Recipes tagged with « Instant Pot »
Instant Pot Coconut Yogurt
Homemade yogurt made with coconut milk and Greek yogurt starter; involves heating milk, cooling to incubation temp, mixing in live cultures, then fermenting. Use a candy or instant-read thermometer to nail temperatures. Substitute dairy with coconut or almond milk for different textures. Thick, tangy, with a subtle coconut aroma. Fermentation time varies; more time equals tangier yogurt. Refrigerate 3 hours minimum to set fully. Keep sealed up to 14 days. Watch milk carefully to avoid burning or overboiling. Stir gently after culturing to retain creamy texture. Expect slight separation, stir before serving. Perfect base for fruit, vanilla, or spices added after chilling.
Slow Cooker Instant Oven Shredded Chicken
Multiple ways to shred chicken with practical timing shifts and substitutions. Slow cooker, Instant Pot, and oven methods adapted with seasoning swaps and adjusted cook times. Focus on internal temps, tactile checks, and flavor retention by mixing shredded meat back into juices. Includes tips for avoiding dryness, using chicken thighs for richer flavor, and speeding shredding with a stand mixer. Real-world kitchen fixes for tough breasts, using broth alternatives, and dealing with variable appliance performance. Sensory cues emphasized to know when chicken is cooked through without overreliance on clocks.
Pressure Cooker Corn Chowder
Rich, hearty chowder with a twist—swaps some ingredients and adjusts steps for texture and flavor. Uses Instant Pot sauté to build depth, then pressure cooks to soften veggies, enhancing natural sweetness. Cream and cornstarch bring body and some silky cohesion but leave bits of texture. Incorporates smoked paprika and a pinch of thyme instead of bay leaf for earthiness. Half and half replaces heavy cream to lighten while keeping creaminess intact. Sweet potato stands in for regular spud, adding vibrant color and subtle sweetness. Timing adapted to capture optimal tenderness without mush.