Hey Instant Pot friends!
Are you ready to spice things up in the kitchen? We have a Mexican theme for you this week! All full of flavor to keep you warm inside your belly this winter. They are easy fast meals in a bowl.
Starting off with a corn soup. This dish is adapted from a recipe by Yotam Ottolenghi. We added sweet potatoes for extra body, additional spices and pickled roasted peppers for a fun flavor boost.
Quinoa salad has become so popular lately. It is a nutritious pseudo grain – full of protein and amino acids as well as minerals and vitamins. Unfortunately, it is becoming less and less sustainably/ethically produced. Make sure to buy fair-trade quinoa, when possible. The third recipe in our line up will keep you warm and cozy. Instant Pot Chicken Tortilla Soup is a guest recipe from The Essential Mexican Cookbook. We've also reviewed the cookbook here. We also have a vegetarian option for this soup with sweet potato.
Barbacoa inspired pulled pork is so versatile in what you are able to incorporate it with, from tacos to a salad. Instant Pot definitly makes it easier compared to the traditional methods of digging a hole. Easily, you can pair this dish with a side of Spiced Black Beans.
Finally, come and say hi to us in our Facebook group. Let us know what your favorite Mexican recipes are to make with your Instant Pot. And don’t forget to tag us on Instagram, if sharing any of our recipes.
Have a great week,
Instant Pot Eats |
