I already have a big crock pot, a small one, two food processors, and an immersion blender that pretty much meet all my needs. As best I can figure, it's the pressure cooker aspect of this that is the selling point. I do have some Macy's gift cards from Christmas, so I'm trying to decide if I need this or not.

I have FEW, don't cook much, love to share and read here. A friend of mine has more stuff, but he doesn't use it too much; would like to, but you know, 'good intentions!'

I really like the mini food-processor, if I had to give up one of my food processors, it would be the big one. I've also found that the immersion blender works to make pesto in a large measuring cup. I probably shouldn't tell you that I have a small fryer and an Kitchen-Aid. I do love to cook.

I LOVE that I can make my weekly gallon of yogurt soooooooooo easy and reliably thick (yes, a full gallon or more/week)

I have never had a pressure cooker, but was impressed with my first attempt--10 minute black eyed peas with bacon on New Years--great

I LOVE that I could sell my pricey, but waaay too large slow cooker on Ebay to recoup about half the price..

I love having only one space-consuming appliance to do all the things it does (and I'm just starting to figure out all those abillities)


Great product, IMO.

Had no idea you could make yogurt in these pots~
Thank you!

As far as I know, it is the only one that specifically has a yogurt "program" feature.

Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W

If you watch Amazon, they do flash sales on this from time to time, especially around Christmas. Great deal.

BTW, I've made yogurt for years-- using everything from a DIY cooler/heating pad set-up to a commercial yogurt "cooker". The instant pot--with its consistent temperature makes the most consistent batches I've ever made... If you get one, let me know and I'll give you some tips for making it really thick.

I definitely want to get one will check to be sure yogurt maker is a feature..
I was looking at Breville last night.. will rock out the model/brand you got!
Appreciate the offer to help and the information!

posts found yours.

I love thicker yogurt and wonder if there is a trick that doesn't involve straining.

I used Fairlife milk because it's filtered, 2 bottles (~3 liters), 3T starter (Fage full fat) and default yogurt setting of 8 hrs.

I strained most of it in the frig, and left some as is to see how it would set up.

The as-is one was great and creamy but not the thicker I prefer. Is there a way to do what I did and not strain? Would more starter or more time make a difference?

Thanks!

the total culture time. But to emphasize, ensuring you heat to 180 and then holding it at that temp for 30 minutes, makes a BIG difference since the extra heated time changes the milk proteins in a way that ensures thick final product.

here is how I do it:
I usually make a gallon at a time using 2% milk. I occasionally use whole milk, which works great and 1% is fine. I don't really like fat-free, so I don't make that and overall, I think 2% is a good compromise. Store-bought inexpensive milk works just fine, though admittedly I am spoiled==having a milk delivery service that brings me grass fed cow's milk, locally produced in glass bottles each week. Though I love that, I can honestly say I can't really taste a difference between the delivered and store-bought milk.

I put a gallon of milk in the instapot (or as much as you want to make) and hit the yogurt setting to BOIL. Once it boiils (important), I turn the keep warm cycle to 30 minutes.

Once the timer goes off, I cover the pot with saran wrap and place in an ice bath until the temp drops to between 110-118 degrees F and then inoculate with about three heaping Tbsp of room temperature yogurt starter. (I freeze about 8 small glass airtight cups with Mountain High brand original whole milk yogurt to use as starters and just thaw one in a cup of warm water each time. (I also get good luck refilling the cups from one fresh batch of yogurt, but I usually only "recycle" the starter once before buying fresh commercial product).

Once I have stirred in the yogurt starter, using a "fresh-from diswasher" silicone whisk, I pull the pan out of the ice bath (should still be around 110 degrees or so) dry the bottom and place it covered with the saran wrap back in the instapot and set the timer for 10 hours. You can get good results at about 8 hours or so, but I like the amount of "tang" I get with 10. If you set it overnight and the yogurt finishes, it will be fine just sitting in the instapot until you get up.

I then take off the saran wrap and shake the condensation off and either replace or put on the silicone lid (you can buy separate for the instapot). Place it in the refrigerator for most of a day or more, periodically taking the saran wrap or silicone cover off to shake the condensation off. When the yogurt is thorough cool, I take it out and tip it gently to let any whey move to the sides, which I then pour out into a small bowl (my dog loves it). However, I do NOT strain it--just pour off the small amount which readily surrounds the yogurt. I then stir the yogurt gently and place it in the storage containers. I have several half gallon plastic containers and two half gallon glass containers that I typically use.

I have made yogurt in many different ways (including on a heating pad within a cooler), but the method I just described makes the most consistently thick and flavorful yogurt out of any method I've tried and requires the least "hands-on" time. Good luck.

pain to make room in the frig to do this, so your method is attractive.

I prefer whole filtered milk as I need to reduce the carbs as much as possible and hope that wouldn't alter this. Straining off more whey does result in a lower-carb product, but I thought I'd be willing to up the carb count slightly for the cause of not straining.

Interesting about freezing starter portions - wonderful tip!

I also like my yogurt tangy and will try 10 hrs vs 8.

Appreciate your time in writing this out and will definitely try your way as well.

Anybody know how much they cost?

I have a regular pressure cooker that I have no problems with, so I think I'll stick with it for a while longer.

for Wolfgang Puck version.

a huge benefit for some (I like to can pickled eggs for example).

""even fresh eggs from the farmers’ market peeled effortlessly, without ending up pockmarked and riddled with craters the way they do when I boil them in a pot. This is because the pressure helps inflate the air pocket between the cooked white and the shell, which makes separating the two go more smoothly.""

Have no room for that appliance. I don't even have a food processor or anything like that because of lack of space. I do have a slow cooker, tucked away in a cabinet, which gets taken out occasionally. Honestly, space is a HUGE issue for me. I looked at that video and all I could think was, I don't need her pressure cooker, because I can just do the same thing in my crock pot.

I have an instant pot that I use most every day. I keep in the oven that I don't use.

Which means I have a lot of baking utensils you probably don't have. I also have 8 each of dinner plates, lunch plates, soup bowls, and coffee mugs. Next time I buy dishes (and I buy new dishes every few years) I'm only going to get 4 of each. That will clear up a bunch of space. I have a small kitchen by normal home standards, but probably not smaller than yours.

In looking up information on the instant pot, what most people seem to love most about it is that it can cook rice (not at all tricky in a regular pot), make yogurt (which I have no interest in as I don't eat yogurt), steam things (something else I don't do) and several other functions. One pot to do several things. Not such a bad ideal. But what if you want to make rice to go with whatever else you're using the pot for? You're still going to need to pull out a second pot. Or your specialty rice cooker, which is probably the most unnecessary piece of kitchen equipment out there. Honest, rice isn't at all tricky, and no, I don't make Minute Rice.

Anyway, it does look like something quite wonderful for many people, and that's nice.

My slow cooker recently died and I don't know if I want to replace it with an instant pot. I never did cook a lot in the slow cooker (it all tastes too "boiled to death" to me). Maybe the pressure cooker would do better for meats. I try to cook vegetarian twice a week or so, and an IP does well on beans I hear, though canned beans are pretty cheap. I too find rice easy-peasy in a regular pan, and don't eat a lot of yogurt. So, I've decided to just wait for a good price, and maybe that will tip me toward a decision.