12 things you DIDN'T know the Instant Pot could do!
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- Опубликовано: 19 апр 2024
- Hi friends! Did you know the Instant Pot could do some of these things like make popcorn, proof bread dough, and act as a double boiler? Enjoy all my tips!
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Full videos mentioned in this video:
👍 How to FINALLY Get started with your Instant Pot: • How to FINALLY Get Sta...
👍 4 Dump and Go Instant Pot Recipes: • 4 DUMP AND GO Instant ...
👍 Chocolate Covered Strawberries with the Instant Pot: • Chocolate Covered Stra...
👍 How to Make Instant Pot Yogurt: • How to Make Instant Po...
👍 How to make Instant Pot Bone Broth: • AMAZING Bone Broth in ...
👍 How to make drain-free noodle dishes: • 4 Fast and Easy Instan...
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I make Greek yogurt in my Instant Pot EVERY week! I gallon of milk makes 64 oz (2 tubs) of delicious yogurt! (1) Add milk to liner then cover and use the Yogurt "boil" function to heat milk to 180F. (2) Remove liner and cool in water bath to 90-100F. (3) Thoroughly mix in 2 Tbsp of yogurt-of choice containing live active cultures, then place liner back in Instant Pot and use the Yogurt setting to culture for 8-10 hrs (more time = more tangy yogurt). (4) Once done, you can eat it as is or strain the whey using cheese cloth and a colander for 3-6 hrs in the fridge. SO easy!
Good instructions. That’s how I do it and it always turns out perfect.
Thanks for this! I buy Greek yogurt for my little boys every week, and it can get expensive ($7 for a large tub of plain Greek organic yogurt where I live). I’ll definitely try this.
I absolutely LOVE making my own yogurt this way. I agree, it’s so easy!
Oh I do labneh this way (got a similar machine). I also chuck in 1 cup of powdered milk per litre of fresh... and use a alternated blend of yoghurt and probiitic (cheapies one time expensive the next, to get more cultures in there) capsules. Then strain the yoghurt (you can use a kitchen towel and colender or a tupperware gadget). Whenever i need sour cream or sometimes even cream cheese in a recipe... this is my GOTO sub as well as breakfast most mornings.
I do this as well same basic recipe and then at the end I stir in fruit and toss it in my dehydrator for on the go yogurt bites soo great and I can control how much sugar I am getting.
OK, I did not know that about the lid being designed to sit on the top edge! I dislike sitting it on the counter, and that tip was worth watching the video for.
I have the Lux model and sadly there is no where to place the lid when it's open.
On groups I am I have seen people break their IP's doing that :(
I love the popcorn and the bread dough proofing ideas.
I received an instant pot for Christmas and enjoy watching your videos showing different things you can make with it - Thank you !
My son got me a instant pot 2yrs ago for Christmas & I've only used it twice because I was never sure how to properly use it or what to cook in it. I'm so glad I found your channel. Thanks for sharing your tips & ideas❤
She was my first channel a couple of years ago when I started using mine. Your life is going to change. In a great way.
have you used it more since coming here?
I wanted to order a rice cooker but kept hearing about this and decided to get the instapot instead. I got serious plans when it arrives.
I'll be making Dulce du Leche for our morning oatmeal and coffee! Making applesauce and cranberry sauce is simple too. Lisa, your influence on my grocery budget has been a blessing. ❤
I reheat most of my food in my instant pot, but I use the pot-in-pot method. Put food in an enclosed pot into the IP and pressure cook that. It works beautifully, especially for pastas. Yes, it takes more time than the microwave, but the quality is much better.
Much better in most cases. Heating up frozen leftovers is easy peazy in instant pot
Love that you share your experiences with us about the instant pot!
Instant pot makes the perfect hard boiled eggs everytime. 2.5 cups of water, place the eggs on the trivet, pressure cook high 5 minutes, natural release 5 minutes, then 5 minutes in an ice bath. The shells come right off. I've used this same ratio for up to 3 dozen at a time, and they always turn out perfect.
I love doing my eggs this way. Tip for you - add a table spoon of distilled vinegar to the water. It will soften the shells and make them easier to peel.
@@rebeccaanne9863 I put salt in the water, but I don't put in that much water. I fill it to the bottom of the rack, pressure on low for 1 minute, and then let off slowly. This way the yolk does not get that discolored ring around it.
I love your book! I love your yogurt recipe too. I make it all of the time and store it in small mason jars. My husband adds his own honey or fruit spread and takes it to work for his lunch!
Thanks for doing all of the research and sharing with us.
Great tips!!! Thank you!🙏🏾
I knew about the yogurt: you taught me! I am on my fourth batch, and it's wonderful. Thanks!
You are my absolute favorite channel for the instant pot!!❤
Just ordered your cookbook. Can't wait to receive it!
Love the double boiler idea!
Thank you for sharing
Thank you for sharing your tips, they were very helpful and you’re the reason why I bought 2 instant pots 3 qt & 6 qt. Cooking has been so much easier for me. Thank you!😊
Does the 3 qt work as well as 6 qt??
I love the popcorn tip. I buy kernels all the time and make it on the stove but I love this because it’ll be a bit more controlled of the heat, like u said and not worry about my kids getting hurt potentially, or heck even me 😂 other tips in her was great as well. Thanks
Thank you for this Richard. It really hit home for me.
I love to make healthy popcorn in mine! I use organic kernels and coconut oil. When done I’ll put in a little pat of butter in the IP along with a little salt. So easy and love watching them pop!
MK, how much kernels do you put in the pot for popcorn, I would like to try it?
If you could give the recipe, please & thank you.✌💜
I learned how to make yogurt from you. I make it all the time now and it's so much healthier and tastier than store bought. Thank you.
Thank you, I’ve been using my Instant Pot for years but in a very limited way. This has expanded my knowledge!
Oh my goodness girl I’m using these ideas thank u so much for sharing
When proofing bread dough do not use the pressure canning lid. If the dough rises too tall you will have a lot of trouble cleaning that lid. Use a glass lid or a plate to cover the pot.
Wonderful tips and tricks!! Thank you for sharing!!!
Thanks for watching!
Wow THANK YOU!!!
Thank you!😊
Thanks for the great tips!
thanks for watching!! - Lisa
Just bought your book. Thanks for the discount and free shipping. 🤩👍🏻👍🏻
Hope you enjoy it! Thank you!!!
I use mine mostly for lasagna soup before I started the carnivore life but I make yogurt about twice a week a gallon at a time for me and the hubby. We love yogurt and it's our only thing that resembles a dessert 🍨. Should not be surprised at all but for some reason proofing bread and popcorn just blew my mind...lol I almost always check your videos when I want to make something new. You always have such awesome information. Maybe you could do some carnivore recipes sometime in the future?? Thank you for sharing all you do!!❤❤❤
As a fellow carnivore, please review and critique our recipe. Put 1/2 gallon milk in insert; temperature [115⁰F] (to retain live cultures of RAW milk). Remove insert; and set aside to cool until 110⁰F.
Place jars & lids in hot water; and set aside. Make sure to have a 3T jar for next batch.
In separate bowl, whisk 1 cup cooled milk and 3 T live yogurt; return to insert and whisk.
Ladle into jars; cover; add hot water to half-height of jars. Lock lid; set [yogurt] [normal] at 4 hours
Refrigerate up to 2 weeks.
That sounds like a very good recipe! I don't have access to raw milk here in Idaho but I am literally surrounded by dairies in every direction that would form a complete circle around me but a different distances. I do 1 gallon and heat it to 180°for several minutes to kill whatever may be in there and then I cool it down to 112° or 110° I ladle out some of the milk to add to the 3 tablespoons of my Greek yogurt from the previous batch so that I can mix it completely smooth. Then I add it to the gallon of milk and mix I also add homemade vanilla extract and mix. If I use vanilla beans I put them in when I heat the milk to 180 and remove the beans when I am adding the culture. Then I let mine go for 24 hours and then to the fridge it goes for 6 to 12 hours. Since I started with Greek yogurt cultures it's already really thick but we like it extremely thick so after it has chilled I scoop it out and put it in 2 yogurt strainers. I then use the whey to give to my dogs and my blueberries in the spring and summer. We top our yogurt with chopped pecans and honey and it's so freaking delicious!!
Just ordered your cook book. Can’t wait to get started 😊❤
Hope you like it! Thank you!
Great ideas; thanks for sharing! Blessings to all 🤗🇨🇦
I love mine, such a game changer in the kitchen here.
Wow! Thanks so much! I love my InstaPot Max and your video showed me some new tricks!
You’re Wonderful,
Helpful, so Pleasant, and Pretty too! Lady, You’re Cookin’! lol 😂 I can’t wait to put your cookbook in my budget! Thanks for all of the hard work you do and videos! Blessings!😃🌷
YOU ARE ABSOLUTELY AMAZINGGGGGGGGGGGGG
Great ideas using for popcorn when we camp and have electricity trying condensed milk thanks
Very cool ideas!! I have both 6 & 8qt IP but I want to get the 3qt as well. Mine are all the Duo's. A and have a couple air fryer combos as well.
A book with picture and QR codes! Great idea
You have now given me a reason to buy an InstantPot POPCORN!!! SWEET!!!
I make yogurt all the time. When my brother visits I always make a batch for him. He loves it. 😊
I’m new to your channel and enjoyed your video. Do you have a beginners InstantPot cook book?
one tip I hear before was to use it to boil eggs.
All the work you do to share your tips and recipes are so appreciated. You are one of my very favorite accounts that I subscribe to and I try never to miss a video. Thank you so much for all your effort, you are the best!
Oh my gosh! Carla you made my entire week! Sometimes I want to just throw the towel in, but it's comments like this that get me through! Thank you!
Just discovered your channel, thanks for the tips. I use raw kernels, how much and how long to pop in the Instant Pot?
FaBuLous!
Popcorn blew my mind 😳
I've been making yogurt in my instant pot for a few years now. One thing to consider is diabetes and lactose. I ferment mine 22 hours so the bulk of the lactose has been devoured by the cultures. I use allulose for a sweetener.
What do you do to ferment it? Is there something you add or just wait 22 hours?
@@klimtkahlo Watch her video on how to make yogurt. Yes you have to add something-usually a few spoons of already made yogurt with live bacterias.
If you watch RUclipsrs '2 Krazy Ketos' they have a recipe for lower-sugar, homemade IP yogurt. I believe they start it with Fair Life milk and Fage yogurt.❤❤
i actually learned a few things from this video ive only had an instant pot for a year and only have been using 2 functions this whole time
I made goat/sheep yogurt. It was tasty 😊
My Instant Pot has been used for bone broth as much as anything else. I can't wait to try out the lid hack.
Do you have any whole food plant-based recipes for the instant pot?
I am new to this channel, but Rainbow Plant Life has a lot of videos for plant based instant pot. Her Instant pot cookbook is amazing, and every single recipe of hers has been a huge hit. Even my picky kids will eat a few of them.
@@HalleluYahuah thank you so much
Popcorn! Never thought of that!
It depends on which model of Instant Pot you have with the handle/lid hack. My handles aren’t compatible.
Popcorn in an electric wok is great and easy and makes a huge amount.
Dulce de leche! Yum 😋
I appreciate that you are teaching younger people what can be done with heat control and a suitable container. In my opinion (as a certified old fart) the Instant pot is as versatile as (and less work than) a good fire and a dozen cooking vessels. The only limitation is that it can't cool things so I can make a Lager beer in the Summer without needing to use another appliance.
I enjoy your channel. I’d like you to expand your yogurt instructions to how to make yogurt in models that don’t have the yogurt feature like some of the professional models that have sous vide instead. Yes it can be done it requires the heating/cooling of the milk (I do that on my stove so I can ice bath to cool it quickly no waiting for the IP to cool either) then once cooled I transfer the milk to my liner for the addition of the inoculation, select the time and temperature. It may be a longer process than models with the yogurt setting (don’t know I don’t have that feature). There isn’t a video out there. I’d like to see both bulk and individual container methods. I do a bulk culture and strain mine for a thicker more Greek yogurt style end product. Hopefully you’ll be willing to make a how to video.
Great news about the sound off button! The beep sends my dog over the edge, and my dog is not the only one.
I have a metal circular rack that I use to cook chickens in the oven. Can I use that in the Insta pot as long as it fits ,of course.
I would like to know if I can use half pints in iPod, Max and double stack or even use half pints. I can’t find any information on it. Thank you.
You're usually into really healthy food so I am surprised you buy microwave popcorn, especially after cutting open the package and seeing what's in there. Just buy popcorn kernels and use a little oil to pop it. Even if you add butter as a topping, it's much better for you! (It's a lot cheaper, too!) The basic Instant Pots (Lux) don't have the slots for the lids. I found a 3 qt. at Goodwill for less than $10 and absolutely love it except for having to find a spot to put a hot lid.
Thank you for this video. I was only thinking about where to proof my dough when winter comes.
You can make a delicious chicken and brown rice dish. First put in your brown rice and water then put your egg trivet over that. Do not season the rice. Season boneless chicken well and place it on the trivet in a single layer. Cook on high pressure for 27 minutes and allow it to naturally release. The rice will take on the seasoning you used in the chicken. the chicken will be tender and juicy and fall apart. I like to mix it in with the rice after it's cooked.
I did the Carmel in a pan on the stove and forgot about it and it exploded. It would be so much easier with the insta pot
Just found you online. Great channel thanks for all the great tips. I have a question. I pressure cook a whole chicken in the instant pot once a week and the rubber liner smells. I know you can put the liner in the dishwasher but I never use our dishwasher. Do you have another suggestion for getting the smell out. I also know that some people have more than one rubber liner. I don’t want to do that either. Thanks in advance and great channel. Karen.
Hi! Ok I thought I had a recent video on this, but I guess I don't and will need to do an updated one! Here's my How to Clean Your Instant Pot video. ruclips.net/video/dZgACiivovs/видео.html
I also have a free How to Clean Your Instant Pot from Top to Bottom PDF guide available on my website, triedtestedandtrue.com/ Just go to the homepage and scroll down a little bit to get that!
I usually put the sealing ring in the dishwasher as well, but you can also just wash it with soap or soak it in vinegar. I also highly recommend not storing the ring inside of the pot while in storage.
I’ve been super confused about the “low, medium , and high” options when using the “pressure cook” option. Everyone seems to say use high but why have those options if they are never used?
I use them VERY sparingly. It's like how your microwave has different strengths but you use the high power 99.999999% of the time (if not 100%!). There are very specific recipes were using low pressure is better when cooking super tender and delicate foods like fresh lobster or broccoli that cooks fast.
Thanks, straight cold from the ref/freezer we can put the cole liner and turn on the Instant Pot?
Yep. Totally works. Been doing it for years.
I let mine rest just a little bit and wipe off the sweat before putting mine in unit.
Where did you get the lid for the fridge?
A couple weeks ago I prepped ahead a Chicken and Noodle soup recipe the morning of day I was cooking it for dinner. I put the pan in the cooker and started it and it never came up to pressure and then when I opened it to see what was going on, all the ingredients were stuck to the bottom of the pot. What do you think happened here? I don't want to try to prep ahead if the whole meal is ruined later.
Totally get it. When prepping ahead, it's definitely important to stir the ingredients up before pressure cooking to ensure nothing has solidified to the bottom of the pot. There needs to be enough room for the liquid in the pot to boil and create the steam necessary to pressurize. Also, did you have noodles in the pot with it? Those may have disintegrated into the liquid, causing it become sludgy and burn.
I have been using Instant pot and love it. When i have a lot of leftover beans, i leave it in the liner (of instant pot) and place it in fridge. My question is when i I reheat the beans, often "burn" pop up. I know it because lack of liquids in the liner... do you add more water? How any of you are reheating in instant pot? It is discouraging seeing "burn" sign isn't it??😞😞😩😫
can i use a 3 QT for make popcorn ?
I gotta try making pop corn in my Instant Pot. When proofing a loaf of bread, I would use a glass lid rather than the IP lid in case it rises too much and forces the pin on the lid up. You’d never get the lid off.
Groth1m, will you share your procedure for puffing bread, and what size pot for one loaf?
@@dorothybrown8859 hivDorothy, I don’t actually have any procedures for proofing bread, Lisa Childs is correct t that you can do it but I would use a glass lid rather than the Instant Pot lid.
@@groth1m OK, thanks! Boy, I should have made sure my words weren't changed before I hit post on my initial question.
Watching your videos I just bought an instant pot the one question about the yogurt making can I use lactose-free whole milk and lactose-free yogurt or plant-based yogurt
I have a full guide which should answer your questions here: triedtestedandtrue.com/simple-instant-pot-2-ingredient-yogurt/ :)
What setting do you use for proofing bread dough? The video shows you pushing buttons but you did not mention what you pressed.
If you keep watching it does say low or medium yogurt setting :)
Hi, I have been really enjoying your videos. Do you know of a brand of Insta pot that you can control by your phone? I am asking because I am totally blind and I have voiceover on my iPhone anyways I was just wondering if you had a recommendation
I am totally blind also. I have to voice text so hopefully I can give you the whole message here. My grandson told me what the buttons were on the instant pot. I put them on a digital recorder so I could remember them. I like the sound on the pot because I know what I’m doing. if you have any questions, maybe I can help you. Thank you.
I just thought of something else. If I use the sauté function on the instant pot, I remember what setting I had it on when I used it last meaning low normal or high.
Sometimes when I forget what setting the sauté function is on, I have to ask somebody and then I go from there.
Does anyone know if one could make sugar free dulce de leche in the IP using homemade sweetened condensed milk? I do love my IP but for me, its usually yogurt , made in quart jars in the IP for less clean up, hard boiled eggs (so easy!) and meat. 😊
I've never worked with sugar free SCM but as long as the sugar substitute in it will caramelize like regular sugar, it should work. Let us know if you try it!
Please do not cook inside a can unless it's specifically labeled saying you can cook in it. The lining used for canned products like sweetened condensed milk are there to provide an air-tight seal within a reasonable temperature range, but they are a form of plastic. You cook in a can, you're likely to be eating chemicals from the plastic. I used to work for one of the companies that makes those kinds of cans, and yeah, it's not a great idea to cook in them.
Thank you!!! That's what I was wondering. . .
Well in order to get the seal on the can the company heats it in boiling water. I would imagine as long as you’re heating it in boiling water it ain’t going to hurt you any. As long as you have its submerged in water it’s ok.
@@kevyak I think you're mistaking home canning, witch is done with glass mason jars, and industrial canning, which uses metal cans with a plastic polymer coating inside. It's not the same process, and again, I used to work for one of the companies that makes those cans, and I can tell you certainly that it's not safe. Also, the temperature of boiling water under pressure, as in an instant pot, is higher than at normal air pressure, so your point still wouldn't apply to this "recipe."
@@DraknusX no I am not in order to sterilize the food and cans they have to heat them in water or steam all canning is the same. If there is any bacteria in the cans they will explode and break the seal. If you truly worked at one of these canneries you would know this.
@@kevyak I didn't say I worked in a cannery; the company I worked for supplies canneries. They make the cans, they formulate the coating. Regardless of how the cannery sanitizes the cans, which is very different from putting them in a pressure cooker as the boiling point of water increases with pressure thus making it hotter than boiling water at normal air pressure, the coating inside is not safe to cook in. I'm pretty sure sanitizing doesn't require them to keep the cans at above 100 degrees Celsius for 20 minutes, especially if they're using steam to sanitize rather than submersion in boiling water like you said in your first comment, which you said was to seal the can, not sanitize. If you doubt me, literally Google it; every scientific, food safety, or medical source says it's not safe. Only people that recommend it are survivalists and doomsday preppers working on the assumption that normal cooking tools aren't readily available or practical to carry.
Banoffee pie!
I’ve been wanting an IP for ages, but live in a studio apt, so I don’t have space to keep it out. Is the smaller one (4qt?) too heavy to put away???
IP’s aren’t heavy at all. I keep mine in my pantry on a shelf.
Hi Lisa! I’ve always wondered if I need to have several Instant Pot liners for raw meat, vegetables and even yogurt? Please let me know! Hopefully not! Thank you!
Oh absolutely not! It’s nice to have extra liners but it is definitely not needed. The most important thing is washing your ring and lid to make sure it is clean and doesn’t smell bad if your making yogurt
Only certain model instant pots have the nifty slots for you to put your lid on. We have the middle size one but not sure of the model no. Nope, mine has to quickly go someplace else. yes, it is Insta pot brand.
What was that plastic lid you had for the pot? And can I order one?
It's a special lid designed for the liner. I use it all the time! here's an (affiliate) link: urlgeni.us/amazon/n9cmR :)
I love how you say button 😅 "butt tin" so cute
Lol I used to make educational software documentation tutorial videos, and that was one thing I was told to do when making the voiceovers is to always say BUTT-ON instead of BUTTIN like all Utahns say hahaha. Can't say it any other way anymore.
You can only make yogurt if you have that function on your instant pot, right?
When proofing bread, do you turn the IP on or not?
Yes you turn it on. As noted in the video, I use medium yogurt setting until risen.
My IP doesn't have yogurt cycle. Is there a way to proof bread and make yogurt in mine?
Do you have an Instant Pot Lux? If so, there's not a function with a low enough heat to do yogurt and proof :(
I am so bummed, one of the screws fell out of my IP Duo air fry lid and went down the sink drain.
What would you get if you heated a can of coconut milk in the IP?
It would just be hot coconut milk :) are you talking about coconut sweetened condensed milk? SCM has a ton of sugar, which is what makes Dulce de leche. I think you could definitely try it with coconut scm but I have not tested it
@@Lisa.Childs not SCM. I just wanted to know if you can heat cans in the IP without exploding. It’s sounds delicious, but because of the sugar content I wouldn’t use any SCM. To you and everyone else, ENJOY! 😊
A bit off topic, but if you want to make your liner as shiny as it came, Barkeeper's Friend will do wonders.
Make a little paste, spread it all over, wait, lightly scrub, wipe off, rinse.
Yes! love that stuff. I have also been loving "the pink stuff" !
IDEA: A cookbook of only vegetarian recipes for the IP.
It's a shame it can't mail to France :(
My instant pot.... the lid will not stand up on either side my pot handles and dont have the little hole...sad
It’s not in the handles. Look for a slit in the base between the handles.
My husband's girlfriend bought him an InstaPot for his birthday and stg it feels more like a gift for me than him at this point lol I use it for ✨e v e r y t h i n g ✨!! Literally cleaning the kitchen now while listening to this to start my weekly batch of Greek yogurt. Still feel like I learn something new from your videos every time I watch though 😁
I love watching you, but for people that are new here, at around 5:15 you had the Instant Pot sitting on your stove top....this is a big No No. Wouldn't want someone to miss understand that. Also, my pot is old and I love her, but I can't put my lid on the sides...no space, or handles on mine. Someday I would love to get a bigger one like an 8 Qt one...we can all dream!!!
Drop hints with family before your next Birthday or Christmas ( or whatever gift giving holiday you may observe). 😊
Promo code didn't work
I cant get the discount RUclips to work. Sorry!
I dont think I've pulled my Instant Pot out of the cabinet in over 3 years.
Time to pull it out!
@@Lisa.Childs I can't think if anything that I want to make in it, to be honest. Chili? Maybe.
I feel like my instant pot was a waste of $, it takes too long to clean after use compared to a skillet or pot. It might cook faster but the clean up time makes that irrelevant.
Those cans are toxic when heated. I’m sure the liquid could be transferred to a glass jar before cooking and taste better while still being safe to eat.
Yes you can definitely do that! I've done that before when needing a smaller quantity
Which cans? The Dulce de lèche one?