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Homemade Seasoned Oyster Crackers Recipe

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If you want the TRUE and CLASSIC recipe for Seasoned Oyster Crackers this is it. It is the same recipe you will find in your Mother’s recipe book or that old tattered church cookbook. No need to update a classic like Ranch Oyster Crackers, they are perfect as is. Simply made with oyster crackers, ranch dressing packet, oil, seasonings and dried dill. They only take about 5 minutes to throw together, and 15 minutes to bake. They are tangy, herby, crunchy and addictive!

Seasoned oyster crackers in a blue pot with a spoon

They are also known as Ranch Oyster Crackers, Garlic Oyster Crackers, or Dill Oyster Crackers.

Just like candy corn mix, this seasoned cracker recipe is a great homemade snack that your kids will love. Don’t all kids LOVE ranch dressing!?

Some compare these seasoned crackers to Gardetto’s or Chex Mix.

Why You’ll Love These Seasoned Oyster Crackers

This is the CLASSIC recipe for Ranch Oyster Crackers – no tinkering with the recipe on this one.

They are an irresistible crunchy snack that is great to have around, especially at the Holidays.

The combo of Ranch flavor and extra dill is so delicious.

They are a pretty easy “homemade” snack to make.

What are Oyster Crackers

The origin of the name Oyster Cracker is still unclear. But, it could be because they were used in oyster stew or clam chowder, or that they are a similar shape to an oyster or clam shell (kind of).

Traditionally Oyster Crackers are used as a soup cracker. We love to eat them in Chicken Noodle Soup or Chili.

You can find them near the saltine crackers in your local grocery store. They are usually sold in 9 oz. bags.

Seasoned Oyster Crackers Ingredients

Oyster Crackers – little round shaped saltine crackers that are perfect for snacking. Read more about them in the above section. You can find them near the saltine crackers in the grocery store.

Oil – we use a vegetable oil, canola oil, or olive oil here. These are neutral oils that won’t change the flavor of your Ranch Oyster Crackers. I would avoid extra virgin olive oil as it has a little too strong of flavor for this recipe.

The oil also helps the seasoning stick to the crackers and encourages browning on the crackers, making them nice and crispy!

dill and ranch seasoning mixture for oyster crackers

Ranch Seasonings Packet – You will want to buy the Seasonings packet… there may be a few options at the store. We have also found that Hidden Valley has the most preferred flavor.

Dried Dill, Garlic Powder, and Celery Salt – all herbs and seasonings you will find in your spice cabinet. These pack a punch of flavor for your Seasoned Oyster Crackers.

How To Make Seasoned Oyster Crackers

This is a super simple seasoned cracker recipe! These are just an overview of the steps, for further instruction head to the recipe card below.

Make Seasoning Mixture

In a large bowl combine the oil, Ranch seasoning and herbs/seasonings.

Oyster crackers being poured into a seasoning mixture

Add Oyster Crackers

Pour in the oyster crackers and toss to coat with the seasoning mixture.

spreading seasoned oyster crackers on a baking sheet for the oven

Pour Onto a Baking Sheet

Pour the seasoned crackers onto a rimmed baking sheet. Bake the crackers at 250°F for 15 minutes, tossing half way through.

a large bowl of seasoned oyster crackers

Cool and Eat

Remove from the oven and toss one more time. Let them cool for about 15 minutes. Time to snack!

Storing

Your Dill & Ranch Oyster Crackers should stay fresh for a week in an airtight container on the counter (room temp). However, they are best eaten fresh or within a day or two.

Serving Suggestions for Seasoned Oyster Crackers

This recipe for Seasoned Oyster Crackers is intended as more of a snack or appetizer. It’s excellent to make around the holidays. Have bowls in the kitchen and living room or on the bar for people to snack on.

seasoned crackers on a charcuterie board

The are super tasty added to a bowl of soup… either IN the soup or on the side!

  1. Classic Chili
  2. Tomato Basil Soup
  3. Creamy Red Potato Soup
  4. Corn Chowder

They are wonderful added to a meat and cheese appetizer tray (charcuterie board or kids charcuterie board), or set on a bar or kitchen table for a cocktail party.

Recipe Tips To Remember

  • Keep the oven temp at 250°F. That gets them crispy without burning
  • When you stir the crackers and oil mixture make sure to get all the way to the bottom of the bowl, the oil/seasoning mixture will sink to the bottom.
  • Make sure to use an unflavored oil, canola, vegetable, olive oil or a blend of those oils will work great. I would avoid extra virgin olive oil for this recipe.

More Snack Recipes

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a large bowl of seasoned oyster crackers

Seasoned Oyster Cracker Recipe + Video

A delicious seasoned cracker that is made with oyster crackers, ranch seasoning dill, garlic and celery salt. This is a classic Midwest recipe. It makes a great homemade snack, appetizer, or soup cracker. 
4.93 from 26 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
Servings: 20 ounces
Author: Susie Weinrich

Equipment

Ingredients

  • (2) 9 oz packages of oyster crackers
  • ¾ cup oil - (use canola, vegetable, or olive oil, or a combo of those oils)
  • (1) 1 oz package ranch dressing dry mix
  • 2 teaspoon dried dill weed
  • 2 teaspoon garlic powder
  • 1 ½ teaspoon celery salt

Instructions
 

  • Preheat the oven to 250℉
  • In a large bowl whisk together the oil, ranch seasoning mix, and all the herbs/seasonings. 
    ¾ cup oil, (1) 1 oz package ranch dressing dry mix, 2 teaspoon dried dill weed, 2 teaspoon garlic powder, 1 ½ teaspoon celery salt
  • Add the oyster crackers on top of the oil/seasonings. Toss and stir well to coat all the crackers. 
    Pro Tip: make sure you stir from the bottom up to get all the oil/seasoning on the crackers.
    (2) 9 oz packages of oyster crackers
    Oyster crackers being poured into a seasoning mixture
  • Pour out onto a large rimmed baking sheet and spread into an even layer.
    spreading seasoned oyster crackers on a baking sheet for the oven
  • Bake for 15 minutes. Giving the crackers a toss about half way thru the baking time.
  • Remove from the oven and toss with a spatula.
    Seasoned Oyster crackers on a rimmed baking sheet
  • Let cool for 10-15 minutes before eating.

Storing

  • Store crackers in an airtight container at room temp for up to a week.
  • However, they are best eaten within the first day or two.

Recipe Tips and Notes:

Store the Seasoned Oyster Crackers in an air tight container for up to a week. No need to refrigerate.
Did you make this recipe?Connect with me and let me know by commenting below!
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Instant Pot Creamy Potato Soup

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If you are looking for one of the BEST Instant Pot Potato Soup recipes, then keep reading (or jump to the recipe). This Instant Pot Soup is made in a flash in your pressure cooker (you will only be setting your IP for 4 minutes) and it is full of flavor. It has a thick and creamy broth combined with tender chunks of potatoes.

Potato Soup in two bowls with a spoon

This potato soup recipe is made without using cream cheese. Instead, it is thickened with a combo of Greek yogurt and instant potato flakes. I know, I know… instant potato flakes, ewwww! But stick with me, I would never use them to make mashed potatoes, but they are a perfect thickener in potato soup!!

RELATED: You might also like this recipe for Red Potato Soup, Creamy Potato Leek Soup, or Instant Pot Zuppa Toscana.

I use the Instant Pot Duo 60 6 quart 9-in-1, it is big enough to make larger recipes, yet small enough to store. However, I don’t know that I will ever use all 9 functions, but they are there if I need them. I also recommend the Instant Pot Duo 6 quart 7-in-1.

Making a Creamy Recipe in the Instant Pot

Creamy recipes are kind of a no-no when it comes to your Instant Pot. The heating element and the pressure can creates a burn environment for anything creamy or cheesy.

However, in this recipe the main items that “cook” in the pressure cooker are just onions, potatoes, seasonings and broth. All the delicious creamy ingredients are added after the potatoes are cooked.

Ingredients

This recipe is full of simple ingredients, but combined they pack a punch of flavor!

Onion & Garlic – don’t all good dinner recipes start with onions and garlic?! These two ingredients start the flavor base for this potato soup.

Russet Potatoes – these are a good choice for potato soup (unless you are making red potato soup). They are starchy and hold up to the pressure of the Instant Pot. They make the creamiest potato soup.

Chicken Base – this is one of the secret ingredients of REALLY REALLY good soup (just like this Five Star Chicken Noodle Soup). It is like the grown up version of bouillon. You will find it in the soup aisle at the grocery store and it comes in a paste form, in a tub or jar.

Our preferred brand of chicken base is Better Than Bouillon brand.

Chicken base, Better Than Bouillon brand

Chicken Stock or Broth – this is the cooking liquid for your Instant Pot Potato Soup. Choosing a stock will be more flavorful than a broth. If you have a leftover chicken, you can make your own stock in the Instant Pot!

Potato Flakes (Instant Mashed Potatoes)- stay with me…don’t turn your nose up at the potato flakes!! Of course we are not making mashed potatoes with them. But I have found that they definitely have a place in my kitchen to thicken potato soup to perfection!

Potato Flakes Pro Tip: I do find there is a quality difference in Potato Flakes, so if you can, buy a better brand, like Idahoan. I like to buy the original or butter flavor potato flakes. You can experiment with fun flavors like garlic or applewood smoked bacon, but I have not tried those so I cannot give any advice on using them.

a box of Idahoan potato flakes

Seasonings – a mix of bay leaf, onion powder, garlic powder, Lawry’s and black pepper add to the layers of flavor.

Half & Half and Greek Yogurt- add this at the end to perfectly thicken your potato soup and make it nice and creamy.

How to Make Instant Pot Creamy Potato Soup

This is a super easy Creamy Potato Soup recipe. It will be ready in a flash. Let’s get started:

  1. Prep Potatoes, Onions and Garlic

    2. Peel your russet potatoes and cut them into large chunks (about 1 ½ – 2 inch). Chop the onion into a small dice, and mince the garlic.

    peeled and chopped russet potatoes on a cutting board
  2. Sauté Veggies

    3. With your Instant Pot on sauté mode, soften the onions and garlic in the olive oil for about 5 minutes. Then stir in the spices, seasonings, chicken base, and broth. Now turn off the sauté mode.

  3. Add Potatoes

    4. Time to add the cubed potatoes. Give it a little stir.

  4. Pressure Cook

    5. Pop the lid on, and lock the pressure vent to the seal position. Set the pot to manual mode (pressure cooker), on high, for 4 minutes. I know, 4 minutes! It’s crazy!

    Do a quick release of pressure. Remove the bay leaf so nobody has to crunch thru it (I’ve also heard they are poison if you actually eat the leaf, that can’t be true, can it???).

  5. Add potato flakes and creamy ingredients.

    6. Using the back of a spoon (or an immersion blender) lightly break up some of the larger pieces of potato to give the soup good texture. Now, slowly stir in the potato flakes.

    Instant Pot with potato soup inside

    Finally, stir in the half & half and the Greek yogurt. Let the soup cool for about 5 minutes. This will give the potato flakes time to absorb the liquid and thicken slightly.

  6. Time to eat!

    7. Taste the Instant Pot Potato Soup for additional seasoning, then serve!

    two bowls of potato soup with a bowl of parsley to the side

Toppings For Instant Pot Potato Soup

This Creamy Instant Pot Potato Soup is amazing on it’s own, but I know everyone LOVES to load their potato soup with extra flavors and toppings.

Here are a few ideas on what toppings to serve with your potato soup:

  • green onions
  • crispy bacon
  • shredded cheese
  • sour cream
  • Greek yogurt
  • crackers
  • seasoned oyster crackers
  • Tabasco or hot sauce
  • parsley

More Potato Soup Recipes

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

Rate This Recipe→
a bowl of creamy potato soup with a spoon

Instant Pot Creamy Potato Soup Recipe + Video

One of the best Instant Pot Potato Soup Recipes, this Creamy Potato Soup only cooks for 4 minutes in your pressure cooker and is full of tender chunks of potatoes and seasonings in a creamy broth. This makes a great Instant Pot dinner on a busy night.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 5 people
Calories: 231kcal
Author: Susie Weinrich

Equipment

Ingredients

Toppings- optional

  • sour cream, Greek yogurt, green onions, shredded cheese, Tabasco, bacon, seasoned crackers

Instructions
 

  • Set your Instant Pot to sauté mode and soften the onions and garlic in the olive oil for about 5 minutes. 
    1 yellow onion, diced, 3 plump garlic cloves, minced, 1 tablespoon olive oil
  • Add the onion powder, garlic powder, season salt, pepper, bay leaf, chicken base, and chicken broth, and potatoes. Give it a stir.
    Turn off sauté mode.
    ½ teaspoon each- garlic powder & onion powder, ½ teaspoon seasoning salt (I use Lawry’s), black pepper to taste, 1 dried bay leaf, 1 tablespoon chicken base, 4 cups chicken broth, 3 cups russet potatoes, peeled and diced (about 1 ½ inch dice)
  • Put the lid on and lock the top pressure vent to seal. Set the pot to manual/pressure mode, on high, for 4 minutes. 
    Do a quick release of pressure.
  • With the back of a wooden spoon (or immersion blender) smash some of the larger potato chunks against the side of the pot, giving the soup great texture.
  • Slowly stir in the potato flakes.
    Mix in the half & half and Greek yogurt. 
    ¾ cup Instant Potato Flakes, 1 cup half & half, ½ cup plain Greek yogurt
  • Let the soup sit for about 5 minutes before serving. This will give the potato flakes a chance to absorb the liquid fully.
  • Serve with optional toppings.
    sour cream, Greek yogurt, green onions, shredded cheese, Tabasco, bacon, seasoned crackers

Recipe Tips and Notes:

 
REHEATING: This soup will thicken as it sits in the fridge. You may need to add additional milk or chicken broth when reheating.
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Serving: 1serving | Calories: 231kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1204mg | Potassium: 727mg | Fiber: 2g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 28mg | Calcium: 111mg | Iron: 1mg

Easy Meals for House Guests

by 32 Comments

Whether it is for the holidays or just a long weekend, there will be a time when you have a house full of guests. A big part of preparing for those guests is meal planning.

What am I going to feed all those people!?

Well, let me help you know what to feed your house guests with a few practical tips, menus and recipes.

Let’s Get Started!

blue house with a black and white door and a blue bike leaning on a fence

This is amazing! Thank you for all the practical pointers. I get so stressed out with meal planning for house guests. I’m looking forward to trying your recipes. – Laura

We have our six kids and their spouses/partners coming home for Thanksgiving and this is a life saver! Thank you for all the tips and ideas!!! – Francia

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Tips for Feeding House Guest

Do not get overwhelmed, taking it step by step and making a plan will make this so much easier. Here are a few tips when planning meals for your guests:

  1. Plan ahead for each meal- this way you will not wake up in the morning and realize that you only planned for dinners and you have nothing but Cheerios without milk, and coffee for breakfast.
  2. Make a detailed grocery list for each meal and snacks… nobody wants to make last minute trips to the grocery store!
  3. Plan for 50/50, at least for some of the meals, 50% store bought items and 50% homemade (hopefully some can be made ahead).
  4. Plan at least one meal out, especially if your guests are staying for a  long time.
  5. Make what you can ahead of time.
  6. When your guests ask what they can bring, don’t say “nothing!”. Even if it is a snack, dessert, wine, or a specialty cocktail, accept the help.
wooden dinner table set with white plates and blue napkins, with a white table runner and greenery and candles

How to Start Planning for House Guests

First, plan for how many meals your guests will be staying with you. Then, if there are any special events when you will be eating out, remove those from your list.

Next, go thru and plan what you will have for each meal. Try to plan a few easy things that can be made ahead, some things that can be store-bought that do not require any prep, and the rest homemade. Make sure to include any snacks that you will want to have in the house during their stay. Also, if this is an adult occasion, think about drinks too.

writing a list with a pen and a cup of coffee

Then, make grocery lists that are extremely detailed. Go thru each recipe and write down all the items you need to purchase that you do not already have. Make sure to add those snacks and drinks!

Now, head to the grocery store completely prepared and armed with your list!

wooden baskets full of produce

Meal Ideas for House Guests, with Recipes

Here are a few recipes and meal ideas to make planning for and having house guests a breeze!

SAVE THIS LIST FOR LATER, PIN IT HERE

Easy Meals for House Guests Pin Image

Breakfast

Breakfast starts the day. Please do not forget that your guests will be hungry in the morning! And that they will want coffee…always coffee.

Breakfast #1 Make Ahead

Breakfast #2 Fast

coffee in a white cup on a wooden table, coffee accessories in the background

Breakfast #3 Big Breakfast

Breakfast #4 In the Kitchen

Breakfast #5 Down Home

Breakfast #6 Sweet Eats

Find more breakfast recipes in the Breakfast Category!

Breakfast Recipes

Lunch

Lunch is a tough one, I usually don’t recommend planning for lunches unless it is the main event. A lot of times I find that lunch gets lost in the scramble of the day OR everyone sleeps in and has a late breakfast. Lunch is usually best planned out.

However, if you feel like you should have lunch for your guests, here are some really easy options:

Two bowls of Classic Chili with green onions

Lunch #1 Sandwiches

Lunch #2 Instant Pot

Lunch #3 Healthy

Lunch #4 Skillet

Lunch #5 Make Ahead

Lunch #6 Easy Pizza Party

  • French Bread Pizzas (chop and prep the toppings a day or two ahead, put them on a rimmed baking sheet so you can just pull it out for lunch)
  • Caesar Salad (store bought)
  • Veggie Tray with Dip (store bought)

Dinner

Dinner tends to be the main event, where you will spend the most time, energy, and money. I definitely like to have a homemade dinner, however if you are entertaining guests for a long time do not be afraid to bring in take-out, suggest one dinner out, or do a 50% take out/50% homemade dinner.

dinner table with a lot of glassware and a white plate with salad and a piece of fish

Dinner #1 Take-Out BBQ

Dinner #2 Instant Pot

Dinner #3 Simple Dutch Oven Dinner

Dinner #4 Holiday

Dinner #5 Holiday Part 2

Dinner #6 Healthy BBQ Grill

a table with white place settings and green garland

Dinner #7 Casual Soup & Sandwich

Dinner #8 Grilled Burgers & Fries

Dinner #9 Simple Soup for a Crowd

Dinner #10 Italian

Dinner #11 Mexican

Dinner #12 Mexican Part 2

Dinner #13 Cajun Instant Pot

Dinner #14 Dinner Party

Dinner #15 Winner Winner Chicken Dinner

Dinner #16 Baked Potato Bar

Dinner #17 Feeding A Crowd

Dinner #18 Seafood Supper

pork tenderloin sliced on a plate with the text Dinner written over top

Find more dinner recipes in the dinner category.

Dinner Recipes

Happy Hour Drinks!

Drinks can be just as important as food, especially if you are entertaining adults.

Make sure your bar is stocked. Here are some things I have found are the very basic bare essentials: red wine, good silver tequila, vodka, gin and whiskey, club soda, tonic water, soda (ex. Coke), olives, lemons, limes and oranges.

Of course stock your bar with more exciting things if you want to make fun cocktails, like: Cointreau, simple syrup or agave, bitters, brandied cherries, juices, jalapeno slices, liqueurs like amaretto, and vermouth, etc….

meat and cheese tray with rose wine being poured in a glass

Some big batch cocktails to have on hand:

Some classics that will be good to know how to make:

Some fun cocktails that will be a pop out!

Find more cocktail recipes in the drink category.

Cocktail Recipes

Something Sweet

Dessert is the only thing they will remember, some say. All of these options can be made ahead:

Thin Mint cookies in a loaf pan

Find more dessert recipes in the dessert category.

Dessert Recipes

I hope these tips and menus help you host and feed your house guests with ease!

Love- Susie

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Copycat Thin Mint Cookies

by 10 Comments

Thin Mint Cookies do not last long at our house. Even with good intentions these mint chocolate cookies only seem to last a week, at most.

thin mint cookies in a bread tin with parchment paper

One cookie at a time they disappear quickly. That is why we really love these copycat thin mints. We can have them anytime, anywhere, without having to wait on the girl scouts!

Another amazing no-bake cookie to check out are these Peppermint Bark Oreos! Easy and delicious!

How to Make Copycat Thin Mint Cookies with Ritz Crackers

These cookies could not be easier to make. You don’t even have to turn on the oven which makes them a great no-bake dessert.

thin mint ritz cracker cookies in a bread tin

Melt the Chocolate

Using a double boiler (which is a pot of simmering water with a glass, heat proof, bowl fitted over top. Making sure the water does not touch the bowl). Melt the chocolate and peppermint extract together. Use your choice of chocolate- either dark chocolate melting wafers or chocolate almond bark, chopped.

We really like the Ghirardelli Dark Chocolate Melting Wafers!

Dip the Ritz Crackers

Take the chocolate off the heat. Using a fork, dip the crackers in the chocolate making sure to coat both sides. Slightly shake the cracker on the fork to level the chocolate and get rid of the extra.

melted chocolate with a ritz cracker in the middle

Dry the Thin Mints on Parchment Paper

Lay the chocolate covered Ritz Crackers on Parchment paper or wax paper. They should set up in about 15-30 minutes.

They are ready to eat!

ritz cracker thin mint cookies and a fork dipped in chocolate

What Chocolate to Use

I use Ghirardelli dark chocolate melting wafers or chocolate almond bark to make my thin mints. Whatever you are using just make sure that you use a chocolate that will firm up as it sits. 

I would not recommend using chocolate morsels/chips, your cookies will not set up the way you want them to.

up close picture of thin mint cookies with a bite taken out

Storing

Sometimes we like to put a sleeve of our girl scout thin mints in the freezer. This copycat version would be great in the freezer too. But, if you are not into frozen cookies just keep them in an airtight container on your counter for up to a week.

However, one by one they won’t last long!

bread pan full of thin mint cookies

Perfect Edible Gift

These Ritz Cracker Cookies also make a wonderful edible gift.

  • At Christmas we like to give these out in little holiday tins.
  • Great addition to a food basket gift. They would go great in a coffee, tea, or chocolate themed basket.
  • May Day (May 1st), does anyone remember handing out may baskets when you were little? These would make a great May Day treat!
  • Add to a new mom basket.
  • Wonderful dessert if you are taking a meal to a family.
  • Perfect new neighbor treat.

I hope you try these copycat thin mint cookies in your kitchen!

More Chocolate Cookies…

Copycat thin mints in a baking pan

Copycat Thin Mint Cookies

A homemade version of Girl Scout’s Thin Mint cookies. Ritz Crackers are covered with a chocolate spiked with peppermint extract. These are almost better than the original thin mint!
4.84 from 6 votes
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 30
Author: Susie Weinrich

Equipment

Ingredients

  • 10 oz Chocolate Melting Wafers (10-12 oz) - or chocolate almond bark
  • ¼ teaspoon peppermint extract
  • 1 sleeve Ritz Crackers - about 30 crackers

Parchment paper lined sheet pan

Instructions
 

  • Line a baking sheet with parchment paper (you can also just lay some parchment paper on the counter).
  • Melt the chocolate wafers and peppermint extract over a double boiler.
    Bring a small pot of water to a boil. Fit a glass or metal bowl snuggly in the top of the pot, making sure the boiling water does not touch the bowl. Place the chocolate & extract in the bowl and stir while the chocolate melts.
    Remove from the heat
  • One at a time, place the Ritz Crackers into the chocolate. Using a fork turn it around in the chocolate to coat completely.
    Pro Tip: If your chocolate starts to get tacky while you are dipping the crackers place it back on the double boiler for a minute or two until the chocolate is smooth again.
  • Remove the cookie from the chocolate by laying it on the fork. Let the excess chocolate drip from the cookie.
    You can also lightly shake the cookie bac and forth, this will also level the chocolate on top.
  • Place on a parchment lined sheet pan to dry/harden. This will take about 15-30 minutes.

Recipe Tips and Notes:

Chocolate: We really like the Ghirardelli Dark Chocolate Melting Wafers! 
Did you make this recipe?Connect with me and let me know by commenting below!
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Instant Pot Beef and Barley Soup

by 181 Comments

This Instant Pot Beef and Barley is SO good that William’s Sonoma asked me to come in and make it for an in-store demo! The whole store smelled like savory beef stew and people lined up to have a few bites. The store was a buzz about how good this soup is, and I think I sold a few Instant Pots that day because people wanted to be able to make the recipe at home!

two bowls of beef and barley soup

You will not be disappointed when you dig into a big bowl of this Beef and Barley. It is a blast of slightly thickened savory broth mixed with tender pieces of beef, carrots and onions, and the hearty barley takes it over the top! It is truly the perfect winter stew.

As of today the recipe has over 140 Five Star Reviews, here is one you can bet on:

“I’ve made this several times, always with delicious results. I add sliced mushrooms as others before me have suggested, and I use more Worcestershire sauce because I love it. This recipe is without question still a 5/5 without those changes; they are just my personal preferences. Thank you for such a hearty and delicious meal!” ⭐⭐⭐⭐⭐ – Shari

RELATED: Instant Pot Beef Stew

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Dinner with the Instant Pot

If there is one thing I can say about the Instant Pot is that it can make dinner prep super fast!!! Beef and Barley Stew is something that would normally take about an hour to prep and cook. But, with the pressure cooker it is done in a flash.

I use the Instant Pot Duo Plus 60 6 quart 9-in-1, I also recommend the Instant Pot 6 quart 7-in-1. I like these two pots because of the size, 6 quarts. This is the perfect size for just about any Instant Pot recipe you will come across.

Instant Pot

I’m not sure I will ever use all the functions, like sterilize or yogurt. But, If I want them they are there! The functions I use most are the Soup/Broth, Meat/Stew, Sauté, Pressure Cook, and Bean/Chili.

I will definitely use the slow cooker mode too, but right now I’m obsessed with the quicker cooking recipes using the pressure cooking modes!

Secrets To Really Good Instant Pot Barley Soup

There are a few secrets that will ensure you have a great Beef & Barley Stew that is full of flavor.

  • Use a really good beef stock that has a lot of flavor. If you have homemade, great, but if not look for a beef stock instead of broth. A stock generally has more flavor.
  • Cooking in the Instant Pot allows you to get cooked-all-day flavor in just 20 minutes!
  • Use a quality Beef Base, like Better Than Bouillon Brand (see below. If you are not familiar with beef base, it comes in a jar and can be found in the soup aisle at the grocery store. It comes in a paste form and has super intense beef flavor. It is like the grown up brother of beef bouillon. I always keep beef base and chicken base in my kitchen!
Better Than Bouillon Beef Base
  • Let the tomato paste sauté a little to caramelize the flavors a little, but make sure you deglaze the bottom of the pot completely before pressure cooking!
  • Seasoning the soup properly with salt and pepper always enhances flavors perfectly!

Instant Pot Beef Barley Ingredients

Onion, Celery, Carrots

Garlic

Stew Meat

package of stew meat on a table

Worcestershire Sauce

Tomato Paste

Beef Broth

Pearl Barley

two bowls of beef and barley soup with a bag of bobs red mill pearl barley to the side

How To make Instant Pot Beef and Barley Soup

Carrots, Onions, Celery and Garlic in the Instant Pot

Step 1

Add the chopped celery, onion, carrot and garlic to the instant pot to saute.

Tomato Paste, and seasonings added to a mirepiox in the Instant Pot

Step 2

Add the seasonings, Worcestershire, tomato paste and beef base.

Beef broth and barley added to the Instant Pot while making Instant Pot Beef and Barley Stew

Step 3

Now pour in the water and beef broth, scrape up any bits from the bottom of the pot. Turn off saute mode. Add the barley.

Susie Scraping beef stew meat off a cutting board into the Instant Pot

Step 4

Add in the stew meat.

Beef and Barley Stew after it has been cooked in the Instant Pot

Step 4

Close the pot and let it cook for 25 mins. Then do a quick release.

Beef and Barley Stew being ladled out of the Instant Pot

Step 4

Let the stew cool and thicken for about 10 minutes before serving.

Serving

Serve hot bowls of Instant Pot Beef and Barley Soup just as is… you don’t really need any side dishes since it has the protein, starch and veggies in the mix.

a white bowl full of beef and barley stew on a wooden counter

But if you want to bulk up the meal you can always serve warm crusty bread on the side as well as a side salad.

Storing

Keep leftover Beef and Barley Soup in the fridge in a covered container for up to 4 days. The barley will soak up some of the liquid while it cools, so you will want to add some beef broth or water to the soup when reheating.

More Instant Pot Recipes To Love

Some of my other favorite Instant Pot Recipes are this Instant Pot Beef Stew, Chicken & Rice Soup, Cajun Rice with Chicken & Sausage, and Turkey Meatballs. Or you can check out ALL my Instant Pot recipes here.

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

Rate This Recipe→
a bowl of Instant Pot Beef and Barley Soup

Beef Barley Soup (Instant Pot)

Instant Pot Beef & Barley Stew is a classic recipe with classic cooked-all-day flavors, but made in a flash in your pressure cooker. Full of flavorful beef broth, veggies, tender beef, and perfectly cooked barley. This Instant Pot stew makes a wonderful winter dinner. 
4.95 from 145 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 407kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Add the oil, onions, carrots, celery, and garlic to the Instant Pot on sauté mode. Sauté for 5 minutes. 
    1 yellow or white onion chopped, 2 celery stalks, sliced, 3 plump garlic cloves, chopped, 1 ½ cups carrots, sliced, 1 tablespoon oil
  • Add the onion powder, garlic powder, Worcestershire, tomato paste, salt, pepper, and beef base, stir to combine with the veggies.
    and optional rosemary or thyme
    ½ teaspoon each- onion powder & garlic powder, 1 ½ tablespoon Worcestershire sauce, 1 tablespoon tomato paste, 2 teaspoon beef base, 1 teaspoon salt, ½ teaspoon black pepper, optional 2 teaspoon fresh chopped rosemary or thyme
  • Pour in the beef stock and water and deglaze the bottom of the pot, scraping up any bits stuck to the bottom. This will prevent the burn notice.
    32 oz beef broth or stock, 1 ½ cup water
  • Turn off the sauté mode.
  • Add in the stew meat and pearl barley. Make sure all the barley is submerged.
    PRO TIP: if you have a sensitive pot that gives you the burn notice do not stir at this point, just let the barley sit above the meat, but make sure it is all submerged in liquid or at least touching the liquid.
    1 ½ lbs beef stew meat, 1 cup pearl barley
  • Close the Instant Pot and set to meat/stew mode (or manual/pressure mode), high pressure, for 25 minutes.
  • Do a quick release. Give it a good stir and let it cool for about 5-10 minutes.
    It will thicken as it cools!
  • Serve!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 407kcal | Carbohydrates: 40g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1546mg | Potassium: 957mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6550IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 5mg

More Recipes you will love

Easy Instant Pot Turkey Meatballs

by 28 Comments

The giveaway has ended, but enjoy this awesome free recipe!

These Ground Turkey Meatballs are super simple to make, and they cook in a flash in the Instant Pot. They are full of Italian seasonings and spices. But no onions and no fresh garlic, making it a super easy and kid-friendly dinner.

Turkey meatballs in a red dish

When my kids say “what’s for dinner, Mom?” and I say “turkey meatballs”, they actually say “YES”, with a fist pump!

It definitely gets a 5 star vote from my kids.

You can also try making these Instant Pot Italian Meatballs or Instant Pot BBQ Meatballs. Both are AMAZING!

And if meatballs are one of your favorite dinners, check out all the Meatball Recipes on Mom’s Dinner!

Winning with the Instant Pot

I LOVE using my Instant Pot! I am telling you it has changed our my dinner routine completely. I am able to set it and forget it. No standing in the kitchen, stirring, and waiting. Once it is set I can walk away, get things done, and listen for the beep.

Instant Pot in the background , turkey meatballs in a red dish

Even if I completely forget to thaw chicken for dinner, I still know I can get dinner on the table in 30 minutes, using my Instant Pot (for example my Instant Pot Chicken & Rice Soup , which is made with frozen chicken!!!).

The other thing I love about my Instant Pot is that it is takes the place of another bulky kitchen appliance, the slow cooker. To use the IP as a  slow cooker simply set it to the slow cook function, set your time, and keep the pressure valve open on the top. So easy!

One thing to consider, that not a lot of people mention, is that a recipe may say it takes 10 minutes to cook, however that does not include the time that it takes the pot to come to pressure. That can be anywhere from 5 minutes to 10 minutes depending on how much food/liquid you have in the pot. But, the actual cooking time is SO much shorter than traditional oven or stove cooking that it makes up for that time.

The Instant Pot I Use & Recommend

The model I use and recommend is the Instant Pot Duo Plus 60 6 quart 9-in-1, which I absolutely love. To be honest I will probably never know how to use all 9 functions, like the yogurt or sterilize functions. But, they are there if I need them!

Instant Pot

The main reason I love this pot is because of the size, 6 quarts. It is large enough for just about any recipe and is a great size for a family of 2 up to 8.

I would also recommend the Instant Pot Duo 60 6 quart 7-in-1, same size, just less functionality, which is probably just fine!

Instant Pot Giveaway

This giveaway has ended.

Which Ground Turkey to Use for Homemade Meatballs

This is not the time to save on calories! Ground turkey is already considered a lean protein, so go ahead and get the 93% lean turkey. The 99% lean turkey will not give you the correct flavor or texture that you want in a meatball.

Turkey meatballs in a red dish garnished with parmesan cheese and parsley

When the 99% lean turkey is cooked it can tend to resemble the texture of plastic, ewwww. Not what I am looking for in a meatball. Unless you are on a strict diet I would steer clear of the 99% lean ground turkey.

How to Make Homemade Turkey Meatballs

This is truly a super simple meatball recipe.

Put all the ingredients (except the oil and marinara sauce) in a mixing bowl. With clean hands, lightly mix the ingredients together just until they are combined.

I like to have slightly wet hands when I form the meatballs. This is a great kitchen tip to keep the turkey from sticking to your hands.

Turkey meatballs on a baking sheet

Grab about 1 ½ to 2 tablespoons of turkey mixture and roll it around in between the palms of your hands to form a ball, about the size of a ping-pong ball.

Pour about 2 teaspoons of olive oil in the bottom of the Instant Pot. Place all the meatballs in the prepared Instant Pot.

I am able to get 1 layer of meatballs in my 6 quart Instant Pot. If you have to layer the meatballs, that is okay… just lay the top layer in lightly.

Turkey meatballs in an Instant Pot

Pour a 24 oz jar of your favorite, store-bought marinara sauce over the meatballs. Pop the lid on, seal the vent, and set the pot to meat/stew or manual mode on high pressure for 10 minutes.

If you plan to have the meatballs with pasta, you can cook the pasta while the meatballs cook in the Instant Pot.

When the pot beeps at the end of 10 minutes (plus pressure time), do a quick release.

Lightly stir the meatballs in the marinara sauce. There may be some light browning on the bottom of the pan, that is just extra flavor!

a plate of spaghetti topped with meatballs

Serving Easy Instant Pot Turkey Meatballs

This is a super versatile recipe. It can be an appetizer, sandwich, or entree.

Turkey meatballs over spaghetti on a white plate on a wood board

At our house you will most likely find these meatballs on top of a pile of spaghetti. But here are a few ideas for serving Instant Pot Turkey Meatballs:

  • Appetizer with grilled or warm garlic bread
  • Serve over your favorite pasta
  • Serve over zoodles (zucchini noodles) for a low carb option
  • Or over a mixture of spaghetti & zoodles for a lower carb option
  • On a hoagie bun for a great Meatball Sub

I hope you give this recipe for Easy Instant Pot Turkey Meatballs a try in your kitchen.

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

Rate This Recipe→
Instant Pot Ground Turkey Meatballs on top of spaghetti

Easy Instant Pot Turkey Meatballs

These easy-to-make Turkey Meatballs are cooked in the Instant Pot in just 10 minutes! No chopping or sauteing required. 
They are perfect served as an appetizer or over pasta for dinner. 
This is also a kid friendly recipe, approved by my two super picky kiddos. 
4.31 from 13 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 20 meatballs
Calories: 51kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • In a mixing bowl, using clean and slightly wet hands (which helps the turkey not stick to your hands), lightly mix the turkey with the Italian dressing packet, bread crumbs, Greek yogurt, Dijon mustard, and Worcestershire. Do Not add extra salt, there is plenty of salt in the dressing packet.
     Grab about 1 ½-2 tablespoon of meat mixture at a time and form 20 meatballs.
    1 lb 93/7 Ground Turkey, 1 0.7 ounce packet of Italian Dressing Season Packet, 2 tablespoon bread crumbs, 1 tablespoon plain Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
  • Pour the olive oil in the bottom of the Instant Pot. Add all the meatballs to the pot. It is ok if you need to make two layers, just lay the second layer of meatballs in lightly.
    Pour the jar of marinara and water over the meatballs.
    2 teaspoon olive oil, 24 oz jar marinara sauce, ⅓ cup water
  • Close the lid and turn the pressure vent to seal.
    Cook the meatballs on meat/stew or pressure/manual mode, on high pressure, for 10 minutes. 
    Do a quick release.
  • Lightly stir the meatballs and serve.
    (there may be some browning on the bottom of the pan, that is okay, it’s just extra flavor)

Recipe Tips and Notes:

Ground Turkey – definitely use a 93/7 ground turkey. The 99% lean ground turkey will not turn out the same. It does not contain enough fat.
 
Beef/Pork – for an Italian Meatball that uses a beef and pork combo, pop over to this recipe for Instant Pot Meatballs.
 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1meatball | Calories: 51kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 213mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Dutch Oven Beef Stew

by 24 Comments

This is a hearty Dutch Oven Beef Stew that is slow cooked in the oven. In the 5 hour cook time the flavors develop, the beef becomes impossibly tender and the veggies cook perfectly. The tapioca pearls thicken the tomato based sauce into a luscious gravy. It will fill your house with the most savory scents, everyone will be running to the table for this hearty beef stew.

Beef Stew in a Dutch Oven with bread and parsley

This is a dish that my Mom always made, except we called it 5 Hour Beef Stew. It is a common “Midwestern” recipe, although the recipes do vary in the seasonings, vegetables, and liquid that are included.

Some similar Beef recipes that are popular on Mom’s Dinner are the Red Wine Beef Stew, Instant Pot Beef Stew, and Instant Pot Beef and Barley.

Why It’s The Best…

  • Hello One-Pot Meal! Everything cooks together in one pot, less mess/less dishes!
  • In the 5 hour cook time the stew develops so much flavor!.
  • Beef Stew Meat is incredibly economical and is fall apart tender after it stews in the oven for 5 hours.
  • Tapioca Pearls thicken the tomato based broth perfectly.

Ingredients

Pictured are the ingredients that you need to gather to make Dutch Oven Beef Stew and some tips on a few important ingredients:

Ingredients for Dutch Oven with text label

Beef Stew Meat is generally what I use for Beef Stew that will be cooked for a long time. Stew meat is chuck or round steak that is tenderized and cut into smaller 1 or 2 inch chunks. Since it is a tougher cut of beef it is generally a very inexpensive meat to buy.

If you have the time to simmer or slow cook it, it becomes super tender and flavorful. It is definitely not a cut of beef that you would want to buy for grilling or quick cooking (unless you are quick cooking in the Instant Pot, like my Beef & Barley Stew, it’s perfect for the IP)

Tomato Juice is the base for the gravy/sauce. The beef stew meat and veggies infuse the tomato juice with layers of flavor. You can also use a V-8 if you prefer or if that is what you have.

Russet Potatoes are the perfect starchy potato to use in this recipe. They hold up to the long cooking time and become deliciously creamy in the stew.

Bay Leaf – this will add a nice earthy flavor to the stew. Just make sure to remove them and discard at the end of the cooking time.

Tapioca Pearls are the thickening agent in this stew recipe. As the stew bakes the tapioca pearls melt into the sauce/gravy and thicken it perfectly. Read more about this crucial ingredient below.

Tapioca Pearls

Most of the Mom’s Dinner recipes are very straight forward with ingredients that are familiar and easy to find.

This recipe has an ingredient that is a little different, tapioca pearls.

They are made from the starch that is extracted from the cassava root. You have probably heard of or had large tapioca pearls in bubble tea (also known as boba). Or maybe you love tapioca pudding as much as me!?

tapioca pearls in a small brown bowl
Tapioca Pearls for thickening.

In this Dutch Oven Beef Stew recipe the tapioca pearls are added to thicken the sauce, broth, or gravy. After 5 hours in the oven the pearls “melt” into the tomato juice and thicken it to create a delicious tomato gravy for this beef stew.

You can find tapioca pearls in the grocery store either with the pudding or by the grains. Just make sure you do not buy tapioca pudding mix.

You can also order the tapioca pearls here from Amazon.

Step by Step Picture Instructions

This is a super easy Dutch Oven Beef Stew recipe. Just make sure you have 5 hours to let it stew in the oven.

Chop your carrots, onions, celery, and peeled potatoes into similar sized 1 ½-2 inch chunks. I also usually will cut some of the stew meat into smaller chunks so they are all around 1-2 inches in size.

Raw ingredients for beef stew in a dutch oven before it gets baked

Add all the ingredients into a large Dutch Oven that has a lid and give it a good stir with a wooden spoon. Place it in the preheated oven for 5 hours.

If you can, give the Beef Stew a stir at least once or twice during cooking.

Let the stew cool for 10-15 minutes before serving.

Make sure you remove the bay leaves and discard before serving.

Serving & Storing

This Homemade Beef Stew is excellent served with saltine crackers (like a soup) or warm crusty bread and butter (like ciabatta or sour dough). You can also garnish with chopped fresh parsley for a fancy look and fresh taste.

This is a hearty meal on it’s own so you don’t really need any other side dishes. But these Apple Pie Bars would make a killer dessert!

Delicious Dutch Oven Beef Stew ready to be served into bowls

If you are lucky enough to have leftovers pop them in an airtight container for up to 4 days. Reheat portions in the microwave.

Freezing

You can absolutely freeze this Dutch Oven Stew. I recommend freezing it in portion sizes. Keep frozen for up to 3 months.

Thaw in the fridge overnight or place the frozen stew in a pot on the stove top . You may need to add a little bit of liquid (beef stock, chicken broth or water) when reheating.

Troubleshooting The Seasonings

Make sure you give the stew a taste before serving. This way you can perfect the flavor to your family’s taste.

The recipe has a lot of tomato which can be too acidic for some… or maybe your family likes things extra salty…or maybe you had extra sweet carrots and need to balance the flavor. Here are some suggestions:

  • Too savory – add a little more sugar and give it a good stir.
  • Too salty – add some broth (beef or chicken) or water to dilute the saltiness.
  • Too sweet – add some additional salt, a couple dashes of Worcestershire sauce or a vinegar like balsamic.
  • Too Tangy – add a little more sugar and give it a stir.

Customizing This Beef Stew

This recipe is pretty traditional with tender meat, potatoes, carrots, celery and onions. But maybe you like peas in your beef stew or flavors of fresh thyme or rosemary. Here are some ways to customize the flavor for your family:

  • Add frozen peas or green beans at the very end of cooking, the heat of the stew will warm the peas.
  • Baby Bella mushrooms, halved, will add a nice earthy flavor and hearty texture.
  • Instead of chopped onion use frozen pearl onions.
  • Chop some fresh thyme or rosemary and add it at the beginning for a herbaceous flavor.
  • For red wine lovers, replace a cup of the tomato juice with a cup of red wine (pinot noir or malbec would be great!).

Recipe Tips

Follow these final recipe tips so that your Beef Stew turns out perfectly!

  • Use a quality beef stew meat and make sure the pieces are cut to 1-2 inches each.
  • Cut the remaining vegetables roughly the same size between 1-2 inches.
  • Stir the Stew a couple times during the 5 hour cook so nothing sticks to the bottom of the pot.
  • Don’t skip the tapioca, it thickens the broth perfectly.
  • Don’t forget to taste for additional seasoning before you serve!

More Insanely Delicious Soup & Stew Recipes

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Rate This Recipe→
Dutch Oven Beef Stew that has been cooked and has a wooden spoon in the pot.

Dutch Oven Beef Stew Recipe + Video

Traditional Dutch Oven Beef Stew that is baked in the oven, low and slow, for 5 hours. It is full of tender beef, potatoes, carrots, celery and onions in a thick and rich gravy.
5 from 15 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 5 hours
Cooling: 15 minutes
Total Time: 5 hours 30 minutes
Servings: 5 people
Calories: 333kcal
Author: Susie Weinrich
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Equipment

Ingredients

  • 1.5 lbs beef stew meat - cubed (1-2 inch pieces)
  • 2 cup russet potatoes - peeled and diced into 1.5 inch pieces
  • 1 cup celery - cut into 1 inch pieces
  • 1 ½ cups carrots - peeled and cut into 1-1.5 inch pieces
  • 1 large yellow onion - cut into 1-2 inch pieces
  • 3 cups tomato juice
  • 2 tablespoon worcestershire sauce
  • 2 tablespoon sugar
  • 2 tablespoon tapioca pearls - (large or medium)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 2 bay leaves

Serving

  • saltine crackers or warm crusty bread

Instructions
 

  • Preheat the oven to 250° (this stew cooks low and slow!)
  • In a large Dutch Oven with a lid add the beef stew meat, potato, carrots, celery, onions.
    1.5 lbs beef stew meat, 2 cup russet potatoes, 1 cup celery, 1 ½ cups carrots, 1 large yellow onion
  • Pour in the tomato juice and Worcestershire sauce.
    3 cups tomato juice, 2 tablespoon worcestershire sauce
  • Sprinkle in the sugar, tapioca pearls, kosher salt, pepper, chili powder, smoked paprika.
    Give it all a really good stir to combine.
    2 tablespoon sugar, 2 tablespoon tapioca pearls, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon chili powder, ½ teaspoon smoked paprika
  • Nestle the bay leaves into the stew.
    2 bay leaves
  • Cover with a lid and pop in the oven for 5 hours.
    If you can give it a stir once or twice half way through the cooking time.
  • Remove from the oven and fish out the bay leaves and discard.
    Give the beef stew a good stir and let cool for about 15 minutes before serving (it will be HOT!).
  • Taste the stew for seasonings… see notes for flavor troubleshooting.

Serving

  • Serve in bowls with a side of saltine crackers or warm crusty bread.

Storing

  • Store any Leftovers in the fridge in airtight containers for up to 4 days.

Freezing

  • You can freeze the cooled beef stew in freezer safe containers or baggies for up to 3 months.
  • Thaw in the fridge overnight or place the frozen stew in a pot on the stove top. You may need to add some liquid when reheating (beef stock, chicken stock or water).

Recipe Tips and Notes:

Tapioca Pearls: These are used to thicken the stew gravy during cooking. don’t worry they melt completely into the stew.
You can find tapioca pearls in the grocery store either with the pudding or by the grains. Just make sure you do not buy tapioca pudding mix. 
You can also order the tapioca pearls here from Amazon.
Seasonings:
  • Too savory – add a little more sugar and give it a good stir.
  • Too salty – add some broth (beef or chicken) or water to dilute the saltiness.
  • Too sweet – add some additional salt, a couple dashes of Worcestershire sauce or a vinegar like balsamic.
  • Too Tangy – add a little more sugar and give it a stir.
Customizing:
  • Add frozen peas or green beans at the very end of cooking, the heat of the stew will warm the peas.
  • Baby Bella mushrooms, halved, will add a nice earthy flavor and hearty texture.
  • Instead of chopped onion use frozen pearl onions.
  • Chop some fresh thyme or rosemary and add it at the beginning for a herbaceous flavor.
  • For red wine lovers, replace a cup of the tomato juice with a cup of red wine (pinot noir or malbec would be great!).
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 333kcal | Carbohydrates: 34g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 84mg | Sodium: 694mg | Potassium: 1320mg | Fiber: 3g | Sugar: 14g | Vitamin A: 7280IU | Vitamin C: 36mg | Calcium: 85mg | Iron: 5mg

Cranberry Wine Spritzer

by 4 Comments

Cranberry Wine Spritzer is a light effervescent cocktail with hints of cranberry. It is refreshing, sparkling, and a little sweet.  This drink makes a perfect cocktail for a brunch, lunch, or just a Friday afternoon get together.

two glasses of cranberry white wine spritzers garnished with fresh cranberries, a bowl of cranberries and an ice bucket in the background

It would also be a great light cocktail to serve during the Holidays. The light cranberry flavor is the perfect match for the season. Float a few frozen cranberries in the glass to make it extra festive.

[Read more…]

Oatmeal Loaded with Fruit & Nuts

by 6 Comments

This recipe for Oatmeal is absolutely loaded with fruits, nuts and spices. It is a great alternative to the standard egg breakfast. It is also a great option if you are entertaining guests at breakfast time.

two bowls of oatmeal loaded with fruit and nuts

The oats are cooked on the stove top with fresh apples, sweet cinnamon, crunchy pecans, and dried fruit. The oatmeal is simmered with half milk and half water to give it an extra creamy texture. The whole recipe is ready in about 15 minutes.

Great Breakfast Recipe for House Guests

When you are entertaining weekend house guests, sometimes planning all the meals can feel a little overwhelming.

We all turn to eggs dishes as an easy breakfast option, but if guests are staying for multiple days you do not want to serve the same thing morning after morning. That is when you need recipes like Oatmeal with Fruit and Nuts.

What to Serve with Oatmeal for Breakfast

Serve this Oatmeal with a little extra sugar, honey, brown sugar, and milk on the side for everyone to doctor it up just how they like.

a pot full of cooked oatmeal with cranberries, apples and nuts

I don’t think that an additional side, besides coffee, is totally necessary. However, if you want a little protein on the side, bacon, sausage patties or links and some coffee cake muffins would be great!

Variations on Company Oatmeal

This recipe can be customized to suit you and your family or guests. Here are a few ideas to get you started:

  • Switch up the dried fruit that you add: dried apricots, dried cherries, and/or dried blueberries would all be delicious.
  • To make the oatmeal a little creamier use half and half instead of 2% milk.
  • Stir fresh cut bananas in right before serving for an extra flavor.
  • Try different nuts like pepitas, walnuts, pistachios, or almonds.
apples and raisins in a bowl

More Delicious Breakfast Recipes to Check Out

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

Rate This Recipe→
a black bowl filled with oatmeal with fruit, milk and nuts

Oatmeal Loaded with Fruit & Nuts

A great oatmeal recipe made with milk, a lot of fruit, nuts, and spices. Delicious enough for breakfast with company.  
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 304kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 cups water
  • 2 cups milk - 2% or whole
  • 2 tablespoon brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • pinch of clove & allspice (optional)
  • ½ cup dried cranberries
  • ½ cup raisins
  • 2 cups quick cooking oatmeal
  • 1 cup diced fresh apples, skin on - about ½ inch dice
  • ½ cup chopped pecans
  • ½ teaspoon vanilla

Instructions
 

  • In a large sauce pot, over medium heat, bring the water, milk, salt, brown sugar, cinnamon, cranberries, raisins, and option clove/allspice to a light boil. 
  • Once the mixture boils stir in the oatmeal and apples. Turn the heat down to low. Let the oatmeal cook for 2-3 minutes, stirring occasionally. 
  • Remove from the heat and stir in the chopped pecans and vanilla. 
  • Serve immediately with extra milk, brown sugar, and honey on the side.

Storing & reheating

  • Store leftovers in the fridge for up to 3 days. It will congeal in the fridge!
  • To reheat place on the stove top over medium low heat. Add some milk to reconstitute.
  • Keep on the heat stirring occasionally until heated through, about 4-5 minutes.

Recipe Tips and Notes:

VARIATION IDEAS: 
  • Switch up the dried fruit that you add: dried apricots, dried cherries, and/or dried blueberries would all be delicious.
  • To make the oatmeal a little creamier use half and half instead of 2% milk.
  • Stir fresh cut bananas in right before serving for an extra flavor.
  • Try different nuts like pepitas, walnuts, pistachios, or almonds.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 304kcal | Carbohydrates: 48g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 387mg | Fiber: 6g | Sugar: 18g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 2mg

Simple Savory Mashed Sweet Potatoes

by 6 Comments

Savory Mashed Sweet Potatoes are the such a delicious side dish, especially perfect for a Holiday Meal. The problem with most mashed sweet potato recipes is that they are WAY TOO sweet! So with this recipe you are going to ROAST the sweet potatoes to develop their natural sweetness and then add amazing savory ingredients like roasted garlic and balsamic vinegar to balance the flavor!

Savory Mashed Sweet Potatoes in a large bowl with a pat of butter on top

This is going to be your new go-to sweet potato mash recipe!

If you are an Instant Pot lover, then you must check out this similar recipe for Instant Pot Mashed Sweet Potatoes.

If you are a visual learner you can pop over and watch these Savory Sweet Potatoes being made on Pinterest TV.

Why This Recipe Works

Number ONE is that the flavors are balanced. You have the sweetness of sweet potatoes, and to round out that sweetness we add just a touch of brown sugar, then you add the deep & warm flavor of roasted garlic, the creaminess of milk and butter, and finish with the tanginess of balsamic vinegar.

It is truly a completely balanced flavored savory mashed sweet potatoes recipe!!

Number TWO is that you are roasting the potato instead of boiling. The roasting develops a much deeper and more robust flavor in the potato. You are going to love how it changes this side dish.

Number THREE it is not a sickly sweet potato recipe that can overpower your dinner and feel like you are eating dessert at the wrong time! It compliments a savory and rich dinner menu perfectly.

Ingredients

Besides the 3 pounds of sweet potatoes you just need a few simple ingredients that you probably already have in your kitchen:

savory sweet potato mash ingredients: butter, brown sugar, balsamic vinegar, garlic, and kosher salt
  • olive oil
  • small head of garlic
  • brown sugar
  • salted butter
  • milk or half & half
  • balsamic vinegar
  • kosher salt

Step By Step Instructions

We are ROASTING the sweet potatoes instead of boiling them. So start by preheating your oven to 400 degrees and grab a large rimmed baking sheet.

Cut the sweet potatoes in half, lengthwise. Lay them cut side up on the baking pan and drizzle with 3 tablespoons of olive oil.

a sheet pan with sweet potatoes cut in half lengthwise
Sweet Potatoes Cut Lengthwise
a piece of foil with a head of garlic that has the very top cut off
Garlic Packet for Roasting

Then cut the very top off of the small head of garlic. Place in a little piece of foil, drizzle with a little olive oil and close the packet up. Tuck the garlic packet in the side of the pan with the sweet potatoes.

Pop that all in the oven a roast for 20 minutes, then flip the potatoes over. Put back in the oven and continue to roast another 20 minutes.

At the end of the roasting time make sure the potatoes are completely cooked by piercing them with a fork, if they are soft all the way thru pull them out of the oven. If they are not, keep cooking for 5 more minutes (but pull the garlic packet out).

sweet Potatoes that have been roasted perfectly

Let the potatoes cool for a few minutes before handling them. If you need to get them done right away, fold a paper towel or a clean kitchen towel into your hand to hold the hot potatoes.

Scoop or squeeze the cooked sweet potatoes from the skins, discard the skins. Also squeeze the garlic head so the soft cloves slip out of the peel into the sweet potatoes, discard the peel.

Add in the butter, milk, brown sugar, kosher salt and balsamic vinegar in with the potatoes.

Using a potato masher or a hand held mixer, mash/mix the sweet potatoes until they are to your desired consistency (smooth to a little chunky). OR try using your food processor for really smooth and creamy sweet potato puree!

Give them a taste for your preference…

  • To make them sweeter add a little more brown sugar or maple syrup.
  • If you want them a little saltier, add a couple pinches of kosher salt, or top with Maldon Flake Sea Salt.
  • To add more warmth or depth of flavor drizzle in a little more balsamic vinegar.

Now they are ready to serve! Scoop into a serving dish and make swoops and swooshes with the back of a spoon.

A bowl of sweet potato mash

To garnish (optional) add a big pat of butter to the top, sprinkle on some Maldon Flake Sea Salt, and chopped fresh parsley.

Variations

I think that these savory roasted sweet potatoes are excellent just how they are. But, if you want to change it up just a bit, here are some ideas to get you started:

  • Use half and half or heavy whipping cream for a creamier flavor
  • Cut the fat by using extra virgin olive oil instead of butter
  • Add chopped herbs: fresh thyme, rosemary, or chives.
  • Add fresh grated Parmesan cheese to add a great layer of flavor

More Sweet Potato Recipes

If you always have a few sweet potatoes on hand in your kitchen, you will love these other sweet potato dishes too.

  1. Quinoa Sweet Potato Chili
  2. BBQ Chicken with Sweet Potatoes and Peppers
  3. Southwest Sweet Potato & Turkey Bowl
  4. Instant Pot Mashed Sweet Potatoes

More Mashed Potato Recipes To Love!

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

Rate This Recipe→
A bowl of sweet potato mash

Savory Mashed Sweet Potatoes Recipe + Video

A delicious mashed sweet potato side dish that is made of roasted sweet potatoes mixed with savory ingredients like roasted garlic and balsamic vinegar. It is a perfectly balanced sweet potato dish that isn't overly sweet!
5 from 6 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 337kcal
Author: Susie Weinrich

Equipment

Ingredients

Optional Garnish

Instructions
 

Roasting the Sweet Potatoes

  • Preheat the oven to 400 degrees. Grab a 9×13 or larger rimmed baking sheet
  • Cut the sweet potatoes in half lengthwise, and place cut side up on the baking sheet.
    Drizzle with the olive oil.
    3 lbs. sweet potatoes, 3 tablespoon olive oil
  • Cut the very top off the head of garlic, just so you can see the inside of all the cloves.
    Place in a small piece of foil and drizzle with 1 teaspoon olive oil. Close the foil around the garlic, then place on the baking sheet with the potatoes.
    1 small head of garlic
  • Roast the potatoes and garlic for 20 minutes, then flip the potatoes over. Pop back in the oven and roast an additional 20 minutes.
    Pro Tip: make sure the potatoes are cooked all the way through by piercing with a fork, you shouldn't meet any resistance past the skin of the potato.
    If they need to cook longer, put them back in the oven for 5 minute increments, BUT REMOVE THE GARLIC from the pan to avoid burning.

Mashing – potato masher, hand held mixer or food processor

  • Let the potatoes cool for a few minutes before handling. With a spoon scoop the potato from the peel into a mixing bowl, discard the peel.
    You may also be able to just squeeze the potato and the flesh will fall out of the skins!
    Pro Tip: If the potatoes are still hot fold a towel in your hand to hold them.
  • Give the head of garlic a squeeze and all the roasted, soft garlic should squeeze out into the mixing bowl with the potatoes. Discard the garlic peels.
  • Add the butter, brown sugar, kosher salt, balsamic vinegar, and milk.
    Pro Tip: if your potatoes are no longer warm/hot, you may want to melt the butter at this point.
    1 tablespoon brown sugar, 4 tablespoon salted butter, 1 tablespoon milk, 1 teaspoon kosher salt, 2 teaspoon balsamic vinegar
  • With a potato masher or hand held mixer blend the potatoes until they are your desired consistency.
    OR you can puree in a food processor, pulse a few times and then run until they are smooth and creamy.

Troubleshooting Flavor

  • You want these to be a stand out savory side dish, with just the right amount of sweetness. I highly recommend you give them a taste before serving:
    + To make them sweeter add a little more brown sugar or maple syrup.
    + If you want them a little saltier, add a couple pinches of kosher salt, or top with Maldon Flake Sea Salt.
    + To add more warmth or depth of flavor drizzle in a little more balsamic vinegar.

Serving

  • Spoon into a large serving bowl.
    Optionally garnish with a large pat of butter, Maldon flake sea salt, and fresh chopped parsley.

Storing

  • Store any leftovers in an airtight container for up to 4 days.

Recipe Tips and Notes:

VIDEO: You can also watch these Savory Mashed Sweet Potatoes being made on this episode on PIN TV.
INSTANT POT: You can make a similar recipe in your electric pressure cooker- pop over to this recipe for Instant Pot Mashed Sweet Potatoes.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 337kcal | Carbohydrates: 48g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 575mg | Potassium: 781mg | Fiber: 7g | Sugar: 12g | Vitamin A: 32417IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 1mg

Hearty Instant Pot Chicken & Rice Soup

by 12 Comments

This is a delicious and easy recipe for Instant Pot Chicken & Rice Soup. So simple that it makes a perfect weeknight dinner. This Instant Pot soup recipe has a flavorful broth with tender pieces of chicken and wild rice blend. Cream of mushroom soup and milk are added at the end to make it nice and creamy.

two bowls of chicken and rice soup with spoons and crackers

If you love a soup with wild rice blend also check out this Instant Pot Creamy Wild Rice Soup.

Ingredients

Just a few simple ingredients come together to make this delicious soup recipe. Here are some tips on a few ingredients:

Wild Rice Blend – You will want to use a wild rice blend, not true wild rice. The recipe is written to cook this type of rice. A true wild rice takes much longer to cook. We really like the Royal Blend Rice Blend – see the photo below.

wild rice blend from Royal Blend Rice Select

Chicken – You will want to use boneless skinless chicken breasts for this Instant Pot Chicken and Wild Rice Soup recipe. As always I recommend using an air chilled chicken as it is really good quality and consistent texture.

The nice thing is you can use fresh or frozen chicken for this recipe!

Chicken Base – This ingredient makes all the difference. It adds amazing chicken flavor to the broth. You can find it in the soup aisle at the grocery store. It is a paste form and comes in a jar or tub. We prefer the “Better Than Bouillon” Brand.

Turmeric – This is an ingredient that is also added to this AMAZING Homestyle Chicken Noodle Soup (highly recommend you check it out!!!). The turmeric adds a nice earthy depth of flavor. It also is considered an anti-inflammatory, especially when eaten with black pepper.

Step by Step Instructions

This recipe is pretty simple to make thanks to the Instant Pot!

  1. Sauté the onions, carrots and celery in a little oil.
  2. Add the seasonings and chicken base, stir around the pot.
  3. Deglaze the bottom of the pot with the chicken broth.
  4. Add in the mushrooms, rice and chicken.
  5. Pressure cook for 12 minutes (14 minutes for frozen chicken).
  6. Quick Release
  7. Shred or chop chicken.
  8. Stir together the milk and cream of mushroom soup, whisk into the soup.
  9. Serve.

Serving

This is not an entertaining recipe, just a great weeknight family dinner recipe. But, it does make an excellent soup for a meal train!

Since this soup recipe already has your starch, protein, and veggies I would keep any side dishes simple.

Instant Pot full of chicken and rice soup

A raw veggie tray with dip or green side salad and saltine crackers or warm ciabatta or sour dough complete this meal perfectly.

More Instant Pot Soup Recipes

If you love making soup in your Instant Pot, save some of these recipes for dinner tomorrow night:

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Did you make this recipe?

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

Rate This Recipe→
Chicken and Wild Rice Soup in a bowl with a spoon

Instant Pot Chicken and Rice Soup Recipe

A hearty and slightly creamy Chicken & Rice Soup made in the Instant Pot. This is an easy weeknight family dinner recipe because it can be made with frozen chicken breast and is ready in under 30 minutes. No thawing or planning required!
4.94 from 16 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 5 people
Calories: 286kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 tablespoon oil
  • 1 cup yellow or white onion - diced
  • 1 cup carrots - sliced or diced
  • 1 cup mushrooms - sliced (baby bella, button or cremini mushrooms)
  • 2 celery stalks - chopped
  • 3 plump garlic cloves - minced
  • 1 teaspoon fresh rosemary or thyme - minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon each: garlic powder and onion powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon black pepper
  • 2 teaspoon chicken base - Better Than Bouillon is a great brand
  • 32 oz chicken stock or broth
  • 2 fresh or frozen boneless skinless chicken breasts
  • 1 cup wild rice blend -
  • 10.5 oz can cream of mushroom soup
  • ½ cup milk - can use half & half for a creamier soup

Instructions
 

  • With the Instant Pot on sauté mode add the oil and soften the onions, garlic, celery, and carrots for 5 minutes. 
    1 tablespoon oil, 1 cup yellow or white onion, 1 cup carrots, 2 celery stalks, 3 plump garlic cloves
  • Add the mushrooms, seasonings and chicken base. Stir to combine.
    1 cup mushrooms, ¾ teaspoon kosher salt, ½ teaspoon each: garlic powder and onion powder, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper, 2 teaspoon chicken base, 1 teaspoon fresh rosemary or thyme
  • Turn off the sauté mode. Pour in the chicken broth, add the chicken breasts, and wild rice. 
    32 oz chicken stock or broth, 2 fresh or frozen boneless skinless chicken breasts, 1 cup wild rice blend
  • Set the Instant Pot to cook for 12 minutes (fresh chicken) OR 14 minutes (frozen chicken).
    Pro Tip: if using frozen chicken make sure your breasts are not frozen together, they will not cook through if they are in one clump.
  • While that cooks, whisk together the cream of mushroom soup and milk. Set aside.
    10.5 oz can cream of mushroom soup, ½ cup milk
  • Once the soup is done cooking do a quick release.
  • Remove the chicken with a pair of tongs and chop or shred into bite size pieces. Then add back to the soup.
  • Stir the mushroom soup/milk mixture into the soup.
  • Serve warm with saltine crackers or warm crusty bread on the side.

Storing

  • Store leftovers in an air tight container in the fridge for up to 4 days.
  • Reheat on the stove top or in the microwave.

Recipe Tips and Notes:

Side Dish Ideas:
  • Veggie Tray with Ranch or Blue Cheese Dip
  • Green Salad with Vinaigrette
  • Warm Ciabatta or Sour Dough
  • Saltine Crackers
 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 286kcal | Carbohydrates: 36g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 1721mg | Potassium: 656mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4348IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 2mg