Can I confess something? Don’t tell anyone, but I have never owned, or used a slow cooker before. I know. I know.
I am now a busy Mum…working freelance from home, with 3 year-old twins in preschool and a husband who works long hours. I therefore need efficiency and ease when making meals each night. Because I haven’t got hours and hours to stand preparing and making complex meals. So anything that makes life simpler is right up my street!
When Instant Pot sent me one of their Programmable Pressure Cookers, I was a little excited. With its claims of speeding up the cooking process, I definitely couldn’t wait to give it a whirl!
With multiple sensors and a micro-processor, Instant Pot is an intelligent multi-cooker, capable of completely replacing pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker and stockpot warmer. It also cooks meals faster with less energy while preserving more nutrients. – Instant Pot
For a busy family of four, like us, saving time each evening is so important.
It is now January. Which means healthier eating for Hubby and I. Plus it is also getting much colder outside. And so soup is a great meal for us to have for lunch together. Either for when the twins are home from preschool, or at weekends when Daddy is home too. Soup is one of our tastiest and favourite family lunch-time meals, and it warms us all up too!
What is perfect about this vegetable soup recipe is that there is no butter or cream – so it is very healthy, using fresh ingredients. It is also a superb way of getting vegetable portions into the children’s diets.
Recipe// Serves 2 adults & 2 children. Takes 30 mins (including prep time).
1 onion, chopped
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
Large handful of broccoli
Large handful of green beans
Vegetable stock cube
- Add the olive oil and sauté the onion in the Instant Pot. Stir occasionally, until soft.
- Add the rest of the vegetables.
- Add the stock cube and water (make sure it covers the vegetables).
- Place the lid onto the Instant Pot and set to manual, 10 minutes.
- Once ready, puree the mixture with a blender.
- Add seasoning and serve! With bread on the side if desired.
What I adore about this recipe is that you can use any vegetables that you like, and use any from the fridge or cupboards that may be going out of date. I love making soup and love seeing all their clear bowls afterwards!
I cannot WAIT to try more recipes in my new Instant Pot! Will keep you updated.
Love, Jess x
Please note: this post was written in collaboration with Instant Pot