How to Make French Toast and Instant Pot Soup from the Cookbook

When you’re in need of a quick and easy French toast recipe for lunch, this recipe is right up your alley.

It’s one of the best-looking french toast recipes on the market, and it’s also pretty darn good.

It has a light and fluffy consistency and is also perfect for using for quick lunches or snacks, which is why it’s one our pick for our favorite french toast recipe.

You’ll need a cast iron skillet, a bowl, and a spoon.

Once you get started, you’ll find that the instructions are easy to follow and easy to make.

It takes about 10 minutes to make, but it’s well worth the effort.

If you want to cook it with the skillet rather than the cast iron, you can either add more oil or cook it in a skillet.

The skillet will be easier to handle when cooking in the skillet, but you’ll need to work your way around the skillet to get everything to cook evenly.

The best part is that you’ll only need a spoon for this recipe, which means that you won’t have to spend as much time making a dish that will last you a couple of days.

If I were you, I would make this dish for breakfast or a quick lunch, and then put it on the table for dinner.

If that sounds like you, here’s how you make French toast with the Instant Pot: Step 1.

Heat up the cast-iron skillet over medium-high heat.

(You’ll need this level of heat if you’re using a cast-steel skillet, because cast iron won’t cook as evenly in a cast skillet.)

Step 2.

Add the onions and garlic and cook for about 5 minutes.

The onions should start to soften, and the garlic should start burning.

This is important because it will give you a hint of color.

It may take a couple more minutes, but the onions should get to a point where they’re starting to brown.

This will be a good sign that you’re ready to start cooking the onion and garlic.

Step 3.

Add in the water and bring the heat up to medium-low.

Cook for about 10 to 15 minutes.

When you get to the last 5 minutes, it’s time to stir in the potatoes.

They should start getting slightly soft and tender, and if you do, it means that they’re ready.

If they don’t, you’re done.

They will start to turn translucent in about 10 seconds.

If this happens, the potatoes will start turning golden brown.

Step 4.

Remove from heat and set aside.

This means that it’s ready to add the ingredients for the soup.

It is recommended that you make a stock with the vegetables and the soup before you add the stock, as this will prevent the soup from becoming too thick and overpowering.

(And yes, you will want to use a stock that has been stored in the fridge for a few days.)

Step 5.

In a small saucepan, bring the olive oil to a boil.

Add all of the vegetables, including the potatoes, and cook about 5 to 10 minutes, until all of them are tender and starting to soften.

If there are any red or pink bits, just add them to the pan.

Add about 1 cup of the stock to the pot, and bring to a simmer.

The stock should be simmering for about 30 minutes, or until the potatoes are fully cooked.

Remove the potatoes from the heat and place them on a plate, and allow them to rest for 5 to 15 seconds.

Step 6.

When the potatoes have cooked through, remove them from the saucepan.

If the potatoes don’t look cooked enough, you should add them back into the pot.

Stir the vegetables with a fork until they are well coated.

Remove them from heat, and set the potatoes aside on a paper towel-lined plate.

If necessary, let the potatoes sit for a couple minutes to let them crisp up.

(The skins can get a little bit crispy in the oven, but they should still be nicely golden brown.)

Once the potatoes crisped up, transfer them to a bowl and let them cool slightly.

Then, add in the onions.

Stir until they’re softened, and add the garlic and the red wine vinegar.

Let this simmer for about a minute.

The garlic is a bit different from the onion; it needs to cook through, so if it isn’t completely softened, it will get very soggy.

After it’s done cooking, remove it from the pot and set it aside.

(I found that it was a good idea to let the sauce cool for 10 minutes while you added the onions, so that the garlic could get a good sear on the surface.)

Step 7.

Add a small amount of the remaining stock to a large bowl and add in all of your vegetables, and salt and pepper to taste.

It will be pretty much the same with the sauce as with the potatoes; it should be a very creamy sauce