Cookbook Demo at the Market! Ivy Manning with "Instant Pot Miracle: 6 Ingredients or Less"
This Saturday, October 20th, we welcome the talented and prolific Ivy Manning to the Market! Ivy has joined us several times over the years, as she has authored many amazing cookbooks. This Saturday, she'll be on site with her latest cookbook, "Instant Pot Miracle: 6 Ingredients or Less". She'll be on site from 10AM-1PM, with samples of recipes from the book. This could be a great early Christmas present for the Instant Pot enthusiast in your life?!
Be sure to stop by on Saturday, say hello to Ivy, and grab a copy of this great cookbook. We've included a recipe from the book below!
Thai Butternut Bisque
Recipe by Ivy Manning, from Instant Pot Miracle 6 Ingredients or Less (Houghton Mifflin Harcourt, 2018)
Serves 2 to 4
Active time: 10 minutes Total time: 40 minutes
This quick, Thai-inspired soup gets its richness from coconut milk and it’s aromatic heat from Thai curry paste. I use fresh butternut squash in the recipe, but if you’re in a rush you can substitute 2 (10-ounce) bags of frozen squash cubes to cut down on prep time.
1 1/2 cups coconut milk
1 tablespoon canola oil
1 medium yellow onion, chopped
1 tablespoon red curry paste
1 medium (1 3/4 pound) butternut squash, seeded, peeled and cut into large (1 1/2-inch chunks)
1 cup canned chicken or vegetable broth, or homemade (page XX or XX)
1 tablespoon fish sauce, plus more to taste
Salt and pepper
1/4 cup cilantro leaves, chopped
1/4 cup roasted unsalted peanuts, chopped
Set aside 2 tablespoons of the thick coconut milk from the top of the can for garnishes the soup.
Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the onions and cook, stirring frequently, until beginning to brown, 6 minutes. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Press CANCEL.
Add the squash, remaining coconut milk, broth, and fish sauce. Lock on the lid, select the PRESSURE COOK function and adjust to HIGH pressure for 10 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, quick-release the remaining pressure. Blend the soup with a stick blender, or in batches in a blender with the lid slightly ajar and towel over the top to prevent splatters. Season the soup with more fish sauce, salt, and pepper. Garnish with swirls of the remaining coconut milk and optional garnishes, if desired.
Tasty tip: If you come across lime leaves in the produce department at the grocery store, snap them up and stash them in the freezer. Add 4 to 6 leaves to Thai curries and soups like this one for a sweet, herbal flavor. Discard before serving, they are too tough to eat whole.