Are you looking at how you can use the Instant Pot to help with your feast during these Holidays! One easy dish is our instant pot cranberry sauce.
Instant Pot Cranberry Sauce
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 or even graham crackers.
Its sure to be a favorite and you can rest easy because the instant pot has done the work for you!
Also, take a look at our Instant pot Mashed potatoes recipe
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!
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.
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.
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.
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!
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!)
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.
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.
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!
Don't forget to reserve 2 TBSP of the plain yogurt for a starter for your next batch!