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.
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.
I love Swedish Meatballs, and while I secretly even love Ikea meatballs, homemade taste WAY better and are made with better ingredients. Plus, I can save myself the hassle of a long drive and the stress of crowds by making them at home.
I modified my Swedish Meatball recipe for theInstant Pot®, and they turned out great. I usually serve Swedish Meatballs with buttered egg noodles, but this time I made whole wheat rotini, and my family gobbled them up. They are also delicious with rice or potatoes, or just on their own, covered with the cream gravy. Traditionally, they are also served withLingonberry Sauce, but in a pinch, you could use Cranberry Sauce.
Spring is finally here. Trees are starting to bud, little crocuses and snowdrops are in bloom, and the grass is starting to turn green. I love the change in seasons and the newness it brings. I also love spring holidays, because, in my family, we love to have brunch. The first spring brunch gathering is at Easter. I love the mixture of sweet and savory foods. Breakfast, lunch, and dessert all come together in a perfect mix of foods with something for everyone. There are plenty of Instantly Delicious Recipes that work for brunch. You can use your Instant Pot® to create the entire meal or to free up space in your oven. I have plans to make hard-boiled eggs in my Instant Pot® for dyeing today. Explore some of our brunch-friendlyInstant Pot® recipes for your spring gatherings.
Colcannon is a traditional Irish dish made with boiled potatoes and cabbage. I believe that kale is the most authentic cruciferous vegetable - please correct me if I am wrong. I prefer cabbage, so that is what I use. People use a variety of sturdy green vegetables. Use your favorite. For St. Patrick's Day, I usually serve corned beef with boiled carrots and potatoes, and then braise cabbage separately in butter. I wanted a change this year, so I made colcannon, which is a family favorite. I made it ahead of time in myInstant Pot® and then froze it. I will thaw and reheat on St. Patrick's Day.
I love to make crustless quiches - they are great for breakfast or brunches (and afternoon snacks or a light lunch or dinner). Making them in the Instant Pot® is easy, and if you are hosting a brunch, it frees up your oven for another dish. Quiches are extremely versatile, a great way to use up food in the fridge, and they are easy and delicious. The great thing about this recipe is that is it both vegetarian and gluten-free. If you are hosting a brunch with anyone following a special diet, this is a perfect addition to the table.
Two years ago today, I shared this blog with the world. It has been really fun being a part of this whole Instant Pot® craze, creating delicious recipes, and sharing them with my readers. To honor this anniversary, I could have come up with something flashier, but instead, I am sharing a recipe that speaks to me and my family - minestrone. For whatever reason, this is a no-complaint dinner. It's comforting, humble, and budget-friendly. We love it and think you will too. It is so versatile - make it vegan by omitting the Parmesan cheese. Use chicken or vegetable stock, in place of water. Use whatever beans you have in the cabinet. Add extra vegetables. I usually serve this with warm, crusty bread.
Today I am sharing my mom's meatloaf recipe. It is the ultimate comfort food for me. I make it regularly during the colder months, because it is a no-fuss dinner, is easy to throw together, and it just tastes like home. I usually bake my meatloaf in the oven, and simultaneously make mashed potatoes on the stove. I decided to try making both at the same time in the Instant Pot® and it totally worked. One-pot Instant Pot® Meatloaf and Mashed Potatoes feeds a crowd and is the perfect comfort food for this time of year.
I have been getting a lot of feedback on my oatmeal recipes lately, specifically related to the "burn" message on the newer Instant Pot®. My Banana Bread Steel-cut Oats and Peaches and Cream Oatmeal are huge hits, but some users are getting the "burn" message because of the fruit sugars and thickness of oatmeal. I never like to have unresolved problems with my recipes, so I decided to try and remedy this. I cooked the oatmeal in jars on a trivet. It worked really well and should take care of this problem.
Split Pea Soup is a humble soup, and definitely a hard sell in my family. Thick, green, obviously full of vegetables, everyone seems to turn their nose up at it. I love it, though, and usually, make it a couple of times a year to satisfy my craving. I really think you should, too! If I happen to have a leftover ham bone, I make it with that, but if not, I don't let that hold me back. This recipe is vegan and gluten-free and equally yummy. Split pea soup is also easy on your wallet if you need to stretch your food budget. I love using the Instant Pot® for this recipe because the soup cooks really fast.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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