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This Week on Instant Pot Eats
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Hello Instant Pot Lovers!
With spring settling in and Easter just around the corner, we thought we'd start sharing some lovely recipes that will be perfect for the upcoming holidays.
We recently made a delicious chocolate cake with salted caramel and pretzels using the Instant Pot and it would be a great dessert when you have a little more time up your sleeve. For something a little more traditional, you can also check out our pressure cooked carrot cake. Both recipes are below!
We also used the Instant Pot to prepare a tangy potato salad bursting with spring colors and flavors. It's a lighter take on the more creamy salad and is both gluten-free and vegan-friendly. It would be a great addition to the festive table or for any upcoming weekend get-togethers.
In the next newsletter, we'll share more Easter inspiration for you including fish recipes, sensational lamb roast dish and simple sides to whip up quickly using your pressure cooker.
Have a great week and happy cooking,
Instant Pot Eats |
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| | | Comment of the week
"Made this last night. Didn’t have red pepper on hand so substituted with half a can of chipotle in adobo sauce, which I whirred up in the food processor with the diced tomatoes. Gave it a nice smoky flavor. Man alive was it delicious! Fast, easy, healthy, who could ask for more? Thanks for posting."
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Kana @youthfulplate made a pot of Lemongrass Bay Leaf Tea in her #instantpot. Two and half hours later the tea was ready, nice and warm. After it cooled down, she stored some in a glass bottle in the fridge to have later. 🍃🌱🍵
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Sam @sushi_cats made this cheesecake in the Instant Pot following the #17 recipe by @pressurecookrecipes. Topped off with pecans, caramel and fudge. Just look at all that yummy goodness dripping down the sides!
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Isha@willflyforchai made Curried Butternut Squash Soup in her Instant Pot for a random chilly day in Orlando.
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