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 convience but gave me control over the slower temperatures to keep my nutritional value higher. However, more and more nutritional clients kept asking me for Instapot recipes, so I figured I better break down and buy one to meet the needs of my clients and learn more about it.
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 in was ready in 30-minutes. If this helps busy families eat more at home than ordering in or hitting a fast food drive through then its a great step towards meeting one’s health goals and that as a nutrition and wellness consultant makes me very happy. Now, I still make my bone broth on the stove ‘old school’, because I know collagen peptide bonds and delicate minerals I want out of bone broth are going to be damaged in a high heat/high-pressure situation, however, the idea of yogurt made me very happy! Homemade yogurt was what really got me excited to buy the Instapot. After I finished making it, I personally like to add in probiotic cultures to ensure I am obtaining the digestive benefits that can be lost in the cooking process. This way i get the best of both worlds, easy cooking and keeping nutritional density high. I also am able to control the sugar content in the yogurt which makes me very happy.
Instapot No-Boil Homemade Yogurt
Simple & Easy Homemade Yogurt in the Instapot. No boiling or High Sugar Condescend Milk needed, and added probiotic benefits.
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.
Yogurt will keep well for 1-2 weeks in an air-tight container in the fridge.