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Fluffy & Tender Instant Pot Baked Potatoes

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Instant Pot Baked Potatoes is a foolproof way for making fluffy and fork tender baked potatoes in your electric pressure cooker. Baked Potatoes make such a perfect side dish, but when they bake in the oven it can take a really long time! Making them in your Instant Pot is the perfect short cut.

Instant Pot Baked Potatoes on a plate loaded with sour cream cheese bacon and chives

Simply set the Instant Pot to cook for 15 minutes with a 15 minute natural release for fork tender potatoes. You can also rub them with olive oil and place in the oven if you like crispy skin on your potatoes.

Use all your perfectly cooked potatoes to make a Baked Potato Bar.

Bonus- If you have leftover baked potatoes you can always make Potato Soup!

If potatoes are your favorite side dish you HAVE TO CHECK OUT these Instant Pot Mashed Potatoes too!! They are a top recipe on Mom’s Dinner.

Which Type of Potato to Use

For this recipe you will want to use Russet Potatoes – they are traditionally used for baked potatoes.

a pile of russet potatoes

They can also be known as baking potatoes, Idaho potatoes or old potatoes.

Russet potatoes can vary dramatically in size- from 7oz (small) all the way up to a pound (large).

I recommend using the medium sized potatoes , about 9-12 oz., to give you a decent size potato and allow 4-6 to fit into the Instant Pot.

How to Make Baked Potatoes in the Instant Pot

This baked potato recipe is so easy!! Let’s get started:

Clean and/or scrub your potatoes thoroughly. Generally russet potatoes have a layer of dirt on the outside and if you want to eat the skin you will want to remove the dirt.

Poke your potatoes with a knife or fork 8-10 times so that they can release steam as they cook.

Pour 1 cup of water into the bottom of your Instant Pot. Place the metal trivet in the bottom of your pot.

instant pot baked potato cut open

Now place 4-6 potatoes into the pot. Layering the potatoes is ok. However do not go past the “fill” line that is marked on the inside of your pot.

Pop the lid on, close the pressure valve, and set the pot to cook per the times below, based on potato size:

Baked Potato Sizes & Cooking Variations

Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release

Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release

Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release

Do a 15 minute natural release and then do a quick release to release any remaining pressure.

Making The Skins Crispy

If you like your potato skin to be a little crispy, you can crisp it up in the oven.

Heat your oven to 450 degrees.

Place the tender baked potatoes on a baking sheet. Rub them with olive oil and sprinkle with kosher salt.

Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.

Watch your potatoes carefully so they do not burn.

What to Serve with Baked Potatoes

You can load these baked potatoes up with sour cream, butter, salt, pepper, cheese, bacon – whatever you like! They would also be great filled with a no bean chili or an Instant Pot Chili.

loaded baked potato

They are an amazing side dish. Here are some main entree ideas to serve with your Instant Pot Baked Potatoes:

three baked potatoes on a plate stuffed with cheese and bacon

More Potato Recipe to Check Out

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Instant Pot Baked Potato filled with sour cream cheese and bacon

Instant Pot Baked Potatoes Recipe

Fluffy and fork tender baked potatoes that are easily cooked in your Instant Pot. Load them up with all your favorite toppings for a perfect side dish!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
natural release time: 15 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 168kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 5 Russet Potatoes - medium sized 9-12 oz each
  • 1 cup water

Instructions
 

  • Scrub or wash your potatoes clean. Then, using a fork or knife poke 8-10 holes in the potato.
  • Pour 1 cup water into the bottom of the Instant Pot. Place the metal trivet over the water. Layer your potatoes into the pot. Be careful not to go above the fill line marked in the lining of your inner pot.
  • Pop the lid on and close the pressure vent. Set the pot to cook on pressure mode, high, for 15 minutes. **see notes about larger or smaller potatoes
  • Do a 15 minute natural release, then release any additional pressure with a quick release.
  • Load the potatoes up with all your favorite toppings and enjoy!

For Crispy Skin

  • Heat your oven to 450 degrees.
  • Remove the cooked potatoes from the Instant Pot. Place them on a baking sheet. Rub them completely with olive oil and sprinkle with kosher salt.
  • Place in the oven for about 8 minutes, flipping halfway through. Add time for your desired level of crispiness.
    Watch carefully so they do not burn.

Recipe Tips and Notes:

BAKED POTATO SIZES AND COOKING TIME VARIATIONS:
Small Baked Potato 7-8 oz. 10 min. cook time with an 10 minute natural release
Medium Baked Potato 9-12 oz. 15 min. cook time with a 15 minute natural release
Large Baked Potato 13-16 oz. 20 min. cook time with a 15 minute natural release
ย 
Leftover Baked Potato Recipe:ย If you have leftover baked potatoes you can make this amazing Instant Pot Creamy Potato Soup – however you will not have to pressure cook since the potatoes are already cooked. Make it all on sautรฉ mode!
INSTANT POT MASHED POTATO RECIPE
Calories are estimated.
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Serving: 1potato | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Sodium: 13mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg

Garlic Cheddar Biscuits

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Garlic Cheddar Biscuits are a flavorful and garlicky biscuits that come together with just 5 ingredients; including Bisquick, cheddar, garlic powder, butter, and milk. From prep to cook time they are ready in about 20 minutes. This is a perfect copycat recipe for Red Lobster’s Cheddar Bay Biscuits.

garlic cheddar biscuits in a basket

Tender Bisquick biscuits are filled with melted cheddar cheese and topped with garlic butter.

Simple Drop Biscuits

This is considered a “drop biscuit” recipe. Which is, in my opinion, the best kind of biscuit to make. It doesn’t require any chilling, rolling, or kneading of the dough.

Simply mix the biscuit ingredients together and drop them by the spoonful onto a cookie sheet and they are ready to bake!

How to Make Garlic Cheddar Biscuits

You only need a couple ingredients for this recipe:

  • Bisquick original mix
  • shredded cheddar cheese
  • milk
  • butter
  • garlic powder
drop biscuit dough in a bowl

Step 1

In a bowl lightly mix together 2 cups Bisquick mix, โ…” cup milk, and ยฝ cup shredded cheddar cheese.

garlic cheddar biscuits dropped on a cookie sheet lined with parchment

Step 2

Drop the biscuits onto the baking sheet, it is about ยผ cup per biscuit.

This dough is pretty sticky, so I recommend dropping the biscuits using an ice cream scoop or ยผ cup measuring cup that has been greased with olive oil or cooking spray.

garlic butter being brushed on the biscuits

Step 3

Bake for 8-10 minutes, until the tops are golden and they are cooked through.

Melt the butter and garlic powder together in the microwave. When the biscuits come out of the oven brush the tops, generously, with the butter mixture.

garlic cheddar biscuit split open to see the melted cheese

Step 4

Serve warm!

Storing

Store your leftover biscuits in an airtight container or plastic baggie at room temp for up to 4 days.

Serving

Just like this Beer Bread, these Garlic Cheddar Biscuits make excellent table bread. Or they would be a great biscuit replacement for this Chicken & Biscuits recipe. Here are some other entrees that would go great with these biscuits:

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WATCH SUSIE ON FOOD NETWORK!

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Brushing garlic butter on a cheddar biscuit.

Garlic Cheddar Biscuit Recipe

Garlic Cheddar Biscuits super easy to make with Bisquick Mix plus 4 other ingredients. They are full of melted cheddar cheese and topped with a garlic butter. From prep to cook time they are ready in 20 minutes.
These are just like the Red Lobster Cheddar Bay Biscuits!
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Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 biscuits
Calories: 207kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 cups Bisquick Original mix
  • โ…” cup milk
  • ยฝ cup shredded cheddar cheese
  • 3 tablespoon salted butter - melted
  • ยผ teaspoon garlic powder - could also use 1 fresh garlic clove, minced

Instructions
 

  • Preheat the oven to 450ยฐ , line a baking sheet with parchment paper or a reusable silpat.
  • By hand, mix the Bisquick, milk, shredded cheese just until combined.
    2 cups Bisquick Original mix, โ…” cup milk, ยฝ cup shredded cheddar cheese
  • Drop the biscuit mix by the spoonful onto the parchment lined baking sheet. This will make 8-9 biscuits.
    This dough is pretty sticky, so I recommend dropping the biscuits using an ice cream scoop or ยผ cup measuring cup that has been greased with olive oil or cooking spray.
    garlic cheddar biscuits dropped on a cookie sheet lined with parchment
  • Bake for 8-10 minutes until golden and baked through.
  • While they bake combine the melted butter and the garlic powder (or minced garlic).
    3 Tbsp salted butter, ยผ tsp garlic powder
  • Remove from oven and brush or spoon the garlic butter over the biscuits.

Recipe Tips and Notes:

Storing your biscuits:ย If you have leftover biscuits store them in an airtight container or plastic baggie (ziplock) at room temp for up to 4 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1biscuit | Calories: 207kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 471mg | Potassium: 87mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 1mg

Skillet Cajun Shrimp Recipe

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This recipe for Cajun Shrimp was created out of a love for Cajun flavors, and the need to get dinner done, quick! I made this one time for dinner and my hubby John said it was some of the best shrimp he has ever had and it NEEDED to be on Mom’s Dinner. So here it is! I hope you enjoy this Skillet Cajun Shrimp as much as we do.

cajun shrimp cooked in a skillet with lemon wedges and parsley ganish

This Cajun shrimp dish makes an excellent appetizer or dinner when paired with a side dish like Cajun Rice and Roasted Broccoli or Asparagus.

If you love a good Cajun dish also check out my Instant Pot Cajun Rice with Chicken & Sausage, or Skillet Dirty Rice and Beans.

We made this recipe for dinner last night. It had the perfect amount of seasoning for us and was absolutely delicious. It was also super easy to make. The hardest part was giving it time to marinade!! We will be making this over and over. Yum!! –Diana

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Why You’ll Love This Cajun Shrimp Recipe

  • Flavor-Packed bright Cajun spices with garlic, lemon zest, and smoked paprika give bold flavor without being too fiery.
  • Fast Weeknight Dinner shrimp cooks hot and quick in the skillet, ready in just minutes.
  • Perfectly Tender Shrimp marinating helps infuse the seasoning and keeps the shrimp juicy and tender.
  • Super Versatile great as a main dish over rice or grits or served as an appetizer.
  • Easy to Customize add more heat or swap sides to suit your crowd.
  • Family-Friendly spice level can be dialed up or down so everyone at the table will enjoy it.

Shrimp for Cajun Shrimp

For this dish I recommend using either fresh or frozen shrimp that are raw and have been deveined and shelled, but still has the tail. You will want to buy shrimp that are extra large. If you are at a fish counter ask for a 26/30 shrimp, that means there are 26-30 shrimp per pound.

Trader Joe's peeled and deveined raw shrimp for cajun shrimp

If you have a Trader Joe’s nearby they have an excellent frozen shrimp that is perfect! You will just need to thaw it in the fridge overnight. See the photo below:

Frozen Shrimp and Thawing

If you buy frozen shrimp it may come in a larger category then 26/30, which is completely fine. The shrimp I purchase has a wider size category of 21/30 which means you will have varying sizes of shrimp in the bag.

To thaw your frozen shrimp you will want to place the shrimp in a bowl in the fridge overnight or up to 24 hours. It will thaw completely and be ready for you to use.

Simply drain off the excess liquid, rinse the shrimp completely, and pat them dry before using.

How to Quick Thaw Shrimp

If you forgot to thaw your shrimp or you need them right away you can also thaw them by placing them in a warm water (not hot, that will start to cook the shrimp). You may need to change the water a couple times before they are thawed completely.

Cajun Shrimp Seasoning

Nothing better than the warm and spicy flavors of cajun seasoning. For this recipe you will be mixing garlic, onion powder, oregano, red pepper flakes, a little cayenne pepper, and most importantly smoked paprika.

cajun marinade for shrimp

You definitely want to use smoked paprika, not “paprika”. The two have completely different flavors and cannot be swapped out in this recipe. You want the deep rich flavor of the smoked paprika to make this Cajun Shrimp dish!

I also add a little lemon zest to the marinade to slightly brighten the flavors.

How to Make Cajun Shrimp

raw shrimp marinating in a cajun marinade

Step 1

Start by making the marinade, add the shrimp and give it a stir to coat. Marinate for 30 mins – 6 hours.

sauteed shrimp in a skillet coated in a glaze

Step 2

Heat a non-stick skillet over medium high heat, add butter & half the shrimp. Cook for 2 mins on the first side, flip and cook for 2 minutes on the other side. Repeat with other half of shrimp.

Cajun Shrimp in a skillet with lemon wedges

Step 3

Once all the shrimp is cooked remove the pan from the heat and add all the shrimp to the pan. Squeeze two fresh lemon wedges over the shrimp.

Cajun Shrimp Recipe Variations

I LOVE it when you shake things up and put your own spin on Mom's Dinner recipes. If you want to shake this one up, here are some ideas to get you started. And if you come up with a new combo, please let me know in the comments!

  • Garlic Butter Cajun Shrimp Add extra butter and a little more fresh garlic at the end so the shrimp are coated in a flavorful garlic sauce.
  • Lemon Pepper Cajun Shrimp Increase the lemon zest and use a salt free lemon pepper seasoning in place of the smoked paprika. Finish with fresh lemon juice and cracked black pepper for a brighter, punchier flavor.
  • Honey Cajun Shrimp Stir a drizzle of honey into the hot skillet at the very end to balance the spice with subtle sweetness and create a light glaze.
  • Herby Cajun Shrimp Finish with chopped parsley, green onions and thyme to freshen and lighten the spice blend.
  • Extra-Spicy Cajun Shrimp Add cayenne, hot sauce, or extra crushed red pepper flakes for serious heat lovers.

What to Serve with Cajun Shrimp

This Cajun Shrimp makes an easy and fast dinner, here are some perfect side dishes to pair with it:

Storing and Reheating

Let the shrimp cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. Shrimp is best when eaten fresh, but leftovers hold up well for quick lunches or wraps.

Shrimp can overcook fast, so gentle heat is key when reheating.

  • Skillet (best method): Warm over medium-low heat with a small splash of water, broth or butter, just until heated through.
  • Microwave: Reheat in short 20 to 30 second bursts, stirring in between to prevent rubbery shrimp.
Skillet Cajun Shrimp served on a plate over white rice

If you serve this as a shrimp appetizer I would HIGHLY recommend serving it with jicama sticks. They perfectly cool your mouth from the spice of the seasoning!

Cajun Shrimp Recipe FAQs

How do I know if the shrimp is cooked?

Shrimp cook really fast, so if this is your first time, don't be alarmed that they’re cooked through in about 4 minutes! The shrimp will go from a grey translucent to a white and pink color, they will also start to curl up tighter. To really be sure you can check the internal temperature with an instant read thermometer – it should read a minimum of 145ยฐF.

Is this recipe spicy?

The recipe as written has mild to mid heat levels. But the nice thing about this Cajun Shrimp recipe is that you can customize the heat levels exactly like you like it! If you don't want any spiciness, then leave the red pepper flakes and cayenne pepper out. If you want to ramp up the heat, then have a heavy hand with the cayenne and pepper flakes! You can even shake a little hot sauce on at the end.

More Cajun Recipes

Cajun shrimp in a skillet with lemons

Skillet Cajun Shrimp Recipe

Skillet Cajun Shrimp are slightly spicy, cajun seasoned shrimp that cook hot and fast in a skillet. They make a great dinner when paired with a side dish, or an easy appetizer served with jicama sticks to cool down the spice!
5 from 4 votes
Print Pin Rate
Prep Time: 35 minutes
Cook Time: 4 minutes
Servings: 4 people
Author: Susie Weinrich

Ingredients

  • 1 lb. Shrimp – raw, deveined, shelled, with tail on - aim for 26/30 size
  • 3 tablespoon olive oil - divided
  • 2 garlic cloves - minced
  • 1 ยฝ teaspoon smoked paprika - make sure it is "smoked"
  • 1 teaspoon dried oregano - can sub dried thyme
  • ยฝ teaspoon red pepper flakes - add more for additional heat
  • ยฝ teaspoon lemon zest
  • ยผ teaspoon black pepper
  • ยผ teaspoon salt
  • ยผ teaspoon onion powder
  • pinch of cayenne pepper - add more for additional heat
  • 1 tablespoon butter
  • fresh lemon wedges

Instructions
 

  • In a bowl combine the shrimp, 2 tablespoon olive oil, 2 minced garlic cloves, 1 ยฝ teaspoon smoked paprika, 1 teaspoon oregano, ยฝ teaspoon red pepper flakes, ยฝ teaspoon lemon zest, ยผ teaspoon black pepper, ยผ teaspoon salt, and pinch of cayenne pepper.
    Stir the mixture to coat the shrimp evenly. Let the shrimp marinate for 30 minutes up to 6 hours.
    raw shrimp marinating in a cajun marinade
  • In a large skillet over medium/high heat add 1 tablespoon olive oil and 1 tablespoon butter. Once the pan is hot add half the shrimp. Cook for 2 minutes on the first side, flip and cook for 2 minutes on the other side. Remove from the pan to a plate.
    Add the last half of the shrimp and repeat the cooking.
  • Off the heat add all the shrimp back to the pan. Squeeze two fresh lemon wedges over the shrimp and stir.
    cajun shrimp cooked in a skillet with lemon wedges and parsley ganish
  • Serve the warm shrimp immediately. Great with Cajun Aioli

Cajun Shrimp for Dinner

Recipe Tips and Notes:

Frozen Shrimp:ย If you purchase frozen shrimp you may have a wider size category, mine are around 21/30 per pound. To thaw the shrimp place the frozen shrimp in a bowl and place it in the fridge overnight up to 24 hours. Drain any liquid in the bowl, rinse the shrimp well, and then pat dry before moving on with the recipe.ย 
If your shrimp is still frozen and you need it right away you can always do a quick thaw by placing the frozen shrimp in a bowl of warm water (NOT HOT, that will cook the shrimp), changing the water every few minutes until the shrimp are thawed completely. Pat dry before moving on with the recipe.
ย 
CAJUN SHRIMP APPETIZER: If you are serving this as an appetizer it will serve about 10 people. I recommend serving it with jicama sticks to cool the spice (you could also use celery sticks).
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Serving: 6shrimp

Meatloaf Muffin Recipe

by 16 Comments

I grew up and live in the Midwest, if there is one thing we have nailed – it’s meatloaf. But I would have times when I craved that for dinner, but didn’t have the time to bake a full classic meatloaf. That’s why I created this recipe for Muffin Pan Meatloaf is a much faster way to make this classic dish. They are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. Serve it up with these quick Instant Pot Mashed Potatoes and buttery peas for an excellent family dinner!

Two plates with muffin pan meatloaf cups, peas and mashed potatoes

This recipe also is a great make-ahead dinner. The meatloaf cups refrigerate perfectly for up to 4 days and reheat in the microwave nicely! You can even serve them on a mini bun for a Meatloaf Slider Sandwich!

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Ground Beef for Meatloaf Muffins

It is important to have SOME fat in your beef. It is what helps keep ground beef recipes moist and juicy, it also gives the meatloaf really great flavor.

When you purchase ground beef the meat to fat ratio is shown in a fraction- ex: 80/20. Which means the beef is 80% lean ground beef and 20% fat.

Mom’s tip

For this Meatloaf Cup recipe I recommend using an 85/15 or 90/10 ground beef.

I definitely would not use a 80/20 or 70/30 ground beef. That fat ratio will produce too much grease and your meatloaf cups will shrink quite a bit.

Classic Topping for Mini Meatloaf Muffins

We are sticking with good old classic ketchup topping in this meatloaf recipe. Nothing fancy. But if you have brown sugar glaze or tomato sauce topping you like you can absolutely swap that out! BBQ sauce would even work if you want a totally different flavor.

Mom’s tip

When the ketchup topping cooks it takes on a whole different flavor. The sugars in traditional ketchup caramelize a bit and the flavor deepens and becomes warm and savory.

How to Make this Meatloaf Muffin Recipe

If you love watching cooking shows, you can watch Susie make these meatloaf muffins on a 30 minute episode of Pin TV!

This is a much faster way to make meatloaf for dinner! Instead of cooking for an hour or more, this recipe bakes in just 25 minutes.

Start by preheating your oven to 400 degrees and greasing a 12 cup muffin pan with cooking spray or olive oil.

onions and garlic in a skillet coated with worcestershire and tomato paste

Step 1

In a skillet over medium heat sautรฉ the onions and garlic in olive oil until they are softened, about 5-8 minutes.

Remove the pan from the heat and stir in the Worcestershire sauce, fresh rosemary (could sub thyme), and tomato paste. Stir until the tomato paste coats everything. Set aside.

meatloaf mixture in a bowl

Step 2

n a large bowl combine the panko bread crumbs and milk, let that sit for a few minutes to soak.

Now add the 2 lbs. lean ground beef, the onion mixture, 2 lightly beaten eggs, salt, pepper, and onion powder. With clean hands lightly mix the meatloaf just until all the ingredients are distributed.

raw meatloaf muffins in a muffin tin topped with ketchup

Step 3

Using โ…“ cup measuring cup portion out the meatloaf into 12 muffin cups. This should give you exactly 12 meatloaf cups.

Top each muffin cup with 1 tablespoon ketchup.

Mom’s tip

Place the muffin tin on a rimmed baking sheet. This will catch any grease or juices in the oven in case you have spill over.

ground turkey meatloaf cups after they are baked

Step 4

Pop that in the oven for 25 minutes until the center of the cups reaches 160 degrees.

Let the meatloaf cups cool for a few minutes and then remove them from the muffin tin and serve!

Storing & Reheating

If you have Muffin Tin Meatloaf leftover store them in an airtight container in the fridge for up to 4-5 days.

These reheat REALLY well (so they make a great meal prep)! Simply place one or two muffins on a microwave safe plate and microwave for a minute or so.

Mom’s tip

They reheating a little more even and faster if you cut the muffin cups in half.

Freezing Meatloaf Muffins

Yes you can freeze your meatloaf muffin cups, making them a great option for meal prep (or a meal train dinner!).

Simply prepare the meatloaf cups completely and let them cool. Place them in a freezer safe, airtight container and freeze for up to 3 months.

To reheat let them thaw in the fridge overnight and then reheat them in the microwave. Or heat in the oven, covered with foil, at 400 degrees for 15-20 minutes, until the middle is warmed through.

What to serve with Meatloaf Muffins

Meatloaf is a traditional Sunday dinner recipe and is great served with some classic side dishes like:

Add a Jello Salad and/or broccoli bacon salad for a more robust super classic dinner!

a table with two plates full of meatloaf muffins, peas and mashed potatoes

More Meatloaf Recipes

Susie leaning on the kitchen counter

WATCH SUSIE ON FOOD NETWORK!

โญโญโญโญโญ

The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!

Mini Meatloaf Muffins

Muffin Pan Meatloaf are individual portions of savory ground beef meatloaf cooked in a muffin tin in just 25 minutes. This is an easy and quick way to have meatloaf for dinner!
Watch Susie make these Meatloaf Muffins on a 30 minute Pin TV episode.
5 from 16 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 meatloaf cups
Calories: 278kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400ยฐ and spray a 12 count muffin tin with baking/olive oil spray.
  • In a large bowl add 1 cup panko bread crumbs and โ…“ cup milk. Let sit a minute or two to soak.
    1 cup panko bread crumbs, โ…“ cup milk
  • Meanwhile, In a skillet over medium heat sautรฉ the 1 diced onion and 3 chopped garlic cloves in the oil until softened, about 5-8 minutes.
    Remove from the heat and stir in the 2 tablespoon Worcestershire sauce, 1 tablespoon tomato paste, and 1 teaspoon chopped fresh rosemary.
    2 Tbsp olive oil, 1 small to medium yellow or white onion, 3 plump garlic cloves, 1 tsp fresh rosemary, 2 Tbsp Worcestershire sauce , 1 Tbsp tomato paste
    onions and garlic in a skillet coated with worcestershire and tomato paste
  • To the panko mixture add the 2 lbs. ground beef, 2 lightly beaten eggs, 1 teaspoon kosher salt, ยฝ teaspoon black pepper, ยฝ teaspoon onion powder, and the sauteed onion mixture.
    2 lbs. ground beef , 2 eggs , 1 tsp kosher salt, ยฝ tsp black pepper , ยฝ tsp onion powder
  • With clean hands or a fork lightly mix the ingredients together. Mix just until it comes together, over mixing will create tough, more compact meatloaf!
    meatloaf mixture in a bowl
  • With a โ…“ cup measuring cup portion out the meatloaf mixture into the prepared 12 cup muffin tin.
    muffin tin filled with meatloaf mixture
  • Top each individual meatloaf with 1 tablespoon ketchup.
    Topping Note: if you have another topping you like (tomato sauce, BBQ sauce, or more of a brown sugar topping you can swap that here)
    1 cup ketchup
    raw meatloaf muffins in a muffin tin topped with ketchup
  • Mom's Tip – Place the muffin tin on top of a rimmed baking sheet to catch any spill-overs in the oven!
  • Bake at 400โ„‰ for 25 minutes until the center of the meatloaf cups reaches 160โ„‰.
  • Let rest for a few minutes and then serve!

Serving

Recipe Tips and Notes:

Storing and Reheating:ย Store leftover meatloaf muffins in the fridge in an airtight container for 4-5 days.ย 
To reheat place one or two meatloaves on a microwave safe plate and heat for 1-2 minutes. Tip: cut the cups in half to heat through faster.ย 
Baking & Freezing:ย You can freeze your meatloaf muffins. Simply prepare and bake completely. Let cool. Place in a freezer safe, airtight container and freeze for up to 30 months.
To reheat thaw in the fridge overnight and then place in the microwave for a few minutes, or in a 400 degree oven, covered with foil, for 15-20 minutes until warmed through.
GROUND TURKEY: Pop over to this recipe for Ground Turkey Meatloaf Muffins.ย 
MEATLOAF SLIDERS: Turn these into meatloaf sliders (mini sandwiches), head over to this recipe for Meatloaf Sliders.
ITALIAN MEATLOAF: for a fun change of flavors, try this recipe for Italian Meatloaf.
ย 
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Serving: 1serving | Calories: 278kcal | Carbohydrates: 11g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 515mg | Potassium: 351mg | Fiber: 1g | Sugar: 6g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

Chicken Noodle Soup Instant Pot Recipe

by 42 Comments

I always say if there is one recipe on Mom's Dinner that could win a contest it's my Chicken Noodle Soup! The classic Chicken Noodle Soup recipe is one that people come back for again and again, and since I love my Instant Pot SO much, I knew I needed an Instant Pot version. I got to work on this recipe and quickly nailed the flavor and texture. This Instant Pot Chicken Noodle Soup is a great way to have simmered-all-day flavor without all the work. You are going to love this one!

A bowl of chicken noodle soup that was made in the Instant Pot

While testing this recipe I found there was a delicate balance between the amount of liquid used, the size of the veggies and the time it takes to cook the noodles in the Instant Pot. After a few tests I had it all balanced so the soup turns out perfect.

I have been trying to find a good chicken noodle soup for the Instant Pot that I can just dump everything in and cook it. Everyone that I have found, you put the noodles in after the soup is finished. The noodles in this were perfect! Done but not mushy. This will be my go to IP chicken noodle soup recipe from now on. – Kathy

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Dump & Start Instant Pot Chicken Noodle Soup

Have you ever heard of “dump and start” instant pot recipes? They make dinner time super easy. It means that you are not having to saute, brown, or sear anything before you start cooking.

Chicken noodle soup being ladled out of the Instant Pot

In this chicken noodle soup recipe you simply chop the veggies and then layer everything in the pot and start it up!

Chicken Noodle Soup Instant Pot Ingredients

  • Yellow Onion, Celery, Carrots and Garlic
    This is the flavor foundation of any good chicken noodle soup. You will want to cut the celery and onions a little thicker so they will hold up to the pressure of the Instant Pot. However you can dice and chop the onions and garlic.
  • Turmeric Powder
    This is your "secret ingredient." It adds a subtle earthy flavor and gives the broth that beautiful golden color that makes the soup look extra rich and homemade.
  • Onion Powder
    A little boost to the fresh onion. It's one of those ingredients that makes the broth taste like it simmered all day.
  • Bay Leaf
    This is a subtle flavor builder. A bay leaf adds a savory flavor the broth. Make sure you remove and discard it after the soup cooks.
  • Chicken Base (Better Than Bouillon)
    This is on of the Mom's Dinner super secret soup ingredients. It adds a concentrated, rich chicken flavor. It's a huge shortcut to deep flavor.
  • Frozen Egg Noodles (Reames)
    These are hearty, thick noodles that hold up beautifully in the Instant Pot. They give that old-fashioned, almost homemade noodle feel and don't get mushy like thinner noodles can.
  • Boneless Skinless Chicken Breasts (quartered)
    Quartering the chicken helps it cook evenly and quickly. It also makes it super easy to shred after cooking, giving you tender, bite-sized pieces throughout the soup.
  • Chicken Stock or Broth
    This is your soup base, so use one you like the flavor of. A good-quality stock gives you better flavor overall.

Chicken Base

The secret to getting really amazing flavor into the broth of this chicken noodle soup is chicken base. If you are not familiar with this product it is similar to bouillon but twice as potent!

It comes in a paste form, usually in a glass or plastic jar. You can find it in the soup aisle in your local grocery store. I use the Better Than Bouillon brand.

Do not skip this ingredient! It makes a huge flavor difference.

How to Make Instant Pot Chicken and Noodles

Since this is a “dump and start” Instant Pot recipe the only prep is in chopping the veggies and cutting the chicken. The rest of the work is done by pressure cooking. Let’s get started:

Layer these ingredients in your Instant Pot or Electric Pressure Cooker in this order:

Step 1: celery, carrots, onions, and garlic chopped and placed in the Instant Pot

Step 1

Add all the cut veggies: onions, carrots, celery, and garlic. It is ok if they are all mixed together.

Step 2: chicken noodle soup seasonings placed on top of the chopped veggies

Step 2

Add all the seasonings: turmeric, onion powder, salt, pepper, chicken base, and a bay leaf.

Step 3: pour in a 12 oz bag of frozen egg noodles

Step 3

Add a 12 oz bag of frozen egg noodles. I use Reames Frozen Egg Noodles.

Step 5: Pour in 2 quarts of chicken stock or broth

Step 4

Top with the quartered chicken breasts and then 2 quarts of chicken stock.

Pressure cook for 8 minutes, with a 5 minute natural release.

buerre manie - flour and butter in a bowl

Step 5

Remove the chicken from the soup and shred or chop. Set aside.

Mix a beurre manie (butter and flour) to thicken the soup.

Stir into the simmering soup.

Chicken noodle soup being ladled out of the Instant Pot

Step 6

Add the chicken back, let cool for about 15 minutes. Taste for seasoning and serve!

Variations

  • Creamy Chicken Noodle Soup – finish with a cup of heavy cream
  • Lemon Chicken Noodle Soup – add fresh lemon juice at the end
  • Chicken & Rice Soup- swap noodles for 1 cup of white rice
  • Herby Chicken Soup – finish with fresh thyme, dill, or parsley

Serving

  • Warm crusty bread or garlic bread
  • Grilled cheese sandwich
  • Tea sandwiches – small buns with turkey, ham, mayo and mustard
  • Green Salad with Vinaigrette or a Caesar Salad
  • Saltine crackers or oyster crackers (my favorite)
  • Apple slices
  • Raw veggies with dip

Storing

Let the Instant Pot Chicken Noodle Soup cool completely and then store in an air tight container in the fridge for up to 4 days. As the soup sits in the fridge the noodles will soak up some of the liquid. You may need to add extra broth when reheating.

Reheat portions in the microwave or place in a pot on the stove top over medium low heat until heated through.

More Chicken Noodle Soup Recipes

If you don’t have an Instant Pot or electric pressure cooker but still want to make this recipe I will direct you to this recipe for Homemade Chicken Noodle Soup. It is similar but it is made on the stove top. There is also a wonderful Creamy Chicken Noodle Soup that is very popular.

Now if you are feeding super picky kids (or adults) that don’t want any onions or green things in their soup, then I recommend you check out this recipe for Chicken Noodle Soup for Kids.

A bowl of Instant Pot Chicken Noodle Soup with a spoon and cracked black pepper on top

Chicken Noodle Soup Instant Pot Recipe

Instant Pot Chicken Noodle Soup is an incredibly easy way to make homestyle chicken noodle soup with thick egg noodles. It is literally a dump and start recipe- no sauteing, browning, or searing. With an 8 minute cook time it is ready in under 30 minutes!
This is an intensely flavored soup recipe! It will be your new go-to Instant Pot soup recipe.
4.89 from 26 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 minutes
Natural Pressure Release: 5 minutes
Total Time: 23 minutes
Servings: 6 people
Calories: 236kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Dump all these ingredients in this order into your Instant Pot:
    Cut veggies (3 celery stalks, 2 cups carrots, 1 onion, 3 garlic cloves)
    Seasonings (ยฝ teaspoon each: turmeric, onion powder, and black pepper, 1 teaspoon kosher salt, 1 bay leaf)
    1 tablespoon Chicken base
    Step 2: chicken noodle soup seasonings placed on top of the chopped veggies
  • Then add:
    12 oz bag frozen egg noodles
    2 boneless skinless chicken breasts, each cut into quarters
    Finally pour the 2 quarts chicken broth over top.
    Step 4: Lay the quartered chicken breasts on top of the noodles
  • Pop the lid on and set the Instant Pot or Electric Pressure Cooker to cook on pressure mode, high for 8 minutes.
    Do a 5 minute natural release and then quick release the remaining pressure.
    The quick release of pressure may take a while!
  • Remove the bay leaf and discard. Take the chicken out and shred or dice it. Set to the side.
  • Turn the pot onto saute mode (medium or high) to simmer the soup.
  • In a small bowl with a fork mash the softened butter and flour together until it combines.
    1 Tbsp all purpose flour, 1 Tbsp salted butter
  • Stir the flour/butter mixture into the soup, this will slightly thicken the soup broth.
  • Turn the saute mode off and stir the chicken into the soup.
  • Let cool for about 15 minutes, then serve!

Recipe Tips and Notes:

Don’t have an Instant Pot- No Problem!! Use this recipe for Homemade Chicken Noodle Soup
Feeding super picky kids? Use this recipe for Chicken Noodle Soup for Kids
ย 
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Serving: 1.25cups | Calories: 236kcal | Carbohydrates: 23g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 1895mg | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7239IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

Homemade Chocolate Rolo Cookies

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Rolo Cookies are soft and chewy chocolate cookies stuffed with a Rolo candy. When the cookies bake the Rolo melts and creates a fudgy middle that is filled with a gooey caramel center. They are kind of a “surprise cookie” because they look like a plain chocolate cookie on the outside but they hold delicious treat in the middle!

A hand holding a chocolate rolo cookie that is split in half showing the melted rolo

If you love Rolo candies, you will also want check out this recipe for Rolo Pretzel Turtles. Both the Chocolate Rolo Cookie and the Rolo Turtle make amazing Christmas Cookies!

Ingredients

These Rolo Cookies are made with mostly traditional cookie ingredients. So if you have a well stocked baking cabinet, plus eggs and butter, you can probably make these.

You will just need to get Rolo Candies. More on those below.

  • all purpose flour
  • unsweetened cocoa powder
  • baking soda
  • salt
  • sugar
  • brown sugar
  • butterย softened at room temperature
  • vanilla extract
  • eggs
  • Rolo Candies

Rolo Candies

This is a main ingredient, the star of the show! So make sure you get the right thing (see photo below)!

rolo candies, some unwrapped and some still in gold foil

You can find Rolo candies in the candy aisle at your grocery store. When I am making these cookies I find that buying the 10.6 oz bag of Rolos is the best bet. You will have a couple left over, but they make a great after lunch sweet treat!

Kitchen Tip: Unwrap about 36 Rolo candies before you start this recipe (it’s a great job for kids, if you don’t mind them eating a few). Having them unwrapped and ready to go will make quick work of this recipe.

How to Make Rolo Cookies

These Rolo cookies are pretty easy to make. Simply make the dough, stuff each cookie with a Rolo, and bake! Let’s get started:

To get prepped:

  1. Preheat your oven to 375 degrees.
  2. Line one or two baking sheets with parchment paper or a reusable silpat.
  3. Fill a small bowl with ยผ cup sugar to dip the cookies in, set aside.
  4. Unwrap about 34 Rolo Candies and set aside.
  5. Using a fine mesh sieve, sift the flour, cocoa powder, salt and baking soda together. Set aside.

In a stand mixer (or a bowl and a handheld mixer) cream together the softened butter, brown sugar, and white sugar. Mix until it it completely creamy and fluffy, about 4 minutes.

Pro Tip: if your butter is not softened cut it into small ยฝ inch cubes and let it set in a warm area for about an hour.

Add the vanilla and eggs to the butter mixture. Blend until everything is well combines, about 1 minute.

Add the sifted flour mixture, a little at a time, to the cookie dough. The dough will be thick!

Pro Tip: Sift the flour mixture onto a piece of parchment paper and use it as a slide/tube/funnel to easily pour the dry ingredients into the mixing bowl.

a stand mixer bowl filled with chocolate cookie dough

Using a tablespoon scoop out a generous tablespoon of dough. Place it in the palm of your hand and press one Rolo in the middle of the cookie. Then form the dough around the candy, covering it completely.

Roll the cookie in the sugar bowl to coat completely and place on the parchment-lined baking sheets.

a generous tablespoon of chocolate cookie dough in a hand with a rolo in the center
cookie dough with rolo
rolling a rolo in the center of the chocolate cookie dough
dough rolled around candy
warm rolo cookie on a baking sheet that is smashed showing the rolo center
soft, fudgy and gooey after baking

Your bake time will vary per your cookie sheet:

  • Dark colored cookie sheet – approx 10 minutes.
  • Light colored cookie sheet – approx 11-12 minutes.

At the end, if you like a sweet and salty treat, you can sprinkle a little flaky sea salt over top!

rolo cookie split in half

Storing

Keep your Chocolate Rolo Cookies in an airtight container, at room temp, for up to 5 days. They will be softest in the first couple days.

Freezing

You can absolutely freeze your Rolo Cookie dough or the baked cookies!

Make the dough completely and roll into balls filled with the Rolo candies.

Do not roll in the sugar, wait and do that before you bake the cookies. Freeze the dough balls in an airtight/ freezer safe container for up to 3 months.

When it is time to bake, make sure to bake from frozen! Roll the dough balls in white sugar and bake at 375 for 10-12 minutes. They may need a minute longer since they were frozen.

stack of chocolate cookies with rolos around on the table

Freeze BAKED Rolo Cookies

You can also freeze the baked cookies. Let them cool completely at room temp. Then wrap them in an airtight/freezer safe container and keep them in the freezer for up to 3 months!

Bring to room temp and enjoy. Or warm for 30 seconds in the microwave for a warm cookie treat!

More Homemade Cookies

If you are always looking for easy & delicious cookie recipes, here are a few to check out on Mom’s Dinner:

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Chocolate Rolo Cookie cut in half showing the chocolate caramel center

Homemade Chocolate Rolo Cookies Recipe

Rolo Cookies are soft and chewy chocolate cookie that are stuffed with a Rolo Candy. When they bake the Rolo melts making a fudgy chocolate center with melted caramel.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36 cookies
Calories: 155kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 ยฝ cups all purpose flour
  • ยพ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ยผ teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup butter - softened
  • 2 teaspoon vanilla
  • 2 large eggs
  • Rolo candies - The 10.6 oz bag is the best buy for these cookies
  • ยผ cup sugar - for rolling the cookies

Optional Garnish

Instructions
 

Prep

  • Preheat the oven to 375ยฐ. Line one or two cookie sheets with parchment paper or reusable silpats.
    Pour ยผ cup sugar in a small bowl – set aside.
    Unwrap about 30 Rolo candies.
  • Sift together the flour, unsweetened cocoa powder, salt, and baking soda.
    Pro Tip: sift onto a large piece of parchment paper. Then pick it up two sides, like a tube, so you can easily slide the ingredients into the mixing bowl.
    2 ยฝ cups all purpose flour , ยพ cup unsweetened cocoa powder , 1 tsp baking soda , ยผ tsp salt

Chocolate Cookie Dough

  • In a stand mixer with the paddle attachment (or a bowl with a hand mixer) cream together the 1 cup softened butter, 1 cup brown sugar, 1 cup white sugar, until it is creamy and fluffy, about 4 minutes.
  • Add the 2 teaspoon vanilla and 2 eggs to the butter mixture, mix together until it is well combined, about 1 minute.
  • Add the sifted flour/cocoa mixture to the butter mixture, in batches. Only beat until it is combined.
  • Using a tablespoon scoop out a generous tablespoon of cookie dough and place it in the palm of your hand. Press one Rolo into the center of the dough.
    Form the dough around the Rolo, covering it completely.
  • Roll the cookie in the sugar, covering all sides. Place on the cookie sheet.

Baking

  • Bake the cookies 9-12 minutes. Time will depend on your cookie sheet:
    Dark colored cookie sheets – 9-10 minutes
    Light colored cookie sheets – 11-12 minutes.
  • Pro Tip: if cooking in batches, place the cookie dough in the fridge while each batch bakes.
  • If you like a sweet and salty cookie, right when the cookies come out of the oven you can sprinkle a little flaky sea salt over top!
  • Let the cookies cool for a few minutes and then enjoy!

Freezing

  • See Notes.

Recipe Tips and Notes:

STORING COOKIES: You can store your leftover Rolo cookies at room temp in an airtight container for up to 5 days. They will be softest the first couple days!
FREEZING ROLO COOKIES: You can freeze your Rolo Cookies or cookie dough!
  • Baked Cookies – cool completely and then place in an airtight & freezer safe container. Freeze for up to 3 months.
  • Cookie Dough – Prepare the cookies completely but do not roll in the sugar. Place in an airtight & freezer safe container and keep frozen for up to 3 months. When you are ready to bake them, bake from frozen- roll in sugar and bake for 11-12 minutes. May need a minute or two longer since they were frozen.
EXTRA ROLOS: make these Rolo turtle cookies!
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Serving: 1cookie | Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 93mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 12mg | Iron: 1mg

Creamy Instant Pot Wild Rice Soup

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Creamy, flavorful and best of all EASY to make, this Instant Pot Wild Rice Soup is a great recipe to make in your Electric Pressure Cooker! It is full of veggies, a wild rice blend, and white cheddar cheese. This is the best wild rice soup recipe for cold nights!

Bowl of Creamy Instant Pot wild rice soup

Don’t have an Instant Pot? That is ok, I have included stove top instructions in the recipe card as well!

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Notes On Wild Rice Blend

In this recipe I use a wild rice blend, which is not true wild rice. Real wild rice that is harvested in the wild in lakes and rivers of Minnesota and Canada can actually be hard to find and is very expensive.

For these reasons, and ease of cooking, this recipe calls for a wild rice blend which is a mix of white rice, brown rice, red rice, and wild rice. Rice Select is a great brand that is readily available in most stores and on Amazon. See photo below:

a container of wild rice blend

If you choose to use true wild rice you will need to adjust the cooking time to 45 minutes. I have noted that in the recipe card “notes” below.

How to Make Instant Pot Wild Rice Soup

This is what they call a “dump and cook” recipe; the ingredients are poured into the instant pot, cooked. Then you add the final ingredients and stir. Dinner is ready.

Below are the basic steps to make Instant Pot Wild Rice Soup, for more detailed instructions, pop down to the recipe card:

an instant pot with wild rice soup ingredients inside

Step 1

Pour the chicken broth, rice, carrots, celery, onions, garlic, and salt into the Instant Pot. Pop the lid on and set it to cook on rice mode for 12 minutes.

Instant Pot full of creamy wild rice soup

Step 2

Do a quick release of pressure. Fluff the rice and veggies with a fork. Stir in the milk, potato soup, and white cheddar cheese. Until the cheese is melted.

Creamy wild rice soup in a bowl with spoons to the side

Step 3

Give it a taste for seasoning and serve it up!

More Instant Pot Soup Recipes

If you love cooking in your Instant Pot and are always on the lookout for new soup recipes, here are a few for you to check out after you make this Instant Pot Wild Rice Soup recipe:

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Creamy wild rice soup in a bowl with spoons to the side

Creamy Instant Pot Wild Rice Soup Recipe

Instant Pot Wild Rice Soup is a comforting Instant Pot Soup recipe that comes together quickly. Whole milk and white cheddar cheese are added at the end to make this a creamy soup!
Instant Pot and Stove Top instructions included
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 people
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

Instant Pot Instructions

  • Into the Instant Pot – onion, carrots, celery, garlic, wild rice, chicken base, kosher salt and chicken stock.
    Make sure all the rice is touching or covered by the broth.
    2 cup chicken stock or broth, 1 cup wild rice blend , 1 medium yellow onion , 1 cup carrots , 1 cup celery , 3 garlic cloves , 1 tsp kosher salt , 2 tsp chicken base
  • Pop the lid on, lock the pressure vent to seal and set to cook on rice mode (or pressure mode, normal heat/high pressure) for 12 minutes.
  • Do a quick release of pressure.
  • Lightly fluff the rice with a fork.
  • Stir in the milk, potato soup, and cheese. Stir until the cheese is completely melted into the soup.
    Note- if you need to add more heat to melt the cheese you can turn on the low saute function (press the saute button a few times until it reads low on the display panel)
    3 cups whole milk, 10.5 oz can – cream of potato soup, 8 oz block of white cheddar

Stove Top Instructions

  • Note: you will also need 1 tablespoon olive oil if you make this on the stove top.
  • With a large pot over medium high heat, add 1 tablespoon olive oil to the pot and saute the onions. celery, carrots, and garlic for about 10 minutes until they begin to soften.
  • Stir in the 1 cup wild rice blend, chicken base, and 1 teaspoon salt.
  • Pour in the 2 cups chicken broth. Bring the pot to a boil.
    Reduce the heat to low and pop the lid on the pot. Cook for 15-18 minutes until the rice is cooked through.
    (double check the rice cook time on your package of wild rice blend, adjust as needed)
  • Fluff the cooked rice and veggies with a fork.
    Bring the heat up to medium-low and whisk in the milk, potato soup, and shredded cheese.

Recipe Tips and Notes:

Real Wild Rice:
Note that this recipe calls for and is timed using wild rice blend, which does not cook as long as real wild rice.ย 
If you choose to use real wild rice you will need to increase the cook time to 45 minutes, with a quick release.
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Serving: 1.25cups

Beef Stew with Red Wine

by 44 Comments

Beef Stew with Red Wine is a slow simmered stew that has tender chunks of beef and vegetables in a savory red wine and beef sauce. This recipe calls for an entire 750 ml bottle of red wine that cooks down and concentrates into the most delicious flavor!

A large pot of beef stew made with red wine.

This beef stew recipe is written for 2 hours on your stove top, however I have also included instructions for making it a little quicker in your Instant Pot!

I know not everyone loves wine in their food, so if that is you check out one of these; Instant Pot Beef Stew, Dutch Oven Beef Stew and Instant Pot Beef & Barley.

BUT, if you do love cooking with wine, check out my recipes for Goat Cheese Chicken or Instant Pot Risotto!

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Red Wine

Now is not the time to grab a bottle of 2 buck chuck, but you also don’t need a $50 bottle of wine for this beef stew recipe. The flavor of the red wine will be concentrated so you want something that you would enjoy drinking.

I like to choose something in the $8-10 range.

one bowl of red wine beef stew garnished with parsley

You also don’t want a delicate wine like Pinot Noir for this stew. Grab a bottle of hearty red wine; cabernet, merlot, zinfandel, shiraz, or malbec work great!

Stew Meat

This recipe calls for stew meat, which is a cheap cut of beef, generally chuck or round, that is cut into 1 or 2 inch cubes. Stew meat is super tough meat that requires low and slow cooking to become it’s best.

After the 2 hour cook time of this recipe the beef stew meat becomes fall apart tender and super flavorful!

How to Make Beef Stew with Red Wine

For this Red Wine Beef Stew recipe you will want to use a dutch oven or similar heavy duty pot that has a tight fitting lid. If you are planning on making it in your Instant Pot, refer to the recipe card below for instructions.

Start by making sure your beef stew meat is cut into 1 inch chunks.

Mix together the ยพ cup all purpose flour, 1 teaspoon salt, and ยฝ teaspoon black pepper. Toss the beef chunks in the flour so they are coated on all sides. Set aside.

Stew meat coated with flour

Heat the 2 tablespoon olive oil in the dutch oven or large pot, over medium heat. Brown the floured beef, in batches to not overcrowd the pot. Remove each batch to a plate.

In the now empty pot add 1 tablespoon of olive oil and 1 chopped onion and 4 chopped garlic cloves. Stir them constantly so they do not burn for 1-2 minutes.

Deglaze the pot with 3 cups of red wine, scraping up all the browned bits from the bottom. Stir in 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ยฝ teaspoon pepper, 1 bay leaf, and the browned beef. Let that simmer together for 5 minutes.

Dutch oven with red wine, beef broth, potatoes, celery and carrots

Stir in 2 cups beef broth, 2 ยฝ cups carrots, 1 ยฝ cups celery, 3 cups peeled and cubed russet potatoes.

Bring the pot to a boil. Then lower the heat to low and cover. Cook the stew, occasionally stirring, for 2 hours.

How to Thicken Red Wine Beef Stew

Once the stew is cooked the broth will still be pretty thin. You want to make it a silky thick gravy for your stew.

You are going to make a cornstarch slurry which is a mixture of cornstarch and cold liquid used as a thickening agent.

Mix together the remaining wine, about ยผ cup, with 3 tablespoon of cornstarch. Stir it until the cornstarch is completely incorporated into the wine. Stir it into the stew and bring the pot back up to a simmer over medium heat.

How to Serve Beef Stew with Wine

Once the Red Wine Beef Stew is thickened how you like it, turn the pot off and remove the bay leaf.

a large pot of red wine beef stew ready to serve

Let the stew cool for 5-10 minutes and then serve! It goes great with warm crusty bread and a glass of red wine.

How to Make Beef Stew with Red Wine Ahead of Time

You can absolutely make this Beef Stew with Red Wine ahead and reheat when you are ready to eat.

Make the recipe completely and let it cool before storing it in the fridge. Refrigerate for up to 4 days.

Beef Stew with red wine served with crusty bread

To reheat simply place on the stovetop over medium low heat and let it warm through for about 20 minutes, stirring it occasionally.

Red Wine Beef Stew FAQS

Is there a substitute for Red Wine?

If you don't want to use red wine you can sub in more beef broth. Instead of the wine add 3 cups of beef broth. However note that it will not have the same flavor as when you use 750ml bottle of red wine.

More Recipes Using Stew Meat

Because it is so economical I love using stew meat. When cooked correctly is is fall apart tender! Here are some more recipes to check out when purchasing stew meat:

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a large pot of red wine beef stew ready to serve

Red Wine Beef Stew

Beef Stew with Red Wine is a delicious and savory beef stew that is made with an entire 750 ml bottle of red wine, stew meat, and hearty vegetables. This makes an amazing dinner when served with warm crusty bread.
This can be made on the stove top or in your Instant Pot/Electric Pressure Cooker!
LISTEN THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 28 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 30 minutes
Servings: 6 people
Calories: 567kcal
Author: Susie Weinrich

Equipment

Ingredients

Beef

Stew Assembly

  • 1 yellow onion - chopped
  • 4 garlic cloves - chopped
  • 750 ml bottle red wine - divided
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon beef base - I like Better Than Bouillon brand
  • 1 tablespoon + 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ยฝ teaspoon pepper
  • 1 bay leaf
  • 2 cups beef broth
  • 2 ยฝ cups carrots - cut into 1 inch chunks
  • 1 ยฝ cups celery - cut into 1 inch chunks
  • 3 cups russet potatoes, peeled - cut into 1 inch chunks

Thickening slurry

Instructions
 

  • Mix together ยพ cup flour with 1 teaspoon salt and ยฝ teaspoon pepper. Toss the 2lbs. beef chunks in the flour until it is completely coated. Set aside.
    ยพ cup all purpose flour , 1 tsp kosher salt , ยฝ tsp black pepper , 2 lbs beef stew meat
  • In a Dutch oven, cast iron pot, or sturdy pot with a tight fitting lid, warm 2 tablespoon oil over medium heat. Brown all the beef, working in batches to not over crowd the pot. Set the browned pieces on a plate to the side.
  • In the now empty pot, sautรฉ the yellow onion and garlic cloves for 1-2 minutes, stirring constantly so they don't burn.
    1 yellow onion , 4 garlic cloves
  • Deglaze the pot with 3 cups of red wine (don't use the whole bottle yet, you will need the remaining red wine to thicken the stew at the end), scraping up all the browned bits at the bottom of the pot.
    750 ml bottle red wine
  • Stir in the Worcestershire sauce, beef base, sugar, kosher salt, black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
    2 Tbsp Worcestershire sauce , 1 Tbsp beef base , 1 Tbsp + 1 teaspoon sugar , 1 tsp kosher salt , 1 bay leaf, ยฝ tsp pepper
  • Add the beef broth, carrots, celery, and potatoes.
    2 cups beef broth, 2 ยฝ cups carrots , 1 ยฝ cups celery, 3 cups russet potatoes, peeled
  • Bring the pot to a boil, then lower the heat to low and pop the lid on. Cook for 2 hours, stirring occasionally.
  • At the end of 2 hours the broth will still be pretty thin. Mix together a cornstarch slurry by stirring the remaining red wine and 3 tablespoon of cornstarch together.
    (note if you didn't save the wine, just use ยผ cup water)
    Stir it into the stew and bring it to a simmer over medium heat until it is thickened, about 4-5 minutes.
    3 tbsp cornstarch
  • Let the stew cool and then serve! It goes great with warm crusty bread.

INSTANT POT INSTRUCTIONS

  • Start with your pot on normal saute mode, add 2 tablespoon of olive oil. Brown the floured beef in batches, setting the browned pieces on a plate. Set aside.
  • Add 1 tablespoon olive oil and stir in the chopped onion and 4 chopped garlic cloves. Saute for 1-2 minutes, stirring so they don't burn.
  • DEGLAZE THE POT COMPLETELY!!! Pour 3 cups of red wine into the pot and scrape up ALL the browned bits from the bottom.
    Do not skip this step. It will prevent you from getting a burn warning when you cook the stew.
  • Stir in the 2 tablespoon worcestershire sauce, 1 tablespoon beef base, 1 tablespoon + 1 teaspoon sugar, 1 teaspoon salt, ยฝ teaspoon black pepper, 1 bay leaf, and the browned beef with juices. Let that simmer together for 5 minutes.
  • Turn the saute mode off. Add the 2 cups beef broth, 2 ยฝ cups carrots, 1 ยฝ cups celery, and 3 cups potatoes.
  • Pop the lid on the pot and lock the pressure valve to seal. Set to cook for 25 minutes on meat/stew mode (high pressure).
  • Do a 5 minute natural release, then quick release the remaining pressure.
  • Turn the pot on to normal saute mode.
    Mix a slurry with the remaining wine (about ยผ cup) and 3 tablespoon cornstarch.
    Pour into the stew and allow it to simmer and thicken for about 4-5 minutes.
  • Turn off saute mode, cool the stew for about 10 minutes, and serve!

Recipe Tips and Notes:

Red Wine: for this beef stew recipe you will want to choose a red wine that you like to drink. This is not the time to buy the $3 bottle of wine. The flavor will concentrate in the stew as it cooks down. Buy a hearty red wine like a cabernet, zinfandel, shiraz, or malbec.
ย 
Storing and Reheating:
Store any leftover Beef Stew with Red Wine in the fridge in an airtight container for up to 4 days.ย 
Reheat the stew in the microwave or on the stove top.ย 
Microwave: reheat each portion for 1 minutes, give it a stir and then microwave for an additional 1 minute.
Stove Top: Place the stew in a pot over medium heat and bring to a simmer to heat through, about 5 minutes. Serve!ย 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 567kcal | Carbohydrates: 44g | Protein: 39g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 1093mg | Potassium: 1371mg | Fiber: 4g | Sugar: 8g | Vitamin A: 9034IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 6mg

BBQ Chicken Sliders

by 2 Comments

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.

BBQ chicken Sliders on a table with beer and chips

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.

slider buns cut, top from bottom

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.

bbq chicken on top of slider buns

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.

Provolone cheese on top of the slider sandwiches
cilantro on top of the provolone cheese

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.

brushing bbq chicken sliders with butter and garlic

Pop it back in the oven for an additional 5 minutes.

Time to eat!!

one bbq chicken slider pulled away from the plate

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:

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.

Susie leaning on the kitchen counter

WATCH SUSIE ON FOOD NETWORK!

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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!

BBQ Chicken Slider Sandwiches on a black slate board

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!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 sliders
Author: Susie Weinrich

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
    Kings Hawaiian buns cut in half horizontally
  • 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.
    BBQ Chicken on top of slider buns
  • 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 tbsp salted butter , 1 large garlic clove, 1 tbsp 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 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 2sliders

Homemade Cheesy Rice

by 1 Comment

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.

cheesy rice in a grey bowl topped with parsley

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.

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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.

cheese rice on a fork

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)

sauce pot with celery onions and rice inside

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.

cheese sauce in a glass bowl

Step 2

While the rice cooks whisk together the cheese, Greek yogurt, mayonnaise, milk and garlic powder.

cheese sauce being poured over the rice

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.

cheese rice in a bowl topped with parsley

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”.

Cauliflower Florets in a white bowl

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.

6 quart Duo Plus 9-in-1 Instant Pot

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.

cheesy rice in a grey bowl topped with parsley

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:

Close up of cheesy rice on a fork resting in the bowl.

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!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5 people
Calories: 357kcal
Author: Susie Weinrich

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 tbsp olive oil, ยฝ cup yellow onions , ยฝ cup celery , ยฝ tsp 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 tsp 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.
Did you make this recipe?Connect with me and let me know by commenting below!
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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

Pork Shoulder Roast Instant Pot

by 61 Comments

I am going to let the comments do the talking for this recipe. But trust it’s an absolutely amazing recipe for Pork Roast in your Instant Pot:

โญโญโญโญโญ

This roast recipe will knock your socks off!! I've never left a recipe review, but I had to with this one! SO easy, so flavorful and a delicious gravy to top things off! Best roast I've ever had. You NEED this recipe!! – Taylor

I'm not a pork fan, but I must give it 5 stars! I made this for my husband, but upon sampling it, I realized it was delicious. It's easy and flavorful. -Kristin

Just finished our first instant pot pork pot roast and it was wonderful!!! Easy, tasty and fork tender. Paired it with gluten free cornbread for the best meal in ages. Gravy came out perfect even with gluten free four. Thanks so much! – Darla

pork roast slice on a plate with gravy being poured over top

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 don’t have an Instant Pot you can also make an amazing Pork Shoulder Roast in the oven.

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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.

Boneless pork butt roast in packaging

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).

Boneless Pork Butt Roast out of the packaging and the netting removed

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

a pork shoulder roast on a plate with veggies

Oven Baked Pork Roast

When you don’t have an instant pot you can still enjoy the same flavors in an oven recipe!

Get the recipe

Ingredients You’ll Need for Pork Roast in Instant Pot

Pork Butt Roast or Shoulder – This is the ideal cut for a tender roast thanks to its higher fat content and marbling. As it cooks under pressure, the fat slowly renders and keeps the meat incredibly juicy while building flavor. Read more about choosing a pork roast and using it below.

Dijon Mustard – Adds a subtle flavor and helps the seasoning mix stick to the roast.

Italian Dressing Seasoning Mix – This is an easy shortcut for herby, savory flavor with a little brightness built in. Grab the envelope of seasoning and dressing mix, it will be 0.7 oz packet. I have found that Good Seasonings brand is the very best!

Chicken Broth or Stock – This is the cooking liquid that helps the Instant Pot build pressure. It also keeps the pork moist while building a flavorful base for gravy.

Garlic Cloves – Yes, always garlic.

Bay Leaf – Adds a subtle herby earthiness to the roast and gravy. Make sure to discard it before making the gravy.

Worcestershire Sauce – If I’m making a large piece of meat or a pork dish, you can bet there will be Worcestershire in the mix! It truly does the heavy lifting of flavor in any savory dish!

Rosemary (or Thyme) – Fresh herbs add a classic flavor that pairs perfectly with pork.

Vegetables – Red Skin Potatoes, Onions, Carrots, Cremini Mushrooms and Celery; this mix is perfect to cook along side the pork roast. They become infused with the pork juices, then you can serve them as the vegetable side.

Salted Butter – This is the fat that will be added to the flour to thicken the gravy perfectly.

All Purpose Flour – Mixes with the butter to thicken the gravy.

Reserved Juices – Make sure you reserve the juices from the pot so you can make the gravy that everyone raves about!

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.

trimming the fat cap from the pork roast
Use a sharp knife and trim the fat.
Cutting the fat cap from the pork roast with a knife
Leave some of the fat to add flavor.

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.

a whole pork roast tied with kitchen twine
a close look at how to tie a roast with twine

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.

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.

How to Make Instant Pot Pork Roast

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.

MOM’S 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.

seasoning pork roast

Step 1

Rub 1 tablespoon of Dijon mustard over the entire roast, then sprinkle all sides with the packet of Italian dressing mix.

pork roast browning in the instant pot

Step 2

Place the seasoned roast into the pot and brown each side for about 3-5 mins per side.

a pork roast that has been browned and is in the Instant Pot to be cooked

Step 3

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.

MOM’S 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.

a pork roast that has been browned and is in the Instant Pot to be cooked

Step 4

Add garlic, Worcestershire, bay leaf, 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)

Instant Pot

Step 4

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 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 145-160ยฐF internal temp.

The temperature will rise a few degrees while it rests. But if your roast is under 145ยฐF 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 300-350ยฐF 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:

platter of vegetables that have been cut and ready for cooking

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.

a mesh collander with solids from the instant pot pork roast stained into a glass bowl

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, kosher 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.

a sliced of pork roast on a fork with gravy and veggies in the back

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:

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

Susie leaning on the kitchen counter

WATCH SUSIE ON FOOD NETWORK!

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a slice of Instant Pot Pork Roast on a plate with gravy and veggies

Pork Butt Roast (Instant Pot)

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!
4.83 from 35 votes
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Prep Time: 15 minutes
Cook Time: 45 minutes
natural pressure release: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 5 people
Author: Susie Weinrich

Equipment

Ingredients

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

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
    Cutting the fat cap from the pork roast with a knife
  • 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 Tbsp Dijon mustard , .7 oz packet Italian dressing seasoning and mix
    seasoning pork roast

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 Tbsp 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

  • MOM'S TIP: 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.
    MOM'S 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 Tbsp 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
    a pork roast that has been browned and is in the Instant Pot to be cooked
  • 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-160ยฐF.
    The temperature will rise a few degrees while it rests. But if your roast is under 145ยฐF 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 300-350ยฐF 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.
    liquid from the bottom of the Instant Pot being strained
  • 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!
Did you make this recipe?Connect with me and let me know by commenting below!
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