The Lighter Step-By-Step Instant Pot Cookbook

THE INCUBATING

1 Combine the milk and yogurt in the Instant Pot and whisk together.

2 Secure the lid and leave it in the venting position. (NOTE: This is the only recipe in the book that calls for the valve to be in the venting position.) Hit the Yogurt button and Adjust so it’s on the Normal or Medium setting. (NOTE: It must be on this setting or it won’t become proper yogurt.) The time should display 8 hours. If you want a tangier flavor, adjust the time up to 10 hours. The yogurt incubates and therefore the pot will not come to pressure.

3 Once done, the display will read Yogt. Remove the lid (remember, there won’t be any quick or natural releasing as it wasn’t pressure cooked).

FOR REGULAR (UNSTRAINED) YOGURT

If you want your yogurt to have a smooth, creamy texture, there is no need to strain it.

1 Remove the liner pot from the Instant Pot (it won’t be hot). Do not mix the yogurt. Cover the liner pot with aluminum foil and set in the fridge to chill for 4–8 hours (the longer, the better). If you stick a spoon in, it should stand up on its own.

2 When ready to serve, skim/pour off any whey (liquid) that may have collected on the surface. You can either discard the whey or save it for baking bread or some other project. Serve the yogurt as is or with your favorite sweeteners or mix-ins!

FOR GREEK (STRAINED) YOGURT

If you want your yogurt to have a super thick consistency, almost like cream cheese or sour cream, we’re going to strain it and do it Greek-style.

1 Remove the liner pot from the Instant Pot (it won’t be hot). Pour the yogurt through a yogurt strainer (or a colander lined with coffee filters) to allow the whey (liquid) to separate from the yogurt. This is what’s going to make it super thick (and will also make a magnificent substitute for cream and a base for dips—see Tzatziki Dip, here).

2 Cover with a lid or aluminum foil and set it in the fridge to strain further for 4–8 hours (the longer, the better).

3 When ready to serve, you can either discard the whey or save it for baking bread or some other project. Serve the yogurt as is or with your favorite sweeteners or mix-ins, or use as called for in a recipe.

TO STORE

Transfer the yogurt to individual containers or leave it in one large container. Your container(s) must have an airtight cover so the yogurt can retain its cultured state. Yogurt will keep for up to 2 weeks in the fridge.

1 Fold a piece of cheesecloth to make a double layer and place it over the mouth of a 16-ounce mason jar. Allow some slack over the lip of the jar so it forms a bit of a sunken pit for catching milk solids, then screw on the ring lid.

2 Put the butter in the Instant Pot, hit Sauté, and Adjust so it’s on the Less or Low setting. Heat for 3 minutes, or until the butter is melted. You can encourage quicker melting by stirring often.

3 From there, it’s a watching game as we want it to get to a light golden color. To achieve this, hit Sauté twice more until you’re on the More or High setting (for older models, hit Keep Warm/Cancel, hit Sauté, and Adjust so you’re on the More or High setting). Stir every 15 seconds for 4–5 minutes and watch it like a hawk.

4 Once the butter is a golden color (think the sun), you can see small particles form, and the top is covered with foam, it’s about to quickly change to a dark brown.

5 Immediately hit Keep Warm/Cancel and, with oven mitts or dish towels, carefully strain the ghee into the jar through the cheesecloth filter. The jar will get hot, so be careful when touching. Let the ghee cool on the counter for an hour, then remove the cheesecloth, secure the full lid, and pop it in the fridge to solidify.

6 Use the ghee as needed; it will keep in the fridge for up to 6 months.

1 Using a good chef’s knife, slice off the top of each garlic bulb so all the cloves are exposed.

2 Place the trivet in the Instant Pot, pour in 1 cup of water, and rest the garlic bulbs on the trivet, sliced side up. (You can use the basket that came with the air fryer lid instead of the trivet if you prefer.) Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 5 minutes. When done, allow a 10-minute natural release followed by a quick release, then hit Keep Warm/Cancel to turn off the pot.

3 Remove the trivet and garlic bulbs, drain the liner pot, and return it to the Instant Pot, then replace the trivet or basket and garlic bulbs (still sliced side up). Drizzle the oil onto each bulb, allowing it to seep into every nook and cranny. Add the air fryer lid, hit Broil (400°F) for 12 minutes, and hit Start to begin. Check on the garlic periodically until it’s roasted to your liking (it should be a rich golden brown). When done, remove the air fryer lid and let rest for 10 minutes.

4 Once cool to the touch, pull off each garlic clove and squeeze the flesh into a bowl (it will pop right out of the skin and be almost paste-like). Discard the skins (your hands will get messy from this, but that means you’re doing a good job).

5 You can now do anything you want with the garlic! Store in an airtight container in the refrigerator for up to 4 days.

1 Combine the garlic cloves, onion, celery, peppercorns, garlic powder, garlic salt, thyme, rosemary, and bay leaves in the Instant Pot. (NOTE: If you have a steamer basket, put the ingredients in it and lower into the pot.) Add the water and vinegar.

2 Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 120 minutes. Quick release when done.

3 Carefully pour the broth through a fine-mesh strainer into a large bowl or pot; discard all the solids. (Or, if using the steamer basket, simply lift all the solids out of the liquid.) Now, taste the broth and season as you wish! The broth will keep in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.

1 Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion and jalapeños (if using) and sauté, stirring occasionally, for 2–3 minutes, until slightly softened. Add the garlic and sauté for 1 minute.

2 Add the lime juice and let the veggies simmer for 1 minute.

3 Add the crushed tomatoes, vinegar, broth or water, cumin, seasoned salt, and cilantro (if using). Stir until well combined. Secure the lid, move the valve to the sealing position, hit the Keep Warm/Cancel Button, and then hit Manual or Pressure Cook on High Pressure for 10 minutes. When done, allow a 5-minute natural release followed by a quick release.

4 Stir in the diced tomatoes, green chiles, honey or sweetener, and hot sauce (if using) until well combined. Allow to cool for 10 minutes, then transfer to an airtight container and let chill and meld in the fridge for 4–8 hours before serving. Store for up to 2 weeks in the fridge.