48 minutes of the BEST things to make in an Instant Pot! My Reader Favorites

if you're new to instant pot cooking then this is the video for you hi I'm Lisa Childs and I am an instant pot expert food blogger YouTuber cookbook author and I love to help people feel confident using their instant pot so people have loved my other instant pot recipe compilation videos so I thought I'd make a new one just in time for any new instant pot users that got them over the holidays enjoy someone literally commented that they picked my YouTube video because there was an Asian girl on the thumbnail but honestly let's be real no one is rice like Asians do so let me teach you how to make perfect instant pot rice I'm pretty confident here that literally no Japanese person would eat long grain white rice at least in Japan I make my short grain white rice in my Japanese rice cooker most Asian thing ever but I'd say that most people in the U.S use either long grain white rice basmati rice or Jasmine rice this method will work for all three of those the same this method will not work the same for brown rice short grain rice or medium green rice in my last video where I'm literally wearing the same outfit I got a lot of the same comments so I'm going to go through all of those answer all your questions on how to make the rice today we're making long grain white rice in my instant pot Duo plus and my instant pot Duo original [Music] I'm doing two instant pots so I'm measuring one cup of rice for one and three cups of rice for the other do you want to know the secret to getting great engagement on a YouTube video just don't wash your rice and people could not be more divided on this for me I always wash my Japanese rice my wild rice my brown rice it just never really occurred to me to wash my long grain white rice just because that's what it says on the package however YouTube came after me and they were not happy John Lennon writes she did not wash the rice before cooking it what the actual is this thanks because I don't want more engagement today I guess I'm going to wash it I have sold hundreds and hundreds and hundreds of these rice washing baskets you need to get one [Music] first instant pot gets one cup of rice washed [Music] three cups in here [Music] [Applause] and no rinsing the rice does not change the amount of water that you need or the time next is the water ratio for every one cup of rice I like to add one and a quarter cup of water so the ratio is 1 to 1.25 give it a shake to evenly distribute the ratio for three cups of rice is the same 1 to 1.25 so I'm adding three and three quarters of a cup of water to my three cups of rice of course you can add chicken broth beef broth bouillon whatever you want for more flavor just a dash of salt and Shake and now we cook [Music] now this is super important before you cook you need to ensure that your ceiling knob is in the ceiling position if it is over here in the venting position all the water is going to evaporate out of this hole and then your rice will burn if you have one of these models that has the updated lid then this is already done for you it's default to the ceiling now if you're new to instant pot cooking this rice button is a preset it goes to 12 minutes on low pressure which you can use but I prefer to just use a manual setting to cook instant part rice press the manual button right here and adjust the time my tried entry method is three minutes on high pressure the other thing you need to remember is to make sure that this keep warm button is on before you start pressure cooking otherwise it will not do the natural pressure release our rice is done pressure cooking and now we're going to check it out if your instant pot still has the pin up like this just go ahead and release the rest of the pressure so now we're going to fluff up our rice so I thought I was recording and I wasn't this is the one cup of rice it's perfect and then this is three cups of rice with three and three quarters cup of water see no sticking perfectly fluffy and you want to fluff it up like this before you serve it always we've got perfectly cooked rice here there's a quick warning if you leave your instant pot rice in the instant pot on keep warm for a long extended period of time it can get sticky it can burn it can stick to the rest of your pot so be careful the first recipe you should never make again on the stovetop are mashed potatoes first rinse and wash your potatoes then peel them and cut into one inch cubes if you cut in two halves or they're bigger make sure you add two four minutes to the cook time add one cup of chicken broth to your potatoes and then that's all you have to do lock the lid set the knob to sealing then cook on manual high pressure for five to seven minutes depending on how large your potatoes are these cooked for seven minutes after the seven minutes are up make sure you do a quick release otherwise the potatoes may burn or brown on the bottom open the lid and check the potatoes with a fork or a knife to ensure that they're cooked all the way through you shouldn't have any excess liquid in your instant pot but if you do just drain them and add them back to the instant pot then we like to mash our potatoes with butter and half and half and I only do a little bit of salt because usually the gravy and the meal has a lot of salt in it so I don't do too much salt in my mashed potatoes I also recommend using an actual potato masher versus a stand or hand mixer because you don't want to over mix your potatoes that's what makes them all gloopy and hard and starchy so do them by hand and they are going to be amazing so the first thing we do is just season our chicken tenderloins I'm using four chicken tenderloins but I would account for about two to three per person depending on how big of a serving size you want to do I'm going to season these with a little bit of garlic salt or you can also do salt and garlic powder some pepper and some ginger flip them over and do the exact same thing on the other side and today we are using chicken tenderloins for all of these recipes they're incredibly tender they're really easy to cook because they cook really quickly and so I like using that but if you want to use chicken breast or chicken thighs any of those will work so first put your instant pot on high saute and then add about a tablespoon of extra virgin olive oil when the instant pot is hot and the oil is nice and glisteny and shiny then we can add in our seasoned chicken tenderloins if you want to use a different kind of chicken like a chicken breast or chicken thigh just make sure that you cook it a little bit longer but for the best most consistent result I would use the chicken tenderloins like we've used in the recipe today I like to sear the chicken tenderloins you're not cooking them through all the way but I like to sear them on each side so that they can get a little bit of extra flavor this step is completely optional if you don't have the time but I highly recommend it because you want to add another layer of flavor to your chicken teriyaki rice bowls and this will do that for you after the chicken has seared on that other side take out the chicken and just put them on a reserved plate you'll notice all these yummy brown bits at the bottom of the pot that's called fond and you want that because it's all that amazing flavor however you want to deglaze your pot with a cup and a half of water or chicken broth so it doesn't stick and burn onto your instant pot so add in that liquid and then use a spatula or a wooden spoon and scrape all those brown bits off the bottom of the pot otherwise you might get the burn of it next add one cup of rice here I'm using long grain white rice but you can also use jasmine rice or basmati rice so after you kind of stir in your rice then we are going to just add our chicken tenderloins right back on top of that rice and broth or water and then I'm going to add half a cup of teriyaki sauce you don't want to mix this because we don't want all that Sugar getting mixed into the water too much and so just add that chicken teriyaki marinade right over the top you can either make your own or I just used a store-bought version close the lid turn the knob to sealing and then press the manual or pressure cook button and adjust to five minutes with a 10 minute natural pressure release after the chicken and the rice are done just open up that lid and then quickly add three to four cups of frozen vegetables I like using this stir fry mix because it has a lot of really yummy vegetables that you find in a chicken teriyaki rice bowl and it's frozen so it's even easier so add in the frozen vegetables and then give it a quick stir just to kind of toss in all those frozen vegetables into the hot chicken and rice and then put the lid back onto the instant pot and then let it sit for about five minutes and that's it all you have to do is just scoop it into a bowl and if you want you can add some extra teriyaki sauce and some sesame seeds for some garnish and that is a super easy healthy delicious meal that you can make for your family in less than 30 minutes so first I'd like to start out with broccoli florets you need to make sure that they are cut as evenly as possible if you have small pieces and large pieces all mixed up together they're going to cook at different times and different rates so you want to make sure they are as uniform as possible I personally like using just a pre-cut bag of broccoli that I get at like Costco or Sam's Club or just the grocery store because then it's cut and cleaned for me I don't need to worry or fuss about it next add your broccoli into a steamer basket a steamer net or some other accessory that is pressure cooker safe that's going to keep your broccoli off of the bottom of the pot you just don't want it sitting in the water my preference is to use a steamer basket and this basket I've had for years I love it it's one of the best accessories for your instant pot I promote it all day because it really is I think the number one accessory you should get for your instant pot if you don't have a steamer basket or a steamer net just try and put it on the trivet which came with your instant pot that's that little metal rack thing that comes with your instant pot just place the broccoli on top of there and just try and keep it out of the water as much as possible and then add one cup of water next we're just gonna put our basket full of broccoli into the instant pot don't add more than one cup of water because then it will take longer to come to pressure and longer to depressurize and it's cooking that whole time so you really want to make sure that you're not going to overcook your broccoli next just lock that lid on your instant pot turn your ceiling knob from venting to ceiling and then you're going to cook your broccoli for zero minutes Yes you heard me right just press the manual or pressure cook button on your instant pot and then press the minus button until it gets to zero yes it's possible it just means that it's going to come up to pressure and then it's done it's not going to cook for however many minutes it usually pressure cooks for after it has cooked for zero minutes and it beeps then it's done give it a quick release as soon as possible you don't want to leave your broccoli in there for a long time because it will get so mushy and that's disgusting so remove your lid and then check the doneness of your broccoli if you can pierce it with a fork or a knife then it's done if your broccoli has a little bit of resistance to it all you have to do is just place the lid back on your instant pot for about one to two minutes don't go longer than that because it will overcook and get mushy so just put the lid back on and let the residual heat just steam through to just make sure it's fully cooked do not pressure cook your broccoli again because as that will be overcooked and you'll just end up with broccoli soup and that's not what we're going for okay after that you want to just remove it from your instant pot as quickly as possible to stop the cooking process and then you've got perfectly made instant pot broccoli we are going to start with one bag of potatoes O'Brien [Music] like could you think of anything easier than using Frozen potatoes in a potato soup okay next we're going to use eight ounces of cubed ham I purchased mine just like this but you can also do this recipe after Easter Thanksgiving Christmas any of those holidays where you use a lot of you know ham and you might have some leftover we'll do one can of corn so simple then our spices are just one tablespoon of minced garlic and one teaspoon of real salt throw that in there we've got a quarter cup of bacon crumbles you can either cook and crumble this yourself or I just use the bagged like pre-made bacon bits just to make it easy and then we're gonna do two cups of chicken broth and I always use two cups of water with two teaspoons of better than bouillon so we'll just dump that straight over the top and that's really it I'm just going to mix it all together and literally that's all you have to do so I'm going to put the lid on my instant pot make sure that knob is set to the ceiling position and then we're going to cook this for three minutes on high pressure with a quick release and then we'll add in just a couple extra ingredients the potato ham chowder is done so we are just going to whoop present it and this is what it looks like it looks and smells amazing to this we are just going to add one cup of heavy cream if you don't want to do cream I'm sorry you could do half and half you could do a milk but it just won't be quite as thick and creamy so one cup of heavy cream half a cup of sour cream and then to that we're just going to add about half a cup of cheddar cheese or however much your heart desires like that one is so simple and easy we've got potato ham chowder so good for fall I always get so many compliments whenever I make my instant pot bacon green beans for a weeknight dinner or for the holidays they are so delicious so to start we are going to press the saute button on the instant pot and adjust a high add three pieces of sliced thick cut bacon and cook them until they're nice and crispy if you like you can also add three large mushrooms that are diced up at this point but I didn't have any today so we're just going to add two tablespoons of dried onion flakes one and a half tablespoons of minced garlic deglaze the pot with half a cup of water mixed with one teaspoon of chicken better than bouillon and it's going to be a little steamy because it's on saute but then you also add two tablespoons of soy sauce then take a wooden spoon and scrape the bottom of the pot all those brown bits this is really important because we don't want anything to burn next add two pounds of fresh green beans that have been washed and the ends have been cut off I like to use the french green beans mix everything together for a couple seconds then lock the lid turn the knob to sealing and cook on manual high pressure for just two minutes allow a five minute natural pressure release then remove the lid transfer the green beans to a serving bowl or a platter and make sure you get all that sauce the bacon the mushrooms if you still have them and pour all over the green beans these are so good for any type of dinner but I love to serve them for the holidays foreign if you're already making your hard-boiled eggs in the instant pot you're a step ahead of most people but what you don't know is that you might be doing it wrong [Applause] I'm willing to bet that you use one of these methods the five five method or the 666 method well if you do that's totally fine but I'm here to show you an even better way the only things you need are eggs a cup of water and something to keep them off the bottom of the pot I personally use a steamer basket if you don't have any of those just make something out of some foil you can make a little ring like this you can make a little triangle whatever it takes to keep them off the bottom of the pot I'm just going to fill up this basket with 12 eggs this recipe works for as many eggs as you want you can do one egg or you can do a full basket's worth now add in one cup of water if you're using a three quart instant pot use one cup of water if you're using an eight quart instant pot use one and a half cups of water no more than that the reason you don't want to add more water than that is because it's going to take longer to come to pressure and they're going to be cooking for even longer you don't want overcooked eggs then throw the lid on turn the knob to ceiling and then this is the most crucial part the timing or perfectly cooked instant pot hard-boiled eggs do two minutes on high pressure followed by a 13 to 15 minute natural pressure release once you add the thyme onto your instant pot it will pause momentarily and then say on this means that your pot has registered the two minute cook time and it's starting to heat up and pressurize once your pot comes to pressure this pin right here will pop up and it will be flush with the lid if you hear any sputtering out of here that's totally normal so why do I do two minutes with a 13 to 15 minute natural pressure release with the 555 or the 666 method that intense pressure cook is cooking those eggs at a super high temperature for five or six whole minutes it's as if you took a soda bottle or something carbonated in a can and just was shaking it for five or six minutes straight that's a lot of pressure that's going to build in there with my method going two minutes at high pressure it gets a really intense pressure cook for only 120 seconds and then it just gets to relax and now that we're at 15 minutes I'm going to open the lid and what I usually do is just take out the whole steamer basket full of eggs and rinse them under cold water put the steamer basket back in and then fill up the whole pot with cold water and ice cooling down the eggs like this immediately after they're done cooking is super important the reason is because these eggs are super hot once they come out of the pressure cooker we want to shock them with super ice cold water so then those Peels and the membrane inside detaches from the wall of the shell it also stops the cooking process so then you have perfectly cooked eggs that aren't overdone while these eggs were cooking I also made a batch of eggs with a six minute cook time a six minute natural pressure release and an ice bath and now we're going to compare the two first we're going to do a peel pest then we're going to do a texture test and then lastly a taste test first we're going to start out with the 666 egg I tap put a little pressure on it and roll doing so will make these eggshells just peel right off I also find that if you peel them in water or under running water they come out really well there we go [Music] hey that's really nice egg next is our 215 egg um [Music] and that is a beautiful egg as well At a Glance you can't really tell a huge difference and here are the fresh eggs from my mother-in-law so I've noticed that these shells are a lot thinner than the eggs I get from the grocery store but as you can see this came off in just a huge piece this is the six minute egg and this is the two minute egg however when I pick them up like this I can definitely tell a difference the white on the six minute egg is a lot firmer it's almost bordering on rubbery the yolk on the six minute egg is soft almost feels a little gummy the white on the two minute egg is cooked but it's still a lot more tender the yolk on the two minute egg is a little bit drier but not so dry but it's not gummy I'm gonna do a little taste test on the six minute egg with a little bit of salt [Music] that's a solid egg that's a good egg next is the two minute egg it's a subtle difference but this one is a lot firmer this one's nice and tender and my teeth kind of sunk right into that egg yolk with the six minute egg it felt like there was just a little bit more resistance and it's a little gummy so my final verdict is to do a two minute pressure cook with a 13 to 15 natural pressure release depending on your altitude and the freshness of your eggs a 215 may feel a little overcooked to you and if that's the case just lessen the natural pressure release to 13 or 14 minutes if you want your eggs to be cooked a little longer of course you just add a minute or two to the Natural pressure release like I said both are solid options but this one definitely takes the cake so to start out we are going to add two tablespoons of olive oil to a hot instant pot and then we're going to saute some Cajun sausage so I ordered cajun chicken sausage in my grocery order but they accidentally gave me pork Cajun sausage totally fine it all works right you'll still count this as a chicken and rice recipe so I like to just cut the sausage on the diagonal on a bias which is cut diagonally and then we're going to saute that in the hot olive oil for just a couple of minutes and then we're also going to add in our pretty vegetables so I like to add one whole red bell pepper one whole yellow bell pepper and then three quarters of a cup of chopped celery mix that up and let it saute for just a minute while we put together our seasoning blend so in this little bowl I have one tablespoon of dried onion flakes three teaspoons of Cajun seasoning just use your favorite kind but if it's really spicy maybe do just one and a half or two teaspoons to start out out a quarter teaspoon of thyme a quarter teaspoon of smoked paprika one teaspoon of oregano and then we're just going to shake this all up and dump it into our sausage and veggie mixture after that add one teaspoon of minced garlic and then we're just going to let this saute for just a couple minutes after the sausage and veggies have sauteed for a couple minutes and they have a little bit of brown on them we're going to deglaze the pot with one tablespoon of soy sauce half a cup of water and one cup of chicken broth we're also adding one cup of long grain white rice and then just stir this all up make sure that there's nothing stuck on the bottom of the pot otherwise it will get really burned and you don't want that so scrape all that yummy flavor off the bottom of the pot make sure the rice is submerged and then we're ready to cook our Cajun sausage and rice lock the lid onto your instant pot turn the knob from venting to sealing and then cook on manual high pressure for five minutes with a 10 minute natural pressure release this dish is really easy to make it's spicy it's Saucy it's really delicious and I know you're going to enjoy it with your families so tell me if you make this in the comments below this next recipe for loaded baked potato soup is a reader favorite and you can make this recipe using frozen hash brown potatoes like I am today just because it's super easy or you can cut up your own potatoes or you can even use leftover mashed potatoes let's get started by turning our instant pot to the high saute function and then I'm going to add three to five pieces of thick cut bacon now I definitely recommend using the thick cut bacon so then there's enough fat and flavor in the soup so I have just a couple pieces of bacon that we're going to add to our instant pot and crisp up here's a quick tip on your bacon if you put your bacon in the freezer for about 20 minutes before you cut it it will cut way easier the fat will solidify in the bacon and you'll just be able to slice right through it without it getting slimy and all over the place and did you know when you cut bacon into little chunks like this they're called bacon lardons so when you see that in recipes you'll now know cutting bacon into lardomes is little pieces the bacon done crisping and I just scooped it out and put it in a separate Bowl then you should have about a quarter cup of bacon grease in there and that's totally fine just keep that in because we want to keep that flavor and a little bit of that fat so to this we are going to add one tablespoon of minced garlic one two pound bag of hash brown potatoes and you can use regular potatoes if you like those instructions on my website next we have two tablespoons of onion Flakes a teaspoon of salt and half a teaspoon of pepper and just like the last recipe this one's so awesome because you can pre-prepare this and use it as a freezer meal just put all these ingredients in a bag and prepare it from Frozen so it's really easy okay shout around for a minute and then we're going to add two cups of chicken broth I always use two cups of hot water with two teaspoons of better than bouillon if you like you can add a little bit of that bacon to cook in with it but I prefer to sprinkle on the top because I think it just kind of looks prettier but you can also cook it in the soup as well and that's it we're gonna put the lid on it we're gonna cook it for three minutes from Frozen and then we'll add a couple extra ingredients at the end [Music] the loaded baked potato soup is ready to come out so I just turned the knob from the ceiling to the venting position and this is what it looks like now this is the fun part after you pressure cook the loaded potato soup you're going to take a potato masher and just Mash these potatoes up about five or eight times just to kind of break up some of those potatoes we don't want to make mashed potatoes so we're just going to mash it up just a little bit to still have some chunks but not too many to this we are going to add one cup of heavy cream because heavy cream just makes everything more delicious if you don't want to use cream you can use milk half and half and then this is what makes it taste like loaded baked potato soup it's one cup of sour cream this is so good that sour cream is really important because it makes it taste like an actual loaded baked potato and not just potato soup and then we've got one cup of shredded cheddar cheese I always add extra on top of each Bowl I like to let that kind of melt down I also like adding some of the bacon back into the soup but I also like having a lot of it to kind of put on top of each Bowl just because then it's really pretty but we can put some of that in there as well and that's it this only cooked for three minutes it used a frozen bag of potato hash browns and it tastes like you slaved over all day [Music] I will never make cranberry sauce on the stove again after using my instant pot to begin add 12 ounces of washed fresh cranberries to your instant pot and I'm using my three quart instant pot here today and then add three quarters of a cup of sugar you can also do half a cup of sugar kind of play around with how sweet you like it next add a quarter cup of apple juice and I didn't have apple juice today so I just used some applesauce that's totally fine then add a quarter cup of orange juice you can use fresh or you know whatever you get at the grocery store and then grate in about a quarter teaspoon to half a teaspoon of fresh ginger this really makes a big difference and if you can get fresh I definitely recommend it if you don't have fresh just use a little bit of powdered Ginger and that will work fine as well then I always eyeball just about half a teaspoon of cinnamon we love cinnamon in ours so I usually add just a little extra mixed a coat and combine all of the ingredients and then we will pressure cook this for just 5 minutes on high pressure the big thing with this is to make sure that you allow a full natural pressure release this usually takes about 30 minutes because if you don't you will have cranberry sauce going everywhere cranberry sauce will froth and you want to make sure that that pressure comes down very slowly and naturally after the 30 minutes remove the lid and stir until those berries break up a little bit and you get the consistency to your liking if you want it a little bit thicker you can simmer this on low saute for a couple minutes to reduce it but once it cools it will thicken up you can store this in the refrigerator for several weeks before Thanksgiving so you can make this early on look how delicious this looks and I use it on turkey sandwiches pork tenderloin and of course Thanksgiving dinner foreign [Music] so what you need to do first is mix your milk with the starter you can do this in a bowl a pitcher in the instant pot liner itself but tonight I decided to just do it in a blender because it was easy and I wanted a pitcher to pour into these smaller containers the most important thing with this step is you want to make sure that your starter is completely incorporated into the milk before you let it ferment if you have chunks of your starter still in the milk and it's not completely just dissolved it can get kind of gritty and we don't want to do that I just added two tablespoons of starter to the blender with the milk and then you want to just blend that until it's completely dissolved like I said I'm only using a blender pitcher because I was lazy and I knew I could use this to pour into smaller containers but you can use a bowl a liner anything to mix milk with the yogurt at this point you can also add your sweet condensed milk if you like if you want it sweetened if not just leave it out in this video I'm going to show you two methods on how you can make your instant pot yogurt the first one is going to be in these pre-portioned individual containers you can also use mason jars or anything that's like a small little vessel to make your yogurt in so if you want to make individual serving sizes all you have to do is pour that milk mixture into your container this isn't going to rise like a cupcake you just put as much milk in your cup as you want to eat so in this cup I have about eight ounces of milk and this was a really good perfect portion it's nice because if you want to leave room at the top you totally can so you can add toppings granola fruit whatever you want so to make them in the individual portions you just put them in whatever you want to ferment them in and then you add two cups of water to your instant pot and the trivet or something to keep the yogurt off the bottom of the pot you can see in my example from last night that I did two plain and one I added some Monk Fruit sweetener too and a little bit of vanilla extract and vanilla bean paste this is the finished product from that and while it tastes really good about one in every 10 to 15 times I make this if I add anything else to the yogurt sometimes I can get this kind of gloopy consistency it's kind of stringy and while it tastes fine the texture is a little off-putting so I generally like to recommend not putting vanilla in your yogurt before fermentation I like to just mix it in after it's done setting if you want to add vanilla to your yogurt next you just add your cups of milk and starter to the instant pot on top of that trivet and then you want to cover it with something instant pot company sells a specific glass lid that you can put on top of your instant pot but I find that I usually have a pot lid that will fit just fine and then you don't have to spend the money A lot of times people will ask if they can just use their instant pot lid and you can but I don't recommend it the reason is because if you give your instant pot lid a sniff and you guys know I'd love to smell spell everything this lid can really capture a lot of the smells no matter how good of a job you do washing it and so this smells Savory it smells like food and I don't want any of those smells to absorb into that milk into the yogurt unless you want dinner flavored yogurt which is pretty gross so I like to just take this off and not risk it I will use a glass lid that I have from my pots and pans or you can even use something as simple as a dinner plate next you want to press the yogurt button and then adjust it to the normal setting you can press either the yogurt button or the adjust button depending on your instant pot model you don't want to unlow you don't want to unhigh if it says boil start over that's not the right setting set it to normal yogurt after that you can adjust the time from 6 to 12 hours I find that anything in a little container doesn't take as much time so you're good between six eight ten hours but I will tell you the longer you ferment the yogurt the more tart it will be so we'll just let these sit overnight in the instant pot and then we'll move on to the next method the next way you can make your instant pot yogurt is simply by pouring it into the instant pot liner and making a huge vat of yogurt there's no difference between putting it in the actual liner versus just putting in a smaller container I guess the only difference is that you don't add water so to do this I'm just going to pour the rest of the blender into the instant pot liner and then we're going to do the same thing press the yogurt button and then adjust to normal and then I'm going to do about 10 hours on this larger batch because it will just take a little bit longer to do that whole pot versus just a smaller cup and then I usually just go to sleep it's not a big deal if the yogurt sits for like an hour or two after it's done it's not going to go bad it's totally fine but you'll notice that after you press the yogurt button on your instant pot it will beep and then it will say zero zero zero zero from this point it's going to start counting up to let you know how long the yogurt has been fermenting after the yogurt is done it will say yo in my family we actually call it instant pot yogged because that's what the instant pot says but after it's done it will say y-o-g-t meaning it's done fermenting for the amount of time that you set it for so now it just ferments overnight and then in the morning it will be nice and set and then we will put it in the fridge now it's sometime between six and seven am the yogurts have been fermenting overnight and they look great you'll be able to tell that it has a very sweet slightly sour but fresh Aroma it's really Pleasant honestly and it won't smell bad it won't smell like rotten milk so first we're going to check on our little yogurt cups there's going to be condensation on the lid so just make sure when you take off the lid or the plate whatever you're using to cover your instant pot that you're not dumping all that condensation on the surface of your yogurt you can pick these up they're not super hot they are warm but you'll see that they are set this is what you're looking for they are not going to set any more than at this stage right now they're not going to get firmer in the fridge so if your yogurt is completely liquid at this point some something has gone wrong and unfortunately you're not going to be able to make that into yogurt I'm sorry however using this method using the milk and the fire I've never had that happen before so hopefully you'll be fine so these look great we are just going to cover them and put them in the fridge for about eight hours or until they're chilled next we are going to go over to the full pot of instant pot yogurt and I'm in a hurry this morning I've got to do carpool kids all the things so it says that there is a little bit of time left on it but it looks totally set and it looks great smells great so I'm just going to go ahead and take it out when I put the entire instant pot liner in the fridge I like to make sure that I have a towel or a silicone trivet under it just so that heat from the bottom of the pots not transferring into the fridge and now we are ready to eat the instant pot yogurt has been sitting in the fridge this whole time and the one thing I really love to show people is to do something called The Spoon test so that is when you take a spoon and you just stick it straight into your instant pot liner and that spoon should stick straight up and down the yogurt will be firm thickened deliciousness and it's ready to eat this is is what the yogurt looks like it's literally just perfect yogurt consistency and texture you can also sweeten this yogurt with anything you like you can mix in berries honey any kind of sweetener that you want and it will last in your fridge for about seven to ten days well if it lasts that long my kids eat it like they demolish it when I make this so just like if you buy store-bought yogurt if you make an indent in your yogurt and let it sit there will be a little puddle of whey that's completely normal and that happens with any yogurt that you have because that whey kind of separates and it naturally pulls out from the yogurt you can just mix that way in or you can dump it in the sink you can also use it for like smoothies and like mix it into things for added health benefits but yeah I don't do that so that's really all there is to it it's incredibly simple so delicious and I love that you just get to know what's in your food we like to serve our instant pot yogurt with frozen berries some granola and little mini chocolate chips it's really good like that it's like a little treat and my kids love it it's great for meal prep it's great for you know just a low calorie snack and I know you're gonna love it too so first we're going to start out by sauteing a half pound of thick cut bacon in the instant pot and then taking that out after it has crisped up I've already done that here and then I leave about two tablespoons of the bacon grease inside the pan next we're going to add one chopped onion and I just use pre-chopped onion right in there with all of that bacon grease and then we're going to do one pound of Jimmy Dean sausage I find that the Jimmy Dean brand is actually like worth splurging on I don't really like using store brands sausage this one just tastes really good and since it's the main protein I definitely recommend this spending a little bit extra to get the higher quality sausage to the sausage and the onions I'm adding two tablespoons of minced garlic and then to this one teaspoon of salt half a teaspoon of pepper and half a teaspoon of crushed red pepper flakes if you don't like it spicy then just do just a pinch of the red pepper flakes you still want that flavor and then you just we're going to use that little Chopper Masher thing that I bought on that Amazon video I did earlier this summer and we want to just chop this all up try and lift up some of that fond on the bottom of the pot from the bacon all those round fits that's all flavor that we want to suck off the bottom of the pot and scrape off the meat and the onions are looking good they don't have to be like 100 done just like 90 done because it's all going to cook okay to this we are going to add one cup of chicken broth so I have my chicken broth here it's just six cups of water with six teaspoons of butter than bouillon I like to just do like one cup right at the beginning and then deglaze the pot so the pot is still on saute mode I'm just taking my thermal work spatula my silicone spatula it's the best one out there and just scrape everything off the bottom of the pot we really want to make sure that all that flavor is lifted off the pot so when we get that flavor and it tastes good second because we don't want it to burn and get the Burn Notice all right it looks good okay so to this we are going to add five potatoes I think this is about five cups five or six potatoes I find one regular like small to medium potato is usually about one cup so I cut these up into little triangles like you can see here it's very simple now we're going to add the rest of our chicken broth if you'd like to do a lower carb option you can do cauliflower in place of the potatoes if you like more meat you can add an additional pound of sausage I usually like to do two more cups of liquid when I do that and that's it I do not like to pressure cook with the crispy bacon in there because I feel like it kind of gets soggy so I'm just going to cook this for one minute on high pressure the reason it's only one minute is because everything else is cooked besides the potatoes and these potatoes are super tiny we don't want to make mashed potatoes so we just want to cook these through it only takes one minute so we're gonna put the lid on and pressure cook for one minute the Zuppa Toscana is done it only cooked for one minute and this is what it looks like so you'll see when you take off the lid there's kind of a red film on there that's just some fat if you use a spicy sausage this will be really red so if you don't like it you can just use a skimmer and just take off some of that fat off the top if it doesn't bother you which it doesn't really bother me you can just leave it so to this we are going to now add one bunch of kale that we chiffonauted and I like to kind of massage it with my fingers or like with my hands a little bit just to um tenderize The Kill so we are going to add one Bunch or however much you want if you don't like that much kale don't put in that much kale but we are just going to let this Wilt for just a second so I kind of press it down we don't want to crush up those beautiful potatoes so you want to be really gentle and you can see some of the potatoes have broken and then that skin on the potato turns into a little ribbon it's really pretty just swimming throughout the soup and that kale only takes about one or two minutes to really Wilt down and then we'll add the rest of our bacon or if you want to save some for the top you can always do that as well and then the last ingredient which is the best is just one cup of heavy cream if you don't want to do heavy cream you don't have to it's really good without the cream but we really like the cream now mix that in and this is a show stopper it's delicious you can add a little bit of extra Salt and Pepper or crushed red pepper flakes if you like but we love it just like this enjoy we're going to start off with three slices of thick cut bacon and I've already gone ahead and crisp that and then leave that in the pot to this we are going to add half of an onion about one cup of diced celery five cups of red potatoes and I left I just cut them up into little tiny chunks like that if you don't want to cut the red potatoes you can also use the hash brown potatoes so I just really like the color of the potatoes in this soup I think it looks really pretty and like just like the other soup usually one red potato is about one cup if they're a little bit smaller they might be a little bit less than a cup wow it already smells good all right to that we're gonna add one tablespoon of minced garlic three teaspoons of salt three quarters of a teaspoon of thyme and three quarters of a teaspoon of pepper I'm just gonna dump all of that in there and then I like to let this saute for just a couple minutes to kind of embed all that bacony goodness into the vegetables to the vegetable mixture we are going to deglaze the pot with three tablespoons of white cooking wine this really gives the soup like a really yummy flavor and then one and a half cups of chicken broth so I just use the one and a half cups of hot water and one and a half teaspoons of better than bouillon then I'm going to take the clam juice out of two cans of clams so here I have a 10 ounce can and this one is a six and a half ounce can of clams I just drained these so I strain the shoes and I'm going to use that juice make sure you keep the clams because we're going to add those later so to this we are going to add the clam juice this is about one and a quarter cup make sure you strain it otherwise you might get some like little pieces of shell in there don't want that and that's it make sure you scrape the bottom of the pot to deglaze it we don't want it to burn you've got to lift up all that bacon flavor I also forgot just add one bay leaf in there and then you can pressure cook and now we're going to let this cook for two minutes on high pressure with a quick release all of these recipes are so quick and easy I really love that soup is done oh my and it smells delicious all right first thing I'm going to do is just fish out that bay leaf because we don't eat bay leaves that we'll just take that out throw that away and then we're going to add the clams from the 10 ounce can and the six and a half ounce can made sure to rinse them because we don't want any little questionable pieces or any little shells so we're going to add that and just let them kind of warm through and you can also add the bacon now or you can add it in you know on the top like I said I like to do both I usually make extra bacon actually for this recipe okay this looks great I'm going to turn it back on saute mode for just a second and then we are going to thicken this soup using three cups of heavy cream mixed with six tablespoons of all-purpose flour all I do is I take the flour and I whisk it into the heavy cream and it becomes just kind of like a roux paste and it's really nice we've got our three cups of heavy cream mixed with six tablespoons of all-purpose flour just gonna add that right into the soup okay and then I just bring this to a boil and then that will thicken it up really nicely it's fantastic I like to serve clam chowder in a sourdough bread bowl or with really crusty classic French bread it's amazing okay and there you go enjoy

Channel: Tried Tested and True

Views: 143,605

Keywords: instant pot, instant pot recipes, instant pot for beginners, instant pot cooking, lisa childs, tried tested and true, pressure cooking, instant pot recipe, instant pot tips, super comp, best Instant Pot dishes, best Instant Pot meals, 25 best things to make in instant pot, easy Instant Pot recipes for beginners, six sisters Instant Pot

Id: -LTc1pmvWKU

Length: 48min 13sec (2893 seconds)

Published: Sat Dec 10 2022