There are just times when it is hectic and dinner is an afterthought. Unfortunately for me, that happens more than I would like. 😦 I have found soups to be a quick, nourishing meal that can be made in large batches. They can either be eaten for several days, shared with someone in need, or frozen. That’s what I call a win-win situation! Here’s what I cooked up over the past week using my InstaPot.
Instant Pot Potato Soup This soup takes about 20 minutes to get up to pressure and just two minutes to cook. It took me more time to chop up the vegetable than it did for it to be done! You can add extra vegetables to make it even healthier.
Curried Butternut Squash Soup This was introduced to me by my daughter-in-law at one of our family dinners. My husband l-o-v-e-s this soup and laps it up within two days with no help from me. I am not a fan of curry, so I keep a bowl of it out for me before adding it to the recipe at the end of its cook time. I had an unfortunate accident while peeling the butternut squash soup and cut off part of my thumbnail. OUCH! So, I have opted to buy frozen cubed butternut squash and save time and body parts from additional harm. The recipe’s instructions are for it to be cooked on the stove, but I put everything in the InstaPot and hit the soup function. Yay! Dinner is ready in 30 minutes from start to finish.
Carrot Ginger Soup This recipe calls for the carrots to be sliced, but I just chop them up since they are going to be put in a blender when they have been cooked. You can cook this on the stove top or choose the soup option on your InstaPot.
Enjoy your week! ~Lisa~
Where do you purchase the frozen cubed squash?