Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.
Find Julee online at
MommysMemorandum.com.
Book description:
The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals.
Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals.
From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu.
The Instant Pot® College Cookbook includes:
• Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ.
• 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more!
• Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets.
Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
Super easy and fast to make
I made it for my first instant pot recipe and it was simple and easy! I used almond milk instead of half/half and it turned out great!
Chicken isn’t a vegetable
Do you cut up the potato?
Very easy and fast. Omitted the garlic
Incredibly easy and delicious. Potatoes were moist when done, nutrients were retained since only 1 cup of broth was used. The milk and butter suggestions were perfect! Didn’t need to add more like when the potatoes are boiled. Fluffy and delicious in a short period of time. My family loved them!
I used vegetable broth instead and tasted very good!
So delicious! Glad I went with this recipe. Sauteed the garlic before adding the cubed potatoes – just perfect! Could have kept all the liquid in with the potatoes. Mixed them with a hand mixer for a truly one-pot dish. This recipe’s a keeper for sure.
Didn’t peel potatoes. Don’t drain liquid.
Definite favorite!
Didn’t take long at all and it was delicious!!!!!
This is the only way to make mashed potatoes. Thank you.
This is the only way to make mashed potatoes. Thank you.
I used broth from the turkey and left it in while mashing. These were some of the best mashed potatoes I have ever had and easy to make too. Also didn’t take up a burner on the stove! Made another batch last night and used the half a cup left over gravy mixed with half a cup of water to cook them in. Added green chili and stirred in cheese at the end. These are so good.
Potatoes came out good, the only problem I have is they come out sticky. Whats my problem
I made this vegetarian and dairy free by using vegetable stock and almond milk. I also used a liberal amount of garlic powder in addition to the garlic. Everyone liked it and my family members are tough critics!
8 minutes not long enough. What gives?
We d highly recommend peeling your potatoes. Russet skin is delicious when baked or fried, but tends to be unpleasant when mashed. As for chopping, to ensure fast, even cooking, quarter your potatoes before adding to the pot.
Cut the potatoes into halfs or quarters or cook longer (for yellows at least), leave out the garlic
Easy and delicious! The potatoes were nice and soft and this will be my go to method from now on!
Very easy! Tastes great! Be making these often!
Recipe does not list how much water you’re supposed to use.
I used the recipe and deviated only a bit, I used 1 extra clove of garlic, and I lightly chopped them. I added a half of yellow onion, chopped and after it was ready to be mashed I added a half of a hot pepper, don’t really know the kind, and an orange one isn’t a proper answer.I’m heating up a stuffed chicken breast as I type. I’ll be eating shortly.
thank u, im new, but im on my way.
Do you steam for the same amount of time if I have 5lbs of potato?
Putting potatoes in a mixer is a bad idea. You’ll develop the gluten in them making them stringy. The least processing you can do, the better as long as they’re as smooth as you want.