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.
This time of year makes me a little sad. My kids are growing up so fast, and late August always means that a new school year is right around the corner. For some reason (and it happens every year), I tire of caring for my garden. Maybe it is because September marks the end of our summer fun. Maybe I am gearing up for busier days of school and work commitments, or maybe I am just ready for the change in seasons. That said, I usually grow an abundance of basil in my garden. I diligently water it all summer and then for some reason, I just stop. This year, I decided I was not going to kill off my basil before I could use it up. This Instant Pot® Tomato Basil Sauce uses half a cup of basil. I made a significant dent in my plant and feel so good about making something so delicious for a late-summer dinner. Tomato Basil sauce is easy, fresh, and fast and it translates really well to cooking in the Instant Pot.
Have you heard about the Quick & Carry Bag for your Instant Pot®? I hadn't either, until I was contacted by the company and sent one to test. I was so excited by this bag, that I immediately asked if I could host a giveaway for my readers. The Quick & Carry Bag is great because it not only allows you to store and organize your Instant Pot® and accessories (if you have a small kitchen like me, this is great), it also allows you to travel with your bag. If you go on road trips or camping or want to bring food to a family gathering or holiday, the insulated Quick & Carry Bag allows you to bring your pot with you. It's really well made, sturdy, and it's a great accessory for Instant Pot® owners. One lucky reader who enters our sweepstakes will receive their very own Quick & Carry Bag for their 6 or 8 quart pressure cooker. Additionally, the first 25 people that register at http://www.quickandcarry.com/InstantlyDelicious will receive a 10% off discount on a Quick & Carry Bag.
*I was given a free Quick & Carry Bag to test. I was not required to review the product and have not received any compensation from the Quick & Carry company for my honest opinion.
I first learned about millet from my friend Kim Lutz of Welcoming Kitchen. She was writing her fifth cookbook, Ancient Grains, and she needed recipe testers. I was lucky enough to be able to help her out. Her recipes are delicious, healthy, vegan, and many are gluten-free. Kim has a ton of great information about it and other ancient grains in her cookbook, which I use frequently.
I have had the bag of millet from recipe testing over two years a year ago sitting in my freezer and honestly, I had forgotten all about it. I had planned on making a rice pilaf today, but I was all out of white rice. I went looking through what I had and found the forgotten bag of millet. I am so glad I did! Millet cooks up fluffy like quinoa, couscous, or rice, and it is naturally gluten-free. It also keeps really well in the freezer, if you happen to forget about it. If you can get your hands on millet, you should definitely try it. I also suggest that you get your hands on Kim's book, because it is amazing.
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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