I thought I’d continue my Instant Pot or Instapot thoughts. So far I’m finding that the instapot is not:
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.
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:
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.
Cooking frozen meats to cooked deliciousness without having to thaw the meat out
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.
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
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
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