JustBob
Senior Member
- Joined
- Apr 12, 2016
- Messages
- 496
- Location
- USA
- Vessel Name
- Mahalo
- Vessel Make
- 2018 Hampton Endurance 658
I have to say that when I first started seeing the ads for Instant Pot, it made me think of an infomercial. It's one pretty inexpensive appliance that can do it all! Well, guess what, it really can.
One of the ways I like to use it is to heat up soup that I have made. This method is so perfect for travel days.
When I was at home, I made batches of soups, chili, meatballs, etc. So in the first picture I have my Food Saver sealed chili and the IP with water in it. I generally have pulled the soup from the freezer the night before and defrosted it. But if I didn't, I'd just stick it in the pot on the "keep warm" setting for a couple hours to defrost.
Then I put the bag into the pot and put it on soup mode which will boil the water and heat the soup in the bag. I usually place the pot in the sink just in case of wake/etc.
When we are ready to eat, I cut the bag open and pour the content into bowls. I could have heated the soup in the pot itself, but this way I have no cleanup!
Now for the provisioning tip of you are around the Seattle area at the start of your cruise. From the public dock on Bainbridge Island you can walk to our awesome market, Town and Country, in three minutes. They usually have 6-8 varieties of soup/chili going that you can buy and put into a paper container to eat.
AND, they sell these same soups right next to this hot bar area, already bagged and refrigerated. They also have an awesome cioppino base where you can just added your own desired seafood. (Note they also have an even bigger store in Poulsbo, Central Market, but it's a long walk from the marina).
This is hearty and healthy food, with easy procurement and no mess prep.
One of the ways I like to use it is to heat up soup that I have made. This method is so perfect for travel days.
When I was at home, I made batches of soups, chili, meatballs, etc. So in the first picture I have my Food Saver sealed chili and the IP with water in it. I generally have pulled the soup from the freezer the night before and defrosted it. But if I didn't, I'd just stick it in the pot on the "keep warm" setting for a couple hours to defrost.
Then I put the bag into the pot and put it on soup mode which will boil the water and heat the soup in the bag. I usually place the pot in the sink just in case of wake/etc.
When we are ready to eat, I cut the bag open and pour the content into bowls. I could have heated the soup in the pot itself, but this way I have no cleanup!
Now for the provisioning tip of you are around the Seattle area at the start of your cruise. From the public dock on Bainbridge Island you can walk to our awesome market, Town and Country, in three minutes. They usually have 6-8 varieties of soup/chili going that you can buy and put into a paper container to eat.
AND, they sell these same soups right next to this hot bar area, already bagged and refrigerated. They also have an awesome cioppino base where you can just added your own desired seafood. (Note they also have an even bigger store in Poulsbo, Central Market, but it's a long walk from the marina).
This is hearty and healthy food, with easy procurement and no mess prep.
