Recipes | The Cooking Family

The Best Baked Potatoes in the Instant Pot

February 5, 2026 by // by Holly Leave a Comment

Baked Potatoes are the BEST in the Instant Pot! They come out creamy and fluffy every time! Plus they’re fast, easy, nutritious, and filling.

Print Recipe

No ratings yet

The Best Baked Potatoes in the Instant Pot

Cooking Potatoes in the Instant Pot is so easy, you'll ever want to use the stove or oven for them again!

Prep Time5

Cook Time13

Pressure Cooking Time13

Total Time28

Course: Side Dish

Cuisine: American

Keyword: Budget-friendly, Comfort Food, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly

Servings:

Calories: 131kcal

Author: Holly

Ingredients

6 Potatoes
1 cup Water

Instructions

Place whole potatoes on the trivet in the Instant Pot with one cup of water.
Close and secure lid.
Set valve to Sealing.
Select [Manual] program.
Press + or – to set cooking time of 12 to 15 minutes, depending on the size of your potatoes.
Set to High Pressure and wait 10 seconds for pot to beep and let you know it is heating up. It will take around 10 minutes for your Instant Pot to reach pressure, and then the clock will begin to count down. When the time reaches zero, the Instant Pot will beep again and switch to the [Keep Warm] mode, and begin to count up.
While keeping your face and hands away, Quick Release the valve by covering with a towel and turning steam release to allow the steam to escape. Open the lid and stick a fork in the potatoes to check for doneness. The potatoes should still be firm, but not at all crunchy. And the fork should go into the potato easily.

Notes

Use as baked potatoes. Top with all the usual ingredients: Butter, sour cream, shredded cheese, crumbled bacon, green onions, ham, broccoli, or chili!

Nutrition

The Best Baked Potatoes in the Instant PotRead More

Perfect Black Beans in the Instant Pot (Soaked or Not)

February 5, 2026 by // by Holly Leave a Comment

Black beans are a versatile ingredient to have ready for weeknight meals, to add to quesadillas or tacos, or to throw in a soup to make it more hearty and nutritious. Make some today and enjoy them all week!

Print Recipe

No ratings yet

Perfect Black Beans in the Instant Pot (Soaked or Not)

How to cook dried black beans in your Instant Pot

Prep Time4

Pressure Cook Time35

Total Time1

Course: Main Course, Salad, Side Dish, Soup

Cuisine: Beans & Rice, Mexican, Southern

Keyword: Budget-friendly, Dinner, Gluten-free, Kid-Approved, Pantry, THM-E, Vegetarian

Servings:

Calories: 147kcal

Author: Holly

Cost: $1.50

Equipment

Pressure Cooker

Ingredients

1 lb dried black beans
6 cups water
1 tbsp olive oil Any oil or fat may be used here.
2 bay leaves Optional
1 cup onion, diced Optional. 1 cup diced onion is about 1 medium onion.
6 cloves garlic, minced Optional. Substitute garlic powder by using 1/3 teaspoon of garlic powder for every clove of fresh garlic.
1 teaspoon salt* *to taste, after cooking beans

Instructions

Sort and rinse dried beans.
Pour beans into Instant Pot.
Add water, oil, and optional seasonings.
Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
Turn Steam Release valve to [Sealing].
Set Pressure Cooking Program to [Pressure Cook] or [Manual] or [Bean/Chili].
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 35 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 that has a Start button, such as Ultra or Max.
Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
Allow pot to Natural Release for at least 15 minutes before manually releasing the remaining pressure from the pot. Natural release time is cook time when cooking beans in the Instant Pot.
Open the Instant Pot and add salt,* to taste.
Stir well and serve as desired.

Notes

Always pressure cook beans with 1 tablespoon of oil or fat to keep foaming down.
Remember that Natural Release time is cook time. The pot is still extremely hot and your beans are still cooking while the pot is slowly coming down from being under pressure. Do not skip the Natural Release step in cooking beans because they may not be done cooking when you get the lid open.
When you open the pot after cooking, stir and then taste test the beans. If they need extra time, simply set them to pressure cook for another 5 or so minutes. They will come to pressure fairly quickly at this point, because they are still very hot. Natural Release for 10 minutes and test again.
If you prefer soaking your beans before cooking, try soaking for 6-8 hours or overnight. Then drain, rinse, and proceed with recipe.
For a quicker soak, cover beans in hot water and soak for 1-2 hours before draining, rinsing and proceeding with the recipe.
Soaking beans may prevent or reduce gas on your stomach, so if beans upset your digestion, try soaking them before cooking.

Nutrition

Perfect Black Beans in the Instant Pot (Soaked or Not)Read More

Perfect Peel Sweet Potatoes in the Instant Pot

February 4, 2026 by // by Holly Leave a Comment

Print Recipe

No ratings yet

Perfect Peel Sweet Potatoes in Instant Pot

Tender and delicious every time, Sweet Potatoes were made for the Instant Pot!

Prep Time3

Total Time20

Course: Breakfast, Dinner, Lunch, Main Course, Side Dish

Cuisine: American, Southern

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Kid-Friendly, Paleo, THM-E, Vegetarian

Servings:

Calories: 112kcal

Author: Holly

Cost: $2.00

Ingredients

4 Sweet Potatoes
1 1/2 cups water

Instructions

Wash sweet potatoes and cut off any bad spots.
Place into Instant Pot on top of trivet.
Add water to pot.
Check lid to make sure sealing ring and valves are inserted properly. Close the lid.
Turn Steam Release valve to [Sealing].
Set Pressure Cooking Program to [Pressure Cook] or [Manual].
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 12-15 minutes by pressing the [+] or [-] button. Choose the time based on the size of your sweet potatoes.
Pause for 10 seconds while you wait for the Instant Pot to start. Or Press [Start] if you have a model that has a Start button, such as Ultra or Max.
Instant Pot will heat up, come up to pressure, and display countdown while pressure cooking.
When the pressure cooking cycle is finished, Quick Release Instant Pot by manually shifting Steam Release Valve from [Sealing] to [Venting]. OR feel free to allow the pot to Natural Release. The potatoes will be great either way.
Open the Instant Pot and use tongs to place sweet potatoes on a plate for serving.
Serve with toppings or use in your favorite sweet potato dish.

Notes

Cook as many sweet potatoes as you need in the Instant Pot. You still only need 1 1/2 cups of water.

Sweet Potatoes make fantastic leftovers! You can cook up several and have sweet potatoes ready-to-go for the week!

Nutrition

Perfect Peel Sweet Potatoes in the Instant PotRead More

PawPaw’s Cajun Chicken & Sausage Gumbo

October 23, 2025 by // by Holly Leave a Comment

This is one of our absolute favorite family meals, especially for special occasions! It is so meaningful to make this gumbo and when I do, I feel a special connection to the generations of South Louisiana ancestors in my husband’s family.

Print Recipe

No ratings yet

PawPaw’s Cajun Chicken & Sausage Gumbo

Delicious belly-warming Gumbo will also warm your family's heart!

Prep Time20

Cook Time10

Pressure Cooking Time8

Total Time38

Course: Dinner, Main Course, Soup

Cuisine: Cajun, Real Food, Southern

Keyword: Bone Broth, Comfort Food, Dairy-free, Dinner, Made from Scratch, Soup

Servings:

Calories: 406kcal

Author: Holly

Equipment

1 Pressure Cooker
1 Knife
Cutting Board

Ingredients

2 tablespoons peanut oil or other vegetable oil
1 1/2 cups onion diced
1 1/2 cups green bell pepper diced
1 1/2 cups celery diced
1/2 teaspoon salt
3 tablespoons garlic minced
1 teaspoon dried thyme
3 bay leaves
1 1/2 to 2 tablespoons cajun seasoning see recipe below
8 cups low-salt chicken broth https://thecookingfamily.com/bone-broth-instant-pot/
2 cups cold water
1 1/2 cups Instant Roux Mix Tony Chachere's Instant Roux Mix or Kary’s Dry Roux or make your own easy oven roux
1 1/2 pounds boneless skinless chicken breasts or thighs, cooked and cubed
1 pound smoked sausage diced
24 oz frozen cut okra

Instructions

Turn Instant Pot on {Sauté}. When pot is preheated, add the oil. When oil is hot and shimmery, add the diced aromatics (onion, bell pepper, and celery). Add salt and stir. Sauté for 2-3 minutes. Add garlic, thyme, bay leaves, and cajun seasoning. Stir well and cook for 1 minute.
Pour in 1 cup of broth and deglaze pot carefully by scraping off all brown bits that may be stuck to the bottom of the pot and make sure none remain. Otherwise, your pot may get too hot on the bottom and fail to come to pressure. Some Instant Pot models get the {burn} warning and other models begin counting down without ever coming to pressure if some brown bits are stuck to the bottom and not scraped off.
Add remaining chicken broth and stir well.
In a separate container, place 2 cups of cold water and whisk in 1 1/2 cups Instant Roux mix. When all the dry mix is thoroughly wet with no lumps, pour this mixture into the pot of soup and stir constantly for 2-3 minutes.
Add chicken and smoked sausage to pot. Stir and check the bottom to make sure nothing is sticking.
Close lid of Instant Pot. Set Valve to {Sealing}. Set pressure cooking program to {Pressure Cook} or {Manual}, and make sure pressure is set on {High Pressure}.
Adjust time to 9 minutes by pressing the {+} or {-} buttons.
Start Instant Pot. Depending on which model pressure cooker you are using, either wait ten seconds for the Instant Pot to beep and begin heating up or press {Start} if you are using an Instant Pot with a Start button.
The pot will heat up, come to pressure, begin counting down, and beep when the pressure cooking time is finished.
Allow the pot to natural release (NR) for at least 10 minutes before releasing remaining pressure.
After the float valve drops, open the lid. Stir in frozen okra. Turn on {Sauté}, stirring and heating for about 5-10 more minutes until okra is cooked through.
Taste and correct seasoning, adding more salt or cajun seasoning, if desired.
Serve with rice, cauliflower-rice, or just as it is. Don’t forget the hot sauce!

Notes

Notes: 1 large onion equals approximately 1 1/2 cups diced. 1 large bell pepper equals approximately 1 1/2 cups diced. 4-5 stalks celery equals approximately 1 1/2 cups diced. 1 clove of garlic equals approximately 1 teaspoon minced garlic.

Tony Chachere’s Dry Roux Mix in large quantity: https://amzn.to/2Tf2wC2
Gluten-Free Instant Roux Mix https://amzn.to/2Y66v7x
Jar of Savoie’s Dark Roux with oil https://amzn.to/2Y60XtN
Jar of Savoie’s Dry Roux (no oil) https://amzn.to/2O9L29k

Easy Oven Roux:

4 ounces All purpose Flour

4 ounces cooking oil–I prefer peanut oil or lard

Place flour and oil in an oven-proof cast iron skillet or dutch oven. Whisk together and place in oven. Bake at 350˚ for 1 to 3 hours, stirring every 20-30 minutes, until the color is dark mahogany.

This process will make your kitchen smell divine, yet be mostly hands-off. This is the absolute key to the traditional deep flavor of true Cajun Gumbo.

Nutrition

PawPaw’s Cajun Chicken & Sausage GumboRead More

Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby Spinach

October 23, 2025 by // by Holly Leave a Comment

Last updated on February 6th, 2026 at 09:51 am

This gourmet version of our Breakfast Casserole takes it up a notch or two! Creamy goat cheese, sun-dried tomatoes, and fresh spinach are a delicious combination fit for a ladies’ brunch, baby shower, or a holiday breakfast.

Print Recipe

No ratings yet

Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby Spinach

A gourmet baked egg and cheese casserole, this is easy to make and can be prepared ahead. Great for serving guests or for a special breakfast. We also love prepping it ahead and having quick breakfasts ready all week.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Breakfast for Dinner, Main Course

Cuisine: American, Farm-to-Table

Keyword: Eggs, Gluten-free options, Made from Scratch, Make-Ahead Breakfast, Prep-Ahead

Servings:

Calories: 269kcal

Author: Holly

Cost: $10

Equipment

1 Mixing bowl
1 Whisk
1 Blender or Food Processor
1 9 x 13 Casserole Dish

Ingredients

¾ cup sun-dried tomatoes
2 cups goat cheese, crumbled
3 cups fresh baby spinach a cup is about a handful
8 eggs beaten well
1½ c. milk
1 tsp. salt
¼ tsp. black pepper
1¼ t. dry ground mustard

Instructions

Preheat oven to 300°F.
Grease baking dish.
Layer spinach, sun-dried tomatoes, and goat cheese in casserole dish.
Beat eggs with milk, salt and mustard—blender or food processor works best for this.
Pour mixture over veggies and cheese (make sure veggies are well-covered).
Cover and chill 8 hours or overnight. (Optional–see notes.)
Uncover and bake at 300° for 60 minutes, or until set (bubbly).
Cut into squares and serve. We love serving with salsa, hot sauce, or chili garlic sauce at the table.

Notes

This casserole is best when made ahead and then just pop it in the oven when you’re ready to serve it. However, I’ve put this casserole together and baked it immediately many times and it still tastes fantastic.

Nutrition

Breakfast Casserole w/ Goat Cheese, Sun-dried Tomatoes, and Baby SpinachRead More

Mashed Potatoes in the Instant Pot

October 23, 2025 by // by Holly Leave a Comment

These mashed potatoes are not only delicious, but the easiest, simplest, fastest way that I’ve ever made mashed potatoes! Plus the fewest dirty dishes!

Print Recipe

No ratings yet

Mashed Potatoes in the Instant Pot

Classic Mashed Potatoes are made easy and delicious when cooked in the Instant Pot.

Prep Time5

Cook Time15

Pressure Cooking Time13

Total Time33

Course: Side Dish

Cuisine: American

Keyword: Budget-friendly, Comfort Food, Dairy-free, Gluten-free, Kid-Approved, Kid-Friendly

Servings:

Calories: 281kcal

Author: Holly

Equipment

1 Electric Pressure Cooker
1 Potato Masher

Ingredients

2½ pounds potatoes Our favorites are the golden potatoes, but reds and whites work as well.
1 cup water

The Yummy Stuff to Add After Cooking

2 teaspoons salt or to taste
½ cup butter Chop the butter into pieces. You can use less, if desired.
milk as needed

Instructions

Place whole potatoes in the Instant Pot with one cup of water. No trivet is needed for mashed potatoes.
Note: I don't peel potatoes anymore! The skins are full of minerals, vitamins, antioxidants, and fiber. Plus it's extra work and time that I don't have to do. I try to make cooking as simple and un-fussy as possible.
Close and secure lid.
Set valve to Sealing.
Select [Manual] or [Pressure Cook] program.
Press [+] or [-] to set cooking time of 12 to 15 minutes, depending on the size of your potatoes. *Time-saving tip: if you need your potatoes to cook faster, chop them into smaller pieces and adjust pressure cooking time to 8-10 minutes.
Set to High Pressure and wait 10 seconds for pot to beep and let you know it is heating up. It will take around 10 minutes for your Instant Pot to reach pressure, and then the clock will begin to count down. When the time reaches zero, the Instant Pot will beep again and switch to the [Keep Warm] mode, and begin to count up.
While keeping your face and hands away, Quick Release the valve by covering with a towel and turning steam release to allow the steam to escape. Open the lid and stick a fork in the potatoes to check for doneness. The potatoes should still be firm, but not at all crunchy. And the fork should go into the potato easily.

Mashing and Yummifying the Potatoes

After opening the Instant Pot, add salt and butter. Mash and stir with potato masher. Make sure the bottom and corners are mixed in well. Pull out any large pieces of potato peels.
Taste for salt and texture. Add milk if mashed potatoes seem dry. Add salt to taste. Stir well again.
Serve and enjoy!

Nutrition

Mashed Potatoes in the Instant PotRead More

Farmer’s Breakfast

October 23, 2025 by // by Holly Leave a Comment

Print Recipe

No ratings yet

Farmer’s Breakfast

Eggs are fast food at our house! This is our go-to Breakfast for Dinner!

Prep Time10

Cook Time15

Total Time20

Course: Breakfast, Breakfast for Dinner, Brunch

Cuisine: American, Farm-to-Table, Real Food

Keyword: Budget-friendly, Cheese, Dinner, Eggs, Gluten-free, Gluten-free options, Incredible Egg, Kid-Approved, Kid-Friendly, Low Carb, Made from Scratch, Make-Ahead Breakfast, Real Food, Sausage

Servings:

Calories: 548kcal

Author: Holly

Equipment

Good knife
Cutting Board
Cheese Grater
Skillet
Spatula/Pancake Turner

Ingredients

10 eggs
1 tsp salt divided use
1 cup onion, diced (1 medium onion is about 1 cup diced onion)
1 cup bell pepper, diced (1 large bell pepper is about 1 cup diced)
1 pound breakfast sausage can substitute cooked, diced ham, bacon, or chorizo crumbles
2-3 cooked potatoes smashed or diced
8 oz. shredded cheddar cheese

Instructions

In a medium bowl, beat eggs, adding 1/4 teaspoon salt to season.
Preheat skillet over medium-high heat.
Place breakfast sausage in skillet and break up with a wooden pancake turner.
Add diced onions and bell peppers to sausage while cooking. Sauté until onions are clear and sausage is fully cooked.
Add cooked, smashed potatoes to the skillet and another 1/4 teaspoon of salt. Allow to brown for a few minutes before stirring.
Pour egg mixture over meat & potatoes in skillet. Allow eggs to cook for a moment before stirring. Stir and scrape the bottom of the skillet so all eggs come up.
Let eggs cook for another minute before stirring and scraping the bottom of the skillet again. Repeat until eggs are cooked through. Turn off heat when eggs are slightly moist.
Top with cheese. Place a lid over top and allow cheese to melt.
Serve with toast or as a breakfast burrito in tortillas with salsa.

Nutrition

Farmer’s BreakfastRead More

Bourbon Honey Pecan Pie

November 24, 2021 by // by Holly Leave a Comment

Last updated on December 30th, 2021 at 10:05 pm

Print Recipe

5 from 1 vote

Bourbon Honey Pecan Pie

The flavors of honey and bourbon take pecan pie from delicious to out-of-this-world!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert

Cuisine: American, Southern

Keyword: Bourbon, Dessert, Fall, Holiday, Honey, Pecan Pie, Pie, Texas Honey, Thanksgiving

Servings:

Calories: 498kcal

Author: Holly

Equipment

Pie plate
Mixing bowl

Ingredients

1 cup sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup light corn syrup
1/4 cup honey
1/3 cup salted butter melted
3 eggs beaten
4 tablespoons bourbon
1 cup pecans chopped
1 pie crust unbaked, see note
whipped cream optional, for serving

Instructions

Preheat oven to 350 degrees Fahrenheit.
Place chopped pecans into the prepared pie crust.
In a medium mixing bowl, place sugar, brown sugar, salt, corn syrup, honey, melted butter, eggs, and bourbon. Stir well until all are combined well.
Pour honey bourbon mixture over pecans in pie plate.
Bake at 350 for 1 hour to 1 hour to 1 hour and 10 minutes. When pie is done, the pecans will become slightly browned on top. Note: cover the pie crust with foil when it begins to turn golden brown.

Notes

Note on pie crust: One of my biggest inner conflicts in cooking is Pie Crust. I am a foodie purist and I love making food from scratch. But pie crust has been a challenge for me. We have found a recipe that we love, and it is loaded with real butter and lard!

So, even though I continue to try to make real pie dough at least once a year, I have found the store-bought rolled out pie crust to be a pretty darn good substitute and certainly is much easier and less likely to mess up the pie. Plus it’s a lot faster, and you can make a yummy pie in less than twenty minutes!

The rolled out pie crust usually comes in a box of two in the refrigerated section of the grocery store, near the refrigerated biscuit dough in the pop-open cans.

Nutrition

Bourbon Honey Pecan PieRead More

Homemade Peppermint Bark

December 23, 2020 by // by Holly Leave a Comment

This is one of our favorite Christmas season treats. It’s easy to make, and so fun to make with kids. And if you make it yourself, it’s much cheaper than that fancy kitchen store!

It makes a great gift also. Try it out yourself!

Print Recipe

No ratings yet

Peppermint Bark

This rich and minty combination of white and dark chocolate with peppermint makes a festive treat at holiday parties and is a wonderful gift for the person who has everything.

Prep Time20

Cooling Time2

Total Time2 20

Course: Dessert

Cuisine: American, Holiday

Keyword: Gluten-free, Holiday, Kid-Approved, Kid-Friendly

Servings:

Calories: 190kcal

Author: Holly

Cost: $9

Equipment

Offset Spatula
Parchment Paper
Microwave
2 small microwave-safe mixing bowls
2 spoons for stirring
Kitchen mallet
Ziptop bag

Ingredients

3 ounces peppermint hard candy crushed (About 6 or 7 candy canes)
14 ounces dark chocolate chips or broken into pieces. I prefer 60% cacao or higher.
12 ounces white chocolate broken into pieces. Look for a product that actually says "chocolate" on the package or lists cocoa butter in the ingredients.
12-20 drops Peppermint oil to taste. (Roughly ten drops in each kind of chocolate.)

Instructions

Using a kitchen mallet, crush peppermint candy in a ziptop bag. Set aside.
Lay out parchment paper on a flat surface or a cookie sheet.
Use the microwave to melt dark chocolate in 30-second increments at Cook Power 6 and stir well in between. Avoid hot spots that can burn your chocolate. Also, avoid getting any water or other moisture in the chocolate. This should take 3-4 increments of 30 seconds each.
Add about 10 drops of peppermint oil, to taste. See note. Stir well.
With an offset spatula, spread dark chocolate on parchment paper to about 1/8 inch thickness. Try not to spread it too thin on the edges. Your sheet of chocolate will be about the size of a standard sheet of paper. Reserve about a 1/4 cup of dark chocolate to drizzle on top of the white chocolate.
Use the microwave to melt white chocolate in 30-second increments at Cook Power 6 and stir well in between. Avoid hot spots that can burn your chocolate. Also, avoid getting any water or other moisture in the chocolate. This should take 3-4 increments of 30 seconds each.
Add about 10 drops of peppermint oil, to taste. See note. Stir well.
Wait until dark chocolate layer has lost its gloss and developed a matte look and hardened slightly. This will take longer if your kitchen is hot or if your counter is warm, such as above a running dishwasher or next to a hot oven. If this is the case, move cooling chocolate to a cooler place, if possible. Or do something else while you wait.
Carefully spread white chocolate onto dark chocolate layer. Avoid pulling dark chocolate up into white chocolate layer by having a gentle touch. If marbling does occur, it's ok! You won't even notice once you have the dark chocolate drizzle and crushed peppermint candy on top.
Check reserved dark chocolate to make sure it's still melted. If not, melt in microwave as before for 30 seconds at cook power 6. Stir well.
Drizzle dark chocolate over white chocolate layer. See video for demonstration.
Sprinkle crushed peppermint candy over all. Allow to harden completely before breaking into pieces. Store in an airtight container. Enjoy!

Notes

Note on Peppermint Oil: Use the full amount if you like to really taste that cool pop of mint. If you don’t have peppermint oil, use 1/2 to 1 teaspoon of peppermint extract. You’ll need to sample the melted chocolate, because different peppermint extracts vary in their intensity.

Nutrition

Homemade Peppermint BarkRead More

Southern Skillet Cornbread

October 16, 2020 by // by Holly 1 Comment

Last updated on November 4th, 2022 at 05:06 pm

This soul-warming cornbread goes together very quickly and pairs perfectly with a bowl of simmering soup. The crisp bottom will melt in your mouth. Just add butter!

Print Recipe

5 from 2 votes

Southern Skillet Cornbread

This soul-warming cornbread goes together very quickly and pairs perfectly with a bowl of simmering soup. The crisp bottom will melt in your mouth. Just add butter!

Course: Bread

Cuisine: Southern

Keyword: Budget-friendly, Comfort Food, Homemade, Made from Scratch, Pantry

Servings:

Author: Holly

Equipment

Cast Iron Skillet
Large mixing bowl
Wooden Spoon or Rubber Spatula
Oven

Ingredients

Dry Ingredients

1 3/4 cups cornmeal stone ground or regular
3/4 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoon salt

Wet Ingredients

2 eggs
1 1/4 cups buttermilk can substitute by placing 1 tablespoon plus 1 teaspoon vinegar or lemon juice and filling measuring cup with remaining milk to make 1 1/4 cups total
1/2 cup oil any vegetable oil or bacon grease for the daring who love bacon

Instructions

Preheat oven to 425 degrees Fahrenheit.
Stir dry ingredients (cornmeal, flour, baking powder, baking soda, and salt) together in a large mixing bowl.
In a separate bowl, whisk eggs and then add buttermilk, stirring together well.
Pour the oil into cast-iron skillet and place in oven.
Just before the oil is hot, add the wet ingredients to the dry ingredients and mix just until incorporated. Do not overstir.
Remove hot skillet from oven. Carefully pour half the oil into the batter. Stir the oil in with 12 strokes. It's okay that it won't be completely mixed.
Pour the batter into the hot, oiled skillet.
Place skillet into oven and bake for 18-20 minutes, until toothpick inserted into middle comes out clean.
Cut into slices, serve immediately with plenty of fresh butter!
Do not hope for leftovers. The cornbread becomes stale the next day anyway.

Southern Skillet CornbreadRead More

Homemade Yogurt in the Instant Pot

July 16, 2020 by // by Holly Leave a Comment

Last updated on March 17th, 2021 at 10:56 am

Yogurt. Delicious, creamy, and nutritious, loaded with beneficial bacteria and good protein.

But the stuff you buy in the store can also be loaded with unwanted thickeners and sweeteners. Some packaged products do not even contain the live and active cultures that yogurt is known for, and you have to be a careful package reader to know for sure!

Not to mention grocery store prices that are often around 25 cents per ounce, compared to 2 or 3 cents per ounce for the cost of milk.

So why not try your hand at making yogurt at home with your Instant Pot?

Homemade yogurt tastes so much fresher than store-bought! And you know exactly what is in it. You get to control the sweetness level and flavor. And you know without a doubt that the cultures are live and active because those little guys just produced that creamy, tangy yogurt in your own kitchen!

Although it can seem complicated, making yogurt at home is really a simple process once you understand what’s happening in each step. And you can even make yogurt in your sleep!

The Science of Yogurt

The first thing to understand is that fresh milk from a cow is loaded with beneficial bacteria and enzymes. However, it can easily become contaminated with dangerous pathogens if it is mishandled. Therefore, store-bought milk is pasteurized by heating it up to varying temperatures to ensure it is safe for people to drink and use. Most milk is pasteurized to a standard temperature of 161 degrees Fahrenheit and held for at least 15 seconds to kill off much of the bacteria in the milk. Then when milk is properly refrigerated under 45 degrees, it will remain tasty and food-safe for 12-21 days.

Some milk is pasteurized at even higher temperatures (280 degrees Fahrenheit), thus rendering it completely sterile. This is called Ultra-Pasteurization (UP) or Ultra-High Temperature Pasteurization (UHT). This kills all good and bad bacteria in the milk and allows it to be shelf-stable for months without refrigeration until it is opened.

When you’re making yogurt at home, you are creating an environment that is ideal for the growth of the good yogurt-producing bacteria in your milk. The problem is that this is also the environment for bad bacteria to grow. Therefore, you want to inhibit all the other bacteria in your milk before “planting” those good yogurt bacteria into your milk.

The way to do this is by pasteurizing your milk by heating it up to 180 degrees Fahrenheit to eliminate non-yogurt bacteria right before culturing so the desired yummy, healthy yogurt bacteria are the ones that grow and multiply. You will want a kitchen thermometer like this one for this job.

Then you cool the milk back down to the culturing temperature of between 105-115 degrees.

Next, you add the yogurt starter, which is simply regular, plain yogurt that contains live and active cultures. The fresher this yogurt starter is, the better the result will be.

We use 2 Tablespoons of starter yogurt for every half-gallon of milk or 1/4 cup of starter for a gallon of milk.

Now, maintain the culturing temperature at between 105-115 degrees Fahrenheit for 6-12 hours, depending on how tangy you like your yogurt. This easily done in an Instant Pot or other electric pressure cooker with a Yogurt setting.

Finally, chill the yogurt to allow it to set properly by placing it in the refrigerator for at least 4-6 hours. Sweeten and add toppings like honey, jam, granola, and fresh fruit. Enjoy!

A bowl of creamy Greek Yogurt topped with golden honey

If you’d like to make your yogurt even more thick and creamy, you can strain it and make Greek Yogurt. Use a cheesecloth and mesh strainer, or this Greek Yogurt maker is fantastic!

Simply place your finished yogurt in the strainer and allow whey to drain off for 10-24 hours, or until it reaches the thickness you prefer. You can always stir some whey back in to thin it out if it gets too thick.

Print Recipe

No ratings yet

Homemade Yogurt in the Instant Pot

Fresh, creamy, delicious yogurt is easily made at home in the electric pressure cooker.

Prep Time15

Total Time15

Course: Breakfast

Cuisine: American, Health Food, Real Food

Keyword: Budget-friendly, Gluten-free, Homemade, Make-Ahead Breakfast, Real Food

Servings:

Calories: 147kcal

Author: Holly

Cost: $1.50

Equipment

Electric Pressure Cooker with Yogurt setting
Kitchen Thermometer
Whisk

Ingredients

½ gallon milk whole is best, non-fat is not ideal
2 tablespoons plain yogurt that contains live and active cultures

Instructions

Pasteurize the Milk

Pour milk into cold insert.
On the Instant Pot, choose the Yogurt program and select "More" to heat the milk to 180°F.
Whisk milk frequently avoiding scraping the bottom of the p to allow it to heat evenly.
It should take about 30 minutes for the milk to reach 180°F.

Cool the Milk

Remove insert from Instant Pot and place it in an ice bath in the sink or a large bowl. Whisk the milk while avoiding scraping the bottom of the pot. Allow the temperature to drop to between 105-115°F.

Add the Yogurt Starter Culture

Place the yogurt starter in a small bowl.
Ladle some warm milk (105-115°) into the starter and whisk to combine.
Pour starter and milk back into the pot and whisk thoroughly in fully incorporate starter.

Maintain Culturing Temperature

Dry off outside of inner pot and place it back into Instant Pot and cover.
Select Yogurt Program again. This time, select "Normal" setting. The display should read 8:00. The Instant Pot will automatically keep the temperature between 105-110°F.
To adjust the time, press [+] or [-]. More time will result in a tangier yogurt.

Chill Yogurt to Set

When culturing time is completed, remove lid and insert a knife or spoon into yogurt to make sure it has thickened and cultured properly. A knife should be able to separate the thick yogurt and come out fairly clean. Don't stir yet.
Place a lid or plastic wrap over the pot and place it in the refrigerator for at least 4-6 hours.
Remove from refrigerator and stir well for a creamier consistency. Some people enjoy eating without stirring.
Serve with fruit, berries, honey, sweetener, jam, or granola. Enjoy!

To make Greek Yogurt or Strained Yogurt

Place chilled yogurt into a mesh strainer, lined with cheesecloth. Place over a bowl that is deep enough to keep the bottom of the mesh strainer out of the whey that will drain off the yogurt. Or use this Greek Yogurt Maker to strain your yogurt.

Nutrition

Homemade Yogurt in the Instant PotRead More

Savory Egg Bites in the Instant Pot

June 25, 2020 by // by Holly Leave a Comment

Print Recipe

5 from 1 vote

Egg Bites in the Instant Pot

A yummy and quick breakfast that you can make ahead and take anywhere.

Prep Time10

Cook Time13

Pressure Cooking Time5

Total Time28

Course: Breakfast, Snack

Cuisine: American

Keyword: Budget-friendly, Gluten-free, Instant Pot, Keto, Kid-Friendly, Low Carb, Made from Scratch, Make-Ahead Breakfast

Servings:

Calories: 244kcal

Author: Holly

Equipment

Pressure Cooker
Silicone Egg Bite Molds or Muffin Cups that can fit in an Instant Pot
Blender

Ingredients

7 eggs
4 ounces cream cheese
4 ounces heavy cream
½ teaspoon salt
1 tablespoon mix-ins, such as crumbled bacon, shredded cheese, sauteéd veggies, caramelized onions, etc.

Instructions

Butter eggbite molds to keep the eggbites from sticking.
Add mix-ins to each egg cup.
Place eggs, cream cheese, cream, and salt into blender and blend until smooth.
Pour mixture evenly into prepared egg cups. If too foamy, allow to settle for a few minutes.
Place trivet and 1 to 1½ cups water in Instant Pot insert.
Set eggbite molds on top of trivet. The molds can be stacked, but for best results, make sure top mold is off-set and not covering lower mold. Alternatively, use a taller trivet for the second silicone mold.
Close lid of Instant Pot and make sure steam release valve is set to [Sealing].
Choose the Pressure Cook program and select [Egg] setting.
Adjust pressure level to [Low] pressure by pressing the Pressure Level button or selecting the Pressure Level on the dial.
Adjust pressure cooking time to 5 minutes by pressing [+] or [-] OR by selecting pressure cooking time with the knob and turning to select the desired time.
Press [Start] or wait for pot to beep and begin heating up.
When pressure cooking time is over, allow eggbites to naturally release for 3 minutes and then release remaining pressure while keeping hands and face away from steam.
Remove lid carefully, allowing steam to go away from your face and avoiding allowing condensation from the lid dripping onto eggbites.
Serve hot or refrigerate to enjoy later!

Nutrition

Savory Egg Bites in the Instant PotRead More

Cream Eggs with Herbs in the Instant Pot

June 25, 2020 by // by Holly Leave a Comment

Print Recipe

No ratings yet

Cream Eggs in the Instant Pot

Something different and a bit fancier for brunch. Sooo creamy and delicious!

Prep Time10

Cook Time10

Pressure Cooking Time3

Total Time23

Course: Breakfast, Breakfast for Dinner, Brunch

Cuisine: American, French

Keyword: Budget-friendly, Eggs, Gluten-free, Incredible Egg, Instant Pot, Keto, Low Carb, THM-S

Servings:

Calories: 148kcal

Author: Holly

Equipment

Pressure Cooker
Ramekins

Ingredients

1 egg
1½ tablespoons cream
1 smidge butter
1 sprinkle fresh herbs parsley, green onion, basil, etc.

Nutrition

Cream Eggs with Herbs in the Instant PotRead More

Spicy Pinto Beans in the Instant Pot

June 3, 2020 by // by Holly Leave a Comment

Print Recipe

No ratings yet

Spicy Pintos

Refried Beans get a kick in the pants with these flavorful pinto beans.

Course: Side Dish

Cuisine: Beans & Rice, Mexican, Tex-Mex

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free

Servings:

Calories: 274kcal

Author: Holly

Ingredients

2 pounds pinto beans, dried
12 cups water
2 tbsp Magic Flavor Dust
1 tbsp oregano
1 tbsp fat or oil lard, bacon grease, olive oil, or coconut oil
1-2 tbsp jalapeños jarred
1-2 tbsp jalapeño liquid from jar

Instructions

Sort and rinse dried beans. Note: These can be cooked immediately, but even if you only have 20 minutes to soak them, the final product will be more consistent, with less of a chance of having any crunchy beans.
Place beans into the Instant Pot insert. Add water, Magic Flavor Dust, oregano, and oil or fat.
Check the seal and close the lid of the Instant Pot.
Make sure Steam Release Valve is set to [Sealing].
Set pressure cooking program to [Bean/Chili] or [Pressure Cook] or [Manual].
Make sure pressure level is set to High Pressure by pressing the [Pressure] button.
Adjust the cooking time to 35 minutes by pressing the [+] or [-] buttons.
When pressure cooking time is finished, allow pressure in pot to Naturally Release for at least 10-15 minutes before manually releasing remaining pressure.
When float valve drops, signaling that no pressure remains inside the pot, open it up with steam going away from your face.
Taste for seasoning and add salt, if necessary.
Remove and reserve one to two cups of cooking liquid.
Using a potato masher or immersion blender, carefully mash beans until they are your preferred consistency.
Remove a serving for the non-spicy people in your family and add finely chopped jalapeños and jalapeño liquid, stirring well.
Alternatively, these beans can be served as a soup or a side, like charro beans.
Leftovers freeze perfectly in a ziptop bag; freeze flat.

Nutrition

Spicy Pinto Beans in the Instant PotRead More

Quick Carnitas in the Instant Pot

June 3, 2020 by // by Holly Leave a Comment

Print Recipe

No ratings yet

Quick Carnitas

Savory, tender morsels of meat in a fraction of the time!

Course: Dinner, Main Course

Cuisine: Mexican, Taco Night, Tex-Mex

Keyword: Budget-friendly, Dairy-free, Instant Pot, Keto, Kid-Approved, Low Carb, THM-S

Servings:

Calories: 326kcal

Author: Holly

Ingredients

3 lbs pork butt steaks or beef chuck steaks
1 cup onion, sliced thin 1 medium onion equals about 1 cup sliced onion
10 cloves garlic can substitute jarred minced garlic or garlic powder
1 tablespoon oregano
1 tablespoon ground cumin
1 tablespoon coriander seeds can substitute 1 teaspoon ground coriander
2 teaspoons salt
1 tablespoon Magic Flavor Dust can substitute this for fresh onion and garlic, for ultra quick option.

Instructions

Place steaks into inner pot. Sprinkle onions, garlic, cumin, oregano, coriander, and salt over all the steaks.
Add one cup of water to Instant Pot.
Check the lid to make sure ring is securely in place and close the lid.
Make sure the steam release valve is set to [Sealing].
Set pressure cooking program to [Meat/Stew] or [Pressure Cook] or [Manual].
Set pressure level to High pressure by pressing the [Pressure] button.
Adjust the pressure cooking time to 20 minutes by pressing the [+] or [-] buttons.
Wait for the Instant Pot to beep and turn on or press [Start] to turn it on, depending on your pressure cooker model.
Once Instant Pot reaches pressure, cooks for 20 minutes and then beeps indicating pressure cooking time is finished, allow the meat to Naturally Release pressure for at least 10 minutes before manually releasing remaining pressure. At this point, you can safely leave the meat in the pot for up to 10 hours on the Keep Warm setting.
Pull steaks out and place them on a cutting board. Remove bones and excess fat. Chop up meat and place in a serving dish.
Serve in tacos, tostadas, burrito bowls, on a salad, or with the broth over rice. We love serving with all the fixin's–diced tomatoes, cilantro, salsa, sour cream, cheese, etc.

Nutrition

Quick Carnitas in the Instant PotRead More

Magic Flavor Dust

May 28, 2020 by // by Holly 3 Comments

Last updated on August 5th, 2020 at 11:19 pm

You can speed up dinner prep exponentially by keeping a batch of our pre-mixed seasonings on hand. You’ll save money, too!

We use this “house” seasoning on practically everything but dessert! While cooking, sprinkle it on sautéed veggies, meat, soups, and dried beans. It adds so much flavor to everything, and you only have to reach for one jar, instead of 4! It is Magic!

Print Recipe

5 from 1 vote

Magic Flavor Dust

Use this basic seasoning to easily add lots of flavor to meats, veggies, and dips. It is Magic!

Prep Time5

Course: Seasoning

Cuisine: American, Farm-to-Table, Real Food

Keyword: Budget-friendly, Dairy-free, Gluten-free, No Fillers, Seasoning

Calories: 116kcal

Author: Holly

Equipment

Funnel
Empty spice container

Ingredients

2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon salt
1 Tablespoon ground black pepper

Instructions

Measure all parts through a funnel and into empty spice container.
Close lid and shake thoroughly.
Use to season meats, veggies, sauces, soups, and dips.

Notes

We usually make a large batch of this! You can use any volume measurement to increase or decrease the recipe. Just use the same amount for each item: one part salt, one part pepper, two parts garlic powder, two parts onion powder.

Nutrition

Magic Flavor DustRead More

Bacon Cheddar Mashed Potatoes

May 28, 2020 by // by Holly Leave a Comment

Last updated on April 3rd, 2021 at 12:14 pm

Potatoes don’t have to be boring. With just a few simple ingredients and an Instant Pot, you’ll have a mouth-watering side dish!

Better make a big batch, they’ll go fast!

Print Recipe

No ratings yet

Bacon Cheddar Mashed Potatoes

Mashed Potatoes become extraordinary with the addition of bacon and shredded cheddar cheese!

Prep Time10

Pressure Cooking Time12

Total Time22

Course: Dinner, Side Dish

Cuisine: American, Comfort Food

Keyword: Budget-friendly, Dinner, Gluten-free

Servings:

Calories: 294kcal

Author: Holly

Equipment

Pressure Cooker
Potato Masher
Cheese Shredder
Measuring Cup

Ingredients

3 pounds potatoes I prefer red potatoes, but any kind will work.
1½ teaspoons Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
1 cup cooked, crumbled bacon 1 pound of bacon, cooked yields about 1 cup cooked, crumbled bacon.
1 cup shredded cheddar cheese 4 ounces equals about 1 cup of shredded cheese
1 cup sour cream
1-2 green onions, finely chopped optional, but recommended

Instructions

Cook the Potatoes in the Instant Pot

Place potatoes in the Instant Pot insert.
Add 1 cup of water.
After checking the silicon ring, close lid.
Make sure the valve is set to [Sealing].
Select the [Pressure Cook] or [Manual] program.
Make sure pressure level is set to [High] pressure.
Adjust pressure cooking time to 12-15 minutes, depending on the size of the individual potatoes.

Make the Mashed Potatoes

Allow potatoes to Natural Release for 3-5 minutes.
Release any remaining pressure from the pot and open the lid facing away from you, avoiding hot steam reaching your face.
Sprinkle Magic Flavor Dust over the potatoes and mash with potato masher. No need to drain the cooking liquid, as it will all be absorbed by the potatoes.
Add bacon and stir while mashing more.
Add cheddar cheese and incorporate into potatoes.
Mix in sour cream.
Taste and adjust seasoning by adding additional salt and pepper, if needed.
Garnish with chopped green onions and serve.

Nutrition

Bacon Cheddar Mashed PotatoesRead More

Rosemary Garlic Chicken

May 28, 2020 by // by Holly 2 Comments

Last updated on February 5th, 2026 at 10:52 pm

Chicken doesn’t have to be boring. These simple herbs and seasonings will add delicious flavor to dinner!

Print Recipe

5 from 1 vote

Rosemary Garlic Chicken

Savory herbs–Rosemary and Garlic–come together to make ordinary chicken extraordinary!

Prep Time5

Pressure Cooking Time12

Total Time22

Course: Dinner

Cuisine: American

Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Keto, Paleo, THM-S

Servings:

Calories: 257kcal

Author: Holly

Equipment

Pressure Cooker
Oven Broiler or CrispLid for Instant Pot

Ingredients

6-8 Chicken Thighs I prefer bone-in, skin-on.
3 sprigs Rosemary
12 cloves Garlic
1 tbsp Magic Flavor Dust

Instructions

Place Chicken Thighs in bottom of pressure cooker insert.
Smash garlic cloves with meat mallet. Peel and break into pieces.
Season with Magic Flavor Dust, rosemary, and garlic pieces.
Add 1 cup of water to pressure cooker insert.
Close lid of Instant Pot and make sure pressure release valve is set to [Sealing].
Set pressure cooker to cook on Pressure Cook mode at High Pressure.
Adjust pressure cooking time to 12-15 minutes by pressing the [+] or [-] buttons. Choose time based on size of chicken pieces and also whether the meat is frozen. More time for larger pieces or pieces that are frozen.
Press [Start] or allow pressure cooker to start on its own, depending on your model.
When pressure cooking is finished, allow pot to Natural Release for at least 5 minutes before releasing the remaining pressure.

Browning the Chicken

Place chicken under broiler or air fryer lid.
Broil until skin is slightly browned and crispy. About 2-3 minutes.

Nutrition

Rosemary Garlic ChickenRead More

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.

Print Recipe

No ratings yet

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

Cook Time10

Pressure Cooking Time0

Total Time25

Course: Dinner, Main Course

Cuisine: Asian

Keyword: Budget-friendly, Dairy-free, Gluten-free options, Keto, Low Carb, THM-S

Servings:

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

Egg Roll in a Bowl in the Instant PotRead More

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!

Print Recipe

5 from 1 vote

Abraham’s Spicy Bacon Deviled Eggs

Bacon and jalapeños kick deviled eggs up a few notches!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Snack

Cuisine: American

Keyword: Budget-friendly, Comfort Food, Gluten-free, Keto, Low Carb

Servings:

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