Air Fryers are amazing kithcen devices and there is so much you can do with them. I bet you're wondering which accessories for your Air Fryer are worth it and which ones aren't really useful. I've got you covered with this list of Air Fryer Accesories that are worth your money.
This tasty Kale and Broccoli Salad is made with healthy kale, broccoli, dried cranberries, and walnuts and is topped with a delicious sweet and sour dressing. It's the perfect green salad that is full of amazing flavor.
These delicious Instant Pot Pork Chops are cooked in the Instant Pot Electric Pressure Cooker and covered in a tangy delicious gravy that is full of flavor. These pork chops are the perfect one pot weeknight meal.
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This pork chop recipe has been a family favorite for years. But initially, I made it in the oven and it called for my pork chops to be marinated overnight and a 1 hour bake in the oven. That’s great for me on Sundays but for weeknights, that just wasn’t going to happen.
So I modified this family favorite recipe to my Instant Pot and I love it even more. Same great flavor, but less time and effort.
This was my first question I had when trying to convert this recipe. I had done my research initially, googling the above question but found mixed results among recipes. I realized a few things:
First, wash and dry your thick cut pork chops. Season both sides with salt, black pepper, and garlic powder. Press Sauté and select the "More" setting on your Instant Pot and wait for the display to say "Hot." Then add your oil, then your chops. Sear over high heat for about 3 minutes each side, until browned.
Once pork chops are seared, remove them and set aside. Then add butter to the Instant Pot and allow it to melt. Add onions, bell peppers, garlic and stir with a wooden spoon until the onions and peppers have softened, about 2-3 minutes.
Add chicken broth and use a wooden spoon to deglaze the Instant Pot, ensuring that all the brown bits have been removed from the bottom. Then stir in thyme, hot sauce, steak sauce, Worcestershire sauce, and ketchup. Place pork chops back in Instant Pot on top of the liquid.
Press "Cancel" on Instant Pot and cover with Instant Pot Pressure Cooker cover. Make sure the valve on the top of the Instant Pot is set to "Sealing." Then cook on High Pressure for 8 minutes. After the cooktime, allow the pressure cooker to naturally release for 10 minutes, then quick release the remaining pressure.
Once all the pressure is released, open lid and remove cooked pork chops.
Press"Cancel" on the Instant Pot and then select sauté. In a seperate bowl, whisk 2 tablespoon corn starch and 2 tablespoon water to create a corn starch slurry. Once the liquid in the instant Pot begins to bubble, add in your corn starch slurry to thicken the sauce. Allow it to boil for about one minute more. Press "Cancel" on your Instant Pot.
Serve pork chops covered with gravy. These are perfect with rice and vegetables. Enjoy 🙂
Looking for more Instant Pot dinner recipes? Try these:
Instant Pot Chicken and Yellow Rice
Instant Pot Copycat Rice a Roni
Pressure Cooker Salmon with Creamy Parmesan Herb Sauce
Loving your Air Fryer? There is so much you can do with it. Here's a list of Air Fryer Appetizers you can serve at your next gathering or you can have these to enjoy for yourself.
These Air Fryer Chicken Wings are breaded in cornstarch, air fried, and then covered in a sweet and spicy sauce made with Korean Gochujang. Ready to serve in less than 30 minutes.
Have you ever roasted cauliflower in the Air Fryer? It's the best thing ever! This Air Fryer Appetizer starts with Cauliflower roasted in the Air Fryer and then turned into a delicious dip with added ingredients. It will be a hit for any social gathering.
These chicken bites are delicious and so very easy to make. Chicken breast wrapped in bacon, dipped in a sweet and spicy sugar mixture, and air fried to perfection.
If you're looking for an appetizer that reminds you of a summer, these Air Fryer Steak Kebabs are just what you need. Steak marinated and placed on skewers with delicious vegetables. Roast them all in your Air Fryer in less than 15 minutes.
I love egg rolls but hate the oil that goes along with frying them. Make these Healthy Avocado Egg Rolls in your Air Fryer. These egg rolls have a delicious crispy shell and delicious avocado filling in the middle. Serve along with the delicious cilatro based dipping sauce.
Soup in an Air Fryer? Not really, but the vegetables are roasted in your Air Fryer and then puréed with added chicken broth and heavy cream. Serve in mini appetizer bowls to your guest.
This Jamaican Jerk Pork can be served as a main dish or appetizer. Marinated in a delicious jerk marinade and then air Fried to perfection.
These Air Fryer Coconut Shrimp are the perfect appetizer. Delicious and crunchy. Serve with sweet chili dipping sauce.
This Pressure Cooker Moroccan Spiced Soup is full of delicious spices like cumin, cinnamon, paprika, ginger, and allspice. Pair that with lamb meat that melts in your mouth and chickpeas. That my friend is this beautiful soup.
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Full Recipe/Instructions are available in the
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I love to travel. My hope is to one day travel around the world and eat the authentic cuisine of every single country I visit. Until I’m able to do that….I’ll bring the world into my kitchen.
This Moroccan Spiced Soup has become a regular in our kitchen. It’s so easy and delicious that it has joined a few other soups that make a regular appearance, like this jerk chicken soup and this sausage and lentil soup recipe.
Moroccan Soup, also known as Harira, is made with either chickpeas and/or lentils, tomatoes, and meat. A lot of recipes you will find will leave the meat out.
I’m a lover of meat and discovered that a traditional Moroccan Spice Soup will often contain lamb. So I made sure my soup recipe had it.
You should be able to find lamb at your local grocer. I usually buy a leg of lamb and chop it into 1 inch pieces. I have the butcher remove the bone.
The addition of lamb is perfect for this pressure cooker soup because each bite of lamb literally melts in your mouth. That's why the pressure cooker is amazing. It's perfect for cooking lamb and goat and getting them perfectly tender.
I make this soup (and almost all soups) in my Instant Pot Electric Pressure Cooker.
First, set your pressure cooker to the high sauté setting and wait for your display to say “Hot.” Once it does, add your oil and then your chopped lamb meat. You’ll want to brown the meat for 4-5 minutes.
Next, you’ll want to add your onions and garlic and sauté until your onions have softened a bit, about 3 minutes. The moisture from the onion should provide enough liquid to get some of those brown bits at the bottom of the Instant Pot up as well.
Removing those brown bits from the bottom of your Instant Pot is extremely important. It should always be done after browning meats to allow you food to pressure cook properly. I recommend using a wooden spoon for this.
Then add your spices and stir for about 1 minute.
Next, add your chicken broth. Once you add your chicken broth, grab your wooden spoon and deglaze once more, making sure that all brown bits are removed from the bottom of the pot.
Then you'll add your drained chickpeas and diced tomatoes. Do not stir at this time. Rumor is that tomatos and tomatoes based producs could cause some Instant Pots to give off that dreaded burn signal. A way to avoid that is to layer tomato products on top and stir once the pressure cook cycle is complete.
Cover and cook on high pressure for 20 minutes. It will take your pressure cooker about 10-15 minutes to reach pressure. Once the cook cycle is complete, allow the moroccan spiced soup to natural release for 10 minutes, then you may release the rest of the pressure.
Once all your pressure is released, open the lid and smell the aroma...it's delightful. Stir in your spinach until all the spinach is fully submerged in the soup.
Enjoy 🙂
If you're new to the Instant Pot and are looking for a recipe perfect for beginners with step by step photos and instructions, try this Instant Pot Shrimp Paella.
Looking for other Instant Pot Soup Recipes? Try these out:
These Creamy Instant Pot Grits with Cheddar and Jalapeño are a delicious addition to your breakfast table. This recipe is so easy to make in your Electric Pressure Cooker.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love making breakfast recipes in my Instant Pot Pressure Cooker. From this egg bite recipe, to pumpkin oatmeal, to even bread pudding.
One of my favorite items to eat for breakfast is a good bowl of southern style creamy grits. I like my grits salty and cheesy and served with a side of bacon. I found that the Pressure Cooker was the perfect vessel to make grits.
Wait, pressure cooked grits? Yes, it seems bizarre but it works beautifully. You can check out my Ninja Foodi Fish and Grits where I also make grits in a pressure cooker.
Making grits in your pressure cooker is easy as pie and always comes out smooth and creamy. I tend to follow three common rules when making grits in my Pressure Cooker:
First, I prepare my ingredients by doing what's called mise en place. I grab a block of sharp cheddar cheese and I shred it, then set aside.
I tend to buy block cheese rather than pre-grated cheese for all my recipes because I find it melts a little better. However, pre-grated sharp cheddar cheese will work fine in this recipe.
Then prepare your jalapeños by removing the seeds and white membranes and chopping it. The spices of a pepper live in the seeds and the white membrane, removing them will remove the extra spice.
Add chopped bacon to your Instant pot insert. Then turn your Instant Pot sauté function on the "Normal" setting by pressing the "Sauté" button a few times.
Bacon cooks best when it's added to a cold pan and is cooked over a low temperature. I usually crank that Sauté function up to the highest setting but that would actually result in burnt bacon. So for this recipe, reduce the the sauté function.
You can reduce the Sauté function on your Instant Pot by pressing the Sauté button a few times.
Once your bacon is cooked and crispy, which takes about 15 minutes, remove it and place it on a paper towel to drain. Remove the excess grease from the Instant Pot, leavung about 2 tablespoon in the pot.
Add jalapeño and sauté for about two minutes.
Add stone ground grits, and stir for about 10 seconds. Add water and use a wooden spoon to get up any brown bacon bits on the bottom of the pot. Then stir in your heavy cream and a little salt.
Cover and cook on high pressure for 10 minutes, allow to natural release for 10 minutes, the manually release any remaining pressure.
Open lid and add cheddar cheese and cream cheese and stir until incorporated.
Your grits will look a bit watery initially. Allow them to cool for about 5 minutes before serving.
Oh, don't forget those bacon pieces....place them on top of your grits and Enjoy 🙂
If you don't want to make a huge batch of grits, pot in pot works fine for this recipe. Just cut it in half and use a smaller bowl with a trivet.
You could also store this recipe in your refrigerator and reheat it the next day. I put mine in the microwave for about 1-1:30 minutes.
This Slow Cooker (Instant Pot) Hot Christmas Punch Recipe is the perfect drink to keep you warm over the Holidays. Made with cinnamon flavored candy and juice to give it the perfect sweetness and spice.
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Full Recipe/Instructions are available in the
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Anyone that knows me knows that I’m a summer girl and warm weather is my thing. But I’ll have to deal with the cold weather North Carolina brings and prepare to the best of my ability. That’s where this delicious Hot Holiday Punch comes to the rescue.
It’s a nice refreshing break from the usual winter drinks of hot chocolate and hot tea. It reminds me of a warm version of my Jamaican Rum Punch recipe, only with a nice cinnamon kick.
Oh, and this recipe is non-alcoholic although a nice white rum can be added if you like (we love it and add it quite often).
This recipe is perfect for a party or anytime the family wants a nice hot mug of holiday punch.
I like to cook my Hot Holiday Punch nice and slow over a period of two hours. I use my Instant Pot on the Slow Cooker mode to make this Holiday Punch, but any slow cooker would do.
Add equal parts cranberry juice and unsweetened pineapple juice to the cooker. I use 4 cups of each in this recipe. Then add ½ cup of cinnamon flavored candy (I use Red Hots). and 3 cinnamon sticks. Stir and cover.
If using an Instant Pot, you will need a glass cover to use the slow cook function. Also, you will need to set the 2 hour function on the “More” setting to get it heated though after 2 hours.
For a traditional slow cooker, you’ll need to use the low setting for 2 hours.
You can but for best results, go on and just put it on slow cook. I tried myself to speed up the magic of this punch by pressure cooking first but the flavors just didn’t pop as much as they did when it was cooked low and slow.
Yes. I put any leftovers in a mason jar and reheat when I need a midweek drink.
I hope you like this Holiday Punch Recipe as much as we do. Until next time.
Recipe Adapted from Taste of Home.
These delicious and easy Air Fryer Steak Kebabs are made in your Air Fryer with little effort. Marinated steak and delicious air fried vegetables make this air fryer recipe a family favorite.
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Full Recipe/Instructions are available in the
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It’s cold outside but I still get to make air fryer steak kebabs without using an outdoor grill. Thanks to my Air Fryer, I get to have kebabs year round.
My favorite type of kebab are these steak kebabs. Steak in the air fryer is an all time favorite of mine so steak kebabs just seemed appropriate.
Yes, yes, and yes. This Perfect Air Fryer Steak recipe is one of our favorite ways to prepare steak. Following the same methods I used in that recipe, I was able to prepare perfect steak kebabs/skewers.
First, you'll start by marinating your steak. I use sirloin steak that has been cut into 1 inch cubes. I try my hardest to make sure all the steak is about the same size so it cooks evenly.
Then you will prepare your vegetables by chopping your onions, peppers, and cleaning those super dirty mushrooms. I then toss them in a bowl with some olive oil and I sprinkle a little bit of salt and fresh cracked black pepper over them.
Grab your skewers and start placing your kebabs on. I use metal skewers that came with this air fryer kit. They are reusable and fit right inside my Air Fryer. You could use wooden skewers but you would want to soak them first so that they don't burn. Here's a
Once the meat and vegetables are placed on your skewers, place them in your preheated Air Fryer of 390 degrees Fahrenheit. I usually can fit about 6 kebabs on my Air Fryer. I cook my kebabs for 12 minutes, flipping them halfway through.
I suggest using top sirloin for these steak kebabs. It’s a cheaper cut but stays juicy after marinating and air frying.
For the vegetables, I've included my favorites in this recipe but you could definetly sub for your favorites. I'm thinking zucchini, pearl onions, and colored bell peppers would be great.
I hope you enjoy this Air Fryer Steak Kebab recipe as much as we do. Until next time.
Looking for more fun Air Fryer Recipes? Try these out:
This Cheesy Instant Pot Chicken Spaghetti is a delicious easy meal that is perfect for weeknights. Make restaurant quality pasta all in one pot.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love making pasta in my electric pressure cooker. I’m sold, it works. There is no draining, awesome flavor, and it's seriously hands off.
First it was this Pressure Cooker White Cheddar Pasta, then it was these Instant Pot Garlic Noodles, and now this Chicken Spaghetti Pasta in the Instant Pot.
I came up with this recipe after realizing that most people added chicken to my other pasta recipes. It was genius and I needed to go on ahead and make an all inclusive meal. So I thank you all 🙂
So about this chicken spaghetti recipe...It has mushrooms, chicken, and cheese which provides so much flavor. There is some sautéing involved but for the most part, it’s a dump it in the pot kind of meal.
For this recipe, I like start with the "More" Sauté function on my Instant Pot. I sauté my onions, mushrooms, and garlic in butter until those onions and mushrooms are nice and softened, about 4-5 minutes. I call this step "flavor releasing" and I think it’s pretty crucial for this recipe.
Once those veggies are nice and satueéd, I like to add my red bell pepper and dry seasonings. I give it a quick stir and then press “Cancel” on my Instant Pot.
I then add my cut up chicken breast and lay it across the bottom of the pot over the onions and mushrooms. I do not sauté the chicken in this step. Fact is, since it’s chicken breast, it could easily overcook if I chose to sauté and then pressure cook these small chunks. They will get completely cooked during the pressure cook cycle. Plus, satueéing chicken breast at this stage wouldn’t add much of anything to the flavor profile of this dish.
Add a little bit of salt and pepper to the chicken pieces. I like to use a pinch of salt and a couple of twist on my fresh black pepper mill.
Pour in your chicken broth and lay your pasta pieces on top in a fan like way. This will help with your noodles so they don’t stick. Lightly push the noodles down and try to get the liquid to cover them all. It’s ok if the noodles are not completely submerged in the liquid.
Cover, and cook on high pressure for 6 minutes. Once that time is complete, slowly move the valve over and quick release. Open and begin to stir. Add heavy cream and cheese and stir until the noodles are separated and cheese has melted.
Press "Cancel" on your Instant Pot and select "Sauté." Allow pasta dish to simmer for 3-5 minutes, stirring to ensure that pasta doesn't stick to the bottom and sauce thickens.
I’ve made this recipe in both my Instant Pot and Ninja Foodi and it’s worked well in both machines.
Some of your noodles will stick together after pressure cooking. You must stir like a champion as soon as you open that lid to make them break apart.
Some Instant Pot recipes that use heavy cream add the heavy cream before pressure cooking. It does work in some recipes and can and did work in this one. However, after testing it out both ways, I preferred to add the heavy cream in this recipe after pressure cooking.
Your pasta will be a little watery when you open it. I do recommend sautéing it for 3-5 minutes after you have added your heavy cream and cheese, remembering to stir so it doesn’t stick to the bottom. Your sauce will also thicken when it’s done cooking.
Looking for more Instant Pot Pasta Recipes? Try these out:
Did you know that the Instant Pot makes some amazing desserts? Have you been searching for these dessert recipes? I got you covered with this Ultimate List of Instant Pot Dessert Recipes from some amazing food bloggers.
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This Instant Pot Bread Pudding with Pecan Caramel Glaze is perfect to make in your Instant Pot. The bread pudding stays moist and delicious and is topped with a sweet and nutty pecan caramel glaze.
This post contains affiliate links, please read my full disclaimer here.
Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
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Is bread pudding a breakfast or dessert, that is the question! Well I say both! This recipe came about because I really wanted to make dessert in my Instant Pot. I had already made this New York Cheesecake, my Carrot Cake Cheesecake, and now I wanted to try pecan pie in the Instant Pot Pressure Cooker.
So one night, I went to experimenting….and after I made the batter for my pecan pie and put it in the Instant Pot, I fell asleep. First, let me say that I do not recommend falling asleep while doing any form of cooking.
Secondly, let me say that I am so glad that I was baking in my Instant Pot rather than any other device. I woke up and found that my Instant Pot had been natural releasing for 7 hours...but my home and my family were ok. I dumped that pie out and decided to try for another day.
A few days later, I noticed I still had a ton of pecans in the pantry but I now was craving bread pudding. So it dawned on me, combine both desserts and live my best life. So I did, it was amazing, and I am sharing the recipe.
This bread pudding has about 3 seperate layers, the bread pudding, a pecan pie glaze, and a caramel pecan glaze on top.
First, you whisk together milk, heavy cream, lightly beaten eggs, sugar, vanilla extract, and melted butter in a medium bowl. Set aside.
Then grab a larger bowl and break a loaf of challah bread into 2 inch pieces. If you can’t find Challah, Brioche or even Texas Toast would be a fine substitute.
Pour the milk mixture over the pieces of bread and softly toss, ensuring that all of the pieces of the bread are covered. Set aside and allow the bread to soak up all of the milk mixture for at least 1 hour. Some people soak bread pudding over night, an hour is good enough for this recipe.
When there is about 10 minutes left of soaking, whisk together dark corn syrup, lightly beaten eggs, brown sugar, melted butter, vanilla extract in a bowl. Toss in chopped pecans into this mixture.
When ready, grab a 7 inch pan (I used the bottom of this Instant Pot Steamer Insert) and grease all sides with butter. Add a layer of soaked bread on the bottom, then add about ½ cup of the pecan glaze mixture, then more bread, and continue until the top layer is a layer of pecan glaze. Lightly cover pan with foil and place in Instant Pot.
My steamer basket comes with an insert that makes it easy to place the pan into the Instant Pot and easy to take it out. If you don’t have a pan, you could always create a foil sling to place the pan in the pot. Or you could use this oxo bakeware sling.
Cover and cook on high pressure for 30 minutes, with a natural release of 15 minutes, and then manually release the remaining pressure.
Once done, open Instant Pot and remove bread pudding and foil. It should look like this.
Meanwhile, create your top layer, pecan caramel glaze, by placing a heavy bottom saucepan over medium high heat. Whisk together butter, corn syrup, sugar, heavy cream, and a pinch of salt. Allow mixture to come to boil and reduce heat to medium. Allow mixture to cook for 5-7 minutes, stirring occasionally. Test your glaze to see if it coats the back of a spoon. If it does, it’s done and you can remove from the heat. Stir in chopped pecans.
Pour Glaze over bread pudding and Enjoy 🙂
Hope you enjoy this bread pudding as much as we do. Until next time 🙂
Looking for more Instant Pot Dessert Recipes? Try my Instant Pot Carrot Cake Cheesecake or these Instant Pot Chocolate Cake Bites.
This Instant Pot Cajun Dirty Rice is a delicious Southern favorite made with Cajun flavors. Make this entire dish all in your electric Pressure Cooker with ease.
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This easy and delicious Roasted Cauliflower Dip is the perfect hot dip that is full of flavor. Grab your crackers, chips, or veggies and dip until your heart desires with this delicious appetizer.
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FULL RECIPE AND INSTRUCTIONS ARE AVAILABLE IN THE RECIPE CARD AT THE BOTTOM OF THE POST. YOU CAN FIND IMPORTANT TIPS/TRICKS IN THE BLOG POST.
This Instant Pot Cake recipe combines moist Carrot Cake and Creamy Delicious Cheesecake all in one dish. Now you can have the best of both worlds with this cake recipe.
This post may contain affiliate links, please read my full disclosure here.
FULL RECIPE AND INSTRUCTIONS ARE AVAILABLE IN THE RECIPE CARD AT THE BOTTOM OF THE POST. YOU CAN FIND IMPORTANT TIPS/TRICKS IN THE BLOG POST.
Happy Birthday to Me! I usually celebrate my birthday by going out to The Cheesecake Factory and having a wonderful dinner followed by a delicious slice of cheesecake. If you’ve ever been to the Cheesecake Factory, then you know that they have tons of cheesecakes on their menu.
Create creamy grits and delicious crisp fish all in the Ninja Foodi Pressure Cooker with Air Crisp.
The Ninja Foodi cooking system is truly living up to all the hype. I've made a lot in my little cooking system but this recipe is a true refelction on how you can make a delicious one pot meal all in the Foodi.
First, I made creamy grits all in the pressure cooker. No more constant stirring.
Then, I finished it off by air frying the fish while my grits were still in the pot.
I did all this while recording this handy dandy video.
As always, hope you enjoy this Ninja Foodi recipe.
If you love this recipe, try my shrimp and grits on the stovetop recipe.
This Buttered Instant Pot Cabbage is the easiest way to make delicious cabbage in your Instant Pot. Only 5 ingredients in this delicious side dish.
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Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
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It’s so simple. Yes, this Buttered Instant Pot Cabbage is so simple that I almost didn’t make it a blog post. But I promised I’d post more recipes that weren’t too complicated yet still were great on flavor. So here’s to delicious cabbage made right in your Instant Pot Pressure Cooker.
We all know that one person (or few people) in our life who likes to cook. If you’re looking for Holiday gift ideas, here are a few perfect choices.
My husband gifted me Masterclass (well us) last Christmas. Masterclasses are classes taught by masters in the field. There are all types of classes on the platform taught by some pretty talented people. You can learn how to play basketball from Steph Curry, learn how to act from Samuel L. Jackson Teaches Acting, how to write from Shonda Rhimes and how to sing from Christina Aguilera.
But what about cooking? They have some classes from the masters. Current chefs are
You can purchase individual classes for the year or pay more for access to all the classes. My husband purchased an all access pass and I'm so glad he did. I've learned something new in each class from each of the different chefs.
This Jerk Chicken Soup is a delicious spin on traditional chicken soup. Made with an authentic jerk seasoning, sweet potato, beans, and corn. Have a taste of the Caribbean with this amazing and flavorful soup.
This post may contain affiliate links, please read my full disclosure here.
These Sweet and Spicy Air Fryer Brussels Sprouts are perfectly cooked in your Air Fryer. Toss them in a Korean Gochujang sauce for the perfect vegetable side dish.
This post may contain affiliate links, please read my full disclosure here.
I’m a sucker for a good roasted veggie, especially brussels sprouts. My mother in law always prepares a pan of roasted brussels sprouts for Thanksgiving and I’m always the first in line to grab a bunch. Inspired by her recipe, I decided to make my brussels sprouts in the air fryer and add my own little Korean inspired sauce to them.
This Shrimp Boil recipe made in the Ninja Foodi is delicious and easy. Now you can have that Cajun style boil in less time and less effort. 
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I've been having a ton of fun with my Ninja Foodi. I've been making recipes from the cookbook that came with the machine and I've also ventured out on my own with these crispy pork carnitas and these chicken wings from frozen.
This Instant Pot Sausage Gravy recipe is easy and delicious. Serve it over homemade or canned biscuits for the ultimate breakfast.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love using my Instant Pot Pressure Cooker to make breakfast in the mornings. I keep oatmeal, cornmeal poridge, Instant Pot egg bites, grits, and this breaksfast sausage on regular rotation.
I used to make my sausage gravy on my stove top but it’s so much easier to make in the Instant Pot, so why not. The great thing is after it’s done cooking, the Instant Pot will keep it warm for you. This makes it the perfect breakfast idea for those weekend morning breakfast.
You can serve this Instant Pot Sausage Gravy with homemade biscuits or canned biscuits. I won’t lie...depending on my mood, I will sometimes just throw some Pilsburys in the oven. If you can do homemade though...do it.
First, you will want to set your Instant Pot on sauté and brown your pork sausage. I use plain pork sausage but you could experiment with the different flavors if you like.
Once your meat is brown, you will add your butter and stir until the butter has melted in. Added fat is good for this recipe.
Then you’ll sprinkle your flour over the meat and stir for about 1 minute. Then add in your maple syrup, milk, salt, and black pepper, and stir, ensuring that there are no brown bits stuck to the bottom.
Turn off your Instant Pot and then set it to low pressure, cook time of 2 minutes. Cover and walk away.
Once timer goes off, do a quick release and open. Your gravy will look watery but stir and it will thicken up. If you want it even thicker, select medium sauté and cook and stir until desire thickness is reached.
Serve this sausage gravy over fluffy oven baked biscuits that have been broken in half. Or eat it by the spoonful...which is what I do from time to time.
If you are looking for biscuit tips, you can check out my post on what I learned making Bojangles biscuits. The tips and tricks are great.
I like to keep my gravy warm by turning on the slow cooker function in my IP rather than the keep warm function. I set it to slow cook on medium and cover it with my Instant Pot glass lid. That way my family can go for seconds and thirds without worrying that the gravy is cold.
I hope you enjoy this Instant Pot Gravy as much as we do. Looking for more Instant Pot recipes for breakfast? Try these out:
These crispy, delicious pork carnitas are made in the Ninja Foodi in less than 1 hour. Pressure cook them to tender and crisp them up all in one device.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I recently became the owner of a Ninja Foodi Pressure Cooker with Air Crisper. What’s that, you ask? It’s a magical device that Ninja has bestowed upon us. It’s a pressure cooker. It’s an air fryer. It’s a pressure cooker and an air fryer all combined in one device.
I’ll be doing a full and thorough review of the Ninja Foodie soon. Until then, I’ve been testing it out on different recipes to see if it really works as expected.
I’ve made the following so far….
All of these have turned out wonderfully. I wanted to go ahead and post this pork carnita recipe, as it was one of my main determining factors in making the purchase.
Of all the recipes I’ve made thus far, this is already one of my favorites. I love making shredded pork for multiple uses...tacos, burritos, rice bowl, sandwiches, etc.
I usually make it in a slow cooker or my pressure cooker, but I always have to transfer the pork to the oven to really get it crisp. That’s an entire day of cooking...which I don’t have much time for.
This Ninja Foodi method allowed me to get it all done in less than an hour.
These Carnitas are great with this Homemade Salsa Recipe.
I hope you love this carnitas recipe as much as we do. If you're looking for another way to make them, you'll love this slow cooker carnitas recipe.
I love using my Instant Pot to make unique recipes. I use my normal insert a ton but will also use my Instant Pot Accessories to get the most out of my Instant Pot. Here's a list of the 9 best accessories to have for your Instant Pot.
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I use this double stacking insert for heating up leftovers or cooking foods that I don't want to overlap (I use it a lot to make double batches of baby food). I also use it to make grits, polenta, and oatmeal when I don't want to risk the bottom of my pot getting scortched. The cooktime takes a little longer with the inserts but I don't mind, especially if it can save me time on the dishes. I make my creamy pressure cooker pumpkin pie oatmeal in one of these stackable inserts.
I found that buying an accessory kit is useful because you get more products for less money. This set comes with a Steamer Basket, Steamer Base Egg Steamer, Springform Pan for making cake, Rack Silicone Oven for resting hot pots/pans, mitts Plate Dish Clip for taking hot stuff or extremely cold stuff out the pot.
I love using silicone products in my Instant Pot now, rather than the traditional metal steamers. Primarily because food does not stick to them. I use silicone to steam vegetables as well as fish/chicken. My Pressure Cooker Salmon with Garlic Herb Cream Sauce is the perfect dish for this steamer.
Cheesecakes, Oatmeal, and any pot in pot recipe could benefit from a sling. I know many times it's suggested to make a foil sling to lower your cake pans into the Instant Pot. This is 100 times more easier and is great for using in the Instant Pot.
A big concern with any Instant Pot owner is that steam that shoots out the top during a quick release. It could possibly damage your cabinets over time. This allows the steam to shoot sideways, rather than upwards. Be careful where you point that steam though.
This lid is to be used only if you are using the Instant Pot slow cooking function or after the cook process is over, not during pressure cooking. I love using it to cover foods after they have cooked, especially chili, like my Pressure Cooker Turkey Chili, my Pressure Cooker Lentil and Sausage Soup, and my Instant Pot Breakfast Sausage Gravy. Just keep the soup on the keep warm function and cover with the glass lid.
Having an extra set of sealing rings for the Instant Pot comes in handy. The sealing ring can take on the smells of your food, especially garlic. It can also start to feel loose over extending use. I use these extra rings when making desserts or breakfast in my Instant Pot and keep the standard ring for when I am cooking dinner.
A good pressure cooker cookbook is always helpful. This Old Gal's Cookbook is great for those new or established Instant Pot users. You can read my full book review here.
These are my favorite Instant Pot Accessories. I use these in my 6 qt Instant Pot. what are your favorite accessories? Please leave them in the comments below 🙂
These Air Fryer Boneless Pork Chops are nice and crispy with tons of Asian flavor. Have fun with the seasonings to create your own flavor combo or just follow the recipe as stated below.
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Our Air Fryer is our go to when we are craving fried foods. Traditional frying has become a thing of the past (except when making things with loose batter). The internet has let me know that you all love your Air Fryers too which is awesome. I’ll keep the Air Fryer recipes coming 🙂
This Pressure Cooker Lentil Soup with Sausage Recipe is a delicious and hearty soup with tons of flavor. It’s a quick and easy dinner option when made in your electric pressure cooker.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This Pressure Cooker Lentil Soup with Sausage was inspired by one of our favorite soups from one of my favorite Italian restaurants, Carrabba's. Hubby had been bugging me for months to make a copycat version at home.
For months I blew him off until I finally gave in. I regret not giving in earlier because this soup is amazing and one of my favorites to make in my Instant Pot Electric Pressure Cooker.
Lentils can be found in your dry bean aisle of the grocery store. They are known as “pulses” which are the edible seeds of legumes. I love to use them in cooking because they are cheap and nutritious. You can find more information about lentils here.
The Instant Pot Pressure Cooker option is a great way to cook dry beans without soaking and lentils comes as no exception. How long you cook lentils in the pressure cooker will depend on the type of lentils you’re cooking with and the dish you are making.
For this soup recipe, I only use brown or green lentils and cook at high pressure for 15 minutes. If I’m making lentils to use in a dish other than soup, for example tacos, then I cut the cook time down to 12 minutes.
Red lentils are a bit different as they have much faster cooktime. 12 or 15 minutes in the pressure cooker will turn red lentils into mush so I do not sub them in this recipe.
The great thing about lentils is that you do not have to soak them before adding them to the pressure cooker. However, you should rinse them and inspect them to make sure there isn’t any dirt or debris in your lentils. No one wants dirty gritty soup.
This soup is made by first sautéing your italian sausage, then adding the vegetables and giving it a quick sauté with the meat. You will then add your lentils and chicken broth and layer the diced tomatoes on top without stirring.
Anytime I make a dish in my Pressure Cooker with tomatoes, like this pressure cooker turkey chili, I layer the tomatoes on top to avoid the Instant Pot becoming scorched on the bottom. Thick sauces, like diced tomatoes, can cause the Instant Pot to scortch and possibly burn. It's better just to lay them on the top and stir once the cooking process is complete.
Yes, yes, and yes! I like to freeze this soup in quart sized freezer bags and save it for those really busy days. When I'm ready to reheat, i just remove it from my freezer and add it to my Instant Pot still frozen. I set it on 10 minutes high pressure and walk away.
Looking for more Instant Pot Recipes? Try these out:
This Air Fryer Bacon Wrapped Chicken is covered in a sweet and spicy rub for a quick and easy appetizer. With only 5 ingredients, this recipe is easy, delicious, and a perfect delicious appetizer.
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I love making appetizers in my Air Fryer. Sometimes I’ll throw some already made frozen ones in there but most of the time I opt for homemade. Some of my favorite appetizer are my Crispy Korean Air Fried Chicken Wings and my Air Fried Copycat Cheesecake Factory Avocado Rolls.
This Creamy Pressure Cooker Pumpkin Pie Oatmeal is a delicious spin on traditional oatmeal. Make this quick and easy pressure cooker oatmeal in your Electric Pressure Cooker any day of the week.
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I’ll be the first to admit that Breakfast in the morning is not always easy. But using the Instant Pot Electric Pressure Cooker for oatmeal saves the day most mornings. I can make all kinds of breakfast without standing in front of a stove stirring, tossing, and flipping anything.
Keep reading for a super top secret way to get the pot to come to pressure quickly in this recipe.
This White Cheddar Pressure Cooker Pasta is creamy, delicious, and so easy to make in your Instant Pot Pressure Cooker. Now you can have this elegant take on macaroni and cheese can be made in less than 20 minutes in one pot.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I’ve always been a huge macaroni and cheese lover. Baked macaroni, stove top macaroni, slow cooker macaroni...you name it, I’ll eat it. I raved and raved all about my favorite Creamy Baked Macaroni and Cheese Recipe. And although I love this baked macaroni and cheese, I also love a good creamy stovetop pasta shell recipe.
If you love avocado egg rolls, then you will love this healthier recipe for Cheesecake Factory's Avocado Egg Rolls. Now you can enjoy your favorite appetizer at home without all the added fat.
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I’m a sucker for stuffing things in an egg roll and calling it an appetizer. So when I found out that Cheesecake Factory had an appetizer where they stuffed an avocado in an egg roll with a dipping sauce, I was on board.
Enjoy the flavors of the popular New York street cart chicken (Halal Guys Copycat) right in your pressure cooker with this Instant Pot Chicken and Rice Dish. This quick and easy delicious dinner can be ready in less than 30 minutes.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love New York City, especially the food. In law school, I took a trip to New York for a conference. Ask me if I remember what the actual conference was about...I don't. What I do remember is traveling with some wonderful law school colleagues, seeing Swizz Beatz on the street and asking for a pic (he was so cool about it too), partying at the 40/40 club, and standing in a long line at 3am waiting for some chicken that was sold in a cart. Yes, you read that right, I like to eat chicken at 3am. That literally was the best street food I had in my life and I knew for sure it was something that I had to recreate in my own kitchen.
I found that my Instant Pot Pressure Cooker was the perfect vessel to recreate this dish. I’m always making one-pot meals in my Instant Pot, like my ever so popular Pressure Cooker Shrimp Paella. In fact, I use my pressure cooker so often I’ve made a whole recipe category just for you all in the recipe section of the site.
I adapted this street chicken and rice recipe from the Serious Eats website and perfected it for my Instant Pot. The recipe as written on their site is pretty delicious but I truly didn’t feel like marinating the meat when it came to this dish. Making this dish in the pressure cooker is perfect for a weeknight meal.
First, you'll want to make the famous white sauce for this chicken and rice dish. This sauce has a tangy yet slightly sweet taste that pairs well with the rice and chicken. Prepare this first and set it aside.
Then it's time for the pot. You’ll want to brown your chicken in the pot to build flavor, especially since we are skipping the traditional step of marinating the chicken. I like to set my sautè function on high to get a good caramelization. Just make sure you don’t overcrowd the pot when browning as you won’t get a nice sear. Cook your chicken thighs in batches for the best results.
Next, you will have nice brown bits (they may even look a little burnt). This is fine, don’t freak out, it’s flavor! Take a bit of chicken broth and deglaze the bottom by pouring the broth into the bottom of the pot. Take a wooden spoon and scrape the bottom bits up. Make sure it’s a wooden spoon as you don’t want to scrape the bottom of your pot with metal utensils.
Next, add your onions and garlic and sauté them until the onions have softened. Make sure onions are softened a bit before adding the garlic. You don't want the garlic to burn or it will give your dish a horrid taste.
Then add your rinsed rice. Rinsing your rice will allow the rice to remain fluffy and not stick to the bottom. Rinsing your rice is key for any rice dish in the Instant Pot Pressure Cooker.
Add your remaining seasonings, broth, and your chicken back to the pot. Push chicken into the broth to ensure it gets fully cooked.
Set the pressure cooker for 10 minutes. Once time is up, allow it to naturally release for 10 minutes, dinner is served.
Yes, yes, and yes. I get it, you may not want to but the purpose is to build flavor since you aren't marinating the meat.
I hope you enjoy this recipe as much as we do...and don't forget the sauce.
I've included step by step photos below for those who prefer those over video. Enjoy 🙂
For more photos of the operation of the Instant Pot, check out my Pressure Cooker Shrimp Paella recipe.
This by far is the best banana bread recipe in the world. No lie, it truly is.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Let me explain. For years, I had been on the search for the best banana bread recipe in the world. I'd search the internet, find a recipe, try it out, and leave with the feeling of "meh." Some were too crumbly. Others were too moist (Is that a thing?). A few had an off taste. While others had too many other ingredients other than banana. So for a while, I gave up my search for the perfect banana bread recipe and just settled on buying banana bread from Starbucks, which has some pretty good banana bread.
Fact is, banana bread is just one of those recipes that should get made often, especially if you buy a bunch of bananas. In our house, we never eat all the bananas on the bunch when I buy them. On grocery day, I'll eat one, my daughter will eat one, and the rest in the bunch will sit lonely on the kitchen counter, turning brown, and sometimes even black. Oh the shame.
So one day, I decided enough is enough and I will tackle the search again for the best banana bread recipe in the world...and I found it.
I came across this recipe in Simply Recipes and decided to give it a go. It had almost 1,000 positive reviews. So although I love the recipe, I threw in a few changes.
Not just because I say it is, but it is in fact delicious and it gets requested a ton by my family and extended family. There is enough banana taste yet the perfect amount of sweetness to this recipe.
It also has the perfect amount of moistness. Banana bread shouldn't be too moist to the point of gummyness but it also shouldn't be dry. There is a perfect balance and this recipe provides just that.
It does create one single 4x8 inch loaf pan that is perfect for eating immediatley or giving away to a loved one. Baking banana bread in a 4x8 loaf pan is a must in my opinion. It leads to the perfect portion size. Also, banana bread already takes near an hour to bake...Baking in a larger loaf pan would just take longer and won't result in the perfect result.
In addition to having an amazing taste, it's also super easy to make. I make everything in one bowl! No seperation on ingredients necessary in this banana bread recipe.
It's simple. First you melt the butter in a large microwavable bowl. Add your other ingredients, and bake in a preheated 350F degree oven for about 1 hour.
Here's to this delicious easy banana bread recipe. Hope you Enjoy 🙂
Looking for another way to use those leftover bananas? Try these Banana Fritters or these Banana Pancakes.
Adapted from Simply Recipes.
This Crispy Korean Air Fried Chicken Wings recipe is delicious, sweet, sticky, and a little bit spicy. The Air Fryer provides the perfect crunch to these wings without all the added fat from frying.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
So here’s a fun fact about me...I am not the biggest fan of traditional fried chicken. Only a few close friends know this fact because I live in the South and in the South, everyone loves fried chicken. However, fried chicken should be doused in a delicious sauce after it’s fried to perfection. This must be why I love Korean fried chicken so much.
*Update: My thoughts changed on traditional fried chicken after I made it in the air fryer. Air Fryer Fried Chicken is the truth!
Korean Fried Chicken is fried chicken that has a super crunchy exterior, yet juicy interior. Therefore, the chicken is usually double fried in oil and then covered in a delicious spicy, sweet and sour type sauce. Any part of the chicken can be used to make Korean Fried Chicken.
Korean fried chicken is popular for the spicy sauce that it is covered in. The main ingredient to this sauce is a spicy Korean paste known as gochujang. The good thing about this paste is there are different heat levels. I used the mild for this recipe so I could enjoy the flavors more but the paste can be extremely spicy if you are not careful.
Most Korean fried chicken is double fried in oil. Part of me wanted to find a healthier alternative but another part of me didn't want to do all that work. Blame it on the baby, work, life...but if I can simplify a delicious recipe then that's what I'm going to do.
Coating these chicken wings in cornstarch and frying them for 30 minutes in the air fryer was easy, fast, and healthy.
Creating Korean Air Fried Chicken Wings is easy. You don't even need to preheat the air fryer. Just set the temperature to 390 degrees, season the chicken wings, cover them in a corn starch, and cook in air fryer for 30-35 minutes.
Make sure when coating the chicken wings with cornstarch, that you shake off the cornstarch from each piece really well. You want the chicken wings to be completely covered but you don’t want too much excess corn starch. Pick up each chicken piece with a pair of tongs, tap it against the side of your bowl before placing it in the air fryer basket.
As with any air fryer recipe, make sure the bottom of your air fryer basket is properly seasoned with oil so your chicken does not stick.
Never use aresole can sprays in your air fryer. Invest in a good quality spray oil bottle. I use this brand.
As always, enjoy.
If you like this recipe, check out my general Air Fryer Chicken Wings from Fresh or Frozen post or my Honey Mustard Chicken Wings recipe.
Kitchen Tongs
Large Bowl
Looking for more Air Fryer recipes? Try my Perfect Air Fryer Steak or Healthier General Tso's Chicken in the Air Fryer.
This Jamaican Style Carrot Juice Recipe is a refreshing yet sweet treat. One of my favorite drinks when growing up in Jamaica.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Growing up, carrots were one of my favorite vegetables to eat—not the cooked carrots, but a regular raw carrot right out of the bag. I'd grab one, sit in front of the TV, watch my cartoons, and chew on the carrot. I wanted to be Bugs Bunny.
A little birdie also told me that carrots were really good for eyesight so as a kid, I made sure I ate at least 2 a day. I still don't need glassess...I'll give props to the carrots and that little birdie.
Growing up, while I wasn't eating all the carrots in the house, I would also get to enjoy this Jamaican Style Carrot Juice. It wasn't made too often in the house, but when it was made, it was a true treat.
Now, this isn't your typical carrot juice recipe. It's a bit thicker and sweetened with condensed milk and other spices. So, in other words, it ain't the healthiest drink on the block. But seriously, who cares? It's delicious, and it does have a vegetable in it.
Peel and chop carrots, then add them to to blender with water and blend until smooth. Strain the liquid into a jar.
Add condensed milk, vanilla extract, and nutmeg to the jar and serve. Pour into a pitcher and refrigerate or serve over ice. Enjoy 🙂
This Jamaican Style Carrot Juice Recipe is a breeze to make. All you need is a blender, a strainer , a bag of carrots, a can of condensed milk, vanilla extract, and nutmeg. Serve it over ice for a nice refreshing drink. Ya mon.
Want more Jamaican Recipes?? Check out my Jamaican Sorrel Drink, Instantpot Jamaican Cornmeal Porridge , Corned Beef and Cabbage - Jamaican Style and these Jamaican Banana Fritters.
This Roasted Tomato Basil Soup Recipe is the best ever! Not only is it creamy and delicious, but it can be made in less than an hour with all fresh ingredients. With vegetables that are roasted in the air fryer, this flavorful soup can be on your table in less than 1 hour.
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I love a good and delicious tomato soup. As a matter of fact, I have two rules when it comes to tomato soup.
Why the rules? Because following that method has lead to some of the best tomato soup I've ever had. I used to roast my vegetables in the oven when I wanted to make tomato soup from scratch but found that it took longer than I wanted to roast the vegetables. Now that I have my air fryer, I can roast vegetables in half the amount of time it takes to roast in the oven.
All you need is about 1 lb of any kind of fresh tomato. I tend to stick with roma or tomatoes on the vine for this recipe, whichever I have on hand. Both tomatoes roast beautifully in the air fryer.
Roast the tomatoes, along with onion, carrot, garlic cloves, and red bell pepper in the air fryer for about 25 minutes at 360 degrees. Roasting your vegetables will allow your tomatoes to roast, not burn, releasing the natural sweetness of the tomatoes and other vegetables.
Once your vegetables are roasted, you will add your stock and warm a bit for added flavor. Then blend, add your chopped basil, cream, and splash of balsamic vinegar.
Once my tomatoes and vegetables are roasted, I sometimes peel the skin off of the tomatoes and red pepper. This results in a smoother finish to my soup once it's blended. It really depends on the day on whether I do this or not. The soup is still delicious either way but for the smoothest soup possible, you must do the following: peel, blend in a blender, and pour through a fine mesh strainer.
I like to serve our tomato basil soup topped with parmesan cheese. Serve along side a delicious grilled cheese sandwich if you want a full meal.
I hope you enjoy this roasted tomato basil soup as much as we do. During these summer months, enjoy those tomatoes and fresh basil as much as you can. 🙂
Watch this video tutorial and see how I make this tomato basil soup from start to finish.
Evo Oil Sprayer Bottle
Immersion Hand Blender
Looking for more Air Fryer Recipes to enjoy with this dish? Try my Perfect Air Fryer Steak or Air Fryer Potatoes.
Cheerwine Floats made with vanilla bean ice cream and amazing cherry flavored Cola are a delicious treat for the summer. This spin on a traditional float is an easy treat for those hot summer months.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
What the heck is a Cheerwine Float? I'm sure plenty of you have that question...unless you've been to North Carolina and tried a cute, yet chain, fast food restaurant known as CookOut. Well that was my first time ever trying Cheerwine and I had it in the form of a float. The float was delicious. I am obsessed. The end.
Just kidding. Cheerwine is just too amazing not to give you just a tad bit of information about it.
Cheerwine is a cherry flavored soda that was created in Salisbury, NC in 1917. The company is owned by the Peeler family (still, how cool is that) and can be found in many Southern grocery stores.
Sorry folks but it does not taste like wine. Just imagine your favorite cola with a delicous cherry flavor. It does not taste like artificial cherry either, but taste like somone manually squeezed cherry juice into some Cola. If this is in fact true, I'd love to meet that person. It's in fact hard to describe how incredible Cheerwine is but trust me when I say it's delicious.
A Cheerwine float is pretty easy to make. Just grab your favorite glass, fill it with vanilla bean ice cream, and add your soda until it fizzes at the top. Stick a straw in it and enjoy.
You can add the maraschino cherries if you like but they aren’t necessary, they just make it pretty.
I hope you enjoyed my history (although brief) history of Cheerwine. What's your favorite float reicipe?
Love a good milkshake recipe? Try my Oreo Cookie Milkshake.
This elegant Pan Seared Scallops Recipe is served over an amazing purple carrot and ginger chutney and potato and leek soup. This post is #sponsored by A Table is Set: A four city tour served with a Coke. All opnions are my own.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I live for amazing food and recipes. I watch cooking shows, try different restaurants, and read cookbooks for fun. Call me a foodie nerd. So imagine how thrilled this foodie nerd was to hear about the Soul Food Sessions Tour, The Table is Set: A four city-tour served with a Coke.
So what is Soul Food Sessions? It's a series of nonprofit dinners in Charlotte, NC that was created to help increase diverity in the culinary industry. The movement acknowledges and supports people of color in the culinary, hospitality, and beverage industry. I have to say that I am excited about this movement. The need for diversity in the food blog world was one of the reasons I started My Forking Life. I am honored they asked me to help spread the word about their upcoming tour.
Soul Food Sessions has partnered with Coca-Cola Consolidated to take their dinners on a four city tour. The tour starts in Charlotte, NC (their home market) on June 19th, 2018. Next stops will be Washington DC, Baltimore MD, and Charleston SC.
Now what does any of this have to do with these scallops? Everything!!!! I was blessed with the opportunity to create this pan seared scallops recipe that will be served at the dinner in Charlotte, NC. It was my first time making scallops. It was my first time making chutney. But the results? AMAZING!!! I truly hope they can bless your palet with this dish in all 4 stops because it is delicious!
I wish I could say that I created this recipe but all credit goes to Chef Greg Williams, one of the founders of Soul Food Sessions and co-owner of What the Fries Food Truck. Let's just say the man is a culinary genius. The flavor of that chutney had me dancing around my kitchen in joy. It has now been deemed a staple recipe for our home kitchen.
I had a blast recreating this dish and I learned a ton about picking scallops and cooking chutney. Check out my step by step photos below to learn what I learned.
That's one great thing I can say about this tour, it will awaken your inner foodie and encourage you to try foods you wouldn't typically eat at home.
It's recommended that you pair this pan-seared scallop recipe with Coca-Cola Zero Sugar. Coca-Cola Zero Sugar brings to the forefront the richness of scallops combined with the bold flavors of ginger and garlic in the chutney.
Date: June 19, 2018
Location: Free Range Brewin
This Hawaiian Macaroni Salad Recipe is a delicious spin on traditional macaroni salad. The creamy tangy and sweet sauce combined with pasta and bright vegetables make this the perfect pasta salad.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Summer is made for cookouts, spiked lemonade, and macaroni salad. Ok, summer is so much more than that but if you know me, you know I love me some summer. Speaking of summer, one of my best summer memories is from a summer when I was 17 and I traveled to Hawaii to stay for an entire month! Best summer ever!!! Although the summer I got married on June 21st, the first day of summer, may just have that one beat. Either way, I had a blast in Hawaii visiting family, volunteering at the local hospital, hiking, attending luau's, and straight chilling.
I love this recipe for Hawaiian Macaroni Salad because everytime I make it it brings back memories of my time on the island (I only stayed on Oahu). This recipe is so simple yet delicious that it's a must try for any macaroni salad lover.
It's a creamy sweet and tangy salad that can be found all over Hawaii. There are many additions that can be added, but base recipes generally include elbow macaroni that has been slightly over cooked and lots of good quality mayonnaise.
The Sauce!! It's sweet, tangy, and oh so delicious. The mayonniase, milk, and apple cider vinegar are keys to the sauce. Most Hawaiian Macaroni Salad recipes require at least 2 cups of mayonaise...this one does not. I'm not that into mayonnaise and the movie Undercover Brother makes me feel bad for even liking it. Just kidding. But I feel that my version just didn't need 2 cups.
Traditional Hawaiian Macaroni Salad also tends to have super soft overcooked noodles to absorb all the creamy sauce. I like my noodles cooked to al dente so I don't overcook it. My obsession with the dish is with the sauce.
The beauty of this dish is that it is amazing with or without tuna. I make it both ways often, my daughter doesn't like the tuna (hence why my photos are missing tuna). On the other hand, everyone else loves it with tuna. Your choice, both are amazing.
I really hope you enjoy this Hawaiian Macaroni Salad recipe. It's perfect for bbq's, cookouts, and for meal preps throughout the week.
Loving this summer pasta salad recipe? Try my Cold Seafood Salad Recipe.
Have you tried this recipe? Lease us a comment below and let us know how you liked it 🙂
This Cheddar and Sour Cream Corn on the Cob seasoning is a delicious twist on traditional corn on the cob. Serve it along side your favorite cookout meal for a fun and tasty side dish.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
There is something magical about grabbing an ear of corn with both hands and chowing down. Heck, you could use one hand for all I care but corn eaten off the cob is just simply amazing. There’s a relaxation that comes along with it that I just can’t explain. In our house, we eat a ton of corn on the cob. It was one of my cravings during my pregnancy and if I ate it, we all ate it.
Traditionally, we would season our corn with loads of butter and some salt. Of course, as foodies, we had to start to think outside the box and then this corn on the cob seasoning became a favorite in our household. The credit for this beauty goes to hubby who loves cheddar and sour cream potato chips.The corn on the cob seasoning in this recipe is pretty simple and involves minmum ingredients, cheesy puffs, sour cream, and our top secret ingredient...Jerk Seasoning. I guess it’s not so top secret anymore. Actually, it’s not really top secret...my hubby puts jerk seasoning on just about everything and he was the brain child behind this recipe creation. If you don’t have jerk seasoning than salt is just as fine as a substiute. But seriously, use the jerk if you can.
You can prepare the corn anyway you like when it comes to this recipe, as long as it’s cooked. I like to use my Instant Pot as it’s quick, easy, and gets my corn cooked just the way we like, cooked with a nice little crunch that leaves juices flying everywhere. With only a 2 minute pressure cooktime, this method just can’t be beat.
Now that I’ve let you all know about this corn on the cob seasoning, I’d love to hear from you about your favorite corn on the cob seasoning in the comments below. Until the next recipe, Enjoy 🙂
Looking for more Instant Pot Recipes? Try my Pressure Cooker Slamon with Creamy Herb Parmesan or my Pressure Cooker Shrimp Paella.
This Pressure Cooker Salmon is the perfect quick and elegant meal. Top it with a creamy herb parmesan sauce for a quick and fancy meal.
I would have never imagined that I, Tanya, would be cooking salmon in an electric pressure cooker. Not too sure why I am surprised since I use my Instant Pot for just about everything. I’ve made sous vide egg bites and cornmeal porridge for breakfast and this beautiful shrimp paella for dinner and meal prep lunches. But fish, in the pot? Yes, it can be done and it’s so awesome.
The inspiration for this recipe comes from a high school friend Katharine who informed me of a salmon recipe she created in her Instant Pot. Her method was simple yet genius. Salmon in pot with stock, herbs, and lemon juice; pressure cook, remove and add cornstarch and let cook until it thickened. Amazing sauce and fish. I was intrigued and I decided to give it a go myself.
But there was a problem. Every single time I wanted to try the recipe, I didn’t feel like making a store run to get fresh non frozen salmon. And the week I finally bought salmon, I bought it frozen and forgot to defrost it the day I wanted to make it. Yes, fish defrost quite quickly under running water but even that felt like such a hassle. So it dawned on me, why not cook it from frozen, just like I did with the shrimp in the shrimp paella.
I set it to the same cook time for 5 minutes, closed the lid, and said a prayer. Well prayer works because my salmon came out perfect! With just a 5 minute cook time, my salmon was done from frozen. My fish was flakey and perfectly cooked, and I was able to make an amazing sauce in the same pot once done. Dinner was complete in less than 20 minutes!
The beauty with this salmon in the pressure cooker is the ability to use fresh or frozen fish. Non frozen fish will cook with a pressure cook time of about 3 minutes. Use your judgment when setting cook times for fresh or frozen fish. The thicker and bigger the filet, the longer the cook time.
You can have fun with the herbs used in this dish as well. I've used various combos of basil, parsley, chives, and dill and it's always been delicious.
Some may have some questions about this dish and I’ve made a nice notes section for this pressure cooker salmon along with step by step photos. Of course, if you come up with new questions or love this dish, feel free to leave me a comment below. As always, enjoy 🙂
