We returned home after a long day out and about. There was no meal at the ready and the kids were hangry, unreasonable, and loudly voicing their discontent. I was not in the mood to cook and wanted to order take-out, and I would have had I not read recently that Americans throw away up to 40% of the food they buy annually, and since our fridge was packed from a recent grocery run, cooking was the more responsible option. I had ten pounds of rice in the pantry, kielbasa and chicken tenders in the fridge, and I had recently mixed up a batch of my Cajun Spice Blend for Pressure Cooker Creole Green Beans and the leftovers were in the fridge (and I dared to ponder take-out)! This meal practically proclaimed itself and I was listening (through the tears and screeching): Instant Pot Weekday Jambalaya it would be with a side of Pressure Cooker Creole Green Beans.
With kids constantly reminding me that dinner needed to be now, I frantically chopped, pressed, sliced, and stirred. Five minutes later, everything was in the pot. I set the Instant Pot to 12 minutes LOW PRESSURE, then I walked away and hid in the bathroom. Ha, no. Fortunately for me, hiding was unnecessary and the kids were quietly coloring (on themselves no less), so I had twelve minutes of peace to unload the dishwasher and set the table. I prayed the lull in the storm would last, and it did, then a feeding frenzy began.
Beans were gone before I sat down, the rice eater ate her chicken and sausage, two bites of rice (go figure), the other ate everything, then they had a second helping of beans. Homemade dinner in under thirty, check. Fed bellies, check. Jambalaya, ya-ya. We survived another meal. One meal down, a fabillion more to go.