Everyone is talking about the Instant Pot. A pressure cooker, slow cooker, rice cooker and vegetable steamer all in one, this was evidently one of Amazon’s best selling items this holiday season … and it’s the best-selling kitchen item in the U.S. and worldwide!
As you know, I love to cook, so after hearing all the talk, I was intrigued. I gave one to PLANK editor Mandy for Christmas, and crossed my fingers that Santa would have one for me under the tree. Thankfully, he read my list!
After a long holiday vacation, and a little time under the weather, I’m just getting back into my normal routine this week; so I decided to finally give the Instant Pot a shot. I love making soup — it’s warm and filling, and it’s an easy, healthy go to for lunch during the week.
As I’ve shared here before, two of my favorites are Zucchini & Butternut Squash Soup and Sweet Potato Chili … but I was looking for something different. So I tried my hand at this Carrot Parsnip soup … and it turned out great!
I like spending time in the kitchen, but let’s face it … sometimes we just don’t have hours to prepare for dinner. Well hello Instant Pot! From start to finish, this recipe was done in less than a half hour — and that’s including 10 minutes of prep time and the 8 or so minutes it took for the Instant Pot to reach pressure.