Gluten Free Instant Pot Yogurt is actually pretty easy to make! It is rich, creamy, and delicious! 

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Raw milk yogurt has been my fascination lately!  I made another pot of it today!  It is currently in the fridge waiting for me to make a delicious sauce to top it!

Instant pot yogurt can be intimidating the first time you make it.  I promise you that it is worth it!  Once you have it homemade  you will never want store bought again.  The additives in store bought yogurt hurt my belly, so I decided to make my own.  I have an older Instant pot, but it does the job perfectly.  

​I highly recommend the glass lid to go with it too!  

Use mason jars to store your yogurt once it is ready.  I made a blueberry sauce with this batch but strawberry sauce is up next I think!  Your imagination for sauces and toppings is the fun part and creativity with ingredients is exciting.
  
Instant Pot Yogurt
Creamy and delicious yogurt! Once you make it yourself you will never want store bought again!

SERVINGS 8 jars

INGREDIENTS  

• 1 gallon Whole Milk I used raw milk that I bought from Sprouts. 
• 2 TBSP Organic plain Yogurt It can only have milk and live cultures as ingredients only.

INSTRUCTIONS 

• Add water to your instant pot until the bowl is half full. Lock on your pressure lid and push the steam button. I lower the time to 5 minutes. Once the cycle is complete, release the pressure and dump out the water. Allow the pot to cool and dry.
• Pour milk into cool pressure cooker. Turn on the simmer button to max. Watch milk carefully so it doesn’t scald, and whisk intermittently. Bring to a temperature of 180 degrees. I use my instant read thermometer for this step. (Amazon)
• Turn instant pot off and carefully remove the inner pot. You can place it in a sink full of ice water to cool it quickly. Whisk it while it is cooling to help release the heat faster.
• When the milk reaches 115 degrees, use a small bowl and remove about 1/2 cup of the milk. Add the 2 TBSP of yogurt and whisk it together.
• Add the yogurt/milk combo back to the pot and whisk it together.
• Put the pot back into your Instant pot and push the yogurt setting. It should say 8 hours, which gives you a very mild yogurt and not too tart. If you like more of a tart yogurt increase your time to 9 or 10 hours. I like mine mild and so I leave it at 8 hours. You can cover with your glass lid now because it is not under pressure.   Insert a Queen song here.
• After your yogurt has done it’s magic in the Instant pot for 8 or so hours, remove it and put it in the fridge for 6-8 hours. After that time it is ready to eat as regular yogurt. If you would like greek yogurt proceed to the next step. If you want to eat it now go right ahead! I usually split my batch up. I used the yogurt in mason jars with fruit topping and I strained the other half into greek yogurt to use as a sour cream replacement.  
• To make greek yogurt put yogurt into a greek yogurt maker (you can order on Amazon, but seriously what can’t you buy on Amazon), or you could use a strainer with cheesecloth over a bowl. Let it sit for at least 3-6 hours to drain all of the liquid off. The final product is very creamy and rich. You can use it as you would regular yogurt or as sour cream like we do.
• Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle



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This bolognese is so delicious!  I love making a big batch of it to feed a crowd, have leftovers or freeze for future use!  You can cook it in a multi cooker, crockpot (you have to cook the meat first) or Instant Pot!  

​Bolognese sauce is so delicious!  Eat it with pasta, zoodles or just by itself.  I  make this in my multicooker in the morning so it simmers all day.  It fills our house will delicious aromas all day.  This recipe makes a big batch so I usually freeze half of it for a later date or give it to a friend or family member.  This is often my go-to meal to deliver to friends or family when they need a meal.

You can also make this recipe in your Instant Pot.  The steps are the same except instead of simmering all day, you cook it under pressure and Voila it’s done after 30 minutes!

If you Google Bolognese here is the definition:

Bolognese sauce, known in Italian as ragù alla bolognese, ragù Bolognese, or simply ragù, is a meat-based sauce originating from Bologna, Italy, hence the name. Wikipedia
 
I use three types of meat for my recipe.  If you don’t like one type of meat just substitute it for another type. We love the taste of lamb and I feel it adds so much flavor to the dish.    This to me is the definition of comfort food.I hope you love this comforting sauce as much as we do.

Here are a few other recipes you might also like:

​Pumpkin Lasagna

Mediterranean Chicken Salad
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Gluten Free Bolognese
This is the perfect comfort food! Warm, rich and delicious. Fills your belly and makes you feel happy!
 
SERVINGS 8 people

​INGREDIENTS  

• 1 lb Ground beef
• 1 lb ground pork
• 1 lb ground lamb
• 1/2 yellow pepper chopped 
• 1/2 red pepper chopped
• 1/2 green pepper chopped
• 1 yellow onion chopped
• 1 Bag Miripoix- I use a frozen one but you can also use fresh. 
• 1 jar tomato sauce I use Rao's.
• 4 whole Tomatoes or 1 can of diced tomatoes chopped
• 1 bay leaf Add while simmering remove before eating.
• 1/2 cup red wine You can add more of less to taste. 
• 1 clove Garlic minced

INSTRUCTIONS 

• Brown beef, lamb and pork in your multi cooker or Instant Pot.
• Once browned, add onions, garlic and mirepoix. Sauté. 
• Add peppers and tomatoes. Sauté.
• Once the veggies have started to soften, add the tomato sauce. Stir to combine. Add bay leaf.
• Slow cook for 6 to 8 hours. Stir occasionally. It will be hard to resist the urge to have a taste! It becomes more and more delicious as the veggies break down. 
• If you are making this recipe in the Instant Pot, here we go! Follow the first steps using the Sear function to brown the meat. Turn off the Instant Pot when it's cooked. Add the rest of the ingredients and stir. Then, put the lid on so we can cook under pressure. Turn the Instant Pot on to soup/stew and wait for it to finish cooking! Release the steam after it is finished and enjoy! 

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle

The first time I had Kalua Pork was at my friend Dee’s!  She made it and it was so delicious!   That was before I knew that I had Celiac Disease and couldn’t eat gluten.  So I switched out the regular soy sauce for coconut aminos or Tamari and boom here’s the gluten free version! 


Kalua Pork
This slightly salty pork is quick to throw together in a crockpot and turns out wonderful everytime.

INGREDIENTS  

• 1 whole pork loin
• 1 tsp sea salt you can use more or less to your liking
• 1/4 cup coconut aminos
• 2 whole green onions chopped 

INSTRUCTIONS 

• Put pork loin, sea salt, and coconut aminos in the crockpot.
• Put crockpot on low for 6-8 hours.
• When you are ready to eat and the pork is cooked use 2 forks to shred the pork.
• Top with green onions.
• Enjoy!

You can also make this recipe in the instant pot or pressure cooker.  Just cook it for about 30 minutes on high pressure.  Release the pressure and then shred the pork.  I love how easy this is to make and how delicious it is!  

If you like this recipe for Kalua Pork, you might also like:

Honey Garlic Chicken Thighs

Gluten Free Teriyaki Beef in the Instant Pot

Christine’s Easy Gluten Free- Paleo- Keto Smothered Pork Chops

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle

​These gluten free breakfast egg roll ups are so delicious! I change the filling depending on what I have in my house! Feel free to experiment with what you fill them with!

I seriously think this may become my new favorite go to egg breakfast ever!

I saw the original recipe from The Castaway Kitchen and had to make it!  It was so yummy!  I love everything about it.  I am not a good recipe follower so I made up my own version.  The best thing is, that it is totally customizable and you can put whatever works for your diet and whatever you have in the fridge in this.   We loved these breakfast egg roll ups and hope you do too!


I made these when we went sailing in California, because they are easy to make ahead and you can eat them hot or cold.  Everyone on board loved them! So that was a blessing!  I was happy that they are also good cold, because I didn’t realize that when we left the shore power, the only way to warm things up were with a propane burner!  I really lucked out there!  Hehe! 


If you like the recipe for egg roll ups, you might also like:

Gluten Free Breakfast Pizza

Pumpkin Chia Pudding

Gluten Free Scotch Eggs


Breakfast Egg Roll Ups

Delicious breakfast roll ups that feature whatever ingredients you have on hand. These are great for portable breakfasts and can be made ahead.
 
INGREDIENTS  

• 14 whole Eggs beaten
• 8 pieces bacon crispy and chopped
• 3 whole green onions chopped
• 1/2 cup heavy cream
• 2 cups power greens chopped
• 1 pkg micro greens
• 1/2 cup basil chopped
• 1 pkg avacado spread or whole chopped avacado
• 4 tsp Mayo I used Just Mayo

INSTRUCTIONS 

• Beat eggs and cream together.
• Put a piece of parchment paper over a rimmed baking sheet. Make sure the parchment is large enough to cover all of the sides. Spray with oil.
• Mix egg/cream mixture with bacon, onions and some of the power greens.
• Pour egg mixture onto the parchment lined pan.
• Bake 375 degrees for 20 minutes or until cooked all the way through.
• Lift parchment and eggs out of the pan and allow to cool for about 10 minutes.
• Slather eggs with mayo and top with basil and greens. You can add any other toppings too. I added avacado spread to mine because I didn’t have any whole avacado. If I was making this for later I would not add avacado as it turns brown. Pesto would also be delicious too.
• Roll the egg around your toppings like a log. It’s a little tricky so go slow and you will get it!
• Slice into 2-3 inch slices and enjoy! Not going to lie, I ate it with my hands… so yummy!

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle



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These gluten free ooey gooey butter cookies go together in a flash!  They are homemade in the way that I made them in my house  I use packaged cake mix, cream cheese, chocolate chips and vanilla and butter to make these dreamy cookies.
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The best thing about the ooey gooey butter cookies is that you can make them in any flavor!  Just change your gluten free mix to the flavor you’d like.  We like chocolate, red velvet, vanilla, etc etc etc.

I made this batch into ice cream sandwiches.  I used Haagen Dazs vanilla ice cream for the middle and dipped them in dark melted chocolate. They were melting so fast we had to sample them…. hehe! 

Just typing this makes me want to have them again.  Like now…..
  
Ooey Gooey Butter Cookies

You can make these in any flavor you like. It’s just a box mix and a few simple other ingredients and you are on your way to a fast and easy dessert.
 
INGREDIENTS  

• 1 pkg Gluten free cake mix I used King Arthur Flour GF Brownie Mix
• 1 pkg cream cheese softened
• 1 Stick Butter softened
• 1 tsp vanilla
• 1/2 cup Dark chocolate chips optional

INSTRUCTIONS 

• Mix cake mix, cream cheese, vanilla, and butter together.
• Fold in chocolate chips.
• Bake in a 350 degree oven for 8-10 minutes. They should be slightly gooey in the middle.
• Let sit for a few minutes to firm up.
• Enjoy!!!

If you like this recipe for cookies, you might also like:

Gluten Free Apple Crisp

Gluten Free Tiramisu

Pro Tips for these Ooey Gooey Butter Cookie Ice Cream Sandwiches:

You want to make sure the cookie are cooled so they don’t aid in melting the ice cream faster as you assemble them.  I put the finished ice cream sandwiches on a parchment lined baking sheet and popped them in the freezer for a few minutes to harden before I dipped them in the chocolate.  My wilton chocloate melter and it works fantastically for making these dipped ice cream sandwiches.  I think any small crock pot would work well too.  Just make sure not to burn the chocolate as it melts.  

You can store them once all finished in the freezer.  Once you dip them in chocolate, put them back on the parchment lined baking sheet in the freezer to harden.  Then, I wrapped them individually in  parchment paper and put them into a baggy to keep fresh and ready to grab as needed.  

As Always,

Best Wishes for Gluten Free Dishes!
​
XO,
​
Michelle

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