I found this youtube that seems pretty straight forward - and I DO have a thermometer! 
Does this youtube seem on target? Basically use the yogurt button, set to boil, then cool to under 150 degrees. Add starter, press yogurt button for 8 hours. Yes? No?
https://www.youtube.com/watch?v=cHca_wJJg48
And if I’m doing a half gallon milk, how much yogurt starter should I use?
I did our pot roast in the instapot this week. It was based on the one we usually do in the crock pot. I browned the meat in the pot, sauted the onions and garlic there, too. The rest followed a modified plan, since I put potatos carrots and celery in for only 15 minutes after the roast had been cooking in beef broth for 45 minutes. Start to finish, including heat up times, it did take almost 2 hours. But it was sooooo much better than the crock pot version. Moister and much more flavor.
I always figure there is a “warm up” time for oven cooking too - my new stove - even though it’s new - seems to take a fair amount of time to warm up to temperature.
Currently have andouille sausage/chicken/okra gumbo cooking in the instapot. Will give a review later.
So the gumbo was DELICIOUS. The pressure cooker manages to infuse the broth with so much flavor, as though it’s been cooking all day in the crock pot. My husband had thirds. I served it over wild rice and enjoyed it immensely. Will definitely cook it again sometime.
@Nrdsb4 I’d love to see your recipe and times for the gumbo! It sounds delish!
@Maryjay60, I used this YouTube video as a guide, but changed several things.
https://www.youtube.com/watch?v=7ehwJ9J_3lY
I used the rest of a rotisserie chicken I had in the fridge.
I used “Sweet German smoked sausage” by Pedersen Farms (Whole Foods)
I didn’t have any shrimp.
I used okra instead of green beans.
I didn’t have Cajun spice, so I used Creole.
I added a can of Rotel tomatoes (drained)
I didn’t have green onions, so I used a yellow one.
I didn’t have file powder.
Because I used the Rotel tomatoes, I didn’t add hot sauce, but had some on the side if need be. Didn’t use.
I browned the meat on my “brown/saute” program. When I was ready to start the gumbo, I cleared the program and did it for 25 minutes on my “stew/soup” program.
Hope that helps!
Thanks, @Nrdsb4! It does help tremendously - Mostly I need to know approximate amounts of stuff vs. times and settings used, because I’m totally new to the IP. Did you use fresh okra? And it didn’t slime?
@Maryjay60, yes, I used fresh okra. It came in a little box from Whole Foods. Probably 2 cups? The sausage was in a package, typical size you get at Whole Foods or any grocery. I used 1/2 a rotisserie chicken. About 1/2 yellow onion.I added a little more than 2 cups of broth. Maybe 3. The rest of the stuff was per the recipe.
No slime. I read once that acid helps cut down on that, so I always squeeze a lemon into it; plus, the tomatoes add a bit as well.
Oh shoot. Finally trying this thing out today to make butternut squash soup, but I got too excited and speedy and just tossed everything into the Instant Pot all at once, covered it with stock, and turned it on – totally forgot to saute the onions and squash a bit first as I normally would have done! And now it’s on, doing it’s thing. Hope it comes out OK – everyone was looking forward to some comfort food tonight.
@DMV301, please post a review later. Also note that you can brown/saute inside the Instant pots.
The saute function is wonderful. In addition to saving pots and pans it brings great flavor and color to meats, veggies and sauces when you use liquid to make a sauce. I sear my roast before cooking it - makes for a bit of a crust on the meat and then makes a delicious juice with the roast.
Yes, that’s mainly why I feel like an idiot – that was the whole point of using this 7-in-oner.
Anyway, I’ve tasted it after pureeing in Vitamix, and it’s pretty good actually. Love the fullness of flavor from the pressure cooking. The sautéing up front would’ve add that nice natural sweetness that we like. I will remember to do that next time.
Finally tried wings today -delicious!!! I used this recipe
http://thisoldgal.com/pressure-cooker-buffalo-hot-wings/
Next time I’ll broil them for a bit longer to really crisp them up (was a little short on time) but other than that they were fall off the bone perfect!
For the Insta lovers or doubters…
https://www.nytimes.com/2017/01/31/dining/instant-pot-electric-pressure-cooker-recipes.html?smid=fb-nytdining&smtyp=cur&_r=0
Not just recipes but a review of the entire contraption.
So, what have you made lately?
Thanks @abasket! And here is a related article on how to convert recipes!
https://mobile.nytimes.com/2017/01/31/dining/how-to-convert-recipes-for-a-pressure-cooker.html
Mmmm I made a version of the Calico Bean Soup mentioned somewhere on this thread.
I used a 15 bean mix from Sprouts, a slice of ham, some bacon, carrots and diced tomatoes.
It was delicious!
I cooked a small spaghetti squash last night – 5 mins on high pressure. Made a salad with it. Yum.
I made stuffed bell peppers tonight.
Instant Pot Stuffed Bell Peppers
4 bell peppers
1 small onion, chopped
1 Roma tomato, chopped
1 lb lean ground beef
1 cup cooked rice or quick oats (I used cooked brown rice)
1 egg
1/2 tsp pepper
1/2 tsp salt (could have used more)
2 tsp oregano
2 tsp garlic powder
2 tsp dried parsley
15 oz tomato sauce
1 1/2 cups water
Shredded mozzarella, if desired (who wouldn’t desire cheese???)
Hollow out peppers. Mix all ingredients except tomato sauce together (including chopped pepper tops). Fill peppers with meat mixture. Place 2/3 of the tomato sauce plus 1.5 water in the IP. Place trivet in pot, set peppers on trivet, and top with remaining tomato sauce. High pressure 15 minutes. Natural pressure release (took about ten minutes). Top with mozzarella if desired.
I’ve done stuffed peppers numerous times - quick and delicious! I used less liquid than above. I usually just use about 1/2 can of stewed tomatoes.