Pasta has never been easier! This Instant Pot pasta alfredo is a lightened up version of a classic. It's super creamy and delicious!
This was really good and soooooo easy!
I had all the things on hand (thanks to a carton of shelf-stable whipping cream from Trader Joe’s). Threw them all in the IP and boom, that was it. Delicious pasta alfredo.
The only change I made was, I combined the milk and the whipping cream, and then whisked in the flour.
I bought cooked chicken from the local store, chopped that up, and threw it in at the end.
Michaela ate a ton of it and there were lots of leftovers. A total success, will definitely make again.
Use an Instant Pot or other pressure cooker to make Instant Pot Crispy Potatoes with golden exteriors and fluffy interiors in no time flat!
I wanted to make potatoes to go with my “steakhouse at home” dinner this weekend but it was late and I didn’t have time to do oven-roasted potatoes as I normally would. I knew we had some baby potatoes and figured I could find a way to do them in the Instant Pot. A quick Google search took me to this recipe.
I didn’t bother to weigh my potatoes (this recipe calls for a pound) and thought I had more, so I added more water. Which ended up making the potatoes more steamed/boiled than crispy. But that was okay because I tossed them in the pan I’d used to cook pancetta and crisped them up a bit (and added yummy meat fat goodness).
I will likely try this recipe again and do it as written to see if I can get crispy potatoes. Will report back here if/when that happens!
Duchess potatoes are the prettiest mashed potatoes ever. Buttery on the inside with impossible to resist crispy edges. Bonus that they're very simple to make. #theendlessmeal #duchesspotatoes
I made these for brunch on Christmas. They were good. But not great? I’m sure it was my fault.
I made them more or less as-written. I used my immersion blender to smooth the potatoes (which worked really well).
When they were done (25 minutes), they didn’t look particularly brown on top, so I broiled for a few minutes to achieve the effect. I wish I’d had a larger piping tip, and I wish I was a better piper.
I don’t think I’ll make these again. Because frankly, mashed potatoes are delicious and then I don’t have to mess around with separating eggs and piping and all that jazz. But it was a nice idea!
Easy 8-ingredient Instant Pot beef and broccoli cooked in 20 minutes or less! This is much healthier and better than take outs.
This was very simple in terms of both ingredients and steps. We had most of the stuff on hand, which is always a plus.
I struggle with recipes that require cooking things and then using cooked things to cook more things. This recipe required steaming the broccoli (I did it on the stove, so there’s a saucepan, steamer basket, and lid) and making the rice (which I did in the rice cooker, so there’s the pot and lid) and making the beef and sauce (which I did in the IP, so there’s another pot and lid). And all of it was easy, but it’s also a lot of dishes for something that’s supposed to be low key.
That being said, it came out well. The beef had good flavor and everyone liked it well enough. It was relatively healthy and I know what’s in it, versus getting takeout Chinese. So those were all pluses.
If I were to make it again, I’d use less liquid (it called for 1/2 cup soy sauce, 1/2 cup water, and 1-1/2 cups broth or water) and it was too much. I’d cut out the extra 1/2 cup water. I’d also thinly slice the beef instead of leaving it in chunks, to make it more restaurant-style (Michaela saw it and said, “Did you use steak?” Um, yeah, that’s what beef is).
A hearty, delicious Tomato Basil Soup recipe, bursting with flavors of fresh tomatoes, basil and garlic. Naturally thickened & freezer friendly this fall comfort soup is great way to use that harvest of fresh tomatoes. Vegan. Gluten-Free. Dairy-Free. Low-Carb.
It’s pretty rare that I make something and Mike raves about it. He likes to tease me about the “picked from ladies’ magazine” recipes I am drawn to. (Which, um, I am a lady and I do read magazines!)
Anyway. We were sitting on a lot of tomatoes, it’s fall and vaguely chilly, and Michaela attended a day-long Girl Scouts event so I figured she’d be hungry when she got home and not in the mood to wait a long time. Between those things and my newfound resolve to use my Instant Pot more, this recipe sounded perfect.
And it was! I roasted the tomatoes, onion, and garlic. Easy peasy. Then I put the in the IP along with the spices. Easy peasy. Then I used my immersion blender to puree. Easy peasy. That was it.
Oh, and the house smelled ah-mazing because I roasted the veggies. That was a bonus.
I strayed from the recipe only slightly: used a full can of chicken broth, which is a little over the 1.5 cups the recipe calls for. And I used more Italian seasoning.
Served it with a Caesar salad and Mike made cheesy bread from some pizza dough he made earlier in the week. Topped the soup with basil from our garden, Parmesan cheese, and (for me only), some red chili pepper flakes.
The best chicken pot pie recipes are savory, delicious, and of course, easy to make. We’ve taken everything you love about classic chicken pot pie and turned it into an irresistibly easy bubble-up bake that takes just 15 minutes to prep before going in the oven. All you need to get this marvelous makeover on the table are a couple cans of cream of chicken soup, frozen vegetables, a can of Pillsbury™ Grands!™ Flaky Layers biscuits and some leftover rotisserie chicken. Everyone at the table will love the light and fluffy dumplings, tender and flavorful chicken and deliciously creamy sauce, but you’ll especially enjoy the fact that you can put this amazing homemade biscuit pot pie on the table in a quick 40 minutes.
Michaela came home after a week with her grandparents and requested chicken pot pie. We sometimes keep frozen Marie Callendars ones in our freezer, but didn’t have any on hand. Fortunately for her, we did have most of a rotisserie chicken in the fridge and a roll of Pillsbury biscuits. Score!
This was very easy. I didn’t have frozen mixed veggies on hand, but we always have frozen corn, green beans, and peas. So I used a cup each of those and also chopped up and steamed some baby carrots. Added thyme and sage, and used cream of mushroom soup because that’s what we had on hand.
Super easy, super quick. Not my favorite meal, but Michaela liked it and that’s what mattered.
This restaurant-quality Pad Thai recipe is surprisingly easy to make at home with your favorite ingredients! Chicken, shrimp, and tofu versions included.
I haven’t been cooking much and haven’t been posting much!
I am more a drunken noodles girl than a pad thai one, but decided to try this recipe. And it was pretty good!
I pulsed the carrots in my food processor; should have julienned them instead. Didn’t make a difference in the taste but would have made the dish look better.
Also, next time I’d cut back on the fish sauce a little. It was pretty strong.
