Taco Soup is bold, comforting, easy to customize and always a family favorite! Ground beef and black beans fill every serving with plenty of protein while veggies offer some nutrients. This one pot soup recipe checks all the right boxes!

Stay warm with more of the best soup recipes like Chicken Dumpling Soup, Tuscan White Bean Soup and Sausage Orzo Soup.

Taco soup is one of those recipes that’s great for cleaning out your fridge/pantry! Some of my most favorite recipes are the ones where you can just toss a bunch of stuff into a pot and call it dinner.

It also helps that my family is obsessed with this taco soup recipe. I love serving it, because it’s a great way to sneak protein and nutrients into the mouths of even the most selective eaters!

Flavorful, easy, versatile, family friendly… This beef taco soup seriously satisfies.

Why we love it:

• Filling – This easy taco soup can stand on its own without a side dish. The black beans and ground beef pack it with protein and make it so filling!
• Flavorful – You may be full from just one serving of taco soup — however, it’s so flavorful you’ll go back for seconds anyways!
• One pot – Less clean-up is always a HUGE win in my kitchen. This soup recipe is easily prepared in just one pot.
• Budget-friendly – You won’t be breaking the bank to make this taco soup! Check out the ingredients below and you’ll see that they’re all nice and inexpensive.

Taco Soup Ingredients

• Ground Beef – I like to use lean ground beef since it doesn’t render as much fat when cooking. If you use higher fat beef, you may want to drain excess fat after browning.
• Black Beans – Make sure they’re thoroughly drained and rinsed before adding to the pot. Any kind of beans will work here!
• Beef Broth – Low-sodium beef broth is preferred. If you use regular beef broth, you may want to omit the additional sprinkle of salt.
• Salsa – Use your favorite brand of salsa (feel free to make it spicy)! Or, go the extra mile by using Homemade Salsa.
• Veggies – I love using a medley of onions, corn, and bell peppers in this recipe, but feel free to experiment and add some extras from the fridge.
• Seasonings – All you need is a sprinkle of salt and some taco seasoning to create the very best flavor!

How to make Taco Soup

Take a quick look at how I make the BEST taco soup recipe! Scroll to the bottom of this page for more detailed instructions and ingredients.

• Add the beef, onions, and peppers to a pot over medium heat.
• Once the beef is cooked, stir in the remaining ingredients and cook over medium heat for about 15 minutes. Stir often.

Taco Soup Variations and Substitutions

• Make it creamy: When I’m serving this to my kids, I stir in some heavy cream to cool it off and reduce the spice.
• Thicken it: You can stir in some tomato sauce or crushed tomatoes for a thicker soup.
• Add in additional veggies: Mushrooms, peppers, spinach, or whatever you think you’d like to eat in your taco soup!
• Add rice: Add in some quick rice and simmer for 5-10 minutes, or long grain rice and simmer 20-30 minutes until tender for a thicker soup.
• Top it up: For me, this soup is all about the toppings, but toppings are optional and additional ingredients. Try cheddar cheese, sour cream, avocado, fresh tomato and lime wedges.
• Make it with chicken instead: Add all of the ingredients to a large pot and throw in two whole, raw chicken breasts. Simmer over medium-low heat until chicken is tender. Remove chicken breasts, shred, and add back into the soup to serve.

How to store this easy Taco Soup

Once it’s cooled to room temperature, transfer taco soup to an airtight container and store it in the fridge for 3-4 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Taco Soup?

Sure thing! Allow the soup to fully cool before storing it in a freezer-safe container. I recommend pouring it into a zip-lock bag and laying it flat on a baking sheet to freeze, that way it optimizes how much room you have in your freezer.

Freeze for up to 3 months and let it slowly defrost in the fridge prior to reheating.

Can I make Crockpot Taco Soup?

Yes! This easy Taco Soup is also a perfect Crockpot soup recipe!

1. Brown your ground beef in a skillet, then add to a 3-4 quart slow cooker.
2. Add the remaining ingredients, and cook on low for 3-4 hours (you can leave it longer and it won’t hurt anything, or on high for 1.5-2 hours.
3. Serve.

Can I make it in the Instant Pot?

You sure can.

1. Brown your ground beef in the Instant Pot on sauté.
2. Add your broth and scrape the bottom to remove any bits.
3. Add the remaining ingredients and select pressure cook on high for 2 minutes.
4. When the cook time is over, let the pressure release naturally for at least 5-10 minutes (just because soup can be very steamy), then open the valve and remove the lid to serve.

More soup recipes you’ll love!

When the weather cools off, all I want is soup, stews and chilis! If you’re the same, you’ll love these cozy dinner ideas:

• Crockpot Chicken Noodle Soup — a classic made easier.
• Classic Beef Stew — don’t forget the crusty bread!
• Easy Vegetarian Chili — big on flavor, you won’t even miss the meat!
• Chicken Rice Soup — make it in the slow cooker or on the stove top
• The BEST Sausage Tortellini Soup — so cozy and full of flavor!

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Easy Taco Soup recipe

This easy Taco Soup is made with just 8 ingredients and minimal prep! It's hearty and comes together in 30 minutes or less.

Course Main Course, Soup

Cuisine American, Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 217cal

Author Ashley Fehr

Ingredients

• 1 lb lean ground beef
• 1 red bell pepper (finely chopped)
• ½ onion (finely chopped)
• 2 ½ cups low sodium beef broth
• 540 ml canned black beans drained and rinsed (19oz)
• 341 ml canned sweet corn with juice (12oz)
• 1 cup mild tomato salsa
• 1 teaspoon low sodium taco seasoning
• 1 teaspoon salt

US Customary – Metric

Instructions

• In a large soup pot, brown ground beef with red pepper and onion over medium heat. Drain any excess fat if desired.
• Add broth, beans, corn, salsa, taco seasoning and salt. Simmer over medium heat, stirring occasionally, for 15 minutes. until vegetables are tender.
• Serve with optional toppings: tortilla chips, shredded cheese, avocado, lime wedges, or sour cream.

Video

Nutrition

Serving: 313grams | Calories: 217cal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 1046mg | Potassium: 882mg | Fiber: 7g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg

The post Easy Taco Soup recipe appeared first on The Recipe Rebel.

Crockpot Pulled Pork is tender, flavorful as can be, and SO easy to make! This is a true set it and forget it recipe that always hits the spot. Apple juice, a mixture of bold seasonings and barbecue sauce make this fall-apart pulled pork irresistible.

Enjoy more easy slow cooker recipes like Crockpot Chicken Noodle Soup, Crockpot Meatloaf and Slow Cooker Pork Tenderloin with Glaze.

Crockpot pulled pork is about as easy as it gets! Simple ingredients, hassle-free steps, and amazing results every single time. This is the definition of foolproof!

I love tossing a serving of this slow cooker pulled pork on top of a homemade hamburger bun with coleslaw and some Homemade BBQ Sauce for a seriously good sandwich. However, it’s great a number of different ways – scroll down to the serving suggestions for more ideas.

No matter how you choose to enjoy this bbq pulled pork recipe, you’re going to be obsessed!

Why we love it:

• Family friendly – Everyone from great grandparents to little picky eaters loves this classic pulled pork recipe! It’s a great way to make sure everyone gets their fill of protein.
• Low stress – Dinner doesn’t need to stress you out, especially when you can just plug in the Crockpot and let it do all the work for you.
• Inexpensive – Yes! We love a good budget friendly recipe, especially when it’s as filling as this one. Spend a little and serve a lot – the best of both worlds.
• So tender and flavorful – It’s melt-in-your-mouth tender and shreds so easily! It’s got great flavor, thanks to a garlic herb rub that I use on my slow cooker pork loin recipe as well.

Crockpot Pulled Pork Ingredients:

• Pork loin: I always use a boneless pork loin or pork shoulder for pulled pork. A shoulder will have more fat, but I find that the leaner pork loin stays nice and juicy with this slow cooker preparation!
• Apple juice: Soda (like Dr. Pepper) also works if preferred.
• Bbq sauce: Feel free to go the extra mile with Homemade Dr Pepper BBQ Sauce!
• Seasonings: A medley of Italian seasoning, ground mustard, onion powder, garlic powder and black pepper is all you need to make this pulled pork recipe incredibly flavorful.

How to make Crockpot Pulled Pork

Ready, set it, forget it! This easy Crock pot pulled pork recipe is great for those busy days when you just don’t have time to fuss over dinner. Scroll to the bottom of this page for more detailed instructions.

• Place the pork loin in the Crockpot and cover with apple juice and seasonings.
• Cover and cook on low for 8-10 hours. Shred with two forks.

• Toss the bbq sauce and pork together.
• Keep the pulled pork warm in the Crockpot.

Variations and Substitutions

• Mix up the liquid: Try a can of soda — try Cranberry Ginger Ale, Sprite, Coca-Cola, Dr. Pepper or go totally in your own direction and try something new!
• Add buffalo: Try tossing it in buffalo sauce for a pork-y twist on buffalo chicken — great for game day sandwiches!
• Add honey garlic: Stir in some honey garlic sauce and serve with rice or noodles.

How to store Crock Pot Pulled Pork

Once it cools to room temperature, you can store leftover bbq pulled pork in an airtight container in the fridge for up to 3 days.

Add a splash of moisture (water, broth, juice, or sauce) and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.

Can I freeze Crockpot pulled pork?

Yes! It freezes perfectly for up to 3-4 months in a heavy duty freezer bag or freezer container. Don’t forget to date and label! It’s one of our favorite freezer meals!

What is the best cut of meat for crock pot pulled pork?

I always recommend using either boneless pork loin or pork shoulder for pulled pork! See my reasons for each down below.

The best meat for pulled pork really depends on your preferences: sometimes I prefer leaner, boneless cuts of meat (if I don’t want my pulled pork too fatty), and other times I reach for higher fat cuts for more juiciness.

Either way this slow cooker pulled pork recipe is going to be tender, juicy and delicious after a long, slow cooker!

Using Pork Loin for pulled pork:

It’s an easy-to-cook, fairly lean cut of meat so you don’t have to deal with any bones. This way, I get the most bang for my buck, I don’t have to do a lot of trimming, and it’s just plain delicious.

Pork loin also tends to go on sale often for a great price, and I will pick up a few to store in the freezer until a craving for this slow cooker pulled pork hits.

Since we are slow cooking our shredded pork, the loin stays moist during the long cook time.

Using Pork Shoulder for Crockpot Pulled Pork:

Pork shoulder also gives great results! The pork shoulder is high in fat which will make a very juicy pulled pork and it is another great option.

Pork shoulder is a great option for the slow cooker as well as oven and smoked preparations as the fat ensures it doesn’t dry out.

Serving suggestions:

Honestly, we usually eat this alone with some Brioche Buns and maybe some pickles and chips, but here are a few great side options that go well with pulled pork:

• Easy Potato Salad Recipe — a summer must have!
• Creamy Ranch Bowtie Pasta Salad Recipe — easy to prep ahead!
• No Mayo Garlic Herb Potato Salad — simple and delicious.

Don’t forget to serve with a tall glass of Easy Homemade Pink Lemonade or Strawberry Lemonade!

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The BEST Crock Pot Pulled Pork

This Crock Pot Pulled Pork recipe is so easy and so flavorful! It starts with a garlic herb rub and hangs out in the slow cooker until it’s fall apart tender. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 16 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork loin or pork shoulder (trimmed if desired)
• 1 cup apple juice (or soda)
• 1 tablespoon seasoning salt
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 teaspoon dried mustard
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 2 cups barbecue sauce as desired

US Customary – Metric

Instructions

• Place pork loin in a 4-6 quart crock pot and pour in apple juice.
• Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
• Cover and cook on low until fall apart tender — 8 to 10 hours. 
• Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.

Video

Notes

Ingredients and Substitutions:

Pork: I often use pork loin but it is leaner and will result in a leaner pulled pork. I don’t find that this is a problem because the slow cooker and juices keep the pork so moist that we don’t miss the extra fat. Pork shoulder is typically the best cut of meat for pulled pork because it is fatty, which makes it very tender when cooked. You choose which you prefer!

Apple juice: I love apples and pork, so this is my favorite liquid, but you can use broth, water or soda (Dr. Pepper or Root Beer are both delicious!).

Barbecue sauce: Choose your favorite barbecue sauce, or try my Homemade BBQ Sauce, this Easy Homemade Dr Pepper BBQ Sauce or this Homemade Dr Pepper BBQ Sauce.

Nutrition

Calories: 222cal | Carbohydrates: 17g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 859mg | Potassium: 532mg | Sugar: 13g | Vitamin A: 85IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

The post The BEST Crock Pot Pulled Pork appeared first on The Recipe Rebel.

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Looking for more ways to cook shredded chicken? Try this Instant Pot Shredded Chicken, this stovetop Shredded Chicken or see my 30+ Shredded Chicken Recipes for more inspiration!

It was high time for this Crockpot Shredded Chicken to join my family of easy meal prep recipes. It’s one of my favorite recipes when we’re short on time!

I’ve realized how important it is to have a collection or super practical, easy recipes for kitchen basics that will make your life a hundred times easier through the week.

As moms and dads and adults who have a million things on our plates, recipes like this Slow Cooker Pulled Chicken, this easy Baked Chicken Breast, these Dump and Go Slow Cooker Recipes and these Easy Crockpot Meals are the best way to get dinner on the table.

Why we love this Slow Cooker Shredded Chicken:

• It’s versatile: Having this crockpot shredded chicken prepped is a lifesaver and is so easy to stir into soups, pasta, make quick sandwiches or, hey, even add to a boxed pasta mix when times are really crazy! 😉
• It’s great for making ahead: Easy meal prep makes these busy days much more manageable!
• It’s customizable: you can easily use your favorite seasonings blends or spices to jazz it up! Try taco seasoning, Creole, Cajun, or something else!

Ingredients needed:

• Chicken breasts: I prefer to use boneless skinless chicken breasts but you could also use boneless skinless chicken thighs if you prefer. If you would like to use bone-in chicken, you’ll want to add a couple hours to the cook time.
• Chicken broth: I always choose low sodium chicken broth so that I can add salt according to our tastes. If you are using a salted broth, you may want to reduce the amount of seasoning salt added.
• Seasoning salt: seasoning salt is one of my favorite all-purpose seasonings — it packs a lot of flavor in one bottle! If you don’t have any, you can add salt, paprika, garlic powder and onion powder.
• Italian seasoning: I love the herby flavor of Italian seasoning and I think it goes well with most flavors. Feel free to reduce or omit according to your tastes and your uses.
• Black pepper: adds a bit of heat to balance out the flavors.

How to make Crockpot Shredded Chicken:

Here are a few step by step photos to guide you! See the full recipe down in the recipe card.

1. Add chicken to the bottom of the crockpot (I use my 2.5 quart when I am making 4-6 chicken breasts, and my 4 or 6 quart slow cooker when making more than that).
2. Add broth and seasonings and give everything a stir.
3. Cover and cook on low until tender and cooked through (roughly 3-4 hours) — it may be cooked before it is fall apart tender, so don’t be afraid to let it cook for a couple extra hours on low so that it shreds easily.
4. Open lid and shred in the juices, or shred on a cutting board and add back to the juices after shredding.

Slow Cooker Shredded Chicken FAQs

Tips for making this easy Crockpot Shredded Chicken:

• Don’t overcook. I know it can be tempting to leave the chicken in for a long time as you would think it would end up more tender, but that’s not always the case. With slow cooker chicken recipes, you really want to be sure you hit the sweet spot between “just enough” and “dry and unappetizing”.
• Use boneless chicken breasts or boneless chicken thighs. Avoid having to deal with skin and bones to make this crockpot shredded chicken recipe super simple. Chicken thighs will have a little more fat (flavor!) and more moisture. Chicken breasts are leaner, but also don’t pack quite the same amount of flavor as thighs. You can use one or the other or a combination! I use chicken breasts because they always turn out incredibly moist and it’s easy to add flavor
• Know your slow cooker. When cooking 4 chicken breasts like this recipe calls for, I love using my 2.5 quart crockpot — it’s the perfect size and heats up quickly. If you’re doing more chicken than that, you’ll likely want to use a 4-6 quart crockpot. Note that if your crockpot is very full, it will take longer to heat and cook. The size affects the cooking time!
• Keep the seasoning simple. You don’t want to end up with a week’s worth of single-purpose chicken (unless you do, I guess!), so by keeping the seasoning on this slow cooker shredded chicken basic, you can use it in a multitude of ways. It doesn’t scream “Mexican!” or “Italian!” or “curry!”.

How to shred chicken:

I know a lot of people like to make easy shredded chicken with a hand mixer or stand mixer because it shreds quickly and easily.

This is a great way to do it, but honestly? I prefer a couple of forks.

It really doesn’t take that long, and I’m all about using the least amount of dishes as possible. I really dislike washing big pots and bowls so I avoid using extra at all costs! You pick the easiest way for you.

After simmering away low and slow, this slow cooker shredded chicken comes together (or rather, apart! Lol) with little effort. No need to pull out the big guns

Ways to use Shredded Chicken:

So now that we have all of this wonderful, flavorful, moist slow cooker shredded chicken, the real question is what to make with shredded chicken?

I love having a bunch on hand in the fridge because it is so versatile and makes meal planning so much easier to manage.

Here are some easy things to make with shredded chicken:

• Sandwiches or wraps or quesadillas (like these Italian Chicken Sandwiches or classic chicken salad)
• Add it to soups like this Minestrone Soup, Creamy Italian Slow Cooker Chicken Noodle Soup, or Instant Pot Chicken Tortellini Soup.
• Add it to casseroles like this Crockpot Chicken Spaghetti or White Chicken Lasagna.
• Use it to make Chicken Alfredo Pizza (we love using mini naan bread for a super quick lunch or dinner and the leftover pizzas are great for school lunch!)
• Use leftover shredded chicken to make nachos for dinner or game day!
• Add it to salads for a healthy, protein-packed lunch
• Check out my complete list of 30+ Shredded Chicken Recipes here.

Variations on this Crockpot Pulled Chicken:

This is an easy recipe to customize! Try one of these delicious recipes to make it your own:

• Skip the Italian seasoning and add 2-3 teaspoons taco seasoning and some mild salsa for shredded chicken tacos or taco salad! (Go crazy and add a can of green chiles if you like!)
• Stir in some barbecue sauce and make BBQ Chicken sandwiches
• Stir in some buffalo sauce and serve it over Air Fryer Baked Potatoes or with nachos

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Crockpot Shredded Chicken

This Crockpot Shredded Chicken is easy, flavorful and a great way to meal prep for the week ahead! How to make slow cooker shredded chicken including tips, tricks and additional recipes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8 servings

Calories 67cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts (about 2 lb)
• ¾ cup low sodium chicken broth
• 1 teaspoon seasoning salt (I use Lawry’s)
• ¾ teaspoon Italian seasoning
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Place chicken breasts in 2.5-4 quart crockpot. Pour in chicken broth and sprinkle with seasonings.
• Cover and cook on low for 3-4 hours or high for 2-3 hours, until chicken is cooked through (165 degrees F minimum) and fall apart tender.
• Using two forks, gently pull and shred the chicken in the liquid (if your chicken has released a lot of liquid, you may want to remove some liquid before shredding, but save it in case you want to add more back in). 
• Serve as desired or let cool slightly before refrigerating. Cooked chicken can be stored in the refrigerator, tightly sealed, for 3-4 days, or packaged and frozen for 3-4 months.

Notes

*The cook time in this recipe has been adjusted to 3-4 hours on low from the previous 6-7. I find that a lower cook time is sufficient when using 4 chicken breasts in a smaller crockpot. If you have a larger crockpot, it is very full, or you have large chicken breasts, you may still need to cook for 4-6 hours on low. 

Ingredients and Substitutions:

• I recommend boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. You may be able to use bone-in chicken but it will take longer to cook.
• If you are using regular broth and not low sodium, you may want to reduce the added salt. 

Storage

• Leftovers can be refrigerated for up to 4 days in an airtight container.
• Leftovers can also be frozen in a freezer-safe bag or container for up to 6 months, although it will have the best taste and texture if used in the first 3-4 months.

Nutrition

Calories: 67cal | Protein: 12g | Fat: 1g | Cholesterol: 36mg | Sodium: 288mg | Potassium: 221mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.3mg

The post Crockpot Shredded Chicken (Slow Cooker) appeared first on The Recipe Rebel.

Can’t get enough meatloaf? Try my Crockpot Meatloaf Recipe, my Easy Turkey Meatloaf or this Air Fryer Meatloaf next!

One pan dinner recipes are always my favorite! Why? Easier clean up, of course!

When these Mini Meatloaves and Vegetables are all said and done here, all you need to do is toss out the foil or parchment paper that lined the pan. (If you’re also a fan of sheet pan dinners, you’ll love my recipe for Sheet Pan Sausage and Potatoes!)

It also definitely helps that my family can’t seem to get enough of this easy dinner recipe.

The glazed mini meatloaves are perfectly portioned, the roasted potatoes are oh so tender, and the veggies (you can use green beans or broccoli) always turn out amazing as well. It’s a well-rounded dinner that’s all on just one pan!

What really sends the homemade meatloaves over the top is the tangy glaze. It’s a simple combination of ketchup, brown sugar and apple cider vinegar and it really hits the spot.

The way it compliments the ingredients in the actual meatloaf is so satisfying! 

Ingredients Needed:

• Potatoes: It’s best to use creamer potatoes (young yukon gold or red potatoes) since they’re so tender. The skin is delicate, so no need to peel!
• Veggies: Feel free to use green beans or broccoli florets. Both work very well in this recipe – just make sure that they’re fresh. 
• Oil: Olive oil or canola oil both get the job done. 
• Salt and Pepper: Try not to be too heavy-handed with the salt! As for the black pepper, freshly cracked is always best. 
• Ground Beef: I like to use lean ground beef, but you can use whichever kind you like best.
• Onion: Not a fan of bits of onion in your meatloaf? Swap it with onion powder. 
• Sauce: You can use either ketchup or barbecue sauce.
• Breadcrumbs: Fine breadcrumbs are what you’ll want! That way you don’t have larger pieces of breadcrumbs in your meatloaf. 
• Egg: This will work with the breadcrumbs to bind all of the ingredients together. 
• Italian Seasoning: This adds a subtle herbaceous note that really makes the meatloaf mixture so good!
• Brown Sugar: All out? No worries! Make your own by combining one cup of granulated white sugar with one tablespoon of molasses. 
• Apple Cider Vinegar: This makes the glaze on top of the meatloaves deliciously sweet and tangy. 

How to Make Sheet Pan Mini Meatloaf and Roasted Potatoes

Making this sheet pan dinner is easy, and cleaning up afterwards is even easier. That’s a huge win in my house!

1. Get the veggies ready. Place the halved potatoes and green beans (or broccoli) in a bowl. Drizzle with a little oil and season with salt and pepper. Spread them in an even layer on the prepared baking sheet. 
2. Make the meatloaf mixture. Combine the beef, onion, ketchup, breadcrumbs, egg, and seasonings in a bowl until combined. 

3. Form the mini meatloaves. Use your hands to shape 4 evenly sized mini meatloves. Line them up on the foil, across from the vegetables.
4. Bake and glaze. Place the pan in the oven and bake for 25-30 minutes. Just before serving, stir the glaze ingredients together and brush it all over the meatloaves. 

How do I know when mini meatloaves are done cooking?

If you’re unsure, I highly recommend using a meat thermometer to check! Once inserted into the thickest part of the meatloaf, the thermometer should read 160°F. 

What can I do with leftover meatloaf?

Besides just reheating it and enjoying it as-is, there are plenty of ways you can get creative with leftover meatloaf! Here are just a few of my favorite ways to enjoy this reheated entree:

• Make a meatloaf sandwich (you can use either cold or hot meatloaf).
• Crumble up meatloaf and use it as an easy base for shepherd’s pie.
• Add slabs of meatloaf to BBQ-inspired tacos.
• Add a touch of sweetness to canned or homemade chilli by mixing in crumbled or cubed leftover meatloaf.

Should I use ketchup or BBQ sauce for my meatloaf glaze?

The choice is entirely yours! Personally, I like to use ketchup in both the meatloaf mixture and in the glaze. However, BBQ sauce is also pretty delicious! It just depends on which condiment is your personal favorite. 

How to Freeze Sheet Pan Mini Meatloaves

These sheet pan mini meatloaves are ideal for prepping and freezing! You can even make a double batch and freeze half of them to save time. 

Follow the meatloaf instructions as written, but don’t bake them. Wrap the uncooked meatloaves tightly in two layers of plastic wrap. Write the date on the plastic or a piece of tape and store in the freezer for up to 3 months.

When you’re ready to enjoy the mini meatloaves, simply let them thaw in the fridge overnight and cook according to recipe directions.

How to Store Mini Meatloaves

Have any leftovers? You’re in luck because this recipe reheats wonderfully! 

Store your leftovers in an airtight container in the fridge for 2-3 days. While you can always just zap your leftovers in the microwave, I have an oven method that’s pretty great at not drying out the meatloaf!

Simply place the meatloaves in a casserole dish with a couple tablespoons of beef broth or water. Cover the meatloaves with foil and reheat in a 250°F oven for 20 minutes or until warmed through.

Variations to Try

• Swap the veggies: Try using vegetables like broccoli, cauliflower, sweet peppers, zucchini, and halved baby carrots. Make sure the veggies are cut into small, even shapes so they’ll be tender by the time the meatloaf is fully cooked.
• Experiment with different sauces: Ketchup and BBQ sauce are my go-to sauces for these mini meatloaves, but you can experiment with any sweet and tangy sauce. Hoisin sauce and teriyaki sauce are perfect for making Asian-inspired mini meatloaves!
• Change the meat. You can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Serving Suggestions

This one pan dinner really has it all! It has an entree and two sides all on the same pan, so there’s not really a need to pair it with any other side dishes. 

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Sheet Pan Mini Meatloaf and Roasted Potatoes

Sheet Pan Mini Meatloaf and Roasted Potatoes is a quick and easy dinner recipe for those hectic weeknights! Homemade mini meatloaves bake to perfection alongside potatoes and veggies all on one pan. I think my favorite part might be the tangy meatloaf glaze!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 364cal

Author Ashley Fehr

Ingredients

• 1 lb Creamer potatoes (halved)
• 2 cups green beans or broccoli florets
• 1 tablespoon oil
• salt and pepper
• 1 lb lean ground beef
• ½ medium onion (finely diced or grated)
• ¼ cup ketchup or barbecue sauce
• ¼ cup fine bread crumbs
• 1 egg
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Meatloaf Glaze

• ¼ cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a rimmed baking sheet with tin foil. Grease with non-stick spray.
• Place potatoes and green beans or broccoli each in a medium glass bowl. Drizzle both with oil and season with salt and pepper.
• Place all vegetables in a single layer on one end of the prepared baking sheet.
• Fold the edge of a piece of foil to create a ledge and place it on the empty side of the pan.
• In a medium bowl, stir together beef, onion, ketchup, bread crumbs, egg, Italian seasoning, salt and pepper.
• Shape into 4 mini rectangular meatloaves and line up on the foil on one side of the baking sheet.
• Bake for 25-30 minutes or until potatoes are tender and the meatloaf reaches an internal temperature of at least 160 degrees F.
• Stir together glaze ingredients and brush over meatloaves before serving.

Video

Notes

I have updated this recipe since creating the original, which was a simple 6 ingredient dinner. If you prefer to use the original recipe, you can find it here.

Ingredients and Substitutions:

Vegetables: originally I used green beans in this recipe instead of broccoli — both work equally as well and cook in about the same amount of time! Feel free to swap the vegetables for those your family enjoys, just keep in mind that cook times can vary.

Beef: you can swap the ground beef for ground pork, turkey, chicken or sausage. We’re adding lots of moisture so I don’t find that leaner cuts get dry with this preparation.

Onion: if you prefer not to have pieces of onion in your meatloaf, you can swap the diced onion for ½ teaspoon of onion powder. 

Nutrition

Calories: 364cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 711mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 220IU | Vitamin C: 25mg | Calcium: 57mg | Iron: 4mg

The post Sheet Pan Mini Meatloaf and Roasted Potatoes appeared first on The Recipe Rebel.

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that’s got just the right touch of sweetness. The best part? It’s so easy to make by tossing everything in a slow cooker!

Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.

You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!

That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.

It’s easy, made with real ingredients, and the results are always so good.

Why we love it:

• Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
• Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
• So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.

Ingredients Needed for Slow Cooker Mongolian Beef

• Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
• Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
• Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
• Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
• Cornstarch – This is used to thicken the sauce. Measure with care!
• Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
• Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!

How to make Slow Cooker Mongolian Beef

Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.

• Sear the steak in a skillet over high heat with a little oil.
• Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.

• Add the steak and veggies to the Crockpot.
• Cover and cook on low for 2-3 hours.

Variations and Substitutions

• Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
• Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
• Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
• Add the peppers and onions whenever: If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour – I put mine in for the whole cooking time. Do whatever works for you, and whatever your family prefers.

How to store Mongolian Beef

Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.

You can also add a splash of liquid and reheat it on the stovetop.

Can I freeze Mongolian beef?

Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months

When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.

Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.

Do I have to sear the steak first?

I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).

Serving suggestions:

Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!

I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.

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{Slow Cooker} Mongolian Beef

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 ½ lbs steak (sliced very thin) I often use sirloin
• salt and pepper
• ½ medium onion (thinly sliced)
• 1 red pepper (thinly sliced)
• ¾ cup water
• ½ cup apricot jam
• ⅓ cup low sodium soy sauce
• ⅓ cup hoisin sauce
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon minced ginger
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Heat a large skillet over high heat and add the oil.
• Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
• Add the seared steak, peppers and onions to the slow cooker.
• Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
• Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.

Video

Notes

Ingredients and Substitutions:

• Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
• Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
• Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.

Can I just through everything in the crockpot?

Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

 

Nutrition

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

The post Slow Cooker Mongolian Beef appeared first on The Recipe Rebel.

This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it’s perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!

You know I love soup big time. It’s my favorite way to warm up on cooler days, but it’s perfect any time of year.

This easy Turkey Noodle Soup recipe is a great way to use Thanksgiving leftovers the next day, or even leftovers from a chicken dinner.

Make your own homemade turkey stock for the best flavor, and you can change up the veggies you use to suit your taste.

Homemade turkey noodle soup with homemade turkey stock is one of the best things you can do for yourself on a cold day!

It’s a soul-warming, ailment-healing experience that I don’t ever regret. 

Try my Crockpot Turkey with Garlic Butter, Turkey Meatballs, Turkey Kielbasa Pasta Bake, my One Pot Turkey Tetrazzini Recipe, and this Creamy Turkey Shepherd’s Pie for more delicious ways of using leftover turkey meat. 

Ingredients Needed:

• Oil: I like using canola oil, but olive oil or another kind of neutral-flavored oil will also work to sauté the vegetables.
• Vegetables: use a classic mirepoix of carrots, celery, and onion for a great flavor base.
• Seasonings: salt, dried parsley, freshly minced garlic, dried thyme, dried rosemary, and black pepper give an aromatic flavor to the soup.
• Turkey Stock: use low-sodium turkey stock to add great flavor.
• Pasta: I’ve used fusilli pasta for this recipe, but you can use any short pasta, like ziti, penne, or rigatoni.
• Turkey: cooked, chopped turkey will add protein and flavor, you can use shredded chicken if you prefer.

Turkey Noodle Soup on the Stovetop 

You will find the full recipe down in the pink recipe card!

1. Sauté vegetables: Sauté the carrots, celery, and onion in your Dutch oven with oil.
2. Add seasoning: Add salt, parsley, garlic, thyme, rosemary, and black pepper, and toast briefly.

3. Cook with stock: Add turkey stock, stir, and cook.
4. Add pasta. Stir in the pasta, turkey, cover, and let it cook until al dente.

How to make this Turkey Noodle Soup in the Instant Pot

1. Add all ingredients to the Instant Pot and stir.
2. Put the lid on, select pressure cook or manual, high, and set the cooking time for 3 minutes.
3. It will take about 15 minutes to come under pressure and begin counting down.
4. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.

Slow Cooker Turkey Noodle Soup

1. Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
3. Turn the slow cooker to high and stir in the pasta. 
4. Cover and let cook on high for 10-20 minutes, just until al dente (the cooking time will depend on the type and shape of pasta used), and serve.

Turkey Noodle Soup FAQs

Tips and Notes

• I use this 6 quart Instant Pot and this 6 quart slow cooker. They’re both a great size for making large meals for the whole family! Some devices have Bluetooth, meat probes, and other handy things to help you while you cook, so do a bit of research before investing in one to suit your needs.

How To Make Homemade Turkey Stock?

Making turkey carcass soup or stock may look different for everyone, so use this as more of a guide than an exact recipe.

Use a leftover turkey carcass to make turkey stock. The size of the turkey will differ, the veggies you have lying around may differ, and the seasonings you prefer can change each time you make it.

I am not always great about keeping vegetable scraps in the freezer for stock, so I throw in what I have. Since I always add tons of vegetables to my turkey noodle soup, I don’t worry much about missing out on flavor or nutrients!

If I don’t have any vegetable scraps, I will chop up an onion and maybe throw in a large carrot and a rib of celery too. I usually use some salt, pepper, garlic, and a variety of herbs like parsley, thyme, rosemary, oregano, or basil.

I will let it all cook overnight or all day in the slow cooker to let the flavors meld together.

Strain the bones and vegetables and use them right away or refrigerate them for later.

If you refrigerate the stock until chilled, any fat in the stock will float to the top and solidify, so you can easily remove it if you prefer.

Turkey Noodle Soup Variations

• Use fresh herbs. You can use some fresh herbs instead of dried herbs if you want, but you will need more fresh herbs than dried ones.
• Add vegetables. You can add some extra veggies to the soup if you like. Fresh vegetables like sweetcorn, mushrooms, peas, or chopped peppers would work well.
• Make it gluten-free. You can make this Turkey Noodle Soup gluten-free by using gluten-free noodles and double-checking all of your packages.
• Use rice instead of noodles. Swap the noodles for rice to make a turkey rice soup, and that is a good substitute for gluten-free pasta if you need one. If you use instant rice, add it for the last 5-10 minutes in the Instant Pot or slow cooker. If you’re using long-grain rice, you will likely want to add it at the beginning of the cooking time.
• Dairy-free soup. This turkey soup is naturally dairy-free.
• Make it creamy. Add a can of evaporated milk to make this soup creamy!

Serving Suggestions

Turkey Noocle Soup is hearty and filling, especially as it includes pasta, but it will also go well with some sides to make it a fuller meal or to help it go a bit further.

Try some delicious bread on the side like my Homemade Crescent Rolls, No Knead Artisan Bread, or Homemade Breadsticks.

This meal would also work well with Air Fryer Broccoli or some Roasted Green Beans on the side for extra nutrition!

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Turkey Noodle Soup

This Turkey Noodle Soup is hearty and comforting, packed with vegetables and pasta, and it's perfect for using up leftover Thanksgiving turkey! Make it on the stovetop, slow cooker or Instant Pot!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots peeled and diced
• 1 rib celery sliced
• ½ medium onion finely diced
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 2 cloves garlic finely minced
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ⅛ teaspoon black pepper
• 6 cups turkey stock (see post for how to make from scratch)
• 2 cups uncooked pasta
• 2 cups cooked chopped turkey

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are translucent, about 3-4 minutes.
• Add salt, parsley, garlic, thyme, rosemary, and black pepper and cook for 1 minute.
• Add turkey stock and bring to a low boil on medium-high heat.
• Stir in pasta and turkey. Cover and let cook for 8-10 minutes, just until al dente (cook time will depend on the type and shape of pasta used).
• Taste and adjust seasonings as desired. Serve.

Notes

No leftover turkey? Start with a boneless turkey breast or uncooked chicken breasts:

1. Add one boneless turkey breast (or 2 chicken breasts) to the broth and cook.
2. Remove when the soup is cooked, shred, and stir back in.

 

Turkey Noodle Soup in the Instant Pot

1. Add all ingredients to the Instant Pot and stir.
2. Put the lid on, select pressure cook or manual, high, and set the cook time for 3 minutes.
3. It will take about 15 minutes to come under pressure and begin counting down.
4. Once the cooking time is over, let the pressure release naturally for 7-10 minutes, then gradually open the valve to release the remaining pressure, and serve.

Slow Cooker Turkey Noodle Soup

1. Place turkey stock, turkey, onion, carrots, celery, salt, parsley, garlic, thyme, rosemary, and pepper in a 4-6 quart slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, or until carrots are tender.
3. Turn the slow cooker to high and stir in the pasta. 
4. Cover and let cook on high for 10-20 minutes, just until al dente (this cooking time will depend on the type and shape of pasta used), and serve.

 

Storage

Store: Store turkey noodle soup in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.

Freeze: One of my favorite things about soup is how well it freezes for later use. Once the soup has fully cooled, store it in a freezer-safe container and freeze it for up to 3 months.

Nutrition

Calories: 287cal | Carbohydrates: 35g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1007mg | Potassium: 570mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5170IU | Vitamin C: 3.6mg | Calcium: 36mg | Iron: 1.5mg

The post Turkey Noodle Soup appeared first on The Recipe Rebel.

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that’s ready in just 30 minutes or less! It’s healthy, hearty, and just the perfect recipe for busy weeknights.

If you’ve been around here much, you might think this is an adaptation of my One Pan Teriyaki Chicken and Noodles.

Well, you’d be correct.

I spend a lot of time looking at the things you guys like, and think, “I wonder what else they might like?” So I’ll make a recipe with similar flavors or cooking methods, just to see.

Do they prefer rice or noodles? Chicken or beef? BBQ or Teriyaki? And every now and then I strike gold, and you love it.

But, as I’ve mentioned before, I really want to turn The Recipe Rebel into a one-stop shop where you can get a good variety of meals, desserts, snacks, and breakfast ideas.

Mostly healthy stuff, but some indulgent too. So I am going to keep adding different variations of the meals you obviously already love, to give you all the tips, tricks, and variations you need to make that easy weeknight meal even easier!

This delicious meal is so easy to make, with juicy chicken and a tangy homemade teriyaki sauce. Made with simple ingredients, this chicken teriyaki recipe really is a family favorite, so we have it with noodles or rice, depending on how we’re feeling!

I originally made this recipe with instant rice, which is great in a pinch.

However, over the last few years I’ve changed my tune and much prefer long grain rice over the quick stuff. I love the texture!

See my note in the recipe ingredients for how to adapt for Instant Rice.

If you like this recipe, you’ll also enjoy these Chicken Lettuce Wraps!

For more quick dinner ideas for the whole family, check out my Sweet and Sour Pork, these Air Fryer Quesadillas, and this Italian Sausage Gnocchi Soup.

Ingredients Needed:

• Oil: canola oil or another neutral-flavored oil will work well here. You can use olive oil or butter if you prefer, but the flavor will be slightly different.
• Chicken: Use boneless, skinless chicken breasts that you cut into cubes. You can use frozen chicken if you like but you’ll need to thaw it first to cut it into cubes.
• Seasoning: Salt and freshly ground black pepper make a simple seasoning mix for the chicken.
• Bell Peppers: green and red bell peppers add a great sweet and savory flavor, as well as some vibrant color and extra nutrients to this dinner.
• Carrot: use either freshly shredded carrots or carrot matchsticks — I love buying carrot matchsticks because they’re so easy to throw into meals or on a salad!
• Garlic & Ginger: fresh garlic and fresh ginger that you mince yourself is best in this recipe. You can use garlic powder or ground ginger in a pinch, but you’ll need about ⅓ of the amount.
• Broth: I love using low-sodium chicken broth in my recipes so that I can control the amount of added salt. If you’re using salted broth, you may want to reduce the amount of salt called for.
• Rice: use a long-grain white rice like Jasmine rice for this recipe. As mentioned above, I originally used instant rice in this recipe but have updated it as we now much prefer the texture of long grain rice. You can still use instant rice, but you’ll want to reduce the broth and increase the rice so you’re using 1 ½ cups of each.
• Peas: use frozen peas for some added color and nutrients.
• Soy Sauce: using a low-sodium soy sauce will enable you to control the amount of saltiness in the dish.
• Honey: this is the sweet element in the sweet and savory teriyaki sauce.
• Vinegar: plain white vinegar works fine, but you can use rice wine vinegar if you can find it.

How to Make One Pan Teriyaki Chicken and Rice

This one pan dinner is quick and easy to make. Full instructions are included in the recipe card below.

1. Cook chicken and peppers: Saute the chicken and peppers until beginning to soften.
2. Add carrots and seasoning: Add carrots, garlic, and ginger. Cook and stir briefly to liven up their flavors.
3. Add remaining ingredients: Add the broth, rice, peas, soy sauce, honey, and vinegar, and bring to a simmer.
4. Cook. Cover and cook, stirring often, then season to taste and serve.

One Pan Teriyaki Chicken and Rice FAQs

One Pan Teriyaki Chicken and Rice Variations

• Vegetarian. This recipe can easily be made vegetarian by skipping the chicken and using vegetable broth, though you might want to add in extra veggies to replace the chicken.
• Fruit. Pineapple is a great addition to teriyaki chicken! You could add some drained pineapple tidbits or chunks with the rice before simmering.
• Meat. Pork and beef are great options for this dish, simply saute them before adding the rice and broth.
• Garnish. Add some red pepper flakes for spice, or finely chopped fresh green onions, or sesame seeds to the top of the dish to garnish and add some extra flavor.

Serving Suggestions

This Teriyaki Chicken dish is filling, but we always have a side of bread with on our dinner table. Try my Garlic Bread, these morish Homemade Crescent Rolls or Mom’s Homemade Buns.

Serve this delicious dish with a side of fresh or frozen vegetables to add nutrients and make the dish go a bit further. Air Fryer Green Beans, Roasted Carrots, or Air Fryer Broccoli for well with the mix of sweet and savory flavors here.

More One Pot Meals You’ll Love

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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One Pot Teriyaki Chicken, Rice and Vegetables

One Pan Teriyaki Chicken and Rice with Vegetables is an easy, family-friendly meal that's ready in just 30 minutes or less! It's healthy, hearty, and just the perfect recipe for busy weeknights.

Course Main Course

Cuisine Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 416cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 boneless skinless chicken breasts cubed
• salt and pepper
• ½ red bell pepper diced
• ½ green bell pepper diced
• 1 large carrot peeled and shredded or 1 cup matchstick carrots
• 2 teaspoons fresh minced garlic
• 1 teaspoon fresh minced ginger
• 2½ cups low-sodium chicken broth
• 1 cup long-grain white rice rinsed
• 1 cup frozen peas
• ½ cup low-sodium soy sauce
• ¼ cup honey
• 1 tablespoon vinegar

US Customary – Metric

Instructions

• In a large skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until browned on the outside, about 2-3 minutes.
• Add peppers and cook for 3-4 minutes until crisp-tender. Add carrots, garlic, and ginger, and cook for 1 more minute, stirring continuously.
• Add broth, rice, peas (you can add them at the end for more texture if you prefer), soy sauce, honey, and vinegar, and bring to a simmer over medium-high heat.
• Cover, reduce heat to medium-low, and cook, stirring often, just until rice is al dente (be careful not to overcook). If the liquid is absorbed and the rice is not cooked, simply add additional liquid, ¼ cup at a time.
• Season to taste and serve.

Video

Notes

*Nutrition information is estimated and will vary depending on the exact serving size, types, and brands of products used.

**This recipe has been updated slightly from the original which used Instant Rice. You can find the old recipe here.

Storage:

• Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in a freezer-safe container, or in Ziploc bags, and freeze for up to (or make a double batch), then thaw and reheat (I recommend on the stovetop) when you need a quick meal!

 

Nutrition

Serving: 435grams | Calories: 416cal | Carbohydrates: 67g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1274mg | Potassium: 715mg | Fiber: 4g | Sugar: 22g | Vitamin A: 3363IU | Vitamin C: 48mg | Calcium: 52mg | Iron: 2mg

The post One Pot Teriyaki Chicken, Rice and Vegetables appeared first on The Recipe Rebel.

The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this makes the perfect pressure cooker chicken breast!

I love stocking the fridge with the essentials to make meals easy for a busy weeknight!

Ever since I started experimenting to perfect my Slow Cooker Chicken Breast recipe, I knew there needed to be a pressure cooker version.

And this right here? This is the perfect Instant Pot Chicken Breast.

I’m bringing my one secret ingredient over from my slow cooker chicken recipe, and let me tell you — it makes all the difference!

As much as we love these Creamy Italian Instant Pot Chicken Breasts, I love having a good database of simple, versatile protein recipes that can be made into a variety of different meals.

For that reason, these Instant Pot Chicken breasts are simply seasoned, and even though they are incredibly delicious as is, they can easily take on any flavor you want to add.

It’s an easy recipe for weekly meal prep!

Need to cook right from frozen? Check out my tips on How to Cook Frozen Chicken Breasts in the Instant Pot!

Looking for more easy Instant Pot recipes? Check out my Instant Pot Whole Chicken, Instant Pot Spaghetti, Garlic Herb Instant Pot Potatoes or my Instant Pot Chicken Tacos.

Reasons to love this Instant Pot Chicken Breast:

1. It’s easy to make — just dump, start and go, or sear them first if you have a few extra minutes! Let the pressure release naturally, pop open the lid and you have an amazing dinner or perfectly cooked chicken for salads and sandwiches throughout the week.
2. It’s versatile — like I mentioned above, it’s great cold in sandwiches and salads, but it’s also awesome tossed into soup, pasta, or any casserole, and can be easily reheated with a sauce of your choosing to make it something new (we are big on reinventing leftovers here)
3. It’s healthy — don’t get all worked up over the one dab of butter or margarine — our bodies need a little fat and this Instant Pot Chicken Breast is a high protein, relatively low fat and low calorie addition to any meal

Ingredients needed:

• Chicken breasts: choose good quality chicken as it makes all the difference. Not all chicken, and not all grocery store meat departments, are created equally. If you’re having trouble making juicy chicken breasts, you may want to test out a couple different brands to see which turns out best. This recipe is for skinless, boneless chicken breast — if you have bone-in chicken breasts you will want to add some extra cook time.
• Oil: if you choose to sear your chicken, you’ll need a bit of oil in the pot. I use canola oil because it has a neutral flavor and high smoke point, but any oil with a high smoke point will work, including olive oil.
• Dry Rub Seasonings: this is my favorite combination of flavors to use for seasoning chicken breasts. They are packed with flavor, and yet they still pair well with so many things. Feel free to add your own twists or adjust the spices to your tastes.
• Chicken broth or chicken stock: using broth to pressure cook adds much more flavor than water. If you only have water, that will work but you may want to add in chicken bouillon or increase the seasonings.
• Butter: yes, it’s true. Since chicken breasts are so lean, I like to add a bit of fat to the cooking process to keep them so juicy. It’s my favorite way to make them!

How to make the juiciest Instant Pot Chicken Breasts:

The secret ingredient:

That little bit of butter goes a long way to making these chicken breasts incredibly moist and flavorful! It’s a simple addition that makes all the difference.

How to cook chicken breasts in the Instant Pot:

The full recipe can be found in the recipe card below.

• Season: combine your seasoning and season chicken well on all sides.
• Sear: this step is optional is a new one here. I don’t always sear my chicken but I decided to add it to this recipe because it adds such nice color. If you’re in a hurry, you can simply throw everything in like we’ve done in the past.
• Deglaze: add your broth to the hot pan and scrape to remove any browned bits from the bottom of the pot.
• Pressure Cook: add your chicken breasts back in and top with butter. You can skip the butter, but it does add nice flavor and keeps them juicy! Cook on high pressure for 8-10 minutes, depending on the size of the chicken breast. Allow the pressure to release naturally for 10 minutes then release the remaining pressure.

Tips and tricks:

• Don’t overcook — overcooked chicken breast is not anyone’s favorite thing, but is somewhat difficult to do in the Instant Pot because the steam provides such a moist environment for the chicken to cook in.
• Don’t undercook — Be sure to check the internal temperature of the chicken to ensure it’s at least 165 degrees F.
• The exact cook time is going to depend on a variety of things, including the size and shape (how thick it is at the widest point), and also the model of Instant Pot you have, as some run hotter or cooler. My recipes are tested in the 6 quart model with Bluetooth. It’s important to take these these factors into consideration but I find a cook time of 8-10 minutes is always perfect for juicy chicken breast, and my internal temperature is always around 180 degrees F.

Instant Pot Chicken Variations:

• Chicken is one of my favorite proteins because it can take on a wide variety of spices, seasonings and sauces! Mix things up with your seasoning blend or use a bottled blend that you love for a new flair.
• Try this Instant Pot Salsa Chicken for taco night!
• Slice and toss in barbecue sauce for easy Instant Pot BBQ Chicken.
• Toss with mayo for a quick chicken salad.
• Got frozen chicken chicken breast? Check out how to cook frozen chicken breasts in the Instant Pot here.
• This seasoning blend and cooking method works just as well for a combination or breasts and thighs — if you have a chicken thigh lover, toss in some boneless, skinless chicken thighs with your breasts and everyone is happy!
• Don’t throw out the cooking liquid! Add it to soup or thicken it with a corn starch slurry to make gravy.

What to serve with chicken breasts:

• Easy Instant Pot Potato Salad — easy to make ahead and store in the fridge until dinner!
• Cream Cheese Mashed Potatoes Recipe — you can’t go wrong with cream potatoes.
• Air Fryer Green Beans — if you’re looking to skip the oven, these are the perfect veggie side.
• Broccoli Casserole — creamy, and cheesy and top with crushed cheese crackers!
• Creamy Cavatappi Pasta — simple and so delicious! You can even stir the chicken right in.
• Mom’s Homemade Buns — fluffy and golden every time! You could use them to make a fabulous sandwich.

Storage:

How long can I store it?

Leftover chicken can be refrigerated for up to 4 days in an airtight container. This is perfect for meal prepping!

Can I freeze leftovers?

Absolutely! Cooked chicken can be frozen for up to 6 months. You can chop and use it to round out pastas, soups and many other meals.

Can I do a quick release?

Hypothetically, you can do a quick release but it’s not recommended for meat or poultry because it can dry it out quickly.

I recommend allowing for a 10 minute minimum natural release, then opening the valve to remove the chicken.

Tools you’ll need to make this Instant Pot chicken recipe:

• Instant pot or electric pressure cooker: My recipes are tested in my 6 quart Instant Pot — it’s an older version and for this reason the manual lists 1 cup of liquid as the minimum. I know that the 8 quarts and some of the newer ones list different requirements. For this recipe, you can easily change the liquid to match your manual’s suggestion.
• Do I need a trivet? I know everyone has different thoughts on cooking meat on or off the trivet, but with chicken breasts I usually place them on the bottom in the liquid, and they are incredibly juicy.

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Juicy Instant Pot Chicken Breast

The JUICIEST Instant Pot Chicken Breast! Made with an all purpose seasoning and one secret ingredient, this is the perfect pressure cooker chicken breast!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 170cal

Author Ashley Fehr

Ingredients

• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ⅛ teaspoon black pepper
• 4 boneless skinless chicken breasts (225 grams each roughly) 2 lbs total
• 2 tablespoons oil
• 1-1 ½ cups low sodium chicken broth*
• 1 tablespoon unsalted butter

US Customary – Metric

Instructions

• Combine seasoning ingredients: Italian seasoning, salt, paprika, garlic powder, black pepper. Sprinkle over all sides of chicken.
• (Optional) Turn the Instant Pot to saute and wait until it reads 'hot'. Add oil. Sear chicken breasts on both sides (you may have to do two batches) until golden brown, about 2 minutes per side. Remove from the Instant Pot.

  Add the broth and scrape the bottom to remove any browned bits.
• Place the chicken breasts into the Instant Pot with the broth and top with the butter.
• Put the lid on, turn the valve to sealing, and select Pressure Cook or Manual for 8 minutes for 200-250 gram (8oz) chicken breasts, adding a minute or two if your chicken pieces are larger. It will take about 10 minutes to build pressure and begin counting down. 
• When the cook time is over, let the pressure release naturally for at least 10 minutes (or completely). Open the lid and remove the chicken. Let rest for 5 minutes before slicing.
• If desired, you can make a corn starch slurry (equal parts corn starch and water, roughly 1-2 tablespoons each) and add it to the cooking juices to make a gravy to serve with the chicken. Just turn the Instant Pot to saute and cook until thickened.

Notes

Instant Pot model:

I use a 6 quart Instant Pot for this recipe. If your Instant Pot calls for more or less liquid, you can adjust this amount to your Instant Pot model. I often use only 1 cup of liquid in my 6 quart Instant Pot.

Storage:

How long can I store it?

Leftover chicken can be refrigerate for up to 4 days. This is perfect for meal prepping!

Can I freeze leftovers?

Absolutely! Cooked chicken can be frozen for up to 6 months. You can chop and use it to round out pastas, soups and many other meals.

Nutrition

Calories: 170cal | Carbohydrates: 1g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 79mg | Sodium: 449mg | Potassium: 494mg | Vitamin A: 185IU | Vitamin C: 1.3mg | Calcium: 15mg | Iron: 0.7mg

The post Juicy Instant Pot Chicken Breast appeared first on The Recipe Rebel.

This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage, potatoes, kale, cream and Parmesan. Make it on the stove or in the slow cooker!

You know by know what happens once September hits, right? I’m busting out all the soup recipes. All. The. Time. With how many new soup recipes pop up every month, you can probably just call this site “Soup Central”.

This Sausage Potato Soup with Kale is one of my favorites! It’s quick and easy to make, only dirties one pot, and is made with smoked sausage and delicious seasonings for layers of flavor.

Plus, you don’t have to pre-cook the meat. So you can just throw everything into the pot and let it warm up!

I like to keep a stash of this soup in the freezer, along with Easy Minestrone Soup, Homemade Chicken Stock and Sausage Tortellini Soup! Easy meal prep for the win!

Got extra smoked sausage? Try this One Pan Sausage and Rice or this Perogies and Sausage Skillet.

Ingredients Needed:

• Canola Oil: you’ll need a little bit of neutral flavored oil to sauté the veggies before making the soup.
• Veggies: the classic onion, carrot, and celery combination is used to create a flavor base.
• Sausage: you’ll need two smoked sausages cut in half lengthwise, then sliced into bite-sized pieces. You can swap this for uncooked sausage, just remember to saute it first before adding the veggies.
• Garlic: freshly minced garlic adds the perfect kick of flavor.
• Seasonings: a simple trio made of seasonings made up of salt, dried thyme, and black pepper gives the soup the perfect flavor. You can easily adjust these based on your preferences.
• Chicken Broth: I recommend low sodium chicken broth so you can control the saltiness of your soup.
• Potatoes: you’ll need about 6 medium potatoes, peeled and diced.
• Kale: be sure to finely chop the kale so it incorporates well into the soup.
• Cream (optional): cream isn’t necessary, but does create a richer soup.
• Parmesan Cheese: you can’t go wrong with a salty parmesan garnish.

How to Make Sausage Potato Soup with Kale

This simple soup is ready in just 35 minutes!

1. Sauté the veggies and sausage: In a skillet, add oil, onion, carrot, celery, and sausage. Cook until the onions are soft, then add in the seasonings. Cook for another minute.
2. Add the broth and potatoes: Pour in the broth and add in the potatoes, then cover and simmer until the potatoes are tender.
3. Simmer, finish, and serve: Stir in kale and cream, then serve topped with parmesan.

Sausage Potato Soup with Kale FAQs

Variations

• Dairy-free: Make your potato soup recipe dairy-free by skipping splash of cream at the end. Everything else is good to go!
• Vegetarian: Use veggie broth and skip the sausage or use a meatless variety.
• Gluten-free: This sausage potato soup is naturally gluten-free, but be sure to double check that all of your. labels, particularly the sausages. Many brands will include wheat.
• Lightened up: Use smoked turkey sausages or make it lower carb by swapping the potatoes for cauliflower.

Serving Suggestions

This soup is delicious on its own, but it’s also perfect to serve with a side of your favorite buttered bread, Garlic Herb Dinner Rolls, Garlic Bread, or Roasted Veggies!

More Potato Soup Recipes You’ll Love

Dinner

Potato Corn Chowder

Dinner

Creamy Nacho Potato Soup

Dinner

Instant Pot Vegetable Soup

Dinner

Zuppa Toscana Soup

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Sausage Potato Soup with Kale

This Sausage Potato Soup with Kale is comforting and made with incredibly flavorful smoked sausage. Make it on the stove or in the slow cooker!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 354cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 medium onion finely diced
• 2 large carrots peeled and finely diced
• 1 rib celery sliced
• 2 smoked sausages halved lengthwise and sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ¼ teaspoon dried thyme
• ⅛ teaspoon black pepper
• 4 cups low sodium chicken broth
• 1½ lbs potatoes about 6 medium, peeled and diced
• 2 cups finely chopped kale
• ¼-½ cup cream (optional)
• freshly grated Parmesan cheese

US Customary – Metric

Instructions

• Heat a medum skillet over medium-high heat. Add oil, onion, carrots. celery and sausages and cook until onions are softened and translucent.
• Add garlic, salt, thyme and pepper and cook for 1 minute.
• Add chicken broth and potatoes. Bring to a simmer over medium-high heat, then reduce to medium heat and cover. Simmer for 15-20 minutes, stirring often, until potatoes and carrots are tender.
• Stir in kale and cream and serve with Parmesan if desired.

Video

Notes

Variations and Substitutions:

• You can swap the smoked sausage for another cooked sausage. If using uncooked sausage, be sure to saute it before adding the vegetables.
• You can adjust and swap the herbs and seasonings to suit your tastes, just keep in mind that this will affect the overall flavor. 
• To make in the slow cooker, simply dump everything in and cook on low for 6-8 hours or until tender. If you prefer, you can saute the vegetables before adding for extra flavor.

Nutrition

Serving: 451grams | Calories: 354cal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 996mg | Potassium: 1261mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8507IU | Vitamin C: 46mg | Calcium: 143mg | Iron: 3mg

The post Sausage Potato Soup with Kale appeared first on The Recipe Rebel.

These Instant Pot Mashed Potatoes are so soft, buttery, and creamy. This one-pot recipe comes together in 15 minutes and makes the perfect side dish for Easter, Christmas, Thanksgiving, or any weeknight dinner.

The Instant Pot is one of my favorite ways to cook potatoes! From Instant Pot Baked Potatoes to Garlic Herb Instant Pot Potatoes and now these Instant Pot Mashed Potatoes, there are so many ways to make them and love them.

They cook so quickly and come out so fluffy!

These pressure cooker mashed potatoes are our go-to when we want them quick and with no fuss (these Slow Cooker Mashed Potatoes are great for busy days when you’re out of the house!)

These potatoes are so tender after pressure cooking that they almost mash into themselves. The result is mashed potatoes that are so flavorful, so creamy, and so delicious!

Ingredients Needed:

• Red Potatoes: cut into 1.5″ pieces for quick cooking. No need to peel!
• Chicken Broth: I use low sodium chicken broth so I can add salt to taste later on.
• Seasonings: a simple blend of salt, Italian seasoning, garlic powder, and black pepper is the perfect way to spice up the potatoes.
• Butter: you just can’t beat the butter and mashed potato combo!
• Salt and Pepper: I like to use salt and pepper to season the potatoes to taste once their done.
• Cream (optional): cream isn’t necessary for delicious mashed potatoes, but it does make them extra rich and creamy.

How to Make Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are ready in a total of 15 minutes. Yep, you read that right.

1. Prep the potatoes: Cut the potatoes into 1.5″ pieces, then add them to the instant pot along with chicken broth and seasonings. You can peel them if you want, but I choose to just wash them really well.
2. Pressure cook: Cover with the lid and cook on Manual, high pressure for 10 minutes. Once cooked, release the pressure and remove the lid.
3. Mash and serve: Add butter and mash until smooth, then stir in cream if using. Taste and season as needed, then serve and enjoy.

Mashed Potatoes FAQs

Tips and Notes

• Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.
• Check your labels. These Instant Pot Mashed Potatoes are naturally vegetarian and gluten-free, but be sure to check all of the labels for your ingredients.
• Make them dairy-free or vegan. This recipe can easily be used to make dairy-free mashed potatoes by leaving out the butter and cream or by using vegan margarine instead of butter. You could also make them vegan by swapping the chicken broth out for veggie broth.
• Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.

Serving Suggestions

This classic side dish made in the instant pot can be served with any of your favorite entrees.

Try them with a classic Roast Turkey for the holidays or serve them alongside Air Fryer Pork Chops, Oven-Fried Chicken, Air Fryer Meatloaf, Crockpot Meatloaf, you name it!

More Mashed Potato Recipes to Try

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Garlic Mashed Potatoes

Side Dishes

Cream Cheese Mashed Potatoes Recipe

Dinner

Instant Pot Meatloaf and Mashed Potatoes

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Instant Pot Mashed Potatoes

These Instant Pot Mashed Potatoes are so soft, buttery, and creamy. This one-pot recipe comes together in 15 minutes and makes the perfect side dish for Easter, Christmas, Thanksgiving, or any weeknight dinner.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 146cal

Author Ashley Fehr

Ingredients

• 2 lbs red potatoes cut into 1.5″ pieces
• 1 cup low sodium chicken broth
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• 1 pinch black pepper
• 2 tablespoons butter
• salt and pepper to taste
• ½ cup cream (optional)

US Customary – Metric

Instructions

• Add potatoes to your Instant Pot (mine is a 6 quart) or electric pressure cooker (no need for a trivet!) Add the chicken broth, salt, Italian seasoning, garlic powder and pepper and stir until combined.
• Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure
• When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes (optional — you can do a quick release if you’re in a rush!) and then open the valve to release remaining pressure.
• Add butter and mash until smooth. Stir in cream if desired for extra creamy potatoes. Season to taste and serve.

Notes

Tips:

• Mash by hand. While you can use an electric mixer to mash up your potatoes, I highly recommend doing it by hand if you can. This helps prevent over-mixing which can make the potatoes gummy.

• Customize! Try getting a little crazy with your flavours if you like. Add in some garlic and herb cream cheese, brown butter or garlic butter, basil pesto, Ranch seasoning, chives or green onions, etc.

 

Storing:

Leftover mashed potatoes will last in an airtight container in the fridge for 3-5 days. To reheat, warm covered in the oven, in a skillet on the stove, or in the microwave with a splash of cream to moisten.

Nutrition

Calories: 146cal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 721mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1.2mg

The post Instant Pot Mashed Potatoes Recipe appeared first on The Recipe Rebel.