Instant Pot Greek Yogurt–thick and creamy, this yogurt can be made at your own house in your Instant Pot…it’s like magic! You only need a gallon of milk and 2 tablespoons of yogurt to make this recipe.
Instant Pot Greek Yogurt
When I bought my first Instant Pot I bought one that didn’t have a yogurt making function on it. I just thought “why would I ever make my own yogurt, that’s weird.” The next time I bought an Instant Pot I spent the extra $20 for the version that had the yogurt making function. I am so happy that I did. I made instant pot greek yogurt one time and now I’m hooked! I’ve made a batch weekly for several weeks now and have absolutely loved it.
The first few times I made the yogurt I used whole milk. Oh, whole milk how I love you. I love your creamy texture and the flavor from the fat. When I would eat the yogurt made with whole milk I almost felt like I was eating ice cream for breakfast. It is just superb.
But I got to feeling like maybe I should not be eating so much fat. So I decided to try 1% milk instead. It was good, it was fine. But it just didn’t have the full flavor that I was looking for. I decided to try out 2% milk. It was the perfect balance of flavor and not so much saturated fat and calories. It reminds me of my favorite yogurt that I used to buy at the store–2% Fage. Except when I make a batch of my own yogurt it costs me about $2 for a lot more yogurt than I can buy at the store for $6.
How to make Greek Yogurt in the Instant Pot (Video)
So the process of making instant pot greek yogurt is not hard. It’s not hard at all. But it does take time. A lot of hands off time. You’re not just going to throw the ingredients into the pot and come back an hour later to yogurt. It’s going to be an all-day type of thing. Don’t click out of this page yet. I promise that if you try it one time you’re going to love it. Give it a shot. Please. (Scroll down if you’d like the printable recipe card)
Step 1: Pour a gallon of milk into the bottom of your Instant Pot. I use a 6 quart instant pot. My experience is that using 2% milk is the best choice since it gives you plenty of flavor but not as much calories/fat as whole milk. Don’t use milk that is ultra pasteurized (organic milk in the U.S. is ultra pasteurized, so don’t use that). Then put the lid on the Instant Pot, you can put the valve on sealing or venting it doesn’t matter. Press the yogurt button and then press the “Adjust” button until it says “boil.” This boiling cycle will take about 45 minutes. If you want to speed up this process a little bit you can remove the lid every 10 minutes and whisk the milk.
Step 2: This step is really important to getting your yogurt the right consistency so PLEASE do it right! Remove the lid and use a thermometer to test the temperature of the milk. Test the temperature by placing the thermometer in the middle of the milk, since that will typically be the coolest spot. The temperature should read 180 degrees. Most of the time when my pot beeps it is not at 180 degrees yet. So don’t worry if it’s only to 165 degrees. Just turn on the “saute” function and whisk the milk until it reaches the right temperature. Make sure that the milk reaches at least 180 degrees in the middle of the pot. If you get the milk to 183-185 degrees and hold it there for 3 minutes it will give you a thicker yogurt (which is what I really like).
Step 3: Once the proper temperature has been reached you need to cool the milk down to 100 degrees. I do this by putting the stopper in the bottom of my sink and filling it with ice and cold water. Then I place the pot in the sink and whisk the milk, so that it cools down faster. The cold water surrounding the pot will cool the milk fairly quickly. This step probably takes about 10 minutes. Once again, make sure to whisk pretty much the whole time and to take the temperature from the middle of the pot. Remove the pot from the sink and dry off the outside of the pot with a towel. Get a little bowl (like a cereal bowl) and add 2 Tablespoons of yogurt (that has been made with milk and live active cultures only) to the bowl. Add in about 1/2 cup of the milk into the cereal bowl. Whisk until smooth. Now stir that mixture back into the pot and whisk thoroughly.
Step 4: Place the pot back into the Instant Pot and cover it with the lid. Press the “Yogurt” button and hit the adjust button until the display says “8:00.” Yes, this means 8 hours. Sometimes I do this step overnight while I am sleeping. The timer will start counting up, not down. When the timer beeps remove the pot with the lid on and place it in the refrigerator. Keep it covered in the refrigerator for 6-8 hours. Sometimes I do this step overnight too.
Step 5: Remove the lid and you should have a yogurt! How exciting! WOO! You did it. However, if you want Greek yogurt you’re going to have to strain out the whey. I don’t like super thin runny yogurt so I always make mine into Greek yogurt by straining it. The way that I do this is by getting a colander and placing a double layer of those thin white flour sack towels on top. Then I place the colander on top of a bowl and spoon the yogurt into the towel covered colander (see picture below). You can also use layers of cheesecloth for this step or a Euro Strainer (which I totally just added to my Amazon cart). The whey should be CLEAR! If it is cloudy you need to add another layer of towel or cheesecloth. You’ll be shocked at how much liquid comes out of the yogurt!! It is seriously crazy. But give it time. I know, I know more time!! I love very thick yogurt so I strain mine for up to 6 hours. You can have it fairly good to go in about 2 hours. Basically it’s always easier to add more liquid back in if it gets too thick than it is to take the liquid out. That’s why I go the long route on this step.
Step 6: Carefully transfer the yogurt to a large container that has a lid. I like to keep mine in a rubbermaid container or a Glad deep container. Then whisk it. Whisk it until it is smooth and creamy. At this point if it is too thick you can add in a little more whey. Refrigerate and enjoy! I love eating my instant pot greek yogurt with some fresh berries or peaches, a little sugar and some granola on top. It is seriously so delicious. You can also make Beef Gyros and serve them with tzatziki sauce. Yum Yum!
Instant Pot Greek Yogurt (2%)
- Cook Time: 18-21 hours total time
- Total Time: 18-21 hours total time
- Yield: about 8 cups of Greek yogurt 1x
Print Recipe
Pin RecipeDescription
Creamy and thick Greek yogurt that you can make at home with only 2 ingredients.
Ingredients
- 1 gallon of 2% milk
- 2 Tbsp of plain yogurt (made with milk and active cultures only)
Instructions
Step 1: Pour a gallon of milk into the bottom of your Instant Pot. Don’t use milk that is ultra pasteurized (organic milk in the U.S. is ultra pasteurized, so don’t use that). Then put the lid on the Instant Pot, you can put the valve on sealing or venting it doesn’t matter. Press the yogurt button and then press the “Adjust” button until it says “boil.” This boiling cycle will take about 45 minutes. If you want to speed up this process a little bit you can remove the lid every 10 minutes and whisk the milk.
Step 2: This step is really important to getting your yogurt the right consistency so PLEASE do it right! Remove the lid and use a thermometer to test the temperature of the milk. Test the temperature by placing the thermometer in the middle of the milk, since that will typically be the coolest spot. The temperature should read 180 degrees. Most of the time when my pot beeps it is not at 180 degrees yet. So don’t worry if it’s only to 165 degrees. Just turn on the “saute” function and whisk the milk until it reaches the right temperature. Make sure that the milk reaches at least 180 degrees in the middle of the pot. If you get the milk to 183-185 degrees and hold it there for 3 minutes it will give you a thicker yogurt (which is what I really like).
Step 3: Once the proper temperature has been reached you need to cool the milk down to 100 degrees. I do this by putting the stopper in the bottom of my sink and filling it with ice and cold water. Then I place the pot in the sink and whisk the milk, so that it cools down faster. The cold water surrounding the pot will cool the milk fairly quickly. This step probably takes about 10 minutes. Once again, make sure to whisk the milk pretty much the whole time and to take the temperature from the middle of the pot. Remove the pot from the sink and dry off the outside of the pot with a towel. Get a little bowl (like a cereal bowl) and add 2 Tablespoons of yogurt (that has been made with milk and live active cultures only) to the bowl. Add in about 1/2 cup of the milk into the cereal bowl. Whisk until smooth. Now stir that mixture back into the pot and whisk thoroughly.
Step 4: Place the pot back into the Instant Pot and cover it with the lid. Press the “Yogurt” button and hit the adjust button until the display says “8:00.” Yes, this means 8 hours. Sometimes I do this step overnight while I am sleeping. The timer will start counting up, not down. When the timer beeps remove the pot with the lid on and place it in the refrigerator. Keep it covered in the refrigerator for 6-8 hours.
Step 5: Remove the lid and you should have a yogurt! However, if you want Greek yogurt you’re going to have to strain out the whey. I don’t like super thin runny yogurt so I always make mine into Greek yogurt by straining it. Greek yogurt is simply regular yogurt that has been strained. The way that I do this is by getting a colander and placing a double layer of those thin white flour sack towels on top. Then I place the colander on top of a bowl and spoon the yogurt into the towel covered colander (see picture below). You can also use layers of cheesecloth for this step or a Euro Strainer. The whey should be CLEAR! If it is cloudy you need to add another layer of towel or cheesecloth. You’ll be shocked at how much liquid comes out of the yogurt!! It is seriously crazy. But give it time. I know, I know more time!! I love very thick yogurt so I strain mine for up to 6 hours. However if you don’t want it as thick you can have it fairly good to go in about 2 hours. Basically it’s always easier to add more liquid back in if it gets too thick than it is to take the liquid out. That’s why I go the long route on this step.
Step 6: Carefully transfer the yogurt to a large container that has a lid. I like to keep mine in a rubbermaid container or a deep Glad container. Then whisk it. Whisk it until it is smooth and creamy. At this point if it is too thick you can add in a little more whey. Refrigerate and enjoy! I love eating my yogurt with some fresh berries or peaches, a little sugar and some granola on top.
- Method: Instant Pot
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Tracy Aoki says
March 31, 2019 at 3:44 pmI’m new to all this IP cooking and was intrigued with your post on homemade yogurt. We buy the Icelandic yogurt in bulk every week from Costco and I would love to make it instead and save money as well. But, how do you reuse your cheesecloth or flour sacks? How do you wash it? I wouldn’t dare use detergent knowing it could seep into my food. And at the same time I wouldn’t want to waste money on disposable ones. Would paper towels be my best option? Im assuming those are bleached with chemicals as well. I just want it to be made as pure as possible without any contaminants. Would really appreciate your advice before I start my first batch.
Karen says
April 8, 2019 at 3:46 pmPaper towels would probably be a good bet. You could buy that Euro strainer too.
Pam says
March 11, 2019 at 5:17 pmI noticed that you said not to use organic milk because all organic milk in the US is ultra-pasteurized. We only buy organic and would never buy milk (or any dairy products) from conventionaly raised cows. What is the reason behind not using ultra-pasteurized milk? Will the recipe not turn out right? What about using raw milk? We do have a milk share to get raw milk from a local farm.
Karen says
March 12, 2019 at 12:08 pmUltra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
Tammy says
February 10, 2019 at 11:30 pmMy Instant Pot doesn’t have an “Adjust” button. I have the IP-DUO. Is there another way to get it to boil? Thanks!
Karen says
February 11, 2019 at 12:18 pmtry pushing the yogurt button several times to cycle through the options or using the + or – buttons.
Kev says
January 8, 2019 at 5:13 pmI just add 1 gal milk and the yogurt starter, stir and set instant pot to yogurt- skipping all the extra steps. Eight hours later strain exactly as you do. I save about 4 oz of the whey to use as starter for next batch.
★★★★
Karen says
January 10, 2019 at 2:24 pmSERIOUS? I have never tried that. Are you using the fairlife milk or something? This would be a game changer.
Jane Phillips says
March 27, 2019 at 11:53 amI put 1/2 gallon Fairlife, 2 T. Starter Yogurt and 1 can Sweetened-Condensed milk (optional) in my IP, stir well. Then press Yogurt, set timer for 10 hours, cover and walk away. I use a colander lined with paper towels and drain in fridge for 24 hours (I like it thick). (Whole Fairlife milk makes it creamier than using 2%.)
Laurie says
January 7, 2019 at 6:32 pmI normally use full fat milk and calculated carbs to be 5 grams per 4 oz. Can you tell me if the carbs are affected positively by using 2% milk instead?
Karen says
January 7, 2019 at 6:35 pmwhole milk has 1 less carb per cup of milk than 2% milk.
Linda says
December 31, 2018 at 1:18 pm2 Tbsp of plain yogurt (made with milk and active cultures only) I’m not sure what to use. What kind do you use? I’ve never made this but it looks yummy.
Karen says
January 3, 2019 at 9:47 pmI’ve used chobani or fage or even the store brand.
Mary Dempster says
December 30, 2018 at 8:05 pmI was wondering if you could use heavy cream for this recipe , like whipping cream ? My daughter is doing keto and that is what she can have . I would love to make her some yogurt as a surprise 🙂
Karen says
December 31, 2018 at 10:53 amMary, I haven’t read anywhere that this wouldn’t work but I haven’t seen anyone do it either. I don’t see why it wouldn’t work. That would be some very rich yogurt!
catherine o'brien says
December 28, 2018 at 8:10 pmI simply line a strainer with one layer of bounty paper towels. After about 2 hours in the fridge, it’s nice and thick. I don’t whisk it, just fill up some mason jars. Lasts for weeks, unless I eat it all.
Garry says
December 18, 2018 at 3:03 amHave you ever tried to let it cool but just sitting on counter,and let it reach 110/100°. I use to ice bath, but read article, if I can find well forward, that suggested letting cool naturally. I end up with less when . I use euro strainer. I also found a starter from different countries. It works some what like sour dough. I think that is in same article. I just bought a jacket make a qt. And use that as starter. When it gets low I just make a qt. Of yogurt, do not strain, and start again. I bought 8qt to just make yogurt. I have the article with my IP receipts. I send
Karen says
December 18, 2018 at 10:34 amI haven’t let it cool on the counter. But I don’t see any reason why that wouldn’t work. It will just take longer to cool down. Sometimes I don’t use ice. Just cold water.
Ruth says
January 21, 2019 at 1:46 pmHi I have the Insta pot ultra and it is asking me for a temp selection. I chose med for 8 hours on the yogurt selection. Is this ok? Selection was, low, med and high Thank you
Karen says
January 24, 2019 at 6:05 pmOh gosh, I don’t have an ultra but that’s what I would have done too. I just looked online and it looks like other recipes say to use medium.
Arlene says
September 26, 2018 at 7:46 amCan you use coconut milk
Karen says
September 26, 2018 at 11:46 amI don’t know! That is a really good question…
Jane says
September 4, 2018 at 6:08 amWhy can’t we use organic milk?
Thanks! Love this recipe!! So easy and delicious, but I really would like to try with organic milk!
Karen says
September 6, 2018 at 1:01 pmyou can use organic milk but it can’t be ultra pasteurized.
Ellen says
August 14, 2018 at 5:05 pmI have the 3qt IP and have only made yogurt (Greek style) using the cold start method (no boil, ultra filtered ultra pasteurized milk). I use entire container of Fairlife fat free or Carbmaster milk along with 2+ spoonfuls of a starter. Just ordered the Euro strainer myself. Wish I could figure out a way to make good coffee as well as chocolate flavored yogurt.
Jack Poulter says
March 26, 2019 at 12:16 pmI am no expert on making yogurt but you might try using chocolate milk to get chocolate flavoured yogurt.
As for good coffee there are several methods using ground beans The Iceland method uses a metal perculator with the inards removed. Into boiling water put coffee grounds and an empty egg shell. Brew for a time to get the strength desired. I use a French Press, use coarse ground beans for that method.
(Sorry to be off topic in the latter part.)
Lynn Berman says
March 28, 2019 at 7:35 pmI love coffee yogurt! I make it all the time! When the milk has heated to 180 degrees, I put 6 rounded teaspoons of FOLGERS INSTANT DECAF COFFEE CRYSTALS per each 1/2 gallon of milk. It bursts into delicious coffee milk! I also add 1TB vanilla. Stir! Taste it. If you put in too much coffee, your yogurt can be bitter.
I use decaf coffee and no sugar or artificial sweeteners for personal reasons..
When it cools to 110 degrees, I add 1/4 cup of plain Greek yogurt stirred into a cup of the coffee milk and put it back into the rest of the coffee mixture. I hold it at 110 degrees for 8 to 10 hours. Then placing the mixture in the refrigerator, l strain the yogurt using a strainer lined with coffee filters placed over a large bowl. I like thick yogurt so I get lots of whey which is coffee flavored. Any suggestions for using the coffee flavored whey?
Joyce says
August 5, 2018 at 7:26 pmMy IP does not have a yogurt button as another person stated.
How to make yogurt with no yogurt function? Joyce
Karen says
August 6, 2018 at 8:49 pmI’m sorry I don’t know that! I know there is a way to do it I just haven’t attempted.
Jane says
March 27, 2019 at 11:59 amI have not done it, but I was researching how to make yogurt in Ipots without Yogurt settings, to help my daughter. At foodisafourletterword.com, there are instructions for using IPots without yogurt settings.
Jen m says
July 6, 2018 at 12:05 pmHas anyone tried to make this with dairy free milk? I have a child that can’t have dairy and dairy free yogurt is impossible to find in my small town.
Ann says
June 29, 2018 at 12:52 amBrilliant! I make yogurt but never thought to strain it after. Thank you! I’m going to be using this tip! I cheat and microwave the milk for 15 minutes prior to cooling and the pour it in the pot and chill quickly in an ice bath in the sink. It saves me a little time but admittedly is more cleanup! What a great site – I can’t wait to explore more!
★★★★★
Callie says
June 25, 2018 at 4:16 pmI don’t have a brand name instant pot so I don’t have a yogurt function. Can you give me directions like just on Steam for so many minutes etcetera. I don’t think I can use it on saute, that would get too hot. Or maybe not. Maybe I could boil it and then turn it off and let it sit? I don’t know but this sounds like an amazing thing to try after what everybody else has said. I absolutely adore my hard-boiled eggs.
Karen says
June 26, 2018 at 9:48 amI don’t know how to do that but I did find this tutorial that may help you: https://www.theferventmama.com/pressure-cooker-yogurt/
Jessica Cichocki says
June 24, 2018 at 10:04 pmWhen you strain it do you do that on the counter or in the refrigerator?
Karen says
June 25, 2018 at 1:18 pmIn the refrigerator.
kaaren says
March 10, 2018 at 2:33 pmI clicked on Yogurt setting then the adjust button bunches of times – it never said boil. Now what?
Karen says
March 12, 2018 at 2:47 pmWhich Instant Pot model do you own??
Holly karpinski says
February 12, 2018 at 8:06 amJust made my first instant pot (crock pot brand) greek yogurt and it is amazing. I used a euro strainer, thanks for your suggestion otherwise i would have no idea a euro strainer even existed, and made it into vanilla by dding a little sugar and vanilla extract. And MAN it is good. Wish i could ost a pic of it because its beautiful
★★★★★
Karen says
February 12, 2018 at 11:24 amYes! So glad you made it. I love my yogurt so much when I make it at home.
Robert says
January 21, 2018 at 6:03 amDoes anybody know if the whey can be useful as well? Maybe as a protein additive in smoothies?
Colleen says
January 28, 2018 at 11:30 pmMost definitely! Google eats to use whey…. There are more than you think!!
Colleen says
January 28, 2018 at 11:30 pmI meant Google WAYS to use whey! Lol
Jack Poulter says
March 26, 2019 at 12:22 pmI have read comments that said you can use the whey as the starter for your next batch. You can also add it to soups being made in an IP as part of the liquid.
Samantha says
January 15, 2018 at 11:39 pmWhen does it expire? On the date of the milk?
Karen says
January 17, 2018 at 1:31 pmMine lasts a long time! Like a month.
Jack Poulter says
March 26, 2019 at 1:40 pmMilk has a “Best Before” date. I have used it beyond those dates. Smell will usually tell one when not to use it.
Drugs have an “Expiry Date”. That is used tio advise when they have lost their full effectiveness.
Monica Choffel says
January 4, 2018 at 7:20 amHello from a SUPER FAN! I love your Instant Pot recipes! I just made the yogurt last night and set the alarm for 5 a.m. to put it in the refrigerator. Due to my delirious state I immediately put the yogurt in my Euro strainer and another cheesecloth strainer to cool instead of letting it cool first. I hope it works!?! Thank you for your wonderful recipes. P.S. I miss your blog!
Monica Choffel says
January 4, 2018 at 7:21 amNot blog, PODCAST:)
Karen says
January 4, 2018 at 4:10 pmHi Monica, Thanks for your love and support! You are awesome! I am not sure if your yogurt will turn out. Let me know!!I miss our podcast too. It was so much work though. Maybe we will have to do a re-boot in the future.
Monica says
January 4, 2018 at 5:44 pmKaren, the yogurt turned out perfectly! It was delicious and eliminating one step didn’t effect it at all. I don’t think that I will ever be able to eat store-bought yogurt again! Thank you so much for the recipe!
Karen says
January 4, 2018 at 9:07 pmWow! This is so good to know! I’m glad it worked out. I love making this yogurt every other week. It is so much cheaper and just as good.
Julie says
January 17, 2018 at 2:21 pmI did my incubate period overnight and had set for 10hrs (I wanted mine more tangy) and it sat for an 1.5 hrs with IP off before I got out of bed. It was warm but already at yogurt consistency so I skipped the cooling stage and strained it in the fridge as a combined step. Worked out great.
Karen says
January 17, 2018 at 6:45 pmI’m going to try this next time!
Colleen says
January 28, 2018 at 11:28 pmI just wanted to let you know. The way you did your yogurt will always work fine the only difference is if you cool it first and THEN strain it you end up with less whey and MORE yogurt….I like MORE YOGURT! Lol
LittleIP says
November 25, 2017 at 1:50 pmI just ordered the 3 qt instant pot. Can I halve this recipe? Please say yes.
★★★★★
Karen says
November 25, 2017 at 7:45 pmSure, I don’t see why not!!!
Vic says
October 31, 2017 at 8:12 amHi!
Have just ordered an IP and collecting recipes, whilst waiting for it to arrive. Will most certainly try my hand making yogurt now… Thank you 🙂
I just have one big favour to ask: Would it be possible to add a “F” or “C” to your temperature settings (or define a beginning of recipe), as there are many of us out here, that are not from the States and we use the metric system most parts of Europe! It’s often pretty annoying having to jump to a conversion page in the middle of making something, in order to convert Fahrenheit to Celsius… especially if reading from tab/mobile and not the printed version.
Thanks once again
Karen says
October 31, 2017 at 9:55 amGreat idea! Will do 🙂
Mercy Destefani says
September 20, 2017 at 10:45 amHi, I just found your site through Pinterest and in the recipe you say to “Sign up below,” but for the life of me I can’t find where to do it! Can you give me a link or send me an email? Thanks!
Karen says
September 21, 2017 at 1:55 pmThere should be a little form. Maybe your browser wouldn’t let you see it. Go here to sign up: http://madmimi.com/signups/200311/join
Colleen says
September 17, 2017 at 6:06 amThank you!
I am excited to give this recipe a try.
I’m glad I found your blog I use your crock pot and Instant pot recipes on a regular basis.
I appreciate you sharing them…
Surya-Patricia Lane Hood says
September 14, 2017 at 4:12 pmI don’t like 2% milk or skim milk. Can that yogurt be made with whole milk? I don’t have an Instant Pot, either nor do I want one. I have a older ‘Crockpot’ and a ‘Pressure Cooker’ XL. I joined this list because you used those terms but most of what I see is Instant Pot. I, too, would like to see more instructions for Crockpot and Pressure Cooker and less of Instant Pot. I know several people who bought one and regret it.
Karen says
September 14, 2017 at 4:39 pmYou can do most of my instant pot recipes in the pressure cooker xl. You can definitely use whole milk. It tastes amazing.
Kathy says
September 14, 2017 at 5:28 pmWow. I can’t imagine anyone would regret buying an Instant Pot…. it is amazing.
Hard boiled eggs where the shells practically fall right off. The cheesecakes you can make in it are reason alone to buy it. BBQ ribs…. in the oven 3 hours…. but in the instant pot, you have fall off the bone in a half hour. Mac and cheese in like 7 minutes. I can’t imagine, especially a busy family, a mom or dad coming home from work not liking getting dinner on the table in no time. I love mine.
Julie says
January 17, 2018 at 2:15 pmI didn’t think I wanted one either but my sister kept sending me recipes and I finally broke down and bought one. Admittedly, making Greek yogurt was one reason I wanted it, I just made my first batch yesterday and I will def be doing this regularly.
I havent used my stove or oven since I got it. It is a huge time saver and I will most likely buy a 3 qt one for my rv. I even did roasted garlic in it the other day, so much faster than the oven. You don’t get the carmelization with the IP but the full roasted garlic flavor was there.
Karen says
January 17, 2018 at 6:45 pmI’d love to know how you roasted the garlic. Can you tell me instructions?
Jody says
September 14, 2017 at 2:27 pmUnfortunately I do not have the luxury of buying a new Instant Pot with the Yogurt setting so it would be great for the rest of us if you would also give instructions using the regular IP Duo60 so the rest of us can make this. Thanks!
Karen says
September 14, 2017 at 3:49 pmI need to figure this out! I will share once I do.
Gina says
September 14, 2017 at 2:21 pmI guess it’s time to unsubscribe from your list. I don’t have an Instapot nor do I want one. Therefore, these recipes are useless to me.
marge201 says
January 8, 2019 at 8:14 pmYes, if you don’t have an Instant Pot, why would you want to get emails from this great blogger unless you’re interested in her slow cooker recipes. But better I think for you to stick to slow cooking sites and not Instant Pot.