Happy New Year! I hope the New Year brings you health and happiness. In the spirit of good health, I feel like I have to make a little confession. I don't really like kale. It's too bitter, I'd rather eat a potato chip and there are other greens that I prefer in my smoothies, so why do I feel the need to keep trying to like it? It turns out that there are two ways to prepare it that I do not mind, so I guess I don't TOTALLY hate kale. If it is shredded and massaged in tasty vinaigrette, it's pretty good. I also enjoy it in a soup like this. It holds up really well pressure cooking in the Instant Pot® and seems to lose some of its bitterness as it cooks.
This recipe is not my own. Full credit goes to my 11-year-old son. He has a sudden interest in cooking and has been watching old reruns of Good Eats on Netflix. My son is the sole vegetarian in our house, and sometimes I buy him special vegetarian treats. I recently bought him frozen corn and poblano tamales, and while he liked them enough, he asked if we could try making them better. I told him yes, thinking (hoping) he would just forget about it. A week later he asked me to buy corn husks and masa. I said sure, and threw them in a cabinet - out of sight. The next day he came to the kitchen with a recipe written on graph paper and his kindle with Alton Brown's tamale episode ready to show me. I knew he would not relent.
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.
I don't know if you heard, but the Chicago Cubs just won the World Series!!!!! We are pretty big fans over here, and our week has been filled with soaking in every celebratory moment - including my kids getting to meet the amazingly generous and kind MVP, Ben Zobrist. There were many post-midnight bedtimes for everyone in the last week, and TIRED does not begin to describe the exhaustion level in our house. Today I wanted a day with no obligations. We all headed to bed early last night and slept in late today. I thought about a quick PB&J lunch, but my kids have been bingeing on Halloween candy for the last week, and need to get reacquainted with vegetables. I decided to make a vegetarian friendly "no-chicken" noodle soup. It was just what we all needed. Warm, comforting, and quick to make in the Instant Pot®. The perfect way to ease into a relaxing and soothing weekend.
Today is such a gorgeous fall day. The sky is bright blue and the leaves are beginning to peak. I decided to take my 2 year old on a walk to the park. We played for awhile and then continued walking away from home, because it was absolutely gorgeous and I love to be outside. After awhile, I realized we were about 40 minutes from home and both my daughter and I were suddenly STARVING. I did not have any snacks, so I decided to distract her with fallen leaves and neighborhood Halloween decorations. Meanwhile, I fantasized about any number of things I could make for lunch. Since I was so hungry, I knew I could be tempted by some bad choices, so I needed something healthy and substantial to combat the junk food cravings. A goddess bowl (or glory bowl, or Buddha bowl) sounded perfect. Quinoa, assorted veggies, dressing and toppings would be just the thing. All I needed was to make some quinoa and preferably in my Instant Pot®.
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!
The weather in the Midwest has been wonderful this June. It is warm and sunny and allows us all to spend most of our time outdoors. However, this means that I do not have a lot of time (or desire) to cook, and I certainly do not want to be heating up my kitchen. The Instant Pot® is great for this time of year, because you can make summery soups quickly, while keeping your A/C bill under control. This recipe for Corn and Potato Chowder is one of my favorite soups to make in the summer. Loaded with vegetables and potatoes, it is light yet filling. I usually serve it with a crusty loaf of bread for the prefect summer dinner.
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.
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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