Ingredients
- 1 ½ Cups Water
- 1 3-4 lb Sugar or Pie Pumpkin
Directions
- Cut hole in the top of the pumpkin and remove the seeds
- Pressure cook on high for 13 minutes then perform a 5 minute natural release
- Check if the pumpkin is tender, if not pressure cook on high for another 5 minutes, if it is remove and place to side and allow it to cool.
- Remove skin from pumpkin.
- Purée pumpkin with food processor or hand blender. Place in a container and refrigerate for 2 days or freeze for up to 3 months.
Instant Pot Cauliflower Harissa Soup
Instant Pot Cauliflower Soup
Note: Vegan Meal
Ingredients
- 2 tbsp olive oil
- 4 Cups Vegetable Stock
- 1 Head Cauliflower
- 1 Idaho potato peeled and cubed
- 1/4 Cup sliced almonds
- 1 tsp Harissa Paste
- 1 tsp salt
- ½ tsp each ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground coriander
Directions
- Set Instant pot on sauté function (Normal).
- When hot add olive oil in the instant pot.
- Then add harissa, cinnamon, cumin and coriander and stir for 1 minute.
- Add cauliflower, sliced almonds, potato and vegetable stock.
- Pressure Cook on high for 3 minutes.
- After cooking finishes perform a quick release.
- Blend with an immersion blender or let cool and use a traditional blender.
Easiest Instant Pot Corn on the Cobb Ever
Ingredients
- 1 – 10 Ears of Corn, husk removed, ends chopped off.
- 2 Cups of Water
Directions
- Add 2 cups water to the Instant Pot
- Place the trivet in the Instant Pot
- Stack corn on top of the trivet
- Put lid on Instant Pot, Set valve to seal position, then Pressure Cook High for 2 minutes.
- When the cycle completes perform a quick release.
- Serve with butter & salt (or your favorite corn topping)
Tasty Chickpea & Spinach Curry in the Instant Pot
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 1 Can of Chick Peas (14 oz)
- 4 TBSP Pataks Curry Paste (Mild or Hot) OR 2 TBSP Curry Powder
- 1 Can of Diced Tomatoes (14 oz)
- ¾ Cup of Water
- 1 tsp sugar
- 8 oz Frozen Spinach
- Slurry (Optional) – 1 TBSP Cornstarch + 1 TBSP Cold Water
Directions
- Set Instant pot on sauté function.
- Pour olive oil in the instant pot and sauté onion for 2-3 minutes
- Add Curry Paste and sauté for 1 minute
- Add chick peas, tomatoes, water, sugar and spinach, stir well and scrape the bottom of the pot to remove anything that might be stuck.
- Pressure Cook on high for 5 minutes
- After cooking finishes perform a quick release
- If you like a thicker curry, turn off pot and add slurry to thicken
- Serve with Rice.
Instant Pot Harissa-Spiced Carrot Soup
Based on a recipe from Food & Wine then adopted for the Instant Pot
When I came across this recipe a few weeks ago I was both excited and intrigued. Excited by the simplicity of the recipe and intrigued by the incorporation of Harissa, not to mention the rosemary and almond garnish. Cooking anything from Food & Wine is usually a challenge but to my delight this recipe was relatively simple.
What is Harissa?
Harissa is not something I use everyday and I wanted to learn more about the ingredient. Mystery solved, a hot pepper paste, primarily used as a condiment in North Africa. Tunisia is the most famous producer of harissa, and while recipes may vary according to region, the base is normally some form of roasted red peppers, baklouti pepper, serrano peppers, hot chili peppers, garlic paste, coriander seed, saffron, rose or caraway and oil (Harissa – Wikipedia).
Converting to the Instant Pot
Adopting this for the Instant Pot was relatively simple and necessary as I do not own a high speed blender. Cooking the carrots with the Instant Pot was an easy workaround. The carrots are now soft enough to be blended easily. As an aside cooking carrots in the Instant Pot helps them retain more beta-carotene, check out this article 7 Health Benefits of Pressure Cooking for more healthy facts.
Whats the Review?
There are few reasons why I love it, first the sweetness of the carrots and the spice of the harissa played perfectly off each other giving it excellent balance and just the right amount of heat. Second the addition of the butter added a deep richness and creaminess that let it eat like a more hearty soup.
Rosemary 
Almonds
Finally, the garnish added a delightful layer of texture that rounded out the entire experience. Originally skeptical about using rosemary in the garnish, but frying it reduced the sharp and pungent flavor. Then pairing the rosemary and almonds added a nice crunch.
Instant Pot Harissa Carrot Soup
A Food & Wine recipe for Instant Pot Harissa-Spiced Carrot Soup recipe adopted for the Instant Pot. Creamy, sweet and spicy with a crunchy garnish for texture.
Ingredients
- 2 LB Carrots
- 2 Cup Low Sodium Chicken Broth
- 1 Cup Water
- 2 TSP Harissa Paste
- 1/4 Cup Olive Oil extra virgin
- 1/2 Cup Almonds
- 1/4 Cup Rosemary (Fresh)
- 1/4 Cup Butter (Cubed) cold
Instructions
-
Add Carrots to Instant Pot and cover with water
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Set Instant Pot to “Pressure Cook” on High for 3 minutes, then quick release and remove 1 cup of water for use later.
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Put Carrots into a colander and run them under cold water until they have cooled completely.
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Cut Butter into cubes
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Place Carrots, Chicken Stock, Butter, Harissa Paste, and 1 Cup of water (saved from earlier)
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Garnish – Add Olive Oil to pan and over medium heat, then fry Rosemary and Almonds for 1 Minute, Remove with slotted spoon and pat dry on a paper towel.
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Add soup to a bowl and garnish then enjoy
