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.
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.
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.
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!
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.
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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