A new year is here!! 🎉 And after loads of festive treats and meals, it’s good to get back to normal. Though let’s be real, we still have some treats around 😉🍪🍫🍬
So today I chose to make this pumpkin butternut squash bisque, since I had leftover roasted pumpkin from the freezer I wanted to use up. Once prep was done, it cooked in 14mins on high pressure, which was great! As for the soup itself, it wasn’t bad, but honestly not too much flavour. Nothing more vegetables and spices couldn’t fix though. I would say it’s a good base and for now hot sauce will add just the right kick it needs for us this time around.
We got an Instant Pot for Black Friday in November and I love it!! Already made a pot roast dinner, which was great. So decided on making this recipe to take to my parents for New Year’s Eve. Can’t go wrong with only 3 ingredients, and I have never made meatballs with pop. They turned out pretty good…not too sweet and great either on its own or over rice. Will definitely make these again in 2019!