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ROSEBB's Photo ROSEBB Posts: 2,996
6/30/19 10:07 P

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I have made yogurt three times using the IP. I actually do the boiling of the milk & letting it cool to between 110*-115*F before adding the "starter yogurt". After mixing in the starter yogurt, I then ladle it into pint jars & place them in the IP to incubate for the 8 hours or so.

It has always come out great. I do use a digital thermometer when bringing the milk to barely a boil & then to cool it to the proper temperature.
I prefer using 2% fat milk as it is creamier than skim or 1% milk. I think it is quite a bit better than the stuff you buy at the grocery store & you can add whatever mix-ins you prefer.

PDT - Washington, USA


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KDGIRL's Photo KDGIRL Posts: 5,249
6/3/19 7:42 A

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I keep forgetting about my IP - I'd love to make the ribs recipe!! That sounds delish.

Karen "KD"





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LISAA12's Photo LISAA12 Posts: 30
5/29/19 12:35 A

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Yogurt is one thing I haven't made, but let us know how it goes when you give it a shot!

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JUDY4FITNESS's Photo JUDY4FITNESS Posts: 3,661
5/28/19 11:32 A

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I just got my IP and am a novice. I知 interested in a great yogurt recipe if anyone has success with that.

"A man who wants something will find a way, a man who doesn't will find an excuse." ~ www.youravon.com/jmasching


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LISAA12's Photo LISAA12 Posts: 30
5/25/19 2:01 A

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I use my IP 3-4 times a week. I love how it keeps the meat from drying out and makes everything so tender!

I have quite a few favorite recipes, but one of the "stand-outs" was the first time I did pork ribs... my husband couldn't quit raving and said they were the best ribs he's ever had! I've made them several times, including making them as the main course for my husband's company Christmas party.

This will work in any size IP, but I have the 8 quart duo and I can fit two racks of (St. Louis-style) ribs in it at a time standing up on end. I buy my ribs at Cash & Carry (or whatever it's called now) and there are three racks in the pack, so that's what I do.

Rub (enough for 3 racks): 1/4 cup brown sugar; 2 Tablespoons chili powder; 2 teaspoons dried parsley; 1 teaspoon each salt, pepper, cumin, garlic powder, onion powder; 1/4 teaspoon ground cayenne pepper; mix thoroughly and set aside.

The rest of the ingredients go into the IP: 1 cup water; 1/2 cup apple cider vinegar; 1/4 teaspoon liquid smoke; 1/2 cup brewed coffee; 1/2 cup barbecue sauce.

Insert steamer rack into the bottom of the IP so the ribs will not be sitting in the liquid.

Rub down the racks of ribs and put the first two in the IP, on end, curving them to fit into the pot. Cover, seal and cook on high pressure for 35 minutes. When cooking time is done, NPR for 10 minutes then release remaining pressure. Cook the third rack the same way.

When the cooking time is done, they will be fall-off-the-bone delicious, but to have that perfect finish, when your IP goes into the NPR time, go ahead and go outside and fire up your grill so it can preheat. When you remove the ribs, put them on a cookie sheet and cut the racks in half so they're easier to handle. Lightly coat ribs with another layer of barbecue sauce and take them to the grill. Grill them on high heat (400ish) for about five minutes per side, just enough to caramelize the sauce and then they're ready to eat.

This can serve roughly 15 people when you have other side dishes.

Enjoy!


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JIMA64's Photo JIMA64 Posts: 21,912
10/1/18 12:06 P

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our favorite is corned beef.

Never quit dreaming.


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JIMA64's Photo JIMA64 Posts: 21,912
8/8/18 8:16 A

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Doug we switched to cooking our pork tenderloins outside on the grill. Love the flavor. We do our corn beef in the IP but put our cabbage, carrots and potatoes in when we taked the meat out to rest. 90 minutes for the meat, about 4 for the veggies.

Never quit dreaming.


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DOUGDC's Photo DOUGDC Posts: 2,272
3/15/18 9:41 P

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Thinking the IP will get to do the corned beef and cabbage. 90 min cook time, I think. I think the cabbage will hold on for the whole thing, and I won't have to add it for the last 30 min or so.

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DOUGDC's Photo DOUGDC Posts: 2,272
3/15/18 8:16 A

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Anyone got a pork loin short ribs recipe where the IP stars? I've seen one slow cooker recipe, not very interesting...

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DOUGDC's Photo DOUGDC Posts: 2,272
3/7/18 1:40 P

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It'll probably take me a while to create a Go-To recipe. Though I've cooked a number of things in the IP - nothing more than once. When I have a favorite, I'll share.

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MELLIE611's Photo MELLIE611 Posts: 157
1/19/18 1:45 P

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No I actually never had the Panera soup. This is a lil sweet even though there is no sugar or sweetners other than the sweet potato and coconut cream.




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DISNEYDAMSEL1's Photo DISNEYDAMSEL1 SparkPoints: (66,480)
Fitness Minutes: (56,771)
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1/17/18 8:55 A

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Oh that sounds really good! Have you ever had the autumn squash soup at Panera? Did this taste comparable? That is my husband's favorite.

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MELLIE611's Photo MELLIE611 Posts: 157
1/14/18 2:46 P

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Last night made a creamy butternut squash apple soup. It was divine and about 200 per 2 cups.
BUTTERNUT SQUASH AND APPLE SOUP (INSTANT POT RECIPE & WHOLE 30 |

This soup was delicious and very kid-friendly.




BUTTERNUT SQUASH AND APPLE SOUP (INSTANT POT RECIPE & WHOLE 30 COMPLIANT)


From whole 30 fast and easy cookbook
Recipe type:Soup
Cuisine:American
Serves:6 servings
Prep time:10 mins
Cook time:15 mins
Total time:25 min

INGREDIENTS
Ingredients:
Whole butternut squash,
2 apple, peeled and cut up any kind will do I used gala
1 onion
Cinnamon
Salt and pepper to taste
1 can Thai coconut cream
Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket)
4 cups chicken broth or vegetable broth
Olive oil to taste
I first roasted the squash by splitting in half for about 30 min or til soft
I scooped the squash and put in pot
I diced onion
Add remaining ingredients
Place on soup button and vent with a dish towel over the vent or you can make a mess
When done I used my immersion blender to pur馥.
Nutrition
Cal- 190
Fat-3.3 g
Chol 7.6 mg
Sodium-41mg
Potassium 1176mg Yes it痴 loaded!
Carbs 43 g
Protein 3.6

Edited by: MELLIE611 at: 1/14/2018 (14:46)



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JIMA64's Photo JIMA64 Posts: 21,912
1/10/18 11:32 A

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We use ours for:
Corned beef
Pasta and meatballs
Boneless turkey breast
Whole hens or chickens
Beef stew
Copy cat wendys chili
Beef stroganof
White and brown rice
Hard boiled eggs
And of course cheesecake.

Mine are listed under jim a on pintarest.

Key is to keep trying if you fail and learn from it.

Never quit dreaming.


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MELLIE611's Photo MELLIE611 Posts: 157
1/9/18 6:06 P

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Not yet. I have some recipes. I have had mine for about a year . You will love it once you use it a few times. Best hard boiled eggs ever. Very easy to peel.
Perfect Hard boiled eggs
Place a cup of water in your pot- yep just one cup.
Place your metal rack in pan.
Place eggs on rack I can usually get 12 in mine . They do not need to be a single layer.
Place on manual mode, make sure your sealing mechanism on top of lid is on seal.
Cook 8 min
Vent when it beeps
Put in ice cold water






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DISNEYDAMSEL1's Photo DISNEYDAMSEL1 SparkPoints: (66,480)
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1/9/18 11:33 A

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Hi Melli,

I received one for Christmas, but I haven't used it yet because I'm immobile after surgery. I can't wait to use it. Has anyone shared any amazing recipes?

Thanks,
Sarah

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MELLIE611's Photo MELLIE611 Posts: 157
1/6/18 9:47 A

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I知 Melli, I am the new team admin. So give me your favorite go to recipe. I will post some later.




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