• Alison Aberdeen

Instant Pot WINS

Updated: Jan 21, 2019

Happy Sunday everyone! If you follow me on social media, you know I'm in L.O.V.E. with my #InstantPot! It has been a complete game changer in how my day has to be scheduled out. Before Him, I would sometimes have to spend 30 minutes to an hour prepping dinner, if I even had time to cook that day. Or had the energy for that matter - because whether you're a working mom who has to pick up kids, stop at the store AND cook, or a working girl with no kiddos who has insane-o late hours, or a SAHM like myself juggling housework, sibling fights, appointments and errands (just to touch the tip of the iceberg), finding the energy at 5pm on any given day after GOING GOING GOING is sometimes next to impossible.

And then in He came. An invention that had me at "Hello." Basically you dump a bunch of shit in a pot, push a button and dinner is served. Literally. I just can't say enough about the genius of it. It not only cuts prep and cook time in half, it also leaves you with ONE POT to clean.

Anyhoo, I thought I'd do a bonus post this week to share one of the recipes my family and I loved from #amindfullmom. Perfect for a cold day and so, so easy. Not to mention zero guilt on the calorie count. ( I put notes in parentheses next to anything I changed for convenience).

Enjoy the rest of your Sunday friends!


Made with simple ingredients, this healthy, yet hearty Italian soup will be on the table in less than 30 minutes from start to finish.

Course Main Course Cuisine Italian Keyword Instant Pot Lasagna Soup Prep Time 5 minutes Cook Time 5 minutes Pressure Time 15 minutes Total Time 10 minutes Servings 6 Calories 248 kcal


1/2 tablespoon oil

1 pound Italian Sausage {I did 1/2 lb. turkey sausage, 1/2 lb. ground turkey bc it was already in my freezer}

1 large carrot peeled, and diced1 small onion minced

2 cloves garlic minced

4 cups chicken stock {I used low sodium since there's so much salt in the tomato sauce}

16 ounce can Italian Stewed Tomatoes {I used a can of crushed tomatoes instead since I had it in my pantry}

1 cup tomato sauce or marinara sauce

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes optional

1 cup dried pasta such as rotini, campenelle, elbow noodles, etc

2 cups fresh spinach

Serve with Mozzarella and Parmesan Cheese {I used the #Kraft 'perfectly paired for pizza' and it was awesome and melty}


Turn Instant Pot to Saute function.

Once heated, add in oil. Brown Italian Sausage until almost no longer pink, breaking up sausage as it cooks.

Add in onions, carrots, and garlic and saute for 2-3 minutes longer.

Add stock, tomatoes, tomato sauce, and pasta to Instant Pot. 

Place lid on Instant Pot and turn knob to sealed. Cook on High Pressure for 4 minutes.

Once cook time has elapsed, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure.

Stir in spinach to soup and let just wilt.

Serve soup with cheese. 

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