Level: Easy | Prep/Cook Time: 20-30 mins

  • 3 Rutabagas
  • Bacon (a decent amount for seasoning)
  • 1 onion (chopped)
  • 2 cups of Chicken Stock
  • Salt & Pepper

– Cut rutabagas flat on both ends to keep it stable, with a sharp knife or cleaver, and cut off wax peel like a watermelon.

– After peeled, cut rutabagas in squares.

– Cut bacon into small pieces and sauté in instapot to let brown

– Once bacon is browned, adding chopped onion and rutabagas

– Add 2 cups of chicken broth and then cook in instapot for 15 mins

– Add salt and pepper to taste. Ready to serve!


Level: Easy | Prep/Cook Time: 30-40 mins

1 Pound Thick Sliced Applewood Smoked Bacon (I like Pepper Bacon)
2 Medium Sweet Vidalia Onion
2 Peaches diced small
1/2 C Light Brown Sugar
1/2 C Water
1/4 C Black Coffee
1 Tbl Aged Balsamic Vinegar
1/4 Tsp Smoked Paprika
Salt to Taste (depends on type of bacon)

– Cut bacon into 1/4 inch pieces and cooking medium heat till not crunchy but still done with a little chew to it.
– Remove from pan (I use my Pawpaws skillet for this, it holds the pound of bacon perfectly) I use a slotted spoon to do this.
– I pour out almost all of the drippings and save it.
– I slice the onion into quarters and them medium slices and add to the pan on medium heat once they are soft
– I add the diced peaches and cook till it is all very soft
– Add smoked paprika, and sugar, continue to cook till thick and bubbly, about 10 minutes.
– Add coffee, vinegar and water and stir well
– Re-add the bacon (not the drippings) continue to cook thill thick and jam like.
– Taste for salt. Store in a jar or container in fridge till ready for use.