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Instant Pot No Boil Yogurt

52 Oz. Fairlife Ultra-filtered milk (whole or 2%)
2 T. Fage plain yogurt (regular or 2%)
1 can sweetened condensed milk (optional)
1 t. vanilla (optional)

1. Clean/sterilize Instant Pot.

2. Add milk and yogurt and whisk together.

3. Set Instant Pot to yogurt “normal” cycle. Set time for 8-9 hours. Flavor is stronger if you cook longer. I cook for 8 1/2 hours.

4. When cycle is done, remove and refrigerate in Instant Pot overnight. Stir well after it’s cooled.

If you use the first 2 ingredients you will have a yogurt similar to a plain greek yogurt. If you use all 4 ingredients you will have a sweet, vanilla yogurt.

Tastes great with fruit, lemon curd or honey.

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Chuck Wagon Beef Stew (Instant Pot)

2 T. vegetable oil
2 lbs. stew meat, cubed
salt and Pepper
1 large onion, chopped
1 T. minced garlic
1 T. chili powder
1 t. cumin
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 oz.) can diced tomatoes, with juice
3 1/2 C. beef stock or broth
1 can black beans, rinsed and drained
1 C. whole-kernel corn
2 T. cornmeal
1 (6-8 oz.) can refrigerated biscuits

1. With the cooker’s lid off, heat oil on high until sizzling.
2. Season stew meat with a generous amount of salt and pepper, place in the cooker, and saute until lightly browned.
3. Add onion, garlic, chili powder, tomatoes, and beef stock. Securely lock the pressure cooker’s lid and set for 20 minutes on High.
4. Perform a quick release to release the cooker’s pressure. With the cooker’s lid off, set to high. Stir in black beans and corn and bring to a simmer.
5. Stir in cornmeal, and simmer 2 minutes to thicken(stir constantly). Separate refrigerated biscuits and quarter them. Drop them into the stew and let simmer 10-15 minutes before serving.

From Great Food Fast

Serves 6