I have made several cheesecakes in my instant pot. However, once it came to posting pictures here, I always decided not to because while they have tasted very good…I am not a good cake decorator, let’s put it that way. The other night I wanted a quick desert, but already had something taking up the oven. So I wondered if I could make something like a cake in the IP. So I made an angel food cake and my son declared it to be one of the best things he has eaten that I made. Here is what I did…Read More »
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As you know, I post a lot about food here on NQS. Dinner always seems to be the most hectic part of our day. You have to plan the meals, buy the groceries, then put it all together. So what if there was a way to make all of that just a little easier? What if it could also follow any special diets like keto, gluten free, paleo, or vegan? What if I told you there was a resource with all of that and it is available at a special price for just two days?!
It’s called the Ultimate Healthy Meal Planning Bundle – back for just two days! – and here’s how it works:
It’s a complete meal planning solution made up of 10 mini-bundles:
Instant Pot & Slow Cooker
Quick & Healthy
Each bundle contains digital cookbooks, fresh meal ideas, and ready-made plans (and even grocery lists!). No matter how you eat, there’s a mini-bundle that’s perfect for you and there are two buying options:
Option 1: Pick up just one mini-bundle that works best for your life right now – quick & healthy, budget-friendly, Instant Pot & slow cooker OR diet-specific options like vegan, real food, paleo, keto, gluten-free… there’s one that’s right for you.
Option 2: For less than the price of two mini-bundles, get the ENTIRE package with over 3,000 recipes and 100 weeks of made-for-you meal plans, so you’ve got total control no matter how your food needs change.
This special deal will only be available for two days! So grab your copy quick! I have my eye on the Instant Pot and Freezer Meal bundles. Which ones sound appealing to you?
Did you find this post after the sale end? Don’t worry, you can still put your name down to be notified if the Ultimate Healthy Living Bundle goes on sale again, but don’t wait too long so you don’t miss it again.
Since purchasing my Instant Pot, I have tried cooking a lot of new foods I was hesitant to try before. Different varieties of squash probably being the biggest. I have learned that I don’t like Spaghetti Squash no matter how it is prepared, but love Butternut Squash (check out my soup recipe here!). Aldi has Acorn Squash on sale this week, so I thought, why not? I purchased two (for less than $1.50!), but could only fit one in the Instant Pot once I cut it in half. I was worried it would not be enough for my family of three. But it turned out that one was enough of a side for us and both my husband and son enjoyed it. So win-win!
Here is what I did:
- Instant Pot Trivet
- Measuring Cup
- Cutting board
- Acorn Squash
- 1 cup water
- 2 tbs butter
- Wash Acorn Squash and remove any labels.
- Cut Acorn Squash in half and, using a spoon, scoop out any seeds.
- Place water and trivet in inner pot of IP.
- Place Acorn Squash side by side, cut side up on trivet.
- Place 1tbs butter in each half, season with salt and pepper.
- Close lid and seal vent. Set at Manual on High pressure for 5 minutes. NPR for 15 min.
- When done, careful remove from pot using tongs or a large spoon.
I cannot eat mayo. I am not sure what causes the intolerance, but I have been that way since I was a kid. If I eat it, I get a rather queasy stomach. So I often look for ways to substitute sour cream or cream cheese in recipes instead. Today for lunch I made chicken salad. My son had a friend over and they both had some. I can say this has the thirteen (well almost) year old boy seal of approval.
- Instant Pot Trivet
- Kitchen Aid Stand Mixer
- Large Spoon
- Bowl Scrapper
- Measuring Cup
- 3 Chicken Breasts
- 1 cup Chicken Broth
- 8 oz Sour Cream
- 16 oz Cream Cheese block
- 1/4 cup Craisins
- 1/2 cup chopped Pecans
- 1/8 tsp Garlic Powder
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1/8 minced Onion
- Crackers (optional)
- Cook your chicken and broth in your Instant Pot. Mine was frozen, so I cooked it on Poultry on High for 20min. NPR…actually I forgot I was making it, so it naturally depressurized because it was out of sight out of mind.
- Place your chicken in your mixer bowl. Turn on low setting. Let your mixer do the work of shredding your chicken (I wish I took a picture of this! It was the first time I tried, but it worked perfectly).
- Add your sour cream, cream cheese, and seasonings. Turn mixer on low setting. Scrape sides if needed to make sure it is mixed evenly.
- Add your fruit and nuts. Fold in.
- Enjoy with crackers or alone.
This turned out so well. Like I said, the boys enjoyed it too. I have extra in the fridge so lunch for tomorrow is taken care of as well. You can add more seasonings or extras as you want. I think next time, I will add some diced celery for some extra crunch.
I am the only person in my house that likes Black Bean Soup. So when I make it, I don’t want a huge pot since I will be sick of it before I can finish it. Every recipe I find seems to call for dried beans and makes way too much. I wanted to see if I could make a simpler batch.
On Sunday, I made myself a small batch that portioned out perfectly for lunches during the week. Honestly, I did not plan on making this ahead of time. It was more looking in the pantry to see what I had and what I could make. I typically keep canned beans on hand and had the tomatoes and chilies just in case. Everything (except the dried cilantro) came from Aldi, so it was a cheap meal that has saved me the cost of lunches for a whole week. Win!
I will caution that I like spicy food. This has quite a kick to it. So if you follow the recipe exactly, be advised. I also did not account for the saltiness of the chips. Different brands might have different levels of salt. This is not exactly a dump soup recipe. Be aware that the same ingredients were added in stages in some places. However, it took under 30 minutes to make. It gave me enough for six servings. Plus everything came from my pantry!
My son even tried it, but it was too spicy for his tastes. You could leave out the chilies and just use tomatoes if you wanted something a little milder.
- Immersion Blender
- Large Spoon
- Measuring Spoons
- 3 12oz cans Black Beans
- 1 10oz can Tomatoes & Green Chilies
- 2 cups Chicken Broth
- 1 tbsp Olive Oil
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Chili Powder
- 1/4 tsp Cumin
- 1/4 tsp Black Pepper
- 1 tbsp Dried Minced Onion
- 1 tbsp Sea Salt
- 2 tbsp Salsa
- 2 tbsp Dried Cilantro
- Shredded Cheddar Cheese (optional)
- Sour Cream (optional)
- Tortilla Chips (optional)
- Lime Juice (optional)
- In the Instant Pot, dump chicken broth, tomatoes and green chilies, all dry seasoning except for 1 tbsp dried cilantro, and 2 of the cans of black beans together. Set on Soup for 10 minutes.
- When soup is done, carefully release the vent on your Instant Pot. There will be a lot of steam, so be careful not to burn yourself.
- Take your immersion blender and carefully blend your ingredients together. Again, be careful! This is very hot. Don’t burn yourself!
- Add your salsa and the last can of beans. Stir. I like the texture this adds. Also add that last tbsp of dried cilantro. I love cilantro, so the more the better for me.
- Serve your soup with crushed tortilla chips, cheddar cheese, and a dollop of sour cream. You could also add a squirt of lime juice if you have it. Enjoy!