One-pan pasta with broccoli and mushrooms is a sanity saver on crazy nights when you can’t stand the thought of dirtying more than one pan! It’s comfort food at its best and I am pretty sure that with all those vegetables you can call it healthy too. Broccoli, mushrooms, onions, pasta, chicken broth (or vegetable broth), butter, a little cream, sun-dried tomatoes, and a sprinkle of cheese. Why wouldn’t you make this easy one-pan dinner?
Instant Pot Butternut Squash Soup
When Fall weather hits, there are few things more comforting than this simple, creamy, and delicious Instant Pot butternut squash soup! Cooking the squash in the Instant Pot eliminates the need for peeling and dicing the squash, which really simplifies this soup. There are so many ways that you can customize this soup to suit your tastes!
Click here to save this recipe on Pinterest!
I have to be honest, there are few foods that I love more than a creamy soup. I know that I have mentioned my affection for soups recently and this creamy butternut squash soup is no exception. Butternut squash plays perfectly with the warm curry spices in this soup, though you can certainly dress it up with whatever flavors you love.
Butternut Squash Soup
I first made this butternut squash curry soup after my aunt made it on Black Friday while visiting us from Texas a decade ago. My aunt is the family foodie that gets my food obsession the best, and when she made this butternut squash soup with turkey stock she had made from the turkey carcass, coconut milk, and coconut curry powder she brought from Central Market in Houston, I was smitten. To this day it is one of my favorite soups.
Instant Pot Butternut Squash Soup
This time around I decided to try an Instant Pot butternut squash soup. I am in love with making this soup in the Instant Pot because there is no need to peel the squash or cut it into chunks, and cutting up a winter squash always makes me a little nervous that I am going to end up in the ER.
For this soup, all you have to do is cut the squash into 4 pieces, scoop out the seeds, and steam it on high pressure with a little water (I used this recipe from Simply Recipes as my guideline). After you give it a few minutes to cool down, you scrape the pulp into the Instant Pot, puree it with some chicken or vegetable stock, add coconut milk (or cream, if you prefer), and spice it however you like.
Make This Soup Your Own!
While I love how the warm flavors of the curry blend with the sweet flavors of the squash, your options with this soup are wide open:
- Maple syrup and bacon
- Brown butter and crispy sage
- Cook a peeled and cored apple with the squash then purée it into the soup and spice it with cinnamon and nutmeg
- Salt, pepper, and a drizzle of truffle oil on top of each bowl
I love to serve this soup with a big chunk of baguette and some cheese as a main dish, pack it in a Thermos for lunch, or freeze individual portions of it that can be pulled out for quick meals. This Instant Pot butternut squash soup is so simple but delicious and comforting at the same time!
This recipe was shared on The Weekend Potluck on The Country Cook and Meal Plan Monday on Southern Bite!
Click here to save this recipe to your Pinterest Instant Pot and soup boards!
Mary // Chattavore
Yield: 6 servings
Instant Pot Butternut Squash Soup
15 minPrep Time:
25 minCook Time:
40 minTotal Time:
Save Recipe
Ingredients
- 1 large butternut squash
- 1 cup water
- 4 cups chicken or vegetable broth
- 1 13.5 ounce can coconut milk or 1 3/4 cup heavy cream
- 2-3 teaspoons curry powder, or spice of your choice
- salt and pepper to taste
Instructions
- Cut the top of bottom off of the squash. Cut the squash in half and scoop out the seeds. Cut each half in half again crosswise.
- Pour 1 cup water into the bottom of the Instant Pot and place the steam rack into the pot. Place the squash quarters onto the steam rack. Place the lid on the Instant Pot and set the steam release valve to "sealing". Select "steam". Make sure the Instant Pot is set to high pressure and use the +/- buttons to set the time to 7 minutes. When the cook time is up, turn the Instant Pot off and manually release the pressure. Use tongs to remove the squash from the Instant Pot and set aside to cool for 10-15 minutes.
- Remove the steam rack and pour out the water. Use a spoon to scoop out the flesh of the squash. If you have an immersion blender, place the squash into the Instant Pot with the broth and purée until smooth. If you don't have an Instant Pot, purée the squash in a blender with a small amount of the broth and pour into the Instant Pot with the remaining broth.
- Set the Instant Pot to sauté. Add the coconut milk or heavy cream and cook, stirring frequently, until the soup is heated through. Add curry or other desired spices. Salt and pepper to taste.
Notes
Cook time reflects approximate time for the Instant Pot to come to pressure.
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https://chattavore.com/blogging-aspirations-curry-anxiety-and-butternut-squash-soup/This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Perfect Instant Pot Turkey Breast
I am usually a ham person at Thanksgiving, but this Instant Pot turkey breast is so perfectly tender and delicious that it may convert me! Amazingly easy! The dry brine seasons it perfectly and the Instant Pot makes it fall-off-the-bone tender.
Click here to save this recipe on Pinterest!
When it comes to Thanksgiving, are you Team Turkey or Team Ham? I am decidedly Team Ham (though I do have to save a little turkey for the obligatory turkey sandwich with cranberry sauce). The traditional whole turkey poses a little bit of a logistical nightmare.
First of all, turkeys are huge. Second, they have an irregular shape. Third, they are comprised of different types of meat that cook at different rates. There’s a pretty good chance that by the time the dark meat is done, the white meat is going to be dry. And turkey tends to be a little “meh”, in my opinion.
Pressure Cooker Turkey
I do, however, like to buy a turkey breast or a couple of turkey thighs from time to time. A few years back I posted a recipe for slow cooker turkey thighs that are still one of my favorite turkey recipes ever. Slow cookers and pressure cookers are perfect for cooking meat that can tend to be dry, because they help to keep the moisture in the meat much more than dry cooking methods. Like the slow cooker, the pressure cooker breaks down the fibers that tend to make meats touch and make them super tender. Plus, cooking the turkey in the Instant Pot keeps the oven free for other uses, because we all know that oven space is at a premium on Thanksgiving!
Brining Turkey Breast?
I know that a lot of people like to brine their turkey to get flavor and seasoning into it, but I don’t love wet brining for a couple of reasons. (A) Wet-brining requires you to immerse the turkey into liquid, which requires you to have the space in your fridge for a container to hold the brine. My fridge is tiny, so you see my dilemma; and (B) Wet-brining can be a little messy, and if you are using a dry cooking method, it results in the skin being soggy which can be difficult to recover from.
Dry-Brined Turkey Breast
Instead, I like to dry brine my turkey. Dry brining is simple:
- Pat the turkey dry with paper towels
- Sprinkle the turkey with salt, being sure to put some under the skin and some on the skin
- Store the turkey uncovered in the fridge for up to three days (this allows the air in the fridge to dry the surface of the turkey out while allowing the seasoning to penetrate the meat
- Cook using your preferred method
This Instant Pot turkey breast was legit the best turkey I have ever eaten. After letting it stand until it was cool enough to handle without burning off my fingerprints, I was able to pull the bones right out of the meat with my fingers and then slice the turkey up. I made a quick and simple gravy right in the Instant Pot and served this with baked sweet potatoes and homemade cranberry sauce (because I start hoarding cranberries the minute I see them in stores, so my freezer is full of them).
Whether you are Team Turkey or Team Ham, you need to find a spot in your Thanksgiving spread for this Instant Pot turkey breast!
Shared on The Weekend Potluck on The Country Cook and Meal Plan Monday on Southern Bite!
Click here to save this recipe on your Pinterest poultry and Thanksgiving boards!
Mary
Yield: 10 servings
Perfect Instant Pot Turkey Breast
15 minPrep Time:
50 minCook Time:
1 hr, 5 Total Time:
Save Recipe
Ingredients
- 1 bone-in, skin-on turkey breast
- 2 teaspoons kosher salt
- seasoning of your choice (I used Mrs. Dash onion & herb seasoning)
- 1 1/2 cups chicken or turkey broth
- 1 tablespoon unsalted butter, melted
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- salt and pepper to taste
For the Gravy (optional)
Instructions
- Place the turkey breast on a plate. Pat dry with paper towels. Sprinkle with salt on both sides, being sure to lift up the skin of the turkey and sprinkle some of the salt under the skin. Sprinkle with any additional seasoning you would like to use. Place, uncovered, in the refrigerator for at least one day and up to three days.
- When ready to cook, remove the turkey breast from the refrigerator. Pour the broth into the Instant Pot and place the steamer rack into the Instant Pot. Place the turkey breast on the steamer rack and cover with the lid.
- Move the steam release valve to sealing and select manual pressure. Make sure that the Instant Pot is set to high pressure. Use the +/- buttons to set the time to 25 minutes. When the cook time is complete. allow the steam to release naturally.
- When the steam has released, carefully remove the turkey breast. Place the turkey breast on a baking sheet. Turn the oven to broil. Brush the turkey breast gently with the melted butter and place under the broiler until the skin is golden. Remove to a cutting board and allow to stand until cool enough to handle. Carefully remove the bones from the turkey breast then slice.
- If you would like to make gravy, remove the steamer rack from the Instant Pot and pour the broth into a measuring cup. Wipe the Instant Pot out with a paper towel. Set the Instant Pot to sauté. Melt the 2 tablespoons of butter then whisk in the all purpose flour. Cook for a minute or two to lightly brown the flour. Slowly pour in the reserved broth, whisking constantly, until your achieve the thickness that you prefer. Salt and pepper to taste and pour into a gravy boat for serving.
Notes
Prep time does not include 1-3 days to allow the turkey breast to stand in the refrigerator.
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https://chattavore.com/perfect-instant-pot-turkey-breast/This post contains affiliate links. This means that if you click on a link and make a purchase from Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Bacon Sliders with Pineapple-Jalapeño Jelly
These bacon sliders are served on Hawaiian rolls with sweet and spicy pineapple-jalapeño jelly. They are perfect for tailgating, parties, or a snack dinner! You can adjust the heat level based on your preferences.
Click here to save this recipe on Pinterest!
I am fully aware that there is a camp of people who stand firm on their belief that the only sandwich that qualifies as a slider is a burger. And I get it. I mean, I’m from Chattanooga, birthplace of the Krystal burger. But I just feel like there’s room for everyone in the slider game. Mostly because “mini sandwich” just feels so darn clunky.
It is a well-known fact that my favorite type of food is the kind of food that one would eat at a bar or at a tailgate. #spinachdip4eva (seriously, spinach dip is the reason that I basically lived at TGI Friday’s as a college student). Any type of slider included in that list of my favorite foods.
Funny thing is, there are a million different kinds of sliders on the internet. I think the original party sandwiches had ham and cheese and a sweet buttery glaze. Don’t get me wrong, I love those. But I can’t seem to stop making my sliders with bacon. Because you know I.Love.Bacon.
A guy came into Philip’s shop recently with dried pineapple that had been wrapped in bacon, smoked, and drizzled with jalapeño jelly. I wasn’t there, but Philip hasn’t stopped raving about it since. Now, I have a smoker and I have a bag of dried pineapple and I 100% intend to attempt to replicate this recipe.
Problem is, most of you guys probably don’t have smokers, so when I was thinking about how to turn the flavors into something bloggable, bacon sliders were the thing that came to mind. I thought that jalapeño jelly might be a little much, fresh pineapple too wet, and dried pineapple too chewy.
So, I settled on these ingredients for my bacon sliders:
- Hawaiian rolls
- Bacon
- Mozzarella cheese slices (baby Swiss would work too…the idea was to give the sandwiches some texture but not add a ton of flavor since the bacon and jelly are both such strong flavors)
- Pineapple preserves
- Fresh jalapeño
- Butter
- Honey
- Poppy seeds (optional, but I like them for a little crunch and visual interest)
Did you even know that pineapple preserves are a thing? I have bought them a few times for various recipes and they are delicious! I like to stir a little bit into plain yogurt. For this recipe, I chopped up a fresh jalapeño and heated it with the pineapple preserves. I only used one jalapeño but you can add as many as you want based on the heat level that you prefer.
What do you like on your sliders?
Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!
Click here to save this recipe to your Pinterest tailgating and snack boards!
Mary
Yield: 12 sliders
Bacon Sliders with Pineapple-Jalapeño Jelly
10 minPrep Time:
15 minCook Time:
25 minTotal Time:
Save Recipe
Ingredients
- 12 Hawaiian rolls (1 pack)
- 6 sandwich slices mozzarella or baby Swiss cheese
- 1 cup pineapple preserves
- 1-2 jalapeño peppers, seeded and diced
- 12 strips bacon, cooked and cut into quarters
- 2 tablespoons unsalted butter
- 2 teaspoons honey
- 2 teaspoons poppy seeds (optional)
Instructions
- Preheat the oven to 350 degrees.
- Remove the Hawaiian rolls from the package without separating the rolls. Use a serrated knife to slice the rolls crosswise through the center and set the tops aside. Place the bottom halves in a 9x13 baking pan.
- Place the pineapple preserves and the diced jalapeños in a small saucepan over medium heat. Cook, stirring constantly, for about five minutes. Set aside and allow to cool slightly.
- Lay the cheese slices across the bottom halves of the rolls. You will need to tear some of the slices in half. Distribute the bacon evenly over the cheese. Carefully distribute the pineapples preserves mixture over the top of the bacon. Replace the top halves of the rolls.
- Melt the butter and mix the honey into the butter. Brush the butter over the tops of the sandwiches. Sprinkle evenly with poppy seeds, if using. Cover with foil and bake for ten minutes. Serve immediately.
Notes
The cook time does not include time to cook the bacon. Even though it logistically seems easier to spread the preserves on the bottom rolls, do not do this as it will make the bottom of the sandwiches soggy (ask me how I know).
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https://chattavore.com/bacon-sliders-with-pineapple-jalapeno-jelly/Instant Pot Cauliflower Soup
Soup is the ultimate comfort food, and this creamy Instant Pot cauliflower soup is comfort to the Nth degree…plus it’s so easy and full of vegetables!
Click here to save this recipe on Pinterest!
I know I have said it at least a thousand times on here, but I can eat soup in ninety degree weather just as easily as I can eat it in twenty degree weather. Isn’t that why we have air conditioning?
That said, there is just something about the cooler months that beg for a bowl of comforting soup on a chilly night (I won’t pretend it is chilly here right now, though…as I type this it’s 4:30 p.m. and 86 degrees!). Creamy soups in particular are my favorite! I mean, I’ll pretty much gnaw your arm off for a bowl of potato soup.
Another thing you guys know that I love is my Instant Pot. Well, my three Instant Pots (I might have a problem). And anything that I can turn into an Instant Pot recipe is a winner in my book. Honestly, I can’t think of many soups that wouldn’t be perfect for the Instant Pot. It does such a great job of marrying flavors in a hurry!
I think that broccoli tends to get all the glory in the “stalky vegetable” soup category. You know what, though? I honestly love cauliflower soup even more. It’s so versatile – you can add just about any flavor to it and know that the flavor will shine through because the cauliflower won’t overpower it. And, BONUS: it doesn’t stink up your house.
My Instant Pot cauliflower soup has just a handful of ingredients:
- cauliflower (duh)
- carrots
- celery
- onion
- chicken stock
- half and half
- sour cream
- seasonings
I won’t lie…the “pressure sweating” method I use here (adapted from a method I learned in this creamy chicken, vegetable, and tomato soup recipe from Carrie at Deliciously Organic) adds a little time. You can skip it if you need to. But…if you have the time, it’s totally worth it to add SO much flavor to this soup, which I am adding to my list of favorites. BONUS 2: the finished soup is totally freezer friendly.
Do you eat soup year-round or save it for the cooler months? Comment below and let me know!
Shared on The Weekend Potluck on The Country Cook!
Click here to save this recipe to your Pinterest Instant Pot and Soup boards!
Mary
Yield: 6 servings
Instant Pot Cauliflower Soup10 minPrep Time:
30 minCook Time:
40 minTotal Time:
Save Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 1 carrot, scrubbed and diced
- 1 stalk celery, scrubbed and diced
- 1/4 cup all-purpose flour
- 4 cups unsalted chicken broth (1 32-ounce box)
- 1 head cauliflower, cut into small florets
- 1 bay leaf
- 1 cup half and half
- 1/2 cup sour cream
- salt and ground black pepper to taste
Instructions
- Press the sauté button on the Instant Pot and place the butter in the Instant Pot. When the butter has melted, stir in the onion, carrot, celery, and a sprinkle of salt. Turn the Instant Pot off, cover with the lid, set the vent to "sealing", and press the "pressure" or "manual" button. Use the +/- buttons to set the time to 3 minutes.
- When the 3-minute cook time is up, turn the Instant Pot off and manually release the pressure and remove the lid. Stir in the flour until well combined. Slowly add the chicken broth, stirring constantly to prevent lumps. Add the cauliflower and bay leaf. Cover again with the lid, set the vent to sealing, and press the "pressure" or "manual" button. Use the +/- button to set the time to 5 minutes.
- When the 5-minute cook time is up, turn the Instant Pot off and manually release the pressure. Remove the bay leaf. Use an immersion blender to puree the soup or puree it in batches in a regular blender. Press the sauté button and add the half and half and sour cream and stir until well combined. Add salt and pepper to taste and serve.
Notes
If you prefer to skip the "pressure sweating" step, you can just cook the onions, carrots, and celery in the butter until they begin to soften.
7.8.1.2566https://chattavore.com/instant-pot-cauliflower-soup/
Mary
Yield: 6 servings
Instant Pot Cauliflower Soup
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
Save Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, diced
- 1 carrot, scrubbed and diced
- 1 stalk celery, scrubbed and diced
- 1/4 cup all-purpose flour
- 4 cups unsalted chicken broth (1 32-ounce box)
- 1 head cauliflower, cut into small florets
- 1 bay leaf
- 1 cup half and half
- 1/2 cup sour cream
- salt and ground black pepper to taste
Instructions
- Press the sauté button on the Instant Pot and place the butter in the Instant Pot. When the butter has melted, stir in the onion, carrot, celery, and a sprinkle of salt. Turn the Instant Pot off, cover with the lid, set the vent to "sealing", and press the "pressure" or "manual" button. Use the +/- buttons to set the time to 3 minutes.
- When the 3-minute cook time is up, turn the Instant Pot off and manually release the pressure and remove the lid. Stir in the flour until well combined. Slowly add the chicken broth, stirring constantly to prevent lumps. Add the cauliflower and bay leaf. Cover again with the lid, set the vent to sealing, and press the "pressure" or "manual" button. Use the +/- button to set the time to 5 minutes.
- When the 5-minute cook time is up, turn the Instant Pot off and manually release the pressure. Remove the bay leaf. Use an immersion blender to puree the soup or puree it in batches in a regular blender. Press the sauté button and add the half and half and sour cream and stir until well combined. Add salt and pepper to taste and serve.
Notes
If you prefer to skip the "pressure sweating" step, you can just cook the onions, carrots, and celery in the butter until they begin to soften.
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https://chattavore.com/instant-pot-cauliflower-soup/
