instant pot cranberry sauce

Instant Pot Cranberry Sauce

Thanksgiving is quickly approaching and we are looking at how we can use the Instant Pot to help with our feast during these Holidays!

 

Cranberry sauce is one of my favorite sides, one of those things that completes that traditional Thanksgiving meal!  It seems like a necessity to me, in order to have that perfect bite with a little turkey, a little gravy, cranberry sauce. yuumm!!

 

Another great idea with this cranberry sauce is an appetizer!  Place a block of cream cheese on a tray (softened) and pour this cranberry sauce over it. serve with crackers!!

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Instant Pot Cranberry Sauce
Instant pot Cranberry sauce. Perfect Thanksgiving side dish or appetizer any time of the year!
instant pot cranberry sauce
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Prep Time 5 minutes
Servings
Ingredients
Prep Time 5 minutes
Servings
Ingredients
instant pot cranberry sauce
Votes: 0
Rating: 0
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Instructions
  1. Add the berries and the water. close lid and set valve to seal. cook for 1 minute.
  2. NPR for 7 minutes then Manually release the remaining pressure.
  3. Set to Saute mode and add the sweetener, vanilla and orange zest and Juice.
  4. Stir well, saute for 2-3 minutes as sauce thickens.
  5. It will continue to thicken as it cools. Pour into a dish or on top of cream cheese.
Recipe Notes

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instant pot cheesecake

Sugar Free Cheesecake Recipe

Are you ready? We are going to make Sugar Free Cheesecake, in our Instant Pot! Oh yeah!


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This cheesecake is so creamy and even Mr. Love said he wouldn’t have known it was sugar-free if I hadn’t told him! 🙂

And this guy LOVES it too… we may or may not have had this for breakfast a couple times this week 🙂

For this recipe you’ll need:

the “magic” Instant Pot ( I have a 6 qrt and 8 qrt DUO)

a 7 ” spring form pan

mixing bowl with hand mixer or a stand mixer. Of course if you want a workout you could just use a mixing bowl and whisk/spoon and get to stirring 🙂

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Instant Pot Greek Yogurt

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Instant Pot Greek Yogurt
Seriously! It's Easy and delish! So don't be scared, give it a try!
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Prep Time 1 hour
Cook Time 8 hours
Passive Time 11 hours
Servings
servings
Ingredients
Ingredients
  • 1 Gallon Milk I usually do full fat Vitamin D milk because I like the thickness (but really you could use any)
  • 2 TBSP Greek Yogurt Plain with Milk and Live Cultures being the only ingredients.
  • optinal: Vanilla for flavoring the whole batch.
Supplies
Prep Time 1 hour
Cook Time 8 hours
Passive Time 11 hours
Servings
servings
Ingredients
Ingredients
  • 1 Gallon Milk I usually do full fat Vitamin D milk because I like the thickness (but really you could use any)
  • 2 TBSP Greek Yogurt Plain with Milk and Live Cultures being the only ingredients.
  • optinal: Vanilla for flavoring the whole batch.
Supplies
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Starting with a clean Instant pot. (you can sanitize it by adding water and pushing the steam button, set for 5 minutes then quick release. if you want) Making sure to switch out your ring to your designated yogurt seal ring!
  2. Pour milk into the cold pressure cooker liner. secure lid (or use a glass lid). Push Yogurt button and ADJUST until it says "boil". A few times during this stage, take lid off and stir milk with a whisk. The boil cycle will take about 45 minutes to an hour.
  3. When IP beeps, open lid, whisk and then take temperature. You are looking for a temp of 180. If it hasn't reached that after a round on the boil setting, you can set it to saute and stir, taking temp frequently until you have reached 180.
  4. Once milk is 180. remove the liner and place in a cold water/ice bath. Usually just the sink filled a bit works just fine. Cool milk down to about 95-110 degrees, whisking often.
  5. At this point you want to temper the starter by scooping out some of the warm milk and mix in the yogurt starter. then return that milk/starter mixture to the pot and mix well!
  6. Dry the outside of the liner and place back into the pot. cover with lid or even a glass lid. Press Yogurt button. The display should say 8:00, just adjust it if it says something else. Making sure the display says "normal" (you can also incubate this for a shorter time if you are wanting less tart yogurt in the end. or longer if you really like the tartness. I find 8 hours to be perfect!)
  7. After 8 hours in the pot Incubating. remove the liner, cover and refrigerate, anywhere from 6-8 hours. You want to leave it undisturbed at this point.. so DON'T stir it up.
  8. Technically at this step you now have yogurt!! If you want GREEK yogurt you need to use a yogurt strainer to strain the yogurt in the refrigerator for 2-3 hours more. The whey that drains from the yogurt should be clear or nearly so. something like the Euro strainer or the small mesh Rice strainers I found work perfectly.
  9. This is when I like to put yogurt into our individual jars and add the flavorings. Usually putting fruit in the bottom of the jars and then filling the jars up with the yogurt. For the kids and husband i add a bit of honey too! yum!
  10. Don't forget to reserve 2 TBSP of the plain yogurt for a starter for your next batch!
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