This past Christmas, I was very lucky to receive an Instant Pot from my in-laws. Kitchen gadgets are the only item I still ask for since becoming a minimalist and I was downright bananas about actually getting one.
Fast forward to last week when I decided to put my Instant Pot through its paces. I decided to give it a try with some of the vegetables we got in our bi-weekly CSA box (more on that later). I read the manual, found a recipe, prepped the ingredients and then turned on the pot to start the cooking process.
I’m not going to lie, I was pretty stressed about the whole process. Never having used a pressure cooker before, I was convinced I was going to somehow blow up my house. The Instant Pot is supposed to help you cook things quickly – that’s one of its main purposes. But, since I had never used it before I didn’t have a sense of how it was supposed to work, so I went into major overdrive. The problem is, my brain doesn’t really do ‘quickly’. Unless I know precisely what I’m doing, I’m more of a methodical turtle.
But, guess what? I didn’t blow up my house! And I didn’t ruin dinner – it was actually delicious. No, but actually, like, really delicious.
I merged together two different recipes, this one for Instant Pot directions, and this one for a base of ingredients. I have a serious problem with being able to follow directions, so I’m a major recipe ad-libber.
Why am I sharing a recipe on a blog about minimalism, the simple life, and tiny houses? Well, when something works well in my life, I want to share that with you guys! I’ve done it before with my DIY computer detox, and my week of frugal eating experiment. Part of my 2018 Shopping Ban will include DIYing things like making my own toiletries, mending/sewing my own clothes and, making good use of all the food in our fridge.
That’s where the recipe below comes in!
Like I said above, I used produce from our CSA box to make this recipe. So, what is a CSA? CSA stands for Community Supported Agriculture.
Community Supported Agriculture is a model where farmers sell seasonal shares of their harvest directly to customers in their area. You become a CSA member by purchasing a share in the CSA in advance. Then you receive regular baskets of fresh produce throughout the winter months (when access to fresh local produce is limited). – Root Cellar Gardens (where we get out CSA from)
We paid $260 for seven boxes spread out over 14 weeks from December to February. That works out to about $37 a box for food that makes up a good chunk of our produce and diet.
What I love about the food boxes is that you often get items you may not normally buy. Which means you get to experiment in the kitchen! The box we most recently received was full of delicious hardy winter vegetables like shallots, potatoes, honeyboat squash, carrots, parsnips, and garlic.
It’s been really cold here lately, so I knew I wanted to try soup in the Instant Pot. It also seemed like a pretty easy place to start.
The resulting soup was delicious. We’ve already made it twice in two weeks!
I’m not convinced that the Instant Pot made the soup any faster than I could have done it on the stove. However, I do like the one-potness of the experience. I also think it will be great in the tiny house because our current design doesn’t have a stove and only features a two-burner cooktop.
So, if you’re looking for a delicious Instant Pot recipe that used staple type vegetables – this is the recipe for you!
P.S. Sorry I don’t have more photos of the dish. The lighting in my kitchen is truly awful and is not conducive to drool-worthy food photography. Happy souping!
Do you have an Instant Pot? What’s your favourite Instant Pot recipe? Let me know in the comments!
Did you miss last week’s episode of Tiny Bites, all about social shaming? You can listen to it here.