So I finally caved and bought an Instapot. Now my hesitation has been the high pressure and high heat we know from food science destroys delicate minerals, enzymes, and vitamins. So I was really hesitant to purchase one since I felt my slow-cooker was able to produce the same
After playing around with it for a few weeks I can totally see the benefits for a busy family or someone who works long hours and wants to walk in the door and make a whole meal in less than 30-minutes. I started with chilli recipes, then I tried shredded chicken, and went to making soup in the Instapot. It was easy to use and instead of a chili cooking in my slow-cooker for 4-6 hours
Instapot No-Boil Homemade Yogurt
- 1.5 litres Whole, Organic Milk
- 4 tbsp Grass-fed Greek Yogurt must say "active bacterial cultures"
- 1 tsp vanilla optional
- 2-3 drops stevia optional
- 2-3 caps probiotic capsules or 1 tbsp liquid probiotic (optional)
- Pour 1/2 the milk into the Instapot with the active bacterial cultured yogurt. Whisk until well combined
- Pour the vanilla and remaining milk into the pot and mix well. Place the lid on the pot and hit the yogurt button for 9 hours.
- Open the Instapot and allow the pot to get to room temperature. Add your stevia if you want to sweeten it and gently add the probiotic capsules, cover with the pot with a tea towel and place in the fridge to chill.
- After an hour check your yogurt and it should be ready to stir with a wooden spoon. Transfer it to a large glass container with a lid.