Did you know you can use your Instant Pot® to make barbecue sauce? Well, you totally can. I used mine to make Honey Chipotle Barbecue Sauce, and it was ah-maz-ing. It is sweet and spicy and such a nice change from my favorite bottled sauce (which I use frequently, believe me). I will be sharing another barbecue chicken Instant Pot® recipe soon that features this swell sauce, but in the meantime, make up a batch to use on chicken, fish, tri tip or anything else you would throw on the grill.
Do you have a "go-to" dinner? One that you always know everyone will happily eat? Aside from boxed mac and cheese, Chili in the Instant Pot® pressure cooker is my go-to. In the Fall and Winter, otherwise known as football season, I make chili weekly. Even in late April, we get chilly days, and on chilly days we eat chili. The Instant Pot® makes a weeknight chili dinner, fast and delicious.
This hearty White Bean Soup is perfect for any season. We had a wonderful, unseasonably warm Spring day yesterday. Today, in typical Midwestern fashion, the temperature plummeted. I happened to have a batch of prepared beans that I made in the Instant Pot® yesterday. I wasn't sure what I wanted to do with them, but as soon as I took the dog out this morning, I knew I would be using them in this Tuscan-inspired "beans and greens" soup.
A few months ago, I had some pears that just weren't ripening. I decided I would bake them with some sort of filling, in some sort of quick caramel sauce, and call it dessert. Well, my son loved them and has periodically asked for them ever since. Since he knew we had pears, he asked me again this morning. As a special start-of-spring-break-treat, I decided to make them. I also decided I would use my Instant Pot® pressure cooker, because I have made cheesecake and rice pudding, but not any fruit-based desserts.
On the weekends, I rarely cook. We go out to dinner or order takeout. One restaurant on our usual rotation is a Greek diner that serves gyros, roasted chicken, and souvlaki. Souvlaki is little skewers of chicken or pork that have been grilled and are served with warm pita bread and tzatziki sauce. This past weekend, we were knee deep in school plays, homework, and crappy weather, so we stayed home and I made pork souvlaki in the Instant Pot®.
Long before Julie & Julia, I was a fan of Julia Child. As a very young girl, I would watch her shows on public television with my mom. I even called myself Julie the Child. As a young woman, I received my very own copy of Mastering the Art of French Cooking. Unlike Julie Powell who cooked her way through the entire book, I have only made the boeuf bourguignon (did I spell that right?) and mayonnaise. The boeuf bourguignon is what my Aunt Jane prepares every Christmas Eve, and it is a dish which holds a special place in my heart. It is what inspired me to make this Mushroom and Vegetable Stew in the Instant Pot®. I did not even have burgundy wine, but I did have pearl onions, tons of mushrooms, and a desire to create a beef-less stew for dinner. It had the essence of boeuf bourguignon (now I am just having fun typing it) and was perfect for a chilly night.
Lemony Chicken Soup is a standby because it cooks up quickly and is full of lemony flavor. I used the Instant Pot®, premade chicken stock. rotisserie chicken, and some cut up vegetables to make this quick weekday soup smell and taste like it was simmered for hours on a Sunday afternoon.
There are many recipes for quinoa prepared in an Instant Pot® pressure cooker. After much experimentation, I am going to share what works best for me. First, let me tell you a bit more about this little powerhouse seed. Everything I know about quinoa, I learned from my friend Kim of Welcoming Kitchen. She wrote a cookbook called Super Seeds which contains a wealth of information and recipes for quinoa and four other seeds. Quinoa is rich in protein, fiber, and omega 3s to name a few. I love using it as the base of my lunch bowls. It is wonderful in soups and since it is gluten-free and is a nice substitute for pasta (quinoa mac and cheese is delicious).
Chicken curry is rich, exotic, and perfect dish for making in a pressure cooker. The curry spices blend perfectly and the meat is tender and succulent, like it simmered slowly on the stove. There are so many variations of curries. Indian, Thai, Chinese, to name a few. All use different spices and sauces and are very specific to the region from which they come.
I love shrimp creole. It is easy to make, full of flavor, and also light, healthy, and great for those following a gluten-free diet. It starts with the holy trinity of Cajun/Creole cooking - celery, onion, and bell pepper, which is one of my favorite flavor combinations. The vegetables get sautéed in the Instant Pot® in a little olive oil, then the remaining ingredients are added to the Instant Pot® for a quick cook. When finished, the shrimp creole is served over hot rice.
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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