This easy oven Pot Roast recipe makes a truly delicious dinner idea, perfect for a family meal or holiday dinner! With juicy roast beef seasoned in a homemade spice rub, it’s cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it’s the perfect pot roast!

Looking for more ways to prepare a chuck roast? Check out this Perfect Instant Pot Pot Roast or this Slow Cooker Pot Roast with the BEST gravy!.

There’s something truly special about a classic pot roast recipe that’s been slowly cooked to perfection.

The meat is melt-in-your-mouth tender, complemented with savory vegetables and the best gravy, it’s such a welcoming and comforting meal!

While this recipe has a longer cooking time, it’s made with simple ingredients and only requires 15 minutes of prep time. Plus, the cook time is hands off!

For more delicious Sunday dinner recipes, check out my Slow Cooker Honey Balsamic Pulled Pork, Honey Baked Ham, or these Baked Tuscan Chicken Breasts!

Ingredients Needed:

• Oil: any kind of cooking oil will work for sautéing. I tend to use canola oil or olive oil.
• Onion: to provide a savory flavor base for the dish.
• Spice Rub Seasoning: use a combination of Lawry’s seasoning salt, garlic powder, Italian seasoning, onion powder, and black pepper to season the beef before searing it.
• Beef Roast: beef chuck or blade roasts are optimal because of their marbling, which breaks down during slow cooking, ensuring a juicy and flavorful result.
• Broth: use a low-sodium beef broth as the base for our cooking liquid. It infuses the roast with a deep, beefy flavor. Chicken broth can be used for a lighter taste if you prefer.
• Carrots: classic to a traditional pot roast, they add color and nutrients to the dish and are great for soaking in the rich flavor of the gravy.
• Potatoes: I like using baby or creamer potatoes, but any variety will work well.
• Balsamic Vinegar: adds a tangy kick and helps break down the meat’s fibers, enhancing its tenderness.
• Tomato Paste & Worcestershire Sauce: adds a rich, umami depth to the dish as well as a bit of acidity and sweetness, while Worcestershire sauce provides a salty and savory punch.
• Honey: This sweetens the dish slightly, balancing out the savory elements.
• Corn Starch: helps thicken the gravy, giving it a luscious consistency that’s perfect for drizzling over the roast and side dishes.
• Spices: use Paprika, Salt, Black Pepper, these seasonings are essential to elevating the dish’s flavor profile.
• Ketchup: a touch of ketchup can add a sweet and tangy brightness to the sauce, use your favorite brand.

How to Make Dutch Oven Pot Roast

This recipe is easy to make, but the slow cooking method does take some time, so be sure to plan accordingly. Full instructions are included in the recipe card below.

1. Sauté onion: Cook the onion in the Dutch oven with oil.
2. Season beef: Mix rub seasonings and rub the mix over the meat on all sides.

3. Sear the beef: Sear the roast in the Dutch oven on all sides until golden brown.
4. Deglaze the pot: Pour some broth into the Dutch oven and deglaze the pot.

5. Add veggies: Add the onions back into the pan with the carrots and potatoes.
6. Add gravy mixture, cook, and serve: Whisk together the gravy ingredients and pour it over vegetables and meat. Put the lid on and cook until everything is tender. Thicken the gravy as desired, slice or shred the meat, and serve.

How do I store Beef Pot Roast?

Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days.

To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.

Can I freeze Beef Chuck Roast?

If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Keep in mind that the potatoes and carrots will have a softer texture after freezing, so you might prefer to freeze just the beef in the gravy and add vegetables after thawing.

Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Classic Pot Roast Variations

• Make a lower-carb version. Use cauliflower instead of potatoes for a lower-carb pot roast. Remember that cauliflower cooks more quickly than potatoes, so you will want to add them halfway through the cooking time.
• Use the crock pot or instant pot. Use my Crock Pot Pot Roast recipe to make this dish in a slow cooker, or this Instant Pot Pot Roast recipe to make it in a pressure cooker.

Serving Suggestions

This Pot Roast is a great one pot meal, with the meat and veggies cooked together in a melody of aromatic flavor!

It’s the epitome of comfort food, and it’s perfect for serving at a dinner party.

If you want to make it go further or have some extra things to make it more of a complete meal, try some extra vegetables and bread side dishes.

These Roasted Green Beans, Roasted Vegetables would provide more color and nutrients to the meal and don’t require much prep to make.

Try some of our favorite bread side dishes too, like these Homemade Dinner Rolls, Mom’s Homemade Buns, and my Homemade Crescent Rolls!

More Delicious One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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Easy Pot Roast Recipe (with the BEST gravy!)

This easy oven Pot Roast recipe makes a truly delicious dinner centerpiece, perfect for the whole family for Sunday dinners or special occasions! With juicy beef seasoned in a homemade spice rub, it's cooked with potatoes and carrots until tender in a flavorful gravy made from scratch – it's the perfect pot roast!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 3 hours hours 40 minutes minutes

Total Time 3 hours hours 55 minutes minutes

Servings 6 servings

Calories 548cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil

Spice Rub

• 1 medium onion (cut into 1" pieces)
• 1½ teaspoons seasoning salt I use Lawry’s
• 1½ teaspoons garlic powder
• 1½ teaspoons Italian seasoning
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Pot Roast

• 1.2-1.5 kg beef roast (about 2.5 -3 lbs (chuck or blade is best)
• 1½ cups beef broth (divided)
• 3 large carrots (peeled and cut into 1.5" pieces)
• 1½ lbs baby potatoes

Gravy

• 2 tablespoons balsamic vinegar
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 tablespoon corn starch
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons ketchup optional

US Customary – Metric

Instructions

• Heat oil in a large dutch oven on the stovetop over medium-high heat. Turn the oven to 275 degrees F.
• Cook the onion in the dutch oven until beginning to brown, then remove from the pot.
• Combine seasoning salt, garlic powder, Italian seasoning, onion powder, and ¼ teaspoon black pepper and rub over roast on all sides. If you have a larger roast, you can cut it into 2 equal pieces and season.
• Sear the roast in the dutch oven on all sides until golden brown, about 2 minutes per side.
• Pour ½ cup broth into the dutch oven and scrape the bottom with a wooden spoon to remove any browned bits.
• Add the onions back in along with the carrots and potatoes (optional: you can add the potatoes and carrots after 1½ hours cook time has passed for firmer vegetables).
• Whisk together remaining 1 cup broth, vinegar, tomato paste, Worcestershire sauce, honey, corn starch, paprika, salt and pepper. Pour over vegetables and meat.
• Put the lid on and roast at 275 degrees F for 3-3½ hours, until the vegetables are tender and the meat pulls apart easily with two forks.
• If desired, remove the roast and the vegetables to thicken the gravy further. Place the dutch oven on the stove top on medium heat and whisk together 1 tablespoon corn starch and 1 tablespoon water. Stir into the sauce with the ketchup (optional, but really helps to brighten the flavor!) and cook until thickened.
• Slice or shred the meat and serve with vegetables and gravy.

Video

Notes

*This recipe makes 2 cups gravy.

Ingredients and Substitutions:

• Chuck or blade roasts are best, as they have the perfect amount of fat to melt down and get nice and tender. You can use a leaner roast, but it may not be as tender. For better results with a lean roast, you can cut it into 2-3 pieces to cook.
• Potatoes: I like to use baby or Creamer potatoes and leave them whole since we will be cooking them for a long time. You can also use Yukon gold potatoes, but I’d recommend cutting them into large pieces, about 2–3 inches in diameter.
• Balsamic vinegar and ketchup: these two ingredients might seem like untraditional additions, but they really add a lot of punch to the flavor. I don’t like boring gravy! You can omit them or add them gradually at the end if you are unsure about the flavor.

Storage

• Store: Store leftover pot roast once it has fully cooled Stored correctly in the refrigerator, your pot roast should remain delicious for up to 3-4 days. To reheat, you can place it in a large pot over medium-high heat, stirring occasionally until it’s warmed through. Add a splash of beef broth to rejuvenate the dish and ensure the meat remains moist.
• Freeze: If you’ve made a larger batch or simply want to save the roast at a later date, you can freeze it. Make sure it’s in a freezer-safe, airtight container, and it can last up to 2-3 months in the freezer. To enjoy, thaw in the refrigerator overnight and then reheat as mentioned above.

Nutrition

Serving: 333grams | Calories: 548cal | Carbohydrates: 33g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1295mg | Potassium: 1393mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5284IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 6mg

The post Easy Pot Roast recipe (the BEST gravy!) appeared first on The Recipe Rebel.

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it’s quick enough for a simple weeknight dinner too! It’s always a hit when I serve it, with a perfect balance of sweet, savory, tangy, and spicy flavors!

Honey Balsamic Pork Tenderloin is always a huge hit in my household!

You really can’t beat juicy pork that’s tender and has the perfect balance of sweet and tangy flavors.

It’s so versatile, you can serve this pork with rice, potatoes, or even buttered noodles, and any kind of vegetable, too.

With just 15 minutes of prep time, this recipe is perfect for busy weeknights and feeds the entire family in less than an hour!

Try my Sweet and Sour Pork, Smothered Pork Chops, Baked Pork Chops, and this Honey Garlic Pork Tenderloin Recipe.

Ingredients Needed:

• Pork: you will need two 1-pound pork tenderloins, trimmed, for this recipe, which will make about 8 servings.
• Pork Seasoning: use a combination of seasoned salt and garlic powder to season the pork before adding the balsamic glaze.
• Balsamic Vinegar: for the base of the balsamic sauce, giving a bright and tangy depth of flavor.
• Honey: sweet honey pairs well with the balsamic vinegar to balance out the flavors.
• Broth: a low-sodium chicken broth or vegetable broth works best for this recipe and allows you to better control the salt content.
• Ketchup: adds some sweetness and a mild tomato flavor to the sauce.
• Brown Sugar: use packed brown sugar to make the glaze sweeter and encourage it to caramelize slightly in the oven.
• Worcestershire Sauce: adds an unbeatable umami flavor to the glaze that balances the sweetness well.
• Cornstarch: to thicken the sauce.
• Garlic: fresh garlic that you mince yourself will give you a superior flavor here.
• Seasoning: use salt, black pepper, and red pepper flakes to enhance the flavors of the glaze and add a spicy kick!

How to Make Honey Balsamic Pork Tenderloin

1. Prepare the pork: Trim the pork tenderloins, then season and place them in the baking dish.
2. Make balsamic mixture: Whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, cornstarch, garlic, salt, pepper, and pepper flakes.

3. Pour glaze over pork: Pour the glaze over and around the tenderloin in the baking dish.
4. Bake: Bake the pork, then let it rest before serving.

Honey Balsamic Pork Tenderloin Recipe FAQs

Tips and Notes

• Meat thermometer. Using an instant-read thermometer is the best way to check if your meat is thoroughly cooked and good for consumption.
• Good-quality ingredients. I’d recommend always using good-quality ingredients, to achieve the best flavor and nutritional value.

Honey Balsamic Pork Tenderloin Variations

• Change up the protein. The balsamic sauce tastes amazing with pork, but you could try different cuts of pork like pork chops, pork steaks, or pork roasts. You could also try other meats, like turkey, chicken, or ham. The cook time will vary depending on the cut of meat used.
• Cook it differently. Check out my Air Fryer Pork Tenderloin, Instant Pot Pork Tenderloin with Garlic Herb Rub, and Slow Cooker Pork Tenderloin with Glaze to see how you can cook your pork tenderloin in different ways!

Serving Suggestions

This tender pork goes perfectly with a variety of side dishes to make a complete meal.

Try some Instant Pot Jasmine Rice on the side with this Spinach Apple Salad, some Roasted Vegetables, Green Beans with Bacon, Honey Glazed Carrots, or my Garlic Parmesan Scalloped Potatoes and Carrots.

We love to have some bread on the side, too, try my Mom’s Homemade Buns, Homemade Crescent Rolls, or my classic Garlic Bread!

For more side dish recipes that work well with pork, check out my 25 Easy Sides for Pork Chops!

More Delicious Pork Recipes To Try

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

The BEST Crock Pot Pulled Pork

Dinner

Juicy & Flavorful Smothered Pork Chops

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Honey Balsamic Pork Tenderloin

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it's quick enough for a simple weeknight dinner too! With a perfect balance of sweet, savory, spicy, and tangy flavors, it's always a hit!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 261cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (1 lb each trimmed)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• ½ cup honey
• ¼ cup chicken or vegetable broth
• ¼ cup ketchup
• ¼ cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons corn starch
• 2 cloves minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13″ baking dish.
• Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
• In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
• Pour over and around the tenderloin in the baking dish.
• Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
• Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.

Video

Notes

Ingredients and Substitutions:

• Pork tenderloin: this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I’d love to hear how it goes in the comments!
• Balsamic vinegar: obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar.
• Brown sugar and honey: the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup.
• Ketchup: I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package!
• Red pepper flakes: the red pepper flakes add spice but don’t make it spicy, I promise!

Storage: 

• Store: Store this dish 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 the freezer for up to 4-6 months. I’d recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.

Nutrition

Serving: 150grams | Calories: 261cal | Carbohydrates: 34g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 996mg | Potassium: 582mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Honey Balsamic Pork Tenderloin appeared first on The Recipe Rebel.

This Shepherd’s Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Shepherd’s Pie is one of those classic comforting meals that you can whip up any time and it just sounds good.

Flavorful ground beef in a rich tomato-y sauce with the perfect blend of veggies all topped off with a layer of buttery, creamy mashed potatoes. I mean, does comfort food get any better than that?

I know we all have our own version of this classic (and yes, we’ll get into the lamb v. beef debate down below!), but this is mine, and I hope you enjoy it as much as we do!

Looking for more Shepherd’s Pie-inspired recipes? Check out my BBQ Chili Shepherd’s Pie, Creamy Turkey Shepherd’s Pie, or Meat Lover’s Shepherd’s Pie!

Ingredients Needed:

• Oil: use a neutral flavored oil to sauté the veggies and brown the beef.
• Aromatics: we’re creating a flavor base with the classic veggie trio made up of carrots, celery, and onion.
• Seasonings: a simple blend of salt, minced garlic, and black pepper kick the flavor of the ground beef up a notch.
• Ground Beef: use lean ground beef so it isn’t too oily. You can also swap this with ground pork, turkey or chicken.
• Beef Broth and Cornstarch: whisked together to form a slurry which helps absorb moisture and thicken the beef mixture.
• Ketchup and Tomato Paste: adds richness and flavor to the sauce.
• Worcestershire Sauce: provides the tomato sauce with a subtle salty tang.
• Frozen Veggies: we’re adding some extra color and texture with the addition of frozen peas and frozen corn.
• Mashed Potatoes: we’re making a quick homemade mashed potatoes recipe with russet or golden potatoes, milk, butter, dried parsley, salt, and pepper.

How to Make Shepherd’s Pie

This classic comfort food recipe takes just 15 minutes to prep!

1. Sauté the aromatics and beef: In a skillet, heat oil over medium-high heat, then add in the carrots, celery, and onion. Cook until translucent, then add in garlic, salt, pepper, and beef. Continue cooking until the beef is browned.
2. Make the sauce: In a bowl, whisk together broth and cornstarch. Add that to the skillet, then mix in ketchup, tomato paste, Worcestershire sauce, peas, and corn. Cook until thickened.
3. Make the potatoes: Place potatoes into a pot of cold water, salt well, and bring to a boil over high heat. Cook until softened, then drain the water. To the potatoes, add milk, butter, and seasonings. Mash until smooth.
4. Assemble the pie: Spread mashed potatoes over the beef mixture, then brush the top with 2 tablespoons of melted butter. Bake until heated through.

Shepherd’s Pie FAQs

Variations

• Use another meat. Ground lamb or ground turkey would also be delicious.
• Try other potatoes. You can put any mashed potatoes you like over your ground beef and veggies. Try Cheesy Make Ahead Mashed Potatoes, Garlic Mashed Potatoes, or Cream Cheese Mashed Potatoes.
• Add more veggies. Sauté more veggies with the onion, celery, and carrot or add frozen mixed veggies with the peas and corn. You really can’t go wrong!
• Make it vegetarian. Swap the ground beef out for a meatless variety or add more veggies to bulk it up.
• Make it cheesy. Layer on a handful of shredded cheddar for a gooey, cheesy finish.

Serving Suggestions

This Shepherd’s Pie can totally be a complete meal all on its own, but if you want to bulk it up a bit, feel free to serve it alongside any of your favorite side dishes.

I love a slice of Garlic Bread, a pile of Roasted Green Beans, or Roasted Vegetables.

More Savory Pie Recipes You’ll Love

Dinner

Chicken Pot Pie

Dinner

Turkey Pot Pie

Dinner

Mexican Shepherd’s Pie

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Shepherd’s Pie

This Shepherd's Pie is a classic cozy comfort food! Juicy ground beef and veggies simmered in a rich tomato sauce, then topped with creamy mashed potatoes.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 418cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots peeled and diced
• 2 ribs celery finely chopped
• 1 medium onion finely chopped
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ¼ teaspoon black pepper
• 1 lb lean ground beef
• 1 ½ cup low sodium beef broth
• 1 tablespoon corn starch
• ¼ cup tomato ketchup optional
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup frozen peas
• 1 cup frozen corn

Mashed Potatoes

• 1 ½ lbs russet or golden potatoes (peeled and cut into 1/2" pieces)
• ¼-½ cup milk
• ¼ cup + 2 tablespoons butter, divided
• ½ teaspoon dried parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Heat oil in a large oven-safe skillet (about 3 quarts or 12" diameter) over medium-high heat. (If you don't have an oven-safe skillet, simply transfer the beef mixture to a baking dish after cooking).
• Add carrots, celery and onion and cook until onion is softened and translucent. Stir in garlic, salt and pepper and cook 1 minute.
• Add beef and cook until completely browned.
• Whisk together broth and corn starch. Add broth and scrape any browned bits off the bottom of the pan.
• Stir in ketchup, tomato paste, Worcestershire sauce, frozen peas and corn. Cook until slightly thickened.
• Set aside.

Mashed Potatoes

• Place potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Reduce heat and boil until tender, about 10-12 minutes.
• Drain potatoes. Add ¼ cup milk, ¼ cup butter, parsley and season to taste. Mash until smooth, adding more milk as necessary.

Assembly

• Preheat oven to 375 degrees F.
• Spread mashed potatoes over beef mixture.
• Melt 2 tablespoons butter and brush over the top of the potatoes.
• Bake for 20-25 minutes, until light golden brown and heated through.

Nutrition

Calories: 418cal | Carbohydrates: 42g | Protein: 23g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 898mg | Potassium: 1268mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4158IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 4mg

The post Shepherd’s Pie appeared first on The Recipe Rebel.

This Instant Pot Sweet and Sour Chicken is made up of tender bites of chicken sautéed with bell pepper and onion and tossed in a sweet, tangy sauce.

This Instant Pot Sweet and Sour Chicken recipe is a new favorite dinner. It’s based off of my classic Sweet and Sour Chicken Recipe, but designed for one of my favorite kitchen appliances: the instant pot!

This recipe takes just 10 minutes to prep, is packed with juicy chicken and veggies tossed in a homemade sweet and sour sauce.

We love to serve it over Instant Pot Jasmine Rice or with Roasted Red Potatoes and a side of Air Fryer Broccoli for a hearty, wholesome meal.

Looking for a crockpot version? Check out my Slow Cooker Sweet and Sour Chicken instead!

Ingredients Needed:

Sweet and Sour Chicken

• Oil: use canola oil or another neutral flavored oil to brown the chicken.
• Chicken Breasts: you’ll need 1 pound of boneless, skinless chicken breasts cut into 1″ pieces. Boneless, skinless chicken thighs work great as well!
• Salt and Pepper: adds just enough flavor to the chicken before cooking.
• Veggies: we’re using a classic combination of red bell pepper, green bell pepper, and onion. Feel free to experiment and use some of your favorites!
• Pineapple Chunks: I like to use canned pineapple and then use the juice for the sauce.
• Aromatics: a combination of minced garlic and minced ginger adds so much flavor to the sautéed veggies and chicken.
• Seasonings: we’re taking it up a notch with some extra salt and a kick of heat from red pepper flakes.

Sweet and Sour Chicken Sauce

• Pineapple Juice: use unsweetened or reduced sugar so your sauce isn’t too sweet. I like to use the juice reserved from the canned pineapple.
• Brown Sugar: the “sweet” to our sweet and sour.
• Ketchup: ties in both the vinegar and brown sugar with its sweet, tangy flavor.
• White Vinegar: the “sour” to our sweet and sour.
• Cornstarch and Water or Pineapple Juice: whisked together to form a slurry which helps thicken the sauce.

How to Make Sweet and Sour Chicken in the Instant Pot

This one pot meal is ready with just 10 minutes of prep!

1. Brown the chicken: Heat the oil in the instant pot, then season the chicken with salt and pepper. Add the chicken pieces into the instant pot and cook until no longer pink.
2. Add the veggies: Add in the peppers and onion, pineapple, ginger, garlic, salt, and pepper flakes. Cook for 1 minute, then add in the sauce.
3. Pressure cook: Cover (make sure the valve is set to sealing) and cook on manual or pressure cook for 2 minutes.
4. Add the slurry: In a small bowl, whisk together cornstarch and water. Add that into the sauce, cook for a couple of minutes until thickened, then serve.

Instant Pot Sweet and Sour Chicken FAQs

Variations

• Swap the chicken: You can swap the chicken breasts out for boneless skinless chicken thighs or even cubes of pork tenderloin.
• Play with flavor: Prefer a more salty/savory chicken? Add a tablespoon of soy sauce! Like it sweeter? Add more sugar!
• Brown sugar: You can swap the brown sugar out for granulated sugar or another sweetener of your choice. Keep in mind that any and all swaps will affect the flavor of the sauce.

Serving Suggestions

This Instant Pot Sweet and Sour Chicken is perfect over a pile of white or brown rice and with a simple side dish. I love to pair it with Roasted Green Beans, Air Fryer Broccoli, or steamed mixed veggies.

More Instant Pot Chicken Dinners You’ll Love

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Instant Pot Chicken and Rice

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Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker)

Dinner

Instant Pot Honey Garlic Chicken

Dinner

Instant Pot Pineapple Chicken Breasts Recipe + VIDEO

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Instant Pot Sweet and Sour Chicken

This Instant Pot Sweet and Sour Chicken is made up of tender bites of chicken sautéed with bell pepper and onion and tossed in a sweet, tangy sauce.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Time to build and release pressure 20 minutes minutes

Servings 4 servings

Calories 441cal

Author Ashley Fehr

Ingredients

Sweet and Sour Chicken

• 2 tablespoons canola oil
• 1 lb boneless skinless chicken breasts (cut into 1″ pieces)
• salt and pepper
• 1 red bell pepper cut into 1″ pieces
• 1 green bell pepper cut into 1″ pieces
• 1 onion cut into 1″ pieces
• 1½ cups pineapple chunks
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes

Sweet and Sour Chicken sauce

• 1 cup pineapple juice unsweetened or reduce sugar slightly – can be reserved from canned pineapple
• ½ cup brown sugar packed
• ¼ cup ketchup
• ¼ cup white vinegar
• 2 tablespoons corn starch
• 2 tablespoons water or pineapple juice

US Customary – Metric

Instructions

• Turn Instant Pot to saute, wait until it reads "hot" and then add oil. Let the oil heat for a minute or two.
• Season the chicken well with salt and pepper and add to the Instant Pot (it may be easier to do this in two batches). Cook for about 2 minutes per side, just until no longer pink.
• Add red pepper, green pepper, onion, pineapple, ginger, garlic, salt and pepper flakes and cook 1 minute.
• Whisk together the 1 cup pineapple juice, brown sugar, ketchup and vinegar. Pour over chicken and stir.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 2 minutes.
• When the cook time is up, open the valve slowly to release the pressure.
• Whisk together the corn starch and water.
• Turn the Instant Pot to saute and stir in the corn starch slurry. Cook for 1-2 minutes until thickened. Taste and adjust seasonings to taste. Serve.

Notes

Substitutions:

• You can swap boneless, skinless chicken thighs for the breasts, or use frozen meatballs or 1″ chunks of pork tenderloin.
• Like a more salty/savory chicken? Feel free to stir in 1 tablespoon of soy sauce before serving. 
• Ketchup: I don’t recommend swapping the ketchup because it adds sweetness, acidity, spices and just great flavor all around!
• Brown sugar: you can swap for granulated sugar or another sweetener of your choice. Keep in mind that all swaps will affect the flavor of the sauce.

 

Nutrition

Serving: 325grams | Calories: 441cal | Carbohydrates: 63g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 282mg | Potassium: 851mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1200IU | Vitamin C: 81mg | Calcium: 67mg | Iron: 1mg

The post Instant Pot Sweet and Sour Chicken appeared first on The Recipe Rebel.

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It’s perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Love meatloaf? Check out my Sheet Pan Mini Meatloaf and Roasted Potatoes, this juicy Easy Turkey Meatloaf or this Air Fryer Meatloaf!

You know how much I love my crockpot!

I mean, crockpot recipes are just so easy! Throw everything into the crockpot, walk away for a while, and come back to a home cooked meal. They are lifesavers around here on busy days.

Well, this Crockpot Meatloaf Recipe is another insanely easy slow cooker recipe. Just mix everything, form a loaf, and set it in the crockpot to cook.

The great thing about Crockpot Meatloaf is that it really is so hard to mess up. Classic meatloaf has a reputation for being somewhat dry. Well, make it in the crockpot and say goodbye to dry meatloaf. The low, slow cooking method creates the juiciest meatloaf of all time!

It is still loaded with flavor with a sweet and tangy glaze that takes it over the top.

We like to serve it with Cheesy Make Ahead Mashed Potatoes, Mom’s Homemade Buns and Easy Broccoli Salad or Homemade Coleslaw for a comforting meal that is totally make-ahead friendly!

Ingredients Needed:

• Ground Beef and Ground Pork: 85-93% fat is perfect with enough moisture to stay juicy but not too greasy. You can swap some for chicken or turkey if you prefer, and ground Italian sausage would add great flavor as well!
• Parmesan Cheese: adds lots of salty flavor!
• Eggs: binds the meatloaf ingredients together to help hold its shape.
• Seasonings: Italian seasoning, salt, onion powder, black pepper. You can also use finely diced onion in place of the onion powder if you prefer.
• Breadcrumbs: I use seasoned breadcrumbs to add even more flavor. They combine with the milk to act as our glue 😀
• Milk: soaks into the breadcrumbs to give the meatloaf structure and add tons of moisture.
• Meatloaf Glaze: ketchup, brown sugar, ground mustard — perfectly sweet and tangy!

How to Make Crockpot Meatloaf

This Crockpot Meatloaf recipe takes a quick 10 minutes to prepare before cooking!

1. Combine the meatloaf ingredients: In one bowl, stir together ground beef, ground pork, parmesan, eggs, and seasonings. In a separate bowl, combine breadcrumbs and milk. Mix the two until just combined — don’t overwork it!
2. Form the loaf: Form a tin foil sling by folding a long piece of tin foil and placing it in the crockpot and spray with cooking spray. Shape the meat into an oval and set it on top of the foil sling.
3. Make the glaze: In a bowl, mix together ketchup, brown sugar, and ground mustard to make your glaze. Spoon ⅓ of the glaze over the meatloaf.
4. Cook: Cover the crockpot and cook on low for 5 hours. Check the internal temperature and brush on the remaining glaze before serving.

Crockpot Meatloaf Recipe FAQs

Tips and Notes for Crockpot Meatloaf

• Use lean meat. Since the low and slow cooking method is less likely to dry the meatloaf out, I often use lean ground beef and lean ground pork.
• Don’t over-mix. Overworked meat can become dry and tough. Mix only until just combined!
• Make a sling. Make a foil sling by folding a large piece of tin foil until you have a piece that’s 3 inches wide and long enough to sit on the bottom and reach up the sides of the crockpot. This makes it so much easier to remove the meatloaf from the pot!
• Grease the pot. Before adding the meatloaf to the crockpot, spray both the pot and the foil with nonstick spray to prevent the meatloaf from sticking.
• Check the temp. After 5 hours, check to see if the internal temperature of the meatloaf is 160ºF. If it isn’t, cook for another 30-60 minutes.
• Let it rest. Allow the meatloaf to sit for 10-15 minutes before slicing into it to let the flavor and juices settle back in.

Serving Suggestions

This Crockpot Meatloaf is a classic comfort food meal that’s perfect with pretty much any of your favorite side dishes.

I love Garlic Mashed Potatoes, Homemade Mac and Cheese, Green Beans with Bacon, or Roasted Potatoes and Carrots!

More Crockpot Dinners

Looking for more classic comfort foods made in the crockpot? Here are a few of my favorites!

Dinner

Crockpot Chicken and Dumplings

Dinner

Crockpot Lasagna

Dinner

Crockpot Chicken and Noodles recipe

Dinner

Crockpot Potato Soup

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Crockpot Meatloaf recipe

This Crockpot Meatloaf Recipe is a comfort food classic made easier in the slow cooker. It's perfectly moist, packed with flavor, and takes a quick 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 pound lean ground pork
• ½ cup shredded Parmesan cheese
• 2 eggs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon onion powder or 1 small finely diced onion
• ½ teaspoon black pepper
• ¾ cup dried seasoned bread crumbs (about 80 grams)
• ½ cup milk
• ⅓ cup ketchup
• 3 tablespoons brown sugar
• ¼ teaspoon ground mustard

US Customary – Metric

Instructions

• In a large bowl combine ground beef, ground pork, Parmesan, eggs, Italian seasoning, salt, onion powder and black pepper.
• In a medium bowl, combine bread crumbs and milk. Add to the meat mixture and mix just until combined.
• Create a foil sling for your meatloaf by folding a large piece of tin foil until you have a piece about 3 inches wide and long enough to sit on the bottom of the crockpot and reach up the sides. Place it in the crockpot. Spray the crockpot and foil with non stick spray.
• Shape your meatloaf mixture into an oval and place on top of the foil sling.
• Stir together the glaze: ketchup, brown sugar, ground mustard. Spoon about ⅓ of the glaze on top of the meatloaf, being careful not to contaminate the batch by touching the uncooked meat and then touching the remaining glaze.
• Put the lid on and cook for 5 hours on low.
• Check the temperature to ensure it has reached a minimum 160 degrees F. If not, continue cooking 30-60 minutes.
• Scrape off any excess fat on the sides of the meatloaf and brush on the remaining glaze. Remove from the slow cooker and let rest for at least 10 minutes before slicing.

Notes

Substitutions:

• You can substitute fresh, fine bread crumbs for dried, but you will need only ¼ cup milk for the same amount of crumbs.
• You can swap the ground beef and/or pork for turkey, chicken or Italian sausage.
• You can leave out the Parmesan if you prefer, but it does add a savory, salty flavor that can’t be beat.
• You can swap the onion powder for fresh, finely chopped onion (about ½ cup)
• To bake in the oven: place in a casserole dish and bake for 1 hour-1.5 hours at 375 degrees F. The exact cook time will vary depending on how thick and how wide your meatloaf is.

Nutrition

Calories: 338cal | Carbohydrates: 14g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 693mg | Potassium: 465mg | Fiber: 1g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 3mg

The post Crockpot Meatloaf Recipe appeared first on The Recipe Rebel.

This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It’s cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.

Love shredded meat sandwiches as much as we do? Try The BEST Crock Pot Pulled Pork or this easy Crockpot Shredded Chicken next!

This Instant Pot Honey Balsamic Pulled Pork is a new favorite dinner recipe! It’s based off of my own Crockpot Balsamic Pulled Pork, which we love big time.

While both versions are incredibly delicious, I do love my instant pot.

Why? Because it’s so darn quick. Crockpots are great for planning ahead, but when I’m in search of an easy dinner close to dinner time, the instant pot is where it’s at.

This Instant Pot Pulled Pork recipe is made up of tender and juicy shredded pork tossed with a simple yet incredibly flavorful sweet and tangy honey balsamic sauce. It’s so versatile and takes just 10 minutes to prep!

Looking for more instant pot pulled pork recipes? Check out my Instant Pot Pulled Pork or my Instant Pot Pulled Pork with Cranberry BBQ Sauce!

Be sure to serve it up on a Brioche Bun with Homemade Coleslaw, Corn on the Cob and Easy Potato Salad

Ingredients Needed:

• Pork Roast: you’ll need 4 pounds of boneless pork roast. Shoulder or butt are best! They have great fat content that breaks down and makes the meat even juicier as it cooks.
• Chicken Broth: you can also use water, but it won’t be quite as flavorful. No broth? Try vegetable broth or apple juice instead (if using something sweetened, you may want to reduce the sugar).
• Seasoned Salt and Garlic Powder: simple seasonings that pack a ton of flavor.
• Honey Balsamic Sauce: we’re making a homemade honey balsamic sauce with balsamic vinegar, ketchup, brown sugar, honey, Worcestershire sauce, minced garlic, black pepper, and red pepper flakes. I know, I know — ketchup. Ketchup packs a ton of sweet/savory/tangy flavor in one tiny package!
• Cornstarch and Water: makes up a cornstarch slurry which helps thicken the sauce, if needed.

How to Make Instant Pot Honey Balsamic Pulled Pork

This instant pot pulled pork recipe takes a quick 10 minutes to prep!

1. Brown the pork: Cut the pork into 3-4″ cubes, then season well with seasoning salt and garlic powder. Heat oil in the instant pot and sear the pork cubes until browned. Remove and set aside.
2. Deglaze the pot: To the instant pot, pour in broth or water — be sure to scrape the bottom well so nothing is stuck on.
3. Pressure cook: Add the pork back in, cover with the lid, and cook for 60 minutes. Release the pressure and remove the pork. Let it rest while you make the sauce.
4. Make the sauce: Drain the juices from the instant pot, reserving and straining 1 cup. Pour that back into the instant pot along with vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper, and red pepper flakes. Bring to a boil on sauté and allow to thicken. If needed, make a cornstarch slurry and whisk that in, little bits at a time, to thicken further. Serve over shredded pork.

Instant Pot Pulled Pork FAQs

Tips and Notes

• Cut the pork into cubes. Cutting the pork up into 3-4″ cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
• Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
• Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
• Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.

Serving Suggestions

While it’s pretty difficult to not just eat this Honey Balsamic Pulled Pork straight out of the instant pot, there are plenty of other delicious ways to serve it. Here are some ideas:

• On a sandwich. Layer it on a toasted bun and serve with a side of Easy Broccoli Salad, Air Fryer Potato Wedges, or one of these 30 Pasta Salad Recipes.
• Over nachos. Layer it on nachos for a sweet and tangy flavor twist.
• In quesadillas or tacos. Add it into your favorite cheesy quesadilla or serve it in tacos with your favorite toppings.
• In mac and cheese. Add it into your Homemade Mac and Cheese for some extra protein and flavor!

More Instant Pot Pork Favorites

Dinner

Instant Pot Honey Garlic Pork Tenderloin & Potatoes

Dinner

Instant Pot Pork Chops with Bacon Apple Glaze

Dinner

Instant Pot Pork Chops with Gravy

Dinner

Instant Pot Pork Tenderloin with Garlic Herb Rub

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Instant Pot Honey Balsamic Pulled Pork

This Instant Pot Honey Balsamic Pulled Pork is a twist on a classic. It's cooked to tender and juicy perfection, then smothered in a sweet, tangy, slightly spicy honey balsamic sauce.

Course Instant Pot, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Time to build and release pressure 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 servings

Calories 331cal

Author Ashley Fehr

Ingredients

• 4 lb boneless pork roast (shoulder or butt is best)
• 1 ½ cups low sodium chicken broth (or water)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• 1 cup ketchup
• ½ cup packed brown sugar
• ½ cup honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced garlic
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes
• 1 tablespoon corn starch
• 1 tablespoon water

US Customary – Metric

Instructions

• Preheat Instant Pot on saute and cut pork roast into 3-4" cubes.
• Combine seasoning salt and garlic powder and rub all over pork.
• Add oil to Instant Pot and sear pork chunks on all sides until golden brown. You may have to do this in batches.
• Remove pork from Instant Pot and add broth or water. Scrape the bottom well to remove any stuck on bits on the bottom (this helps to prevent the burn message).
• Add pork back to the Instant Pot with the broth, put the lid on, turn the valve to sealing, and cook on Pressure Cook, high, or Manual, high, for 60 minutes.
• When the cook time is up, allow the pressure to release naturally for at least 10 minutes before opening the valve to release remaining pressure.
• Remove pork and allow to rest for 5-10 minutes before shredding.
• Drain the juices from the Instant Pot and strain. Add 1 cup of cooking juices back into the Instant Pot.
• Add vinegar, ketchup, brown sugar, honey, Worcestershire sauce, garlic, pepper and red pepper flakes. Bring to a boil on saute and cook until slightly reduced.
• If desired, stir together corn starch and water and add to sauce to thicken. Shred meat and add to the sauce in the Instant Pot. (*Note: if you have a smaller pork roast or you like less sauce, place the meat in a bowl and add just the amount of sauce you desire to the meat and stir to combine).

Video

Notes

Tips:

• Cut the pork into cubes. Cutting the pork up into 3-4″ cubes ensures that it cooks all the way through. If you leave it whole, it will need longer to cook.
• Use chicken broth. While water does work as the instant pot liquid, I prefer to use chicken broth. It adds tons of flavor!
• Brown the pork first. Searing the pork in the instant pot before pressure cooking gives it a better texture and another layer of flavor.
• Scrape the bottom. After searing and before pressure cooking, be sure to scrape any brown bits off the bottom of the pot. Stuck bits of food can cause a burn notice.

 

Storage:

Leftover pulled pork will last in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months. To reheat, thaw overnight in the fridge, then warm in the microwave or on low on the stove until heated through.

Nutrition

Calories: 331cal | Carbohydrates: 32g | Protein: 35g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 95mg | Sodium: 689mg | Potassium: 730mg | Fiber: 1g | Sugar: 28g | Vitamin A: 111IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

The post Instant Pot Honey Balsamic Pulled Pork appeared first on The Recipe Rebel.

This Sweet and Sour Chicken Recipe is a homemade version of a classic Chinese takeout dinner. This 30-minute dinner is made up of tender chicken smothered in homemade sweet and sour sauce!

I love my crockpot sweet and sour chicken recipe and this Instant Pot Sweet and Sour Chicken when I need something hands off. But they do require me to plan ahead a little bit. Which I don’t always do.

This stovetop Sweet and Sour Chicken recipe is perfect for when you’re craving Chinese takeout but also craving a home cooked meal.

Why? Because it’s ready in about the same amount of time as it would take to order and pick up your food. It’s win-win!

This Sweet and Sour Chicken is ready in 30 minutes and packed with tender chicken, veggies, and pineapple all covered in a delicious homemade sweet and sour sauce.

Serve it over a bed of rice and dinner is served!

Got pork? Try this Sweet and Sour Pork instead!

Sweet and Sour Chicken Ingredients:

This simple recipe is packed with basic pantry staples!

• Pineapple Juice, Brown Sugar, Ketchup, White Vinegar, and Cornstarch: makes up a simple and delicious homemade Sweet and Sour Sauce recipe!
• Canola Oil: used to sauté the veggies. You can substitute with any neutral-tasting oil with a high smoke point.
• Veggies: I use a blend of red bell pepper, green bell pepper, and onion. Feel free to add in other veggies like sliced carrots, zucchini, snap peas or broccoli (keep in mind that you’ll want to add softer veggies at the end)
• Chicken Breast: you’ll need 1 pound of boneless and skinless chicken breasts cut into 1″ chunks. Boneless, skinless chicken thighs also work great!
• Cornstarch: absorbs moisture from the chicken as it cooks for a crispier exterior.
• Seasonings: salt and black pepper to season the chicken
• Minced Garlic and Ginger: use fresh for the best flavor. Powdered or jarred can be used in a pinch!
• Pineapple Chunks: I use canned pineapple so I can save the juice and use it in the sweet and sour sauce. Canned pineapple is less acidic than fresh and will create a more stable sauce.

How to Make Sweet and Sour Chicken

This classic Chinese takeout dinner is ready in a total of 30 minutes!

1. Make the sauce: In a bowl, whisk together all of the sauce ingredients. Set aside.
2. Cook the veggies: Heat oil in a skillet, then add in the peppers and onion. Cook until softened, then remove from the pan. If you prefer your veggies very crisp, you can skip this step and add them with the pineapple.
3. Brown the chicken: In a ziplock bag, combine cornstarch, salt, and pepper. Add in the chicken pieces and coat. In the same skillet, cook the chicken until browned, then add in garlic and ginger. Continue cooking until fragrant but don’t burn!
4. Combine: Add the pineapple and cooked veggies to the pan with the chicken, the pour in the sauce mixture. Cook until the sauce is thickened and the chicken is cooked through.

Sweet and Sour Chicken FAQs

Mix it up:

• Add more veggies. If you want to kick the nutrition up even more, feel free to cook more veggies along with the peppers and onion. Try broccoli, carrots, sugar snap peas, etc.
• Use another meat. You can totally use the sweet and sour sauce to flavor another meat. Try it with pork, shrimp, or try my Sweet and Sour Meatballs Recipe or my Sweet and Sour Slow Cooker Smokies Recipe.
• Spice it up. Take the heat up a notch by adding red pepper flakes or a drizzle of Sriracha.
• Swap the vinegar. My preference is white vinegar for the sweet and sour sauce, but apple cider vinegar or rice vinegar will both work as well.

Serving Suggestions

I recommend serving Sweet and Sour Chicken right away for the best flavor and texture.

I love to serve my sauce and chicken over a bed of Jasmine rice, instant pot brown rice, or noodles.

If you want to add to your meal, serve it next a couple of classic Chinese takeout side dishes such as edamame, egg rolls, or egg drop soup!

More Asian-Inspired Recipes You’ll Love

One Pot Meals

One Pot Chicken Chow Mein Recipe + VIDEO

Dinner

Instant Pot Teriyaki Chicken & Rice Recipe (pressure cooker)

Dinner

Vegetable Lo Mein – 6 ingredients!

Dinner

Easy Orange Chicken Recipe

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Sweet and Sour Chicken Recipe

This Sweet and Sour Chicken Recipe is a homemade version of a classic Chinese takeout dinner. This 30-minute dinner is made up of tender chicken smothered in homemade sweet and sour sauce!

Course Main Course

Cuisine American, Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 467cal

Author Ashley Fehr

Ingredients

Sweet and Sour Chicken sauce

• 1 cup pineapple juice (unsweetened or reduce sugar slightly – can be reserved from canned pineapple)
• ½ cup brown sugar packed
• ¼ cup ketchup
• ¼ cup white vinegar
• 2 tablespoons corn starch

Sweet and Sour Chicken

• 2 tablespoons canola oil
• 1 red bell pepper (cut into 1" pieces)
• 1 green bell pepper (cut into 1" pieces)
• 1 onion (cut into 1" pieces)
• 1 lb boneless, skinless chicken breasts (cut into 1" pieces)
• 3 tablespoons corn starch
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ cups pineapple chunks

US Customary – Metric

Instructions

• In a medium bowl, whisk together sauce ingredients (pineapple juice, brown sugar, ketchup, vinegar and corn starch). Set aside.
• Heat oil in a large skillet over medium-high heat.
• Add peppers and onions to skillet and cook until peppers are slightly softened and onions are almost translucent (you can leave them with more crunch if you prefer). Remove from skillet.
• Meanwhile, combine corn starch, salt and pepper in a large bowl or zip-top storage bag. Add chicken pieces and coat well.
• When peppers and onions are removed from skillet, cook the chicken on each side just until slightly browned (adding more oil if needed). Add the garlic and ginger and cook 1 minute.
• Add the peppers, onions, sauce mixture and pineapple to the pan and cook until chicken is cooked through and sauce has thickened (about 3-4 minutes — the best way to know is to check the internal temperature of the chicken pieces with a meat thermometer to ensure they are at least 165 degrees F, but chicken will be nearly cooked even before you add the sauce).
• Serve over rice or as desired.

Video

Notes

*I get 1 cup of pineapple juice and 1 ½ cups pineapple chunks from on 540ml can of pineapple chunks, which works great in this recipe.

**If you find the sauce too sweet, 1 tablespoon of soy sauce helps to balance the flavors.

Tips:

Leftover sweet and sour chicken will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen then warm on low on the stove until heated through.

Keep in mind that peppers, once frozen and thawed, are quite soft, so you may want to skip the freezer if you like firmer veggies.

Nutrition

Serving: 294grams | Calories: 467cal | Carbohydrates: 68g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 427mg | Potassium: 857mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1201IU | Vitamin C: 81mg | Calcium: 68mg | Iron: 1mg

The post Sweet and Sour Chicken Recipe appeared first on The Recipe Rebel.

This Sweet and Sour Sauce is a homemade version of a Chinese takeout staple! It’s sweet, it’s sour, it’s versatile, and it’s delicious. Just 6 ingredients and 15 minutes needed!

I love Sweet and Sour sauce. It’s delicious as a dipping sauce with egg rolls, as part of my sweet and sour meatballs or crockpot sweet and sour chicken, on rice, you name it!

Now, store-bought sweet and sour sauce is great in a pinch, but homemade is better! Why? Because store bought sauce is often loaded with ingredients I don’t recognize.

So I thought it was about time I came up with a homemade Sweet and Sour Sauce recipe!

This sauce is super simple with just 5 ingredients, so quick to make, and absolutely delicious!

Ingredients Needed:

• Pineapple Juice: gives the sweet tangy fruitiness and is the base for our sauce.
• Brown Sugar: light or dark brown sugar will work. You can substitute with another sweetener but it will affect the thickness and flavor in different ways.
• Ketchup: adds more sweetness, tomato-y flavor, and gives the sauce a brighter red color.
• Vinegar: I prefer the flavor of white vinegar in this recipe but you can also use apple cider vinegar or rice vinegar.
• Cornstarch: helps thicken the sauce.
• Red Food Coloring: this is optional but does give the sauce that classic bright, red-orange color.

How to Make this Sweet and Sour Sauce Recipe

This easy and versatile condiment comes together in a total of 15 minutes!

1. Combine all ingredients: In a small saucepan, mix together all ingredients.
2. Simmer: Place the pan on the stove and bring to a simmer over medium-high heat. Once simmering, reduce to medium and simmer until thickened.
3. Finish and serve: Mix in red food coloring if desired, then serve or store in the fridge.

Sweet and Sour Sauce FAQs

Tips for making homemade Sweet and Sour Sauce

• Use canned pineapple juice. Fresh pineapple juice is more acidic which can alter the consistency of the sauce.
• If you don’t have pineapple juice, you can skip it and add a ½ cup of water or vegetable broth instead. Be sure to adjust the sweetness and tang as needed!
• If your sauce isn’t thick enough, you can simmer it longer OR make a cornstarch slurry with 2 tablespoons of water and 1 tablespoon of cornstarch. Whisk that until smooth then add small amounts at a time to the sauce until it’s thickened to your liking.
• Freshen it up. After a few days in the fridge, the tangy flavor of the vinegar can start to mellow out. To fix this, simply add another splash of vinegar to freshen it up before serving, then taste and re-adjust as necessary.
• Spice it up. This sauce is delicious with added garlic, ginger, or red pepper flakes! Play around with flavors and find a combination that works best for you!

Serving Suggestions

While Sweet and Sour Sauce is popular alongside Chinese food, it really can be served in a number of different ways!

Serve it as a dipping sauce with egg rolls, drizzle it over rice, veggies or salad, or use it as a sauce for sweet and sour meatballs, grilled chicken, or even pork chops.

More Asian-Inspired Recipes You’ll Love

One Pot Meals

One Pot Chicken Chow Mein Recipe + VIDEO

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Slow Cooker Mongolian Beef

Dinner

Vegetable Lo Mein – 6 ingredients!

Dinner

Slow Cooker Sweet and Sour Chicken (Crockpot)

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Homemade Sweet and Sour Sauce

This Sweet and Sour Sauce is a homemade version of a Chinese takeout staple! It's sweet, it's sour, it's versatile, and it's delicious. Just 6 ingredients and 15 minutes needed!

Course Sauces and Condiments

Cuisine American, Chinese

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 57cal

Author Ashley Fehr

Ingredients

• 1 cup pineapple juice (unsweetened or reduce sugar slightly)
• ½ cup brown sugar (packed)
• ¼ cup ketchup
• ¼ cup white vinegar
• 2 tablespoons corn starch
• 3-4 drops red food coloring (optional)

US Customary – Metric

Instructions

• Whisk together all ingredients in a small saucepan (off the heat).
• Bring to a simmer over medium-high heat and reduce heat to medium.
• Simmer until thickened, about 3-4 minutes. Stir in red food coloring if desired (it just gives it a nice bright color!)
• Serve or refrigerate for up to 2 weeks.

Video

Notes

*This recipe yields roughly 1 ½ cups — one serving is roughly 2 tablespoons

Tips:

• Use canned pineapple juice. Fresh pineapple juice is more acidic which can alter the consistency of the sauce.
• If you don’t have pineapple juice, you can skip it and add a ½ cup of water or vegetable broth instead. Be sure to adjust the sweetness and tang as needed!
• If your sauce isn’t thick enough, you can simmer it longer OR make a cornstarch slurry with 2 tablespoons of water and 1 tablespoon of cornstarch. Whisk that until smooth then add small amounts at a time to the sauce until it’s thickened to your liking.
• Freshen it up. After a few days in the fridge, the tangy flavor of the vinegar can start to mellow out. To fix this, simply add another splash of vinegar to freshen it up before serving, then taste and re-adjust as necessary.

 

Storage:

This sauce can be stored in an airtight container in the fridge for up to 2 weeks.

Nutrition

Calories: 57cal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

The post Sweet and Sour Sauce appeared first on The Recipe Rebel.

This Easy Turkey Meatloaf is a lightened-up version of a classic comfort food! It’s tender, moist, flavorful, and takes just 10 minutes to prep!

I love a good meatloaf recipe! Air Fryer Meatloaf, Instant Pot Meatloaf and Mashed Potatoes, Sheet Pan Mini Meatloaf and Roasted Potatoes, and now this Easy Turkey Meatloaf recipe!

While traditional meatloaf is made using ground beef, this Turkey Meatloaf utilizes ground turkey for a healthier, lightened-up option.

Don’t worry, this recipe includes plenty of moisture so the leaner meat still creates a meatloaf that is just as tender, moist, and delicious as classic beef meatloaf.

Serve it with Roasted Red Potatoes, Green Beans with Bacon and Garlic Bread for a total comfort food meal!

Ingredients for turkey meatloaf:

• Oil: used to sauté the onion and seasonings.
• Onion: be sure to finely dice the onion so it incorporates well into the meat mixture.
• Brown Sugar: gives the meatloaf a touch of warm sweetness
• Garlic: freshly minced garlic has the best flavor, but pre-minced will work as well.
• Seasonings: you’ll use a simple blend of Italian seasoning, chili powder, salt, and pepper in this meatloaf.
• Ground Turkey: I like to use lean ground turkey to keep this recipe light.
• Breadcrumbs: soak up the milk to hold in the moisture and to act as a secondary binding agent.
• Eggs: our binding agent that helps hold the meatloaf together.
• Milk: adds so much moisture to the meatloaf and binds with the bread crumbs.
• Worcestershire Sauce: the acidity in Worcestershire sauce helps tenderize the meat.
• Ketchup: gives the meatloaf even more moisture and a sweet, tangy flavor.
• Ketchup, Brown Sugar, and Apple Cider Vinegar: our simple meatloaf glaze to top it off.

How to make Turkey Meatloaf

This delicious meatloaf recipe takes a total of 10 minutes to prep!

1. Sauté the aromatics and seasonings: In a skillet, heat oil then add in onion. Cook until golden-brown. Add in the brown sugar, garlic, Italian seasoning, and chili powder. Cook until fragrant.
2. Combine the meat mixture: In a large bowl, mix together turkey, breadcrumbs, eggs, milk, Worcestershire sauce, ketchup, salt, and pepper. Add the onions and mix.
3. Shape the loaves: Take the meat mixture and shape it into two equal loaves. Set the loaves on a lined baking sheet.
4. Add the glaze: In a small bowl, mix together the glaze ingredients. Brush the glaze on top of the loaves.
5. Bake and serve: Bake at 350ºF for 40-50 minutes. Let the meatloaf rest, then slice, serve and enjoy!

Turkey Meatloaf FAQs

Tips, tricks, and notes

• Don’t over-mix. Mix the meat mixture only until just combined. If you over-mix the meat can become dry and tough.
• Make equal sized loaves. Be sure that you divide the meat mixture up into two even amounts so they cook at the same rate.
• Check the temp. To verify that the meatloaf is done, use a meat thermometer. It should be 165ºF.
• Let it rest. Let the meatloaf rest for 5-10 minutes before you slice into it so the moisture can redistribute. If you slice into it too soon, that moisture will run out and the loaf will be dry.
• You can make one larger loaf instead of two smaller ones if you want, you will just need to add 15-20 minutes to the cook time.
• Use half beef. If you’re not totally sold by the turkey meatloaf but want a lighter option, try using half ground beef and half turkey.
• Kick the spice up a notch by adding hot sauce or sriracha to the glaze.

Serving suggestions

I love to serve this turkey meatloaf next to one or two delicious side dishes! Here are a few of my favorites:

• Garlic Mashed Potatoes
• Roasted Green Beans
• Mac and Cheese
• Dinner Rolls
• Roasted Vegetables

More turkey dinner recipes to try

Dinner

Turkey Pot Pie

Dinner

Grilled Turkey Burgers

Dinner

Honey Garlic Turkey Sloppy Joes

Dinner

Turkey Noodle Soup

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Easy Turkey Meatloaf

This Easy Turkey Meatloaf is a lightened-up version of a classic comfort food! It's tender, moist, flavorful, and takes just 10 minutes to prep!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 255cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 small onion (finely diced)
• 1 tablespoon brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons Italian seasoning
• ½ teapsoon chili powder
• 2 pounds lean ground turkey
• 1 cup fine bread crumbs
• 2 large eggs
• ¼ cup milk
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• ¾ teaspoon salt
• ½ teaspoon black pepper

Meatloaf Glaze

• 3 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 teaspoon apple cider vinegar

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and line a baking sheet with foil or parchment paper.
• Heat oil in small skillet over medium-high heat. Add onion and cook until softened (for more flavor, cook until golden brown). Add brown sugar, garlic, Italian seasoning and chili powder and cook for 1-2 minutes until fragrant. Set aside to cool slightly.
• In a large bowl, combine ground turkey, bread crumbs, eggs, milk, Worcestershire sauce, ketchup, salt and pepper. Add the slightly cooled onions and mix to combine (don't overmix).
• Shape into two equal loaves (you can do one but you'll need to add 15-20 minutes to the cook time), roughly 6" by 4".
• Stir together the glaze (ketchup, brown sugar, cider vinegar) and brush on top of the meatloaf.
• Bake for 40-50 minutes, until a meat thermometer reads a minimum of 165 degrees F.
• Let rest for 5-10 minutes before slicing.

Notes

Tips:

• Don’t over-mix. Mix the meat mixture only until just combined. If you over-mix the meat can become dry and tough.
• Make equal sized loaves. Be sure that you divide the meat mixture up into two even amounts so they cook at the same rate.
• Check the temp. To verify that the meatloaf is done, use a meat thermometer. It should be 165ºF.
• Let it rest. Let the meatloaf rest for 5-10 minutes before you slice into it so the moisture can redistribute. If you slice into it too soon, that moisture will run out and the loaf will be dry.

 

Storage:

Leftover baked turkey meatloaf will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen then microwave until heated through.

Nutrition

Calories: 255cal | Carbohydrates: 20g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 523mg | Potassium: 492mg | Fiber: 1g | Sugar: 9g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg

The post Easy Turkey Meatloaf appeared first on The Recipe Rebel.

This Sloppy Joes Recipe is a classic comfort food dinner that’s ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Serve plain on a toasted bun or load it up with your favorite toppings!

Our favorite dinner recipes are ones that are made with simple ingredients, a hit with the whole family, and quick to make!

This sloppy joes recipe checks all of my “perfect meal” boxes! It’s made with ground beef, a few veggies, a simple sauce made up of pantry staples, and a few basic seasonings. It’s also always a favorite at our house AND it’s ready in a total of 20 minutes!

I mean, a messy, hearty, flavorful ground beef and tomato sauce piled onto a golden-brown, toasty bun? Easy dinner doesn’t get better than that!

If I made these every day (and threw in the odd pan of Spaghetti and Meatballs, Easy Homemade Hamburger Helper, The BEST Oven-Fried Chicken or Teriyaki Chicken), my kids would be ecstatic.

What is a sloppy joe?

A sloppy joe is an American sandwich made up of ground beef simmered in a sweet tomato sauce and served on a toasted bun.

Sloppy joe sandwiches supposedly originated in Sioux City, Iowa in the 1930s when a chef named Joe added tomato sauce to his loose meat sandwiches, thus creating what is now a classic comfort food dinner!

Ingredients for sloppy joes:

• Ground Beef: I like to use lean ground beef so the mixture isn’t overly greasy. If you use a fattier meat, you’ll want to drain the oil before adding the sauce.
• Red Bell Pepper and Onion: sloppy joe filling is a great way to sneak veggies into your kids’ meals. Bell pepper and onion are the classic additions, but feel free to add other veggies if desired.
• Garlic: use freshly minced or pre-minced garlic. Garlic powder will work, but fresh is always my first choice!
• Salt, Chili Powder, and Black Pepper: a simple trio of seasonings to take the flavor of an already flavorful sauce up a notch.
• Ketchup, Brown Sugar, Worcestershire Sauce, Apple Cider Vinegar, Tomato Paste, Mustard, and Red Pepper Flakes: makes up the sweet, tangy, slightly spicy sloppy joe sauce. 
• Water: used to thin out the filling, if necessary.

How to make sloppy joes

1. Cook the beef: brown the beef with the onion and pepper. Stir in garlic, salt, chili powder, and pepper.
2. Make the sauce: To the beef mixture, add the remaining ingredients. Stir well, then add water to thin it out if needed.
3. Simmer and serve: Bring to a simmer over medium-high heat, then reduce to medium-low and simmer to thicken. Serve in buns with the toppings of your choice!

Sloppy Joes FAQs

Tips and tricks

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

Other ways to use sloppy joe filling

There are so many ways to use sloppy joe sauce, which means you should have no issue using up leftovers! Here are some ideas:

• On grilled cheese. Check out my sloppy joe grilled cheese recipe. It’s even better if it’s made with homemade Whole Wheat Bread!
• Mixed into pasta. It’s delicious in homemade mac and cheese!
• Over nachos or fries. Serve it over nachos with melted cheese or use it in place of the ground beef in BBQ bacon cheeseburger nachos.
• On baked potatoes. Turn Air Fryer Baked Potato into a heartier meal by topping them off with a scoop of sloppy joe sauce.

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Sloppy Joes

This Sloppy Joes Recipe is a classic comfort food dinner that's ready in a total of 20 minutes! Tender and juicy ground beef is simmered with peppers and onions in a sweet and spicy tomato sauce.

Course Main Course

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 1 pound lean ground beef
• 1 red bell pepper (diced)
• ½ medium onion (diced)
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 1 teaspoon chili powder
• ¼ teaspoon black pepper
• ¾ cup ketchup
• 3 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 1 teaspoon prepared mustard
• 1 pinch red pepper flakes
• 2 tablespoons water

US Customary – Metric

Instructions

• Cook ground beef, onion and pepper in a large skillet over medium high heat until meat is browned and onion is translucent.
• Stir in garlic, salt, chili powder and pepper and cook 1 minute.
• Add ketchup, Worcestershire sauce, brown sugar, vinegar, tomato paste, mustard and red pepper flakes and stir well. Add water to thin sauce if desired.
• Bring to a simmer over medium high heat and then reduce to medium low. Simmer until vegetables are tender and sauce has thickened slightly.
• Serve over buns.

Video

Notes

Notes:

• Play with flavor. Sloppy joe filling is very forgiving. Prefer a sweeter sauce? Add more brown sugar. Love the spice? Add a drizzle of hot sauce or sriracha!
• Add more veggies. Sloppy joe filling is a great way to sneak some veggies into a meal…especially if you have picky kiddos. Try adding mushrooms, peas, carrots, celery, zucchini, spinach, you name it. Make sure you chop any extra veggies pretty small so they incorporate well into the sauce.
• Double the recipe. Sloppy joes store beautifully either in the fridge or in the freezer. Get ahead on meal planning and double the recipe!
• If the sauce is too thin, simmer it longer to allow it time to thicken. Keep in mind that the sauce will also thicken as it sits.
• If the sauce is too thick, add a splash of water to thin it out. Don’t add too much water though because you don’t want to dilute the flavor!

 

Storage:

Leftover sloppy joe filling will last in an airtight container in the fridge for 3-4 days or in the freezer for 3-4 months. To reheat, thaw in the fridge if frozen, then warm on the stove or in the microwave with a splash of water to thin, if necessary.

Nutrition

Serving: 178grams | Calories: 264cal | Carbohydrates: 25g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1238mg | Potassium: 803mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1449IU | Vitamin C: 45mg | Calcium: 48mg | Iron: 4mg

The post Sloppy Joes appeared first on The Recipe Rebel.