Tag Archives: Yummy

Instant Pot Thoughts

Flowers_April 2017

I thought I’d continue my Instant Pot or Instapot thoughts.  So far I’m finding that the instapot is not:

  1. Going to help me lose weight…I feel people start cooking healthier foods with the Instapot (?)…I will say Indian cuisine calls for coconut milk etc etc and though delicious it IS high in fat.
  2. Going to save time.  Most of the recipes say “25 minutes” but fail to account for things like a) I don’t chop like a chef, b) we have three children and two dogs, c) I forgot where the garam masala is and d) the instapot takes time to pressurize and depressurize…so I plan on an hour for each meal.

What the Instapot does allow for:

  1. Hands off while cooking amazingness.  I can be present while someone needs a book read, a diaper change, a face washed, a crayon wall drawing rescued…etc.
  2. Cooking frozen meats to cooked deliciousness without having to thaw the meat out
  3. Cooking two meals on a Sunday in a reasonable amount of time so that I can heat up Monday’s dinner but then cook Tuesday’s dinner the day prior.
Coke with low sugar maybe no calories
The Instapot is not the Coke 0 of cooking.  High fat is still high fat…

I thought I’d share some of my favorite recipes:

Butter Chicken (It’s not spicy … just delicious)

Chicken Korma

Pork Carnitas


Then add that into my other “in a pinch” recipes:

So Life Happens

Only If You Have Time

Yes. I Cheat. Done.

Who wouldn’t cheat. Seriously, fall seasonals take FOREVER to chop, prep, and serve (15 minutes of excitement for a DAYS WORTH OF prep…I’ll opt out). That being said, I love all things pumpkin/acorn squash/butternut squash. So I found my workaround.

1. Pre-chopped butternut squash
2. Pre-chopped onions (WHO KNEW!…$2.99 for 10 oz of pre-chopped onions…definitely worth it for me)
3. Minced garlic in a jar


The recipe: http://www.chow.com/recipes/30466-roasted-butternut-squash-soup

I modified it

4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed 2lb bag of pre-chopped butternut squash (from Trader Joes)
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces) –>We used whatever red apple we had on hand
1/2 medium yellow onion 1/2 c pre-chopped onions
8 fresh sage leaves 1 t Rosemary (dried)
2 1/2 cups low-sodium vegetable or chicken broth
1/2 t Kosher Salt
1/8 t pepper
1/4c Heavy Whipping Cream

Recipe boils down to: Roast–>Simmer–>blend
Pre-heat your oven to 425

ROAST for 1 hour:
1. Roast squash, chopped apple (I left the skin on), and onion in a pan.
-I lined 2 9×9 glass pans with foil
-I also put one tablespoon of butter in each glass pan.
-I put a dash or so of Rosemary in each pan

Roast Butternut Squash, Onions, Apple for 1 Hour
Roast Butternut Squash, Onions, Apple for 1 Hour

Simmer/Melt flavors 15-18 minutes
1. Put roasted stuff in pot
2. Add 2.5 c broth
3. Add salt and pepper
4. Add the rest of the Rosemary

Bring to a boil. Let simmer for 15 minutes to meld the flavors

1. Add the Heavy Whipping Cream
2. Blend with stick blender