Monthly Archives: August 2019

Beverages

Instant Pot Sweet Tea

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Ingredients

  • 2 Family-sized tea bags
  • 12 cups water
  • 1/2 cup sugar (or sugar substitute)

Instructions

  1. Pour 12 cups of water into the inner pot of the Instant Pot
  2. Place tea bags in the pot so that the tea bags are submerged but the strings hang over the edge of the pot. Secure the lid, holding the bags in place. Close the vent.
  3. Set the pot to Manual, High Pressure, 4 minutes
  4. Once cycle is complete and pot beeps, let the pot naturally release pressure for 15 minutes. Once 15 minutes has passed, release pressure manually if needed.
  5. Open the pot and remove the tea bags. I use tongs or the ladle that comes with the pot for this.
  6. Whisk in the sugar.
  7. Serve over ice, of course 🙂 Store in the fridge.
Breakfast

Instant Pot Yogurt

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Ingredients

  • 1 gallon of milk. I use lowfat, but can use any kind.
  • 1-2 Tbsp yogurt starter
    • This can be yogurt saved and frozen from a previous batch or I’ve used Yoplait Oui Vanilla yogurt as well, which tasted great
  • 1/2 Cup Sugar
  • You will need a thermometer for this recipe

Instructions

  1. Pour milk into inner pot of the Instant Pot. Seal lid on and close vent.
  2. Hit “Yogurt” button a couple of times until “Boil” shows on the display. Wait a few seconds and the Instant Pot should beep indicating it has turned on. It takes about 30-60 minutes for the milk to come to a boil. At this point, the pot will beep and the milk should be at about 170-180°.
  3. Using mitts, place inner pot on stovetop (or granite countertop). Cool the milk to 105-115°. Whisk in starter yogurt and sugar.
  4. Place inner pot back into Instant Pot. Seal lid, close vent and hit Yogurt button until 12:00 appears on the display. After a few seconds, the pot will beep indicating it is on, and the display will count UP from 0:00 to 8 hours.
  5. At the 12 hour mark, the pot will beep indicating the cycle is done.
  6. Strain and cool your yogurt! Pour the yogurt into a Greek yogurt strainer (or can use cheesecloth over a bowl). Place in fridge for 24 hours.
  7. Once complete, I separate the yogurt into individual-size containers, and place 2 Tbsp in a container in the freezer as my starter yogurt for next time. The whey can be saved for protein in smoothies, if desired. Otherwise, can dispose of it.

Notes

  • Yogurt is good for about 2 weeks in the fridge.