I’m sure you have noticed how pressure cookers have come back much improved?
The new ones are called electric “third-Generation” pressure cookers and not at all your grandmother’s kind of dangerous, unpredictable pressure cooker.
And, the most well-known new kind of pressure cooker is the Instant Pot.
The Instant Pot is on fire!
Well, I seldom ever jump on the bandwagon so quickly.
Mostly I take years to decide to adopt anything new unless I have to. J
But, when I read recently how pressure cooking can eliminate certain plant proteins that interrupt digestion, I was instantly fascinated. (no pun intended)
So, after a lot of research, I got my own about a month or so ago.
If you’d like to see the Instant Pot I got…
If you want to see the fancy Bluetooth version I did not get…
Here it is, and it works with your smartphone.
I won’t’ go into the healthy aspect of pressure cooking today, but instead, I want to share a delicious, super healthy soup I made yesterday.
The following recipe can be adapted to stove top, or slow cooker, so feel free to use it how you wish.
Crazy, Creamy, Instant Pot Butternut Squash Soup:
Ingredients:
- 1 Tbsp. avocado oil, or butter,
- 1 large yellow onion, diced
- 1 red bell pepper, chopped
- 2 tsp. diced garlic
- 1 tsp. fresh ground ginger
- 2 lb. butternut squash peeled and cubed (1 medium squash which is what I used last night)
- 1 medium apple, peeled cored and chopped
- 1 tsp. sage
- ⅛ tsp. chili powder (I used 2 teas of my super mild powder)
- ¼ tsp. sea salt
- 1/1/2 C chicken stock, (or more if you have more squash)
- 3 oz. goat cheese or cream cheese
- ⅓ c. Parmesan cheese,
(I did not use cream cheese only parmesan and used close to a cup)
Basic Pressure Cooking Instructions
◦Turn your Instant Pot on to the Sauté function. Add the oil, onions and bell pepper. Sauté on high for 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the cubed squash, apple, sage, chili powder, sea salt and chicken stock.
◦Place the lid on your Instant Pot and move the knob to seal. Cook on high pressure for 5 minutes and do a natural release of the pressure.
◦Using an immersion blender in the Instant pot, then after blended, add the cheese while it’s piping hot.
Notes: I used a whole squash and so earlier in the day I cut the squash in half, removed the seeds and put the trivet in the bottom of the pot. Added 1 cup water and cooked for 12 minutes. Natural release. This is ideal to do while you’re doing other things. Later that day I removed the cooled squash and with my hands, removed the peel. I added to my bowl of squash salt and plenty of butter. Then I made the soup above. The extra salt and butter I think made this exceptionally delicious.
Enjoy!
