Tag: Multicooker

INSTANT POT:  Tuscan White Beans with Sausage, Chicken, and Greens

INSTANT POT: Tuscan White Beans with Sausage, Chicken, and Greens

I hope you had time between last week and this to make all my salads. Well, maybe you at least printed off a few recipes and are thinking in terms of trying one or two.

—  our front yard vaguely winterish

If not, could be you’re freezing cold and ready for a fast hot meal of beans and meat in the Instant Pot (Did you get one for Christmas?), which of course could be done in a Dutch oven, a slow cooker, or in a B-flat pot on the stove top should you so choose.

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INSTANT POT: Black Bean + Butternut Squash Soup

INSTANT POT: Black Bean + Butternut Squash Soup

                Need Thanksgiving ideas? Scroll down to near the bottom of the post. 

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INSTANT POT: Cream of Broccoli-Cauliflower Soup with Dill and Chives

INSTANT POT: Cream of Broccoli-Cauliflower Soup with Dill and Chives

Each week this summer, I’ve made a vegetable-based soup to have for lunches or to round out a salad dinner that uses up leftovers. In order to increase my INSTANT POT (IP) skills and to see how many of my soup book’s recipes transfer well to this medium, I’ve mostly made them in the IP or multicooker-the real name for the electric pressure cooker that’s also a sauté pot and a slow cooker. Like folks call all tissue “Kleenex,” we tend to call most multi cookers “Instant Pots.” (Note: I like my regular slow cooker much better than the IP version.) To get food cooked in a flash is the main idea with IP recipes and while I’m rarely in a hurry (in fact, it’s just the opposite in my kitchen), I get the idea. In fact, I do enjoy throwing things in a pot, turning it on, and then being able to disappear to the treadmill or a good book. Magic! Another excellent reason to cook soup this way is there’s much less heat in the kitchen with the stove off.

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INSTANT POT:  Cream of Pea Soup with Mint, Scallions, and Sharp Cheddar

INSTANT POT: Cream of Pea Soup with Mint, Scallions, and Sharp Cheddar

                   Stove top version included in the printable recipe below.

A few years ago, next-door neighbor Mike brought over a big dish of peas with pearl onions and fresh mint for the Easter potluck (he did that again this year as peas and mint–mushy or not– are a standout comfort spring bonus with lamb) and Easter Monday I discovered he’d left a big bagful in my fridge. It seemed time for some sort of pea soup and you’ll find that post here.  I loved that soup to death, but had sort of forgotten about it in the interim. It wasn’t split pea, though it might have been its third cousin twice removed.  Not dark and smokey with bacon, nor a homey thick, tummy full soup you’d want in the thick of winter, this was pea soup gone light and bright–and it was a gorgeous hue. (What are mushy peas?)

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