Hello Instant Pot Lovers!
We love September: it's still warm but not scorching, the leaves are changing color creating a new palette around us, and it's time to cook with more pumpkin, apples and tomatoes.
Speaking of pumpkin, we have a brand new recipe for hearty and warm pumpkin chili with beans and chickpeas. It's vegan and gluten-free but the omnivores will love it just as much.
We are also sharing an easy recipe for incredible Italian fish you can make from frozen white fish or salmon. Braised with cherry tomatoes, olives, capers and garlic, the fish turns out succulently flaky and full of flavor. It's healthy, low-carb, paleo, Whole30 and gluten-free.
Our final addition to the blog is a really fun roundup of best copycat recipes for the Instant Pot. From Wendy's chili to Panera's broccoli soup to Starbucks egg bites, you can save money and have it anytime without leaving the house.
Have fun cooking this week! Don't forget to tag us on Instagram with @instantpoteats or #instantpoteats as we love to see what you're making. Or, come and say hi to us in our Facebook group. Have a great week, Instant Pot Eats team
PS. Just a quick reminder that the flash sale of the Healthy Meal Planning Bundle with over 95 nutritious Instant Pot recipes ends tonight. We sent you an email about this bundle yesterday, so make sure to check it out or click here to learn more. |
