Instant Pot Boiling Start Yogurt (Thick Yogurt)
Looking to make a thicker homemade yogurt? Try this Boiling Start Yogurt. The extra steps make a thick, delicious, creamy yogurt.
Boiling Start Yogurt is thick and creamy, and can be strained (removing the whey) to become Greek Yogurt.
Two MUST KNOW’s before you begin:
Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:
Whole milk: sweet, creamy flavor with enough tanginess to be yogurt
2% or Skim milk: sharp flavor with aftertaste that can be a bit sour
Yogurt —- you’ll want Plain or Unflavored with live cultures:
ALL yogurt have live cultures - even the inexpensive brands
Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch. The extra whey will also provide the live cultures needed and can be substituted 1:1.
This is a step-by-step recipe to make Instant Pot Boiling Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt.
My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.
Instant Pot Boiling Start Yogurt (Thick Yogurt)
Clean and sterilize inner pot if needed.
To the inner pot of the Instant Pot, add:
1 qt (32 oz) milk
Select "Yogurt"
Press the "Adjust" button once, display should read “boil”
Instant Pot will automatically start and begin heating the milk.
Cover with a glass lid or tinfoil:
No official glass lid? Check your cookware collection for one that fits the inner pot
Recommended - do not use the pressure lid:
yogurt doesn’t require pressurization and
the sealing ring retains aroma that may affect the final flavor of yogurt
About every 5 minutes, remove cover and whisk, stirring all along the bottom of the pot.
When machine beeps, remove cover, stir and check temperature using an instant read thermometer.
Desired temp: 180F to 183F
If machine stops before milk reaches desired temp, use "Sauté" setting to keep heating, stirring & checking temp regularly.
Once desired temperature is reached:
Fill sink (or large diameter pot) with a few inches of cold water
Transfer inner pot to sink (do not allow any water into hot milk)
Cool milk to optimal yogurt percolating temperature:
Between 95F to 110F
Return inner pot to Instant Pot and whisk in:
1 1/2 tsp yogurt with live cultures
Cover with the glass lid (or tinfoil).
Select “Yogurt” (note: may need to press “cancel” once or twice before selecting “Yogurt”):
Display will read "8:00," adjust time if desired*
Instant Pot will automatically start and begin counting up from 0:00.
When it reaches the total time, 8 hours later, display will read: yogt
Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly and expect to see some natural separation of the whey.
Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.
Brenda’s tips:
Serving size: ~1 qt or six 2/3 cup servings.
Boiling Start Yogurt tends to be a thicker consistency than Cold Start.
Boiling denatures the proteins, improving their ability to bond = thicker yogurt
Boiling start also shows a natural separation of the yogurt & the whey (yellowish liquid). For even thicker yogurt (Greek style) strain boiling start yogurt through butter muslin.
See Window to B’s kitchen below for more…
*Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts
A few recommended resources if you want to understand yogurt better:
Window to B’s kitchen…
The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.
Instant Pot Cold Start Yogurt
An easy, overnight Instant Pot recipe for homemade yogurt.
Cold start is the fastest method and results in a delicious, though fairly soupy, yogurt. Perfect for use in some recipes calling for yogurt, such as coleslaw or chicken salad.
Two MUST KNOW’s before you begin:
Milk —- just about any cows milk will work. It is not necessary to purchase any different brand or quality than what you usually drink. Of note, the fat content impacts the final flavor:
Whole milk: sweet, creamy flavor with enough tanginess to be yogurt
2% or Skim milk: sharp flavor with aftertaste that can be a bit sour
Yogurt —- you’ll want Plain or Unflavored with live cultures:
ALL yogurt have live cultures - even the inexpensive brands
Once you’ve made yogurt, you can use a few teaspoons of your homemade yogurt to provide the live cultures for your next batch
This is a step-by-step recipe to make Instant Pot Cold Start Yogurt, assuming the Instant Pot has a pre-programmed option for yogurt.
My favorite way to make this yogurt is overnight, since it typically cooks for 8-9 hours in the Instant Pot.
Instant Pot Cold Start Yogurt
Clean and sterilize inner pot, if needed.
To the inner pot of the Instant Pot, add:
1 qt (32 oz) pasteurized milk (any milk fat, whole milk recommended)
1 1/2 tsp yogurt (with live cultures)
Whisk together, cover with the glass lid (or tinfoil)
No official glass lid? Check your cookware collection for one that fits the inner pot, or use tinfoil
Recommended—do not use the pressure lid:
yogurt doesn’t require pressurization and
the sealing ring retains aromas that may affect the final flavor of yogurt
Select “Yogurt”
Display will read "8:00," adjust time if desired*
Instant Pot will automatically start and begin counting up from 0:00.
When it reaches the total time, 8 hours later, display will read: yogt
Transfer yogurt to a one quart container and refrigerate. Yogurt will thicken slightly.
Serve cooled with favorite fruits or granola. Sweeten with honey or sugar as needed.
Brenda’s tips:
Serving size: ~1 qt or six 2/3 cup servings.
Cold Start Yogurt tends to be a thinner, milkier consistency than Boiling Start.
Boiling denatures the proteins, improving their ability to bond = thicker yogurt
No boil results in delicious yogurt, but there is some loss of structure, making it runny
See Window to B’s kitchen below for more…
Brenda doesn’t recommend straining out the whey on Cold Start Yogurt. The yogurt consistency makes it difficult to cleanly separate.
*Looking for a more tangy yogurt flavor? Add more time to the Instant Pot. The flavor will naturally occur by increasing the time to 9:00 hours. This step is recommended by many yogurt blog posts
A few recommended resources if you want to understand yogurt better:
Window to B’s kitchen…
The difference in consistency between Cold Start (left) and Boiling Start (right) Yogurt.
HOW TO: Instant Pot Baked Potatoes
Need to make potatoes quickly? Use this Brenda how-to to learn how to cook potatoes in an Instant Pot.
HOW TO: Instant Pot Baked Potatoes
*This recipe is great for potatoes from the garden or grocery store.
Use any amount of potatoes that fits within the removable bowl of your Instant Pot.
Prepare potatoes
Rinse dirt from potatoes (if eating peels, be sure 100% dirt moved)
Trim any bad spots
Trim the ends to allow steam to release: trimming the ends is effective and efficient, allowing the potato to evenly cook (fork pricks disrupt the cooking uniformity)
To removable bowl of Instant Pot, fitted with trivet, add:
1 cup water
Potatoes
Cover with pressure lid:
Adjust pressure release valve to "Sealing"
Select "Manual" (high pressure)
Adjust time to "10" minutes
Allow pressure cooker to complete cycle, then:
10 minutes Natural Pressure Release
Quick Pressure Release any remaining pressure
Drain potatoes.
Serve hot or use in recipes requiring baked potatoes.
Window to B’s kitchen…
Pressure Cooker Texas Chili
Texans have a different perspective: chili with beans is not chili. Chili is all about meat and chili peppers. This is Brenda’s take.
Texas has its own chili? You better believe it.
Texas chili is bean-free chili. The first time I learned this I thought it was a JOKE. Chili without beans, are you crazy?! Growing up in the west, beans were pivotal to chilis. It wasn’t chili without beans.
Texans have a different perspective: chili with beans is not chili. Chili is all about meat and chili peppers.
Still think Brenda and I are joking? Here’s an article explaining the history of Texas chili.
Pressure Cooker Texas Chili
Blend together:
1 (15 oz) can diced tomatoes
1/4 cup onion, diced & sautéed
1/4 cup bell peppers, diced & sautéed
1 jalapeno pepper, diced & sautéed
Pour into bowl of pressure cooker. Add:
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1/2 tsp cayenne pepper
2 T chili powder
1 tsp ground cumin
1 tsp brown sugar
1 (8 oz) can tomato sauce
1/4 cup water
Stir together, then add:
1/2 lb ground beef, cooked & drained
1 lb round steak or stew meat, uncooked
Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.
Serve hot garnished with:
Sour cream
Diced tomatoes & avocados
And don't forget the fresh cornbread.
Brenda’s tips:
Serving size: 4-6 servings
Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure using a large pot and simmers for 4-6 hours.
Or slow-cooker for 8-10 hours on low.
Okay for beef to be frozen when added to pressure cooker.
Substitute regular chili powder for chipotle chili powder if needed.
Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.
Serve with Brenda’s Sweet Corn Bread
Pressure Cooker Chili
Use your Instant Pot, slow cooker, or stovetop to make this spicy, ground beef and bean chili.
Brenda is a fan of pressure cookers when time is a factor; something about mom life helped her to fully embrace the convenience of cooking things the easy way.
Although, if time is on your side, see the Brenda’s Tips section for how to cook this chili on your stove, or in a crockpot. You can also use dry beans in this recipe (Brenda looooves dry beans and would choose these over canned any day). She explains how to in the Brenda Tips section.
Pressure Cooker Chili
Blend together:
2 (15 oz) cans diced tomatoes
1/4 cup onion, diced & sautéed
1/4 cup bell peppers, diced & sautéed
1 jalapeno pepper, diced & sautéed
Pour into bowl of pressure cooker. Add:
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
3 T chili powder
2 tsp ground cumin
1 tsp brown sugar
1 (8 oz) can tomato sauce
1/2 cup water
Stir together, then add:
1 lb ground beef, cooked & drained
2 (15 oz) cans beans (black recommended), drained & rinsed
Top with lid, set on "manual" for 40 minutes. Allow natural release of pressure.
Serve hot garnished with:
Sour cream
Diced tomatoes & avocados
And don't forget the fresh cornbread.
Brenda’s tips:
Serving size: 4-6 servings
Brenda will make this in the pressure cooker if time is limited, but when she has all day she simply follows the same procedure but using a large pot and simmers for 4-6 hours.
Or slow-cooker for 8-10 hours on low.
Okay for beef to be frozen when added to pressure cooker.
Substitute regular chili powder for chipotle chili powder if needed.
Brenda prefers to cook the ground beef ahead of time in order to drain the fat. Generally she'll prepare a few pounds and flash freeze loosely for convenience.
Brenda generally uses dry beans, pressuring: 1 1/2 cups dry pink or black beans, rinsed and 3 cups water. "Bean" setting for 25 minutes. Drain and replace canned beans in recipe above.
Serve with Brenda’s Sweet Corn Bread
Rice
Learn how to cook rice 4 different ways: on the stovetop, in an Instant Pot, in a slow cooker, and in the oven.
In the 2.5 years together we ate SO MUCH RICE. In our view, it’s the perfect side dish for most meals.
Today, Brenda’s showing us her 4 go-to ways to cook rice: on the stovetop, in an Instant Pot, in a Slow Cooker, and in the oven.
Rice - Stovetop
In a rather deep pot, combine:
2 cups rice, rinsed
4 cups water
1 tsp salt
1 tsp butter
Bring to boil. Stir. Reduce heat to low. Cover. Cook 20 min. Fluff with fork. Serve hot.
Rice - Instant Pot (Pressure Cooker)
In the removable pot of the pressure cooker, combine:
2 cups rice, rinsed
2 cups water
1 tsp salt
1 tsp butter
Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork. Serve hot.
Rice - Slow Cooker (Crockpot)
To the bowl of a slow cooker, add:
2 cups rice, rinsed
3 3/4 cups water
1 tsp salt
1 tsp butter
Cover with lid. Select "high" and cook 2 hours. Fluff rice with fork. Serve hot.
Rice - Oven
In a greased casserole dish, combine:
2 cups rice, rinsed
4 cups water
1 tsp salt
1 tsp butter
Cover tightly with aluminum foil. Bake 350F for 45-55 minutes. Fluff rice with fork. Serve hot.
Alternate: Use boiling water and bake for 20 minutes.
Brenda’s Tips:
The serving size on a rice package often shows 1/4 cup dry. Brenda generally plans 1/2 cup dry per adult.
Brenda fluctuates between using butter or olive oil, both work great.
Brenda generally uses inexpensive long-grain rice. Rinsing the rice helps get great results every time.
Steam is the most important element for great rice. That's why each of these recipes recommends a lid or cover while the rice is being cooked. If you remove the lid while it’s cooking, the steam will be released and the rice may not cook properly.
Brenda often uses basic rice as a side to round out dinner. Chicken broth or beef broth can be substituted or spices and herbs can be added to enhance flavor. Brenda will eventually share a few of her favorite methods.
Ovens, slow cookers, pressure cookers, pots, and pans are not all consistent. You may find that you need to adjust cooking times slightly for perfect results. Brenda expects that you use her recipes + know your own kitchen = optimal deliciousness.