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Instant Pot Hamburger Helper – Ground Beef Mac and Cheese!

by 17 Comments

This Instant Pot Hamburger Helper is a classic macaroni recipe that is cooked in a pressure cooker for only 4 minutes. It tastes better and healthier than the boxed Hamburger Helper. This creamy and cheesy ground beef macaroni pasta recipe will be perfect for any weeknight dinner.

How to Make Hamburger Helper in an Instant pot

Looking for more ground beef recipes? Well, you have to try this easy and quick Instant Pot Hamburger Helper. A mac and cheese dish with ground beef that’s cooked in a creamy cheese sauce. This one-pot pasta dish is so delicious and made with simple pantry ingredients. It’s made without all of those unnecessary ingredients and preservatives you may get from boxed pasta and meal starters.

Creamy and Cheesy Ground Beef and Macaroni

This Pressure cooker Hamburger Helper reminds me of beef stroganoff. It has some similarities in taste but is much quicker to make and uses fewer ingredients. You can find my Instant Beef Stroganoff recipe here.

Pressure Cooker Ground Beef and Macaroni Pasta

Instant Pot Hamburger Helper Ingredients:

  • Ground Beef
  • Elbow Macaroni Pasta
  • Milk
  • Yellow Onion
  • Garlic
  • Smoked Paprika
  • Italian Seasoning
  • Chili powder
  • Worcestershire sauce
  • Beef broth
  • Sugar
  • Salt and Pepper
  • Fresh Cheddar Cheese and shred
Hamburger Helper

How to Make Instant Pot Hamburger Helper:

  • First, brown the beef in an Instant Pot with one tablespoon of oil. It should take about 3 minutes.
  • Second, cook the seasoning ingredients until translucent and fragrant. This step only takes 1 minute.
  • Third, put all of the ingredients in the pot, including seasoning, browned beef, pasta, and broth. Then cook for about 4 minutes with immediate release.
  • Lastly, make the cheesy and creamy sauce.
Instant Pot Hamburger Helper

How to Make Creamy and Cheesy Sauce for Hamburger Helper:

To make a creamy and cheesy sauce, I add milk, cornstarch, and cheddar cheese to the macaroni dish after pressure cooking.

As an alternative, you may use sour cream or water. Please keep in mind that you might not enjoy the results made with just water because the milk adds creaminess and flavor to the sauce.

The Best Instant Pot Hamburger Helper

What Types of Cheeses Best for Hamburger Helper:

For this recipe, I just used fresh cheddar cheese because I still have some leftover from previous recipes. However, you may replace the cheddar cheese with American cheese or processed cheese like Velveeta.

Pre-shredded cheese contain additive that prevent the cheese from clumping or sticking together while in the package. So I recommend using Fresh Cheddar cheese (Block) because it melts smoothly, doesn’t contain added preservatives, chemicals and it will have a fresher, creamier taste than pre-shredded cheese.  

Also, remember to put the cooked ground beef macaroni dish in the refrigerator promptly after cooking (within 2 hours; 1 hour if the temperature is above 90 °F). You can keep it in the fridge for 3-4 days, or up to 4 months in the freezer. You can find more info on the USDA website.

Also check out more Instant Pot recipes: INSTANT POT CARNITAS – MEXICAN PULLED PORK INSTANT POT BEEF STROGANOFF, INSTANT POT PULLED BEEF BRISKET FOR SLIDERS!, INSTANT POT ROOT VEGETABLE SOUP, INSTANT POT BONELESS BEEF SHORT RIBS, INSTANT POT POTATO SOUP WITH BACON!, INSTANT POT LAMB STEW, INSTANT POT ITALIAN SAUSAGE KALE SOUP, INSTANT POT GREAT NORTHERN BEAN SOUP

5 from 8 votes
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Instant Pot Hamburger Helper
Prep Time
5 mins
Cook Time
4 mins
Browning Beef and Cooking Garlic/Onion:
4 mins
Total Time
13 mins
 

This Instant Pot Hamburger Helper is a classic macaroni recipe that is cooked in a pressure cooker for only 4 minutes. It tastes better and healthier than the boxed Hamburger Helper.

Course: Side Dish
Cuisine: American
Keyword: cheesy, side dish, pasta, macaroni, ground beef, beef
Servings: 8 servings
Author: Rika Livingston
Ingredients
  • 1 pound ground beef
  • 1 pound dried elbow macaroni pasta
  • 3 cups Beef Broth
  • 1 cup chopped yellow onion
  • 1 tablespoon garlic minced (around 3 garlic cloves)
  • 1 tablespoon paprika
  • 2 teaspoons Italian seasoning
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon chili powder (use more according to your liking)
  • ½ teaspoon salt (use more according to your liking)
  • ½ teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 2 cups milk
  • 2-3 cups Cheddar Cheese Block
  • 1 tablespoon corn starch
Instructions

  1. Set the instant pot to "Sauté" setting and heat one tablespoon oil in a skillet. Cook the ground beef undisturbed for about 1-2 minutes, then turning and keep cooking until brown. Also don't forget to keep scrapping the bottom of the pot so nothing stick on it to prevent burning. Transfer to a plate and set aside.

  2. Add onion into the pot and cook until translucent, stir in garlic, chili powder, smoked paprika, oregano, Italian seasoning, black pepper, salt, sugar. Then Turn off the "Sauté" setting.

  3. Add ground beef and one cup of beef broth, stir until combined.

  4. Add pasta and the remaining of the broth (2 cups of broth). Do not stir. Just make sure that the pasta is cover with the liquid and Worcestershire sauce. Place the lid and ensure the valve is in the “Sealing” position. 

  5. Set to "Manual" setting and cook for 4 minutes with quick release. Remove the lid and select "Cancel". Season with additional salt and pepper if needed.

  6. In a mixing bowl, stir in one tablespoon of corn starch with 2 cups of milk. Add the milk mixture into the pot, add cheese and slowly stir until combined.

  7. Serve and enjoy.

Recipe Notes

Beef Broth: 

I used the Organic Beef Flavored Broth from Sprout’s store brand. 

 

Instant pot hamburger helper

Instant Pot Carnitas – Mexican Pulled Pork

by 22 Comments

The most amazing flavor Instant Pot Carnitas, so simple and quick! Tender and juicy pulled pork that is also Low Carb, Paleo, and Keto-friendly.

This Instant Pot Carnitas is a very tasty Mexican-style meat for tacos, burrito, nachos, or on lettuces if you follow a low-carb diet. Also don’t forget to finish up with delicious toppings, such as cilantro, guacamole (avocado), fresh chopped jalapeno, salsa, beans, fresh lime, chopped tomato, corn, sour cream, and/or Mexican cheese!

instant pot carnitas or Mexican pulled pork

You can check out other Mexican inspired recipes here: GLUTEN FREE MEATBALL WRAPS WITH CHIPOTLE SAUCE, INSTANT POT QUESO DIP RECIPE, ROASTED CAULIFLOWER TACOS WITH CHIPOTLE ROMESCO SAUCE, GROUND BEEF QUESADILLA WITH CHIPOTLE SEASONING, CHICKEN CHILE VERDE, TOSTADA RECIPE WITH PORK CARNITAS

Cravings some Mexican food? Well, today I am going to show you how to cook this delicious pressure cooked Mexican “little meats” or Mexican pulled pork, Instant Pot Carnitas recipe. It tastes delicious, comparable or even better than the carnitas you may find at Mexican restaurants or Taco truck :).

The traditional carnitas recipes are made by braising or simmering the meat in the lard (or pork fat) until tender that lasted for hours. It’s made with pork shoulder (or pork butt) because of the higher fat content, which can be useful to keep the meat stay tender and juicy! But cooking the carnitas in the instant pot only requires 35 minutes of pressure cooking time! Afterward, allow the cooker to cool down naturally for about 15 minutes before you open the lid.

The best thing about this Instant Pot Carnitas recipe is that you can enjoy the meat in three different varieties (options), and serve it up in many different ways from tacos to burritos. I am going to explain below.

The Best Instant Pot Carnitas

Instant Pot Carnitas Cooking Time:

I cooked this instant pork carnitas recipe for 35 minutes, plus an additional 15 minutes with natural release. The meat is packed with flavor and is seasoned with simple ingredients (no marinate needed!). It tastes good right out of the pot, or you can bring it to the next level by using a broiler or skillet to add crispiness and more flavors to the meat.

Instant Pot Carnitas Ingredients:

I make this carnitas with some staple and basic ingredients that you can find in your pantry. It’s a recipe that is very affordable and can be eaten in so many ways, so your leftovers can be used for a completely new dish! Here are the ingredients:

  • Pork butt or Pork Shoulder
  • Orange Juice
  • Broth
  • Oregano
  • Cumin
  • Bay Leaf
  • Fresh Lime Juice
  • Yellow onion and Powder onion
  • Garlic
  • Salt and Pepper to taste
Instant Pot Carnitas Recipe with Orange Juice
After pressure cooking, tastes so good right out of the pot!

How To Make Pork Carnitas in an Instant Pot:

  • Optional step: I wash the pork in cold water and dry well with paper towels. This is just an extra step I like to take because I sometimes see specks of dirt around the meat. Once dry, cut into 5-6 sections.
  • Keep the bones and some of the thin layers of fat intact to add flavor to the sauce or broth.
  • Season the meat with salt and pepper.
  • Brown the meat in an instant pot in multiple batches.
  • Cook the seasoning ingredients for a few seconds.
  • Then cook all the ingredients with a closed lid, sealed, for about 35 minutes and 15 more minutes natural release.
  • Remove the meat from the pot. You can enjoy immediately or continue cooking in a skillet or broiler to add crispiness to the meat.
Instant Pot Carnitas with Orange Juice
from the broiler

Enjoy in Three Different Varieties of Pork Carnitas:

  1. Option 1, the quickest and most basic: You can enjoy the meat immediately after pressure cooking. The meat is so tender, juicy and flavorful but not crispy. The meat will be perfect for a burrito bowl. Just toss in some rice, black beans, avocados, etc.
  2. Option 2, use a broiler: You can add crispiness to the meat by continuing cooking it at the oven (broiler). Use some of the leftover juices, and cook until the edges of the pork turn brown or crisp. The good thing about this method is that you don’t need to add extra oil to crisp the meat in the oven. Final result: medium crispiness and less salty than option 3 meat. 🥩 The meat will be perfect for Burrito, Tacos, Nachos.
  3. Option 3, cooking in a skillet. At this level, you have the opportunity to adjust the texture and flavor. I also find that with a skillet the meat tends to be crispier and more flavorful, but also saltier compared to options 1 and 2. The cons: you must cook in multiple batches, use at least one tablespoon of oil each time you cook, and have a higher sodium content depending on how much extra juice you put in during searing. The meat will be perfect for Tacos. My kids really enjoyed this option 🙂
Instant Pot Carnitas
from the skillet

How to Make Ahead and Store Pork Carnitas:

You can make this Instant Pork Carnitas about 3 days ahead of time. Just be sure to shred, then toss with cooking liquid, and let cool before you cover and store in the fridge. Crisp just before serving.

Pressure cooker carnitas

So how are you going to enjoy this pork carnitas? Please do share! Don’t forget to leave us a comment with your feedback. I really hope that you are going to love this instant pot pork carnitas recipe!

Also check out more Instant Pot recipes: INSTANT POT BEEF STROGANOFF. INSTANT POT PULLED BEEF BRISKET FOR SLIDERS!, INSTANT POT ROOT VEGETABLE SOUP, INSTANT POT BONELESS BEEF SHORT RIBS, INSTANT POT POTATO SOUP WITH BACON!, INSTANT POT LAMB STEW, INSTANT POT ITALIAN SAUSAGE KALE SOUP, INSTANT POT GREAT NORTHERN BEAN SOUP

4.89 from 9 votes
Instant Pot Carnitas Recipe
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Instant Pot Carnitas
Prep Time
15 mins
Cook Time
35 mins
Natural release
15 mins
 

The best Mexican pulled pork, cooked in an instant pot. So juicy, tender and flavorful.

Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: Mexican food, tacos, burritos, pork, pulled meat, instant pot recipes, street food
Servings: 12 servings
Author: Rika Livingston
Ingredients
  • 4 pounds pork butt or pork shoulder
  • 1 tablespoon vegetable oil
  • 1 cup chopped yellow onion
  • 2.5 tablespoons minced garlic
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin powder
  • 1 teaspoon onion powder (unsalted)
  • 1 bay leaf
  • 1 ½ teaspoons Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup fresh squeeze orange juice ( see notes)
  • 1/2 cup chicken broth (see notes)
  • 1 tablespoon fresh lime juice
for rubbing the pork
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon black pepper
Instructions

  1. Wash the pork in cold water and dry well with a paper towel. Cut the pork in 5-6 sections.

  2. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Rub well. 

  3. Turn on the Instant Pot to "Sauté" setting then adjust it to "High" and add 1 tablespoon vegetable oil. 

  4. Place about 2-3 pork pieces into the pot and cook until browned on all sides for about 5 minutes. Set aside. 

  5. Repeat the process (without additional oil) to the remaining pork. Transfer the pork to a plate and set aside. 

  6. Add chopped onion into the pot and stir until translucent, then add garlic, oregano and cumin. Keep stirring for 30 seconds. 

  7. Add orange juice, broth, 1 ½ teaspoon kosher salt, 1/2 black pepper, and 1 bay leaf. Keep scraping the pot until no more browned bits are at the bottom to prevent burning. 

  8. Put the seared pork back inside the pot. Turn off the "Sauté" setting. Use a big spoon to pour juice over all of the pork. 

  9. Place the lid and ensure the valve is in the “Sealing” position. Select "Meat" then press "Pressure" until you see the "High Pressure" light on then adjust to 35 minutes. Once Its cooked, allow the cooker to cool down naturally for about 15 minutes before you open the lid.

  10. Remove the meat from the Instant Pot and let cool slightly before pulling apart with a fork.

  11. Turn on the "Sauté" setting and bring the juice to a boil, then continue cooking to reduce the broth for about 1 minute.

  12. Option 1: You can enjoy the meat immediately after pressure cooking without searing. OR

  13. Option 2: Broiler. Turn on the broiler to High, layer some shredded pork on a baking sheet and cook for about 4-5 minutes, then take it out from the oven and pour in about 1/3 juice all over the meat.  Put it back the oven and cook for at least 5 minutes or until crisp on the edges but still tender. OR

  14. Option 3: Skillet. In a large skillet over hight heat, add one tablespoon oil and cook the shredded meat, undisturbed, until underside is well browned, about 4-5 minutes. Add some juice and continue cooking and tossing occasionally, until some of the edges are caramelized until you reach the desired crispiness and flavor. Make sure to keep the meat tender and do not burn.

    Remove pork from the skillet and repeat this process in multiple batches (about 3-4 total).

Recipe Notes

Pork Shoulder or Pork Butt:

Keep the bones and some of the thin layers of fat intact to add flavor to the juice and to keep the meat tender and moist. 

Fresh Squeeze Orange Juice:

I used Navel orange. To make 1/2 cup, you need about 2-3 oranges (Medium to Large size).

Chicken Broth:

I used Organic Chicken Stock that I purchased from Costco. It contains 440 mg per cup. 

 

 

Instant pot carnitas

INSTANT POT BEEF STROGANOFF

by 22 Comments

Creamy Instant Pot Beef Stroganoff.  Fall-apart tender beef in the most flavorful sauce! The sauteed beef is smothered in a creamy, sour cream mushroom sauce, cooked in a pressure cooker.

This Instant Pot Beef Stroganoff is so tender and the sauce is packed with flavor. This one-pot creamy meal is perfect for any weeknight, and goes perfectly over a bowl of egg noodles!

Beef Stroganoff is a Russian dish of sauteed beef in a sauce. It has become popular in many parts of the world. Here in the US, the sauce consists of onion, mushroom, and sour cream. It’s the perfect classic comfort food for dinner.

Creamy Instant Pot Beef Stroganoff.

Today, I am going to show you how I cook the Beef Stroganoff using an instant pot or pressure cooker.

This instant pot beef stroganoff is made from scratch, which means we are not going to use a high in sodium canned soup! 

To make the stroganoff more flavorful, I make sure to brown the beef so I can have those delicious browned bits that have always been my favorite. While the browned bits will add flavor to the dish, be sure to not burn them. You can prevent this by scraping the bottom of the pot periodically while cooking.

I also cook the mushroom for a few minutes in a red wine reduction. The pressure cooker or instant pot will do its job to make the meat tender and infused with flavors in a shorter period of time.

This instant pot beef stroganoff is made from scratch

LEARN HOW TO MAKE BEEF STROGANOFF IN AN INSTANT POT

I’ve cooked Beef Stroganoff many times with an Instant Pot and each time I used different techniques, steps and the number of ingredients to use. As a result, the beef stroganoff recipe below is the one that may be different from others you’ve tried, but I’m confident you’ll like the taste. Above all, it has a rich sauce that adds to and compliments the overall flavor.

Pressure cooker beef stroganoff

To make the Stroganoff in an instant pot, follow these steps:

  • First, cook the beef until browned, working in two batches. I do not recommend that you dredge your meat in flour.
  • Second, cook the sauce ingredients (except the corn starch and sour cream).
  • Third, cook all the ingredients for 10 minutes in a manual setting.
  • Lastly, thicken the sauce after pressure cooking with corn starch, then add sour cream to make it creamy.
How to cook instant pot beef stroganoff in an instant pot.

A quick tip: always add your thickening agents after pressure cooking.
The reason being that a thickening agent can interfere with the steam being generated by your instant pot, which can cause your food to burn, or in certain dishes get too watery.

instant pot bee stroganoff recipe

INSTANT POT BEEF STROGANOFF INGREDIENTS

This is one-pot comfort food. This meal consists of beef sirloin steak, garlic, onion, red wine, Worcestershire sauce, dijon mustard, beef broth, thyme, mushrooms, sour cream, corn starch, salt, and pepper.

I use red wine instead of white wine to add a more complex flavor and help tenderize the meat. Cabernet, Merlot, Pinot Noir, and Zinfandel are all good choices of wine for cooking. In this particular recipe, I prefer to use Merlot.

instant pot beef stroganoff and egg noodle

HOW LONG TO COOK BEEF STROGANOFF IN AN INSTANT POT

Browning the beef will take you about 2-3 minutes. Cooking your sauce ingredients takes about 4-5 minutes. Afterward, you still have to cook all of the meat and sauce ingredients together (except for the corn starch and sour cream).  For this part I recommend 10 – 12 minutes on a manual setting with immediate release. To thicken the sauce with cornstarch takes less than a minute.

BEST BEEF CUT FOR BEEF STROGANOFF

I highly recommend that you use Beef Tenderloin or Beef Sirloin steak. However, it’s a matter of preference and other cuts can taste good too, especially after soaking up the flavor from the mushrooms in the sauce.

Hope you’ll enjoy this pressure cooker beef stroganoff recipe!

More Instant Pot Recipes: INSTANT POT PULLED BEEF BRISKET FOR SLIDERS! INSTANT POT ROOT VEGETABLE SOUP INSTANT POT BONELESS BEEF SHORT RIBS

5 from 6 votes
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Instant Pot Beef Stroganoff
Prep Time
10 mins
Cook Time
20 mins
 

Fall-apart tender beef in the most flavorful sauce! The sauteed beef is smothered in a creamy, sour cream mushroom sauce

Servings: 6
Author: Rika Livingston
Ingredients
  • 1.5 pounds beef sirloin steak (seasoned with 1/2 teaspoon of salt and 1/4 teaspoon pepper)
  • 2 tablespoons oil divided
  • 2 tablespoons unsalted butter
  • 2 cups sliced yellow onions
  • 2 garlic cloves minced
  • 1 pound cremini (sliced)
  • 1/4 cup red wine for more complex flavor or white wine (I used Merlot)
  • 1 tablespoon Wosterchire sauce
  • 1 tablespoon dijon mustard
  • 3 sprigs of Thyme
  • 1 1/2 cups beef broth
  • 11/2 teaspoons better than bouillon (OPTIONAL)
  • 1/4 teaspoon salt (add more according to your liking)
  • 1/4 teaspoon pepper (add more according to your liking)
  • 1 pound egg noodles (cooked according to the product packaging)
  • 2 tablespoons corn starch (mix with 2 tablespoons of water)
  • 1 cup sour cream
Instructions

  1. Pound the beef sirloin and cut into thin strips.

    Transfer the beef strips into a bowl and season with 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

  2. Press"Saute" and adjust it to "High" setting.

    1st batch: Add 1 tablespoon olive oil to the instant pot and cook half of the beef for about 2-3 minutes total or until browned. Transfer to a bowl and set aside.

    2nd Batch: Add 1 tablespoon olive oil to the instant pot and cook half of the beef for about 2-3 minutes total or until browned. Transfer to a bowl and set aside.

  3. Add butter into the pot, then add onion, keep stirring and cook for about 2 minutes, then add garlic and give it a quick stir for about 15 seconds.

  4. Add mushrooms, keep stirring for about 1 minute. Then add red wine, cook for about 2 minutes.

  5. Add dijon mustard, Wosterchire sauce, thyme, better than bouillon, stir until well combined.

    Be sure to scrape the bottom of the pot to keep the pan clear and nothing is stuck on it.

  6. Add the browned beef and the broth into the pot. Close the lid. Make sure the steam release knob is in the Sealed position.

  7. Select "Keep warm" then press "Manual" for 10 minutes and after cooking, Quick Release the pressure. 

  8. Open the lid and set the "Saute", adjust to "High" setting and bring the sauce to bubble. Adjust seasoning with salt and pepper if needed.

    Add corn starch and water (1:1 ratio) mixture and keep stirring until the sauce is thickened. Turn off the heat, let the bubbles subside and stir in sour cream until well combined.

  9. Enjoy with cooked egg noodles.

Recipe Notes

Beef Broth: I purchased the Beef Broth from Sprout’s market. It’s a store brand, called “Organic Beef Flavored Broth”. It contains 570 mg of sodium per cup (245 gram). 

Better than Beef Bouillon: This is an optional ingredient. You may skip it, just adjust the saltiness according to your taste. 

 

 

Creamy Instant Pot Beef Stroganoff. Fall-apart tender beef in the most flavorful sauce! The sauteed beef is smothered in a creamy, sour cream mushroom sauce, cooked in a pressure cooker.

Instant Pot Pulled Beef Brisket for Sliders!

by 23 Comments

A delicious Instant Pot Pulled Beef Brisket recipe! The meat is cooked in a sweet and tangy homemade sauce that is quite similar to BBQ sauce. As a result, it’s very juicy, tender and will melt in your mouth. Served on a bun and homemade coleslaw.

The Instant Pot Pulled Beef Brisket is a wonderful addition to all kinds of dishes. You can serve the pressure cooker shredded beef on a sandwich, salad, tacos, nachos, beans or simply added to rice!

How to make instant pot pulled beef for sliders

Sliders are one of the most popular summer BBQ or game day recipes to please a crowd. So in this recipe, I am going to show you how I serve this instant pot pulled beef brisket on a bun and homemade coleslaw, a combo that’s sure to win over your group.

Why You’ll Love this Instant Pot Brisket:

This Instant Pot Brisket has the perfect balance of sweet and tanginess. As a result, this recipe is also great for kids!

One of the best things you will love about this Instant Pot Pulled Beef Brisket recipe is that you only have to spend 70 minutes of cooking time plus 10 minutes on natural release. Surprisingly, the meat tastes packed with flavor even though you don’t have to spend hours to slow cook the meat.

Instant Pot Brisket Recipe on a bun and coleslaw

Additionally, this shredded meat is versatile and can be served in many different ways. It is a perfect addition to any BBQ dishes. You can’t go wrong with this beef brisket!

How to make BBQ sauce for sliders.

Can I Make Instant Pot Brisket Ahead of Time?

You probably agree that a slow-cooked meat often tastes better the day after cooking it, as it has a deeper flavor. However, the texture always feels better on freshly-cooked meat.

If you are thinking to make this instant pot pulled beef brisket in advance, I would recommend keeping the meat whole.  Do not shred it ahead of time as it will then dry out easily.

Best Sauce for Pulled Beef:

Now, let’s talk about the sweet and tangy homemade sauce! It’s actually quite similar to BBQ sauce, except it’s less sweet.  Most BBQ sauce recipes call for molasses, but in this recipe, I used a combination of brown sugar and maple syrup to add sweetness to the meat. The sauce is made of Worcestershire sauce, apple cider vinegar, garlic, chili powder, ground mustard, cayenne pepper, ketchup, brown sugar, liquid smoke, garlic salt, cumin, and maple syrup.

pulled brisket sauce

Here’s How I cook Instant Pot Pulled Beef Brisket:

  • First, pour in 1/2 cup low sodium broth or water.
  • Second, place all seasoning ingredients into the instant pot.
  • Third, add the brisket into the pot.
  • Close the lid and turn the manual setting to 70 minutes plus 10 minutes of natural release.
  • Once it’s cooked, just turn the release button down, open the lid.
  • Then shred the meat using a meat fork.
  • Lastly, turn on the “saute” setting to bring the liquid to boil and reduce into a thicker sauce.
How to Make Pulled Beef in an Instant Pot

How Long Does It Take to Cook Pulled Beef Brisket:

In general, it can take hours to prepare pulled meat. To cook pulled beef in the oven usually takes about 4-5 hours or up to 8 hours in a slow cooker. Fortunately, you only need to cook the shredded beef for 70 minutes in an instant pot.

Is it OK to cut a brisket in half?

  • If your brisket is too big, just cut in half until it fits comfortably in the pot.
  • There is a fat layer that separates the two muscles, You have to follow that layer of fat to separate the brisket in half.

Why is my brisket tough?

If the brisket is tough, it’s because it needs more time to cook to break down the connective tissue.

The Best Cut of Beef for Shredded Beef?

Any meat cut from the shoulder of the animal (which contains marbling and connective tissue) is great for shredded meat. That’s because this part of the meat softens during cooking. This makes it easy to pull the meat apart into moist, tender shards. In contrast, the closer to the chest the meat comes from, the tougher it is.

Here are some examples:

  • Brisket
  • Chuck
  • Rump Roast
  • Flank Steak
  • Skirt Steak

How Do You Shred the Beef:

Shredding beef is quite easy! First, you need to cook the meat until it is falling-apart tender. Then, use two forks to shred the meat.

What Should I Serve with Pulled Beef:

  • Sandwich
  • Tacos
  • Nachos
  • Beans
  • Coleslaw
  • Rice
4.75 from 4 votes
instant pot pulled brisket
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Instant Pot Brisket

A delicious instant pot pulled beef brisket. It's very juicy, tender and will melt in your mouth.

Course: Appetizer
Cuisine: American
Servings: 8
Author: Rika Livingston
Ingredients
  • 3 pounds beef brisket
  • 1 garlic clove (minced)
  • 1/4 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1/2 cup water or vegetable broth (low sodium)
  • 1 1/2 tablespoons maple syrup 
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon  liquid smoke
  • 1 tablespoon brown sugar 
  • 1 teaspoon  cumin 
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard 
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon garlic salt 
  • optional: salt and pepper to taste
Instructions

  1. Pour the broth or water into the pot.

  2. Add all of the seasoning ingredients into the pot and mix well with the broth to create a sauce.

  3. Nestle the meat into the sauce mixture and use a cooking spoon to spread the broth over the meat.

  4. Lock the lid onto the pot.

  5. Set to "Manual" and cooking time to "70" and let its pressure return to naturally back to normal (for about 10 minutes).

  6. Unlatch the lid and open the instant pot.

  7. Skim the excess surface fat from the sauce.

  8. Use a meat fork or two regular forks to transfer the brisket to a cutting board to pull it apart and shred. This is safer than pulling it apart in the instant pot which can be hot.

  9. Place the shredded meat back into the pot. Then turn the instant pot to the "saute" setting and cook for about 8-10 minutes, or until the sauce looks like a loose, wet BBQ sauce.

  10. Turn off the "saute" function. Remove the meat from the instant pot and transfer the sauce into the bowl. The sauce and meat taste great together but are best stored separately as to keep the meat from getting soggy.

  11. Serve the meat on a bun and add coleslaw. Add additional sauce as desired.

Recipe Notes
  • Briskets come in two basic cuts. Choose the “flat cut” because is less fatty than the “point cut”. 
  • If your brisket is too big, just cut in half until it fits comfortably in the pot.
  • Don’t have liquid smoke? Just skip it 🙂 
Tasty Instant Pot Pulled Beef Brisket! The meat is cooked in a sweet and tangy homemade sauce that is quite similar to BBQ sauce. As a result, it’s very juicy, tender and will melt in your mouth. Served on a bun and homemade coleslaw.

Instant Pot Root Vegetable Soup

by 3 Comments

A delicious creamy instant pot root vegetable soup that is naturally sweet. This root vegetable soup is made in Instant Pot and seasoned with light spices. It’s the perfect comfort soup that will warm you up in the coldest months or any season. Root vegetables can be enjoyed as a delicious part of a healthy diet, and are eaten raw to roasted, and by my favorite way: in a soup. Root vegetables contain many vitamins and minerals. Because root vegetables grow underground they absorb a great amount of nutrients from the soil. 

For you instant pot lovers I love to be able to share another instant pot soup recipe, instant pot root vegetable soup!  If you’ve missed my previous instant pot vegetable soup with fresh vegetables recipes, be sure to check out these: INSTANT POT POTATO BACON SOUPINSTANT POT ITALIAN SAUSAGE KALE SOUP INSTANT POT GREAT NORTHERN BEAN SOUP

Here’s why you are going to love  this Instant Pot Root Vegetable Soup:

1.      It’s quick! The cooking process of this pressure cooker vegetable soup will only  take 15 minutes. 

2.      This one pot vegetable soup is seasoned  with high anti-inflammantory ingredients like ground turmeric, ginger, and garlic.

3.      It’s made with simple ingredients.  Everything you need may already be in your pantry. 

4.      The root vegetable soup is nutritious but is still absolutely tasty! 

Let’s Talk about the  Instant Pot Root Vegetable Soup Ingredients: 

Carrots – This crunchy root vegetable is tasty and highly nutritious. It’s a good source of beta-carotene, fiber, vitamin K, potassium and antioxidants. Carrots come in a variety of colors, from white, orange, yellow, red to purple.  For this recipe, you are going to use orange colored carrots. 

Potato – potatoes are naturally gluten free with no fat, sodium or cholesterol. They are a versatile root vegetable and a good source of vitamin B6. Fiber, magnesium and antioxidants. Round white potatoes or Yukon Gold potatoes are a great choice for soups. 

Parsnip – Parsnips are packed with important nutrients. They are rich in Potassium, Zinc, Magnesium, Phosphorus, Manganese, and Iron. It’s also high in Soluble and Insoluble Fiber, therefore may aid in weight loss. 

instant pot root vegetable soup

Garlic – Garlic contains compounds with potent medicinal properties and are highly nutritious.  They are good to combat cold, reduce blood pressure, and more 

Turmeric – Turmeric is a member of the ginger family. It is commonly used as a spice in Asia, but it is also known for its medicinal purposes. It’s a potent anti-inflammatory and antioxidant that may also help improve symptoms of depression and arthritis. You can check more recipes using Turmeric here: ORANGE TURMERIC BOOSTER SHOTGOLDEN MILK WITH TURMERIC & ALMOND MILK OR CASHEW MILK SLOW COOKER BUTTERNUT SQUASH SOUP SLOW COOKED LAMB SHANKS RECIPE  SLOW COOKER CHICKEN STEW

Ginger: Ginger has long been used for culinary and medicinal purpose.  It is often referred to as ginger root in recipes. Common uses of ginger are to treat nausea or heartburn. 

instant pot root vegetable

To make this instant pot root vegetable soup creamy, I added heavy cream, for those of you that are vegetarians , you can easily change-up the ingredients by simply using 100% vegetable broth and coconut milk.

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Instant Pot Root Vegetable Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Soup
Servings: 4 servings
Author: Rika Livingston
Ingredients
  • 2 pounds carrots (peeled, chopped coarsely)
  • 1 medium potato (peeled, chopped coarsely)
  • 1 large parsnip (peeled, chopped coarsely)
  • 1 tablespoon olive oil
  • 1 medium onion
  • 1 garlic clove
  • 1 inch ginger (chopped coarsely)
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspon paprika
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon cumin
  • 32 oz low sodium broth (chicken or vegetable broth)
  • 1 cup water
  • 1/2 cup cream heavy cream or coconut cream
Instructions
  1. Select sauce and add oil to pot.
  2. Add onion, garlic and ginger cook just until fragrant.

  3. Add chopped vegetables (carrots, potato, parsnip), salt, black pepper, turmeric, paprika, cumin, broth, water and cook at high pressure for about your 15 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure.

  4. Open the lid and stir the cream (heavy cream or coconut milk), use a hand blender to puree the soup. Adjust seasoning if needed.

  5. Serve and enjoy.

Instant Pot Boneless Beef Short Ribs

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Easy Instant Pot Boneless Beef Short Ribs.  These tender, melt-in-your-mouth beef short ribs are served with noodle and can be ready in less than an hour.

 

Instant Pot Boneless Beef Short Ribs

Cooking short ribs in an Instant Pot is a very convenient and quick method that requires 30 minutes cooking time in instant pot. The short ribs are meltingly tender when cooked in a one pot, especially with a rich flavor sauce.

So if you are looking for an easy braised beef short ribs recipe that have all the flavor and no fuss, try this Instant Pot Boneless Beef Short Ribs. It’s not only delicious but will also save you hours of cooking time.

Instant Pot Boneless Beef Short Ribs

This Instant Pot Boneless Beef Short Ribs recipe is made of simple ingredients: boneless short ribs, onions, carrots, all purpose flour, thyme, paprika, tomato paste, beef broth, dry red wine, black pepper and salt . It’s so delicious, it can be eaten with pasta or mashed potatoes. It’s the perfect instant pot meal that not only adult will love but your kids will enjoy it too (mine sure did).

To cook short ribs until tender it usually takes about 2 1/2 hours in the oven.  With this instant pot, you only need to cook it for 30 minutes (plus 15 extra minutes for natural release) and additional 2 minutes to cook the vegetable (carrots).

Short ribs have lots of meats on them and they are the most popular cut for BBQ and also taste good for stew.  Boneless short ribs are cut from the chuck or plate, and consist of rib meat separated from the bone, which helps makes it perfect for this stew recipe: Instant Pot Boneless Beef Short Ribs. They are larger and meatier than pork spare ribs. As an alternative, chuck roast is the best substitute when boneless short ribs are unavailable.

Instant Pot Boneless Beef Short Ribs

 

 

Are beef short ribs healthy? Beef short ribs are rich in protein, B12 but also high in fat. A 3-ounce portion of ribs contain about 210 calories, more than 30 grams of total fat and 13 grams of saturated fat.  Consider your fat intake and for the day and week and balance accordingly to your health needs.

 

Instant Pot Boneless Beef Short Ribs

I served this instant pot short ribs with egg noodles.  They taste perfect with polenta, or burger bun too.  It’s also a great game-day food.  If busy prepping for other things while hosting the braised short ribs can be a make-ahead meal. When properly stored, cooked beef ribs will last for 3 to 4 days in the refrigerator. For uncooked ribs, defrosted short ribs can be kept in the fridge for up to 5 days.

Best red wine for stew: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Zinfandel, Sangiovese, and Cabernet.

Check out more Instant Pot recipes: Instant Pot Potato Bacon Soup  Instant Pot Italian Sausage Kale Soup Instant Pot Great Northern Bean Soup Instant Pot Congee with Chicken  Instant Pot Barley Soup  Instant Pot Queso Dip Recipe

 

5 from 3 votes
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Instant Pot Boneless Beef Short Ribs
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A classic comfort food, beef stew, made with boneless beef short ribs and tasty sauce. 

Course: Beef
Author: Rika Livingston
Ingredients
  • 3 pounds boneless beef short ribs
  • 1 1/2 teaspoon salt
  • 2 tablespoon vegetable oil
  • 1/2 cup dry red wine
  • 1/2 cup low sodium beef broth
  • 1 medium onion (cut into 8 wedges)
  • 4 cloves garlic (minced)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon paprika
  • 3 tablespoons tomato paste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 carrots (chopped)
  • 1 tablespoon all purpose flour
  • 2 tablespoons water
  • fresh parsley (chopped)
  • egg noodle
Instructions
  1. Season boneless short ribs with 1 1/2 teaspoon salt .
  2. Turn on the instant pot and set to "Sauté" and adjust to more high heat.
  3. Add vegetable oil and heat until it shimmers. Working in batches, add boneless beef short ribs and cook for about 3 minutes on each side or until browned. Remove from instant pot and set aside.
  4. Add dry red wine to instant pot. Stir and scraping up any browned bits from the bottom of the instant pot. Bring the red wine to a boil and until it is reduced by 1/3 for about 1 minute. Add beef broth, garlic, onion, dried thyme, paprika, tomato paste, black pepper, salt and browned boneless beef short ribs to instant pot.
  5. Set the instant pot to "manual" and cook at high pressure for about 30 minutes. When cooking is complete, use a natural release to depressurize.
  6. Add chopped carrots to pot and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize.

  7. To thicker the sauce, mix 2 tablespoons of water with 1 tablespoon flour. Set the instant pot to "sauté", add the flour mixture and let stew simmer until thickened. Adjust seasoning with salt and pepper if needed.

  8. Turn off the instant pot and sprinkle the stew with some fresh parsley. Serve immediately with egg noodle, polenta or on a bun. 

Amazing! Instant Pot Boneless Beef Short Ribs, classic beef recipe with easy ingredients!

Instant Pot Potato Soup with Bacon!

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Easy Instant Pot Potato Soup with bacon. This creamy soup is made with chicken broth, sour cream, milk, garlic, onion, bacon, and potatoes.

Obsessed with your Instant Pot and want to make delicious creamy soup to warm up your winter? Check out this easy Instant Pot Potato soup. It’s so hearty and filling!

Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Potatoes are an American staple: we use it in everything from snack dishes to elegant meals. If you still have some leftover potatoes in your kitchen, don’t wait any longer, make this Instant Pot Potato Soup and watch your friends and family devour it!

Pressure cooker potato soup with bacon
How to Make Instant Pot Potato Bacon Soup Creamy:

This Instant Potato Bacon soup is actually very creamy as even though it’s made without cream cheese and is thickened without flour.

To cook potato bacon soup in the Instant Pot it only requires 10 minutes of cooking time with the Instant Pot dial on the manual setting.

Pressure cooker potato soup Best potatoes to make soup:

For this recipe, I use red potatoes, white potatoes, Russet or Yukon. White or red potatoes are recommended for soup because they are low in starch. They also hold their shape better than other potatoes after cooking. Some people even love to keep skin-on on the soup, it’s just a matter of preference.

Loaded Instant Pot Potato Bacon Soup

How to thicken the Instant pot potato soup without flour:

I didn’t thicken the soup with flour. Instead,  I use sour cream, milk, and parts of the soup itself as the thickener. Simply take about ⅔ part of the soup and use a hand blender to puree. If you are going to puree with your countertop blender, be sure to fill the blender no more than halfway, and blend in batches as needed. Also, be sure to keep the lid on for several seconds after you finish to prevent burning yourself.

What To Do If The Potato Soup is Still Too Thin:

If you think the soup is still too thin for your taste, feel free to use a separate bowl and add about 3 tablespoons of starch (like flour or cornstarch) into a portion of the broth. By separating it out prior to whisking it into the soup tit prevents the starch from clumping. Also, be sure to do this process at the very last minute prior to serving.

Check out more Instant Pot recipes: Instant Pot Italian Sausage Kale Soup Instant Pot Great Northern Bean Soup Instant Pot Congee with Chicken  Instant Pot Barley Soup  Instant Pot Queso Dip Recipe

This Instant Potato Bacon soup is actually very creamy as made without cream cheese and is thickened without flour. To cook potato bacon soup in the Instant Pot it only requires 10 minutes of cooking time with the Instant Pot dial on the manual setting

4.75 from 8 votes
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Instant Pot Potato Bacon Soup
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
 

An instant pot potato soup with bacon recipe, a comforting soup that is loaded with sour cream, milk, bacon, onion and simple seasoning. 

Course: Soup
Cuisine: American
Servings: 6 servings
Author: Rika Livingston
Ingredients
  • 2.5 pounds of red potatoes or yukon (medium starch) or russet (high starch). (peeled and chopped in big chunks)
  • 1 medium yellow onion (chopped)
  • 4 garlic cloves (minced)
  • 2 cups low sodium broth (chicken or vegetable)
  • 1 1/2 cups sour cream
  • 1 cup milk
  • 1 pound bacon slices (chopped)
  • salt and pepper to taste
Toppings:
  • chopped green onions
Instructions

  1. Turn on the Instant pot to "Sauté" setting and cook bacon in a pot, keep stirring until the bacon is crisp. Remove the bacon from the pan and reserve about 1/4 cup bacon grease.

  2. Add chopped onions and cook until the onions become translucent. Add garlic and give a quick stir for about 15 seconds. Turn off the ""Sauté" setting.

  3. Add potatoes, chicken broth into the Instant Pot. Set the Instant Pot to "Manual" and adjust to "10 minutes".

  4. When cooking is complete, use a natural release to depressurize and open the lid when it's ready.

  5. Set the instant pot to "Warm" and remove about ⅔ of the soup and puree with a blender. Return the puree soup into the Instant Pot and stir.

  6. Set the Instant Pot to "Saute" setting and bring soup to a simmer. Add sour cream, milk and bacon.  Keep stirring until well-combined and until you reach the desired consistency. Add chicken broth if needed. Do not boil the soup after adding the dairy to prevent the soup from curdling. Season with salt and pepper as desired.

  7. Serve with fresh herbs and crispy bacon.

Instant Pot Lamb Stew with Apricots

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Thank you Decoy for sponsoring this post. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social! 

Instant Pot Lamb Stew with Apricots recipe. The best lamb stew ever! It’s so hearty and comforting. It’s a one-pot meal with simple ingredients, perfect for any weeknight or special occasions. A delicious lamb stew that is made without flour or butter.

Instant Pot Lamb Stew with Apricots

If you are looking for an Instant Pot Lamb Stew recipe then keep reading. This stew recipe that will keep you warm this fall and winter. This instant pot lamb stew is the perfect comfort food on a chilly evening.  I’m proud of how this recipe comes out, I think it will be a keeper and atop your recipe list for lamb stew! Instant Pot Lamb Stew with Apricots

Tender Instant Pot Lamb Stew:

The tender lamb meat will fully melt-in-your-mouth, and the broth has a deep and rich flavor  This one-pot meal of instant-pot lamb stew is loaded with hearty and healthy ingredients, perfect for any weeknight or special occasions.

Instant Pot Lamb Stew with Apricots

This lamb stew is not a traditional stew but don’t worry because you only need simple ingredients that you can easily find in your pantry: cinnamon, coriander, salt, black pepper, ginger, turmeric also some fresh ingredients of: boneless lamb leg, beef broth, onion, garlic, tomato paste, fresh ginger, and also dried apricots.

Instant Pot Lamb Stew with Apricots

This Instant Pot Lamb Stew with Apricots recipe is fast and easy but is packed with slow-cooked flavor and tenderness. Make this stew using instant pot and you will spend less time in the kitchen and it can be ready in about 45 minutes. This lamb stew contains no flour and no wine, but the sauce has a great consistency. If you have some leftover lamb meats, be sure to try these  Slow Cooked Lamb Ragu  Slow Cooked Lamb Shanks recipes.

October is International Merlot month, a global industry event celebrating the noble Merlot varietal all month long. Over 100 Merlot producers from around the world participate. How to be part of the merlot movement? Get your hands on a fine bottle of Merlot, obviously! Merlot goes down well at home or out at a restaurant. Attend a #MerlotMe tasting. Just get some Merlot in your glass! The best part about #MerlotMe is finding something new to try, or finding others who love the same Merlot as you. Follow the hashtag and chat with others who are sharing their #MerlotMe moments as well.

Decoy Sonoma County Merlot is an outstanding choice for a bottle this season.  A case may be a better way to go as their tagline is that it’s the “everyday bottle for the well informed”.  The bottle boasts complex but smooth layers of black cherry, blueberry, and cassis, with hints of both vanilla and cocoa.  My palate for wine is not as refined as those in the industry but we like to have a glass before reading about the flavors, then have another glass (or more) after learning about the wine.  As big fans of black cherry in-particular this bottle was a pleasure to drink.



There are a number of things that I appreciate about Duckhorn Vineyards, the makers of this fine bottle.  For one, they’ve been around for over four decades fine-tuning their craft.  That is something to definitely look for in the complex wine industry.    A second thing that I enjoy is the details they share on their website about their wine varieties.  This Merlot was a 2016 and I was able to read about the rain and sun for that crop, and how it affected the richness and acidity, color and concentration.  Lastly, I appreciate their location. I worked in the restaurant industry for some time in Sonoma and Napa and was fortunate to have many a bottle of outstanding wine up there…. nothing quite compares to it!

Instant Pot Lamb Stew with Apricots

Speaking of red wine, people often use it as a component in a stew.  The following Instant Pot Lamb Stew with Apricots recipe does not, so you can just enjoy your glass of Decoy Merlot as a pairing instead of as an ingredient, yum!

Instant Pot Lamb Stew with Apricots

Instant Pot Lamb Stew with Apricots

Instant Pot Lamb Stew with Apricots

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

5 from 11 votes
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Instant Pot Lamb Stew with Apricots
Prep Time
10 mins
 

This Instant Pot Lamb Stew is packed with flavor and so easy to make! The perfect comfort food for any weeknight or special occasions

Course: Main Course
Cuisine: Mediterranean
Author: Rika Livingston
Ingredients
  • 3 pounds lamb leg - boneless cut into stew-bite size
  • 1 3/4 cup beef broth
  • 2 tablespoons canola oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground coriander
  • 1 teaspoon tomato paste
  • 3/4 teaspoon black pepper
  • 1 teaspoon salt (add more according to your liking)
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon fresh grated ginger
  • 1/4 teaspoon ground cinnamon
  • 1 cup whole dried apricots
  • 1 large cinnamon stick
Instructions
  1. In a skillet over medium heat, cook the lamb until browned for about 5 minutes per batch. Set aside.
  2. Turn the instant pot setting to "Saute", add oil, garlic and cook until fragrant.
  3. Add chopped onion and cook for about 30 seconds. Add cinnamon stick, coriander, black pepper, salt, turmeric, ground ginger, grated ginger, salt and ground cinnamon. Keep stirring until fragrant for about 15 seconds.
  4. Add browned lamb leg cubes into the instant pot. Stir for a few seconds.
  5. Add dried apricot, cinnamon stick and the broth, turn off the "Saute" setting, close the lid and set to "Manual" for about 35 minutes.

  6. Release pressure using the natural-release method. Unlock and remove the lid. 

  7. Serve the lamb stew immediately with rice.
Recipe Notes

You may also brown the lamb meat using instant pot. 

Leg of lamb is great for barbecue or roasted and it works really well as a stew or curry. If you can't find leg of lamb, use Lamb shoulder instead.

Instant Pot Lamb Stew with Apricots.

Instant Pot Italian Sausage Kale Soup

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This Instant Pot Italian Sausage Kale Soup is hearty, comfort soup that is made with Sweet Italian sausage, kale, white beans, onions, a leek, garlic, fresh tomato, tomato paste, basil and chicken broth.

Craving for more instant pot recipes?  I hear you!  Check out this comfort and hearty Instant Pot Italian Sausage Kale Soup that can be ready in less than 15 minutes, from preparation through the whole cooking process! This comfort pressure cooker kale sausage soup is so flavorful and easy to make!

Instant Pot Italian Sausage Kale Soup

 

Cooking my favorite soup recipes using instant pot is fun and less stressful than other methods. I just need to set up the cooking time and do other chores while waiting for the soup to be cooked in my pressure cooker or instant pot. This instant Pot Italian Sausage Kale Soup is a must make, the perfect comfort food to warm up your winter or for any weeknight dinner.

 

 

Instant Pot Italian Sausage Kale Soup

 

This instant Pot Italian Sausage Kale Soup is packed with protein from the Italian sweet chicken sausage and the cannellini beans. Cannellini beans are originally from Italy.  They have a nutty flavor and are often used for salad or soup. Dried cannellini beans are difficult to find, and for that reason I just used the canned Cannellini beans.  I just removed the liquid and give it a quick wash, then poured it into the instant pot as soon as the soup was cooked. By doing this you can speed up the cooking process because most dried beans require 25-30 minutes cooking time on the Instant Pot. 

Instant Pot Italian Sausage Kale Soup

 

 

 

I also used fresh tomatoes with a small quantity of tomato paste instead of canned tomatoes . Canned tomatoes tend to be more acidic, less fresh and are often packed with lots of sodium. Many crushed and diced canned tomatoes are thickened with tomato puree, which changes the flavor of the sauce and in the end will also affect the flavor of the soup.

For the broth, I used garlic, onion, and leeks with a touch of dried basil. You may also use Italian seasoning to add more taste.

Best Kale for Italian Tuscan Soup Recipe:

Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It contains fiber, antioxidants, calcium, and vitamin K. It’s also a good source of vitamin c and iron.  Lacinato kale is more tender, slightly sweeter, and more delicate than curly. In Tuscan cuisine, Lacinato kale is often use in a thick, hearty soup. .

Browning Sausage in Instant Pot:

Most Italian sausages can be cooked over medium high heat until browned, for about 5 minutes on a stove. With Instant Pot, I just need to turn the setting to “Saute”, and when it’s hot I add the sausage and let it sit for one minute.  It then starts to get that beautiful brown color, at which time I break it up into small pieces and keep turning and cooking for 2 additional minutes. Don’t worry about cooking the sausage all the way through at this point, because the instant pot will do the rest of the job when we cook it at high pressure on the manual setting.

To make this Instant Pot Italian sausage soup more kid-friendly recipe I opted for a sweet chicken Italian sausage. In doing so I can adjust the spiciness level at the end by adding a bit of chili flakes (or not depending on who I’m prepping it for. Feel free to use hot Italian sausage in the recipe if spicy is your thing!

Don’t forget to check out more of my Instant Pot recipes:  Instant Pot Great Northern Bean Soup  Instant Pot Congee with Chicken  Instant Pot Barley Soup Instant Pot Lamb Stew with Apricots

 

 

this comfort and hearty Instant Pot Italian Sausage Kale Soup that can be ready in less than 15 minutes, from preparation through the whole cooking process! This comfort pressure cooker kale sausage soup is so flavorful and easy to make!

5 from 5 votes
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Instant Pot Italian Sausage Kale Soup
Prep Time
5 mins
Cook Time
6 mins
Total Time
12 mins
 
Servings: 6
Author: Rika Livingston
Ingredients
  • 1 pound Sweet Italian Chicken Sausage you may also use a hot Italian sausage
  • 32 oz Low Sodium Chicken Broth
  • 1 tablespoon olive oil
  • 1 medium-sized onion (chopped)
  • 4 garlic cloves (minced)
  • 1/4 cup chopped leek
  • 3 cups chopped Lacinato kale (with or without stems)
  • 1 tablespoon dried basil
  • 1/2 teaspoon Italian seasoning (optional)
  • 1 tablespoon tomato paste add more according to your liking
  • 2-3 Roma tomatoes chopped ( I used only 2 plum tomatoes for less acidic broth)
  • 2 large carrots (small diced)
  • salt and pepper to taste
  • 10 oz canned white beans (cannellini beans) (remove liquid and rinse) - Add more according to your liking
Instructions
  1. Turn on the Instant Pot and se to the "saute" setting. When it is hot add sausage and let it sit for one minute, then start breaking it into small pieces or bits. Keep turning and cooking for 2 minutes.
    Instant Pot Italian Sausage Kale Soup
  2. Put the sausage to the side of the pot, add cooking oil and cook onion until fragrant.
    Instant Pot Italian Sausage Kale Soup
  3. Add garlic and leek, then cook for about 15 seconds. Give sausage, onion, garlic, and leek a quick stir and change the instant pot setting to "Warm/Off".
    Instant Pot Italian Sausage Kale Soup

  4. Add chopped tomatoes, tomato paste, chicken broth, dried basil, (optional) dried Italian seasoning, chopped kale and diced carrots into the pot.

    Instant Pot Italian Sausage Kale Soup
  5. Set the instant pot to "Manual" and give it a cooking time of 3 minutes.
  6. When it's done, allow it to release pressure naturally for about 1 minute, then slowly release all remaining pressure.
    Instant Pot Italian Sausage Kale Soup

  7. Add the cannellini beans, salt/pepper to taste and give it a quick stir. Adjust seasoning if needed.

Instant Pot Great Northern Bean Soup

by 30 Comments

Instant Pot Great Northern Bean SoupThis Instant Pot Great Northern Bean Soup is an easy bean soup recipe that doesn’t require soaking the beans. It’s a creamy white bean soup that is made with simple ingredients: dried Great Northern Beans, broth, onions, garlic, and rosemary spring.

If you are on the hunt for Instant Pot Soup recipes, check out this Instant Pot Great Northern Bean Soup. It’s the perfect hearty winter meal to help you stay warm and cozy. It’s also extremely nutritious, as it’s high in fiber and protein. This soup will keep you feeling full all day long!

Instant Pot Great Northen Bean Soup without Flour:

This creamy white bean soup is made without flour or heavy cream. To make it creamy, I just used a hand blender to puree the beans.  You can keep it in the fridge for up to 3 days because it’s a dairy-free soup.

Instant Pot Great Northen Bean Soup Ingredients:

To make the most of this Instant Pot Great Northern Bean Soup, I served it with crispy bacon, used chicken broth, and some fresh chopped parsley. For those of you that are vegetarians, you can easily change-up the ingredients to turn this soup into a vegan creamy white beans soup by simply using 100% vegetable broth, then finishing the cooked white beans with parsley or any topping of your choice.

Instant Pot Great Northern Bean Soup

Instant Pot Great Northern Bean Soup Health Benefits:

Great northern beans are a low–calorie and low–fat and are also a cholesterol-free source of iron, dietary fiber, protein, and potassium. They are an excellent source of low-fat and plant-based protein for vegetarians (and everyone else), and if eaten regularly can help lower cholesterol and regulate blood sugar levels.

Instant Pot Great Northern Bean Soup

Soaking Beans or No Soaking Before Cooking:

Even though Great Northern Beans (like most other white beans) offer a ton of health benefits, the beans can also cause abdominal discomfort or bloating in some people. Soaking the beans can break down the complex sugars that can cause gas.  This will also make them cook faster.

For this Instant Pot Great Northern Bean Soup, I just washed the dried beans and then started cooking them without soaking them beforehand. If you decide to soak the beans before cooking follow these steps:  First wash the beans thoroughly.  Then put the beans into a large bowl and cover with 2-3 inches of cold clean water.  Set it aside at room temperature for 8 hours, or overnight.

Instant Pot Great Northern Bean Soup

How Long Does It Take to Cook Un-soaked Beans in Instant Pot:

Cooking un-soaked beans in an instant pot only require 35 minutes, and for soaked beans takes approximately 25 minutes.

Instant Pot Great Northern Bean Soup


Instant Pot Great Northern Bean Soup

How to Store and Freeze Bean Soup:

Bean soups freeze well. The soup will last up to 3 days in the fridge or up to 1 month in the freezer. Just be sure to thaw it overnight in the fridge and cook over low heat to reheat the soup before using.

Check out more Instant Pot Recipes: Instant Pot Congee with Chicken Instant Pot Barley Soup Instant Pot Lamb Stew  Instant Pot Queso Dip

This Instant Pot Great Northern Bean Soup is an easy bean soup recipe that doesn’t required soaking the beans. It’s a creamy white bean soup that is made with simple ingredients: dried Great Northern Beans, broth, onions, garlic and rosemary spring. No heavy cream or dairy! #cleaneating #instantpot #instantpotsoup #Instantpotrecipes #soup

4.88 from 8 votes
Instant Pot Great Northern Bean Soup
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Instant Pot Great Northern Bean Soup
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

This creamy white bean soup is made without flour or heavy cream.

Course: Soup
Cuisine: American
Author: Rika Livingston
Ingredients
  • 1 1/2 cups Dried Great Northern Bean
  • 32 oz Broth ( Chicken or Vegetable)
  • 1 rosemary spring
  • 1 medium onion (chopped)
  • 4 garlic cloves (minced)
  • 2 tablespoons olive oil
  • black pepper
  • 1 teaspoon salt (add more according to your liking)
Optional Toppings:
  • Crispy Bacon (cook according to product packaging)
  • Fresh Parsley (chopped)
Instructions

  1. Turn the instant pot to "saute" and add olive oil. Cook chopped onion until translucent, then add garlic. Give it a quick stir for about 15 seconds. Press "keep warm or off".

  2. Add dried Great Northern Beans (soaked or un-soaked), rosemary spring and broth, then and set it to "manual" and adjust to "35 minutes" for un-soaked beans or "25 minutes" for soaked beans. Seal the instant pot and set the vent to sealing.

  3. Once it's done, allow the instant pot to naturally release until pressure subsides, or wait at least 20 minutes before doing a quick release.

  4. Open the lid and use a hand blender to puree the beans.

  5. Season with salt and pepper as desired.

  6. Serve with crispy bacon and parsley.

Instant Pot Barley Soup

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Cooking with instant pot is my new obsession. Instant pot is the perfect cookware for such a wide variety of recipes, especially for soups and stews! This winter season, I want to share a hearty Instant Pot Barley Soup that is made with barley, corn, carrots, celery, zucchini, canned tomatoes, pumpkin puree, garlic, basil, turmeric, onion, broth and smoked paprika.

Instant Pot Barley Soup

Most soup recipes can be cooked in instant pot for about 15 minutes but for this Instant Pot Barley Soup recipe, I only need to cook it for 10 minutes (just enough so that the barley is soft but not mushy; finding that perfect texture is key).

Instant Pot Barley Soup

This Instant Pot Barley Soup is so healthy and delicious. Loaded with vegetables and seasoned with aromatic seasoning, garlic and basil. This is an affordable soup recipe that can be made in a big batch, and can be kept in the fridge for up to 3 days. To extend the shelf life, you can freeze it in a heavy duty freezer bag for up to 2-3 months.

Instant Pot Barley Soup

Barley is high in fiber, potassium, folate, and vitamin B6 content. It also lacks cholesterol, which is perfect to support a healthy heart. I like to add turmeric, the A yellow-colored powder ground that offers many powerful antioxidants and also acts as an anti-inflammantory agent. I added pumpkin puree to get a touch of winter/fall flavor. Pumpkins are so affordable and good for the heart. They provide a solid amount of fiber, potassium, and vitamin C.   It’s great to intake for the treatment of hypertension or high blood pressure.

Instant Pot Barley Soup

This soup recipe will also act as a nice holiday detox.  I can already see my husband taking in a few NFL football games on the couch around thanksgiving, and watching plenty more college football around New Years. I know that he’ll feast on some junk food and fried food and won’t deny him that, but at least I can also pepper in healthy options that he enjoys like soups and stews.  The pumpkin, garlic and paprika in this Instant Pot Barley Soup recipe are all ingredients that he enjoys and make a dish more memorable.  Also I’m a fan of him getting his veggies in through other meals than just salads.  When he asks for dishes like this one that are veggie based I know I’m winning the battle!

Instant Pot Barley Soup

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Instant Pot Barley Soup


Author: Rika Livingston
Ingredients
  • 1 cup uncooked barley
  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 2 carrots 🥕 (chopped)
  • 2 celery stalks (chopped)
  • 1 zucchini (chopped)
  • 1/2 teaspoon turmeric ground
  • 1/2 teaspoon dried basil
  • 3/4 cup corn kernel
  • 1/2 teaspoon garlic
  • 12 ounces tomato diced canned
  • 3/4 cup pumpkin puree (100% pure with no sugar added) Notes: If you don't have pumpkin puree, please skip this part and increase the tomatoes diced from 12 ounces to 14.5 ounces.
  • 1 quart 32 oz vegetable broth (or chicken broth)
  • 1 teaspoon ground paprika
  • 1 teaspoon white sugar
  • 1 teaspoon salt add more according to your liking
  • Black pepper to taste
  • 1 bay leaf
  • optional : 1 teaspoon Worcestershire sauce
Instructions
  1. Turn a 6-quart Instant Pot® to the high sauté setting.
  2. Add the oil and once hot add the onion, garlic, celery and carrots. Cook until the vegetables are soften for 3 minutes.
  3. Add the remaining ingredients into the pot and follow the manufacturer's guide for locking the lid and preparing to cook.
  4. Change the setting to “manual” and cook for about 10 minutes.
  5. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release .
  6. Serve the soup and enjoy!
Recipe Notes

If you don't have pumpkin puree, just skip it and increase the diced tomatoes from 12 ounces to 14.5 ounces.

Instant Pot Congee with Chicken

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Instant Pot Congee, an Asian comfort food, rice porridge recipe that can be made quickly using a pressure cooker. It’s the perfect rice dish to warm up your winter or when you’re under the weather and stuck in bed.  Many people enjoy congee as a daily breakfast, too.

If you are looking for instant pot recipes. Try this delicious asian rice dish. Congee is porridge made of rice. It’s a savory rice broth that is commonly eaten as a breakfast dish or cereal, and is relatively low in calories. Plain congee is also gluten-free and good for digestion, especially when you are sick.

This easy rice dish recipe is very easy to make and it’s also a budget-friendly recipe. Congee is not very nutritionally rich, so be sure to add healthy protein and vegetables to boost the nutritional value.

How Do You Make Congee with Instant Pot

Making congee is pretty easy and requires very few ingredients. It can however take more than an hour to make the rice consistency like oatmeal. For this reason it’s great to use Instant pot to make congee as it’s much faster and the result is really quite similar. Cooking congee in instant pot will only take about 20 minutes cooking time!

What to Serve with Congee:

The fun part of eating congee is that you can customize your own toppings. Some great options for toppings are hard boiled eggs, preserved duck eggs, chopped green onions, shredded chicken, fish, ground pork, ground beef, roasted peanuts, pickled veggies, crispy fried or baked shallots and much more.

Instant Pot Congee

How Much Water and Rice Ratio for Perfect Congee

There is no specific ratio of rice to liquid when making chinese porridge or congee. If you want thicker congee, the rice to liquid ratio is 1:6, and for medium thickness the rice to liquid ratio is 1:7. I personally love a more watery consistency, so I actually stretch the rice to liquid ratio to 1:8. If you are not so sure, you can start with 1:7 ratio then add more liquid and extend the simmering stage for a longer period of time (until you reach a texture that you like).

What kind of rice is used for congee?

You can use short or long white rice or brown rice. I prefer to use long white rice such as Thai Jasmine rice. You can also use leftover rice.

Can You Store Congee in a Fridge?

Plain congee can be stored in the fridge for up to 5 days. Just be sure to reheat on a stove and keep stirring until it reaches the perfect consistency.

Need more Instant Pot Recipes? Check out these: Instant Pot Queso Dip Recipe  Instant Pot Lamb Stew with Apricots 

Instant Pot Congee

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Instant Pot Congee

A quick Asian porridge, made with rice, garlic, ginger, chicken. A comforting dish on a cold day or even for breakfast.

Servings: 6 servings
Author: Rika Livingston
Ingredients
  • 1 cup jasmine rice
  • 8 cups water
  • 1 tablespoon canola oil
  • 3 garlic minced
  • 5-6 pieces of chicken drumsticks
  • 1 inch ginger (peeled and sliced)
  • 1/2 tbsp salt (add more according to your liking)
To Serve:
  • fried shallots
  • green onion chopped
  • Fresh cilantro leaves
  • shredded chicken
Instructions
To Clean Rice:
  1. Rinse the rice in the pot under cold water. Pour out the milky water and continue to rinse until the water is clear. Drain well.
To Clean Chicken for Cleaner Broth:

  1. In a medium sized pot, bring about 5 cups of water to a boil over hight heat. Cook chicken drumstick just until the foam rises to the top. Turn off the heat and use thongs, remove the chicken from the pot and the residue. This process should take about 5-7 minutes.

To Cook Congee in Instant Pot:
  1. Turn the instant pot on and set to “saute”, and add 1 tablespoon of oil, then cook the garlic until fragrant. Do not burn. Turn off the “saute” setting.
    instant pot congee

  2. Add chicken, 8 cups of water, rice and ginger. Close the lid. Set the instant pot to "Manual" setting and cook at high pressure for about 20 minutes.

    instant pot congee

  3. When it’s done, use natural release ( without opening the steam release valve) and open the lid.

  4. Set the instant pot to “saute” setting and keep stirring the congee until desired consistency. Season with salt as needed.

    instant pot congee

  5. Using tongs, remove the chicken and transfer to a cutting board. Use forks to shred the meat into small pieces and remove the bones. 

  6. Remove congee from the instant pot and serve with shredded chicken, green onions, and other topppings of your choice.

Instant Pot Queso Dip Recipe

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This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

In preparation for your Cinco de Mayo celebration or get-together I am going to share a delicious Instant Pot Queso Dip Recipe made from scratch; ground beef, diced tomatoes and green chilies, jalapenos, white onion, garlic,  Monterey Jack, Sharp Cheddar, chili powder, cumin, butter, cornstarch, evaporated milk, salt and pepper.  Pair it with Mission® Strips Tortilla Chips and you’ll be sure to wow your family and friends.

 


 Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla StripsA cheese dip makes for the perfect Cinco de Mayo celebration appetizer. This Instant Pot Queso Dip recipe is made from real cheese, a big step up from dip sold in jars, and a homemade dish that can compete with the queso served at your favorite restaurants. It’s so creamy and cheesy. It’s super easy to make in the Instant Pot. True queso is eaten as a dip with crispy tortilla chips, but you can even serve this as a nacho cheese sauce to go well with other appetizers and dishes for any celebration.
 Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla StripsIn celebration of Cinco de Mayo, Mission is offering you a chance to win some great prizes! Right now you have a chance to play the Instant Win Piñata Game once every day from now until Cinco de Mayo. Prizes could vary from Mexico cruises to Google Home to Uber gift cards. You have until Cinco de Mayo to play. Click here to play today!
 Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla Strips 
This Instant Pot Queso Dip is made with a combination of cheddar and Monterey jack cheeses, browned ground beef, chili powder, garlic, onion, cornstarch, evaporated milk, cumin, diced tomatoes and green chiles, jalapenos, black pepper and salt. The best part of making my own cheese dip is that I have more control on flavors and consistency. You can solely use white cheese (such as the Monterey jack) to make white queso dip. I personally like my dip to have more of an orange hue, so I often use more of the cheddar cheese.

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla StripsTo serve my Instant Pot Queso Dip recipe, I add some toppings that complement the dip very well, especially for a Cinco de Mayo celebration: guacamole, sour cream and fresh chopped salsa. To bring you the authentic Mexican restaurant experience, grab delicious Mission Strips Tortilla Chips that are made with 4 simple ingredients. There are no artificial flavors, colors or preservatives!

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla Strips

Mission Strips Tortilla Chips are great for dipping, layering or just by themselves.  I am actually snacking on some right now while writing this post. 🙂 The Mission Strips Tortilla Chips and Instant Pot Queso Dip are a match made in heaven. They taste amazing together and the chips are sturdy enough to grab a good amount of dip every time.

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla StripsMission® Super Soft Flour Tortillas are also one of my favorite Mission® products. They are soft and delicious; I always stock up on Mission® Super Soft Flour Tortillas because they are great for all kinds of meals and snacks.

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla Strips
When my kids are craving quesadillas I just need to add some cheese and fry the tortilla in the skillet pan.  Or, when I have some leftover meats I can make a burrito wrap for lunch. It hits the spot every time, yum! If you’re looking for other great recipes for your Cinco de Mayo celebration, visit Mission’s recipe page here.
Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla Strips

 

On a final note, I found that many restaurants are actually a bit too conservative with their queso and don’t add very many ingredients.  A few others I’ve been to add so much that it doesn’t even seem like queso anymore.

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla Strips

I really enjoy how all of the flavors that I listed play off of each other and give the queso a thicker consistency for my Mission Strips Tortilla Chips.  Keep in-mind that it’s easy to scale back some of the ingredients that I listed if you prefer to do so.

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla StripsHere are some important steps I took to make this Instant Pot Queso Dip Recipe:

  1. I used extra lean ground beef (92% or higher) to avoid greasy looking queso dip.
  2. I browned the ground beef in a regular skillet pan. Faster and easier to clean.
  3. To get a nice browned ground beef, I seasoned with a pinch of salt, and pepper. I let the beef sit in the hot pan undisturbed for about two minutes until it gets browned then flip on the other side, wait undisturbed for about two minutes then start breaking apart with a wooden spatula.
  4. To thicken the dip, I used cornstarch. To avoid grainy and raw flour taste in dip sauce, I make sure to melt in butter over medium heat and stir in cornstarch, cook for 1-2 minutes.
  5. I used block cheeses and grated them before cooking.

Instant Pot Queso Dip Recipe with Ground Beef, served with Mission Tortilla StripsInstant Pot Queso Dip Recipe and Cooking Instructions:

Don’t forget to re-pin this recipe: Instant Pot Queso Dip Recipe

4.84 from 6 votes
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Instant Pot Queso Dip
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Course: Side Dish
Cuisine: Mexican
Servings: 8 servings
Author: Rika Livingston
Ingredients
  • 1 bag of Mission® Strips Tortilla Chips
  • ½ pound lean ground beef at least 92%
  • 2 tablespoons butter
  • 2 tablespoons cornstarch
  • 1/2 cup chopped white onion
  • 1-2 fresh jalapenos chopped
  • 2 garlic cloves
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 can 12 oz evaporated milk or half n half
  • 1 can diced tomatoes and green chilies unsalted
  • 1/4 teaspoon salt add more according to your liking
  • black pepper to taste
  • 3.5 cups A combination of Monterey Jack and Sharp Cheddar (you can also use white American cheese for white Queso)
  • Guacamole
  • Fresh Salsa
  • Sour Cream
Instructions
  1. In a skillet pan, brown the ground beef meat over medium heat. Season with a pinch of salt and pepper. Let the meat sit undisturbed for about two minutes, flip and cook the other side, let the meat sit undisturbed for about two minutes. Start breaking the meat with a wooden spatula and the meat is fully cooked. Remove from the heat and set aside.
  2. Turn on the Instant Pot to sauté over medium heat (normal). Melt butter and add cornstarch, cook for about two minutes to avoid grainy dipping sauce.
  3. Add chopped onion and jalapenos, keep stirring until fragrant, add garlic, chili powder, cumin, and stir for about 30 seconds.

  4. Add 1 can diced tomatoes and green chilies, salt, black pepper and stir for about 10 seconds.

  5. Pour half of the milk and keep cooking and scraping the bottom of the pan until the sauce is smooth and thick.

  6. Pour and whisk in the remaining milk and add the ground beef. Press the Adjust button to increase the heat to high and bring the mixture to a boil for about one minute. Stirring occasionally.

  7. Stir in all the cheese and press the “stop” button to shut off the heat.

  8. Cover the pot with the lid and let it stands undisturbed for about 3 minutes.

  9. Remove the lid and whisk the mixture until smooth. Season with salt and pepper if needed.

  10. Serve with guacamole, fresh salsa, sour cream and enjoy with Mission Strips Tortilla Chips.

 

Southern Potato Salad – So Creamy!

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An easy Southern Potato Salad recipe made with real mayo and no sugar added! It’s so creamy, tangy, sweet and not watery. It can be ready in less than 30 minutes. The perfect side dish for a summer cookout, backyard BBQ or for a potluck.

Today, I am going to show you how to make this creamy Southern Potato Salad with simple ingredients. It’s the perfect comfort side dish that goes well with any main menu, such as fried chicken to sandwiches or alongside BBQ meat.

Southern Potato Salad Ingredients and Cooking Steps:

Southern Potato Salad Ingredients and Cooking Steps:

This Potato salad is made with boiled potatoes (small yellow and red potatoes), eggs, celery, onions, and a mayo-based dressing. The dressing contains mayonnaise, apple cider vinegar, sweet pickle relish, Dijon mustard, paprika, salt, and pepper.

Potato skins contain essential dietary fiber and nutrients. And for that reason, I will keep the skin intact. Just make sure to remove any dirt and residue from potatoes before preparing, cooking and serving them.

  • Cook the potatoes until tender for about 12-15 minutes.
  • Drain the potatoes and let them cool down.
  • Make the mayo dressing
  • Mixing time! Place the potatoes, chopped onion, chopped celery in a large mixing bowl, then add the dressing. Stir until well combined.
  • Cover the bowl with a plastic wrap and store in the fridge immediately. Let it sits in the fridge for at least an hour before serving.
Creamy Potato Salad

How to Wash a Potato:

  • Fill a large bowl with 2 tablespoons of white vinegar.
  • Place the potatoes into the bowl and let them sit for a few minutes.
  • Wash the potatoes under warm water and use a brush to remove any residual dirt on the skin.

How Do I Store this Potato Salad before and after Serving:

The Southern Potato Salad can be refrigerated up to 1 day. Bring to room temperature before serving. I do recommend putting it in the fridge for at least 1 hour before serving.

Potato salad contains mayonnaise, which is a natural growth medium for bacteria. Based on the USDA recommendation, any leftover potato salad that was held in excess of 41°F for over two hours, should be discarded.

Southern Potato Salad

Here are Some Important Tips to Make this Potato Salad:

  • To prevent uneven cooking, you should start placing potatoes in a pot of cold water, season with salt and bring the water to a boil.
  • Potatoes are the main ingredient so it’s very important that they’re cooked just right. Do not overcook or undercook the potatoes!
  • Drain the potatoes immediately after you cook them. Put some paper towels on the bottom of the plate or bowl to absorb the liquid, and place the potatoes on top to let them cool down before dressing them. Since we’re using mayo, stay away from dressing warm potatoes.
  • To sweeten the salad, we are going to add sweet relish. In order to avoid extra liquid in the dish, try to squeeze out the juice from sweet relish.
  • Cover the salad bowl with a plastic wrap and let it sit in the fridge for a few hours before serving. This will allow the potatoes to absorb some of the dressing, makes it creamier.

Need a lighter version of potato salad? Check out this POTATO SALAD WITH ANCHOVY VINAIGRETTE!

If you have some extra potatoes, you can also make potato soup, INSTANT POT POTATO SOUP WITH BACON recipe.

5 from 5 votes
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Southern Potato Salad
Prep Time
15 mins
Cook Time
15 mins
Resting time
1 hr
 

An easy Southern Potato Salad recipe made with real mayo and no sugar added!

Course: Side Dish
Cuisine: American
Author: Rika Livingston
Ingredients
  • 1 pound potatoes (washed, scrubbed, keep the skin intact)
  • 3 eggs (boiled, peeled, and chopped)
  • 1/4 cup chopped onion
  • 1/2 cup chopped celery stalk
  • 3/4 cup real mayonaise
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon apple cider vinegar (or use white vinegar)
  • 1 1/2 tablespoons sweet relish (drained)
  • 1/4 teaspoon paprika powder
  • 1/4 teaspoon salt (add more according to your liking)
  • optional: black pepper to taste
Instructions

  1. Cover the potatoes with water and 1 teaspoon of salt in a big pot. Bring to a boil over medium-high heat then lower the heat to simmer and continue cooking for 12-15 minutes or until tender. Drain the potatoes, let them cool down and chopped.

  2. In a medium bowl, stir in Mayo, mustard, apple cider vinegar, paprika, 1/4 teaspoon of salt and (optional) black pepper.

  3. In a large mixing bowl, add the chopped potatoes, chopped celery, chopped onion and stir in the mayo-based dressing. Add sweet relish, keep stirring until well combined.

  4. Cover the bowl with a plastic wrap and store in the fridge for at least an hour before serving.

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

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This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Delicious Roasted Cauliflower Tacos with Chipotle Romesco Sauce, served on Mission® Gluten Free Soft Taco Tortillas. This easy meatless soft taco recipe is perfect for vegetarians and those who have a gluten-free diet. These cauliflower tacos are so flavorful! I seasoned the cauliflower florets with ground cumin, chili powder, smoked paprika powder and salt. The simple seasoning brings a smoky flavor to the cauliflower.  To spice up the flavor, I also made some spicy chipotle romesco sauce.

Roasted Cauliflower Tacos with Chipotle Romesco Sauce Roasted Cauliflower Tacos with Chipotle Romesco Sauce

The sauce is made of roasted red bell peppers, tomatoes, garlic, almonds, cayenne peppers, smoked paprika, parsley, oil and some chipotle peppers to add a spicy kick. This sauce can be made a week ahead. Just be sure to store the sauce in an airtight jar container and put it in the fridge until it’s ready to serve. To speed up the cooking time of this Roasted Cauliflower Tacos with Chipotle Romesco Sauce recipe, I used two baking pans, one for cauliflower and the other one for romesco sauce ingredients. I roasted both at the same time for about 30 minutes of roasting time.

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

My husband is a big fan of Mexican foods, and serving delicious gluten-free recipes without sacrificing flavors can often be challenging. Being gluten-free doesn’t mean flavor-free. Luckily, gluten-free products are much easier to find than ever before, just like this product from Mission.  They feature all of the goodness and softness of a great tasting tortilla, but without the gluten. They also taste delicious on any recipes from snacks to a complete meal like burritos, quesadillas or tacos.  Mission has been a huge name in the tortilla business for years, and my family has been buying their products for as long as I can remember.  I think it’s great that they have a gluten-free option for their products. I have many friends who have a restricted, no-gluten diet and with products like Mission’s certified gluten-free Soft Taco Tortillas they don’t have to miss a beat in creating the same great recipes and dishes as the rest of the people out there that do eat gluten.  The more I learn about eating gluten-free meals the more I’m intrigued, and especially for my husband it is an outstanding option.

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

We live in San Diego, where on every block it seems like there’s a Mexican restaurant, some with very authentic tastes.  While they have amazing tacos and burritos with tasteful meats and sauces, the vegetarian option is always lacking. Vegetarian tacos and burritos mostly consist of shredded iceberg lettuce, a few tomatoes and beans.  A better bet is to make them at home! With both the vegetables that you choose and the sauces to accompany them with, you can take the dish in so many flavorful directions. You could swap out the sauce for more of a green sauce, or change up the vegetable for a squash or zucchini.  With the Mission Gluten Free Soft Taco Tortillas as a start you can get your creative juices flowing. You don’t have to sacrifice flavor to meet your dietary needs! As fun as it is to take things in your own direction, I do think you’ll really enjoy this particular Roasted Cauliflower Tacos with Chipotle Romesco Sauce recipe, let me know!

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Visit the Mission Gluten Free homepage for more delicious recipes and a store locator to find the products: www.glutenfreemission.com. You can find them nationwide in the tortilla or gluten-free aisle. 

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Roasted Cauliflower Tacos with Chipotle Romesco Sauce Ingredients and Cooking Methods:

4.88 from 8 votes
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Author: Rika Livingston
Ingredients
Base:
  • 1 Mission® Gluten Free Soft Taco Tortillas 6 count
Cauliflower Taco:
  • 2 whole cauliflowers cut into bite pieces
  • ¾ teaspoon sea salt
  • 3 tablespoons oil
  • 2.5 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika powder
Chipotle Romesco Sauce:
  • 1 whole red bell pepper
  • 3 whole tomatoes
  • 1 whole garlic - cut in half
  • 1 tablespoon olive oil
  • 1/2 cup toasted unsalted almond
  • ⅛ - ¼ teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 pieces whole chipotle peppers in adobo sauce store bought {add more according to your liking}
  • 2 tablespoons chopped fresh parsley leaves
  • ⅓ cup olive oil
  • ½ teaspoon sea salt add more according to your liking
  • 1 tablespoon lemon juice add more according to your liking
Instructions
  1. Preheat the oven 425 F.
To Make Chipotle Romesco Sauce:

  1. Place red bell peppers, tomatoes and half of the garlic head into a baking sheet pan. Drizzle with one tablespoon olive oil and roast.

  2. Bake the garlic until brown (do not burn) for about 15 minutes, remove from the heat.

  3. Continue baking the red bell pepper and tomato until the skins starting to blister, for about 25-30 minutes. Remove from the heat.

  4. In a high speed blender or food processor. Add roasted red bell peppers, tomatoes, half of the garlic head, almonds, cayenne pepper, smoked paprika, chipotle peppers in adobo sauce, parsley leaves, and olive oil. Puree until smooth. Season to taste with salt and lemon juice if needed.

Roasted Cauliflower:
  1. In a large mixing bowl or large zip lock, combine sea salt, oil, ground cumin, chili powder, and smoked paprika powder. Stir in the cut cauliflower and toss until well coated.
  2. Transfer the cauliflower to a baking sheet pan and roast for about 25 minutes or until golden and tender.
To build your tacos:
  1. Place a generous amount of roasted cauliflower on each one of Mission® Gluten Free Soft Taco Tortillas. Serve with desired toppings and homemade chipotle romesco sauce. I used fresh cilantro, instant pot black beans, lime, and jalapenos as toppings.

Roasted Cauliflower Tacos with Chipotle Romesco Sauce

Keto Cobb Salad with Homemade Ranch Dressing

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Refreshing and filling Keto Cobb Salad. This low carb salad is loaded with chopped hard-boiled eggs, tomato, crisp bacon, avocado, chive, red onion, and blue cheese. It’s served with a homemade creamy ranch dressing. This protein-rich, low carb salad is the perfect side dish or main dish for your Keto-diet.

LOW CARB KETO COBB SALAD

Today, I am going to show you have to make this Keto Cobb Salad. This low carb version of Cobb Salad is the perfect addition to your Ketogenic diet. It’s the perfect hearty and healthy lunch. This salad is also loaded with protein and flavor. Therefore, you can serve this keto cobb salad as a complete meal or to accompany any soup (for the “soup and salad” one-two punch, always a fan favorite).

Also, be sure to check out another tasty Keto recipe: EASY KETO CREAMED SPINACH – SO CHEESY!

The Best Salad Dressing for Keto Cobb Salad:

To make the best Cobb salad, you need a delicious homemade salad dressing. The classic Cobb salad is usually made with red wine-based vinaigrette. But, to make this recipe more Keto-friendly, I chose lemon juice instead of red wine. Lemon juice is high in vitamin c and beneficial for a keto-diet, keeping your kidneys, liver, and entire body healthy.

Below is the ingredient list for the creamy ranch dressing:

  • Mayo
  • Greek Yogurt
  • Lemon Juice
  • Water
  • Salt and Pepper
HOW TO MAKE COBB SALAD

The Perfect Ingredients for Keto Salad:

This Keto Cobb salad is made with chopped hard-boiled eggs, avocado, crispy bacon, tomatoes, chives, and blue cheese. It is very customizable, therefore you may add any of your favorite greens to this recipe, such as Romaine lettuce, arugula or mixed greens.

For a milder taste, you can use feta instead of blue cheese.

This cobb salad is Keto-friendly because you get more calories from protein and fat and less from carbohydrates.

How to Make a Keto Cobb Salad in Advance:

This recipe can be prepared in advance. Hard-boiled eggs, peeled or unpeeled can be stored in the refrigerator for up to a week. For bacon, you can refrigerate the bacon in an airtight container or wrap tightly with plastic wrap. If properly stored, cooked bacon will last up to 5 days in the fridge. Just be sure to pack the dressing separately and leave the avocado off until just before serving.

KETO COBB SALAD

Homemade versus Restaurant Cobb Salad

I’m always sizing up the meals I have when I eat out, wondering how difficult each would be to create in my own kitchen. Sometimes I make tweaks to change-up the flavor, make healthier, or maybe align better to my personal preferences.

The Cobb Salad was definitely one of those dishes that I told myself would be an easy one to make at home. It has a minimal ingredient list and little prep work. I still like ordering a Cobb while eating out, (why not!), but being able to make a Keto Cobb Salad that is just as good as one that isn’t as healthy makes for a win in the home kitchen.

COBB SALAD

Origins of the Cobb Salad

The Cobb salad started when a restaurant’s owner named Robert Howard Cobb threw together a mishmash of leftovers in with some bacon and French dressing for a late-night creation. Some say his chef is the one who invented it (there’s a Curb Your Enthusiasm episode that pokes fun of the salad’s beginnings and who in-fact started it).

These mishmash dishes are a favorite of mine. Bibimbap is another dish with thrown-together items leftover from other dishes. That and the Cobb Salad both work and are wildly popular.

Check out more delicious recipes:

INSTANT POT CARNITAS – MEXICAN PULLED PORK

CAPRESE SALAD – FRESH TOMATO, MOZZARELLA WITH BASIL

BLISTERED SHISHITO PEPPERS WITH CHIPOTLE SEASONING

VEGETARIAN BROCCOLI SALAD – CREAMY AND CRUNCHY!

KOREAN SPINACH SALAD RECIPE (SIGUEMCHI NAMUL)

5 from 1 vote
KETO COBB SALAD
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Keto Cobb Salad
Prep Time
10 mins
Cook Time
12 mins
 

Refreshing and filling Keto Cobb Salad. This classic American salad is made with chopped hard-boiled eggs, tomato, crisp bacon, avocado, chive, and blue cheese

Course: Salad
Cuisine: American
Keyword: salad, salad dressing, keto, greek yogurt, ranch dressing
Author: Rika Livingston
Ingredients
Ranch Dressing:
  • 3 tbsp mayo
  • 3 tbsp full-fat Greek Yogurt
  • 1 tbsp fresh lemon juice (or red wine)
  • salt and pepper to taste
To assemble Cobb salad:
  • 8 hard-boiled eggs
  • 8 slices of bacon (cook according to the product packaging)
  • 1 medium size avocado (peeled, pitted and chopped)
  • 1/3 cup crumbled blue cheese (use more or less according to your liking)
  • 1/4 cup chopped cherry tomatoes (use more or less according to your liking)
  • 1 tbsp chopped chives (use more or less according to your liking)
  • 1 tbsp chopped red onion
Instructions

  1. Carefully place the eggs in a large pot. Add cold water until they are submerged under about one inch of water.

  2. Heat the eggs over high heat until boiling. Remove from the heat and cover the pan. Let the eggs stand in hot water for about 12 minutes (for large eggs, slightly less for those that are smaller). Peel the eggs after cooling and chop them up.

  3. In a medium mixing bowl, whisk together mayo, greek yogurt, lemon juice, water, salt, and pepper until combined. Set aside.

  4. Cook the bacon according to the product packaging and chop it up.

  5. In a salad bowl, combine chopped eggs, bacon, avocado and tomatoes. Drizzle with some ranch dressing and add blue cheese and chives as toppings. Adjust seasoning if needed.

Recipe Notes

How to Peel and Store Hard-Boiled Eggs:

Hard-boiled eggs are easiest to peel right after cooling. You can refrigerate the egg for up to one week.

 

Elotes Mexicanos – Mexican Corn Salad

by 14 Comments

A tasty street food, try this Elote-inspired Mexican corn salad! Elotes Mexicanos (aka Mexican Street Corn) is the star of this corn salad that is so creamy, with citrus and flavoring that is salty and lightly spicy. You can serve this salad as a side dish to accompany any BBQ meal, dip or in a cup as a summer snack!

Grilled corn on the cob isn’t the only option this summer! You have to try this Elote and pass on the word about how good Mexican Street Corn tastes. It’s so insanely delicious! Also, be sure to check out:
SKILLET FRIED CORN and SPICY CAJUN ROASTED CORN SALAD

Elotes Mexicanos – Mexican Corn Salad Ingredients:

This creamy corn in a cup, Elote-inspired Mexican corn salad is made with oven-roasted corn and seasoned tastefully in a creamy mayo dressing.

To make this street food of Mexican Corn salad, I used fresh corn, mayo, ancho chili powder, smoked paprika, cumin, lime juice, salt, and pepper. Then I added some toppings that go really well with it, Cotija cheese, red onion, jalapeno, chive, and cilantro.

Mexican Street Corn

I used only a small amount of ancho chili powder to make this salad more kid-friendly. Ancho chili is a dark smokey chili that has a deep rich flavor, is sweet, and has a mild to medium heat.

I made a spicier batch last time for me and my husband. Of course, you can use more ancho chili powder or even use regular chili powder (spicier than ancho chili) to adjust to your liking.

Check out more Mexican-inspired recipes:

INSTANT POT CARNITAS – MEXICAN PULLED PORK

INSTANT POT QUESO DIP RECIPE

CHORIZO EGG TACOS

SLOW COOKER CHICKEN TACO SOUP

EASY VEGAN TACOS RECIPE

GRILLED LIME CHICKEN TACO RECIPE

Elotes Mexicanos

How to Make Elotes Mexicanos -Mexican Corn Salad:

To make this Elotes Mexicanos recipe it only takes a few easy steps!

  • First, I need to cut the kernels from the cob and roast them in the oven for about 15 minutes.
  • Second, while waiting for the corn to be fully cooked, I make the crema which as you’d expect by the name is quite creamy.
  • Third, I combine all the ingredients and serve immediately (ideally with the toppings I mentioned or others you see fit).
Elotes Mexicanos - Mexican Corn Salad

How to Cut Kernels from Cob:

To cut kernels from corn cob I always use a bundt pan. I just place the cut end of the corn in the center hole of the baking pan then use a sharp knife to slice down the kernels.

A Make-Ahead Dish (and How to Store the Leftover Corn Salad):

You can cook the corn up to a day in advance and store it in an airtight container in the fridge. This worked out well for me on the 4th of July as I had to much other stuff going on but really wanted my friends to try this corn salad recipe.

You can keep the leftovers in an airtight container in the fridge for up to 3 days.

Elotes Mexicanos - Mexican Corn Salad

Alternatives to Oven-Roasted Corn:

Below are the alternative options to oven-roasted corn. I chose to oven roast the corn kernels because it’s the easiest option and doesn’t require any butter, oil or water to cook.

  • Are you in a hurry? You can use frozen corn instead of fresh. Just be sure to thaw, rinse and drain properly before adding the mayo-based dressing. Also, check out Trader’s Joe frozen roasted corn. OR
  • Cook the corn kernels using a skillet with a bit of butter or oil over medium heat. It should cook for about 10 minutes or until golden and caramelized. OR
  • Cook the corn kernels in salted boiling water over medium-low heat for about 4-5 minutes. Be sure to remove the liquid and pat dry. OR
  • Grill the corn! First, you need to boil corn (husked) in the salted water for 5 minutes. Drain the corn. Then transfer it to a hot grill and cook until the kernels begin to brown and caramelize (usually for about 3 minutes). Turn the corn and continue to cook for about 1-2 minutes more or until slightly charred.
4.84 from 6 votes
Elotes Mexicanos - Mexican Corn Salad
Print
Elotes Mexicanos – Mexican Corn Salad
Prep Time
5 mins
 

Creamy Elotes Mexicanos – Mexican Corn Salad! The perfect side dish, dip or a summer snack.

Course: Side Dish
Cuisine: Mexican
Keyword: elote, corn, roasted, mexican, snack food
Author: Rika Livingston
Ingredients
  • 6 ears of corn (About 5 cups)
  • 1/2 cup mayonnaise
  • 3-4 tbsp fresh lime juice
  • 3/4 tsp ground ancho chili powder (use more according to your liking)
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt (use more according to your liking)
  • 1/8 tsp black pepper (use more according to your liking)
  • 1/4 cup finely chopped red onion (use more according to your liking)
  • 1/2 cup crumble Cotija cheese
Additional Toppings (Optional)
  • 2 tbsp chopped jalapenos (use more according to your liking)
  • 2 tbsp chopped chive (use more according to your liking)
  • a sprinkling of ancho chili powder to serve
  • a sprinkling of smoked paprika to serve
  • a sprinkling of Cotija cheese
Instructions

  1. Preheat the oven to 425° F

  2. Pull the husks and silks off the ear of corn with your hand. Cut off the stems, rinse the ears and dry well.

  3. Place an ear of corn, cut side down, on a cutting board or in the center hole of the baking pan. Using a sharp knife to slice down the kernels.

  4. Place the corn kernel onto a baking sheet and spread evenly to a single layer.

  5. Roast the corn for about 15-18 minutes, stirring occasionally. Remove from heat and allow to cool for a few minutes at room temperature.

  6. In a large mixing bowl, combine mayo, cumin, chili powder, smoked paprika, salt, pepper, and lime juice.

  7. Add the corn, red onion, cheese and mix well. Adjust seasoning if needed.

  8. Serve immediately with or without additional toppings and enjoy!

Recipe Notes

Kid-friendly option: 

Simply combine the roasted corn, cotija cheese and mayo-dressing until it’s mixed well. Many traditional versions of this recipe also have red onion mixed in.   Today I opted to place the red onion on the side/top with jalapeno and chives.

Caprese Salad – Fresh Tomato, Mozzarella with Basil

by 11 Comments

A fresh Caprese Salad is the perfect summer side dish. The classic Italian salad, Insalata Caprese that is made of marinated mozzarella balls, mixed cherry tomatoes, chopped basil and is seasoned with a perfect amount of balsamic vinegar, oil, salt, and pepper.

If you are looking for a summer salad recipe to use those summer vegetables or fruits from your garden, check out this zesty Tomato Mozzarella Salad recipe. It’s a refreshing and cool salad for summer months! Also, check out this TOMATO AND ANCHOVY SALAD recipe.

This Caprese Salad is light but satisfying. It’s an easy salad recipe so you can make it fast for your summer cookout or just to enjoy with the family in weeknight dinner.

Tomato Mozzarella Salad Recipe - Caprese Salad

Why you’ll love this Caprese salad recipe:

The Caprese salad has a very refreshing flavor from the juicy tomatoes. It is seasoned with a small amount of balsamic vinegar, therefore you will have a very flavorful salad that is not overpowered by the strong vinegar. Of course, you can always adjust seasoning by adding more balsamic vinegar according to your taste, I always like to start light and add a bit later if needed. Get that part right and you just can’t go wrong with this classic salad recipe.

Tomato is a great source of vitamin C, potassium, folate, and vitamin K. You can learn the health benefits here.

What’s inside the Caprese Salad:

  • Fresh mixed cherry tomatoes
  • Store-bought marinated bite-size fresh mozzarella cheese 
  • Fresh Basil
  • Balsamic Vinegar
Caprese Salad Recipe with Tomato and Mozzarella

How to Make Insalata Caprese :

To make this salad, I just chopped some fresh cherry tomatoes into halves. Then I add some mozzarella balls, plus 3 tablespoons of marinated oil. After that, I add some chopped fresh basil, balsamic vinegar and season it lightly with salt and pepper. Lastly, I put the salad in the fridge for at least 30 minutes to bring out more flavor in the dish before serving.

Caprese Salad Recipe

I chose marinated mozzarella balls to add a unique combination of flavors to the dish. If this is not an option or preference for you, feel free to use fresh mozzarella balls. You may need to increase the amount of balsamic vinegar, salt, and pepper until you reach the desired taste.

Pair this Tomato Mozzarella salad recipe with INSTANT POT PULLED BEEF BRISKET FOR SLIDERS!

5 from 6 votes
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Caprese salad
Prep Time
10 mins
 

A simple Italian salad made of fresh mozzarella, tomatoes, basil, seasoned with balsamic vinegar, oil, salt and black pepper.

Course: Side Dish
Cuisine: Italian
Keyword: italian, side dish, salad, tomato, balsamic vinegar, basil, summer
Author: Rika Livingston
Ingredients
  • 1 pound mixed cherry tomatoes (cut in halves)
  • 20 marinated bite-size fresh mozzarella cheese balls (about cherry size ball, cheese only, remove juice) – feel free to add more cheese.
  • 3 tablespoons marinated oil from mozzarella balls
  • 3 teaspoons balsamic vinegar
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon sea salt (use more according to your liking)
  • 1/8 teaspoon black pepper
Instructions

  1. In a large mixing bowl, add chopped cherry tomatoes, mozzarella balls, marinated oil, balsamic vinegar, sea salt and black pepper. Sprinkle with fresh basil and mix well until combined.

  2. Cover and let marinate for at least 30 minutes in the refrigerator.

  3. Season to taste with more salt and pepper if desired, and serve immediately.

Recipe Notes

Marinated Mozzarella Balls:

I purchased the Galbani brand at Costco.

If you want to use regular Mozzarella balls, you have to add about 4 tablespoons of olive oil into this recipe. 

caprese salad with tomato, mozzarella, basil, and vinaigrette

Minced Pork Noodles with Hoisin Sauce

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Looking for ground pork recipes or recipes with Hoisin sauce? You have to try this Chinese recipe: Minced Pork Noodles! This ground pork stir fry noodles can be ready in less than 15 minutes.

Minced Pork Noodles with hoisin sauce

This Minced Pork Noodles stir fry is made with ground pork and cooked in the Hoisin Sauce and Sichuan peppercorn mixture. It tastes better-than-takeout! Additionally, this dish is so affordable and easy to make!

Minced Pork Noodles with Hoisin Sauce Mixture:

I cooked this pork noodles dish in the Hoisin sauce mixture. The stir fry sauce has the perfect balance of sweet and saltiness. It’s so simple, yet so delicious. To make the sauce, I only added 4 ingredients: broth, Hoisin sauce, Mirin and Low Sodium Soy Sauce.

So, what is Hoisin Sauce? Hoisin Sauce is made using soybean. It’s a thick, sweet and fragrant sauce commonly used in Chinese cooking. It’s also a great sauce to glaze meat, as a dipping sauce for stir fry or to add sweetness to the soup, such as Pho.

How to Cook Chow Mein with Hoisin Sauce

Minced Pork Noodles Ingredients:

  • Ground Pork
  • Chicken broth
  • Low sodium soy sauce
  • Mirin (or you can use dry sherry)
  • Hoisin Sauce
  • Chili garlic sauce
  • Sichuan Peppercorn
  • Sesame Oil
  • Dry Sherry (can be substitute with Rice wine vinegar)
  • Garlic
  • Ginger
  • Scallions
Minced Pork Noodles with Sichuan Peppercorn

Optional Ingredients:

I listed two optional ingredients that actually play important roles in the minced pork noodles dish: Sichuan Peppercorn and Chili Garlic Sauce. If you love spicy food and have access to these products, please do not skip out on these!

Sichuan Peppercorn is an essential ingredient in Chinese cooking. It has a very unique aroma and flavor, that is slightly lemony and creates a tingly numbness in the mouth. While this is an optional ingredient, I highly recommend adding Sichuan peppercorn to give a little kick and add that special citrus flavor to the dish. You can find this type of peppercorn at any Asian market, or even local stores like Sprouts, or Ralph’s (Kroger).

Chili garlic sauce is another optional ingredient to add to this dish. This chili sauce is a combination of chili and garlic and is absolutely delicious. It’s a staple Asian condiment and can be added to many recipes. You can find chili garlic sauce at any grocery market like Krogers, Sprouts, Vons or Target. It’s very inexpensive and lasts a long time in the fridge. I really recommend using this sauce to bring the dish to the next level.

The cooking process of this Ground Pork Noodles is pretty easy. It basically contains two important steps:

  1. Cook the pork in the Hoisin sauce mixture prior to adding the pork into the noodle.
  2. After, use extra sauce to flavor the noodle during frying.
Hoisin Pork Noodles

How to Make this Ground Pork Noodles:

  • First, cook the noodle according to product packaging. Set it aside.
  • Second, prepare the stir fry sauce by mixing chicken broth, low sodium soy sauce, mirin, and hoisin sauce.
  • Third, cook the pork on a hot skillet or wok undisturbed for 3 minutes or until it is browned. Then you can break up the meat into small bits. Keep stirring until there is no more pink. This process should last about 1 minute. Remove from the heat and transfer to a plate.
  • Next, it’s time to cook the garlic, ginger, scallions and the optional Sizchuan peppercorn to give extra taste and aroma to the dish. You only cook these condiments for 30 seconds or until fragrant. Do not burn!
  • Now, put the browned pork in Hoisin Sauce back into the skillet and add the noodles.
  • Lastly, we need to season the noodles with extra Hoisin Sauce, Soy Sauce, Sesame Oil, Dry Sherry, and the optional Chili Garlic Sauce.

More Chinese recipes: EASY KUNG PAO CHICKEN RECIPE , FRIED RICE RECIPE WITH EGG, HAM, AND SHRIMP, INSTANT POT CONGEE WITH CHICKEN, ASIAN GROUND BEEF STIR FRY

5 from 5 votes
Print
Minced Pork Noodles
Prep Time
5 mins
Cook Time
15 mins
 

Delicious stir fry noodle recipe with ground pork and Hoisin sauce mixture.

Course: noodles, main dish
Cuisine: Asian, Chinese
Keyword: noodles, hoisin, pork, stir fry, asian, sauce, marinate
Servings: 4
Author: Rika Livingston
Ingredients
  • 8 oz Minced Pork (Ground Pork)
Sauce for Minced Pork
  • 1/4 cup Chicken Broth
  • 2 tablespoons Low Sodium Soy Sauce
  • 2 tablespoons Mirin
  • 1 tablespoon Hoisin Sauce
For Stir Fry
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 1 tablespoon minced ginger
  • 2 scallions (white part for cooking and green part for garnish)
  • 1/2 – 1 teaspoon ground Sichuan Peppercorn
  • 1 tablespoon Hoisin Sauce
  • 1 tablespoon Dry Sherry (or use Rice Vinegar)
  • 1 tablespoon Sesame Oil
  • 2 teaspoon Chili Garlic Sauce (use more or less according to your liking)
  • salt and pepper to taste
  • 8 oz Spaghetti (cook according to the product packaging or until al dente)
Instructions

  1. Cook the Spaghetti noodles according to the product packaging or until al dente. Set aside.

To make Hoisin Sauce Mixture:

  1. In a small bowl, stir in Hoisin sauce, Mirin, and Low Sodium Soy Sauce until well combined. Set aside.

Stir Fry:

  1. In a wok or  a non-stick pan with no oil needed, cook ground pork, undisturbed, until underside is brown, about 3 minutes. When pork is browned, break up meat into small bits. Keep tossing until no more pink for about 1 minute.

  2. Stir in the Hoisin Sauce Mixture and cook until the pork is coated with the sauce. Transfer to a plate and set aside.

  3. In a wok, heat 2 tablespoons vegetable oil over medium-high heat, add chopped scallion, garlic, ginger and Sichuan Peppercorn. Continue to cook, tossing often for about 30 seconds or until fragrant.

  4. Add the browned pork back to the wok. Keep stirring for about 30 seconds. .

  5. Serve with the remaining scallions (green part).

  6. Add the noodles to the work, give it a quick stir. Add the additional sauce (1 tablespoons Hoisin Sauce, 1 tablespoon Sesame Oil, 2 teaspoons Chili Garlic Sauce) into the wok. Continue to cook, tossing often for about 45 seconds – 1 minute or until the noodles are coated with the sauce. Remove from the heat.

Amazing flavor! Easy pork noodles with minced pork!

Neu Year, Neu You with Neutrogena Hydro Boost

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This new year, with the beginning of our journeys and new goals it couldn’t be a better time for a beauty reset. “Simplify” is the new motto or an ideal motivational word to guide me to reach my goals. I chose “Simplify” because I am committed to reduce things like screen time, food waste, clutter in my house, and spending less on unnecessary items,  The word also pertains to a minimal approach to my make-up and hair. I think being minimalist is a unique approach to feel more with less, and without sacrificing comfort, looks and livability.

Neutrogena Hydro Boost

My skin always feels dry, itchy and even looks flakey in the winter. To avoid cracked skin, wearing a good moisturizer is a must and I also usually stay away from heavy makeup. This is why Neutrogena® Hydro Boost Cosmetics come in handy.

Neutrogena Hydro Boost

Neutrogena® Hydro Boost Cosmetics line creates a natural, flawless finish and weightless coverage. It also provides all-day hydration, perfect for these dry and cold winter months.

leaving my skin soft, clean, supple and not cakey. Neutrogena® Hydro Boost Cosmetics really helps to simplify my makeup routine.These products will help you look fresh-faced and ready to embrace the year that is to come!  While they may help you to cover up imperfections, they simultaneously work to improve your skin.

 

So here are my tips to fight dry skin in the winter:

  1. Drink plenty of water
  2. Boost your intake of foods with Omega 3 fats.  Do this by adding ground flaxseed into your cereal or smoothie, having a poached egg for breakfast, or snacking on walnuts.
  3. Eat more vegetables, especially those that are high in Beta-carotene, Lutein, and Antioxidants like carrots, sweet potatoes, pumpkin, papaya, spinach, and kale.
  4. Use a humidifier to infuse the air with moisture.
  5. Limit hot showers.
  6. Gently remove makeup and impurities with cleansing oil.
  7. Exfoliate your skin and finish up with a good moisturizer.
  8. Avoid cakey makeup. To cover up imperfections, use a moisturizer packed foundation, like the new Neutrogena Hydro Boost Hydrating Tint. Learn more about the product here.
  9. Perfect your pout with a tinted lip balm or Neutrogena Hydro Boost Hydrating Lip Shine. Avoid matte or long-wearing lipstick formulas as they can be drying.  If you can’t resist, be sure to prime your lip with Neutrogena® Hydro Boost Hydrating Lip Treatment. This lip treatment instantly infuses lips with intense conditioning and locks in hydration for improved texture. It can be worn alone or as a primer before color.
  10. Get enough sleep and exercise! Exercise helps increase blood flow that carries vital nutrient and oxygen to cells throughout the body, including your skin. Exercise can improve your health and appearance, including nourishing your skin to keep the skin look younger.

 

 

Orange Gin Recipe – Seagrams Extra Dry

by 20 Comments

I’ve had a number of posts talking about planning out different theme parties, or how hosting a party for the big game takes preparing a day or two in advance. I’m not ambitious enough to do that every time I host, and sometimes the most fun and successful gatherings we have don’t have any planning at all. We try to stock our fridge with a few different protein options at all time and enough fresh veggies to enhance a dish or make a great salad on their own. We invite our friends over and by about 1 or 2 pm we are usually on our way to conjuring up some good times. Keeping things flexible makes for a relaxed setting, when I ask “surf or turf?” and having people help out with things it brings a nice community feel to the day.

orange gin recipe cocktail seagrams

 

orange gin recipe cocktail seagrams

The perfect match for a relaxed day with friends is Seagram’s Gin. It has a stellar taste that mixes well with everything from my bright, fruity concoctions to my husband’s dirty martinis and gin gimlets. In addition to its versatility, Seagram’s is a bottle that I put out and is instantly recognized by everyone, the name speaks for itself (I just learned that Seagram’s has been distilled in America since 1939!). I have fun pairing Seagram’s with all sorts of dishes, and have also had success with the different flavored varieties too. Grape, Red Berry and Peach (pictured) are three of my favorites, with the infused flavors that go a long way even with a simple mixer like tonic. My husband is, as you’d probably guess, a fan of the Seagram’s Lime Twisted Gin. It’s tangy taste elevates the classic drinks and always put a smile on his face.

orange gin recipe cocktail seagrams

So in the spirit of letting a Saturday afternoon with friends meander wherever it may, I raise my glass and wish you cheers. Below is a drink recipe that I hope you enjoy, one of many I’ve come up with that features Seagram’s Gin. It’s easy to make with just a handful of simple, quality ingredients.

Bring home Seagram’s Gin and gather around Seagram’s Gin.

Print
Orange Gin Coktail
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Course: Drinks
Servings: 1
Ingredients
Lemon thyme simple syrup
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 springs lemon thyme
Orange Gin Cocktail:
  • 2 ounces orange juice
  • 1/2 ounce Seagram’s Gin
  • 1 teaspoon lemon thyme simple syrup
  • 4 ounces sparkling water
Instructions

  1. To make simple syrup: combine sugar +  water and 2 springs lemon thyme in a pot, bring to simmer. Stir until sugar dissolved, remove from the heat and allow to cool.

  2. Pour the orange juice, gin and syrup over ice in a glass and top with sparkling mineral water. Stir and garnish with mint and lemon thyme.

Slow Cooker Creamy Chicken Wild Rice Soup

by 30 Comments

This slow cooker creamy chicken wild rice soup with no flour is a hit! My husband who has never been a big fan of creamy soups couldn’t stop eating this and enjoyed two bowls yesterday.

This slow cooker creamy chicken wild rice soup is made with simple seasoning blend.  It’s a comforting, easy soup recipe that is perfect for those chilly, long days.  It’s also something that can be prepared in the morning and be ready for you to dig into after a long day.

Slow Cooker Creamy Chicken Wild Rice Soup

To make this creamy Slow Cooker Creamy Chicken Wild Rice Soup, I used organic heavy cream, but no flour. I finely chopped and sautéed the mirepoix vegetables with butter before adding them into the slow cooker.  This gives it a sweeter, heartier flavor. Mirepoix is a combination of aromatic vegetables for soups, stews, and braises that consists of chopped onions, celery, and carrots.

I poured in the wild rice blend about halfway through the cooking process for a harder texture (pouring in at the beginning is fine for a softer texture, which may entail adding a bit more broth). I love the harder texture that wild rice brings in every bite. Wild rice contains more protein, zinc, and potassium than both brown and white rice varieties.  Possible the best component of my slow cooker creamy chicken wild rice soup is the wild rice itself.

Since wild rice comes in varieties of texture and brand, the length of cook time may affect the final result of this soup.

If you are worried about the rice getting too mushy by adding it at the beginning and don’t have time to add it midway through cooking,  you can use pre-cooked rice and add it to the slow cooker about 10 minutes before serving.

 

Slow Cooker Creamy Chicken Wild Rice Soup

Want to try more tasty slow cooker soup recipes? Check out these: Slow Cooker Cabbage Roll Soup  and chicken pot pie

Products used in this recipe: Lundberg Wild Blend Rice, Organic Heavy Whipping Cream from Horizon.

Important note: If you are worried about the rice getting too mushy,  you can use pre-cooked rice and add it to the slow cooker about 10 minutes before serving OR just use Uncle ben’s long grain and wild rice and add it at the last half hour of cooking.

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creamy chicken wild rice soup slow cooker
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Slow Cooker Creamy Chicken Wild Rice Soup
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 


Course: Soup
Servings: 10
Calories: 184 kcal
Author: Rika Livingston
Ingredients
  • 1 pound chicken breast
  • 1/2 cup dried wild porcini mushrooms
  • 1 medium onion chopped finely
  • 2 cloves garlic minced
  • 1/2 cup carrots chopped finely
  • 1/2 cup celery chopped finely
  • 2 tablespoons butter
  • 1 1/2 cups wild rice blend (do not use instant rice)
  • 1 cup heavy cream (or add more until desired consistency is reached) (pick organic like Horizon brand)
  • 1 1/2 - 2 (32 oz) low sodium chicken broth (add more if you like more liquid in your soup)
  • 1 teaspoon salt to taste (add more according to your liking)
  • pepper to taste
  • 1 bay leaf optional
  • 1 1/2 teaspoons finely chopped thyme (Or use 1/2 teaspoons Poultry Seasoning)
Instructions

  1. Place the porcini mushrooms in a small dish, add boiling water, leave to soak. *Note: Strain the soaking liquid before cooking.

  2. Heat the butter in a heavy-bottomed pan over medium heat.

  3. Toss in the onions, saute them until softened and browned.

  4. Add the garlic and cook until soft.

  5. Add the carrots, mushrooms and celery stalks and let it cook slowly until they soften.

  6. Place the vegetable mixture in the bottom of the crockpot. 

  7. Place the chicken on top of the vegetables, bay leaf, thyme and pour in low sodium chicken broth.

  8. Cover and cook on low for 6 hours or high heat for 3-4 hours.

  9. Rinse the wild rice thoroughly and pour it into the slow cooker about halfway through the cooking process.

    Note: If you are worried about the rice getting too mushy,  you can use pre-cooked rice and add it to the slow cooker about 10 minutes before serving.

  10. About 20-30 minutes before the cooking is done, remove cooked chicken from the slow cooker and shred into small pieces. 

    Pour in the heavy cream. The heavy cream will make the soup thicker and less liquid. 

  11. Season with salt/pepper.

  12. Serve immediately

Recipe Notes

creamy chicken wild rice soup slow cooker calorie

More Tasty Recipes:

Creamy Tortellini Soup with Kielbasa and Spinach

Creamy Tortellini Soup with Kielbasa and Spinach

Slow Cooker Cabbage Roll Soup

slow cooker cabbage roll soup

Slow Cooker Chicken Pot Pie 

chicken pot pie slow cooker

 

Slow Cooker Butternut Squash Soup

Butternut Squash Soup Recipe

 

Slow Cooker Spiced Nuts Recipe

slow cooker spiced nuts recipe

 

Juicy Oven Roasted Chicken Breast with Allspice

by 17 Comments

Learn how to make the most juicy, flavorful and tender oven roasted chicken breast. The secret? Bake for a short time at high temperature.

 For comfort food is it really the heavier, the better?  We always refer our comfort foods as something that is high in carbs, calories and often simple to make. These food remind us to our childhood or culture,… but oftentimes makes us feel guilty and uncomfortable after consumption. Today I am going to show you a new comfort food with Foster Farms Simply Raised Chicken.  The recipe is Juicy Oven Roasted Chicken Breast with Allspice, served with whole wheat Coucous, fresh herbs (mint and dill), fresh tomatoes, curly parsley, roasted unsalted pumpkin seeds, red cabbage, grilled persimmon fruit and pomegranate.

Foster Farms Simple Raised chicken

I like to define the new comfort food as dishes that give us food for the soul that with one taste can transport us to different time and place, but also keeps us healthy and doesn’t marginalize our diets.  With the right flavors and cooking styles this modern comfort food can be just as tasty as a the rest. Like this oven roasted chicken breast recipe, I used the best ingredients as possible to maximize the health benefits.  I always pick Natural Ingredients  that are free of additives, preservatives, antibiotics and hormones, using mostly local, seasonal ingredients, minimal ingredients in my recipe plus simple cooking method ( quick, easy steps and fast prep time). I chose Foster Farms Simple Raised chicken as main protein, which is locally grown in California and the Pacific Northwest. Foster Farms Simple Raised chicken is grown without any antibiotics ever. Instead of rice, I chose Couscous since it derives from the whole grains of durum flour and it is also high in protein. As usual, I add as much fresh herbs and other fresh green vegetables into my dish to bring up the flavor and make it look more appetizing, not to mention boost the health benefits of the meal. I always try to buy these fresh ingredients from local farmers market. This oven roasted chicken breast recipe is so juicy and very easy to make. This can be ready within 30 minutes cooking time.

 

juicy oven roasted chicken breast

Most of my new comfort food dishes have a hearty dose of meat and are usually served at a warm temperature.  I may alter just a few ingredients from a traditional dish, sub in some grains for carbs, yogurt base for mayo, or even sweet potatoes for white potatoes.  Other times (like with the dish below), I just create a dish from scratch.   Some of these dishes have a high nutritional value and are perfect for healthy living. Hopefully it’s tasty enough to become a new tradition in your family, which in a fun twist will become your families comfort food for future generations. Hope you’ll enjoy this oven roasted chicken breast recipe.

juicy oven roasted chicken breast

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Juicy Oven Roasted Chicken Breast with All Spice
Cook Time
20 mins
Total Time
20 mins
 
Servings: 2 -4
Author: Posh Journal
Ingredients
  • 3-4 Foster Farm Chicken Breasts
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons all spice powder (you can purchase this at any grocery stores very inexpensive)
  • 1 teaspoon coarse salt
  • 1 teaspoon smoked paprika powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 shallots mince and mash to a paste
  • 2-3 cloves garlic mince and mash to a paste
Instructions
  1. In a mixing bowl: combine all dried ingredients, garlic, shallots and olive oil. Rub the chicken with the mixture, transfer to the fridge and let it marinate for 15 minutes.
  2. Place the chicken skin sides up and pour in the remaining marinade juice , in a foil-lined large shallow baking pan, oven proof skillet, a cast iron skillet or similar alternative
  3. Roast the chicken at 450F for about 20 minutes or until an instant-read thermometer inserted into the center reads at least 165F.

 

Oven Roasted Achiote Chicken

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OVEN ROASTED ACHIOTE CHICKEN
Cook Time
30 mins
Total Time
30 mins
 
Servings: 2 -4
Author: Posh Journal
Ingredients
  • 2 pounds of chicken legs
  • 2 oz ground Annato seed or achiote paste
  • 2 teaspoons of kosher salt
  • 2 medium limes juiced
  • 2 tablespoons vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chipotle adobo sauce
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 1 teaspoon ground black pepper
  • 1/3 cup fresh orange juice
Instructions
  1. Put all marinade ingredients: achiote paste, kosher salt, lime juice, vinegar, olive oil, ground cumin, adobo sauce, honey, oregano, garlic, ground black pepper, orange juice in a mixing bowl.
  2. Rub the spices mixture marinade all over the chicken. Marinate in the refrigerator for at least 2 hours or overnight (to boost the flavor).
  3. Pre-heat a hot griddle to medium high and let it heat up for at least 10 minutes before you start cooking.
  4. Pre-heat oven to bake at 350 F.
  5. Place the chicken on the hot griddle (positioning the meat skin-side down if the skin is intact) and cook for about 2 minutes or until grill marks show.
  6. Arrange the chicken legs on a baking tray, and bake them (uncovered) at 350 F for about 35 - 45 minutes
  7. Turn the heat up to 425 F and continue to bake the chicken for 15 - 20 minutes, or until the chicken is no longer pink inside ( insert an instant-read thermometer into the thigh, avoiding the bone. It should read 180°F when the chicken is done)
  8. Let stand for 10 minutes before serving.

OVEN ROASTED ACHIOTE CHICKEN

Inspired by Epicurious and Saveur 

OVEN ROASTED ACHIOTE CHICKEN PINTEREST