My parents gave me an Instant Pot for Christmas, and I have successfully made ribs, apple sauce, Coq au Vin, Beef Burgundy, chicken wings, YOGURT and LEMON CURD!

If I only ever use it to make yogurt and lemon curd it will be well worth it!!! 💗 I have the Viva model, so it has a yogurt function – which means less work because it is a “cold start method.”

I knew I was going to mix it with lemon curd so I didn’t want any sweetener in the recipe. I used one container of Fairlife whole fat milk and two tablespoons of vanilla Fage yogurt. Mixed it together in the Instant Pot, hit yogurt and went to bed! Woke up 8 hours later, put the inner lining pot covered in the fridge, and had thick and creamy homemade yogurt when I got home from work! I did stir in the slightest bit of pure vanilla before putting it into containers.

After dinner, I made a batch of lemon curd in less than 15 minutes TOTAL. No standing over the stove babysitting, no worrying that it won’t thicken, no staring at the clock to keep time …

I took to Google to find a recipe, and decided upon one from myheartbeets.com. Simple, easy and just the right amount to pucker!

I have also used the lemon curd for filling in cupcakes!! I topped them with a yummy raspberry rum buttercream, and have topped cheesecake with it.

For these dozen cupcakes I used 2 and 1/2 sticks (1 1/2 cups) of room temp. butter, almost one whole 1 lb. bag of powdered sugar, a splash or two of heavy cream and about 40 ml of Cruzan Raspberry Rum. You can add more or less rum for your taste, but you may need to increase cream or powered sugar to get a good piping consistency frosting.

The Instant Pot won’t replace my oven for my love of baking, but it has made me look at recipes differently, and made some recipes better because I don’t have to stand watch and hover. And for me – that’s a win!