Chicken and Mushroom Crepes

These savory crepes are so juicy, flavorful and comforting. I often make them after making a giant batch of chicken broth and put all the cooked chicken to good use. Not only are they delicious, but they freeze really well, which makes them perfect for a quick meal sometime in the future.
RECIPE

Instant Pot Pulled Pork

One of my favorite things about an Instant Pot is how quickly you can cook tough cuts of meat that usually take hours to become tender. Pulled Pork is perfect for this method. I added a few special ingredients to make the meat extra flavorful, because that’s what I’m all about:).
RECIPE

Taco Baked Potatoes

There may not be anything too special about baked potatoes, but load it up with all your favorite taco toppings, and you've got yourself a winner, winner TACO dinner! Plus, you'll want to use this perfect method for making the fluffiest baked potatoes on the inside with a tasty and crisp skin every time you make baked potatoes from now on.
RECIPE

How To Make Yogurt in the Instant Pot

I shared the whole process of making yogurt in the Instant Pot on my Instagram Stories and saved them to my highlights so you can re-watch it any time.
Ingredients:
1 gallon whole milk
4 Tablespoons yogurt with live cultures
(I use Chobani Whole Milk Greek Yogurt)
Instructions:
1. Pour the milk into the Instant Pot. I use whole milk because that is what we buy. I'm pretty sure it will work with reduced fat milk, but it might not be as thick and you will have more whey. I have never tried making yogurt with other non-dairy milk (almond milk, cashew milk, etc.) so I have no idea if it works, how to adjust it, etc.
2. Turn the Instant Pot to the Yogurt Setting and adjust it until it says "boil". Cover the Instant Pot with a lid and wait for the milk to boil. It has to reach at least 180 degrees Fahrenheit.
Make sure you are using a clean sealing ring on the lid of the Instant Pot. I have different colored lids that I use for different things, because the lids absorb odors and if you use the same lid for yogurt that you used for chicken and soup, the yogurt will have a very distinct flavor of chicken and garlic, and other savory flavors.
3. Cool the milk to 105 -115 degrees Fahrenheit. I usually take the inner pot out of the Instant Pot so it cools off faster. If the milk is too hot, it will kill the cultures in the yogurt and the milk will not turn into yogurt.
4. When the milk cools off, discard the "skin" on top of the milk and whisk in 4 Tablespoons of plain yogurt. Make sure the yogurt has actual live cultures in it, not stabilizers and other weird ingredients. You can use store-bought yogurt (I like Chobani Whole Milk Greek Yogurt). There are also cultures that you can buy and once you've made your own yogurt, you can use that to make yogurt and have a never ending supply.