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Freezer Meal

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Super-Simple Steel Cut Oats in the Instant Pot

August 10, 2019 by //  by Holly Leave a Comment

Last updated on December 30th, 2021 at 10:16 pm

Ah, oatmeal; the staple hot breakfast for so many of us. Who can forget that old dude with white hair and a grim smile, a smile that says “you’re about to eat a blob of mush, and you’ll LIKE it, kid!” Even worse was the Instant Oatmeal in the microwave.

But then…I found out about Steel Cut Oats. I haven’t had a bite of the mushy stuff in ages.

Steel Cut Oats make a fantastic breakfast because oats are high in protein and fiber. They don’t spike your blood sugar like other starchy breakfasts can. I love the texture of steel cut oats over regular old-fashioned rolled oats because they are chewy, and the oats have form and structure and don’t feel mushy.

The only problem: They take forever to cook on the stovetop!

When my family first started eating steel cut oats, we would stand watch over the stove, stirring and stirring and stirring them for about 30 minutes, making sure the pot didn’t boil over and the oats didn’t stick to the bottom. 

Enter the Instant Pot. GAME CHANGER!

We just throw them in, add water and oil, and press Start. Then we walk away and come back to perfectly cooked Steel Cut Oats in about 20-25 minutes. I love that we can be getting ready for our day while they are practically cooking themselves!

Also, I have discovered that steel cut oats re-heat perfectly! So that means you can have breakfast ready for the week or even cook and freeze the portions in baggies or jars to have a quick breakfast at hand anytime.

Here is how we make a batch of steel cut oats:

Pressure Cook for 10 minutes at High Pressure, then Natural Release for 5 to 10 minutes
Water Ratio: 1 part steel cut oats to 1 2/3 parts water. This is how you can adapt the size of your batch of oatmeal. Any container can be your measuring device. Just use the same one for both the oats and the water.
Add 1 teaspoon of oil per cup of oats to prevent foaming.

Ingredients for a huge batch:

  • 1 tablespoon coconut oil, ghee, or butter
  • 1 30oz. container of Steel Cut Oats. I buy these from Aldi for about $2.99. If you prefer to measure, this is about 5 cups of oats.
  • 1 2/3 empty oatmeal canisters of water. I use the empty canister to measure the water, then pitch it—no extra measuring devices needed!
  • 1/4 teaspoon salt

OR

Ingredients for a smaller batch:

  • 1 teaspoon coconut oil, ghee, or butter
  • 1 cup of Steel Cut Oats
  • 1 2/3 cups of water
  • 1 pinch of salt

Instructions:

  • Turn Instant Pot ON by pressing [Sauté].
  • Add oil, ghee, or butter to Instant Pot and allow to melt on the bottom to help prevent sticking.
  • Pour in steel cut oats.
  • Measure water into pot. 
  • Check the Instant Pot to make sure the sealing ring and other parts are in place and close the lid.
  • Turn steam release valve to [Sealing] position.
  • Turn Instant Pot OFF by pressing [Cancel/Keep Warm] Button.
  • Set cooking program. [Pressure Cook], [Manual], or [Porridge] will all work well.
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 10 minutes by pressing the [+] or [-] button.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model, such as Ultra or Max, that has a Start button.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking for 10 minutes. 
  • Allow pot to Natural Release for 5 minutes before manually releasing the remaining pressure from the pot.
  • Open the Instant Pot and add salt.
  • You will notice that there is a lot of liquid at the top, and the bottom of the pot has very thick oatmeal. This is normal. Stir the oatmeal well, scraping the bottom and mixing in the liquid from the top.
  • Serve oatmeal with any toppings you like. We enjoy getting creative by adding nuts, dried fruit, peanut butter, cocoa, bananas, blueberries, honey, maple syrup, brown sugar, and milk or cream.

Notes: 

If you like your oatmeal thinner, add more water before cooking. 

IMPORTANT: Remember that the water doesn’t evaporate when pressure cooking as it does when you are cooking on the stovetop, so the recipe on the package of oats will call for lots more water than needed in the pressure cooker. Ignore the stove top instructions on the package.

Starchy foods like oatmeal tend to foam in the pressure cooker. Adding oil helps to keep foaming to a minimum. Don’t skip this ingredient.

Tip: The night before, place oats, water, and oil in Instant Pot and set timer to Delay cooking until 45 minutes to an hour before you want breakfast. Your oatmeal will be ready and waiting for you when you and your family wake up!

Print Recipe
No ratings yet

Super Simple Steel Cut Oats in the Instant Pot

Hot and Hearty Steel Cut Oats made easy in the Instant Pot
Prep Time3 minutes mins
Pressure Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Budget-friendly, Dairy-free, Gluten-free, Kid-Friendly, Make-Ahead Breakfast, THM-E
Servings: 4
Calories: 163kcal
Author: Holly
Cost: $0.60

Equipment

  • Pressure Cooker

Ingredients

  • 1 teaspoon coconut oil, ghee, or butter Use your preferred oil or fat
  • 1 cup steel cut oats
  • 1 2/3 cups water
  • 1 pinch salt

Instructions

  • Turn Instant Pot ON by pressing [Sauté].
  • Add oil, ghee, or butter to Instant Pot and allow to melt on the bottom to help prevent sticking.
  • Pour in steel cut oats.
  • Measure water into pot.
  • Check the Instant Pot to make sure the sealing ring and other parts are in place and close the lid.
  • Turn steam release valve to [Sealing] position.
  • Turn Instant Pot OFF by pressing [Cancel/Keep Warm] Button.
  • Set cooking program. [Pressure Cook], [Manual], or [Porridge] will all work well.
  • Make sure your Instant Pot is on HIGH pressure by pressing the [Pressure] button until it cycles to HIGH pressure. The LUX model of Instant Pot only has High pressure, so you can skip this step.
  • Set pressure cooking time to 10 minutes by pressing the [+] or [-] button.
  • Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model, such as Ultra or Max, that has a Start button.
  • Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking for 10 minutes.
  • Allow pot to Natural Release for 5 minutes before manually releasing the remaining pressure from the pot.
  • Open the Instant Pot and add salt. You will notice that there is a lot of liquid at the top, and the bottom of the pot has very thick oatmeal. This is normal. Stir the oatmeal well, scraping the bottom and mixing in the liquid from the top.
  • Serve oatmeal with any toppings you like. We enjoy getting creative by adding nuts, dried fruit, peanut butter, cocoa, bananas, blueberries, honey, maple syrup, brown sugar, and milk or cream.

Notes

If you like your oatmeal thinner, add more water before cooking.
IMPORTANT: Remember that the water doesn’t evaporate when pressure cooking as it does when you are cooking on the stovetop, so the recipe on the package of oats will call for lots more water than needed in the pressure cooker. Ignore the stove top instructions on the package.
Starchy foods like oatmeal tend to foam in the pressure cooker. Adding oil helps to keep foaming to a minimum, so don’t skip this ingredient.
Tip: The night before, place oats, water, and oil in Instant Pot and set timer to Delay cooking until 45 minutes to an hour before you want breakfast. Your oatmeal will be ready and waiting for you when you and your family wake up!

Nutrition

Calories: 163kcal | Carbohydrates: 26g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 15mg | Fiber: 4g | Calcium: 23mg | Iron: 2mg

Super-Simple Steel Cut Oats in the Instant PotRead More

Filed Under: Breakfast, Dairy Free, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Recipes Tagged With: Breakfast, Instant Pot, Oatmeal, Oats

Hoppin’ John (New Year’s Black-eyed Peas with Bacon)

January 2, 2019 by //  by Holly Leave a Comment

Last updated on January 1st, 2022 at 03:17 pm

These southern black-eyed peas are so yummy—warm and hearty for New Year’s or delicious any day of the year!

Ingredients

  • 1 lb. bacon, diced
  • 1 cup onion, diced (about 1 medium onion)
  • 6 cups (4 15 oz. cans) cooked black-eyed peas, not drained (1 pound of dried black-eyed peas, cooking instructions follow)
  • 10 oz. can diced tomatoes with green chilies (Ro-tel tomatoes)
  • 1/2 t. Garlic powder
  • 1/2 t. Onion powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 4 cups cooked rice

Instructions

  1. In a large skillet, sauté bacon pieces until browned.
  2. Turn off heat. Remove from pan to a paper towel-lined plate. Set aside.
  3. Pour off all but 2-3 tablespoons bacon grease into a heat-proof glass container (pyrex or canning jar).
  4. Return skillet to heat. Add onion and sauté until onion is clear.
  5. Pour in black-eyed peas with their liquid, tomatoes, and seasonings. Simmer for 5-10 minutes.
  6. Add cooked rice. Stir well. Heat through.
  7. Taste and correct seasoning. Add a little water if it gets too thick.

Black-Eyed Peas in the Instant Pot

To cook one pound (16 ounces) dried black-eyed peas in the Instant Pot, sort and rinse dried peas. Place them in the insert. Cover with water level 2 inches above peas. Add a few tablespoons of diced onion, bay leaf, a tablespoon of olive oil, and a teaspoon of salt. Cook on High Pressure for 25 minutes and allow to natural release. Proceed with recipe.

If you have time to soak the peas, sort and rinse them. Cover with water by about an inch. Even if you only have 20 to 30 minutes to let these soak, they will turn out better and cook more evenly in the end. After soaking, add a few tablespoons of diced onion, a bay leaf or two, a tablespoon of olive oil, and a teaspoon of salt. Then cook on High Pressure for 20 minutes and allow to natural release. The cook time goes down the longer you can soak. If these were soaked fully, you could decrease the cook time to 15 minutes at High pressure.

Kids in the Kitchen

Little Ones (2-5)

  • Can help carry cans from the pantry to the kitchen counter.
  • Can help sort black-eyed peas, if you cook from dried beans.

Medium Kiddos (6-10)

  • Can open cans with a can opener.
  • Can measure spices with adult help.
  • Can help put on a pot of rice.

Older Children and Teens (11-15)

  • Dice onion.
  • Dice bacon.
  • Sauté bacon and onion.
  • Follow recipe and put entire dish together.
  • *Note: An adult should help remove excess bacon grease, as hot grease can be very dangerous.
Print Recipe
No ratings yet

Hoppin’ John

These southern black-eyed peas are a fabulous dish—warm and hearty for New Year’s or delicious any day of the year!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course, Side Dish
Cuisine: American, Beans & Rice, Southern
Keyword: Budget-friendly, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly
Servings: 6
Calories: 665254kcal
Author: Holly

Ingredients

  • 1 lb. bacon diced
  • 1 cup onion diced (about 1 medium onion)
  • 6 cups cooked black-eyed peas, not drained about 4 (15oz.) cans or 1 lb. cooked dried black-eyed peas
  • 10 oz. diced tomatoes with green chilies Ro-tel tomatoes
  • 1/2 t. Garlic powder
  • 1/2 t. Onion powder
  • 1/4 t. Salt
  • 1/4 t. Pepper
  • 4 cups cooked rice
US Customary – Metric

Instructions

  • In a large skillet, sauté bacon pieces until browned. Turn off heat. Remove bacon from pan to a paper towel-lined plate. Set aside.  
  • Pour off all but 2-3 tablespoons bacon grease into a heat-proof glass container (pyrex or canning jar). 
  • Return skillet to heat. Add onion and sauté until onion is clear.
  • Pour in black-eyed peas with their liquid, tomatoes, and seasonings. Simmer for 5-10 minutes. 
  • Add cooked rice. Stir well. Heat through. Taste and correct seasoning. Add a little water if it gets too thick.

Notes

To cook one pound (16 ounces) dried black-eyed peas in the Instant Pot, sort and rinse dried peas. Place them in the insert. Cover with water level 2 inches above peas. Add a few tablespoons of diced onion, bay leaf, a tablespoon of olive oil, and a teaspoon of salt. Cook on High Pressure for 25 minutes and allow to natural release. Proceed with recipe.
If you have time to soak the peas, sort and rinse them. Cover with water by about an inch. Even if you only have 20 to 30 minutes to let these soak, they will turn out better and cook more evenly in the end. After soaking, add a few tablespoons of diced onion, a bay leaf or two, a tablespoon of olive oil, and a teaspoon of salt. Then cook on High Pressure for 20 minutes and allow to natural release. The cook time goes down the longer you can soak. If these were soaked fully, you could decrease the cook time to 15 minutes at High pressure.

Nutrition

Calories: 665254kcal | Carbohydrates: 153258g | Protein: 26822g | Fat: 2865g | Saturated Fat: 980g | Cholesterol: 50mg | Sodium: 16268848mg | Potassium: 2372876mg | Fiber: 30721g | Sugar: 7825g | Vitamin A: 228026IU | Vitamin C: 20507mg | Calcium: 580493mg | Iron: 12147mg

Hoppin’ John (New Year’s Black-eyed Peas with Bacon)Read More

Filed Under: Dairy Free, Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Recipes, Uncategorized

Instant Pot Minestrone…Instastrone?

January 23, 2018 by //  by Holly 3 Comments

Last updated on January 23rd, 2019 at 08:20 am

If Instastrone isn’t a real word, it will be after you try this amazing dish! Minestrone is a wonderful Italian vegetable soup, thick and hearty. In restaurants it’s often served with pasta, but it’s not a necessity. We prefer ours with only yummy veggies!

This recipe requires a bit of chopping, but then you just throw the ingredients in and wait for some delicious soup! But you’ll only have to wait for 4 minutes of cook time! That’s why it’s Instastrone!

And it really is very delicious!

Ingredients

…

Instant Pot Minestrone…Instastrone?Read More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Kitchen Survival, Recipes, Soup Tagged With: 5 Minutes, beans, Cooking, Dinner, family dinner, Food And Drink, Instant Pot, Kids, Meal, pressure cooker, real food, Soup, tabasco, vegetables, Vegetarian, veggies

Instant Pot Texas Chili

January 17, 2018 by //  by Holly 12 Comments

Last updated on January 1st, 2019 at 11:18 pm

This is the second best chili recipe I’ve ever made.

The best pot of chili I’ve ever made was 20 years ago. Read to the end if you want to see a really sweet story about that special pot of chili.

Note: There’s lots of debate about different types of chili. The conventional wisdom is that Texas Chili has no beans. But we really like the beans in ours. And we’re from Texas. So it’s still Texas Chili. 🤠

On a more practical note, adding beans makes it about $3 cheaper per batch (depending on ground beef prices in your area.) That amount adds up over a few meals. …

Instant Pot Texas ChiliRead More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Keto, Kids in the Kitchen, Kitchen Survival, Kitchen Tools, Recipes, Soup Tagged With: Cooking, Dinner, family, family dinner, Freezer Meal, Gluten Free, Instant Pot, Kids, Kitchen Tools, Meal, pressure cooker, recipe, Soup, Super Easy

Creamy Ginger Butternut Squash Soup in the Instant Pot

November 19, 2017 by //  by Holly 6 Comments

Last updated on October 1st, 2020 at 01:49 pm

This is such a yummy comfort food, perfect for the fall season.  The combination of apples and squash, ginger and cream, makes a delicious blend of sweet and tart, warm spice and cool cream. You just have to try it!

Now, there are lots of ways to prepare your ingredients, but for me, when I see a recipe call for sliced, peeled butternut squash, it literally makes me cringe. That chore is one of my kitchen nightmares! Cutting up a butternut squash is hard!

So I don’t do it. Let me show you an easier way to “skin that cat” with an Instant Pot!

This is an involved recipe, so it’s lots of fun if the family joins in. Children can do lots of things to help in this recipe! …

Creamy Ginger Butternut Squash Soup in the Instant PotRead More

Filed Under: Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Recipes, Soup Tagged With: Butternut Squash, Cooking, Cream, Dinner, family dinner, Freezer Meal, Ginger, Gluten Free, pressure cooker, recipe, side dish, Soup, Thanksgiving

Homemade Chicken Bone Broth in the Instant Pot

November 6, 2017 by //  by Holly 2 Comments

Last updated on July 28th, 2019 at 09:50 pm

Prep Time: 5 Minutes
Under Pressure: 120 Minutes
Quick Release or Natural Pressure Release, your call!
If you’ve got 5 minutes, old chicken bones, leftover veggies, and an Instant Pot, you can have homemade bone broth all the time! Sometimes called Chicken Stock, this commonly used ingredient is the basis for so many recipes! We use it for soups, casseroles, sauces, and gravies. We even sometimes use it for making rice and pasta, instead of water. Here are a few of our recipes that use this delicious broth as a base ingredient:
One Pot Pasta
Chicken Tortilla Soup
Italian Sausage Lentil Soup
Jambalaya
Creamy Ginger Butternut Squash Soup in the Instant Pot
 
Using store-bought chicken broth is easy, but it isn’t necessarily cheap, and the truth is, you don’t actually know what’s in that can or box or jar.
When I went gluten free and was forced to begin reading every label, I was shocked at the ingredient lists right in front of my face that I had been ignoring! Ingredients such as:

…

Homemade Chicken Bone Broth in the Instant PotRead More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Kitchen Survival, Kitchen Tools, Recipes, Soup Tagged With: 5 Minutes, Cooking, Dinner, family dinner, Gluten Free, Instant Pot, pressure cooker, recipe, Soup

Instant Pot Ham ‘n’ Beans

October 13, 2017 by //  by Holly 35 Comments

Last updated on April 9th, 2020 at 10:10 am

The only thing I love more than the taste of this recipe is how simple it is to throw together. It’s so easy, it feels like cheating to even call this a “recipe.”

Here’s all you need for this super easy recipe:

Tools Used

  • Instant Pot 6qt duo
  • Instant Pot 6qt Ultra
  • Instant Pot 8qt duo
  • Large 18 x 14 Bamboo Cutting Board
  • Wüsthof 7” Santoku Knife
  • Cut Glove
  • My Favorite Wooden Spoon

Ingredients

  • a spiral-sliced ham or leftover ham bone
  • a bag of dried beans. A two-pound bag of Great Northern beans is what I used to make this in an 8qt., but any kind of beans would be great cooked this way–pintos, navy, black beans–use whatever you have and whatever you like.
  • An onion

…

Instant Pot Ham ‘n’ BeansRead More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Kitchen Survival, Recipes, Soup Tagged With: beans, Cooking, Dinner, family dinner, ham, ham and beans, Instant Pot, Meal, pressure cooker, recipe, Soup

Instant Pot Italian Sausage Lentil Soup

October 3, 2017 by //  by Holly 4 Comments

Last updated on November 4th, 2022 at 04:49 pm

Several years ago, we were at Carrabba’s and I had their Sausage Lentil Soup. It was so good! I’ve spent the last few years trying to re-create it, and I think we’ve finally got it really close! I love working up recipes because I get to eat the results. 😉

This is a hearty and nutritious dinner for the whole family. Lentils provide lots of protein, fiber, iron, and B vitamins!  And it’s delicious! Everyone in our family gobbles up the first bowl and wants seconds, including the toddler! In the Old Testament of the Bible, Esau sold his birthright for a bowl of Lentil stew—so you know it must be good!

…

Instant Pot Italian Sausage Lentil SoupRead More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Kitchen Survival, Kitchen Tools, Recipes, Soup Tagged With: 30 Minutes, carrabbas, Cooking, Dinner, family dinner, Food And Drink, Freezer Meal, Gluten Free, Instant Pot, Kids, Meal, Soup, Super Easy

Instant Pot Jambalaya

July 6, 2017 by //  by Holly 2 Comments

Last updated on May 7th, 2020 at 09:11 am

My husband’s family has a long and rich heritage in south Louisiana, so cajun dishes are frequently enjoyed at family gatherings. Now, authentic cajun fare is usually a bit too spicy for my younger kids, so I adapted this recipe to give us all the yummy ingredients without the kick.

Traditional Jambalaya is typically cooked with rice combined with all the ingredients. I like to cook my rice separately for a couple of reasons:

…

Instant Pot JambalayaRead More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Kitchen Survival, Recipes Tagged With: cajun, Cooking, Dinner, family, family dinner, Food And Drink, hot sauce, Instant Pot, Kids, Meal, south louisiana, tabasco

Santa Fe Chicken – A Perfect Freezer-Stuffer!

June 28, 2017 by //  by Holly 2 Comments

Last updated on September 21st, 2018 at 05:48 pm

Giant batch of Santa Fe Chicken!
Giant batch of Santa Fe Chicken!

Earlier this week we made a huge batch of Santa Fe Chicken to stock our freezer. We use this for lots of different meals. It can be eaten as an entree by itself, or it can be a very versatile dinner base for other recipes. And it freezes perfectly!

 

We use it in tacos, taco salads, burrito bowls, tostadas, quesadillas, or nachos. So, even though this recipe makes enough to feed an army, it doesn’t seem like the family is eating the same thing over and over.

 

This is a fabulous recipe to make with your kids! Even very little ones can sort and rinse dry beans and go to the pantry to get cans. Medium kiddos can open cans and bigger ones can pick chickens and measure spices. Everyone can dump or pour things into the mixing bowl. And we had several sets of {clean-ish} hands in there stirring and tasting.

…

Santa Fe Chicken – A Perfect Freezer-Stuffer!Read More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Recipes

Instant Pot 6-Minute Chicken Tortilla Soup

March 20, 2017 by //  by Holly 6 Comments

Last updated on July 31st, 2019 at 11:07 am

This is a family favorite that turns out delicious every time!  We use our favorite kitchen tool, the Instant Pot, to make a tasty Chicken Tortilla Soup.  The Instant Pot really does give second-day soup flavor in only a few minutes! One of the things I love about this recipe is that there is something for each of my children to do to help prepare it. Watch the video to see how everyone pitches in. The recipe and instructions we used are down below.

Tools we used:

6 Qt Instant Pot

Cut Glove I make sure the kids are always wearing one of these when using the knife. …

Instant Pot 6-Minute Chicken Tortilla SoupRead More

Filed Under: Dinner Accomplished, Freezer Meal, Gluten Free, Instant Pot, Kids in the Kitchen, Kitchen Tools, Recipes, Soup Tagged With: Chicken, Cooking, Dinner, Instant Pot, Kids, Meal, Soup

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