Well, I’ve done it. I’ve gone and got myself an Instant Pot. I couldn’t resist all the hype any longer. All I’ve done is cooked beets in it so far, but I was impressed. 15 minutes to completely cook 6 medium sized, whole, raw beets? This could be a game changer. Stay tuned for an Instant Pot Cookbook! 😉
This recipe was sent in to me by Bright Line Eater Jessica, already formatted and everything! Thanks Jessica! Perfect timing, not only because of the delicious, festive, fall flavors, but also because of my exciting new kitchen gadget. It’s like you knew I needed Instant Pot recipes.
- 1 large yellow onion chopped
- 1 29-ounce can unsweetened pumpkin puree or 1 medium sugar pumpkin peeled and diced
- serve with pumpkin seeds or yogurt
- 1 can coconut milk
Condiments & Spices
- 3 tsp salt
- 2 tsp ginger ground
- 2 tsp cardamom ground
- 2 tsp black pepper ground
- 1 tsp turmeric
- 1 tsp sambal olek or chili-garlic sauce for heat, optional
- 3 cups vegetable broth or 3.5 if you want it soupier
- Set Instant Pot to Saute. Saute onion and spices for 2-4 minutes, until fragrant.
- Add can of pumpkin puree and can of coconut milk, as well as desired amount of broth. Stir to mix.
- Cook on high pressure for 15 minutes. Allow pressure to release naturally, or do quick release, whatever is most convenient.
- Alternatively, to cook on a stovetop, sauté the onion, cubed pumpkin (if using) and spices together for a few minutes. Add the pumpkin puree (if using), coconut milk and broth, simmer, covered, for 10-15 minutes. Blend if desired.
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