IP: Chayote, Carrot, Fish Soup

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So it’s been quite a while since I’ve posted anything. This is mostly due to long work days, long trips away from home (flights, distance driving), and sheer laziness. Though I have to admit, I’m usually so tired by the end of the day, I settle for something like noodles, or fried rice, both of which are nothing special to post about.

So now I do have a little bit of time, and I have an Instant Pot. I got today off, so here’s a soup that I did… And I’m home long enough to be able to finish drinking all of it!

 

Ingredients:

  • 2 chayote, peeled, cored, diced in to 1″ cubes
  • Three medium carrots, sliced in 1/2″ pieces
  • 1 chicken bouillon cube, prepared as per manufacturer instructions (can substitute with vegetable stock)
  • 2 blue cod fillets (I used frozen). Too hard to break into pieces, so I put the whole pieces in, frozen

Instructions:

Pretty much put everything in to the pot, fill the remaining space of the pot to almost half way mark, and press the soup button (30 minutes on high pressure). Leave it on slow release when it’s done. Salt and season as needed. I found that I didn’t need to add anything else due to the chicken bouillon. Typically I use chicken stock, but I am only home for the next three days, so I can’t justify opening a pack and leaving it in the fridge for the next 10 days following.

Hopefully I’ll be back sooner than later! I have yet to unlock the full potential of this magical kitchen appliance. Perhaps a small roast next, if I have guests over.

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