Brrrr. Much of the country is under the influence of the Great Polar Vortex of 2019. I am in Chicago, which seems to be getting the brunt of winter storm Jayden, and like much of the region, we are home for the next few days. I decided this was the perfect time to make (again) and write about my new favorite Chicken Noodle Soup recipe. It is taken from the Farmhouse Chicken Noodle Soup recipe from America's Test Kitchen - one of my favorite cooking shows. Sometime in early January, I was watching a recorded episode, and almost passed it over. I mean, it's Chicken Noodle Soup, not exactly something novel. Since they made it in a pressure cooker, it did pique my interest, and since I happened to have all of the ingredients, I made it. WOW. Seriously, it is the best Chicken Noodle Soup I have ever made - and I make a lot.
I love Swedish Meatballs, and while I secretly even love Ikea meatballs, homemade taste WAY better and are made with better ingredients. Plus, I can save myself the hassle of a long drive and the stress of crowds by making them at home.
I modified my Swedish Meatball recipe for theInstant Pot®, and they turned out great. I usually serve Swedish Meatballs with buttered egg noodles, but this time I made whole wheat rotini, and my family gobbled them up. They are also delicious with rice or potatoes, or just on their own, covered with the cream gravy. Traditionally, they are also served withLingonberry Sauce, but in a pinch, you could use Cranberry Sauce.
Today I am sharing my mom's meatloaf recipe. It is the ultimate comfort food for me. I make it regularly during the colder months, because it is a no-fuss dinner, is easy to throw together, and it just tastes like home. I usually bake my meatloaf in the oven, and simultaneously make mashed potatoes on the stove. I decided to try making both at the same time in the Instant Pot® and it totally worked. One-pot Instant Pot® Meatloaf and Mashed Potatoes feeds a crowd and is the perfect comfort food for this time of year.
The holidays are over. We are in that span of time where days seem to run together and I really don't know what day of the week it is. I have been nibbling on treats and leftovers since Christmas and I can feel my pants getting tighter. I never shared this here, but about a year ago, I started eating better and exercising more regularly and lost about 20 pounds. Today I finally stepped on the scale after having about two weeks of fun and I am up a few pounds. Not a huge deal, but it is something I am ready to tackle, before things get out of hand. This Instant Pot® Broccoli Macaroni and Cheese is not part of that plan, and this blog is not a weight loss site. This recipe is my last hurrah for a little bit, while I rein things in. Feel free to indulge, and you shouldn't feel too guilty, because this mac is chock-full of broccoli!
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.
Jambalaya is a creole dish usually made with andouille sausage and chicken. The delicious addition of peppers, onions, and celery (the holy trinity of Creole and Cajun cooking) make for a flavorful, savory stew, which is often served over rice. It is also a great dish for those following a paleo or low-carb diet. The heat can be adjusted with the addition of cayenne powder. I also serve it with hot sauce, for those who like it extra hot.
Today is Father's Day. We have a big day planned which includes hiking and biking and enjoying some deliciousChicago-style Italian Beef Sandwiches for dinner. But before that, we will need some lunch. It is pretty hot right now, so I have been using my Instant Pot® a lot. I have a teen and pre-teen boy and they are HUNGRY. One way to keep them full and from free-range grazing in the snack cabinet is to make pasta. They both like alfredo sauce. WIN! My younger son, who doesn't really even like broccoli, ate two bowls. You could easily add cooked chicken breast, but I kept this vegetarian. Pasta Alfredo is very delicious, and the best part is that you won't heat up your kitchen when you make it.
We love spicy food at our house. My boys love to outdo each other when eating hot sauce. Even my baby can handle some significant spice. My mother-in-law contends that her consumption of spicy foods while pregnant caused my husband to be hairy and to love spicy food himself. While this is probably not true, when it comes to my husband, the hotter the better. We go through a steady amount of Sriracha, Tabasco, Franks, and Nando's Peri Peri Sauce. Another favorite condiment is Sambal Oelek, an Indonesian-style chili paste. I recently bought a jar and immediately thought about using it in a marinade for chicken. With the addition of more ginger, garlic, honey, and some other Asian flavors, this marinade was spicy, sweet, and complex. I served the finished chicken over rice, topped with a sweet and spicy chili paste.
When I was little, my yiayia used to make what she called, Greek Fish. Sadly, I do not have her recipe. I do remember that she cooked whitefish in a tomato-based sauce, and it was delicious. Over the years, I have tried to recreate her recipe and I feel like the recipe I am going to share is the closest I have come. I rarely use theInstant Pot® for fish because it is an expensive ingredient and I would hate to waste it on a bad recipe. Now that I have had success with fish in the Instant Pot®, I plan to branch out and try more ideas.
Last year, I posted my favorite method for makingCorned Beef in the Instant Pot®. Since St. Patrick's Day is right around the corner, I wanted to revisit the recipe. I still love my original method, because it removes a lot of the salt. This recipe yields a more traditionally salty corned beef but has fewer steps and is still tender and delicious.
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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