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.
Today I am sharing my mom’s meatloaf recipe. It is the ultimate comfort food for me. I make it regularly during the colder months, because it is a no-fuss dinner, is easy to throw together, and it just tastes like home. I usually bake my meatloaf in the oven, and simultaneously make mashed potatoes on the stove. I decided to try making both at the same time in the Instant Pot® and it totally worked. One-pot Instant Pot® Meatloaf and Mashed Potatoes feeds a crowd and is the perfect comfort food for this time of year.
I have been getting a lot of feedback on my oatmeal recipes lately, specifically related to the “burn” message on the newer Instant Pot®. My Banana Bread Steel-cut Oats and Peaches and Cream Oatmeal are huge hits, but some users are getting the “burn” message because of the fruit sugars and thickness of oatmeal. I never like to have unresolved problems with my recipes, so I decided to try and remedy this. I cooked the oatmeal in jars on a trivet. It worked really well and should take care of this problem.
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.
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!
The holiday season is upon us. While I spend Thanksgiving enjoying apple and pumpkin pies, as soon as December rolls around it is time for cookies and cheesecake. Last year, I made an Egg Nog Cheesecake and it was a big hit with my family. I knew I wanted to make another cheesecake that I could share at holiday gatherings. I grabbed a box of peppermint sandwich cookies at Trader Joe’s this week and I immediately thought about making a chocolate cheesecake in the Instant Pot®. If you haven’t made a cheesecake in your Instant Pot®, I encourage you to try it. It is pretty foolproof and makes a pretty impressive dessert.
It’s that time of year again, as people plan for their Black Friday and Cyber Monday shopping and look for the best deals. I’ve put together a list of the different Instant Pot® options on Amazon with current prices. I expect that prices should drop on Black Friday, possibly as soon as Thanksgiving evening, so keep checking back.
Thanksgiving is my favorite holiday. I love gathering with family and loved ones over great conversation, amazing food, and an overall feeling of gratitude. We have a lot of family at our table with different dietary needs, and at Thanksgiving we make it a point to have at least one favorite for every person. We have a couple of vegetarians and a vegan. We have little kids and big kids. We even have some adults who are a little (or a lot) picky. One thing that most everyone seems to love and doesn’t require any modifications is Cranberry Sauce. Here is an easy recipe for Cranberry Sauce prepared in the Instant Pot®.