Easy Meal Prep - Kristine's Kitchen

Tuna Salad

Kristine Rosenblatt — Tue, 08 Aug 2023 14:00:00 +0000

This tuna salad recipe is easy to make with canned tuna and a few simple mix-ins that give it the best flavor. It’s perfect for a quick, healthy lunch!

Looking for more tuna recipes? Try my Tuna Melt and Tuna Casserole recipes next!

When you’re craving a tuna sandwich, you need a simple tuna salad recipe that will give you a crave-worthy tuna fish sandwich. This easy recipe is made with just a handful of ingredients. It’s the best tuna salad!

This tuna salad is a versatile, healthy, protein-packed lunch. Serve it on a croissant, roll or between two slices of hearty whole grain bread. It’s also delicious on crackers. For a low carb meal, serve tuna salad in lettuce wraps or over salad greens.

Why You’ll Love this Tuna Salad Recipe

It takes just minutes to make.
This tuna salad recipe uses just a few ingredients, and it’s easy to change up the flavors. If you’re missing an ingredient you can leave it out or use one of my substitution ideas.
It’s a healthy, high protein and tasty lunch that will keep you full for hours.

Tuna Salad Recipe Ingredients

You’ll need just a few ingredients to make this tuna salad recipe.

Tuna: Canned tuna is something that I always keep in my pantry. One 5 ounce can of tuna will serve two people. Below I’ll give you tips on which kind of tuna is the best for tuna salad.
Plain Greek Yogurt or Mayonnaise: You can use either plain yogurt or mayo, depending on your preferences. Greek yogurt is thick and full of protein and makes a healthy tuna salad. If you’re new to using Greek yogurt, I promise it won’t make your tuna taste like yogurt. The yogurt or mayo helps to bind the tuna together. You can use more or less depending on how creamy you like your tuna salad.
Relish: Adds a wonderful sweet and tangy flavor. I prefer sweet pickle relish over dill relish in this tuna recipe.
Red Onion: I love the pop of flavor that red onion brings to tuna salad. The key is to chop the onion finely and to not use too much – a little onion goes a long way.
Celery: Celery adds a delicious crunch. If you don’t have celery in your fridge, chopped cucumber, carrot or bell pepper are great crunchy substitutes.
Salt and Pepper: Salt and pepper are important for flavor. Add the salt and pepper to your tuna salad last and adjust the amount to taste.

How to Make the Best Tuna Salad

Start by opening your cans of tuna and draining off the liquid. The easiest way to do this is to use a can opener to cut the lid almost all the way open. Leave the lid attached to the tuna can just a little bit, hold the can of tuna over your sink, turn it upside down, and press down on the lid to squeeze out the liquid. Then use a fork to carefully pull the lid open and scoop the tuna from the can into a bowl.

Add the remaining ingredients to your bowl and use a fork to mix everything together. Add more Greek yogurt or mayo, as needed, if you want your tuna creamier. Taste the tuna salad and add extra salt and pepper as desired.

Serve the tuna salad right away or store it in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prep!

What Kind of Tuna to Use

The best kind of tuna for tuna salad is tuna packed in water, not oil. You don’t want extra oil in your tuna salad. Also look for tuna with no salt added, so that you can control the amount of salt.

Look for cans of wild tuna that are labeled, “pole and line caught” to be sure that other species weren’t harmed when the tuna was caught. My favorite tuna is skipjack wild tuna in water. Skipjack is a light tuna, and it has less mercury than solid white albacore tuna.

Tips for the Best Tuna Sandwich

Toast your sandwich bread to help it hold up to the tuna and to keep it from getting soggy. I like to use a hearty whole grain bread.
Add flavor and texture by adding lettuce, tomato, avocado and/or cheese to your sandwich.
Tuna sandwiches are best when you serve them right after making them. To make ahead, prepare the tuna salad, refrigerate, and wait to assemble your sandwich right before serving.
For a low carb meal, serve tuna stuffed into hollowed out tomatoes or in avocado halves.

More Tuna Salad Ideas

Egg: Growing up, my mom would often make us tuna salad with egg. You can do this by mixing some chopped hard boiled egg into your tuna salad. It’s like a tuna salad and egg salad in one, and it is delicious! Plus you get even more satiating protein when you add hard boiled eggs to your tuna salad.
Lemon Juice: Lemon juice is a classic tuna salad ingredient. It brightens up the flavors.
Mustard: Mix in some Dijon mustard or yellow mustard for added flavor.
Herbs: Fresh herbs are a great way to change up the flavor of tuna salad. Try parsley, dill or chives.
Avocado: Mashed avocado can act as a binder and replace the mayo or Greek yogurt in tuna salad. It’s a great way to add healthy fat and flavor. Use avocado instead of mayo or Greek yogurt to make this recipe dairy-free.
Vegetables: Try adding finely chopped crunchy veggies such as carrots, bell pepper or cucumber for extra crunch and to add more nutrition to your salad.
Apple: Chopped apple adds a surprisingly delicious sweet twist to this tuna recipe.
Chickpeas: Either mashed or coarsely chopped, chickpeas can help to stretch your tuna fish so you can use less tuna and get more tuna salad. Chickpeas are a great source of vegetarian protein.
Capers: Capers add a salty, briny flavor.
Tuna Melt: Use your tuna salad to make a Tuna Melt, which is basically a grilled cheese sandwich with tuna.

More Easy Lunch Ideas

Best Tuna Salad Recipe

This tuna salad recipe is easy to make, healthy and perfect for meal prep lunches. Serve it in a sandwich, in lettuce wraps or with crackers.

Course Lunch

Cuisine American

Keyword tuna, tuna salad, tuna salad recipe, tuna salad sandwich

Prep Time 10

Total Time 10

Servings servings

Calories 78kcal

Ingredients

2 cans (5 ounces each) tuna in water drained
¼ cup plain Greek yogurt or mayonnaise, plus more as desired
2 tablespoons relish
2 tablespoons finely chopped red onion or to taste
2 tablespoons chopped celery
salt and pepper to taste

Instructions

Place drained tuna in a medium bowl.
Add the plain Greek yogurt (or mayonnaise), relish, red onion, celery, and a little salt and pepper.
Stir with a fork until everything is well combined. Taste and add more salt and pepper as needed.
Serve tuna salad on bread, rolls, croissants or crackers. For low carb, serve tuna salad in lettuce wraps, over salad greens, in hollowed out tomatoes, or in avocado halves.

Video

Notes

Tuna salad may be stored in the refrigerator in an airtight container for up to 3 days.
You can also use mashed avocado in place of the plain Greek yogurt or mayo for dairy-free tuna salad.

Nutrition

Read Tuna Salad for the full recipe. Originally posted at Kristine's Kitchen

Granola Recipe

Kristine Rosenblatt — Sat, 05 Aug 2023 14:04:08 +0000

This easy Granola Recipe makes the best homemade granola! It’s healthy, customizable, and tastes so much better than store-bought.

If you love homemade granola try one of these easy granola recipes next: Peanut Butter Granola, Pumpkin Granola and Cranberry Coconut Granola.

Homemade Granola Recipe

This homemade granola is one of my favorite make ahead breakfasts. It’s crunchy, slightly sweet and loaded with nuts and seeds for satiating protein and fiber. The best part about this recipe is that it’s so easily customizable! You can swap in your favorite nuts or seeds or add dried fruit, coconut flakes or even chocolate chips. I’ve listed lots of granola ideas below.

I love to serve this healthy granola over plain Greek yogurt for breakfast or a snack. You can layer yogurt, granola and fresh fruit to make a yogurt parfait. It’s also delicious served with fresh berries or sliced banana and milk.

Granola Recipe Ingredients

Old Fashioned Rolled Oats: You’ll need rolled oats, not quick oats or steel cut oats, for this recipe. If you need the granola to be gluten-free, be sure to use certified gluten free oats.
Ground Flaxseed: Adding ground flaxseed to granola is an easy way to boost the fiber, protein and omega 3 fatty acids.
Almonds, Pecans and Pepitas: This is my favorite combination of nuts and seeds for granola, but you can swap in others that you enjoy. I used sliced almonds; slivered or chopped whole almonds will also work.
Coconut Oil or Olive Oil: The oil helps the granola to crisp up as it bakes. I’ve tested this recipe both with melted coconut oil and olive oil and it’s delicious both ways. When using coconut oil, I prefer to use unrefined (virgin) coconut oil because it is less processed. It has a slight coconut flavor that is delicious in granola.
Pure Maple Syrup: For sweetness. Be sure to use pure maple syrup, not pancake syrup. You can substitute honey if desired. If you use honey, watch the granola more closely as it bakes because I find that honey makes the granola brown faster.
Cinnamon: For a touch of warm spice.
Vanilla: Adds a little extra sweetness.
Salt: A dash of salt enhances all of the flavors.

How to Make Granola

Combine dry ingredients: In a large mixing bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.

Whisk wet ingredients: In a liquid measuring cup or small bowl, whisk together the oil, maple syrup, cinnamon, vanilla and salt.

Mix together: Pour the wet ingredients over the dry and mix until combined.

Spread the granola out in an even layer on a parchment paper-lined rimmed baking sheet.

Bake the granola at 300° F for 15 minutes. Then stir it gently and press it down into an even layer. Bake for 10-20 more minutes, until the granola is lightly golden brown.

Let the granola cool on the baking sheet. It will dry and crisp up as it cools.

Granola Recipe Variations

There are so many delicious ways to adapt this recipe!

Seeds: Swap the pumpkin seeds (pepitas) with sunflower seeds or sesame seeds.
Chia Seeds: Add up to 1/4 cup of chia seeds to the dry ingredients. Or try this Orange Chia Seed Granola recipe.
Coconut: Coconut flakes are a delicious addition to homemade granola. Stir them in before baking and they will get lightly toasted in the oven.
Nut Butter: Whisk 1/4 cup of almond butter or peanut butter into the wet ingredients. This will add flavor and will also help the granola to clump together into clusters.
Chocolate Chips: Stir chocolate chips into the cooled granola after baking. (If you stir them into the granola while it is still warm, the chocolate may melt.)
Dried Fruit: Stir dried fruit, such as dried cranberries, dried cherries, chopped dried apricots or raisins, into the granola after baking.

Storage Instructions

Store granola in an airtight container for up to 2 weeks. For maximum freshness, store it in the refrigerator.

Looking for a granola bar recipe? Try these Banana Chocolate Chip Granola Bars or Chewy Chocolate Chip Granola Bars.

Like this recipe? Pin it to Pinterest!

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Homemade Granola Recipe

This homemade granola is crunchy, slightly sweet and spiced with cinnamon. Use the recipe as written below or swap in your favorite nuts, seeds or dried fruit.

Course Breakfast, Snack

Cuisine American

Keyword granola, granola recipe, homemade granola

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 230kcal

Ingredients

4 cups old-fashioned rolled oats gluten free if needed
¼ cup ground flaxseed
½ cup sliced almonds
½ cup pecans coarsely chopped
⅓ cup pepitas
¼ cup melted coconut oil or olive oil
½ cup pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ teaspoon salt

Instructions

Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper.
In a large bowl, stir together the oats, flaxseed, sliced almonds, pecans and pepitas.
In a small bowl or liquid measuring cup, whisk together the melted coconut oil (or olive oil), maple syrup, cinnamon, vanilla and salt.
Pour the wet ingredients over the dry and stir until well combined.
Spread the granola in an even layer on the baking sheet. Bake for 15 minutes, then stir. Press the granola down into an even layer and bake for 10-20 more minutes, until lightly golden. Watch the granola carefully as it nears the end of the bake time since it can go from perfect to burnt quickly.
Let granola cool completely on the baking sheet and then transfer to an airtight container for storage. Granola will keep in an airtight container for 2 weeks. For maximum freshness, store in the refrigerator.

Video

Nutrition

Read Granola Recipe for the full recipe. Originally posted at Kristine's Kitchen

Hummus Recipe

Kristine Rosenblatt — Mon, 24 Jul 2023 17:53:08 +0000

This Hummus Recipe makes the best creamy hummus! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack.

10 minutes to homemade hummus? Yes please!

Making your own dips and spreads is healthier and more budget-friendly than buying them at the store. You might also enjoy these easy dip recipes: Tzatziki Sauce, White Bean Dip and Salsa Recipe.

The Best Hummus Recipe

What makes the best hummus recipe? For me, a few things are essential when making hummus:

The texture has to be incredibly smooth and creamy.
It has to have exceptional flavor. If I’m going to go to the effort to make homemade hummus, it has to taste better than what I could buy at the store. This hummus is fresh and flavorful.
It needs to be quick and easy to make. This recipe will take you just 10 minutes to make, start to finish.

What is Hummus

Hummus is a dip or spread that originated in the Middle East and is often found in the Mediterranean diet. The primary ingredients are chickpeas, tahini and olive oil, along with garlic, lemon juice and often ground cumin for flavor. With fiber and protein, hummus is a healthy appetizer or snack, perfect for serving with fresh vegetables or pita bread for dipping. It also makes a great sandwich spread!

How to make smooth, creamy hummus

There are two secrets that I’ve found make the best creamy hummus:

Add Aquafaba. Aquafaba is the liquid in which chickpeas have been cooked (if you cook them from dry), or the liquid that you find in a can of chickpeas. Instead of blending water into hummus to thin it out, use aquafaba for an especially creamy hummus. What if you forget to reserve the aquafaba? Use ice-cold water instead.
Process the ingredients for a full 5 minutes in a food processor (or blender). This fully purees the chickpeas and whips air into the hummus, giving it the best light and creamy texture.

Do you have to peel the chickpeas?

You can, but personally I don’t find it worth it. Yes, peeling the chickpeas will make a slightly smoother hummus, but I don’t find that it makes enough difference to be worth the extra time and effort.

Blender or Food Processor?

I’ve tested this recipe in both a food processor and a blender, and didn’t notice a difference in the smoothness of the hummus. The key is to process the hummus long enough to get it smooth. I prefer using a food processor because it can be difficult to get all of the hummus out of a blender.

Hummus Ingredients

Here’s a look at the ingredients you’ll need to make hummus.

Chickpeas: You’ll need one 15 ounce can of chickpeas or 1 1/2 cups of cooked chickpeas for this recipe.
Aquafaba: Reserve this liquid from the can of chickpeas. Or, if you cook the chickpeas from dry, reserve some of the cooking liquid.
Tahini: Tahini is a paste made of ground sesame seeds. It tastes a bit nutty (but is nut-free) and adds creaminess and flavor to hummus.
Olive Oil: For richness, flavor and a luxurious texture.
Lemon Juice: Brightens up the flavors. Fresh lemon juice is best.
Garlic: For flavor. Err on the side of using less to start; since you’re adding the garlic raw a little goes a long way.
Cumin: For warm, earthy flavor.
Salt: Makes all of the flavors pop. I recommend using fine sea salt or kosher salt. If you use table salt, start with half of the amount listed in the recipe.

Find the full recipe with ingredient amounts in the recipe card below.

How to Make Hummus

Drain the chickpeas over a bowl or large liquid measuring cup to collect the liquid from the can (aquafaba).

Add all of the ingredients to a food processor or blender.

Process for 5 minutes, until the hummus is smooth and creamy. Stop and scrape down the sides of the bowl as needed. If the hummus is too thick, blend in a little more of the chickpea liquid to create your desired consistency.

Garnish hummus with a drizzle of olive oil and a sprinkle of paprika. It’s also delicious served with a sprinkle of toasted pine nuts or sesame seeds, chopped fresh parsley and/or a few additional chickpeas on top.

How to Store

Homemade hummus can be stored in an airtight container in the refrigerator for up to 1 week.

Serving Suggestions

There are so many ways to enjoy hummus!

Serve it as a dip for an appetizer or snack with fresh cut veggies (raw carrots, bell peppers, cucumbers, etc.) and Pita Bread.
Use it as a sandwich spread. I love to use it on a Mediterranean-style veggie sandwich with spinach, roasted red peppers, cucumber slices and feta cheese.
Add a big spoonful of hummus to a grain bowl, such as this Quinoa Bowl.
Make a Hummus Veggie Wrap with roasted vegetables, spinach, hummus and pine nuts.
Thin hummus out with additional aquafaba (or water) and use it as a salad dressing.

Do you have any other favorite ways to serve hummus? I’d love to hear in the comments below!

More Hummus Ideas

I love this basic hummus recipe and it’s the one I make most often. However, there are endless possibilities for ways to flavor your hummus.

Roasted Red Pepper Hummus: Omit the aquafaba (but save some to blend in at the end if the hummus is too thick) and blend in 1 cup of drained jarred roasted red peppers or 1 cup homemade Roasted Red Peppers.
Roasted Garlic Hummus: Blend in two heads of Roasted Garlic (squeeze the soft garlic out of the paper skins after roasting).
Carrot Hummus: Carrots add delicious sweetness to hummus, which is balanced out by savory garlic in this Roasted Carrot and Garlic Hummus recipe.
Pesto Hummus: Blend in 2-4 tablespoons of Basil Pesto, to taste. Garnish with additional pesto and pine nuts.
Make it spicy: Add a pinch (or more) of ground cayenne pepper for heat.

Best Hummus Recipe

This Hummus Recipe makes the best creamy hummus, better than store-bought! Serve it with fresh cut vegetables or pita bread for an easy, healthy snack or appetizer.

Course Appetizer, DIY, Snack

Cuisine Mediterranean

Keyword hummus, hummus recipe

Prep Time 10

Total Time 10

Servings servings

Calories 154kcal

Ingredients

15 ounce can chickpeas drain, reserving the liquid from the can, or 1 ½ cups cooked chickpeas – reserve some of the cooking liquid
3 tablespoons aquafaba liquid from chickpea can
⅓ cup tahini
3 tablespoons olive oil
2 tablespoons fresh lemon juice plus up to 1 more tablespoon, to taste
1 small clove garlic
½ teaspoon ground cumin
½ teaspoon fine sea salt or Kosher salt or to taste

Instructions

Add all ingredients to a food processor or blender.
Process or blend for 5 minutes, until smooth and creamy, scraping down the sides of the bowl as needed. Add more of the chickpea liquid if needed to create your desired consistency.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

Video

Notes

Makes 2 cups.

Nutrition

Read Hummus Recipe for the full recipe. Originally posted at Kristine's Kitchen

Instant Pot Shredded Chicken

Kristine Rosenblatt — Wed, 19 Jul 2023 18:12:31 +0000

Instant Pot Shredded Chicken is easy to make, versatile, and perfect for meal prep! Learn how to cook the best tender, juicy shredded chicken in the Instant Pot. Use fresh or frozen chicken breasts or thighs.

You might also enjoy these Instant Pot shredded chicken recipes: Instant Pot BBQ Chicken and Instant Pot Shredded Chicken Tacos.

Instant Pot Shredded Chicken

When I know we are going to have a busy week, I try to do some meal prep on the weekend to save time cooking on weeknights. One of my favorite foods to make ahead is a batch of shredded chicken. With this healthy protein cooked and ready in the refrigerator, it’s easy to throw together quick dinners and lunches.

You can add cooked, shredded chicken to salads, sandwiches, quesadillas, burrito bowls, wraps and casseroles. Serve it with pasta or rice and a vegetable for a quick, nutritious meal. Or toss shredded chicken with BBQ Sauce to make pulled chicken sandwiches.

I like to season my chicken breasts before cooking them to give them the best flavor. This Instant Pot shredded chicken is seasoned with salt, pepper, garlic powder and dried oregano. These flavors are versatile and this Instant Pot shredded chicken works well in most recipes that call for cooked chicken. You can use other seasonings that you enjoy. Try Taco Seasoning, Cajun Seasoning or Italian seasoning.

I have been making this every week for meal prep. Thank you!
Carly

Learn more about How to Use an Instant Pot.

How to Make Shredded Chicken in the Instant Pot

This Instant Pot shredded chicken is an easy, hands-off way to cook chicken breasts for shredding or slicing. Here’s how to make it:

Add all ingredients to the pot. Place the boneless, skinless chicken breasts in the Instant Pot. Pour in 1 cup of chicken broth. Then sprinkle the seasonings over the chicken.

Pressure cook. Close the lid on the pot, move the steam valve to the sealing position, and pressure cook at high pressure. Smaller chicken breasts will cook faster than larger pieces of chicken:

Cook small (6-8 ounces each) chicken breasts for 10 minutes.
Cook medium (9-10 ounce) chicken breasts for 12 minutes.
Cook large (12 ounce) chicken breasts for 15 minutes.

The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down.

Natural release. When the cook time ends, let the pressure naturally release for 10 minutes. A natural release means that you just leave the Instant Pot alone so that the pressure can start to naturally dissipate. After 10 minutes, quick release any remaining pressure by using the handle of a long spoon to move the steam release valve to the venting position.

Check that it’s done. I always do a quick check to make sure that my chicken has reached an internal temperature of 165° F. Using an instant read thermometer is a good way to accurately check that your meat has cooked to a safe temperature.

Shred the chicken. Let the chicken cool for a few minutes and then shred it while it’s still warm using two forks, your hands or a stand mixer. See 3 easy methods for How to Shred Chicken for tips.

Add some of the juices. Finally, stir some of the juices from the pot back into the shredded chicken for moisture and flavor.

Storage and Freezing Instructions

Cooked shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days in the freezer for 2-3 months.

Freeze extra shredded chicken in 1-2 cup portions so you can easily defrost the amount that you need for a meal or recipe.

Instant Pot Shredded Chicken Recipe Tips

Don’t skip the natural release. It helps to keep the chicken tender, juicy and flavorful.
You can scale this recipe up or down to cook more or less chicken. Be sure to always use at least 1 cup of broth so that the Instant Pot can pressurize. You can scale the seasonings up or down as desired. Keep the cook time the same.
Cooking the chicken in chicken broth adds flavor, but if you don’t have broth you can substitute water.
Chicken shreds easiest when it is warm.
If you plan to slice your chicken instead of shredding it, wait and slice it right before you plan to use it. Slice against the grain for the most tender chicken.
Want to make it in a slow cooker? Use this Crockpot Shredded Chicken recipe.

Can I use frozen chicken?

Yes, you can use frozen chicken breasts in this recipe. If your chicken breasts are frozen, add 2 minutes to the pressure cooking time and follow that with a 10 minute natural release. Be sure that the chicken breasts are frozen as individual breasts, not clumped together in one large mass, as that would take much longer to cook through.

Learn more about how to cook frozen chicken in the Instant Pot.

Can I use chicken thighs?

Yes, the dark meat on chicken thighs is extra flavorful and moist and makes delicious shredded chicken. Use boneless, skinless chicken thighs and cook them for 14 minutes. If they are frozen cook for 18 minutes (be sure they are not frozen into a large mass). Check that the internal temperature has reached 165° F after cooking.

Shredded Chicken Recipes

Looking for ways to use shredded chicken? Here are some of our favorite shredded chicken recipes:

More Instant Pot Recipes

The Instant Pot makes getting dinner on the table easy! Try these easy Instant Pot recipes next:

Instant Pot Chicken Breast
Instant Pot Chicken Thighs
Instant Pot Rice
Instant Pot Baked Potatoes
Instant Pot Hard Boiled Eggs
Or any of these 50+ Best Instant Pot Recipes

Instant Pot Shredded Chicken

Instant Pot Shredded Chicken is easy to make, versatile, and perfect for meal prep! Learn how to cook the best tender, juicy shredded chicken in the Instant Pot. Use fresh or frozen chicken breasts or chicken thighs. You can add this shredded chicken to salads, sandwiches, quesadillas, wraps, casseroles and more. Or toss it with BBQ Sauce to make pulled chicken sandwiches.

Course How To, Main Course

Cuisine American

Keyword instant pot shredded chicken, instant pot shredded chicken breast, shredded chicken instant pot

Prep Time 10

Cook Time 12

Total Time 42

Servings servings

Calories 169kcal

Ingredients

3 pounds boneless skinless chicken breasts* or boneless skinless chicken thighs*
1 cup low sodium chicken broth
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Place the chicken in the Instant Pot. Pour in the chicken broth. Sprinkle the dried oregano, garlic powder, salt and pepper over the chicken.
Seal the lid and move the steam valve to the sealing position.
Pressure cook on high pressure for 10 minutes for small (6-8 ounce) chicken breasts, 12 minutes for medium (9-10 ounce) chicken breasts, or 15 minutes for large (12 ounce) chicken breasts. The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down.
When the cook time ends, let the pressure naturally release for 10 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by using the handle of a long spoon to move the steam release valve to the venting position.
Wait for the steam to release and the pin to drop down. Then, carefully open the lid of the Instant Pot. Check that the internal temperature of the chicken is at least 165° F using an instant read thermometer.
Remove the chicken from the Instant Pot, leaving the broth in the pot. Let the chicken cool slightly and then shred the chicken. Stir in about ½ cup of the broth from the pot for flavor and moisture.

Video

Notes

If using boneless, skinless chicken thighs pressure cook for 14 minutes. If they are frozen cook for 18 minutes (be sure they are not frozen into a large mass). Check that the internal temperature has reached 165° F after cooking.
If your chicken breasts are frozen, add 2 minutes to the pressure cooking time and follow that with a 10 minute natural release. Be sure that the chicken breasts are frozen as individual breasts, not one solid mass. Check that chicken is cooked to at least 165 degrees F.
You may use this same recipe to cook less chicken. Scale down the seasonings as desired, but use the full 1 cup of liquid and keep the cook time the same.
Store cooked shredded chicken in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months. Cool completely before freezing, and freeze in an airtight container labeled with the use-by date.

Nutrition

Read Instant Pot Shredded Chicken for the full recipe. Originally posted at Kristine's Kitchen

Chicken Salad Recipe

Kristine Rosenblatt — Mon, 03 Jul 2023 14:02:00 +0000

This Chicken Salad Recipe is healthy, flavorful and easy to make with grapes, celery and a simple dressing. It makes the best chicken salad sandwiches!

Looking for more easy lunch ideas? Try these recipes for Egg Salad and Tuna Salad next.

Kristine, thank you so much for this recipe! I love chicken salad but wanted something without mayo. This is perfect thank you for sharing! This was delicious, my whole family enjoyed it!
Ashleym

Best Chicken Salad Recipe

This chicken salad recipe is a tried-and-true favorite that’s also become a reader favorite! It’s fresh, light and healthy and my go-to recipe for using up leftover chicken.

Why You’ll Love this Chicken Salad Recipe

Quick and Easy. This recipe takes just minutes to make. Use leftover chicken or rotisserie chicken to save time.
Delicious! This chicken salad has the best combination of flavors and textures. There’s sweet, savory, creamy and crunchy!
Perfect for Meal Prep. When your days are busy, it can be hard to find the time to prepare lunch. That’s why I like recipes that I can prep once and then eat for a couple of days. This chicken salad keeps well in the refrigerator for a few days.
Versatile. Serve the chicken salad on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps. I often add avocado – it’s so good!

Ingredients You’ll Need

To make this simple chicken salad you will need:

Shredded or Chopped Cooked Chicken: You can use rotisserie chicken or leftover cooked chicken. When I don’t have leftover chicken I like to make quick Instant Pot shredded chicken to use in this recipe. I follow these steps for how to shred chicken easily. Or you can poach chicken breasts on the stove.
Plain Greek Yogurt or Mayo: Greek yogurt is thick and creamy, and it makes a great healthy substitute for mayonnaise in this chicken salad recipe. You can use full fat, 2% or nonfat Greek yogurt. Be sure to use plain (not flavored) yogurt. Of course, you can use mayo in this recipe if you prefer.
Seasonings: This recipe uses garlic powder, salt and black pepper. I find that you don’t need to add too much seasoning because there are lots of flavors going on in this chicken salad. You can try adding a splash of lemon juice, a squeeze of Dijon mustard, or some chopped fresh herbs if you want.
Celery: I love the crunch that celery adds to this chicken salad. Chop the celery into small pieces so that it doesn’t overwhelm the salad.
Nuts: Pecans, walnuts, and sliced almonds all work well in this recipe. If you have a few minutes, toasting the nuts in a skillet on the stove will add a lot of flavor.
Grapes: Chicken salad with grapes is a classic and I love the sweetness that grapes add to this salad. You can also try mixing in chopped apple, dried cranberries or dried cherries.
Red Onion: Sweet-spicy red onion adds a pop of flavor. If you don’t care for raw onion you can leave it out.

How to Make Chicken Salad

To make this chicken salad, start by making the chicken salad dressing. I usually make the dressing in a large bowl and then add the other ingredients to that same bowl. Stir together the plain Greek yogurt, garlic powder, salt and pepper.
Then, add the rest of the salad ingredients to the bowl and stir everything together. Taste the chicken salad and add more seasoning if needed.
Serve the chicken salad on bread or croissants as a sandwich, or on top of a green salad.

Recipe Tips

Either chill the cooked chicken before you make the salad or chill the chicken salad mixture before serving. Chilling the salad for an hour or two before serving also helps the flavors to meld together.
Try adding different mix-ins to your chicken salad: different kinds of nuts, grapes, apples, dried cranberries, dried cherries, avocado, chopped green onion, red onion or fresh herbs.
Cook your chicken ahead of time so that you can make this recipe quickly. Try Instant Pot Shredded Chicken or Crockpot Shredded Chicken. I often make this recipe with leftover Instant Pot Whole Chicken.
Canned chicken also works in this recipe.
For a low carb meal, serve chicken salad in lettuce wraps, on top of a spinach salad, or stuffed in avocado halves.

How to Store

Chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day. Cooked chicken will stay fresh for up to 3-4 days in the refrigerator, so go by the date when your chicken was cooked to figure out how long you can store your chicken salad in the fridge.

Try one of these delicious chicken breast recipes next.

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Easy Chicken Salad Recipe

This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I've been making this healthy chicken salad recipe for years. It's perfect for using up leftover chicken, or make it with rotisserie chicken or shredded cooked chicken breast.

Course Lunch

Cuisine American

Keyword chicken salad, chicken salad recipe, chicken salad sandwich

Prep Time 15

Total Time 15

Servings servings

Calories 195kcal

Ingredients

½ cup plain Greek yogurt or mayonnaise
¼ teaspoon garlic powder or to taste
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
2 cups cooked chicken shredded or chopped
½ cup chopped celery
½ cup chopped pecans or walnuts or sliced almonds, toasted if desired
½ cup quartered grapes*
¼ cup finely chopped red onion optional
bread, croissants or lettuce for serving

Instructions

In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
Taste and adjust seasonings as needed.
Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.

Video

Notes

Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
Make Ahead: Store chicken salad in an airtight container in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).

Nutrition

Read Chicken Salad Recipe for the full recipe. Originally posted at Kristine's Kitchen

Best Grilled Chicken Recipe

Kristine Rosenblatt — Sat, 27 May 2023 13:35:00 +0000

It’s time to fire up the grill! This grilled chicken recipe, made with a flavorful marinade of lemon juice, garlic and seasonings is one of our all-time favorite grilling recipes.

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There are a few secrets to making the best grilled chicken breast, and I’m sharing everything you need to know below. This chicken recipe is fast and easy to prepare because it doesn’t need to soak in the marinade for long – even just 30 minutes is enough to tenderize and flavor the meat.

Serve this grilled chicken with your favorite BBQ side dishes like Broccoli Salad, Macaroni Salad and Biscuits for a complete meal.

Tips for the Best Grilled Chicken Breast

Use a marinade. Marinating chicken breasts both adds flavor and helps to tenderize the meat. The marinade used in this recipe is made with just a few simple ingredients and makes the best grilled chicken.
Pound the chicken to an even thickness. Pounding your chicken is an essential step to making tender, evenly cooked chicken breasts. When you buy chicken breasts at the store, they are often thicker on one side and thinner on the other. You want to pound them to an even thickness so that they cook evenly. The pounding process also tenderizes the meat.
Clean the grill. You want to start with clean, oiled grill grates for the best grill marks.
Grill over moderate heat. This ensures that your chicken won’t burn or dry out.
Use an instant read thermometer. Overcooking chicken is a surefire way to dry it out. The best way to tell when chicken is done is to use an instant read thermometer to measure the internal temperature of the meat.
Let the grilled chicken rest for 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat. If you slice the chicken right away when it comes off the grill all of the juices will run out, which is definitely not what you want.

Grilled Chicken Marinade

Flavorful, juicy grilled chicken starts with a great marinade. This grilled chicken recipe uses a simplified version of my Chicken Marinade recipe. Here’s what you’ll need for the marinade:

Lemon Juice: The lemon juice adds bright, fresh flavor. You can add the zest of two lemons to your marinade for more lemon flavor. When you marinate chicken in lemon juice, you don’t want to marinate for more than 2 hours or the acid will start to make the chicken tough. I recommend marinating your chicken for at least 30 minutes and no more than 2 hours.
Olive Oil: Olive oil is essential in a good marinade because it keeps the meat moist and helps to transfer the flavors of the marinade to the chicken. The lemon juice is acidic, and without olive oil to balance the acid your chicken would turn out tough.
Garlic: You can’t beat the flavor of fresh garlic!
Dried Oregano: Feel free to substitute Italian seasoning if you prefer.
Chili Powder: Adds a little extra flavor to the marinade, but it does not make the chicken spicy.
Salt and Pepper: For flavor.

You may season the chicken to your tastes by adding other herbs that you enjoy, fresh or dried, to your marinade. Or try some Dijon mustard for extra flavor. This Honey Mustard Grilled Chicken recipe is another one of my favorites!

This is THE BEST marinade for chicken. We made it for a chicken BLT salad and were so impressed. We’re going to try it on some shrimp next. There wasn’t a single thing we would have changed. Definitely a keeper!!! Thank you
Laura

How to Grill Chicken

Start by whisking together the marinade ingredients in a small bowl.

Place the chicken breasts in a zip-top plastic bag and pound them with a meat mallet (or rolling pin) to an even thickness, about 1/2 to 3/4-inch thick.

Add the marinade to the bag with the chicken, seal, and squish/turn the bag to coat all of the chicken with the marinade. Place in the refrigerator to marinate for at least 30 minutes and up to 2 hours.

When you’re ready to cook the chicken, clean and oil the grill grates of a gas or charcoal grill. Heat the grill to medium high, 375-450 degrees F.

How Long to Grill Chicken Breast

Remove the chicken from the marinade and discard the extra marinade. Grill the chicken breasts for 5-8 minutes per side with the grill cover closed, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through. Using two heating zones keeps your chicken from burning on the outside or drying out while the inside cooks through.

Let the chicken rest on a clean plate for 5 minutes before slicing and serving.

Troubleshooting: Why Would your Chicken be Tough?

If your chicken gets tough or blackened on the outside by the time the inside is cooked through, it may have cooked over too high heat. Next time, try cooking your chicken more slowly over lower heat.

If your chicken is tough and dry all the way through, it is most likely overcooked. This can happen with very large chicken breasts if you do not pound them to a thin, even thickness. Aim for 1/2 to 3/4 inch thickness for grilling.

If you do end up with overcooked chicken, a simple sauce is an easy way to add moisture. Serve the chicken with some BBQ Sauce, Chimichurri or Honey Mustard.

Serving Suggestions

This grilled chicken recipe is so versatile! Here are a few ways to enjoy it.

BBQ: Serve it with a few tasty side dishes for a BBQ or cookout. Try Potato Salad, Coleslaw, Fruit Salad, Corn Salad, Tabouli or Cilantro Lime Rice.
Grilled Chicken Salad: Serve with lettuce and your favorite salad ingredients, or add grilled chicken to one of these salad recipes.
Grilled Chicken Sandwich or Wrap: Serve a grilled chicken breast on a toasted burger bun with lettuce, tomato, onion and a sauce – we love it with Guacamole! Or use it to make a chicken wrap for lunch.
Burrito Bowl: Try it in this Burrito Bowl recipe.
Pasta: Add sliced grilled chicken to Pesto Pasta or this Caprese Pasta.
Meal Prep: Cook extra grilled chicken to save time with meal prep later in the week.

More Grilled Chicken Recipes

In the summer time, we cook dinner on the grill as often as possible. Here are a few more delicious grilled chicken recipes to inspire your meal planning!

Best Grilled Chicken Recipe

A delicious marinade and easy tips for grilling make this grilled chicken recipe the best. Make these flavorful, juicy chicken breasts for dinner tonight!

Course Main Course

Cuisine American

Keyword grilled chicken, grilled chicken breast, grilled chicken marinade, grilled chicken recipes, grilling chicken, how to grill chicken

Prep Time 10

Cook Time 15

Marinate 30

Total Time 55

Servings servings

Calories 258kcal

Ingredients

¼ cup olive oil
¼ cup fresh lemon juice
3 cloves garlic minced
1 teaspoon dried oregano
¼ teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
4 boneless, skinless chicken breasts about 2 pounds

Instructions

Combine the olive oil, lemon juice, garlic, oregano, chili powder, salt and pepper in a small bowl. Whisk until well combined.
Place the chicken breasts in a zip-top plastic bag and pound them using a meat mallet or rolling pin until they are an even thickness, about ½-inch thick.
Pour the marinade into the bag with the chicken, seal the bag, and place it in a baking dish (in case of leaks). Turn the bag to coat all parts of the chicken. Place chicken in the refrigerator for 30 minutes to 2 hours.
Clean the grates of a gas or charcoal grill (or use an indoor grill pan). Oil the grill grates and heat the grill to medium high (375-450 degrees F).
Remove the chicken from the marinade and discard extra marinade. Grill chicken for 5-8 minutes per side, until cooked through. The internal temperature of the chicken should reach 165 degrees F. For the best grill marks and juicy chicken, begin cooking the chicken on a hotter part of the grill for a few minutes and then move it to lower heat to finish cooking through.
Let chicken rest for 5 minutes before serving.

Video

Notes

Serve chicken right away or refrigerate to use for lunches, salads, pasta dishes, sandwiches, etc. throughout the week. Cooked chicken can be stored for up to 3 days in the refrigerator.
Nutrition information assumes all of the marinade will be consumed, which it will not be.

Nutrition

Read Best Grilled Chicken Recipe for the full recipe. Originally posted at Kristine's Kitchen

Instant Pot Lentils

Kristine Rosenblatt — Thu, 18 May 2023 13:27:41 +0000

This Instant Pot Lentils recipe is fast, easy and versatile! Use the cooked lentils in salads, soups, pastas, grain bowls and more.

Lentils are flavorful, nutritious, high in fiber and a good source of plant based protein. They are a type of legume, along with beans and peas, and are naturally gluten free. Lentils are inexpensive, versatile, and perfect for meal prep, making them a delicious option for a variety of healthy meals.

This Instant Pot lentils recipe is an easy, hands off way to cook lentils. You can adjust the cooking time to make lentils that have a firm bite (perfect for salads and grain bowls), or softer lentils (perfect for burritos and soups). You can keep the seasonings simple, or add more spices for extra flavor.

Types of Lentils

There are many varieties of lentils, each best suited for different types of lentil recipes and cooking methods. Brown and green lentils are the ones that you will most commonly find in the grocery store, and what you’ll need for this Instant Pot lentils recipe (and Instant Pot Lentil Soup!). French lentils and black beluga lentils can also be cooked in the Instant Pot, but may require an extra minute or two of cooking time. There are also red lentils, which turn mushy when cooked and are not recommended for this recipe.

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Instant Pot Lentils Recipe Ingredients

Green or Brown Lentils: You’ll need 1 cup of dry green or brown lentils for this recipe. You can double all of the recipe ingredients (including the water) to cook more lentils. I’d suggest reducing the cook time by a minute or two if making a double recipe, since the pot will take longer to come to pressure with a greater liquid volume and the lentils will start cooking while the pot pressurizes.
Water: You can also use chicken broth or vegetable broth for more flavor.
Salt: If cooking the lentils in broth, you may want to omit the added salt, especially if you are not using a low sodium broth.
Black Pepper: For flavor.
Bay Leaf: For flavor.

Optional Seasoning Ideas

If you want to add more flavor to the lentils, you can choose one or more of these spices to add: ground cumin, chili powder, Italian seasoning, garlic powder, dried oregano, garam masala, paprika, or other seasonings of your choosing.

How to Cook Lentils in the Instant Pot

You do not need to soak lentils before cooking. Start by picking over the lentils to check for small rocks or other debris – I have found a few small pebbles in lentil packages so this step is important. Then, place the lentils in a fine mesh strainer and rinse them well under cool running water.

Add the lentils, water, salt, pepper and bay leaf to the Instant Pot. Stir gently.

Close the Instant Pot lid and move the steam release valve to the sealing position. Set the pressure cook time to 8-10 minutes, depending on how firm or soft you want the lentils to be.

As soon as the cook time ends, quick release the pressure. Once all of the steam has escaped and the pin drops down, carefully open the lid and discard the bay leaf. Give the lentils a gentle stir and serve, or let them cool to store for later.

How Long to Cook Lentils in the Instant Pot

I tested the cook time quite a few times for this recipe and what I found is that it depends on the lentils. If your lentils are older or the package has been opened (so that the lentils have been exposed to air), they can take a longer cook time to become tender. The 8-10 minute cook time in this recipe is a happy compromise that I think will work for most lentils – but feel free to experiment to find what works best for your lentils, your Instant Pot and your tastes.

If you want the lentils to be firmer with a bit of a bite to them, err on the side of using a shorter cook time. If you want them to be softer, I recommend at least a 10 minute pressure cook time.

Ways to Serve Lentils

There are many ways to enjoy lentils. Here are a few ideas:

Add them to salads.
Stir cooked lentils into your favorite soups for a boost of plant based protein.
Stir them into Marinara Sauce or toss with your favorite pasta.
Use lentils as the base for a healthy grain bowl. Try this Quinoa Bowl, substituting cooked lentils for the quinoa.
Lentils make a delicious filling for tacos and burritos. Season your Instant Pot lentils with Taco Seasoning, or see this Lentil Tacos recipe.

Storage Instructions

Lentils are perfect for meal prep, since you can cook them ahead and store in the fridge or freezer.

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Slightly undercook the lentils so that they are still somewhat firm, since they have a tendency to soften when frozen and then reheated. Drain off all of the cooking liquid and let cool completely before freezing. Then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat gently in the microwave, or in a pot on the stove over medium-low heat (add a little water or broth to the pot).

More Instant Pot Cooking Basics

Here are a few more Instant Pot recipes that you might enjoy.

Love lentils? Try these Instant Pot Lentil Sloppy Joes next!

Instant Pot Lentils

Learn how to cook lentils in the Instant Pot. This Instant Pot lentils recipe is fast, easy and versatile! Use the cooked lentils in salads, soups, pastas, grain bowls and more.

Course DIY, How To

Cuisine Mediterranean

Keyword instant pot lentils, lentils recipe

Prep Time 8

Cook Time 10

Inactive Time 10

Total Time 28

Servings servings

Calories 170kcal

Ingredients

1 cup dry green or brown lentils
1 ¾ cups water or vegetable/chicken broth, if using broth omit salt
¼ teaspoon salt
⅛ teaspoon black pepper
1 bay leaf optional

Instructions

Pick over the lentils and remove any small rocks, pebbles or other debris. Place lentils in a fine mesh strainer and rinse well under cold running water.
Put lentils, 1 ¾ cups water, salt, pepper and bay leaf in the Instant Pot. Stir.
Close the lid and move the steam release valve to the sealing position. Set the cook time to 8-10 minutes at high pressure. (Choose less time for firmer lentils with a bit of a bite to them and more time for softer lentils. I usually do 10 minutes.) The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down.
Once the cook time ends, immediately quick release the pressure by carefully moving the steam release valve to the venting position.
Once the pin drops down, open the Instant Pot lid. Remove the bay leaf, if using. Stir lentils gently and serve.

Notes

If you want to add more flavor to the lentils, you can choose one or more of these spices to add: ground cumin, chili powder, Italian seasoning, garlic powder, dried oregano, garam masala, paprika, or other seasonings of your choosing.
Cooked lentils may be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Read Instant Pot Lentils for the full recipe. Originally posted at Kristine's Kitchen

Burrito Bowl

Kristine Rosenblatt — Mon, 01 May 2023 12:43:24 +0000

This Burrito Bowl is loaded with flavor and so satisfying. Perfect for lunch, dinner or meal prep, this delicious recipe is my take on the popular Chipotle burrito bowl.

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A burrito bowl is all of your favorite burrito fillings, served in a bowl and topped with a fresh salsa, guacamole and sour cream. It’s just as satisfying and delicious as a burrito, but a bit healthier because we’re swapping the tortilla for a crisp bed of lettuce. It’s a favorite item on the Chipotle menu, but today we’re skipping the takeout because homemade is always better!

This chicken burrito bowl recipe features seasoned grilled chicken, Cilantro Lime Rice, beans and corn. I love adding Pico de Gallo, a fresh chunky salsa made with tomatoes, cilantro and lime juice. This burrito bowl recipe has a winning combination of ingredients, guaranteed to make your taste buds happy!

Why You’ll Love this Recipe

Flavor! From the cilantro lime rice and pico de gallo to the seasoned chicken and guacamole, this meal is packed with delicious flavors.
Healthy: This recipe has protein, healthy fats and fiber to keep you full for hours. Making a burrito bowl at home also means that you can control the ingredients you use, for a fresher, healthier meal.
Meal Prep Option: The burrito bowl components can be prepped ahead of time, making this a great option for meal prep lunches or dinners.

Burrito Bowl Ingredients

Cilantro Lime Rice: I’ve included my easy cilantro lime rice recipe in the recipe card below. It’s so much more flavorful than plain rice, and even better than Chipotle’s!
Chicken: The chicken is seasoned with a spice rub and then grilled. It turns out so flavorful! You can cook it on an outdoor grill or indoors on a grill pan. No grill? Bake the chicken in the oven or cook it in the air fryer. See this Baked Chicken Breast recipe or Air Fryer Chicken Breast for cook times.
Pico de Gallo: I’ve included a simplified version of my homemade Pico de Gallo recipe in the recipe card below, or use store-bought pico or salsa to save time.
Black Beans: A great source of vegetarian protein.
Corn: Brings flavor and color. I like to use canned corn to save time. If you’re cooking corn on the cob, you can cook extra to make these burrito bowls the next day.
Lettuce: Crisp romaine lettuce adds a nice cool crunch, and helps to bulk up the burrito bowls.
Avocado or Guacamole: Both work great here!

You may also wish to add sour cream or a spoonful of plain Greek yogurt and a squeeze of lime juice to your burrito bowl. The best part about this recipe is that it is so customizable, and everyone can build their bowl just the way they like it.

How to Make a Burrito Bowl

First, make the pico de gallo. Combine the diced tomatoes, chopped onion, cilantro, lime juice and salt (to taste) in a medium bowl.

Then, make the cilantro lime rice. Toast the garlic and rice for a few minutes, then add the water. Bring to a boil, then cover the pot and reduce the heat down to very low. Simmer for 15 minutes, let it rest for 10, and then stir in the lime zest, lime juice, fresh cilantro and salt.

While the rice cooks, grill the chicken. Pound the chicken to an even 1/2-inch thickness. This tenderizes the meat and promotes even cooking. Then rub the seasonings all over the chicken and grill until cooked through. Let the chicken rest for 5 minutes before slicing.

Finally, assemble the burrito bowls. To each bowl, add lettuce, cilantro lime rice, chicken, pico de gallo, black beans, corn and guacamole or avocado. Dollop on a spoonful of sour cream, if desired, and enjoy!

Burrito Bowl Recipe Variations

If you don’t have time to make pico de gallo, you can use store-bought or substitute chopped tomatoes for a quick and easy alternative.
Instead of cilantro lime rice, you can use plain white rice, brown rice, or cauliflower rice for a low carb option. Or you can omit the rice and bulk up the bowl with additional lettuce.
Make it vegetarian by swapping fajita veggies (sautéed bell peppers and onions) for the chicken.
Add shredded cheddar cheese or Monterey jack cheese.
Swap marinated fajita chicken or cilantro lime chicken for the grilled chicken.
Use grilled steak or ground beef taco meat instead of chicken.
Use pinto beans instead of black beans.

How to Meal Prep Burrito Bowls

Burrito bowls are perfect for meal prep! I recommend storing the components separately and then assembling the bowls right before serving to keep everything fresh. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can reheat the ingredients in the microwave, as desired.

More Tex-Mex Recipes

Burrito Bowl

This is the best Burrito Bowl recipe – it's loaded with flavor and so satisfying! The components can be made ahead and stored in the fridge for meal prep lunches or dinners.

Course Main Course

Cuisine Tex-Mex

Keyword burrito bowl, chicken burrito bowl

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Calories 499kcal

Ingredients

Pico de Gallo*

¾ pound ripe red tomatoes (plum/roma) 2-3 tomatoes, diced small*
⅓ cup finely chopped white onion
½ cup chopped fresh cilantro tough stems discarded
1 tablespoon fresh lime juice
salt to taste

Cilantro Lime Rice

2 teaspoons olive oil
2 cloves garlic minced
1 cup long grain white rice rinsed and drained
1 ½ cups water
zest of 1 lime
2 tablespoons fresh lime juice from 1 lime
⅔ cup chopped fresh cilantro tough stems discarded
¼ teaspoon salt or to taste

Chicken

1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 boneless, skinless chicken breasts

Remaining Ingredients

6 cups chopped romaine lettuce
15 ounce can black beans rinsed and drained
1 cup canned corn drained
1 avocado peeled, pitted and sliced; or guacamole
sour cream, lime wedges optional, for serving

Instructions

Make the Pico de Gallo: Combine all ingredients in a medium bowl; stir. Set aside.
Make the Cilantro Lime Rice: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and rice and toast for 3-4 minutes, stirring constantly. Stir in the water and bring to a simmer. As soon as the pot comes to a simmer, cover with a lid and reduce the heat to low. Cook at a very slow simmer without lifting the lid for 15 minutes. Then remove the pot from the heat and let the rice rest for 10 minutes with the lid on. Fluff the rice; stir in the lime zest, lime juice, cilantro and salt.
Prepare the Chicken: Meanwhile, combine the chili powder, paprika, cumin, garlic powder, salt and pepper in a small bowl. Stir or whisk to mix.
Place the chicken breasts in a zip-top bag or between two sheets of parchment paper and use a meat mallet or rolling pin to pound them to an even ½-inch thickness. Rub the seasoning mixture over all sides of the chicken breasts.
Grill chicken on an outdoor grill or oiled grill pan over medium to medium-high heat for 5-8 minutes per side, or until cooked through. Let the chicken rest for 5 minutes and then chop into bite size pieces.
Assemble the Burrito Bowls: Divide the lettuce evenly between 4 bowls (or meal prep containers). To each bowl, add cilantro lime rice, chicken, pico de gallo, black beans, corn, and avocado or guacamole.

Notes

To save time, instead of making homemade pico de gallo, you can use store-bought pico de gallo or salsa.
When making pico de gallo, remove the core, seeds and juice from the tomatoes so that they don’t water down pico de gallo.
These burrito bowls are perfect for meal prep. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can also prep the lettuce, black beans and corn and store in the refrigerator. I recommend assembling the bowls right before serving to keep everything fresh.

Nutrition

Read Burrito Bowl for the full recipe. Originally posted at Kristine's Kitchen

Breakfast Sandwich

Kristine Rosenblatt — Mon, 13 Mar 2023 13:40:59 +0000

An irresistible breakfast sandwich, with eggs, bacon, cheese and guacamole sandwiched between toasted English muffins. These hearty, filling breakfast sandwiches can be enjoyed right away or frozen for later.

When you’re craving something hearty and satisfying for breakfast, this breakfast sandwich is sure to hit the spot. It’s one of the best savory egg breakfast recipes. (This Breakfast Burrito recipe is my other favorite!)

There are endless options when it comes to building a breakfast sandwich. I’ve kept this recipe fairly simple, and I’m also giving you lots of ideas below for customizing this recipe to make the breakfast sandwich of your dreams.

You can make and eat these breakfast sandwiches right away, or freeze them for when you need a quick and easy breakfast later on. They reheat well; you’ll find all the details below.

Breakfast Sandwich Recipe Ingredients

This breakfast sandwich recipe starts with a simple egg omelet made with onions and peppers. The eggs are served between toasted English muffins, along with cheese, bacon and guacamole.

Red Onion and Bell Pepper: These are chopped and cooked in with the eggs. The peppers and onions add flavor as well as some veggies to the breakfast sandwich.
Olive Oil: For sautéing the red onion and bell peppers to soften them up before adding them to the eggs.
Eggs: You’ll need four large eggs, one per breakfast sandwich.
Salt: To season the eggs.
Butter: Cooking the eggs in butter adds flavor and keeps them from sticking to the pan.
English Muffins: I like to use whole wheat English muffins. You can also use regular English muffins, bagels, croissants, biscuits, sliced sourdough or even a hearty whole grain sandwich bread.
Sliced Cheese: Such as a flavorful sharp cheddar cheese.
Bacon: Adding a slice of bacon to each sandwich really boosts the flavor. You can omit the bacon for a vegetarian breakfast sandwich.
Guacamole: Sometimes I make this recipe with guacamole and sometimes I use sliced avocado. If you plan to freeze the breakfast sandwiches you’ll want to leave off the guac or avocado.

How to Make a Breakfast Sandwich

You’ll need a 10-inch nonstick skillet for this recipe. This is the best size for making the 4-egg omelet.

First, sauté the chopped red onion and bell pepper in olive oil until softened. Then transfer to a clean bowl and wipe out the skillet.

Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously until well combined.
Melt the butter in the skillet and spread it around the pan. Pour in the eggs. Scatter the onions and peppers over the top. Let cook for 1 minute. Then use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet. (See How to Make an Omelet.)

Cook the omelet until the top is mostly set. Then transfer it to a plate or cutting board. Fold it into thirds by folding both sides over the center, and cut into 4 pieces.

Assemble each egg sandwich on a toasted English muffin with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole.

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Recipe Variations

Switch up the flavors in your breakfast sandwich with one or more of these ideas:

Add a sauce: Try spicy mayo or hot sauce.
Cheese: Use sliced pepper jack, white cheddar or goat cheese. Or spread the bread with cream cheese.
Eggs: Swap the omelet for a fried egg, over easy egg, poached egg or scrambled eggs.
Bread: There are so many options! Try croissants, bagels, sourdough, or biscuits.
Swap the veggies: Other options include fresh or sautéed spinach, arugula, sautéed mushrooms, and sliced tomato.
Meat: Try a slice of ham or breakfast sausage.
Vegetarian: Leave off the bacon.
Potatoes: Add a layer of hash browns.

Make Ahead Breakfast Sandwiches

These breakfast sandwiches are great for meal prep!

To Freeze: Assemble the sandwiches as directed, leaving off the guacamole because it won’t freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container. Store in the freezer for up to 2 months.
To Reheat: For best results, let the frozen breakfast sandwiches thaw overnight in the refrigerator. Then reheat in a 350 degree F oven or in the microwave until hot.

You might also enjoy these make ahead breakfast recipes.

More Favorite Breakfast Recipes

Breakfast Sandwich

This breakfast sandwich recipe is perfect for when you're craving a savory breakfast. Eggs, cheese, bacon and guacamole are sandwiched between toasted English muffins for a hearty, satisfying breakfast. Enjoy these breakfast sandwiches right away or follow the instructions in the notes below to freeze them for later.

Course Breakfast

Cuisine American

Keyword breakfast sandwich, breakfast sandwiches

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 461kcal

Ingredients

2 teaspoons olive oil
½ cup chopped red onion
½ cup chopped bell pepper
4 large eggs
salt to taste
1 tablespoon butter
4 whole wheat English muffins
4 slices sharp cheddar cheese
4 slices cooked bacon
¾ cup guacamole

Instructions

Cook the veggies: Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 3 minutes. Transfer the veggies to a clean bowl and set aside. Wash out the skillet.
Make the omelet: Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are combined and uniform. Heat the butter in the skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
Pour the eggs into the skillet and scatter the peppers and onions evenly over the top. Let cook for 1 minute. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
Reduce the heat to low and let the omelet continue cooking until the top is mostly set. If needed, you can cover the pan with a lid to help the top cook through. Transfer omelet to a plate or cutting board, fold into thirds by folding both sides over the center, and cut into 4 pieces.
Assemble the sandwiches: Separate the English muffins in half and toast. Assemble each sandwich with a slice of cheese, ¼ of the omelet, a slice of bacon (cut in half) and guacamole. Serve immediately. (If desired, you can place the sandwiches in a 350° F oven for 2-3 minutes to melt the cheese. Add the guacamole after warming.) See note below for how to freeze the breakfast sandwiches.

Video

Notes

To freeze and reheat: Assemble the sandwiches as directed, leaving off the guacamole because it won’t freeze well. Once completely cool, wrap tightly in foil, waxed paper or plastic wrap and then place in a zip-top plastic bag or other airtight container and freeze for up to 2 months. Let thaw overnight in the refrigerator. Reheat in a 350 degree F oven or in the microwave until hot.

Nutrition

Read Breakfast Sandwich for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Meatballs

Kristine Rosenblatt — Sun, 19 Feb 2023 14:09:12 +0000

In this Crockpot Meatballs recipe, juicy and flavorful Italian meatballs simmer in marinara sauce in the slow cooker until you’re ready to serve them.

Crockpot recipes are some of my favorites for getting dinner on the table on busy days. With only 20 minutes of active prep time, these crockpot meatballs are quick and easy to make. These Italian-style homemade meatballs are a variation of my go-to meatball recipe, and they cook up so tender and flavorful. The meatballs cook in a simple homemade marinara sauce, or use store-bought sauce to make the prep time even faster.

Why You’ll Love these Crockpot Meatballs

The meatballs are extra moist and juicy on the inside with nicely browned outsides. Baking them at a high temperature before adding them to the crockpot is a simple step that makes these the best crockpot meatballs.
Simmering meatballs all day in your slow cooker gives both the meatballs and marinara sauce the best flavor.
You can slow cook the meatballs and sauce right away or make them into a freezer meal to cook later.

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Ingredients You’ll Need

For the meatballs, you’ll need:

Egg: Helps to bind the meatballs together.
Garlic: For flavor. You’ll also need fresh garlic for the sauce, so prep it once to save time.
Panko Bread Crumbs: Bread crumbs help to bind the meatballs together.
Parmesan Cheese: For flavor!
Fresh Parsley: Chop it up finely before adding to the meatballs. If you don’t have fresh parsley on hand you can substitute 1 teaspoon of dried parsley or Italian seasoning.
Salt and Pepper
Ground Beef: I like to use 80% or 85% lean ground beef when making meatballs for the best flavor. You can also use ground turkey.

For the sauce, you’ll need:

Onion & Garlic: Creates a flavorful marinara sauce.
Crushed Tomatoes, Tomato Sauce and Tomato Paste: These combine to make a rich and hearty tomato sauce with just the right texture.
Seasonings: Dried oregano, dried basil, Italian seasoning, bay leaves, salt and pepper give the sauce incredible flavor.

If you’re short on time, you can use two jars of store-bought marinara sauce instead of the homemade sauce ingredients.

How to Make Crockpot Meatballs

To make this crockpot meatballs recipe, start by making the meatballs. Mix together all of the meatball ingredients except for the meat in a bowl. Once you add the meat to the mixture, you want to mix it until it’s just combined. This will ensure that your meatballs turn out soft and tender.
Use your hands to shape the meat mixture into 1 1/2-inch meatballs. Place the meatballs on a lightly oiled baking sheet and bake at 450 degrees F for 10-12 minutes, until cooked through.
While the meatballs bake, add all of the marinara sauce ingredients to the slow cooker and stir to combine.
Gently stir the baked meatballs into the sauce in the crockpot.
Cover and cook on low for 6-8 hours.

Thank you for sharing! This reminds me of my childhood, when my mom made her sauce from scratch. YUM!
Jennifer

Make it a Freezer Meal

These crockpot meatballs are an excellent freezer to crock pot meal. After baking the meatballs, let them cool and then place them in a freezer bag with the marinara sauce ingredients. Store the frozen meatballs and sauce for up to 3 months in the freezer.

When you need an easy weeknight dinner, thaw the bag of meatballs in the refrigerator overnight. In the morning all you’ll have to do is transfer the bag contents to your slow cooker and turn it on. Seriously, having these crockpot meatballs in your freezer is the best thing ever when you are craving spaghetti and meatballs mid-week!

More Tips

Here’s the handy freezer bag holder that I used in the photo above. It’s not necessary, but it makes it really easy to fill the freezer bag without spilling.
Looking for more freezer to crockpot meals? Try this Slow Cooker White Chicken Chili, Slow Cooker Honey Garlic Chicken, Slow Cooker Vegetarian Chili Mac and Easy Slow Cooker Chicken Taco Soup.
When you haven’t planned ahead and are craving meatballs, try these quick and easy meatball recipes instead: Instant Pot meatballs or turkey meatballs.

Do you have to bake meatballs before adding them to your slow cooker?

For best results, bake the meatballs in the oven before adding them to the slow cooker. Baking the meatballs in the oven allows them to brown on the outside and makes for more flavorful meatballs. It also keeps the sauce from being too oily since the meatballs can release some fat as they cook on the baking sheet. The baking step doesn’t add any extra time to the recipe prep since you can mix up the sauce ingredients while the meatballs are in the oven.

If you really want to skip the baking step and add the raw meatballs to the slow cooker, you can and they will cook through. Cook the meatballs and sauce on high (not low) for 3-4 hours, or until cooked through. Be sure to use lean ground beef since all of the extra fat will end up in the sauce.

Ways to Serve Crockpot Meatballs

Serve these Italian meatballs with spaghetti or your favorite pasta shape, spaghetti squash or zucchini noodles. On the side, we like to serve garlic bread and an Italian salad for a tasty, comforting meal any night of the week. These slow cooker meatballs also make delicious meatball subs.

You might also enjoy my easy slow cooker pot roast and slow cooker beef stew recipes.

Crockpot Meatballs

These Crockpot Meatballs with homemade marinara sauce are a delicious, make ahead dinner! This easy recipe includes a freezer meal option that's perfect for busy days.

Course Main Course

Cuisine Italian

Keyword crock pot meatballs, crockpot meatballs, slow cooker meatballs

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 282kcal

Ingredients

For the meatballs:

1 egg
2 cloves garlic minced
⅓ cup Panko breadcrumbs
¼ cup grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper
1 pound ground beef or ground turkey

For the marinara sauce:

1 cup chopped yellow onion
3 cloves garlic minced
28 ounce can crushed tomatoes
15 ounce can tomato sauce
3 tablespoons tomato paste
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
¼ teaspoon salt plus more to taste
¼ teaspoon pepper plus more to taste

Instructions

To make the meatballs, preheat oven to 450° F. Lightly grease a baking sheet with olive oil.
Combine egg, 2 cloves garlic, Panko, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir with a fork until well combined.
Add the ground beef and mix until just combined. Do not over mix the meat mixture.
Use your hands to shape into 1 1/2-inch meatballs and place on the greased baking sheet.
Bake meatballs for 10-12 minutes, until they are cooked through (they should register at least 160 degrees F on an instant read thermometer).
Meanwhile, add all of the marinara sauce ingredients to the slow cooker. Stir to combine.
Transfer meatballs to the slow cooker and gently stir them into the sauce.
Cover and cook on low for 6-8 hours.
Remove the bay leaves and serve meatballs and sauce with pasta, spaghetti squash or veggie noodles.

Notes

To make these meatballs as a freezer meal:

Make and bake the meatballs as directed above. Cool completely.
Label a heavy-duty zip-top freezer bag with the recipe name, date, and slow cooking instructions.
Combine all marinara sauce ingredients in the freezer bag. Add the cooled meatballs to the bag. Squeeze out as much air as possible and seal the bag.
Freeze flat for up to 3 months.
Thaw overnight in the refrigerator and then cook in your slow cooker as directed above.

Nutrition

Read Crockpot Meatballs for the full recipe. Originally posted at Kristine's Kitchen

Egg Salad Recipe

Kristine Rosenblatt — Sun, 12 Feb 2023 23:34:29 +0000

This easy egg salad recipe makes the best egg salad sandwiches! It starts with perfectly hard boiled eggs and a simple, creamy dressing.

Growing up, we would often have egg salad sandwiches for lunch. My mom’s recipe for egg salad was simple, with just eggs, mayonnaise, mustard, salt and pepper.

I’ve made a few changes to her simple recipe but I’ve kept everything that you crave in a classic egg salad recipe. This egg salad is packed with flavor, yet so easy to make!

You can make this egg salad ahead and refrigerate it for up to three days, so it’s great for meal prep. If you cook your eggs ahead of time, this egg salad recipe comes together in just minutes. It’s perfect for a quick lunch. For more delicious sandwich ideas, try this Chicken Salad Recipe or my classic Tuna Salad.

Why You’ll Love this Egg Salad Recipe

Easy! It’s quick to make with just 5 ingredients, plus salt and pepper.
So Flavorful. This egg salad recipe is packed with flavor and has the perfect amount of creamy dressing. Your egg salad sandwich will be creamy and flavorful, not soggy.
Make-Ahead Friendly. It’s great to meal prep for make ahead meals and snacks.

How Healthy is Egg Salad?

Egg salad is a healthy meal option. Eggs are a relatively inexpensive, high protein food. They are nutrient-dense and fill you up so you won’t be hungry again right away.

You can use either plain Greek yogurt or mayonnaise in this recipe. Greek yogurt is a healthier option and I bet you won’t taste the difference. You can use mayonnaise if you prefer.

You might also like this Deviled Eggs recipe. If you find yourself with extra hard boiled eggs, they’re great to make for quick snacks.

Recipe Ingredients

You’ll need only a few ingredients for this egg salad recipe. If you have a favorite egg salad ingredient, add it in! This recipe is easy to customize to your tastes.

Hard Boiled Eggs: I use 6 eggs to serve 4 people. You can scale the recipe up or down to make more or fewer servings.
Plain Greek Yogurt or Mayo: Both mayonnaise and plain Greek yogurt work well to make a creamy dressing.
Dijon Mustard: I usually use smooth Dijon mustard, but grainy mustard or even yellow mustard work well too if that’s your preference.
Red Onion: Chop it finely so that its sharp flavor doesn’t overwhelm the other ingredients.
Fresh Chives: For a pop of flavor and color.
Salt & Pepper: Adjust the amounts to your tastes.

How to Make Egg Salad

There are only a few steps to making the best egg salad. You can find the full recipe with ingredient amounts and instructions in the recipe card below.

Hard boil your eggs. You can cook the hard boiled eggs on the stove, or make Instant Pot hard boiled eggs or air fryer hard boiled eggs. Then let the eggs sit in a bowl of ice water (ice bath) to stop the cooking process.

Peel and chop the eggs. Finely chop the red onion and chives.

Place the eggs in a mixing bowl. Add the yogurt or mayo, Dijon mustard, red onion, chives, salt and pepper. Then stir everything together.

Serving Suggestions

Serve egg salad in an egg salad sandwich or wrapped in lettuce for a light lunch. I also like to serve this egg salad on a piece of toasted bread, topped with sliced avocado.

How Long Does Egg Salad Last?

Egg salad can be stored for 3 days in an airtight container in the refrigerator. Refrigerate it promptly and never leave egg salad out for more than 2 hours at room temperature.

Recipe Tips

Hard boil the eggs ahead of time and refrigerate for faster prep.
Try adding finely chopped celery, shallot or green onion in place of the red onion. Add other fresh herbs in place of or in addition to the chives.
You can use yellow mustard in place of the Dijon mustard if you prefer.
Taste the egg salad after mixing everything together and adjust the seasonings to your tastes. If it’s not creamy enough, stir in a little more mayonnaise or Greek yogurt.

Egg Salad Recipe

This easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing, plus red onion and chives for lots of flavor. Make egg salad sandwiches or serve in lettuce wraps for a light lunch.

Course Lunch

Cuisine American

Keyword egg salad, egg salad recipe, egg salad sandwich, how to make egg salad

Prep Time 10

Cook Time 14

Inactive Time 10

Total Time 34

Servings servings

Calories 110kcal

Ingredients

6 large eggs
¼ cup plain Greek yogurt or mayonnaise
2 teaspoons Dijon mustard or yellow mustard
3 tablespoons finely chopped red onion or to taste
2 tablespoons chopped fresh chives
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
Chop the eggs and place in a medium mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, chives, salt and pepper. Stir until well combined.
Taste and adjust seasonings, as needed. If the egg salad isn't creamy enough, stir in a little more yogurt or mayo.
Serve egg salad in a sandwich or wrap, on toasted bread topped with sliced avocado, in lettuce wraps, or as desired.

Video

Notes

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Egg Salad Recipe for the full recipe. Originally posted at Kristine's Kitchen

Perfect Hard Boiled Eggs

Kristine Rosenblatt — Sun, 12 Feb 2023 15:12:36 +0000

This hard boiled eggs recipe makes perfect, easy peel eggs every time.

Hard Boiled Eggs

If you’ve been disappointed by hard boiled eggs recipes in the past, then you are going to love this easy method for making hard boiled eggs.

This egg recipe has revolutionized the way that I make hard boiled eggs. (Yes, I still love Instant Pot Hard Boiled Eggs and Air Fryer Hard Boiled Eggs, but sometimes you just want a basic stove top recipe, right?)

I used to use the cold start method to make hard boiled eggs, adding eggs to cold water and then bringing the pot to a boil. The problem with this method is that the cook time can vary depending on how long it takes the water to come to a boil. This method also often produced eggs that were frustratingly difficult to peel. Something about the cold start method tends to make the shells cling to the eggs.

But no more! The best way to make hard boiled eggs is to bring the water to a boil first, and then add the eggs. This method is much more foolproof when it comes to cook times, and it also makes eggs that are so easy to peel.

These hard boiled eggs have creamy, yellow yolks and soft, tender egg whites. You can cook them a little more or a little less, depending on how you like your yolks cooked: slightly jammy in the center or fully cooked but still creamy and golden yellow.

Enjoy these hard boiled eggs for breakfast, as a protein-packed snack, or use them in your favorite egg recipes. They’re perfect for making Deviled Eggs, Egg Salad, Spinach Salad, and more!

How to Make Hard Boiled Eggs

Here is an overview of how to boil eggs. Find the full printable instructions in the recipe card below.

First, fill a medium saucepan or pot with water and bring it to a boil over high heat.

Now you’re ready to add the eggs to the pot. Reduce the heat so that the water is at a low boil and gently lower the eggs into the pot using a slotted spoon. Then immediately increase the heat to bring the water back to a gentle rolling boil.

Boil the eggs for 12-14 minutes, depending on how firm you like your egg yolks.

Use a slotted spoon to immediately transfer the eggs to a bowl of ice water. Let the eggs sit in the ice bath for 5 minutes.

Then, remove the eggs from the ice bath and either peel them right away or store them in the refrigerator.

How Long to Boil Eggs

Boil eggs for 12-14 minutes, depending on how firm you want the egg yolks to be. I usually use a cook time of 13-14 minutes for completely set egg yolks. 12 minutes will give you set yolks that are still creamy and a bit soft in the center. If you’d like to make soft boiled eggs, boil the eggs for 7 minutes.

Boiling eggs for longer than 14 minutes will usually give you overcooked eggs. If your yolks turn out chalky or green around the edges, they are overcooked.

Easy Peel Hard Boiled Eggs

This recipe is the only stovetop hard boiled eggs recipe I’ve tried that consistently produces easy peel eggs. These tips can also help to ensure that your eggs peel quickly and easily:

Eggs usually peel the easiest right when you take them out of the ice bath. But, for storage it’s best to leave them in their shells. (Don’t worry, with this cooking method even eggs stored in their shells will be easy to peel.)
To peel eggs, crack the shells all over on the counter and peel starting from the wider end of the egg. If one end of the egg isn’t peeling well, try starting from the other end. If the shells are being difficult, peeling the eggs under cold running water can help.
Old eggs often peel easier than fresh eggs.

Recipe Tips

Add eggs to the pot cold from the refrigerator. There is no need to let them come to room temperature (and doing so could alter the cook time).
You can cook as many or as few eggs as will fit comfortably in the pot in a single layer.
Reducing the heat when you add the eggs helps to prevent cracking. Be sure to increase the heat to bring the pot back to a rolling boil after adding the eggs.
Set a timer after adding the eggs to the pot so that you don’t accidentally overcook the eggs.
The ice bath stops the cooking process so that you don’t end up with overcooked eggs, so don’t skip it!

How Long Do Hard Boiled Eggs Last

According to the USDA, hard boiled eggs can be stored in the refrigerator for up to 7 days. Refrigerate eggs within two hours of cooking. You can store the eggs in the fridge before or after removing the shells, but if you plan to keep the eggs for more than 5 days I recommend storing them with the shells on.

Perfect Hard Boiled Eggs {Easy Peel}

How to cook perfect hard boiled eggs with creamy yellow yolks and soft, tender whites. This foolproof method makes the best easy peel hard boiled eggs. Enjoy them for breakfast or a snack, or use them to make egg salad, deviled eggs and more!

Course Breakfast

Cuisine American

Keyword hard boiled eggs, how long to boil eggs, how to boil eggs, how to make hard boiled eggs

Prep Time 5

Cook Time 14

Total Time 29

Servings eggs

Calories 63kcal

Ingredients

6 large eggs*

Instructions

Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet).
Put the pot on the stove over high heat and bring to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil.
Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil. (14 minutes will give you eggs with fully set yolks; reduce the time to 12 or 13 minutes for eggs with soft, creamy yolks that may not be fully set in the center.)
Immediately transfer the cooked eggs to a bowl of ice water using a slotted spoon. Let the eggs sit in the ice bath for 5 minutes.
After the ice bath, the eggs can either be peeled right away or stored in their shells in the refrigerator. Hard boiled eggs can be stored in the refrigerator in an airtight container for up to one week. Unpeeled eggs will stay fresher in the refrigerator than peeled eggs, so leave the shells on if you plan to store them for more than a few days.

Video

Notes

You can cook fewer or more than 6 eggs, just be careful to not overcrowd the pot. You want the eggs to fit in a single layer, with a bit of room to move.
Eggs usually peel easiest when you crack them all over and start peeling from the bottom of the egg, where there is usually an air pocket. Older eggs will peel easier than fresh eggs.
To make soft boiled eggs, boil the eggs for 7 minutes.

Nutrition

Read Perfect Hard Boiled Eggs for the full recipe. Originally posted at Kristine's Kitchen

Instant Pot Steel Cut Oats

Kristine Rosenblatt — Sat, 28 Jan 2023 14:35:00 +0000

Instant Pot Steel Cut Oats – The easiest way to cook steel cut oatmeal! This Instant Pot steel cut oats recipe is foolproof and perfect for make ahead breakfasts.

I’m often asked what my favorite thing is to cook in my Instant Pot. While I love using my Instant Pot to make easy dinners, the two foods that I cook most often in my pressure cooker are easy peel Instant Pot hard boiled eggs and these Instant Pot steel cut oats.

Using an Instant Pot is such a hands-off way to cook. You can count on it to reliably cook your favorite foods perfectly. If you don’t have an Instant Pot, you can cook steel cut oats on the stovetop. But, by using your Instant Pot, there is no stirring or babysitting a pot on the stove.

To make Instant Pot oatmeal you’ll add three ingredients to your Instant Pot, turn it on, and come back to perfectly cooked creamy steel cut oats. It’s so easy!

If you’re new to Instant Pot cooking, read my quick start Instant Pot manual to learn how to get started. Then try one of these 50 Best Instant Pot Recipes!

Steel Cut Oats

If you’ve never tried steel cut oats, they have a heartier, chewier texture than rolled oats. I personally love them and would take a bowl of steel cut oatmeal over old fashioned rolled oats any day. Because they are less processed, steel cut oats take longer to cook than rolled oats.

To cook steel cut oats on the stove, you’ll need about 30 minutes. Using your Instant Pot isn’t faster, but the true benefit is that it’s hands off. You won’t have to check on the oats or stir them during the cook time. If you forget about your oats in the Instant Pot and let them naturally release for an hour or two, they will still be just as delicious!

Why You’ll Love Instant Pot Steel Cut Oats

Quick & Easy: You can prep this breakfast in less than 5 minutes and the cooking process is completely hands-off. The ease of this recipe is my favorite part!
Make Ahead Breakfast: Steel cut oatmeal can be made ahead and reheated for quick breakfasts throughout the week.
Healthy: Steel cut oats are a healthy breakfast. They are high in fiber and protein. Steel cut oats are filling and won’t spike your blood sugar.

How to Make Steel Cut Oats in the Instant Pot

1. Choose your liquid. I always use water to make these oats. I find that they are creamy and perfect when I cook the oats in water and then add a splash of almond milk to my bowl.

If you choose to cook your oats in milk, I recommend replacing only up to half of the liquid amount with milk. (I’d recommend using almond milk, since dairy is more likely to give you a burn message.)

2. Water to oats ratio. Use 3 cups of liquid for 1 cup of steel cut oats. You can double this recipe (6 cups liquid and 2 cups oats) in a 6 quart Instant Pot.

3. Add some vanilla extract. This is my secret trick for oats with the best flavor! I also add vanilla to my favorite overnight oats recipe, and it is just the best!

4. Pressure cook 4 minutes. Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure/manual for 4 minutes.

5. Natural pressure release. If you were thinking a 4 minute cook time is too good to be true, here is where your oats will do most of their softening: the natural pressure release. After the cook time ends, leave the oats undisturbed in the Instant Pot, with the lid on, for about 20 minutes. You can get away with a 15 minute natural release, and if you forget and leave the oats for an hour or two that’s ok too.

During the natural release time, the oats will soften and absorb most of the cooking liquid. The pressure will dissipate in the Instant Pot. When you are ready to open the lid, move the steam release valve to the venting position just to make sure that all of the pressure and steam has escaped.

When you open the lid, you will probably still see some liquid in the pot. This is normal! Give the oatmeal a stir and the last of the liquid will be absorbed. Your steel cut oats will be slightly chewy, creamy and perfect!

If you want your oats to be sweetened, stir in your sweetener of choice. I like to use pure maple syrup. This is also a great time to add a little cinnamon.

Top your bowl of oatmeal with fresh fruit, nuts, nut butter, flaxseed, chia seeds, or whatever toppings you enjoy. I’ve listed lots of oatmeal topping ideas here.

Can I Use Quick Cooking Steel Cut Oats?

I have tested this recipe with quick cooking steel cut oats and it works great, with a few modifications. For quick cook steel cut oats, reduce the water to 2 1/2 cups per 1 cup of oats. Reduce the pressure cooking time to 1 minute, followed by a natural release of at least 15 minutes.

Instant Pot Steel Cut Oats with Fruit

Wondering if you can add frozen fruit to this recipe? Yes! Depending on the type of fruit, you’ll either stir it in before or after pressure cooking. Frozen fruit added before cooking will get really soft during the pressure cooking process.

I sometimes add frozen peaches to my steel cut oats before cooking to flavor the oatmeal. The peaches become very soft and some of them break up during the cooking process. Delicate berries would disintegrate during the pressure cooking cycle, so they should be added after cooking. You can leave the oatmeal on the keep warm setting for a few minutes to thaw the fruit.

You can also add chopped apples to this recipe before cooking. The apples will soften up as the oatmeal cooks.

Meal Prep and Storage Tips

Refrigerator: You can store cooked steel cut oatmeal in the refrigerator for up to 5 days. Let it cool and then refrigerate it in an airtight container. If you want to take your oatmeal for grab and go breakfasts, store it in individual serving size containers, such as mason jars.
Freezer: Cooked oatmeal freezes well. I recommend freezing it in individual portions. One way to do this is to freeze the oatmeal in silicone muffin cups. Fill the muffin cups with oatmeal and put them on a tray in your freezer. Once the oatmeal has frozen, you can pop it out of the silicone cups and freeze it in a zip-top bag or other airtight container for up to 3 months.

Reheating Instructions

Steel cut oatmeal thickens up as it cools. To reheat, put a serving of oatmeal in a microwave safe bowl. Add a little bit of your milk of choice. Heat for 30 seconds in the microwave, and then use a spoon to break up the oatmeal. Continue heating in short intervals until the oatmeal is hot. Stir and add more milk as needed to achieve your desired consistency.

Instant Pot Steel Cut Oats

These Instant Pot Steel Cut Oats are creamy, chewy oatmeal perfection! Cooking steel cut oats in the Instant Pot is an easy and hands-off way to make steel cut oatmeal. This recipe is perfect for make ahead breakfasts.

Course Breakfast

Cuisine American

Keyword instant pot oatmeal, instant pot steel cut oats, steel cut oatmeal, steel cut oats in instant pot

Prep Time 3

Cook Time 4

Natural Pressure Release 20

Total Time 35

Servings servings

Calories 155kcal

Ingredients

1 cup steel cut oats
3 cups water
½ teaspoon vanilla extract
Toppings as desired: maple syrup, cinnamon, milk, flaxseed or chia seeds, fruit, nuts, peanut butter, almond butter, etc.

Instructions

Place the oats, water and vanilla in your Instant Pot. Stir.
Close the Instant Pot lid and move the steam release valve to the sealing position.
Set the cook time using the Pressure Cook/Manual function to 4 minutes at high pressure.
The Instant Pot will take a few minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the Instant Pot to naturally release for at least 15-20 minutes (just leave the Instant Pot alone).
After the natural release, carefully move the steam valve to the venting position to make sure that all of the steam and pressure has escaped. Open the Instant Pot lid.
Stir the oats and serve with toppings as desired.

Notes

To use quick cooking steel cut oats in this recipe, reduce the amount of water to 2 1/2 cups. Pressure cook for 1 minute at high pressure, followed by a natural release of at least 15 minutes.
These steel cut oats are great for make ahead breakfasts. Refrigerate cooked oatmeal for up to 5 days or freeze individual portions of oatmeal for up to 3 months. Thaw overnight in the refrigerator.
To reheat oatmeal, warm in the microwave with some milk.

Nutrition

Read Instant Pot Steel Cut Oats for the full recipe. Originally posted at Kristine's Kitchen

How to Cook Black Beans

Kristine Rosenblatt — Tue, 17 Jan 2023 13:30:00 +0000

Learn how to cook black beans from dry beans in just a few simple steps, no soaking required. Below you’ll also find delicious black bean recipes to use up those black beans.

I’ll admit, I often rely on canned beans from the grocery store for convenience when making meals for my family. But when I want black beans that are superior in taste and texture, I use this black beans recipe to cook black beans from scratch. These black beans are just tender enough without being mushy, so they have the perfect bite. Depending on how you want to use them, you can cook them more or less. Cook the beans a bit longer for burritos, enchiladas and soups; cook them less for salads.

Black beans are packed with nutrition, including fiber, protein and iron. They’re one of my staple ingredients for healthy meals, and an easy way to add plant based protein to soups, salads and casseroles.

When cooking dry black beans, I alternate between this recipe for cooking beans on the stove, and our easy Instant Pot Black Beans recipe. By cooking beans yourself, you can adjust the amount of salt and seasonings and the firmness of the beans to your tastes. Now, let’s talk about how to cook black beans!

Ingredients You’ll Need

This recipe makes seasoned black beans, but the seasonings are subtle so that you can use the beans in a variety of recipes. If you prefer, you can omit some or all of the seasonings for plainer tasting beans. For this recipe, you’ll need:

Dry Black Beans: One pound of dry black beans will make about 6 cups of cooked beans. For reference, one 15 ounce can of black beans contains about 1.5 cups of beans.
Water: Use filtered water if possible.
Garlic: Fresh garlic adds flavor.
Seasonings: Salt, ground cumin, chili powder, dried oregano and black pepper enhance the flavor of the beans.

How to Cook Black Beans

To soak or not to soak? You do not need to soak black beans before cooking them. I prefer not to soak the dry beans because it saves time (and I don’t have to plan quite so far in advance!). Unsoaked beans may even have more flavor than soaked beans. However, some find that soaking the beans aids in digestion. If you choose to soak your beans, they will cook about 20-30 minutes faster.

Rinse and pick over the beans. When cooking beans from scratch, the first step is to pick over the beans to check for and remove any small pebbles or other debris. Then put the beans in a fine mesh strainer and give them a good rinse under cold running water.

Combine the ingredients. In a Dutch oven or other heavy pot, combine the rinsed beans, water and seasonings.

Simmer the beans. Bring the pot to a boil and then reduce the heat to a low simmer. Simmer the beans, uncovered, until they reach your desired tenderness. I usually start checking on them after one hour, and then every 15 minutes or so, until they are done. In my experience, they usually take about 1 1/2 hours to cook.

Finally, if there is more liquid than you’d like left in the pot, you can drain some of it off. If desired, you can add a squeeze of fresh lime juice or some chopped fresh cilantro to the beans before serving.

Black Beans Recipe Tips

Salt from the start. You can add salt to the pot to flavor the beans as they cook. It won’t prevent the beans from softening. Adjust the amount to your tastes. One reason why I love cooking beans from scratch is that I can control the amount of salt.
Adjust the cook time to your tastes. We like to cook the beans longer so they’ll be softer if we’re using them in soups, quesadillas, etc. If we plan to add the beans to salads, like this Quinoa Salad, we cook them less so that they will be firmer.
Fresh vs. old beans. The cook time for dry black beans can vary depending on the age of your beans. Older beans will take longer to cook, and if the beans are very old, they may never become tender.
Use filtered water. Using tap water may increase the cook time needed to soften the beans.

Storage and Freezer Instructions

Cooked black beans can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months. They freeze remarkably well; I like to thaw them in the refrigerator overnight before using. I recommend freezing them in portion sizes that you will use in a single meal or recipe.

Black Bean Recipes

These flavorful recipes are some of our favorite ways to enjoy black beans:

How to Cook Black Beans

Learn how to cook black beans from dry beans in just a few simple steps, no soaking required. This method is so easy and the cooked beans are perfect for using in your favorite black bean recipes.

Course DIY, How To, Side Dish

Cuisine Mexican

Keyword black bean recipes, black beans, black beans recipe, how to cook black beans

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings servings

Calories 131kcal

Ingredients

1 pound dry black beans
9 cups water filtered is best, plus more as needed
3 cloves garlic minced
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
¼ teaspoon black pepper

Instructions

Pick over the beans to check for any small rocks or other debris. Place dry beans in a strainer and rinse well under cold water. Place rinsed beans in a large Dutch oven or other heavy pot.
Add the water, garlic, salt, cumin, chili powder, dried oregano and pepper. Stir.
Bring the pot to a boil over medium-high heat. Then reduce the heat to a low simmer. Simmer the beans, uncovered, until tender, stirring occasionally. This usually takes about 1 ½ hours, but can range from 1-2 hours depending on the beans. Start checking on them after 1 hour, doing a taste test to see if they are cooked to your liking. If not, continue cooking, checking on them every 15 minutes or so. Add up to 1 cup more water as needed if the liquid is almost gone and the beans are not yet done.
Once the beans are done, if there is more liquid than you'd like left in the pot, you can drain some of it off.

Notes

Cooked black beans can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.

Nutrition

Read How to Cook Black Beans for the full recipe. Originally posted at Kristine's Kitchen

15 Best Instant Pot Soup Recipes

Kristine Rosenblatt — Thu, 01 Dec 2022 13:50:00 +0000

Easy Instant Pot Soup Recipes. Here you’ll find the best cozy Instant Pot soups to help you get a quick dinner on your table.

The more I use my Instant Pot pressure cooker, the more I love it! I’m constantly amazed at the flavor and ease of Instant Pot recipes.

Soup is one of my favorite foods to meal prep in my Instant Pot. You can cook a pot of soup for dinner and then enjoy the leftovers for quick lunches or dinners over the next few days. Most soups also freeze well, so that you can enjoy a hot homemade meal with almost zero effort later on.

While these Instant Pot soup recipes are developed for the Instant Pot, they should work in any electric pressure cooker.

Serve these soups with a salad and homemade biscuits, dinner rolls or garlic bread.

Best Instant Pot Soup Recipes

You are going to love these easy Instant Pot soup recipes! From chicken noodle soup to creamy potato soup and healthy vegetable soup, there is an Instant Pot soup recipe for every craving on this list.

Instant Pot Vegetable Soup Recipes

Healthy and flavorful, these vegetable soup recipes are some of our very favorite Instant Pot soup recipes. These vegetarian soups will leave you feeling satisfied!

Hearty and filling Instant Pot Vegetable Soup is a delicious vegetarian meal that doesn’t compromise on flavor.

Making Instant Pot Lentil Soup is a quick and easy way to have a healthy, flavorful dinner on your table.

Instant Pot Minestrone Soup is a hearty soup loaded with healthy veggies and beans. We love to serve it with a squeeze of lemon juice and Parmesan cheese.

Instant Pot Broccoli Cheddar Soup is a healthy and delicious vegetable packed soup with cheddar cheese. This Instant Pot soup recipe is creamy, cozy and family-friendly.

This Instant Pot Potato Soup recipe is creamy and loaded with chunks of potato. It will quickly become one of your favorite Instant Pot soup recipes!

Instant Pot Butternut Squash Soup is our favorite creamy fall soup recipe. A personal favorite, this recipe always gets rave reviews!

This Instant Pot Potato Leek Soup recipe is easy to make with just a few ingredients. It’s sure to become one of your go-to Instant Pot soup recipes!

Instant Pot Chicken Soup Recipes

A bowl of chicken soup is one of the most comforting foods around. These Instant Pot chicken soup recipes are sure to become fast favorites.

Instant Pot Chicken Noodle Soup is my go-to soup on chilly days! It’s the ultimate healthy comfort food.

We can’t get enough of this delicious Instant Pot Chicken Tortilla Soup recipe! It’s one of our favorite healthy Instant Pot soup recipes. This recipe also includes slow cooker instructions.

Instant Pot Chicken and Dumplings is the perfect made from scratch comfort food dinner. A thick and flavorful chicken soup is topped with tender, pillowy dumplings. Even the dumplings cook in the Instant Pot!

Did you know you can make bone broth in the Instant Pot? This Instant Pot Bone Broth (or chicken stock) can be used in your favorite Instant Pot soup recipes in place of chicken broth.

Instant Pot Beef Soups

The pressure cooking process makes chunks of beef tender in a fraction of the time. These beef soups and stews are hearty and filled with rich flavor.

This Instant Pot Beef Barley Soup is a healthy, flavorful soup filled with tender chunks of beef, vegetables and barley. Leftovers of this comforting soup reheat well for an easy meal later on.

Instant Pot Beef Stew has tender beef and vegetables in a rich, savory gravy. This classic Instant Pot recipe is the ultimate comfort food.

Instant Pot Chili Recipes

A list of Instant Pot soup recipes wouldn’t be complete without a few Instant Pot chili recipes. When it’s cold outside, nothing hits the spot quite like a steaming bowl of chili. These recipes are easy to make and richly flavored. Serve them with cornbread for a satisfying meal.

This Instant Pot Chili is a classic beef chili recipe, made with ground beef, beans and chili seasonings. It’s a hearty, full flavored and warming meal.

Made with white beans, diced green chiles and chicken breasts, this Instant Pot White Chicken Chili is a delicious chili recipe made without tomatoes. Pureeing some of the beans thickens the broth and gives the chili a creamy texture, while keeping the recipe dairy-free.

Looking for a vegetarian chili recipe? This Instant Pot Lentil Chili is one of our favorites. It’s a protein-packed meatless chili recipe that the whole family will enjoy. Everyone can add their favorite toppings to their bowl.

Why You’ll Love Cooking Soup in the Instant Pot

You can sauté the aromatics (onions, carrots, celery, etc.) right in the Instant Pot using the sauté function.
If you need to thicken your soup after pressure cooking you can do so right in the Instant Pot using the sauté function.
Instant Pot cooking is hands-off. You don’t have to watch and stir a pot on the stove.
The pressure cooking process develops the flavors of your ingredients quickly. It doesn’t take long to cook soup in an Instant Pot, but Instant Pot soups taste as if they had been simmering for hours!

If you’re new to Instant Pot cooking, take a few minutes to read my Instant Pot instructions tutorial. It’s a helpful quick-start guide with everything you need to know to start cooking in your Instant Pot today.

Be sure to also check out these Healthy Instant Pot Recipes. It’s my collection of the best quick, easy and healthy pressure cooker recipes, all in one place! For more chicken dinner ideas, see my collection of Instant Pot Chicken Recipes.

You might also enjoy these 35 Soup Recipes, with recipes for delicious soups ranging from split pea soup to French onion, wild rice and taco soup, plus lots more.

15 Instant Pot Soup Recipes: Instant Pot Minestrone Soup

This Instant Pot Minestrone Soup is one of the very best Instant Pot soup recipes. It's full-flavored, easy to make, and healthy!

Course Main Course, Soup

Cuisine Italian

Keyword instant pot minestrone, instant pot soup recipes

Prep Time 20

Cook Time 4

Inactive Time 30

Total Time 54

Servings servings

Calories 286kcal

Ingredients

3 tablespoons olive oil
1 medium yellow onion chopped
3 medium carrots chopped
3 ribs celery chopped
4 cloves garlic minced
1 ½ teaspoons dried oregano
1 ½ teaspoons dried thyme
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
6 cups low sodium vegetable broth
2 cups chopped Yukon gold potatoes ½-inch pieces, approximately 2 medium or ½ pound potatoes
1 cup chopped green beans
¼ cup tomato paste
28 ounce can fire roasted crushed tomatoes
¾ cup dry short pasta shapes such as small shells, ditalini or elbow pasta
15 ounce can red kidney beans, cannellini beans or Great Northern beans rinsed and drained
lemon juice, red pepper flakes or grated Parmesan cheese optional, for serving

Instructions

Heat the olive oil in the Instant Pot using the sauté function. When the pot is hot, add the chopped onion, carrots and celery. Cook, stirring often, until the vegetables soften, about 5 minutes.
Add the minced garlic, dried oregano, dried thyme, salt and pepper and cook, stirring, for 30 seconds. Turn off the Instant Pot.
Pour in the broth and stir, scraping up any bits stuck to the bottom of the pot. Add the potatoes, green beans, tomato paste and fire roasted crushed tomatoes. Stir.
Close the Instant Pot lid and move the valve to the sealing position. Set the pressure cook time to 4 minutes at high pressure. The Instant Pot will take about 25 minutes to reach pressure and then the cook time will begin counting down.
Meanwhile, cook the pasta in a pot on the stove, according to the package directions for al dente. Rinse and drain the cooked pasta.
When the cook time on the Instant Pot ends, allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the valve to the venting position (I use the handle of a long spoon to do this). Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.
Stir the beans and cooked pasta into the soup. Taste and season with additional salt and pepper if needed. If desired, serve the soup with a squeeze of fresh lemon juice or a small pinch of red pepper flakes, to taste. Serve with grated Parmesan cheese, if desired.

Notes

You must use a 6 quart or larger Instant Pot for this recipe. The 6 quart pot will be very full, but the soup shouldn’t exceed the max fill line. I do not recommend doubling this recipe as a double recipe will not fit in the Instant Pot.
Leftover soup may be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let the soup cool before storing, and refrigerate the soup within two hours of making it.

Nutrition

Read 15 Best Instant Pot Soup Recipes for the full recipe. Originally posted at Kristine's Kitchen

Southwest Quinoa Salad

Kristine Rosenblatt — Mon, 09 May 2022 12:50:04 +0000

A healthy Southwest Quinoa Salad with a zesty chili lime vinaigrette. This cold quinoa salad is a favorite side dish! Or, make it ahead for meal prep lunches or dinners.

This southwest quinoa salad is one of our favorite side dishes to serve at a BBQ or potluck. Packed with flavor, this tasty salad has crunchy red bell pepper, sweet corn and black beans. The flavors of chili and lime make the perfect southwest dressing!

Quinoa is a great base for salads because it’s nutritious and it soaks up the flavors of the dressing and seasonings. Quinoa is gluten-free, rich in fiber and a great source of protein in vegetarian recipes.

While I love making this salad to serve at a party, I also like to make a batch of this quinoa salad on Sunday and then eat it for lunches during the week. You can divide it into individual meal prep containers for grab and go lunch portions. (more…)

Read Southwest Quinoa Salad for the full recipe. Originally posted at Kristine's Kitchen

How to Cook Rice

Kristine Rosenblatt — Sat, 23 Apr 2022 12:30:21 +0000

Learn how to cook rice on the stove. This easy method makes perfect fluffy and tender white rice, every time!

Cooking rice on the stove is so simple, yet it’s all too easy to end up with mushy or gummy rice or a mess from a bubbled over pot. With this easy recipe, your rice will turn out perfectly cooked and fluffy, every time.

You’ll love this recipe because there’s no guesswork, fancy steps or special equipment needed. While I love cooking rice in the Instant Pot, I’ll admit that I prefer the texture of stove top rice just a bit better. And compared to cooking it in the microwave or oven, rice cooked in a pot on the stove cooks more evenly and has the best texture.

When you need a simple side dish to go with your meal, rice is easy, affordable and versatile. Now let’s cook some rice! (more…)

Read How to Cook Rice for the full recipe. Originally posted at Kristine's Kitchen

How to Cook Farro

Kristine Rosenblatt — Wed, 06 Apr 2022 13:43:10 +0000

Farro has a delicious nutty flavor and pleasantly chewy texture, and it’s perfect for adding to salads, soups and more. Learn how to cook farro on the stove – it’s quick and easy!

Farro is one of my favorite grains because not only is it a healthy whole grain, it’s also so delicious! Farro’s chewy texture and earthy, nutty flavor can’t be beat. It makes a lovely Farro Salad, or serve it as a side dish, with a squeeze of lemon juice and a sprinkle of salt and pepper.

Since cooked farro can be stored in the refrigerator for up to 4 days and even longer in the freezer, it’s perfect for meal prep. Make a batch today and use it to make healthy meals all week! (more…)

Read How to Cook Farro for the full recipe. Originally posted at Kristine's Kitchen

Crockpot Chicken Breast

Kristine Rosenblatt — Wed, 30 Mar 2022 14:22:35 +0000

Crockpot chicken couldn’t be easier! Learn how to cook perfect slow cooker chicken breasts that are tender, juicy and flavorful. Perfect for slicing, chopping or shredding to use in recipes, or serving with your favorite sides.

Cooking chicken breasts in the crock pot is an easy way to make a healthy dinner or cook chicken for meal prep. You can serve this crockpot chicken breast with rice or Garlic Mashed Potatoes and Roasted Vegetables, or slice it and add it to salads, sandwiches and more. It’s one of the most versatile crock pot chicken recipes!

Chicken breasts are a dinnertime staple. We’ve covered how to make Baked Chicken Breast, Air Fryer Chicken Breast, Grilled Chicken and Instant Pot Honey Garlic Chicken Breasts, so it’s about time we shared our crockpot chicken breast recipe! This is the perfect make ahead chicken recipe to get dinner on the table fast. (more…)

Read Crockpot Chicken Breast for the full recipe. Originally posted at Kristine's Kitchen

Egg Muffins

Kristine Rosenblatt — Mon, 21 Mar 2022 13:21:25 +0000

These easy Egg Muffins are a delicious, filling and healthy breakfast. Bake and enjoy them right away, or store them in the fridge or freezer for a quick, make-ahead breakfast.

Cooking eggs in a muffin tin is an easy way to prepare a satisfying, tasty breakfast. These egg muffins are full of flavor, packed with protein and good-for-you veggies. My favorite mix-ins for these egg bites are spinach, bell pepper, red onion and feta cheese. The veggies soften up nicely in the oven and the feta adds a pop of tangy, salty flavor. This recipe is easy to customize to make other flavor combinations, and I’ve given you some suggestions below.

I love when I have a batch of these egg muffins in the fridge, because they make breakfast so simple. They reheat wonderfully and are perfect for a grab and go breakfast. Pair them with a slice of toast or a piece of fruit, and enjoy!

As written this recipe makes 6 egg muffins, but if you’re feeding a crowd or want to freeze some for later you can easily double the recipe. (more…)

Read Egg Muffins for the full recipe. Originally posted at Kristine's Kitchen