cheese, chicken, and seasonings. If preferred, you can swap the Mexican-style cheese mixture with Cheddar cheese.
| Prep Time: | 5 mins |
| Cook Time: | 1 day |
| Additional Time: | 6 hrs 10 mins |
| Total Time: | 1 day 6 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 2 (14 ounce) cans full-fat coconut milk
- 1 tablespoon no-sugar-needed pectin
- 2 tablespoons soy yogurt
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
- Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.
- You can use any store-bought non-dairy yogurt for this recipe.
- Yogurt tends to set and become thicker during chilling process.