This Slow Cooker Creamy Tomato Basil Chicken Breast is SO easy and flavorful, you wouldn’t believe it only has just a few ingredients! The perfect easy crockpot chicken recipe for busy weeknights!

If you’re looking for more crockpot chicken breast recipes, check out this Crockpot Creamy Garlic Chicken or this Crockpot Tuscan Chicken!

Life is busy and I’m busting out all the easy slow cooker, one pot and Instant Pot recipes to keep us sane! This Crockpot Creamy Tomato Basil Chicken is well-loved here around the dinner table.

Chicken is such a versatile protein so we always have a stash in the freezer!

This slow cooker chicken recipe comes together in no time with just a handful of ingredients that we usually have on hand — which makes it a win in my books!

The creamy tomato flavor combo is always a hit, and we love this chicken over a plate of spaghetti but it can really be a stand alone meal with a side salad if that’s your thing!

If you love this recipe, you might enjoy this Slow Cooker Chicken Breast or this Crockpot Chicken and Dumplings — they are both easy Crockpot meals!

Why we love this Slow Cooker Chicken Breast recipe:

• it’s a Real Life recipe: it’s easy to prep, mostly hands off and the family loves. We all need more of that!

• it’s a slow cooker win: with a lot of slow cooker recipes, I find you sacrifice either flavor or texture or both. With this chicken you dump and go, and the sauce is the perfect consistency when it’s done and the flavor is awesome!
• it’s quick to prep: being a dump and go slow cooker, you don’t need to spend hours in the kitchen, which is a plus on busy weeknights!

Slow Cooker Tomato Basil Chicken Ingredients:

• Chicken breasts: we always use chicken breasts for this recipe but boneless, skinless chicken thighs would also work well. If you choose bone-in chicken the cook time will increase significantly.
• Tomato pasta sauce: this is simply a tomato sauce that you would use on pasta with herbs and seasonings, i.e., a marinara or something similar. This is not tomato paste. Choose your favorite well-seasoned brand!
• Diced tomatoes: If you don’t like the chunks of tomato you can sub this out with an additional cup of tomato pasta sauce.
• Garlic and seasonings: I’ve kept things simple, but feel free to experiment if you prefer. Add some red pepper flakes if you like things spicy!
• Cream: I recommend heavy cream or evaporated milk in this recipe. I find that they have the lowest chance of curdling when cooked with the acidic tomatoes. I do not recommend low fat cream or milk, but you are always welcome to try!
• Corn starch: A little corn starch helps to thicken our sauce. You can swap this out with flour if you don’t have any.
• Fresh basil: fresh basil can be hard to find in the cooler months. Basil pesto is my favorite swap because it adds more of that fresh flavor than dried basil.

How to make Creamy Tomato Basil Crockpot Chicken Breast:

This is a simple overview to help guide you! Scroll down to find the detailed recipe in the pink recipe card.

• Stir together sauce, tomatoes and herbs.
• Whisk the corn starch into the cream.

• Add the cream to the slow cooker and stir.
• Add the uncooked chicken and cook until the internal temperature reaches 165 degrees F.

How long to cook chicken breasts in the crockpot?

Not overcooking slow cooker chicken breasts is the key to having juicy and flavorful chicken.

I usually recommend 3 hours on low — this might be a little less if your chicken breasts are small or a little more if your chicken breasts are large.

If you’re cooking on high, check the internal temperature at 2-2.5 hours and add time as needed.

Can I use half and half or milk?

Low fat dairy has more of a tendency to curdle.

For that reason, the addition of the tomatoes and the long cook time, I prefer not to take the chance. My exception is low fat evaporated milk, which I find works really well in slow cooker recipes.

You are always welcome to try it!

What kind of tomato pasta sauce do I need?

Choose your favorite brand of tomato-based pasta sauce, i.e., marinara sauce or something similar.

You’re looking for a relatively smooth and well-seasoned tomato sauce, rather than a can of plan crushed tomatoes.

Tips for making this slow cooker chicken recipe:

• Don’t overcook it — I find 3 hours is plenty for the usual size of my chicken breasts. I recommend checking the temperature at 2.5 hours for smaller breasts, and 3 hours for larger breasts, and adding time as needed.
• I made this recipe in a 4 quart slow cooker — if you want to double it, I suggest a 6 quart slow cooker (I have both, and use them for different things!).
• I really, really love using slow cooker liners. I will gladly pay the 50 cents or whatever they cost to not have to wash that beast!
• Please always, always check the temperature of your chicken with a meat thermometer before serving just to be safe! All slow cookers cook differently.

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Slow Cooker Creamy Tomato Basil Chicken

This Slow Cooker Creamy Tomato Basil Chicken is SO easy and flavorful, you wouldn't believe it only has a few ingredients! The perfect easy dinner recipe!

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 4

Calories 210cal

Author Ashley Fehr

Ingredients

• 14 oz can diced tomatoes with Italian herbs (398 ml)
• 1 cup tomato pasta sauce
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• ½ teaspoon dried basil
• ¼ teaspoon black pepper
• ½ cup evaporated milk or heavy cream
• 2 tablespoons corn starch
• 4 boneless skinless chicken breasts
• 2 tablespoons finely chopped fresh basil

US Customary – Metric

Instructions

• Add tomatoes, pasta sauce, garlic, salt, Italian seasoning, basil and pepper to a 3-6 quart slow cooker. Stir.
• Whisk together cream and corn starch and add to the slow cooker.
• Add chicken breasts and press down into the sauce.
• Cook on low for 3-5 hours, until a meat thermometer reads 165 degrees F. The exact cook time will depend on your slow cooker — a fuller slow cooker will take longer to cook, so a larger one will cook faster.
• Stir in fresh basil and serve over pasta, rice, or with a salad and veggies!

Video

Notes

*Some sauce was removed from the pictures in the slow cooker to show detail. The recipe makes plenty of sauce for pasta!

Ingredients and Substitutions:

Chicken: this recipe will also work with boneless, skinless chicken thighs, or try it with chicken meatballs, sausages, or another cut for something unique!

Tomato pasta sauce: choose any tomato marinara-style sauce you like. The more flavor in the pasta sauce, the more flavor your chicken will have. 

Diced tomatoes: if you don’t like the chunks of diced tomatoes, I recommend just swapping with additional tomato sauce.

Cream or evaporated milk: Heavy cream or evaporated milk will work best because they do not curdle. Please do not use regular milk or a light cream. 

Herbs & seasonings: feel free to adjust the herbs and seasonings to your tastes. Like it spicy? Add some cayenne or red pepper flakes!

Fresh basil: we make this recipe all year round but fresh basil can be impossible to find. I like to swap with basil pesto for that fresh basil flavor.

 

Nutrition

Calories: 210cal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

The post Slow Cooker Creamy Tomato Basil Chicken Breast appeared first on The Recipe Rebel.

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Soup season continues here on The Recipe Rebel and I’m back with this easy Chicken Rice Soup! It’s hearty, healthy, and creamy so it ticks pretty much all of my boxes

Soup is pretty much my favorite way to get loaded up an all kinds of healthy stuff, and this one is no exception (this Chicken Pot Pie Soup and this Cabbage Soup are more favorites!).

I’ve used onions, garlic, carrots and celery but you could add all kinds of vegetables here. Mushrooms would be great (if you’re into that sort of thing), peppers, spinach, kale, or even frozen peas stirred in at the end. I often do this to cool down the soup for my kids and it works like a charm (plus, extra veggies!).

I know that a lot of Chicken Rice Soup recipes use wild rice, but with the long cook time I just didn’t think I wanted to go that route. You can, if you like, but keep in mind that it requires an even longer cook time that brown rice.

We use brown rice because it packs more fiber and protein, but still cooks in a reasonable amount of time. And we always have a giant bag around!

If you like this one, you might also enjoy this Chicken Wild Rice Soup or this {Quick} Chicken Bacon Rice Soup!

How to make Chicken Rice Soup:

Here’s a quick overview with some step by step photos! See the full recipe down in the recipe card.

• Saute carrots, onion and celery before adding garlic and spices to toast.
• Add the broth and deglaze the pot if necessary (scraping any stuck on bits off the bottom)

• Add uncooked chicken and uncooked, rinsed rice to the soup pot — both will cook directly in the broth!

• When the chicken is cooked, shred it and add it back into the pot.
• Stir in the evaporated milk if using — you can omit for a dairy free soup. Additionally, you can whisk in some corn starch before adding to the soup if you prefer a thicker soup!

Variations of this Chicken Rice Soup:

• As mentioned above, feel free to swap out the vegetables or add more in! You do need to keep cook time in mind though and may want to add them at the end if they are quick cooking (like broccoli for example, unless you like it very tender).
• I use brown rice, but you could also use wild rice (a much longer cook time) or white rice (a lesser cook time). Again, keep in mind for the swaps you make you may need to adjust the liquid and cook time.
• If you really want this to be quick, you can use instant rice, but you may want to leave it out of the soup until the carrots are cooked because they can take a while to become tender and you don’t want mushy rice!
• This soup is naturally gluten-free, but double check all of your packages to be sure.
• This soup can easily be made dairy-free, by omitting the milk or cream.

How to make ahead Chicken and Rice Soup ahead:

This soup is great refrigerated and reheated, so feel free to make a large batch on the weekend for quick, easy meals during the week.

How to freeze soup:

Low fat milk does not freeze well and will separate. If you know you plan to freeze, I recommend using whole milk or even cream as the higher fat content does better when frozen and thawed.

Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag in lukewarm water until thawed, then reheat to desired temperature in the microwave or on the stovetop.

To make Slow Cooker Chicken Rice Soup:

You will follow many of the same steps, but the cook time will be considerably longer:

• Add the veggies, broth, chicken and rice to the slow cooker and cook on low for 3-6 hours or until the rice is tender — brown rice will cook considerably longer than white rice.
• Remove chicken and shred. Add back to the slow cooker with the evaporated milk.

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Chicken Rice Soup

This Chicken Rice Soup is a hearty, healthy soup recipe that’s perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 onion minced
• 3 large carrots peeled and diced
• 1 rib celery diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 5 cups low sodium chicken broth
• 2 chicken breasts raw
• 1 cup long grain brown rice rinsed
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup evaporated milk (more or less as you prefer)

US Customary – Metric

Instructions

• In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
• Add garlic, parsley and thyme and cook 1 minute.
• Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
• Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
• Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.

Video

Notes

*NOTE: carrots will be very tender by the time the rice is cooked. If you prefer your carrots with more bite to them, add them after the first 10 minutes when stirring the soup.

Nutrition

Calories: 332cal | Carbohydrates: 35g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 607mg | Potassium: 803mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5250IU | Vitamin C: 5.4mg | Calcium: 150mg | Iron: 1.6mg

The post Chicken Rice Soup (Stove Top or Slow Cooker) appeared first on The Recipe Rebel.

Mini Quiches only take 20 minutes of prep, including making the pie crust from scratch!

They’re filled with a creamy and cheesy filling with smoky bacon, fresh spinach leaves, and tangy green onions.

You can change up the kind of meat, veggies, cheese, or seasonings used to make them your own.

You can even leave out the crust and make it a crustless mini quiche recipe!

They’re perfect for a grab-and-go breakfast as they’ll last up to 4 days in the fridge – you can pick one up on your way out on busy mornings.

I love them at a brunch party or holiday breakfast, too — their small size makes them perfect for adding to a large spread!

For more delicious quiche recipes, check out my Easy Ham Quiche Recipe, Quiche Lorraine, Easy Loaded Baked Potato Quiche, or this Crustless Quiche!

Ingredients Needed:

• Quiche Crust: use my homemade pie crust or store-bought pie crust.
• Bacon: thick-cut bacon works best for this recipe to add some meaty substance and a smoky flavor.
• Eggs: eggs are the base of any quiche filling.
• Evaporated Milk: makes the mixture creamy and fluffy, but you can use half and half if you prefer.
• Seasoning: use salt, black pepper, and dried parsley for these quiches.
• Cheese: I like to use shredded cheddar cheese to add a cheesy flavor, but you can use your favorite kind.
• Spinach: fresh spinach is perfect to add color and nutrients without an overpowering flavor.
• Green Onion: adds a fresh, tangy flavor to the mini quiches.

How to Make Mini Quiches

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

Quiche Crust

1. Make pastry circles: Prepare the crust and roll it out on a lightly floured work surface. Use a round cookie cutter to cut out circles. 
2. Place in a muffin pan: Place the pastry circles into the muffin pan and press it in to fit into the bottom and up the sides. Cover with plastic wrap and refrigerate.

Mini Quiche

1. Make egg filling: In a medium bowl, whisk together the eggs, milk or cream, salt, pepper, and parsley.
2. Cook bacon: Cook bacon until crisp and remove the fat.

3. Fill pastry cups: Divide cooked bacon, cheese, spinach, and green onion between the quiche crusts.
4. Add egg mixture: Fill with the egg mixture, nearly to the top, and bake.

Mini Quiche FAQs

Tips and Notes

• Muffin Pan. Call me crazy, but I make this mini quiche recipe in a regular-sized muffin tin, not a mini muffin pan. I figure a muffin pan makes a mini quiche. Regular-sized quiches would be made in a pie plate or tart pan, and I like to get a little more egg and a little less pastry than you would if you used a mini muffin pan. You can absolutely use a mini muffin pan and make twice as many!
• Pie Crust. I’ve used my homemade pie crust for the best flavor here, but a store-bought pie crust will give you a head start and save you some time if you prefer!
• Cutter. I use a 3.8-4″ round cookie cutter to cut the pie crust into small circles for my muffin pan. You can use a biscuit cutter too. If you use a mini muffin tin, you’ll need smaller circles.

Mini Quiche Variations

• Make it Gluten-Free. Use a gluten-free pie crust from the store or a gluten-free pie crust recipe.
• Change up the cheese. I love using guyre cheese for my Quiche Lorraine recipe, and that would work well here too. You can also try mozzarella cheese for a milder flavor or Pepper Jack cheese for a bit of a kick.
• Use other veggies. There isn’t much space in these bite-sized quiches, so there’s only so much I would add in. You may be better off substituting half of something for half of something else if you’re going to change the filling. Try chopped bell pepper, jalapenos, mushrooms, sweetcorn, or chopped broccoli!
• Spice it up. Add some red pepper flakes, chili powder, or hot sauce to the filling mix to add some spice to these bites.

Serving Suggestions

Try these mini quiches along with some other mini quiche recipes like these Mini Spinah and Roasted Red Pepper Quiches, Mini Wonton Quiches, or these Mini Mexican Wonton Quiches.

Serve them on your appetizer table with my Potato Salad Bites, Jalapeno Poppers, Bacon-Wrapped Smokies, or these Maple Glazed Chicken Drumsticks.

They’re also great with your cooked breakfast or for brunch with my Tater Tot Breakfast Casserole, Breakfast Potatoes, and my Breakfast Stuffed Peppers.

More Amazing Appetizer Recipes

Appetizers

Homemade Rotel Dip

Appetizers

Chicken Bacon Alfredo Potato Skins

Appetizers

Cream Cheese Fruit Dip

Appetizers

Garlic Parmesan Chicken Wings

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Mini Quiche recipe

This Mini Quiche recipe is perfect for prepping ahead for a grab-and-go breakfast, to have as part of a breakfast or brunch spread, or as an appetizer at the holidays! They're super easy to make, and you can easily change their flavor with a few simple twists.

Course Appetizer, Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 quiche

Calories 128cal

Author Ashley Fehr

Ingredients

Quiche crust

• 1 batch homemade pie crust (or you can use 2 store bought pie crust rolls)

Mini Quiche

• 4 slices thick cut bacon (chopped)
• 4 large eggs
• ¾ cup evaporated milk or half and half
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ½ teaspoon dried parsley
• ¾ cup shredded cheese
• ½ cup fresh spinach (finely chopped)
• 1 green onion

US Customary – Metric

Instructions

Quiche crust

• Prepare the crust according to the recipe.
• Roll the pastry out on a floured surface (I like to do this on a piece of parchment paper) and use a 3.8-4" round cookie cutter to cut circles. Place each circle into one muffin cup and press it in to fit into the bottom and up the sides.
• Repeat until you have 10-12 quiche crusts — re-rolling the pastry as needed.
• Cover with plastic wrap and refrigerate at least 1 hour for best results.

Mini Quiche

• Preheat oven to 350 degrees F.
• In a medium skillet, cook bacon until crisp. Remove from the fat and drain on a paper towel. Set aside to cool.
• In a medium bowl, whisk together eggs, milk or cream, salt, pepper and parsley.
• Divide cooked bacon, cheese, spinach and green onion between prepared quiche crusts. Fill with egg mixture nearly to the top (leaving about ¼-½" at the top). If you have extra egg mixture, simply bake a few crustless quiches in a lightly grease muffin cup.
• Bake for 20 minutes or until eggs are set all the way through.
• Allow to cool in the pan for 10-15 minutes before removing to serve.

Notes

• I roll my crust super thin and easily get 12 quiches with this recipe. If yours is a little thicker, you may only get 10.
• If you have extra eggs left over, simply grease an extra muffin cup and bake without the crust!

*Prep time includes the time required to make the pie crust—it’s simple, I promise!

*Mini muffin pan: you can easily make this recipe in a mini muffin pan, using a 2.5″ cookie cutter, and get 20-24 mini quiches.

Ingredients and Substitutions:

• Pie crust: one recipe of my homemade pie crust will yield 10-12 mini quiches (in a regular muffin pan). If you are using store-bought pie crust, I recommend purchasing two rolls since I find them thinner than my homemade crust.
• Fillings: you can swap the bacon, cheese, and vegetables for any you prefer! The options are endless.

Storage

• Store: Store your Mini Quiches in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days. Allow them to cool to room temperature before putting them in the fridge. If you like, you can reheat them in the microwave briefly or enjoy them cold!
• Freeze: You can even freeze them for up to 3 months. To freeze them, flash freeze them until solid, then wrap them in plastic or foil and put them in a Ziploc bag in the freezer. Thaw overnight in the freezer if frozen, then enjoy cold or warm in the oven or in the microwave.

Nutrition

Calories: 128cal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 85mg | Sodium: 255mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 0.5mg

The post Mini Quiche recipe appeared first on The Recipe Rebel.

Instant Pot Potato Soup is creamy, comforting, and loaded with potatoes and veggies. It is the ULTIMATE comfort food and my favorite soup!

It’s no secret that I’m a big soup lover.

Even though I’m not a big veggie eater, I will eat just about anything in a hearty soup.

The way the flavors blend together just makes everything taste amazing!

Some of my favorite soup recipes are my Olive Garden Chicken Gnocchi Soup, Chicken Rice Soup, Sausage Tortellini Soup, and this Easy Roasted Tomato Soup Recipe.

They’re all delicious, comforting, and filled with nutrients.

But potato soup? It’s my #1.

Potatoes are my love language because they’re creamy, chunky, and hearty too!

They sometimes get a bad rep, but these tender potatoes are healthy and filled with tons of good things, too, like fibre, vitamin C and potassium.

Some people go all out with their loaded potato soups, adding in cream cheese, a bucket of sour cream, or a package of bacon.

I like to keep mine on the healthier side and add in toppings as needed — this way everyone gets their perfect bowl of potato soup!

Looking for more cozy, easy Instant Pot recipes? Try my Instant Pot Chicken Alfredo Pasta, this Instant Pot White Chicken Chili Recipe, Instant Pot Chicken Tortellini Soup, or my Sausage Potato Soup with Kale!

Ingredients Needed:

• Oil: I use canola oil because it has a high smoke point and is full of good fats. Any cooking oil with a high smoke point will work fine, though.
• Onion: use whatever onions you have on hand! Sweet onions are great, and red onions have a nice flavor, but any onion will taste great.
• Seasoning: use a combination of salt, freshly minced garlic, dried parsley, dried thyme, and freshly ground black pepper to season this soup with lovely savory flavors.
• Chicken broth: I use low-sodium chicken broth in pretty much everything because that way I can control the amount of salt added and adjust the seasonings to my tastes.
• Red potatoes: any kind of potatoes will work for this recipe, but I use red potatoes for this recipe because I prefer not to peel them. Potato skins are a great source of fiber, and peeling potatoes will also add more prep time. Russet potatoes and Yukon Gold potatoes also work well in this recipe, peeled or with the skin on.
• Carrots and celery: Carrots, celery, and onion form the basis for many soup recipes! It’s the classic savory trifecta. You can definitely add to these, but I wouldn’t omit them unless you absolutely have to. See my tips below on how to make this soup your own!
• Evaporated milk: I like to use evaporated milk because it’s a little lighter, and I can keep some cans stashed in the cupboard to use when I don’t have cream on hand. You can substitute with light or heavy cream (I recommend half and half or higher, 10% to 30% fat).
• Cornstarch: this will help thicken the soup.
• Garnish: use your favorite toppings. Some great ideas include cheese, green onions, and bacon!

How to Make Instant Pot Potato Soup

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

1. Sauté onions: Sauté the onions in oil on the Sauté setting, until they start to brown. Add the seasonings to toast.
2. Deglaze: Turn the Instant Pot off, add the broth, and deglaze the pot, scraping with a wooden spoon.
3. Add potatoes and vegetables and pressure cook until tender.
4. Thicken the soup: Stir in the evaporated milk with cornstarch, and sauté to thicken.

Instant Pot Potato Soup FAQs

Instant Pot Potato Soup Variations

• Bacon. Everything tastes better with bacon. I’m sure that’s been scientifically proven… Simply add some bacon in with your onions and sauté until crispy.
• Bump up the seasonings. Add in a bit of cayenne pepper or red chili flakes for some heat if you like it that way!
• Mix up the veggies. I use onion, carrots, celery, and potatoes — a classic soup combo! But you can add in sauteed mushrooms, bell peppers, and sundried tomatoes, or stir in some fresh green beans or broccoli florets after pressure cooking.
• Make it creamier! Use just ¾ cup of evaporated milk and add in ¼ cup of sour cream for a rich and tangy flavor.
• Add some cheese. Melt 1 cup of shredded cheddar cheese into the soup with the evaporated milk, then top with more cheese for the cheese lovers in your life!
• Make it thicker. To make the soup thicker, remove ⅓ to ½ of the soup and puree it with an immersion blender until smooth, then stir it back into the soup.

Serving Suggestions

Of course, this meal calls for some bread on the side to soak up the delicious soup in the bottom of the bowl!

Try my No Knead Artisan Bread, this Cheesy Garlic Bread, or some slices of this Whole Wheat Bread with butter. We also love this soup with Homemade Breadsticks or a buttery Brioche Bun as they’re great for dunking!

You can also serve this creamy potato soup with some veggies on the side to add nutrients and make it a fuller meal. Try my Air Fryer Green Beans, Roasted Carrots, or this Cheesy Baked Asparagus!

More Delicious Instant Pot Soup Recipes To Try

Dinner

Easy Taco Soup recipe

Dinner

25 Best Instant Pot Soup Recipes

Dinner

Turkey Noodle Soup

Dinner

Instant Pot Potato Soup Recipe

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Instant Pot Potato Soup

This Instant Pot Potato Soup is creamy, comforting, and so easy to make! It's loaded with potatoes and a few veggies just for good measure 😉 It is the ULTIMATE comfort food and my favorite soup!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 347cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 1 small onion finely diced
• 2 teaspoons salt reduce if using salted broth
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low-sodium chicken broth
• 2 lbs red potatoes about 6 medium
• 2 large carrots peeled and sliced
• 1 rib celery chopped
• 1 cup evaporated milk or cream
• 2 tablespoons cornstarch
• For garnish cheese, green onions, and bacon

US Customary – Metric

Instructions

• Turn the Instant Pot to sauté and add the oil. Add the onions and cook, stirring often, until they start to brown.*
• Add the salt, garlic, parsley, thyme, and pepper. Stir and cook for one minute. Turn the Instant Pot off and add the broth, scraping the bottom with a wooden spoon to remove any browned bits.
• Slice and cut potatoes into 1 cm cubes and add to the Instant Pot.
• Add carrots and celery. Put the lid on, turn the valve to sealing, and select Manual, high pressure, for 3 minutes.
• It will take about 20 minutes in total, including the time it takes to build pressure. Once the cooking time is over, do a gradual quick release by slowly opening the valve to release the pressure. You don’t want to let it all release at once, or it could sputter and foam.
• When the lid is off, turn the Instant Pot to sauté.
• Make cornstarch slurry by whisking together the evaporated milk and cornstarch, then stir it into the soup. Cook and stir until thickened.
• Now it’s time to season and serve. We use cooked, crumbled bacon, shredded cheddar cheese, and chopped chives or green onions for garnish. If you like, you can add extras right into the soup for more flavor!

Video

Notes

*I’ve updated this recipe to include sauteed diced onions instead of onion powder. If you wish to skip the sautéing, you can swap the onion for onion powder and throw everything in at once.

Storage

• Store: Store Instant Pot Potato Soup 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: Freeze this soup without the cream in it if you use cream (cream can tend to separate weirdly when you defrost it). Make the soup as instructed but without the cream. Cool it completely, then store it in the freezer for up to 3 months. Thaw it completely in the fridge, warm it on the stove or in the microwave, add the cream, and then serve with your toppings.

Nutrition

Serving: 529grams | Calories: 347cal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1065mg | Potassium: 1550mg | Fiber: 5g | Sugar: 12g | Vitamin A: 5315IU | Vitamin C: 25mg | Calcium: 223mg | Iron: 3mg

The post Instant Pot Potato Soup Recipe appeared first on The Recipe Rebel.

It’s been a crazy week, the weekend is coming, and entire family is craving a hearty breakfast—enter this Easy Hashbrown Breakfast Casserole.

You spend 10 minutes putting it together, then put it in the oven and get back to your cup of coffee.

You can even prep it up to 2 days ahead of time to make your morning easier!

One of the things I love about this recipe is that it freezes really well, either before or after being baked, which means it’s a great holiday breakfast for Christmas morning or Easter brunch (but it’s a huge hit with my family any time of year!).

This hashbrown and sausage breakfast casserole is filling on its own, but I often serve it with some toast and crispy bacon.

If you love this dish, you’ll love my cheesy Hashbrown Casserole that has crispy cornflakes on top. These Breakfast Potatoes are also a great option to add to your breakfast spread!

Ingredients Needed:

• Sausage: any kind of breakfast sausage will work for this recipe. I tend to use either pork or turkey, with the casings removed.
• Hash Browns: use cubed or frozen shredded hash browns. You can use homemade hashbrowns too, as long as they are cooked through before adding to the recipe.
• Bell Pepper: I like to use red and green bell peppers in this recipe, but you can use your favorite colors.
• Onion: adds a great savory flavor to the dish, and a bit of sweetness as it caramelizes slightly in the pan.
• Eggs: the base of the mixture that binds the ingredients together.
• Milk: use whole or evaporated milk, or even use part milk, part cream for a richer flavor.
• Seasonings: kosher salt, dried parsley, and ground black pepper will enhance the flavors of the sausage and veggies to make a delicious dish!
• Cheese: I tend to use a mix of sharp cheddar and mozzarella cheese, but you can use your favorite. Buy a block of cheese that you shred yourself for the best flavor.

How to Make Hashbrown Breakfast Casserole

This easy breakfast casserole is so delicious! Full instructions are included in the recipe card below.

1. Cook sausage and the veggies. They won’t cook much more in the oven, so it’s important that they are cooked to your liking before you add them to the casserole.
2. Assemble casserole. Add hash browns, sausage, and vegetables to the prepared baking dish. Add cheese and stir well.
3. Add egg mixture to dish. Whisk eggs, milk, salt, parsley, and pepper and pour it into the pan.
4. Add cheese and bake. Sprinkle with remaining cheese, cover, and bake. Serve hot! 

Hashbrown Breakfast Casserole FAQs

Tips and Notes

• Freezing and baking. If you plan to make this recipe ahead of time enough to freeze it, make sure you assemble it in an oven safe dish so can defrost it and put it straight in the oven without having to re-dish it.
• Reducing the recipe. If you prefer to make a smaller recipe, you can halve the ingredients and bake it in an 8×8″ or 9×9″ pan. You can also divide the recipe between two smaller pans and freeze one for later.
• Homemade Hashbrowns. Here’s how to make Crispy Shredded Hashbrowns that you can use in this recipe!

Hashbrown Breakfast Casserole Variations

• Meat. Use any kind of breakfast sausage, Italian sausage, cooked ham, cooked bacon, or even go meatless. Just be sure any meat added is cooked before assembling the casserole.
• Vegetables. You can use any vegetables you want, just be sure to cook them or at least soften them first. The exception is spinach, which you can just chop and toss in.
• Milk. I prefer to use evaporated milk in this recipe, but any will work, even cream. Higher fat means a richer, creamier casserole, so keep that in mind.
• Cheese. Use any of your favorite cheeses for this recipe. Monterey Jack, Pepper Jack, mozzarella, cheddar, or a Mexican cheese mix are good options.
• Spice it up. Add some spices like cayenne pepper, red pepper flakes, or even chopped jalapenos to the mixture before baking it for a little bit of a spicy kick.
• Garnish. Add finely chopped green onions or chopped fresh herbs on top of the casserole for more flavor.

Serving Suggestions

Serve this sausage hashbrown breakfast casserole on its own for breakfast, or with a side of scrambled eggs, crispy Air Fryer Bacon, or even these Breakfast Stuffed Peppers.

These Breakfast Foil Packets are an easy way to make a full-cooked breakfast for a crowd as well (also handy for when you’re camping!) and this Easy Loaded Baked Potato Quiche is a filling dish as well.

This guide of how to make a Cold Brew Coffee, my Blueberry Smoothie, and this Healthy Strawberry Smoothie are great for breakfasts too!

More Breakfast Recipes To Try

Breakfast

Crustless Quiche – 6 ingredients!

Breakfast

Mini Quiche recipe

Quick Breads

Cheddar Bay Biscuits

Breakfast

Breakfast Taco Bites

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Hashbrown Breakfast Casserole

This Hashbrown Breakfast Casserole recipe is perfect for lazy days and hungry tummies! With yummy sausage, shredded hash browns, and lots of cheese, it's the ultimate breakfast comfort food! It's a great make-ahead breakfast recipe that can be served on its own or with other sides for a full breakfast feast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 509cal

Author Ashley Fehr

Ingredients

• 1 lb breakfast sausage pork or turkey casings removed
• 4 cups frozen hash browns cubed or shredded
• ½ red bell pepper diced
• ½ green bell pepper diced
• ½ onion finely diced
• 10 large eggs
• 1½ cups whole or evaporated milk you can also use part milk, part cream
• 1½ teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 3 cups shredded cheese

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees and lightly grease a 9×13″ casserole dish.
• In a large skillet over medium-high heat, crumble and brown the sausage (you may need to add a bit of oil if using turkey sausage). Remove from the pan and set aside in a large bowl.
• In the same pan, cook peppers and onion until softened, adding additional oil if needed.
• Add hash browns, sausage, and vegetables to the prepared dish. Add 2 cups of the cheese and stir well.
• Whisk together eggs, milk, salt, parsley, and pepper and pour over the mixture in the pan.
• Sprinkle with remaining cheese, cover, and bake for 40-50 minutes, until the eggs are just set through the center. Uncover and broil to brown slightly if desired.
• Serve.

Video

Notes

• Make-Ahead: You can prep this casserole the evening before and simply pop it in the oven in the morning. Just proceed with the baking directions as listed. You can actually store this casserole in the fridge for up to 2 days before baking it. You can even freeze it for up to 3 months before or after baking it.
• Store: You can refrigerate leftovers for up to 4 days in the refrigerator.
• Freeze: Cool to room temperature, then cover with plastic wrap and/or foil and freeze for up to 3 months.You can do this after baking it as directed – just let it cool to room temperature first. To serve, thaw in the refrigerator overnight and reheat/heat in the oven until piping hot.

 

Nutrition

Serving: 218grams | Calories: 509cal | Carbohydrates: 26g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1218mg | Potassium: 589mg | Fiber: 2g | Sugar: 6g | Vitamin A: 888IU | Vitamin C: 25mg | Calcium: 275mg | Iron: 3mg

The post Hashbrown Breakfast Casserole appeared first on The Recipe Rebel.

Try this creamy Chicken Wild Rice Soup recipe on cold days for a deliciously filling lunch or dinner! With fresh veggies, tender chicken, and hearty wild rice, this is the ultimate healthy comfort food for lazy winter days.

Love creamy chicken soups? You’ll also love this Chicken Pot Pie Soup, this Chicken Gnocchi Soup and this White Lasagna Soup!

I know none of you are surprised that I’m sharing yet another new soup recipe today!

This delicious soup is filled with nutrients from vegetables as well as wild rice grains. It is also creamy and filling, ticking all of my boxes making it a truly comforting soup.

It’s a really useful recipe to have on hand on those busy days when you haven’t planned dinner. You can cook the chicken breasts straight from the freezer, so there’s no need to wait around for them to thaw!

It’s a great soup to make in big batches at the weekend and keep in the fridge to reheat throughout the week. If you prefer, you can even cook the rice separately and add it just before serving.

W love one-pot soup recipes like this — they make mealtimes so easy!

If you want some other one-pot soup ideas, check out this Sausage & Potato Soup with Kale, my tomato-y Chicken Tortilla Soup, and this delicious One-Pot Minestrone Soup!

Ingredients Needed:

• Onion, celery, and carrots: this classic mirepoix makes the savory flavor base for this soup.
• Garlic, parsley, thyme, salt, and pepper: minced garlic and dried herbs are so flavorful! I use regular table salt and freshly ground black pepper.
• Chicken breasts: I love using boneless, skinless chicken breasts for this soup because they cook so well with little help. Boneless, skinless chicken thighs would also work well.
• Chicken broth: I use a low-sodium or no-salt-added chicken broth when possible. If you use a salted broth, reduce the amount that is added, and taste test it.
• Cream: heavy cream or evaporated milk is best for this soup to make it thicker and so creamy. They don’t curdle when added and cook well when heated.
• Corn starch: this will thicken the soup slightly.
• Wild Rice: a long grain wild rice is ideal for this soup, but you can use a long-grain white rice and wild rice blend if you prefer.

How to Make Chicken Wild Rice Soup

This homemade soup is super easy to make. Full instructions are included in the recipe card below.

1. Sauté and season. Sauté the vegetables until soft. Add seasonings and stir.
2. Add chicken, broth, and rice. Add chicken broth, chicken breasts, and wild rice, and simmer.
3. Shred chicken. Remove chicken and shred, then stir back in.
4. Thicken. Mix the cream and cornstarch and stir into the soup to thicken.

Chicken Wild Rice Soup FAQs

Tips and Notes

• Soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Fresh veggies. Use fresh veggies that you chop yourself for the best flavor. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors. Frozen veggies are a great shortcut!
• Rice. Substitute the wild rice with long-grain white rice like in my Chicken and Rice Soup, or use brown rice – simply cook until tender.
• Frozen or pre-shredded chicken. Use whole frozen chicken breasts and submerge them in the broth to simmer while the rice cooks. Pre-cooked shredded chicken also works great.
• Cook rice. Cook the rice separately if you prefer, but since this recipe is meant to be thick and creamy, I like to cook it in the soup. The starch from the rice helps to thicken the soup. (If you prefer, you can rinse it before adding it to the pot).
• Flour. If you don’t have cornstarch you can use a little bit of all-purpose flour to thicken the soup instead. Mix until thoroughly dissolved in the cream before adding.

Vegetable Soup Variations

• Add veggies. Soup recipes are great for adding more veggies. Use whatever is in season, or even the leftovers you have in the fridge. Potatoes would work well to bulk it up and make it more filling, or to help it go further.
• Make it spicy. Add red pepper flakes on top, some chopped jalapenos, or some chili powder to your soup for a bit of heat.
• Herbs. Use some fresh herbs to garnish your soup, like fresh parsley or

Serving Suggestions

Chicken wild rice soup is filling, but you can turn it into a complete meal for the whole family with some sides. Bread is my favorite side to have with soups. Try a slice of this Whole Wheat Bread with butter or these Homemade Breadsticks.

Add some veggies to the table with these Roasted Green Beans, some Roasted Carrots, or even my delicious Creamed Corn!

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Chicken Wild Rice Soup

Try this creamy Chicken Wild Rice Soup recipe on cold days for a deliciously filling lunch or dinner! With fresh veggies, tender chicken, and hearty wild rice, this is the ultimate healthy comfort food for lazy winter days.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Calories 401cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and sliced)
• 2 ribs celery (chopped)
• 1 medium onion (diced)
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1½ teaspoon salt*
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• ¾ cup long grain wild rice
• 1 cup heavy cream or evaporated milk
• 1 tablespoon corn starch

US Customary – Metric

Instructions

• Heat oil in a large soup pot over medium high heat.
• Add carrots, celery and onion and cook until softened, about 4-5 minutes, stirring often.
• Add garlic, parsley, salt, thyme and pepper and cook 1 minute.
• Add chicken broth, chicken breasts and rice. Bring to a simmer, cover and reduce heat. Cook for 30-40 minutes, until rice is tender.
• Remove chicken and shred, then stir back in.
• Whisk together the cream and corn starch and stir into the soup. Cook and stir until thickened.

Video

Notes

*If using salted broth, you may want to reduce the amount of added salt.

Storage:

• Store: Store in an airtight container in the refrigerator for 3-4 days.
• Freeze: Make sure you use high fat cream or evaporated milk, then store it in an airtight container or in Ziploc bags in the freezer for up to 3 months. 

Nutrition

Serving: 376grams | Calories: 401cal | Carbohydrates: 30g | Protein: 21g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 881mg | Potassium: 725mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4871IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg

The post Chicken Wild Rice Soup appeared first on The Recipe Rebel.

This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options. 

This easy Roasted Tomato Soup was inspired by my first foray into gardening and is one of our favorite things to do with summer tomatoes so far!

So I thought I was going to garden for the first time a few years ago.

I bought a bunch of plants — random things that I’d never really had any desire to grow before — and I got some dirt (when you live in the sandy land like we do, this a thing you have to do), and I put them in it. I watered like crazy.

And would you believe that not much happened?

My peppers didn’t really grow any peppers. My melons only grew to be a few inches in diameter before the frost set in. I didn’t get any rhubarb from my rhubarb plant. I only got a couple of zucchini and a handful of peas from my plants.

What I did get? A whole whack of tomatoes. Black cherry tomatoes and Roma tomatoes and tomatoes and tomatoes and tomatoes.

My kids were totally cool with this, as they love tomatoes. I was a little bummed that the rest of my garden didn’t work out as planned, but hey, at least I got something!

So this year, I’ve tried to be a little smarter about where and how to plant everything, and I’ve got my fingers crossed. The one thing I’m counting on? Some beautiful, juicy tomatoes.

I’ve been itching to develop an easy Roasted Tomato soup recipe that I can use (and maybe even save and freeze for the dead of winter!) once my tomatoes get going, and I love the flavor they get from roasted in the oven, especially with garlic and onions.

With a little — or a lot of — Parmesan cheese?!? So, so good.

Love Tomato Soups? Try this Tomato Tortellini Soup, this One Pot Beef and Tomato Macaroni Soup or this Sausage Tortellini Soup next!

Got loads of garden tomatoes? Try this Tomato Basil Pasta!

It is seriously one of the easiest summer meals you could make — just throw some tomatoes on a pan and roast them up, then purée in your blender, add some evaporated milk or cream (totally optional!), herbs, tomato paste and season to taste.

Pure magic!

Roasted Tomato Soup Ingredients and Substitutions:

• Tomatoes – I love to use Roma tomatoes but you can really use any kind you want, or a variety. A smattering of cherry or grape tomatoes add a nice punch of flavor and sweetness!
• Onion – any onion will do! White, yellow, red, or scallions.
• Oil – I like to use canola oil for this recipe as it has a neutral flavor and higher smoke point. If you prefer to use olive oil, you will need to reduce the cooking temperature to 375 and roast for a longer time.
• Seasonings and herbs – garlic, salt, pepper, and fresh basil are all you really need! Feel free to experiment with other herbs you have growing in your garden, like parsley, thyme, rosemary or dill.
• Evaporated milk – I like to use evaporated milk or cream because a little goes a long way and gives this soup a rich, creamy flavor. You can omit, use a lower fat milk (though it won’t be as creamy), lactose free cream, or another dairy free milk, but keep in mind that those will change the flavor somewhat.
• Parmesan cheese – I love the sharp, tangy flavor of Parmesan cheese with tomatoes, but Romano and Asiago are great options as well.
• Tomato paste – to bump up the tomato flavor! You could leave this out but it really makes for a flavorful soup.
• Sugar – don’t skip it! A little bit of sugar helps to balance out the acidity of the tomatoes.

How to make Roasted Tomato Soup:

1. Grab some tomatoes, onions, oil and garlic and roast them up until lightly golden and they smell amazing!
2. Pop them in the blender with some simple seasonings and a bit of cream and wait for the magic to happen
3. Taste and adjust seasonings as desired — it’s as simple as that!

Tips and Tricks for Making this Roasted Tomato Soup:

• Grab the ripest tomatoes you can find — they are going to have the best flavour!
• Feel free to go a little easy on the onion if you’re not generally a fan — I love how it rounds out the flavour and gives the soup more depth, but it’s your soup so you do you
• Use whichever herbs you have handy that you love with tomatoes! Almost anything goes here.
• This soup is naturally gluten-free and vegetarian. You can easily skip out on the milk and cheese to make this a dairy-free, vegan recipe.

More tomato recipes:

Is your garden bursting? Here are some of our other favorite recipes!

• 20 Minute Creamy Tomato Soup — with fresh or canned tomatoes
• Slow Cooker Creamy Tomato Basil Chicken — swap the canned tomatoes for fresh with the juices!
• Use your cherry tomatoes in this Baked Chicken Caprese
• Or slice them and stack them up on the Best Burgers!

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Easy Roasted Tomato Soup

This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 286cal

Author Ashley Fehr

Ingredients

• 3 lb Roma tomatoes (about 9 large)
• ½ small onion (or less, if you prefer, sliced)
• 2 tablespoons canola oil
• 2 tablespoons minced garlic
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup evaporated milk (or cream)
• ½ cup freshly grated Parmesan cheese
• 3 tablespoons fresh basil
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
• Roast for 40-50 minutes, just until starting to brown.
• Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
• Serve immediately with grilled cheese for dunking (obviously!).

Video

Notes

*The recipe should make roughly 7 cups depending on the size of your tomatoes. One serving equals approximately 1 ¾ cups.

Nutrition

Calories: 286cal | Carbohydrates: 26g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 932mg | Potassium: 1149mg | Fiber: 5g | Sugar: 18g | Vitamin A: 3287IU | Vitamin C: 53mg | Calcium: 372mg | Iron: 2mg

The post Easy Roasted Tomato Soup Recipe appeared first on The Recipe Rebel.

Can I tell you something? I’ve never actually baked a pumpkin pie.

I mean ever.

I know I’ve said this before, but pumpkin just isn’t something I yearn for. I don’t crave it. I taste test all of my recipes — 100% — but pumpkin is something I can leave in the fridge and it just doesn’t really tempt me.

So a while back, I developed this Cream Cheese Pumpkin Pie recipe that features a homemade, no bake pumpkin pie filling — it’s almost like a pumpkin pudding pie filling!

It worked so well, and it turned out so light and fluffy and creamy that I’m going right back to it.

I’m hoping that my pumpkin pie traditionalists will give me a chance.

When I was working on that pumpkin pie recipe, I took a poll in my Facebook group and asked them which twist they wanted to see. I think it was nearly a tie between cream cheese and turtle, but cream cheese won out for me in the end!

So this time, I obviously had to make a Turtle Pumpkin Pie for all of my Facebook friends

It’s only right!

Tips and Tricks for Making this Turtle Pumpkin Pie:

• You have quite a few crust options here: you can use the pie crust recipe below, a store bought pie crust, a graham cracker crust, or a golden or chocolate Oreo crust — they will all be amazing! Do whatever suits your fancy. Note that a traditional baked crust will hold together best.
• The eggs will cook in the pumpkin pie filling on the stove — let’s not get all weird about that right off the bat for no reason.
• You can get a good picture of how deep the turtle layer is in the recipe video — it’s a thin but definitely noticeable layer! It’s chewy, chocolate, nutty perfection. But I would never judge you if you wanted more! With a drizzle of caramel and chocolate sauce on top, it’s the perfect balance.
• Because my pumpkin pudding pie filling is a little lighter and less traditional, you may have to keep an eye out for so-called pumpkin haters who end up eating all of your pie — my husband shared this at a church meeting and even one who turned up his nose a little at the sound of pumpkin gobbled it down eagerly!

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Turtle Pumpkin Pie (no-bake option!) + VIDEO

This Turtle Pumpkin Pie is made on a flaky pie crust, topped with pecans, caramel and a no bake pumpkin pie filling! Make it in a graham cracker or Oreo crust for a completely no bake Thanksgiving dessert! Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10 slices

Calories 400cal

Author Ashley Fehr

Ingredients

Pie crust (or choose one of the no bake options above)

• 1 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup cold, unsalted butter cubed
• 3-4 tbsp ice water

Caramel

• 1/2 cup chopped, toasted pecans toasted pecans
• 15 chewy caramel candies like Kraft original, about 115g
• 3 tablespoons cream

Chocolate Ganache

• 1/2 cup chopped chocolate or chocolate chips
• 1/4 cup cream

Pumpkin Filling

• 2 cups pure pumpkin puree
• 1 cup evaporated milk
• 1/2 cup granulated sugar 100g
• 3 large eggs
• 2 tablespoons corn starch
• 1/2 teaspoon pumpkin pie spice
• Whipped cream for topping as desired

Instructions

• Pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 425 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Poke with a fork or line with parchment paper and add pie weights to prevent bubbling.
• Bake for 15-20 minutes until golden brown and set aside to cool completely.

Caramel:

• Sprinkle pecans into the bottom of the cooled pie crust.
• In a small bowl, combine caramels and cream. Microwave on high in 15-20 second intervals, stirring well each time, until melted and smooth. Pour into the crust. Set aside.

Chocolate Ganache:

• In a microwave-safe bowl, combine chocolate and ¼ cup cream. Cook on high in 20-30 second intervals, stirring well each time, until smooth.
• Spread over the caramel in the pie crust and set in the refrigerator to set up slightly.

Pumpkin Filling

• In a large pot or skillet, whisk together the pumpkin, milk, sugar, eggs, corn starch, and pumpkin pie spice until combined. Place over medium heat and cook, whisking constantly, until thickened and bubbling slightly, about 7-9 minutes. Pour over caramel in crust and refrigerate until set completely, at least 6-8 hours.
• Top with whipped cream and serve, or cover and continue refrigerating to serve later. This pie is best served within 24-48 hours.

Video

Nutrition

Calories: 400cal | Carbohydrates: 49g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 215mg | Potassium: 266mg | Fiber: 3g | Sugar: 31g | Vitamin A: 8074IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 2mg

The post Turtle Pumpkin Pie appeared first on The Recipe Rebel.

This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream!

Friends — this was my first ever pumpkin pie recipe on The Recipe Rebel!

Can you believe it?

I first posted this recipe in September 2016, so it was definitely due for a refresh! I’m a little late for Canadian Thanksgiving but just in time for my American friends.

If you’re looking for a fun twist on your holiday pumpkin pie recipe, this is it!

I will admit again (as I’ve admitted before) — it’s the hubs who is the pumpkin fanatic.

I have made some fantastic pumpkin desserts in the past (like this Pumpkin Cheesecake, Pumpkin Cheesecake Bars Recipe, Easy Pumpkin Pudding Cake, or Pumpkin Caramel Pecan Naked Cake!) but I think this one takes the cake.

Takes the pie?

Because it’s so classic, but it has a fun little surprise hiding underneath.

And cheesecake surprises are the best kind

How to make Cream Cheese Pumpkin Pie:

1. The crust: you can go store bought, you can go graham cracker, or you can go all out homemade. I’ve included my favorite homemade pie crust recipe down in the recipe card, but I’ll absolutely cheat if I have to and use a refrigerated rolled pie crust. You do what you gotta do!
2. The cream cheese layer: this one is simple, just mix everything up until it’s smooth! Be sure to start with room temperature cream cheese and beat that first on its own, and then add in everything else.
3. The pumpkin layer: I’ve made this as simple as possible, by stirring everything together well and then cooking at once. Be sure to whisk constantly so you don’t end up with lumps!

Variations on this Cream Cheese Pumpkin Pie:

• Because I used a no bake (though you do have to cook it on the stove) pumpkin pudding, you can easily swap the traditional pie crust for a graham cracker crust and have a completely no bake pumpkin pie. Pretty cool, right??
• If you can find store bought tart shells in the freezer section of your grocery store, you could also make these into Cream Cheese Pumpkin Pie tarts, for a fun and more portable treat!
• You could also stir in some melted chocolate or even white chocolate to your cheesecake layer, making it chocolate pumpkin pie!

More pie recipes you’ll love!

• Apple Crumble Pie
• Lemon Icebox Pie
• Banana Cream Pie
• Easy Coconut Cream Pie recipe
• Strawberry Cream Cheese Pie recipe

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Cream Cheese Pumpkin Pie

This Cream Cheese Pumpkin Pie is made with a no bake cheesecake filling, a homemade pumpkin pudding and topped with whipped cream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 357cal

Author Ashley Fehr

Ingredients

Pie Crust

• 1 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp sugar
• 1/2 cup unsalted butter cold, cubed
• 3-4 tbsp ice water

Cream Cheese Layer

• 16 oz light cream cheese room temperature (2 8oz or 250g packages)
• 2 tablespoons heavy cream
• 1 1/4 cup powdered sugar
• 1 teaspoon vanilla

Pumpkin Pudding Layer

• 2 cups pumpkin puree
• 3/4 cup granulated sugar
• 3/4 cup evaporated milk or cream
• 3 large eggs
• 3 tablespoons corn starch
• 1 1/2 teaspoons pumpkin pie spice to your tastes
• Whipped cream

Instructions

• Pie Crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 2-3 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
• Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
• Preheat oven to 350 degrees F. Roll out dough to larger than the pie plate you're baking it in. Place in pie plate, press down and trim the edges. Use a fork to poke holes all across the bottom and around the edges to prevent puffing.
• Bake for 15-20 minutes until golden brown and set aside to cool.
• Cream Cheese Layer: In a large bowl beat cream cheese until smooth. Add cream, sugar and vanilla and beat until combined.
• Spread over cooled crust and refrigerate.
• Pumpkin Pudding Layer: In a medium saucepan, combine pumpkin, sugar, evaporated milk, eggs, corn starch, and pie spice with a whisk until completely smooth.
• Cook over medium heat, whisking frequently, until noticeably thickened thickened (mixture is pretty thick to begin with) — about 6-8 minutes.
• Cool 10 minutes before spreading over cream cheese layer. Refrigerate until chilled and set, at least 6 hours, overnight is preferable.
• Serve with whipped cream.

Nutrition

Calories: 357cal | Carbohydrates: 43g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 334mg | Potassium: 318mg | Fiber: 1g | Sugar: 24g | Vitamin A: 7840IU | Vitamin C: 2.3mg | Calcium: 172mg | Iron: 1.8mg

The post Cream Cheese Pumpkin Pie appeared first on The Recipe Rebel.

This is the CREAMIEST Instant Pot Mac and Cheese — it’s loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family’s tastes with added protein or veggies. 

You guys. I’m hangry just thinking about this Instant Pot Mac and Cheese.

I don’t know if there’s any comfort food more classic than homemade macaroni and cheese — it’s carby, and creamy, and cheesy (and what’s comfort food without cheese?!) and perfect in a bowl, or even right out of the pot

If you’re looking for even more Instant Pot recipes, check out this Instant Pot Baked Ziti or these Creamy Italian Instant Pot Chicken Breasts — they’re reader favorites!

One of the best things about mac and cheese is how easy it is to make your own, by adding in different cheeses, protein, or veggies.

Originally, I made this Instant Pot Mac and Cheese with the Habanero with Cracked Black Pepper Monterey Jack from Bothwell Cheese — it has high heat flavour and a creamy Monterey Jack base.

But I wanted to update the recipe to show just how creamy and cheesy it really is! It’s harder to show that when you’re are using any white cheese.

We love Bothwell Cheese on just about everything, but it really takes this Instant Pot mac and cheese over the top! And it’s made right here in Manitoba with 100% Canadian milk from local farms. It doesn’t get any fresher than that!

Find out where you can buy Bothwell Cheese here.

How to Make Instant Pot Mac and Cheese:

1. Start by adding your cooking liquid, pasta, and a bit of fat (this keeps the pasta from sticking) into the Instant Pot — mine is a 6 quart, and they all cook a little differently but this recipe should work in any electric pressure cooker.
2. Cook on high pressure — but not too long! The biggest mistake I see when people cook pasta in the Instant Pot is they overcook it. Mushy pasta is just not that appetizing!
3. There will not be a lot of liquid left in the Instant Pot after cooking — do not drain it. Simply add the rest of your ingredients and stir until melted and gooey.
4. Taste test! I don’t add a lot of extras to this Instant Pot Mac and Cheese because I want you to be able tot customize as you see fit. You can easily spice up the flavor with hot sauce or sriracha, add crumbled bacon, vegetables, etc. at the end just before serving to make it your own.
5. Mac and cheese does continue to thicken as it sits, so while you’ll start with 1 cup of milk, you may want to add a splash every 5 or 10 minutes if you’re still serving to thin out the sauce and bring back the creaminess.

Tips for cooking pasta in the Instant Pot:

• Don’t overcook! Pasta cooks really quickly in the pressure cooker, and if you cook it too long you risk ending up with mushy, unappetizing pasta. This macaroni cooks in just 2 minutes, plus the time to build pressure (about 10 minutes total).
• Be careful when you release the pressure, as the starch from the pasta can cause it to sputter sometimes. You will need to quick release, otherwise your pasta will definitely be overcooked, so just start slowly and you’ll be fine!
• Add the flavour before cooking. I always, always cook my pasta in low sodium chicken broth as it adds incredible flavour! It’s always easier to season pasta during the cook time than after.
• Add the dairy after cooking: the milk or cream and cheese always have to go in once the pasta is cooked, or they will curdle. The heat from the pasta and the pot melts the cheese very quickly!

More easy Instant Pot pasta recipes:

• Instant Pot Chili Mac
• Instant Pot Italian Chicken Pasta
• Instant Pot Spaghetti made healthier!
• Easy Instant Pot Baked Ziti Recipe + VIDEO

This post was originally sponsored by Bothwell Cheese and I was compensated for my time in creating the recipe — I’ve since updated the post with new photos so you can see how creamy and cheesy it really is!

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Instant Pot Mac and Cheese

This is the CREAMIEST Instant Pot Mac and Cheese — it’s loaded with cheese and comes together so quickly! The perfect Instant Pot pasta recipe, great for customizing to your family’s tastes with added protein or veggies.  

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 367cal

Author Ashley Fehr

Ingredients

• 3.5 cups low sodium chicken broth (water is fine)
• 375 grams whole grain macaroni dry (3 cups)
• 1 teaspoon canola oil or butter
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk (or evaporated milk or cream for richer flavor)
• 170 grams Bothwell cheddar cheese (about 2 ½ cups shredded – up to 4 cups!)
• hot sauce or dry mustard, optional

Instructions

• Add broth, macaroni, oil, salt and pepper to the Instant Pot and stir. 
• Put the lid on, turn valve to sealing, and press Manual, high pressure, and select a cook time of 2 minutes. The pressure will build for roughly 7-8 minutes and then start counting down.
• When the cook time is over, turn the Instant Pot off and do a controlled quick release, watching for any foaming. If the steam is clear, quick release any remaining pressure (do not do a natural pressure release!). 
• Turn the Instant Pot to saute, and using the adjust button, select less heat (optional — the heat of the pasta should melt the cheese if you leave it off)
• Add the milk and cheese and stir until just combined. If it’s too thick, add a splash more milk. Too thin, add a bit more cheese. Note that it will thicken as it sits.

Notes

*NOTE: I originally made this Instant Pot Mac and Cheese with the Bothwell Habanero with Cracked Black Pepper cheese, but have updated to the recipe to call for cheddar which is more typical. Any flavor of cheese will work great in this recipe!

Nutrition

Calories: 367cal | Carbohydrates: 50g | Protein: 20g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 409mg | Potassium: 334mg | Sugar: 2g | Vitamin A: 295IU | Calcium: 291mg | Iron: 2.8mg

The post Instant Pot Mac and Cheese appeared first on The Recipe Rebel.