It’s REALLY fun when you take a dish to pass at church, and people ask “do you know who made that?”
We were getting ready for church this past weekend & had maybe 30 minutes until we were going to be getting in the car ~ without ANYTHING planned to take for fellowship, my husband says “what about the Instant Pot? You have to have something you can pull off.”
And I did ;)
A few people at church mentioned (as they were eating…) …
“Who brought this?” (talking about this Stir Fry..)
“Not sure. It came from that Pot though. The one that’s here every Saturday.”
“Oh, I think that’s Sheryl’s pot. It’s the same pot that had Carrot Soup last time… remember? It was good.”
My husband pipes up “That’s my wife’s pot. She loves that thing… We got it in December and she hasn’t stopped using it since. She is infatuated with it.”
Infatuated isn’t the word. I LOVE this pot. That one time investment for us was HUGE – in a pinch for a meal? We don’t even know what eating out is at this point – it’s NOT a possibility with all of us. Not to mention, I cannot fathom throwing down $30 at a fast food joint .. that’s $30 that could buy my milk for the week from the farm.
So I make a point of making sure that we have food ready for dinner, every single day. And all hours in between. To not be prepared is costly – right?
This Stir Fry is really very easy to make. If you aren’t with an Instant Pot you could also use the stove – but I love this pot because it’s just a breeze. We get our produce from the CSA every week and this was one of the best ways to put it to use this weekend – so good in fact we made this twice.
Once for church (and it was GONE) and then the next day at home. We love picking up the Noodles at Costco – they are in the refrigerated section. We use a little Miso Paste and then whatever veggies we have on hand – this particular time we happened to use Mushrooms, Green Bell Pepper, Onions, Garlic, Shredded Carrots and a little Broccoli too.
- 1 Tbsp Coconut Oil
- 1 small Onion, sliced
- 2 Carrots, shredded
- 1/2 C. fresh Portobello Mushrooms, chopped
- 2 Green Bell Pepper, sliced thin
- 3 Cloves Garlic, minced
- 1/2 - 3/4 C. Broccoli, steamed
- 2 packs of Japanese Udon Noodles (pick up at Costco)
- 3/4 - 1 C. Water
- 2 tsp Miso Paste
- Spices to taste: Salt, Pepper, Smoked Paprika
- In the Instant Pot, use the Saute function and saute the Onion, Carrots, Mushrooms, Bell Pepper, Garlic and Broccoli 3-4 minutes in Coconut Oil.
- Add the 1/2 - 3/4 C. Water and Miso Paste and toss in the noodles and let them all blend together while your pot is still on saute (toss frequently to loosen up the noodles).
- Season as needed and serve in bowls.
- Total servings varies by serving size & persons being fed (kids/adults).
Checkout more recent Instant Pot Recipes… see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!
