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Pressure Cooker Mac and Cheese

Pressure Cooker Mac and Cheese | The Foodie Eats

Pressure Cooker Mac and Cheese

For the first 20 or so years of my life, my mom’s famous Macaroni & Cheese was my favorite food in the whole world. I then spent several years as an adult trying to actually write down a recipe, since she never measures anything. Well, I’ve now taken it to the next level… Pressure Cooker Mac and Cheese! And it’s pretty doggone good.

I wanted to create a quick and easy version of her dish with the similar flavor profile that we could make for dinner any night of the week. The only real difference is that I used chicken stock to cook the noodles. It’s definitely more savory, but you can use water if preferred. And low and behold, after only a few tries, I think we nailed it. It even got the approval of our 2-year-old daughter!

Pressure Cooker Mac and Cheese | The Foodie Eats

What You’ll Need – Thankfully Not Much!

Pressure Cooker Mac and Cheese | The Foodie Eats

The Process

Pressure Cooker Mac and Cheese | The Foodie Eats

Add 1 pound elbow macaroni to empty pressure cooker.

Pressure Cooker Mac and Cheese | The Foodie Eats

Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.

Pressure Cooker Mac and Cheese | The Foodie Eats

Meanwhile – beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper.

Pressure Cooker Mac and Cheese | The Foodie Eats

Whisk one 12 oz. can of evaporated milk into egg mixture.

Pressure Cooker Mac and Cheese | The Foodie Eats

Once cook time is complete – quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

Pressure Cooker Mac and Cheese | The Foodie Eats

 Switch to sauté setting – add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil.

 

Pressure Cooker Mac and Cheese | The Foodie Eats

Add cheese and continue mixing until fully melted.

Pressure Cooker Mac and Cheese | The Foodie Eats

 

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Pressure Cooker Mac and Cheese | The Foodie Eats

 

The Method

Pressure Cooker Mac and Cheese

Pressure cooker mac and cheese with the texture of a baked casserole.

Course Side Dish
Cuisine Comfort Food
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 388 kcal
Author The Foodie Eats

Ingredients

  • 1 lb. elbow macaroni
  • 4 cups chicken stock or water
  • 2 Tbsp. butter
  • 2 eggs
  • 1 Tbsp. seasoned salt
  • 1 tsp. black pepper
  • 12 oz. evaporated milk
  • 1 lb. medium cheddar cheese small cubes

Instructions

  1. Add 1 pound elbow macaroni to empty pressure cooker. Then add 4 cups chicken stock (or water) and 2 tablespoons butter. Set manual timer for 4 minutes at high pressure.

  2. Meanwhile - beat 2 eggs together with 1 tablespoon seasoned salt and 1 teaspoon black pepper. Whisk in 1 large can of evaporated milk into egg mixture.

  3. Once cook time is complete - quick-release pressure. Be aware that some of the starchy bubbles may try to come our the the vent, so you will need to do this gradually. Keep a towel handy. Then mix the pasta well. It may appear to be stuck to the bottom, but it should be just fine.

  4. Switch to sauté setting - add egg/milk mixture and stir very well. Continue stirring until it comes back up to a boil. Add cheese and continue mixing until fully melted.

Nutrition Facts
Pressure Cooker Mac and Cheese
Amount Per Serving
Calories 388 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 82mg 27%
Sodium 886mg 37%
Potassium 306mg 9%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 5g
Protein 19g 38%
Vitamin A 11%
Vitamin C 0.8%
Calcium 36.3%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free Recipes Slow Cooker Soup

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup

Not all slow cooker chicken tortilla soup recipes are created equally. This one is so good that the first time I made it, I actually hurt myself by having thirds. But I had no regrets about it! It does require an “extra” step: cooking a whole chicken to use both the meat and broth. We did this overnight, then removed the chicken and added remaining ingredients in the morning. Slow Cooker Chicken Tortilla Soup | The Foodie Eats

2 Reasons to Use a Whole Chicken

With two little ones at home (and a third on the way), we’re always looking for ways to save a few bucks. Buying whole chickens is a no-brainer for using since they’re usually the cheapest meat at the grocery store.

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

But even more than for saving money, the increased taste factor from using a whole chicken in this soup is the main reason. Sure, you can use chicken breasts and store-bought broth and they’ll work just fine. But the depth of flavor from this method takes this soup to another level.

Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Is it worth the extra step?

I will admit… while developing this recipe, I wondered to myself if I was wasting my time by cooking a whole chicken first. In my head I thought it would be worth it, but I really just didn’t know. Then, after my wife took her first bite, I knew I had made the right decision. She said something like, “Okay, this might be the best thing you’ve ever cooked.” I’ll take it!

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Slow Cooker Chicken Tortilla Soup | The Foodie Eats

Slow Cooker Chicken Tortilla Soup

Incredibly rich and flavorful, without too much spice.

Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 8
Calories 248 kcal

Ingredients

  • 5 lb. whole chicken
  • 1 onion quartered
  • 2 carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 can whole kernel corn drained
  • 2 cans black beans drained
  • 19 oz. can red enchilada sauce
  • 10.5 oz. can Rotel (Meixican Style)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 tsp. sea salt
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 Tbsp. lime juice

Instructions

  1. Stuff the chicken with onion, carrots, and celery. Place in slow cooker and cook on high for 4 hours (or low for 7 hours). Once done - remove all chicken from cooker, leaving only the juices.

    Slow Cooker Chicken Tortilla Soup | The Foodie Eats
  2. Add all remaining ingredients and cook on high for 3 hours. Meanwhile, remove all meat from bones and shred it. Set aside in refrigerator. Discard all skin and bones.

  3. Switch slow cooker to low or warm and add chicken. Mix well and let sit for about 30 minutes, so that chicken can absorb some of the juices.

  4. Serve and enjoy!

Recipe Notes

Top soup with shredded cheddar, avocado, crushed tortilla chips, and cilantro.

Nutrition Facts
Slow Cooker Chicken Tortilla Soup
Amount Per Serving (1 cup)
Calories 248 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 63mg 21%
Sodium 1158mg 48%
Potassium 430mg 12%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 8g
Protein 18g 36%
Vitamin A 78.5%
Vitamin C 48.5%
Calcium 5%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
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Gluten-Free How To Instant Pot Recipes Soup

Pressure Cooker Bone Broth – 2 Recipes for Chicken and Beef

Pressure Cooker Bone Broth | The Foodie Eats

Pressure Cooker Bone Broth

2 Recipes for Chicken and Beef

Now I know this is not an everyday thing. But trust me… when you have the time, there is no other single better way to take your cooking to the next level than making your own stock. There are a few reasons why I find making pressure cooker bone broth so much better than on the stovetop. First, you will reduce your cook time by more than half. And secondly, none of your stock will evaporate in a pressure cooker, so you get more in the end!

Pressure Cooker Bone Broth | The Foodie Eats

Save the Homemade Bone Broth for the Good Stuff!

Some of my favorite ways to use these bone broths are as follows:

Pressure Cooker Beef Stew

Pressure Cooker Mushroom Risotto

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Bone Broth | The Foodie Eats

Pressure Cooker Bone Broth | The Foodie Eats
5 from 1 vote
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Pressure Cooker Bone Broth

2 Different recipes for rich, delicious chicken or beef stock.

Course Soup
Cuisine Soup
Prep Time 5 minutes
Cook Time 2 hours 55 minutes
Total Time 3 hours
Servings 20 cups
Calories 170 kcal
Author The Foodie Eats

Ingredients

For Chicken Bone Broth:

  • 4 chicken leg quarters skin removed
  • 2 yellow onions roughly chopped
  • 3 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 Tbsp. black peppercorns
  • 6 sprigs thyme
  • 1 bay leaf
  • 10 cups water

For Beef Bone Broth:

  • 4 beef marrow bones
  • 2 yellow onions roughly chopped
  • 3 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 6 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 6 garlic cloves
  • 3 Tbsp. tomato paste
  • 2 cups red wine
  • 10 cups water

Instructions

For Chicken Bone Broth:

  1. Preheat oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.

  2. Transfer chicken to pressure cooker, along with all other ingredients, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

  3. Pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.

  4. Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes. 

For Bone Broth:

  1. Preheat oven to 500 degrees. Place beef bones on a baking sheet and cook for 45 minutes. Add all other ingredients (except wine and water) to baking sheet and continue baking for another 20 minutes.

  2. Remove from oven and immediately add wine to baking sheet and scrape up any bits stuck to tray.

  3. Transfer all ingredients to pressure cooker, along with water, lock lid, and set timer for 90 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

  4. Pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.

  5. Store bone broth in air-tight sealed containers like mason jars. Use as needed in other recipes. 

Recipe Notes

The nutritional information on this recipe is a little skewed because you are not actually eating all the ingredients listed. It is obviously much, much lower - especially the calories.

Nutrition Facts
Pressure Cooker Bone Broth
Amount Per Serving (1 cup)
Calories 170 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 73mg 3%
Potassium 240mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 64%
Vitamin C 5.7%
Calcium 3.4%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Bone Broth | The Foodie Eats

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Gluten-Free Recipes Side Vegan

Vegan Potato Salad with Lemon, Dill and Dijon

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

Vegan Potato Salad with Lemon, Dill and Dijon

(Easy Potato Salad Recipe)

I don’t think this vegan potato salad could actually be any easier to make. But don’t let that fool you. This easy potato salad recipe packs a massive flavor punch that will have you going back for more before you’re even finished with your first serving.

How to Make It Even Easier… Use This Guy:

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

5.0 from 1 reviews
Vegan Potato Salad with Lemon, Dill and Dijon
Author: 
 
Ingredients
  • 3 lbs. gold potatoes - peeled, cut into ¾ inch chunks
  • 4 cups water
  • ½ cup vegan mayo
  • 2 tsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 tsp. fresh dill - finely chopped
  • 2 tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. For pressure cooker: Add potatoes and 6 cups of water to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. For stovetop: Add potatoes to a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer for about 10 unites - until barely tender. Transfer to a sheet pan to cool.
  3. In a large mixing bowl - add mayo, Dijon, lemon juice, dill, salt, and pepper and whisk to combine well.
  4. Then add potatoes to bowl and gently mix until fully combined.
  5. Refrigerate for a few hours before serving.
  6. Enjoy!

Vegan Potato Salad | Easy Potato Salad Recipe | The Foodie Eats

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Entrée Instant Pot Recipes Soup

Pressure Cooker Pho

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

Pressure Cooker Pho (Instant Pot Pho)

I had never even heard of pho until a few years ago. But once I tasted it, I immediately had a new favorite food. I’m not kidding. A great bowl of pho is my favorite food in the whole world. So, for that reason, I was a little reluctant to post a recipe. I have a pretty high standard for pho broth. This pressure cooker pho has all the flavor of an authentic preparation, but in a fraction of the time. Even though this easy pho recipe takes more time than most Instant Pot pho recipes, the depth of flavor that is achieved is worth a few extra minutes.
Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

Easy Pho Recipe – But it Takes a Little Time…

There’s no doubt that my Instant Pot is currently my favorite kitchen tool. I love the versatility and precision that comes with it. But I may be the only person that refuses to sacrifice quality for time’s sake. I would much rather spend a few more minutes and end up with a meal that is amazing than cut corners and just barely enjoy my dinner.

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

That being said… this recipe will take a while to cook. While the prep is very easy, there’s about 2-hour total cook time. It will take your IP about 20 minutes to come to pressure, then a 60-minute cook time, and finally 30 minutes of natural pressure release. So this is not an everyday type meal. But, when you’re ready for something special, it’s worth every minute!

 

Why Not Splurge a Little?

I’ve prepare this dish using several different choices of meat. And I must say, without a doubt, it’s worth it to spend a few more dollars for filet mignon. The tenderness is just in a league of its own. If you do decide to use filet, I recommend using the thinner end cuts of the tenderloin. Nobody usually wants these for steaks, so they are always available in the grocery store.

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

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

Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats
5 from 2 votes
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Pressure Cooker Pho

This easy pho recipe tastes nearly authentic, in a fraction of the time.

Course Soup
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours
Servings 6
Calories 699 kcal
Author The Foodie Eats

Ingredients

  • 2-3 lbs. beef shank
  • 12 cups water
  • 2 inches fresh ginger peeled
  • 1 large yellow onion roughly chopped
  • 1/4 cup fish sauce
  • 1 Tbsp. sugar
  • 5 star anise
  • 3 cloves
  • 1 cinnamon stick
  • 1/4 tsp. fennel seed
  • 1/2 tsp. coriander seed
  • 1 Tbsp. salt
  • 2 bay leaves
  • 1 lb. filet mignon (or top sirloin) thinly sliced
  • 14 oz. rice noodles
  • 1 small yellow onion thinly sliced
  • 1 Tbsp. cilantro finely chopped
  • 2 scallions thinly sliced

Instructions

  1. Place the following ingredients in pressure cooker and lock lid - beef shank, water, ginger, onion, fish sauce, star anise, cloves, cinnamon, fennel seed, salt, bay leaves.
  2. Set manual time for 60 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for about 30 minutes, then release all remaining pressure.
  3. Line a colander with cheese cloth and pour broth into stovetop pot to keep hot until ready to serve. Discard all cooked ingredients, since all you will eat is the broth. Feel free to skim as much of the fat from surface as you like. Some fat is good, so don't remove all of it.
  4. Prepare rice noodles according to instructions and set aside.
  5. Place equal amounts of uncooked steak into 4 bowls. Do the same with the noodles. Pour boiling broth over steak (this is what cooks the meat) and allow to sit for a minute or two.
  6. Top each bowl with sliced onions, cilantro, and scallions. Serve immediately!

Recipe Notes

For garnish - use any combination of bean sprouts, limes, jalapeno, basil, mint, hoisin sauce, and Sriracha.

Nutrition Facts
Pressure Cooker Pho
Amount Per Serving
Calories 699 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 111mg 37%
Sodium 2003mg 83%
Potassium 1039mg 30%
Total Carbohydrates 68g 23%
Dietary Fiber 2g 8%
Sugars 8g
Protein 50g 100%
Vitamin A 4.1%
Vitamin C 8.4%
Calcium 10.8%
Iron 37.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Pressure Cooker Pho | Easy Pho Recipe | Instant Pot Pho | The Foodie Eats

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Air Fryer Entrée Gluten-Free Recipes Starter

Air Fryer Chicken Wings – Spicy, Sweet & Savory

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings

Spicy, Sweet & Savory

I don’t know about you, but I’m kinda sick of regular ol’ buffalo wings. I guess I’ve reached the point in life where I’ve nearly eaten too many of them. Well… that’s not entirely true. There’s one exception to this “rule”. If there’s a truly amazing sauce, I can still put away a dozen (or two) in one sitting. I’m happy to report that these Air Fryer chicken wings fall into the latter category.

And as Always… Please Pin & Share the Love!

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

Air Fryer Chicken Wings - Spicy, Sweet & Savory

Perfectly crispy wings with complex flavor combination.

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 192 kcal
Author The Foodie Eats

Ingredients

  • 2 pounds fresh chicken wings
  • salt & pepper
  • 2 Tbsp. butter
  • 1/2 cup Franks Original not the buffalo
  • 1/4 cup molasses

Instructions

  1. In a large bowl - season chicken wings with salt and pepper to taste. Then fold wings into triangles by tucking the tip behind the drumette. Place wings into Air Fryer in a single layer with the tips facing down.

  2. Set Air Fryer timer for 20 minutes and cook at 400 degrees. After 10 minutes pass, flip the wings so that the tips are facing up. Then flip again every 5 minutes after that.
  3. Meanwhile, wash the same large bowl and set aside. Melt butter in microwave then add to bowl and combine with Franks and molasses. Whisk until fully combined.

  4. Once cook time is complete - add wings to bowl and toss well to coat fully.

  5. Place wings back in Air Fryer (tips down) and cook for another 5 minutes at 350 degrees.
  6. Remove wings and transfer to a plate with a paper towel to drain excess fat.
  7. Serve and enjoy!
Nutrition Facts
Air Fryer Chicken Wings - Spicy, Sweet & Savory
Amount Per Serving
Calories 192 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 55mg 18%
Sodium 534mg 22%
Potassium 249mg 7%
Total Carbohydrates 7g 2%
Sugars 7g
Protein 11g 22%
Vitamin A 3.6%
Vitamin C 0.5%
Calcium 2.9%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

Air Fryer Chicken Wings - Spicy, Sweet & Savory | The Foodie Eats

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Gluten-Free Instant Pot Recipes Soup

Grandma B’s Pressure Cooker Chicken and Rice

Pressure Cooker Chicken and Rice | The Foodie Eats

Grandma B’s Pressure Cooker Chicken and Rice

Some of my most vivid memories are attached to food. And I don’t think I’ve ever known a cook as good and my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can’t ask – but I’m pretty sure this pressure cooker chicken and rice recipe is similar. Even if it isn’t, it sure reminds me of eating in her kitchen after school. And that’s just fine with me.

Pressure Cooker Chicken and Rice | The Foodie Eats

 Few Ingredients. Few steps.

Ya gotta love a recipe that doesn’t require any ingredients or complicated preparation. Every now and then it’s just nice to have something simple that still delivers the delicious. I mean, the toughest part of this pressure cooker chicken and rice is trying to remove the whole chicken from the pressure cooker. Then just remove the meat from the bones while the rice cooks, and add it back. Anyone can do this! Anyone.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chicken and Rice | The Foodie Eats

Pressure Cooker Chicken and Rice | The Foodie Eats
5 from 2 votes
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Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.

Course Soup
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 440 kcal
Author The Foodie Eats

Ingredients

  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups basmati rice
  • 4 tsp. salt
  • 2 tsp. black pepper separated
  • 2 Tbsp. lemon juice

Instructions

  1. Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 25 minutes on high pressure.
  2. 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!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
  6. Serve and enjoy!

Recipe Notes

I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy.

Nutrition Facts
Grandma B's Instant Pot Chicken and Rice
Amount Per Serving
Calories 440 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 113mg 38%
Sodium 752mg 31%
Potassium 332mg 9%
Total Carbohydrates 25g 8%
Protein 30g 60%
Vitamin A 4.3%
Vitamin C 4.1%
Calcium 3.4%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Gluten-Free Recipes Side Vegan

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

Kale and Brussels Sprout Salad

With Nutritional Yeast Vinaigrette

With all the extra treats of the holiday season making their way into our bellies, we definitely need to work in salad for dinner every now and then. This kale and Brussels sprout salad is hearty enough for a full meal! And the options are endless, as you can switch out whatever fruits you have on hand. Since it’s currently in between fall and winter, our grocery store had the best prices on apples and pears. So that’s what we used.

And as Always… Please Pin & Share the Love!

Kale and Brussels Sprout Salad with Nutritional Yeast Vinaigrette - The Foodie Eats

5.0 from 1 reviews
Kale and Brussels Sprout Salad
Author: 
 
Ingredients
  • 1 lb. Brussels sprouts
  • 1 small bunch kale - de-ribbed, shredded
  • 4 radishes - cut into eighths
  • 1 apple - diced
  • 1 pear - diced
  • 5 Tbsp. lemon juice - separated
  • ½ cup golden raisins
  • ¼ cup cider vinegar
  • ¼ cup agave nectar
  • 2 tsp. salt
  • ¼ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ cup nutritional yeast
  • ¼ cup grapeseed oil
Instructions
  1. Slice off the stems of the Brussels sprouts and remove outer leaves individually. Then thinly slice the inside, so there is nearly no waste. Once you dice the apple and pear, immediately toss them in 2 Tbsp. lemon juice to prevent discoloration. In a large bowl, combine Brussels sprouts, kale, radishes, apple, pear, and raisins. Give a good toss!
  2. In a medium bowl - whisk together the 3 Tbsp. lemon juice, vinegar, agave nectar, nutritional yeast, sugar, salt, and pepper until the liquid appears creamy. Then slowly whisk in the oil.
  3. Pour dressing over salad and toss well to evenly coast all the ingredients. Let stand for at least 15 minutes (and up to an hour refrigerated) before serving. This will help the hearty greens "soften" just a little bit.
  4. Serve and enjoy!

 

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Recipes Side Starter

Brown Sugar Bacon

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

Brown Sugar Bacon

With Cracked Black Pepper

Earlier this week, my wife asked for Cobb salads for dinner. Then, out of nowhere, I felt the need to do something different with the bacon. This brown sugar bacon recipe with cracked black pepper recipe was the result. But do we really ever need a reason for another bacon recipe? I think not.

And as Always… Please Pin & Share the Love!

Brown Sugar Bacon with Cracked Black Pepper | The Foodie Eats

5.0 from 5 reviews
Brown Sugar Bacon with Cracked Black Pepper
Author: 
 
Ingredients
  • 1 lb. thick cut bacon
  • ¼ cup brown sugar - loosely packed
  • ¼ tsp. black pepper (about 20 turns of pepper mill)
Instructions
  1. Preheat oven to 400 degrees.
  2. Cover large rimmed baking sheet with aluminum foil. Place rack on baking sheet and arrange bacon in single layer. Gently rub brown sugar evenly over bacon, then top with pepper.
  3. Bake for 20 25 minutes, until desired crispness is reached. Then cool for at least 5 minutes.
  4. Serve and enjoy!

 

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Gluten-Free Instant Pot Recipes Side Vegan

Instant Pot Baby Lima Beans

Instant Pot Baby Lima Beans (aka Butterbeans) | 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 can eat a bowl of these for breakfast, and I often do. That being said… there’s something so convenient about being able to (sometimes) cook without thinking. Well, these Instant Pot baby lima beans couldn’t be any more simple to make – not to mention incredibly delicious!

And as Always… Please Pin & Share the Love!

Instant Pot Baby Lima Beans (aka Butterbeans) | The Foodie Eats

5 from 1 vote
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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, and butter in IP. Lock lid, close vent, and set manual time for 7 minutes on high pressure.

  2. Once cook time is complete, allow pressure to release naturally (about 10 minutes).
  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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