The instant pot version of this is cut the recipe in half, cook on high-pressure for 25 minutes in a 7 inch push pan or a springform pan. 10 minute natural release.
We have a trip to the beach coming up this summer so I’m upping my exercise and trying to lower my calorie intake. Do you recall that old cabbage soup diet? It’s a seven day diet that has you eat very specific food items each day while also consuming as much cabbage soup as you desire. I’ll leave it to you to decide the merits (or lack) of that diet but there is something to be said for a good bowl of vegetable soup as part of a weight-loss plan.
It’s also handy to have a big pot of soup in the fridge for quick lunches. Plus, I just happen to really like soup!
Here is my version of “Low Calorie Vegetable Soup”:
There is nothing quite like a steaming hot bowl of creamy butternut squash risotto. It’s comfort food at its finest.
Some people are intimidated by the lengthy stirring process or aren’t sure just how to cook a butternut squash. Neither are difficult and I’ll include my recipe for the traditional method below. However, if you happen to have an Instant Pot (or other pressure cooker) and a can of butternut squash, you can whip up a delicious batch of risotto in about half an hour…start to finish.
There is nothing quite like a steaming hot bowl of gumbo on a chilly winter night. Gumbo isn’t difficult to make but it takes a bit of time and attention to make the perfect pot of it. But sometimes time is short and a couple of hours of simmering just isn’t in the cards if I want dinner on the table before 9 p.m. That’s where the Instant Pot comes in.