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.
Happy New Year! As the calendar turns to a new year, I always take some time to reflect on what is working and what could be improved upon. One thing is having easy and healthy breakfasts available for my family. My boys are teenagers and are pretty lazy when it comes to breakfast - so am I. My older son gets up really early for high school and I can hear him rustling through the snack cabinet for a handful of pretzels for breakfast most mornings. I don't exactly hop out of bed to cook him anything either. We can do better. That is why I prepared these jars of Apple Pie Steel-Cut Oatmeal in my favorite glassware - Bonne Maman jelly jars. I literally use them for everything. While it is the best jelly in the world, I am most in love with the jars. Drinking glasses, candle holders, spice organization, and now - healthy breakfast containers!
Happy Thanksgiving! Thanksgiving is my favorite holiday. Amazing food, spending time with the people I love most, and the chance to be a bit peaceful and introspective before the hustle and bustle of the rest of the holiday season. This year, our typically small gathering will be even smaller because three of my loves will be out of town. My husband and oldest son are flying to Hong Kong to spend some time with his parents, and my sister will be out of town for work. I am happy for their adventures, but a little sad to be without them on my favorite day. Despite this, we will still have a wonderful Thanksgiving. My mom put me in charge of desserts, and for some reason I can't seem to scale back, so we will be having quite the spread. I have baked the usual fare - apple pie (from the incomparable Deb at Smitten Kitchen) and pumpkin pie from the back of the Libby's® can of pumpkin. I also used my Instant Pot® to make a beautiful pumpkin cheesecake. I love using my Instant Pot® for cheesecakes; creamy dreamy perfection!
One of the first recipes I shared on Instantly Delicious was a recipe for Instant Pot® Caramelized Onions. It was a popular recipe, but I received a lot of comments that people had problems. I did a quick test and one time it worked, another it didn't. I decided that since I didn't have time to work on the recipe, I would just take it down until I could fix it. Since then, I have received several emails asking where the recipe went. In my haste, I deleted the post without saving my work (story of my life), so I had to start again. I am kind of glad that I did, so I wouldn't continue testing something that wasn't working. I did a lot of reading and revisited the Serious Eats post for Instant Pot® caramelized onions, which I originally read to see if I could learn why my method wasn't working. However, there were mixed reviews for that recipe, too. I decided I would borrow the addition of baking soda to speed up the browning process (Maillard reaction), and rethink how I cooked the onions entirely. I am really pleased with the results and am ready to share them again.
I stumbled upon the "cold start" yogurt technique on Pinterest from This Old Gal. It's funny, when I bought my Instant Pot®, I immediately thought about all of the wonderful things I would be making. Little did I know that more than anything else, I would use my Instant Pot® to make Greek Yogurt. I make a batch of yogurt, pretty much every week. Up until recently, I have been using this method for homemade yogurt. After making the yogurt, I chill it in the fridge overnight and then strain off the whey until I have thick and creamy Greek Yogurt. Delicious. The no-boil method is SO MUCH BETTER. No fussing with thermometers. No icky film to remove. No worry about scorching on the bottom - just thick, creamy, perfect yogurt, ready to eat or strain into Greek Yogurt. The trick is to use ultra-pasteurized milk. Ultra-pasteurized milk is heated to a higher temperature than regular pasteurized milk, which kills more bacteria. Because of this, you can skip the step of heating your milk to 180-200F. I have experimented with two different brands and both have worked for me.
This Instant Pot® Vegetable Chowder is loaded with summery vegetables - zucchini, squash, and corn, just begging for a glass of sauvignon blanc and a crusty loaf of bread. It isn't summer, though, and I am all out of wine. What I do have a crisper full of vegetables that I bought intending to grill, and a weekend full of cold, rainy, weather, with no grilling in sight. What is a girl to do? Make soup, of course! I adapted another one of my recipes that calls for bacon. While I love bacon, I try to make my soups mostly vegetarian-friendly, because it is a meal that my kids will all eat. To replace some of the bacon-y goodness, I added in smoked paprika. This kept the soup meat-free, but added a hint of smokiness that would have come from the bacon. I also call for either water or vegetable stock. Feel free to use chicken stock, if it is what you have.
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.
Spring is finally here. Trees are starting to bud, little crocuses and snowdrops are in bloom, and the grass is starting to turn green. I love the change in seasons and the newness it brings. I also love spring holidays, because, in my family, we love to have brunch. The first spring brunch gathering is at Easter. I love the mixture of sweet and savory foods. Breakfast, lunch, and dessert all come together in a perfect mix of foods with something for everyone. There are plenty of Instantly Delicious Recipes that work for brunch. You can use your Instant Pot® to create the entire meal or to free up space in your oven. I have plans to make hard-boiled eggs in my Instant Pot® for dyeing today. Explore some of our brunch-friendlyInstant Pot® recipes for your spring gatherings.
Colcannon is a traditional Irish dish made with boiled potatoes and cabbage. I believe that kale is the most authentic cruciferous vegetable - please correct me if I am wrong. I prefer cabbage, so that is what I use. People use a variety of sturdy green vegetables. Use your favorite. For St. Patrick's Day, I usually serve corned beef with boiled carrots and potatoes, and then braise cabbage separately in butter. I wanted a change this year, so I made colcannon, which is a family favorite. I made it ahead of time in myInstant Pot® and then froze it. I will thaw and reheat on St. Patrick's Day.
I love to make crustless quiches - they are great for breakfast or brunches (and afternoon snacks or a light lunch or dinner). Making them in the Instant Pot® is easy, and if you are hosting a brunch, it frees up your oven for another dish. Quiches are extremely versatile, a great way to use up food in the fridge, and they are easy and delicious. The great thing about this recipe is that is it both vegetarian and gluten-free. If you are hosting a brunch with anyone following a special diet, this is a perfect addition to the table.
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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