Yesterday it looked like rain. I was hemming and hawing about whether or not we should grill. My plan was to make chicken and baked potatoes on the grill. Since the weather looked dicey, I decided I should choose a quicker cooking method for the potatoes, in case we had to bring it in. While I often "bake" potatoes in the Instant Pot®, I had the taste for roasted potatoes. I have probably said it a million times, but I HATE lighting my oven in the summer. Something about the design of my tiny kitchen or my crappy oven means my whole house gets really hot. No thanks. I decided I needed to use my Instant Pot® to mimic roasted potatoes. I am so glad I did. They were DELICIOUS and everyone loved them.
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.
Ratatouille. Did I spell that correctly? Ratatouille in an Instant Pot® - yes! Did you ever see the cute Disney movie by the same name? Despite my hatred for rats (hey, big city living), I adore that movie. I could watch it again and again, and it always warms my heart. I also adore ratatouille. It is a really easy dish to prepare. Savory, stewy, and the perfect side for chicken, fish, or even as a pizza or pasta topping. It is naturally vegan and gluten-free, which makes it a great dish to have in your recipe repertoire.
When my husband and I were dating and in our first few years of marriage, our favorite restaurant was a Middle Eastern place that served amazing kebabs over a bed of dill rice. To this day, I still love this rice more than any other. It is sprinkled with buttery lima beans and the fragrant and unexpected flavor of dill. Recreating this favorite was a breeze in the Instant Pot®. Now to work on my kebabs.
I recently made amazing Baked Beans in my Instant Pot®. As soon as my younger son walked into the kitchen, he said, "baked beans?" His eyes lit up, until I said that they had bacon in them. He's a vegetarian. He sweetly asked if I could make him vegetarian baked beans. How could I let him down? After a little trial and error, I came up with a winner.
I should call these Instant Pot® Baked Beans - Bacon Beans, because they are made with a ton of bacon. Oh my gosh, they are good. Sweet, spicy, and EASY. I will admit that I usually just open a can of baked beans and call it dinner, but these are easy enough to make that I should not do that any more. The recipe makes a ton, so make it tonight and freeze half for a meal in the future.
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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