Instant Pot Cardamom Yogurt with Roasted Peaches

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recipe by Williams Sonoma

  • Time icon
    Total Time
    10hrs 20mins
  • Serves icon
    Serves
    3
  • Calories icon
    Calories
    764

To make plain Greek-style yogurt for other uses, prepare the yogurt as directed but omit the sugar, cardamom, and other flavorings.

Inspired by: https://recipes.instantpot.com/recipe/cardamom-yogurt-with-roasted-peaches/

recipe updated Feb 4, 2020

Ingredients

  • Cardamom pods icon
    Cardamom pods
    10
  • Peach icon
    Peach
    6 (840g)
  • Unsalted butter icon
    Unsalted butter
    3 tbsp (43g)
  • Whole milk icon
    Whole milk
    8 cups (2112g)
  • Plain yogurt icon
    Plain yogurt
    2 tbsp (30g)
  • Granulated sugar icon
    Granulated sugar
    about ¼ cup (51g)
  • Ground cardamom icon
    Ground cardamom
    1.25 tsp (2g)
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon (2ml)
  • Rolled oats icon
    Rolled oats
    6 tbsp (59g)
  • Brown sugar icon
    Brown sugar
    2 tbsp (24g)

Tools

  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Plastic wrap
  • kCook icon Water bath
  • kCook icon Muslin cloth
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Muslin cloth
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Water bath
  • kCook icon Glass baking dish - 13 x 9 x 2"
  • kCook icon Sieve

Step preview

  1. Add whole milk to the inner pot
  2. Add cardamom pods to a clean muslin cloth
  3. Add
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook until boiling - Yogurt, Normal, approx 25 min
  6. Prepare a clean water bath
  7. Remove muslin cloth
  8. Transfer milk to ice-water bath
  9. Stir until cool - approx 10 min, 45°C
  10. Add plain yogurt to a clean small bowl
  11. Transfer one milk mixture to small bowl
  12. Whisk until smooth
  13. Return milk mixture to inner pot
  14. Add granulated sugar, ground cardamom and vanilla extract to the inner pot
  15. Whisk until blended
  16. Return
  17. Cover
  18. Cancel - Yogurt
  19. Cook - Yogurt, 10 hr
  20. Remove
  21. Cover with plastic wrap
  22. Refrigerate in fridge until set without stirring - approx 4 hr
  23. Line a clean sieve with muslin cloth
  24. Place
  25. Spoon yogurt into large mixing bowl
  26. Refrigerate in fridge - 2 hr
  27. Pre-heat oven - 175°C
  28. Grease a clean glass baking dish
  29. Arrange peach in the glass baking dish
  30. Stir rolled oats, unsalted butter, brown sugar and ground cardamom into a clean small bowl
  31. Add oat mixture to fruit evenly
  32. Roast until tender - approx 30 min, 175°C
  33. Spoon yogurt into 3 medium bowls
  34. Top fruit with 3 medium bowls
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