There are definitely times when you are not able to leave your house… you are sick, you have a sick child at home, major snow storm, ice storm, quarantine, just to name a few! In these cases you need a meal plan that is easy to make and can be made from items that you have or that you can easily get- whether that is an Amazon delivery, Instacart delivery, or a grocery pick up service.
Instant Pot Pulled BBQ Chicken is fall apart tender cooked chicken breasts that are seasoned with a bbq dry rub, then cooked in your electric pressure cooker.
Pull it and shred it and then mix it up with your favorite BBQ sauce and serve it on a bun topped with delicious coleslaw for an amazing pulled chicken sandwich, which make a really easy dinner!
This pulled barbecue chicken would also be amazing on my BBQ Chicken Sliders!
If you love BBQ – definitely check out my Instant Pot Boneless BBQ Ribs! But, if you are looking for a non-barbecue pulled chicken, check out this recipe for Instant Pot All Purpose Pulled Chicken.
Start by cutting your boneless skinless chicken breasts into 4 pieces each. This will allow more surface area for flavor! If you want to use a mix of chicken breasts and chicken thighs for a dark/white mix, you can absolutely do that!
Make a delicious bbq dry rub, which will impart extra bbq flavor! Mix together:
Sprinkle the dry rub on all sides of the chicken, pressing it in so it sticks.
In the Instant Pot pour 1 cup of water, 1 tablespoon Worcestershire sauce, ยฝ tablespoon cider vinegar, and 3 crushed garlic cloves. Place the seasoned chicken in the pot.
Using the trivet is optional.
Close the pot and set to cook on high pressure for 8 minutes.
Do a 5 minute natural release and then finish with a quick release.
Yes you can definitely use frozen chicken, however note that it will not be quite as tender.
Make sure that your chicken breasts are seperated and not frozen in one chunk.
Increase the cook time to 12 minutes with a 10 minute natural pressure release.
Remove the chicken from the pot and pull or shred it. My very favorite way to shred chicken is in the stand mixer with the paddle attachment, it makes really quick work of it! Just make sure the chicken is warm and watch so it doesn’t over shred.
You can also shred it by using two forks pulling each chicken piece apart.
Mix your shredded chicken with your favorite BBQ sauce. We like a stickier KC style BBQ sauce . For this amount of chicken I use between ยฝ to ยพ cup sauce.
My very favorite way to serve this chicken is on a bun for Pulled BBQ Chicken Sandwiches, top it with a little coleslaw and I am in heaven!
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Creamy Chicken Tacos are my new favorite chicken taco! Tender pieces of cooked chicken get mixed into a creamy sauce full of Mexican seasonings & spices, tomatoes & chilies, fresh herbs, and cheese.ย
This recipe for Homemade Marinara Sauce is a rich tomato based sauce full of traditional marinara ingredients: fresh basil, spices, garlic, onions, flavorful tomatoes, and herb flavored extra virgin olive oil. It tastes like it simmered in your Grandma’s kitchen all day but it is ready in under 1 hour!
Perfect for any pasta recipe that calls for marinara or tomato sauce or meatball recipe.
You will add a few unique ingredients to make sure your Homemade Marinara Sauce has the best and most balanced flavor.
The addition of balsamic vinegar adds a warm flavor in the background. A little sugar balances the acidity of theย vinegar and tomato.
The unexpected ingredient of evaporated milk adds just a hint of creaminess without making it a “cream sauce”, it also soothes the acidity of the tomatoes.
You need really good canned tomatoes, some fresh herbs and spices from your cabinet to make really good homemade marinara sauce.
Since tomatoes are the star of this recipe, I recommend buying the very best canned tomatoes you can.
I prefer to use Cento Crushed Tomatoes, they are a super high quality canned tomato product that is easy to find. Cento Crushed Tomatoes are grown in California, abiding to the high quality standards of the Cento company. Resulting in a super flavorful, rich tomato product.
If you want to have an authentic Italian grown tomato you could also choose to use Cento’s Organic Crushed Tomatoes or Whole Peeled San Marzano Tomatoes. Both of these products are grown in Italy.ย However, only the Whole Peeled Tomatoes follow the strict guidelines that come with being Certified San Marzano.
Using a good extra virgin olive oil is also key in this recipe. You do not want to use plain olive oil, it will not give you the same flavor. Extra Virgin Olive Oil is the one that has intense, rich, buttery olive flavor that you can truly taste.
Just make sure the bottle says “extra virgin” on the label.
Fresh rosemary and basil add a beautiful herbaceous flavor to this Marinara recipe. They are fried in the EVOO, releasing all their flavor into the oil, which is then infused into the entire pot of sauce.
The fried herbs are discarded and then the remaining basil gets chopped and added to the sauce. Lending the perfect Italian flavors.
There is one unusual ingredient that I add, evaporated milk. I do this to create an almost creamy texture and taste to the marinara. It is not the same as adding half and half or heavy whipping cream, that would turn this recipe into a true cream sauce.
The evaporated milk just mellows the acidity and gives it a velvety flavor. You can also simmer the evaporated milk without worrying it will curdle.
I love how you start this recipe, by frying the fresh rosemary and 6 basil leaves in the extra virgin olive oil. It is such a simple step but makes such a difference in the flavor of your Homemade Marinara!
When the herbs start to get crispy, about 5 minutes, pull the herbs out and discard. Some pieces may crumble off into the oil, that is ok, but try to get the majority of the herb solids out of the oil.
In the now fragrant oil, add the onions and garlic and sautรฉ over medium low heat for about 5 minutes until the onions are softened.
Pro Tip: If you don’t like having onion pieces in your sauce you can also just cut an onion in half and place in the sauce. Then discard at the end of cooking.
Now add all the remaining ingredients: fresh basil, Cento Crushed Tomatoes, onion powder, dried oregano, salt, sugar, pinch of red pepper flakes, balsamic vinegar, and evaporated milk. Stir everything so it is well combined, place the lid on the pot and simmer over medium low heat for 20 minutes.
You will want to stir the sauce occasionally to make sure the tomatoes do not burn on the bottom.
Once the tomato sauce is ready taste for seasoning (salt and pepper) and pour over your warm pasta.
You can also make this Homemade Marinara Sauce ahead and store in the fridge for use during a busy week.
Follow the instructions but then let the sauce cool for about 25-30 minutes and then place in an airtight container in the fridge for 4-5 days. You may need to thin the sauce with ยผ cup of water when reheating.
You will love this recipe just as is, but it is easily customizable to suit your family’s taste buds. Here are a few ideas:
Like I said before this is a tear free dinner at our house, so it is a Mom’s Dinner favorite! This Homemade Marinara Sauce gets spooned over spaghetti or penne and garnished with Parmesan cheese, red pepper flakes, fresh basil, or all three.
You can also use it in dishes that call for marinara; Italian Meatballs, Meatball Sub Sandwiches, or Lasagna.
On a busy night it is served with an easy to make bagged Caesar salad. On the weekend when we have a little more time to prep dinner and sit around the table I will add a Big Italian Salad, sauteed garlic green beans or roasted fennel and garlic bread.
If you like this Italian recipe, you may also want to check out these recipes on Mom’s Dinner:
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Creamy Mushroom Pasta is delicious al dente pasta, sauteed garlic and earthy mushrooms coated in a creamy parmesan sauce. This is an uncomplicated pasta recipe with straightforward flavors and 8 simple ingredients. This pasta and mushroom dish makes an easy dinner. Simply pair it with a green salad and some warm bread for a delicious dinner.
If you love pasta for dinner definitely check out this Easy Tomato Cream Sauce and if you love penne pasta these recipes are great too:
The smell of mushrooms and garlic cooking in butter is one of our favorite kitchen smells! So you know we love all-things-mushrooms in the Mom’s Dinner Test Kitchen.
Here are some other mushroom recipes to check out if you are also a huge mushroom lover:
For this dish I recommend using cremini mushrooms, which are actually baby portobello mushrooms. You may even see them called “baby portobellos” or “baby bellas” in the store.
Of course you can use whatever mushrooms you prefer. Just make sure you cut them nice and thick so they still have a bite to them after they are sauteed for 10 minutes!
Here are some pro tips for using mushrooms:
Start by cooking your pasta according to package instructions. Drain. If your sauce isn’t ready right away toss the pasta with a little olive oil and set aside. This will prevent the noodles from clumping together.
Meanwhile in a large skillet with tall sides, add 3 tablespoon of butter and melt over medium heat. Add the thick sliced mushrooms and chopped garlic. After about 2 minutes sprinkle in 1 teaspoon kosher salt.
Then continue to sautรฉ for about 8 more minutes until the mushrooms are softened.
Add another 1 tablespoon butter to the pan and let it melt completely. Sprinkle the mushrooms 2 tablespoon all purpose flour. Stir the flour around the pan to coat the mushrooms, about 1 minute to cook the raw flour taste out.
Pour in 1 cup heavy whipping cream and ยฝ cup milk, Stir around the pan until it is thickened.
Troubleshooting cream sauce
Not thick enough – simmer for longer to cook out some of the water content.
Didn’t thicken up at all – mix a heaping tablespoon of cornstarch with about 2 tablespoon water and stir into the sauce. Simmer until it is thickened.
Too thick – add a little more milk until the consistency is to your liking.
Remove from the heat and stir in ยฝ cup shredded parmesan and the cooked pasta, stir until the cheese is melted and the pasta is coated.
Serve garnished with dried basil, dried parsley, or chives.
This is a really simple Mushroom Pasta Recipe, so you can absolutely add some things to make it your own.
Here are some ingredients that would pair well with the mushrooms and creamy flavors:
Store any leftovers in an airtight container in the fridge for up to 5 days.
To reheat portion single servings into a microwave safe bowl, stir in a little milk to reconstitute the sauce. Microwave for about 1 minute. Stir. Microwave for an additional 20-30 seconds.
This pasta dish serves 2-4 people, but I do recommend serving it with a green salad and warm bread.
Just a bagged Caesar salad would be great or if you want to go the extra mile this Big Italian Salad is excellent!
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Instant Pot Corn on the Cob is an easy way to cook perfectly crisp tender fresh corn. It cooks in just 2 minutes after your Instant Pot comes to pressure. Serve it topped with some butter and salt for a perfect side dish.
No Instant Pot, no problem- pop over to this article on How To Boil Corn on the Cob.
When corn is sweet and in season you will also like to make this Homemade Creamed Corn , Corn Chowder or Corn Salsa!
I am sure there are a lot of ways to ensure you have ripe and juicy corn on the cob. I grew up in Iowa and we have gone through our fare share of fresh sweet corn.
Of course you can boil water on the stove and make corn on the cob. But if you have the grill going and you can’t watch for the water to boil, cooking the corn in the Instant Pot is a great option!
Shuck the corn on the cob by peeling back the husk and silk. Give it a rinse under cool water. If there is still a stem end trim that off.
Place the metal trivet in the pot, pour 1 cup water into the bottom.
Set the corn upright, lay it down, or if you have large ears of corn you can cut them in half before adding them to the pot.
Place the lid on the pot and set it to cook on high pressure for 2 minutes. Do a quick release at the end of cook time.
With pressure building time and release time the total process is around 13 minutes.
Serve your corn with butter and salt! Sometimes if you have really sweet corn it doesn’t even need the butter and salt.
Pro Tip: if you have a lot of corn to butter and salt, drain the water out of the Instant Pot. Add a couple tablespoons of butter and pinches of kosher salt to the pot. Put the lid on and shake the corn in the Instant Pot. It will get a nice coating of butter!
If you love serving corn on the cob as a side dish, here are some awesome entrรฉe ideas to accompany your Instant Pot Corn on the Cob:
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Oven roasting is the perfect method for cooking fresh asparagus. It is so easy, only requiring 3 ingredients, a sheet pan, and 10 minutes. It also leaves the spears crisp-tender, which is the perfect texture, exactly how it should be.
Sprinkle a little parmesan cheese or lemon over the top and you have a stand-out side dish.
If you love fresh asparagus you should also check out my Instant Pot Shrimp Risotto with Asparagus, and Asparagus Egg Cups Recipe.
Start by preheating your oven to 400 degrees.
Grab a large sheet pan that will allow your asparagus enough room to roast. If you overcrowd the pan the asparagus will steam instead of roast.
You always want to make sure you trim the woody hard stem end from your fresh asparagus. You will never be able to chew thru it and you don’t want your guests politely chewing for 10 minutes!
Grab one spear by the larger stem end with one hand, and a little below the flower end with the other hand. Gently bend the asparagus until it snaps. Right where it snaps is the point between the tender portion we eat and the woody portion you toss.
Now line that piece up with the rest of the bundle.ย Then cut the rest of the asparagus at the point where the pre trimmed piece ends. Voila- you’re left with tender, yummy asparagus, ready to cook!
Place all your trimmed asparagus on the baking sheet and drizzle with olive oil and sprinkle with kosher salt. With clean hands toss the asparagus so it is coated in the oil. Place in the oven for 10-12 minutes.
At the end you can zest a little lemon over top or sprinkle with fresh grated parmesan.
This beautiful side dish can really sit alongside almost any dinner menu. Here are some of my favorites:
This recipe is also a staple on our Easter dinner menu. It just screams SPRING and adds beautiful color to the menu!
Asparagus grows wild in the Midwest especially in Iowa, where I grew up. When I was little, in the Spring, my entire family would gather at my grandparents house and we would have an asparagus hunting day.
Everyone would put on their grubby clothes, tie their hair up in bandanas and pack a pocket knife to cut down the wild spears. We would spend the afternoon trekking thru the ditches of Iowa looking for asparagus to harvest. At the end of the day we would be loaded with more asparagus than one family could possibly eat in a week!
After coming home we would do a quick tick check and then move on to preparing our feast from the afternoon spoils. My grandpa would grill farm fresh T-Bone steaks and my grandma would prepare all the asparagus you could ever want to eat. After the weekend everyone would be sent home with their own bundle of wild asparagus.
I still think about those days every time I eat asparagus… or a T-Bone steak!
If there every is a situation where you have to eat strictly from your pantry and the current staples that are in your fridge – like eggs and milk – wouldn’t it be helpful to have a meal plan to make the most of your ingredients.
This Broccoli Bacon Salad recipe is a wonderfully easy side dish that can be prepped ahead. It is a mix of raw broccoli, bacon, red onion, sunflower seeds, and raisins, all coated in a sweet and tangy mayo/sugar and vinegar dressing.
It is the perfect side dish for holidays, like Easter and Christmas, or just regular weeknight dinners. Broccoli Bacon Salad goes especially well with anything from the grill!
Most of the ingredients in this dish are raw, which makes it so easy!
Broccoli: You will want to use fresh broccoli florets. You can buy heads of broccoli or already cut florets. Just make sure to cut them down into small bite side pieces.
Bacon: You can cook your bacon in the oven or skillet. But a small package of fully cooked microwavable bacon is the perfect amount! I buy the Market Pantry bacon at Target, it has about 10 slices and is crispy and ready in about 1 minute in the microwave!
Sunflower Seeds: These little seeds add a nice salty crunch to the salad.
Raisins: You can use raisins or dried sweetened cranberries. Both are delicious!
Pro Tip: soak your raisins or cranberries in a little hot water for about 5 minutes. They will plump up and be nice and juicy in your salad.
Red Onion: Dice the red onion so that you are not eating huge chunks of onion. Also follow the onion tip below to make sure the onion doesn’t take over your salad.
You know how when you eat raw onions the flavor can stick around a lot longer than you would like? Or the onion flavor is so strong it takes over the whole dish? It doesn’t have to be that way!
One you cut the onion, but before you dice it, give it a generous rinse (or you can soak it for 5 minutes) under cool water, slightly separating the layers of the onion.
This will wash away the enzyme that keeps the onion flavor around long after you have eaten it!
To make the dressing you just need mayonnaise, sugar and apple cider vinegar. Do not sub miracle whip, it will not be the same.
You can make the dressing a day ahead. I like to use a large mason jar to mix it up and pop it right in the fridge.
This veggie side dish is so easy to prepare and makes the perfect fresh salad to add to any dinner.
You simply assemble the chopped broccoli, raisins, sunflower seeds and diced red onions in a large bowl.
Cook and crumble the bacon, then add to the broccoli mixture.
Make the dressing by whisking together the mayonnaise, sugar and vinegar. Pour over the broccoli bacon mixture. Stir to coat everything.
Let the salad sit for 15-30 minutes before serving.
I almost always make this Broccoli Bacon Salad ahead of time. It is so easy to do!
About an hour before serving cook the crispy bacon, then toss the whole salad together. Keep in the fridge until it is time to eat.
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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
Originally posted April 2017 – Photos & copy updated March 2020
What is bacon jam, you ask? Well, THIS Bacon Jam recipe is a delicious, syrupy combo of bacon, onions, raisins, brown sugar, balsamic vinegar and Worcestershire sauce. It is a great condiment for classic hamburgers, or it would be really amazing on top of these Grilled Pork Burgers! Put a huge dollop on top of your morning eggs, or pour warm bacon jam on top of some room temp cream cheese for an amazing appetizer.
This is often praised as THE BEST BACON JAM RECIPE EVER. The combination of sweet onions and smoky bacon creates a truly irresistible taste that will take your grilled burgers OVER THE TOP!
RELATED: Dill Slaw for Burgers
The word “jam” is a little misleading when referring to bacon jam. I don’t want you to think this recipe is going to come out like a jelly with bacon in it.
This Bacon Jam recipe is more of a relish with chunks of bacon and sliced onion coated in a sweet and salty syrupy glaze. Yum!
There may be a lot of ways to use bacon jam, however, eating it on top of a grilled burger is my #1 favorite way!
To make this burger exactly like I make it you will need: romaine or arugula, Boursin cheese, a slicing tomato sprinkled with garlic powder, salt and pepper, warm bacon jam, and of course a great hamburger.
Start by chopping 1 pound of bacon into 1 inch chunks. Then in a large non-stick skillet, over medium heat, I cook the bacon in two batches until it is crispy.
Using a slotted spoon I dish the crispy bacon onto a paper towel lined plate.
Reserve 4 tablespoon bacon grease. Make sure to reserve the bacon grease in a heat safe bowl.
Slice 2 small yellow onions in very thin slices. Then rough chop the slices so that you do not have any long strands of onion remaining. See the photo below as a visual reference:
Next cook the onion and garlic in 4 tablespoons of reserved bacon grease, over medium low heat, until the onions are very soft and translucent, about 15-20 minutes.
Meanwhile chop through the crispy cooked bacon, so you end up with smaller bits.
Add the bacon and brown sugar to the onion mixture, stirring occasionally for about 2 minutes.
Next add the raisins, Worcestershire, balsamic vinegar, and water to the bacon mixture. Simmer, stirring occasionally, for 5-8 minutes until the mixture has thickened and looks syrupy.
To store any leftover bacon jam simply place it in an airtight container and refrigerate for up to a week.
You can serve it at room temp or warmed through.
After the bacon jam has been in the fridge, some of the bacon fat will harden and turn white. When it warms to room temperature it will look and taste amazing.
Or to serve warm simply reheat in a skillet over medium low heat.
If you are a bacon lover the other recipe you MUST try is this Shrimp Carbonara! Here are a few others to check out as well:
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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
This Easy Egg Salad Recipe starts with a foolproof way to make hard boiled eggs that are easy to peel. Those eggs get mixed with a little mayo, mustard, green onions, celery, and is finished with sugar and salt.
This is the best egg salad recipe made only with classic ingredients, and it makes a damn good egg salad sandwich! It is the perfect way to use up leftover hard boiled eggs from Easter.
If you love egg salad you probably love a good deviled egg too!
RELATED: Chicken Salad with Grapes
Now if you have an Instant Pot, then you are in luck! Using the 5-5-5 Method for hard boiled eggs is truly foolproof. The eggs are perfectly cooked every time and the egg literally slips right out of the shell!
Follow the link above to read more about the Instant Pot 5-5-5 method, or follow these easy instructions:
If you do not have an Instant Pot then you can cook them the traditional way of boiling on the stove top.
Finely chop 6 hard boiled eggs. Chop ยผ cup green onions and dice โ cup celery.
In a mixing bowl stir together the chopped eggs, ยผ cup green onions, โ cup diced celery, โ cup mayonnaise, 1 tablespoon yellow mustard, ยผ teaspoon salt, and ยฝ teaspoon sugar.
I recommend letting it sit for 5-10 minutes for the flavors to combine. If you can make it the day before the flavors are even better the next day, like chili!
That’s it! That is how easy it is to make this Egg Salad!
Everyone has their own tastes when it comes to egg salad. I prefer just a classic recipe. But if you like it with a little heat, a little sweeter, or tangier, here are some ways to troubleshoot your egg salad:
To add heat: add a little horseradish, start with ยฝ teaspoon and add more until it is to your liking. Another option is to swap the yellow mustard for dijon mustard.
To add sweetness: two options here- 1. swap the mayo for miracle whip. 2. bump up the sugar to 1 tsp.
To add tang: add a splash of white vinegar, start with a ยผ teaspoon and taste and add more if needed.
Too salty: Add 2 additional chopped hard boiled eggs and another 1 tablespoon mayo and ยฝ teaspoon mustard.
Too sweet: Add a ยผ teaspoon white vinegar and 1 tablespoon mayo.
Creamier: For a saucier or creamier egg salad add 1 tablespoon mayo and ยฝ teaspoon mustard.
I have two favorite ways to eat egg salad- on a sandwich or as a dip with potato chips!
To make an egg salad sandwiches simply spoon a heap of egg salad on to your bread choice (some of my favorite egg salad sandwich breads are croissants, brioche buns, or whole grain bread). You can top it with lettuce and tomato or just eat as is!
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Sausage Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, eggs, spinach, and parmesan cheese- which also makes them a great low carb breakfast option. You can make them ahead for breakfast or dinner on-the-go!
If breakfast is your jam, or you love breakfast for dinner, check out these Banana Bread Muffins, Instant Pot Hard Boiled Eggs, and Spring Egg Cups!
These egg cups are so easy to have in the fridge to rewarm for a weekday breakfast. I like to serve these alongside fresh fruit.
This is also a very popular dinner option at our house. I can make the egg cups on the weekend and keep them in the fridge until a busy night. Then I just pop them in the oven or microwave and serve them with some fruit and probably some premade waffles (like Eggo- not ones I premade!).
These egg cups also make an easy breakfast to have PREpared for weekend house guests. Pair it with some fresh fruit, store bought pastries, and coffee and breakfast is already ready!
For a full version of meal planning for weekend guests, check out this post on Easy Meal Ideas for Weekend House Guests.
Start by preheating your oven to 350 degrees. Prep a 12 cup muffin tin with baking spray or olive oil.
In a skillet over medium heat brown the ground breakfast sausage until it is cooked through and crumbled. If you have excess grease in the pan, drain that before moving on.
Add the fresh spinach and onions to the pan and saute until the spinach is wilted and the onions are softened, about 5 minutes. Remove from the heat, stir in the chopped basil, and let the mixture cool for a few minutes.
Meanwhile in a large bowl whisk together the eggs, half and half, salt, and pepper.
Divide the sausage mixture evenly into your prepared muffin tin(s), filling each one half way. You will have enough for 12-24 cups, depending on how large your muffin tin(s) are.
Pour enough egg mixture over each cup, filling it almost to the top.
Sprinkle each cup with a generous portion of parmesan cheese.
Bake for 15-18 minutes until the cheese is bubbly and they are cooked through.
Let the sausage egg cups cool for about 5 minutes before removing them from the muffin tin.
Run a knife around the outside edge of each cup and they will lift right out of the pan!
I know some kids can be weird about spinach, or green things in general. To make a non-green, kid-friendly version just set some sausage aside before adding the spinach to the skillet. Then you can assemble a few cups with just egg and sausage.
Now you are a breakfast hero and everyone is happy. Until you serve them strawberries when they wanted blueberries and they melt into a puddle on the floor. #momlife
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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
Originally posted March 2017 – Photos & copy updated March 2020
