The holiday season is upon us. While I spend Thanksgiving enjoying apple and pumpkin pies, as soon as December rolls around it is time for cookies and cheesecake. Last year, I made an Egg Nog Cheesecake and it was a big hit with my family. I knew I wanted to make another cheesecake that I could share at holiday gatherings. I grabbed a box of peppermint sandwich cookies at Trader Joe's this week and I immediately thought about making a chocolate cheesecake in the Instant Pot®. If you haven't made a cheesecake in your Instant Pot®, I encourage you to try it. It is pretty foolproof and makes a pretty impressive dessert.
It’s that time of year again, as people plan for their Black Friday and Cyber Monday shopping and look for the best deals. I’ve put together a list of the different Instant Pot® options on Amazon with current prices. I expect that prices should drop on Black Friday, possibly as soon as Thanksgiving evening, so keep checking back.
Thanksgiving is my favorite holiday. I love gathering with family and loved ones over great conversation, amazing food, and an overall feeling of gratitude. We have a lot of family at our table with different dietary needs, and at Thanksgiving we make it a point to have at least one favorite for every person. We have a couple of vegetarians and a vegan. We have little kids and big kids. We even have some adults who are a little (or a lot) picky. One thing that most everyone seems to love and doesn't require any modifications is Cranberry Sauce. Here is an easy recipe for Cranberry Sauce prepared in the Instant Pot®.
I have another recipe for Italian Sausage Sandwiches on the blog and I believe it is the ONLY recipe that uses the "slow cooker"function on theInstant Pot® on my entire site. That recipe is a family favorite that uses pizza sauce and mushroom gravy as the sauce. I was going to make it this week for dinner, but I couldn't find mushroom gravy. Since it isn't the healthiest anyway, I decided to update the recipe using the "pressure cooker" function, for a quick, easy, and delicious weeknight meal. While I love our old standby, this recipe is faster and uses easy to find ingredients.
Happy November! I love November. It is one of my favorite months. I love how quiet nature becomes in preparation for winter. I love brisk walks cuddled under sweaters, hats, and mittens. More than anything, I love the food. My favorite holiday is Thanksgiving. I roast root vegetables to go along side our hearty dinners. I make pies and crisps with apples. But pears? I tend to forget about them. Sure, I buy them and slice them up for snacks, but aside from that, not much more happens. They are under-appreciated in my house and more deserving of center stage. Today, my boys are off from school, so instead of a quick bowl of cereal, I decided to make something a bit more satisfying. I had several perfectly ripe pears and I knew combined with fall spices, maple syrup, and steel-cut oatmeal in theInstant Pot®, they would be delicious. Pears were certainly the star of this show.
This Creamy Squash Soup made in the Instant Pot® is the perfect autumn soup. It is slightly more interesting than a butternut squash soup, because of the addition of cauliflower, potato, and sweet potato. The ginger and allspice also add a hint of warmth. I love creamy vegetable soups this time of year, and this soup fits the bill. Plus it uses a lot of produce, so it is great if you have veggies that are a little past their prime. This soup is easily made vegan by omitting the honey and cream. Substitute what you enjoy most.
I recently made apple sauce in my Instant Pot® and shared the easy recipe. I knew when I made it that I would need to save some of it for this Apple Butter recipe. My family would have gobbled up all of the apple sauce, because it was so tasty, but the apple butter? Heavenly. It's concentrated apple flavor is brimming with fall spices like cinnamon, nutmeg, and allspice (I used pumpkin pie spice.) The apple butter cooks down slowly and your entire house smells amazing. In this recipe, the apple butter cooks once at high pressure, and then the saute function is used to cook it down to the correct consistency. Patience is key with this recipe. It takes time to make this delicious fall treat.
Every fall, my family goes apple picking. I have a precise "type" of apple picking experience that I look for. I do not want hay rides or jumpy houses. Corn mazes are out. I just want straight-up apple picking, preferably without a million other people. I go for the really small orchards. It's a favorite tradition and as soon as the calendar turns to September, I try to scope out the perfect weekend. This year was a challenge. My teenager is running cross country, so most Saturdays are occupied by meets. Sunday is typically devoted to NFL and if there is a home game, we can't spend it at the orchard. Then, it was a bad year for apples in my area. Blossoms froze in the spring and many orchards had no apples or very limited picking. We finally found the perfect orchard and thankfully were able to get some really amazing apples. I made Easy Instant Pot® Applesauce first. It is one of the easiest things to make in an Instant Pot® and I needed it for the recipe I will be sharing very soon - APPLE BUTTER!
In my family, fall means football. Football means family. Family means food. Most Sundays, if we aren't attending a Bears home game, we are at my parents, gathered around the TV, surrounded by never ending snacks and food. Staples include chips, salsa, and nacho cheese. We also have popcorn which my dad makes in the whirley-pop and my mom makes some sort of comfort food (we are Bears fans - we need it) and a delicious dessert. Last weekend, I decided to make my own wings in the Instant Pot® for NFL Sunday. They were awesome and a perfect addition to the non-stop feast. Plus, they are slightly less fattening, because they are not deep-fried in oil.
I have been on a soup kick lately. At this time of year, the days can be cool, and like today, they can be a bit hot. Mexican Chicken Soup is perfect for both warm or cool days and a great end-to summer/start-to-fall entree. Mexican Chicken Soup prepared in an Instant Pot® quick and easy to put together and can be on the table in about 30 minutes, so it is great for a busy weeknight - my favorite! My kids love when I have a bowl of tortilla chips on the table - they just crush them and add to their soup bowls.
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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