If you haven't used an instant pot or you have one but it's still in the box, I want to assure you it's easy to use. My first experience with an instant pot was about 3 1/2 years ago, when my son and daughter in law received one as a wedding gift. I was curious about it and together my daughter in law and I experimented with some recipes and loved it so much, I went out and bought one for my home as well.
So here we are two weeks away from 2020 coming to an end! A lot of us have made New Year's resolutions to eat healthy in 2021! While eating healthy is a great goal for us, let's not forget to begin healthy eating habits with our grandchildren. When my grandchildren are visiting or I'm watching them for an extended period of time, here are two of my go-to recipes in the instant pot for them. I like knowing exactly what goes into the food I serve them - how much sugar and salt is in the recipes, etc. Not that I don't give my grandchildren sugar! I'm the first one to spoil them with cookies and ice cream; but, when it comes to everyday food, less is more in my opinion.
I found these two instant pot recipes when I was watching my granddaughter full time on the website amindfullmom.com.
3 pounds apples (about 12 small apples or 9 medium apples)
Golden Delicious, Ambrosia, Fuji or Honeycrisp apples are all good options for homemade applesauce.
1 cup apple juice, cider or water
Wash and dry your apples. Remove core from apple.
Place apples in the inner pot of the Instant Pot. Pour in 1 cup apple juice or apple cider over apples.
Close lid on instant pot and seal vent knob.
Cook on high pressure for 12 minutes.
Once cook time has elapsed, let the pressure release naturally for at least 15 minutes before releasing pressure.
Either mash applesauce with potato masher, immersion blender, or transfer to a blender or food processor to blend into smooth. You can add 1-2 tsp ground cinnamon after applesauce is ready for taste if you'd like. On occasion, I've also added bananas and/or strawberries and blueberries to my applesauce.
You can store the applesauce in the fridge for 5-6 days or what I like to do is use reusable squeeze pouches and put them in the freezer for when my grandkids visit. Easy to thaw by placing in a bowl of warm water. If you freeze, use within 3-6 months.
Instant Pot Yogurt
½ gallon milk
2 tablespoons prepared yogurt with cultures or yogurt starter
**Before starting this recipe, pour boiling water into your cleaned instant pot. This is important as you do not want your yogurt to smell or taste like the chili you just made the night before in it.
Pour milk into inner pot of Instant Pot.
Push yogurt button until the screen reads "boil." (Usually you will need to hit the yogurt button two times) 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 Fahrenheit. 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 counter top 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 or yogurt starter.
Place inner pot (be sure to dry off well if you had in ice bath) back in instant pot, put lid on and press yogurt button again and then adjust until screen reads 8:00. (The pressure should also read normal--if it reads less, hit adjust again until normal is lit up.)
Once yogurt beeps that it is complete, remove the inner pot and cover with plastic wrap. Refrigerate for 8 hours before transferring to individual containers.
I love to put the yogurt in these mini mason jars. They're the perfect size for my young grandchildren and won't go to waste.
You can also put yogurt with some pureed fruit into reusable squeeze pouches as I mentioned in the applesauce recipe above.
Homemade yogurt should last for about 10-14 days in the refrigerator.
If sweetening yogurt, with vanilla or sweeteners, add after the yogurt has set up in the refrigerator for at least 8 hours or after straining.
To make Greek yogurt, strain the yogurt in a strainer lined with cheesecloth overnight in the fridge (be sure to place over a large mixing bowl while the yogurt drains).
Serve with fresh fruit and homemade granola. This recipe is so easy to make and only contains 5 ingredients.
6 cups of oats (old fashioned kind)
1/4 cup brown sugar
1/2 cup coconut oil
1/3 cup honey
2 teaspoon vanilla extract
1 cup walnuts, chopped
1/4 cup sunflower seeds
1/2 cup raisins, seedless
1/2 cup cranberries, dried
1 cup coconut flakes
Preheat oven to 350 degrees F. Coat a large baking sheet with nonstick cooking spray and set aside.
Mix oats and brown sugar together.
In a separate bowl, whisk together the oil, honey and vanilla.
Pour over dry mixture and stir to coat thoroughly. Add in chopped nuts, and desired seeds at this point.
Spread on baking sheet and bake for 30 minutes.
Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.
Let it cool on the baking sheet and then break up any large pieces. Stir in dried fruit and coconut, if using.
Store in an airtight container for up to 3 weeks.
I hope you enjoy both of these easy-to-make instant pot recipes for your grandchildren as well as the homemade granola. If your grandchildren are old enough, why not have them help you prepare these in the kitchen. My granddaughters love to help me in the kitchen and they've been helping in the kitchen since they were teeny tiny! What a great bonding experience for both you and them!
One of the things I love most about both of these recipes is there are minimal ingredients in it and I can pronounce everything that is in the recipe! If you like to make healthy and yummy baby/toddler food, check out these other recipes I wrote about earlier this year! By the way, all the adults in the family like these recipes as well.
Let's help our grandkids make healthy food choices in 2021!
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