Lately I've been thinking about some of my favourite (can't live without!) utensils and appliances in my kitchen. I'm going to make this an ongoing feature so I hope you find it helpful.
Being a huge soup fan, I've been using my Instant-pot almost daily. At first I admit I was afraid of it. But eventually I got my nerve up and eased into getting used to it. A few weeks later I was an ardent fan.
I have two - a 6 quart and a 3 quart. Here's the one I use the most - Instant Pot DUO60
This one's for when I make stew, macaroni and cheese or other big pot meals. And of course my soups like Minestrone Three Ways , or Ham Corn Chowder (recipe coming soon!) that I want to make in large quantities to freeze.
I use the smaller 3 quart for soups that don't freeze as well. I have a dynamite recipe for Potato Leek Bacon soup . I make that in my 3 quart - a few minutes and done! In fact I'm making it today as I've had a craving for it now for a few weeks. I confess that I have not eaten soup from a can for over 35 years. Homemade isn't that much work, especially if you make large quantities that you can freeze for when you get a cold rainy or snowy day and nothing will do but that wonderful comfort food.
Since I don't have a recipe for you today, let me leave you with a link to a soup called Creamy Chicken and Gnocchi Soup that I'm going to try next week. Of course I'll tweak it and add the recipe here if I like the result, but here's the original in case you want to try it before I get to it.
Being a huge soup fan, I've been using my Instant-pot almost daily. At first I admit I was afraid of it. But eventually I got my nerve up and eased into getting used to it. A few weeks later I was an ardent fan.
I have two - a 6 quart and a 3 quart. Here's the one I use the most - Instant Pot DUO60This one's for when I make stew, macaroni and cheese or other big pot meals. And of course my soups like Minestrone Three Ways , or Ham Corn Chowder (recipe coming soon!) that I want to make in large quantities to freeze.
I use the smaller 3 quart for soups that don't freeze as well. I have a dynamite recipe for Potato Leek Bacon soup . I make that in my 3 quart - a few minutes and done! In fact I'm making it today as I've had a craving for it now for a few weeks. I confess that I have not eaten soup from a can for over 35 years. Homemade isn't that much work, especially if you make large quantities that you can freeze for when you get a cold rainy or snowy day and nothing will do but that wonderful comfort food.
Since I don't have a recipe for you today, let me leave you with a link to a soup called Creamy Chicken and Gnocchi Soup that I'm going to try next week. Of course I'll tweak it and add the recipe here if I like the result, but here's the original in case you want to try it before I get to it.
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