Making nutritious meals that fit into a hectic schedule and satisfy the entire family just got a whole lot easier. Busy mom of five and founder of This Pilgrim Life blog, Lisa Burns shares a slew of family-friendly meals that can be ready in a flash in her cookbook, Family Meals from Scratch in Your Instant Pot (2019, Page Street Publishing).
Burns utilizes the time-saving Instant Pot to whip up: Make-Ahead Egg Casserole and Warm Strawberries and Cream Millet, Zesty Ranch Chicken Roll-Ups, Simple Egg Drop Soup, Georgia Peach Cobbler, etc., using only all-natural sweeteners.
Creamy Garden Soup
Creamy soups are perfect for throwing together heaps of vegetables and broth, and then dressing up the bowls with little extras kids love, like crunchy croutons and shredded cheese. This Creamy Garden Soup takes a garden’s bounty and transforms it into a smooth bowl of soup that tastes like a cheesy broccoli soup, with a few more vegetables snuck in for even more vitamins and depth of flavor. Serve it for lunch with a grilled cheese sandwich for dipping and a side of fresh fruit for an easy meal everyone will love.
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
2 tablespoons minced garlic (about 4 medium cloves)
1-1/2 cups chopped carrots
3 cups broccoli florets
2 cups sliced zucchini
1 teaspoon mustard
2 teaspoons dried basil
2 teaspoons kosher salt
3 cups low-sodium chicken broth
1 cup freshly shredded sharp cheddar cheese
1/2 cup freshly shredded Parmesan cheese
Croutons, for serving (optional)
Turn Instant Pot on to sauté. When display reads “hot,” add oil, onion and garlic. Sauté 3 minutes, add carrots, broccoli, zucchini, dry mustard, basil, salt and broth. Place lid on Instant Pot, turn valve to “sealing.” Set cook time for 5 minutes on high pressure.
When cook time is complete, quick release the pressure. Use immersion blender to blend soup, or carefully transfer soup to a blender and blend, then return it to Instant Pot.
Add cheddar and Parmesan, stir until melted. Serve soup with croutons, if desired, and, optionally, extra shredded cheddar and/or Parmesan.
Note: You can freeze leftover soup in freezer bag or mason jar — or double recipe and freeze half for later. Just thaw and reheat when ready to eat.
Makes six-eight servings.