It's official: I am obsessed with my Instant Pot. For those of you who don't already know about the cult of the Instant Pot, it's an electric pressure cooker that can also be a slow cooker, a rice cooker, a yogurt maker (haven't tried that yet) and it has a sauté feature. It's freaking awesome! I got mine about 14 months ago and while I used it sporadically for the first 9 or 10 months I got really into in this past fall and now it's seeing some action at least a couple of times per week.

It's fantastic for weekly meal prep, great for busy moms, perfect when cooking for a crowd. I use it for everything from soups and stews to spaghetti squash and pulled chicken for tacos. It can make carnitas and beef stew in an hour, hard boil eggs in minutes and make the best steel-cut oatmeal ever. The only thing it doesn't do is chop the vegetables and clean itself up when you're finished.

I've been leading a group of people through a January Whole30 and this is a recipe that I put together for that program. I made it for a demo lunch workshop and have made it like 4 times since then because it's so freaking yummy. It's great as is and even better with a dollop of pesto and some leftover carnitas (also made in the Instant Pot). 

This recipe is pretty forgiving. You can use regular celery instead of celery root (although I recommend trying celeriac if you haven't yet. It's delicious!), only parsnips if you don't have carrots (or visa versa), skip the sweet potato in favor of more butternut squash, etc..

There's lots of veggie prep before actual cooking takes place. Since I encourage stress-free cooking, put on some good music or a funny podcast, take some deep breaths and enjoy the time spent chopping and prepping.

You can also make this on the stovetop in a regular kettle. Instructions below.

xo

Lisa