Instant What? {And a Recipe}

It’s for real. I’ve found my true love.

Instant Pot. 

My friends, this little gadget has completely changed the way I cook over the past few months. First off, I started homeschooling my two girls this year, so as you can imagine, our time is on a budget and one of the things I noticed slipping through the cracks was my cooking! My two growing girls are Hungry. All. The. Time. But I digress.

Black Friday rolled around and I was browsing when what to my wondering eyes appeared but this big, shiny Instant Pot for a smashing good deal! Seeing as I had been wanting one for a whole year (ever since the LAST Black Friday event sold out), I decided to click Buy. 

T’was the best decision of the decade. 

My mail delivery girl giggled nervously when I asked if I could take a picture with her. What she didn’t know was that I wanted to charge down the hill, do a little happy dance and hug her when I saw the truck pull up!

(This post contains Amazon affiliate links.)

After reading the brief instruction manual and watching a YouTube video, I put that thing to work. I would guess it has been in use 90% of the days since it arrived on my doorstep. Replacing my crock pot, an electric frying pan, and a rice cooker, this gadget is worth its weight in gold to me!

Just yesterday it cooked up hard boiled eggs (these peel incredibly easily!), beef bone broth, and butternut squash soup.

You know I’m all about saving time, right? Check out this soup recipe that my good friend Jess sent me a couple of years back. My kids gobble it up and in the Instant Pot… done in 14 minutes!!

Wash one bunch of celery and toss it into the Instant Pot.

Add an equal number of carrots and 1/2 an onion.

Cut up one butternut squash and add it to the mix.

Add equal parts water and broth to cover the veggies. This is my homemade bone broth, frozen in individual portions.
Throw the lid on the pot, set it to Manual and change the timer to 14 minutes. Then let it work its magic! When it is finished add salt and pepper to taste, then blend the whole pot in a Vitamix or blender. Some people like to add a little cream at this point, but we leave it  out.


1 Butternut Squash

1 Bunch Celery

Carrots (equal parts with celery)

1/2 Onion (optional)

Chicken or Vegetable Stock

Chunk squash, celery, carrots and onion. Cover 50/50 with water and stock. Cook until tender.  (Instant Pot Manual setting for 14 minutes).

Add salt and pepper, put into blender or food processor and puree. You may also add butter or cream at this stage to taste.



Simple. Nutritious. Delicious. Oh, Instant Pot, I love thee. Let me count the ways!

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