• 1/2 gallon milk
• 2 tablespoons prepared yogurt with cultures

Pour milk into inner pot of Instant Pot.

Push yogurt button then adjust until the screen reads “boil.” This will take about an hour.

Once the Instant Pot beeps that the boil cycle is complete, carefully remove the lid and test the temperature. It should be around 180 degrees.

Let inner pot sit in instant pot for 5 minutes and then remove inner pot.  Allow the milk to cool to 105-115 degrees. This will take an hour on the countertop or about 15 minutes if you place your inner pot into an ice bath.

Gently skim off the “skin” on the yogurt and discard.

Whisk in the prepared yogurt.

Place inner pot (be sure to dry off well if you had in ice bath),put lid on and press yogurt button again and then adjust until screen reads 8:00.

Once yogurt beeps that it is complete, store in glass jars or a large plastic container in the fridge.

2 cups) vegetable stock
3.5-4 tbsp tomato puree
1 tsp ground coriander
0.5 tsp ground ginger
0.5 tsp ground nutmeg
0.5 tsp ground cinnamon
2 tbsp vegetable oil (or olive oil)
1 onion finely sliced
1 tbsp minced garlic
2 cups basmati white rice
Salt to taste
Freshly ground white pepper (or black pepper)

• Mix together stock, tomato puree, coriander, ginger, nutmeg, cinnamon and chilli in a jug and set aside.
• Select saute on pressure cooker, once it reads “hot” add oil and onion into the insert and saute for 5 mins then press cancel.
• Add in the garlic, stock and tomato mixture, rice and season with salt and pepper to taste and mix. 
• Lock the lid, set valve is set to “sealing” position, select manual, high pressure and 5 mins cook time. (See recipe notes for additional cook time options.)
• When the cook time ends, turn the Instant Pot off and let the pressure release naturally.
• Stir the rice, let stand for another 5 mins then serve.

• 2 cups pure water
• 8 sprigs fresh thyme
• 1/4 cup ground ginger finely chopped
• 1 cup raw honey preferably local
• 1 organic lemon juiced
• 1/8 teaspoon dried ground cayenne pepper

Put water, thyme, and chopped ginger into the Instant Pot.

Press the Saute button. Simmer the herbs in water until reduced by half.

Allow to cool until the temperature is warm, not hot, steeping the herbs the entire time. Strain.

Discard or compost the thyme and ginger. Return the thyme-ginger tea to the Instant Pot. Whisk in honey, lemon juice, and cayenne pepper, if using.

Transfer to an airtight jar or bottle. Syrup will keep in a dark cupboard for 1 week. After that, it should be stored in the refrigerator. Administer a tablespoon as often as necessary to soothe a sore throat and calm a cough.

• 4 large Granny Smith apples , peeled, cored and roughly chopped (or Golden Delicious apples )
• 4 large Honeycrisp apples , peeled, cored and roughly chopped
• 1 cup water
• 1 Tablespoon fresh lemon juice (from about 1/2 a lemon)
• 1/2 teaspoon ground cinnamon

1. Peel and core apples.
2. Add water, lemon juice and cinnamon to instant pot and stir to combine. Add apples and toss to mix.
3. Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.

• 1 rotisserie chicken carcass
• 1 yellow onion
• 1-2 carrots
• 1-2 stalks celery
• 2 cloves garlic
• 2 bay leaves
• Freshly cracked pepper or whole peppercorns
• 1 tsp apple cider vinegar
• 8 cups water
• 1/2 tsp salt, or to taste

Turn the Instant Pot on to Sauté mode. Add the chicken carcass pieces and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot. Press the cancel button to turn off the heat.Cut the ends off the onion, then cut it in half or into quarters. Remove any of the papery skin if it has dirt on it, otherwise leave the skin on. Scrub the carrots and celery. Cut them in half so they fit easily within the pot. Peel the garlic cloves and add them to the pot with the bay leaves, some freshly cracked pepper (or 10-15 whole peppercorns, if available), and a splash of apple cider vinegar.Pour 8 cups of cool water over the contents of the pot (do not fill more than 2/3 to the top). Lock the lid into place, close the steam release valve, and press the “manual” button. The display will show 30, indicating the default time set for that mode. We want it to cook for 30 minutes, so no need to adjust the time. After 10 seconds the display will turn to “ON” indicating that it is heating and pressure is building (this takes about 10-15 minutes).Once the pot has reached high pressure, the display will begin to count down 30 minutes. When 30 minutes is up, it will beep and switch to “keep warm” mode. Press the cancel button and allow the pressure in the pot to reduce naturally (this takes about 15 minutes). You’ll know the pressure is at a safe level and it’s okay to open the pot when the silver float valve on the lid has fallen down and is no longer elevated. Open the steam release valve, then carefully open the lid.Place a fine wire mesh strainer over a large bowl, then ladle the stock into the bowl through the strainer to catch any pieces. When the level gets too low to ladle, remove the large pieces and carefully pour the remaining liquid through the strainer. Taste the stock and add salt if desired.