Two years ago today, I shared this blog with the world. It has been really fun being a part of this whole Instant Pot® craze, creating delicious recipes, and sharing them with my readers. To honor this anniversary, I could have come up with something flashier, but instead, I am sharing a recipe that speaks to me and my family - minestrone. For whatever reason, this is a no-complaint dinner. It's comforting, humble, and budget-friendly. We love it and think you will too. It is so versatile - make it vegan by omitting the Parmesan cheese. Use chicken or vegetable stock, in place of water. Use whatever beans you have in the cabinet. Add extra vegetables. I usually serve this with warm, crusty bread.
Split Pea Soup is a humble soup, and definitely a hard sell in my family. Thick, green, obviously full of vegetables, everyone seems to turn their nose up at it. I love it, though, and usually, make it a couple of times a year to satisfy my craving. I really think you should, too! If I happen to have a leftover ham bone, I make it with that, but if not, I don't let that hold me back. This recipe is vegan and gluten-free and equally yummy. Split pea soup is also easy on your wallet if you need to stretch your food budget. I love using the Instant Pot® for this recipe because the soup cooks really fast.
As I have mentioned before, I make a lot of rice. My go-to method is basic Instant Pot White Rice, but some readers have mentioned that they don't like to clean the rice that sticks on the bottom of the pot. I understand completely, so I wanted to share the "pot-in-pot" method, which is just as easy and there is absolutely no mess to clean up after cooking.
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.
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!
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.
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.
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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