Love homemade chili? Try one of these delicious chili recipes next: classic Chili Recipe, Turkey Chili (Instant Pot instructions included), and Instant Pot White Chicken Chili.

The Instant Pot is amazing at making the best chili. The flavors in this Instant Pot chili are so rich and deep, you’d think the chili had simmered for hours on the stove. But you can have it ready in an hour, start to finish!

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick and hearty, just how a delicious chili should be. I like my chili with beans, but not too many. If you prefer your chili without beans, you can simply leave them out and double the amount of meat.

Serve this Instant Pot Chili with my favorite Homemade Cornbread, Drop Biscuits or Yeast Rolls.

The BEST CHILI RECIPE EVER! My kids AND my grandkids love it and I make it often because of that! Wouldn’t change a thing!

Kristin

Ingredients

• Onion and Garlic. These aromatic ingredients create a flavorful base for this Instant Pot chili.
• Ground Beef. Use 90% lean ground beef for a leaner chili. You can also use 80% lean ground beef, but you should drain off the excess grease after browning the beef. Ground turkey also works well in this recipe.
• Bell Pepper. The bell pepper almost melts into the chili and it’s a great way to add extra veggies to your meal. I usually use a red bell pepper, but any color will work. Want to add even more vegetables? Try diced carrot or sweet potato.
• Spices and Seasonings. This chili is made with a delicious blend of spices. When you make chili, it’s not a time to be shy with the seasonings, so you’ll find a generous amount in this recipe. You can adjust the amount of chili powder to your desired level of spice.
• Brown Sugar. I add just a little bit of brown sugar to this Instant Pot chili. The brown sugar is my secret ingredient that makes this chili so good because it balances out the savory flavors. You can leave the sugar out if you prefer.
• Tomato Paste and Crushed Tomatoes. Tomato paste helps to thicken the chili. I recommend using fire roasted crushed tomatoes because they add a lot of flavor. Fire roasted diced tomatoes are a good substitute if you can’t find crushed.
• Broth. You can use beef broth for a classic all beef chili, or substitute chicken broth. I recommend low sodium broth so that you can control the amount of salt in your recipe.
• Beans. I find two cans of beans to be just right in this chili. I used red kidney beans and black beans, but pinto beans also work well.

How to Make Instant Pot Chili

This Instant Pot chili is fast to prep and then the Instant Pot does the rest, leaving you free to do whatever else you need to do. If you’re new to cooking with an Instant Pot, you’ll find my Instant Pot Manual helpful for getting started.

Sauté onion in olive oil using the Instant Pot’s sauté mode.

Brown the ground beef in the Instant Pot. Add the garlic to the pot and stir, then turn off sauté.

Add the remaining chili ingredients, except for the tomatoes and beans. Stir well and scrape up any bits from the bottom of the pot.

Add the crushed tomatoes and beans on top of the other ingredients and do not stir them in.

Pressure cook the chili on high pressure for 15 minutes.

Let the pressure naturally release for 10 minutes. Then quick release the remaining pressure.

If the chili isn’t thick enough after pressure cooking, you can simmer it for a few minutes in the Instant Pot using the sauté function. Then serve with your favorite chili toppings.

Should I Use the Instant Pot Chili Setting?

I always recommend using the Manual or Pressure Cook button because then you can set the cook time yourself. The preset programs, such as the Instant Pot chili setting, are simply preset pressure cooking times. They don’t do anything else special.

Chili Toppings

The best part about sitting down to a steaming bowl of chili is that you get to load it up with your favorite toppings. Try shredded cheese, sour cream, crumbled tortilla chips, avocado, red onion, green onion, fresh cilantro, lime juice, sliced jalapeño, or chopped fresh tomatoes.

You might also enjoy these Instant Pot Ground Beef Recipes.

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Instant Pot Chili

This Instant Pot chili recipe is made with ground beef and a rich tomato base that’s layered with spices and seasonings. It’s thick, hearty and so flavorful.

Course Main Course

Cuisine American

Keyword instant pot chili

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Pressure and Natural Release 25 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 369kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 pound ground beef 90% lean recommended*
• 4 cloves garlic minced
• 1 red bell pepper chopped
• 2 tablespoons chili powder see note
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 tablespoon brown sugar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 4 tablespoons tomato paste
• 14.5 ounce can (1 ¾ cups) low sodium beef broth or chicken broth
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can kidney beans rinsed and drained
• 15 ounce can black beans rinsed and drained

Instructions

• Press Sauté to turn on the sauté setting on Instant Pot. Add the olive oil and heat until hot. Add the onion and cook for 2 minutes, until onion starts to soften.
• Add the ground beef and cook, stirring to crumble the meat, until beef is browned, about 5 minutes. Drain off excess grease as needed.
• Stir in the garlic and then press Cancel to turn off the sauté function.
• Add the bell pepper, chili powder, cumin, dried oregano, garlic powder, brown sugar, salt, pepper, tomato paste and broth to the pot. Stir and scrape up any bits that are stuck to the bottom of the pot.
• Add the crushed tomatoes and beans on top of the other ingredients and DO NOT STIR the tomatoes or beans in. This will help to prevent you from getting a burn warning during pressure cooking.
• Close the Instant Pot lid and move the steam release valve to the sealing position. Pressure cook on high pressure for 15 minutes. The Instant Pot will take some time to reach pressure and then the cook time will start counting down.
• When the cook time ends, let the pressure release naturally for 10 minutes by leaving the Instant Pot alone. Then quick release the remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon. Once the steam finishes escaping and the pin drops down, open the Instant Pot lid.
• Stir chili. If it isn't thick enough, simmer it using the sauté function for a few minutes to thicken it up. Serve with toppings, as desired.

Video

Notes

• If you use 80% lean ground beef, drain off any excess grease after browning the beef.
• Depending on which chili powder you use and how spicy you like your chili, you can adjust the amount of chili powder. I use a mild chili powder and find that 2 tablespoons makes a mild chili and 2 1/2 tablespoons makes a mildly spicy chili.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 42g | Protein: 28g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1324mg | Potassium: 1445mg | Fiber: 14g | Sugar: 12g | Vitamin A: 1889IU | Vitamin C: 44mg | Calcium: 147mg | Iron: 8mg

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

Looking for more hearty slow cooker recipes? Try this Slow Cooker Pot Roast or Italian Beef next! If you prefer an Instant Pot version of this beef stew recipe, try my Instant Pot Beef Stew.

This classic beef stew is an easy slow cooker recipe that’s hearty, warming and so satisfying. It’s a set it and forget it crock pot recipe that saves you time in the evening on busy days.

As this stew simmers in the slow cooker, the flavors have plenty of time to develop and blend together. The broth is incredibly rich and the beef is fall-apart tender. Plus, your house will smell amazing as this flavorful beef stew cooks low and slow all day long.

When you’re craving cozy comfort food, I hope you’ll give this slow cooker beef stew a try. Serve it with some crusty bread, Dinner Rolls or Biscuits, with a crisp Green Salad on the side.

The best beef stew I have ever made. Searing the meat and sautéing the onions and garlic really add flavor to the recipe.. I only added peas. I’m planning to make” Shepard’s pie” with the leftovers and mash the potatoes for the topping.

Stephanie

Ingredients You’ll Need

• Onion and Garlic: These aromatic ingredients add a delicious base layer of flavor. You can chop the onions into smaller pieces or larger slices, depending on your preference.
• Celery, Carrots and Potatoes: These are classic beef stew vegetables. I like to use Yukon gold potatoes because of their rich flavor and creamy texture. Other potatoes, such as baby potatoes or red potatoes, will also work. I don’t recommend using russet potatoes because they tend to fall apart more easily.
• Tomato Paste: The tomato paste adds richness and helps to thicken the broth.
• Worcestershire Sauce: Worcestershire sauce adds depth of flavor, but if you don’t have any on hand or don’t care for it you can leave it out.
• Flour and Olive Oil: You will brown the beef and sauté the onion and garlic in olive oil before adding the ingredients to the slow cooker. Coating the beef with flour creates a flavorful crust on the meat as it browns in the skillet. The flour also thickens the broth as the stew simmers in the slow cooker.
• Seasonings: The seasonings for this beef stew include Italian seasoning, dried thyme, bay leaf, salt and pepper.
• Beef Broth: I recommend using a low sodium beef broth so that you can control the amount of salt in your finished dish. You can always add more salt, to taste, after the stew cooks, but you can’t take it away.
• Boneless Chuck Roast: This is the cut of beef that I recommend for the best beef stew. Read more below about what kind of meat is best for beef stew.

How to Make Slow Cooker Beef Stew

Coat the beef in flour, salt and pepper. You can do this by shaking the beef, flour, salt and pepper together in a large zip-top bag, or by tossing them together in a large bowl.

Brown the beef. Before adding the beef to the slow cooker, it is important to first brown it in a skillet or Dutch oven on the stove. This step creates a flavorful crust on the pieces of beef and sears in the juices of the meat. After you sear the beef cubes, put them in the bottom of your slow cooker.

Sauté the onion and garlic. Since you have a skillet hot and ready, you’ll take a few minutes to sauté the onion and garlic in the beef drippings. You are adding delicious layers of flavor to your stew.

Deglaze the pan. This is just a fancy way of saying pour in a little broth and scrape up the flavorful browned bits from the bottom of the pan. Then you’ll transfer the contents of the skillet to your slow cooker.

Add remaining ingredients to the slow cooker. Everything else can be added to the crock pot now, including the rest of the beef broth.

Slow cook on low for 7 to 9 hours or high for 3½ to 4½ hours.

Taste and adjust seasonings. Add more salt and/or pepper, as needed. Then serve and enjoy!

How to Thicken Beef Stew

To thicken beef stew, this recipe uses flour and tomato paste. The broth will thicken as the stew slow cooks, and it will continue to thicken as the stew cools. I find this stew to be thick and hearty as is, but if you prefer a thicker gravy, you can stir a mixture of 2 tablespoons cornstarch and 2 tablespoons water into the stew at the end of the cook time. Then continue cooking on high for 20-30 minutes.

More Easy Slow Cooker Recipes

• Slow Cooker Chili
• Crockpot Chicken Noodle Soup
• Crockpot Lasagna
• Crockpot Beef Stroganoff
• Slow Cooker Pulled Pork
• Slow Cooker Pork Chops

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Slow Cooker Beef Stew

Slow Cooker Beef Stew, with tender bites of beef and vegetables in a rich broth, is a family dinner favorite. This beef stew recipe is perfect for a weeknight or for Sunday dinner.

Course Main Course, Slow Cooker

Cuisine American

Keyword beef stew recipe, crockpot beef stew, slow cooker beef stew

Prep Time 35 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Calories 333kcal

Ingredients

• 3 tablespoons all-purpose flour
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 pounds boneless chuck roast cut into 1-inch cubes and trimmed of excess fat, or cubed beef stew meat
• 2 tablespoons olive oil divided
• 1 yellow onion chopped
• 4 cloves garlic minced
• 3 ribs celery chopped
• 4 medium carrots cut into ¼-inch rounds or half rounds if large
• 1 ½ pounds Yukon gold potatoes* about 4 medium, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried thyme
• 4 cups low sodium beef broth

Instructions

• Place flour, salt and pepper in a large zip-top bag. Add the cubes of beef, seal the bag, and shake to coat the meat with the flour mixture. (Alternatively, you can place the beef, flour, salt and pepper in a large bowl and stir to coat the beef.)
• Heat 1 ½ tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the pieces of beef in a single layer in the pan (brown the beef in two batches if necessary). Let the beef brown on the first side for about 4 minutes, then flip and brown the other side. Stir in any remaining flour from the bag and then transfer the beef to a 5 quart or larger slow cooker.
• Add the remaining ½ tablespoon olive oil and the onion to the pan. Cook the onion, stirring occasionally, until softened, 3-4 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Pour about ½ cup of the beef broth into the pan and scrape up any browned bits from the bottom of the pan. Transfer the contents of the pan to the slow cooker.
• Add the remaining ingredients, including the rest of the broth, to the slow cooker. Stir gently to combine.
• Cover and cook on low for 7-9 hours or high for 3 ½-4 ½ hours, until the vegetables and meat are tender and cooked through.
• Remove and discard the bay leaf. Taste and season with additional salt and pepper as needed. Serve.

Video

Notes

• Yukon gold potatoes or baby potatoes work best in this recipe because they hold their shape while cooking. Russet potatoes don’t work as well because they tend to fall apart more easily.
• Use a 5 quart or larger slow cooker to ensure that the crockpot is not overfilled.
• If desired, you can replace 1 cup of the beef broth with dry red wine. In step 5 of the recipe, instead of using 1/2 cup of beef broth to deglaze the pan, add 1 cup of red wine to the pan and scrape up any browned bits. Then reduce the amount of beef broth that you add to the slow cooker to 3 cups.
• If you like peas in your beef stew, feel free to stir in some frozen peas after the stew is fully cooked, then slow cook for 10 minutes more to warm the peas.
• Beef stew can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
• To reheat beef stew, simmer it in a pot, covered, on the stove until it is heated through. You can also reheat beef stew in the microwave. Stir the stew occasionally as it reheats to help it heat evenly.

Nutrition

Serving: 1.5cups | Calories: 333kcal | Carbohydrates: 20g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 713mg | Potassium: 1208mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5269IU | Vitamin C: 15mg | Calcium: 78mg | Iron: 6mg

Read Slow Cooker Beef Stew for the full recipe. Originally posted at Kristine's Kitchen

Why You’ll Love this Easy Pasta Bake

This baked rigatoni is everything you want in a baked pasta recipe. It’s simple to make, you won’t need too many ingredients and most of them are pantry staples. Just like my favorite Lasagna Recipe, in this baked rigatoni recipe I use store-bought marinara sauce and add a few extra seasonings to ensure that the pasta is big on flavor yet quick on prep time. And like most pasta bake recipes, this one is make-ahead friendly and perfect for entertaining.

When you’re craving comfort food, this rigatoni recipe is sure to satisfy. Serve it with a big green salad and Garlic Bread, dig in, and enjoy!

Baked Rigatoni Recipe Ingredients

• Rigatoni Pasta: Or you can substitute another short pasta shape, such as penne or ziti.
• Olive Oil: For sautéing the onion.
• Onion and Garlic: For flavor.
• Ground Beef: Italian sausage also works well in this recipe. Remove it from the casings and crumble it as it cooks. If you prefer a leaner recipe, you can use ground turkey or ground chicken.
• Marinara Sauce: I used store-bought marinara sauce to save time. Homemade Marinara Sauce can also be used.
• Italian Seasoning & Black Pepper: For added flavor. Since most store-bought marinara sauces are already well salted, I’ve found that you don’t need to add any extra salt to this recipe.
• Parmesan Cheese: Bold, sharp and cheesy, grated Parmesan is perfect for adding flavor complexity to the rigatoni. You’ll stir half into the meat sauce and sprinkle the other half on top of the baked rigatoni.
• Mozzarella Cheese: For topping the rigatoni. The mozzarella melts to ooey gooey perfection in the oven.
• Dried Oregano: You’ll sprinkle a bit of dried oregano (or Italian seasoning) on top of the casserole before baking for extra flavor.

How to Make Baked Rigatoni

Boil the pasta. Cook the rigatoni in a large pot of boiling, salted water. Then drain and set aside.

Make the meat sauce. Start by sautéing the onion in olive oil until softened. Then add the ground beef and cook it, crumbling with a spoon, until browned. Add the garlic and cook for 30 seconds. Stir in the marinara sauce, Italian seasoning and pepper. Simmer the sauce for 10 minutes to allow the flavors to develop.

Add cheese and cooked pasta. Stir half of the grated Parmesan into the meat sauce, followed by the cooked rigatoni.

Assemble the pasta bake. Pour the pasta with meat sauce into a greased baking dish. Sprinkle the mozzarella, remaining Parmesan and dried oregano over the top.

Bake. You’ll cover the dish with foil for most of the bake time and then uncover it for the last 5-10 minutes to help the cheese brown on top. Let the baked rigatoni rest for a few minutes after it comes out of the oven, then serve and enjoy!

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Baked Rigatoni Recipe

This Baked Rigatoni is an easy pasta bake recipe that's full of flavor! With ground beef, marinara sauce and cheese, it's quick to put together and then baked until hot and bubbly. Serve it with a salad and garlic bread for a meal the whole family will love.

Course Main Course

Cuisine Italian

Keyword baked rigatoni, pasta bake, rigatoni

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 490kcal

Ingredients

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 cup chopped sweet yellow onion
• 1 pound ground beef or Italian sausage
• 4 cloves garlic minced
• 48 ounces marinara sauce 2 jars (24 ounces each), or 6 cups of homemade sauce
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• ½ cup grated Parmesan cheese divided
• 6 ounces shredded mozzarella cheese about 1 ½ cups
• ½ teaspoon dried oregano
• chopped fresh parsley optional, for serving

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking dish and set aside.
• Bring a large pot of salted water to a boil. Once boiling, stir in the rigatoni and cook for the minimum cook time listed on the package. Then, drain (don't rinse) and set aside.
• Meanwhile, heat the olive oil in a Dutch oven (or large skillet) over medium-high heat. Add the onion and cook until softened, 2-3 minutes, stirring occasionally.
• Add the ground beef, and cook, crumbling, until beef is browned. Drain off excess grease as needed. Add the minced garlic and cook, stirring, for 30 seconds.
• Add the marinara sauce, Italian seasoning and black pepper to the skillet and stir. Bring to a simmer and then reduce the heat to low. Cook at a low simmer for 10 minutes, stirring occasionally.
• Remove the pan from the heat and stir in ¼ cup of grated Parmesan. Then gently stir in the cooked rigatoni. Transfer to the greased 9×13-inch baking dish.
• Sprinkle the shredded mozzarella over the top of the pasta, followed by the remaining ¼ cup grated Parmesan. Sprinkle with the dried oregano.
• Cover the baking dish with a piece of foil that has been sprayed with cooking spray on the underside (to prevent the cheese from sticking to the foil).
• Bake, covered with foil, for 25 minutes. Then uncover and continue baking for 5-10 more minutes, until the rigatoni is hot and bubbly around the edges and lightly browned on top. Let rest for 5 minutes before serving. Serve with chopped fresh parsley, if desired.

Video

Notes

• To Bake Later: You can assemble the baked rigatoni up to one day ahead of time, cover and refrigerate it until you’re ready to bake. Before baking, let it sit at room temperature for about 20 minutes to take the chill off and then add 15-20 minutes to the covered bake time.
• To Freeze: You can freeze the baked rigatoni for up to 3 months before baking. Wrap it tightly with plastic wrap and freeze in an oven-safe dish. Thaw in the refrigerator for 24 hours before baking and bake according to the directions above for baking a chilled casserole.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat leftovers is in the microwave, or you can reheat the baked pasta in a covered dish in the oven.

Nutrition

Calories: 490kcal | Carbohydrates: 55g | Protein: 27g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 1091mg | Potassium: 867mg | Fiber: 5g | Sugar: 9g | Vitamin A: 942IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 4mg

Read Baked Rigatoni for the full recipe. Originally posted at Kristine's Kitchen

Looking for more hearty, cozy meals? Try my Chili Recipe, Chicken and Dumplings or Instant Pot Beef Stew next!

I have the best meal for you to make on a cold, rainy day: Chicken Stew! Loaded with baby potatoes, carrots and chicken, it’s warming, nourishing and so satisfying.

You may be wondering what’s the difference between chicken stew and chicken soup? This chicken stew has a thicker broth and more chunky vegetables than you’ll find in a Chicken Noodle Soup. It’s richly flavored, starting with a base of onion, carrots, celery and garlic and then seasoned with thyme, rosemary and Italian seasoning. The chicken is browned in the pot before it simmers in the soup, a step that brings even more flavor to this rustic dish.

Ingredient Notes

• Chicken: I usually make this recipe with boneless, skinless chicken breasts. If you prefer chicken thighs, they also work well here. You can use boneless or bone-in chicken, just know that bone-in may take a bit longer to cook through and you’ll need to discard the bones when shredding the chicken.
• Onion, Carrots and Celery: This trio of vegetables adds depth of flavor.
• Butter and Flour: These combine to thicken the stew. The butter also adds richness and flavor.
• Chicken Broth: Use low sodium chicken broth so that the stew doesn’t turn out too salty.
• Potatoes: Baby potatoes are perfect for stew; cut them in half to make bite-size pieces. I love to use a mix of red and gold baby potatoes for color and flavor variety.
• Herbs: Dried thyme, rosemary, Italian seasoning and bay leaves add savory, woodsy flavor. I used dried herbs in this recipe for convenience. If you prefer to use fresh thyme and/or rosemary, double the amounts since the flavor is less concentrated.

Find the full ingredient list and recipe instructions in the recipe card below.

How to Make Chicken Stew

Brown the chicken. Heat the olive oil in a large pot, such as a Dutch oven. Add the chicken and sear on both sides until browned. Remove chicken to a clean plate. (It will not be cooked through yet.)

Sauté the aromatics. Add the butter, onion, carrots and celery to the pot. Cook for a few minutes, until softened.

Add remaining ingredients. Stir in the garlic and flour and cook for 30 seconds to cook off the raw flour taste. Then stir in the chicken broth, potatoes and seasonings. Nestle the chicken into the broth.

Simmer. Cover the pot and cook the stew at a low simmer until the chicken is cooked through and the vegetables are soft, about 20-25 minutes.

Shred the chicken. Then stir it back into the stew. Serve and enjoy!

What to Serve with Chicken Stew

Serve chicken stew with some crusty bread, Dinner Rolls or Drop Biscuits and a simple Green Salad, Arugula Salad or Kale Salad.

To Store, Freeze and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

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Chicken Stew

This Chicken Stew is thick and hearty, filled with potatoes, vegetables and chicken in a flavorful herby broth. Serve it with some crusty bread and a simple green salad for an easy, satisfying dinner.

Course Main Course

Cuisine American

Keyword chicken stew

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 309kcal

Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• salt and pepper to season the chicken
• 2 tablespoons unsalted butter
• 1 medium yellow onion chopped
• 4 medium carrots sliced into rounds
• 3 ribs celery chopped
• 4 cloves garlic minced
• 3 tablespoons all-purpose flour
• 3 ½ cups low sodium chicken broth
• 1 pound baby potatoes halved
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 2 bay leaves
• ½ teaspoon salt
• ½ teaspoon black pepper
• chopped fresh parsley optional, for serving

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Pat the chicken dry and season with salt and pepper. Once the pot is hot, add the chicken to the pan and brown on both sides. Then transfer the chicken to a clean plate. (It will not yet be cooked through yet.)
• Add the butter to the pot. Once melted, add the onion, carrot and celery to the pot and cook until softened, stirring occasionally and scraping up any browned bits from the bottom of the pot, about 5 minutes.
• Add the garlic and flour and cook for 30 seconds, stirring.
• Stir in the chicken broth. Then stir in the potatoes, Italian seasoning, dried thyme, dried rosemary, bay leaves, salt and pepper. Return the chicken and any juices from the plate to the pot. Nestle the chicken down into the broth.
• Bring to a low simmer, then cover the pot and simmer (adjust the heat as needed to maintain a low simmer) until the chicken is cooked through to 165° F and the vegetables are soft, about 20-25 minutes.
• Once chicken is cooked through, remove it to a clean bowl or cutting board. When chicken is cool enough to handle, shred it and stir it back into the stew.
• Remove and discard the bay leaves. Serve stew garnished with chopped fresh parsley if desired.

Video

Notes

• Chicken thighs (bone-in or boneless) or bone-in chicken breasts may be substituted for the boneless chicken breasts. They may take longer to cook through; use an instant read thermometer to check that the internal temperature is at least 165° F. Remove the chicken from the bones before shredding.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Stew may be reheated in a pot on the stove or in the microwave; add additional broth as needed when reheating.

Nutrition

Calories: 309kcal | Carbohydrates: 25g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 83mg | Sodium: 417mg | Potassium: 1086mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7052IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg

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

Looking for more ground beef recipes? Try Hamburger Soup, Goulash or Stuffed Peppers next.

How to Make Chili

Sauté the onion. Heat the olive oil in a Dutch oven or other large, heavy pot. Add the onion and cook until softened.

Brown the ground beef. Add the ground beef to the pot and cook it, crumbling with a spoon, until browned.

Add the garlic, seasonings and tomato paste. Add the garlic and cook for 30 seconds while stirring. Then stir in the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste.

Stir in the broth, tomatoes and beans. Scrape up any browned bits that are stuck to the bottom of the pot.

Simmer the chili with a lid on the pot for 1-2 hours, stirring occasionally.

To thicken chili, uncover the pot during the last 30 minutes of cooking and simmer until it is your desired thickness.

To Freeze

Chili freezes really well! I like to freeze it in individual portion sizes to thaw and reheat for quick lunches or dinners. You can store chili in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave.

More Tasty Chili Recipes

• Crockpot Chili
• Instant Pot Chili
• Turkey Chili Recipe
• White Chicken Chili
• Vegetarian Chili

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The Best Chili Recipe

The Best Ever Chili Recipe, made with ground beef, beans and the perfect mix of chili spices. This homemade chili is thick, hearty and richly flavored. Add your favorite toppings and enjoy!

Course Main Course

Cuisine American

Keyword best chili recipe, chili, chili recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 6 servings

Calories 320kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 1 pound lean ground beef
• 4 cloves garlic minced
• 1-2 tablespoons chili powder* use 1 tablespoon for mild chili, 2 tablespoons for spicier chili
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons tomato paste
• 1 ¾ cups low sodium beef broth or one 14.5 ounce can
• 28 ounce can fire roasted crushed tomatoes or fire roasted diced tomatoes
• 15 ounce can red kidney beans rinsed and drained
• 15 ounce can pinto beans or black beans, rinsed and drained
• For topping: shredded cheddar cheese, sour cream, avocado, chopped red or green onions, cilantro, etc. as desired

Instructions

• Heat the olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the onion and cook 2 minutes, until onion starts to soften.
• Add the ground beef and cook, crumbling, until browned, about 5 minutes. Drain off excess grease. Add the garlic and cook, stirring, for 30 seconds.
• Add the chili powder, cumin, brown sugar, oregano, salt, pepper and tomato paste. Stir to combine.
• Add the broth and stir, scraping up any bits from the bottom of the pot.
• Stir in the crushed or diced tomatoes and beans.
• Bring to a boil, then reduce heat to low and cook at a low simmer for 1-2 hours, stirring occasionally. Cover the chili during the first part of the cook time and then uncover during the last 30 minutes as needed to thicken the chili.
• Serve chili with toppings, as desired.

Video

Notes

• Chili powder: Some chili powders are more spicy than others. Adjust the amount accordingly.
• To make chili without beans: Omit the beans and use 2 pounds of ground beef.
• To freeze: Freeze chili in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat in a covered pot on the stove or in the microwave. I like to freeze chili in individual portion sizes to thaw and reheat for quick lunches or dinners.
• To store: Store leftover chili in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 1007mg | Potassium: 1337mg | Fiber: 11g | Sugar: 12g | Vitamin A: 821IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 7mg

Read The Best Chili Recipe for the full recipe. Originally posted at Kristine's Kitchen

Looking for more butternut squash recipes? Try this Butternut Squash Mac and Cheese and Butternut Squash Salad.

There’s no better way to welcome fall than with a bowl of homemade butternut squash soup! This healthy soup recipe has an incredible smooth, creamy texture, yet it’s made without cream. It’s richly flavored with a touch of sweetness from the butternut squash. It’s the perfect soup to enjoy for lunch or dinner on a chilly day, or to serve as a first course for a holiday meal.

Readers have loved my Instant Pot Butternut Squash Soup recipe for years, and I wanted to give you a similar recipe that you can make on the stove top. As this butternut squash soup simmers on the stove, your kitchen will be filled with the enticing aromas of sage, butternut squash and nutmeg. This cozy soup is the perfect fall comfort food. We’ll be making it on repeat all season long, and I hope you will too!

How to Make Butternut Squash Soup

Sauté the aromatics. Heat the butter and olive oil in a Dutch oven or other large, heavy pot. Add the shallots and cook until softened. Then stir in the garlic and chopped sage and cook for 30 seconds, until fragrant.

Add the remaining ingredients. Stir in the vegetable broth, followed by the chopped carrot, butternut squash, salt, pepper and nutmeg.

Simmer. Bring the soup to a low simmer, cover the pot, and simmer for 20 minutes, until the squash and carrots are tender.

Blend until smooth. Use an immersion blender (or transfer the soup to a countertop blender) to puree the soup. I like to puree it until it’s very smooth for the best creamy texture.

Serve. Taste the soup and adjust the seasonings as needed. When serving the soup, you can add a few garnishes, such as drizzle of cream or coconut milk, a sprinkle of pepitas, freshly ground black pepper, or a few fresh sage leaves.

What to Serve with Butternut Squash Soup

• Salad. This Arugula Salad (another fall favorite!), Farro Salad and Kale Salad all pair well with this butternut squash soup.
• Bread. Serve some fresh bread with soup for dunking! Try Honey Yeast Rolls, Focaccia Bread or Whole Wheat Bread.
• Or, serve butternut squash soup as a first course, followed by a holiday turkey dinner or another main course, such as Pork Loin Roast or Crock Pot Pork Tenderloin.

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Butternut Squash Soup

This Butternut Squash Soup is smooth, creamy and richly flavored, made with shallots, sage and nutmeg. It's the best fall comfort food and so easy to make.

Course Main Course, Soup

Cuisine American

Keyword butternut squash soup

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 -5 servings

Calories 211kcal

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• ⅔ cup chopped shallot 2-3 shallots
• 2 cloves garlic minced
• 1 tablespoon chopped fresh sage leaves
• 2 – 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
• 1 large carrot thinly sliced
• 1 large or 2 small butternut squash about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• scant ⅛ teaspoon ground nutmeg

Instructions

• Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
• Add the garlic and sage and cook, stirring, for 30 seconds.
• Pour in the vegetable broth. Stir.
• Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
• Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.

Video

Notes

• I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
• This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving. 
• Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.

Nutrition

Calories: 211kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 785mg | Potassium: 857mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22907IU | Vitamin C: 44mg | Calcium: 125mg | Iron: 2mg

Read Butternut Squash Soup for the full recipe. Originally posted at Kristine's Kitchen

For a meal that the whole family will love, serve these chicken meatballs with pasta, Marinara Sauce, Garlic Bread and an Italian Salad.

Why You’ll Love These Chicken Meatballs

• Flavor! These chicken meatballs are anything but boring! With Parmesan cheese, fresh garlic and dried seasonings, each bite of these tender meatballs is bursting with flavor.
• Healthy Meatballs. Swapping ground chicken for ground beef makes these chicken meatballs lower in fat but still high in protein. Prefer ground turkey? Try this Turkey Meatballs recipe.
• Baked Chicken Meatballs. By baking the meatballs, you’ll create less mess in the kitchen and you’ll be free to make the rest of your meal while the meatballs are in the oven (no flipping meatballs in a pan on the stove!). Baked meatballs are also healthier than pan fried, so it’s a win-win.
• Easy Dinner Idea. With just 15 minutes of active prep time and 13 minutes of baking time, you can have these delicious meatballs on your dinner table in less than 30 minutes.

Ingredients You’ll Need

• Panko Bread Crumbs: The bread crumbs help to bind the meatballs together. The larger crumb pieces of panko bread crumbs trap more moisture in the meatballs, making them juicier.
• Parmesan Cheese: Adds lots of flavor to the meatballs.
• Egg: To bind the meat mixture together.
• Olive Oil: Since ground chicken can be drier than ground beef, adding a tablespoon of olive oil helps to ensure that the chicken meatballs to turn out moist and juicy.
• Garlic: For flavor!
• Seasonings: To season the meatballs you’ll need garlic powder, onion powder, dried oregano, salt and pepper.
• Ground Chicken

How to Make Chicken Meatballs

Grease a rimmed baking sheet with olive oil or avocado oil and preheat your oven to 425° F. Baking the meatballs at a high temperature locks in the juices, helps them to brown, and also means that they will cook quickly!

Combine all of the ingredients except for the ground chicken in a large mixing bowl. Mix with a fork until well combined.

Add the ground chicken and mix with your hands until just combined. Be careful to not overwork the meat mixture so that the meatballs turn out soft and tender.

Shape the meat mixture into 1 3/4-inch meatballs and place on the baking sheet. If the meat mixture sticks to your hands, use slightly damp hands or grease your hands with olive oil.

Bake the meatballs for 10-11 minutes (they will be almost but not fully cooked at this point). Then broil them for 2-3 minutes, until cooked through to 165° F. Broiling the chicken meatballs for the last few minutes of the cook time helps to brown the tops. Don’t overbake the meatballs or you run the risk of them drying out.

Storage and Freezer Instructions

• To Store: After baking, chicken meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Bake the meatballs and then let them cool completely. Store in an airtight container in the freezer for up to 3 months. To serve, thaw meatballs overnight in the refrigerator before reheating.
• To Reheat: Reheat meatballs in a simmering pot of marinara sauce on the stove or reheat gently in the microwave.

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The Best Chicken Meatballs

These baked Chicken Meatballs are loaded with flavor and so easy to make! They cook quickly in the oven, so they're perfect for a fast weeknight dinner. Serve them with pasta or zucchini noodles for dinner, or as an appetizer with marinara sauce for dipping.

Course Appetizer, Main Course

Cuisine Italian

Keyword chicken meatballs

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 16 meatballs

Calories 70kcal

Ingredients

• ½ cup panko breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon olive oil plus more for the pan
• 2 cloves garlic minced
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 pound ground chicken

Instructions

• Preheat oven to 425° F. Grease a rimmed baking sheet with olive oil.
• Combine all ingredients except for the ground chicken in a large mixing bowl. Use a fork to mix until well combined.
• Add the ground chicken to the mixing bowl and use your hands to mix until combined. Be careful to not overwork the meat, just mix until the ingredients are combined.
• Shape the mixture into 1 ¾-inch meatballs and place on the greased baking sheet with a little room in between each one. (If the meat mixture sticks to your hands, use slightly damp hands or grease your hands with olive oil.)
• Bake in the preheated oven for 10-11 minutes, and then broil for 2-3 minutes to brown the tops. Meatballs are done when the centers register 165° F on an instant read thermometer. (I usually bake them at until they are about 135° in the center – this takes about 10 minutes – and then broil to brown the tops and finish cooking to 165° F.)

Notes

• To Store: After baking, chicken meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
• To Freeze: Bake the meatballs and then let them cool completely. Store in an airtight container in the freezer for up to 3 months. To serve, thaw meatballs overnight in the refrigerator before reheating.
• To Reheat: Reheat meatballs in a simmering pot of marinara sauce on the stove or reheat gently in the microwave.

Nutrition

Serving: 1meatball | Calories: 70kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 144mg | Potassium: 164mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.4mg

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

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.

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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.

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.

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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 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 14 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

Serving: 1/2 cup | Calories: 169kcal | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 120mg

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

I based this blueberry pancakes recipe off of our very best Buttermilk Pancakes recipe. We make buttermilk pancakes almost every week, so needless to say that recipe is a tried-and-true favorite. When my kids kept asking for blueberries in their pancakes I decided to adapt the recipe. These blueberry pancakes turned out so delicious, I just had to share them with you!

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Blueberry Pancakes Recipe Ingredients

You’ll need just a few simple ingredients to make these blueberry pancakes.

• Butter: Adds richness and flavor.
• Flour: Use all-purpose flour, or substitute half of the flour with whole wheat flour.
• Sugar: Granulated sugar adds sweetness.
• Baking Powder and Baking Soda: To help the pancakes rise as they cook so that they turn out nice and fluffy.
• Salt: Enhances all of the flavors; don’t skip it!
• Eggs: Two eggs help to bind the ingredients together and add flavor and richness to the batter.
• Buttermilk: Using buttermilk rather than milk helps to make these pancakes extra fluffy and gives them more flavor. If you don’t have buttermilk on hand, learn how to make a Buttermilk Substitute.
• Vanilla: For an added touch of warm sweetness.
• Fresh Blueberries: Be sure to use fresh blueberries, not frozen. Read more about why below.

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

How to Make Blueberry Pancakes

Start by melting the butter, either in the microwave or on the stove. Then set it aside to cool slightly.

Next, combine the dry ingredients. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Combine the wet ingredients. In a large mixing bowl, whisk together the eggs, buttermilk and vanilla. Then whisk in the melted butter.

Pour the dry ingredients into the wet and whisk everything together until just combined. Then gently fold the blueberries into the batter.

Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray, as needed

To cook the pancakes, scoop about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, then flip and cook on the second side until golden brown.

Can You Use Frozen Blueberries?

I do not recommend using frozen blueberries in this recipe. I was hopeful that frozen blueberries would be an option (for convenience sake!), but unfortunately frozen blueberries did not work well when I tested them in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes. The cold berries also make it take longer for the pancakes to cook through, and some pancakes remained uncooked/soggy in the middle.

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Blueberry Pancakes

These fluffy Blueberry Pancakes are bursting with sweet, fresh blueberries. Enjoy them with maple syrup for breakfast or brunch.

Course Breakfast

Cuisine American

Keyword blueberry pancakes

Prep Time 12 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 20 4-inch pancakes

Calories 96kcal

Ingredients

• 3 tablespoons unsalted butter
• 2 cups all-purpose flour*
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries

Instructions

• Melt the butter and set it aside to cool slightly.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt.
• In a large bowl, whisk together the eggs, buttermilk and vanilla extract. Then whisk in the melted butter.
• Pour the dry ingredients into the wet. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
• Gently fold the blueberries into the batter.
• Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray.
• Scoop the pancake batter onto the griddle, using about ¼ cup of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2-3 minutes. Serve pancakes with maple syrup, if desired.

Video

Notes

• You can substitute all or half of the all-purpose flour with whole wheat flour.
• I do not recommend using frozen blueberries in this recipe. Frozen blueberries release a lot of moisture into the batter, which results in somewhat soggy pancakes.
• Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.

Nutrition

Serving: 1pancake | Calories: 96kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 145mg | Potassium: 104mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

Read Blueberry Pancakes for the full recipe. Originally posted at Kristine's Kitchen

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.

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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.

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.

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

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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 minutes minutes

Cook Time 10 minutes minutes

Inactive Time 10 minutes minutes

Total Time 28 minutes minutes

Servings 4 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

Calories: 170kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 153mg | Potassium: 459mg | Fiber: 15g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 4mg

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

Banana Bread Recipe

Who doesn’t love a slice of banana bread, with its soft, sweet interior and crisp, golden top? Along with these Banana Muffins, this banana bread recipe is one of my favorite ways to use up ripe bananas. It’s one of the easiest baking recipes, with just minutes required to mix the ingredients together before popping it in the oven.

The secret to the best banana bread is to use lots of mashed banana for moisture and flavor and just enough sugar to bring sweetness without overpowering the other flavors. This recipe uses both brown sugar and granulated sugar, which gives the banana bread a more nuanced flavor. The brown sugar brings notes of caramel to the bread, which is amazing paired with the banana, butter and cinnamon.

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The hardest part of this banana bread recipe is waiting for the loaf to cool before slicing into it. The heavenly aroma of freshly baked banana bread is so enticing that I usually can’t resist slicing into the loaf while it’s still warm. If you can wait, the flavors are even better on the second day after they’ve had a chance to mingle and develop. Enjoy a slice with a cup of coffee or tea, or a cold glass of milk.

Banana Bread Recipe Ingredients

The ingredient list for this banana bread recipe is made up of simple ingredients that you likely have on hand in your kitchen.

• Flour: Use all-purpose flour. You can substitute all or half of the flour with whole wheat flour, if desired. Or try this Healthy Banana Bread recipe – it’s a reader favorite!
• Baking Soda: Helps the bread to rise.
• Salt: Salt is an essential baking ingredient. It enhances all of the flavors.
• Cinnamon: Complements the banana flavor.
• Butter: Brings rich, buttery flavor. Melting the butter makes it easy to incorporate it into the batter.
• Bananas: You’ll need 4-5 ripe bananas. The riper the bananas, the more sweetness they’ll bring to the bread.
• Brown Sugar and Granulated Sugar: I like to use more brown sugar than white sugar because I love the caramel flavor that the brown sugar brings to the bread. If you use dark brown sugar it will give you a richer caramel flavor. You can use all granulated sugar if you prefer a simpler classic banana bread flavor.
• Eggs: Eggs provide structure, flavor and help the bread to rise.
• Vanilla Extract: For an added touch of warm sweetness.

How to Make Banana Bread

Here’s an overview of how to make this easy banana bread recipe. It’s so simple, and no mixer is required. Find the full recipe with ingredient amounts in the recipe card below.

1. First, prepare your baking pan by greasing it with cooking spray or butter and lining it with parchment paper. Leave a little overhang of parchment paper – this makes it so easy to lift the bread out of the pan.

2. Whisk together the dry ingredients: flour, baking soda, salt and cinnamon.

3. Then, whisk together the wet ingredients: melted butter, mashed banana, both sugars, eggs and vanilla.

4. Pour the dry ingredients into the wet and mix with a rubber spatula until just combined.

5. Pour the batter into the prepared baking pan and bake at 350° F for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean.

Banana Bread Recipe Variations

• Banana Nut Bread: Fold in 1 cup of chopped walnuts or pecans.
• Chocolate Chip Banana Bread: Stir in 1 cup of chocolate chips (reduce the amount to 2/3 cup if using mini chocolate chips).
• Chocolate Swirl Banana Bread: Try this Chocolate Banana Bread recipe.
• Add a Streusel Topping: Use the walnut-oat streusel from this Apple Bread recipe. Or, for a more indulgent topping, make the topping from this Cherry Crumble Pie (I recommend halving the pie topping recipe).
• Use Frozen Bananas: Let them thaw at room temperature and drain off all excess moisture before using.

More Banana Bread Recipes

• Healthy Banana Bread
• Chocolate Banana Bread
• Blueberry Banana Bread
• Brown Butter Banana Bread

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Best Banana Bread Recipe

This Banana Bread is moist, sweet and full of rich banana flavor. It's easy to make and perfect for breakfast or a snack. The brown sugar brings a touch of caramel flavor to the bread; you can replace it with granulated sugar if you prefer a simpler classic banana bread flavor.

Course Bread, Breakfast, Quick Bread

Cuisine American

Keyword banana bread, banana bread recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings (1 loaf)

Calories 271kcal

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter melted and cooled slightly
• 1 ¾ cups mashed ripe banana 4-5 bananas
• ½ cup packed brown sugar light or dark
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1 cup chopped walnuts, pecans or chocolate chips

Instructions

• Preheat oven to 350° F. Spray a 4.5 x 8.5-inch (or 9×5-inch) loaf pan with cooking spray. Line the bottom and two long sides of the loaf pan with a piece of parchment paper, leaving a little overhang on the two long edges. This makes it easier to remove the bread from the pan.
• In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large mixing bowl, combine the melted butter, mashed banana, brown sugar, granulated sugar, eggs and vanilla. Whisk until well combined.
• Pour the dry ingredients into the wet. Mix with a rubber spatula until just combined, being careful to not overmix. If you want to add nuts or chocolate chips, add them when the flour is almost mixed in and gently stir to combine.
• Pour the batter into the prepared baking pan. Bake for 55-65 minutes, until a toothpick inserted into the center of the bread comes out clean. Let bread cool in the pan for 15 minutes and then use the parchment paper overhang to remove it to a wire rack to finish cooling. It's best to let the bread cool for at least 30 minutes before slicing; if you slice it when it's hot it will crumble.

Video

Notes

• For a less sweet banana bread, reduce the total sugar to 1/2 cup. For a sweeter bread, use 1 cup of total sugar (I recommend using half brown sugar and half granulated sugar).
• Banana bread can be stored in an airtight container at room temperature or in the refrigerator for up to 4 days. Or, wrap tightly and freeze in an airtight container for up to 3 months. To freeze slices of banana bread, separate the slices with a piece of parchment paper to prevent them from sticking together.

Nutrition

Calories: 271kcal | Carbohydrates: 42g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 243mg | Potassium: 195mg | Fiber: 2g | Sugar: 21g | Vitamin A: 357IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

Read Banana Bread for the full recipe. Originally posted at Kristine's Kitchen

Best Spaghetti Sauce Recipe

When I was a teenager, my Italian grandfather taught me how to make his famous (at least in our family!) spaghetti sauce. I carefully wrote down each step of the process in detail, so that I’d remember exactly what to do when I made it on my own. I still have and treasure those recipe notes today, and they are the inspiration behind this spaghetti sauce recipe.

This recipe is easy to make and uses mostly pantry ingredients. It starts with onion, Italian sausage and garlic to build flavor, plus canned tomatoes, herbs and seasonings. You can make this sauce with Italian sausage, ground beef, or a combination of the two. I usually use Italian sausage because it brings even more flavor to the sauce. If you’re looking for a meatless pasta sauce recipe, you’ll love this Marinara Sauce.

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If there’s one meal that makes me think of a Sunday night family dinner, it’s a big pot of spaghetti sauce simmering on the stove, to serve with pasta, garlic bread and a crisp Italian salad. Simmering the sauce for an hour or more melds the flavors together and creates a rich, hearty pasta sauce. It also makes your whole house smell amazing! I hope this spaghetti sauce recipe will become a treasured part of your recipe collection, as it is with my family.

Ingredients

Here’s what you’ll need to make the best homemade spaghetti sauce, including ingredient notes.

• Olive Oil: For sautéing the onion and browning the meat.
• Italian Sausage or Ground Beef: Use Italian sausage or ground beef, or a combination of the two. I usually make this sauce with one pound of meat total; for an extra meaty pasta sauce you can use two pounds of meat.
• Onion and Garlic: These aromatic ingredients build flavor.
• Crushed Tomatoes: Crushed tomatoes add a little texture to the sauce, without adding big chunks of tomatoes.
• Tomato Sauce: You’ll need 30 ounces of canned tomato sauce, or two 15 ounce cans.
• Tomato Paste: Gives the sauce rich tomato flavor.
• Water: We need to add a little water to the sauce since it simmers on the stove for 1-2 hours, and some liquid will be lost to evaporation. Even so, the sauce is nice and thick after cooking.
• Sugar: Adding just a little sugar improves the flavor of the sauce by balancing out the acidity of the tomatoes.
• Seasonings: Italian seasoning, dried oregano, salt and pepper bring classic Italian flavor.
• Fresh Parsley: I use flat leaf Italian parsley.
• Fresh Basil: The fresh basil is optional; I add it when it’s in season and skip it when it’s not. It brings a pop of fresh flavor to the sauce.

How to Make Spaghetti Sauce

Cook the sausage (or ground beef) and onion until the meat is browned, crumbling the meat as it cooks. Then stir in the minced garlic and cook for 30 seconds more.

Stir in all of the remaining ingredients, except for the fresh basil.

Spaghetti Sauce Recipe Tips

• The longer you simmer the sauce, the thicker and more richly flavored it will become.
• Turn the heat under the pot all the way down to low when simmering. It should cook at a very low simmer.
• If the sauce gets too thick, stir in a little more water.
• This sauce is delicious with and without fresh basil. Add it when it’s in season.
• You can add about 1/4 teaspoon of crushed red pepper flakes for a bit of spice, if desired.

More Italian Favorites

• Lasagna
• Meatball Recipe
• Instant Pot Spaghetti
• Eggplant Parmesan
• Chicken Piccata
• Chicken Cacciatore

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Homemade Spaghetti Sauce

This homemade spaghetti sauce is rich and hearty, made with Italian sausage or ground beef. It's easy to make using mostly pantry ingredients. Serve it over spaghetti, penne, or your favorite pasta shape.

Course Sauce

Cuisine Italian

Keyword homemade spaghetti sauce, pasta sauce recipe, spaghetti sauce, spaghetti sauce recipe

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings*

Calories 304kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage or ground beef, or ½ pound of each
• 1 cup chopped yellow onion
• 4 cloves garlic minced
• 28 ounces crushed tomatoes
• 30 ounces tomato sauce
• 6 ounces tomato paste
• ½ cup water
• 2 teaspoons granulated sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup chopped fresh flat leaf Italian parsley
• ¼ cup chopped fresh basil optional

Instructions

• In a large Dutch oven or other heavy pot, heat the olive oil over medium-high heat. Add the sausage (remove from casings) and/or ground beef and chopped onion and cook, crumbling, until browned.
• Reduce the heat to medium and stir in the garlic. Cook 30 seconds or until fragrant, being careful to not let the garlic burn.
• Then add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, Italian seasoning, oregano, salt, pepper and fresh parsley. Stir.
• Bring to a simmer and then reduce the heat to a very low simmer. Partially cover the pot, leaving just a little room for steam to escape. Cook at a low simmer for 1-2 hours, stirring every 20-30 minutes. The longer you cook the sauce, the thicker and more richly flavored it will become. If it gets too thick, stir in a little more water.
• Stir in the fresh basil (if using) and serve.

Video

Notes

• Serves 6-8 (6 if you like a lot of sauce on your pasta).
• Sauce may be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

Nutrition

Calories: 304kcal | Carbohydrates: 21g | Protein: 12g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 1511mg | Potassium: 1025mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1209IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 4mg

Read Homemade Spaghetti Sauce for the full recipe. Originally posted at Kristine's Kitchen

Easy Crock Pot Pulled Pork Recipe

This pulled pork recipe is one of our favorite family-friendly dinners because it’s so incredibly easy and so delicious. It’s one of those recipes that you’ll want to have in your collection for busy days because it requires so little prep time.

This crock pot pulled pork is a dump and go slow cooker recipe, meaning there’s no pre-cooking (or even chopping) needed. You just put all of the ingredients in the crock pot, turn it on, and that’s it! The pulled pork cooks low and slow all day and you come home to a flavorful home-cooked meal.

After slow cooking, the pork shreds so easily and you won’t believe how tender and flavorful it is. I always have to sneak a few bites straight from the crock pot! We like to serve it in pulled pork sandwiches the first day, and then use the leftovers to make tacos, quesadillas or nachos.

If you’re craving pulled pork and forget to plan ahead for your slow cooker, try this Instant Pot Pulled Pork recipe.

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Ingredients

You’ll need just 5 ingredients, plus salt and pepper, to make this pulled pork recipe.

• Pork Shoulder/Pork Butt. You can make this pulled pork recipe with pork shoulder or pork butt. Pork shoulder/Boston butt make a flavorful pulled pork because they are a fattier cut of meat. They are also typically budget-friendly and perfect for feeding a crowd.
• BBQ Sauce. Use your favorite BBQ sauce since the flavor will really impact the flavor of the final dish. I like to look for a BBQ sauce with lower sugar and a short ingredient list. If you have five extra minutes I highly recommend making my Homemade BBQ Sauce. You can just dump all of the BBQ sauce ingredients in your slow cooker and stir (no need to simmer on the stove).
• Apple Cider Vinegar. This helps to tenderize the meat and adds extra flavor.
• Pulled Pork Rub. For this recipe, I keep the spice rub simple with chili powder, garlic powder, salt and pepper. You can also use my Pork Rub recipe, which is delicious on pulled pork.

How to Make Crock Pot Pulled Pork

This slow cooker pulled pork recipe is so simple to make! You don’t need to sear or brown the meat before adding it to your slow cooker. You won’t notice much difference in the flavor of the pulled pork if you do brown the meat, so save yourself a step and some time.

To prep this recipe, start by putting the pork in the slow cooker. Sprinkle on the seasonings and then add the BBQ sauce and apple cider vinegar. Cook on low for 8-9 hours or high for 5-6 hours. This is the perfect crockpot meal to make if you are going to be out all day, since it can cook all day on low.

The pulled pork is done when it shreds easily with a fork. Before shredding, let the meat rest in the slow cooker or on a cutting board for 10 minutes. This will help the juices to redistribute throughout the meat, for juicier shredded pork.

You can return the shredded pork to the sauce in the slow cooker, or, if you want it less saucy, add back your desired amount of juices to the pork in a serving bowl.

I made this for a group of friends we had come over. It was absolutely amazing. I made homemade coleslaw, macaroni salad and potato salad for the sides. This recipe was a huge hit. Everybody raved about it. I served the pork on brioche buns with the kicked up slaw on top. It was so delicious. Thank you so much for sharing this recipe. I will definitely be making this again.

Erin

More Delicious Pork Recipes

• Slow Cooker Carnitas
• Instant Pot Carnitas
• Crock Pot Pork Chops
• Instant Pot Pork Chops
• Instant Pot Ribs
• Pork Loin Roast

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Easy Crock Pot Pulled Pork

This crock pot pulled pork recipe makes delicious, tender shredded BBQ pork that's perfect for sandwiches, wraps, quesadillas and more. This family-friendly meal is a favorite for busy days or for feeding a crowd.

Course Main Course

Cuisine American

Keyword crock pot pulled pork, pulled pork, pulled pork recipe, slow cooker pulled pork

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 servings

Calories 207kcal

Ingredients

• 2.5-3 pound boneless pork shoulder or pork butt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup BBQ sauce store-bought or homemade
• 1 tablespoon apple cider vinegar

Instructions

• Place pork in the bottom of the slow cooker. Sprinkle the chili powder, garlic powder, salt and pepper over the meat. Pour the BBQ sauce over the pork and add the apple cider vinegar to the slow cooker.
• Cover and cook on low for 8-9 hours or high for 5-6 hours, until the pork shreds easily.
• Remove pork to a cutting board and let rest for 10 minutes.
• Shred pork, discarding excess fat. Return shredded pork to the sauce in the slow cooker. Or, if you want it less saucy, add your desired amount of juices from the slow cooker to the pork in a serving bowl.
• Serve on toasted burger buns or rolls for sandwiches, with extra BBQ sauce if desired. Or serve in tacos, quesadillas, nachos, salads or lettuce wraps.

Notes

• Leftover pulled pork freezes well. Cool the shredded pork completely, seal it in an airtight container with the cooking sauce, and freeze for up to 2-3 months.
• You can reheat pulled pork in the microwave, but for best results reheat it on the stove. Put the pulled pork in a small saucepan and add some BBQ sauce, water or broth. Cover the pot and heat over low until warmed through, stirring occasionally. If your pulled pork is frozen, it’s best to thaw it overnight in the refrigerator before reheating.

Nutrition

Calories: 207kcal | Carbohydrates: 7g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 512mg | Sugar: 6g

Read Crock Pot Pulled Pork for the full recipe. Originally posted at Kristine's Kitchen

The Best Lemon Bars

Lemon bars are the quintessential spring dessert. From their sunny yellow hue to their fresh, tart flavor, this lemon dessert recipe is the perfect way to welcome warmer days.

I’ve tried a lot of lemon bars over the years, many of them cloyingly sweet to the point where you almost couldn’t taste the fresh lemon flavor. When I set out to create this lemon bars recipe, I knew that I wanted the fresh lemon flavor to shine through. These lemon squares have a thick lemon layer that’s the perfect balance of sweet and tart. Using both lemon zest and a full cup of lemon juice in the filling ensures that the bars are bursting with bright lemon flavor.

The luscious lemon layer is baked atop a buttery shortbread crust that’s so tender it almost melts in your mouth. This texture is achieved by using powdered sugar to sweeten the crust, creaming it together with the butter.

Not only is this the best-tasting lemon bars recipe, it’s also incredibly easy to make! Watch my step-by-step recipe video to see the whole process. These lemon bars are one of my all-time favorite lemon desserts. Give them a try and I think you’ll agree that they are truly the best!

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Lemon Bars Recipe Ingredients

You are going to love the simple ingredient list for this recipe! Here’s what you’ll need, including ingredient notes.

How to Make Lemon Bars

Cream together the butter and powdered sugar using an electric mixer. Mix in the vanilla, followed by the flour and salt. The dough may be crumbly; this is ok.

Firmly press the dough into a parchment paper-lined 9×13-inch baking dish, using your hands or an offset spatula. Then bake the crust until barely golden brown.

Meanwhile, combine the granulated sugar and lemon zest in a large mixing bowl. Use your fingers to work the zest into the sugar until fragrant.

Whisk in the flour. Then add the eggs and lemon juice and whisk until well combined.

Pour the lemon filling over the baked crust. Bake the lemon bars until the center is set and jiggles only slightly when you gently shake the pan.

Let the bars cool at room temperature for about an hour. Then chill them in the refrigerator for at least 2 hours before slicing and serving. Sprinkle lemon bars with powdered sugar right before serving, if desired.

Find the full recipe including ingredient amounts and bake times in the recipe card below.

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Lemon Bars

These Lemon Bars are bursting with bright, fresh lemon flavor! The lemon layer comes together quickly in a mixing bowl using both lemon juice and zest for incredible fresh lemon flavor. The shortbread crust is buttery and sweet – the perfect complement to the tart lemon filling. This lemon dessert is quick and easy to make!

Course Dessert

Cuisine American

Keyword lemon bars, lemon bars recipe

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Cooling/Chilling 3 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 24 bars

Calories 211kcal

Ingredients

For the Shortbread Crust

• 1 cup unsalted butter at room temperature
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Lemon Filling

• 2 ¼ cups granulated sugar*
• 2 tablespoons lemon zest from 3-4 medium lemons
• ¼ cup all-purpose flour
• 6 large eggs at room temperature
• 1 cup fresh lemon juice from about 8 medium lemons
• powdered sugar optional, for serving

Instructions

• Preheat oven to 350° F. Grease a 9×13-inch glass baking dish with cooking spray and line with parchment paper, leaving a slight overhang on the two long ends (this can be used to easily remove the lemon bars from the pan).
• To make the crust, cream together the butter and powdered sugar with a stand mixer or hand mixer until well combined. Mix in the vanilla extract. Then mix in the flour and salt until combined. The dough may be crumbly.
• Firmly press the dough into the prepared baking dish. (This takes a bit of work but be patient and it will press out into an even layer.) Bake for 17-20 minutes, until barely golden brown. Set aside to cool for a few minutes.
• To make the lemon filling, add the sugar and lemon zest to a large bowl. Use your fingers to work the zest into the sugar until fragrant.
• Add the flour and whisk until well combined.
• Add the eggs and lemon juice and whisk until well combined.
• Pour the lemon filling over the warm crust. Use oven mitts to carefully return the pan to the oven and bake for 20-25 minutes, until center is set and jiggles only slightly when you gently shake the pan. Let the bars cool at room temperature for about an hour, then chill in the refrigerator for at least 2 hours before slicing and serving. To cut clean slices, lightly spray a sharp knife with cooking spray and wipe with a damp paper towel between cuts as needed.
• Sprinkle lemon bars with powdered sugar right before serving, if desired.

Video

Notes

• Using 2 1/4 cups granulated sugar in the filling makes lemon bars that have plenty of bright, tart lemon flavor. If you like your lemon bars on the sweeter side, add another 1/4 cup granulated sugar to the filling. Similarly, I’ve also made these bars with just 2 cups of sugar and we really enjoyed them this way – perfect for those of you who like tart lemon bars.
• Store lemon bars in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Place a sheet of parchment paper between layers of lemon bars to keep them from sticking together.

Nutrition

Serving: 1bar | Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 42mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 297IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

Read Lemon Bars for the full recipe. Originally posted at Kristine's Kitchen

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.

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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.

1. 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.

2. Crack the eggs into a bowl, add a pinch or two of salt, and whisk vigorously until well combined.
3. 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.)

4. 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.

5. 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.

More Favorite Breakfast Recipes

• French Toast
• Buttermilk Pancakes
• Egg Muffins
• Breakfast Potatoes
• Breakfast Casserole

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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 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4 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

Calories: 461kcal | Carbohydrates: 31g | Protein: 21g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 207mg | Sodium: 615mg | Potassium: 539mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1263IU | Vitamin C: 30mg | Calcium: 387mg | Iron: 3mg

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

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.

Ingredients You’ll Need

How to Make Crockpot Meatballs

1. 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.
2. 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.
3. While the meatballs bake, add all of the marinara sauce ingredients to the slow cooker and stir to combine.
4. Gently stir the baked meatballs into the sauce in the crockpot.
5. 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!

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.

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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 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 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:

1. Make and bake the meatballs as directed above. Cool completely.
2. Label a heavy-duty zip-top freezer bag with the recipe name, date, and slow cooking instructions.
3. 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.
4. Freeze flat for up to 3 months.
5. Thaw overnight in the refrigerator and then cook in your slow cooker as directed above.

Nutrition

Serving: 3meatballs and sauce | Calories: 282kcal | Carbohydrates: 22g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 496mg | Fiber: 7g | Sugar: 10g

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

Barley Soup

I made this barley soup on a whim one day for lunch and we loved it so much that I immediately decided to type up the recipe to share with you. This nourishing soup is loaded with colorful vegetables and barley in a flavorful broth. The barley adds fiber, protein, and an irresistible chewy texture and slightly nutty flavor. The barley cooks right in the soup, making this a one pot meal.

I filled this vegetable barley soup with some of our favorite vegetables, but the great thing about this recipe is that it’s flexible. You can use up whatever veggies you have in your fridge, or stick to the recipe as written. The next time you’re in the mood for a hearty, warming vegetarian meal, give this barley soup a try. Or if you prefer, try this Beef Barley Soup instead. They’re both on our list of favorite soup recipes.

Vegetable Barley Soup Recipe Ingredients

In this vegetable barley soup recipe, simple ingredients come together to make a flavorful, nourishing soup.

• Olive Oil: For sautéing the vegetables. I like to use a generous 3 tablespoons of olive oil because it adds richness and flavor to vegetarian soups.
• Onion, Celery and Carrots: This trio of veggies, called a mirepoix, builds a base of flavor in the soup.
• Garlic: Fresh garlic adds delicious flavor.
• Pearl Barley: Be sure to look for pearled barley, not hulled barley, at the grocery store since they require different cooking times. If your package of barley says it is quick-cooking, add the barley to the pot a bit later.
• Seasonings: Italian seasoning, dried thyme, bay leaf, salt and pepper give this barley soup the best flavor.
• Vegetable Broth: I recommend using a low sodium broth so that you can better control the amount of salt in the soup. You can always add salt, but you can’t remove it.
• Diced Tomatoes: I like to use petite diced tomatoes because my family prefers the smaller pieces of tomato, but regular diced tomatoes will work if that’s what you have on hand.
• Yukon Gold Potatoes: I suggest using gold potatoes rather than russet potatoes because russets tend to fall apart more in soups.
• Frozen Green Beans: Using frozen green beans is an easy way to add another vegetable. If you want to use fresh green beans, just add them to the pot a few minutes earlier.

How to Make Barley Soup

Here’s an overview of the steps to making this easy barley soup recipe. Find the full recipe with ingredient amounts and instructions in the recipe card below.

In a Dutch oven or other large pot, sauté the onion, celery and carrots in olive oil until softened. Then stir in the garlic and cook for 30 seconds, until fragrant.

Stir in the barley, Italian seasoning, dried thyme, salt and pepper.

Then stir in the vegetable broth, diced tomatoes and bay leaf. Cook the soup at a low simmer, with a lid on the pot, for 25 minutes.

Stir in the potatoes, cover the pot, and simmer for 20-35 more minutes, or until the barley is tender. Add the frozen green beans during the last 5 minutes of cooking. Discard the bay leaf before serving the soup.

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Vegetable Barley Soup

This Vegetable Barley Soup is one of our favorite vegetable soup recipes. It's hearty and healthy, packed with colorful veggies and barley in a rich and flavorful broth. Make it on the stove top, or follow the slow cooker or Instant Pot instructions in the notes below.

Course Main Course

Cuisine American

Keyword barley soup, vegetable barley soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 239kcal

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion chopped
• 3 ribs celery chopped
• 3 carrots sliced into ¼-inch thick rounds or half rounds if large
• 4 cloves garlic minced
• ¾ cup pearl barley rinsed
• 1 teaspoon Italian seasoning
• 1 teaspoon dried thyme
• ½ teaspoon salt or to taste
• ½ teaspoon black pepper
• 6 cups low sodium vegetable broth plus more as needed
• 15 ounce can petite diced tomatoes
• 1 bay leaf
• ½ pound Yukon gold potatoes 1-2 potatoes, chopped into ¾-inch pieces
• ¾ cup frozen green beans

Instructions

• Heat the olive oil in a Dutch oven or other large pot over medium heat. Once hot, add the onion, celery and carrots and cook, stirring occasionally, until softened, about 5 minutes.
• Add the garlic and cook, stirring, for 30 seconds.
• Stir in the barley, Italian seasoning, dried thyme, salt and pepper.
• Add the vegetable broth, diced tomatoes and bay leaf. Stir to combine. Bring the pot to a simmer and then reduce the heat so that the soup maintains a low simmer and cover the pot.
• Simmer the soup with the lid on for 25 minutes and then stir in the chopped potatoes. Cover the pot again and simmer the soup for 20-35 more minutes, until the barley is tender, adding the frozen green beans during the last 5 minutes of cooking.
• Remove the bay leaf before serving.

Notes

• To make in the slow cooker: Sauté the onion, celery and carrots in the olive oil in a pan on the stove. Add the garlic and cook for 30 seconds. Transfer to the slow cooker. Add all of the remaining ingredients and stir. Cover and cook on high for 4 hours or low for 8 hours, or until the barley and vegetables are tender.
• To make in the Instant Pot: Use the Instant Pot sauté function to cook the onion, celery and carrots in olive oil until slightly softened. Then stir in the garlic and cook for 30 seconds; turn off sauté. Pour in 1 cup of the broth and stir, scraping up any bits stuck to the bottom of the pot. Stir in the remaining ingredients. Close the Instant Pot lid, move the steam release valve to the sealing position, and pressure cook on high pressure for 20 minutes, followed by a 15 minute natural release. Then quick release any remaining pressure, remove the bay leaf and serve.
• Storage instructions: Soup may be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 239kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1272mg | Potassium: 692mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5953IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg

Read Vegetable Barley Soup for the full recipe. Originally posted at Kristine's Kitchen

Cheesy Chicken Broccoli Rice Casserole

Chicken broccoli rice casserole is a classic comfort food dinner. If you’ve ever made a chicken and rice casserole and felt that the flavor was lacking, then this recipe is for you! This cheesy casserole is seasoned with fresh thyme, garlic and paprika. The combination of seasonings is truly irresistible and sure to tempt you to go back for a second helping.

The other thing that sets this chicken broccoli rice casserole apart from other recipes is that it’s made from scratch, with no canned cream of soups. Even so, you can have this homemade casserole ready to go in the oven in just over 30 minutes of prep time, less if you use rotisserie chicken or cook the chicken ahead of time. The chicken, broccoli and rice all cook in one pot on the stove, then the mixture is transferred to a baking dish and baked in the oven until hot and bubbly. This easy, tasty dinner idea is sure to become a regular in your rotation.

Ingredients You’ll Need

Here’s an overview of the ingredients needed for this recipe. The starch in the rice thickens the sauce without the addition of flour, making this dinner recipe naturally gluten free.

• Boneless Skinless Chicken Breast: This lean protein is a staple in many of our favorite weeknight recipes.
• Olive Oil and Butter: The olive oil is added to the pan when browning the chicken. Butter is used when sautéing the onion and garlic. It adds richness and flavor.
• Onion and Garlic: These aromatic ingredients add a base layer of flavor.
• Seasonings: The woodsy, floral notes of thyme are a perfect pair for the chicken, broccoli and rice in this dish. You can use either fresh thyme or dried in this recipe, depending on what you have on hand. Paprika (I used sweet, not smoked) brings warmth and salt and pepper boost all of the flavors.
• Chicken Broth: The broth is absorbed by the rice as it cooks; using broth rather than water builds flavor. I like to use a low sodium broth so that I can better control the amount of salt in the finished dish.
• Long Grain White Rice: The cook times in this recipe are for long grain white rice, so please don’t substitute other types of rice.
• Broccoli: I’ve packed in a full 6 cups of broccoli into this casserole, so there are plenty of healthy veggies to go around! If you love broccoli, you might also enjoy this Broccoli Casserole recipe.
• Milk: I recommend using whole milk for richness. This is a lighter option than using heavy cream (which you may substitute if you prefer). Since we’re not using canned cream of soup, the milk helps to create some creaminess in the casserole.
• Cheese: I used a combination of sharp cheddar and grated Parmesan cheese for lots of cheesy flavor.

How to Make Chicken Broccoli Rice Casserole

1. Chop the chicken breasts into bite-size pieces. Then brown the chicken in olive oil in a large pan that has a lid. A Dutch oven pot works well, but you can also use a large skillet. Once the chicken is cooked through, remove it to a clean plate.

2. Sauté the onion in butter until it softens. Then add the garlic and thyme and cook for 30 seconds, until fragrant.

3. Stir in the chicken broth, paprika, salt, pepper and uncooked rice. Bring to a boil.

4. As soon as the pot comes to a boil, place the chopped broccoli on top of the other ingredients (don’t stir) and reduce the heat to a low simmer. Cover the pot and cook for 10 minutes without lifting the lid, or until all of the liquid is absorbed. Remove the pan from the heat.

5. Return the cooked chicken to the pot. Stir in the milk, grated Parmesan and half of the shredded cheddar. Most of the milk will be absorbed right away.

6. Transfer the mixture to a greased 9×13-inch baking dish and sprinkle the rest of the cheddar cheese over the top.

7. Cover with foil and bake at 350 degrees F for 15 minutes, then uncover and bake 5-10 minutes more.

Recipe Tips

• The rice and broccoli may not be quite tender after cooking on the stove but they will finish cooking in the oven.
• Be sure to use long grain white rice, since other types of rice will need a different liquid amount and/or cook time.
• Make it faster: Use rotisserie chicken or other cooked chicken and skip step 2 of the recipe below.
• Make it vegetarian: Follow this Broccoli Rice Casserole recipe.

Make Ahead and Storage Instructions

• Make Ahead: You can prepare the casserole up to one day ahead, cover and refrigerate it before baking. You can also freeze the unbaked casserole, covered tightly, for up to 3 months. Thaw in the refrigerator before baking. When baking the casserole cold from the refrigerator, first cover it with foil and bake for 30 minutes. Then uncover and bake for about 10 more minutes, until hot throughout and bubbly.
• To Store: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
• To Reheat: Reheat leftover casserole in the microwave or in a covered dish in a 350° F oven until steaming hot.

More Comforting Chicken Casserole Recipes

• Chicken Casserole
• Chicken Bacon Ranch Casserole
• Chicken Tetrazzini
• Chicken Florentine Pasta Bake
• Chicken Enchilada Casserole
• Instant Pot Chicken and Rice

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Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole is a family favorite! Made from scratch, this cheesy casserole is comforting and so flavorful. Everything cooks in one pot before baking in the oven; speed up the prep time by using rotisserie chicken.

Course Main Course

Cuisine American

Keyword chicken and rice casserole, chicken broccoli casserole, chicken broccoli rice casserole

Prep Time 35 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 395kcal

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast or 2 cups chopped cooked chicken, such as rotisserie chicken
• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onion
• 4 cloves garlic minced
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 2 cups low sodium chicken broth or one 14.5 ounce can broth plus enough water to make 2 cups liquid total
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup uncooked long grain white rice rinsed well and drained, do NOT substitute other kinds of rice
• 1 ½ pounds fresh broccoli crowns cut into bite-size pieces, about 6 cups
• ¾ cup whole milk
• ½ cup grated Parmesan cheese
• 2 cups shredded sharp cheddar cheese 8 ounces, divided

Instructions

• Preheat oven to 350° F. Lightly grease a 9×13-inch baking dish.
• (Skip this step if using leftover cooked chicken or rotisserie chicken.) Cut the chicken breasts into small bite-size pieces. Heat the olive oil in a Dutch oven pot or large skillet over medium-high heat. Add the chopped chicken to the pan and cook until cooked through, then transfer the cooked chicken pieces to a clean plate.
• Reduce the heat to medium. Add the butter to the pot. Once melted, add the onion and cook, until softened, about 3 minutes, scraping up browned bits from the bottom of the pan. Then add the garlic and thyme and cook, stirring, for 30 seconds.
• Add the chicken broth, paprika, salt, pepper and uncooked rice to the skillet. Stir and bring to a boil. As soon as it comes to a simmer, place the chopped broccoli on top (do not stir it in). Reduce the heat to a low simmer, cover the pan and cook for 10 minutes without lifting the lid. After 10 minutes, check that all of the liquid has been absorbed by the rice. If not, continue cooking with the lid on until all liquid is absorbed. It's ok if the broccoli and rice aren't quite tender yet, since they will cook more in the oven. Remove pan from the heat.
• Return the cooked chicken to the pan. Then stir in the milk, grated Parmesan and half of the cheddar cheese.
• Transfer to the greased baking dish. Top with the remaining cheddar cheese.
• Cover with foil and bake for 15 minutes, then uncover and bake for 5-10 minutes more until casserole is hot and bubbly.

Video

Notes

• Make Ahead: You can prepare the casserole up to one day ahead, cover and refrigerate it before baking. You can also freeze the unbaked casserole, covered tightly, for up to 3 months. Thaw in the refrigerator before baking. When baking the casserole cold from the refrigerator, first cover it with foil and bake for 30 minutes. Then uncover and bake for about 10 more minutes, until hot throughout and bubbly.
• To Store: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating.
• To Reheat: Reheat leftover casserole in the microwave or in a covered dish in a 350° F oven until steaming hot.

Nutrition

Calories: 395kcal | Carbohydrates: 30g | Protein: 27g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 708mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1174IU | Vitamin C: 80mg | Calcium: 348mg | Iron: 2mg

Read Chicken Broccoli Rice Casserole for the full recipe. Originally posted at Kristine's Kitchen

Easy Enchilada Recipe

Enchiladas are one of my favorite dinners, and my go-to choice when ordering at a Mexican restaurant. These days, with five young kids, we don’t go out to eat often, but I can still get my enchilada fix by making them at home. My favorite enchilada recipes include these Chicken Enchiladas, Vegetarian Enchiladas, and, when I need an especially fast meal, Enchilada Casserole.

Until recently, my recipe collection was missing a great beef enchilada recipe. So I got to work in the kitchen to do some recipe testing, and I’m now happy to share these beef enchiladas, a new favorite!

I opted to make these enchiladas with ground beef rather than shredded beef because ground beef makes this recipe especially quick and easy to prepare. The meat cooks up quickly in a skillet and then you’re ready to add a few more ingredients to round out the filling, roll the enchiladas, and bake!

With their delicious combination of tortillas, beef, cheese and enchilada sauce, these homemade enchiladas are the ultimate comfort food. They’ll have everyone going back for seconds!

Beef Enchilada Recipe Ingredients

The main components of this enchilada recipe are ground beef, vegetables, enchilada sauce, tortillas, cheese and seasonings. I love these enchiladas with black beans and corn, but feel free to switch up the veggies based on your tastes and what you have on hand in your kitchen. Chopped fresh spinach, bell pepper or zucchini would also be delicious in the filling. This recipe is flexible!

• Olive Oil: For sautéing the onion.
• Onion: I usually use a yellow onion, but red onion also works well here.
• Ground Beef: If you don’t use lean ground beef, you may wish to drain off any excess grease after browning the meat.
• Seasonings: Garlic, chili powder, ground cumin, dried oregano and salt are classic combination of seasonings often used in Tex-Mex and Mexican cooking. I use fresh garlic and also add black pepper for extra flavor.
• Red Enchilada Sauce: While you can use store-bought enchilada sauce, these enchiladas are the best when made with my homemade enchilada sauce. You’ll need to make a double recipe of sauce to have enough for the enchiladas. Any extra enchilada sauce can be frozen for future use. 
• Black Beans: Black beans are a healthy source of vegetarian protein. They’re a delicious addition to enchiladas and help to make the filling go farther while using just one pound of meat. I usually use canned beans to save time, but Instant Pot Black Beans (drained) work perfectly here, too.
• Corn: Both frozen corn and canned corn work well. If using frozen, you do not need to thaw or pre-cook it before adding it to the enchilada filling. Drain canned corn well before using.
• Fresh Cilantro: For a bit of fresh flavor!
• Shredded Cheese: Cheddar cheese, Colby jack, Monterey jack or Mexican blend cheese are all good options. Choose one, or use a combination of cheeses.
• Tortillas: I prefer using flour tortillas for enchiladas because they roll up easily and hold their shape well. Corn tortillas also work well and are a great option if you need the enchiladas to be gluten-free. To make corn tortillas more pliable, you can warm them in the microwave, layered between two damp paper towels or dip them in enchilada sauce before filling and rolling.

Time Saving Tip!

You can substitute Taco Seasoning for the chili powder, cumin and oregano in this recipe. Use 1 1/2 tablespoons of taco seasoning, and be sure to still add the salt and pepper (unless your taco seasoning already has added salt).

How to Make Beef Enchiladas

There are just a few simple steps to making this enchilada recipe. Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

1. In a large skillet, cook the onion until softened.
2. Add the ground beef and cook until browned.
3. Stir in the fresh minced garlic and seasonings and cook for 30 seconds. Then remove the pan from the heat.
4. Stir in 1/2 cup of the enchilada sauce, as well as the black beans, corn and cilantro.
5. Spread a small amount of enchilada sauce in the bottom of your baking dishes. I used a 9×13-inch dish and an 8×8-inch dish. This recipe makes at least 10 enchiladas, so you’ll need two baking dishes.
6. Fill the tortillas with the meat mixture and shredded cheese, roll up tightly, and place in the baking dish.
7. Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the rest of the cheese.
8. Bake at 350° F for 25-30 minutes, until hot and bubbly. Then serve, with your favorite toppings and Mexican food sides.

Storage and Reheating Tips

• Refrigerator: Leftover enchiladas can be stored in the refrigerator, wrapped tightly, for up to 3 days.
• Freezer: Enchiladas also freeze wonderfully! You can freeze these before or after baking. Let them cool completely and then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before heating.
• To Reheat: Heat in the microwave or in a covered baking dish in a 350° F oven until hot throughout.

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Beef Enchilada Recipe

These Beef Enchiladas are filled with seasoned ground beef, black beans, corn and cheese, wrapped in soft tortillas and smothered with enchilada sauce and melty cheese. This easy enchilada recipe is a crowd-pleaser, perfect for making ahead for an easy dinner.

Course Main Course

Cuisine Mexican

Keyword beef enchiladas, enchilada recipe, enchiladas, ground beef enchiladas

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 312kcal

Ingredients

• 2 teaspoons olive oil
• 1 cup finely chopped yellow onion
• 1 pound ground beef
• 3 cloves garlic minced
• 1 ½ teaspoons chili powder
• 1 ½ teaspoons ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 19 ounces red enchilada sauce about 2 ½ cups, divided
• 15 ounce can black beans rinsed and drained
• 1 cup frozen corn or canned corn drained
• ¼ cup chopped fresh cilantro
• 12 ounces shredded cheddar, Monterey jack, Colby jack or Mexican cheese blend cheese about 3 cups, divided
• 10 medium-large flour tortillas 8-inch, soft taco size
• Optional, for serving: sour cream, sliced avocado, chopped red or green onion, chopped cilantro, etc.

Instructions

• Preheat oven to 350° F.
• Heat the olive oil in a large skillet over medium high heat. Add the onion and cook until softened, 2-4 minutes. Add the ground beef and cook, crumbling, until until the beef is browned. If there is a lot of excess grease from the beef, drain it off.
• Add the garlic, chili powder, cumin, dried oregano, salt and pepper and cook, stirring, for 30 seconds. Remove the pan from the heat.
• Stir in ½ cup of the enchilada sauce, the black beans, corn and cilantro.
• Spread ½ cup of the enchilada sauce in the bottom of a greased 13×9-inch baking dish and ⅓ cup of sauce in the bottom of a greased 8×8-inch baking dish.
• To assemble each enchilada, take one of the tortillas and put ½ cup of the meat filling down the middle of the tortilla, slightly to the side of the center. Sprinkle ¼ cup shredded cheese over the meat filling. Roll up the tortilla as tightly as you can and place it, seam side down, in one of the prepared baking dishes. Repeat with remaining tortillas and enchilada filling.
• Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
• Bake for 25-30 minutes, or until hot and bubbly. Serve with toppings as desired.

Video

Notes

• Enchiladas can be prepared up to one day ahead. Cover tightly and refrigerate, then bake as directed. You may need to add about 10 minutes to the baking time if baking enchiladas cold from the refrigerator. If you find that they are browning too much in the oven, cover the dish with aluminum foil.
• Leftover enchiladas may be stored in the refrigerator, wrapped tightly, for up to 3 days.
• Enchiladas may be frozen for up to 3 months, before or after baking. Let them cool completely and then freeze in an airtight container. Thaw overnight in the refrigerator before heating.
• Reheat leftover enchiladas in the microwave or in a covered baking dish in a 350° F oven until hot throughout.

Nutrition

Serving: 1enchilada | Calories: 312kcal | Carbohydrates: 18g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1001mg | Potassium: 387mg | Fiber: 5g | Sugar: 5g | Vitamin A: 864IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 3mg

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

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.

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.

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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 minutes minutes

Cook Time 4 minutes minutes

Natural Pressure Release 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 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

Serving: 3/4 cup | Calories: 155kcal | Carbohydrates: 26g | Protein: 6g | Fat: 2g | Sodium: 9mg | Fiber: 4g | Calcium: 26mg | Iron: 1.7mg

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