Gadget Girl Goes Gaga (yes, it’s a post about the Instant Pot) (and also about my other obsession: homemade Greek yogurt)

For someone who loves old-fashioned, slow things like knitting and spinning and weaving, I sure do love gadgets. So I guess it shouldn’t have come as a surprise that I would fall in love with a kitchen gadget. I just really wasn’t prepared for how very hard I would fall.

I had read about the Instant Pot on NomNomPaleo’s blog for months before I finally couldn’t take it anymore – I had to try this thing. I gave my husband some pretty blatant hints (things like sending him a link and saying, “Hey, I would love one of these for Mother’s Day!”), and – what a nice surprise! – I received one for Mother’s Day: the Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker 6Qt/1000W, Stainless Steel Cooking Pot and Exterior

Twenty years ago, I dated a guy who loved to cook and specifically loved cooking in a stovetop pressure cooker. He persuaded me to get one, and I did. But I was always so scared of that thing that I probably used it less than a dozen times over the years. But the electric pressure cooker takes away that fear for me, because it takes away the risk. It also takes away the guesswork. I was attracted to this particular electric pressure cooker because it’s a 7-in-1 gadget- it works as a pressure cooker, slow cooker, rice cooker, food warmer, yogurt maker, and it sautés and steams.

But here is my confession. For the first six months of owning this beautiful baby, I only ever used it to make yogurt.

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There were two reasons for that. One: I was intimidated by all the functions and options on the machine. Two: the yogurt is amazing.

I started eating yogurt again (after years of reducing and occasionally eliminating all dairy) last winter, after a really nasty stomach bug. When I was getting back on solid foods, there wasn’t much that appealed to me. Then I suddenly had a deep, undeniable craving for Greek yogurt – thick, plain, whole milk yogurt (I believe in eating fat). I had some raw, local honey from my stepson and his fiancé (they raise bees) that I stirred in, along with some raw nuts. It was total bliss, and I was hooked.

In May, after receiving my Instant Pot, I started making my own plain, whole milk yogurt. I used to make yogurt years ago, when the boys were toddlers. I have a dedicated yogurt maker for just that purpose. But this was even easier than that:

  1. pour in the milk, lock the lid, hit the Yogurt button, and the pot brings the milk to boil. It beeps when it’s ready.
  2. Take off the lid, turn off the machine, let the milk cool to 115F or below (this is the hardest part of the whole process).
  3. Stir in yogurt starter (I use Fage Total yogurt or some of my previous batch of yogurt). It needs a lot less starter than you might think. I stir in 1 Tbsp per quart (and I usually start with half a gallon of milk and so stir in 2 T yogurt).
  4. Put the lid back on, hit the Yogurt button again, and adjust the time (I usually do about 10 hours, but it can be as few as 8 or closer to 12 – I just set it depending on what else is going on with me that day). When the timer goes off again, you have yogurt. It can go straight into containers in the fridge to chill at that point.
  5. But since I like Greek-style yogurt, I always strain mine first. I pour it into a strainer lined with a clean cotton tea towel, set over a large bowl. I then set the whole thing in the fridge for 2-4 hours, which makes for a very thick, very creamy yogurt (and a good amount of whey, which can be used for many other purposes).

I know that food bloggers always take pictures and show you each step. But I’m not a food blogger and my kitchen is poorly set-up for capturing those moments anyway. So I’m just going to assume that you can visualize the pushing of buttons, the closing of lids, and the straining of yogurt, and skip right to the goods:

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It is SO GOOD, y’all.

And so thick:

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And since it’s plain, everyone in the family can stir in whatever they like (or leave it as is). I like mine with honey, almonds, and fresh berries.

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As delicious as this yogurt is, and as unbelievably easy as it is to make, I decided over the holidays that it was high time I started using the Instant Pot for over things, too. So I joined this amazing Facebook group dedicated to the Instant Pot, and it has been really educational and inspiring. My gal Heather and I text about our Instant Pots all the time, and she’s been encouraging and helpful, too.

So I finally took the plunge and went beyond making yogurt. And I have been ALL IN. In the last 11 days, I’ve made Buffalo Wings, Kalua Pig, Chili, Vanilla Custard, Mocha-Rubbed Pot Roast (a dish I usually make in the slow cooker but was even better in the Instant Pot; actually the same could be said about the Kalua Pig), Mexican Beef ( AMAZING), Crispy Chicken Breasts with Lemon and Capers, Potato Soup, and absolutely perfect easy-peel boiled eggs (twice). (I will try to come back and add links to all of those when I have a minute – this post is already getting out of control!).And of course, I’ve also made more yogurt.

My mind is hopping all the time now with Instant Pot ideas, so I figured I might as well subject all of you to it, too. I’m probably going to need to write up some of my ideas and experiments, too, so consider this fair warning – you may have to see many more I Love My Instant Pot posts.

But in case you came by for crafts and not for yogurt, here’s a thing I made with all the time my Instant Pot has saved me:

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Hello Yarn “Blossom” on Finn – my first spin of 2016 – 3.5oz, 252yds 2-ply DK. Love this bright, happy yarn on these cold, grey days!

Disclaimer: Yes, that is an Amazon affiliate link up there. I was not paid anything for gabbing about my Instant Pot. But if you are thinking about getting one and you use my link, I will get a tiny commission to support my blog habit. No pressure. HAHA SEE WHAT I DID THERE? #imsopunny

 

 

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