Post #2080: Instant Pot breakfast goodies


As promised, here’s the quick skinny on my second set of weekend kitchen experiments — homemade granola and homemade yogurt in my Instant Pot. For those of you who don’t know about the magic of the 7-in-one Instant Pot, I highly recommend you look it up. It works as a electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one – and so far I’ve been very impressed with everything I’ve made in it. More on that later.

This weekend, I decided to get the week’s breakfasts in order by making both granola, and yogurt in the instant pot (but not at the same time!) Recipes and instructions are below – and let me tell you, this makes for one amazing start to the day. Also, given that both of these are multi-hour projects, I give a time breakdown at the bottom that can help you plan for getting this all done in a day for a week’s worth of good starts.

Cherry Almond Granola

5 cups rolled oats
1/3 cup sunflower oil
1/3 cup honey
1 tbsp vanilla
1 cup dried cherries
1 cup raw almonds
1/2 cup pumpkin or sunflower seeds
1/2 cup shredded coconut

Put everything in the instant pot except for the seeds and coconut. Stir. Turn the post onto slow-cook and adjust to high. Leave for one hour. After the machine beeps, add the seeds and coconut, stir and then turn down to low for four hours. After four hours is up, spread the granola in a roasting pan and pop into the oven for about 30 minutes – at 350 – stirring every 10 minutes until the granola crisps up. I didn’t find the slow cooker really got the granola crispy on its own, which is why I think the oven step is necessary. I’ve seen people recommend keeping the lid slightly ajar in order to let moisture escape – but really, the last bit in the oven is pretty straight forward and you can crisp it to your preference. Let cool completely on a cookie sheet and then store in an air tight container.

Instant Pot Yogurt

1 quart of milk
1/2 cup yogurt

Pour milk into the instant pot, press yogurt button and the adjust to boil. Milk will boil in the IP and then machine will beep. Take the inner lining out and allow the milk to cool in it (for about 1/2 hour or so) until it goes down to 115 F. Whisk the yogurt into the warm milk and then put the inner liner back into the IP. Press the yogurt setting again and don’t adjust this time! The IP will automatically set the time for eight hours. Once eight hours is up, the machine will beep and you’ve got yogurt! For Greek style yogurt, you can strain through a cheesecloth-lined strainer for three hours or overnight which will separate the whey from the yogurt and leave you with a really dense and creamy yogurt.

Timing for getting this all done on a Sunday

8:00 am – get the granola going in the instant pot. It will be done and cooling by 1 pm.

1:00 pm – get the yogurt going in the instant pot. It will be done by 10 pm.

Strain yogurt through cheesecloth overnight – in the morning there will be awesome breakfast!

 

One thought on “Post #2080: Instant Pot breakfast goodies

  1. ok but … i’m not sure why you put the granola in the instant pot at all. I do mine pretty much like yours, but add an egg white to make it more sticky … then spread it on a cookie sheet, tamp it down with a spatula, bake for about 1/2 hr at 325 … flipping it gently over at some point when it starts to brown on the edges. Works perfect … and saves 4 hrs of cooking. And add in the cherries or raisins or other dried fruit after it is baked. Just sayin’.

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