In my family, fall means football. Football means family. Family means food. Most Sundays, if we aren’t attending a Bears home game, we are at my parents, gathered around the TV, surrounded by never ending snacks and food. Staples include chips, salsa, and nacho cheese. We also have popcorn which my dad makes in the whirley-pop and my mom makes some sort of comfort food (we are Bears fans – we need it) and a delicious dessert. Last weekend, I decided to make my own wings in the Instant Pot® for NFL Sunday. They were awesome and a perfect addition to the non-stop feast. Plus, they are slightly less fattening, because they are not deep-fried in oil.
I have been on a soup kick lately. At this time of year, the days can be cool, and like today, they can be a bit hot. Mexican Chicken Soup is perfect for both warm or cool days and a great end-to summer/start-to-fall entree. Mexican Chicken Soup prepared in an Instant Pot® quick and easy to put together and can be on the table in about 30 minutes, so it is great for a busy weeknight – my favorite! My kids love when I have a bowl of tortilla chips on the table – they just crush them and add to their soup bowls.
Sometime in October, I tend to get slammed with real life. All good stuff, but you know – a meet on the opposite end of the city, work to do, a toddler who is suddenly into everything, doctors appointments, and a very important World Series baseball game to get home in time to watch. Phew. Tonight’s dinner needed to be hearty for the post-meet runner and I knew that I wanted to create a beef stew recipe that I could make quickly in the 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.
Pressure cooker ribs are a cinch. When I bought the Instant Pot®, I thought that everything would cook really quickly. I was misinformed. There is a significant amount of time spent waiting for the pressure cooker to come to pressure before the actual cooking time begins. I love it for so many reasons, but I would be misleading you if I told you that it always helped me get dinner on the table faster. Soups, stews, and other slow-cooked foods are an exception and ribs fall into that category. Good ribs usually take 3-4 hours to properly cook. In an Instant Pot®, they are ready in about an hour total.
I love tacos. It is one of my favorite meals and these chicken tacos using the Instant Pot® are a family favorite. Simply dressed with a little white onion, lime juice, and cilantro, they make the perfect healthy dinner. I frequently forget to thaw the chicken I have in the freezer, and even then, they cook up in no time.
I love making potato breakfast hash. I love crispy potatoes and I definitely love intensely flavored sweet potatoes. This Instant Pot ® potato breakfast hash combines both for a deliciously satisfying and savory breakfast or brunch.
I strongly believe that every non-vegetarian/vegan cook should know how to cook a whole chicken. I view it as an essential life skill. A roasted chicken in the oven is one of the easiest, most comforting dinners that you can serve. A whole chicken cooked in the Instant Pot® pressure cooker, makes it easy for anyone to cook a whole chicken quickly. I like to do this, even when we aren’t having it for dinner. I use the cooked chicken in soups, stews, burrito bowls, and in small containers to top salads or serve my toddler for lunch.