recipes

Probiotic-Rich Instant Pot Yogurt

By on January 8, 2021

Recently, my friend shared with me that she made yogurt from our favorite probiotic capsules. I have tried Instant-Pot yogurt a few times with yogurt cultures/starters and various milks. I haven’t had a successful batch until this recipe.

My friend shared her Instant Pot yogurt method with me, and I made a few adaptations just to make sure the probiotics would survive/thrive. I am blogging it now to share with you (and to have it for my future use). It is a 2 ingredient, very little hands-on effort recipe.

My kids eat yogurt every morning and we purchase 2 tubs per week. That adds up quite quickly. I love knowing the exact ingredients, that I’m reducing plastic consumption, and saving some money. The other thing that is a super bonus for me is knowing the probiotic strains I’m eating. I love Young Living’s Life 9 probiotic, and knowing it has multiplied and thrived in the yogurt means this is a super probiotic-rich gut boost!

One of my pet-peeves is a long blog prior to a recipe, lol. So, without further ado—

Instant Pot Yogurt Recipe

Ingredients/Equipment

Instant Pot (I used 6 quart)

Large jar for storage

6 Life 9 Probiotic capsules (or yogurt cultures, although I haven’t had the same success with other methods of culturing)

Tea towel

1/2 Gallon Organic Valley Whole Milk (2% works well too)

  1. Start with a clean Instant Pot, free of residue.
  2. Pour milk into the Instant Pot, close and lock the lid. Select Yogurt setting, then adjust pressure setting to boil. When the boil setting is complete, it will click back to yogurt.
  3. Carefully remove Instant Pot lid, being careful not to drop any condensation that has accumulated on the lid into the milk. I remove it carefully with the tea towel, catching any condensation.
  4. Check temperature of milk, making sure it has reached 180 degrees. Carefully, remove inner pot and sit in an ice water bath to chill the milk to 80-110 degrees. I did this in my sink.
  5. Set aside 1 cup of cooled milk. In a medium bowl, empty probiotic capsules, add cool milk and whisk until combined.
  6. Gently pour probiotic mixture back into milk pot and stir to combine. 
  7. Return insert into the Instant Pot. Select yogurt setting and set time to 24 hours.
  8. The next day, open the lid, stir and transfer to storage container.
  9. Will keep 2 weeks in the fridge.

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diet | recipes

Instant Pot Vegetable Beef Soup

By on March 17, 2019

1 lb grass fed stew beef

2 onions, chopped

2 leeks, sliced white and light green parts

6 cloves of garlic, chopped

1/3 head cabbage, shredded

1.5 cups trimmed and cut green beans

2 carrots, sliced into rounds

2 celery stalks, chopped

1 c frozen corn

6 c beef broth

1 can diced tomatoes

Salt/Pepper and any herbs and spices.

1. Sauté beef, onions, leeks and garlic in instant pot, until beef is browned.

2. Add carrots, celery, green beans and cabbage and sauté until veggies start to soften.

3. Season with salt and pepper and any herbs/spices you enjoy.

4. Add broth, tomatoes and corn to pot, stir and set on “soup” setting for 30 min. Quick release when complete.

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freezer meal | recipes

Instant Pot Mongolian Beef & Broccoli

By on February 5, 2019

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I have been on a quest to meal prep and have a solid rotation of simple, healthy, and quick meals to prepare for after baby Mira’s arrival. I did some searches online to find an Instant Pot Beef and Broccoli recipe and I could not find one with our pantry staples that I could follow from start to finish, so I played around with some ingredients we had on hand and came up with this version. It was lovely and everyone in the family approved.

 

This recipe takes approximately 15 min to prep and 12 min to cook. The meat/sauce mixture can also be prepared ahead of time, frozen and then reheated in the skillet for a quick meal.

 

Ingredients:

1 1/2- 2 lb. grass-fed & finished flank steak

2 Tb. avocado oil

3/4 c. beef broth

1/4 c. coconut aminos

1/4 c. oyster sauce

1 Tb. honey

1 Tb. rice vinegar

1 Tb. sriracha sauce

1 diced onion

3 cloves minced garlic

2 Tb. minced ginger

3 Tb. arrowroot starch (or cornstarch if you are not avoiding corn)

3. Tb. water

package of frozen broccoli

rice/noodles/cauliflower rice– whatever suits your palate!

 

Instructions:

  1. Set Instant Pot to saute function. Season beef with pepper and brown in batches, removing to a plate after browned.
  2. Combine coconut aminos, oyster sauce, honey, vinegar, sriracha in a measuring cup or bowl.
  3. Pour coconut amino mixture and beef broth into the instant pot, followed by the onion and browned beef.
  4. Seal Instant Pot and cook on high pressure for 12 min.
  5. While beef mixture is cooking, steam broccoli on stove or in microwave until crisp tender.
  6. Mix arrowroot or cornstarch with water to make a slurry.
  7. After 12 min. are up quick release pressure. Open the lid and set function to back to saute and add the starch slurry, stirring until sauce thickens, about 2 min. Add broccoli to mixture and give a quick stir to coat broccoli with sauce. Serve over your rice or noodle of choice.

 

 

 

 

 

 

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diet | recipes

Instant Pot Bone Broth

By on February 3, 2019

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I recently posted my Instant Pot bone broth on Instagram and had a few folks wanting to know the how to’s. I am becoming happier with my Instant Pot, now that I have found a few staples and am happy with the time and effort it takes to use it.

Bone broth is one of our staples. I like to make a few batches and freeze so that we have it for soup bases. I am also going to make a few batches to have for postpartum. Soups and bone broths are warming and healing for the postpartum period. I recently purchased the book The First Forty Days, and although I was not wowed by the book and recipes, the philosophy of nourishing the mother with warmth, vital nutrients and  minerals is a concept I can grasp.

So, how do I make Bone Broth in my Instant Pot?

I make a whole pasture-raised chicken about once a week. We save the bones for broth. Sometimes just in the fridge, but sometimes I will freeze for a later time.

 

Bones from 1 chicken (can also use beef, fish, or lamb)

3 stalks of celery

3 carrots

3 bay leaves

an onion

a couple of tablespoons of peppercorns

2 Tbs. Apple Cider Vinegar

2 tsp. grey sea salt (I buy French Grey)

  1. Put all ingredients in the Instant Pot.
  2. Fill Instant Pot 2/3 full with filtered water.
  3. If you have time, allow to sit for 30 min. before cooking (I rarely do this), but it will allow the ACV to break down the marrow in the bones a bit before cooking.
  4. Set the soup/broth setting, low pressure 120 min.
  5. Allow the pot to do its thing, allow to natural pressure release.
  6. Strain the veggies/herbs and bones from the broth.
  7. Store in glass containers in fridge or freezer.

When we clean and cut veggies for other recipes, I will often save the ends of carrots, celery and onions in a freezer bag and just use all of the scraps in my broth making.

 

 

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recipes

Instant Pot Beef Stew

By on March 26, 2018

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1.5-2 lb grass-fed, grass finished beef stew meat

olive oil

2 onions, sliced

2 stalks celery, roughly chopped

4 carrots, roughly chopped (I don’t eat carrots, my older son does)

8 oz sliced mushrooms

3 cloves garlic, minced

1 lb. brussels sprouts

2 Tbs. Cassava flour

1/4 c. red wine

2 c. beef stock (grass-fed)

3 Tbs. balsamic vinegar

1 Tbs. fish sauce

1 Tbs. coconut aminos

2 bay leaves

1 tsp. thyme

salt/pepper

  1. Season beef with salt and pepper. Turn Instant Pot on saute function, heat olive oil and brown meat in batches, and set aside in a bowl.
  2. Deglaze pot with wine, scraping bits and cooking to allow some of liquid to cook off. Add more oil if needed, then add onion, carrots and celery, allowing to brown and cook for a few minutes. Add garlic, mushrooms, and Brussels sprouts cooking for an additional 5-6 minutes, until softening.
  3. Toss meat with cassava flour and meat juices.  Mix beef stock, balsamic, fish sauce and coconut aminos. Add meat and broth to pot, bay leaves and thyme and stir to mix.
  4. Close lid and start stew function. This will cook about 35 min. Allow to release pressure for 10 min.
  5. At this point, if the stew is not thick enough for your liking you can turn on the saute function and cook 10-15 min more. It was perfect for us without.

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