May 2019 Moms




  • sleepy33 said:
    I need an instant pot in my life


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  • Oooh @fatmonica that sounds yummy! 
  • kvh22kvh22
    1000 Comments 250 Love Its Second Anniversary Name Dropper
    edited January 11
    I had a slow cooker and an instant pot bu the slow cooker just died (wtf?). It was a pretty legit one, cuisinart 4-in-1 multicooker, that we got for our wedding 3 1/2 years ago. Last week we kept losing and getting power back but only for like a second. I think it short circuited it and I should NOT have left it plugged in (even though it's off). I'm kind of liking the extra counter top space, though, so might just write off the crock pot.

    I love doing sweet potatoes in the instant pot but that's not really a full meal. I haven't found anything where you just throw it all in, but I'm also big on browning meat first (easy to do in the same pot with the slow cooker or instant pot).

    I've made a modified version of this beef and lentil recipe a few times. I leave out the raisins and do fewer carrots (I don't love them):
    I've used lamb when that's what I have. DH loves the apricots on it and dried apricots are great iron sources, as are the beef and lentils, so this happens about once a week in our house to try to keep me from becoming anemic. I brown the meat first though so it's less "set it and forget it" than some might like. ETA that I serve it over rice as the lentils get pretty mushy and it becomes sort of a very thick stew.
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  • @kvh22, this is a throw it all in recipe. If you're pressure cooking, it's on high pressure for 3 min, natural release for 15 min, then finish with quick release. I do prefer this recipe slow cooked but I liked it pressure cooked too! Below it I'll post the sauce I like to go with it.
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  • Thanks for the new instant pot recipes, all. We're on the look out to try a bunch of new ones. 
  • This instant pot recipe is soooooo good, but a little bit more than a dump and go:

    This one is easy and toddler approved: I recommend adding some portobello mushrooms or after it’s all cooked, some leftover rotisserie chicken. 

    Another easy and kid-friendly option:

    Today in the crock is a beef roast with red potatoes, onions, mushrooms, and carrots. My friend clued me in on the easiest roast recipe ever: mix a packet of brown gravy mix, packet or ranch dressing mix, 1/2 to 1 c water and dump it over everything. Cook on low for 8 hours. We’ve also done this last minute in the instant pot using the meat button. 
  • We are having this tonight. I actually don't like fish but H does and I'm hoping the sauce will help because it sounds delicious



    • 12 oz. jar whole roasted red peppers, drained and chopped (or you can purchase already chopped roasted red peppers)
    • 2 Tbsp. minced garlic (about 6 medium cloves)
    • 2 Tbsp. chopped fresh basil
    • 3 Tbsp. olive oil
    • 1 1/4 cup light cream
    • 1/4 cup grated Parmigiano-Reggiano cheese
    • salt and pepper


    • 2 lbs. cod fillets, cut into serving pieces (I had 2 fillets and was able to cut into 2-3 pieces each)
    • 1 small zucchini, cut into matchsticks
    • 1 small yellow squash, cut into matchsticks
    • 1/2 red onion, sliced
    • 1 Tbsp. fresh chopped parsley, plus extra for garnish
    • salt and pepper



    1. In a medium skillet over medium heat, cook peppers, garlic, and basil in olive oil for 10 minutes, stirring occasionally, until flavors come together.
    2. Transfer the pepper mixture to a food processor and puree until smooth.
    3. Return the mixture to the same skillet and bring to a simmer; stir in cream, cheese, and season with salt and pepper to taste; simmer for 5 minutes, stirring; set aside.


    1. Layer the veggies on a bottom of a large baking dish (about size of 9X13 maybe a little smaller- I used a round baking dish). Season lightly with salt and pepper. Top with single layer of cod fillets; season the cod with salt/pepper and sprinkle with fresh parsley.
    2. Pour the red pepper sauce over the cod and veggies.
    3. Bake, uncovered in a 350F oven for 30-40 minutes until the fish is flaky and veggies are tender.
    4. Sprinkle with fresh chopped parsley. Serve immediately.


    Make Ahead: prepare the Creamy Red Roasted Pepper Sauce the night before and store covered in the refrigerator. Bring to room temperature before using.

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  • Thank you, everyone, for your suggestions. We have a lot to try! 

    We tried this one the other day and it was really good, and even better as leftovers. :smile:
  • tribemom5tribemom5
    10 Comments Photogenic
    edited February 5
    Tried this tonight and it was soooo good! Thanks for the recipe! @Sketner610
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