|
This Week on Instant Pot Eats
|
|
Hello Instant Pot Lovers!
Did you just get back home from vacation with an empty fridge? Of course, everyone is starving and you already spent hours in the car. Moments like this makes you hope there's something in the freezer stash away for this hunger emergency. Your Instant Pot can easily take any frozen item and quickly makes a healthy meal in no time. So why get "hangry"?
Here are 5 reasons it's awesome to have frozen food handy and how the Instant Pot helps to cook them quickly and easily without having to defrost first. - Great for busy midweek dinners when you don't have the time to get fresh meat, chicken or veggies.
- Leaving on vacation and don't want to stock up on too much fresh produce - use up leftover frozen foods for a quick, last supper before you jet off.
- Coming back from vacation and have no groceries at home. Hello, freezer & pantry!
- Frozen foods lock in nutrients, they are more affordable and available all year long.
- Allows you to shop in bulk, especially if you have to feed a big family and the fridge can only store so much fresh produce.
We have a new post on all things frozen to keep you cool this summer.
Also check out what our other readers are loving on the site, Healthy Sloppy Joes and Delicious Borscht Soup!
Have a great week,
Instant Pot Eats |
|
|
|
| |
| | | | | | | | | I lived in Russia in the 1990s and had been searching for a quick way to make the delicious vegetarian cold borscht we ate all summer long. This brought me back a few decades. The recipe was really easy (once I finished all the tedious chopping, which is just par for the course for soup anyway), and so addictively healthy that I couldn’t stop going back for more. I substituted all of the water and bouillon with vegetable broth I had made from kitchen scraps in the Instant Pot the day before, and I omitted the mushrooms simply because I didn’t have any. We served this with fresh smetana and chopped dill, along with a few sliced hard-boiled eggs. Oh, the memories! Also, to address a prior comment, my soup was also somewhat orange in color (despite my having used dark red beets) until I chilled it overnight. It was a very dark ruby color when I served it for lunch the following day.
|
| |
|
|
|
Angel @pennywisetraveler Instant Pot baked potatoes take only 18 minutes to make vs 45 minutes to bake potatoes in the oven, so yes it is more than twice as fast!
|
|
Jill @festivelysouthern Looking for a supper quick and easy delish dinner?
Creamy Instant Pot Chicken, Cheese & Rice |
|
Praj @profusioncurry Egg Roll in a Bowl – Instant Pot Vegetable Egg Roll. All the yummy goodness of eggroll without deep fried empty calories !! |
| | |
|
