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Today only, the 6 quart 7-in-1 Instant Pot is only $69.99! I didn’t expect to see this price again between now and Black Friday!

I’ve mentioned the Instant Pot about 57 times on this blog, but my point still stands: It’s the best investment I’ve made in a kitchen appliance ever. So much so, that I’ve just purchased a second Instant Pot so that I can have the yogurt option and use both IPs side by side. There are times when I want to make rice in one, meat in the other or simply batch cook a few things at a time. I thought about getting an 8 qt, but ultimately I knew I would appreciate having two interchangeable inner pots more than a bigger size. I can’t wait to make yogurt!

Last night about 4pm, I started having that creeping, dinner-panic because Sundays are usually not planned on our meal planner. We had already eaten out twice over the weekend, and I hadn’t gone grocery shopping so I knew I needed to pull something out of basically nothing.

I opened the pantry and found potatoes and onions that were really nearly at the end of their usefulness. From the fridge I pulled out carrots and celery that certainly weren’t at the peak of freshness. I added some chicken broth, some milk, some garlic and some spices. I sauted the veggies, then added everything else and turned the Instant Pot to manual for 5 minutes. Writing this paragraph basically took longer than making this soup. For the official recipe for leftover-busting Loaded Potato Soup, click here. I didn’t have the broccoli, but, like most of my recipes, this is incredibly forgiving and flexible. It ended up being the perfect October 1st soup, and it saved a whole bunch from being totally wasted!

That’s one of many examples of how the Instant Pot saves dinner, time and again! Click here to get your Instant Pot.

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