Instant pot Greek yogurt

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(No strain) Instant Pot Greek Yogurt

I’ve made yogurt off and on for many years. I used to have a yogurt maker that worked well, but I eventually donated it because my family was too large for it to meet our needs. I’ve also made yogurt without the sweetened condensed milk. It’s still great, just not quite as thick.

This recipe is best made first thing in the morning or late evening because it takes several hours and needs to be refrigerated when it’s finished. You don’t want the cycle to finish at 2:00 a.m. when you can’t transfer it to the fridge.

Ingredients

• 1 gallon milk

• 1 cup dry powdered milk (not instant)

• 1 can sweetened condensed milk (optional)

• ½ cup plain yogurt (make sure it contains live active cultures)

Instructions

1. Mix the powdered milk and the milk in the Instant Pot using a stick blender. If you just stir in the dry milk it will create lumps, so it really needs to be blended. A regular blender also works if you don’t have a stick blender.

2. Set the Instant Pot to “Yogurt.” The display will say “boil.” Stir it frequently as it heats so the milk doesn’t scorch on the bottom. You’re trying to bring it to about 180°F, which takes about 30 minutes.

3. Once it reaches temperature, press the Yogurt button again. The display will ask for the fermentation time. I set it for 10 hours.

4. Stir in the sweetened condensed milk until it is thoroughly incorporated.

5. Stir in the plain yogurt until fully mixed.

6. Put a lid on the Instant Pot and let it do its thing. I usually don’t use the Instant Pot pressure lid because it isn’t see-through and the gasket can hold strong smells from previously cooked foods. No pressure is needed, so you can use any lid—even one that’s a little too big. Just invert it so it fits better.

7. When the cycle is complete, transfer the yogurt to the refrigerator. I cover it with plastic wrap or a lid.

Serving Tip

I add vanilla to each individual bowl instead of mixing it into the whole batch. When mixed into the whole pot it tends to make the yogurt lose its shape and become a little thinner.

Great Mix-Ins

• Jam

• Honey

• Granola

• Flavor packets used for water bottles

Crepes

 Crepes Recipe

• 6 large eggs

• 1½ cup milk, or more as needed

• 1½ cup water

• 1 teaspoon salt or to taste

• 3 cup all-purpose flour

• 6 tablespoons butter, melted

Blend everything together in your blender (don't double the recipe, it won't fit. This recipe is already trippled to accomodate a large family). Let rest minimum of 20 minutes. 

On the stovetop, heat a nonstick 10" frying pan  and then greast lightly with cooking spray. Meaure out about 1/4 cup batter (I sometimes do 1/3 cup) and poor into the middle the pan and quicky lift the pan and swirl it so the batter evenly coates the bottom of the pan. It will take about 45 seconds to a minutes to cook on one side, then flip to the other. 

Canned Pizza Sauce

Homemade Bottled Pizza Sauce (each pint Makes ~2 Pizzas)

Ingredients:

• 16 cups (4 quarts) peeled, cored, and blended tomatoes

• 3 cups blended onions

• 5 (6 oz) cans tomato paste

• 3 Tbsp flaked oregano

• 3 tsp dried basil

• 2 tsp garlic powder

• 2 dried chili peppers (or just use fine red pepper flakes)

• 2 Tbsp salt

• ½ cup + 1 Tbsp vegetable oil

• 1 dash black pepper

• 3 bay leaves

Instructions:

1. Prepare tomatoes: Blanche, peel, core, and blend to make 16 cups.

2. Cook sauce: Combine all ingredients in a large pot. Simmer for 1 hour, stirring occasionally. Remove the chile pods and the bay leaves. 

3. Preserve: Pour hot sauce into sterilized pint jars. Add 1 tsp lemon juice per jar. Process in a water bath or steam canner for 20 minutes. Makes around 9 pints. 

Cream Cheese Peach Pie

 Cream Cheese Peach Pie

STEP 1:

Prepare and bake pie shell. Let cool completely. (my favorite is my "Easy Pie Crust" recipe)

STEP 2:

1 (8 oz) package cream cheese (soft)
1/3 c. lemon juice
1 can sweetened condensed milk
1 small tub cool whip 

Beat together the cream cheese, lemon juice, and condensed milk together until smooth. Fold in the cool whip. Poor into the cooled, cooked pie crust. 

STEP 3:

1 c. water
1 smashed peach
2 TBS. cornstarch
small box (3 oz.) peach jello
8-9 peeled and sliced peaches (small chunks)

Mix the water, smashed peach, cornstarch and cook until thick. Add small box of peach jello. Let cool 5 minutes (transfer it to a different bowl to help it cool). Add sliced peaches and mix gently. Spread overtop the cream cheese layer. Refrigerate until set before serving. 

Olive Garden Chicken Alfredo

 

• For the Chicken:

  • 2 chicken breasts, cut in half lengthwise so they are thin
  • 2 eggs, beaten with 2 Tbsp. milk
  • 1 cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup flour
  • 1 tsp. garlic powder
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • Pepper, to taste
  • 2 Tbsp. butter
  • 1 tsp. olive oil

  For the Alfredo Sauce:

  • ½ cup butter
  • 1 Tbsp. garlic, minced
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup grated Parmesan cheese (plus more for serving)
  • ⅛ tsp. pepper
  • 2 Tbsp. parsley
  • 16 oz. cooked pasta

  
  

  
  

  
  

  Instructions

  1. Prepare the coating:
     In a pie dish, stir together breadcrumbs, Parmesan, flour, garlic powder, salt, and pepper. In a second pie dish, whisk together eggs and milk.
  2. Coat the chicken:
     Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then again in the flour/breadcrumb mixture for a thick, crispy coating.
  3. Cook the chicken:
     Melt butter in a large skillet over medium heat. Stir in olive oil. Add the coated chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
  4. Cook the pasta:
     Boil pasta in well-salted water according to package directions. Drain and set aside.
  5. Make the Alfredo sauce:
     In a clean, high-sided skillet, melt ½ cup butter over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk constantly for 1 minute. Remove from heat and slowly whisk in the cream and milk until smooth.
  6. Finish the sauce:
     Return skillet to medium-low heat. Stir in Parmesan cheese and pepper. Simmer gently until the cheese melts and the sauce thickens slightly.
  7. Combine:
     Toss the cooked pasta with the sauce. (It might seem a little soupy at first, but the pasta will quickly absorb more sauce for the perfect creamy texture.)
  8. Serve:
     Plate the pasta, top with sliced chicken, sprinkle with extra Parmesan and parsley, and enjoy!

Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too. 

Blackberry Cobbler

Blackberry Cobbler

5 c. blackberries
1 1/4 c. Sugar 

*Stir together fruit and sugar and set aside; let stand 15-20 minutes.

Batter:

2 c. flour

4 tsp. baking powder

1 tsp. salt

3/4 c sugar (optional)

*sift together, then add:

2 c. cold milk

1 c. (2 cubes) melted butter 

Pour batter into ungreased 9x13 pan. Spoon blackberries on top of the batter.

Bake @ 375 degrees for 45-55 minutes. 

Serve with ice cream! 

Lemon Meringue Pie (using lemon jello pudding)

From the back of the Lemon Jello Pudding box. It seems that not all boxes have this recipe listed anymore, but it's a good one!

Lemon Meringue Pie (using lemon jello pudding)

-Small box lemon pudding (3 oz.)
-1/2 cup sugar
-2 beaten egg yolks
-2 1/4 c. water
-baked pie crust

Mix everything together and bring to a full boil on medium heat, stirring constantly. 

Cool 5 minutes stirring twice

Pour into cooled baked 9" crust

Meringue

-3 egg whites
-1/3 c. sugar

Beat whites with a mixer until foamy. Gradually beat in sugar until stiff peaks form. Spread over filling sealing around the edge of the crust. 

Bake 10-15 minutes or until the meringue is lightly browned.

Cool at room temperature for 4 hours. Refrigerate

Quick Easy Sugar Cookies

 I love sugar cookies! A friend of mine brought these to an event, and they were great. She says they don't roll out well to make shaped cookies, but great to use a cookie scoop and bake. The dough does not need to be chilled first.

Sugar Cookies   (Betsey)

3 cubes butter, softened

4 eggs

2 c. sugar

1 tsp. Vanilla

4 c. flour

1 tsp salt

2 tsp. Baking powder

Cream together the butter, eggs, sugar, and vanilla. Add in the flour, salt, and baking powder. Scoop onto a greased cookie sheet and Bake at 350 for 9 minutes.

Frosting

¾ c. butter

6-7 TBS. milk

1 tsp. Almond extract

Powdered sugar (enough for a light consistency)

Chocolate Sheet Cake (Brownie Like)

From Bobbi:

Chocolate Sheet Cake

2 c. flour
2 c. sugar
1/2  tsp. salt
1 tsp. baking soda
1/4 c. cocoa
1 c. butter (2 sticks)
1 c. boiling water
3/4 c. buttermilk
2 eggs
1 tsp. vanilla

-Mix together flour, sugar, and salt. Set aside.
-Melt the butter in a pan and add the cocoa.  

-Mix the butter and cocoa well, then add boiling water and let the mixture boil for just a       minute.  

-Remove from heat and mix this in with the flour mixture.

-In a separate bowl, mix the buttermilk, egg, baking soda, and vanilla.  

-Next, stir this into the chocolate and flour mixture to complete the cake batter.

-Pour into greased and floured cookie sheet (13"x 18") and bake at 350 for 20 minutes.

Icing:
1/2 c. + 6 TBS butter (equal to 1 and 3/4 stick of butter)
1/4 c. cocoa
6 TBS milk
1 tsp. vanilla
3 - 3 1/4 c. powdered sugar

Melt butter in a saucepan, and then add cocoa.  Whisk well until there are no lumps (on low heat). Remove from heat and pour over top of powdered sugar in a bowl or electric mixer.  Add vanilla and milk, and then beat well so there are no lumps.  Poor over the top of the warm (BUT NOT HOT!) cake.

A LITTLE LESS FROSTING:
10 Tbs. Butter (1 stick + 2 Tbs.)
3 Tbs. Cocoa
5 Tbs. milk
1 tsp. vanilla
3 c. powdered sugar

Butternut Squash Soup

Butternut Squash Soup

6 Tbs. chopped onion
4 Tbs butter
Approx. 4 cups cooked butternut squash
3 c. water
1 tsp. chicken bouillion
1/2 tsp. dried marjoram
1/8 tsp. red pepper (cayenne pepper)
1/2 tsp. salt
1/4 tsp. pepper
4 oz. cream cheese

1. Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.
2. Saute onions in butter.
3. Take half of the squash and add it to the blender with 1 1/2 cups water and the cooked onions. Blend well.  Poor into a large soup pot.
4. Put the remaining squash into the blender as well as the boiullion, marjoram, red pepper, salt, pepper, cream cheese, and other 1 1/2 c. of water.  Blend until smooth.  Add this to the soup pot with the other squash mixture previously blended.
5.  Stir all together.
6.  Simmer about 10 minutes.
7. Serve with ritz or saltines and enjoy!

Notes: The original recipe called for 8 oz. cream cheese and 1/4 tsp cayenne pepper.  This was way too much cayenned for my family, and I felt the full cream cheese made the soup tast too much like cream cheese and not enough like squash.  The cream cheese does give a very smooth texture though.

Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.

Saute the onions in the butter.

Instant Pot Venison Stew

Venison Stew:

1 lb. deer meat cut into bit sized pieces and all sinew removed
4 cups beef broth or 4 cups water with 4 tsp. beef bouillion
2 Tbs. stew seasoning (stew seasoning recipe is on this blog)
1 1/2 c. V8 or 1 quart bottled tomatoes, blended
1-2 Tbs Worcestershire sauce
2 bay leaves
1/4 tsp. garlic powder

4 potatoes
4 large carrots
3 celery stalks
1 onion
2 Tbs. melted butter
2 Tbs. flour

Set Instant Pot to Saute.  Add about 2 Tbs. oil to the hot Instant Pot.  Drop in the meat and sprinkle with a little salt and pepper and about 1/2 tbs. of the stew seasoning.  Brown the meat on saute, then turn the Instant Pot off and pour in the beef broth to deglaze the pot.  Stir in the V8 or tomatoes, (whatever you're using), the rest of the stew seasoning, worcestershire sauce, bay leaves, and garlic powder.  Set time for 15 minutes, and then quic release the pressure when cooking is done.

In the meantime, cut up vegetables.  In a small bowl, melt the butter and whisk in the flour.  When the meat is done cooking and the pressure is released, add all the vegetables and the flour/butter mixture.  Set pressure cooker for 4 minutes.  Quick release when done.  Enjoy!

Enchilada Sauce

This is great when you don't have a packet mix or can of enchilada sauce!

Enchilada Sauce:

1 can tomatoe sauce
1/3 c. water
1/4 tsp. chili powder
1/2 Tbs. cumin
1/2 Tbs. minced onion
1 Tbs. vinegar
1/2 tsp. garlic powder
1/2 tsp. garlic salt
1/4 tsp. paprika
1/4 tsp. sugar
1/4 tsp. ceyanne pepper

Cream Puffs with Custard Filling

NOTE: This recipe is easily halved.  I have a large family so I make a lot.  If you don't want to make the filling, you can use Jell-O instant vanilla pudding, but make it with 1/2 c. less milk than it calls for.  Mix the pudding with whipped cream. 

Cream Puffs
2 c. water
1 c. margarine or butter (2 sticks)
2 c. flour
8 eggs

Preheat oven to 425.  In a saucepan, combine water and butter.  Let the butter melt, and bring to a boil.  Reduce heat, add the flour and stir well.  Cook on low about 1 minute.  Remove from heat and add the eggs all at once.  Initially, the dough will appear coagulated, but just keep mixing until is all combines and a smooth dough is formed. 

Put the dough in a Ziploc bag with a small hole snipped in the corner.  Squeeze it onto an ungreased cookie sheet to your desired size.  The original recipe says 1/4 c. each, and will yield 24 cream puffs.  This is way too big for me.  The ones I make are usually about 2-3 Tbs. 

Bake at 425 for 10 minutes, and then reduce the heat to 400 and bake an additional 15 minutes.  They will be puffed up and golden brown.  Let cool on a wire rack for a few minutes.  When ready to pipe the filling in, cut a small hole near the top of the cream puff and fill them up. Sprinkle with powdered sugar. 

Custard Crème Filling
2 c. milk
6 egg yolks
1/2 c. sugar
1/4 c, flour
2 Tbs. butter
1 tsp. vanilla

Scald the milk in a saucepan on the stove on medium heat.  In the meantime, whisk the eggs and sugar together in a separate bowl until the sugar is almost dissolved.  Add in the flour and whisk some more.  Take about 1/2 cup of the hot milk and mix it into the egg mixture to temper the eggs (so you don't cook them).  Add about another 1/2 cup and mix it in.  Return the egg and milk mixture back to the saucepan with the remaining milk.  Cook on medium until the pudding becomes thick and starts to bubble.  Do not Scorch the pudding!  Remove from heat, and add in the butter and vanilla.  Pour the pudding into a separate glass dish and cover with saran wrap so a film doesn't develop on the pudding.  Let cool completely.

Whipped Cream: (optional)
1 c. heavy cream
1/3 c. powdered sugar
1 tsp. vanilla

Beat the heavy cream until it starts to get thick.  Add in 1/3 cup powdered sugar (more or less depending on your sweet tooth) and vanilla.  Continue to beat until its the desired consistency.  Mix with the custard when completely cooled, and then pipe it into the cream puffs. 

Tip: If you don't care about a great presentation and you want to speed things up, just drop the batter by spoonful onto a cookie sheet.  They won't look as pretty, but they won't be half the mess either when dealing with piping them through a bag.  To fill just cut in half and spoon the pudding in, and replace the top.  EASY! (see pics below)

 

Spanish Rice

Spanish Rice

- 2 Tbs. Oil
- 2 Tbs. chopped onion (I often use dehydrated onion)
- 1/2 T. minced jalapeno (I seldom have a jalapeno on hand.  I use about 1/2 tsp. cumin and 1/8 -1/4 tsp. ground red pepper instead. A little less than 1/4 is great for my family)
- 2 cloves minced garlic

-1/2 tsp. salt
- 2 cups long gain white rice
- 1 can (8 oz) tomato sauce
- 3 1/4 cups water (only use 3 cups if you are using the pressure cooker method)


Stovetop: Heat oil in pan.  Add onion, jalapeno, salt, and minced garlic.  Add in the rice.  Sauté until the rice just starts to brown.  Add tomato sauce and water.  Bring to a boil, cover, reduce heat and simmer for 20 minutes.  Fluff with a fork and serve.

Pressure Cooker:  Using the sauté feature, sauté the onion, garlic, jalapeno, and rice for 4-5 minutes.  Turn sauté off and add water.  Add in the tomato sauce and the rice.  Stir well and then set on high pressure for 10 minutes.  Let the pressure release on its own, or for at least 10 minutes. 

Pinto Beans in the Instant Pot

These can be used as refried beans too!

Pinto Beans in the Instant Pot

2 cups dried pinto beans (about 1 lb)
2 cloves minced garlic
2 Tbs. dehydrated onions
1/2 Tbs. cumin
1/2 tsp. chili powder
1/4 tsp. pepper
6 cups water
2 tsp. salt
3 tbs. chopped cilantro
1/8 tsp. red pepper (ground)

Put everything in the instant pot and turn on to high pressure for 30 minutes.  Allow a natural pressure release. 

If you want to make refried beans out of them, drain most of the liquid (reserving some) and put in the blender.  Add liquid to your desired thickness/texture. 

NOTE: If you want to soak the beans first, go right ahead.  It is not necessary, but it is believed that doing so can reduce the amount of flatulence you experience when your body digests the beans.  I always do a quick soak.  Simply bring the beans to a boil in water on the stovetop (faster than the instant pot in my opinion).  Let them boil 5 minutes, and then rinse the beans.  This does, however, take away a little of the flavor.

Salsa Chicken in the Instant Pot

I have made a similar recipe in the crockpot a lot, recently I tried it in the Instant Pot.  It turned out really good!  My chicken was even frozen when I started. You can use fresh thawed chicken too. 

 

Salsa Chicken

1- 1 1/2 lbs. chicken breast
1 (16 oz.) jar salsa - chunky works great as well as home canned salsa
1/2 packet taco seasoning
garlic salt
1/4 cup chopped cilantro (optional)


Place the chicken in the bottom of the Instant Pot and Sprinkle just a little garlic salt over the chicken.  Sprinkle taco seasoning over both sides of the chicken breasts.  Poor the salsa over it all.  Set the pressure cooker to 30 minutes high pressure. (If your chicken is thawed it will take 20 minutes).  When it is done, you can quick release or let it set about 15 minutes first (whatever you have time for).  Open the lid and shred the chicken with two forks. 

Optional:  Add in about 1/4 cup chopped cilantro after it has cooked and you've shredded it. 

This is great for tacos, burritos, quesadillas, and chicken salad! 

NOTE: I rinsed my chicken first because it was so frozen, and I wanted to have a stickiness to it so the seasonings would stick to it.

This is before it's cooked.  I sprinkled some garlic salt, then added taco seasoning and salsa. 

This is what it looked like after it was cooked, but before I shredded it.

I like to add chopped cilantro in after it's cooked and after I've shredded the chicken.

 

 

Slow Cooker Cilantro Lime Chicken

1 (16 oz) jar salsa
1 (1.25 oz.) package dry taco seasoning mix
1 lime, juiced
3 Tbs. chopped fresh cilantro
3 pounds skinless boneless chicken breasts, cut into serving portions.

Place the salsa, taco seasoning, lime juice, and cilantro in a slow cooker.  Add the chicken breasts,a and stir all together.  Cook on high about 4 hours, or low 6-8 hours.  Shred chicken and ease over rice, in burritos, a salad, etc.

Chicken Fajitas

Chicken Fajitas

2 chicken breasts, cut in thin strips
2 tbs. oil
1 tbs. Worcestershire sauce
1 tbs. soy sauce
1 tbs. vinegar
dash of red pepper
1 tsp. chili pepper
1 garlic clove, minced
1/2 purple onion, sliced
sliced bell peppers

Mix all together and let the peppers, onions, and chicken marinade for a few minutes.  Sauté the vegetables first, and then add the chicken (along with all the juices).  Heat flour taco shells and squeeze a little lime on them.  Top with the following:

Avocado or guacamole
sour cream
salsa
cheese

Super Easy Alfredo Sauce

Alfredo Sauce
9 Tbs. butter (1 cube plus 1 Tablespoon)
3 c. heavy cream (or half milk and half cream)
3 pinches nutmeg
3 dashes garlic salt
3 dashes seasoning salt
salt and pepper
1 c. grated parmesan

Melt butter and add cream.  Boil until cream is reduced to half (10-15 minutes).  Add seasoning.  Remove from heat and add parmesan cheese.  Serve over noodles.