You guys...my new Instant Pot is my life now. Let's get one thing straight - my slow cooker will always hold a near and dear place in my heart...but my shiny new toy is certainly giving it a run for its money (not to mention the Instant Pot has a slow cooker function built into it). Let's say I get home from an exhausting day at work and am just in the mood for some comfort food - namely, crock pot chili. Tough shi* for me that it's 6pm at this point and I don't have the patience to wait for it to cook for 8 hours. Sure, I could make it over the stove, but that takes too much watching and frequent stirring. Instant Pot to the rescue! I can now cook chili in under an hour, get the "low and slow" flavorful taste of it and not have to babysit it. I even cooked a 5 lb chicken in that thing in like 30 minutes!! Insanity, I tell you.
So while I am in love with my crock pot, I am completely enamored by my Instant Pot. My crock pot is like Meryl Streep. Old reliable...can always expect excellent performance and delivery. But my Instant Pot is like Jennifer Lawrence (my ultimate girl crush). New to the scene and disturbingly good at everything (uhhhh hello Hunger Game, American Hustle and Silver Linings Playbook)...it's like any time she does anything you're all "WTF?! How did she just DO that?!" That girl startles me. Fun fact - my best friend from college grew up in Louisville playing soccer and doing other kid stuff with J. Law...sooo that pretty much means I'm famous by association.
Moving on to this fabulous recipe. The combination of flavors here may not be new to some of the hoity toity chefs out there, but I must say I was quite pleased with myself. I OBVIOUSLY made it in my Instant Pot (in about 25 minutes), but I've also included directions for making it over the stove if that's what you're working with. Now go get your hands on a warming mug of this delicious soup!!
- 1 tbsp olive oil
- 5 parsnips, peeled and roughly chopped
- 2 granny smith apples, diced
- 1 shallot, roughly chopped
- 2 cloves garlic, minced
- 1 tsp coriander
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 cups bone broth (I used chicken, but any protein source will work)
Method (Instant Pot)
- Turn on the "Saute" function and add the olive oil, parsnips, apples, shallot and garlic. Saute for 3 minutes or until the garlic becomes fragrant.
- Add in the coriander, ginger, salt and pepper and stir around to coat the veggies.
- Cancel the "Saute" function and pour in the bone broth. Turn on the "Soup" function, close the lid and walk away until it's done. If you'd rather use the manual function, just make sure it's on high pressure and set it to 20 minutes.
- When it's done and the seal has released, remove the lid and stick an immersion blender in there. Blend until pureed and creamy. If you don't have an immersion blender, pour the soup into a blender and puree.
Method (Stove Top)
- Over medium/high heat, add olive oil to a heavy bottomed pot and add the parsnips, apples, shallot and garlic. Saute for about 5 minutes then add the spices and stir to coat the veggies.
- Add the bone broth to the pot and bring to boil for about 2 minutes. Reduce heat to a simmer and cover the pot with a lid.
- Let the soup simmer on low for about 45 minutes, stirring occasionally.
- When the vegetables are soft, remove the pot from heat and stick an immersion blender into the pot and blend until creamy. If you don't have an immersion blender, pour the soup into a blender and puree.