If I put a recipe on this site, I obviously like it enough to share. There are at least 10 recipes in my "drafts" folder that aren't quite ready, or may never be. Many of them are for pork loin. I have not been able to create a shareworthy recipe - until now. Instant Pot® Asian Pork Loin is a home run. Previous attempts at making a pork loin in the Instant Pot® were dry with a flavorless sauce. If there is one thing I HATE, it is dry pork (I also do not like flavorless sauces.) This pork was luscious. When served with the gingery, garlic sauce, it made for a real crowd pleaser.
This recipe is not my own. Full credit goes to my 11-year-old son. He has a sudden interest in cooking and has been watching old reruns of Good Eats on Netflix. My son is the sole vegetarian in our house, and sometimes I buy him special vegetarian treats. I recently bought him frozen corn and poblano tamales, and while he liked them enough, he asked if we could try making them better. I told him yes, thinking (hoping) he would just forget about it. A week later he asked me to buy corn husks and masa. I said sure, and threw them in a cabinet - out of sight. The next day he came to the kitchen with a recipe written on graph paper and his kindle with Alton Brown's tamale episode ready to show me. I knew he would not relent.
My mushroom risotto recipe is by far my most pinned recipe. It is easy and delicious. While not necessarily a technically perfect risotto, it is pretty darn close and makes for a pretty impressive dish to serve to dinner guests. As I was putting my garden to sleep this weekend, I noticed that my sage is still looking quite good. We have had a mild autumn, and I don't believe anything has been touched by frost. I decided to cut off a few sprigs and use it in this Instant Pot® Pumpkin Risotto. It offers a hint of sage, which complements the pumpkin and nutmeg beautifully. This fall inspired risotto works well as an entrée or side. It also makes for a delicious recipe for your Thanksgiving menu.
Sometime in October, I tend to get slammed with real life. All good stuff, but you know - a meet on the opposite end of the city, work to do, a toddler who is suddenly into everything, doctors appointments, and a very important World Series baseball game to get home in time to watch. Phew. Tonight's dinner needed to be hearty for the post-meet runner and I knew that I wanted to create a beef stew recipe that I could make quickly in the Instant Pot®.
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.
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.
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.
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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