We brought our Instapot on vacation - so easy to carry (nothing to break), can cook for a crowd (6 of us, so not a huge crowd), and quick! We made baked potatoes & then used the leftover potatoes for fried potatoes for breakfast. Also made butternut squash risotto - delicious!
Just don’t drop the lid onto hard surface - that’s how kid broke the steam valve off the top. 
@michiganbuckeye Can you share the recipe for that butternut risotto. Sounds great.
Trying pulled pork tonight. Crosses fingers.
D15 is home for break and we made a vegan butternut squash soup. We used this recipe and an immersion blender: https://www.gimmesomeoven.com/instant-pot-butternut-squash-soup/. Very easy. No need to saute onions/garlic beforehand; used unsweetened coconut milk. Even my H who is suspicious of anything vegan liked it.
That butternut soup looks amazing. Pinned it to my Instapot board!
@Corinthian Awesome. I have butternut ready to go for tomorrow. Will try the soup.
I made a butternut risotto the night before in the IP but thought it needs a little more flavoring. Not sure what to do.
Tonight was leftover night. I had leftover IP pulled pork that I stretched into a chili and spooned over the leftover butternut risotto.
I also recently made the Costco seasoned Tri-Tip Roast in my IP. Set it on the rack on Meat/Stew for 37 minutes, NPR. I didn’t have broth so I put a cup of water on the bottom. It was nice and tender and a less expensive alternative to brisket. We did a combination of slicing/shredding into pieces for barbecued beef sandwiches with our favor sauce.
I made potato leek soup…to take to our New Years dinner celebration. It’s better the next day!
But really…it was good today too! And easy peasy. Cooking time…10 minutes.
@Corinthian For NPR do you just wait and wait??? I’ve only done the QPR.
@gearmom, when I do NPR I usually wait at least 10 minutes, but beyond that if the pressure valve hasn’t come down I’ll go ahead and let the steam out. But very often I lose track of time and it ends up sitting longer anyway. I made a really yummy split pea soup the other night - 20 minutes on “soup” setting, then 19 minutes NPR (because that’s the time it happened to be when I came back into the kitchen). The peas were so soft that didn’t need my immersion blender.
I’d appreciate links to any of your Insta soups.
@gearmom when I do NPR I usually just wait about 15 minutes (or more if I get busy). Generally it’s when I’m making something like beef or pork that I plan to shred so I usually want it falling apart tender. If I was doing something other than meat then I wouldn’t wait so long and would proably do like @calmom and quick release after 10 minutes.
@gearmom I found the recipe on the instant pot site: https://recipes.instantpot.com/recipe/butternut-squash-risotto/
We didn’t have the parsley & used 4 oz. of parmesan because I dumped the whole container in. Very creamy & the whole family polished it off - wasn’t sure if it would be a hit, but everyone had 2nd or 3rd helpings. Enjoy!
One D is vegetarian; one is vegan. When I make winter squash soup, I use a variety of winter squashes (I especially like kabocha/Japanese pumpkin) plus a couple of small sweet potatoes. I flavor it with a tablespoon of bourbon barrel aged maple syrup from Trader Joes and thin with unsweetened coconut milk. Really yummy.
I like this French lentil soup recipe-- https://www.onceuponachef.com/recipes/french-lentil-and-vegetable-soup-with-bacon.html
It’s not vegetarian, but that’s fine if I’m cooking for me. When the girls are home, I just leave out the bacon and use vegetable broth instead of chicken. To cook in an InstaPot, follow the directions for sauteing the bacon & vegetables, add tomatoes, spices, lentils & broth and cook at high pressure for 15 minutes. Use NPR.
I made lamb korma (15 minutes) and murgh makhani/ butter chicken (10 minutes) in my electric pressure cooker this week. Cooked the dishes up to the point of finishing the sauce–which I didn’t do because I didn’t want the cream in the sauce to break when I reheated it. When I rewarmed the dish, I added cream/coconut milk. Both reheated beautifully and tasted freshly made.
I made these smothered pork chops last night for me and H. https://www.ruled.me/instant-pot-smothered-pork-chops/. I used cornstarch to thicken instead of xantham gum, and used coconut milk instead of heavy cream because I’m somewhat dairy intolerant plus I had some leftover from the butternut squash soup. I was pleased with how it came out. After the initial cook time, I waited about 7 more minutes for NPR before getting impatient and doing a belated QR. The meat was nice and tender but not overdone to the point of falling apart.
Oh Lordy…I may have a mess on my hands. Converted my beef barely soup an IP recipe, based on similar recipes online. Took it right up to the max full line, hit Stew and felt pretty pleased. Then I started thinking…as the barley cooks it’s going to expand. I hope it doesn’t overflow…
Is it too late to hit cancel???
Update…no mess, and the soup was delicious. Phew! The only minor tweak would be to cut the celery a bit bigger. Was a tad bit mushy. Carrots, onions and beef were perfect. Love my IP!
Saw this soup this morning…I love cabbage in my soup! And it’s easy on the # of ingredients - can be made on the stovetop or in the Instant Pot! https://www.thekitchn.com/this-cabbage-amp-tomato-soup-will-chase-away-the-rainy-day-blues-245595?utm_source=facebook&utm_medium=social&utm_campaign=managed&utm_content=photo
@abasket, where is the actual recipe in that link? I see the description, but not the specific amounts of ingredients, instant pot time/setting. I’m sure it’s right in front of me, but internet is out and I’m using my phone.
never mind, found it.