@@yessicaongay If you don't have a yogurt button, you may do the yogurt wherever you want (stove or IP). You need to boil the milk up to 90 degrees C (I don't know F), then after boiling, let it cool to 37-40 C (that's around 100 F), and add the starter or some real unsweeten yogurt. Now the tricky part starts. As yogurt likes to stay at 37 C ( close to 98F). If you don't have a yogurt maker, you may try to leave the yogurt in the oven with the light on (do not heat the oven). I tried that and it works. You need to let it stay in that oven 8-10 h, than move it in the fridge. NB I did the oven method by moving the cultured milk in some jars (not a big pot).
Great video. Your shredded chicken idea is great. I was a chef in Mexico for a while and did a lot of shredded "stuff" for tacos, tostadas, etc. I found a REALLY easy way to shred chicken, pork, beef or anything. Put the cooked meat in a stand mixer with the paddle attachment. Turn the mixer on lowest speed for about 30 seconds and you'll have perfectly shredded meat.
For a male that uses an Instant Pot YOU did a very good job of explaining the process and not YOUR life! I was tuned in to learn a process and you were spot on!! Thanks from an old man that uses his Instant Pot....
To my experience, you do not need to boil the milk (extra work). Just add your yogurt (small portion saved from previous batch) directly to cold milk from refrigerator. Hit the yogurt button and set for 8 hours. The yogurt came out very creamy and not sour at all. Hope this helps.
Oh man, this sounds wonderful! I stopped making my own yogurt because it was so sour. Thank you! Do you know how to turn plain yogurt into...vanilla yogurt?
I agree! Having to sit through someone blathering on about their personal life waiting for the odd bit of useful information is positively crazy making.
@@videosurfah true. Those of us who don't appreciate channels like this one, especially if we are trying to follow a recipe to make dinner and don't want to spend a half hour learning how to make a 15 minute recipe.
I have great success on the mashed potatoes using an immersion blender instead of the hand masher. The IB really makes them smooth even with the skin on. Give it a "whirl". 🙂
Have just given an electric pressure cooker to my great-granddaughter. While I can teach her the basics, I have suggested that she watch your excellent videos to learn how to use it.
Wow you should be a teacher! You explain things efficiently quickly and effectively! I was afraid to use my husbands instapot but with your explanations and video I feel I can easily use it now! Thank you so much. I subscribed to your channel for more recipes too!
You are a life saver. I bought an instant pot Lux from a student for $10. Barely used but with out the guides and instructions. I figured out some of it but was still confused with certain features like the egg setting. Thanks to you I now know not to submerge the eggs like I would cooking them stove top in a pot. You inspired me with the yogurt recipe, I'm going to attempt and try making feta cheese, no idea if it's possible but try I will.
I am new to this Instant Pot craze and have been watching lots of TH-cam videos. Absolutely, hands down, this video is the best one out there! Ever!! Thank you so much for your wonderful advice and guidance. You are such a gift!
This is incredible handy. Thank you. I already knew the eggs, but I really appreciate the way you walk through everything else. Including the “well, I let this drain for too long so here’s what you do now.” Also, the mashed potatoes without draining? Is a revelation!!
Hi Karen, I make my Yogurt using the Fairlife Milk, it’s ultra-pasteurized milk. Mix it with 2 tablespoon of plan Greek yogurt and a 14 ounce can of Sweetened Condensed Milk. Put a dinner plate on top and push the yogurt button for 8 hours and you have yogurt ready to chill in the refrigerator
I have a glass lid that happens to fit, so I use that. I heard that a plate could get stuck on it. I was all with you on the Fair Life milk, until you added the sweetened condensed milk. I use it because it has less carbs, so we differ there. If you don’t care about carbs, any ultra pasteurized milk will do
I make yogurt in quart mason jars. I put two cups of water in the IP pot followed by three jars. Most, although not all, will fit (at least in my Duo) if positioned just right to clear the extensions in the lid. After the boil cycle, I take them out, letting them cool with a napkin covering the top. When they reach about 95 F, I add the yogurt starter. (I use Lifeway's unflavored Kefir, which comes in a bottle and has 12 active cultures.) Then I put them back in for an 8+ hour yogurt-making cycle. At the end, I don't strain. I just pour off a bit of the liquid and then into the refrigerator The big advantage is that the yogurt is made in the storage jars and there's nothing to clean afterward.
Because I have retired, I am now the cook for the household. My wife gave me an instapot for Christmas. I have done a couple of meals in it (Paula Dean’s Black eyed peas were a hit). Thank you for this.... I will be trying ALL these recipes. I will probably need to get some more container pots, sealing rings and a food thermometer. But as you say..... Amazon. OH.... instead of chocolate presides, I think chocolate popcorn would be perfect.
Great video. My number one most made thing in my pressure cooker is eggs. I use a silicone egg rack I got from Target. It’s yellow. Holds 9 eggs on each. I have two and use both in one pot so I can do 18 eggs at a time (instead of 6 in each pot like you did). They come out perfect and I have never had a problem. I don’t know if anyone else commented on this but it was too much to try and look through 900 comments. Anyway, thanks for sharing your video.
In my experience racks are unnecessary. I stack as many as two dozen eggs in the pot on top of the trivet and they come out perfect! I see people using stands, aluminum foil, etc.. the eggs don't care!
Thank you so very much for the advice I am definitely going to use that I haven’t tried my pot yet but I’m glad I saw your post before I did not that I have granite but do you turn it upside down and have an airflow or do you put it right side up? Please let me know before I use it
@@juanitapina3621 I just put it down flat. We have thick aluminum cookie sheets, and aluminum is an excellent heat conductor. I leave it with the flat part on the granite. If you turn it upside down, it could slide, and you don't want it flying off and scalding someone. Many IPs are different, and there are lots of different makers. One thing I would do is put the pan under there, and then check it about midway through cooking (feel the pan around the bottom of the pot) and see if it's hot. If it is, one additional thing you can do is put that rubberized shelf-liner under the pan. But it shouldn't be necessary as the pan will act as a heat sink and diffuse the heat away from the granite. Good luck!
My pot roast I’d brown in olive oil with chopped onions. This would and more flavor, then I’d put the liquid and soup in for cooking. Great ideas! Thanks for you information.
I really liked the way you presented each recipe with extra detail. I also especially appreciate that each recipe is attached to time stamp, to be able to skip ahead to next the next recipe if preferred. 😊
I just did the same made roast for 40 minutes and used the Lipton mushroom onions flavor everyone loved it. Tasted just like my mom old fashion roast like our moms and grandmas did
This video is so amazing!! Every instant pot owner should see it. The only thing you missed I wanted to see was at end you used the sling and I wanted to see how that worked? What do you do with it in the pot? I guess the handle folds down. And omg that broil brown thing! Didn’t know that was a thing!
Made the hard boiled eggs last night....Perfecto!! Thanks!! I did the 2 10 5 method. Peeled so perfect and yoke was creamy. My wife was very impressed that I cooked eggs so perfectly for her at 11pm
I just made my first top sirloin roast in my insta pot. It was absolutely delicious I just added a few spices, onions, used beef broth, and some mushrooms. Ty so much can’t wait to try more recipes.
I like your auditions I was going to add oregano and thyme and garlic powder. I was going to add a pinch of salt and pepper when she added in the vegetables. I'm looking forward to doing this one shortly. ❤
i love soft boiled eggs so i do mine in the instant pot for 3 minutes and release the valve immediately, throw them in ice water for 5 min. the peel slips right off and are always perfect! thank you for this video. it will help a lot of people.
Omg I'm so glad I found you lol I love our Instant Pot and would definitely love to use it more! I know there are so many other sites and video's on here but the way you show EVERY detail step by step makes it all that more enjoyable! You are now my GO TO GIRL for all my Instant Pot ideas! Have liked & subscribed n cheers from Canada eh
Thank you so much i recently got an instant pot but was nervous to use it. Your directions are so clear and you make it look simple that I’m going to try some of the dishes!
I love your tip about the frozen chicken times! I will be using that for sure, since I always end up looking it up when I make shredded chicken lol I always learn something new from you! Thanks so much for these videos!
I've had my Instant Pot for over a year and have made some good meals in it and I am not an expert. After watching this video, I've learned a whole ton more. You are a very good presenter. Thank You.
This is really helpful. I just opened my instant-pot, and your video is the best I have seen at summarizing how to make so many different things. Now I am really excited to get cooking. Thank you!
What an expert! I admire your confidence, it shows in the ease with which you teach...I’m going to be following you. I’ve had my Instant pot for 4 years, and still don’t have an all round familiarity with its functions. This holds me back from using it to the max, despite my great love of cooking. If you have any suggestions to nudge me past my technophobia, I’d be most grateful.
I have seen so many recipes on so many channels that cook the chicken into oblivion, I am relieved to find someone else who cooks chicken properly. Thank you.
soniam372 NPR stands for natural pressure release. In Instant Pot lingo, it means don't turn the pressure release valve to let the steam out. Just leave the pressure valve closed until the pressure lock pin drops back to its unlocked position.
@@Mimeh53 thank you! I've had an Instant Pot in its box for over a year now, been too afraid to use it because it's a pressure cooker. However I do troll the comments on videos to see if people have any recipes and tips. Thanks again for the help!😃
I don't understand the fear being expressed by some people about this thing. Watch all these helpful videos and have some fun. I've used mine all of 8 times and have had amazing results. Delicious.
Thanks for all the great recipes and tips. My first instant pot is being delivered today. Even though I have a cooking channel, I know nothing about instant pot. Thanks again!
I like to cook eggs in my instant pot for the same reason. I've made yogurt using the heat and cool method but I'll be trying the cold method with ultra pasteurized milk. I've cooked whole frozen chicken many times, they were chickens I raised, I have also cooked frozen chicken breast. I like to make shredded taco chicken so I add Salsa before cooking. I've made different types of rice that turn out great l and I love making chicken congee. I prefer cooking rice using the pot in pot method now. I also learned how to make oat groats that turn out more like brown rice but better! That recipe can be found on TH-cam by typing in instant pot oat groats. I think the video is by nutmeg notebook. So many yummy recipes have been made in my instant pot. Happy Holidays and thanks for sharing your favorite instant pot recipes.
I have been wanting to make my own Greek yogurt! YOU have taken so much intimidation out of it for me! I'm definitely going to try! Thank you so much! 😃
So thankful to have found this and I’m now a new subscriber. The information is straight forward and each demonstration is clear and easy to follow. I’m new to the Instant Pot and did the eggs (2 min, 10 min NR) as suggested, even figured out softer eggs for my husband. Today I’m making yogurt. I do have a question though: Why boil the milk first if using pasteurized milk?
The BEST video! You explain things perfectly and make it all seem so easy! I appreciate this video so much. I have been scared to make yogurt until now. Thank you, from your new subscriber ❤️✅
I have been using a pressure cooker since I was 19, the new technology still amaze me, and never to,old to learn, Karen is my favorite, she’s what I would call, User Friendly
I'll be trying many of these. There's some great tips here. But making yogurt is SO much easier using the "cold start" method, with ultra filtered milk. I hope you'll try that and share it. Dump the milk & starter. Stir. Put the lid on & press yogurt. Go to bed and get up and fresh yogurt for breakfast. And you can still make Greek yogurt the way you did. 😊 I hope you'll share that too Karen.
After the ice bath, I put the eggs in a small lidded pot. Hold the lid tightly and shake the eggs vigorously. The shells will crack nicely and you can just peel them off. Works every time.
Thank you for this amazing video!! I got one for Christmas and I’m afraid of it. It mocks me from my kitchen counter. I like the roast one....I might have to start with that! You made it look so easy. Thanks so much!! New subscriber!
I kept mine in the box for the three months of lockdown, I was so intimidated. Finally unboxed it, started watching videos and the four things I've done have all come out wonderful, except the New York Cheesecake, which wept whey all night in the refrigerator. A New York Greek Yogurt Cheesecake!
Thank you! Great video and you covered a lot of my questions as a new Instant Pot user. Really, thank you! One of the reasons I wanted this was for the yoghurt setting and your tips I predict will be invaluable for me. OKAY this is weird but I already had one of your recipes (boiled peanuts) already open on Google! I'm like "wait...that's the same woman in the video I am watching!"
I have made my (frozen) roast in my IP in 90 minutes with all my vegetables (potatoes and carrots or corn on the cob). It’s the better roast I’ve ever had!
That double boiler like idea sounds great for my fondue. Fresh grated parmesan, room temperature cream cheese, milk, mix with mixer. Add garlic salt or powder, pepper, chives, parsley, dried leeks, cook on low heat. Can use cut up french bread ir sourdough into squares to dip in.
Thank you so much I have had my instant pot for a few weeks and did not know where to start, you have helped so much thank you and God Bless you and yours. Please do keep the videos coming :-)
very good video-will definitely try the recipes when i buy an instant pot-thx for posting-gave thumbs up and subscribed! PS-i also LOVED your recipe playlist down in your description area so i could just go right to the roast recipe!
Karen, here's a yummy suggestion for you. Next time you make Greek Yogurt, leave a small portion wrapped in the flour cloth towel and squeeze as much whey out as will come out. Let it sit overnight in a strainer setup much like the one you use in this video, then squeeze out more whey. Unwrap and voila! Best white cheese you've ever had! It's a messy process but worth it. 😋
Vicki Moore You could use it as a cream cheese substitute. You can also spice it up and use it as a spread on bread or crackers, or as a dip. I love the stuff on dark rye bread 😛. I have read that it can be substituted for cream cheese in cheesecake, but I haven't tried it.
For real, thank you very much for sharing a lot of really good information and tips on the instant pot! I just got one for the first time, and although Ive been wanting one for a while, I admit to being a bit intimidated by it. Ive been circling around it like a shark until I get over my new appliance jitters lol. Shirley
#1: 0:31
#2: 4:42
#3: 13:40
#4: 18:27
#5: 19:47
#6: 21:39
#7: 25:50
#8: 29:37
I HAVE A QUESTION IF I DONT HAVE THE YOGURT BOTOM CAN I MAKE YOGURT? CAN YOU SEND ME THE TEMPERATURE??
Thanks
You are amazing thank you for putting the times for the different things that you’re cooking thank you thank you thank you
@@yessicaongay If you don't have a yogurt button, you may do the yogurt wherever you want (stove or IP). You need to boil the milk up to 90 degrees C (I don't know F), then after boiling, let it cool to 37-40 C (that's around 100 F), and add the starter or some real unsweeten yogurt. Now the tricky part starts. As yogurt likes to stay at 37 C ( close to 98F). If you don't have a yogurt maker, you may try to leave the yogurt in the oven with the light on (do not heat the oven). I tried that and it works. You need to let it stay in that oven 8-10 h, than move it in the fridge. NB I did the oven method by moving the cultured milk in some jars (not a big pot).
Sorry. Must have missed it. What is NPR. Probably goes without saying. Just got the pot today.
Great video. Your shredded chicken idea is great. I was a chef in Mexico for a while and did a lot of shredded "stuff" for tacos, tostadas, etc. I found a REALLY easy way to shred chicken, pork, beef or anything. Put the cooked meat in a stand mixer with the paddle attachment. Turn the mixer on lowest speed for about 30 seconds and you'll have perfectly shredded meat.
For a male that uses an Instant Pot YOU did a very good job of explaining the process and not YOUR life! I was tuned in to learn a process and you were spot on!! Thanks from an old man that uses his Instant Pot....
What is npr
@@55carolann. Natural pressure release
Not wanting to listen to the superfluous information is not gender specific imho
@@55carolannNatural Pressure Release
To my experience, you do not need to boil the milk (extra work). Just add your yogurt (small portion saved from previous batch) directly to cold milk from refrigerator. Hit the yogurt button and set for 8 hours. The yogurt came out very creamy and not sour at all. Hope this helps.
Anne Wu ---- That is good news. I must try it.
Use UHT milk, which has been pre-sterilized
Save whey, or water from potatoes and eggs for adding to bread dough-full of nutrients
But the heat destroys the live culture of the starter.
Oh man, this sounds wonderful! I stopped making my own yogurt because it was so sour. Thank you! Do you know how to turn plain yogurt into...vanilla yogurt?
Pork butt, dry beans, rice, sweet potatoes, winter squash, corn beef and cabbage, and pot roast are all good in the instant pot.
That’s just about the best Instant Pot video I have seen. Simple, to the point, and without added chatter. I always appreciate that. Really great!
I agree! Having to sit through someone blathering on about their personal life waiting for the odd bit of useful information is positively crazy making.
@@mustwereallydothis its called filler
Some people like it
@@videosurfah true. Those of us who don't appreciate channels like this one, especially if we are trying to follow a recipe to make dinner and don't want to spend a half hour learning how to make a 15 minute recipe.
Yes I agree! Thanks for that!
Me too!!
A hot pot can crack your granite due to Thermal Shock. Always place pot on trivia or folded towel. Good video!
Love my pot as a truck driver it's a great way to eat healthy. Now thanks to you I'm going to make a roast!
I have great success on the mashed potatoes using an immersion blender instead of the hand masher. The IB really makes them smooth even with the skin on. Give it a "whirl". 🙂
Have just given an electric pressure cooker to my great-granddaughter. While I can teach her the basics, I have suggested that she watch your excellent videos to learn how to use it.
Wow you should be a teacher! You explain things efficiently quickly and effectively! I was afraid to use my husbands instapot but with your explanations and video I feel I can easily use it now! Thank you so much. I subscribed to your channel for more recipes too!
Thanks for helping this old man learn to cook for himself.
I'm not old
Great video!! You're so pleasant and your presentation is wonderful
Keep it up!!
You are a life saver. I bought an instant pot Lux from a student for $10. Barely used but with out the guides and instructions. I figured out some of it but was still confused with certain features like the egg setting. Thanks to you I now know not to submerge the eggs like I would cooking them stove top in a pot. You inspired me with the yogurt recipe, I'm going to attempt and try making feta cheese, no idea if it's possible but try I will.
Did you have any luck ? I love feta cheese
I am new to this Instant Pot craze and have been watching lots of TH-cam videos. Absolutely, hands down, this video is the best one out there! Ever!! Thank you so much for your wonderful advice and guidance. You are such a gift!
You are awesome! I like the fact you don’t ramble on about a bunch of nothing!!! Thank you for some wonderful recipes ideas.
*THANK YOU VERY MUCH. So much information and no time wasted.*
Great tip on the binder clip!
This is incredible handy. Thank you. I already knew the eggs, but I really appreciate the way you walk through everything else. Including the “well, I let this drain for too long so here’s what you do now.” Also, the mashed potatoes without draining? Is a revelation!!
Hi Karen, I make my Yogurt using the Fairlife Milk, it’s ultra-pasteurized milk. Mix it with 2 tablespoon of plan Greek yogurt and a 14 ounce can of Sweetened Condensed Milk. Put a dinner plate on top and push the yogurt button for 8 hours and you have yogurt ready to chill in the refrigerator
Put a dinner plate on top of what?
And do you just dump the can of milk in with it?
I have a glass lid that happens to fit, so I use that. I heard that a plate could get stuck on it. I was all with you on the Fair Life milk, until you added the sweetened condensed milk. I use it because it has less carbs, so we differ there. If you don’t care about carbs, any ultra pasteurized milk will do
I do the same thing but without the ice bath and it works the same, shell comes off easily. I have learned some good tips from this video.🤩
I make yogurt in quart mason jars. I put two cups of water in the IP pot followed by three jars. Most, although not all, will fit (at least in my Duo) if positioned just right to clear the extensions in the lid. After the boil cycle, I take them out, letting them cool with a napkin covering the top. When they reach about 95 F, I add the yogurt starter. (I use Lifeway's unflavored Kefir, which comes in a bottle and has 12 active cultures.) Then I put them back in for an 8+ hour yogurt-making cycle. At the end, I don't strain. I just pour off a bit of the liquid and then into the refrigerator The big advantage is that the yogurt is made in the storage jars and there's nothing to clean afterward.
Thanks for sharing your experience Michael!
Because I have retired, I am now the cook for the household. My wife gave me an instapot for Christmas. I have done a couple of meals in it (Paula Dean’s Black eyed peas were a hit). Thank you for this.... I will be trying ALL these recipes. I will probably need to get some more container pots, sealing rings and a food thermometer. But as you say..... Amazon. OH.... instead of chocolate presides, I think chocolate popcorn would be perfect.
Great video. My number one most made thing in my pressure cooker is eggs. I use a silicone egg rack I got from Target. It’s yellow. Holds 9 eggs on each. I have two and use both in one pot so I can do 18 eggs at a time (instead of 6 in each pot like you did). They come out perfect and I have never had a problem. I don’t know if anyone else commented on this but it was too much to try and look through 900 comments. Anyway, thanks for sharing your video.
In my experience racks are unnecessary. I stack as many as two dozen eggs in the pot on top of the trivet and they come out perfect! I see people using stands, aluminum foil, etc.. the eggs don't care!
The best Instant Pot tutorial ever. Thank you for this video!
We put a cookie sheet under our Instant Pot to keep it off the granite and act as a heat sink. It can get hot enough to mar quartz.
Great tip thanks!
Thank you so very much for the advice I am definitely going to use that I haven’t tried my pot yet but I’m glad I saw your post before I did not that I have granite but do you turn it upside down and have an airflow or do you put it right side up? Please let me know before I use it
@@juanitapina3621 I just put it down flat. We have thick aluminum cookie sheets, and aluminum is an excellent heat conductor. I leave it with the flat part on the granite. If you turn it upside down, it could slide, and you don't want it flying off and scalding someone. Many IPs are different, and there are lots of different makers. One thing I would do is put the pan under there, and then check it about midway through cooking (feel the pan around the bottom of the pot) and see if it's hot. If it is, one additional thing you can do is put that rubberized shelf-liner under the pan. But it shouldn't be necessary as the pan will act as a heat sink and diffuse the heat away from the granite. Good luck!
I'm in the UK. You are one of the easiest people to watch and I have learned a lot about my new instant pot. I enjoy your videos xx
My pot roast I’d brown in olive oil with chopped onions. This would and more flavor, then I’d put the liquid and soup in for cooking. Great ideas! Thanks for you information.
That's how I always do it
THNX SO MUCH..I AM A NEW USER OF THE INS. POT... JUST WHAT I NEEDED!!!
You can freeze the whey in ice cube trays and save for starters. Defrost when needed and you’re good to go. Do not microwave to thaw them.
I really liked the way you presented each recipe with extra detail. I also especially appreciate that each recipe is attached to time stamp, to be able to skip ahead to next the next recipe if preferred. 😊
You can cook a roast in 40 min in a pressure cooker. I love the idea of adding the lipton onion soup mix that's one thing i haven't tried yet.
My mom has done that for the last 40 years. It's absolutely delicious.
I just did the same made roast for 40 minutes and used the Lipton mushroom onions flavor everyone loved it. Tasted just like my mom old fashion roast like our moms and grandmas did
This video is so amazing!! Every instant pot owner should see it. The only thing you missed I wanted to see was at end you used the sling and I wanted to see how that worked? What do you do with it in the pot? I guess the handle folds down. And omg that broil brown thing! Didn’t know that was a thing!
I love this video because it's like multiple IP tutorials in one video, which is very convenient. Thank you!
Made the hard boiled eggs last night....Perfecto!! Thanks!! I did the 2 10 5 method. Peeled so perfect and yoke was creamy. My wife was very impressed that I cooked eggs so perfectly for her at 11pm
I don't know why, but your voice makes me feel so relaxed
Me too and Karen's gentle carful precision deliberate hand movements are a joy to watch. She would make a great chemistry teacher.
I just made my first top sirloin roast in my insta pot. It was absolutely delicious I just added a few spices, onions, used beef broth, and some mushrooms. Ty so much can’t wait to try more recipes.
I like your auditions I was going to add oregano and thyme and garlic powder. I was going to add a pinch of salt and pepper when she added in the vegetables. I'm looking forward to doing this one shortly. ❤
Got my insta pot for christmas 2017. Haven't opened it yet. Think I might try it because of you.
Alan Levine you got this 👊
i love soft boiled eggs so i do mine in the instant pot for 3 minutes and release the valve immediately, throw them in ice water for 5 min. the peel slips right off and are always perfect! thank you for this video. it will help a lot of people.
Omg I'm so glad I found you lol I love our Instant Pot and would definitely love to use it more! I know there are so many other sites and video's on here but the way you show EVERY detail step by step makes it all that more enjoyable! You are now my GO TO GIRL for all my Instant Pot ideas! Have liked & subscribed n cheers from Canada eh
Thank you for taking the time to make this video. You have taken the guesswork out of the pressure cooker.
Thank you so much i recently got an instant pot but was nervous to use it. Your directions are so clear and you make it look simple that I’m going to try some of the dishes!
What a great video. All these years and never used yogurt. Thanks.4 a lot of great techniques.
Doing a fast release makes your roast tough. I do a natural release to ensure it stays tender. I also use the meat setting not manual.
I don't own a insta pot. I was looking at the Black Friday deals. I loved your guide on
"how to"! Now I'm tempted!
You will love your Instant Pot!
I love your tip about the frozen chicken times! I will be using that for sure, since I always end up looking it up when I make shredded chicken lol I always learn something new from you! Thanks so much for these videos!
You're welcome Tonya! Thanks for being here :)
I never knew there was such a thing as that crisper. That's awesome!!!
Thank you so much for these tips. I just received an Instant Pot and was a little intimidated until I saw your video.
Me too! And,timing to cook frozen chicken was perfect 💖
I've had my Instant Pot for over a year and have made some good meals in it and I am not an expert. After watching this video, I've learned a whole ton more. You are a very good presenter. Thank You.
This is really helpful. I just opened my instant-pot, and your video is the best I have seen at summarizing how to make so many different things. Now I am really excited to get cooking. Thank you!
You explained these recipes so WELL! So, I had to subscribe!! :)
Im glad i watched to the end i didnt know there was a crisp lid. How cool
I have looked at a few videos on Instant Pot (Pressure Cooker) here in RSA and this one is Excellent and very well done. Thank You..
What an expert! I admire your confidence, it shows in the ease with which you teach...I’m going to be following you. I’ve had my Instant pot for 4 years, and still don’t have an all round familiarity with its functions. This holds me back from using it to the max, despite my great love of cooking.
If you have any suggestions to nudge me past my technophobia, I’d be most grateful.
What model of IP you have? Using IP is easy. And there are so many recipes around.
I have seen so many recipes on so many channels that cook the chicken into oblivion, I am relieved to find someone else who cooks chicken properly. Thank you.
You're welcome!
Despite the negative people on here, I think you are a great presenter! Thanks for all the info!
Thank you so much!
Mel Mack Agreed 100%!
What does npr mean?
soniam372 NPR stands for natural pressure release. In Instant Pot lingo, it means don't turn the pressure release valve to let the steam out. Just leave the pressure valve closed until the pressure lock pin drops back to its unlocked position.
@@Mimeh53 thank you! I've had an Instant Pot in its box for over a year now, been too afraid to use it because it's a pressure cooker. However I do troll the comments on videos to see if people have any recipes and tips. Thanks again for the help!😃
I don't understand the fear being expressed by some people about this thing. Watch all these helpful videos and have some fun. I've used mine all of 8 times and have had amazing results. Delicious.
Thanks for all the great recipes and tips. My first instant pot is being delivered today. Even though I have a cooking channel, I know nothing about instant pot. Thanks again!
I like to cook eggs in my instant pot for the same reason. I've made yogurt using the heat and cool method but I'll be trying the cold method with ultra pasteurized milk. I've cooked whole frozen chicken many times, they were chickens I raised, I have also cooked frozen chicken breast. I like to make shredded taco chicken so I add Salsa before cooking. I've made different types of rice that turn out great l and I love making chicken congee. I prefer cooking rice using the pot in pot method now. I also learned how to make oat groats that turn out more like brown rice but better! That recipe can be found on TH-cam by typing in instant pot oat groats. I think the video is by nutmeg notebook. So many yummy recipes have been made in my instant pot. Happy Holidays and thanks for sharing your favorite instant pot recipes.
I have been wanting to make my own Greek yogurt! YOU have taken so much intimidation out of it for me! I'm definitely going to try! Thank you so much! 😃
You're welcome! it's really tasty and easy!
Same. How do you make ricotta cause it seems like you are close to that consistency?
So thankful to have found this and I’m now a new subscriber. The information is straight forward and each demonstration is clear and easy to follow. I’m new to the Instant Pot and did the eggs (2 min, 10 min NR) as suggested, even figured out softer eggs for my husband. Today I’m making yogurt. I do have a question though: Why boil the milk first if using pasteurized milk?
I started using leftover whey to make pizza dough -- freezes well, too.
What does that do?
In my case, it's just a good way to use up a lot of whey at one time. I also like the flavor it imparts to the dough.
@@valerieh8526 thanks for replying. I'd like to try it. Do you use it in place of the water or half water/ half whey water?
I just love my instant pot. I've had it several years.
You are my go to person for instant cooking. Really appreciate your channel. Thanks so much.❤️❤️
You're welcome Charles!
This is got to be one of the very very best demonstrations I’ve ever seen on the instant pot
Very nice job. Thanks for the time stamps. Some I knew, some I didn't. But you earned a sub from me. Thanks!
I live at 8500 elevation...I do my eggs 4.4.rapid release. A little creamer. thanks so much for a great informative video!
The BEST video! You explain things perfectly and make it all seem so easy! I appreciate this video so much. I have been scared to make yogurt until now. Thank you, from your new subscriber ❤️✅
I have been using a pressure cooker since I was 19, the new technology still amaze me, and never to,old to learn, Karen is my favorite, she’s what I would call, User Friendly
I'll be trying many of these.
There's some great tips here.
But making yogurt is SO much easier using the "cold start" method, with ultra filtered milk.
I hope you'll try that and share it.
Dump the milk & starter. Stir. Put the lid on & press yogurt. Go to bed and get up and fresh yogurt for breakfast. And you can still make Greek yogurt the way you did. 😊
I hope you'll share that too Karen.
After the ice bath, I put the eggs in a small lidded pot. Hold the lid tightly and shake the eggs vigorously. The shells will crack nicely and you can just peel them off. Works every time.
Am looking forward to experimenting with this new tangled con'flab'utrapion
M wife bought one and asked me to try cooking in this con'flab'utrapion.
We love coocking with Instant Pot. Thanks for your tips
Thank you for this amazing video!! I got one for Christmas and I’m afraid of it. It mocks me from my kitchen counter. I like the roast one....I might have to start with that! You made it look so easy. Thanks so much!! New subscriber!
I kept mine in the box for the three months of lockdown, I was so intimidated. Finally unboxed it, started watching videos and the four things I've done have all come out wonderful, except the New York Cheesecake, which wept whey all night in the refrigerator. A New York Greek Yogurt Cheesecake!
Thank you! Great video and you covered a lot of my questions as a new Instant Pot user. Really, thank you! One of the reasons I wanted this was for the yoghurt setting and your tips I predict will be invaluable for me. OKAY this is weird but I already had one of your recipes (boiled peanuts) already open on Google! I'm like "wait...that's the same woman in the video I am watching!"
First time every seeing the crisp lid or even knowing it exists. Worth it, JUST to find that out. Good video.👍
I think it's just like the air fryer/air crisp lid that is already attached to the Ninja Foodie.
@@Powerduo88I think you are correct about the one in the video but IP has one also
I have made my (frozen) roast in my IP in 90 minutes with all my vegetables (potatoes and carrots or corn on the cob). It’s the better roast I’ve ever had!
Excellent video! You kept it simple & stayed on topic. New subscriber here :)
Thank you! I lost my scale and your looks good, so i ordered it and the thermometer. Great tips! Just subscribed!
Just got my instant pot & can’t wait to use it!
Great video, TY! Have you ever used probiotic powder as the starter? I use several capsules when I make raw coconut yogurt.
This is great! Thank you so much. Good tips and never knew about Mac n cheese.
I would prefer to leave it thick like Labneh. Yum!
love, the idea of using it as a double broiler,brilliant!
tanya raube Boiler, not broiler
I agree! Best idea!
That double boiler like idea sounds great for my fondue.
Fresh grated parmesan, room temperature cream cheese, milk, mix with mixer. Add garlic salt or powder, pepper, chives, parsley, dried leeks, cook on low heat. Can use cut up french bread ir sourdough into squares to dip in.
Yummy, yummy,!❤😋
Thank you so much I have had my instant pot for a few weeks and did not know where to start, you have helped so much thank you and God Bless you and yours. Please do keep the videos coming :-)
Thank you! I love my IP, and I learned some new things from you today. :)
When you were melting your chocolate, the instant pot kept rocking. Did it warp or something?? Great way to melt chocolate!! Melaney from SoCal
That chocolate melting tip is FIRE! thanks.
Great video, thank you! Looking to buy one of these for the first time.
You're welcome! I think you'll really love the Instant Pot!
very good video-will definitely try the recipes when i buy an instant pot-thx for posting-gave thumbs up and subscribed! PS-i also LOVED your recipe playlist down in your description area so i could just go right to the roast recipe!
Beautiful job! And I learned things I didn’t already know from your hints. Thank you! Jan
Your Awesome i just got a instarpot and will try these method - thank you
The clip on the side of the pot so it doesn’t spin whilst stirring is a game changer! Thanks 😊
Your a life saver.. I use mine alot but always overcook everything.. I will definitely be watching more of your videos... thank you.
Karen, here's a yummy suggestion for you. Next time you make Greek Yogurt, leave a small portion wrapped in the flour cloth towel and squeeze as much whey out as will come out. Let it sit overnight in a strainer setup much like the one you use in this video, then squeeze out more whey. Unwrap and voila! Best white cheese you've ever had! It's a messy process but worth it. 😋
OKAY!!!! I'm going to try this :)
How would you use this cheese? Is it like cream cheese? TIA
Vicki Moore You could use it as a cream cheese substitute. You can also spice it up and use it as a spread on bread or crackers, or as a dip. I love the stuff on dark rye bread 😛. I have read that it can be substituted for cream cheese in cheesecake, but I haven't tried it.
I like the idea of using the clip to keep the bowl still 👍
Wiw, where have you been All my life! I am new to Insta Pot stuff. Enjoyed your channel.
For real, thank you very much for sharing a lot of really good information and tips on the instant pot! I just got one for the first time, and although Ive been wanting one for a while, I admit to being a bit intimidated by it. Ive been circling around it like a shark until I get over my new appliance jitters lol. Shirley
Wow, the info on the chicken breasts alone was invaluable! Thanks Karen!
You're welcome Sheryl!
Karan’s a babe