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Archives for April 2020

You are here: Home / 2020 / Archives for April 2020

Egg Roll in a Bowl in the Instant Pot

April 30, 2020 by //  by Holly Leave a Comment

We love having this taste of Asia for dinner. It’s a great meal for kids to help out on, because there’s plenty of chopping.

If you don’t have lots of helpful hands, a food processor is great for making quick work of the cabbage and carrots.

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Egg Roll in a Bowl

Asian flavors come to life in this yummy one dish meal. Using convenient shredded cole slaw mix makes it super fast and easy!
Prep Time15 minutes mins
Cook Time10 minutes mins
Pressure Cooking Time0 minutes mins
Total Time25 minutes mins
Course: Dinner, Main Course
Cuisine: Asian
Keyword: Budget-friendly, Dairy-free, Gluten-free options, Keto, Low Carb, THM-S
Servings: 6
Calories: 232kcal
Author: Holly

Equipment

  • Electric Pressure Cooker
  • Food processor, optional

Ingredients

  • 1 lb ground meat (chicken, turkey, pork, or beef)
  • 2 lbs cabbage shredded (1 head)
  • 1 cup carrots shredded or julienned
  • 1 cup onion sliced in thin wedges (frenched)
  • 8 cloves garlic fresh, minced
  • 2 inches ginger fresh, minced
  • 2 tbsp peanut oil
  • ¼ cup soy sauce or coconut aminos
  • 1 teaspoon toasted sesame oil
  • 1 cup water

To Serve:

  • chili garlic sauce
  • soy sauce
  • toasted sesame oil
  • oyster sauce

Instructions

  • Turn Instant Pot on to [Sauté] function. Brown ground meat while breaking it into pieces.
  • Add peanut oil to stainless steel inner pot.
  • Add onion and sauté for one minute, then add garlic and ginger to pot and sauté for one more minute.
  • Next add shredded cabbage and carrots (or cole slaw mix) to the pot.
  • Give it all a quick stir to incorporate the flavors.
  • Drizzle soy sauce over the cabbage mixture.
  • Pour in water.
  • Check lid and make sure silicone seal is in place. Close lid of Instant Pot.
  • Set Steam Release Valve to [Sealing] position.
  • Press [Cancel] to turn off [Sauté] function.
  • Press [Pressure Cook] or [Manual] to select pressure cooking program.
  • Press [Pressure Level] or [Adjust] to switch pressure level to LOW pressure. If your machine only has one pressure level, that's ok, but I prefer cooking cabbage on low pressure, if possible.
  • Press [+] or [-] buttons to adjust pressure cooking time to 0 minutes. That's right, ZERO! (Don't worry, all your cooking with take place as the pot heats up, comes just to pressure, and then releases pressure.
  • Wait ten seconds for Instant Pot to beep and begin heating up. If your Instant Pot has a Start button, like the Ultra, go ahead and press [Start].
  • Because cabbage can be easily overcooked, you will want to Quick Release the pressure immediately after the timer shows 0 minutes and beeps indicating the pressure cooking time has ended.
    Keep your face and hands away from the pot and turn the Steam Release Valve to [Venting]. Hot steam will begin pouring out. When the float valve drops, open your pot.
  • Drizzle toasted sesame oil over the egg-roll-in-a-bowl. Stir to incorporate all the ingredients. Taste test and add more soy sauce, if needed.

Notes

Keto Version

To make this a yummy Keto meal, just use Coconut Oil instead of Peanut Oil, and leave out the carrots. Done!

Meal Prep Shortcuts

Use a food processor to speed up the slicing of cabbage and onions, shredding of carrots, and mincing of ginger and garlic. 
OR if you need quick and easy and don’t mind spending a little more and sacrificing just a touch on the texture of the finished cabbage, use pre-shredded Cole slaw mix.
You can also purchase ginger-garlic paste or separate pre-minced garlic and ginger. I prefer the taste of the fresh over these convenience items, but when time is short, it can be worth the sacrifice!
Finally, any ground meat (chicken, turkey, beef, pork) could be used here in place of cooked, diced chicken. Just brown it in the pot before proceeding with the rest of the sautéing.

Nutrition

Calories: 232kcal | Carbohydrates: 16g | Protein: 18g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 641mg | Potassium: 839mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3712IU | Vitamin C: 60mg | Calcium: 87mg | Iron: 2mg

Egg Roll in a Bowl in the Instant PotRead More

Filed Under: Gluten Free, Instant Pot, Keto, Kids in the Kitchen, Recipes Tagged With: Cabbage, Instant Pot, Keto, pressure cooker, Pressure Cooking

Creamy Tomato Basil Soup in the Instant Pot

April 4, 2020 by //  by Holly Leave a Comment

What could be better than savory and creamy hot soup on a cold day? Creamy Tomato Basil Soup with a grilled cheese sandwich is comfort food at its finest!

This is not the canned soup you heated up as a kid. But it is easy to make with ingredients you probably have on hand. And the kids can help!

All you need is an Instant Pot and a blender! And you could even make this on the stove using the same ingredients.

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5 from 1 vote

Creamy Tomato Basil Soup in the Instant Pot

A mouth-watering restaurant soup that you can easily make at home for a fraction of the cost. Comfort food at its finest. Real food ingredients. Super simple to make.
Prep Time20 minutes mins
Cook Time15 minutes mins
Pressure Cooking Time5 minutes mins
Total Time40 minutes mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Dairy-Free Options, Gluten-free, Kid-Friendly, Low Carb, THM-S, Wellness
Servings: 6
Calories: 303kcal
Author: Holly
Cost: $5

Ingredients

  • 4 tablespoons butter
  • 1 onion, medium-sized roughly diced (or about 1 cup)
  • 1 teaspoon salt use less if your broth is salty
  • 1-2 stalks celery roughly chopped (1/2 to 3/4 cup)
  • 1-2 carrots roughly chopped (1/2 to 3/4 cup)
  • 4-8 cloves garlic roughly chopped
  • 1 quart chicken broth or vegetable broth low or no sodium
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes Italian diced tomatoes with garlic, basil, and oregano are yummy, but not essential
  • 1 tablespoon dried basil or 2-3 tablespoons chopped fresh basil or 3 tablespoons prepared pesto
  • 2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano
  • 1 tablespoon Worcestershire sauce Optional; adds umami flavor.
  • 1-2 cups cream could also use half & half, milk, or coconut cream or coconut milk

Instructions

  • Turn Instant Pot On to [Sauté].
  • When pot is preheated, add butter.
  • Add chopped onion, celery, and carrots. Add one teaspoon salt. Sauté for 1-2 minutes.
  • Stir in chopped garlic. Sauté for another minute.
  • Pour in broth and tomatoes. Add basil, oregano, and worcestershire. Stir together.
  • Place lid on Instant Pot. Check Steam Release Valve to make sure it's set on [Sealing].
  • Select the [Pressure Cook] or [Manual] or [Soup] program. Make sure the pressure level is set to [High] pressure, if your pressure cooker has multiple pressure levels.
  • Set pressure cooking time to 5 minutes by pressing the [+] or [-] buttons or turning the dial to 5 minutes. Wait for your Instant Pot to beep or press [Start] if your machine has a [Start] button.
  • Pressure cooker will heat up, come up to pressure, and begin counting down the pressure cooking time. Once it hits zero, you can either quick release the pressure, or let it naturally release pressure as the temperature inside the pot cools down. This soup is improved by sitting awhile, so it can be made a day or two ahead, early in the day, or whenever is convenient for you.
  • Using an immersion blender or a regular blender in batches, blend the soup thoroughly.
  • Pour soup back in the Instant Pot and add cream. Heat gently on [Sauté] mode, if necessary. Stir and taste for seasoning. Add salt if necessary. Enjoy!

Nutrition

Calories: 303kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 735mg | Potassium: 798mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2891IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 4mg

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Filed Under: Uncategorized

Abraham’s Spicy Bacon Deviled Eggs

April 2, 2020 by //  by Holly 1 Comment

Last updated on April 3rd, 2021 at 03:43 pm

Bring these spicy and savory deviled eggs to your next party or gathering!

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5 from 1 vote

Abraham’s Spicy Bacon Deviled Eggs

Bacon and jalapeños kick deviled eggs up a few notches!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Budget-friendly, Comfort Food, Gluten-free, Keto, Low Carb
Servings: 12
Author: Holly

Ingredients

  • 12 eggs, hard-cooked
  • 1/3 cup mayonnaise use generous measure–rounded, not scraped flat
  • 1 teaspoon prepared mustard any variety
  • 1 teaspoon vinegar any variety
  • 1 teaspoon jalapeño juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 1/2 tablespoons bacon pieces finely chopped, divided use
  • 1 1/2 tablespoons jarred jalapeños finely chopped, divided use

Instructions

  • Hard-cook the eggs. For Instant Pot instructions, click here.
  • Peel the hard-boiled eggs. Rinse each one, making sure they are free of peels. Lay on paper towel to dry.
  • Cut eggs in half lengthwise. Pop out yolks into a clean bowl. Mash yolks with a fork.
  • Place empty egg whites on a platter and set aside for filling momentarily.
  • Add mayonnaise, mustard, vinegar, and seasonings (onion powder, garlic powder, salt, and pepper) to egg yolks. Mash and stir well with a fork.
  • Add one tablespoon finely chopped bacon and one tablespoon finely chopped jalapeños to mixture and incorporate well. Reserve one half tablespoon of both jalepeño and bacon for garnish.
  • Taste carefully for seasoning. Add a dash of salt or vinegar if needed.
  • Transfer mixture to a quart size zip-top bag and seal.
  • Snip off bottom corner of the plastic bag and pipe filling into the reserverd egg whites.
  • Garnish with remaining half tablespoon each of jalepeño and bacon.

Abraham’s Spicy Bacon Deviled EggsRead More

Filed Under: Kids in the Kitchen, Recipes

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