Glad to hear that you got your power back,
BT!
I made a soup in the Instant Pot today - a Bacon, lentil, barley, mushroom, and butternut soup. I used the bacon only because it was the oldest meat in the freezer, and the only mushrooms were the dried boletus and some frozen duxelles. And a new ingredient this winter from hydro - cutting celery, or leaf celery.
Cutting celery, from hydroponics, 1-8. About 18 inches long. by
pepperhead212, on Flickr
The darkness of the soup is from the fond of the bacon browning, plus the soaking water from the boletus, which is very dark. The bacon was labeled "ends", and was not very fatty at all. I added some olive oil, to cook the onions and celery stems, then added about 1 tb minced garlic, plus a generous tb of gochugang, to cook for a minute, Then I added the chopped boletus, and the liquid, plus about 1/3 c duxelles. Then I rinsed a half cup each of pearl barley and Puy lentils, and added those, plus some chicken broth, put the lid on the IP, and set it for 15 min, then let it release naturally. Then I removed the lid, tasted for seasonings (nothing at all added), and added the 3 c of diced butternut, plus about 1/4 c masoor dal, to thicken it some. I set it for 3 minutes, then let it release 10 minutes, then released the pressure. Turned out great!
Mushroom, lentil, barley, bacon, and butternut soup. by
pepperhead212, on Flickr