Method: 

1. Place the stainless-steel inner pot inside the instant pot base then: 
2. Pour the milk, close the lid. 
3. Click on the yogurt function, switch to ‘more,’ and when ‘boil’ blinks on the screen, wait for it to start (this will scald the milk at 83°C for 15 minutes).
   When done, you will hear a beep sound, and ‘End’ or ‘Off’ will be displayed on the screen.
4. Remove the inner pot from the instant pot base, leave it on the counter until the milk has cooled down.
5. After a few minutes, check if the milk has cooled; you can do this with the tips of your fingers.
6. In a bowl, add some of the cooled milk and the 3 tbsp of yogurt, mix until smooth and then add this mixture to the rest of the milk in the inner pot; mix well using a whisk.
7. Place the inner pot back in the instant pot base, close the lid.
8. Switch the Yogurt function to the ‘normal’ setting, adjust the time to 8 hours.
9. After 8 hours, the yogurt should be firm; if not, ensure you have followed each step above and use the right ingredients.
10. Pour the firm yogurt into storage containers and refrigerate at least 4 hours before consuming. 

Rich Yogurt by Rebecca Potou with Instant Pot

Method:

1. In a bowl, beat the egg whites separately with sugar until they become a light foam. 
2. In another bowl, whisk the egg yolks, sugar, butter, and vanilla well until a foam is formed. Add the dry ingredients and stir with a silicone spatula until combined.  
3. Add the egg white foam gradually on to the egg yolk batter and fold gently to maintain it’s a light texture. 
4. Set the instant pot to Sautee, then close the pot and set it on high temperature for 2 minutes.  
5. Add the pancake mixture and set the cooker on sautee for 3 minutes. Then cancel.  
6. Close the pot, and set cake cooking program for 30 minutes.  
7. When cooking program is done, there won’t be a large amount of steam to release. Open the pot and set the sautee program and continue cooking for 2 minutes without covering the pot to get rid of the excess steam.  
8. Flip the pancake in a serving plate and serve it with your favorite toppings. 
    

Crispy Japanese Pan Cakes by Chef Fatima Jamal

Method: 

1. Set the instant pot to saute program,  saute the beef from all sides until golden brown then click on cancel.   
2. Add 2 cups of water in the pot with the chard spices and the onion, then set the pressure cooker to 15 minutes high.      
3. Release the pressure manually, then remove the meat from the pot as well as the beef broth and set aside.  
4. Set the instant pot to saute program, and add the onion and leave it without stirring until it acquires its golden color. Then add ¼ cup of water and stir the onion well, then add the ghee. 
5. Add the crushed spices and stir, then add the tomatoes and leave it for 3 minutes.  
6. Add the garlic and ginger, stir for 1 minute only, then add all the spices, broth, coriander and dill.  
7. Return the pieces of meat to the pot, then add rice and 2 ½ cup of beef broth. Set the pressure cooker to rice program where it will automatically set the temperature and cooking time.  
8. After the rice is cooked, manually release the steam, and open the lid to get rid of the excess steam. Serve immediately or keep it in the pot on ‘keep warm’ program until it is time to serve.  

Bahraini Meat Machboos by Chef Fatima Jamal

Method:

1. Set the instant pot on Sauté program, then add 2 tbsp ghee or olive oil and all veggies, sprinkle salt, cook till golden brown.
2. Add chicken, rice, and hot water that just covers the rice. Season with ½ tbsp salt or salt to taste.
3. Close lid, choose rice program on the Instant Pot, low pressure for 8 min.
4.  Open the pot after it is cooked. 
5. Garnish with roasted pine nuts, fried onions, diced cilantro, and serve.   

Chicken Kabsa Paella Recipe by Chef Eman Gazaz

Method: 

1. Use a food processor or blender to crush the hazelnuts, biscuits chocolate coarsely. 
2. Add the melted butter, brown sugar, salt, and sumac, and mix. 
3. Line a 7” Wilton Preferred Baking pan with oil and parchment paper. 
4. Add the processed biscuits mixture on the lined baking pan, tap the base firmly, and freeze. 
5. Use a hand mixer to beat the cream cheese and caster sugar, then add the sour cream. 
6. Add the 3 eggs one by one and the zest of lemon and a pinch salt. 
7. Pour this batter on top of the biscuits in the baking pan. 
8. In your instant pot liner, pour 1 cup of water, place the steaming rack in, position the baking pan on the rack. 
9. For Duo plus mode:
   a)Lock the Lid, select cake function, normal time for 33 minutes.
   b)When cooking program is done, allow natural release only (Quick release may crack the cake). 
   c)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
10. For Duo model:
    a)Lock the lid, turn the knob to sealing position.
    b)Select Pressure cook function, normal time for 33 minutes.
    c)When the cooking program is done, allow natural release only (Quick release may crack the cake). 
    d)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
11. Grate dark chocolate on top and sprinkle of sumac to decorate. 

Cheesecake with Dark Chocolate and Sumac crust by Rebecca Potou

Method: 

1. In a bowl, crush the biscuits and mix them with the melted butter till well combined.  
2. Line a 7” Wilton Preferred Baking pan with oil and parchment paper. 
3. Add the crushed butter biscuit mixture in the lined baking pan, tap the base firmly, and freeze. 
4. Use a hand mixer to beat of the brie cheese and ground sugar, then add the sour cream. 
5. Add the 2 eggs one by one, the lime zest, salt and mix. 
6. Use a spatula, fold in the fresh raspberries. 
7. Pour this batter on top of the biscuits in the baking pan. 
8. In your instant pot, pour 1 cup of water, place the steaming rack in and position the baking pan on the rack. 
9. For Duo plus model:
   a)Lock the Lid, select cake function, normal time for 30 minutes.
   b)When cooking program is done, allow natural release only (Quick release may crack the cake).
   c)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
10. For Duo model:
    a)Lock the lid, turn the knob to sealing position.
    b)Select Pressure cook function, normal time for 30 minutes.
    c)When cooking program is done, allow natural release only (Quick release may crack the cake).
    d)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.

Raspberry and Brie Cheesecake by Rebecca Potou

Method:

1. Select Sautee on your instant pot, then add the olive oil, and vegetables and sautee until wilted.  
2. In a bowl, mix the soya sauce, honey, fish sauce, black pepper, and set aside.  
3. Turn off the Sauté selection and remove the vegetables from the pot.  
4. Place the noodles in the pot, add a cup of water and the sautéed vegetables so they do not burn, and set to Pressure Cooker to 3 mins on High. 
5. Open the pot after it is cooked, add the sauce and stir well. Garnish with sesame, cashew, or peanut in a serving dish.  

    

Chinese Noodles by Chef Fatima Jamal