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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Arroz con Pollo

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pressure Cooker Arroz con Pollo

I grew up eating chicken and yellow rice just like most people from the south. I can spot a bag of Vigo rice from a mile away. It wasn’t until I was an adult that I realized what I had always eaten was really a bad substitute for the real thing. I don’t think most Americans actually know any better either. Well, after doing quite a bit of research,  I’m really pleased with this pressure cooker arroz con pollo.

This pressure cooker arroz con pollo has a freshness that is often missing in this dish. The flavor is so bright, yet warm and comforting at the same time.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

The Process

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Place whole chicken in Instant Pot breast side up.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, allow pressure to release naturally (will take about 30 minutes).

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Pass broth through a fine mesh strainer and return to pressure cooker.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Meanwhile – separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Once cook time is complete, quick-release pressure and remove lid.

 

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

Add chicken to pot and mix well. Serve and enjoy!

 

And This is the Amazing Result…

Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

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Pressure Cooker Arroz con Pollo (Chicken and Rice)

Comforting, flavorful, and fresh chicken and yellow rice from Latin American traditions.

Course Main Course
Cuisine Latin American
Cook Time 1 hour 15 minutes
Servings 12
Calories 679 kcal
Author The Foodie Eats

Ingredients

  • 6 lb. whole chicken
  • 6 cups water
  • 4 tsp. Adobo seasoning
  • 1 tsp. black pepper
  • 1 medium yellow onion peeled, quartered
  • 2 medium tomatoes cored
  • 1 red bell pepper ribs and seeds removed, chopped
  • 1 bunch of cilantro thoroughly washed
  • 1 Tbsp. garlic minced
  • 1 Tbsp. capers
  • 2 Sazón Goya packets
  • 1/4 cup green olives sliced
  • 3 cups basmati rice

Instructions

  1. Place whole chicken in Instant Pot breast side up. Then add water, Adobo, and black pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.

  2. Meanwhile - Place onions is food processor (with blade attachment) and pulse a few times, until coarsely chopped. Add tomatoes, red bell pepper, cilantro, garlic, and capers to food processor and pulse just until fully combined. (Should make about 2 cups.)

  3. Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!

  4. Pass broth through a fine mesh strainer and return to pressure cooker.

  5. Add tomato/cilantro mixture, Sazón Goya, olives, and rice to broth and mix well. Lock lid at cook at high pressure for 3 minutes. Once cook time is complete, quick-release pressure and remove lid.

  6. Meanwhile - separate all chicken meat from bones in medium-sized chunks. Discard skin and bones.

  7. Add chicken to pot and mix well. Serve and enjoy!

Nutrition Facts
Pressure Cooker Arroz con Pollo (Chicken and Rice)
Amount Per Serving
Calories 679 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 9g 45%
Cholesterol 170mg 57%
Sodium 263mg 11%
Potassium 594mg 17%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 1g
Protein 46g 92%
Vitamin A 16.4%
Vitamin C 24.4%
Calcium 5.3%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Arroz con Pollo (Pressure Cooker Chicken and Rice) | The Foodie Eats

 

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Entrée Gluten-Free Instant Pot Recipes

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits | The Foodie Eats

Instant Pot Shrimp and Grits

Shrimp and grits is a traditional southern recipe originating from both Native American and West African roots. It has always been a staple in the south, but actually began becoming popular in the 1980’s after The New York Times included the recipe for a North Carolina chef’s shrimp and cheese grits in an article about preserving southern recipes. By the 90’s, shrimp and grits was appearing as a dinner entrée option in fine dining restaurants. And here we are in 2018… with Instant Pot Shrimp and Grits. What a great time to be alive!

 

Instant Pot Shrimp and Grits | The Foodie Eats

 

Spicy or Mild?

Shrimp and grits is a versatile dish with a wide range of styles and flavors. Our Instant Pot shrimp and grits recipe combines both cajun- and southern-style shrimp and grits. Spicy creole seasoning and andouille sausage add a good amount of heat to the shrimp and sauce. They pair perfectly with traditional, southern-style, creamy grits to help balance the spiciness. While you could adjust the heat by replacing the creole seasoning with a milder seasoning, such as Old Bay, I highly recommend embracing the heat!

 

Do I need to use large shrimp?

I enjoy serving this dish as an entrée so, in my opinion, the larger the shrimp the better. The smallest shrimp I’d recommend using are “large shrimp,” aka 21/25 shrimp – meaning 21 to 25 per pound. However, I used a much larger shrimp (12/15 per pound). But really, you can use any size shrimp you choose. It’s just that using larger shrimp results in more satisfying, big, meaty bites of shrimp. But again, that’s just personal preference. There is no wrong shrimp to use.

 

The Process

Instant Pot Shrimp and Grits | The Foodie Eats

Using sauté setting – add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add grits to oven-safe glass bowl.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add milk and chicken stock to glass bowl and whisk together. Set aside.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Sausage should look something like this.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add onions to pot and sauté for about 3 minutes, until softened and translucent.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add garlic and continue cooking for one minute.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add tomatoes and creole seasoning to pot and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add 3-inch trivet to Instant Pot.

We used this: Steamer Basket Rack Set
 

Instant Pot Shrimp and Grits | The Foodie Eats

Place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

 

Instant Pot Shrimp and Grits | The Foodie Eats

Carefully remove glass bowl from Instant Pot.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add butter to grits…

 

Instant Pot Shrimp and Grits | The Foodie Eats

…and whisk well, making sure to break up any clumps. Then cover until ready to serve.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Just before shrimp are fully pink, add cream and mix well.

 

Instant Pot Shrimp and Grits | The Foodie Eats

Switch to warm setting.

 

And the AMAZING Result…

Instant Pot Shrimp and Grits | The Foodie Eats

 

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Instant Pot Shrimp and Grits

Cajun-style shrimp and sauce with southern-style grits.

Course Main Course
Cuisine Southern
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 409 kcal
Author The Foodie Eats

Ingredients

  • 6 oz. andouille sausage diced
  • 1 Tbsp. olive oil
  • 1/2 cup grits not instant
  • 1 cup milk
  • 1 cup chicken stock
  • 1/2 cup yellow onions diced
  • 1 Tbsp. garlic minced
  • 1 cup white wine
  • 1 cup canned tomatoes petite diced
  • 1 Tbsp. creole seasoning
  • 1 Tbsp. butter
  • 1 tsp. fresh thyme leaves
  • 1 Tbsp. fresh parsley finely chopped
  • 1/4 cup green onions thinly sliced
  • 1 lb. large shrimp 21/25 count or larger
  • 1/3 cup heavy cream

Instructions

  1. Using sauté setting - add oil and sausage to Instant Pot. Cook for about 5 minutes, until fat is rendered and edges are crisp.

  2. Meanwhile - Add grits to oven-safe glass bowl. Add milk and chicken stock to glass bowl and whisk together. Set aside.

  3. Add onions to pot and sauté for about 3 minutes, until softened and translucent. Then add garlic and continue cooking for one minute.

  4. Next, add wine and cook for about five minutes, making sure to scrape up all the fond (brown bits) from the bottom of the pot. Add tomatoes and creole seasoning to pot and mix well.

  5. Add 3-inch trivet to Instant Pot, then place oven-safe glass bowl with grits on top of trivet. Lock lid and cook for 10 minutes at high pressure. Then allow pressure to release naturally (about 10 minutes).

  6. Carefully remove glass bowl from Instant Pot. Add butter to grits and whisk well, making sure to break up any clumps. Then cover until ready to serve.

  7. Switch Instant Pot back to sauté setting. Add thyme, parsley, and green onions to pot and mix well. Bring up to a boil. Then add shrimp and cook for about five minutes (only until shrimp have turned pink throughout). Keep them moving, every 30 seconds or so, to ensure they cook evenly.

  8. Just before shrimp are fully pink, add cream and mix well. Then switch to warm setting.

  9. Spoon grits into a serving bowl and top with shrimp and sauce. Enjoy!

Nutrition Facts
Instant Pot Shrimp and Grits
Amount Per Serving
Calories 409 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 8g 40%
Cholesterol 243mg 81%
Sodium 997mg 42%
Potassium 517mg 15%
Total Carbohydrates 22g 7%
Dietary Fiber 2g 8%
Sugars 5g
Protein 26g 52%
Vitamin A 35.2%
Vitamin C 19.4%
Calcium 20.6%
Iron 19.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Instant Pot Shrimp and Grits | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Oxtail Stew – Jamaican Style

Pressure Cooker Oxtail Stew - Close-up in white bowl | The Foodie Eats

Pressure Cooker Oxtail Stew – Jamaican Style

Whether you grew up eating oxtail or you’re brand new to the experience, this Jamaican-Style Pressure Cooker Oxtail Stew is sure to be a hit. With the warmth of fresh ginger, the heat of Scotch bonnet pepper, and the sweetness of caramelized brown sugar, this soup presents a bold, yet perfectly balanced, flavor.

Oxtail stew is traditionally slow-cooked, with a cook time upward of three hours. Fortunately, with our friend the Instant Pot, we now can create a delicious pressure cooker oxtail stew in less than two hours!

Pressure Cooker Oxtail Stew - overhead in white bowl | The Foodie Eats

What is Oxtail?

Though I grew up eating oxtail, my wife didn’t. So, when I said that I was making pressure cooker oxtail stew for dinner, my wife asked me… “What is oxtail?”

The quick answer: Oxtail is the the tail of a cow. However, what my wife really wanted to know was what to expect as far as the quality, texture and taste of oxtail. Though oxtail is bony and a gelatin-rich meat, perfect for braising, stew and stock, the meat itself is similar in texture to pot roast.

Oxtail used to be considered a “poor man’s food.” However, as oxtail has gained popularity among connoisseurs and foodies, the price has gone up considerably. No longer a budget meal, oxtail stew remains a popular, and delicious dish.

 

The Process

Pressure Cooker Oxtail Stew - seasonings in mixing bowl | The Foodie Eats

Add salt, pepper, and brown sugar to mixing bowl.

 

Pressure Cooker Oxtail Stew - seasonings whisked together | The Foodie Eats

Whisk them together, making sure to break up the brown sugar.

 

Pressure Cooker Oxtail Stew - uncooked oxtails after seasoned | The Foodie Eats

Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.

 

Pressure Cooker Oxtail Stew - browning oxtails in Instant Pot | The Foodie Eats

Turn on sauté setting. Once hot – add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side.

 

Pressure Cooker Oxtail Stew - Herbs placed in cheesecloth | The Foodie Eats

Meanwhile – add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

 

Pressure Cooker Oxtail Stew - Browning all sides in Instant Pot | The Foodie Eats

Continue browning until each side is caramelized.

 

Pressure Cooker Oxtail Stew - Fond in Instant Pot | The Foodie Eats

Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don’t you dare wash out this amazing fond!

 

Pressure Cooker Oxtail Stew - Using onions to deglaze the Instant Pot | The Foodie Eats

Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits.

 

Pressure Cooker Oxtail Stew - sautéing onions and garlic | The Foodie Eats

Then add ginger, garlic, and half of the green onions – cook for 2 minutes or so.

 

Pressure Cooker Oxtail Stew - sautéing onions and garlic in Worestershire | The Foodie Eats

Add Worcestershire and continue cooking for a minute or two.

 

Pressure Cooker Oxtail Stew - all ingredients in Instant Pot before cooking | The Foodie Eats

Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).

 

Pressure Cooker Oxtail Stew - fully cooked oxtails in mixing bowl | The Foodie Eats

Carefully remove oxtails and set them aside in a large bowl. Cover with foil.

 

Pressure Cooker Oxtail Stew - pass sauce through fine mesh strainer | The Foodie Eats

Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients.

 

Pressure Cooker Oxtail Stew - carrots, onions, butter beans in Instant Pot | The Foodie Eats

Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.

 

Pressure Cooker Oxtail Stew - cornstarch slurry | The Foodie Eats

Meanwhile – make a cornstarch slurry.

 

Pressure Cooker Oxtail Stew - boiling veggies | The Foodie Eats

Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil.

 

Pressure Cooker Oxtail Stew - cornstarch slurry poured into Instant Pot | The Foodie Eats

Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.

 

The Delicious Result!

Perfect Pressure Cooker Oxtail Stew

Pressure Cooker Oxtail Stew - Close-up in white bowl with coconut rice and peas | The Foodie Eats

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Jamaican Oxtail Stew

Course Main Course
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 681 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. oxtails
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 1/4 cup brown sugar
  • 1 1/2 cups yellow onions roughly chopped
  • 1 Tbsp. garlic minced
  • 3 Tbsp. fresh ginger grated
  • 6 green onions roughly chopped
  • 1 scotch bonnet pepper
  • 6 thyme sprigs
  • 12 allspice berries
  • 4 cups beef stock
  • 3 medium carrots roughly chopped
  • 2 cans butter beans drained, rinsed
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. Add salt, pepper, and brown sugar to mixing bowl. Whisk them together, making sure to break up the brown sugar. Add oxtails to mixing bowl and toss very well, making sure each piece is evenly coated with seasoning.

  2. Turn on sauté setting. Once hot - add oil, then add seasoned oxtails. Take your time with this and brown thoroughly on each side. 

  3. Meanwhile - add scotch bonnet, thyme, and allspice berries to cheesecloth and tie with kitchen twine.

  4. Once oxtails are fully browned, set them aside in a large bowl and cover with foil. Don't you dare wash out this amazing fond! Add onions to pot and use them to deglaze the bottom, making sure to scrape up all the brown bits. Then add ginger, garlic, and half of the green onions - cook for 2 minutes or so. Add Worcestershire and continue cooking for a minute or two.

  5. Return oxtails to pot along with beef stock. Lock lid and cook at high pressure for 45 minutes. Once cook time is complete, allow pressure to release naturally (about 30 minutes).

  6. Carefully remove oxtails and set them aside in a large bowl. Cover with foil. Pour sauce through a fine mesh strainer into a large bowl, then return liquid to pot. Discard cooked ingredients. Add carrots, butter beans, and remaining green onions to pot. Lock lid and cook at high pressure for 4 minutes.

  7. Meanwhile - make a cornstarch slurry.

  8. Once cook time is complete, quick-release pressure. Then switch to sauté setting and bring up to a boil. Add cornstarch slurry to pot and cook until desired thickness (we did about 3 minutes). Then return oxtails to sauce.

  9. Serve with rice. Enjoy!

Nutrition Facts
Pressure Cooker Jamaican Oxtail Stew
Amount Per Serving
Calories 681 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 249mg 83%
Sodium 787mg 33%
Potassium 554mg 16%
Total Carbohydrates 26g 9%
Dietary Fiber 2g 8%
Sugars 13g
Protein 74g 148%
Vitamin A 105.6%
Vitamin C 14.7%
Calcium 10.6%
Iron 56.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Oxtail Stew - image for Pinterest | The Foodie Eats

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Pot Roast

Pressure Cooker Pot Roast in bowl

Pressure Cooker Pot Roast

Everyone loves pot roast. But in order to make a pot roast the right way (falling apart tender), you need time… Lots of time. That is, until now. With just 2 hours of cook time, this pressure cooker pot roast recipe is a game-changer!

 

When to (and NOT to) Use Quick Pressure Release

As we all know, there are two options at the end of cooking in a pressure cooker: natural  or quick pressure release. So how do you know when to use either? While I may not know the scientific reason for it, here’s my single theory… Never ever use quick pressure release when cooking meat. I find that quick pressure release causes meat texture to change – becoming tough and chewy.

According to this article by The Kitchn, here are the rules:

  • Use natural release when cooking meat, dried beans and legumes, rice, soup, and other foods that are mostly liquid.
  • Use rapid release when adding additional ingredients to the pot (like with a stew), or cooking eggs, vegetables, delicate foods, or ingredients that don’t benefit from additional cook time.

 

Pot Roast with carrots and potatoes

 

So Why the New Method?

My family is constantly asking me to cook pot roast. And traditionally, I’ve had two ways I do that: 1- in the slow cooker (6+ hours); 2- in the oven (4-5 hours). One day in the future, I’ll tell you which is my favorite. The big problem with these two ways is this… Unless everyone is coming to our house for dinner, it’s always difficult to get the serving time right because they both take so long.

For example… We are meeting at my mom’s house for dinner this coming Sunday evening. I live almost an hour from her. And I’m not a big fan transporting cooked food and reheating it. There’s just too much quality lost. Plus, we’ll be at church in the morning. So my best option is to cook at her house. All that to say… It is MUCH more convenient to use my new Instant Pot recipe!

One great feature of the Instant Pot is how easy it is to transport. I can bring it to my mom’s house, set it up, and have a perfectly cooked, fall-apart tender pot roast in two hours flat. 2 hours, people!

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Pot Roast with text

 

★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Pot Roast in bowl
5 from 1 vote
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Pressure Cooker Pot Roast

Fall-apart tender pot roast in less than half the time!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 20
Calories 209 kcal
Author The Foodie Eats

Ingredients

  • 4 lb chuck roast
  • 2 Tbsp. olive oil
  • 2 large yellow onions divided, sliced
  • 3 celery stalks thinly sliced
  • 8 thyme sprigs
  • 1 rosemary sprig
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 1 cup red wine
  • 2 cups beef broth
  • 5 medium carrots peeled, chunked
  • 1 lb. red or gold potatoes peeled, roughly chopped
  • 2 Tbsp. cornstarch
  • 1/4 cup water

Instructions

  1. Bring chuck roast to room temperature, then season well with salt and pepper.
  2. Heat the Instant Pot using the sauté setting. Once hot, add oil, then sear roast on both sides. Set aside.

  3. Add 1 onion  and celery to pot and cook for 2 minutes, until soft and translucent. Then add garlic, thyme, rosemary, and bay leaf - continue cooking for 1 minute.

  4. Add red wine to deglaze the pot, making sure to scrape up all bits. Let wine simmer for at least 2 minutes.

  5. Add roast, then add enough broth so that the roast is just barely covered.
  6. Close pressure cooker and cook for 75 minutes at high pressure. Once time is complete, let pressure naturally release (about 30 minutes).

  7. Carefully remove roast and set aside to rest.
  8. Using a fine mesh strainer, pour liquid into separate container, then return to pot.
  9. Add sliced onion, carrots, and potatoes to pot and close lid.

  10. Using manual setting, cook for 4 minutes at high pressure, then quick-release pressure.

  11. Meanwhile - In a small dish, combine cornstarch and water. Once cook time is complete, add cornstarch slurry to pot. Switch to sauté setting and cook until desired consistency is achieved.

  12. Return roast to pot and pull apart meat as much as you like.

  13. Serve together and enjoy!
Nutrition Facts
Pressure Cooker Pot Roast
Amount Per Serving
Calories 209 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 62mg 21%
Sodium 175mg 7%
Potassium 453mg 13%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 18g 36%
Vitamin A 51.6%
Vitamin C 3.4%
Calcium 3.2%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans | The Foodie Eats

Instant Pot Baby Lima Beans

Baby lima beans (aka butterbeans) are one of my favorite foods in the whole world. And that’s not an exaggeration. I’ve even been known to eat a bowl of these for breakfast. Before the Instant Pot entered my life, making baby lima beans was a 45 minute process that involved simmering on the stove top.  But now, with just two minutes of prep, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

 

Instant Pot Baby Lima Beans | The Foodie Eats

 

The Difference Between Butter Beans and Lima Beans

There seems to be some debate over the difference between butter beans and lima beans. Some people swear they’re different beans. Others say that lima beans are a mature butter bean, while butter beans are baby limas. And even some others state that there is no difference at all.

So, is there a difference? The short answer is: No. Butter beans and lima beans are simply different names for the same bean. In the US south and in the UK, they’re commonly referred to as butter beans, while going by the name of lima beans in most other areas. So, you say lima bean, I say butter bean (and vice versa). Still not convinced? You can read more about the difference between butter beans and lima beans, along with several other names they go by, here.

 

Baby Lima Beans vs. Lima Beans

Now that we’ve established butter beans and lima beans are actually the same thing, what’s the difference between baby lima beans and lima beans? Baby lima beans are fresh and green, while regular lima beans (which are more mature), are typically dried and beige. For this recipe, you’ll want a bag of fresh frozen baby limas.

 

The Process

(Easiest on the Whole Internet!)

Instant Pot Baby Lima Beans | The Foodie Eats

Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

 

Instant Pot Baby Lima Beans | The Foodie Eats

Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting. Serve and enjoy!

 

And as Always… Please Pin & Share the Love!

Instant Pot Baby Lima Beans | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

 

Instant Pot Baby Lima Beans | The Foodie Eats
5 from 3 votes
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Instant Pot Baby Lima Beans

Super simple meatless butterbeans that are tender and sweet. Vegetarian or vegan recipe (depending on the butter you choose).

Course Side Dish
Cuisine Southern
Prep Time 2 minutes
Cook Time 23 minutes
Resting 10 minutes
Total Time 25 minutes
Servings 10
Calories 126 kcal
Author The Foodie Eats

Ingredients

  • 28-30 oz. fresh frozen baby lima beans
  • 3 cups water really just enough to cover beans
  • 1/2 tsp. black pepper
  • 2 Tbsp. butter can sub vegan butter
  • 1 bay leaf
  • 1 tsp. salt

Instructions

  1. Place beans, water, black pepper, butter, and bay leaf in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

  2. Once cook time is complete, quick-release the pressure.

  3. Open lid and add salt. Mix well, then allow to sit for at least 10 minutes on warm setting.
  4. Serve and enjoy!

Recipe Notes

If you add the salt before cooking, the skin of the beans will be tougher. It is kind of a rule-of-thumb to always add salt to beans AFTER they are cooked.

Nutrition Facts
Instant Pot Baby Lima Beans
Amount Per Serving
Calories 126 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 257mg 11%
Potassium 358mg 10%
Total Carbohydrates 20g 7%
Dietary Fiber 4g 16%
Protein 6g 12%
Vitamin A 4.5%
Vitamin C 8%
Calcium 3.1%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Stuffed Peppers

Pressure Cooker Stuffed Peppers | The Foodie Eats

Pressure Cooker Stuffed Peppers

Do I Have to Brown the Meat?

Despite the popularity of dump-and-go pressure cooker recipes, I’m a firm believer that, in some cases, using the dump-and-go method of cooking can compromise the quality of the recipe. In the case of pressure cooker stuffed peppers – putting raw meat in a pepper will never yield the amazing result of browning the meat first.

Pressure cookers are tools for us to make things easier and/or faster. But when we try to apply the same shortcut to every single pressure cooker recipe, the results can be disappointing. I don’t know about you, but I’m willing to take an extra step if it makes the difference between food that tastes great, and food that’s just okay.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Are All Bell Peppers Created Equally?

So here’s a little secret I learned about bell peppers. Some peppers are better raw, some are better cooked. Here’s how to tell the difference…

Bell peppers will either have 3 or 4 lobes (bumps). People refer to the 3-bumped peppers as male and the 4-bumped ones as female. While bell peppers technically do not have a gender (read more here), counting the lobes is still a useful tool in selecting the best pepper for your purposes. The 3-lobed peppers (males) are best for cooking and the 4-lobed peppers (females) are better raw.

 

The Process

Pressure Cooker Stuffed Peppers | The Foodie Eats

Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Cook until beef is fully browned and onions have softened. Drain off excess fat and return to cooker.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Add tomatoes, rice, Worcestershire, and sugar.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Mix well until fully combined.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour sauce into a bowl.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Add 1 1/2 cups water to pressure cooker and add trivet. DO NOT rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Cut off tops of 4 bell peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Remove seeds and ribs from peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Ladle beef/tomato mixture into peppers.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Place filled peppers on top of trivet. Cook for 8 minutes at high pressure.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Once cook time is complete, allow pressure release naturally (about 6 minutes).

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

 

Pressure Cooker Stuffed Peppers | The Foodie Eats

 

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Pressure Cooker Stuffed Peppers | The Foodie Eats

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Pressure Cooker Stuffed Peppers

Fully flavored stuffed peppers with melty cheese.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 440 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. lean ground beef
  • 1/2 cup yellow onions diced
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 28 oz. crushed tomatoes
  • 1 cup cooked rice
  • 3 Tbsp. Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup parmesan cheese divided
  • 3/4 cup fontina cheese divided

Instructions

  1. Using sauté setting – Add ground beef, onions, salt, pepper, and garlic powder. Cook until beef is fully browned and onions have softened. Drain off excess fat and return beef to cooker.

  2. Add tomatoes, rice, Worcestershire, and sugar and mix well until fully combined. Then add 1/4 cup of parmesan and 1/4 cup fontina. Mix well then pour meat sauce into a bowl. 

  3. Cut off tops of 4 bell peppers, then remove seeds and ribs from peppers. Ladle beef/tomato mixture into peppers.

  4. Add 1 1/2 cups water to pressure cooker and add trivet. Do not rinse out pressure cooker prior to adding water. (see note) Place filled peppers on top of trivet. Cook for 8 minutes at high pressure. Once cook time is complete, allow pressure release naturally (about 6 minutes).

  5. Top cooked peppers with 1/4 cup parmesan and 1/2 cup fontina (not pictured). Place lid back on top of pressure cooker and leave for a few minutes to allow cheese to melt.

  6. Serve and enjoy!

Recipe Notes

You do not need to rinse out the pressure cooker before adding the water. The remaining residue from the meat and sauce mixture will add additional flavor to the peppers.

Also, this filling is very saucy. We like that! But if you prefer, you can reduce the amount of crushed tomatoes to fit your liking.

Nutrition Facts
Pressure Cooker Stuffed Peppers
Amount Per Serving
Calories 440 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 107mg 36%
Sodium 1322mg 55%
Potassium 1132mg 32%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 12g
Protein 39g 78%
Vitamin A 15%
Vitamin C 25.7%
Calcium 38.5%
Iron 34.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Air Fryer Gluten-Free Recipes Side

Maple Bacon Brussels Sprouts – Air Fryer or Oven!

Maple Bacon Brussels Sprouts | The Foodie Eats

Maple Bacon Brussels Sprouts

Air Fryer or Oven!

Believe it or not, I did not grow up eating Brussels sprouts. I’m pretty sure that’s because my mother hated them. If only she had this maple bacon Brussels sprouts recipe! These are both tender and crispy, as well as semi-sweet and savory! They are everything you want them to be.

 

My Favorite Part of This Recipe…

Call me crazy… but I LOVE the “burned” crispy leaves that separate from the sprouts when you toss them! I usually toss them a little more than necessary just to have more of them, especially in the air fryer preparation. They add both texture and flavor.

 

The Process

Maple Bacon Brussels Sprouts | The Foodie Eats

In a medium mixing bowl – add olive oil, vinegar, maple syrup, salt, and pepper.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Whisk together until fully combined.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Slice bacon into 1/2-inch pieces.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

 

Maple Bacon Brussels Sprouts | The Foodie Eats

Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes – depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

 

How Good Do These Look?!

Maple Bacon Brussels Sprouts | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Maple Bacon Brussels Sprouts | The Foodie Eats

 

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Maple Bacon Brussels Sprouts | The Foodie Eats
5 from 1 vote
Print

Maple Bacon Brussels Sprouts - Air Fryer or Oven

Crispy and tender, semi-sweet and savory Brussels sprouts with crispy bacon.

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6
Calories 210 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. Brussels sprouts trimmed, halved (larger ones)
  • 1/4 cup olive oil
  • 1/4 cup pure maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper
  • 4 bacon slices cut into 1/2-inch pieces

Instructions

  1. In a medium mixing bowl - add olive oil, vinegar, maple syrup, salt, and pepper. Whisk together until fully combined.

  2. Add Brussels sprouts and bacon to bowl and toss well to coat evenly.

For Air Fryer

  1. Transfer sprouts and bacon to air fryer. Cook at 350 degrees for 8-12 minutes - depending on how crispy you like them. At least once during cooking, take out basket and toss contents around.

For Oven

  1. Transfer sprouts and bacon to preheated 425 degree oven. Cook for 30-40 minutes - depending on how crispy you like them. Give them a good stir after about 15 minutes.

Nutrition Facts
Maple Bacon Brussels Sprouts - Air Fryer or Oven
Amount Per Serving
Calories 210 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 276mg 12%
Potassium 353mg 10%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 9g
Protein 4g 8%
Vitamin A 11.4%
Vitamin C 77.9%
Calcium 4.6%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Recipes Side Vegan

Sautéed Collard Greens Recipe

Sautéed Collard Greens | The Foodie Eats

Sautéed Collard Greens Recipe

I grew up eating collard greens on a regular basis. I mean, they are pretty much the quintessential southern food. And we ALWAYS cooked them in some sort of pork fat – ham hocks, smoked neck bones, or even pig tails. It wasn’t until my adulthood I that realized the beauty and deliciousness of sautéed collard greens!

 

Hear me now, believe me later… You don’t even need bacon (or chicken stock for that matter) to make delicious sautéed collard greens. After eating vegan for a season, I discovered that you can have perfectly tender and flavorful greens in just about 30 minutes! And enjoy them without any animal fat. Trust me!

 

Sautéed Collard Greens | The Foodie Eats

 

The Process

Sautéed Collard Greens | The Foodie Eats

Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

 

Sautéed Collard Greens | The Foodie Eats

Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

 

Sautéed Collard Greens | The Foodie Eats

Stack 7 or 8 leaves and roll them tightly, like you would a cigar.

 

Sautéed Collard Greens | The Foodie Eats

Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

 

Sautéed Collard Greens | The Foodie Eats

Using a large sauce pan over medium-high heat – add oil and onions and cook for a few minutes, until onions are softened and translucent.

 

Sautéed Collard Greens | The Foodie Eats

Add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don’t let the garlic become brown.

 

Sautéed Collard Greens | The Foodie Eats

Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

 

Sautéed Collard Greens | The Foodie Eats

If all the stock evaporates, feel free to add more about 1/2 cup at a time. You only want enough liquid to produce steam.

 

And as Always… Please Pin & Share the Love!

Sautéed Collard Greens | The Foodie Eats

 

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Sautéed Collard Greens

Tender & flavorful greens in very little time!

Course Side Dish
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 115 kcal
Author The Foodie Eats

Ingredients

  • 1/4 cup olive oil
  • 1/2 cup yellow onions diced
  • 2 Tbsp. garlic minced
  • 1/4 tsp. red pepper flakes
  • 2 Tbsp. white wine vinegar
  • 2 lbs. collard greens
  • 1 cup vegetable stock
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 1/2 tsp. sugar

Instructions

  1. Remove leaves from stems and wash thoroughly at least twice. We usually let them soak in the water on the first wash to help any stubborn grit loosen to be washed away. A little grit goes a long way, and can ruin eating them.

  2. Cut away as much or as little of the stem from the leaves as you like. The stems can be tough and bitter, so we remove quite a bit.

  3. Stack 7 or 8 leaves and roll them tightly, like you would a cigar. Then thinly slice across the rolled greens. At this point, we usually wash them one last time.

  4. Using a large sauce pan over medium-high heat - add oil and onions and cook for a few minutes, until onions are softened and translucent. Then add garlic, red pepper flakes, and vinegar. Cook for about 1 minute, but don't let the garlic become brown.

  5. Add collards, stock, salt, pepper, and sugar and cook for at least 25 minutes, depending on how soft you want the greens. Stir them frequently to ensure even cooking, but keep them covered when not stirring. They should be perfect when all of the liquid evaporates.

  6. Serve and enjoy!

Recipe Notes

If all of your greens won't fit in your pan at first, cooke them for a few minutes then add the rest (in batches if necessary). The greens will cook down in size pretty quickly.

Nutrition Facts
Sautéed Collard Greens
Amount Per Serving
Calories 115 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Sodium 140mg 6%
Potassium 270mg 8%
Total Carbohydrates 10g 3%
Dietary Fiber 4g 16%
Sugars 3g
Protein 3g 6%
Vitamin A 116%
Vitamin C 50.8%
Calcium 27.2%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side

Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pressure Cooker Mashed Potatoes

I know, I know… Who needs another recipe for pressure cooker mashed potatoes? But trust me on this one. These are actually different – and in the best way! They have a rich, creamy texture (I know, nothing new) and a bold flavor!

Most mashed potatoes use a combination of a few different ingredients: butter, milk, sour cream, and garlic. Well, we’ve changed it up just a bit. We’re using evaporated milk instead of regular milk. And we’ve added onion powder for an unexpected kick. And we love it! The potatoes are perfect with other highly seasoned dishes – like steak or short ribs!

Pressure Cooker Mashed Potatoes | The Foodie Eats

Why Use Evaporated Milk?

The purpose of the evaporated milk (usually used in baking) is simple: the flavor. Sure, you can absolutely use any milk in pressure cooker mashed potatoes. So the only reason to choose any over another is the flavor, right?

My mom always used evaporated in her baked mac and cheese, which was my favorite food for most of my life. So I must’ve developed a taste for it over the years because now I use it every chance I get. Lol… But it really is delicious, so you should try it too!

 

The Process

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Bring to a simmer and mix well. Keep warm until potatoes are ready.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Add potatoes to a large mixing bowl.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pour in milk/butter mixture.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Using a potato masher, mash and mix potatoes until desired consistency is reached.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Serve immediately. Enjoy!

 

And as Always… Please Pin & Share the Love!

Pressure Cooker Mashed Potatoes | The Foodie Eats

 

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The Method

Pressure Cooker Mashed Potatoes

Rich and creamy mashed potatoes with a bold flavor!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 203 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. gold potatoes peeled, chopped
  • 1 cup water
  • 1/4 cup butter
  • 5 oz. evaporated milk
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Instructions

  1. Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

  2. Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan. Bring to a simmer and mix well. Keep warm until potatoes are ready.

  3. Add potatoes to a large mixing bowl and pour in milk/butter mixture. Using a potato masher, mash and mix potatoes until desired consistency is reached.

  4. Serve immediately. Enjoy!

Nutrition Facts
Pressure Cooker Mashed Potatoes
Amount Per Serving
Calories 203 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 333mg 14%
Potassium 841mg 24%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g 12%
Vitamin A 4.4%
Vitamin C 26.4%
Calcium 13.2%
Iron 32.7%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Air Fryer Entrée Gluten-Free Recipes

Air Fryer Steak – Coffee & Spice Ribeye

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Air Fryer Steak

Coffee & Spice Ribeye

The best part of this air fryer steak (in my opinion) is the sear! I had to figure out how to make an actual sear happen by using an air fryer. The answer: coffee and brown sugar! The coffee for color and the sugar caramelizes for texture under high heat.

Developing this air fryer steak recipe has truly been one of my favorites since we started writing about food. I know steak very well. But I had never used an air fryer to cook one.

 

The Single Most Important Part of Making This Recipe

Whenever cooking steak, whether in an air fryer or not, it is important to let the meat come close to room temperature before cooking it. This is the only way to get the inside of the steak to cook before the outside overcooks. Never ever go straight from the refrigerator to the heat.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

 

Okay, There are 2 Most Important Parts

After your steak is done cooking, it is incredibly important that you let it rest before slicing it. If you slice it too early, all the juices will run out onto the plate. But if you let it rest, the juices get absorbed back into the meat.

You really want to let it rest as long as possible, while still remaining warm. But a good rule-of-thumb is to let any steak rest for at least 5 minutes; though I usually aim for ten.

 

The Process

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

In a small bowl – add all spices.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Using a whisk – combine spices, making sure to break up the pesky brown sugar.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Sprinkle a generous amount of spice mix onto a plate. Lay one steak on top of spices.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Season steak liberally with spice mix and rub into meat evenly.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Pick up steak and press all sides into remaining spice mix on the plate so that none of the spices are wasted.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Let steak sit for at least 20 minutes to come to room temperature. This help the steak cook evenly.

 

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

Prepare air fryer tray by coating with oil to prevent sticking. Preheat air fryer to 390 degrees for at least 3 minutes. Cook undisturbed for 9 minutes. Do not flip and do not open. Once cook time is finished, remove from air fryer and let rest for at least 5 minutes before slicing.

 

And Your Amazing Air Fryer Steak Reward…

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

 

And as Always… Please Pin & Share the Love

Air Fryer Steak - Coffee & Spice Ribeye | The Foodie Eats

★ Did you make this recipe? Please give it a star rating below!

The Method

Air Fryer Coffee & Spice Ribeye

A perfect sweet, spicy, and juicy ribeye steak.

Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 9 minutes
Resting 5 minutes
Total Time 34 minutes
Servings 2
Calories 495 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. ribeye steak
  • 1 1/2 tsp. course sea salt
  • 1 tsp. brown sugar
  • 1/2 tsp. ground coffee
  • 1/2 tsp. black pepper
  • 1/4 tsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. paprika
  • 1/4 tsp. chipotle powder
  • 1/8 tsp. coriander
  • 1/8 tsp. cocoa powder

Instructions

  1. In a small bowl – add all spices. Using a whisk – combine spices, making sure to break up the pesky brown sugar.

  2. Sprinkle a generous amount of spice mix onto a plate. Lay one steak on top of spices. Then season steak liberally with spice mix and rub into meat evenly. Flip to make sure other side is seasoned properly as well.

  3. Pick up steak and press all sides into remaining spice mix on the plate so that none of the spices are wasted.

  4. Let steak sit for at least 20 minutes to come to room temperature. This help the steak cook evenly.

  5. Meanwhile - Prepare air fryer tray by coating with oil to prevent sticking. Preheat air fryer to 390 degrees for at least 3 minutes. 

  6. Cook steak undisturbed for 9 minutes. Do not flip and do not open. 

  7. Once cook time is finished, remove from air fryer and let rest for at least 5 minutes before slicing.

Nutrition Facts
Air Fryer Coffee & Spice Ribeye
Amount Per Serving
Calories 495 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 14g 70%
Cholesterol 138mg 46%
Sodium 1573mg 66%
Potassium 607mg 17%
Total Carbohydrates 5g 2%
Sugars 2g
Protein 46g 92%
Vitamin A 14.1%
Vitamin C 2.1%
Calcium 2.1%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.