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Southern Collards in the Instant Pot

March 31, 2021 by //  by Holly Leave a Comment

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Southern Collards in the Instant Pot

Collard Greens cook to perfection in a fraction of the time in the Instant Pot.
Prep Time10 mins
Cook Time10 mins
Pressure Cooking Time5 mins
Total Time25 mins
Course: Dinner, Main Course, Side Dish
Cuisine: American, Comfort Food, Holiday, Real Food, Southern
Keyword: Budget-friendly, Dinner, Gluten-free, Homemade, Instant Pot, Low Carb, Made from Scratch
Servings: 6
Author: Holly

Ingredients

  • 1 lb collard greens ripped into small pieces
  • 1 about 1 cup onion diced,
  • 3 Tbsp olive oil
  • 2 tsp apple cider vinegar
  • 1/4 tsp sugar
  • 1/2 lb ham
  • 1/2 tsp Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
  • 1 cup water

Instructions

  • Set Instant Pot on Saute and drizzle in the olive oil.
  • Dice the onion and add to pot when oil is shimmering. Saute for five minutes, or until onions are translucent.
  • While the onion sautes, wash and tear the collards. Each piece should be about one inch square. They will shrink up while cooking.
  • When the onions are ready, add the ham, vinegar, sugar, Magic Flavor Dust, and collards.
  • Stir all together as best you can, then pour the water on top.
  • Secure the lid on the Instant Pot. Ensure the valve is on Sealing. Select the Manual button, and set to five minutes at High Pressure. Either wait for it the display to read 'on,' or press the start button, depending on your model.
  • Turn the valve to 'Venting' as soon as the timer goes off. This is called Quick Release.
  • Remove the lid, stir, taste for salt and pepper, and serve!

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Filed Under: Uncategorized

Honey Walnut Vinaigrette

October 1, 2020 by //  by Holly 2 Comments

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5 from 1 vote

Honey Walnut Vinaigrette

Perfect for fall, this homemade salad dressing recipe is delicious, budget-friendly, and super easy to make!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American, Health Food, Real Food
Keyword: Budget-friendly, Dairy-free, Gluten-free, Made from Scratch, Real Food
Servings: 8
Calories: 111kcal
Author: Holly
Cost: $1

Equipment

  • Measuring spoons
  • Glass jar with a lid

Ingredients

  • 2 tablespoons toasted walnut oil
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Fresh cracked black pepper

Instructions

  • Pour all ingredients into a jar and shake well. Serve over your favorite salad greens.

Notes

Experiment with your own combination of oils and vinegars to try different salad dressings, using the 3 parts oil to 1 part vinegar ratio.
We love this dressing on a bed of greens with chopped apples, chopped toasted walnuts, and grated white cheddar cheese.

Nutrition

Calories: 111kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 81mg | Sugar: 5g | Iron: 1mg

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Filed Under: Uncategorized

Crème Brûlée

September 17, 2020 by //  by Holly Leave a Comment

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Crème Brûlée

Prep Time15 mins
Cook Time10 mins
Pressure Cooking Time13 mins
Total Time28 mins
Servings: 8 Servings
Calories: 411kcal
Author: Holly

Equipment

  • Handheld Propane Torch
  • Ramekins
  • Pressure Cooker

Ingredients

  • 3 cups cream
  • 5 egg yolks
  • ⅔ cup sugar divided use
  • 1 pinch salt
  • 1 ½ tsp vanilla divided use

Instructions

  • Combine cream, egg yolks, ⅓ cup of the sugar, salt, and 1 tsp of the vanilla with a whisk.
  • Divide the cream mixture evenly into the ramekins.
  • Pour 1 cup of water into the pressure cooker.
  • Cover each ramekin tightly with aluminum foil. Place the ramekins in your pressure cooker on a trivet.
  • Close the lid. Set the steam release valve to [Sealing].
  • Choose the [Manual] or [Pressure Cook] function. Change the pressure to [Low Pressure]. Use the [+] and [-] buttons or turn the dial to set the time to 13 minutes.
  • Once the cook time is ended, let the pressure cooker naturally release for 10 minutes.
  • After 10 minutes, set the steam release valve to [Venting]. When the float valve has dropped, open the lid.
  • Combine remaining sugar and vanilla in small bowl.
  • Put ramekins in fridge for 1 hour.
  • Remove foil from ramekins and sprinkle 1 tbsp of the sugar mixture on each ramekin.
  • Turn on the propane torch. Holding a ramekin in one hand, torch the sugar until brown and carmelized. Repeat for each ramekin.
  • Eat and enoy!

Nutrition

Calories: 411kcal | Carbohydrates: 20g | Protein: 4g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 244mg | Sodium: 44mg | Potassium: 79mg | Sugar: 17g | Vitamin A: 1474IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg

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Filed Under: Uncategorized

Barbecue Ribs in the Instant Pot

September 2, 2020 by //  by Holly Leave a Comment

Barbecue Ribs make a super special meal with the family, and it’s easy to make them at home in your electric pressure cooker!

Serve them with Tom’s Super Potato Salad for a great holiday gathering! And don’t forget the napkins!

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Barbecue Ribs in the Instant Pot

Tender, juicy ribs become an easy yet special meal to make at home in the Instant Pot.
Prep Time10 mins
Cook Time25 mins
Pressure Cooking Time23 mins
Total Time58 mins
Course: Dinner, Main Course
Cuisine: American, Real Food, Southern
Keyword: Dairy-free, Dinner, Gluten-free, Homemade, Restaurant Food at Home
Servings: 4
Calories: 661kcal
Author: Holly

Equipment

  • Electric Pressure Cooker

Ingredients

  • 1 rack ribs One rack weighs about 3 pounds. Pork babyback or spare ribs or Beef ribs would work great.

Dry Spice Rub

  • 1 tablespoon kosher or other coarse salt
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ground black pepper
  • 1½ teaspoons ground cumin
  • 1½ teaspoons brown sugar

Cooking Liquid

  • 1/2 cup apple cider vinegar
  • 1 tablespoon liquid smoke
  • 1/2 cup water

Instructions

For the Dry Rub

  • Measure and mix all spices together in a small glass bowl.

For the Ribs

  • Rinse ribs and pat dry with a paper towel. Place on a baking sheet. If ribs still have membrane intact, remove it by inserting a knife underneath and pulling upward. Rub spice mix over all sides of the meat.
  • Place trivet in stainless steel insert of Instant Pot. Pour cooking liquid into pot. Place rack of ribs on trivet, standing up and forming a circle.
  • Place lid on Instant Pot and close it. Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
  • Set pressure cooking program to [Pressure Cook] or [Manual] or [Meat/Stew].
  • Adjust Pressure Level to [High] pressure.
  • Set pressure cooking time to 23 minutes by pressing the [+] or [-] buttons. When pressure cooking time is finished, allow pressure to naturally release for 10-15 minutes. Then release any remaining pressure by turning the Steam Release Valve to [Venting].
  • Set oven to Broil at 500°F. Open lid of pot and remove ribs and place on a broiler pan. Brush with your favorite barbecue sauce. Place ribs under broiler and crisp for 3-5 minutes. Do not take your eyes off the ribs while they are broiling. Remove from heat when sauce is bubbly and slightly crisped. Cut into serving-sized pieces and enjoy!

Nutrition

Calories: 661kcal | Carbohydrates: 5g | Protein: 36g | Fat: 54g | Saturated Fat: 17g | Cholesterol: 182mg | Sodium: 1951mg | Potassium: 633mg | Fiber: 1g | Sugar: 2g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 3mg

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Filed Under: Uncategorized

Tuscan Sunset Soup

August 26, 2020 by //  by Holly Leave a Comment

Also known as Italian Sausage Soup with White Beans, Kale, and Sun-dried Tomatoes, this soup received raved reviews at our dinner table this evening! Lots of “OOOOOH, Mommy! This is good!” “You need to write down this recipe!” and “Can I have more??”

I loved it because I threw all the ingredients in the Instant Pot, set it to cook, and we all went for a walk/bike ride at the neighborhood playground. When we came home, a delicious dinner was there waiting for us. This is truly my favorite thing about the Instant Pot—the ability to walk away while dinner is cooking, and not have to be there to tend to it.

There are so many ways the kids can help put together this quick soup too!

Here are some age-appropriate ways for kids to help with this easy, delicious dinner.

Toddlers:

  • Help sort dried beans.
  • Carry canned beans from the pantry to the kitchen counter.
  • Carry onion from pantry to kitchen counter.
  • Learn vocabulary—“This is an onion. This is a knife. These are white beans.”


Middle kiddos:

  • Help or make chicken broth.
  • Help with making beans or cook them independently.
  • Brown Italian sausage.
  • Chop and measure garlic, using a food chopper.
  • Measure sun-dried tomatoes.
  • Learn knife safety skills by watching you chop food, and talking about ways to hold the food and how to handle a knife. Or take a course in knife skills together. 


Older children (pre-teens and teens):

  • Make chicken broth on their own.
  • Put on a pot of beans independently.
  • Chop onion.
  • Put together entire recipe, start to finish.
  • Plan the week’s family meals.
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Tuscan Sunset Soup

Also known as Italian Sausage Soup with Sundried Tomatoes, White Beans, and Kale. So much flavor is packed into this delightful soup!
Prep Time15 mins
Cook Time20 mins
Pressure Cooking Time5 mins
Total Time40 mins
Course: Dinner, Soup
Cuisine: Italian, Mediterranean
Keyword: Budget-friendly, Dairy-free, Dinner, Gluten-free, Homemade, Instant Pot, Made from Scratch, Soup
Servings: 8
Author: Holly

Equipment

  • Electric Pressure Cooker

Ingredients

  • 1 lb. Italian sausage
  • 1 cup onion diced
  • 1 tablespoon garlic powder or 2 tablespoons fresh minced garlic
  • 1 quart 4 cups chicken broth
  • 1 bunch kale chopped; can also use frozen kale (6-8 oz.)
  • 6 cups cooked white beans 1 (15 oz) can of cooked beans equals about 1½ cups of cooked beans
  • 4 tablespoons sun-dried tomatoes diced
  • salt to taste
  • 1 tablespoon Balsamic vinegar

Instructions

  • Instructions:
  • Brown Italian sausage on [Sauté] mode in the Instant Pot. Add diced onion and sauté for a minute or two. Throw in the garlic and cook for 1 minute. Scrape off all the browned bits from the bottom of the pot, and deglaze with 1 cup of the broth. Make sure there is nothing stuck to the bottom of the pot.
  • Pour remaining chicken broth into the pot. Add salt and balsamic vinegar. Float chopped kale on top of chicken broth and pour white beans on top of kale. Finally, top with sun-dried tomatoes. Avoid stirring.
  • Set Instant Pot to [Pressure Cook] or [Manual] or [Soup/Broth] for 5 minutes on High Pressure. Natural release for at least 10 minutes before manually releasing the remaining pressure.
    Enjoy!

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Filed Under: Uncategorized Tagged With: Cooking with Kids, Dairy Free, Dinner, Gluten Free, Homemade, Instant Pot, Italian, Soup, Tuscan Sunset Soup

Creamy Salsa Chicken Rice Bowl

August 5, 2020 by //  by Holly Leave a Comment

This dish is one you’ll want to add to the regular rotation. It’s tasty. It’s simple. It’s fast.

And it’s perfect for dressing up with crisp Romaine Lettuce, diced fresh tomatoes, shredded cheddar cheese, and sour cream. Or not. It is so yummy, you can simply serve it over rice and enjoy!

You can even make this Creamy Salsa Chicken with frozen chicken! Just add two extra minutes to the pressure cooking time and a last-minute dinner is on the way.

This recipe calls for Magic Flavor Dust. It is simply our “house” seasoning that we use on practically everything. Make yourself up a batch for a little magic in the kitchen! Here’s where you’ll find the recipe.

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Creamy Salsa Chicken Rice Bowl

A fast, easy, and delicious dinner that the whole family will love!
Prep Time5 mins
Cook Time20 mins
Pressure Cooking Time10 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Keyword: Budget-friendly, Dinner, Gluten-free, Kid-Friendly
Servings: 8
Calories: 392kcal
Author: Holly

Equipment

  • Electric Pressure Cooker
  • Extra pot that fits inside the inner pot for rice
  • Pressure Cooker Trivet

Ingredients

Creamy Salsa Chicken

  • 1½ pounds chicken pieces I prefer boneless, skinless thighs for this.
  • 1½ cups salsa medium or mild, depending on your family's tastes
  • 1 cup onion, sliced 1 medium onion equals about 1 cup, sliced
  • 1 tablespoon Magic Flavor Dust
  • 3 tablespoons chili powder
  • 3 tablespoons ground cumin
  • 1 cup water or low-sodium chicken broth
  • 1 cup sour cream or plain Greek yogurt

Pot-In-Pot Rice

  • 2 cups white rice
  • 2 cups water or low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon butter

Optional Rice Bowl Toppings

  • Romaine Lettuce, chopped
  • Fresh Tomatoes, chopped
  • Onion, finely diced
  • Shredded Cheddar Cheese
  • Sour Cream
  • Fresh Cilantro, chopped

Instructions

Creamy Salsa Chicken Instructions

  • Place chicken thighs or pieces into Instant Pot insert. Add 1 cup of water.
  • Sprinkle Magic Flavor Dust, chili powder, and ground cumin over chicken. Add sliced onion. Pour salsa on top of everything.
  • If adding Pot-in-Pot rice, place it in pressure cooker at this point. See below for instructions.
  • Close lid of pressure cooker.
    Check steam release valve to make sure it is set to [Sealing] for pressure cooking.
    Set Instant Pot program to [Pressure Cook] or [Manual] or [Poultry].
    Adjust Pressure Level to [High] pressure for chicken thighs or legs or [Low] pressure for chicken breasts.
    Set pressure cooking time to 10 minutes by pressing the [+] or [-] buttons. Add two minutes to pressure cooking time if your meat is frozen.
    Press [Start] or simply wait for 10 seconds for your Instant Pot to beep and begin heating up.
    Pressure cooker will heat up, come to pressure, count down pressure cooking time, and then beep when finished.
    Allow a ten-minute natural release of pressure before releasing remaining pressure.
  • Using tongs, remove chicken pieces and place on a plate. Transfer each one to a cutting board and dice meat into bite-sized pieces. Return chicken to pot and stir well. Serve over rice with your choice of fixin's as described above. Enjoy!

Pot-In-Pot Rice

  • Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker insert.
  • Use a trivet or sling under this inner pot so you can pull the piping hot bowl of rice out when it is done cooking.
  • Place inner pot over chicken and salsa mixture. May be placed directly on food or on a trivet on top of the food.
  • Proceed with pressure cooking instructions above.

Nutrition

Calories: 392kcal | Carbohydrates: 45g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 763mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1428IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg

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Filed Under: Uncategorized

Indian Butter Chicken in the Instant Pot

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

Also known as Murgh Makhani, Indian Butter Chicken sounded like a dish I wanted to try. I mean, you had me at “butter!”

Making this dish at home is a fantastic culinary experience, because the smells of all the different spices take you and your family to a place far away–a market in India, where all the spices are on display for the senses to enjoy!

Tools you may need for this recipe are:

Steamer Basket for Pot-in-Pot Rice

Immersion Blender

Coffee grinder/spice grinder

Vitamix Blender

Instant Pot Duo 6-quart

Instant Pot Duo EVO

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0 from 0 votes

Indian Butter Chicken in the Instant Pot

Rich, creamy spice takes the entire family to exotic places!
Prep Time15 mins
Cook Time20 mins
Pressure Cooking Time10 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: Indian
Keyword: Dinner, Gluten-free, Instant Pot, Made from Scratch, Real Food, Restaurant Food at Home
Servings: 8
Calories: 579kcal
Author: Holly
Cost: $10

Equipment

  • Pressure Cooker
  • Blender
  • Immersion Blender (optional)
  • Inner Pot

Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 28 ounces diced tomatoes
  • 10 cloves garlic
  • 3 tablespoons fresh ginger
  • 1 jalapeño, diced optional, to taste
  • 2 teaspoons garam masala see recipe for homemade version
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon cayenne powder optional, depending on your spice level
  • 2 teaspoons paprika
  • 1 ½ teaspoons salt

Add after pressure cooking

  • 1 cup heavy cream
  • ½ cup butter (1 stick)
  • 2 teaspoons garam masala
  • ½ cup fresh chopped cilantro

Basmati Rice

  • 2 cups basmati rice or any kind of white rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon butter

Garam Masala

  • 2 teaspoons cardamom seeds not pods
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon black peppercorns
  • ½ teaspoon whole cloves
  • 1 teaspoon freshly grated nutmeg
  • 1 cinnamon stick broken in half
  • 2 bay leaves dried
  • ¼ teaspoon crushed red pepper flakes optional

Instructions

  • Place chicken in pressure cooker insert. Frozen is fine.
  • Pour diced tomatoes over chicken. Add garlic, ginger, jalapeño (if using), and spices. Stir spices gently into tomatoes.
  • If making Pot-in-Pot rice, place rice pot on top of food at this point. See Instructions below.
  • Place lid on Instant Pot or electric pressure cooker.
  • Check Steam Release Valve to make sure it is set to [Sealing].
  • Choose [Pressure Cook] or [Manual] or [Poultry] program by pressing one of these buttons.
  • Set pressure level to [High] pressure if using chicken thighs, [Low] pressure for chicken breasts.
  • Adjust pressure cooking time to 10 minutes by pressing [+] or [-].
  • Depending on your pressure model, either press [Start] (Ultra, EVO, Max) or simply pause and wait for the Instant Pot to begin cooking (DUO, Lux).

After Pressure Cooking

  • Allow pressure to naturally release for 10 minutes before manually releasing remaining pressure and removing lid.
  • If you made pot-in-pot rice, carefully remove the rice pot and set it on a plate, hot pad, or trivet.
  • Remove cooked chicken pieces with tongs and place on a plate or cutting board.
  • Stir together sauce ingredients and blend, either in the pot with an immersion blender or in a regular blender. Be careful, this mixture is HOT. Pour mixture back into pot.
  • Add cream and stir to incorporate well. Add butter and stir again.
  • Place chicken on a cutting board and dice into bite-sized pieces.
  • Place chicken pieces back into pot with sauce and stir well. Garnish with fresh cilantro. Serve over rice or sauteéd veggies for a delightful dinner!

Pot-in-Pot Rice

  • Add rice, water, salt, and butter to a pot or bowl that fits inside the pressure cooker.
  • Use a trivet or sling under inner pot so you can pull the piping hot bowl out when it is done cooking.
  • Place inner pot over chicken and tomato mixture. May be placed directly on food or on a trivet on top of the food.
  • Proceed with pressure cooking instructions above.

Garam Masala

  • Place all spice ingredients in a blender or spice grinder. Pulse and blend well until all pieces are ground thoroughly. Allow dust to settle inside blender before opening the lid and smelling the wonder inside!

Nutrition

Calories: 579kcal | Carbohydrates: 52g | Protein: 29g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 180mg | Sodium: 1088mg | Potassium: 797mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1317IU | Vitamin C: 21mg | Calcium: 160mg | Iron: 5mg

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Filed Under: Uncategorized

No-Chop Spaghetti Squash in the Instant Pot

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

Cutting up hard winter squash to roast is my nemesis! In the Instant Pot, you can cook it whole, with ease!

Spaghetti Squash is fabulous as a side dish on its own, but because it has a neutral flavor, you can serve it with tons of different toppings and flavors!

We love it plain, with butter, salt, and pepper, or topped with our Texas Chili or Spaghetti Sauce.

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No-Chop Spaghetti Squash in the Instant Pot

Use this shortcut way to cook delicious Spaghetti Squash in your electric pressure cooker.
Prep Time1 min
Cook Time20 mins
Total Time21 mins
Course: Dinner, Main Course, Side Dish
Keyword: Dairy-free, Gluten-free, Keto, Low Carb, Paleo, THM-S, Whole 30
Servings: 5
Calories: 60kcal
Author: Holly
Cost: $3

Equipment

  • Electric Pressure Cooker

Ingredients

  • 1 Spaghetti Squash
  • 1-2 cups water

Instructions

  • Remove any produce stickers from outside of spaghetti squash and rinse outside of spaghetti squash.
  • Place trivet in the pressure cooker insert.
  • Place whole spaghetti squash on top of the trivet.
  • Pour water into pot.
  • Check that the sealing ring is secure, and place lid on Instant Pot or other electric pressure cooker.
  • Make sure steam release valve is set to [Sealing].
  • Press [Pressure Cook] or [Manual] to select cooking program.
  • Check pressure level and adjust to [High Pressure], if applicable. (Some pressure cookers have High and Low pressure settings, some only have one setting.)
  • Set pressure cooking time to 20 minutes by pressing the [+] or [-] buttons to adjust the time.
  • Start Instant Pot by waiting ten seconds for your pot to beep, turn on and start heating up. ~OR~ Some machines have a [Start] button which you have to press to start the machine.
  • When the pressure cooking time ends, you can either Quick Release the pressure or allow the pressure to naturally release.
    Note: The squash will continue to cook while naturally releasing, and will be more "done" than if you quick release the pressure manually. This is a matter of preference on how you like your spaghetti squash; some like it more on the crunchy side, some prefer it softer. If it is more crunchy than you like, you can always place it back in the pressure cooker and cook for another few minutes.
  • Using hot pads, carefully pull the cooked spaghetti squash out of the Instant Pot and place on a cutting board.
  • With a large, sharp knife, cut the spaghetti squash in half. I usually cut vertically, through the stem, but if you want your strands to be longer, you can cut horizontally through the equator.
  • Scoop out the seeds and pulp from the middle and discard.
  • Next, scoop out the cooked spaghetti squash. Season with butter, salt, and parmesan cheese and enjoy. Or use in another dish like One Pot Faux-getti Pasta.

Notes

I use cooked spaghetti squash as a side dish, seasoned with butter, salt, pepper, and parmesan cheese. It is also fabulous topped with salsa and cooked, diced chicken. This versatile veggie can also be substituted for pasta or rice for a low-carb version of your favorite entree or casserole.

Nutrition

Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 209mg | Fiber: 3g | Sugar: 5g | Vitamin A: 232IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Filed Under: Uncategorized

Meatloaf Bites with Awesome Sauce

June 18, 2020 by //  by Holly 2 Comments

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0 from 0 votes

Meatloaf Bites with Awesome Sauce

Savory meatloaves in miniature. Fantastic flavor, and cooks in a fraction of the time of traditional meatloaf.
Prep Time20 mins
Cook Time10 mins
Pressure Cooking Time10 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: American, Southern
Keyword: Dairy-free, Dinner, Made from Scratch
Servings: 5
Calories: 408kcal
Author: Holly

Equipment

  • Pressure Cooker
  • Food Processor
  • Knife
  • Cutting Board
  • Egg bite molds or ramekins or custard cups
  • Pressure Cooker Trivet

Ingredients

Dry Ingredients to Process First

  • 3 oz. rolled oats
  • ½ teaspoon Magic Flavor Dust See recipe on TheCookingFamily.com
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon chili powder
  • ½ teaspoon dried thyme

Aromatic Vegetables to Process

  • ¼ cup onion, rough chopped About half of one small onion equals about a quarter cup.
  • ¼ cup carrot, rough chopped About half of one average carrot equals about a quarter cup.
  • ¼ cup bell pepper, rough chopped About a quarter of one medium bell pepper equals about a quarter cup.
  • ¼ cup celery, rough chopped About a half of one stalk of celery equals about a quarter cup.
  • 4 cloves garlic

The Protein

  • 8 oz. ground beef
  • 8 oz. pork sausage or breakfast sausage
  • 1 egg
  • ¾ teaspoon salt
  • 1 teaspoon liquid smoke

Awesome Sauce

  • ⅓ cup ketchup
  • ½ teaspoon ground cumin
  • few drops Worcestershire sauce
  • few drops hot sauce
  • few drops liquid smoke
  • 2 teaspoons honey

Instructions

Process the dry ingredients

  • Measure oats, black pepper, cayenne pepper, Magic Flavor Dust, chili powder, and dried thyme into the bowl of a food processor. Process well until oats are ground and ingredients are well-combined. Place into a large mixing bowl.

Process the aromatic veggies.

  • Place onion, carrot, celery, bell pepper, and garlic into the bowl of the food processor. Pulse until all are finely chopped, but not puréed. Place in large mixing bowl with spice mixture.

Mix it all together.

  • Add ground beef, sausage, and egg to the mixing bowl with the spices and aromatics. Gently mix together well with hands.

Cook the meatloaf bites.

  • Prepare eggbite molds by spraying with cooking spray.
  • Using a small scoop or a spoon, place meatloaf mixture into eggbite molds and form the meatloaf bites.
  • Pour 1½ cups water into Instant Pot insert. Place trivet into pot. Place eggbite molds on top of trivet, stacking in an offset manner so the top loaves aren't sitting directly on top of the bottom ones.
  • Check the sealing ring placement and close the lid of the Instant Pot. Make sure the Steam Release valve is set to [Sealing].
  • Choose the [Pressure Cook] or [Manual] or [Meat/Stew] cooking program.
  • Set pressure level to [High] pressure, if your model has High and Low pressure options.
  • Set pressure cooking time to 10 minutes by pressing the [+] and [-] buttons.
  • Wait for Instant Pot to beep and start cooking, or press [Start] to begin the pressure cooking process.
  • When pressure cooking time ends, allow pot to Naturally Release for 5 minutes before releasing remaining pressure.

Awesome Sauce

  • Mix together all ingredients for the Awesome Sauce and brush on top of finished Meatloaf Bites or serve as a dipping sauce.

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 695mg | Potassium: 438mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1302IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg

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Filed Under: Uncategorized

Mac & Cheeeese in the Instant Pot

June 18, 2020 by //  by Holly 1 Comment

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Mac & Cheeeese in the Instant Pot

This yummy crowd favorite only takes one dish when made in an electric pressure cooker.
Prep Time3 mins
Cook Time5 mins
Pressure Cooking Time5 mins
Total Time13 mins
Course: Dinner, Lunch, Side Dish
Cuisine: American, Comfort Food
Keyword: Comfort Food, Gluten-free options, Instant Pot, Kid-Friendly
Servings: 8
Calories: 464kcal
Author: Holly

Ingredients

  • 16 ounces pasta any kind, can substitute gluten free
  • 32 ounces water
  • 1 teaspoon dry ground mustard
  • 1 teaspoon Magic Flavor Dust https://thecookingfamily.com/magic-flavor-dust/
  • ¾ teaspoon salt
  • 1 tbsp butter
  • 10 ounces sharp cheddar cheese shredded
  • 8 ounces cream cheese softened

Instructions

  • Measure 32 ounces (1 quart) of water. Add ground mustard, Magic Flavor Dust, and salt to the water. Stir to dissolve.
  • Pour pasta into pressure cooker insert. Place pat of butter on pasta. Pour seasoned water over pasta. Stir and make sure all pasta is submerged under the water.
  • Check pressure cooker lid to make sure sealing ring is properly seated, and close lid. Make sure Steam Release Valve is set to [Sealing].
  • Set pressure cooking program to [Pressure Cook] or [Manual]. Make sure pressure level is set to [High] pressure, if your model has dual pressure options.
  • Set pressure cooking time to half the lowest recommended cooking time on your particular package of pasta. If the amount is a half number, round down.
    For example, if the time on package says to boil for 9-11 minutes, cut 9 in half, which equals 4½. Then round down to 4 minutes.
  • Pause to wait for your Instant Pot to beep and start cooking or press [Start], depending on your model of pressure cooker.
  • While pasta is cooking, shred the cheddar cheese and soften the cream cheese by cutting into 8 pieces and microwaving for 30 seconds.
  • When pressure cooking time is finished, immediately Quick Release the pressure. If starchy liquid starts spewing from the valve, simply close the valve and proceed to do an intermittent steam release, also known as a controlled steam release.
  • After the float valve drops, open the pot and immediately drop the cream cheese in. Stir quickly to melt and incorporate the cream cheese. Then sprinkle the cheddar cheese over pasta and keep stirring rapidly until cheese melts and is well-incorporated.
  • Finish with fresh-cracked black pepper and grated parmesan cheese. Enjoy!

Nutrition

Calories: 464kcal | Carbohydrates: 44g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 551mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 780IU | Calcium: 299mg | Iron: 1mg

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Filed Under: Uncategorized

Flourless Chocolate Mini-Cakes in the Instant Pot

June 11, 2020 by //  by Holly 3 Comments

Print Recipe
5 from 1 vote

Flourless Chocolate Mini-Cakes in the Instant Pot

Rich and decadent, these mini-cakes are sure to hit your chocolate craving!
Prep Time10 mins
Cook Time10 mins
Pressure Cooking Time5 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Comfort Food, Gluten-free, Instant Pot, Made from Scratch
Servings: 6
Calories: 440kcal
Author: Holly

Equipment

  • Pressure Cooker
  • Oven-Safe Ramekins
  • Trivet for Pressure Cooker

Ingredients

  • ½ cup butter or 1 stick butter or 4 oz. butter
  • 1 cup semi-sweet chocolate chips I use 60% cocoa chocolate chips
  • 1 cup powdered sugar
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 5 tablespoons cocoa powder
  • orange oil or raspberry extract, optional

Instructions

  • Prepare ramekins by spraying with non-stick spray or buttering the inside of the dishes.
  • Gently melt butter and chocolate chips in the microwave. Use 50% power for 1-minute increments, stirring in between. Do not hurry this step.
  • Once butter and chocolate are completely melted, stir in powdered sugar and cocoa until well-combined.
  • Mix in eggs, yolk, and vanilla, stirring until smooth. Add additional flavoring, if desired.
  • Spoon batter evenly into six prepared ramekins.
  • Add 1 cup water to Instant Pot insert.
  • Place ramekins on trivet in Instant Pot, stacking a second layer on top of the first.
  • Close lid of Instant Pot, and check steam release valve to make sure it is set to [Sealing].
  • Choose [Pressure Cook] or [Manual] program.
  • Select [Low] pressure if possible.
  • Adjust pressure cook time to 5 minutes by pressing the [+] or [-] buttons.
  • Instant Pot will heat up, come to pressure, count down the 5 minutes, and then beep. Being careful to keep hands and face away from hot steam, quick release the pressure by turning steam release valve to [Venting].
  • Once float valve has dropped, carefully open the Instant Pot, pointing the lid away from you. Use tongs and hot pads to carefully remove the hot ramekins. Invert mini-cakes on individual plates and serve. Enjoy with ice cream or whipped cream!

Nutrition

Calories: 440kcal | Carbohydrates: 38g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 157mg | Sodium: 172mg | Potassium: 264mg | Fiber: 4g | Sugar: 31g | Vitamin A: 650IU | Calcium: 45mg | Iron: 3mg

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Filed Under: Uncategorized

Keto Zuppa Toscana in the Instant Pot

June 11, 2020 by //  by Holly Leave a Comment

Print Recipe
0 from 0 votes

Keto Zuppa Toscana

A Low-Carb version of a restaurant favorite. Creamy and delicious, this is such a comfort food that you won't even miss the carbs!
Prep Time20 mins
Cook Time19 mins
Pressure Cooking Time1 min
Total Time40 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: Budget-friendly, Comfort Food, Dinner, Fall, Gluten-free, Keto, Low Carb, THM-S
Servings: 6
Calories: 538kcal
Author: Holly

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
  • 1 tbsp olive oil
  • 1 cup onion diced
  • 8 cloves garlic minced, fresh
  • 8 cups chicken broth low sodium
  • 12 oz. kale frozen, chopped or fresh, chopped
  • 12 oz. cauliflower florets frozen or fresh
  • 1/2 cup bacon pieces cooked
  • 1 cup heavy whipping cream
  • 1 teaspoon red pepper flakes optional
  • 1/2 to 1 teaspoon salt salt to taste

Instructions

  • Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
  • When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
  • Pour chicken broth into pot. Add kale, cauliflower florets, and bacon to pot.
  • Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
  • Set Steam Release Valve to [Sealing] to pressure cook.
  • Set Instant Pot to [Pressure Cook] or [Manual] mode, in Low Pressure if available.
  • Adjust pressure cooking time to 1 minute under pressure by pressing the [+] or [-] buttons.
  • Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
  • Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
  • Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
  • Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
  • Serve and enjoy!

Nutrition

Calories: 538kcal | Carbohydrates: 16g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 1184mg | Potassium: 985mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6346IU | Vitamin C: 100mg | Calcium: 158mg | Iron: 3mg

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Filed Under: Uncategorized

Zuppa Toscana in the Instant Pot

June 11, 2020 by //  by Holly Leave a Comment

Print Recipe
0 from 0 votes

Zuppa Toscana in the Instant Pot

A copycat version of a restaurant favorite. Creamy and delicious, this is such a comfort food that is super simple to make!
Prep Time20 mins
Cook Time19 mins
Pressure Cooking Time3 mins
Total Time43 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: Budget-friendly, Comfort Food, Dinner, Gluten-free
Servings: 6
Calories: 665kcal
Author: Holly

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound Italian Sausage, ground or links links may be used, but should be pre-cooked
  • 1 tbsp olive oil optional, if meat is very lean
  • 1 cup onion diced
  • 8 cloves garlic minced, fresh
  • 8 cups chicken broth low sodium
  • 12 oz. kale frozen, chopped or fresh, chopped
  • 2 lbs. potatoes sliced very thin
  • 1/2 cup bacon pieces cooked
  • 1 cup heavy whipping cream
  • 1 teaspoon red pepper flakes optional
  • 1/2 to 1 teaspoon salt salt to taste

Instructions

  • Brown Italian Sausage and onion on [Sauté] mode in your Instant Pot.
  • When onion is almost clear, add garlic and stir for one minute. Set a timer if you need to–you don't want your garlic to burn.
  • Pour chicken broth into pot. Add kale, potato slices, and bacon to pot.
  • Check lid to make sure silicone sealing ring is in place, and place lid on Instant Pot.
  • Set Steam Release Valve to [Sealing] to pressure cook.
  • Set Instant Pot to [Pressure Cook] or [Manual] mode.
  • Adjust pressure cooking time to 3 minutes under pressure by pressing the [+] or [-] buttons.
  • Start the Instant Pot by pausing for ten seconds to wait for Instant Pot to turn on, OR if you have a machine with a Start button, such as Ultra, press [Start].
  • Pot will heat up, come to pressure, and begin to count down. After pressure cooking time is finished, the Instant Pot will switch to Keep Warm mode and begin counting up.
  • Quick Release the pressure from the Pot by turning the Steam Release Valve to [Venting]. Hot steam will begin to pour out, so make sure to keep hands and face away.
  • Stir in cream and red pepper flakes, if using. Taste and add salt, if needed.
  • Serve and enjoy!

Nutrition

Calories: 665kcal | Carbohydrates: 41g | Protein: 28g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 1176mg | Potassium: 1468mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6346IU | Vitamin C: 103mg | Calcium: 169mg | Iron: 4mg

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Filed Under: Uncategorized

Ginger Cranberry Kale Salad with Honey Lemon Dressing

May 21, 2020 by //  by Holly Leave a Comment

Kale salad. Blah. Add some pumpkin seeds, cranberries, ginger, lemon, and honey, and you’ve got an exciting blend of flavor, sweetness, and spice!

Print Recipe
0 from 0 votes

Ginger Cranberry Kale Salad with Honey Lemon Dressing

Sweet and Spicy Ginger with Tart Dried Cranberries come together to make a zingy delicious salad!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American, Holiday, Mediterranean
Keyword: Budget-friendly, Gluten-free, Holiday, Wellness
Servings: 6
Calories: 145kcal
Author: Holly
Cost: $3

Equipment

  • Knife
  • Cutting Board
  • Jelly jar with lid
  • Large bowl

Ingredients

Salad

  • 1 bunch fresh kale chopped
  • ¼ cup crystallized ginger chopped fine
  • ¼ cup dried cranberries chopped fine
  • ¼ cup pepitas or green pumpkin seeds

Honey Lemon Dressing

  • 1 teaspoon honey
  • ¼ cup fresh lemon juice
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt

Instructions

  • Mix kale, ginger, cranberries, and pepitas together in a large bowl.
  • In a half-pint jar, mix honey, lemon juice, olive oil, and salt. Place lid on top and shake well.
  • Pour dressing all over kale salad mixture and toss together thoroughly with tongs.
  • Serve immediately or refigerate for up to 2 hours before serving.

Nutrition

Calories: 145kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 138mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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Filed Under: Uncategorized

Fresh Mushroom and Beef Stroganoff in the Instant Pot

May 21, 2020 by //  by Holly Leave a Comment

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0 from 0 votes

Fresh Mushroom and Beef Stroganoff in the Instant Pot

Rich and Creamy Beef Stroganoff is the perfect comfort food!
Prep Time30 mins
Cook Time10 mins
Pressure Cook Time6 mins
Total Time46 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Comfort Food, Gluten-free options, Instant Pot
Servings: 8 people
Calories: 562kcal
Author: Holly
Cost: $10

Ingredients

  • 1.5 pounds ground beef ground turkey, chicken, or other ground meat optional
  • 1 cup onion, diced 1 medium onion equals about 1 cup diced
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon caraway seeds
  • 6 cloves fresh garlic, minced can use frozen, jarred, or powdered garlic
  • 1 pound fresh button mushrooms, sliced
  • 16 ounces egg noodles Many noodles come in a 17.6 oz bag, which is also fine.
  • 1 quart low sodium chicken broth
  • 6 ounces dry vermouth or cream sherry, optional
  • 4 Tablespoons butter

To be added after pressure cooking

  • 1 ½ cups sour cream
  • ¼ cup dry vermouth or cream sherry, optional

Instructions

  • Turn Instant Pot on [Sauté]. Place ground beef in and break it up while browning it.
  • Add onion and salt, and stir together well.
  • Sprinkle in nutmeg and caraway seeds. Stir together, then add garlic.
  • Toss mushrooms in and stir together, sauteeing lightly.
  • Add noodles in the pot. Pour broth and vermouth over all. Place butter on top.
  • Place lid on Instant Pot and close.
  • Check to make sure Steam Release Valve is set to [Sealing].
  • Choose the [Pressure Cook] program.
  • Check to make sure Pressure Level is set to [High Pressure].
  • Consult instructions on package of noodles for recommended cook time. Cut the lowest time in half and round odd numbers down. This is the amount of time you will set the Instant Pot to cook under pressure. For example, if noodle package says 11-13 minutes, you would divide 11 in half, which gives you 5.5, and round down to a 5-minute pressure cook time.
    Press the [+] or [-] buttons to adjust the pressure cook time to 5 minutes.
  • When Instant Pot is finished cooking, Quick Release the pressure. Stay nearby while it is releasing and be prepared to quickly close the valve if any starchy liquid spews out. Do not panic or move the Instant Pot while it is under pressure.
  • When all the pressure has been released from the Instant Pot, the float valve will drop, indicating that it is safe to open the pot. Open the pot. Add sour cream and vermouth, if desired. Stir together well to incorporate all ingredients. Taste for seasoning.
  • Serve and enjoy!

Notes

Feel free to use or omit the wine in this dish or switch it out with a cooking sherry or red wine.
The recipe is gluten-free, except for the noodles, so use gluten-free noodles, zucchini noodles, spaghetti squash, potatoes, rice, or any other fodder for a great sauce instead of the regular egg noodles.

Nutrition

Calories: 562kcal | Carbohydrates: 49g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 465mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 3mg

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Filed Under: Uncategorized

Kickin’ Cajun Seasoning

May 7, 2020 by //  by Holly Leave a Comment

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0 from 0 votes

Kickin’ Cajun Seasoning

Make this Cajun Seasoning at home without all the chemicals and fillers in pre-made versions.
Prep Time10 mins
Total Time10 mins
Course: Seasoning
Cuisine: Beans & Rice, Cajun
Keyword: Dairy-free, Gluten-free, No Fillers, Seasoning
Author: Holly

Equipment

  • Funnel
  • Empty spice container
  • Measuring spoons

Ingredients

  • 1 part onion powder
  • 1 part black pepper
  • 1 part dried leaf oregano
  • 1 part dried thyme
  • 1/2-1 part cayenne pepper Be careful measuring this ingredient. An adult should handle this one.
  • 2 parts garlic powder
  • 2 parts salt
  • 2½ parts paprika

Instructions

  • Place all ingredients together in an empty spice bottle.
  • Place the lid on tightly and shake to mix well.

Kickin’ Cajun SeasoningRead More

Filed Under: Uncategorized Tagged With: Budget Friendly, Dairy Free, Gluten Free, Seasoning

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.

Print Recipe
0 from 0 votes

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 mins
Cook Time15 mins
Pressure Cooking Time5 mins
Total Time40 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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Hoppin’ John (New Year’s Black-eyed Peas with Bacon)

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

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
0 from 0 votes

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 mins
Cook Time20 mins
Total Time30 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

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