12 things you DIDN'T know the Instant Pot could do!

[@DraknusX]

Please do not cook inside a can unless it's specifically labeled saying you can cook in it. The lining used for canned products like sweetened condensed milk are there to provide an air-tight seal within a reasonable temperature range, but they are a form of plastic. You cook in a can, you're likely to be eating chemicals from the plastic. I used to work for one of the companies that makes those kinds of cans, and yeah, it's not a great idea to cook in them.

[@sewzolamarie7527]

Thank you!!! That's what I was wondering. . .

[@kevyak]

Well in order to get the seal on the can the company heats it in boiling water. I would imagine as long as you’re heating it in boiling water it ain’t going to hurt you any. As long as you have its submerged in water it’s ok.

[@DraknusX]

@@kevyak I think you're mistaking home canning, witch is done with glass mason jars, and industrial canning, which uses metal cans with a plastic polymer coating inside. It's not the same process, and again, I used to work for one of the companies that makes those cans, and I can tell you certainly that it's not safe. Also, the temperature of boiling water under pressure, as in an instant pot, is higher than at normal air pressure, so your point still wouldn't apply to this "recipe."

[@kevyak]

@@DraknusX no I am not in order to sterilize the food and cans they have to heat them in water or steam all canning is the same. If there is any bacteria in the cans they will explode and break the seal. If you truly worked at one of these canneries you would know this.

[@DraknusX]

@@kevyak I didn't say I worked in a cannery; the company I worked for supplies canneries. They make the cans, they formulate the coating. Regardless of how the cannery sanitizes the cans, which is very different from putting them in a pressure cooker as the boiling point of water increases with pressure thus making it hotter than boiling water at normal air pressure, the coating inside is not safe to cook in. I'm pretty sure sanitizing doesn't require them to keep the cans at above 100 degrees Celsius for 20 minutes, especially if they're using steam to sanitize rather than submersion in boiling water like you said in your first comment, which you said was to seal the can, not sanitize. If you doubt me, literally Google it; every scientific, food safety, or medical source says it's not safe. Only people that recommend it are survivalists and doomsday preppers working on the assumption that normal cooking tools aren't readily available or practical to carry.

[@lavernehodge3320]

I learned how to make yogurt from you. I make it all the time now and it's so much healthier and tastier than store bought. Thank you.

[@Lisa.Childs]

That makes me so happy!! thank you!!

[@kiriaioulia]

You have now given me a reason to buy an InstantPot POPCORN!!! SWEET!!!

[@marlenelopez9958]

Hi Lisa! I’ve always wondered if I need to have several Instant Pot liners for raw meat, vegetables and even yogurt? Please let me know! Hopefully not! Thank you!

[@Lisa.Childs]

Oh absolutely not! It’s nice to have extra liners but it is definitely not needed. The most important thing is washing your ring and lid to make sure it is clean and doesn’t smell bad if your making yogurt

[@almatoledo1608]

I have to look at your ramen in instant pot! My fear is pasta dishes not being al dente?

[@RobertaBostrom]

Stop buying popcorn packets they are loaded with bad things. Buy just popcorn

[@danpettersson4671]

0:35 "and you can makee popcorn wherever you go." Poor child having to lug around an instant pot everywhere.

[@Lady_Rowan_MacGyver]

i make the BEST popcorn in my instant pot. use coconut oil, just coat the bottom, toss in a Tbspn or 2 of butter, set to saute...get oil n butter to poppin n crackling, add in ( 3/4 C) corn kernals and stir periodicly till the 1st pop. put clear lid on and let it go till the popping slows down..pour in a big bowl, salt lightly, stir a bit..and you have MOVIE theater style butter flavor popcorn..it is THE YUMMIEST!!

[@carolschedler3832]

Thank you! I will try this!

[@Lady_Rowan_MacGyver]

@@carolschedler3832 you might want to adjust the amount of popcorn kernels you use. some instant pots are bigger than others. 😆

[@josmith2002]

@@carolschedler3832Don’t risk burning your instant pot stainless steel pot- there’s a reason women stopped popping corn in their stainless steel pots!!!

[@erinf4712]

I love the popcorn and the bread dough proofing ideas.

[@tonydebono8787]

I make Greek yogurt in my Instant Pot EVERY week! I gallon of milk makes 64 oz (2 tubs) of delicious yogurt! (1) Add milk to liner then cover and use the Yogurt "boil" function to heat milk to 180F. (2) Remove liner and cool in water bath to 90-100F. (3) Thoroughly mix in 2 Tbsp of yogurt-of choice containing live active cultures, then place liner back in Instant Pot and use the Yogurt setting to culture for 8-10 hrs (more time = more tangy yogurt). (4) Once done, you can eat it as is or strain the whey using cheese cloth and a colander for 3-6 hrs in the fridge. SO easy!

[@claireryan8074]

Good instructions. That’s how I do it and it always turns out perfect.

[@oatmealtruck7811]

Thanks for this! I buy Greek yogurt for my little boys every week, and it can get expensive ($7 for a large tub of plain Greek organic yogurt where I live). I’ll definitely try this.

[@firequeen2194]

I absolutely LOVE making my own yogurt this way. I agree, it’s so easy!

[@judelbugsrutter6727]

Oh I do labneh this way (got a similar machine). I also chuck in 1 cup of powdered milk per litre of fresh... and use a alternated blend of yoghurt and probiitic (cheapies one time expensive the next, to get more cultures in there) capsules. Then strain the yoghurt (you can use a kitchen towel and colender or a tupperware gadget). Whenever i need sour cream or sometimes even cream cheese in a recipe... this is my GOTO sub as well as breakfast most mornings.

[@Liqidslver]

I do this as well same basic recipe and then at the end I stir in fruit and toss it in my dehydrator for on the go yogurt bites soo great and I can control how much sugar I am getting.

[@CarrietsHouseAndGarden]

When proofing bread dough do not use the pressure canning lid. If the dough rises too tall you will have a lot of trouble cleaning that lid. Use a glass lid or a plate to cover the pot.

[@lilolmecj]

OK, I did not know that about the lid being designed to sit on the top edge! I dislike sitting it on the counter, and that tip was worth watching the video for.

[@gzusrock]

I have the Lux model and sadly there is no where to place the lid when it's open.

[@rhondacary1035]

On groups I am I have seen people break their IP's doing that :(

[@renel7303]

You need the liner in and ideally some weight from food. Also don't let anyone just plop it down too hard. You can flip the whole thing. ​@@rhondacary1035

[@Not2daysatan]

My Lil tab broke off doing this. Still works fine but annoying.

[@antonia5546]

I love the popcorn tip. I buy kernels all the time and make it on the stove but I love this because it’ll be a bit more controlled of the heat, like u said and not worry about my kids getting hurt potentially, or heck even me 😂 other tips in her was great as well. Thanks

[@MK-px7xn]

I love to make healthy popcorn in mine! I use organic kernels and coconut oil. When done I’ll put in a little pat of butter in the IP along with a little salt. So easy and love watching them pop!

[@dorothybrown8859]

MK, how much kernels do you put in the pot for popcorn, I would like to try it?

[@tigq1430]

If you could give the recipe, please & thank you.✌💜

[@silverfoxjohnson9390]

Thank you for sharing your tips, they were very helpful and you’re the reason why I bought 2 instant pots 3 qt & 6 qt. Cooking has been so much easier for me. Thank you!😊

[@marybeth1747]

Does the 3 qt work as well as 6 qt??

[@rfmurdoch]

I received an instant pot for Christmas and enjoy watching your videos showing different things you can make with it - Thank you !

[@martianrobber]

I reheat most of my food in my instant pot, but I use the pot-in-pot method. Put food in an enclosed pot into the IP and pressure cook that. It works beautifully, especially for pastas. Yes, it takes more time than the microwave, but the quality is much better.

[@oldmaninthemirror]

Much better in most cases. Heating up frozen leftovers is easy peazy in instant pot

[@LocdnessMomster]

Do you have an example of an enclosed pot?

[@LocdnessMomster]

Do you need to add water or anything

[@martianrobber]

@@LocdnessMomster yes, you add a cup of water in the big pot to get your pressure and steam.

[@joyellejones802]

My son got me a instant pot 2yrs ago for Christmas & I've only used it twice because I was never sure how to properly use it or what to cook in it. I'm so glad I found your channel. Thanks for sharing your tips & ideas❤

[@lyricessence]

She was my first channel a couple of years ago when I started using mine. Your life is going to change. In a great way.

[@renel7303]

​@@freema9246I bought the Aldi equivalent electric pressure cooker in October 2019. We have used it at least once a week since then, even days like today when it will be 104F/40C. 😮 I frequently cook several things in succession. Hard Boil eggs, no need to wash. Boil potatoes for salad, wipe out, cook rice, wipe bottom, brown meat and make either stew or soup. Or do chili, saute function, no pressure, just using the same pot so fewer dishes. Everything comes out perfect, no scorching, I love that appliance.

[@Lisa.Childs]

That makes me so happy! Thank you!

[@renel7303]

@@freema9246 thanks! Enjoy it. I imagine it has a recipe book. My Aldi version has a manual and separate recipe book. I read through both then tried a few of the recipes. Every one has been a winner. Yesterday I hard boiled eggs and made a pot of chili. Today I'm making rice and then chicken vegetable soup. You are going to love this.

[@musicOrator]

You can also sanitize a menstrual cup easily (no watching the stove stove). I have an 8-qt cooker so I divide 2 cups of water between a Pyrex measuring cup and the rest of the pot, then put the menstrual cup in the Pyrex cup, the cup on the bottom of the pot, then set the whole machine to Boil for 5 minutes. After it's done (and maybe cooled down a little) I take the Pyrex cup out, use a clean fork to keep the menstrual cup inside as I drain the water out of the Pyrex cup, then let the cup air dry in the Pyrex cup.

[@Daughter0fTh3King]

That is brilliant 🎉

[@dawnbowie352]

I'll be making Dulce du Leche for our morning oatmeal and coffee! Making applesauce and cranberry sauce is simple too. Lisa, your influence on my grocery budget has been a blessing. ❤

[@KillRKit]

The dulce du leche is perfect when you do it on the slow cooker setting overnight, always perfectly smooth and delicious.

[@HalleluYahuah]

Instant pot makes the perfect hard boiled eggs everytime. 2.5 cups of water, place the eggs on the trivet, pressure cook high 5 minutes, natural release 5 minutes, then 5 minutes in an ice bath. The shells come right off. I've used this same ratio for up to 3 dozen at a time, and they always turn out perfect.

[@rebeccaanne9863]

I love doing my eggs this way. Tip for you - add a table spoon of distilled vinegar to the water. It will soften the shells and make them easier to peel.

[@GodGunsGutsandNRA]

@@rebeccaanne9863 I put salt in the water, but I don't put in that much water. I fill it to the bottom of the rack, pressure on low for 1 minute, and then let off slowly. This way the yolk does not get that discolored ring around it.

[@Lisa.Childs]

Agreed! Here is my video for it: kzbin.info/www/bejne/oKevipqjmdt4jLM

[@FoodiesFoodLife]

I just use 1 cup water… and I put the eggs in the fridge after fast release. Perfect everytime.

[@irenitele8497]

I like runny yokks. I do just 1 min and then tap water to cool.they are always perfect. I don' t use a trivet just directly in 1 cup water (they are not fully covered)

[@billbale3200]

I've been making yogurt in my instant pot for a few years now. One thing to consider is diabetes and lactose. I ferment mine 22 hours so the bulk of the lactose has been devoured by the cultures. I use allulose for a sweetener.

[@klimtkahlo]

What do you do to ferment it? Is there something you add or just wait 22 hours?

[@CFinch360]

@@klimtkahlo Watch her video on how to make yogurt. Yes you have to add something-usually a few spoons of already made yogurt with live bacterias.

[@leslieholland7843]

If you watch KZbinrs '2 Krazy Ketos' they have a recipe for lower-sugar, homemade IP yogurt. I believe they start it with Fair Life milk and Fage yogurt.❤❤

[@rebeccaanne9863]

You can make a delicious chicken and brown rice dish. First put in your brown rice and water then put your egg trivet over that. Do not season the rice. Season boneless chicken well and place it on the trivet in a single layer. Cook on high pressure for 27 minutes and allow it to naturally release. The rice will take on the seasoning you used in the chicken. the chicken will be tender and juicy and fall apart. I like to mix it in with the rice after it's cooked.

[@Lisa.Childs]

Thanks for the tip!

[@GilMichelini]

I knew about the yogurt: you taught me! I am on my fourth batch, and it's wonderful. Thanks!

[@Lisa.Childs]

hooray! that makes me so happy! thanks!

[@sweetlittlebubbles]

It depends on which model of Instant Pot you have with the handle/lid hack. My handles aren’t compatible.

[@margaretwuellner3761]

I love your book! I love your yogurt recipe too. I make it all of the time and store it in small mason jars. My husband adds his own honey or fruit spread and takes it to work for his lunch! Thanks for doing all of the research and sharing with us.

[@Atcraftcity]

How do you know the sweetened condensed milk will not explode?? I’ve heard the pressure is extremely dangerous.

[@mizg1595]

It is dangerous. This is my first and last view of this channel. This girl is sharing very bad information.

[@kittykat717]

Do you have any whole food plant-based recipes for the instant pot?

[@HalleluYahuah]

I am new to this channel, but Rainbow Plant Life has a lot of videos for plant based instant pot. Her Instant pot cookbook is amazing, and every single recipe of hers has been a huge hit. Even my picky kids will eat a few of them.

[@kittykat717]

@@HalleluYahuah thank you so much

[@Lisa.Childs]

I don't specialize in that, but it sounds like there are some resrouces shared below that could help!

[@debiblair1912]

Rainbow Plant Life channel. Vegan chef and fantastic instant pot recipe book.

[@kraftaculousgreekgodofcraf1113]

Not me trying to find a place to lay down my Insta pot lid after removing it for like 10 years now until I saw this video 🤦‍♂️

[@salinaraey5165]

I’ve been super confused about the “low, medium , and high” options when using the “pressure cook” option. Everyone seems to say use high but why have those options if they are never used?

[@Lisa.Childs]

I use them VERY sparingly. It's like how your microwave has different strengths but you use the high power 99.999999% of the time (if not 100%!). There are very specific recipes were using low pressure is better when cooking super tender and delicate foods like fresh lobster or broccoli that cooks fast.

[@kmoecub]

I appreciate that you are teaching younger people what can be done with heat control and a suitable container. In my opinion (as a certified old fart) the Instant pot is as versatile as (and less work than) a good fire and a dozen cooking vessels. The only limitation is that it can't cool things so I can make a Lager beer in the Summer without needing to use another appliance.

[@pjlacey3990]

Great news about the sound off button! The beep sends my dog over the edge, and my dog is not the only one.

[@jaiderariza1292]

one tip I hear before was to use it to boil eggs.

[@renel7303]

Best eggs ever. Soft boiled,1 minute. Hard; boiled 4-5 minutes depending on the size of your eggs. And try the pasta and making rice.

[@Lisa.Childs]

Yes! This is my video for that: kzbin.info/www/bejne/oKevipqjmdt4jLM

[@vzeimen]

A couple weeks ago I prepped ahead a Chicken and Noodle soup recipe the morning of day I was cooking it for dinner. I put the pan in the cooker and started it and it never came up to pressure and then when I opened it to see what was going on, all the ingredients were stuck to the bottom of the pot. What do you think happened here? I don't want to try to prep ahead if the whole meal is ruined later.

[@Lisa.Childs]

Totally get it. When prepping ahead, it's definitely important to stir the ingredients up before pressure cooking to ensure nothing has solidified to the bottom of the pot. There needs to be enough room for the liquid in the pot to boil and create the steam necessary to pressurize. Also, did you have noodles in the pot with it? Those may have disintegrated into the liquid, causing it become sludgy and burn.

[@whiteshadowfare]

A book with picture and QR codes! Great idea

[@joanjohnson9083]

Great tips!!! Thank you!🙏🏾

[@triciajessup7797]

What setting do you use for proofing bread dough? The video shows you pushing buttons but you did not mention what you pressed.

[@Lisa.Childs]

If you keep watching it does say low or medium yogurt setting :)

[@irenitele8497]

I had the same doubt. Also I don't have a ypgurt setting. I still have to watch your video to see of you give "manual" instructions to get to the same result. But just letting you know thar I also didn't have time to catch your proofing settings in the screen. Some of us are slower 😭😢

[@janp7660]

Does anyone know if one could make sugar free dulce de leche in the IP using homemade sweetened condensed milk? I do love my IP but for me, its usually yogurt , made in quart jars in the IP for less clean up, hard boiled eggs (so easy!) and meat. 😊

[@Lisa.Childs]

I've never worked with sugar free SCM but as long as the sugar substitute in it will caramelize like regular sugar, it should work. Let us know if you try it!

[@karenturner8302]

Just found you online. Great channel thanks for all the great tips. I have a question. I pressure cook a whole chicken in the instant pot once a week and the rubber liner smells. I know you can put the liner in the dishwasher but I never use our dishwasher. Do you have another suggestion for getting the smell out. I also know that some people have more than one rubber liner. I don’t want to do that either. Thanks in advance and great channel. Karen.

[@Lisa.Childs]

Hi! Ok I thought I had a recent video on this, but I guess I don't and will need to do an updated one! Here's my How to Clean Your Instant Pot video. kzbin.info/www/bejne/movKcnafntuirNU I also have a free How to Clean Your Instant Pot from Top to Bottom PDF guide available on my website, triedtestedandtrue.com/ Just go to the homepage and scroll down a little bit to get that! I usually put the sealing ring in the dishwasher as well, but you can also just wash it with soap or soak it in vinegar. I also highly recommend not storing the ring inside of the pot while in storage.

[@shelbywoo3229]

Thank you, I’ve been using my Instant Pot for years but in a very limited way. This has expanded my knowledge!

[@judyoliveira3232]

I love watching you, but for people that are new here, at around 5:15 you had the Instant Pot sitting on your stove top....this is a big No No. Wouldn't want someone to miss understand that. Also, my pot is old and I love her, but I can't put my lid on the sides...no space, or handles on mine. Someday I would love to get a bigger one like an 8 Qt one...we can all dream!!!

[@michaelklein3148]

Drop hints with family before your next Birthday or Christmas ( or whatever gift giving holiday you may observe). 😊

[@melaniewhite3300]

I use mine mostly for lasagna soup before I started the carnivore life but I make yogurt about twice a week a gallon at a time for me and the hubby. We love yogurt and it's our only thing that resembles a dessert 🍨. Should not be surprised at all but for some reason proofing bread and popcorn just blew my mind...lol I almost always check your videos when I want to make something new. You always have such awesome information. Maybe you could do some carnivore recipes sometime in the future?? Thank you for sharing all you do!!❤❤❤

[@4GiveN4get]

As a fellow carnivore, please review and critique our recipe. Put 1/2 gallon milk in insert; temperature [115⁰F] (to retain live cultures of RAW milk). Remove insert; and set aside to cool until 110⁰F. Place jars & lids in hot water; and set aside. Make sure to have a 3T jar for next batch. In separate bowl, whisk 1 cup cooled milk and 3 T live yogurt; return to insert and whisk. Ladle into jars; cover; add hot water to half-height of jars. Lock lid; set [yogurt] [normal] at 4 hours Refrigerate up to 2 weeks.

[@melaniewhite3300]

That sounds like a very good recipe! I don't have access to raw milk here in Idaho but I am literally surrounded by dairies in every direction that would form a complete circle around me but a different distances. I do 1 gallon and heat it to 180°for several minutes to kill whatever may be in there and then I cool it down to 112° or 110° I ladle out some of the milk to add to the 3 tablespoons of my Greek yogurt from the previous batch so that I can mix it completely smooth. Then I add it to the gallon of milk and mix I also add homemade vanilla extract and mix. If I use vanilla beans I put them in when I heat the milk to 180 and remove the beans when I am adding the culture. Then I let mine go for 24 hours and then to the fridge it goes for 6 to 12 hours. Since I started with Greek yogurt cultures it's already really thick but we like it extremely thick so after it has chilled I scoop it out and put it in 2 yogurt strainers. I then use the whey to give to my dogs and my blueberries in the spring and summer. We top our yogurt with chopped pecans and honey and it's so freaking delicious!!

[@kaarlo62]

Heating food directly in cans using a pressure cooker is not advisable due to potential chemical risks and the heat sensitivity of the polymer lining: Polymer Lining: Many food cans have an epoxy resin lining that contains chemicals like bisphenol A (BPA). These compounds prevent corrosion and food contamination but are sensitive to heat. Chemical Leaching: The heat sensitivity of epoxy resins means they can degrade when exposed to high temperatures, leading to an increased risk of chemicals like BPA leaching into the food. This is especially concerning because BPA is known for its potential endocrine-disrupting effects. Pressure and Temperature: Pressure cookers reach temperatures around 121°C and create significant pressure, conditions under which the polymer lining can break down even more, amplifying the leaching of harmful chemicals.

[@caroldewey5043]

I make yogurt all the time. When my brother visits I always make a batch for him. He loves it. 😊

[@Flyaway377]

Just ordered your cookbook. Can't wait to receive it!

[@phyllismcdaniel-cook946]

Love that you share your experiences with us about the instant pot!

[@ShadowVipers]

I've been making pocorn on a stovetop for years now, and I literally cannot go back to microwave. It's sooo much better, even better than movie popcorn nowadays (Movie popcorn in my area downgraded in quality bigtime during covid)

[@bettymahoney8371]

Thank you for sharing

[@bigred9428]

You went too fast. Did you defrost the rolls first? How many minutes? What kind of cover?

[@sparklenshine4404]

Do you know if you can make puffed rice in an instant pot? The dry puffed rice is mean which you can use but snacks etc?

[@privateeye2490]

This was an epic fail. My popcorn never popped on high saute and it was just wasted.

[@friesencj1]

I enjoy your channel. I’d like you to expand your yogurt instructions to how to make yogurt in models that don’t have the yogurt feature like some of the professional models that have sous vide instead. Yes it can be done it requires the heating/cooling of the milk (I do that on my stove so I can ice bath to cool it quickly no waiting for the IP to cool either) then once cooled I transfer the milk to my liner for the addition of the inoculation, select the time and temperature. It may be a longer process than models with the yogurt setting (don’t know I don’t have that feature). There isn’t a video out there. I’d like to see both bulk and individual container methods. I do a bulk culture and strain mine for a thicker more Greek yogurt style end product. Hopefully you’ll be willing to make a how to video.

[@GolzeD2009]

I was hoping to find a digital copy of your recipe book for us overseas viewers of yours, but sadly there isn't and it's upsetting me. It's 2024! Everyone uses their phones to do everything these days. I understand that digital copies may help some people to easily pirate the copy, but they can still do that even with a physical book (all it takes is to snap some images with their phone). You may be surprised by the number of people that will still choose to support you even if it was available for free somewhere else. Not all of us are thieves. A digital copy will also increase your sales by a HUGE margin if all we had to do is press a button to get access to it. Such a wasted opportunity and I hope you reconsider.

[@dearyvettetn4489]

Agreed. I’m downsizing to go RV traveling but will absolutely be keeping my Instant pot. The recipe book sounds great and an ebook version would be indispensable for cooking on the go.

[@matisse0711]

It's better if you comment or ask nicely. Being accusative making assumptions as to why it's digital. Good grief. Can people just be kind!?

[@MissDebi]

Click on ...more under the video title, you'll find the cookbook link.

[@GolzeD2009]

@@matisse0711 Perhaps you mistook my excitement about supporting her for rudeness. If wanting to support that hard work isn't kind enough, then I don't know what is?

[@GolzeD2009]

@@MissDebi Oh you're right, thank you! I only checked the top of the description and automatically clicked on her website which was just for the physical book. I think it would've been better to include that Amazon link in her website for those of us who prefer a digital copy. I also had no idea that Kindle Books worked outside of Amazon's Kindle devices, but I guess my info is out of date. I would definitely give this a thorough look once I move in to my new apartment and finally start cooking with my pressure cooker. It's not the same brand as hers, but im sure it'll work just the same.

[@udayshankarr2327]

Am I going to be the millionth person to tell you that you look exactly like Karen Fukuhara?

[@supergg07]

Hi, I have been really enjoying your videos. Do you know of a brand of Insta pot that you can control by your phone? I am asking because I am totally blind and I have voiceover on my iPhone anyways I was just wondering if you had a recommendation

[@barbaracluse5874]

I am totally blind also. I have to voice text so hopefully I can give you the whole message here. My grandson told me what the buttons were on the instant pot. I put them on a digital recorder so I could remember them. I like the sound on the pot because I know what I’m doing. if you have any questions, maybe I can help you. Thank you.

[@barbaracluse5874]

I just thought of something else. If I use the sauté function on the instant pot, I remember what setting I had it on when I used it last meaning low normal or high.

[@barbaracluse5874]

Sometimes when I forget what setting the sauté function is on, I have to ask somebody and then I go from there.

[@aprilthompson3863]

I did the Carmel in a pan on the stove and forgot about it and it exploded. It would be so much easier with the insta pot

[@MarcyMallouf]

I find your videos soooo inspiring! thank you, Marcy

[@rachellee.9389]

IDEA: A cookbook of only vegetarian recipes for the IP.

[@JosieStev]

I made goat/sheep yogurt. It was tasty 😊

[@candyalexander2196]

Great ideas using for popcorn when we camp and have electricity trying condensed milk thanks

[@latitude1904]

My IP doesn't have yogurt cycle. Is there a way to proof bread and make yogurt in mine?

[@Lisa.Childs]

Do you have an Instant Pot Lux? If so, there's not a function with a low enough heat to do yogurt and proof :(

[@philallen5406]

Hi, love watching your videos from New Zealand, having just recently entered the world of Instant Pot cooking, I have what I hope isn't a stupid question with regard to cooking time of lamb shanks which I am dying to try, most recipes are saying pressure cook for 45-50 mins then slow release, this is with two in the pot, does this time change with four in the pot along with added veges as well in proportion and by how much? Thanks😋

[@ishihtzuknot]

Popcorn in an electric wok is great and easy and makes a huge amount.

[@renel7303]

I haven't used my electric wok in years. 😅 This sounds like a brilliant use of it.

[@scraptist]

When proofing bread, do you turn the IP on or not?

[@Lisa.Childs]

Yes you turn it on. As noted in the video, I use medium yogurt setting until risen.

[@peggyfitzmaurice4100]

Popcorn blew my mind 😳

[@Idontwantachannel67]

My IP is the oldest version and does not have a yogurt setting. :(

[@josmith2002]

How much starch in the unrinsed pastas? Yuk.

[@borromeolaw]

Thanks, straight cold from the ref/freezer we can put the cole liner and turn on the Instant Pot?

[@mush3199]

Yep. Totally works. Been doing it for years.

[@tigq1430]

I let mine rest just a little bit and wipe off the sweat before putting mine in unit.

[@Lisa.Childs]

A liner straight from the freezer would take a really long time to warm up and come up to pressure, but you can definitely do both :)

[@tquirkyt7118]

❤Very interesting…would love to see more❤️✨

[@groth1m]

I gotta try making pop corn in my Instant Pot. When proofing a loaf of bread, I would use a glass lid rather than the IP lid in case it rises too much and forces the pin on the lid up. You’d never get the lid off.

[@dorothybrown8859]

Groth1m, will you share your procedure for puffing bread, and what size pot for one loaf?

[@groth1m]

@@dorothybrown8859 hivDorothy, I don’t actually have any procedures for proofing bread, Lisa Childs is correct t that you can do it but I would use a glass lid rather than the Instant Pot lid.

[@dorothybrown8859]

@@groth1m OK, thanks! Boy, I should have made sure my words weren't changed before I hit post on my initial question.

[@Lisa.Childs]

Yes for sure. Since I was working with just the small roll dough, I used the regular lid. But thanks for bringing that up!

[@arj-peace]

Ohmygosh these tips are awesome! Thanks!!!!

[@rosemarythyme8595]

You are my absolute favorite channel for the instant pot!!❤

[@cameronmacdonald772]

You can germinate garden seeds in your instant pot.

[@carlarandall1811]

All the work you do to share your tips and recipes are so appreciated. You are one of my very favorite accounts that I subscribe to and I try never to miss a video. Thank you so much for all your effort, you are the best!

[@Lisa.Childs]

Oh my gosh! Carla you made my entire week! Sometimes I want to just throw the towel in, but it's comments like this that get me through! Thank you!

[@belindadunne4312]

Just bought your book. Thanks for the discount and free shipping. 🤩👍🏻👍🏻

[@Lisa.Childs]

Hope you enjoy it! Thank you!!!

[@kjakamura7678]

I have been using Instant pot and love it. When i have a lot of leftover beans, i leave it in the liner (of instant pot) and place it in fridge. My question is when i I reheat the beans, often "burn" pop up. I know it because lack of liquids in the liner... do you add more water? How any of you are reheating in instant pot? It is discouraging seeing "burn" sign isn't it??😞😞😩😫

[@Lisa.Childs]

You can do what you're doing, but I would not re-pressure cook it. I would add some extra water and put it on the high slow cook or Saute function (making sure to stir frequently)

[@kjakamura7678]

@@Lisa.Childs thank you. I will do that. 😊

[@nolagranolabar]

I’m new to your channel and enjoyed your video. Do you have a beginners InstantPot cook book?

[@Lisa.Childs]

Yes! I have two cookbooks actually and both are aimed at beginners. My newest one has specific features for beginners like a beginner's guide, Instant Pot 101, first things to cook (in order with skills that build upon each other) and lots of tips and features: triedtestedandtrue.com/shop/

[@elizabethcallihan9971]

Love the double boiler idea!

[@Godschild52909]

What was that plastic lid you had for the pot? And can I order one?

[@Lisa.Childs]

It's a special lid designed for the liner. I use it all the time! here's an (affiliate) link: urlgeni.us/amazon/n9cmR :)

[@wildwood143]

I love mine, such a game changer in the kitchen here.

[@dorothybrown8859]

Just discovered your channel, thanks for the tips. I use raw kernels, how much and how long to pop in the Instant Pot?

[@Lisa.Childs]

I'd start with half a cup and pop until they're done! It'll vary on your kernels and temperature of your pot

[@dorothybrown8859]

@@Lisa.Childs Thanks!

[@anntaylor1811]

It's a shame it can't mail to France :(

[@Kuttanwarrior]

BRILLIANT AND EXQUISITE PRESENTATION!

[@Cruljin]

When I make Dulce de Leche, I typically use Coconut milk. Would I be able to use the can of coconut milk in the Instant Pot like you had the normal condensed milk? Thanks

[@xwhoopax]

Where am I gonna go with an Instant Pot to make popcorn? What do you mean wherever I go?

[@Lisa.Childs]

You'd be surprised a lot of people travel with their Instant Pots to hotel rooms, RVs, camping, big rig trucks, etc. They'll prefer to take their Instant Pot over a microwave!

[@hislamb4528]

You’re Wonderful, Helpful, so Pleasant, and Pretty too! Lady, You’re Cookin’! lol 😂 I can’t wait to put your cookbook in my budget! Thanks for all of the hard work you do and videos! Blessings!😃🌷

[@jbirdyhome-4050]

Popcorn! Never thought of that!

[@RVFreeDa]

Wow! Thanks so much! I love my InstaPot Max and your video showed me some new tricks!

[@robinhart1390]

It would be wonderful if you would put together a vegan or vegetarian cookbook as well.

[@cathybestlercurtis]

Can i make a double batch of chick peas without the pot exploding?

[@KristinaHoneyHavenFarm]

My Instant Pot has been used for bone broth as much as anything else. I can't wait to try out the lid hack.

[@ramon5998]

i actually learned a few things from this video ive only had an instant pot for a year and only have been using 2 functions this whole time

[@ronnieb.hudson2604]

For how long and what setting do you use for making popcorn?

[@xprismperfectx]

I love how you say button 😅 "butt tin" so cute

[@Lisa.Childs]

Lol I used to make educational software documentation tutorial videos, and that was one thing I was told to do when making the voiceovers is to always say BUTT-ON instead of BUTTIN like all Utahns say hahaha. Can't say it any other way anymore.

[@LovingGodLovingOthers]

Super creative ideas!!🥰

[@vmr6771]

The Dulce (dool-ceh) de Leche was something new to me.

[@ridingmom700]

Why would you get out and dirty your instant pot when you can toss the packet in the microwave?? I thought she was gonna make a healthier version

[@Lisa.Childs]

Just to demonstrate that you can :) of course you can use your own coconut oil and popcorn kernels but I didn’t have them on hand. Also, sometimes the craving hits when you may not have a microwave or want to use it :)

[@LKMNOP]

​@@Lisa.ChildsBut you wouldn't have microwave popcorn packets if you don't have a microwave.

[@ninjajack2600]

You would if your microwave goes out and your kid still wants popcorn. Absolutes rarely work.

[@dianeburian2388]

Watching your videos I just bought an instant pot the one question about the yogurt making can I use lactose-free whole milk and lactose-free yogurt or plant-based yogurt

[@Lisa.Childs]

I have a full guide which should answer your questions here: triedtestedandtrue.com/simple-instant-pot-2-ingredient-yogurt/ :)

[@BliffleSplick]

A bit off topic, but if you want to make your liner as shiny as it came, Barkeeper's Friend will do wonders. Make a little paste, spread it all over, wait, lightly scrub, wipe off, rinse.

[@Lisa.Childs]

Yes! love that stuff. I have also been loving "the pink stuff" !

[@keithguay7523]

Oh come on , it can’t be worst than New England