Author Archives: getresultsdaily

Instant Pot Cold Start Yogurt (Canadian Version)

 

Cold Start Instant Pot Yogurt (Canadian Version)

When I first heard about cold start Instant Pot yogurt, I was intrigued and excited. I mean who doesn’t want to do less work to get the same results am I right 😜

Basically cold start refers to not having to pre heat the milk to 180 degrees then cooling it to 110 before adding the starter.

My excitement bubble was soon bursted when I learned Canada did not seem to have the magical dairy products required for this mysterious cold start method.

In the USA, Fairlife milk and Fage yogurt are the coveted key ingredients required to accomplish  cold start yogurt with no straining.

I have tried and tested multiple Canadian dairy products with no success.. until now!

The online recipes I found are quick to say Natrel is the magic milk for cold start but they fail to deliver the real key to success.

Thanks to Facebook Instant Pot communities the secret to cold start Instant Pot yogurt has become a reality.

During a cold start yogurt experiment, I posted in the USA Facebook Instant Pot Community. I noted what I was using and finally the Canadians began chiming in on the missing link regarding my failures. Teamwork really does make the dream work. Here is what I learned and my first successful cold start yogurt.

It turns out, the keys to success are a lactose free milk and a plain yogurt starter containing active bacterial cultures. Until last night I believed the milk had to be fine filtered as well. So I ran a test using the products below (not fine filtered) and had success 🎉🎉🎉

I used 16 cups of Lactancia 3% lactose free milk with 2 tablespoons of plain Oikos Greek yogurt.

Added milk and starter together cold in the pot (I used my 8 quart duo 7 in 1) and whisked  thoroughly. Set incubation time for 10 hours.

The result……. Ta Da!!

I cooled for 5 hours before straining this for an additional 3 hours. Straining time will always depend on how thick you like your yogurt. Our family likes a thick Greek yogurt texture. This batch came out a perfect regular yogurt texture before straining.

This particular batch also had a natural mild and slightly sweet taste thanks to the sweet tasting nature of the milk used.

Using Natrel fine filtered lactose free milk would cut the sweetness if you are concerned about the flavor.

For a complete lactose free yogurt simply use a lactose free yogurt as your starter. Just make certain it is plain and contains active bacterial cultures for best results.

Hope this recipe helps others and I will continue to test and update as I experiment more 😁

Instant Pot Classic Cheesecake With Sour Cream

Instant Pot Classic Cheesecake With Sour Cream

Items Used

Pan:
6″ spring form pan
(Find 6″ pans CLICK HERE *affiliate*)

Or add a bit more of each ingredient to use 7″ pan and add 2 min extra to cook time. (7″ pans CLICK HERE *affiliate*)

Crust:

Preheat oven to 350 degrees

3 Tablespoons salted butter

2 Tablespoon brown sugar.

3/4 cups finely crushed graham crackers. (I put them in a bag and roll them with a rolling pin)

Melt the butter in the dish, add in the sugar and stir, then add the crumbs and mix until it is evenly coated with butter.
Put in the foil lined pan (line bottom of pan to avoid water seepage from below), and press it evenly across the bottom and 1″ up the side. Maybe 1.5″ at the most, but you want to make sure no crust is above the level of the batter as it will get soggy. I use a cup to make sure I get sharp edges and a tight pack.

Put in oven for 10 minutes, then cool in the freezer or fridge.

Filling:

2 (8 oz each) packages of cream cheese, softened

6 tablespoons white sugar

1/3 cup sour cream, room temperature and stirred well

2 eggs, room temperature and not beaten or stirred. You can prick the yolk to make incorporating easier.

1 teaspoon vanilla

Cream the cheese, then add the sugar and mix well with a mixer (I used a hand mixer for all the creaming and mixing) Scrape bowl and mix a bit more.

Add in the sour cream and vanilla, Use mixer to incorporate. Scrape bowl well (including the bottom).

Now take your mixer and put it far away from you. You must not use it anymore!

Add in the eggs, and stir as little as you can to mix them in.

Then take that bowl, and bang it on the counter or floor at least 30 times. This will get as many air bubbles as you can out.

Trivet and water in the pot. With my 6″ pan I use the trivet with the arms up.
Pour into the finished crust in your spring form cake pan. Cover loosely with foil

Put a cup of water in your Instant Pot. Put in the trivet. Then put in your cake.

Close and set for 28 minutes, high pressure. If you do not cover your cheesecake with foil it will take less time to cook. If you use a 7″ pan it may take a few minutes more. I have plans to test those methods to find the right time, and will update once I do so.

Covered cake with plenty of room for steam to get around the sides.
It will take about 5 minutes to get to pressure, then after cooking about 8 minutes to natural release. Do not do a quick release with this. Take off the foil, and remove from the pot.

All but the outer 1.5-2″ of the cake will still be jiggly. It will set up once it is chilled, and this gives you the best possible texture.

Topping:

1/4 cup sour cream

2 teaspoons sugar

Mix together. poor over top of hot cheesecake as soon as you remove it from the Instant Pot.

Let it cool naturally on the counter for at least an hour. Putting it in the fridge can make for a soft crust. Leave it in pan until it’s cool. Then run a knife around the edge above the crust level. Gently open the pan and lift it off. If it is going to crack, it will most likely do so right at the join of the pan, so be very careful of that area while opening it. Put cake in fridge to cool for ideally 6 hours or overnight. Enjoy

Original Recipe
http://www.mielkesfiberarts.com/in-pursuit-of-the-perfect-cheesecake-in-my-instant-pot/

Instant Pot Chicken And Mushroom Stroganoff

Instant Pot Chicken and Mushroom Stroganoff

Ingredients

4 boneless skinless chicken breasts, cubed
8 ounce sliced mushrooms
1 8 ounce cream cheese, softened
1 (10½) ounce cream of chicken soup
1 envelope (1¼ ounce) dry onion soup mix
salt and pepper to taste
fresh parsley, chopped for garnish
1 pound large egg noodles for serving

Instructions

Place the chicken in the Instant Pot add the mushrooms. In a separate bowl mix the cream of chicken soup, and dry onion soup mix together. Mix until incorporated and spread on top of chicken and mushrooms.

Cook on high pressure poultry setting for 12 min (add 10 min if cooking frozen thighs) Release pressure. Remove chicken to plate or bowl and shred. Add cream cheese to Instant Pot whisk on sauté mode to thicken sauce. Add chicken back into the pot and warm briefly on sauté. Serve over egg noodles and top with fresh parsley, salt and pepper.

ENJOY!!

*Note
Add corn starch mixed with water if sauce needs more thickening. Two tablespoons corn starch to one tablespoon of water.

Adapted from the slow cooker recipe found here:
http://therecipecritic.com/2016/09/slow-cooker-chicken-mushroom-stroganoff/

 

Instant Pot Man Pleasing Chicken

Instant Pot Man Pleasing Chicken

I had heard rumors about this chicken and decided to give it a go in my Instant Pot.

Searching Pinterest, I could only find oven recipes.

Having made plenty of chicken thigh meals in the Instant Pot I felt confident that this could be easily made. I love finding oven or crock pot recipes and testing them in the Instant Pot.

It was sooooo easy!! A huge hit for the whole family!!

I will be adding this to our favorites for sure!! I everyone enjoys this as much as we did.

Ingredients

1/2 c dijon mustard 
1/4 c maple syrup (must be the real deal)
1 Tbsp rice wine vinegar or balsamic vinegar (I used balsamic)
chicken thighs fresh or frozen (1-1/2 pds)
salt and pepper

Directions

  • Mix Dijon mustard, maple syrup and rice wine (or balsamic) vinegar together in a bowl.
  • Place chicken thighs in the Instant Pot, salt and pepper chicken.
  • Whisk mustard, maple syrup and vinegar together in a bowl.
    Pour mustard, maple, vinegar mix over the the thighs. Turning the thighs over so they are fully coated. Add 1/4 cup of water to help with pressure.
  • Set Instant Pot to poultry 10 minutes or 12 if cooking from frozen.
  • Let the Instant Pot natural release for 5 minutes.
  • Plate the chicken over your favorite rice, making sure to spoon some sauce over the top. Sprinkle with sliced green onions, or rosemary or other fresh herbs of your choice.

    *NOTES*

When I made this I used frozen thighs, the sauce was quite runny but the rice soaked it up rather nicely so I was ok with that.

You could remove the chicken and brown it in your oven on broil mode if desired.

Also you could thicken the sauce with cornstarch and water or flour if you would like a thicker sauce. Two tablespoons corn starch to one tablespoon of water.

 

CLICK HERE to see the Instant Pot I use. (affiliate link)

*Any funds received via affiliate links are used to fund this blog and my Instant Pot recipe experiments. Thanks for your support.