I have been trying to find a fall-themed dessert that I could make in the Instant Pot®. I came up with several ideas, but I really wanted to be able to make a simple pumpkin pie. I love this recipe for its simplicity and deliciousness. I call this recipe “weeknight pumpkin pie.” While it is certainly tasty enough for Thanksgiving, you are limited by the size of the Instant Pot®. I used my7 in. spring form pan, which makes a dessert that serves 6-8 people. If you host a small Thanksgiving, then this is the perfect dessert. Otherwise, you can make it for an easy, but special weeknight dessert.
Do you know what happens when the calendar moves from August to September? It’s officially all of the things PUMPKIN SPICE SEASON! I try not to be a crazy person. I haven’t even gotten my first pumpkin spice latte from the pumpkin spice latte store and I haven’t made a pumpkin pie or pumpkin bread. What prompted me to make Pumpkin Spice Steel-Cut Oats this morning? Honestly, I wasn’t celebrating the start of Fall, because let’s be real – I am not quite ready to let go of Summer. The truth is, I was out of a lot of food. I did have a box of almond milk, steel-cut oats, a can of pumpkin puree and three hungry kids. So ready or not, our house is embracing pumpkin spice season with this warm and hearty oatmeal.
Yesterday was one of those day where I just did not feel like cooking. I knew I had chicken in the fridge that I had to use. I was too tired to grill and it was too hot to light my oven. I had taco fixings, but no shells. I felt uninspired and knew I had to think of something that would be a crowd pleaser with minimal effort on my part. When I opened my cupboard and found a jar of salsa, I knew dinner could be saved. Instant Pot® to the rescue with these amazing Chicken Burrito Bowls. I even made an easy salsa rice that I will 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.
I have been working on a dessert for a couple of weeks, and so far, it is a no-go. So while I keep trialing and testing, I will instead bring you a really tasty recipe for Honey Chipotle Barbecue Chicken Thighs in the Instant Pot®. The recipe uses the Honey Chipotle Barbecue Sauce from the blog. On a rainy summer day like today, I like recipes like this that bring the flavors of a sunny barbecue indoors.
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.
Instant Pot® Turkey Chili should probably instead be called “veggie chili”, because it is loaded with good stuff. I was afraid that some people would run if I alerted them to the vegetables in the post title, but have no fear. This chili is tasty, in addition to being really good for you. I typically make beef chili, but every so often I want to either ditch the meat entirely, or make it with ground turkey to lighten things up. If I put veggies in any sort of chili, even my picky 13 year old will gladly eat them. Adding lots of extra vegetables a good way to boost the nutrition of your favorite meals, while still pleasing everyone.
I am going to start this recipe for Hainanese Chicken Rice with a little Instantly Delicious geography lesson. Hainan is an island located in the southern part of China. During the late 19th century through World War II, immigrants started fleeing Hainan and living and working in Singapore. Singapore is a culturally diverse, island city-state situated at the southern tip of Malaysia. The Hainanese brought with them this famous dish, and it became very popular. This humble looking dish is served all over Singapore in food stalls, and should you ever visit Singapore, be sure to research who has the best. According to my Singaporean husband, simply find the stalls with the longest lines.
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.
For years I was afraid of polenta. I enjoyed it at restaurants – in all sorts of preparations. One of my favorite experiences involved having it poured over a board and covered with a tomato jam, of sorts. I had it with an amazing glass of Pinot Noir. So delicious. In the last two years, I have ventured into the world of polenta. It is incredibly easy and I can’t believe I waited so long to learn how to make it. When I decided to make it in the Instant Pot®, I was hesitant. However, any other porridge has worked really well. It was amazing. Creamy Polenta in the Instant Pot® pressure cooker comes out perfectly every time. Serve it with roasted tomatoes, and you have a lovely light lunch or dinner, perfect for summer.