Today is such a gorgeous fall day. The sky is bright blue and the leaves are beginning to peak. I decided to take my 2 year old on a walk to the park. We played for awhile and then continued walking away from home, because it was absolutely gorgeous and I love to be outside. After awhile, I realized we were about 40 minutes from home and both my daughter and I were suddenly STARVING. I did not have any snacks, so I decided to distract her with fallen leaves and neighborhood Halloween decorations. Meanwhile, I fantasized about any number of things I could make for lunch. Since I was so hungry, I knew I could be tempted by some bad choices, so I needed something healthy and substantial to combat the junk food cravings. A goddess bowl (or glory bowl, or Buddha bowl) sounded perfect. Quinoa, assorted veggies, dressing and toppings would be just the thing. All I needed was to make some quinoa and preferably in my Instant Pot®.
I have been in denial about the change in seasons (as I always am), but as I take my morning walk, I have noticed the beautiful trees are changing to vibrant reds, yellows, and oranges. Fall is officially here. The days are getting shorter, the weather is cooler, and despite being sad that summer is over, I am in the mood for cozy sweaters, boots, and Fall foods. This week, I picked up a butternut squash at the market, but I did not have a plan in mind. My favorite way to prepare squash is to roast it in the oven, however, steamed squash in the Instant Pot® is great for mashing and using in soup. I have plans to use this in a risotto that I will hopefully share with you soon.
I have been trying to find a fall-themed dessert that I could make in the Instant Pot®. I came up with several ideas, but I really wanted to be able to make a simple pumpkin pie. I love this recipe for its simplicity and deliciousness. I call this recipe "weeknight pumpkin pie." While it is certainly tasty enough for Thanksgiving, you are limited by the size of the Instant Pot®. I used my7 in. spring form pan, which makes a dessert that serves 6-8 people. If you host a small Thanksgiving, then this is the perfect dessert. Otherwise, you can make it for an easy, but special weeknight dessert.
Happy Fall y'all! I have a goodie to share today. Beer-braised Pot Roast. When I took my dog out this morning, I noticed there was a slightly cool breeze in the air. That was all I needed to go comfort-food crazy. I grabbed one of the bags of apples from our apple picking adventure last weekend and peeled and sliced about 20 apples. Half went into a pie and the other half into a crisp. You would think that would be enough domesticity for one morning, but I was just getting started. I had a beautiful chuck roast that was in my fridge. I have wanted to make a pot roast in my Instant Pot® since I got it, and today was the day. I am just sorry I waited so long.
We are a big NFL football family. Most Sundays (and some Thursdays and Mondays) from August through February are spent watching football and cheering on our beloved Bears. We recently had a friend over for some football viewing and I needed an easy dinner that would be a crowd pleaser. I also did not want to have to cook when our guest was over. I use my Instant Pot® all of the time as a pressure cooker, but I have not yet used it as a slow cooker. This weekend I decided that I needed a slow cooker to make one of my favorite Sunday football meals. It was great not to have to cook. I just let the Italian Sausage simmer for a few hours and they were perfect when it was time for dinner.
Do you know what happens when the calendar moves from August to September? It's officially all of the things PUMPKIN SPICE SEASON! I try not to be a crazy person. I haven't even gotten my first pumpkin spice latte from the pumpkin spice latte store and I haven't made a pumpkin pie or pumpkin bread. What prompted me to make Pumpkin Spice Steel-Cut Oats this morning? Honestly, I wasn't celebrating the start of Fall, because let's be real - I am not quite ready to let go of Summer. The truth is, I was out of a lot of food. I did have a box of almond milk, steel-cut oats, a can of pumpkin puree and three hungry kids. So ready or not, our house is embracing pumpkin spice season with this warm and hearty oatmeal.
Yesterday was one of those day where I just did not feel like cooking. I knew I had chicken in the fridge that I had to use. I was too tired to grill and it was too hot to light my oven. I had taco fixings, but no shells. I felt uninspired and knew I had to think of something that would be a crowd pleaser with minimal effort on my part. When I opened my cupboard and found a jar of salsa, I knew dinner could be saved. Instant Pot® to the rescue with these amazing Chicken Burrito Bowls. I even made an easy salsa rice that I will share with you soon.
As you know, I love my Instant Pot® and use it all of the time. Last night I steamed carrots and broccoli to go along with grilled skirt steak and rice (which I made on the stove -I only have room for one Instant Pot®). Today, my friend Laura texted me to let me know she just bought herself a 6-in-1 Instant Pot® because it is the deal of the day on Amazon and is listed for $69.99. This is a GREAT price and if you have been thinking about owning one, now is your chance. The only function that this particular model does not have is the yogurt maker. Unless you REALLY are itching to make your own yogurt, go ahead and grab this deal. You will have a great kitchen appliance for a great price.
A friend recently dropped off a large bowl of beautiful carrots from her garden. She was headed out of town and knew I would be able to use them. I am so glad she did! I have been wanting to try Deviled Carrots in the Instant Pot® almost since I bought my pressure cooker.
Food Waste in America is a huge problem. When so many people in our country (and world) go hungry, this makes me feel sad and incredibly guilty. Even though I try very hard not to waste food, it still happens. Despite my best efforts, produce still gets lost and forgotten in the bottom of the bin. I try to do things like save scraps in the freezer for soup stock, buy only the produce I think I will use, and roast a tray of vegetables to use up ones that are a bit past their prime. Sometimes, this isn't enough. Today I went into my fridge and found slimy cilantro, squishy zucchini, and onions that were sprouting greens. There was nothing I could do for the cilantro and zucchini, but the onions were salvageable and salvageable in the best way possible - CARAMELIZED ONIONS!
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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