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.
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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.
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.
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.
Food Waste in America is a huge problem. When so many people in our country (and world) go hungry, this makes me feel sad and incredibly guilty. Even though I try very hard not to waste food, it still happens. Despite my best efforts, produce still gets lost and forgotten in the bottom of the bin. I try to do things like save scraps in the freezer for soup stock, buy only the produce I think I will use, and roast a tray of vegetables to use up ones that are a bit past their prime. Sometimes, this isn't enough. Today I went into my fridge and found slimy cilantro, squishy zucchini, and onions that were sprouting greens. There was nothing I could do for the cilantro and zucchini, but the onions were salvageable and salvageable in the best way possible - CARAMELIZED ONIONS!
Sweet Potatoes are one of the foods that I always have on hand. I used to roast them in the oven once a week. Now I throw a bunch in the Instant Pot® and have them ready to go for a dinner side dish, an add-in to a breakfast hash, or as one of the main ingredients in my favorite Sweet Potato and Black Bean Lasagna. Instant Pot® Sweet Potatoes are tender, creamy, and an easy way to make sure you have nutritious foods available.
Despite feeling like mid-March most days here in the Midwest, summer is about a month away. What does that mean? Corn on the Cob! My absolute favorite way to make it, is to grill it in the husk. My absolute second favorite way to make it, is to steam it in the Instant Pot®. Nothing could be more simple and I loved not having to fuss with boiling corn on the stove, because sometimes I don't pay attention and it overcooks. Nobody likes that.
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.
Long before Julie & Julia, I was a fan of Julia Child. As a very young girl, I would watch her shows on public television with my mom. I even called myself Julie the Child. As a young woman, I received my very own copy of Mastering the Art of French Cooking. Unlike Julie Powell who cooked her way through the entire book, I have only made the boeuf bourguignon (did I spell that right?) and mayonnaise. The boeuf bourguignon is what my Aunt Jane prepares every Christmas Eve, and it is a dish which holds a special place in my heart. It is what inspired me to make this Mushroom and Vegetable Stew in the Instant Pot®. I did not even have burgundy wine, but I did have pearl onions, tons of mushrooms, and a desire to create a beef-less stew for dinner. It had the essence of boeuf bourguignon (now I am just having fun typing it) and was perfect for a chilly night.
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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