I did a Facebook Live cooking demo in the Instant Pot Community Group this week, you can watch it here. I make Steamed Fish With Greens and Miso Butter and you can find the recipe here.
Some recipes from my new book No Pressure were also featured on Well + Good!
Quinoa is a relatively quick-cooking grain, but the Instant Pot makes it even faster. It’s also a very hands-off, heat friendly method—I don’t turn on my stove or oven unless I have to in the hot, hot summer. The IP makes quick and easy work of healthy quinoa without heating up my kitchen. Score.
Instant Pot Quinoa
1 cup rinsed and drained quinoa (any color)
1 1/2 cups water or broth
1 teaspoon oil
1 big pinch salt
Combine all ingredients into the Instant Pot and shake the inner pot to level the quinoa and make sure it is all submerged. Secure the lid and cook at high pressure for 1 minute. Use a natural release and fluff with a fork.
Instant Pot has been featuring recipes from my new book, No Pressure, and here they all are in one place! If you like these recipes, consider getting a copy of my new book, which has 100 creative recipes for your Instant Pot.
I’ve been making yogurt in my Instant Pot on the reg for years now. And while the method I wrote about a couple of years ago still works, I don’t tend to use it anymore. You see, I had a cheap jar break in the midst of making yogurt, and all it takes is your kitchen covered in hot milk and glass shards to make you rethink your methods.
Keep in mind that it was a cheap jar. I reused an apple sauce jar, and chances are it already had a small crack. If you use thick canning jars, you should be out of danger.
But! If you’d rather make your yogurt directly in the pot, here’s the basic method I use. It’s more convenient if you plan to strain your yogurt, Greek-style.
- Add milk to the pot. I don’t recommend making more than a gallon at a time, but any amount between 2 cups and a gallon is fine. Whole milk makes the creamiest yogurt, followed by 2% and then skim.
- Secure the lid and select Yogurt. Press the Adjust button until the display says “boil.”
- The Instant Pot is bringing the milk up to 180 degrees. You can safely open the lid during this process, and I like to whisk the milk every 5-10 minutes to keep it from scalding on the bottom of the pot.
- Once the program is finished and the display says “Yogt,” remove the lid and stir. Use a candy thermometer or instant thermometer to make sure that the milk has reached at least 180 degrees. If not, turn on the Saute function on low and stir until the milk comes to temperature.
- Remove the inner pot so that it cools faster. Let the milk cool until it reaches 105-110 degrees. To speed up the process, set the pot in a pan of cold water, stirring occasionally.
- Once cooled to 105-110 degrees, prepare the starter. Add 2 tablespoons of plain yogurt with active cultures per 1/2 gallon of milk to a small mixing bowl. Add about a cup of the warm milk and whisk. Add the mixture to the pot and stir. Return the pot to the cooker, drying off the outside if needed.
- Secure the lid and select Yogurt. The display should says “8:00.” Leave the milk to incubate for 8 hours.
- Once the program is complete, remove the pot and place it in the fridge for several hours until completely chilled. If you’d like Greek yogurt, you can now strain it in the fridge for 30 minutes to 4 hours, depending on how thick you like your yogurt.
- Store the yogurt in containers in the fridge for up to 2 weeks.