Electric Pressure Cooker/Ninja 4-1/Air Fryer Thread 5/9-5/22

For all those wanting more help to get the most out of their pressure cookers, there is THIS CLASS on sale at Craftsy today. It is taught by the authors of my favorite pressure cooker cookbook.

pivibird, I use a strainer kind of like this one.  I line the bottom with a flattened out round coffee filter (Mr. Coffee style paper filter).  Place the strainer over a bowl and the whey drips out into the bowl and is perfectly clear.  Yes, yogurt is an all day process.  I strain mine usually 6 hours.  If I need to go to bed, I move it into the fridge and let it strain in there overnight. It slows the straining down to do it in the fridge, so overnight in the fridge is fine. 

I don't bother with powdered milk, it is just one more ingredient to have on hand, but some others here do use it.  I've been making yogurt for years now - just started using the Instant Pot for it several months ago, though. 

If you like Fage, use plain Fage as your starter.  That way your yogurt will have the same cultures growing in it as Fage does. 

Now, since Fage is Greek yogurt, it has been strained of some of its whey.  I always strain mine.  It is the key to thick yogurt.  I pour the yogurt into a strainer similar to this one that I have lined with a coffee filter (round mr. Coffee type):



I put the strainer+yogurt over a large bowl and the whey drips out to the bottom.  I let it sit on the counter straining for 4-6 hours, usually the yogurt amount decreases by 1/3 to 1/2 and you have a large amount of whey - I get over 1 quart of whey each time I make yogurt from a gallon of milk.  I then put the yogurt into container and into the fridge.  Once it is cold it is nice and thick. All homemade yogurt is creamy, I've found.

The whey can be used in cooking and baking - it is wonderful in soups, beans and even baking bread and adds lots of protein without altering flavor. 

I am still amazed at how perfect corn on the cob in the pressure cooker is.  I expected mushy and overcooked, but with 2 minutes it is perfect!

I too reheated the ribs I made last week in the IP in the Air Fryer the next day.  They were heaven!  I love my ribs crispy on the outside too.  

For dinner tonight, I reheated the beans I made in the IP last night, cooked some rice in the IP, and took half a package of Costco shredded rotisserie chicken (our Costco sells it in 2 pound packages),  tossed it with Penzey's chicken taco seasoning and heated it in the Air Fryer for 6 minutes.  I then constructed burrito bowls for dinner with rice, beans, chicken, salsa, cheese and sour cream.  That took care of the rest of the beans from the huge pot I made last night.  It was a good comfort food meal. 

I'm finding the air fryer to be a trial-and-error thing.  One thing I always do is set it for half the time I think it is going to take and then check it at that half-time mark.  I usually can get an idea then if it is going to need that much more time to finish.  

For or your egg roll, it sounds like you could either go with 10 minutes or lower the temp to 360. 

For the chicken I'd probably run it for 8 minutes at 390 and then shake/flip and depending on how they look, cook for another 5-7 minutes.

I'm glad you like this!  I bought it and used it twice before donating it to Goodwill because I like my strainer + coffee filter better.  I got too much yogurt/dairy in the whey with the Greek Yogurt Strainer, my whey is perfectly yellowish-clear with my set up.