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Warming
Pressing the “Keep-Warm/Cancel” key in the standby state activates the “Keep Warm” function.
You can use “+” and “-“ to change the time between 10 minutes and 99 hours and 50 minutes.
When “Keep Warm” function starts, the time counts up by minutes. The "Keep Warm" function
can be used with or without the lid closed. You can also use an optional glass lid for this function.
When it finishes, the cooker beeps and goes to standby state.
Making Yogurt
You can make yogurt either with the inner pot or use glass bottles. The process to make yogurt
involves two steps. The first step is to pasteurize the milk by heating it to 180° F/83° C. This serves
two purposes: (1) killing pathogens and harmful bacteria which can grow during the fermentation
period, and (2) denaturation of milk proteins, which prevents curding of milk and makes the
proteins easier to absorb.
Instant Pot provides two convenient ways to heat your milk. If you
use the inner pot to make yogurt, press “Yogurt” then “Adjust” to
“More” mode when you will see the word “boil” on the display.
Instant Pot will then boil the milk to 180° F/83° C. When it’s done, it
beeps and displays “yogt”.
If you use a container or bottles to make yogurt, you can steam the
milk by: adding 1 cup of water in the inner pot, putting in the steam
rack and placing your container or bottles on top of the rack. Select
the “Steam” function and set the time for 1 minute. Once the
process is over, use the “Natural Release” method to release the
steam.
The second step after heating the milk is to let it cool to below 115°
F/46°C, then add an adequate amount of yogurt starter or fresh
yogurt. If you use a container or bottles, you can place them in the
inner pot without adding any additional water. Press the “Yogurt”
function key, and adjust the time using the “+” and “-“ keys based
on the instructions of the yogurt starter. The program automatically
starts in 10 seconds. When the program completes, Instant Pot
beeps, displays “yogt” and goes to standby state.
The yogurt can be served plain together with other dishes (e.g.
curry), or mixed with honey or jam to make a fruit yogurt.
Making Jiu Niang
Jiu Niang, also known as fermented glutinous rice, is a sweet and mildly alcoholic delicacy of Asia.
It is highly nutritious and easy to digest, commonly used to make desserts in China, Japan, Korean
and other Asian countries. Glutinous rice, also known as sticky rice, is used in making Jiu Niang.
Glutinous rice contains high concentration of starch which is converted to sugars during
fermentation.
1. Soak two cups of glutinous rice in cold water for at least 5 hours until the rice grains can
easily be broken with fingers.
2. Drain the water and wrap the soaked rice with cheese cloth and put it into a steaming
basket. Place the basket on top of the steam rack (trivet) and add 2 cups of water into the
inner pot. Run the “Steam” function for 30 minutes. Use Natural Release method.
3. Prepare 1 cup of cold boiled water, (normally at a water-to-dry-rice ratio of 1:2), starter yeast
powder, and a glass or ceramic container with lid. Make sure that all tools are clean and free
from bacteria, oil and salt.
