I Did It.
Can You Do it?
Then along came the Instant Pot.
I’d been hearing rave reviews of this fancy, newfangled pressure cooker for months, and the folks at E4 A.L.I.V.E. included it in their meal planning program. Was it worth the investment? One day a health website noted the Instant Pot was on sale for one day on Amazon. I paid a visit and seemingly on a whim, bought the thing. I was soon to be the proud owner of one of these trendy appliances.
But would we actually use it?
In early October, Kenny and I packed up to head from Texas to our home-in-progress in New Mexico, where we have been building a ranch for the last three years. The still-unopened box mocked us from one corner of the kitchen. Should we bring it along just in case? New Mexico winters could be very cold, and our guest quarters had no stove.
We packed it along. And boy am I glad we did!!
Our first Instant Pot veggie soup turned out wonderfully.
And every soup since then.
This appliance is a game-changer.
Now we chop, rip and slice the veggies and toss them into the pot in any order. I sprinkle on spices—garlic powder, ginger, cumin, basil, parsley and turmeric—and a touch of sea salt. Pre-cooked fresh beets (two to three minutes in the microwave). Broccoli and cauliflower. Brussels sprouts (my personal favorite). Kale and collards and spinach and Swiss chard. Bok choy and celery. A single carrot (and/or a small purple potato if your blood sugar allows). Red lentils and tri-color quinoa. Baby bella mushrooms, chopped. And onions, of course, both the regular kind and the more delicate scallions. No oil is needed!
Canned low-sodium beans—black, pinto, garbanzo, adzuki, cannellini, great northern are a great addition to your soup. You can toss some in or, since they are already cooked, you can wait and add them to your portion once the soup is done. Of course you can also pre-soak raw beans before making your soup.
We declare each pot of soup the best we’ve ever made. And with each passing day (one pot lasts us about three days), the flavors grow richer and more blended. The soup tastes as if it has been simmering on the stove for hours—actually better.
Prep time is often a deal-breaker for healthy foods prepared from scratch. With the Instant Pot, you can tame the clock and come out looking like a pro.
In just a few months, our Instant Pot has become an indispensable helper on our journey to healthy, delicious, no-fuss, easy meal prep. It stands proudly next to our VitaMix, which has faithfully made us green smoothies every morning for the last several months.
If you’ve ever been tempted to try an Instant Pot, you won’t be disappointed!!
Steps on the Journey from Participants