test: Put a small plate in your freezer. When it is chilled, put a small dollop of pumpkin butter on the chilled plate. Use your spoon to run a line through the middle of the dollop. If the line remains and doesn't fill the gap, your butter is ready. 

Transfer your butter into storage containers. If you want to freeze the pumpkin butter, you will want to use freezer safe containers and leave some room (head space) for expansion. 

Unlike my Apple Butter or Vanilla Spice Pear Butter, you cannot water bath can or pressure can pumpkin butter. Why? Pumpkin butter is not only a low acid food, it is too dense for it to be safely pressure canned. (Source) You can freeze your pumpkin butter for up to a year.

Uses for Pumpkin Butter

• spread on toast, crackers
• add to yogurt
• top ice cream
• add to a vanilla shake
• cake filling
• pancakes, waffles
• cinnamon roll filling
• dip for apples
• bagel with cream cheese, and much, much more!

Easy Homemade Pumpkin Butter

Yield: 5 cups

Author: Frieda Franchina

Prep time: 5 min
Cook time: 30 min
Total time: 35 min

This Pumpkin Butter is a wonderful spread for toast, muffins, or added to yogurt, ice cream or a shake. It makes a great gift for anyone who loves pumpkin pie. I used my electric pressure cooker using the saute setting, but you can find stove top, slow cooker & microwave directions below.

Ingredients:

• 3.5 cups fresh pumpkin puree -OR- 29 oz can 
• 1 1/2 cups apple juice or apple cider
• 1 cup (7.5 oz) light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon pure vanilla extract

Instructions:

How to Make Easy Homemade Pumpkin Butter

1. In a medium (3quart) saucepan, combine pumpkin, apple cider, brown sugar and spices, stirring well.
2. Bring mixture to a boil over medium high heat; reduce to low & simmer, stirring frequently to prevent splatter. Cover pot with a paper towel or splatter screen.
3. Cook until thickened, about 30 minutes. Put a dollop on a chilled plate, running a spoon through the middle. If the line remains & doesn't fill the gap, your butter is ready.
4. Add vanilla extract, stirring well.
5. Transfer butter to storage containers & cool for about 30 minutes.
   Cover & store in the fridge for 2-3 weeks.
   If freezing your butter, allow 1/2" head space, cover & freeze for 6-12 months.

Pressure Cooker: Add all the ingredients to the inner pot (except for vanilla). Select the saute or browning setting, using the *lowest* setting possible. Cook until thickened, stirring often to prevent bubbling. Follow steps 3-5 above.                                                                                                            

Slow Cooker: Add all ingredients (except for vanilla) to insert, cover with paper towel, then lid. Use LOW for 3-4 hours, stirring occasionally. Follow steps 3-5 above. 

Microwave: use a large 3quart glass bowl, cover with a paper towel, High power 6 min, stir, High power 6 min, stir, High power 3 minutes, stir, let cool. Follow steps 3-5 above. 

18 Instant Pot Grandma's Vanilla or Chocolate Pudding

This classic, creamy pudding recipe, with ingredients you already have in your pantry and fridge, is now even easier to make with the help of your Instant Pot. No more standing over the stove and stirring the milk while it heats. No more scorching or burnt tasting pudding. No more tempering your hot milk with your eggs. Old fashioned pudding is richer and tastier than the pre-made or instant boxed stuff. Enjoy pudding alone, with whipped cream, in an puffy Eclair, as a pie (German Chocolate Pie), parfait or trifle. Creamy pudding is a true, classic comfort food.

Milk, vanilla, eggs, butter, cornstarch & sugar

I remember pudding skin. Do you? My dad loved it - I did not. I would peel it off and give it to him. To prevent this skin, my mom would put wax paper on top of the warm pudding. I'd peel of the wax paper and lick it clean...

Chocolate Pudding

My mom had a stove top pressure cooker and if she had an Instant Pot, she would be amazed at what we can make with it today. Are you ready to make pudding in the Instant Pot, mom? Let's do it!

1. Put some ice cubes or very cold water into the insert of your Instant Pot. Let it sit there for a few minutes, dump out the ice water and don't wipe the insert dry.

2. In a large bowl or glass measuring cup, mix together your milk, sugar whisked eggs. I like to use this flat whisk, as it can reach into all the "corners" of the pot. You can use an immersion blender, but be careful not to get the mixture too bubbly or foamy.

3. Pour this mixture into your Instant Pot insert. Cover and select the Yogurt boil setting. The Instant Pot will slowly bring your milk to at least 180°F, the perfect temp for starch to help thicken the pudding. When milk is heated too hot, too quickly, it can curdle, become grainy or gritty.

Instant Pot Ultra with silicone suction lid

You can use the Instant Pot lid, (steam release valve closed, Instant Pot glass lid or any lid that will fit, as you are not using any pressure. A lid from your pots, pans, dinner plate, pie plate, or a flat silicone suction lid pictured above will work. 

4. In a small bowl, mix together your milk & cornstarch until no lumps are visible. Set aside. 

5. When finished, the Instant Pot will beep and display "YOGT."
Remove the lid and select SAUTE LESS, by pushing the SAUTE button repeatedly until LESS shows on the display. The cooker will beep, and display "ON." 

While whisking, slowly pour the cornstarch milk mixture into hot milk. Keep stirring, for 2-3 minutes until mixture begins to bubble.
Using hot pads or silicone oven mitts, remove the insert from the cooker and turn the Instant Pot off. 

6. Add your butter, a little bit at a time, whisking until fully dissolved. Add your vanilla extract. 

7. Pour your pudding into a fine mesh strainer, set over another bowl. This will catch any eggy bits and ensure a smooth, creamy texture. 

8. Cover surface of warm pudding with plastic wrap. Chill for at least 2 hours. 

NOTES: 
Ice Cubes
When you use cold water/ice, this accomplishes two things:
A) It helps bring the milk up to temperature of the milk to 180°F, the optimal temp for starch to swell and thicken the pudding.
B) The water pre-coats the metal surface with water molecules, which prevents direct contact with milk proteins. When you turn on the heat, the protein molecules take longer to contact the hot metal and bond to it. So less protein (milk) sticks to the bottom and prevents scorching.

This is a tip that I discovered while researching and writing my Instant Pot Yogurt Guide for Newbies and recommend using for bringing milk to temp & preventing milk from sticking in my Instant Pot Easy Yogurt recipe.

Yogurt Setting: Most models will have 3 settings (Less/Normal/More). You will want to make sure you are using the MORE/HIGH setting to bring your milk to the correct temperature.

Lux - No yogurt setting (follow the directions in the printable recipe below)

Duo/Duo Plus/Viva/Nova Plus/Smart WiFi - Press YOGURT repeatedly until MORE/Boil shows on the display

Ultra - Turn dial to YOGURT, press dial to select, turn dial to Temp till HIGH flashes, press dial to select, press START. You can also use CUSTOM and select 180°F for your temperature. 

Max - Select YOGURT. Touch the TEMPERATURE field repeatedly to toggle between Boil/Yogurt/Custom. Select BOIL. Touch START. You can select CUSTOM and turn the dial to 180°F.
No Yogurt Setting?
You will need to use the lowest setting of your cooker, which is KEEP WARM to heat your milk. It will heat your milk up to 160°F. After 10-15 minutes, you can switch to SAUTE LESS, pour in your cornstarch and whisk till thickened, about 1-2 minutes.
Milk
You can use lactose free or non-dairy milk. You can use any milk percent, as long as you are adding enough cream, butter, or cocoa fats back into the pudding. Pudding without enough fat will seem flat and boring instead of decadent and indulgent.
Sugar
You can use granulated, brown sugar, or no-sugar alternative equivalent.
Egg
Egg yolk contains fat and acts as a thickener. Without cornstarch, the pudding can easily overcook and turn lumpy. Using too many eggs and not any thickener can make pudding taste eggy. Egg yolks act as an emulsifier, which allows butter, cream and other fats to be effectively mixed into the pudding without separation. Use fresh eggs for best flavor.
Cornstarch - other substitutes
A common thickener used in gravies, custard an puddings, the starch granules absorb the water (milk)and help firm up the pudding. Using cornstarch allows heating the milk to a higher temperature without curdling. You can substitute all purpose flour, but may need to cook it longer to get rid of the flour flavor. Arrowroot has a more neutral taste. Be careful whisking with potato starch, as it can clump.   Tapioca flour 2 Tablespoons =1 Tablespoon cornstarch. Rice flour 3 Tablespoons = 2 Tablespoons cornstarch.
Butter
Added for fat, flavor and creamy texture.

print recipe

Instant Pot Grandma's Vanilla or Chocolate Pudding

by Frieda Franchina May 6, 2019

Old fashioned pudding is richer and tastier than pre-made or instant boxed stuff. It only takes a few minutes to make using your pressure cooker. Enjoy it alone, with whipped cream, as a parfait, in trifle, eclairs or in a pie. *Pudding, whipped cream, sliced bananas & vanilla wafers pictured.

• Ice cubes or cold water
• 3/4 cup granulated sugar
• 1/8 teaspoon salt
• 2 eggs, whisked
• 1 egg yolk, whisked
• 2 cups milk 
• 3 Tablespoons cornstarch
• 3 Tablespoons milk
• 3 Tablespoons butter, cut into 6 pieces
• 1 teaspoon vanilla extract

Instructions

1. Place ice cubes or cold water into the insert.2. In a large bowl or measuring cup, whisk together the sugar, salt, eggs, egg yolk and 2 cups milk.3. Pour out the ice water; do not wipe the insert dry.4. Pour the milk mixture into the insert and cover the Instant Pot with the lid, or another lid from your pots, pie/dinner plate or silicone lid.5. Select the Yogurt Boil setting for your model. If you don't have a yogurt setting, use the Keep Warm setting for about 15 minutes.6. In a small bowl, mix together the 3 tablespoons cornstarch & 3 tablespoons milk. Set aside.7. When finished, the cooker will beep and YOGT will be on the display.8. Select SAUTE LESS by pushing the Saute button repeatedly until LESS shows on the display.9. Slowly pour the cornstarch mixture into the hot milk, whisking constantly. Continue to whisk for 2-3 minutes until the mixture begins to bubble.Using hot pads, quickly remove the insert from the cooker and turn the cooker off.10. Add your butter, one piece at a time, whisking until melted. Pour your pudding through a fine mesh strainer, set over another bowl. Place plastic wrap over the surface of the pudding and put into the fridge to chill for at least 2 hours.
Pudding will keep in the refrigerator for 5-7 days.
Chocolate Pudding: add 3 Tablespoons of unsweetened cocoa to the sugar. mix well. Reduce cornstarch to 2 Tablespoons and follow directions above.  

Details

Prep time: 2 mins Cook time: 10 mins Total time: 15 mins Yield: 4-6 servings