We are on day number 2 of Snowpocalypse 2020. Last year we had SIX snow days. It’s not uncommon for the power to go out during snow events because there are LOTS of trees in our area that get weighed down with snow then they fall over or large branches break off and fall onto power lines. I was out shoveling the driveway yesterday and heard the eerie cracking of a tree falling followed by the boom of a transformer being blown. The power was out. I had planned on using the oven to make dinner but quickly switched to Plan B — My Instant Pot always come through in times of need!
When my husband got home from work he started the generator. That gave us power for the refrigerator, TV, a lamp, and my Instant Pot! It left one outlet open to charge our phones and other devices while I got to work on dinner. I love cooking and baking on snow days. I like comfort foods that make you feel warm and cozy. Soups and Chilis are my go-tos. I love the “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book. It offers 175 easy and delicious recipes from Chicken Noodle Soup to Lobster Bisque and everything in between!
When it comes to soup, I’m pretty simple. I like the basics like Potato Soup and Chicken Noodle Soup. This book has great recipes for both of these. Since I tried the Chicken Noodle recipe last week (it was DIVINE by the way!) I went with the Loaded Baked Potato Soup Recipe. I’ll include it below if you’d like to try it. It came out really well and was so easy to make!
4 Tablespoons unsalted butter
1 medium yellow onion, peeled and chopped
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
6 cups Chicken Broth
5 pounds russet potatoes, peeled and cubed
4 ounces cream cheese
1 cup heavy cream
8 slices thick-cut bacon, cooked crisp and chopped
4 scallions, sliced
1 cup shredded Cheddar cheese
1 cup sour cream
- Press the Saute button on the Instant Pot and melt butter. Add onion and cook until tender, about 3 minutes. Add flour, salt, and pepper and cook until flour is moistened, about 1 minute. Slowly whisk in broth, then add potatoes. Press the Cancel button.
- Close lid, set steam release to Sealing, press the Manual button, and set time to 10-minutes. WHen the timer beeps, let pressure release naturally, about 15 minutes.
- Open lid and stir well. With an immersion blender, puree until the soup has some large chunks of potato but is mostly smooth. Add cream cheese and stir well. Serve hot with bacon, scallions, Cheddar cheese and sour cream to garnish.
This recipe is very forgiving and takes substitutes well. Use milk instead of cream if that’s all you have. No cream cheese? Use sour cream in the recipe instead of just as garnish. If you don’t have an immersion blender, don’t worry. You can just mash up the potatoes with a fork. It will still taste great!
This recipe serves 8 and will warm you up on a cold, wintery day! I can’t wait to try some of the other soups, stews and chilis in this recipe book. There are so many delicious sounding ones to choose from that it’s hard to pick! I think the Lasagna Soup and Tortilla Soup will be next on my list.
Complimentary product was provided for this review, however, all opinions expressed are my own. I was not compensated in any other way. See Mommies With Cents disclosure policy for more details.
Feeling lucky? Enter to a copy of “I Love My Instant Pot” Soups, Stews and Chilis Recipe Book by filling out the form below. Also, be sure to check out all of our other giveaways. NOTE: If you don’t leave your address, I won’t have a way to get your prize to you. If you need more guidance filling out this form, you can watch this video on how to enter Rafflecopter giveaways.
This giveaway is open until January 21, 2020 at 12:01 am EST to U.S residents.