And yet he is about to meet the tinest package that he is ever seen and the most beautiful thing He Helped Make. Amazing to witness, i must admit as a subscriber i have seen him do MANY task but none like what he is in store for. I cant wait to witness the beauty of seeing a father be proud to be a father/dad ! This is just a shout out to fathers im well aware of what being a mother MEANS !!!!! ❤❤❤❤
Instant Pots are multi purpose kitchen aides. So it’s a pressure cooker, slow cooker, rice cooker, etc. They serve multiple functions. It won’t build pressure in slow cooker mode. It’s literally acting just as a slow cooker. If it’s it’s pressure cook mode, then it’ll build pressure because that’s what you’ve programmed it to do. As for the yogurt, if you want it thicker, try having it warm for 10 hours vs 8. 😊
Slow cook on top of your wood stove. Super easy and takes no power. Best way to make up a big roast supper with spuds & veggies, all together in a big roaster. Can do broth this way too.
When you brown your bones you'll get a deep brown broth vs a light one and the flavor will be richer. As a chef of 40 years, we made both kinds of broth in huge pots. The more you cook it down the more you remove water when you remove water the more it will become what you are looking for.
This made my day! Had a rough Monday in the grind. You guys always make me smile. I appreciate you both and your way of life. Looking forward to that little one! Take care, stay warm. Love from the Midwest
Even big strong, Barron has his lazy days. You could feel his energy loss through the screen. We all have those days. I’m glad you guys are keeping it real.
I think the reason you lost all the liquid was because the instant pot never got hot enough to seal,or it was too full, and the liquid just spewed out. It happened to me once,so I ended up just justing it as the pressure cooker. I love your healthy baby bumb,your so cute. Barron appreciates( small things). Love it!!!
The InstaPot is not supposed to seal when you are slow cooking. It just requires a lid. You can use any lid that fits snugly or even aluminum foil, according to what I read online.
Making yogurt in the IP is so satisfying, isn’t it? I actually cook mine for 24 hours, I love how it comes out. Ditto for the satisfaction of making bone broth. I don’t use the IP for that, I do mine in a super low oven again for like 24 hours. It’s very gelatinous. I second the person who mentioned chicken feet, usually super cheap and they really gel it up. Nice wood rack Barron, very clever design. I’m so happy that you’ve got the oven, the freezer, the IP; perfect for nesting and cozy pregnancy days this autumn and winter. ❤ Thank you for the video.
I've roasted asparagus, brussel sprouts, potatoes and butternut squash. Spray with a little olive oil and seasoning to taste. Sometimes I add bratwurst.
We have a Ninja air-fryer, convection, dehydrator, etc combo oven and love it. My favorite things to roast are chopped veggies drizzled with olive oil and seasoned with whatever spices, herbs, salt and peppers I am in the mood for.
‘Field company’ in my experience have great cast iron products. Two brothers started the company because they wondered why they don’t make cast iron like they used to. Awesome product! A little on the pricey side but well worth the investment. Aloha from Big island Hawaii. 🤙🏽
If you like making the smoothies with yogurt, I would recommend making kefir. I used the Kefirko jar for a few years and it was super easy. Just add fresh milk to the kefir grains, let it sit for 24 hours, strain it, and you have kefir.
I thought so, too ! There was a blissful, serene ambiance from beginning to end and the choice of background music imparted a timeless, ethereal quality. Some of those close-up, random shots which played with light ( and shadow ) were especially breathtaking. Elsa and Barron, you two, gentle, sweet spirits deserve a million subscribers by the time you meet your baby ! Thank you for gracing us with such beautiful artistry . . . and love from Canada ! 🇨🇦
So I make my own goat milk yogurt and I finally found my perfect formula for thicker end result. I used 1/2 gallon milk, 1/2 cup powdered milk of choice ( I am using goat) and then 1 Tablespoon of plain gelatin. I used about a 1/2 cup to a cup of Greek yogurt. I love it! I'm now just using my own yogurt as a starter. Nice and thick for homemade. Goat milk tends to run a bit runnier than cows milk. And there is no problem adding more water to your bones. I do that all the time. ❤ Good for you!
Best toaster oven cookie recipe - 1 cup peanut butter, 1 cup sugar, 1 egg. Mix, divide, and bake at 350. I make 4 large cookies that take about 18 minutes. Smaller cookies, shorter cooking time.
Using an Instant Pot on the slow cook setting does not require bringing it up to pressure. You can use it with the lid on or even with a glass lid, as long as the steam release valve is set to "venting" to allow steam to escape.
Hello from Chattanooga Tennessee. I have watched yawl s videos for a long time. Yawl have came a long way in life. Enjoy your life now. Enjoy your kid's it's fun 😊.😊😊😊🎉🎉🎉❤❤❤
Hi Elsa, love your videos. Next time you do bone broth brown your bones in oven like you did and then put in pressure cooker along with your water and cook on pressure cooker for one and half hours and you will have perfect bone broth. I have a small oven like yours just different brand. Mines a Co-workers and I love it. I live on my own so I'm cooking for one and its perfect. For when I am craving sweet treats I make up a couple of different kinds of cooking dough. Portion the cookies onto cookie sheets and flash freeze them. Once they are frozen I put them in reusable freezer bags and keep in freezer. When I am craving a treat I pull out a few cookies and bake them. Adding a minute or two to baking time since they are frozen. Great for quick cravings and great for if people drop in and you want to offer them a quick treat. Depending on type of dough I roll some in log shapes, wrap in parchment paper and freeze in reusable bags. Then you just slice off however many you want and throw rest in freezer. I find best for rolling into log are oatmeal, peanut(any nut) butter, shortbread or sugar cookies. I have had my oven hair fryer for 2 years and rarely use my regular oven. Enjoy. Congratulations on your new coming addition. A very lucky baby to have 2 such wonderful people as their parents. Cheers!!
Dog treat recipe: --Pumpkinpie pupcakes-- preheat oven to 350⁰ 13/4 cp flour 3/4cup apple sauce, Mix to form a dough ball In a sm. or lg. muffin tin take a ball of dough and press out to circle and not to thin . Push into cup hollows on tin so to have a well in them . Bake approx 10min or less (just watch so don't burn) when do take out and let completely cool. Next: Fill the baked cups with can pumpkin or pumpkin and banana mixture. Top with dollop of plain Greek yogurt. Tip: I'd keep can pumpkin refrigerated and fill the cups as needed.for pup each time ,also I'd make the smaller muffin tin version. . Sound like these would be good for me to eat using 🍌 for sweetness.and some tweeking with the flour.
I CAN’T BELIEVE OUR PARALLELS! Today I just poured my 24 hour yogurt from my instant pot into peanut butter jars, it was a bit runny but I think it was because I used organic lactose free milk from the discount bin, maybe I didn’t let the yogurt get completely to room temperature before adding after I got the milk to 180 degrees?. I started my day sawzalling some branches into wood chunks to help get my fire started and last night I gave my sheperd dogs bones with marrow. ~I thought their teeth were found down from the sandy balls they catch, and retrieve and catch and retrieve and catch…. A thousand times a day. I better look into it! I wanted to see how your cozy Autumn days were going and it looks just like mine! 😂
Try straining your yogurt through a coffee filter. That’s a hack for turning regular into more like greek. And cookie wise you can freeze into balls and just take out 6 or 8 to bake for a hot cookie treat!
I do cold yogurt method using lactose free milk I use Fairlife because it is easiest to buy here …and when it it is done I don’t stir it or anything I put it in the fridge in the ip pot with a plate over it overnight then I strain it thru a mesh strainer with a BIG coffee filters (bought coffee filters that fit the big percolators to use for it .. I follow Freida loves bread method .. it’s always worked .. and if you like tarter yogurt let it sit longer than 8 hours .. this has been the summer from hades and I haven’t made in a bit it is time to get back into the routine ..
Glass lid for slow cooking... works a treat. Also longer for yogurt makes it thicker and you can ferment straight into glass storage jars, with water most the way up the jar, once again glass lid, then pop jars straight into fridge.
Love the vid! I can fit up to a 5.5 quart le creuset Dutch oven in the same oven as you. Regularly use the 2 3/4 qt Dutch oven for bread in it. Happy cooking!
If you can get your hands on some organic chicken feet… toss six in your broth pot. They have tons of collagen and your broth will be very gelatinous. I find frozen organic chicken feet at healthier stores, even Whole Foods carries them, but they sell fast!!! You might want to considering trying a crock pot, you can always add water whenever it evaporates.
When my Mom gave me an instant pot. She said it is good for many things but Not a good slow cooker. She’s said if you want to use it that way, get a crock pot. Just thought I’d share her wisdom regarding the instant pot. 😊
I have found using the pressure function in the Instant pot makes for a really clear stock. I do have to add a splash of oil so that the liquid doesn’t make foam and spray out. But a glass lid is a good idea. And congratulations on the yogurt, I haven’t tried that yet. You can use a jelly bag and hang it from a hook to strain the yogurt. Plus you will have it if you ever forage berries for jelly. I have found that any cookie recipe that calls for 2 eggs is easy to cut in half and that makes a manageable batch of cookies. I put them on parchment paper and use my one cookie tray (14x9 jelly roll pan ) by USA steel, letting the pan cool in between batches with cold water. i have the cookies on parchment lined up around the kitchen waiting for their bake. I let them cool on the paper too and store in a metal tin. A friend shared her recipe for cookies and I halve it and change up the chunkies. Sometimes I use pecans or walnuts or almonds, or I chop up chocolate bars or add toasted coconut flakes (the wide ones), or sub half the flour with rolled oats. Once I added caramel inside. I made a caramel and let it cool on the jelly roll pan then cut it up into little squares. A PITA but with pecans those were killer cookies. Sometimes too I use half butter and half peanut butter, really good with chopped chocolate chinks. Dried fruit is nice too, Trader Joes has tons or I buy small amounts from the organic coop. Shirley’s Chocolate Chip, Pecan & Sea Salt Cookies (halve recipe) 1 cup unsalted slightly chilled butter 1 cup light brown sugar 1 cup sugar 2 extra large organic eggs 1 1/2 teaspoons pure vanilla extract 2 1/4 cups flour 1 teaspoon fine sea salt (I use La Baleine sea salt fine crystals) 1 teaspoon baking soda 1 1/2 cups Pecans (chopped or halves I prefer halves) 2 1/2 cups Semi Sweet Chocolate Discs or Chips Maldon Sea Salt Flakes (optional) Preparation: In a stand mixer with a paddle attachment (I just beat it with a whisk until my arm gets tired and the butter looks really pale), cream the butter until smooth. Gradually add the brown sugar then the regular sugar making sure you scrape down the sides of the bowl frequently to make sure the butter and sugars are mixed well. Add the eggs one at a time until incorporated, then add the vanilla. Mix together the flour, salt, and baking soda in a separate mixing bowl with a whisk. Slowly add the flour mixture into the egg and sugar mixture, making sure everything is mixed well. Stir in the Chocolate Chips and pecans, making sure the chocolate and nuts are evenly mixed (I add these right to the stand mixer bowl and slowly mix a couple of times). If you’re worried about spreading chill dough for 30 minutes. . Using a small ice cream scoop, scoop onto a greased cookie sheet. Sprinkle a few flakes of Maldon Sea Salt on top of each cookie if you wish. Bake at 375 degrees for about 12 minutes (ovens vary so make sure you check after 10 minutes) Makes approximately 2 - 2 1/2 dozen cookies.
We just use the sheet pans that came with our toaster oven and unbleached parchment on top, but I want to get glass ones. For size ideas, ours came with an 11x11 pan and I also have a 9x9 square ceramic casserole dish that fits great. But ours is from 2017 so I think the dimensions on the newer models might be different. I have heard that you can fit 5 quart dutch ovens in the newer ones so that might work for you for bread
We bought our Breville (exactly like yours) several years ago, and it’s still going strong. It was recommended by the Cooks Illustrated show. We like to use it for small batch cooking (like garlic bread). We live in the SoCal desert , so we have put it on the outside covered patio and use it a lot during the hot months so our kitchen doesn’t heat up. It works great outside for bacon and pizza, so that it doesn’t smell up the house. Of course our weather is different.
I haven't made yogurt in the Instant Pot, but years ago I would make it by putting a heating pad on low, cover my jar of ,milk with towels and then put a big pot over the top overnight. I'll have to try the IP! I do have a Breville toaster oven but smaller than the one you have and no air fryer with it. We use it a lot, especially in the summer because it doesn't heat up the whole room. I have roasted a lot of veggies in it! Learning to cook is so exciting-- very creative and experimental, and you get to teat the (usually) tasty results!
I recaulked any suspect areas on my camper today, and had some extra caulk I used on my parent’s house. Feels good to be water tight for the winter. Our nights have been colder but days are still 55-70°. I got the same Breville a few years ago at Goodwill, I think they thought it was a regular toaster oven, so it was under $10 I believe! I am converting a farm shed to a long term rental cabin so it will live in there. And I always keep an eye out for another for my own home some day. Camper is too small. I have used my propane oven some in the winter. Smaller Pyrex baking dishes are what I use. And small cookie sheets, they are from Dollar Tree I think.
You did the yogurt just right! I make yogurt using raw milk all the time. I cook mine for 12 hours. And then I poured into a strainer that I bought from the website called Cultures For Health. They have a very large strainer for about $25, it works great. Everything looks great.
G-day!! Interesting visit! Thanks for the sharing of times on your Homestead!! Good idea for the wood rack..across the top..add maybe single strand fence wire..to prevent collapse of the sides.. ?? Jus🤷 sayin!? Good to see n hear from you 2 n the puppers...takes the focus of the 2 hits we took in Florida region of Hurricanes... Helene and Milton!! Stay awesome.....! 👍🐺🧙♂️🤙
I make small batches of bread because I cook for one and homemade bread does not last like store bread. I use a 6x6 inch stainless pan for small loaves of bread and a 8x8 inch pan for 4 burger buns. Pizza screen for pizza. I have a 8x10x2inch uncoated steel pan for detroit style pizza or foccia bread. Most pans are from amazon. I also cut the handle off a 10 inch cast iron fry pan and bake stuff in that like a chicken or roast.
I make more than one batch when making broth, but usually do it in a slow cooker and not pressure cooker. First I roast a chicken or bone-in beef for a meal. Take the bones & add frozen bits chopped off of our veggies throughout the week (green tops, ends of onions, tiny heart of celery, stems, etc.). Fill with water & slow cook overnight. Drain. Then fill with water and make another batch. Been considering getting those souper cubes as I would love to freeze in in 1 cup increments to use as single serving or add to sauces. My mason jars have often cracked in the freezer, even when I put them in the freezer cold (rather than warm). Like it expands while freezing?
I have an old Cuisinart Convection Toaster Broiler oven that I use all the time. I'm amazed by what I can fit in it... an entire DiGiorno's pizza!! Nice to see the treezer has been domesticated. 😊
My family inherited an older style Breville toaster oven that still works well. A fun recipe to make in the toaster oven is chili rellenos casserole, you can find some good videos here on TH-cam on how to make the recipe. Also, a good tool to have is the oven rack push pull tool.
That is how yogurt is when it is first made. After a bit a thin yellow "juice" floats to the top that you can drain off and use in smoothies or to add to cream to make a substitute for buttermilk.
About using the slow cooker function in the instant pot: the low heat setting is about half the low heat setting in a slow cooker that you buy by itself. It took twice as long to cook something.
I just strain my yogurt by lining a colander with a thin dishtowel and set the colander inside another bowl to catch the whey. I put it in the fridge and let it drain overnight. then I add vanilla and some sweetner. ie, honey, sugar, agave etc.
I would make my instant pot get hotter on manual and then go to the yogurt setting. I also use the instant pot on high pressure overnight for making broth with lots of gelatin. Don’t slow cook the bones. Use a pressure setting and keep it sealed and let it come down from pressure naturally so you don’t loose liquids
Slow cook is one way of cooking, pressure is totally different. Slow cooker doesn't get up to pressure, it cooks low and slow. Pressure is "under pressure" like when you would use a pressure canner but the insta pot is for cooking under pressure. I hope that helps you understand they are different ways to cook. You do not need anything special to strain and you do not need to strain all the liquid. probably wouldn't like it that dry anyway. Any cotton cloth or cheese cloth inside a strainer of some type usually works just to hold it above the bowl to catch the liquid without it sitting in the bowl. Could probably make a "hammock" type contraption to sit over the bowl.
Originally I would always pressure cook my bone broth with the instant pot until my aunt taught me how she slow cooks it in hers. Basically, add all your cooked bones/aromatics/spices and completely cover them with water in your instant pot . Close the instant pot, leave the seal open in venting position, use the slow cook mode for 20hrs. You will do 3x cycles (20hrs so total of 60hours). Usually 2x a day I will check to make sure everything is covered and give it a little stir. Although it takes more time, there is so much depth to the flavour that you can’t get simply from pressure cooking it. Currently have my post-Canadian Thanksgiving bones slow cooking on the counter and it smells heavenly. You’ll be a pro in no time 🥰
Elsa Rae n Barron ❤ it's getting cooler here in Florida too yay ...I have a older toaster oven it's lasted me forever I got my air fryer 3 years ago I love live my air fryer I got a big oven Elsa I don't use it to often glad you like your new iven❤ awwww kamps warm Pluto good boy y'all stay warm
Kiefer is even easier. Heat milk to just before boiling (?)then cool to 112 (?)and inoculate it with powder per instructions or an amount of previous batch. Can leave open or covered lightly with cheesecloth at room temperature or 🐪 temperature giving it overnight and/or day watching it thicken. Glass bottles are super. Addictive flavor and texture. Gets richly thick. Be generous with starter.
Love U Guys thanks for taking me along on a cooking adventure . I really need to get me one of them things . Take Care . Hugs n Love Always From Your Friend In Michigan Tam ❤️ 💓 💗 💕 💖
I always make bone broth in an instant pot and I use the pressure cook level HIGH for 120 minutes. Then I let it go through the 'natural release' to let the pressure come down on its own. When it is cool enough, I remove the bones and chill the broth till morning. Next day there will be a rather thick layer of fat that you can easily remove (and use for other purposes). I reheat the broth in order to get it out of its chilled gelatinous consistency and then strain. This is when I season (mainly salt and pepper and a little lemon juice to brighten the flavor). Also I tend to put some apple cider vinegar in with the bones at the beginning. This helps draw out the minerals and it breaks the collagen down. I use lamb bones, beef bones and A LOT of chicken bones, especially chicken feet because of their high collagen content. I make this all the time, I hope this helps.
I make yogurt, Barron was right at the start, if you heat the yogurt for another 12 hours it will be thicker; and the water will separate be itself. The yogurt is still growing at this stage.
Pressure is only when set on pressure cook. Slow cook setting = crock pot. Just set lid on, vent open. Don't over fill with liquid, to max fill line. Regularly add more water as it evaporates and used to make the gel of the bone broth. I am keto way of eating so regularly make bone broth!
I cannot remember why, but when I was breastfeeding my baby, my best friend (lactation nurse) was always bringing me oatmeal things to eat: baked oatmeal and breastfeeding cookies. I love oatmeal. I recommend a flacker to have fresh rolled oats. A top notch upgrade! But only order as many oat groats as you think y'all can eat in a year. A yearly purchase, a bucket of oat groats. Yum!
Try and find raw lamb neck. They are a complete meal and the bones are soft enough for dogs to chew and digest. The raw meat and bone also helps to keep their teeth clean due to the enzymes.
Elsa, Cuisanart makes very good quality stainless steal pots and pans. They have a few different levels of quality (great to professional grade) so you might want to check them out. It’s worth the cost. I’ve had mine for 10+ years, use them frequently and they still look new.
My bone broth can get very gelatinous when it cools if I add ACV to it before cooking. I’m not sure what happened to your IP. You may want to either do the soup function and adjust time or pressure or just use the manual settings to the time and pressure you prefer. Best of luck and good vibes.
Hi. Remember, homemade keifer. It's got more good for gut bacteria than yogurt. I make it for me & hubby everyday. Combinations of chia, flax, wheatgerm, barley, and berries. I use lemon or orange peel to flavor overnight. I'm a conservative hippie like you guys.
I loved watching this video. I tried to make yogurt in my IP, it was so runny. I ate it anyways. Love all the comments you’re getting. I like the idea of using a different lid for your IP. I have an aversion to crockpots, especially the types of crocks in them. Be mindful of what they are made of. I used to look at the hairline cracks in an old one I had, always wondered if the materials were seeping into my cooking. 🤔 Later an article came out about it. No bueno.
Peanut Butter Cookies: 1 cup peanut butter, 1 large egg, 1 cup (or less if prefer). Turn on oven to 350. Mix ingredients together. Make round balls of dough and gently flatten with fork tines. Bake for 10 minutes.
I make bone broth all the time in my Instant Pot. I use pressure setting for a couple of hours and get great gelatin. I’ve not been happy using my IPot as a slow cooker - I pressure cook everything.
FYI I believe in many comments to boost algorithms . I also discovered taking old rag rugs, rolling them up and using zip ties to keep them in rolls for dog toys, is cheap and helps satisfy some of that ‘ripping apart the animal urge’ that shepherds…often miss. Though someone like Akela may swallow the ripped apart pieces and that wouldn’t be good, I don’t know what Pilots relationship with toys are. My main chewer likes to rip it apart. One old rug (that I washed before rolling and ziptying) last for weeks. I buy them from resale shops.
I fell in love with loose yogurt in Mexico so I like it that way. I've never strained it but just bring 1/2 gal organic milk to 190 degrees, cool it to 110, add 1/2 c yogurt, jar it up, set it in a cooler over night with two large jars of boiling water. No power whatsoever! IDK nothing 'bout bones or instapots but we lalalalove our Cuisinart Covection oven. Cook in it all the time, two pieces of chicken, a couple potatoes, onion and carrots with a couple slabs of butter is probably our fav. 1/2 batch Cookies or muffins
I typically make bone broth in the instant pot on pressure cooker and always have amazing broth. I don’t bake the bones. I believe a little splash of apple cider vinegar helps. I would either slow cook or pressure cook…not mix them. And I would recommend pressure cook…and think it only surges the batteries coming up to temp and then uses minimal power. Cook on high pressure for like 4-12 hrs
My mother always made youghurt direct in the container. Ineach container she put some youghurt. She then took fullfat milk and heated it to bodytemperature. Then she poured the milk into the containers and left them in roomtemperature over night. With no lid. Always perfekt. But when there was a thunderstorm everything just became milk again
Omg JAMBI is my all time fav TOOL track and I say that line out loud all the time hahahaha..epiiiicc! Same taste in music... you should hit up Karnivool.
I've had great success with baking sour dough in a normal bread pan with another bread pan upside down on the top. Might be a good option for your small oven space.
I just wanted to drop in and say thank you again for teaching me how to make rice in my insta pot.Amazing fail proof every time. I'm going to try the Greek yogurt next. i just need to try and find the raw milk. Thats gunna be the hard part. anywho thank you
Great video❤ that's cool you're making your own yogurt❤ I hope your bone broth turned out good❤ sometimes the seal in the pressure cooker gets bad 😢I'm sure you know that already you've turned into quite the cook everything you cook looks delicious❤ Barren I like your wood holder you made that's cool😊 great video see y'all in the next one❤😊❤ hug them sweet pups for me❤
Slow cook doesn't pressurize. When slow cooking in the IP you should be on venting not sealing. Your doing great. It took me a while to figure things out with my IP. It's a learning experience for sure ❤❤❤
When your instant pot wont build pressure, you have to make sure your valve isnt wonky. I do think that the glass lid works better for slow cook on instant pot. But I would say that the instant pot isnt a very good slow cooker in general.
So lovely to watch. A nice story.
The IP doesn't pressurize in the slow cook mode, only when you pressure cook. I love that wood rack Barron made! ❤
And yet he is about to meet the tinest package that he is ever seen and the most beautiful thing He Helped Make. Amazing to witness, i must admit as a subscriber i have seen him do MANY task but none like what he is in store for. I cant wait to witness the beauty of seeing a father be proud to be a father/dad ! This is just a shout out to fathers im well aware of what being a mother MEANS !!!!! ❤❤❤❤
Little, neatly designed things are wonderful. Many of us like them. Nothing weird about it at all.
Instant Pots are multi purpose kitchen aides. So it’s a pressure cooker, slow cooker, rice cooker, etc. They serve multiple functions. It won’t build pressure in slow cooker mode. It’s literally acting just as a slow cooker. If it’s it’s pressure cook mode, then it’ll build pressure because that’s what you’ve programmed it to do.
As for the yogurt, if you want it thicker, try having it warm for 10 hours vs 8. 😊
❤
Slow cook on top of your wood stove. Super easy and takes no power. Best way to make up a big roast supper with spuds & veggies, all together in a big roaster. Can do broth this way too.
First fire of the year is magical ❤
When you brown your bones you'll get a deep brown broth vs a light one and the flavor will be richer. As a chef of 40 years, we made both kinds of broth in huge pots. The more you cook it down the more you remove water when you remove water the more it will become what you are looking for.
This made my day! Had a rough Monday in the grind. You guys always make me smile. I appreciate you both and your way of life. Looking forward to that little one! Take care, stay warm. Love from the Midwest
You guys look so happy!!! ❤❤
So good to see you again!
Even big strong, Barron has his lazy days. You could feel his energy loss through the screen. We all have those days. I’m glad you guys are keeping it real.
Big man likes little things.
I think the reason you lost all the liquid was because the instant pot never got hot enough to seal,or it was too full, and the liquid just spewed out. It happened to me once,so I ended up just justing it as the pressure cooker. I love your healthy baby bumb,your so cute. Barron appreciates( small things). Love it!!!
Also if it doesn’t seal properly and you leave it will just spew steam out the seal crack. Done that before 😂
Thanks for the info.
@@darbyrayannethanks for the info.
The InstaPot is not supposed to seal when you are slow cooking. It just requires a lid. You can use any lid that fits snugly or even aluminum foil, according to what I read online.
The fill line is important, as I learned that I overfilled it....
You two (four +) never fail to bring a smile! 😊
It's always nice to visit with you two.❤
winter project - lights
Making yogurt in the IP is so satisfying, isn’t it? I actually cook mine for 24 hours, I love how it comes out. Ditto for the satisfaction of making bone broth. I don’t use the IP for that, I do mine in a super low oven again for like 24 hours. It’s very gelatinous. I second the person who mentioned chicken feet, usually super cheap and they really gel it up. Nice wood rack Barron, very clever design. I’m so happy that you’ve got the oven, the freezer, the IP; perfect for nesting and cozy pregnancy days this autumn and winter. ❤ Thank you for the video.
Roasted small carrots!! - Roasted Brocollini!!! - little bit of Salt. yummmm
I've roasted asparagus, brussel sprouts, potatoes and butternut squash. Spray with a little olive oil and seasoning to taste. Sometimes I add bratwurst.
We have a Ninja air-fryer, convection, dehydrator, etc combo oven and love it. My favorite things to roast are chopped veggies drizzled with olive oil and seasoned with whatever spices, herbs, salt and peppers I am in the mood for.
‘Field company’ in my experience have great cast iron products. Two brothers started the company because they wondered why they don’t make cast iron like they used to. Awesome product! A little on the pricey side but well worth the investment. Aloha from Big island Hawaii. 🤙🏽
Barron dissing the yogurt! Lol 😅I enjoy watching you make new foods Elsa! Especially the healthy kind.
If you like making the smoothies with yogurt, I would recommend making kefir. I used the Kefirko jar for a few years and it was super easy. Just add fresh milk to the kefir grains, let it sit for 24 hours, strain it, and you have kefir.
This is one of your best videos.
Whoa! Wow! I appreciate it!
I thought so, too !
There was a blissful, serene ambiance from beginning to end and the choice of background music imparted a timeless, ethereal quality.
Some of those close-up, random shots which played with light ( and shadow ) were especially breathtaking.
Elsa and Barron, you two, gentle, sweet spirits deserve a million subscribers by the time you meet your baby !
Thank you for gracing us with such beautiful artistry . . . and love from Canada ! 🇨🇦
So I make my own goat milk yogurt and I finally found my perfect formula for thicker end result. I used 1/2 gallon milk, 1/2 cup powdered milk of choice ( I am using goat) and then 1 Tablespoon of plain gelatin. I used about a 1/2 cup to a cup of Greek yogurt. I love it! I'm now just using my own yogurt as a starter. Nice and thick for homemade. Goat milk tends to run a bit runnier than cows milk.
And there is no problem adding more water to your bones. I do that all the time. ❤ Good for you!
Thicker yogurt takes gelatin
I have been watching you guys for years love you both
I am so happy to watch you two make small improvements.. The little oven and the wood rack.
Best toaster oven cookie recipe - 1 cup peanut butter, 1 cup sugar, 1 egg. Mix, divide, and bake at 350. I make 4 large cookies that take about 18 minutes. Smaller cookies, shorter cooking time.
Love seeing your cooking videos! Nice to see how far you’ve come since the scamp days!
Using an Instant Pot on the slow cook setting does not require bringing it up to pressure. You can use it with the lid on or even with a glass lid, as long as the steam release valve is set to "venting" to allow steam to escape.
Hello from Chattanooga Tennessee. I have watched yawl s videos for a long time. Yawl have came a long way in life. Enjoy your life now. Enjoy your kid's it's fun 😊.😊😊😊🎉🎉🎉❤❤❤
Hi Elsa, love your videos. Next time you do bone broth brown your bones in oven like you did and then put in pressure cooker along with your water and cook on pressure cooker for one and half hours and you will have perfect bone broth.
I have a small oven like yours just different brand. Mines a Co-workers and I love it. I live on my own so I'm cooking for one and its perfect. For when I am craving sweet treats I make up a couple of different kinds of cooking dough. Portion the cookies onto cookie sheets and flash freeze them. Once they are frozen I put them in reusable freezer bags and keep in freezer. When I am craving a treat I pull out a few cookies and bake them. Adding a minute or two to baking time since they are frozen. Great for quick cravings and great for if people drop in and you want to offer them a quick treat. Depending on type of dough I roll some in log shapes, wrap in parchment paper and freeze in reusable bags. Then you just slice off however many you want and throw rest in freezer. I find best for rolling into log are oatmeal, peanut(any nut) butter, shortbread or sugar cookies.
I have had my oven hair fryer for 2 years and rarely use my regular oven. Enjoy.
Congratulations on your new coming addition. A very lucky baby to have 2 such wonderful people as their parents. Cheers!!
Always checking for a new video! And here we are ❤❤❤❤
Dog treat recipe:
--Pumpkinpie pupcakes-- preheat oven to 350⁰
13/4 cp flour
3/4cup apple sauce,
Mix to form a dough ball
In a sm. or lg. muffin tin take a ball of dough and press out to circle and not to thin . Push into cup hollows on tin so to have a well in them .
Bake approx 10min or less (just watch so don't burn) when do take out and let completely cool. Next:
Fill the baked cups with can pumpkin or pumpkin and banana mixture.
Top with dollop of plain Greek yogurt.
Tip: I'd keep can pumpkin refrigerated
and fill the cups as needed.for pup each time ,also I'd make the smaller muffin tin version. .
Sound like these would be good for me to eat using 🍌 for sweetness.and some tweeking with the flour.
I CAN’T BELIEVE OUR PARALLELS! Today I just poured my 24 hour yogurt from my instant pot into peanut butter jars, it was a bit runny but I think it was because I used organic lactose free milk from the discount bin, maybe I didn’t let the yogurt get completely to room temperature before adding after I got the milk to 180 degrees?. I started my day sawzalling some branches into wood chunks to help get my fire started and last night I gave my sheperd dogs bones with marrow. ~I thought their teeth were found down from the sandy balls they catch, and retrieve and catch and retrieve and catch…. A thousand times a day. I better look into it! I wanted to see how your cozy Autumn days were going and it looks just like mine! 😂
Try straining your yogurt through a coffee filter. That’s a hack for turning regular into more like greek. And cookie wise you can freeze into balls and just take out 6 or 8 to bake for a hot cookie treat!
I do cold yogurt method using lactose free milk I use Fairlife because it is easiest to buy here …and when it it is done I don’t stir it or anything I put it in the fridge in the ip pot with a plate over it overnight then I strain it thru a mesh strainer with a BIG coffee filters (bought coffee filters that fit the big percolators to use for it .. I follow Freida loves bread method .. it’s always worked .. and if you like tarter yogurt let it sit longer than 8 hours .. this has been the summer from hades and I haven’t made in a bit it is time to get back into the routine ..
Love the home made Yogurt! Firewood stand is awesome! 👏👏👏💫💫💫🌵🌵🌵🌺🌺🌺
1. Wowza to the wood rack. It is a masterpiece. 2. Cast iron pot on wood stove for bread and also bone broth.
What a great Thanksgiving day surprise ( British Columbia Canada 🍁) can’t wait.
Im in n van. Love their videos.
Glass lid for slow cooking... works a treat. Also longer for yogurt makes it thicker and you can ferment straight into glass storage jars, with water most the way up the jar, once again glass lid, then pop jars straight into fridge.
Love the vid! I can fit up to a 5.5 quart le creuset Dutch oven in the same oven as you. Regularly use the 2 3/4 qt Dutch oven for bread in it. Happy cooking!
If you can get your hands on some organic chicken feet… toss six in your broth pot. They have tons of collagen and your broth will be very gelatinous. I find frozen organic chicken feet at healthier stores, even Whole Foods carries them, but they sell fast!!! You might want to considering trying a crock pot, you can always add water whenever it evaporates.
When my Mom gave me an instant pot. She said it is good for many things but Not a good slow cooker. She’s said if you want to use it that way, get a crock pot. Just thought I’d share her wisdom regarding the instant pot. 😊
I love fall!
I have found using the pressure function in the Instant pot makes for a really clear stock. I do have to add a splash of oil so that the liquid doesn’t make foam and spray out. But a glass lid is a good idea. And congratulations on the yogurt, I haven’t tried that yet. You can use a jelly bag and hang it from a hook to strain the yogurt. Plus you will have it if you ever forage berries for jelly.
I have found that any cookie recipe that calls for 2 eggs is easy to cut in half and that makes a manageable batch of cookies. I put them on parchment paper and use my one cookie tray (14x9 jelly roll pan ) by USA steel, letting the pan cool in between batches with cold water. i have the cookies on parchment lined up around the kitchen waiting for their bake. I let them cool on the paper too and store in a metal tin.
A friend shared her recipe for cookies and I halve it and change up the chunkies. Sometimes I use pecans or walnuts or almonds, or I chop up chocolate bars or add toasted coconut flakes (the wide ones), or sub half the flour with rolled oats. Once I added caramel inside. I made a caramel and let it cool on the jelly roll pan then cut it up into little squares. A PITA but with pecans those were killer cookies. Sometimes too I use half butter and half peanut butter, really good with chopped chocolate chinks. Dried fruit is nice too, Trader Joes has tons or I buy small amounts from the organic coop.
Shirley’s Chocolate Chip, Pecan & Sea Salt Cookies (halve recipe)
1 cup unsalted slightly chilled butter
1 cup light brown sugar
1 cup sugar
2 extra large organic eggs
1 1/2 teaspoons pure vanilla extract
2 1/4 cups flour
1 teaspoon fine sea salt (I use La Baleine sea salt fine crystals)
1 teaspoon baking soda
1 1/2 cups Pecans (chopped or halves I prefer halves)
2 1/2 cups Semi Sweet Chocolate Discs or Chips
Maldon Sea Salt Flakes (optional)
Preparation:
In a stand mixer with a paddle attachment (I just beat it with a whisk until my arm gets tired and the butter looks really pale), cream the butter until smooth. Gradually add the brown sugar then the regular sugar making sure you scrape down the sides of the bowl frequently to make sure the butter and sugars are mixed well. Add the eggs one at a time until incorporated, then add the vanilla. Mix together the flour, salt, and baking soda in a separate mixing bowl with a whisk. Slowly add the flour mixture into the egg and sugar mixture, making sure everything is mixed well. Stir in the Chocolate Chips and pecans, making sure the chocolate and nuts are evenly mixed (I add these right to the stand mixer bowl and slowly mix a couple of times). If you’re worried about spreading chill dough for 30 minutes.
.
Using a small ice cream scoop, scoop onto a greased cookie sheet. Sprinkle a few flakes of Maldon Sea Salt on top of each cookie if you wish. Bake at 375 degrees for about 12 minutes (ovens vary so make sure you check after 10 minutes) Makes approximately 2 - 2 1/2 dozen cookies.
We do our bone broth the same way but pressure cook for 4 hours and the bones are mushy every time with lots of collagen!
We just use the sheet pans that came with our toaster oven and unbleached parchment on top, but I want to get glass ones. For size ideas, ours came with an 11x11 pan and I also have a 9x9 square ceramic casserole dish that fits great. But ours is from 2017 so I think the dimensions on the newer models might be different. I have heard that you can fit 5 quart dutch ovens in the newer ones so that might work for you for bread
Love the wood rack! Your hair looks so pretty in a braid.
We bought our Breville (exactly like yours) several years ago, and it’s still going strong. It was recommended by the Cooks Illustrated show. We like to use it for small batch cooking (like garlic bread). We live in the SoCal desert , so we have put it on the outside covered patio and use it a lot during the hot months so our kitchen doesn’t heat up. It works great outside for bacon and pizza, so that it doesn’t smell up the house. Of course our weather is different.
Just to mention all your amazing cooking and coffee is now coming from sunshine!
Bully sticks were my saving grace for my pup. Saved a lot of shoes.
I haven't made yogurt in the Instant Pot, but years ago I would make it by putting a heating pad on low, cover my jar of ,milk with towels and then put a big pot over the top overnight. I'll have to try the IP! I do have a Breville toaster oven but smaller than the one you have and no air fryer with it. We use it a lot, especially in the summer because it doesn't heat up the whole room. I have roasted a lot of veggies in it!
Learning to cook is so exciting-- very creative and experimental, and you get to teat the (usually) tasty results!
I recaulked any suspect areas on my camper today, and had some extra caulk I used on my parent’s house. Feels good to be water tight for the winter. Our nights have been colder but days are still 55-70°. I got the same Breville a few years ago at Goodwill, I think they thought it was a regular toaster oven, so it was under $10 I believe! I am converting a farm shed to a long term rental cabin so it will live in there. And I always keep an eye out for another for my own home some day. Camper is too small. I have used my propane oven some in the winter. Smaller Pyrex baking dishes are what I use. And small cookie sheets, they are from Dollar Tree I think.
Your rubber ring in your instant pot might have been out of position. That’s what happened to me when it wouldn’t come to pressure.
Mine sometimes gets turned upside down and we turn it over to works fine
You did the yogurt just right! I make yogurt using raw milk all the time. I cook mine for 12 hours. And then I poured into a strainer that I bought from the website called Cultures For Health. They have a very large strainer for about $25, it works great. Everything looks great.
G-day!! Interesting visit!
Thanks for the sharing of times on your Homestead!!
Good idea for the wood rack..across the top..add maybe single strand fence wire..to prevent collapse of the sides.. ?? Jus🤷 sayin!?
Good to see n hear from you 2 n the puppers...takes the focus of the 2 hits we took in Florida region of
Hurricanes...
Helene and Milton!!
Stay awesome.....!
👍🐺🧙♂️🤙
I make small batches of bread because I cook for one and homemade bread does not last like store bread. I use a 6x6 inch stainless pan for small loaves of bread and a 8x8 inch pan for 4 burger buns. Pizza screen for pizza. I have a 8x10x2inch uncoated steel pan for detroit style pizza or foccia bread. Most pans are from amazon. I also cut the handle off a 10 inch cast iron fry pan and bake stuff in that like a chicken or roast.
I make more than one batch when making broth, but usually do it in a slow cooker and not pressure cooker. First I roast a chicken or bone-in beef for a meal. Take the bones & add frozen bits chopped off of our veggies throughout the week (green tops, ends of onions, tiny heart of celery, stems, etc.). Fill with water & slow cook overnight. Drain. Then fill with water and make another batch. Been considering getting those souper cubes as I would love to freeze in in 1 cup increments to use as single serving or add to sauces. My mason jars have often cracked in the freezer, even when I put them in the freezer cold (rather than warm). Like it expands while freezing?
I have an old Cuisinart Convection Toaster Broiler oven that I use all the time. I'm amazed by what I can fit in it... an entire DiGiorno's pizza!! Nice to see the treezer has been domesticated. 😊
My family inherited an older style Breville toaster oven that still works well. A fun recipe to make in the toaster oven is chili rellenos casserole, you can find some good videos here on TH-cam on how to make the recipe. Also, a good tool to have is the oven rack push pull tool.
That is how yogurt is when it is first made. After a bit a thin yellow "juice" floats to the top that you can drain off and use in smoothies or to add to cream to make a substitute for buttermilk.
About using the slow cooker function in the instant pot: the low heat setting is about half the low heat setting in a slow cooker that you buy by itself. It took twice as long to cook something.
Elsa, your dad's dream for you is that you have a child just like you😂😂
LOL ... I've heard that said ("I hope you have a child JUST like you were") ... it's pretty funny.
I just strain my yogurt by lining a colander with a thin dishtowel and set the colander inside another bowl to catch the whey. I put it in the fridge and let it drain overnight. then I add vanilla and some sweetner. ie, honey, sugar, agave etc.
Your plants are looking so happy! 🌱 love my new sticker!
I would make my instant pot get hotter on manual and then go to the yogurt setting. I also use the instant pot on high pressure overnight for making broth with lots of gelatin. Don’t slow cook the bones. Use a pressure setting and keep it sealed and let it come down from pressure naturally so you don’t loose liquids
Slow cook is one way of cooking, pressure is totally different. Slow cooker doesn't get up to pressure, it cooks low and slow. Pressure is "under pressure" like when you would use a pressure canner but the insta pot is for cooking under pressure. I hope that helps you understand they are different ways to cook. You do not need anything special to strain and you do not need to strain all the liquid. probably wouldn't like it that dry anyway. Any cotton cloth or cheese cloth inside a strainer of some type usually works just to hold it above the bowl to catch the liquid without it sitting in the bowl. Could probably make a "hammock" type contraption to sit over the bowl.
Y’all need to go antique shopping for 2 more rocker/recliners! Baby needs a rocker.❤
Love the TOOL!!
Originally I would always pressure cook my bone broth with the instant pot until my aunt taught me how she slow cooks it in hers.
Basically, add all your cooked bones/aromatics/spices and completely cover them with water in your instant pot . Close the instant pot, leave the seal open in venting position, use the slow cook mode for 20hrs. You will do 3x cycles (20hrs so total of 60hours). Usually 2x a day I will check to make sure everything is covered and give it a little stir.
Although it takes more time, there is so much depth to the flavour that you can’t get simply from pressure cooking it.
Currently have my post-Canadian Thanksgiving bones slow cooking on the counter and it smells heavenly.
You’ll be a pro in no time 🥰
Love this recipe! I think I need to get a slow cooker specifically for bone broth!
Elsa Rae n Barron ❤ it's getting cooler here in Florida too yay ...I have a older toaster oven it's lasted me forever I got my air fryer 3 years ago I love live my air fryer I got a big oven Elsa I don't use it to often glad you like your new iven❤ awwww kamps warm Pluto good boy y'all stay warm
Grandma made bone broth in a heavy cast iron 12” dutch oven with a lid. Cooked all day
Kiefer is even easier. Heat milk to just before boiling (?)then cool to 112 (?)and inoculate it with powder per instructions or an amount of previous batch. Can leave open or covered lightly with cheesecloth at room temperature or 🐪 temperature giving it overnight and/or day watching it thicken. Glass bottles are super. Addictive flavor and texture. Gets richly thick. Be generous with starter.
Love U Guys thanks for taking me along on a cooking adventure . I really need to get me one of them things . Take Care . Hugs n Love Always From Your Friend In Michigan Tam ❤️ 💓 💗 💕 💖
Icelandic skir is actually classified as a cheese. If you let it sit and drain of the liquid that comes to the top, it will get thicker.
I always make bone broth in an instant pot and I use the pressure cook level HIGH for 120 minutes. Then I let it go through the 'natural release' to let the pressure come down on its own. When it is cool enough, I remove the bones and chill the broth till morning. Next day there will be a rather thick layer of fat that you can easily remove (and use for other purposes). I reheat the broth in order to get it out of its chilled gelatinous consistency and then strain. This is when I season (mainly salt and pepper and a little lemon juice to brighten the flavor). Also I tend to put some apple cider vinegar in with the bones at the beginning. This helps draw out the minerals and it breaks the collagen down. I use lamb bones, beef bones and A LOT of chicken bones, especially chicken feet because of their high collagen content. I make this all the time, I hope this helps.
I make yogurt, Barron was right at the start, if you heat the yogurt for another 12 hours it will be thicker; and the water will separate be itself. The yogurt is still growing at this stage.
Pressure is only when set on pressure cook. Slow cook setting = crock pot. Just set lid on, vent open. Don't over fill with liquid, to max fill line. Regularly add more water as it evaporates and used to make the gel of the bone broth. I am keto way of eating so regularly make bone broth!
I cannot remember why, but when I was breastfeeding my baby, my best friend (lactation nurse) was always bringing me oatmeal things to eat: baked oatmeal and breastfeeding cookies. I love oatmeal. I recommend a flacker to have fresh rolled oats. A top notch upgrade! But only order as many oat groats as you think y'all can eat in a year. A yearly purchase, a bucket of oat groats. Yum!
I have an instant pot and someone got me the glass lid that goes with it, definitely what you need to use and of the non pressure cooking settings.
Try and find raw lamb neck. They are a complete meal and the bones are soft enough for dogs to chew and digest.
The raw meat and bone also helps to keep their teeth clean due to the enzymes.
Get a good cast enamel pot to use on your wood stove. You’ll be making the best bone broth, soups and stews with no electricity used.
Elsa, Cuisanart makes very good quality stainless steal pots and pans. They have a few different levels of quality (great to professional grade) so you might want to check them out. It’s worth the cost. I’ve had mine for 10+ years, use them frequently and they still look new.
My bone broth can get very gelatinous when it cools if I add ACV to it before cooking. I’m not sure what happened to your IP. You may want to either do the soup function and adjust time or pressure or just use the manual settings to the time and pressure you prefer. Best of luck and good vibes.
Hi. Remember, homemade keifer. It's got more good for gut bacteria than yogurt. I make it for me & hubby everyday. Combinations of chia, flax, wheatgerm, barley, and berries. I use lemon or orange peel to flavor overnight. I'm a conservative hippie like you guys.
I loved watching this video. I tried to make yogurt in my IP, it was so runny. I ate it anyways. Love all the comments you’re getting. I like the idea of using a different lid for your IP. I have an aversion to crockpots, especially the types of crocks in them. Be mindful of what they are made of. I used to look at the hairline cracks in an old one I had, always wondered if the materials were seeping into my cooking. 🤔 Later an article came out about it. No bueno.
Peanut Butter Cookies: 1 cup peanut butter, 1 large egg, 1 cup (or less if prefer). Turn on oven to 350. Mix ingredients together. Make round balls of dough and gently flatten with fork tines. Bake for 10 minutes.
I make bone broth all the time in my Instant Pot. I use pressure setting for a couple of hours and get great gelatin. I’ve not been happy using my IPot as a slow cooker - I pressure cook everything.
FYI I believe in many comments to boost algorithms . I also discovered taking old rag rugs, rolling them up and using zip ties to keep them in rolls for dog toys, is cheap and helps satisfy some of that ‘ripping apart the animal urge’ that shepherds…often miss. Though someone like Akela may swallow the ripped apart pieces and that wouldn’t be good, I don’t know what Pilots relationship with toys are. My main chewer likes to rip it apart. One old rug (that I washed before rolling and ziptying) last for weeks. I buy them from resale shops.
You have to pressure cook the bones to make broth in the instant pot. Pressure cook on high for 2 hours.
I fell in love with loose yogurt in Mexico so I like it that way. I've never strained it but just bring 1/2 gal organic milk to 190 degrees, cool it to 110, add 1/2 c yogurt, jar it up, set it in a cooler over night with two large jars of boiling water. No power whatsoever! IDK nothing 'bout bones or instapots but we lalalalove our Cuisinart Covection oven. Cook in it all the time, two pieces of chicken, a couple potatoes, onion and carrots with a couple slabs of butter is probably our fav. 1/2 batch Cookies or muffins
Love the simple yogurt recipe!! That’s all you need!
good to see you both.
I typically make bone broth in the instant pot on pressure cooker and always have amazing broth. I don’t bake the bones. I believe a little splash of apple cider vinegar helps. I would either slow cook or pressure cook…not mix them. And I would recommend pressure cook…and think it only surges the batteries coming up to temp and then uses minimal power. Cook on high pressure for like 4-12 hrs
My mother always made youghurt direct in the container. Ineach container she put some youghurt. She then took fullfat milk and heated it to bodytemperature. Then she poured the milk into the containers and left them in roomtemperature over night. With no lid. Always perfekt. But when there was a thunderstorm everything just became milk again
Omg JAMBI is my all time fav TOOL track and I say that line out loud all the time hahahaha..epiiiicc! Same taste in music... you should hit up Karnivool.
Slow cooking doesnt build pressure ♡ it will be quicker if you pressure cook it which means less power
I've had great success with baking sour dough in a normal bread pan with another bread pan upside down on the top. Might be a good option for your small oven space.
Great tip!!
I just wanted to drop in and say thank you again for teaching me how to make rice in my insta pot.Amazing fail proof every time. I'm going to try the Greek yogurt next. i just need to try and find the raw milk. Thats gunna be the hard part. anywho thank you
Great video❤ that's cool you're making your own yogurt❤ I hope your bone broth turned out good❤ sometimes the seal in the pressure cooker gets bad 😢I'm sure you know that already you've turned into quite the cook everything you cook looks delicious❤ Barren I like your wood holder you made that's cool😊 great video see y'all in the next one❤😊❤ hug them sweet pups for me❤
Slow cook doesn't pressurize. When slow cooking in the IP you should be on venting not sealing. Your doing great. It took me a while to figure things out with my IP. It's a learning experience for sure ❤❤❤
When your instant pot wont build pressure, you have to make sure your valve isnt wonky. I do think that the glass lid works better for slow cook on instant pot. But I would say that the instant pot isnt a very good slow cooker in general.