Pickled Beets (Instant Pot)

We were given a 5 gallon bucket of beets from my inlaws.  Now, I love beets...but trying to eat a keto diet at this time, I just decided to go ahead and pickle and can them. 

I used my 6 qt  and 8 qt Instant Pots to make short work of this task.  It took me several batches to get through the whole bucket, but there was no stirring, babysitting the pots on the stove, etc.  It worked out just great!  

Ingredients:

Beets 

10 cups of ACV

1.5 cups sugar

1 cup salt

1/2 cup dried mustard

Directions:

1.  Cook beets until fork tender in the instant pot with 2 cups of water, manual high pressure for 23 minutes.  (Or stovetop in a pot of water or in oven)

2.  Meanwhile, in a heavy pot on stovetop, bring remaining ingredients to a boil.  

3.  Fill jars to within 1/2 inch from top of jar with beets.  Add liquid and release air bubbles.  Place lids and bands.  

4.  Process in steam canner for 30 minutes.

5.  Enjoy!

Yield:  I had a 5-gallon bucket of beets and got 12 quarts and 2 pints. 

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Cheddar Broccoli Soup (Instant Pot)

Today I made the most delicious IP Cheddar Broccoli Soup in my 8 qt Instant Pot.  This recipe can be halved and made in a 6 qt Instant Pot. 

Recipe:
2 T butter
2 cups chopped onions
1-1/2 cups chopped carrots
1-1/2 cups chopped celery
6 cups of chicken broth
10 cups chopped broccoli
3 T cream cheese
3 c cheddar cheese (I used smoked cheddar)
3/4 cups heavy whipping cream
6 strips of bacon (cooked)

Directions:
1.  Turn IP on saute mode.  Place butter in liner.  Once melted add onions, carrots and celery.  Saute for 3-4 minutes until translucent. 
2.  Add chicken broth and broccoli. 
3.  Hit cancel and then hit the manual button, set to high pressure.  Set the time for 1 minute. 
4.  Once the timer goes off, allow it to NPR for 5 minutes then manual pressure release.
5.  Stir in the cream cheese, cheddar cheese, and heavy whipping cream.  Stir until melted. 

Serve with crumbled bacon!!

Serving sizes are 1 cup with the nutritional information below! 

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