Lose Weight with Your Instant Pot

Makes 14 servings
Serving size: ½ cup
Cook time: 10 to 12 hours
Prep time: 3 minutes

Per serving: calories 71; fat 3 g; saturated fat 3 g; fiber 0 g; protein 5 g; carbohydrates 7 g; sugar 7 g

I have one of the Instant Pot models that doesn’t have a “yogurt” setting, so I had to figure out how to make yogurt without one. If you do have that feature on your Instant Pot, you can just use the manufacturer’s instructions for yogurt making and refer to the topping bar suggestions below.

½ gallon milk (I use 2%)

2 tablespoons plain yogurt

TOPPING BAR (ALL OPTIONAL)

Sliced strawberries

Sliced banana

Blueberries

Raspberries

Peeled, diced peaches

Honey

Real maple syrup

1. Set the Instant Pot to “keep warm.” Add the milk and heat uncovered for 40 minutes. Whisk, then change the setting to “sauté, medium heat.” Use a thermometer to check the heat periodically; when it’s reached 185°F (this will take about 15 minutes), hit “cancel” and use oven mitts to carefully remove the inner pot.

2. Let the milk cool for 40 minutes, then whisk in the yogurt. Return the inner pot to the Instant Pot, cover, close the pressure vent, and wrap the entire Instant Pot in a towel. Let the mixture sit for 8 hours or overnight.

3. Scoop the yogurt into a glass bowl, cover, and refrigerate until cold.

4. To serve, scoop ½ cup yogurt into each bowl and add your favorite toppings, or if serving a crowd, put the toppings out on the table for everyone to choose their own.

Greek Yogurt

To make thicker, Greek-style yogurt, after step 2, ladle the yogurt into a cheesecloth-lined sieve and drain for 2 to 3 hours, until thick and creamy. Proceed with step 3.