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How to Poach Chicken Breasts

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Learn how to poach chicken breasts in salted water for tender and juicy cooked chicken, perfect to use in any recipe that calls for cooked chicken. You can shred it for delicious Chicken Enchiladas, slice it to top a green salad, or cube it for a creamy chicken salad sandwich.

poached chicken cut into cubes

If you would rather make it in your Instant Pot, check out this recipe for All Purpose Instant Pot Chicken.

Poaching

Poaching is defined as cooking by simmering in a small amount of liquid. So in this recipe we are cooking chicken breasts with moist heat by simmering them in a small amount of water (or broth). You could also use part white wine for another flavor profile.

chicken breasts in poaching liquid

Step By Step How To Poach Chicken

  1. Start by cutting the chicken breasts in half lengthwise, so you end up with 2 thinner pieces of chicken.
  2. Place your chicken in large pot.
  3. Cover the chicken with cool water or broth by about an inch.
  4. Sprinkle the salt in the pot. Also add any aromatics you would like to use (bay leaf, peppercorns, lemon, garlic…).
  5. Over medium heat bring the water to a light simmer, not a full boil.
  6. Once it simmers turn the heat to LOW and cook the chicken in the hot liquid for about 10 minutes.
  7. Check the internal temperature, it should reach 165 degrees. If it isn’t quite at temp then leave it on the heat for another 5 minutes.
  8. Take the chicken out of the liquid and let it cool for about 5 minutes before cutting or shredding.

Shredding Chicken

If you want to use your chicken shredded try shredding it in your stand mixer! Place warm chicken (not cold chicken) in the bowl with the paddle attachment. Turn it on medium speed and it will shred up your chicken in about 30 seconds. There may still be a few large pieces you need to hand shred, but it is still quicker than the old 2 fork method.

NOTE: don’t run the mixer too long or it will turn your chicken into crumbles.

Recipes to Make with Poached Chicken

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poached chicken cut into cubes

How to Poach Chicken Breasts

Learn how to poach chicken that is juicy and tender! Perfect to use in any recipe that calls for cooked chicken.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
resting: 10 minutes
Total Time: 30 minutes
Servings: 4 chicken breasts
Calories: 64kcal
Author: Susie Weinrich

Ingredients

  • 2-4 fresh boneless skinless chicken breasts
  • water - could use broth instead
  • 1 tablespoon kosher salt

Optional Aromatics

  • bay leaf, black peppercorns, lemon wedges, smashed garlic, quartered onion, rosemary, thyme

Instructions
 

  • Cut the chicken breasts in half, lengthwise, so you have two thinner chicken breasts.
  • Place your chicken breasts in a large pot and fill with water or broth so that it covers the chicken by about 1 inch.
    Sprinkle in the salt. Add any aromatics you wish to use.
  • Over medium heat bring to a slow simmer. When it comes to a simmer lower the heat to low and cook in the hot water for 10 minutes.
    Pro Tip: if your water gets a white foam on top, that is totally normal. It is called scum (I know, so gross) and is harmless. You can skim it off the top or leave it. But it does dry very sticky so wash your pot right away after poaching the chicken.
  • Check the internal temp of the chicken and it should be at 165ยฐ to be fully cooked. If you haven't reached that yet, keep on the heat for another 5 minutes.
  • Using a slotted spoon remove the chicken from the water.
  • You can save the broth/cooking liquid and use in savory recipes that call for broth or water. The broth will also freeze well and can be kept in the freezer for 3 months.

Using Poached Chicken

  • Let the chicken cool for 5-10 minutes. Then you can shred, cube, slice, or use whole. Use in any recipe that calls for cooked chicken.
  • The poached chicken will stay good in the fridge for 4-5 days.
  • You can freeze the cooled poached chicken for up to 3 months.

Recipe Tips and Notes:

SHREDDED CHICKEN : Try shredding your warm chicken with a stand mixer fitted with a paddle attachment or a hand mixer for just 30 seconds.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1poached chicken breast | Calories: 64kcal | Protein: 12g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1810mg | Potassium: 209mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg

Apple Crostata with Caramel Sauce

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Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream! Or for another option top it with this Butter Rum Sauce and a little whipped cream.

apple crostata on parchment paper with a caramel drizzle

If you have a lot of fresh apples, this Apple Spice Cake with Butter Rum Sauce or Instant Pot Applesauce recipe are amazing too. However if you are just looking to fill a craving for apples, you can check out these recipes too:

What is Crostata

A crostata is defined as an open faced fruit tart. It is similar to a pie without a top crust. The bottom crust is instead folded over about an inch around the sides to hold in the filling.

Crust

This pie crust recipe really makes this crostata over the top! It is the flakiest and most tender crust I have found. Not to mention it is super easy to make.

However, if you need a short cut in the kitchen you can always purchase a refrigerated crust at the store!

Apples To Use

This recipe calls for Granny Smith apples, which are crisp and super tart. That tartness balances the sweetness of the brown sugar and caramel sauce. However you can definitely still taste the tart puckery bite of the green apples.

If you want something sweeter you can choose one of these options, or a combo would be great too:

  • Braeburn
  • Jonagold
  • Honeycrisp (will be really sweet)
  • Pink Lady

How to Make Apple Crostata

Start by making the pastry dough and wrap it in plastic wrap, pop it in the fridge while you make the apple filling.

At this point go ahead and preheat the oven to 350.

Wash, peel, core and cut the apples. You can cut them in ยผ inch slices or ยฝ inch chunks. The photos show ยฝ inch chunks.

In a large bowl toss the apples with the lemon juice. Now mix them with the brown sugar, flour, and spices. Set aside.

steps for making apple crostata

Take the dough out of the fridge and roll it out to about a 12 inch circle on a lightly floured surface. This does NOT need to be a perfect circle, remember a crostata is “rustic”. Transfer the dough to a parchment lined baking sheet.

Pour the apple mixture into the center of the crust, leaving about an inch of crust around the edges. Fold the extra crust over the edges of the apple filling. Optional – you can brush the dough with an egg wash for a nice golden crust.

Bake for 50 minutes.

While the crostata is baking make the caramel filling, then pop it in the fridge.

Let the apple crostata cool 5-10 minutes before serving.

Serving

Warm crostata is best served drizzled with caramel sauce and topped with vanilla ice cream.

Storing

Store leftover apple crostata in an airtight container. You can store it on the kitchen counter at room temp, like a pie, or you can store it in the fridge. It should last about 4-5 days.

apple crostata with a spoon full of caramel

Store any leftover caramel sauce in the fridge in an airtight container. It will last for 2 weeks in the fridge!

Apple Crostata Recipe with Caramel Sauce

apple crostata with a spoonful of caramel

Apple Crostata with Caramel Sauce

Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream!
5 from 3 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Calories: 372kcal
Author: Susie Weinrich

Equipment

Ingredients

Apple Crostata

Caramel Sauce

Instructions
 

  • Start by making the dough recipe that is linked above, then pop it in the fridge while you make the apple filling. Or if you are using store bought pie crust, skip this step.
  • Preheat the oven to 375ยฐ and line a baking sheet with parchment paper or a reusable silpat.
  • To make the apple filling peel, core and cut your apples into ยฝ inch chunks. In a large bowl toss the apples with 2 tablespoon fresh lemon juice.
    Now mix in the brown sugar, flour, cinnamon, nutmeg, vanilla and kosher salt. Stir to coat the apples with the mixture.
  • On a lightly floured surface roll out your pastry dough/pie crust to about a 12 inch round. This does not have to look perfect! A crostata is very rustic.
  • Transfer the crust to your parchment lined baking sheet.
  • Pour the apple filling into the center of the crust, leaving about 1 inch around the edge.
    Fold that edge over the apple filling.
  • Optionally – you can brush the crust with an egg wash to make a more golden crust.
  • Pop the crostata into the preheated oven and bake for 50 minutes.
  • While the apple crostata cooks make the caramel filling below.
  • Let the apple crostata cool for at least 10 minutes and then serve in slices topped with caramel drizzle and ice cream!

Caramel Sauce

  • In a saucepan over medium heat add the brown sugar, karo syrup and butter. Let that melt together while stirring.
    Bring to a boil and then boil for 1 minute, stirring constantly.
  • Transfer the caramel to a heat safe bowl and then pop it in the fridge to thicken a little while the crostata finishes cooking.

Recipe Tips and Notes:

OTHER SAUCES: You can also try this Apple Crostata topped with Butter Rum Sauce and whipped cream.
If you have a lot of desserts that would be good with the caramel sauce or you have a dessert buffet, like during the Holidays, you can follow this recipe for Brown Sugar Caramel Sauce to make a double batch.ย 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 372kcal | Carbohydrates: 66g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 207mg | Potassium: 174mg | Fiber: 3g | Sugar: 50g | Vitamin A: 288IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

Flaky Pie Crust with Vodka

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This Pie Crust with Vodka is one of the flakiest and most tender crusts you will find! It is perfect to use in any sweet or savory recipe that calls for a pie crust. All you need are 7 simple ingredients – flour, salt, sugar, butter, vegetable shortening, water, and vodka! Read on to find out why Vodka is such an important part of getting a really flaky crust!

Pie crust with vodka made into an apple crostata

It is the perfect pie crust recipe to use for Apple Crostata (shown above), Blueberry Galette, or something savory like a Turkey Pot Pie.

Why Use Vodka in Pie Crust?

Why use vodka? It makes an amazingly flaky and tender pie crust. That all has to do with the formation of gluten in your crust. Let me explain:

The more gluten that is created in your dough the tougher and NON-flaky your crust will be. That is also why you see a lot of baking recipes say “don’t over mix your dough!!” because it will make the dough tough instead of flaky.

When you add liquid (water) to flour you start to create gluten. However when you add alcohol, in this case Vodka, to your flour you create a considerably less amount of gluten which equals a really flaky and tender crust! The alcohol cooks out and it doesn’t add any liquor flavor to your crust. Promise!!

If Vodka is not something you keep in your house you can always buy one small “airplane” size bottle at the liquor store. They are usually kept up by the registers or behind the registers.

Other Liquors

You could also use gin to make your crust if that is what you have in the house. It is flavored with juniper berries, but if you are only making one crust the flavor shouldn’t come through.

According to Cook’s Illustrated, any 80 proof alcohol works in making a flaky pie crust. Just steer clear of flavored alcohol, like raspberry vodka or pineapple rum!

Step by Step Picture Instructions

Start by adding 1 cup all purpose flour, ยฝ teaspoon kosher salt, and 1 tablespoon sugar to the food processor and pulse 4-5 times to mix.

  1. Add 6 tablespoons COLD butter that has been cut into ยผ inch cubes and ยผ cup chilled solid vegetable shortening (Crisco) that has been cut into 4 pieces.
  2. Process for about 15 seconds, the dough should start to resemble cottage cheese with small clumps.
  3. Scrape the bowl to redistribute the dough mixture. Add remaining ยผ cup flour and pulse about 4-6 times.
shortening, butter and flour in a food processor
crumbled flour and butter in a food processor
pie dough in a food processor

4. Empty the contents into a mixing bowl (it will still be crumbly) and sprinkle with 2 tablespoons COLD Vodka and 2 tablespoons COLD water.

5. Fold and mix the dough just until it comes together. It will be a little sticky and tacky, but Do not overmix. Form into a disk.

pie dough in a disk in a bowl
vodka pie dough in a disc wrapped in plastic wrap

6. Wrap the disc in plastic wrap and refrigerate.

Storing

You can store the vodka pie crust, wrapped in plastic wrap, in the fridge for up to 2 days.

Freezing

You can absolutely freeze your dough! If you are making this recipe I recommend doubling it and just keeping one of the crusts in the freezer.

Wrap the prepared dough in plastic wrap, then in foil, and place it in a freezer safe baggie. Keep in the freezer for up to 6 months.

Thaw in the fridge overnight when you are ready to use.

Using the Pie Crust

You can use the dough directly after you make it. However, if you can chill it in the fridge for 20-30 minutes before using it will be easier to roll out.

Pro Tip: note that this dough will be a lot moister than a traditional pie dough. You may need to use more flour on the rolling surface than a normal (up to ยผ cup).

When you are ready to use the pie crust roll it out on a floured surface. You can use this crust in any recipe that calls for pie crust or pastry dough, sweet or savory.

pie crust being rolled out on a floured surface with a wooden rolling pin

This Apple Crostata recipe is an amazing way to use this crust recipe, or for a savory dish use this Turkey Pot Pie Recipe!

Doubling

This recipe is also easily doubled for two pies/recipes. Increase the ingredients to:

  • 2 ยฝ cups all purpose flour
  • 1 teaspoon kosher salt
  • 2 tablespoon sugar
  • 12 tablespoon cold butter (cut into ยผ inch cubes)
  • ยฝ cup chilled solid vegetable shortening (cut into 8 pieces)
  • ยผ cup cold water
  • ยผ cup cold vodka

More Baking Recipes To Love

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Vodka Pie Crust Dough rolled out on a surface with flour

Flaky Vodka Pie Crust Recipe

Learn how to make the flakiest pie crust you have ever had. Vodka is a key ingredient in getting tender and flaky crust!
This is the perfect crust recipe for any dish, sweet or savory.
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 1 crust
Calories: 1670kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 ยผ cups all purpose flour - divided, plus more for rolling
  • ยฝ teaspoon kosher salt
  • 1 tablespoon sugar
  • 6 tablespoon cold butter - cut into ยผ inch chunks
  • ยผ cup chilled solid vegetable shortening - (crisco) cut into 4 pieces
  • 2 tablespoon very cold water
  • 2 tablespoon very cold vodka

Instructions
 

  • Add 1 cup all purpose flour, ยฝ teaspoon kosher salt, and 1 tablespoon sugar to the bowl of a food processor and pulse 4-5 times to mix.
  • Add the cold butter cubes and shortening cubes, process for about 15 seconds. Clumps will start to form and it will look like cottage cheese, but will still be really loose and crumbly.
    6 tablespoon cold butter, ยผ cup chilled solid vegetable shortening
  • Pour in the remaining ยผ cup of flour and pulse another 5 times. (it will still be crumbly)
  • Pour the mixture into a large bowl. Sprinkle the cold water and cold vodka over the dough. Start to fold and mix JUST until it comes together.
    Note it will be stickier and wetter than traditional pie dough.
    2 tablespoon very cold water, 2 tablespoon very cold vodka
  • Form into a disk, use right away or wrap in plastic wrap and refrigerate. Can be refrigerated up to 2 days.

Using the Dough

  • The dough can be used right after being made, however it will be easier to roll out if you can refrigerate it for 20-30 minutes before using.
  • Place on a floured surface. Using a rolling pin, roll out the dough to the size the recipe calls for.
    Since the dough is pretty moist you will want to use a good amount of flour on the surface you are rolling on (up to ยผ cup).
  • Bake according to the pie/recipe you are using.

Freezing

  • You can freeze your prepared pie dough! Simply wrap the dough disk in plastic wrap, then in foil, and place in a freezer safe baggie.
    It can be kept frozen for up to 6 months.
    When you are ready to use the dough, thaw in the fridge overnight.

Recipe Tips and Notes:

This recipe can be doubled to make 2 pie crusts, then freeze one by following the instructions above!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1crust | Calories: 1670kcal | Carbohydrates: 131g | Protein: 17g | Fat: 121g | Saturated Fat: 56g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 39g | Trans Fat: 10g | Cholesterol: 181mg | Sodium: 1708mg | Potassium: 188mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2099IU | Calcium: 45mg | Iron: 7mg

Pork Milanese with Tomatoes and Garlic

by 1 Comment

Pork Milanese is a fancy name for something that is actually really simple.. breaded and pan fried pork! It is a traditional Italian dish that can be made with veal or pork. In this Pork Milanese recipe we are using center cut boneless pork cutlets that have been pounded thin and breaded with panko, seasonings, parmesan, and lemon zest.

pork milanese on a platter topped with tomatoes and garlic

You get a deliciously seasoned and crispy pork cutlet. Then the dish is finished with a pan roasted tomato, garlic, and basil relish.

It is easy enough to make and serve on a weeknight, but nice enough to serve to guests with a really great red wine and some Instant Pot Risotto or mushroom risotto!

If pork isn’t your jam, check out this recipe for Chicken Parmesan, it has a lot of the same flavors.

Pan Fried Pork

In this recipe you are pan frying your breaded pork. If I have one piece of advice to give…DON’T OVERCOOK YOUR PORK CUTLET.

Pork cutlets are best cooked to a medium which is about 145 degrees internal temp. I found that if you cook your thin pork chops 2 minutes per side on medium high heat they turn out perfect!

Steps for Making Pork Milanese

  1. Start by pounding your pork cutlets to about โ…“ inch thick. This will help them pan fry faster, without burning the breading.
  2. Brush the pork cutlets with dijon mustard and then dip in the breading mixture, pressing the panko onto the pork.
raw pork cutlets, a plate of dijon mustard, and a plate of panko for breading pork milanese

3. In a pan add ยผ cup olive oil and warm over medium heat. Saute the pork cutlets for about 2 minutes per side. Let rest while you make the tomato relish.

crispy fried pork cutlets

4. Wipe out the pan and then add the 2 tablespoon butter and 1 tablespoon olive oil. Saute the tomato and garlic for 1 minute. Sprinkle in the lemon zest and basil, saute for 30 more seconds.

tomato garlic and basil in a skillet

Serving

Serve your crispy Pork Milanese topped with the tomato relish over a bed of arugula that is dressed with your favorite vinaigrette. You can also serve some lemon wedges on the side.

A side of creamy instant pot risotto or cheesy rice is great too!

Variations

I love a recipe that can be changed to suit taste buds… like kid’s picky taste buds! Here are a few ideas:

  • Use Italian Bread Crumbs instead of panko
  • Season with the herbs and spices you prefer
  • Make with chicken or veal
  • Serve nestled in your favorite marinara sauce
  • For a brighter flavor finish with a big squeeze of fresh lemon juice

More Dinner Recipes To Love

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pork milanese topped with a tomato relish

Pork Milanese with Tomatoes & Garlic

A delicious recipe for breaded and pan fried pork cutlets that are topped with a flavorful tomato, garlic and basil relish.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Author: Susie Weinrich

Ingredients

Pork Milanese

Tomatoes & Garlic

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes - halved
  • 2 fresh garlic cloves. thinly sliced
  • 2 tablespoon fresh chopped or torn basil - (can use parsley instead of basil)
  • ยฝ teaspoon lemon zest

Serving

  • arugula dressed lightly with vinaigrette, lemon wedges - **Both are optional

Instructions
 

  • Lightly pound the pork cutlets with a meat tenderizer or meat mallet until they are about โ…“ inch thick.
  • On a plate combine the breading ingredients – panko, parmesan, garlic, dried basil, dried oregano, lemon zest and salt.
    On a second plate spoon out 3 tablespoons of dijon mustard.
    Place the pork cutlets on a third plate.
    Tip- also grab a baking sheet to place the pork on once it is breaded.
  • Rub or brush a pork cutlet on all sides with the dijon mustard, place it in the breading mixture and press the panko on all sides. Give it a very light shake and then place on the baking sheet or clean plate.
    Repeat with all the pork cutlets.
  • In a skillet over medium heat add the olive oil. Once it is hot add the pork cutlets and cook about 2 minutes per side. you want the pork to have an internal temp of 140-145 degrees.
    Set the pork aside to rest.
  • Wipe out the skillet with a paper towel then place back over medium heat. Add the butter and olive oil.
  • Add in the tomatoes and garlic, saute for 1 minute. Sprinkle in the basil and lemon zest, saute for another 30 seconds. Remove from the heat.
  • Serve the Pork Milanese topped with the tomato garlic mixture. Place the pork on a bed of arugula that is lightly dressed with your favorite vinaigrette.

Recipe Tips and Notes:

SIDE DISHES: This is excellent served with Risotto or cheesy rice!
Did you make this recipe?Connect with me and let me know by commenting below!
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Brown Sugar Caramel Sauce

by 8 Comments

Yes, you can make caramel sauce with brown sugar!! This is a super simple and foolproof recipe for Brown Sugar Caramel Sauce. It is made with 4 ingredients: brown sugar, butter, karo syrup, and heavy whipping cream. The brown sugar gives it an amazing rich flavor that is great drizzled over ice cream, desserts, or apple pie!

brown sugar caramel sauce on a spoon drizzling into a bowl

Here are a few desserts to try this amazing caramel sauce on:

If you are looking for a caramel candy recipe, you can check out this Rosemary Salted Caramel recipe from my friend Lauren at Zestful Kitchen!

How to Make Brown Sugar Caramel Sauce

This caramel is super easy to make and only takes about 10 minutes, and that includes getting the ingredients out!

Start with a saucepan over medium heat. Add the brown sugar, butter, and Karo syrup to the pot. Stir it to combine and while it is melting together.

caramel sauce bubbling in a saucepan

Bring the mixture to a boil and then boil for 1 minute, while stirring constantly.

Take the pot off the heat and whisk in the heavy whipping cream.

Storing

Store any leftover caramel sauce in the fridge in an airtight container for up to 2 weeks (which also means it can be made ahead!). It will thicken A LOT in the fridge, becoming more like the texture of a really soft wrapped caramel – see below.

caramel with a thicker texture that has been refrigerated

Reheating

Spoon out the amount of caramel sauce you will be using into a saucepan or microwave safe bowl.

Microwave for 30 seconds at a time, stirring in between. On the stovetop, place over medium-low heat, stirring often until it heats through.

If you want it to drizzle a bit thicker you can set it out at room temp for 30 minutes and it will soften enough to “drizzle” in thicker ribbons (like the photo above).

Edible Gifting

This Brown Sugar Caramel Sauce would make a great edible gift! Just make sure you include reheating instructions.

More Dessert Sauce Recipes

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brown sugar caramel sauce in a white bowl being drizzled with a spoon

Brown Sugar Caramel Sauce Recipe

An amazing caramel sauce made with brown sugar. It has a rich flavor that is excellent drizzled over desserts- especially apple pie and ice cream!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 cups
Author: Susie Weinrich

Ingredients

Instructions
 

  • In a saucepan over medium heat add the brown sugar, Karo syrup and butter. Stir to combine and bring to a boil, stirring constantly.
    Boil for 1 minute, stirring constantly.
    1 ยฝ cups brown sugar, โ…” cup white Karo syrup, 4 tablespoon butter
  • Remove from the heat and whisk in the heavy whipping cream until it is blended.
    โ…” cup heavy whipping cream
  • The sauce will be thin, let it cool to thicken.

Storing

  • Store cooled caramel sauce in the fridge in an airtight container for up to 2 weeks.

Reheating

  • Microwave for 30 seconds at a time, stirring in between.
  • Stovetop place over medium-low heat, stirring often, until it heats through.
  • If you want it to drizzle a bit thicker you can set it out at room temp for 30 minutes and it will soften enough to "drizzle" in thicker ribbons (see photo)
    caramel with a thicker texture that has been refrigerated

Using

  • This brown sugar caramel is great drizzled over desserts, pie, or ice cream!
Did you make this recipe?Connect with me and let me know by commenting below!
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Cake Mix Brownies

by 6 Comments

Cake Mix Brownies are a delicious way to make brownies if you don’t want to make them from scratch or don’t have a brownie mix laying around. It only takes 4 simple ingredients to make brownies from a chocolate cake mix! Serve them warm with a dollop of Homemade Whipped Cream or Ice Cream.

cake mix brownie on a cake plate with a fork

Why This Recipe Works

  • The cake mix already has the flour, chocolate, and sweetener all in one!
  • By adding additional fat (chocolate chips and oil) you raise the fat-to-flour ration of the cake mix, which turns them into a brownie that is a little fudgy and still a little cakey.
  • The cake mix saves time as compared to making brownies from scratch!

Ingredients

You only need 4 simple ingredients for these Cake Mix Brownies:

  1. Chocolate Cake Mix, any brand
  2. Vegetable Oil
  3. Eggs
  4. Chocolate Chips

How To Make This Recipe

Start by preheating your oven to 350 and spraying an 8×8 or 9×9 baking pan.

In a mixing bowl combine the cake mix, vegetable oil, eggs.

Then fold in the chocolate chips.

  • cake mix brownie batter in a bowl
  • cake mix brownie batter in a bowl with chocolate chips

The mixture will be thick

brownie batter in a bowl with a wooden spoon

Using a wooden spoon or spatula press the batter into the prepared pan.

pressing brownie batter into a 9x9 pan

Bake for 18-20 minutes.

Let cool for 10 minutes and then cut into 9 large brownies (3×3) or 16 smaller brownies (4×4).

Serve with whipped cream or ice cream!

cake mix brownies baked in a 9x9 baking dish

Recipe FAQ’s

What is the difference between cake mix and brownie mix?

A cake mix will contain more leavener to make it rise, while a brownie mix is going to container very little. Brownie mixes also generally have more sugar and chocolate content than chocolate cake mixes.

What makes brownies fudgy or cakey?

Fudgy brownies have a higher ratio of fat to flour and less leavener.

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one brownie on a cake plate with crumbs around and a fork

Cake Mix Brownies

A delicious shortcut to make a fudgy, yet cakey, brownies.
4.58 from 7 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 9 pieces
Calories: 440kcal
Author: Susie Weinrich

Ingredients

  • 15.25 oz Chocolate Cake Mix
  • ยฝ cup vegetable oil
  • 2 eggs
  • 1 cup semi sweet chocolate chips

Instructions
 

  • Preheat the oven to 350ยฐ
  • Prepare your 8×8 or 9×9 baking pan with baking spray or oil.
  • In a bowl stir together the cake mix, oil, and eggs until it is well combined. Fold in the chocolate chips.
  • Pour the batter (it will be thick) into the baking pan, press it to fill the entire pan evenly.
  • Bake the brownies at 350 for 18-20 minutes.
  • Cool the brownies for 10 minutes.
  • Cut the brownies into 9 large squares (3×3) or 16 smaller squares (4×4).
  • Serve with ice cream or Homemade Whipped Cream for an amazing dessert!

Recipe Tips and Notes:

Can sub the chocolate chips for:
  • dark chocolate chips
  • white chocolate chips
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1brownie | Calories: 440kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 412mg | Potassium: 285mg | Fiber: 3g | Sugar: 26g | Vitamin A: 64IU | Calcium: 90mg | Iron: 4mg

Instant Pot Meal Plan

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This meal plan is for all my fellow Instant Pot Heads!!

a picture of instant pot risotto with meal plan text overlay

This week the menu includes only Instant Pot Recipes. There are 4 recipes included for you to use and then I recommend that you have:

  • 1 kids choice night
  • 1 leftover night
  • 1 take out night

All together that makes a week of dinners! And if this one isn't quite your style or you don’t have an Instant Pot or Electric Pressure Cooker, there are a lot of other menus to choose from in my Meal Plan Page.

Creamy Instant Pot Risotto

Risotto made in your Instant Pot is not only easy but it is incredibly creamy and delicious. Pair this Risotto Recipe with a green salad and some crusty bread for an amazing dinner!

a bowl of creamy risotto

Instant Pot Chili

Nothing more comforting that a big bowl of warm chili! This Instant Pot Chili is super flavorful and tastes like it cooked on the stove all day. Pair this with some cornbread muffins.

a bowl of chili topped with cheese and jalapenos

Instant Pot Shredded Chicken Tacos

Tuesday is Taco night so plan on making these Instant Pot Shredded Chicken Tacos! Grab all your favorite taco toppings and pair it with chips and guacamole, and some refried beans.

Two shredded chicken tacos in a bowl with salsa, sour cream, and cilantro. Chips and jalapenos on the table

Instant Pot BBQ Meatballs

First, who doesn’t love BBQ, and a meatball is always a good idea. So you know that these Instant Pot BBQ Meatballs are delish!! Pair them with a potato (like these Instant Pot Mashed Potatoes) and a green veggie.

Instant Pot BBQ Meatballs in a dish garnished with parsley

Leftover Re-Do Ideas

  • Make BBQ Meatball Sliders, on slider buns with melted provolone cheese, red onions, and cilantro.
  • Add sauteed mushrooms and/or shrimp to the risotto.
  • Make Enchiladas with leftover chicken taco meat.
  • Simmer leftover chili and thicken it with a tablespoon of cornstarch mixed with 1 tablespoon of cool water. Serve over hot dogs for chili dogs!

Printable Grocery List and Meal Plan

Head to the store with confidence that you will end up with groceries to actually make dinner for your family!

Simply cross of the items that you already have in your kitchen, and then add the items you need for the rest of the week (lunches, breakfasts, pantry staples, etcโ€ฆ).

Click on the image below to print the grocery list, you can also print the meal plan. To print each recipe click through the links above on each recipe and click "print":

Instant Pot Meal Plan Grocery List
List of dinners for the Instant Pot Meal Plan

Instant Pot Gravy; No Drippings Required

by 2 Comments

This Instant Pot Gravy is silky and thick and PACKED with flavor! Using your Instant Pot is a great way to make a delicious savory gravy when you don’t have drippings and when all your appliances are monopolized with other dishes, especially during the holidays (pour it over this amazing Homemade Stuffing and Mashed Potatoes!!). Simply use chicken legs, chicken broth, onions, seasonings and spices to make an amazing gravy worthy of being poured over any mashed potato or protein!

a glass boat of gravy garnished with parsley and a bowl of mashed potatoes

We don’t skimp on the potatoes either- pour this gravy recipe over these Instant Pot Mashed Potatoes OR Yukon Gold Mashed Potatoes! You also might like to pour it over some Homemade Stuffing or Sausage Stuffing at the Holidays!

RELATED: Stovetop Gravy Without Drippings & Turkey Gravy without Drippings

Instant Pot Gravy Ingredients

Here are the ingredients that you will need to gather up to make this gravy recipe:

ingredients for instant pot gravy on a baking sheet
Ingredients Clockwise: chicken stock, butter, garlic, bay leaf, yellow onion, all purpose flour, rosemary, chicken legs, kosher salt and black peppercorns.
  1. Salted butter and Olive Oil- this takes the place of the “fat” from the usual drippings
  2. Yellow Onions and Garlic – these aromatics lay a flavor base for the gravy that make ALL THE DIFFERECE!
  3. Chicken Legs – this gives you the enhanced chicken flavor in the gravy. You can definitely eat the meat from the chicken legs after they cook too. For Thanksgiving, sub raw turkey legs.
  4. Fresh Rosemary – this herb lends another dimension of flavor that sets this gravy apart from others. If rosemary isn’t your favorite you can sub thyme.
  5. Bay Leaf – adds a little umami to your gravy.
  6. Kosher Salt & Black Peppercorns – enhances all other flavors.
  7. Chicken Stock – this is the liquid that creates the gravy. So make sure you pick a good quality stock. If you can make sure that you buy stock and not broth, stock has more flavor. For Thanksgiving sub turkey stock.
  8. All Purpose Flour – this is the thickener for the gravy.

Steps for Making Instant Pot Gravy

Follow these steps for amazing Homemade Gravy:

  1. Caramelize Onions & Add Aromatics

    2. Turn the pot on to sautรฉ mode and add 1 tablespoon olive oil and 1 tablespoon butter.

    Sautรฉ the onions until they start to caramelize, then add in the garlic, rosemary, bay leaf, salt, and peppercorns.

    onions caramelized in the instant pot with garlic and rosemary
  2. Add Chicken Stock & Chicken Legs

    3. Deglaze the pot by pouring in the chicken broth. Scrape up any browned bits from the bottom.

    Add in the chicken legs.

    chicken legs and chicken broth in the instant pot with onions and aromatics
  3. Pressure Cook

    4. Pop the lid on and cook on high pressure mode for 15 minutes. Do a 5 minute natural release, then quick release remaining pressure.

  4. Strain the Solids

    5. Strain the liquid through a fine mesh colander into a bowl. Discard the solids in the colander -but DON’T toss the chicken, you can eat the meat, it is tender and delicious.

    liquid strained through a mesh sieve leaving chicken legs, onions, bay leaves and garlic in the sieve
  5. Thicken The Gravy

    6. Turn the now empty pot on to sautรฉ mode – melt the 7 tablespoon butter and then whisk in the heaping โ…“ cup of flour, making a roux.

    dark golden liquid for gravy

    Slowly pour in the strained liquid, all while whisking. Let it simmer for 5 minutes. It should thicken to the perfect consistency. If you want it thicker or thinner, see the troubleshooting section below.

Gravy Troubleshooting

Gravy too thin… turn the pot on to sautรฉ so the gravy simmers lightly. Mix 1 tablespoon cornstarch with 1 tablespoon cool water. Slowly pour the cornstarch slurry into the gravy and whisk. It should thicken almost immediately, if not repeat the process again.

Gravy too thick… add broth, milk, cream or white wine until it is to your desired consistency.

gravy poured over mashed potatoes with parsley garnish

Lumpy gravy... whisk like your life depends on it. But, if that doesn’t work you can strain it through a fine mesh strainer before serving. If you don’t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.

Too salty… add some dairy – cream, half and half, or milk. You can also dilute it with a little water, and then thicken it back up while it is simmering with 1 tablespoon cornstarch mixed with 1 tablespoon cool water.

More Flavor .... it is unlikely that you feel like this gravy needs more flavor. But if you are looking for a boost, add a tablespoon of chicken base (or turkey base) and whisk it in while the instant pot is on sautรฉ mode.

Freezing Gravy

Gravy freezes really well (so do mashed potatoes!), so don’t let any leftovers go to waste! Simply place cooled gravy in a freezer safe container, making sure to leave room for it to expand when it freezes, and freeze for up to 4 months.

If you want to use just a little gravy at a time you can freeze it in ice cube trays and then place in a freezer safe baggie. This would also speed up thawing even if you do plan to use it all at once!

If you plan to use any cream or milk in your gravy freeze it and then add the milk/cream when you reheat for serving. If you add the milk before freezing it will separate when thawed.

Thawing Frozen Gravy

Thaw the gravy in the fridge overnight. Then pop it in a sauce pot and warm over medium low heat until it is warmed through. If it is too thick add a little liquid and give it a vigorous whisk to incorporate.

Thanksgiving Gravy in Your Instant Pot

This gravy recipe can easily be customized to be a Turkey Gravy for your Thanksgiving Dinner. Which is great when the oven and cooktop are being used for all the other dishes. You can make your turkey gravy in the Instant Pot, right on the countertop!!

Simply sub turkey stock for the chicken stock and use a turkey leg instead of the chicken legs. You will want to increase the cook time to 20 minutes. Also add a few sprigs of sage if you are serving for Thanksgiving or Christmas!

Mashed Potatoes & Stuffing for Gravy

Susie leaning on the kitchen counter

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
Instant Pot Gravy in a gravy boat, garnished with parsley

Instant Pot Gravy Recipe + Video

Instant Pot Gravy is a great way to make a delicious savory gravy when you don't have drippings and when all your appliances are monopolized with other dishes. This gravy is perfect for any mashed potato!!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Pressure and Venting: 15 minutes
Total Time: 40 minutes
Servings: 4 cups
Author: Susie Weinrich

Equipment

Ingredients

  • 8 tablespoon salted butter - divided
  • 1 tablespoon olive oil
  • 2 yellow onions, sliced thin
  • 1 bay leaf
  • 1 large rosemary sprig - (could use thyme instead, or both)
  • Optionally add a few sprigs of fresh sage for the holidays!
  • 3 plump garlic cloves - smashed
  • ยฝ teaspoon black peppercorns
  • ยฝ teaspoon kosher salt
  • 32 oz chicken stock or broth
  • 3 raw chicken legs
  • โ…“ cup (heaping) flour

Optional Add Ins

  • 2 tablespoon heavy cream
  • dash of ground sage and poultry seasoning

Optional Thickener – if your gravy is too thin

  • 1 tablespoon cornstarch
  • 1 tablespoon cool water

Mashed Potatoes for Serving

Instructions
 

  • With your Instant Pot on saute mode add 1 tablespoon olive oil and 1 tablespoon butter. Saute the onions just until they start to brown and caramelize.
    2 yellow onions, sliced thin
  • Add the garlic cloves, rosemary, bay leaf, kosher salt, and peppercorns, stir around the pot.
    1 bay leaf, 1 large rosemary sprig, 3 plump garlic cloves, ยฝ teaspoon kosher salt, ยฝ teaspoon black peppercorns
  • Pour in the chicken stock and deglaze the pot by scraping up all the browned bits from the bottom.
    Pro Tip: Make sure you get all the browned bits, this is flavor and will also reduce the chance of getting the burn notice.
    32 oz chicken stock or broth
  • Add the chicken legs.
    3 raw chicken legs
  • Pop the lid on and set to cook on high pressure manual mode for 15 minutes.
  • Do a 5 minute natural release and then release remaining pressure with a quick release.
  • Strain the liquid and solids through a fine mesh colander with a bowl underneath. Set the liquid aside.
  • Set the now empty pot on to saute mode. Melt the 7 tablespoon of butter, then whisk in a heaping โ…“ cup all purpose flour.
  • Slowly pour in the strained liquid, while whisking.
  • Let the gravy simmer for 5 minutes to thicken. Taste for seasonings.
    If your gravy didn't thicken enough, keep it simmering and pour in a cornstarch slurry- 1 tablespoon cornstarch that is mixed with 1 tablespoon cool water.
  • Optional – add in 2 tablespoon cream and additional seasonings (poultry seasoning and/or ground sage)

Recipe Tips and Notes:

ย 
GRAVY TROUBLESHOOTING:ย 
Gravy too thin… turn the pot on to sautรฉ so the gravy simmers lightly. Mix 1 tablespoon cornstarch with 1 tablespoon cool water. Slowly pour the cornstarch slurry into the gravy and whisk. It should thicken almost immediately, if not repeat the process again.
Gravy too thick… add broth, milk, cream or white wine until it is to your desired consistency.
Lumpy gravy... whisk like your life depends on it. But, if that doesn’t work you can strain it through a fine mesh strainer before serving. If you don’t have a find mesh strainer you can also blend your gravy, just let it cool slightly before blending.
Too salty… add some dairy – cream, half and half, or milk. You can also dilute it with a little water, and then thicken it back up while it is simmering with 1 tablespoon cornstarch mixed with 1 tablespoon cool water.
More Flavor .... it is unlikely that you feel like this gravy needs more flavor. But if you are looking for a boost, add a tablespoon of chicken base (or turkey base) and whisk it in while the instant pot is on sautรฉ mode.
ย 
To make this a TURKEY GRAVY, perfect for Thanksgiving:ย 
ย Swap the chicken legs for 1 raw turkey leg
Use turkey stock (if you can find it, but not necessary, chicken stock will work too)
Increase cook time to 20 minutes with a 5 minute natural release.
You can also pop over to this Turkey Gravy Without Drippings.
FREEZING YOUR GRAVY
Pour cooled gravy into a freezer safe container, leaving room for expansion when it freezes. Freeze for up to 4 months.ย 
You can also freeze in ice cube trays and then place in a freezer safe baggie. This is great for smaller portions and quicker thawing!ย 
NOTE- do not add the cream or milk if you plan on freezing, add it when you thaw and serve.ย 
Thaw your frozen gravy in the fridge overnight and then reheat in a saucepot. Add cream or broth to reconstitute.
Did you make this recipe?Connect with me and let me know by commenting below!
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Best Instant Pot Mashed Potatoes

by 39 Comments

We don't use the word "BEST" that often, but when we do you better bet that it's going to be the best. And these Instant Pot Mashed Potatoes really are the BEST. This recipe will give you the most flavorful and creamy mashed potatoes you have ever made. If you don't want to become the "mashed potato person" in your family, then don't make these!

Instant Pot Mashed Potatoes in a white bowl

With the Instant Pot, you can skip all the usual hassles of mashed potatoes. No babysitting a pot of boiling water, no draining heavy, steaming liquid, and no extra dishes. The potatoes pressure cook to perfection in just 11 minutes, and then you simply add your butter, sour cream, cream cheese, garlic and milk right into the pot and mash. Easy, fast, and mess-free.

โญโญโญโญโญ

OMG!!! WOW!!! BEST!!! Made the instant pot mashed potatoes, they are awesome! Told my wife you gotta try this, she gave me a high 5 with smiles! – Dan

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What You’ll Need For Mashed Potatoes In the Instant Pot

Don’t skip a single ingredient for this Instant Pot Mashed Potatoes recipe, they all blend together for a perfect mashed potato:

  • Russet Potatoes
  • kosher salt
  • cream cheese
  • butter
  • sour cream (could use a plain Greek yogurt)
  • milk or half & half
  • 1 garlic clove

How To Make Mashed Potatoes In Instant Pot

cut russet potatoes and kosher salt in the instant po

Step 1

Place the russet potato chunks in the Instant Pot. Pour in ยฝ cup water and 2 teaspoon kosher salt.

Instant Pot

Step 2

Pop the lid on and do an 11 minute cook time. Then finish with a quick release of pressure.

mashed potato ingredients in the instant pot

Step 3

BEST PART… NO NEED TO DRAIN THE LIQUID!!! Add the sour cream, cream cheese, and butter to the potatoes. Blend with a hand held mixer.

Mom’s Tip: save a pot and blend them up right in the Instant Pot!

mashed potatoes that are whipped right in the instant pot

Step 4

Add 2 tablespoon milk and 1 minced garlic clove and mix again.

Taste for extra seasoning (salt, pepper or butter), then revel in how good the mashed potatoes are that you are about to serve!!

Listen To The Recipe

Best Instant Pot Mashed Potatoes Variations

Doubling The Recipe

You can absolutely double this recipe, just make sure not to overfill your Instant Pot. There should be a max fill line on the inside of the metal liner.

When doubling you DO NOT NEED TO DOUBLE THE TIME. Simply double the ingredients.

Recipe Card Tip For Doubling: An easy way to do this is by hovering over the “servings” in the recipe card, a slider will appear and you can slide it up and down for your serving amount. The ingredient amounts will change based on how many people you are serving.

How To Store Leftover Mashed Potatoes

Freezing Instant Pot Garlic Mashed Potatoes

Have you ever purchased frozen mashed potatoes at the store? They come in these convenient little pucks that you sautรฉ in a pan with water. Guess what?! You can freeze your homemade mashed potatoes too!

Simply scoop the cooled Instant Pot Mashed Potatoes with a small ice cream scoop or large spoon onto a baking sheet. Make sure to pick a pan that will fit in the freezer.

Instant Pot Mashed Potatoes frozen into pucks

Freeze the pucks and then transfer them to a freezer safe bag or container. They will be good in the freezer for about 3 months.

To Thaw

To “thaw” frozen mashed potatoes for serving, place the frozen pucks in a non stick skillet over low heat, add a couple tablespoons of water or milk.

Pop the lid on and sautรฉ/simmer for about 5-10 minutes, stirring occasionally until they are thawed and creamy.

a bowl of creamy Instant Pot Mashed Potatoes on a table

Add extra butter, milk, and/or salt for desired consistency and taste.

Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.

What To Serve With This Instant Pot Mashed Potatoes Recipe

When you are serving a crowd, especially during the Holidays, it is hard to know how many potatoes to cook! Use this to make sure you have the right amount of mashed potatoes every time!

  • Plan on making ยฝ lb of potatoes per person. Therefore this recipe will feed 6 people because it is 3 pounds of potatoes.

Gravy

These mashed potatoes are absolutely flavorful enough to stand on their own!!!!!!! But if you want to add a gravy you can definitely do that. If you don’t have a roast or bird that will provide drippings for gravy, here are two excellent “no dripping” gravy recipes:

Instant Pot Mashed Potatoes make a perfect side dish! Here are some of our favorite main dishes to serve with mashed potatoes:

They also make a great serving base for some other recipes.

  1. MOST POPULAR – serve Chicken & Gravy over these mashed potatoes.
  2. Serve Swedish Meatballs over mashed potatoes.
  3. Or make these Instant Pot Swedish Meatballs!
  4. Use these mashed potatoes to cover a Turkey Shepherd’s Pie.
  5. This Instant Pot Coq Au Vin is AMAZING spooned over mashed potatoes.

More Mashed Potato Recipes!

a large bowl of Instant Pot mashed potatoes on a table for dinner

Mashed Potatoes In the Instant Pot

This Instant Pot Mashed Potato recipe is one of the most flavorful (and easiest) mashed potato recipes you will ever make. Just 11 minutes and NO DRAINING! This will become your new go-to!
Watch these being made with the video OR in a 30 minute episode on Pin TV.
4.97 from 31 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 11 minutes
Pressure and Vent Time: 10 minutes
Total Time: 36 minutes
Servings: 6 people
Calories: 308kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 3 lbs russet potatoes - washed peeled and cut into 2-3 inch chunks
  • ยฝ cup water
  • 2 teaspoon kosher salt
  • 4 oz cream cheese - , softened
  • 4 tablespoon butter
  • ยฝ cup sour cream
  • 2 tablespoon milk or half & half
  • 1 garlic clove - , minced

Instructions
 

  • Wash and peel the russet potatoes. Cut each potato into 2-3 inch chunks.
  • Place all the potatoes in the pot and then pour ยฝ cup water over the potatoes, sprinkle 2 teaspoon kosher salt over top.
  • Pop the lid on and close the pressure valve. Set the pot to cook on high pressure, manual mode for 11 minutes .
  • Do a quick release. No need to drain any liquid!
  • Add the sour cream, cream cheese, and butter to the potatoes.
    Mix the potatoes with a hand held mixer until it is well combined and creamy. (you can do this right in the Instant Pot!)
    4 oz cream cheese, ยฝ cup sour cream, 4 tablespoon butter
  • Add in the milk and minced garlic clove. Mix again with the hand held mixer.
    2 tablespoon milk or half & half, 1 garlic clove
  • Taste for additional seasoning (salt, pepper, butter)
  • These are flavorful enough to serve by themselves as a great side dish!!! Or you can add gravy, there are two no dripping gravy recipes linked below.

Recipe Tips and Notes:

NO INSTANT POT: If you do not have an Instant Pot or electric pressure cooker hop over to this mashed potato recipe!
HOW TO FREEZE INSTANT POT MASHED POTATOES:ย 
Scoop cooled potatoes with a small ice cream scoop/melon baller or spoon onto a rimmed baking sheet (that will fit in your freezer). Pop it in the freezer until the pucks are frozen through (3+ hours). Place the mashed potato pucks in a freezer bag or container for up to 3 months.
HOW TO COOK AND SERVE FROZEN MASHED POTATOES:
To “thaw” for serving, place the frozen mashed potatoes pucks in a large non stick skillet over low heat, add a couple tablespoons of water. Pop the lid on and sautรฉ/simmer for about 5-10 minutes, stirring occasionally, until they are thawed and creamy.
Add extra butter, milk, salt and desired for consistency and taste.
Another option is to thaw in the fridge overnight and then place in a baking dish, top with butter and cream, cover with foil, and pop in a 350 degree oven until they are heated through.
NO DRIPPING GRAVY RECIPES:
GRAVY WITHOUT DRIPPINGS
INSTANT POT GRAVY RECIPE
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1005mg | Potassium: 1032mg | Fiber: 3g | Sugar: 3g | Vitamin A: 366IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 2mg

Perfect Instant Pot Risotto Recipe

by 2 Comments

I'll tell you one thing I am not a fan ofโ€ฆ. recipes that take forever!! Especially when they can be made quicker and still have the same flavor payout. That is why I LOVE this recipe for Instant Pot Risotto. I know you are going to love it too. It is absolutely restaurant quality at home without all the watching, stirring, waiting.

creamy risotto in a white bowl with a spoon

This Instant Pot Risotto recipe is the perfect way to make risotto without all the extra work. The best part is you still get extremely creamy and perfectly cooked arborio rice!! Promise! All you need is some arborio rice, oil and butter, garlic, white wine, chicken broth and parmesan cheese. It is ready in a 7 minute cook time and a 10 minute natural release.

If you love risotto for dinner then check out these other two Instant Pot Risotto Recipes:

[feast_advanced_jump_to]

Why You’ll Love This Easy Risotto Recipe

  • No babysitting the pot : The Instant Pot does all the work, so there's no standing at the stove stirring constantly.
  • Perfect every time : Pressure cooking locks in the right moisture ratio, meaning no undercooked rice or soupy mess.
  • Restaurant quality : It tastes like something you'd order from an expensive Italian restaurant, but made in your kitchen.
  • Quick weeknight magic : Risotto can take up to an hour, but this version is on the table in about 30 mins.

Ingredients Needed for Instant Pot Risotto

  • Salted Butter and Olive Oil Using both gives you the best of both worlds. The olive oil keeps the butter from burning, and the butter adds that rich, velvety flavor that makes risotto taste luxurious.
  • Garlic & Kosher Salt Garlic builds the aromatic foundation, while kosher salt seasons more evenly than table salt.
  • Arborio Rice This short-grain Italian rice is the key to creamy risotto. Its high starch content releases as it cooks, giving you that signature silky texture without needing any cream.
  • White Wine Deglazes the pot and adds a subtle brightness. I recommend using a Pinot Grigio or Sauvignon Blanc. Something you will drink, but avoid overly sweet wines.
  • Chicken Broth The main cooking liquid for your risotto. Use a good quality broth to infuse the rice with savory flavor as it cooks.
  • Parmesan Cheese Freshly grated Parmesan is the grand finale. It melts right in, thickening the risotto and adding a salty, nutty finish that ties everything together.

What is Arborio Rice

Arborio rice is the short grain Italian rice that is used to make Risotto. It contains quite a bit of rice starch, which is why risotto is a famously creamy dish.

dry arborio rice in bowl

MOM’S TIP: make sure you DO NOT RINSE your arborio rice! The extra rice starch that clings to the outside of the grains creates that creamy texture you love!

You’ll need an electric pressure cooker for this recipe. This specific Risotto Recipe was tested in an Instant Pot. In our test kitchen we have the 9-in-1 and the 7-in-1 6 quart Instant Pot . If you are working with a brand other than Instant Pot, feel free to reach out and ask any questions (susie@momsdinner.net)

How to Make Instant Pot Risotto

garlic being sauteed in an instant pot

Step 1

Turn Instant Pot onto saute and saute the garlic in the oil/butter for 1 minute.

Step 2

Add the arborio rice and saute for another 2 minutes.

Pouring chicken broth and wine into the Instant Pot

Step 3

Pour in the wine, broth and kosher salt. Scrape any bits off the bottom of the pot.

risotto cooked in the instant pot

Step 4

Turn off sautรฉ mode, pop the lid on the Instant Pot and set to cook on high pressure for 7 minutes. Do a 10 minute natural release. Then quick release any remaining pressure.

adding parmesan to the risotto

Step 5

Stir the risotto and then add your desired amount of parmesan.

creamy risotto in the instant pot

Step 6

Let cool and thicken, and it’s time to serve!

Instant Pot Risotto Recipe Variations

  1. Mushroom & Thyme Risotto Use a mix of cremini and shiitake mushrooms, sautรฉed until golden before adding the garlic and thyme for a minute. Finish with a splash of cream or truffle oil for extra richness.
  2. Lemon & Asparagus Risotto Perfect for spring. Stir in chopped, blanched asparagus and fresh lemon zest at the end for a bright, fresh flavor.
  3. Parmesan & Pea Risotto Add frozen peas after pressure release so they stay vibrant and sweet.
  4. Butternut Squash Risotto Roast cubed butternut squash first for deeper flavor, then fold it into the risotto after cooking with a touch of sage or nutmeg.
  5. Spinach & Sun-Dried Tomato Risotto Stir in chopped spinach and diced sun-dried tomatoes for a Mediterranean twist. A little feta or goat cheese makes it extra creamy.
  6. Bacon & Sweet Corn Risotto Crisp up the bacon pieces in the Instant Pot, Then remove from the pot, reserving some grease to saute the onions and rice. Then stir in corn and reserved bacon crumbles before serving.
  7. Pesto Risotto After cooking stir a little homemade pesto through the risotto.
  8. Spring Risotto After cooking stir in a good amount of pesto, then add some frozen peas, a handful of fresh baby spinach and blanched asparagus.

How to Serve Risotto

You can serve this Instant Pot Risotto as a side dish or as a main dish. It goes great with these delicious Italian Dishes:

How to Store Easy Risotto Recipe

Store any leftovers in the fridge in an airtight container. Reheat in the microwave, you can add some milk, water, or broth to reconstitute before reheating.

Instant Pot Risotto Recipe FAQs

What do I do if my Risotto is too thick?

If your risotto is just a smidge too thick you can add a couple tablespoons of milk or cream to loosen it up a touch.

What to do if my Risotto has too much liquid?

If your risotto still has too much liquid after cooking, turn on the sautรฉ function (low) for a few minutes to simmer out some of the liquid. Make sure you stir a lot so it doesn’t burn to the pot. However, note that the parmesan cheese will thicken up some of that liquid!

More Delicious Risotto Dishes

Susie leaning on the kitchen counter

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a bowl of creamy risotto

How to Make Instant Pot Risotto Recipe

Learn how to make perfectly cooked, creamy risotto right in your Instant Pot or Electric Pressure Cooker. No watching or stirring and stirring a pot. Your risotto will be done in a flash!
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 17 minutes
Pressure and release time: 10 minutes
Total Time: 32 minutes
Servings: 6 people
Calories: 295kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 3 fresh garlic cloves, thinly sliced
  • 1 ยฝ cups arborio rice - do not rinse your rice!!!!
  • 1 teaspoon kosher salt
  • ยฝ cup white wine - something crisp like chardonnay or pinot grigio (make sure it is not sweet!!).
  • 3 ยฝ cups chicken broth
  • ยฝ cup grated parmesan cheese - more if you like it cheesy!

Instructions
 

  • With your Instant Pot on saute mode (normal or less), add the butter and olive oil. Add the chopped garlic and saute for 1 minute.
    Watch carefully so the garlic doesn't burn.
    2 tablespoon butter, 1 tablespoon olive oil, 3 fresh garlic cloves, thinly sliced
    putting garlic into the instant pot
  • Pour in the arborio rice and kosher salt let it saute for 2 minutes.
    1 ยฝ cups arborio rice, 1 teaspoon kosher salt
  • Pour in the wine and scrape up any browned bits on the bottom of the pot. Pour in the chicken broth and then turn the saute function off.
    ยฝ cup white wine, 3 ยฝ cups chicken broth
    Pouring chicken broth and wine into the Instant Pot
  • Pop the lid on and turn the pressure vent to seal. Set the Instant Pot to cook on high pressure mode for 7 minutes.
  • Do a 10 minute natural release, then release any remaining pressure with a quick release.
    There will still be a little standing liquid in the pot, that is ok. Give the pot a stir and it should incorporate, and the cheese will thicken it even more.
    risotto cooked in the instant pot
  • Stir in the parmesan cheese.
    ยฝ cup grated parmesan cheese
    stirring cooked risotto in the instant pot
  • Let the Risotto cool for a minute or two and then serve immediately!
    Drizzle a little extra virgin olive oil over top for a delicious flavor addition.

Recipe Tips and Notes:

If you prefer not to use wine, you can increase the chicken broth to 4 cups and omit the wine.
If your risotto is too thick you can add a little milk or cream to make the right consistency.
If your risotto is too thin you can simmer it while stirring (on the saute function), and add cheese to thicken the liquid.
ย 
EXCELLENT SERVED WITH:ย 
a skewer of chicken spiedinipork milanese topped with a tomato relish Italian Meatballs in a Marinara Sauce
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Serving: 1serving | Calories: 295kcal | Carbohydrates: 42g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1074mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 0.5mg | Calcium: 87mg | Iron: 2mg

Crispy Chicken Parmesan

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Crispy Chicken Parmesan makes such a great dinner! This is a classic recipe is made with parmesan crusted, juicy chicken breasts, seasoned with Italian seasonings, topped with your favorite marinara sauce and delicious melted cheese. Pair it with some spaghetti and a little salad and it is a complete family dinner!

A plate with chicken parmesan, salad and spaghetti

You might also like to try one of these recipes next – Chicken Spiedini with Amogio Sauce, or crispy chicken with goat cheese.

Why This is a Great Recipe

There are just a couple reasons you are really going to love this Crispy Chicken Parmesan Recipe:

  • The chicken is first coated in mayonnaise, which adds flavor, moisture, and makes it easier than dipping in egg and flour!
  • The recipe calls for panko bread crumbs which are thicker and crispier than traditional bread crumbs.
  • The panko is heavily seasoned, adding amazing flavor!
  • You can use your favorite marinara sauce (that you buy in the store!)
  • Everyone in your family will love it!

Making Chicken Parmesan Step by Step

  1. CUT CHICKEN: Start by cutting your 3 chicken breast in half lengthwise, so that you end up with 6 thinner chicken breasts.
  2. ASSEMBLY: Grab 3 plates and a baking sheet – 1 plate will have ยผ cup mayo, 1 will have the panko bread crumbs, seasoned and mixed with parmesan cheese, place the raw chicken breasts on the other. Creating an assembly line.
  3. BREAD CHICKEN: First brush a chicken breast on both sides with a generous amount of mayo. Then place the coated chicken in the panko bread crumbs. Spoon crumbs over the top and then press the breading onto the chicken.
  4. Place the breaded chicken breast on the baking sheet. Repeat with all the chicken until they are complete. Toss any remaining mayo and breading.
assembly line for making chicken parm
Chicken Parmesan Assembly Line
  1. PAN FRY CHICKEN: In a hot non stick skillet over medium heat, add 2 tablespoon olive oil. Pan fry 3 chicken breasts at a time, 5 minutes per side. Add oil as needed for the second batch.
  2. ADD MARINARA: Wipe the pan out with a paper towel. Place all the chicken back in the pan, spoon your desired amount of marinara over each chicken breast and then sprinkle cheese over top.
chicken parmesan in a skillet
  1. ADD CHEESE: Either cover the pan and let the heat melt the cheese, or if your pan is oven safe pop it under the broiler for 1 minute.

More Italian Chicken Recipes

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chicken parmesan in a skillet

Crispy Chicken Parmesan Recipe

A classic recipe for Chicken Parmesan that has a deliciously crispy panko and parmesan crust that coats juicy chicken breasts. Top this off with your favorite marinara sauce and melted mozzarella cheese. Perfect family dinner!!!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

  • 3 boneless skinless chicken breasts
  • 1 ยฝ cups panko bread crumbs
  • ยฝ cup grated parmesan cheese
  • ยพ teaspoon kosher salt
  • ยฝ teaspoon pepper
  • ยฝ teaspoon each: onion powder, garlic powder
  • 2 teaspoon each: dried basil, dried oregano
  • ยผ cup mayonnaise
  • 6 tablespoon olive oil - divided
  • 1 ยฝ cup marinara
  • 6 oz fresh shredded mozzarella cheese

Instructions
 

Prep

  • Start by cutting your chicken breast in half lengthwise, creating 2 thinner chicken breasts. If you feel they are still a little too thick you could also pound them lightly with a meat tenderizer.
    3 boneless skinless chicken breasts
  • On three plates place:
    1 – raw chicken
    2 – ยผ cup mayonnaise with a bbq brush or spoon
    3 – panko bread crumbs seasoned with ยฝ cup grated parmesan cheese, ยพ teaspoon salt, ยฝ teaspoon black pepper, ยฝ teaspoon onion powder, ยฝ teaspoon garlic powder, 2 teaspoon dried basil, 2 teaspoon dried oregano.
    Also grab a rimmed baking sheet to place the coated chicken parm on.
    assembly line for making chicken parm

Breading The Chicken

  • First, generously coat a chicken breast with mayonnaise on both sides.
  • Place the chicken breast on the panko bread crumbs, spoon the panko over the top, pressing it into the chicken, make sure to coat both sides pressing the breading onto the chicken.
    Give it a very light shake and then place on the baking sheet. Repeat the process with all the chicken until they are all coated.

Pan Frying

  • In a nonstick skillet add 2-3 tablespoon olive oil over medium heat.
  • Place 3 breaded chicken breast in the hot pan. Cook for 5 minutes, flip and cook the other side for 5 minutes.
    This should cook your chicken all the way through (To check use a meat thermometer and it should read at least 165 degrees at the thickest point.).
  • Place the cooked chicken parm on a clean plate, and then repeat the process for the additional 3 chicken breasts.

Marinara and Cheese

  • Wipe out the pan and place it back over low heat. Then fit all the chicken back into the skillet.
    Top each breast with your desired amount of marinara and then shredded mozzarella.
  • You have two options for melting the cheese:
    1 – cover the pan with a lid or foil for a few minutes to melt the cheese. This way will soften the breading just a smidge.
    2 – If your pan is oven safe pop it under the broiler for a minute or two (you could also place the chicken on a baking sheet to do it this way). This way keeps the chicken crispiest.
  • Serve with your favorite pasta and a salad!

Recipe Tips and Notes:

** I have tried this recipe in a stainless steel pan and it does not work quite as well as a non stick skillet.
For the topping you can also use a combo of cheeses (mozzarella, parmesan, romano, provolone, or an Italian blend.)
SERVING: Great with a side of pasta and a salad, maybe some garlic bread too.
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Serving: 1chicken breast

Easy Apple Pie Bars

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The saying goes “As American as Apple Pie”. In this case it should be “As Delicious as Apple Pie”.

This Easy Apple Pie Bar Recipe is a delicious way to enjoy apple pie flavors without all the extra work of a traditional apple pie. Sweet homemade vanilla cake batter is topped with store bought apple pie filling, sprinkled with cinnamon, and then topped with the remaining batter. Before it is served it gets drizzled with a delicious Powder Sugar Glaze.

Apple Pie Bars cut into rectangles and placed on a sheet of parchment paper, drizzled with powder sugar glaze

You could also skip the vanilla glaze and opt to serve with ice cream or a drizzle of Brown Sugar Caramel Sauce or Butter Rum Sauce.

RELATED: Cherry Pie Bars & Lemon Pie Bars

Easy Apple Pie Bars

These make a great sub for traditional apple pie. If you are not a pro-baker this is a great option.

It is easy to make and if you serve it warm with a little vanilla ice cream it is just as good, if not better, than apple pie!

vanilla glaze being drizzled on top of apple pie bars

If you have a crowd that does not like pie, this will be your GO-TO recipe. Everyone will still get those fall apple flavors that are perfect for the season.

This is also a great recipe to save for summer barbecues or pot luck dinners.

How to Make Apple Pie Bars

Preheat your oven to 350 degrees and grab a 9×13 baking pan. Prepare the pan with a baking spray or oil.

In a mixing bowl, with a hand mixer (or a stand mixer), cream the butter and sugar together for about 2 minutes. (I have used melted butter in a pinch and it works as well as softened butter.)

Add the eggs, one at a time, and beat them in. Also mix in the vanilla extract.

Add the flour and baking powder into the butter/sugar mixture. Blend until all the flour is incorporated.

Spread โ…” of the batter in your prepared 9×13 pan. The batter will be super sticky! Using an off-set spatula sprayed with non-stick spray can make quick work of this job.

Top that with the canned apple pie filling. Sprinkle a little cinnamon over the apples.

Dot the apple pie filling with the remaining batter.

Apple Pie Bars in a baking pan before they are put into the oven

Place in the oven for 30-35 minutes (dark metal pan), until it is golden on top and around the edges. If you are using a glass baking dish you will need to bake for 45-50 minutes.

Apple Pie Bars taken directly out of the oven, before they are cut

For the topping, whisk together the powdered sugar and milk and then drizzle the glaze over top of the bars before serving.

You can also choose to sub in Brown Sugar Caramel Sauce or Butter Rum Sauce for the Vanilla Glaze.

A black bowl of Powder Sugar Glaze with a whisk laying in front

These are great served warm with a little scoop of vanilla ice cream! It will be hard to just eat one!

Variations on Easy Apple Pie Bars

This is an old fashioned recipe that is sometimes made with cherry pie filling. Here are some ways to change up the recipe to suit your taste buds:

  • Use any pie filling to match the season- apple for the holidays, peach in the spring, or blueberry in the summer. Or make these Cherry Pie Bars. In the Spring you can also try these Lemon Pie Bars.
  • If you are using apple pie filling add spices to create your favorite flavor- more cinnamon, pinch of clove, or all spice.
  • Top the pie filling with chopped and toasted pecans
  • Add some orange or lemon zest to the Powder Sugar Glaze, to match the flavor of pie filling you use.
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a piece of apple pie bar recipe on parchment paper, drizzled with vanilla glaze

Easy Apple Pie Bars Recipe

Easy Apple Pie Bars have all the flavors of a traditional apple pie with out all the work! Sweet vanilla cake is topped with store-bought apple pie filling, then topped with the remaining vanilla batter. Right before serving drizzle with a little Powder Sugar Glaze for a show stopping dessert. 
These are excellent served warm with a little vanilla ice cream.
4.73 from 51 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 40 minutes
Servings: 12 people
Author: Susie Weinrich

Equipment

  • 9×13 pan
  • off-set spatula optional- but makes quick work of spreading the sticky batter

Ingredients

Apple Pie Bars

  • 1 cup butter, softened - (I have used melted butter in a pinch)
  • 1 ยฝ cup sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 3 cups flour
  • 1 ยฝ teaspoon baking powder
  • 21 oz can apple pie filling - (use 2 if you like more apple filling)
  • ยผ teaspoon cinnamon - (add a pinch of clove and all spice for even more seasoning)
  • non-stick spray

Glaze

  • ยฝ cup powder sugar
  • 1 tablespoon milk

Instructions
 

Apple Pie Bars

  • Preheat the oven to 350 degrees. Prep a 9×13 baking pan by greasing the bottom with oil or non-stick spray.
    non-stick spray
  • In a large mixing bowl, with a hand mixer (or in a stand mixer with paddle attachment), cream the butter, sugar, and vanilla together for 2 minutes.
    1 cup butter, softened, 1 ยฝ cup sugar, 1 teaspoon vanilla
  • Add the eggs one at a time, mixing them in one at a time.
    4 eggs
  • Slowly add the flour and baking powder into the butter/sugar mixture. Mix until the flour is completely incorporated.
    Pro Tip: Measure the flour and baking powder onto a piece of parchment paper and then use it like a funnel to get all the dry ingredients into the bowl, easily!
    3 cups flour, 1 ยฝ teaspoon baking powder
  • Spread โ…” of the batter into the bottom of the prepared 9×13 baking dish, make sure it is spread evenly in the pan.
    Pro Tip: an offset spatula sprayed with non-stick spray can make easy work of spreading the sticky batter!
  • Pour the apple pie filling over the batter, sprinkle with cinnamon (and optionally other apple pie spices like clove or all spice).
    21 oz can apple pie filling, ยผ teaspoon cinnamon
  • Dot the top of the apples with the remaining batter.ย 
    Apple Pie Bars in a baking pan before they are put into the oven
  • In a dark metal pan bake for 30-35 minutes until the top and the edges are golden and the cake is cooked thru.ย 
    If you are using a glass baking dish you will need to bake for 45-50 minutes.

Glaze

  • While the cake is baking make the powder sugar glaze by mixing together the powder sugar and milk, add a dash of cinnamon for extra seasoning!
    The glaze should be a drizzle consistency. Add a splash more of milk if needed.
    ยฝ cup powder sugar, 1 tablespoon milk

Serving

  • Let the Apple Pie Bars cool for about 20 minutes before cutting. This allows the apple pie filling to cool and set.
    Apple Pie Bars taken directly out of the oven, before they are cut
  • Cut into 12 or 16 squares. Drizzle with the glaze.
    Could also sub in Brown Sugar Caramel Sauce or Rum Butter Sauce for the powder sugar glaze.
  • Optionally serve with a little vanilla ice cream and/or whipped cream .

Storing

  • Store at room temperature, in an air tight container, for up to 4 days.

Recipe Tips and Notes:

Variations: you can replace the apple pie filling with your favorite fruit pie filling: cherry, blueberry, or peach.ย 
or pop over to this Cherry Pie Bar recipe.
In the Spring try this Lemon Pie Bar Recipe!
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Originally published November 2018 – Republished October 2020