As you can probably tell by my Sunday meal preps on Instagram lately, I’m pretty obsessed with my Instant Pot. It’s challenged me to try new recipes that I’ve had on my mind for a while, but was hesitant to make because they took so long! Now I can cook all the recipe I’ve wanted to make in about half the time thanks to my Instant Pot. This love letter is completely unsponsored, by the way, I just really am obsessed with this handy tool!
If you’re not yet familiar, an Instant Pot is a brand of a programmable pressure cooker that hangs out right on your counter like a slow cooker. Unlike a slow cooker, my favorite feature about the Instant Pot is that you can sauté in it before you lock the lid and pressure cook. Searing a big hunk of meat before cooking helps lock in those flavors, develop a deeper flavor, and bring an extra texture to the fall-apart-tender result. Sautéing your veggies before cooking something like chili will also help with even more flavor in your soups and stews.
This chili was the first recipe I ever made in my Instant Pot and I loved it for many reasons. The chili tasted like it had been simmering on the stove for hours, when in reality, it had only been cooking for about 20 minutes under pressure! Since it was my first time using the Instant Pot, I followed Food, Faith and Fitness’ recipe. I added a pinch of cinnamon, too, since she included allspice. Personally, I like a little warm spice note in chili every once in a while, but feel free to skip!
You could 100% make this with ground turkey or chicken if you’d rather. Make sure to prep all the toppings for serving. Avocado, sliced jalapeños, lime and cilantro gave a beautiful pop of color to this spread.
What kind of Instant Pot recipes would you like to see? Comment below so I can get cooking!
Love food. Love self. Love life.
Gabriela
What’s your favorite kind of potato and your favorite way to make them? I’d love to hear in the comments below!
One afternoon this last summer while I was living in Indy, I went to the farmers market and went to buy chicken from the local farmer. We got to talking about making homemade chicken stock and instead of walking out with chicken breast, I had a package of frozen chicken feet in hand and was challenged to put them to good use. I had read – and the farmer agreed – that pigs feet add gelatin to the broth creating a rich, delicious texture.
I know the feet look a little scary (eeeee!!), but they really make a significant difference, especially if you’re not using any bones to make your stock. The best way to describe the difference is that the chicken feet release a gelatin that adds body to the stock, making it way more flavorful than just water. The gelatin gives this thicker consistency to the broth that makes you want to lick your lips.
When you toss everything together and bake it in a square pan with extra cheese it feels especially comforting and like a gourmet casserole. The sweet pepper, chewy kale and soft crunch of the squash all add to the pasta. I love using ground turkey for lean protein, but you could sub ground beef or simply remove altogether for a vegetarian dish. The vegetables and ground turkey make pasta feel a little “healthier,” but you know what I say…everything in moderation!
This shredded pork is something you could meal prep on Sunday. It perfumes your house and leaves a lingering scent that makes you hungry when you walk in the door. I’ve made shredded pork in the slow-cooker before and it is just as good, but I was curious to experience with it over the stove. I wanted to be able to reduce the leftover liquid gold of the beer and tomatillo salsa to form a thicker sauce for the pork. It worked perfectly!
I had a revelation last night – yes only four days into January – that there is only so much I can withdraw from my diet at once. Food is a favorite part of my day each day. A slice of cheese, piece of toast with peanut butter and glass of red wine were all things I would have to give up that I adore! Instead of completely eradicating, I am going to be mindful of my intake of refined sugar, dairy and carbs (pasta, bread, quinoa, oatmeal, rice, etc.) I’m going to shoot for no alcohol Monday-Friday. When I eat dairy, I’m going to think about using less. If I know I’m going to have a bowl of oatmeal for breakfast, maybe I’ll go for just greens during lunch or dinner. I feel much better about adjusting to a healthier diet, in moderation.
If you’re looking for a way to jazz up any healthy foods this January to keep you motivated to follow through with eating better food, try this honey dill dressing! While your produce is roasting and your shrimp is thawing, you can whip it up and even make a double batch for later.
Ever since I made Roasted 
1) Tofu is like a sponge.
2) Cut and marinate.
3) Make the crispy happen.
4) Let’s see those golden colors.
5) A little burnt is okay!
6) Create your Teriyaki Pineapple Bowl bowl.
All the Greens
One night on the Big Green Egg we also grilled corn on the cob. The whole family liked to get involved so we grabbed the big bag of corn and sat around on the grass shucking – and I may have snuck a bite of the raw sweet corn here and there. Whether you’re putting large veggies straight on the grill, wrapping them in a tin foil package like we did in the video above, cooking pizza on a pizza stone or cooking salmon on a cedar plank, the options are endless with the Big Green Egg.
Pinot Noir 101
Pairing
