Instant Pot Queso is a delicious white cheese dip mixed with tomatoes, chiles, and cream cheese all made in your Electric Pressure Cooker. Just add tortilla chips for a great party dip.
Instant Pot Queso Blanco Dip
BBQ Chicken Sliders
BBQ Chicken Sliders are smaller sandwiches that are filled with delicious pulled chicken smothered in BBQ sauce, topped with red onions, provolone cheese, and cilantro. They are just the right size for an appetizer buffet or game day party. Or they make an excellent dinner when paired with a side dish.
This is not a delicate sandwich, it is a hearty chicken slider filled to the brim with BBQ Chicken and toppings. If you are feeding a crowd this is a great go-to easy sandwich to prepare!
Another great slider to check out are these meatloaf sliders! It is the perfect beef alternative to these chicken sliders.
Rinsing Your Raw Onions
This recipe calls for rinsing the red onions. This is a great kitchen tip! If you have a recipe that calls for raw onions, like broccoli bacon salad, give them a quick rinse with cool water. Or you can pop them in a bowl of cool water and let them sit for a few minutes while you prep the other ingredients.
It rinses away the enzyme that makes you taste onions in your mouth all day long. All you are left with is the delicious onion flavor that doesn’t overpower the sandwich.
Pulled or Shredded Chicken
This slider recipe calls for pulled or shredded chicken. One of the easiest ways to get this done is purchase a rotisserie chicken and shred the two breasts. You could also make this Instant Pot BBQ Pulled Chicken, All Purpose Instant Pot Shredded Chicken, or Instant Pot Rotisserie Chicken.
Another option would be to make poached chicken.
Shredding Shortcut
Any way you choose to cook your chicken, the easiest way to shred/pull the chicken is by using a stand mixer with the paddle attachment. Note: make sure your chicken is warm if you use this method! Watch the video below to see how easy it is:
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How to Make BBQ Chicken Sliders
Preheat the oven to 350 degrees.
Start with a 12 count package of buns or slider buns. I like to use the Kings Hawaiian Savory Butter Rolls. Do not separate the buns, keep them all intact.
Using a serrated knife remove the top of the buns from the bottom by cutting through the buns horizontally.
Place the bottom buns in a 9×13 casserole pan. Top the buns with all the chicken, spreading it all the way to the edges.
Top the chicken with a layer of onion that have been rinsed or soaked and then patted dry on a paper towel.
Layer 6 slices of provolone cheese over the chicken & onions.
Finish with a layer of cilantro.
Pop the top of the buns on the sliders. Cover the pan with foil and place in the oven for 15 minutes.
Meanwhile melt together 2 tablespoon of salted butter with 1 minced garlic clove and 1 tablespoon parsley.
Remove the foil from the slider pan. Brush the top buns with all the butter, garlic, and parsley mixture.
Pop it back in the oven for an additional 5 minutes.
Time to eat!!
Game Day Food
This BBQ Chicken Slider recipe makes the perfect addition to a game-day buffet. Here are some other easy recipes to add:
- Instant Pot Country Style Ribs
- Chili Dogs
- Meatloaf Sliders
- Classic Chili or Instant Pot Chili
- Queso and Chips
- Restaurant Style Salsa and Chips
- Bacon Jam & Blue Cheese Burgers, Grilled Burgers, or Pork Burgers (could make any into sliders!)
- Instant Pot Mac & Cheese or Skillet Mac & Cheese
Listen To This Recipe!
You can also listen to this full recipe on my podcast, Let’s Make Dinner! I share the full recipe, tips and tricks and serving ideas.
Did you make this recipe?
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BBQ Chicken Sliders Recipe + Video
Delicious BBQ Chicken Slider recipe that is filled with shredded BBQ chicken, red onions, provolone cheese and cilantro. This chicken slider makes great game day food or simple dinner!
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Servings: 12 sliders
Ingredients
- 12 count small buns or slider buns - I use King's Hawaiian Savory Butter Rolls
- 2.5-3 cups shredded or pulled chicken
- 1 cup BBQ sauce - use your favorite brand
- ยฝ small red onion - sliced
- 6 slices provolone cheese
- โ cup fresh cilantro
Topping
- 2 tablespoon salted butter
- 1 large garlic clove - minced
- 1 tablespoon parsley
Instructions
- Preheat the oven to 350ยฐ
- Slice the onions and rinse with cold water or place in a bowl of cool water for a few minutes. Lay on a paper towel to dry the onions. kitchen tip: this helps rinse away the enzyme that keeps you tasting raw onions 2 hours after you ate them!
- Slice the buns in half horizontally, separating the bun tops from the bun bottoms. Keep the buns intact instead of splitting them into individual buns. Set the bottom buns in a 9×13 casserole pan (glass if you have it).12 count small buns or slider buns
- In a bowl mix the 2.5 – 3 cups shredded chicken with 1 cup BBQ sauce.2.5-3 cups shredded or pulled chicken, 1 cup BBQ sauce
- Top the bottom buns with all the chicken- spreading it all the way to the edges.
- Add the red onions, provolone cheese, and cilantro on top of the chicken.Place the top buns on the sliders. Cover the pan with foil and bake for 15 minutes.ยฝ small red onion, 6 slices provolone cheese, โ cup fresh cilantro
- Meanwhile, in the microwave melt the butter, garlic, and parsley together.2 tablespoon salted butter, 1 large garlic clove, 1 tablespoon parsley
- Remove the chicken sliders from the oven, remove the foil and brush the top buns with the butter mixture.
- Place back in the oven for 5 minutes.
- Time to eat! Slice or pull the sliders apart to serve.
Recipe Tips and Notes:
Storing & Reheating:
If you have leftover sliders simply store them in the refrigerator in an airtight container for up to 3 days.ย
They reheat perfectly in the microwave! Just pop one or two in the microwave for 20-30 seconds.ย
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Serving: 2sliders
Homemade Cheesy Rice
Cheesy Rice is a wonderful side dish for any dinner. It goes great with chicken, ribs, or a roast! This is an easy Cheesy Rice side dish recipe because you do not have to bake it. It is made completely on the stove top.
Rice is mixed with sauteed onions and celery and then coated in a deliciously tangy cheese sauce. The sauce is made with greek yogurt (making it a little healthier), mayonnaise, milk, shredded cheddar cheese, and garlic powder. No “cream-of-soup” here.
[feast_advanced_jump_to]Cheese Rice Recipe ingredients
- Rice – this recipe was tested with long grain white rice. However it will work with any type of rice that you want to use (brown, basmati, jasmine) Just make sure you follow the cooking instructions on the package of the rice you use.
In any rice recipes I recommend rinsing your rice before cooking to remove the starch, giving you fluffier rice. In this dish there is no need to rinse your rice. Since this cheesy rice recipe is supposed to be creamy, the extra starch is a good thing! - Onions and Celery – a yellow onion is perfect for this recipe. The onion and celery create a perfect flavor base for the cheesy rice.
- Chicken Broth – using chicken broth to cook the rice just makes the dish a little more flavorful. You can absolutely use water in it's place.
- Shredded Cheddar Cheese – it IS a cheesy rice after all! If you shred your own cheese from a block you will have a creamier, meltier cheese!
- Greek Yogurt & Mayo – You can sub in sour cream for the plain Greek Yogurt, either will work. A combo of the Greek Yogurt and Mayo create a perfect balance of flavor.
- Milk – any milk will work (1%. 2%, whole, half and half). It thins the sauce perfectly so it can coat the rice without being overly thick.
- Garlic Powder – flavor!
Rice Type
You can make this Cheesy Rice recipe with any type of rice that you prefer. I have written the recipe for long grain white rice. If you choose to use something like brown rice or basmati rice, simply follow the cooking times on the package.
Rinsing your Rice
In this dish there is no need to rinse your rice. The purpose of rinsing rice is to remove some of the starch dust that makes rice “creamy” instead of separate/individual grains. Since this cheesy rice recipe is supposed to be creamy, the extra starch is a good thing!
How to Make Cheesy Rice (stove top)
Step 1
In your sauce pot sautรฉ the onions and celery until soft. Stir in the rice and chicken broth. Bring it to a boil. Then lower the heat, pop the lid on. Cook per package instructions.
Step 2
While the rice cooks whisk together the cheese, Greek yogurt, mayonnaise, milk and garlic powder.
Step 3
When the rice is done fluff it with a fork, then pour the cheese sauce over top and stir to coat the rice. The heat of the rice should melt the cheese.
Step 4
Serve hot!
Simple Cheesy Rice Recipe variations
Keto Cheesy Rice
If you are following a Keto diet you can sub out the rice for cauliflower rice. Warm it through if you are using frozen cauliflower rice and then add the cheese sauce to the warm “rice”.
If you are using fresh cauliflower rice, start by sauteing the onions and celery, then saute the cauliflower rice (3 cups) until it is al dente. Remove from the heat and stir in the cheese sauce.
Instant Pot Cheesy Rice
You can absolutely make this rice dish in your Instant Pot. You will just need to adjust the rice to liquid ratio to 1 cup white rice and 1 ยฝ cups chicken broth.
Saute the onions and celery in the oil for about 5 minutes. Turn off the saute mode. Add 1 cup rice and 1 ยฝ cups chicken broth to the pot. Pop the lid on and set it to cook on Rice mode for 12 minutes. Then do a quick release.
Make the cheese sauce and pour over the rice. Stir to combine!
Using Frozen Rice
Frozen rice can be a real time saver!! If you use frozen rice simply warm 3 cups of rice in the microwave, per the package instructions.
In a skillet saute the onions and celery until they are totally softened, about 10 minutes. Remove from the heat and stir in the warmed rice.
Prepare the cheese sauce and pour over the rice.
How to store leftover Homemade Cheesy Rice
Store your leftover cheesy rice in the fridge, in an airtight container for up to 5 days. It will thicken when it cools in the fridge. To reconstitute when warming add a little broth or milk and stir to combine.
I wouldn't recommend freezing this rice because of it's cheese and milk content.
What to serve with this Cheesy Rice Recipe
This is a great side dish to serve instead of potatoes or a casserole. it is family friendly and a crowd pleaser! Here are some great entrees to serve with the Cheesy Rice:
Creamy Cheesy Rice Recipe
Cheesy Rice is a delicious side dish that is perfect for any meal! It is cheesy, creamy and a little tangy. This cheesy rice recipe is made a little healthier with the use of plain Greek yogurt.Instructions available for stove top, Instant Pot, frozen rice or cauliflower rice!
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Servings: 5 people
Calories: 357kcal
Ingredients
- 1 tablespoon olive oil
- ยฝ cup yellow onions - chopped
- ยฝ cup celery - chopped (about 2 stalks)
- ยฝ teaspoon kosher salt
- 1 cups white long grain rice - can use other rice types, just cook according to package instructions
- 2 cups chicken broth
- ยฝ cup shredded cheddar cheese
- ยผ cup plain greek yogurt - can sub sour cream
- ยผ cup mayonnaise
- ยผ cup milk
- ยผ teaspoon garlic powder
Optional add ins:
- 8 oz can water chestnuts - drained and chopped
- 6.5 oz can mushrooms - drained and chopped
Instructions
STOVE TOP INSTRUCTIONS
- In a saucepan saute the onions, celery and ยฝ teaspoon salt in 1 tablespoon oil until soft, about 5 minutes.Note: Make sure you use a pot that has a tight fitting lid to cook the rice correctly.1 tablespoon olive oil, ยฝ cup yellow onions, ยฝ cup celery, ยฝ teaspoon kosher salt
- Stir in the 1 cup rice and pour in the 2 cups chicken broth. Bring the pot to a boil.1 cups white long grain rice, 2 cups chicken broth
- Reduce the heat to low and cover. Cook according to package instructions.
- While the rice cooks whisk together the greek yogurt, mayonnaise, milk, cheese, and garlic powder. Set aside.ยฝ cup shredded cheddar cheese, ยผ cup plain greek yogurt, ยผ cup mayonnaise, ยผ cup milk, ยผ teaspoon garlic powder
- Fluff the rice with a fork. Optional: Stir in the chopped mushrooms and chopped water chestnuts.
- Pour the cheese sauce over the rice and stir to coat. The rice should be hot enough to melt the cheese.
- Serve as a delicious side dish!
INSTANT POT INSTRUCTIONS
- On saute mode soften the onions, celery, and salt in the olive oil for 5 minutes, stirring occasionally. Turn off saute mode.
- Stir in the chicken broth and rice. NOTE DIFFERENT AMOUNTS – 1 cup white rice and 1 ยฝ cups chicken broth.Set to cook on rice mode for 12 minutes.
- Do a quick release of pressure.
- Optional: Stir in the mushrooms, water chestnuts.
- Whisk together the mayo, yogurt, milk, cheese, and garlic powder. Pour over the rice and stir to combine.
- Serve as a great side dish!
FROZEN RICE INSTRUCTIONS
- In a skillet saute the onions and celery in 1 tablespoon of oil until they are completely softened, about 10 minutes. Remove from the heat.
- Warm 3 cups of frozen rice in the microwave, per package instructions. Then add to the celery and onion mixture.
- Prepare the cheese sauce by mixing together the milk, cheese, yogurt, garlic powder and mayo. Pour over the rice and stir to coat.
- Serve!
Recipe Tips and Notes:
Can also use cauliflower rice:
ย If using a frozen cauliflower rice, use 3 cups and follow the instructions for Frozen Rice.
If using refrigerated cauliflower rice warm it in the skillet with the onions and celery- then follow the Frozen Rice instructions above.
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Serving: 1serving | Calories: 357kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 908mg | Potassium: 271mg | Fiber: 4g | Sugar: 5g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg
Instant Pot Pork Roast with Vegetables & Gravy
Instant Pot Pork Roast is tender cooked pork shoulder (or pork butt) that is served with perfectly cooked vegetables and dressed with the most flavorful gravy- all made in your Instant Pot! The pork is so good it falls apart when you bite into it! This Instant Pot pork recipe makes an amazing family dinner.
If you love this Instant Pot Pork Roast, the next recipe you have to try is Instant Pot Beef Pot Roast, and then Instant Pot Boneless Pork Ribs! They are fall apart tender too and finger licking good!
If you don’t have an Instant Pot you can also make an amazing Pork Shoulder Roast in the oven.
What is Pork “Roast”
A pork roast is actually part of the whole bone-in pork butt or shoulder, also known as a Boston Butt. It is cut down and deboned into a roast. It comes from the upper part of the shoulder, from the front leg.
When you are looking for it in the grocery store it will be called a Pork Butt Roast or Boneless Shoulder Pork Butt Roast and it will generally be between 2-4 lbs. They usually come tied in a netting, as you can see in the photo above.
I like to remove the netting and tie it for cooking (see the video below for a tutorial on tying your pork roast).
For a great recipe using the entire Pork Butt you can check out this recipe for Instant Pot Pork Carnitas or Instant Pot Pulled Pork.
No Instant Pot, No Problem
You can make a Boneless Pork Shoulder Roast in the oven too!
Pork Tenderloin or Loin
Pork Tenderloin or Pork Loin is not the same thing as Pork Butt or Pork Shoulder. Both the loin and tenderloin are more lean than the butt/shoulder.
That is why they have very different cooking methods and times!
If you have a pork loin check out this recipe for Roasted Rosemary Pork Loin.
If you have a pork tenderloin check out this recipe for Grilled BBQ Pork Tenderloin, or Marinated Pork Tenderloin.
Trimming your Pork Roast
Your pork roast as mentioned above is actually part of the butt or shoulder, so it will come with a large fat cap on one side. In low and slow barbecue this fat cap will render and create delicious juicy pulled pork.
However, here we are NOT cooking low and slow. We are cooking fast and hot with the Instant Pot! Therefore you will want to trim some, BUT NOT ALL of that fat cap because it will not render down completely. And although fat adds amazing flavor to meat, you don’t want a mouth full of pork fat.
With a sharp knife carve off the fat cap until you have about โ inch of fat remaining. It is ok if you cut through to the meat in some spots.
If there are other large pieces or areas of fat on the roast, trim those down too.
How to Tie a Roast
A pork roast comes as one piece of meat, but generally it has portions that are not as intact as the rest.
For this reason it is good to tie your roast into one nice tight piece of meat so you get an even cook.
NOTE: you will want to do the fat trimming before you move on to tying your roast.
Watch this video to see how to properly tie up a pork roast with kitchen twine.
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How to Calculate Instant Pot Cooking Time
It is recommended that you cook your boneless pork roast for 15 minutes per pound. See the average cooking times for a roast from 2-4 pounds:
- 2 pound pork roast = 30 minute cook time
- 2.5 pound pork roast = 38 minute cook time
- 3 pound pork roast = 45 minute cook time
- 3.5 pound pork roast = 53 minute cook time
- 4 pound pork roast = 60 minute cook time
No matter what size roast you have, do a 15 minute natural release at the end of the cook time. This allows the meat to “rest” while the pressure is being release and will result in a more tender roast.
Frozen Pork Roast
If you have a frozen pork roast you will want to skip the saute portion of the cooking instructions (or you will have a splattered oil mess!!!). Go straight to the cook time and just add 5 minutes per pound to the cook time. So you will be calculating 20 minutes per pound.
Step by Step Pressure Cooking Instructions
After you have trimmed and tied your pork roast it is time to season and brown it!
Set your Instant Pot on sautรฉ mode. Add 2 tablespoon of olive oil and let the pot heat up.
Instant Pot Tip: did you know there are three sautรฉ functions- low, medium, and high. Simply press your sautรฉ function button and you can see it click through the settings. Low is more of a warming setting, medium is for browning/sauteing, and high is more for searing and wok style cooking. I mostly sautรฉ on medium.
Rub 1 tablespoon of Dijon mustard over the entire roast, then sprinkle all sides with the packet of Italian dressing mix.
Place the seasoned roast into the pot and brown each side for about 3 minutes per side.
Remove the pork from the pot and set aside. Pour the chicken broth into the hot pot and deglaze the pot, scraping up any browned bits on the bottom of the pot.
Pro Tip: DO NOT SKIP THIS STEP OR YOU WILL POSSIBLY GET A BURN WARNING WHEN COOKING YOUR ROAST. Pull the inner pot up with an oven mitt and lean it to the side to make sure you get all the browned bits up from the bottom.
Place 3 crushed garlic cloves, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 1 rosemary sprig in the bottom of the pot. Put the metal trivet in the pot and place the pork roast on the trivet. (using the metal trivet is optional)
Close the lid and set the pot to cook for your calculated time (15 minutes per pound).
Do a 15 minute natural release and then quick release the remaining pressure.
Remove the pork roast from the Instant Pot and set aside to rest. BUT leave the liquid and seasonings in the pot for the veggies and gravy!
Pork Temperature
If you followed the weight/time cooking guide then the pork roast should be cooked perfectly tender and juicy!
However if you want to check you can use an Instant Read Thermometer. Your pork roast should be cooked to about 145-160 degrees internal temp.
The temperature will rise a few degrees while it rests. But if your roast is under 145 then you may want to pop it back in the Instant Pot with the veggies in the next step.
Or you can slide it in the oven at 300-350 degree oven while you cook the veggies and make the gravy.
Vegetables
Veggies cook very quickly in the Instant Pot, so you don’t want to add them at the beginning with the pork roast.
Also you will want to cut the veggies into larger sizes, around 1 inch pieces at least, see the photo below:
Place the cut veggies in the pot, on or off the trivet. Close the lid and set to cook for 5 minutes on high pressure mode.
Do a quick release and remove the veggies from the pot. Season with salt and pepper.
Gravy
There will be some really delicious liquid left at the bottom of the pot, strain the solids out of that liquid.
Turn on the sautรฉ function in the now empty pot. Add 3 tablespoon of butter and melt completely. Sprinkle in ยผ cup of flour and stir constantly for 1 minute until it creates a roux.
Slowly pour the strained liquid back into the pot and whisk it into the roux. Keep the sautรฉ function on for about 4-5 minutes until the gravy is thickened.
Taste for additional seasoning – salt and pepper.
Serving
Don’t forget to remove the sting from the pork roast before serving.
Slice the cooled pork into ยฝ inch thick slices. Pork gravy over top and serve veggies on the side.
Side Dishes
This is pretty much an all in one dinner since you have the veggies and potatoes to serve with the pork roast slices.
However if you want it to be a larger family style dinner you can absolutely add some of these dishes:
- Broccoli Bacon Salad
- Cranberry Salad or Raspberry Jello Salad
- Corn Casserole or Homemade Stuffing
- Rolls and Butter
You can also sub another veggie for the red potatoes and make these Mashed Potatoes to serve instead! (or these Instant Pot Mashed Potatoes)
More Amazing Pork Recipes to Check Out
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Instant Pot Pork Roast Recipe with Vegetables and Gravy
A delicious and tender pork roast cooked to perfection in your Instant Pot (electric pressure cooker). This is a one pot dinner with the addition of potatoes, carrots, mushrooms, and onions. Dress the tender pork and perfectly cooked veggies with a flavorful gravy – all made in the Instant Pot!
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Servings: 5 people
Equipment
- Instant Pot or Electric Pressure Cooker (tested in a 6 quart Instant Pot)
- Instant Read Thermometer optional
Ingredients
- 2-4 lb Boneless Pork Butt Roast - (note your pork weight, this will determine your cooking time)
- 1 tablespoon Dijon mustard
- .7 oz packet Italian dressing seasoning and mix
- 2 tablespoon olive oil
- 2 cups chicken broth or stock
- 3 garlic cloves - peeled and crushed
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1-2 small rosemary sprig - – you can sub or add in 1-2 sprigs of thyme.
Vegetables
- 7 red potatoes - quartered
- 1 yellow onion - cut into โ ths
- 3-4 carrots - cut into large chunks- about the size of the potato quarters
- 5 cremini mushrooms - whole
- 3 celery ribs (individual stalks) - cut into large chunks- about the size of the potato quarters
Gravy
- 3 tablespoon butter
- ยผ cup all purpose flour
- reserved liquid from the bottom of the pot - strained of solids
Instructions
Prep the Pork Butt Roast
- Trim some of the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about โ th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.2-4 lb Boneless Pork Butt Roast
- Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
- Rub the roast completely with 1 tablespoon of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.1 tablespoon Dijon mustard, .7 oz packet Italian dressing seasoning and mix
Brown the Pork Roast
- Turn the Instant Pot onto sautรฉ mode, medium, and add 2 tablespoon olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.2 tablespoon olive oil
- Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
- Remove the roast from the pot and set aside.
Deglaze the Pot
- YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
- Pour the 2 cups chicken broth into the hot pot, keeping the sautรฉ function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.2 cups chicken broth or stock
- Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tablespoon worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!3 garlic cloves, 1 bay leaf, 1 tablespoon Worcestershire sauce, 1-2 small rosemary sprig
Cook the Pork Roast
- Add the trivet to the pot and place the pork on the trivet. Using the trivet is optional
- Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
- Do a 15 minute natural pressure release, then quick release any remaining pressure.
- Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
Pork Temperature
- You can check the pork roast temp with an Instant Read Thermometer. It should be between 145ยฐ-160ยฐ. The temperature will rise a few degrees while it rests. But if your roast is under 145ยฐ then you may want to pop it back in the Instant Pot with the veggies in the next step. Or you can slide it in the oven at 300-350 degree oven while you cook the veggies and make the gravy.
Cook the Vegetables
- Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
- Do a quick release of pressure.
- Remove the veggies, plate them with the roast for serving.
- Season the veggies with salt & pepper.
Make the Gravy
- Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
- Turn the now empty instant pot on to sautรฉ mode. Melt the 3 tablespoon butter in the pot. Sprinkle ยผ cup all purpose flour into the melted butter and whisk together to make a roux.
- Slowly pour 2 ยฝ cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
Serve!
- Remove the string binding from the roast. Serve the roast cut into ยฝ inch thick slices with the veggies and the gravy on the side.
Recipe Tips and Notes:
PORK ROAST COOK TIME: The listed timing is for a 3lb. pork roast. If your size differs, calculate the time using 15 mins per pound, and a 15 minute natural pressure release.
Don’t forget to take into account the fat cap that you remove before cooking. For example my pork roast was about 3.5 pounds, but I removed quite a bit of fat before cooking so I calculated my cook time on 3 pounds.
ย
Storing & Reheating:ย Store any leftover pork roast and veggies together in the refrigerator, in an airtight container for up to 4 days. Store the gravy in a separate container.ย
Reheat leftovers by the portion in the microwave. Heat the pork and veggies together for 1 minute. Add the gravy and heat for an additional 30 secs to 1 min.ย
ย
Oven Method: Make this Boneless Pork Shoulder Roast in the oven too!
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Ground Beef Enchilada Casserole
If you're craving enchilada flavors without spending an hour in the kitchen rolling said enchiladas, you're in the right place. This Layered Beef Enchilada Casserole is a reader favorite for a reason-it's comes together with simple, no-fuss steps and ends in a huge flavor payout. Enchiladas are high on the dinner request list in the Mom's Dinner kitchen, so I've made this more times than I can count, I've worked out all the little details to make sure it's easy to make in YOUR kitchen and totally crave-worthy for your family.
You don't need to spend extended time rolling individual enchiladas- simply layering everything gets you the flavors you want without the extra work. It bakes in just 30 minutes and has delicious layers of red enchilada sauce, seasoned ground beef, corn tortillas, and cheese.
This recipe is made to mimic traditional beef enchiladas without the hassle of frying, soaking or heating the corn tortillas. There are no beans, rice or veggies added to the mix. We keep it simple with authentic beef enchilada ingredients only.
Beef Enchilada Casserole Ingredients
- Ground Beef – I recommend using an 85/15 ground beef for this recipe. It has enough fat to be flavorful, but not so much fat that your casserole will turn out greasy.
- Onion – A white onion will give you a classic enchilada flavor. But if you have yellow or even red on hand, that will work too.
- Garlic – The recipe calls for 3 chopped garlic cloves but if you want to add more, go for it!
- Corn Tortillas – This is the classic tortilla to use with enchiladas, so we are including it in the casserole version. I recommend using a YELLOW corn tortilla. They have more flavor than the white corn tortillas.
- Enchilada Sauce – You will want to use a red or rojo enchilada sauce for this recipe. Use your favorite store bought enchilada sauce or you can make your own. We have a fantastic Red Enchilada Sauce recipe here on Mom's Dinner.
- Cheese – As with most recipes here on Mom's Dinner we recommend that you shred your own cheese. Buy a block of cheddar, pepper jack, Monterey jack, Colby jackโฆ any will work, and shred it by hand. It is a grind for sure, but totally worth it. Your cheese will melt creamier than the pre-shredded stuff.
- Seasonings – A mix of kosher salt, cumin and chili powder is all you need to flavor this beef enchilada casserole. The enchilada sauce, garlic, onions, tortillas and cheese do a lot of the heavy lifting in the flavor department.
Corn Tortillas vs. Flour Tortillas
Corn tortillas are definitely more traditional for enchiladas. They have great flavor, however, they are very delicate. If they are not soaked, fried or heated properly before rolling they will tear and crumble, so frustrating.
That is one reason I use flour tortillas in my Chicken Enchilada recipe.
But in this Ground Beef Enchilada Casserole recipe you do not have to roll the tortilla. So there is no need to heat, fry or soak the corn tortillas. Everything is layered flat, making this a super easy dinner recipe!
If you are not a fan of corn tortillas you can sub flour tortillas. However I have not tested it with flour.
Enchilada Sauce
Homemade enchilada sauce takes little to no time to make! The nice thing is you can customize the flavor if you like it spicier, tangier or saltier. This is our go-to Red Enchilada Sauce Recipe.
Sometimes it is nice to use store bought sauce for this enchilada casserole dish. If you want a strong and tangy red enchilada sauce, Target has a great one! It is my go-to.
How to Make Layered Enchilada Casserole
I will take you through step by step how to make this easy beef enchilada casserole. See the photos for step by step how to layer the casserole.
- Start by preheating the oven to 350.
- In a skillet brown and crumble the ground beef. Drain any excess grease. Add the 1 teaspoon salt, diced onion, and garlic. Saute until they are slightly softened, about 5 minutes.
3. Stir in 3 tablespoon water, 2 teaspoon chili powder, and 1 teaspoon cumin. Remove it from the heat, it’s time to assemble the casserole.
Layer the Casserole
4. Time to layer everything up and get it in the oven. Start by adding โ cup enchilada sauce to the bottom of a 9×13 casserole pan. Layer 5 corn tortillas on top of that- see the photo how I cut the 5th tortilla in half to fit the end of the pan.
5. Layer half the seasoned ground beef across the tortillas. Spread ยพ cup enchilada sauce and then a heaping ยฝ cup of cheese on top.
6. Next add another layer of 5 tortillas, all the remaining ground beef, ยพ cup enchilada sauce, and a heaping ยฝ cup of cheese.
7. To finish add another layer of 5 corn tortillas, the remaining enchilada sauce, and all the remaining cheese.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
9. Let the casserole cool for about 5 minutes before cutting and serving.
What to Pair With Layered Enchilada Casserole
Think about when you visit your favorite Mexican restaurant – start with chips, salsa and guacamole. Then serve this Layered Enchilada Casserole with Refried Beans, Cilantro Lime Slaw and Mexican Rice! Don't forget to wash it down with a Classic Margarita.
Beef Enchilada Casserole Recipe Tips
- Use an 85/15 ground beef for the most flavor without all the grease.
- Choose yellow corn tortillas for the most authentic enchilada flavor.
- Take a shortcut and use your favorite store bought red enchilada sauce
- Hand shred the cheese for the creamiest melt.
- Let the casserole cool before cutting for serving, just like a layered lasagna it needs to congeal a little while cooling.
How to Store Beef Enchilada Casserole
Store any leftover enchilada casserole in the fridge, covered, or in an airtight container for up to 4 days.
To reheat simply place each portion in the microwave and heat for a minute or two until it is warmed through.
Reheating tip: As the casserole is refrigerated the tortillas will absorb the sauce, so if you have extra sauce pour it over each portion before reheating.
Listen To The Recipe
You can listen to the full recipe on the podcast “Let’s Make Dinner”. Susie shares all the tips and tricks and side dish ideas. You can listen by using the audio player below.
More Like This Easy Enchilada Casserole
If you are looking for a different type of enchilada, I have a few options:
- Chicken Enchiladas
- Enchirito
- Veggie Enchiladas with Chili Lime Crema
- Enchilada Zucchini Boats
- Creamy Verde Enchiladas
I obviously love enchiladas- LOL!
Enchilada Bake Recipe
Beef Enchilada Casserole is layers of seasoned ground beef, corn tortillas, enchilada sauce, and cheese. It makes a great family friendly Mexican dinner. It is like having authentic beef enchiladas without all the work!
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Servings: 6 people
Ingredients
- 1 lb ground beef - prefer 85/15 for flavor and less grease
- 1 medium yellow or white onion - diced
- 3 garlic cloves - chopped
- 1 teaspoon kosher salt
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 3 tablespoon water
- โ cup fresh cilantro **OPTIONAL - chopped
- 20 oz red enchilada sauce - If you make your own red enchilada sauce you will need about 2 ยผ cups.
- 15 corn tortillas
- 8 oz block of cheddar cheese, shredded - If you use pre-shredded you will need about 2 ยผ cups. You could also use pepper jack or monterey jack
Instructions
- Preheat the oven to 350ยฐ
- In a large skillet brown and crumble the ground beef, drain any excess grease.1 lb ground beef
- Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tablespoon water, 2 teaspoon chili powder, 1 teaspoon cumin.1 medium yellow or white onion, 3 garlic cloves, 1 teaspoon kosher salt, 2 teaspoon chili powder, 3 tablespoon water, 1 teaspoon cumin
- If using the cilantro, stir it in now. Remove the pan from the heat.โ cup fresh cilantro **OPTIONAL
Layer the Enchilada Casserole
- In a large 9×13 casserole dish pour โ cup enchilada sauce across the bottom, spread it so it coats the bottom of the dish.20 oz red enchilada sauce, 15 corn tortillas, 8 oz block of cheddar cheese, shredded
- 5 tortillas (the last one split in half at the end of the pan (see photo)Top with half the beef Pour ยพ cups enchilada sauce over topSprinkle with a heaping ยฝ cup cheese5 tortillasremaining beefยพ cups enchilada sauceheaping ยฝ cup cheese5 tortillas Remaining enchilada sauceRemaining cheese
- Cover with foil and bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes.
- Let the casserole cool for 5 minutes before cutting and serving.
Recipe Tips and Notes:
Looking for Chicken Enchiladas? Check out this recipe for My Favorite Chicken Enchiladas
Storing & Reheating
Store any leftover enchilada casserole in the fridge, covered, or in an airtight container for up to 4 days.
To reheat simply place each portion in the microwave and heat for a minute or two until it is warmed through.
Reheating tip: As the casserole is refrigerated the tortillas will absorb the sauce, so if you have extra sauce pour it over each portion before reheating.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1slice (โ
of casserole)
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20 Amazing Leftover Roasted Chicken Recipes
There is nothing better than having a rotisserie chicken or leftover roasted chicken in your fridge to get dinner going, especially for busy weeknights! Having that tender cooked and delicious chicken makes your meal prep fast and easy. Now all you need are a couple good chicken recipes that call for cooked chicken.
Rotisserie Chicken
Before we get started with leftover chicken recipes, let's talk about buying a rotisserie chicken. One of my favorite places to buy a whole roasted chicken is at Costco. You can grab one for under $6, that is a bargain! I will say Costco makes a really juicy rotisserie chicken! YUM
Your local grocery store, Target, or Walmart also carry already cooked rotisserie chickens. They will generally be near the deli section/counter.
Making Your Own Rotisserie Chicken Or Cooked Chicken
You can absolutely make your own “rotisserie” chicken or cooked chicken to use in these recipes. Most home kitchens don’t have an actual rotisserie, but roasting it in the oven or in your Instant Pot will work too!
How to Break Down a Rotisserie Chicken
A whole chicken can be broken down into 8 pieces: 2 breasts, 2 wings, 2 legs, 2 thighs.
Here is a great video showing you exactly how to break your chicken down (and shred the chicken if you want):
Rotisserie Chicken Tips
- It is easier to pull the meat from the chicken when it is still a little warm.
- You can shred the chicken meat with a stand mixer (paddle attachment) while it is still warm – see the video above!
- Since most rotisserie chicken are one set price instead of “per pound” buy the biggest one they have.
- If you are shredding or chopping the meat, pour a cup of chicken broth in the bottom of the storage container to help keep your chicken from drying out.
Storing Rotisserie Chicken – Fridge & Freezer
Rotisserie Chicken keeps in the fridge for up to 4 days. Make sure you keep it in an airtight container or baggie.
Pro Tip: Pour a little broth at the bottom of the storage container to keep your chicken from drying out!
You can also keep your shredded rotisserie chicken meat in the freezer for up to 3 months. I recommend storing it in 2-3 cup portions for easier use in recipes. To use from the freezer thaw in the fridge overnight.
What to Do With Rotisserie Chicken Carcass
After you have removed all the meat from the chicken you can use the bones to make the best Stock! I like to use my electric pressure cooker to make Instant Pot Chicken Stock. It will be full of collagen and nutrients!
If you aren’t’ ready to make the chicken stock right away you can keep the carcass/bones in the freezer in a Ziplock for up to 3 months.
MOM’S TIP: When I have a chicken carcass in the freezer I will add veggie scraps to it until I have enough to make Stock. Onion peels and tops, Carrot peels, celery stalk stems, parsley stems…all work!!
25+ Leftover Chicken Recipes
Homemade Chicken Enchiladas with Red Sauce
This is a great recipe for Chicken Enchiladas that is full of flavor and uses already cooked chicken, store bought enchilada sauce, and flour tortillas. Just add some chips and guacamole for an amazing dinner.
Check out this recipe
Cream Cheese Chicken Enchiladas Recipe
Cream Cheese Chicken Enchiladas are a delicious and easy enchilada recipe. Yellow corn tortillas are filled with cream cheese, sour cream, and green chilies mixed with chicken. Red chili enchilada sauce coats the enchiladas and gooey cheese tops it all off!
Check out this recipe
Suiza Enchilada
Delicious Chicken Enchilada Suiza that are filled with chicken, cheese, cilantro and chilies, all smothered in a creamy verde enchilada sauce and topped with melted cheese.
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White Chicken Enchilada Casserole
Creamy and delicious recipe for White Chicken Enchilada Casserole. It is made completely on the stove top, no need to turn the oven on. This is a great recipe for rotisserie chicken!
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Chicken Salad Recipe with Grapes + Video
A perfect chicken salad recipe with grapes and pecans, mixed with a creamy dressing that has dill, celery and green onions. Serve it on top of a bed of lettuce, on a sandwich or just as a snack. Cook along with the video or you can watch Susie make this chicken salad on a 30 minute Pin TV episode!
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Homemade Turkey Pot Pie Recipe + Video
A delicious double crust, savory pot pie loaded with turkey, veggies, and herbs all in a creamy sauce. This is a great dish to make with leftover roasted turkey (or chicken!).
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Homemade Egg Noodle Chicken Soup
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Chicken Soup for Kids
A super easy and kid-friendly recipe for Chicken Noodle Soup. This is a dinner for your kids that they will eat without crying and ask for again and again. It is made with only kid approved ingredients!
Chicken Poblano Soup Recipe
A deliciously hearty soup that is full of cooked chicken, roasted poblano peppers, corn, and potatoes in a creamy and cheesy broth. Makes amazing leftovers!
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Chicken and Wild Rice Soup Recipe
Creamy Chicken Wild Rice Soup is a hearty comfort food that has a super flavorful creamy base and is filled with carrots, celery, onion, chicken and wild rice.
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Italian Chicken Gnocchi Soup Recipe
Hearty Italian Chicken Gnocchi Soup has tender chicken, pillowy gnocchi, sun dried tomatoes, spinach, in a creamy/savory broth, infused w/ classic Italian flavors.
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How to Make Creamy Chicken Noodle Soup
A creamy chicken noodle soup that is full of carrots, celery, onions and garlic mixed with a super flavorful stock, tender chicken and seasonings and plenty of hearty kluski noodles.
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Creamy Chicken Stew and Dumplings Recipe + Video
Soft and pillowy homemade dumplings are dropped into the a thick and creamy chicken stew and steamed to perfection. Some of the best comfort food! Use the video player below to watch how to make Chicken and Dumplings!
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White Chicken Chili Recipe
A thick and creamy White Chicken Chili recipe filled with tender chicken, white beans, corn and plenty of spices. The broth is thickened with a mixture of corn tortillas and cream cheese.
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Chicken and Biscuits Casserole
A super flavorful and thick chicken stew is topped with biscuits and baked in the oven. Amazing down-home flavor that everyone will love!
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Creamy Chicken and Gnocchi Soup Recipe
A very hearty and comforting soup, yet very simple to make. This is a creamy chicken soup filled with carrots, celery, onions and garlic, plenty of tender cooked chicken, and finished with pillowy gnocchi.
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Creamy Chicken and Noodles
Creamy Chicken and Noodles is the perfect comfort food dinner. Thick egg noodles and shredded chicken are mixed in a cream sauce that is flavored with spices and herbs. You can even add mixed veggies for a more well-rounded dinner entree.
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The BEST Game Day Nachos Recipe (Buffalo Chicken Nachos)
An easy recipe for Buffalo Chicken Nachos – the prefect game day appetizer! It's the perfect mash up of Buffalo wings, Buffalo chicken dip, and Nachos!
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Deluxe Chicken Tetrazzini Recipe
An elevated Chicken Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner!(can use cooked turkey too!)
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Creamy Chicken Tacos
A creamy chicken taco filling that is baked in the oven. Wrap the baked filling in a flour tortilla and garnish with all your favorite taco toppings.
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Chicken and Veg Fried Rice
Skip the take-out and make this Chicken Fried Rice at home! It's the perfect mix of tender chicken, crisp veggies, slightly golden rice, and a savory sauce-especially delicious when you've got leftover rice waiting in the fridge.
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Deluxe White Chicken Lasagna
This is a totally deluxe recipe for Chicken Lasagna, also called a White Lasagna. It has layers of tender lasagna noodles, chicken, mozzarella cheese, pesto ricotta, and a garlic bรฉchamel sauce with artichokes and spinach. Layering video included for easy assembly!
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Savory Chicken and Mushroom Crepes
A savory crepe recipe full of creamy chicken and mushrooms, then topped with a cream sauce. These crepes are great for brunch or lunch.
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Verde Chicken Enchiladas Recipe
Delicious chicken enchiladas with a verde enchilada sauce. This easy enchilada recipe make a great Mexican dinner. They are full of a creamy mixture of chicken, onions, cilantro, black beans, and cheese, rolled in easy-to-use flour tortillas and smothered in cheese and sauce.
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BBQ Chicken Sliders Recipe + Video
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Let me know in the comments below what your favorite recipe is to make with leftover chicken!?
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese is the ultimate electric pressure cooker comfort food! It is done in a flash and is creamy, cheesy, and full of flavor! It is a family friendly recipe that your kids will love- it doesn’t include onions, garlic or green stuff.
Zucchini Pizza Boats
Zucchini Pizza Boats are a great way to get your pizza fix and add a lot more veggies to your diet! Fresh zucchini takes the place of the pizza crust, they are hollowed out to resemble a boat and then loaded with all your favorite pizza toppings.
If you love this idea you will also love these Enchilada Zucchini Boats! And definitely give these Pizza Burgers a try at some point during grilling season.
Healthier Pizza Option
I don’t think I have met anyone that doesn’t like pizza. But with each slice of “supreme” pizza weighing in at 380+ calories sometimes you need a healthier alternative to your favorite take out pizza!
A pizza zucchini boat is going to be at least HALF the calories of traditional loaded pizza. Since the crust is being replaced by fresh zucchini.
To lower the calories even more you could use turkey sausage or leave the meat out completely.
Marinara vs. Pizza Sauce
Pizza sauce is a little thicker and has less water content than marinara. However, their flavors are very similar. Use whichever you have or whichever you buy at the store! I always have marinara in my pantry so I choose to use that for this recipe.
How to Make Zucchini Boats
- Prep 9×13 Pan
- Cut Zucchini
- Make Italian Sausage Filling
- Assemble the Zucchini Pizza Boats
- Bake
Start by preheating your oven to 350 degrees.
Prep a large casserole dish by coating the bottom with ยฝ cup marinara or pizza sauce. If you have a dish larger than 9×13, use that, or you may have to use two pans to fit all the zucchini.
Cut the ends off the zucchini. Then cut them in half, lengthwise. Using a spoon hollow out the inside. You will mostly be scraping out the seeds and pith.
Create a dish or boat in the middle of the zucchini, this will hold your pizza fillings. See the photos below for a visual guide:
In a skillet over medium heat brown and crumble your Italian sausage until it is cooked through. Stir in ยฝ cup onions, 3 garlic cloves, 1 teaspoon dried basil, and 1 teaspoon dried oregano.
Heat through on medium low heat for about 4 minutes to slightly soften the onions. Pour in 1 cup of marinara or pizza sauce. Stir to coat the sausage.
Place your hollowed out zucchini in the prepared dish. Fill each zucchini with the sausage mixture, dividing it equally. Then top with the pizza toppings and cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes.
Let cool for a few minutes then serve!!
Make Ahead
You can make these ahead! Simply prepare them up to the point that you cover the pan with foil. Then do not cook, instead pop them in the fridge.
When you are ready to have them for dinner take them straight from the fridge to the oven. You may need to add a minute or two to the cooking time to cook through.
Storing & Reheating
Store any leftover Zucchini Pizza Boats in the fridge in an airtight container for up to 4 days.
To reheat simply microwave each portion for a minute or two. Or you can place them in a 350 degree oven for 15-20 minutes, until warmed through.
More Zucchini Recipes
If you love zucchini recipes, or if you have a garden that is over producing zucchinis, here are a few great recipes that call for fresh zucchini:
Listen To The Recipe
You can listen to this full recipe, including all the tips and tricks on the Let’s Make Dinner Podcast! It is a short, under 10 minute episode. You can find it on your favorite podcast player or head over to the show notes page that includes an audio player.
More Italian Inspired Dinner Recipes
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Zucchini Pizza Boat Recipe + Video
Zucchini Pizza Boats are a great way to get your pizza fix and add a lot more veggies to your diet! Fresh zucchini takes the place of the pizza crust, they are hollowed out to resemble a boat, and then loaded with all your favorite pizza toppings.
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Servings: 4 people
Calories: 601kcal
Equipment
Ingredients
- 3-4 fresh zucchini - medium sized
- 1 lb ground Italian sausage - mild, medium or hot, it's up to you!
- ยฝ cup onion - chopped (red, white, or yellow onion is fine)
- 3 garlic cloves - chopped
- 1 teaspoon each: dried basil & dried oregano
- 1 ยฝ cups marinara or pizza sauce - divided
- ยฝ cup each pizza topping: black olives, bell pepper, mushroom - add other pizza toppings to suit your tastes!
- 1 ยฝ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 350ยฐPrepare a large casserole dish by spreading ยฝ cup marinara or pizza sauce across the bottom. If you have one larger than 9×13, use that. Or you may need to use 2 pans to fit all the zucchini.1 ยฝ cups marinara or pizza sauce
- Cut the zucchini in half and hollow.Trim the ends of your zucchini so that they will fit into your pan. Cut them in half, lengthwise. Scoop the middle of the zucchini out so you have a dish or boat to hold the fillings. See the photo for visual step-by-step:3-4 fresh zucchini
- Brown the Italian sausage and add onions, garlic, and herbs.In a skillet over medium heat brown and crumble the Italian sausage until it is cooked through. Lower the heat to medium low and add the ยฝ cup chopped onions, 3 chopped garlic cloves, ยฝ teaspoon dried basil, and ยฝ teaspoon dried oregano, saute until the onions soften slightly, about 4 minutes.Stir in 1 cup marinara or pizza sauce.1 lb ground Italian sausage, ยฝ cup onion, 3 garlic cloves, 1 teaspoon each: dried basil & dried oregano, 1 ยฝ cups marinara or pizza sauce
- Time to assemble the Zucchini Pizza Boats:Place cut and hollowed zucchini in prepared casserole dish.Fill each boat with the Italian sausage mixture.Top with black olives, mushrooms, bell peppers and mozzarella cheese.ยฝ cup each pizza topping: black olives, bell pepper, mushroom, 1 ยฝ cups shredded mozzarella cheese
- Cover with foil and bake for 20 minutes.Remove foil and bake an additional 10 minutes.
- Let cool for 5 minutes and serve!
Recipe Tips and Notes:
TO MAKE AHEAD
Simply prepare the zucchini pizza boats but do not cook. Cover with foil and place in the fridge for up to 2 days. Bake as directed when you are ready to have them.
TO REHEAT
Microwave each portion for a minute or two. Or place them in a baking pan or baking sheet and bake at 350 for 15 to 20 minutes, until warmed through.ย ย
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Serving: 2zucchini boats | Calories: 601kcal | Carbohydrates: 14g | Protein: 29g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 119mg | Sodium: 1804mg | Potassium: 1021mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1043IU | Vitamin C: 37mg | Calcium: 286mg | Iron: 3mg
Crescent Cinnamon Rolls
Crescent Cinnamon Rolls are delicious homemade pastries made easily by using store bought crescent dough. This is a great 5 ingredient cinnamon roll recipe (including the frosting)! It is especially wonderful when you don’t have the time or energy to make your own cinnamon roll dough.
How to Make Deviled Eggs
This is a CLASSIC Deviled Egg recipe made with mayo, mustard, vinegar and a little sugar. We are not adding bacon or relish or wasabi or anything crazyโฆThis is probably the way your Grandma made deviled eggs!
I have a very long history of making deviled eggs for family gatherings, BBQ's, super bowl parties, NYE parties, and more. If there is one thing I know it is when you bring these Deviled Eggs to a party, they will be the first to go (so you better double or triple the recipe). I've perfected a version that's as classic as it is delicious. This recipe comes straight from my own kitchen so you can trust the flavor is spot on and it will turn out perfectly every time.
Easy Deviled Egg Ingredients
Hard Boiled Eggs – This recipe calls for 6 hard boiled eggs, which will make 12 deviled eggs. But you can definitely double or triple the recipe. Our favorite way to cook hard boiled eggs is using the 5-5-5 Instant Pot Method.
Mayonnaise – Use a good mayo that you like the flavor of, we generally use Hellmann's or Aldi. The mayo mixes with the cooked egg yolks to make the deviled egg filling.
Mustard – Just a bit of yellow mustard helps cut the mayo, also adds a bit of tang.
Sugar – A little sugar added to the filling balances the tang of the mustard and vinegar.
White Vinegar – This is a STRONG ingredient so start with a very small splash and add more as needed.
Kosher Salt – The recipe has salt to taste. Add at the end and then give it a little taste. Remember you can always add more, but removing it is not an option.
Step 1: How to Boil Eggs for Deviled Eggs
If you want the very best hard boiled eggs that are FOOLPROOF use the Instant Pot 5-5-5 method. Your eggs will literally slip right out of the shell!
If you do not have an Instant Pot and want to cook your hard boiled eggs on the stove top follow these instructions.
- Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
- Bring the pot to a rolling boil.
- Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
- Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
Step 2: How to Make Deviled Egg Filling
Here are a few tips I have learned through my many years of making deviled eggs!
- Seperate the cooked egg yolks from the egg whites.
- Place the cooked egg yolks in a bowl or in a food processor – NOTE the food processor will make for smoother filling.
- Process the eggs down to a very fine crumb, either pulsing in the food processor or mashing with the back of a fork. NOTE if you are using the fork method, you will get it mashed finer if you do it while the eggs are still a bit warm.
- Now add in the mayo, mustard, sugar, vinegar, and a pinch of kosher salt – either stir or process until it is completely mixed and smooth.
- Taste for additional seasoning.
- Divide the mixture evenly between the egg whites, filling up the divot where the egg yolk was.
Step 3: How to Fill Deviled Eggs – The Easy Way
Filling the deviled eggs is a delicate process. I have a great kitchen tip to get this done easily and without mess.
Put a ziplock baggie into a tall drinking glass, sticking one corner of the bag down in the bottom of the glass- so it looks like a piping bag. Fold the top of the baggie down around the lip of the glass. Now fill the baggie with the egg yolk mixture. Pull it out of the glass, grabbing the bag right above the filling. Now clip about a ยผ inch off the bottom corner, right under the filling (watch the video below for a visual demonstration). This creates a disposable piping bag. No clean up.
You’re welcome.
Best Deviled Eggs FAQs
How long to boil eggs for deviled eggs?
Cook time will depend on the method you choose to use to make your hard boiled eggs. For the Instant Pot Method you will use a 5 minute cook time, 5 minute natural release and a 5 minute ice bath. For the stove top you will bring the eggs to a boil in water, then turn off the heat and let them sit it the hot water for 10-12 minutes, then do a 5 minute ice bath.
How long are deviled eggs good for?
Your deviled eggs will keep in the fridge, in a covered container for about 4 days. A deviled egg storage container will help keep your deviled eggs looking nice without them slipping around.
What is the best mustard for deviled eggs?
We happen to think that classic yellow mustard is the best for deviled eggs. It adds a nice tang, but doesn't change the flavor or texture of the filling too much, like a stone ground or Dijon mustard would.
Did you make this recipe?
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Classic Deviled Eggs Recipe (+ Video)
A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.
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Servings: 12 filled deviled egg
Calories: 63kcal
Ingredients
- 6 hard boiled eggs - see notes for cooking your eggs in the Instant Pot or stove top
- 3 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- ยผ teaspoon sugar
- ยผ teaspoon white vinegar - up to ยฝ teaspoon for more zing
- kosher salt to taste
- optional garnish- paprika, chives, or parsley
Instructions
- Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
- Remove the yolks and place in a bowl or in a food processor.
- Using the back side of a fork mash the egg yolks until they are a very fine crumble or you can pulse them in a food processor until they are a fine crumble.
- Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir (or process) until smooth and well combined.
- Fill a disposable Ziplock baggie with the yolk mixture. Clip a tiny piece from one corner of the baggie. Pipe the yolk mixture into the cooked egg whites.
- Garnish with paprika, chives, or parsley.
Storing
- Keep deviled eggs in a covered container, in the fridge for up to 4 days.
- A deviled egg storage container is a great way to keep them from sliding around!
Recipe Tips and Notes:
For stove top hard boiled eggs:ย
- Place 6-12 eggs in a pot and cover with water by 1-2 inches over.
- Bring the pot to a rolling boil.
- Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
- Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 2deviled eggs | Calories: 63kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 58mg | Potassium: 33mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 133IU | Vitamin C: 0.002mg | Calcium: 13mg | Iron: 0.3mg
Originally Posted April 2017 – Copy & Photos updated January 2020
Instant Pot Cheesy Chicken, Broccoli, & Rice
Instant Pot Chicken and Rice is a great dinner to make when you need a little comfort food. The bonus is that this is basically a one pot meal. You have your starch, protein, veggie, and dairy all in one! What is really great is this chicken and rice recipe is done in about 30 minutes in your electric pressure cooker!
Damn Good Instant Pot Chili
Instant Pot Chili tastes like it has been simmering all day on your stove top, when actually it is done in a fraction of the time- just 30 minutes in your electric pressure cooker! This is some damn good chili!
Ground beef is seasoned with herbs and chili spices and mixed with onions, celery, and peppers, then blended with chili beans and northern beans in a tomato base.
This Instant Pot Chili recipe will be your new go-to when you want a big bowl of chili on a cold night. Just add some cornbread, buttermilk cornbread, cornbread muffins, or cinnamon rolls (it's a Midwestern thingโฆ pick these Halloween cinnamon rolls during the fall) and you have a perfect dinner.
Why This Recipe is So Great
Then it makes amazing leftovers. Just like traditional Chili, it gets more flavorful with time. This is a great make-ahead Instant Pot dinner. Save it in your fridge for up to 5 days and reheat portions as needed.
Chili Beans
We are not trying to reinvent the wheel over here. This chili recipe calls for store-bought canned chili beans in sauce. Which are usually red beans or pinto beans in a chili flavored sauce. I generally buy Mild Brooks brand, but if you like spicy chili buy the spicy beans.
Do not drain your chili beans. The sauce is flavored perfectly for your chili and adds the right amount of liquid for the recipe.
I know that there is some controversy as to whether or not chili should have beans. I vote for beans, so obviously this recipe has beans! If you hate the bean- check out this recipe for true Texas Style Chili with no beans.
How To Make Instant Pot Chili
Start with your pot on sautรฉ, add 1 tablespoon olive oil. Then crumble and brown 1 lb of ground beef. It doesn't need to be completely cooked through. It will continue to cook under pressure.
Drain any excess grease before moving on.
Stir in 1 diced yellow onion, 2 chopped celery stalks, and 3 chopped garlic cloves. Sautรฉ for just a few minutes.
Add the seasonings:
- 1 ยฝ tablespoon sugar
- 1 heaping tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ยฝ teaspoon black pepper
- pinch of each: ground allspice or clove, and some red pepper flakes
Stir to coat the beef & veggies.
ADD THE NEXT INGREDIENTS IN ORDER, AND DO NOT STIR- ยฝ cup water, 1 can drained northern beans, 1 can chili beans (NOT drained), 16 oz tomato sauce, 15 oz can diced tomatoes (not drained).
Pop the lid on and set for 10 minutes chili/bean mode (or manual pressure/high), do a 5 minute natural release and then do a quick release for any remaining pressure.
Stir, let cool for a few minutes and serve!
Spice Level
I would say that this chili recipe is mild in spiciness. If you like a real kick of heat when you eat chili you have a couple options:
- When you add all the spices add more red pepper flakes and cayenne pepper.
- Use spicy chili beans in sauce.
- Add a jalapeno pepper (the seeds and ribs carry the majority of the heat) with the celery, and onion.
- Dash in some hot sauce while you are eating.
Thickening Chili
If you like your broth a little thicker you can pop your Instant Pot on sautรฉ mode (low or normal) for about 5-10 minutes to simmer out some of the water content and concentrate the flavors.
Toppings
If you are a chili purist and like it just as is, skip this section. But if you like "loaded" chili, here are some great topping ideas:
- sour cream or plain Greek yogurt
- green onions or red onions
- jalapenos
- cilantro
- cheese
- fritos or chili cheese fritos
- crumbledย cornbread
- hot sauce
Variations
There are so many different types of chili from chili con carne to veggie chili. Here are some great variations for this Instant Pot Chili to make it your own:
- Use ground turkey or ground chicken in place of the beef. (or check out this Hearty Turkey Chili Recipe)
- Add a jalapeno with the onion and garlic to make it a little spicier.
- Sub in 1 chopped bell pepper in place of the diced green chilies.
- Try different beans in place of the Northern Beans: something like black beans or red kidney beans can work here!
- Instead of serving as a soup, pour it on top of a baked potato!
No Instant Pot??
No problem, bounce over to this recipe for Classic Chili. This one is made the old fashioned way on the stove top for that simmered all day flavor.
More Chili Recipes
Did you make this recipe?
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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
Damn Good Instant Pot Chili Recipe + Video
Instant Pot Chili is made in your Electric Pressure Cooker and has cooked all day flavor but is done in 30 minutes! This is the perfect chili for when you want delicious comfort food, fast.
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Servings: 6 people
Calories: 521kcal
Ingredients
- 1 tablespoon olive oil
- 1 ยฝ lb. ground beef - 80/20, 85/15 or 93/7
- 3 garlic cloves - chopped
- 1 yellow or white onion - chopped
- 2 celery ribs - chopped
- OPTIONAL FOR HEAT – 1 jalapeno, chopped
- 1 ยฝ tablespoon white sugar
- 1 tablespoon (heaping) chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ยฝ teaspoon black pepper
- pinch of each: ground clove or ground allspice and red pepper flakes
- ยฝ cup water
- 4 oz can – diced green chilies
- 15 oz can – northern beans - drained
- 15 oz can – chili beans in sauce - do not drain!! (We love Brooks Mild Chili Beans)
- 16 oz tomato sauce
- 15 oz diced tomatoes - do not drain!!
Instructions
- With the Instant Pot on sautรฉ mode, add the olive oil and ground beef. Crumble and brown the beef for a few minutes. You do not need to cook the beef completely, it will continue to cook under pressure.
- Drain any excess grease from the beef before moving on.
- Stir in 3 chopped garlic cloves, 1 diced yellow onion, 2 chopped celery ribs, and OPTIONAL chopped jalapeno.Sautรฉ for just a couple minutes.
- Turn off the sautรฉ function.
- Add all the seasonings & herbs1 ยฝ tablespoon white sugar, 1 tablespoon (heaping) chili powder, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon salt, ยฝ teaspoon black pepper, pinch of each: ground clove or ground allspice and red pepper flakes
- ADD THE FOLLOWING INGREDIENTS IN THIS ORDER AND DO NOT STIR. THIS WILL HELP PREVENT GETTING A BURN WARNING ON YOUR POT:ยฝ cup water 4oz can diced green chilies1 can northern beans 1 can chili beans in sauce 16 oz tomato sauce 15 oz diced tomatoesFight the urge to stir!!! DO NOT STIR!!
- Pop the lid on and lock the pressure valve to seal. Set the pot to cook on bean/chili mode (or manual pressure/high) for 10 minutes.
- Do a 5 minute natural pressure release.Finish with a quick release of any remaining pressure.
- Stir and let cool for a few minutes, then serve with all your favorite chili toppings!
Storing
- Keep in an airtight container in the fridge for up to 5 days.
Recipe Tips and Notes:
NO INSTANT POT?? If you do not have an Instant Pot or Electric Pressure Cooker check out this similar recipe for Classic Chili.
TOPPINGS:ย
- sour cream or plain Greek yogurt
- green onions or red onions
- jalapenos
- cilantro
- cheese
- Fritos or chili cheese Fritos
- crumbledย cornbread
- hot sauce
- buy chili beans in spicy sauce
- add a jalapeno, including the seeds and ribs
- increase the amount of red pepper flakes to 1 tsp.
- add cayenne pepper when you add the seasonings & herbs
- dash some hot sauce or tabasco into the pot or individual servings.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 521kcal | Carbohydrates: 41g | Protein: 30g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1434mg | Potassium: 1306mg | Fiber: 10g | Sugar: 13g | Vitamin A: 831IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 7mg
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