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Instant Pot Killer White Chili

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Instant Pot Killer White Chili

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This Instant Pot killer white chili is full of tender pieces of chicken, along with dried navy beans, onions, garlic, cumin, oregano, corn, cream cheese and a special ingredient that gives it tons of flavor–salsa verde. It’s an excellent, intensely flavored white chili that’s great for a party. (You can also make it in the Crockpot!)

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Note: the instructions for the SLOW COOKER version are in the recipe card below

Instant Pot Killer White Chili

I know you’re going to love this white chicken chili recipe! It’s just a little different than most versions because of the addition of a jar of salsa verde. The salsa just adds a little something! I brought this recipe to our Halloween neighborhood potluck party and it was all gone by the end of the night. It’s not too spicy but it has tons of flavor! Try it out on a cool fall evening soon.

Ingredients for White Chicken Chili:

4 Tbsp butter–to saute the veg and add richness

1 cup diced celery–for an aromatic vegetable base

1 cup diced onion–for an aromatic vegetable base

1 Tbsp garlic powder–for flavor

1 Tbsp cumin-for flavor

1 1/2 tsp smoked paprika–a little smoky flavor

1 Tbsp dried oregano–for flavor

1 tsp white pepper–get the flavor without the heat or color of black pepper. You can use black pepper in the place of white pepper but I’d start with only half a teaspoon and add more if needed after it has pressure cooked.

5 cups water–alternatively you can use 5 cups of chicken broth in the place of water and Better than Bouillon

2 Tbsp Better than Bouillon Chicken Base–gives it a richer, more robust flavor than ordinary bouillons or soup stocks

1 pound soaked dried navy beans–you can also use canned beans. Check the FAQs below.

2 pounds boneless skinless chicken thighs and boneless skinless chicken breasts (a combination works well)–I used half breasts and half thighs

2 tsp kosher salt–for flavor

1 (8 oz) brick of cream cheese–to thicken the chili and give it creaminess

2 (15 oz) cans corn, drained–everyone loves corn!

1 (16 oz) jar salsa verde–I used mild Herdez brand. Adds a mild tartness without heat.

1 (10 oz) can Rotel (I used mild)–for just a little extra acidity, flavor and heat. Rotel is just diced tomatoes with green chiles and seasonings. You can find it next to other tomatoes in your grocery store.

Cornstarch–to thicken the chili

How to Make Instant Pot White Chicken Chili:

Electric Pressure Cooker Instructions:

Saute veg: Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper.

Deglaze pot: Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.

Add in ingredients: Add in the navy beans, chicken and salt.

Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.

Shred the chicken: Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot.

Add remaining ingredients and thicken: Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.

Finish it off: Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.

How to Make Crockpot White Chicken Chili:

Slow Cooker Instructions (no butter needed for this version):

Add ingredients: Add onion (mince it), celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker.

Slow cook: Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)

Shred the chicken: Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot.

Add remaining ingredients and thicken: Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.

Finish it off: Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.

Tips and FAQs

Do I have to soak the beans? Soaking the beans will give you the best results. Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water your beans will cook even faster; the salt helps break down their skins. If you forget to soak overnight you can use the quick soak method.

How to quick soak dried beans with your Instant Pot: Add the beans and 8 cups water into the Instant Pot. Bring to a boil on the saute setting. Once the water starts to boil put on the lid. Turn Instant Pot to pressure cook setting and pressure cook for 2 minutes on high pressure. Open the valve very slowly or if it can only go full-blast in short spurts. If foam begins to exit the valve stop spurting and wait 30 seconds before you begin releasing pressure (this will give the foam time fall back down into the cooking liquid). Drain and rinse the beans under cold running water.

Can I used canned beans? Yes you can use canned white beans. Use 58 ounces (about 3-4 cans) of canned beans. Rinse and drain them before adding them into the pot. Reduce the water amount to 3 cups and reduce the Better than Bouillon to 1 tablespoon. Pressure cook on the SOUP button for 10 minutes (this will be for cooking the chicken).

Why do you use the soup button? The soup button helps to control the pressure and temperature so that the liquid doesn’t heavily boil and the broth remains clear. If you don’t have a soup button just use the manual/pressure cook button.

For the last few minutes of pressure cooking time place your container of cream cheese on top of the Instant Pot. It will soften it up nicely.

I used my 6 quart Instant Pot*. You can also make this in an 8 or 10 quart pot with no changes. For the 3 quart pot you will need to halve the recipe.

This makes a full pot of chili! About 5 quarts or 20 cups. If you’d like you can halve the recipes. Cut all ingredients in half and keep the same cooking time. You won’t be able to double this recipe. But if you have a 10 quart pot you could probably 1.5 times the recipe.

If you vent right away, liquid will splatter all over your counters. Use a 10 minute natural pressure release for best results or you can use a controlled release where you move the valve back and forth between venting and sealing every 20 seconds or so.

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What to Serve With White Chicken Chili

We love serving chili with cornbread and sometimes a side salad. You can add pico de gallo, tortilla chips, sour cream and cilantro to the top of your chili to bulk it up and make it a meal.

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Favorite Toppings for White Chicken Chili

This chili is good served on its own, but you can also add toppings to make it a little more exciting. Some ideas are:

Shredded sharp cheddar cheese or another cheese of your choice

Corn chips or Tortilla chips (chili cheese Fritos are really good or lime tortilla chips)

Diced red onions

Chopped cilantro

Sliced pickled jalapenos

Pico de gallo or diced tomatoes

Chopped fresh cilantro

Dollop of sour cream

Diced avocados

Squeeze of fresh lime

Storing, Reheating and Freezer Meal

Storing: Store in an airtight container in the refrigerator for up to 5 days. Or freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. A ziplock freezer bag lays flat and takes up minimal room in your freezer.

Reheating: Reheat in a pot on the stove or in your Instant Pot on the saute (less) setting. Stir every few minutes until warmed through.

Freezer Meal: You can make this as a crockpot freezer meal. Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to a zipper freezer bag and freeze. Thaw in the fridge overnight or at least until thawed enough to be manipulated. Add contents to a slow cooker. Cover and cook on low for 8-10 hours. After that, follow along with step 3 under crockpot instructions.

More Great Chili Recipes!

Instant Pot Crack Sausage Chili

Slow Cooker Nacho Mama’s Chili

Instant Pot Turkey Chili

Instant Pot/Slow Cooker Cincinnati Chili

Slow Cooker Pepperoni Pizza Chili

Slow Cooker Healthy Turkey Lentil Chili

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Instant Pot Killer White Chili

Author: 365 Days of Slow and Pressure Cooking

Total Time: 27 minutes

Yield: 12 servings (makes about 5 quarts) 1x

Description

This Instant Pot killer white chili is full of tender pieces of chicken, along with dried navy beans, onions, garlic, cumin, oregano, cream cheese and a special ingredient that gives it tons of flavor–salsa verde. It’s an excellent, intensely flavored white chili that’s great for a party.

Ingredients

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Instructions

Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the celery and onion and saute for about 4 minutes. Stir in the garlic powder, cumin, smoked paprika, oregano, white pepper.

Pour in the water and scrape bottom of pot so that nothing is sticking. Add in the chicken base. Turn off Instant Pot.

Add in the navy beans, chicken and salt.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 12 minutes. When time is up let the pot sit for 10 minute and then move valve to venting. Remove the lid.

Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the pot.

Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the Instant Pot. Turn Instant Pot to saute setting. Once chili has thickened turn off Instant Pot.

Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.

Slow Cooker Instructions:

Add onion, celery, garlic powder, cumin, smoked paprika, oregano, white pepper, water, chicken base, navy beans, chicken and salt to slow cooker

Cover and cook on low for 8-10 hours or on high for 5-6 hours, or until beans are soft. (Every slow cooker cooks differently)

Remove the chicken and place it on a cutting board. Shred or chop the chicken and stir it back into the crockpot.

Stir in the cream cheese, corn, salsa and Rotel. Once cream cheese is melted and incorporated you can choose to thicken with cornstarch if you’d like. Stir about 2-3 Tbsp of cornstarch together with 3 Tbsp of cold water until smooth. Stir the mixture into the slow cooker. Cook without the lid on high for about 20 minutes.

Taste test and adjust seasonings to taste. Ladle into bowls and enjoy topped with Fritos or tortilla chips.

Notes

Soak the beans overnight in plenty of water and 2 tsp of salt, then rinse and drain them before adding into the Instant Pot. If you forget to soak overnight you can do a “quick soak.” Quick soak method: Add the beans and 8 cups water into the Instant Pot. Bring to a boil on the saute setting. Once the water starts to boil put on the lid. Turn Instant Pot to pressure cook setting and pressure cook for 2 minutes on high pressure. Open the valve very slowly or if it can only go full-blast in short spurts. If foam begins to exit the valve stop spurting and wait 30 seconds before you begin releasing pressure (this will give the foam time fall back down into the cooking liquid). Drain and rinse the beans under cold running water.

This makes a full pot of chili! If you’d like you can halve the recipes. Cut all ingredients in half and keep the same cooking time.

Prep Time: 15 minutes

Cook Time: 12 minutes (plus 10 minute NPR)

Category: Soup

Method: Instant Pot or Slow Cooker

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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dangold51 · 2 years

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Day 4020 - Day 3 - Waiting Out Storms

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Day 4020 - Day 3 - Waiting Out Storms

Among many things, the New Year has brought rains, high winds, and flooding through the Tennessee area. It is days like this where I am glad that I invested in a really good treadmill- also on days like this I just want to curl up on the couch, light a fire, and drink some boozed coffee while binge watching something on the television (a very rare event for me!).

Theme: Weight For Me Year Twelve Of My 365 Project

Posted by rhome_music on 2020-01-04 08:21:11

Tagged: , Weight For Me , 365 Days , 365 Days 2020 , 365 More , Days in 2020 , Photos In 2020 , 365 Alumni , Year 12 , 365 Days Year 12 , Daily Photo , Photo Journal , Day In The Life , 2020inPhotos , A Pic A Day , 2020YIP , Photography , Canon , Canon Photography , EOS , 7D

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dangold51 · 2 years

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22 (Full Size!) Keto Products for 29.99 ⏰ Today On...

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22 (Full Size!) Keto Products for 29.99 ⏰ Today On...

You can’t shop keto any cheaper than this! Baking mixes, keto crackers, chocolates & candy, chips, a variety of protein bars to try, sweet and savory and crunchy snacks… to keep you on track, for every craving! Today is a great day to TREAT YOURSELF. 💝

Keto Krate has a NEW $29 BOGO deal this weekend so I wanted to give you ALL the details, and a complete photo tour of all 22 products you’ll get – because this is different than the BOGO deal they did earlier this month. (NOTE: you can get this bogo deal on Monday, but it will be $10 more. Still a GREAT deal, in case you miss this on Sunday, but get it cheaper today if you can.)

🙌 SO MUCH 🙌 VARIETY 🙌

BOGO Deal Details:

⏰ It ends Sunday night 10/31 (tonight) at midnight, so grab this discounted 2-for-1 deal ASAP. If they sell out of the 2nd free box, it will end sooner – and these are going fast!

📲 This link activates the BOGO + $10 OFF deal

💥 SPOILER ALERT 💥

If you prefer surprises with your keto snack boxes, DO NOT scroll down!

📦 You’ll get the September and November Keto Krate boxes, both FULL of sweet & savory treats and tons of VARIETY to keep you on track through the holidays. You get 22 (full size!) keto products for only 29.99, with FREE shipping. That’s two for the price of one – PLUS $10 off. 💯❣

This is the BEST deal I’ve ever seen Keto Krate offer in the 5+ years I’ve been getting it!

📌 If you got the last BOGO deal with the Aug/Oct boxes, and canceled after that, you can still get these two boxes with this deal too! It does sign you up for a monthly Krate, but you can cancel anytime. Simply cancel after this order ships, or before Nov 15th. ✅

What will you get in these two boxes?

ChocZero double dipped almonds, sugar free cookie baking mix, two different kinds of keto crackers, Hawaiian BBQ Walnuts, a maple pecan cookie, ranch snack chips – and that’s just a start. There’s lots of crunchy, sweet, savory snacks and treats (22 total, full sized products!) to give you a wide variety of flavors to enjoy at home ~ and on the go. 😉

Below is a detailed photo tour of all 22 products you get with this deal, so you know EXACTLY what you’re going to get.

📲 This link activates the BOGO + $10 OFF deal * expires Sunday 10/31 at midnight

I haven’t received my November Krate yet. It should come tomorrow afternoon (after this deal expires!) so I did the homework and put together this photo tour of ALL 22 products you’ll get in the current Keto Krate BOGO offer – since this one is different than the last one.

That way you can decide if this deal is right for YOU.

Photo Tour: 22 (Full Size!) Keto Products for 29.99

* disclaimer: scrolling may cause a ✨ tingling keto happiness sensation ✨ all over

I love ChocZero. 🥰 They have some great deals on their website this weekend, and our discount code is TRAVELINGLOWCARB for even more savings. 💕

* I got the Sugar Cookie mix in my box. You’ll get one of these 3 flavors.

I’ve been wanting to try these! I see them all over Instagram. They’re popular!

I’d love to hear which of these products you’ve tried, and what you thought of them. Or which ones interest you most.

I love to read reviews online before I order anything, but feedback from people I know is always better!

This is such a GREAT deal. You can’t even order ONE of these products, or from one of these brands, any cheaper than that. Especially with the $10 off and free shipping…

22 full sized keto products for $29.99 is hard to beat. 😉

It ends tonight though:

Get 2 different Keto Krate boxes with 22 different very low carb FULL SIZED keto friendly products for the price of one – PLUS $10 off! All products are guaranteed gluten free, under 5 net carbs, NO maltitol (ever), and they’re very soy conscious.

📲 This link activates the BOGO + $10 OFF deal * expires Sunday 10/31 at midnight

Enjoy! 💖

The 25% off sale at Perfect Keto is ending tonight too, by the way. I just got my order from them yesterday, so I had my favorite Almond Butter Brownie bar for breakfast this morning after my collagen coffee. 🥰🍫

I got the bars on this 45% off Perfect Keto Bars page but here is the link for the 25% off sale that ends tonight (a better deal if you’re only going to order 2 boxes of bars, or anything else).

I bought 7 boxes of bars. I only shop when they’re on sale, and when they’re cheap like that… I STOCK UP lol. But that 45% off deal made them only $1.83 each, and that’s just hard to beat for a meal replacement bar – that actually holds me over (unlike most of them).

My daughter uses those protein bars too, and it’s way cheaper (and faster) for her to grab one on the way out the door than stop for sausage & eggs at McDonald’s on her way to work – or anything else really. We drop too much on take-out when things get busy 👀 so this will helps us cut down A LOT on that expense.

Here’s a picture of my daughter (25yo), headed to work yesterday (not enthused, lol) with her coffee shake: Cinnamon Toast collagen powder & whipped cream + 2 boiled eggs and a keto protein bar. 🥚☕🍫

🎃 Happy Halloween! 👻

I hope you’re having a GREAT weekend. 🙂 *cheers*

Best, Lynn Terry aka @LowCarbTraveler

p.s. You can also create your own low carb variety box by ordering singles from Netrition. It won’t be as cheap as getting this Keto Krate BOGO Deal (especially $10 off today!) but you can hand pick your own keto products at Netrition.

Netrition sells SINGLES of a lot of our favorite brands & products, if you want to do a “create your own” snack basket. I’ve been ordering from them around 10 years, and it’s always a great experience! Here’s a list of some of my favorites at Netrition including the Mountain Berry Sugar Free Preserves. 😍

It’s nice to have grab & go keto friendly snacks on hand.

It makes it much easier to stay on track, especially during year-end holidays!

Netrition – The Internet’s Premier Nutrition Superstore!

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dangold51 · 2 years

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Instant Pot Rustic Garlic Chicken

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Instant Pot Rustic Garlic Chicken

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Instant Pot Rustic Garlic Chicken is a quick and easy pressure cooker recipe with whole garlic cloves, chicken thighs and a homemade gravy that you’ll want to lick off the plate.

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Instant Pot Rustic Garlic Chicken

Sometimes the best dinners are the simplest. That is the case with this Instant Pot garlic chicken dish. This creamy garlic chicken recipe is super fast and easy and it is full flavored with lots of protein. Don’t worry that it will taste too “garlicky” the garlic flavor is sweet and subtle. The peeled garlic cloves are browned in a little oil and it brings out the rustic flavor. This chicken and gravy tastes wonderful served over mashed potatoes or egg noodles or even a side of fresh bread. You’ll definitely want something to sop up all that addicting gravy!

What’s in Rustic Garlic Chicken?

1 Tbsp olive oil–to brown the garlic cloves

1 head of garlic, broken into cloves and peeled–because it’s garlic chicken!

1 cup chicken broth–to bring the pot to pressure and as a base for the gravy

3 Tbsp white vinegar–for a splash of acidity

1 bay leaf–to flavor the gravy

8 small to medium boneless, skinless chicken thighs (about 2 pounds)–you can also use bone-in chicken pieces (same cooking time) or breasts. If you use breasts they won’t turn out as tender but will still taste good.

1/2 tsp dried thyme–for flavor

1/2 tsp dried rosemary–for flavor

3/4 tsp kosher salt-for flavor

1/2 tsp fresh cracked pepper–for flavor

2 Tablespoons melted butter–to make the gravy

3 Tbsp flour–to thicken the gravy

Garlic Chicken Instructions

Saute the peeled garlic cloves: Turn Instant Pot to saute setting. When display says HOT add in the oil and the garlic cloves. Saute for about 3 minutes, until the garlic starts to brown. Turn off Instant Pot.

Add in ingredients: Pour in the broth and vinegar. Add in the bay leaf, chicken, thyme rosemary, salt and pepper.

Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When the time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

Mash garlic cloves: Use tongs to place the chicken on a plate. Use a potato masher to mash the garlic into the gravy.

Make a roux: Stir the flour into the melted butter a little at a time until it is creamy and smooth. Stir a half cup of the broth from the pot into the butter/flour mixture and whisk until smooth.

Thicken gravy: Turn Instant Pot to saute setting. Scrape the butter/flour mixture into the pot and whisk well. Let the flour thicken the gravy a bit and cook out the raw flour taste. Then cancel off the saute setting.

Enjoy: Serve the chicken with gravy over the top. Garnish with chopped fresh parsley. This tastes great over mashed potatoes or egg noodles or rice.

Tips

I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also use your 3 or 8 quart pot.

You can buy pre-peeled garlic cloves. I usually see them jarred in the produce section. I have also seen them in a big package at Costco.

I haven’t tried this recipe with minced garlic. However you can probably make this recipe if you only have a jar of minced garlic. I would use 3 Tbsp of minced garlic and saute it for only 30 seconds in the oil so that it doesn’t burn.

For bone-in chicken, boneless thighs or boneless skinless chicken breasts you will use the same cooking time of 12 minutes with a 10 minute natural pressure release. For chicken tenders only pressure cook for 5 minutes. Use the same times for frozen chicken.

If you’d rather you can use a cornstarch slurry to thicken the gravy instead of flour. Combine equal parts cornstarch and cold water in a small bowl and stir until smooth. Then add the mixture into the gravy and saute until thickened.

Serve this chicken and gravy alongside a carbohydrate and a side of steamed broccoli or some other steamed veggies

Pin this recipe for later!

More quick and easy, tender chicken recipes

Instant Pot Apple Cider Chicken–A tangy cider glaze gives the chicken and sweet potatoes a sweet and savory finish.

Instant Pot Chicken a la King–a rich, creamy sauce with chicken and vegetables.

Instant Pot Man Pleasing Chicken–the easiest chicken recipe that will please your family’s taste buds!

Instant Pot Honey Garlic Chicken and Vegetables–-bites of chicken, carrots, green beans and potatoes in a sweet and savory sauce. An easy dump and go, one pot meal.

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Want More Tried And True Instant Pot Recipes?

Instant Pot Rustic Garlic Chicken

Author: 365 Days of Slow and Pressure Cooking

Total Time: 27 minutes

Yield: 4 servings 1x

Description

A quick and easy pressure cooker recipe with whole garlic cloves, chicken thighs and a homemade gravy that you’ll want to lick off the plate.

Ingredients

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Instructions

Turn Instant Pot to saute setting. When display says HOT add in the oil and the garlic cloves. Saute for about 3 minutes, until the garlic starts to brown. Turn off Instant Pot.

Pour in the broth and vinegar. Add in the bay leaf, chicken, thyme rosemary, salt and pepper.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When the time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.

Use tongs to place the chicken on a plate. Use a potato masher to mash the garlic into the gravy.

Stir the flour into the melted butter a little at a time until it is creamy and smooth. Stir a half cup of the broth from the pot into the butter/flour mixture and whisk until smooth.

Turn Instant Pot to saute setting. Scrape the butter/flour mixture into the pot and whisk well. Let the flour thicken the gravy a bit and cook out the raw flour taste. Then cancel off the saute setting.

Serve the chicken with gravy over the top. This tastes great over mashed potatoes or egg noodles.

Prep Time: 15 minutes

Cook Time: 12 minutes (plus 10 minute NPR)

Category: Chicken

Method: Instant Pot

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dangold51 · 2 years

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La Primera Vez

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La Primera Vez

Vegetarian Calendar 2019

Posted by Roland Okon on 2019-09-18 08:43:50

Tagged: , vegetarian , calendar , 2019

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dangold51 · 2 years

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Jerome Ianmark Calayag: "Everyone Should be C...

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Jerome Ianmark Calayag: "Everyone Should be C...

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dangold51 · 2 years

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Slow Cooker Cranberry Pork Loin

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Slow Cooker Cranberry Pork Loin

You won’t believe how tender this slow cooker cranberry pork loin is! Cranberry sauce is combined with onion soup mix in this recipe, and it’s a perfect pair. It’s a wonderful weeknight meal or can even be the main dish for a holiday dinner.

If you love a good pork loin, then cooking it in the slow cooker is a must! We love this recipe or honey apple pork loin.

Why this recipe works

I mix Lipton onion soup mix with cranberry, which helps this dish to taste more savory than sweet. This is one of those three ingredients recipes that you can make any night of the week!

I’m excited to start the holiday recipes with this slow cooker cranberry pork loin. Typically when you think of pairing cranberry with a protein, you think turkey, but surprisingly cranberry is even better with pork!

How to make Cranberry Pork Loin in the slow cooker

Ingredients

Pork Loin – This is the larger than a pork tenderloin and has a little bit of fat. It has amazing flavor and doesn’t dry out in the slow cooker.

Lipton Onion Soup Mix – This adds a punch of onion flavor to the recipe and pairs very well with cranberry

Whole Cranberry Sauce – I use one can of whole cranberry in this recipe, though you can use homemade cranberry sauce if you have it.

Step-by-Step Directions

Step One – In a small bowl, add the cranberry sauce and the onion soup mix.

Step Two – Mix these two ingredients until combined.

Step Three – Add the pork loin to the slow cooker. If your pork loin has a fatty side, place that side down.

Step Four – Pour over the cranberry/onion mixture over the pork loin.

Step Five – Place the lid on the slow cooker and cook on LOW for 6 hours.

What sides go with pork loin?

Choose one or more of these options. Think holiday dinner when serving this.

Recipe FAQs

Can I use homemade cranberry sauce in this recipe?

Yes! I have done this recipe with my homemade slow cooker cranberry sauce and had great results. Use 1 1/2 to 2 cups of fresh cranberry sauce if you have cranberry butter, that works great too!

What can be used instead of Lipton onion soup mix?

You can use a can of Campbell’s French Onion Soup (don’t add water) in place of the powdered mix. Alternatively, you can use a half cup of dried minced onions. If you can’t have onions, skip it!

What other kind of meat will work?

Try this cranberry and onion mixture over boneless pork ribs, pork butt, or even chicken thighs.

Can jellied cranberry sauce be used?

Yes, use a can of jellied cranberry in this recipe. I know many people don’t like whole cranberry and making this switch won’t effect the recipe at all.

Variations

Cranberry Orange Pork Loin – Add a 1/2 cup of orange marmalade to this recipe, you’ll be amazed how well orange and cranberry go together. Cranberry Pork Loin wirth Sauerkraut – Add 1 bag of sauerkraut around the pork loin. This is for all my sauerkraut lovers! Pineapple Cranberry Pork Loin – Add a dranied can of crushed pineapple to this recipe.

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, and YouTube.

Slow Cooker Cranberry Pork Loin

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Delicious holiday cranberry sauce is given a new place on your table in this savory pork loin roast. Onion soup mix gives this roast a wonderful flavor.

Print Pin Rate Share by Text

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

Servings: 8

Calories: 385kcal

Ingredients:

Optional but recommended for serving

Instructions:

In a small bowl add the cranberry sauce and the onion soup mix, stir until combined.

Add the pork loin into the slow cooker.

Pour over the cranberry mixture.

Cover and cook on low for 6-7 hours without opening the lid during the cooking time.

Slice and serve with the sauce in the slow cooker.

Cook ModePrevent your screen from going dark

How to Video:

youtube

Recipe Notes:

Can I use homemade cranberry sauce? Yes! If you have leftover cranberry sauce, it will work wonderfully in this recipe. Can I use jellied cranberry sauce? Yes! Jellied works fine in this recipe and will make a smoother sauce. What other kind of meat will work? Try this cranberry and onion mixture over boneless pork ribs, pork butt, or even chicken thighs. What can be used instead of Lipton onion soup mix? You can use a can of Campbell’s French Onion Soup (don’t add water) in place of the powdered mix. Alternatively, you can use a half cup of dried minced onions. If you can’t have onions, skip it!

Nutrition Information:

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Other great slow cooker pork loin recipes:

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dangold51 · 2 years

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Vegan Quesadillas

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Vegan Quesadillas

That’s not queso. It’s squash!

Posted by ilovemypit on 2008-12-27 22:29:37

Tagged: , vegan , quesadilla

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dangold51 · 2 years

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Double Bean Burgers - Slender Kitchen

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Double Bean Burgers - Slender Kitchen

These hearty Double Bean Burgers are a tasty vegetarian bean burger made with black and white beans. They are easy to make, ready in less than 20 minutes, and so much better than frozen store-bought veggie patties. Jump to Recipe

194 CALORIES 31g CARBS 4g FAT 12g PROTEIN

5 Green

1 Blue

1 Purple

MyWW® SmartPoints™ New!

Double Bean Burgers Recipe

I love a good veggie burger, especially a hearty bean burger! This double bean burger recipe makes thick, juicy burgers that are surprisingly meatless yet incredibly filling. Each bite is full of flavor and I am sure it’ll be your new favorite veggie burger.

Whether you are trying to eat less meat or follow a completely vegetarian diet, these burgers are perfect for you! They will save you a bunch of money compared to the same pre-made versions in the grocery store. Plus, this recipe has a much better taste and texture than the frozen kind you can buy.

Make these bean burgers and serve them to your friends or family members that are on the fence about meatless burgers. They will be surprised at how delicious they are! The burgers make a perfect quick meal and freeze great too.

This recipe is one example of a simple, fiber and protein-packed double bean burger, and there are so many more options. So here’s to making your own veggie burgers! Ready now? Try these Ranch Chickpea Burgers, Jalapeno Cheddar Black Bean Burgers, or White Bean Pizza Burgers.

Key Ingredients and Easy Swaps

Here is some more information about the ingredients I used to make my double bean burger recipe.

Black Beans: Use one can of black beans, but make sure you drain and rinse them completely. You could swap in pinto beans or kidney beans.

White Beans: I added some white beans to the black bean mixture to give it a taste and texture variety. Feel free to swap in any white beans or chickpeas.

Garlic: Use whole garlic cloves in this recipe. As you saute them, they release more flavor. You could also use minced garlic, garlic powder, or dehydrated garlic.

Cilantro: If you don’t like how cilantro tastes, you can leave them out of this recipe or swap in parsley, basil, or oregano.

Onion: Fresh onion will work perfectly in this recipe. You can also replace it with dried onion or onion powder in a pinch. However, the onion adds moisture to the burger patty so fresh is best.

Bread Crumbs: Seasoned breadcrumbs add more taste to the burgers. Any type of breadcrumb will work including Panko or whole wheat options.

Egg: Use both a whole egg and an additional egg white in the burgers.

Worcestershire Sauce: I call this my secret ingredient! It adds a pop of flavor, and I definitely miss it when I leave it out. For vegetarians, make sure to choose one that is fully vegetarian or swap in soy sauce.

Note: For a full list of ingredients and detailed instructions on how to make this bean burger recipe, take a look at the printable recipe card at the bottom of this post!

What To Serve With A Vegetarian Bean Burgers

Serve your favorite burger sides with these bean burgers!

Instead of potato fries, make some healthy carrot fries or butternut squash fries. They are just as tasty but a lot healthier for you. These crispy turnip fries are another veggie alternative that are surprisingly delicious!

Another really popular recipe to serve with these veggie burgers is a tasty salad like this Easy Spring Mix Salad or Arugula Salad. The flavors are popping, and it has a really creamy and satisfying texture.

Recipe Tips And Ideas

Follow these tips to make sure that this bean burger is cooked perfectly every single time!

Chill the burger mixture in the refrigerator for a bit before you form them into patties. This makes them easier to handle and mold.

If your mixture isn’t holding together very well, mash them even more.

On the grill, let them cook until you are able to flip them. If they are too flimsy/tender or fall apart when you try to flip them, let them cook longer.

Let them get a nice char on the outside. That gives it a deeper taste and helps the inside cook better.

Frequently Asked Questions

Here are some questions I frequently get asked about by some readers…

How do you freeze bean burgers?

Freeze your bean burgers by cooking them completely and then laying them in a single layer on a baking sheet. Place the baking sheet in the freezer until they freeze completely. After they are completely frozen, wrap them up individually in plastic wrap or aluminum foil and place them in a freezer-safe resealable food storage bag.

They will stay fresh in the freezer for up to 6 months.

Why is my bean burger mushy?

If your burger mixture has too much moisture in it, then it will be mushier in the middle. Drain, rinse and dry the canned beans completely. Use a cheesecloth to remove as much moisture as you can if necessary. If you use frozen diced onion, use a cheesecloth to remove as much water as you can.

Why did my burgers cook unevenly?

If some of your burgers cooked quickly and the others took longer, it might be because of the shape of the burgers. Try to keep them shaped into patties about the same size.

Larger burgers will also cook more unevenly than smaller ones. I like to make my burgers a little bit larger than slider-size.

Are dried or canned beans better for burgers?

Either can work perfectly in this recipe. It’s easier and faster to use canned beans, but both options will work as well as the other one. Always make sure you drain, rinse, and dry the beans before you add them to the burger mixture.

Is it better to bake or grill bean burgers?

This is completely up to you! These burgers taste delicious- both baked and grilled. You can even make them with a George Foreman grill or another electric grill.

What are healthy toppings for bean burgers?

If you are trying to eat low-fat, then add some low-fat cheese on top. If you are vegetarian, top the burgers with some avocado, onions, lettuce, and tomatoes. Just go with what you love!

More Quick and Easy Bean Recipes You’ll Love:

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dangold51 · 2 years

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🥘 Keto Food Diary: Easy Low Carb Meals

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🥘 Keto Food Diary: Easy Low Carb Meals

My daughter is back home, and back on track (!!) so I wanted to share what we’ve each been eating – since we eat different meals, at different times. As I sat down to share this week’s “keto meal photo tour” with you, I realized… neither of us have cooked this week 👀 not even once!

Here’s what we’ve been eating, and how we get through an entire week “winging it” – without cooking or planning ahead.

If you prefer to cook, these are some ideas for meals you can make at home to mix things up this week. Or some helpful tips for what to grab on those days you didn’t plan, or don’t feel like cooking.

As one example, if I’m out all day or on the road, I’ll get just sausage & eggs from a Wendy’s or McDonald’s drive-thru. I order it “3 fried eggs and 3 sausage patties, please” (but you can get just 1 of each, or two – or just sausage, or just fried eggs):

Someone mentioned wanting to make perfect round eggs at home like that. 🍳

Here you go! Egg Ring Set For Frying Shaping Eggs

Perfect for weekly meal prep, mini low carb pancakes & skillet chaffles too, or a keto version of “potato cakes” using mashed avocado 🥑 or leftover caulimash instead.

As a side note, my daughter is picking up extra shifts at work and I’ve been really unwell lately, so it’s not necessarily a typical week for either of us. But life gets that way sometimes!

Here’s how we stay on track on “those weeks”… including keto friendly restaurant meals & take-out, movie night snacks, quick low carb dinners, keto freezer meals, simple snacks and easy lunches!

📌 3 time sensitive notes before we jump in though…

Keto Krate has another BOGO deal, but for 2 days only! This time it’s two boxes for the price of one PLUS $10 off – so you get both boxes for 29.99. 🙌 If you got the last BOGO deal, and canceled since then, you can get this one too! This time you’ll get both the November Keto Krate and the September Krate (2 boxes) for only 29.99 on this BOGO + $10 Off page.

That’s the best deal I’ve EVER seen Keto Krate offer in over 5 years. 🧐

I just ate another one of their Mallow Munch bars I said I didn’t like that much. It’s still not my favorite, but they’re growing on me! lol… I definitely like the Peanut Butter rice crispy treat best 🥜 if you’re unsure which flavor to try.

I stocked up on collagen and keto bars with those two sale links. I got 7 boxes of bars from the 45% off page and 2 tubs of collagen from the 25% off page. Great deal on both!

My ChocZero order came last night, with the NEW white chocolate bars! 😍 I can’t wait to try those. I just noticed they have the Milk Chocolate Peanut Butter Cups $11 off a 6-pack bundle – or only $3.99 today. It looks like they dropped some prices for the Halloween weekend! 🍫 Browse ChocZero.com to see the new products & weekend sales. If you decide to order keto friendly chocolates or syrups, add code TRAVELINGLOWCARB at checkout for our discount. 💕

I really enjoy my PK bars & collagen, and love ChocZero and other great snacks & treats now and then, but I will ONLY order when there’s a great deal or a really good sale. ‼️ So I try to share those with you too, since I’m always scouting them for myself. 😉

🥘 Keto Food Diary: Our Easy Low Carb Meals

It’s been really nice to have my adult daughter home more lately. 🥰 We did “takeout & a movie” on Saturday night when she got off work. I’d been craving salmon, so that was perfect timing!

I ordered the grilled blackened salmon from Applebee’s and a side of their spinach artichoke dip. I didn’t want the whole appetizer OR the whole meal (the salmon comes with two sides) so I just ordered each a la carte like this:

“I’d like the blackened salmon, just the salmon, light on the seasoning please, and a cup of the spinach artichoke dip on the side.”

That was delicious together. 🙂

👩‍🍳 If you’re cooking at home, I’ve heard grilled salmon is amazing in an air fryer (!) and you can make your own creamed spinach. I keep the Pictsweet Farms Steamables cutleaf spinach in the freezer for quick sides like that.

My daughter was craving a Steak Caesar Salad so she ordered the Bourbon Street Steak (medium) with sauteed onions & mushrooms, and a caesar salad with no croutons in place of the sides:

Then she just sliced up the steak & toppings over her salad. 👌

I haven’t been eating dinner most nights lately because I haven’t felt well, so I eat maybe one whole meal a day – and often make two meals out of it.

My daughter brought home take-out from Applebee’s again Sunday night for her dinner. She usually eats light during the day, then has a bigger dinner meal.

Grilled chicken topped with a 3 cheese blend and sauteed mushrooms & onions, plus “loaded broccoli” (steamed broccoli topped with cheese & sour cream) on the side:

Fact: for a middle-of-nowhere town, we have one of the BEST Applebee’s here!

I got up early for work on Monday morning and had my collagen coffee and a keto protein bar at my desk (my usual) ☕️ then my daughter came in with lunch that afternoon.

This time, take-out from Waffle House: cheesy scrambled eggs & bacon. 🥓

I love when she brings food when she pops in between shifts. 🥰

Otherwise I usually just eat at my desk, since I’m working from home and it’s just me.

Something simple like roasted pecans & a babybel cheese, or some blueberries and almond butter with a mozzarella stick – or a slice of colby jack cheese with natural peanut butter:

I don’t have a huge appetite in ketosis, and even less lately with longcovid, so something like that satisfies me until I do work up an appetite for a hot meal – or if I’m not feeling well, and need something simple to settle my stomach.

We both had a nice hot meal for dinner later Monday night…

Annie had grilled chicken thighs with loaded broccoli and two boiled eggs, all drizzled with cajun sauce:

That’s the Cajun Chicken pre-made meal I get for her, plus boiled eggs she usually keeps made up to grab on her way out the door. Evolve sells their dressings and sauces by the jar now, but my favorite “spicy mayo” is the Chipotle Lime Mayo from Primal Kitchen.

👩‍🍳 I use it to make a sauce in this Spicy Shrimp Stir Fry dish that EVERYONE loves!

I had chicken alfredo with steamed broccoli 🥦 and one of her boiled eggs w/cajun sauce. 🙂

👩‍🍳 Both of those meals we enjoyed are easy to recreate at home. I like the Bertolli brand alfredo sauce you can get in grocery stores, and keep the Pictsweet Farms Steamables broccoli florets on hand in the freezer. 🥦

On Tuesday my one big meal for the day was a hearty, fancy chicken salad with roasted pecans. A favorite! I have this meal at least twice a week, sometimes more.

👩‍🍳 Ingredients: Chicken Breast, Mayo, Celery, Red Grapes, Onions, Brown Mustard

I didn’t feel like having dinner, so my daughter found something to make for herself.

I totally forgot I had these Real Good Foods low carb enchiladas in the freezer!

I just checked, and my discount code LOWCARBTRAVELER still works for 15% off if you order online, but a lot of their frozen food items are available in stores now too.

It’s nice to have something quick you can grab out of the freezer when you don’t feel like cooking!

Their cauliflower crust pepperoni pizza is actually good. I didn’t like their original sausage crust pizza AT ALL, but the cauli-crust was great. Those are 50% off on their website right now – plus another 15% off with my LOWCARBTRAVELER discount code.

Anyway, my daughter LOVED the enchiladas – both flavors. 🫔 They’re too spicy for me, but she loved the chicken enchiladas AND the cheese enchiladas.

The newer item I like best is their Bacon Wrapped Stuffed Chicken.

It’s raw chicken so you have to cook it, but it’s already stuffed and wrapped and ready to bake! Those are really well made, and make for a fast delicious dinner with a quick side.

They have all kinds of low carb freezer foods, plus you can get free shipping and 15% off online. I’ve ordered from them 3 different times now, and every time was a great experience. They ship fast and in a cooler box with dry ice, so it arrives freezer-ready. 📦

Real Good Foods 15% off Discount Code: LOWCARBTRAVELER

While she was in the freezer, I found a bag of Lolli’s Low Carb Peanut Butter Macadamia Clusters. 🤩 I totally forgot I stashed that bag!! I wasn’t feeling well, so a tasty snack-meal hit the spot while my daughter was enjoying all those spicy enchiladas. 😉

I just noticed Lolli’s dropped their prices and has new lower flat rate shipping. Nice!

Wednesday morning I had a Lemon Keto Bar at my desk – because I’m patiently waiting for my HUGE order (restock) of my favorite Almond Butter Brownie keto bars. 😉 I like the lemon poppyseed bar too, and sometimes it’s the perfect flavor to get me through the usual morning nausea.

These are the bars I found for 45% off here or for 25% off here this week.

Later in the afternoon I finished the chicken salad I opened the day before and added roasted pecans and shredded mozzarella. That sounded good for some reason. 🙂

Wednesday was a “sick day” too, start to finish (I have long covid) so I wasn’t up for dinner. I had one of those Peanut Butter Keto Rice Crispy Treats because the box was sitting out on the table… and something light & crunchy was the perfect thing at the moment.

That actually made me feel better, so I stayed up and watched a show with my daughter, and we both had a ChocZero sugar free chocolate bar. 🍫🥰 They make the BEST keto friendly chocolate!

* My discount code is TRAVELINGLOWCARB at ChocZero if you need one

I felt better on Thursday and actually woke up hungry! 🙂

I had a meat & egg scramble with ham, sausage & bacon topped with a little mozzarella. I could only eat about half, so I made two meals out of it yesterday.

Then last night I didn’t feel up for food again. Sometimes even the smell of cooked food makes me nauseaus, so I eat something simple and light instead.

This time, a Blueberry Fat Bomb. Those hold me over like a meal replacement bar. Some people don’t like these, but I think they’re great – tasty and satisfying!

They have really simple ingredients:

It’s been a hard week, to be honest. 🤦‍♀️ Monday was great, productive & focused! Tuesday and Wednesday – not so much: I could hardly function. 👎

Symptoms this week included: nausea, memory loss, extreme muscle fatigue, exhaustion, heart rate spikes, abdominal distension (painful), brain fog, zero appetite, even the smell of food makes me sick… blurred vision, ears ringing, scalp tingling, pressure in my head, IBS, indigestion, weight gain, body aches – mostly in my back muscles.

I think I slept most of two full days. This flare-up has been AWFUL. 🥴

I’m still having frequent heart rate spikes ^ like this. The cardiologist gave me a 25mg beta blocker to try but it makes me feel WEIRD and have muscle spasms in my chest – among other things. I’m testing half dose, and hoping my body adjusts.

The hardest part I think, besides very big health & lifestyle concerns 👀 is that it’s impossible to plan anything – because I never know how I’ll feel, or if I can even show up. 😜

I was doing so much better there for awhile I thought… 🤔 I’m not sure why it’s taken a downturn on me lately. 👎 So bizarre – and very unpredictable. Every day is different…

That’s why I get these pre-made low carb meals from Evolve. My daughter loves them too, for easily staying on track. That’s where we got the Cajun Chicken Thighs meal and the Chicken Alfredo w/Broccoli meal the night we ate at home – and where I get the fancy chicken salad.

This was my order this week:

Here’s my unboxing video for a super-quick description of what I ordered. 📦

Low carb meal prep: DONE❣ My discount code is LOWCARBTRAVELER for 15% off if you want to try it out: EatToEvolve.us 🥘 I just order what I want straight off the website menu.

–> Keto made Easy! 💯😊

I hope this food diary from our week gave you some ideas for things to try, or things to make at home. My daughter eats at work or on the go a lot, but she usually starts her day with a shake or bar, and keeps boiled eggs in the refrigerator for a quick grab.

Lately she’s been drinking collagen coffee in the morning (too) ☕️ in place of breakfast, and she loves the Perfect Keto Cinnamon Toast collagen powder with whipped cream. Interesting combo! She just dumps it all in her travel mug, gives it a shake, and runs out the door!

I’m hoping to cook some this weekend. 🙂

If I feel up for it I’m going to make sausage balls – with pimento cheese instead of shredded cheddar. A tasty twist! 👩‍🍳 And try out a new recipe: low carb “Strawberry Lime Muffins” with wild blueberries. And maybe cook that ribeye I have in the freezer. 😋

That’s the plan at least. I’m sort of taking it one day at a time right now, or really: one hour at a time.

To anyone else with longcovid, autoimmune disorders, dysautonomia, chronic pain & conditions of any kind… I see you, I feel you 💕 and I’m hoping to find more ways we can all make life better. xo

To everyone else… thank you for your kind words & notes, and for understanding why my food diaries are different than usual, and why I’m relying on simple/easy foods & meals I can eat without being able to get out much – or feeling up for cooking (at all) lately.

How are things going with you?

My daughter and I both had a collagen coffee this morning, and I helped her put together her Halloween costume for work this weekend, but I haven’t eaten anything yet today. It’s almost 4pm and I’m finally getting hungry though!

I’m planning to stay in this weekend myself, find a good movie to watch, do that baking I mentioned 🙂 and if I’m still feeling frisky: get my winter clothes out and go through those. It’s chilly here in Tennessee! 🍁🍂

Best, Lynn Terry aka @LowCarbTraveler

p.s. Did you get the last Keto Krate BOGO deal that had the October & August Krates? That Oct box was great!! They include full size products, lots of fun low carb treats and sweet & savory variety.

I know there’s two different kinds of low carb crackers, plus keto cookie mix in these new boxes!

📲 This link activates the current BOGO + $10 off deal: https://www.travelinglowcarb.com/krate

This time you’ll get the new November Krate plus the Sept box. ✌️🥰 If you’d like to know what’s in both boxes, let me know and I’ll put together a list & pictures for you – if that helps you decide. 🙂 xo

This new BOGO + $10 Off deal ends in two days, unless it sells out before then.

Here’s what was in the last BOGO 2-box deal so you can see an example of what to expect: Aug/Oct BOGO Boxes

Netrition – The Internet’s Premier Nutrition Superstore!

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dangold51 · 2 years

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Instant Pot Chicken Stir Fry

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Instant Pot Chicken Stir Fry

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Instant Pot Chicken Stir Fry—Cooking dinner doesn’t get much simpler than with the Instant Pot. This quick and easy, one pot recipe for chicken stir fry is a winner! With chicken, noodles, bell peppers, broccoli, carrots, mushrooms and cabbage you can have a healthy and filling dinner in just a few minutes. Here’s how to make Instant Pot Chicken Stir Fry.

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Instant Pot Chicken Stir Fry

No need for a wok! Use your Instant Pot to make this chicken stir fry recipe. It is a perfect weeknight meal that has plenty of protein. It is also great dish for lunches! Make ahead and pre-portion the stir fry into containers and eat for lunch all week. My family loved this meal and I got many compliments!

What Ingredients Go Into This Easy Stir-Fry Recipe?

Canola oil–to saute the veggies

Broccoli florets–I think a pop of green is always necessary in a classic chicken stir fry. Don’t love broccoli? Swap in sugar snap peas!

Carrots–I like cutting the carrots into a thin, matchstick size

Red bell pepper–cored and sliced into thin pieces. You can also use green, yellow or orange bell peppers.

Cabbage–most stir fries don’t have cabbage but I love it and think it adds something special

Low sodium soy sauce–don’t use regular soy sauce or else it will be too salty. You can also use Tamari sauce.

Chicken broth–I like to use water and Better than Bouillon Chicken Base instead of broth.

Boneless, skinless chicken thighs–For best results use chicken thighs. They stay moist and tender. I like to cut my chicken when it is partially frozen. I do cut the chicken across the grain because it is more tender that way. You can also use chicken breasts, if you prefer.

Thin spaghetti noodles–This adds bulk to your stir fry. The spaghetti noodles get all coated in the stir fry sauce and taste so good. You can also use regular spaghetti noodles or whole wheat spaghetti noodles.

Mushrooms–I like to chop my mushrooms to hide them from my son.

Green onions–the perfect finishing touch

Sesame seeds–the perfect finishing touch

Honey–Adds a touch of natural sweetness to this savory sauce

Brown sugar–Adds a touch of natural sweetness to this savory sauce

Ground ginger–for Asian flavor

Garlic–for flavor, you can’t have ginger without garlic! They go hand in hand.

How To Make Chicken Stir Fry in the Instant Pot

Start the recipe by stir frying the vegetables in the Instant Pot using the saute setting. Turn Instant Pot to saute setting (alternately you can do this step on the stove in a large skillet over medium-high heat). When display says HOT add in 2 tablespoons of oil. Add in the broccoli, carrot, bell pepper and cabbage. Cook, stirring occasionally for about 5 minutes. Turn off Instant Pot. Transfer all the vegetables to a plate/bowl and set aside. DO NOT pressure cook the vegetables. They will turn into mush.

Add in the chicken and liquid. Pour soy sauce and chicken broth into Instant Pot. Add in the chicken.

Add the noodles and mushrooms strategically so the noodles cook properly. Break the noodles in half and lay them into the pot in a criss cross pattern. This helps them so they don’t stick together. Push down a bit. Cover the noodles with the chopped mushrooms. Pro tip! The moisture from the mushrooms helps the spaghetti cook properly.

Pressure cook. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook buttons to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid.

Finish it off. Stir in the vegetables, green onions, sesame seeds, 1 Tbsp oil, honey, brown sugar, ginger and garlic. Serve and enjoy! (You may want to add a tiny splash of sesame oil for some extra Asian flavor and if you’re into spice add a dash of red pepper flakes!)

Criss cross the broken spaghetti noodles so they don’t stick together

Can I Substitute Stir Fry Vegetables?

Yes you can! There are so many options of vegetables in stir fry. Some additional choices are bok choy, cauliflower, snow peas, asparagus, water chestnuts, baby corn, white or yellow onion, zucchini or mung bean sprouts.

Best Chicken for Stir Fry?

For best results use boneless skinless chicken thighs cut into cubes. The dark meat stays moist and tender in the Instant Pot. I like to cut my chicken when it is partially frozen. I do like to cut the chicken across the grain because it is more tender that way. You can also use chicken tenderloins or cut up chicken breasts, if you prefer but they won’t be as tender. Another option is to use cut up cubes of pork.

Tools You’ll Need:

What can I serve Chicken Stir Fry with?

Because this version of chicken stir fry has noodles included it’s, in my opinion, an all-in-one pot meal! However, you could serve a side of fruit alongside the meal.

Can I make this with rice instead of noodles?

I haven’t tried this myself but I think you it would work well. Simple use 1 ½ cups long grain white rice in the place of the spaghetti noodles. Sprinkle the rice in with the chicken. Cook for the same amount of time as listed in the recipe card. You won’t be able to make this with brown rice because brown rice requires a long cooking time and the chicken would be overdone.

Ways to store leftover stir fry

What’s great about this recipe is that it makes for such delicious leftovers.

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To store: Store leftovers in an airtight container*. Eat within 5 days.

To freeze: The entire stir-fry can be frozen for up to 3 months in an airtight container. When ready to serve thaw in the fridge overnight and gently stir in a large pan over medium heat to warm through.

More Easy Asian Instant Pot Dinners You’ll Love!

Instant Pot Mongolian Beef

Instant Pot Sesame Beef With Zucchini

Instant Pot Potsticker Bowls

Instant Pot Korean BBQ Burrito

Instant Pot Peanut Noodles

Instant Pot Dan Dan Noodles

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Want More Tried And True Instant Pot Recipes?

Instant Pot Chicken Stir Fry

Author: 365 Days of Slow and Pressure Cooking

Total Time: 24 minutes

Yield: 6 servings 1x

Description

Cooking dinner doesn’t get much simpler than with the Instant Pot. This quick and easy, one pot recipe for chicken stir fry is a winner! With chicken, noodles, bell peppers, broccoli, carrots, mushrooms and cabbage you can have a healthy and filling dinner in just a few minutes. Here’s how to make Instant Pot Chicken Stir Fry.

Ingredients

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Instructions

Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp oil. Add in the broccoli, carrot, bell pepper and cabbage. Cook, stirring occasionally for about 5 minutes. Turn off Instant Pot. Transfer all the vegetables to a plate/bowl and set aside.

Pour soy sauce and chicken broth into Instant Pot. Add in the chicken.

Break the noodles in half and lay them into the pot in a criss cross pattern. Push down a bit. Cover the noodles with the chopped mushrooms.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook buttons to 4 minutes. When time is up let the pot sit for 5-10 minutes. Move valve to venting and remove the lid.

Stir in the vegetables, green onions, sesame seeds, 1 Tbsp oil, honey, brown sugar, ginger and garlic.

Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 4 minutes (plus 5 minute NPR)

Category: Chicken

Method: Instant Pot

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dangold51 · 2 years

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Paleo divers-2

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Paleo divers-2

Paléo 2014 – photos diverses

Posted by MidnightXp on 2014-07-29 23:37:25

Tagged: , Paléo 2014

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dangold51 · 2 years

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Marsia Taha is Latin America's Rising Star Female ...

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Marsia Taha is Latin America's Rising Star Female ...

Marsia Taha, head chef at restaurant/social enterprise project Gustu in La Paz, Bolivia, has been named Latin America’s Rising Star Female Chef 2021 ahead of the virtual awards ceremony on 22 November.

The Bolivian chef joined Gustu in 2015, succeeding former head chef Kamilla Seidler – herself a former winner of the Latin America’s Best Female Chef Award – in 2017. Taha is recognised for her work as co-founder of Sabores Silvestres, a multidisciplinary group of chefs, biologists, ethnobotanists, agronomists and scientists who seek to research, understand and preserve Bolivian products and food heritage.

“This award is a great honour for me and my team, because it provides a platform to promote the richness of Bolivian produce and some of the ancient techniques that are on the verge of extinction,” said Taha. “It is our mission to put Bolivia on the culinary map and bring its native ingredients to the world. I also hope I can use this opportunity to inspire others to pursue their dreams.”

This is a one-off award, replacing the annual Latin America’s Best Female Chef Award for this year only, and Taha was picked from a shortlist of five female chefs in Latin America.

Meet Taha in the clip below:

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dangold51 · 2 years

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Oven Baked Parmesan Zucchini Fries

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Oven Baked Parmesan Zucchini Fries

These baked Parmesan Zucchini Fries are the absolute best alternative to traditional french fries. They are super crispy, covered in a delicious Parmesan breading, and ready in less than 25 minutes. Jump to Recipe

107 CALORIES 14g CARBS 3g FAT 9g PROTEIN

2 Green

2 Blue

2 Purple

MyWW® SmartPoints™ New!

Oven Baked Parmesan Zucchini Fries Recipe

If you are a huge lover of french fries but are trying to cut back on the carbs, make these parmesan zucchini fries instead! They are crispy, salty, and nutritious- perfect for when that fry craving hits! Trust me, this tasty side dish goes with just about everything.

Love fries? So do I! When I started to eat a healthier lifestyle, one of the first recipes I attempted to make healthier was french fries- just without using white potatoes.

So far, I’ve made fries using:

For today’s recipe, all you need is zucchini, parmesan, and crunchy panko breadcrumbs to make some zucchini fries that your whole family will love. The zucchini is roasted until tender, and the outside gets nice and crispy with a few minutes under the broiler before serving.

I like to add Italian spices and serve veggie fries with a side of marinara sauce, but you can substitute any spices you like. I have tried these oven-baked zucchini fries with Greek seasoning, steak seasoning, and lemon pepper, and they taste delicious every time! They are also delicious with all your favorite dipping sauces.

Key Ingredients For Parmesan Zucchini Fries

You might already have everything you need to make these crispy zucchini fries! Here’s a bit more information about what I used.

Zucchini: For the entire recipe, I used about four zucchinis. You’ll use more or less than this, depending on the size of the zucchini you are using and the width of the zucchini sticks.

Egg Whites: You don’t need the egg yolks. Using just egg whites is a way to add some protein without cholesterol. You can also use the whole eggs and include the yolks.

Parmesan cheese: For the best flavor, I suggest shredding the parmesan cheese at home! Grated, shredded, or

Panko Breadcrumbs: You don’t have to use Panko ones, but I love their texture! Regular bread crumbs are a perfect substitute.

Spices: For these fries, I used Italian seasoning, garlic powder, red pepper flakes, and salt and pepper. You can also use dried basil, oregano,

Cooking Spray: Use a low-fat cooking spray, so it doesn’t make the fries more unhealthy. You could also lightly coat with olive oil.

Note: For a full list of ingredients and detailed instructions on how to make these zucchini fries, take a look at the printable recipe card at the bottom of this post!

What To Serve With Baked Zucchini Fries

What goes better with fries than a nice juicy burger? Not much! Try these crunchy zucchini fries with an Italian beef burger. They have lots of similar flavors, including garlic and onion. Or, I highly recommend sinking your teeth into some portobello mushroom burgers. The mushrooms are cooked into the beef or turkey patties. They are unforgettable!

If you like a burger with a little heat to it, try this jalapeno cheddar black bean burger. You won’t believe they are vegetarian!

Recipe Tips And Ideas For Homemade Zucchini Fries

Follow these tips to make sure that the zucchini fries turn out amazing every single time!

You can use aquafaba instead of egg whites. Just whisk the bean juice until it is frothy so that it will have the same texture on the fries. Then swap in nutritional yeast and you have a vegan version of these zucchini fries.

Do not let the zucchini fries touch on the baking sheet to avoid them touching each other and the breading coming off. Thye also won’t get that delicious golden brown exterior if they are too close together.

Flip the fries over halfway through baking so that the bottoms don’t burn.

If you want them to get extra-crispy, leave them under broil for about 2-3 minutes.

For easy clean-up, cover the baking sheet with parchment paper or aluminum foil.

Frequently Asked Questions About Parmesan Zucchini Fries

Here are some questions I frequently get asked about by some readers…

How do you make them gluten-free?

If you want gluten-free fries, I suggest using crushed pork rinds instead of Panko bread crumbs. They are the best substitute that will still make them taste nice and crunchy. You can also find some gluten-free panko breadcrumbs in some grocery stores!

Is this recipe low-carb?

No, this is not a low-carb recipe. I used bread crumbs which are known to have more carbs in them. Swap them out for crushed pork rinds to make it low-carb and keto friendly recipe. For best results, swap in a combination of crushed pork rinds and a light dusting of almond flour to make sure the coating sticks to the zucchini strips.

Can you make zucchini fries in the air fryer?

Yes! You can easily make this recipe in the air fryer. Just let them air fry at 400 degrees F for about 8-10 minutes. Shake the basket after about 15 minutes so they get crispy on all sides.

What is a healthy dipping sauce for zucchini fries?

I have lots of recipes for sauces and condiments that are healthy and taste fantastic with these fries!

If you want an Italian dipping sauce, make some homemade marinara sauce to serve as a side dish. This healthy honey mustard is also a very popular choice for veggies fries. Lots of people also love serving zucchini fries with some creamy avocado dressing!

Do you peel zucchini before you make fries?

No, you do not have to peel zucchini before you slice them into fries. However, this is a personal preference, so if you don’t like the peel, you can certainly remove it.

How do you store leftover zucchini fries?

These fries don’t stay crispy for very long, so eat them when they are fresh. To store leftovers, keep them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.

How to reheat baked zucchini fries?

The best way to reheat zucchini fries is n the oven. Preheat the oven to 375 degrees and spray the leftover zucchini with cooking spray. Then reheat for 8-12 minutes until hot and crisp. These also reheat well in the air fryer or toaster oven.

More Delicious Zucchini Recipes You’ll Love:

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dangold51 · 2 years

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Curing Canker Sores with Diet

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Curing Canker Sores with Diet

Does excluding dairy products, food additives, and gluten-containing grains from one’s diet help those with recurring canker sores (aphthous ulcers)?

Recurring canker sores are the single most common inflammatory and ulcerative condition of the mouth, affecting as many as one in five people.

As I discuss in my video The Role of Dairy and Gluten in Canker Sores, canker sores can sometimes be a sign of celiac disease, the relatively rare autoimmune condition triggered by the wheat protein gluten. But what about those without celiac disease? Thirty-seven years ago, there was a report of a small group of recurrent canker sore patients who got better after removing gluten from their diet, even though they didn’t have any signs of celiac disease. Without a control group, you can’t know if they would’ve gotten better on their own, but it was an interesting enough finding to spark further study. Given that small series of patients, researchers decided to try out a gluten-free diet on 20 patients with recurring canker sores, once again explicitly excluding those known to have celiac disease. Five of the 20 seemed to get better and, critically, got worse when they were challenged with gluten. Even though there was no control group, in the few patients who got better, the ulcers came back when gluten was added back into their diet.

This was not a random group of people with canker sores, though. The reason they had gotten intestinal biopsies to rule out celiac disease was that they had some other abnormalities, so you can’t extrapolate from this study to say that one in five people with canker sores may benefit from cutting out gluten, though it does appear to help some. It would have been better if it had been a blinded challenge. If you cut out gluten (or any food) and just so happen to coincidentally feel better, you might convince yourself that gluten was the culprit. Then, when the researchers give you a piece of bread, just the stress of thinking your ulcers might come back may help trigger the ulcers to actually come back.

That’s why, ideally, you do blind gluten challenges to see if gluten really is to blame. For example, if you take people who don’t have celiac disease or a wheat allergy but claim to be sensitive to gluten, you can test to see whether they’re fooling themselves by randomly assigning them to take a capsule with gluten or a placebo made of rice starch. So, the subjects are on a gluten-free diet, and you give them a gluten pill, the equivalent of two pieces of bread, and see whether they get worse. As you can see at 2:17 in my video, just the thought of taking something that might contain gluten—that is, the placebo rice starch pill—made their symptoms shoot up. The reason we know this non-celiac gluten sensitivity exists is that the actual gluten pill made them feel even worse. That is precisely what happened in the case of canker sores: Those who thought they were gluten sensitive got more canker sores when they were exposed to real, as opposed to fake, gluten.

Where did they even get the idea in the original study to try cutting out gluten? Well, back in the 1960s, it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten, as you can see at 3:01 in my video, but they had an even stronger reaction to the milk protein casein. This has since been more formally tested. Fifty patients with recurring canker sores were compared with 50 healthy people for their levels of anti-gluten antibodies and anti-cow’s-milk protein antibodies. Those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher. In fact, the majority reacted to the cow’s milk. These results indicate a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores, but what we care about is whether people actually get better when they cut out milk. On hearing their results, three of the patients spontaneously decided to cut all dairy products from their diet for a few months to see what happened—and it did seem to help. There was no reappearance of the sores in the first patient or the second patient—until he had some cow’s milk ice cream. In the third patient, the ulcers seemed to come with less frequency. Those were just observations, though, not an actual study.

As you can see at 4:10 in my video, the same can be seen with certain food additives; people with recurring canker sores may react more to certain food dyes. So, if you try people on a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, people will likely respond in different ways. In this case, for example, 6 out of 11 “responded to a dietary withdrawal”—some were better on the gluten-free diet, others improved on the dairy-free diet, while others still on the additive-free diet—but the responses were pretty dramatic, seen within just one week. It seems it might be worth giving these exclusion diets a try to see whether there’s a significant improvement.

Can’t you just take an allergy test or something? Apparently not. For example, one poor young woman had recurring canker sores since the age of two—“multiple painful lesions” in her mouth almost constantly. They asked her about milk, and she replied that she rarely drank it because it appeared to trigger more canker sores almost immediately. So, they decided to look into it. They tested her for sensitivities to dairy, both so-called prick and patch allergy tests, and both were negative. Even still, if she felt worse on dairy, she might as well try cutting out all dairy products completely, right? She did, and for the first time in her life, the ulcers went away and stayed away. They only started to appear again when she accidentally had milk. So, even if tests come back negative, it may be worth a try to cut out all dairy and see what happens. We know cow’s milk may play a role in other allergic and autoimmune type diseases, and reports going back decades suggest there’s a subgroup of canker sore patients for whom dairy is a causative factor. “However, awareness of this association is low among both patients and health care providers.”

Improvement can happen rapidly. For example, a boy and a girl both had frequent multiple ulcerations for years and then were apparently cured within two weeks of eliminating dairy from their diets. We don’t know how often it works; we just know it does—sometimes. So, as a 2017 paper in the Journal of the American Dental Association suggested, why not give a cow’s milk protein elimination trial a try, “particularly before use of medications with potential side effects.”

Other ways to help prevent future outbreaks can include avoiding foaming agents in toothpaste. Learn more by watching my videos Is Sodium Lauryl Sulfate Safe? and Is CAPB in SLS-Free Toothpaste Any Better?.

What about treatment? See Topical Honey for Canker Sores and Best Supplement for Canker Sores.

KEY TAKEAWAYS

As many as one in five people experience recurring canker sores, the most common inflammatory and ulcerative condition of the mouth.

Canker sores may be a sign of celiac disease, the autoimmune condition triggered by gluten, a wheat protein.

Researchers put 20 patients with recurring canker sores who did not have celiac disease on a gluten-free diet, and five appeared to improve and, critically, got worse when gluten was added back to their diet. There was no control group, however, and it was not a blinded challenge so it’s possible the subjects were expecting an outcome, knowing they were getting gluten.

In fact, just the thought of getting gluten made symptoms shoot up in a study performing a blind gluten challenge.

Gluten was first identified as a possible culprit in the 1960s, when it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten. However, they had an even stronger reaction to the milk protein casein.

In a more formal test, those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher and the majority reacted to the cow’s milk, indicating a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores.

Certain food dyes or other additives may also cause more reactions in people with recurring canker sores.

Exclusion diets, such as a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, may be informative and seem worthwhile in trying to achieve any significant improvement. Allergy tests do not appear to be useful.

Improvement can happen rapidly. In one case, children who had suffered with frequent and multiple ulcerations for years were apparently cured within two weeks of eliminating dairy from their diets.

I’ve also explored the role of gluten-free and dairy-free diets in autism:

Should everyone avoid gluten? Check out:

In health,

Michael Greger, M.D.

PS: If you haven’t yet, you can subscribe to my free videos here and watch my live presentations:

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dangold51 · 2 years

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Yam Woon Sen (Thai Glass Noodle Salad With Shrimp)...

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Yam Woon Sen (Thai Glass Noodle Salad With Shrimp)...

Why It Works

Cooking the shrimp and ground pork in stages in the same pot of water used for the noodles is efficient, convenient, and helps add flavor to the noodles.

Residual heat from cooking the proteins and noodles helps tame the raw edge of the dressing.

Glass noodles act as a sponge, soaking up the bright, punchy dressing.

Shallots, tomatoes, Chinese celery, and roasted peanuts provide a refreshing crunch to the salad.

In Thai cuisine, noodles are generally enjoyed as a single-serving, stand-alone meal. Favorites like pad see ew and pad thai usually aren’t shared or included as part of a larger spread. As Pailin Chongchitnant wrote in her article describing how to construct a balanced Thai meal, noodles are the “sandwiches of Thai cuisine.” One notable exception to this rule is yam woon sen, a glass noodle salad that features shrimp, ground pork, fresh herbs, roasted peanuts, and a punchy dressing. It’s a dish that works equally well as a solo act for a light lunch, or as part of a full feast ensemble.

Yam (pronounced “yahm”) salads, such as yam khai dao, are characterized by a bright, balanced dressing that contains the “primary” flavors commonly associated with Thai cooking—spicy, sour, salty, and sweet—in the form of fresh chiles, lime juice, fish sauce, and sugar. For yam woon sen, I like to add garlic and coriander roots to the dressing, which I pound into a paste with fresh chiles in a mortar and pestle, before adding the sugar, fish sauce, and lime juice. The aromatics add a refreshing sharp bite, as well as some body, which will help the dressing coat the slippery glass noodles in the salad.

In Thailand, glass noodles, known as woon sen, are made from mung bean starch and are typically sold in single-serving bundles. Depending on the brand, glass noodles can be labeled as cellophane noodles, mung bean threads, mung bean noodles, bean vermicelli, bean threads, green bean threads, or broad bean threads. For this recipe, look for a Thai brand with mung bean starch as the only listed ingredient. Preparing the noodles is a breeze: you briefly rehydrate them in cool water until they become pliable, and then boil them until they swell and turn translucent.

Poaching the shrimp and pork ensures that the proteins are gently cooked, keeping them both tender and giving them a very clean flavor profile. I then like to cook the noodles in the same cooking water as the shrimp and ground pork, to streamline the process and maximize flavor. Once everything is cooked, I toss the three together with the prepared dressing, which allows the warm noodles to soak it up while also tempering its raw allium bite. Sliced tomato, Chinese celery, and shallots add a fresh vegetal note, and roasted peanuts lend crunch and fattiness to the salad. Serve it as a weeknight meal or as part of a more ambitious Thai spread. Either way, yam woon sen is always a crowd-pleaser.

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dangold51 · 2 years

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Instant Pot Easy Does It Spaghetti

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Instant Pot Easy Does It Spaghetti

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Instant Pot Easy Does It Spaghetti–easy, meaty spaghetti and sauce that turns out perfect in the Instant Pot or the Crockpot every time!

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Note: the SLOW COOKER instructions are listed in the recipe card below

Instant Pot Easy Does It Spaghetti

I came across a vintage recipe for “easy does it spaghetti” and wondered what it was all about. I couldn’t find out why the original author named it easy does it spaghetti but my guess is that this recipe uses less spaghetti noodles to the meat and sauce ratio than I’m normally used to. Plus it was originally a crockpot recipe and really was an easy way to make spaghetti. I wondered would it be good? I was pleasantly surprised at how good it was! My kids and I ate it all by ourselves! Sorry Greg! If you haven’t tried spaghetti in the Instant Pot I think you’ll really like it and I think you will love this recipe! Give it a shot!

Why you’ll love this Instant Pot Spaghetti Recipe

It’s meaty and saucy

The hardest part of this recipe is browning the ground beef and draining the excess grease…after that it’s smooth sailing! No need to worry about water boiling over on the stove.

There is only a 4 minute pressure cook time

The spaghetti doesn’t stick and burn like some recipes

This dish has lots of flavor because instead of water to cook the pasta tomato juice is used

Ingredients for Instant Pot Spaghetti

1 pound ground beef–you can also use ground turkey. I used 70/30 ground beef and drained off the excess grease.

2 ½ cups V8 or tomato juice–to cook the pasta in! This adds lots of flavor

4 oz spaghetti–I used whole wheat pasta and it worked perfectly

Minced dry onion, garlic powder, dry mustard, allspice, black pepper, bay leaf, kosher salt, Italian seasoning–for flavoring the spaghetti sauce

8 oz chopped mushrooms–to add some body to the sauce. If you don’t like mushrooms you can leave them out.

1 (8 oz) tomato sauce–for the sauce

1 tsp red wine vinegar–for a splash of flavor

Parmesan cheese–for topping

How To Make the Best Instant Pot Spaghetti

In my mind the key to making the best Instant Pot spaghetti is using V8 (or tomato juice) as the liquid for cooking the spaghetti in. Here’s how to make spaghetti in the Instant Pot and the Crockpot…you choose!

Instant Pot Instructions:

Brown ground beef: Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Brown for about 5 minutes. Drain off excess grease.

Deglaze the pot: Pour in the V8 and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.

Season it up: Add in the minced onion, garlic powder, mustard, allspice, pepper, bay leaf, salt, Italian seasoning.

Strategically add in the pasta: Break the spaghetti into 2 inch pieces and scatter them into the pot in a criss cross pattern. This will prevent them from sticking together. Press down to submerge a little.

Layer: Add the chopped mushrooms and tomato sauce evenly over the top of the spaghetti. Don’t stir (this helps prevent the burn message).

Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. (I prefer the 5-10 minute natural pressure release over a quick release because there won’t be foam and sauce coming out of your valve). Remove the lid. Discard the bay leaf.

Finish it off: Stir in the vinegar to add a little brightness. Stir well and serve topped with parmesan cheese.

Slow Cooker Instructions:

Brown ground beef: Brown beef and drain. Some slow cookers have a stovetop or saute feature that you can use for this step. If not, do this step of the stove. Add beef to the slow cooker.

Add ingredients: Add in the V8, minced dry onion, garlic powder, dry mustard, allspice, pepper, bay leaf, salt, Italian seasoning, mushrooms and tomato sauce and stir.

Cook and add in pasta: Cover and cook on low for 6-8 hours or high 3-5 hours. Turn on high the last hour and stir in the dry spaghetti (break into 2 inch pieces).

Finish it off: Discard the bay leaf. Stir in the vinegar. Serve topped with parmesan cheese.

Tips for making Spaghetti in the Instant Pot

How I drain grease off of beef: Try this pro tip for draining grease off of the ground beef: Tilt the Instant Pot to one side while holding the ground meat against the other side with a wooden spoon. This should make most of the grease pool on the tilted side. Lower the Instant Pot down, the meat should stay to its side and the grease on the other. Place a couple paper towels into the grease and use the spoon to sop up the grease. Discard the paper towels.

Don’t stir: In order to prevent the burn error message layer the ingredients as stated in the recipe instructions instead of stirring all together. This will keep the thinner liquid on the bottom of the pot so that nothing burns.

Placing the chopped mushrooms evenly over the pasta will help the pasta cook correctly. The mushrooms release moisture that helps cook the pasta perfectly. Don’t like mushrooms? It’s fine you can leave them out. Just press the pasta down as much as you can to submerge in the liquid.

Equipment: I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 8 quart or 3 quart pot with no changes. (You can make this with most brands of electric pressure cookers)

You can easily double this recipe in the 6 or 8 quart pot. Double all the ingredients and keep the cooking time the same. You can also halve the recipe and have success.

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Freezing and Storing Spaghetti

I don’t know what it is about Italian food, but it’s always better after the flavors have melded together overnight. If you have leftovers you’re lucky!

Storing: Store in an airtight container in the refrigerator for up to 5 days.

Freeze: Freeze in an airtight container for up to 3 months. Cool the spaghetti a bit before placing lids on the containers. When ready to eat, thaw overnight in the fridge and warm on the stove top or in the microwave.

How to prevent a bland tasting Instant Pot spaghetti?

Use V8 or tomato juice in the place of water

Add in all the seasonings listed. Add more to taste after the spaghetti has cooked.

Add in a splash of red wine vinegar for some brightness

If you like a sweeter spaghetti sauce add in a teaspoon or two of sugar

For an extra boost of flavor use half ground beef and half Italian sausage

How long does it take to cook spaghetti in the Instant Pot?

To figure out how long to cook different types of pasta look on the back of the box and see how long it says to boil the pasta for. Take that number and divide by 2 and then subtract 1 minute. (Example: 10 minutes / 2 = 5 minutes – 1 minute = 4 minute pressure cook time). I like to cook spaghetti for 4 minutes with a 5-10 minute natural pressure release (to prevent foaming out of the valve).

Can I use frozen beef to make Instant Pot spaghetti?

If the beef is already browned you can use frozen beef. This actually makes this recipe even easier! When you buy ground beef at the grocery store come home and brown it and drain the grease. Then place in a ziploc freezer bags and press flat and freeze. This makes for a quick and easy weeknight meal.

What Should I Serve with This Spaghetti?

Serve with a slice of garlic bread. Try looking for the frozen texas garlic toast next time you’re at the grocery store. It is easily warmed through and tastes great. Make a tossed green salad and you have a meal!

More Instant Pot Recipes That Use Spaghetti Noodles…

Instant Pot Million Dollar Casserole

Instant Pot Jo Mama’s Spaghetti

Instant Pot Chicken Stir Fry

Instant Pot Ground Beef Divan

Instant Pot Firefighter’s Spaghetti

Instant Pot Panda Express Chow Mein

Instant Pot Peanut Noodles

Instant Pot Family Delight

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Instant Pot Easy Does It Spaghetti

Author: 365 Days of Slow and Pressure Cooking

Total Time: 19 minutes

Yield: 4 servings 1x

Description

Easy, meaty spaghetti and sauce that turns out perfect in the Instant Pot or the Crockpot every time!

Ingredients

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Instructions

Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the ground beef and break it up. Brown for about 5 minutes. Drain off excess grease.

Pour in the V8 and scrape the bottom of the pot so that nothing is sticking. Turn off Instant Pot.

Add in the minced onion, garlic powder, mustard, allspice, pepper, bay leaf, salt, Italian seasoning.

Break the spaghetti into 2 inch pieces and scatter them into the pot. Press down to submerge a little.

Add the chopped mushrooms and tomato sauce evenly over the top of the spaghetti. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. Discard the bay leaf.

Stir in the vinegar. Stir well and serve topped with parmesan cheese.

Slow Cooker Instructions:

Brown beef and drain. Add to the slow cooker.

Add in the V8, minced dry onion, garlic powder, dry mustard, allspice, pepper, bay leaf, salt, Italian seasoning, mushrooms and tomato sauce.

Cover and cook on low for 6-8 hours or high 3-5 hours. Turn on high the last hour and stir in the dry spaghetti (break into 2 inch pieces).

Discard the bay leaf. Stir in the vinegar. Serve topped with parmesan cheese.

Notes

Read the notes above for more tips and tricks.

Prep Time: 15 minutes

Cook Time: 4 minutes (plus 5 minute NPR)

Category: Beef

Method: Instant Pot or Slow Cooker

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