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2 Min. Honey Mustard Dipping Sauce

March 7, 2018 by Susie Weinrich 3 Comments

a chicken nugget dipping into homemade honey mustard dip

This Homemade Honey Mustard Dipping Sauce recipe is super easy to make with 3 simple ingredients from your fridge/pantry: Mayo, Dijon mustard, and Honey, then add a couple spices from the spice cabinet. It comes together in about 2 minutes and is MADE for those crispy chicken nuggets and fries (or tater tots) that your whole family loves!

a crispy chicken nugget being dipped in honey mustard sauce

The flavor of this Honey Mustard Dip is in total balance- sweet, tangy, savory with a perfect saltiness.

If you love this dip, you may also love this Cajun Aioli or Sambal Aioli!

Simple Ingredients

It only takes a few super simple ingredients to make Homemade Honey Mustard Dipping Sauce. Pictured are the ingredients you need to grab for the recipe:

ingredients for making honey mustard dipping sauce
Ingredients Clockwise: honey, garlic powder, smoked paprika, mayonnaise, Dijon mustard, kosher salt.

Mustard: This is not the time for yellow mustard, save that for these Sloppy Joes… You want to make sure you use a Dijon Mustard! Any brand will do!

Honey: can vary greatly in sweetness. If you feel like you have a VERY sweet honey try adding just 1 ยฝ tablespoon then taste before adding more.

Mayonnaise: make sure you use mayonnaise: Hellman’s, Aldi Brand or Dukes are all great options! Do not use Miracle Whip, it is not the same!

Step by Step

It doesn’t take much to make a Homemade Honey Mustard Dip recipe. Just add all the ingredients to a bowl or large glass measuring cup.

  • Mayo
  • Dijon Mustard
  • Honey
  • Garlic Powder, Smoked Paprika, and Kosher Salt
a glass measuring cup with the honey mustard ingredients ready to be whisked

Whisk everything together until it is completely combined. This will make about ยพ cup of dipping sauce.

Use right away or pop in the fridge!

Storing

Keep your homemade dipping sauce in an airtight container, a mason jar with a lid works great! It will be good in the fridge for about 3 weeks.

Pro Tip: Make sure to note on the container when you made the batch!

Flavor Troubleshooting

Before you serve your Honey Mustard Dip give it a little taste and see if you want to make any adjustments. Here are some tips:

  • Too Sweet: add a little squirt of Dijon mustard and a pinch of kosher salt.
  • Too Tangy: add a smidge of honey at a time, tasting as you go.
  • Too Salty: scoop in a little more mayo, maybe a Tablespoon at a time.

Ways to Use Your Honey Mustard Dip

I dip, you dip, we dip…I had to add that!

The Obvious use for this Honey Mustard recipe is dunking all the crispy chicken nuggets and fries! But it is so delicious you may want to try it on a few other things.

a spoon pouring honey mustard into a measuring cup

Here are some ideas to get you started:

  • Chicken Nuggets or Tenders
  • Fries, Tater Tots, Kettle Chips
  • Spread on a grilled chicken sandwich.
  • Dip for soft pretzels and pretzel bites.
  • Smear on a ham and cheese sandwich and grill or panini press it.

More Homemade Sauce Recipes

We a love a good saucy-sauce here at Mom’s Dinner. Try one of these dips and sauces next time you are in a dip situation.

  • horseradish cream sauce in a jar with a spoon
    Horseradish Cream Sauce
  • homemade cajun aioli in a white bowl with a spoon
    Simple Cajun Aioli
  • Fresh Basil Pesto in a bowl on a cutting board
    Basil Pesto with Walnuts
  • a bowl of sambal aioli with a brussel sprout dipping in
    Sambal Aioli

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

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

Rate This Recipeโ†’
a chicken nugget dipping into homemade honey mustard dip

2 Minute Honey Mustard Dipping Sauce Recipe

A Homemade Honey Mustard Dipping Sauce recipe with 3 simple ingredients from your fridge/pantry: Mayo, Dijon mustard, and Honey, then add a couple spices from the spice cabinet. It comes together in 2 minutes and is MADE for those crispy chicken nuggets and fries (or tater tots) that your whole family loves!
5 from 4 votes
Print Pin Rate Save Saved!
Prep Time: 2 minutes minutes
Total Time: 2 minutes minutes
Servings: 0.75 cup
Author: Susie Weinrich

Equipment

  • whisk

Ingredients

  • ยฝ cup Mayonnaise
  • 2 tablespoon Dijon mustard
  • 2 tablespoon honey
  • ยผ teaspoon garlic powder
  • ยผ teaspoon smoked paprika
  • kosher salt to taste

Instructions
 

  • Add all the ingredients to a bowl or glass measuring cup.
    ยฝ cup Mayonnaise, 2 tablespoon Dijon mustard, 2 tablespoon honey, ยผ teaspoon garlic powder, ยผ teaspoon smoked paprika, kosher salt to taste
  • Whisk everything together until it is smooth and well combined.
  • Taste for seasonings… see notes for flavor troubleshooting.
  • Use immediately or store in the fridge in an airtight container. Will be good for 3 weeks in the fridge.
  • Great for chicken nuggets, fries, tater tots, grilled chicken sandwiches or ham and cheese sandwiches!

Recipe Tips and Notes:

Flavor Troubleshooting:
  • Too Sweet: add a little squirt of Dijon mustard and a pinch of kosher salt.
  • Too Tangy: add a smidge of honey at a time, tasting as you go.
  • Too Salty: scoop in a little more mayo, maybe a Tablespoon at a time.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Friday Gratitude- A Trip to Colorado 3.2.18

March 2, 2018 by Susie Weinrich Leave a Comment

Group of Friends at Beaver Creek

Let me start this post by saying that I LOVE MY KIDS, more than anything. I love spending time with them, snuggling, playing, being silly… all of it. But, being a stay at home mom is a 24/7 job, there’s no going home at 5, long lunch breaks, personal days or sick days. It is just one long work day after another! Even though I love it, it is really good for my soul and sanity to get a break from the kids every once in a while.

This past weekend I got the best kind of break! An adult weekend, skiing in Colorado, with a wonderful group of friends. There was enough laughter to fill a lifetime and it filled my gratitude bucket to the top.

Group of Friends at Beaver Creek [Read more…]

Friday Gratitude- A New Experience & Antibiotics 2.23.18

February 23, 2018 by Susie Weinrich Leave a Comment

a girl doing aerial silks

After a week of 78 ice storms, 4 days of no school, and a round of strep that could be described as the image you DON’T want to see when you google “strep”, I am grateful that we all survived!

The week may have been crazy, but there were some really sweet and wonderful moments mixed in! Here are my moments of gratitude for the week:

Saturday Morning

A normal morning for me looks like this…

As I wake up to the sound of my alarm I can feel that half of my body is teetering on the edge of the bed because the other half is being warmed by the little person that has scooted too close. As I try to open my eyes I am off to wake up Maddie and start our day. For the next hour it is a whirlwind of making breakfast, cleaning up breakfast, attempting to wake Kyle without inducing tears, making beds, picking out clothes, re-picking out clothes, styling hair without inducing tears, yelling “we have to leave in two minutes” – for 10 minutes, and then searching to find everyones shoes. Sound familiar? I’m guessing a lot of Moms go thru this same routine every morning.

Even on Saturdays I usually wake up with anxiety-producing thoughts of everything that needs to get done running thru my head.

Not this past Saturday! I had the most peaceful morning. I got to wake up 100% naturally. No alarm, no children in my bed, no sun glaring in my window.

It was a bit of a rainy morning making the light in my room a cozy haze of dull gray. I drifted in and out of sleep for about 30 minutes. My bed was the perfect temperature, not too warm, not too cold. As I finally woke I snuggled under our new blanket that still has that new soft feel and let my body sink into the softness of my mattress. I enjoyed every minute of laying there in peace. I actually had a smile come across my face.

I was so grateful for a chance to wake up in pure peace and bliss on Saturday morning.

Birthday Party & A New Experience

About two weeks ago my daughter, Maddie, turned 10. Usually for her birthday we will have a family dinner with all the aunts and uncles and cousins and then a small family celebration with just mom, dad and brother. This year we decided that she could finally have a (small) friend birthday party.

Where we live it is pretty common for people to have big birthday parties at places like painting studios, waterparks, gymnastic gyms, or pottery cafes. Growing up in small town Iowa I was used to birthdays being  cake at a friends house and a few games in the back yard. Things have definitely changed.

Maddie Birthday Party [Read more…]

Creamy Cauliflower Potato Soup

February 21, 2018 by Susie Weinrich 1 Comment

a large pot of cauliflower potato soup that is pureed

Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream. It is spiced with dried basil, black pepper and Lawry’s season salt. It is a creamy and hearty soup that you will love!

a large pot of cauliflower potato soup with bread and green onions to the side

 If you love a creamy soup then definitely also check out my Potato Leek Soup, Instant Pot Creamy Potato Soup and Ham and Potato Chowder.

Ingredients

The flavor of this Cauliflower and Potato Chowder has a simple deliciousness that is uncomplicated and straight forward. The potatoes add the starchiness that you want from a chowder. Cauliflower adds it’s own unique flavor, that is not overwhelming. The Tabasco leaves the perfect subtle warmth on your tongue, not too spicy! Chopped green onions add a fresh note to the soup. And finally the yogurt and cream bring a tartness and buttery silkiness to the flavor.

Onions and Garlic: A yellow onion and plump garlic cloves add a ton of flavor to the base of this soup.

Cauliflower: About ยฝ head of cauliflower is all you need for this Cauliflower Potato Soup. Cut the florets into small bite size pieces that will soften in the soup.

Potatoes: Russet potatoes peeled and cut into ยฝ-1 inch pieces.

Chicken Base: You will find chicken base in the soup aisle of the grocery store near the other bouillon. It will be in a jar, we like the Better Than Bouillon brand.

Chicken base, Better Than Bouillon brand

Potato Flakes: Stick with me!!! Potato Flakes definitely have a time and place in the kitchen, like for Potato Soup! Just need about 4 tablespoon of potato flakes, so you can just buy a small packet of instant potato flakes.

Greek Yogurt: A plain 2% Greek yogurt is perfect for this soup. You can also use sour cream in it’s place.

Heavy Cream: Perfectly thickens this Cauliflower and Potato Soup and makes it silky and delicious!

Step by Step

  1. Chop Veggies.
  2. Start by chopping the cauliflower, potatoes, onion and garlic. That way the soup can come together really quickly!

  3. Onions and Garlic
  4. Add oil to a large pot, once hot add the onions and garlic and sautรฉ for about 5 minutes.

  5. Cauliflower and Potatoes
  6. Add the cut cauliflower and potato. Then add the season salt, basil, pepper. Stir to combine.

    cauliflower, potatoes, and spices in a pot
  7. Boil the Soup
  8. Measure in the chicken base and water. Scrape up any bits stuck to the bottom of the pot.

    Bring the pot to a boil and then turn the heat down and simmer for 15-20 minutes.

    making cauliflower potato soup in a large pot
  9. Puree
  10. Remove from the heat and puree the soup with a blender or hand held immersion blender. Or for a semi-chunky soup, puree half the soup and smash some of the veggies into smaller bites.

    pureeing cauliflower potato soup with an immersion blender
  11. Add Yogurt and Cream
  12. Finally spice all this up with a few shots of Tabasco. Then finish the soup by stirring or whisking in a little Greek yogurt and a touch of cream.

    Serve bowls topped with chopped green onions.

    Or you can garnish your soup “loaded” style: bacon, cheese, parsley, and a little extra sour cream or Greek yogurt.

Storing and Reheating

Store leftover Cauliflower Potato Soup in the fridge in an airtight container for up to 4 days.

When you are reheating you may need to add some broth or milk to reconstitute the soup, it will thicken as it cools!

Cauliflower Potato Soup for Dinner

I say this all the time, but when we have soup for dinner I keep it pretty casual.

Think raw veggie plate with dip or a side salad. Sometimes dinner is just soup and warm crusty bread, it really depends how crazy the day has been.

This would also be great with grilled ham and cheese sandwiches, a grilled club sandwich, or blt’s.

More Potato Soup Recipes

  • a bowl of creamy potato soup with a spoon
    Instant Pot Creamy Potato Soup
  • creamy red potato soup topped with bacon and cheese in a brown crock bowl
    Creamy Red Potato Soup
  • a brown crock full of potato leek soup
    Creamy Potato Leek Soup
  • a bowl of zuppa toscana with a spoon
    Copycat Zuppa Toscana from Olive Garden
a large pot of cauliflower potato soup that is pureed

Creamy Cauliflower Potato Soup

Cauliflower Potato Soup is made with russet potatoes and fresh cauliflower florets simmered in a chicken broth with onions and garlic. It is pureed smooth and then mixed with plain Greek yogurt and heavy cream.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6 people
Calories: 209kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon oil
  • 1 medium sized yellow onion - chopped
  • 3 plump garlic cloves - minced
  • 2ยฝ cups cauliflower - about ยฝ head of cauliflower, chopped into smaller florets and pieces
  • 2 cups russet potatoes - peeled and cut into ยฝ to 1 inch dice
  • 1 teaspoon dried basil
  • 1 teaspoon Lawry’s seasoning salt
  • ยฝ teaspoon black pepper
  • 1 ยฝ tablespoon chicken base
  • 6 cups water
  • 4 tablespoon dried potato flakes
  • 5-6 dashes of Tabasco
  • ยฝ cup plain Greek yogurt
  • ยฝ cup heavy cream
  • 3 green onions - white and light green parts, chopped

Instructions
 

  • In a large pot over medium low heat saute the onions and garlic in the oil, stirring often, for 5 minutes.
    1 medium sized yellow onion, 1 tablespoon oil, 3 plump garlic cloves
  • Add in the potatoes and cauliflower.
    2ยฝ cups cauliflower, 2 cups russet potatoes
  • Measure in the season salt, basil, and pepper and sautรฉ for an additional minute.
    1 teaspoon dried basil, 1 teaspoon Lawry’s seasoning salt, ยฝ teaspoon black pepper
    cauliflower, potatoes, and spices in a pot
  • Increase the heat to medium – medium high heat and add the chicken base and water. Scrape up any bits stuck to the bottom of the pot.
    Simmer for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
    1 ยฝ tablespoon chicken base, 6 cups water
  • Turn the heat to low.
  • Choose your soup texture by smashing or pureeing the potatoes and cauliflower:
    Creamy: Transfer to a blender or puree with an immersion blender.
    Semi Chunky: Using the back of a wooden spoon chop up ยฝ-3/4 of the potatoes and cauliflower. I find smashing them between the spoon and the side of the pot works best.
    Or transfer half of the soup to a blender and puree half, add back to the soup and then slightly smash the remaining veggies.
    pureeing cauliflower potato soup with an immersion blender
  • Sprinkle in the potato flakes and stir to incorporate them into the soup.
    4 tablespoon dried potato flakes
  • Add the tabasco, Greek yogurt and cream. Stir or whisk until the yogurt is completely dissolved into the soup.
    5-6 dashes of Tabasco, ยฝ cup plain Greek yogurt, ยฝ cup heavy cream
  • Garnish with chopped green onions.
    Or serve it loaded style with bacon bits, cheese, green onions and a dollop of Greek yogurt of sour cream.
    3 green onions

Storing and Reheating

  • This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
  • It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.

Recipe Tips and Notes:

This soup stores very well in the fridge for 4-5 days. It can definitely be made ahead and reheated on the stove or in the microwave.
It will thicken as it cools, you may need to add some broth or milk to reconstitute when reheating.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 209kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 929mg | Potassium: 601mg | Fiber: 3g | Sugar: 4g | Vitamin A: 305IU | Vitamin C: 41mg | Calcium: 74mg | Iron: 1mg

Friday Gratitude – My Valentine & My Jam 2.16.18

February 16, 2018 by Susie Weinrich Leave a Comment

Golden Girls

Wow what a week! This is always one of the busiest weeks of the year for me. We have a birthday, Valentines Day, crafts abound, parties, multiple parties, family dinners and volunteering at school. Not to mention all the regular old life stuff!! Even though it was busy I had a lot to be grateful for. Especially all the LOVE during this week โ™ฅ

Here are 5 4 of my happiest moments: (Oh man…I didn’t get around to writing the 5th. It was a BUSY week to say the least!)

My Tribe

In college it was so easy to make friends. It was like you had an automatic tribe. I had an amazing group of friends. We lived together, played together, and stood beside each other no matter what! Most of those ladies are still in my life today and I am so thankful for them. As time has past we have all ended up in different parts of the country. Now our time together is over text, phone, social media and the occasional visit. Which I always cherish!

Golden Girls [Read more…]

Friday Gratitude- Love Letters & Snow 2.9.18

February 9, 2018 by Susie Weinrich Leave a Comment

Maddie playing in the snow

I’m struggling a little bit to write my intro this week, it’s been a long day of parenting. So instead of sweating it out I’m going to keep it short and sweet.

It was a great week- I got to spend time with my friends and I posted some really good recipes! Here are 5 more things that made me grateful this week:

Love Letters

The other day I stopped at our mailbox to get the mail for the day (read week). When I hopped back in the car Kyle said “do I have any cards in the mail?”. Of course he didn’t. Writing letters and sending cards is definitely a lost art. Not to mention when this happened it was the end of January when NOTHING is happening and there was no reason for him to receive any mail. I said “Well, no buddy, the best way to receive mail is to send mail.”. So we decided he would send a card to his little friend in Arizona, we’ll call her P.

Kyle Sledding [Read more…]

Friday Gratitude- Snapchat & Apps 2.2.18

February 2, 2018 by Susie Weinrich Leave a Comment

Pink Flower

Well hello there February!!!! Long time, no see.

We did it, we made it thru January. In my opinion it is one of the worst months of the year. You have the let down from the past two months of holiday excitement. It is ridiculously cold and everything is brown. At least in February we have Valentines Day, the Daddy Daughter dance, and Maddie’s birthday.

I am definitely looking forward to March. That is when I feel like we have really made it thru the winter and we are staring Spring in the face! We’ll finally have a few warmer days, which means friday afternoon happy hours and time with friends. The flowers begin to peek thru the dirt and the trees start to show a haze of green. I will welcome those days with open arms!

I am going to fill this post with summer flowers to give us all a little winter boost!

Yellow flower with a black center, Black Eyed Susan

Here are a few things that got me thru this last week in January, gratefully: [Read more…]

Instant Pot Sausage Rigatoni with Tomato Cream Sauce

February 1, 2018 by Susie Weinrich 8 Comments

Sausage Rigatoni with tomato cream sauce in a bowl with parsley and parmesan

This post contains affiliate links. Thank you for supporting Momโ€™s Dinner at no cost to you!

A dinner that everyone will love? Yes! Instant Pot Sausage Rigatoni with Tomato Cream Sauce fits that bill.

Instant Pot Sausage Rigatoni with tomato cream sauce in a bowl with parsley and parmesan
[Read more…]

Friday Gratitude- Humidity & Joy 1.26.18

January 26, 2018 by Susie Weinrich Leave a Comment

Pine Needles and Pine Cones

Wow, this past week was busy but great! Full of birthday parties, family activities, school, extracurricular activities, and doctors appointments. As I am writing this I have to say that I am thankful I did not have anyone home sick this week. Since Christmas break I have not had the kids back in school for a full week. We have either had someone sick, recovering from surgery (tonsillectomy), or at home for a snow day. I think we are finally on the upswing!

River Rocks

I am loving my gratitude journal project. It really makes me take the time to stop and be thankful for ALL the things in my life, not just the big exciting things. I hope you are able to “stop and smell the roses” with me, or in the case of this week “stop and smell the humidity”…. read on : ) [Read more…]

Effortless Instant Pot Shredded Chicken

January 22, 2018 by Susie Weinrich 7 Comments

a large white bowl full of shredded chicken that was cooked in the Instant Pot

Instant Pot Shredded Chicken is the perfect start to just about any chicken recipe! It is flavorful, tender and juicy and cooks in only minutes with very little effort, thanks to your Instant Pot or Electric Pressure Cooker.

Shredded Chicken in a bowl with a napkin to the side

This chicken can be turned into Chicken Enchiladas, Chicken Noodle Soup, BBQ Chicken Sandwiches or Chicken Tetrazzini… 100 ways to have chicken for dinner!!

[feast_advanced_jump_to]

Just 6 Ingredients Added

Of course you are going to start with chicken, then to make really great flavor you will add some seasonings and cooking liquid:

Chicken – We like to use boneless skinless chicken breasts for shredded chicken, but you can absolutely throw some boneless skinless chicken thighs in there too! If you want guaranteed flavorful chicken that has great texture and never turns out “weird” IFYKYK, opt of an air chilled chicken!! It will be a tad more expensive, but trust me it is worth it. The air chilled method for cooling the chicken after processing creates WAY better flavor and WAY better texture.

Chicken Broth – This is the cooking liquid that makes your Instant Pot or Electric Pressure Cooker work! You can save this liquid after cooking if you want to use it in another recipe.

Worcestershire Sauce – Adds that extra something-something to the cooking liquid that will infuse the chicken.

Kosher Salt, Black Pepper, Garlic Powder & Onion Powder – seasonings for the chicken.

No Instant Pot, No Problem

If you don’t have an Instant Pot but still want yummy shredded chicken, pop over to this post for Making Shredded Chicken. It includes a few different methods for cooking and shredding the chicken.

Shredded chicken meat in a bowl

Shredded Chicken…

without an Instant Pot!

Get the recipe

How To make Shredded Chicken in Instant Pot

This “recipe” comes together really quick so you can get dinner made!

Instant Pot

Step 1

Cut the chicken breasts in half place in the Instant Pot with all the liquid and seasonings.

chicken in the instant pot

Step 2

Set to cook on normal heat high pressure for 7 minutes, do a 6 minute natural release.

cooked chicken breast on a tray being shredded with two forks

Step 3

Shred and serve or store in the fridge/freezer.

Shredding Tips

There are several ways to shred cooked, warm chicken. Everything from using a shredding plate to shredding claws. But some traditional ways that don’t require new equipment are:

Stand mixer fitted with the paddle attachment or whisk attachment: Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency. (the chicken must be warm for this to work)

Using a hand mixer is another easy method for shredding chicken. Just like the stand mixer, make sure the chicken is warm or hot.

Using two forks to shred chicken is the most common method.

Storing & Freezing

You can keep the shredded chicken in the fridge in an air tight container for up to 4 days. Use it in any and all recipes that call for cooked chicken.

To keep the cooked shredded chicken for longer you can let it cool completely and then pop it in a freezer safe container for 3 months.

Recipes for your Cooked Chicken!

  • a ladle full of creamy chicken noodle soup
    Ultimate Creamy Chicken Noodle Soup
  • a pan of baked Chicken Enchilada Suiza garnished with cilantro
    Easy Enchilada Suizas
  • chicken salad with grapes on a croissant with lettuce and tomato
    Five Star Chicken Salad with Grapes
  • Serving spoon resting in a golden baked chicken lasagna with a slice removed.
    Deluxe White Chicken Lasagna Recipe
  • chicken enchiladas in a 9x13 pan with cheese melted on top and garnished with green onions
    No.1 Best Chicken Enchilada Recipe
  • chicken tetrazzini in a casserole dish
    Deluxe Chicken Tetrazzini
a large white bowl full of shredded chicken that was cooked in the Instant Pot

Instant Pot Shredded Chicken Recipe

Juicy shredded chicken cooked in an instant pot in minutes. This is an all-purpose chicken recipe, it is a great start to your dinner plans, especially during a busy week.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 2 minutes minutes
Cook Time: 7 minutes minutes
natural release: 6 minutes minutes
Total Time: 9 minutes minutes
Servings: 4 chicken breasts
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 3-4 boneless skinless chicken breasts
  • 1 ยฝ cups chicken broth
  • 2 tablespoon worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ยฝ teaspoon pepper

Instructions
 

  • Cut the chicken breasts in half, widthwise.
  • Place the chicken breasts in the Instant Pot. Pour the chicken broth and Worcestershire over the chicken.
    3-4 boneless skinless chicken breasts, 1 ยฝ cups chicken broth, 2 tablespoon worcestershire sauce
  • Then sprinkle with remaining seasonings.
    1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ยฝ teaspoon pepper
  • Close the lid and turn the pressure valve to seal. Cook on Pressure mode, normal heat – high pressure, for 7 minutes.
  • At the end of 7 minutes let the pot do a natural pressure release for 6 minutes. To finish turn the pressure valve to vent to quick release the remaining pressure.
  • Take the chicken out of the pot and let it rest for 5 minutes.
  • Shred the chicken using 2 forks, clean hands OR the quickest method is with a hand mixer or stand mixer!
    If using a hand mixer, place the chicken in a large mixing bowl, and blend the chicken until it is to the shred that you like (it will go quick, 20-30 seconds!).
  • Pour 1 cup of the juice from the bottom of the Instant Pot over the chicken before storing in the fridge.
  • Keep in the fridge for up to 4 days or according to your chicken expiration date.
  • To keep for longer pop in a freezer safe container and keep frozen for up to 3 months.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Friday Gratitude- Ice Cream & Hand Holding 1.19.18

January 19, 2018 by Susie Weinrich Leave a Comment

Winter Berries

I’m super excited to be starting this new experiment in 2018. A gratitude journal!!! I have heard about gratitude journaling and the 5 minute journal for a while now. The idea is to take a few minutes, at least once a week, and write down 5 things for which you are grateful. I started to do this in December, only in my head, a few times a week and have loved it! It really makes me aware of how little things can make a big impact, things I would normally miss when I’m not being mindfully grateful. Sometimes my gratitude can be something as small as “Im thankful for the birds chirping while I walk outside” or “Im grateful for my car seat heaters on this chilly winter morning” or sometimes larger things like “I’m thankful that I love my husband and he loves me”.

A close up of a dry grass field

So my plan is to reflect on my week and journal here, every friday, 5 things for which I am grateful. All this to hopefully gain a little perspective on what is important to me so I can cut out the junk and allow more time to focus on my family and friends and all the wonderful little things in my life. Here we go… my first Friday Gratitude.

Ice Cream Experiment

On Saturday Kyle, my son, and I had an hour or two home alone together. I wanted to do something fun and not just sit down in front of the tv together or each go our own way. So I decided we would make homemade ice cream together! It was a great 10-20 minute easy activity that we both enjoyed. It kept Kyles interest and we got to eat really yummy ice cream at the end!

I am grateful that we had this Ice Cream Experiment to do because it allowed me to connect with Kyle one-on-one.

ice cream

5 minute Homemade Ice Cream Experiment

Homemade Ice Cream is a fun, edible craft to do with your kids. Easy to make and delicious to eat.
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Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 1 serving
Author: Susie Weinrich

Ingredients

Supplies

  • 1 pint sized zipper top bag
  • 1 gallon sized zipper top bag
  • Ice
  • 6 tablespoons salt

Ice Cream

  • 1 tablespoon sugar
  • ยฝ cup milk
  • ยผ teaspoon vanilla

Instructions
 

  • Fill the gallon size bag half full with ice. Add the salt to the ice and seal the bag.
  • Put the pint size bag into a glass, folding it over the top, so it will sit upright while you fill it.
  • Add the milk, sugar and vanilla to the pint size bag and seal the top completely.
  • Place the pint size bag into the larger one and seal again.
  • Shake the bag until the milk mixture becomes ice cream, about 5 minutes.
  • Take the smaller bag out of the larger bag and wipe the ice and salt from the outside.
  • Open the bag and enjoy the ice cream with a spoon

Recipe Tips and Notes:

Try adding some flavorings: pureed strawberry, mint extract, mini chocolate chips or chocolate syrup.
Did you make this recipe?Connect with me and let me know by commenting below!
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Holding Hands With My Daughter

This past Sunday I took the kids to a birthday party at the roller skating rink. I cannot tell you how much I love roller skating (not joking). It was my everything when I was a little girl. Me and my friends would spend hours coming up with roller skating dance routines in the driveway to then perform for any parents willing to watch! Well, I don’t think my daughter got the roller skating gene or maybe it’s just not as popular an activity as it once was. But as we took to the wooden floor her skates would slip and slide from underneath her and she would grab for my hand. We would skate around the rink holding hands lap after lap.

As my daughter gets older the times to be present and connected with her are becoming fewer and fewer. I am grateful for these moments when my daughter still needs me, holds my hand, and wants me by her side (even if it’s only because she doesn’t want to bite it in her skates!).

My Headphones

Cell Phone and Headphones

As I write this I am sitting in the middle of Urban Air Trampoline Park on a Tuesday afternoon. School is out and it is -3 degrees outside. Needless to say this building is bumpin’ with music and busting at the seams with kids. Obviously I am not participating in the jumping and instead trying to get a little work done. (At a certain point in your life jumping wildly on a trampoline is just a bad idea… especially after carrying two babies- It makes my organs feel like scrambled eggs! No thanks!)

I am having mucho grande gratitude for my lovely little headphones right now. They are currently piping the sweet voices of the ladies from Bitch Sesh into my brain. Love that podcast!

A Reminder

This week my younger sister came for a visit. She is the only sister that doesn’t live in the KC area so it was great to have her here. We got to hang out, relax, eat, play games, and talk. When all four sisters get together there is a lot of laughter and a lot of talking. It’s wonderful!

On her last night here we stayed up late and talked about our lives, our goals, our worries, and anxieties. It came at a really good time for me. Right now I am a blogger/recipe developer/photographer/mom when you mix that with a titch of winter blues and a couple failed recipes you get a particularly low moment. I was second guessing my goals and feeling like I hadn’t made any progress on Mom’s Dinner. What I had forgotten is where I had been and how far I have come. A year ago all I wanted was to be able to create content and post on my very own website. Instead I was stuck trying to figure out code and how to build a website (insert blood, sweat, and TEARS here). Now my website is up and running and I am able to post whenever the mood strikes! I had completely forgotten all the steps I had taken to get where I am today. A year ago, if I could have looked into the future at myself today, I would be SO PROUD!

My sister reminded me “If you can’t be happy in the here and now, you will never be happy”! How true! I was putting a goal on my happiness…. If I accomplish this, THEN I will be happy and feel successful. The problem with that is you will always move that goal to something bigger and grander… so you are never reaching that happiness/success goal!

I am so grateful for the convo with my sister and the reminder to be happy and grateful in the moment you are in RIGHT NOW.

Winter Berries

A Warm(er) Day

I feel like this winter might just swallow me whole! It has been colder than any winter I can remember in the past 10 years. I am very much looking forward to spring. But, we finally had a day over 20 degrees here in KC. I think it hit 40 today! Woo Hoo!

Even though there was still a bite in the air and the wind whirled I took advantage of the sun and the warmer temps. Around 3:30 my son and I bundled up and took a 20 minute stroll around our neighborhood. It was short and sweet and I enjoyed every minute of the sun on my face. Kyle enjoyed stomping in the melting snow and picking up fallen leaves and something we call “sticky balls”- see the photo below.

Today I was grateful for the warmer temps and the chance to get outside and feel the sunshine on my face!

Sticky Balls in Snow

 

Instant Pot Steak Soup

January 11, 2018 by Susie Weinrich 13 Comments

A bowl of steak soup with crackers to the side

Instant Pot Steak Soup is a hearty soup full of steak, potatoes, and veggies that should take hours to cook! But, in the Instant Pot you set it for 20 minutes and walk away. The potatoes come out cooked, the steak comes out tender and it is infused with “cooked all day flavor”, in 20 minutes!

Instant Pot Steak Soup in a brown mug with a stack of saltine crackers to the side

So my obsession with the Instant Pot continues. Everything cooks so dang fast and the recipes are so easy – it has changed everything. No more standing over the stove, stirring, and watching, and waiting (except for when I do).

[feast_advanced_jump_to]

Dinner in a Flash

This is the perfect recipe to plan during the week. If it’s an especially busy week you can make it ahead, over the weekend, and keep it in the fridge to eat later in the week.

A spoon full of Instant Pot Steak Soup with beef, carrots, corn, potatoes, and peas

Or it cooks so fastย  you can throw all the ingredients in the IP when you get home from work, unwind for 20 minutes, and then curl up to a perfectly cooked bowl of Steak Soup.

My Favorite Instant Pot

If you do not have an Instant Pot but are interested in buying one, I would highly recommend the 6 qt Duo Plus 9-in-1 or the 6 qt Duo Plus 7-in-1.

I personally have the 6 quart 9-in-1, to be honest I am not sure I will ever use all 9 features (like the sterilize or yogurt), but I guess they are there if I want them. The main features I use are the saute, meat/stew, soup/broth, rice, and pressure cook.

Instant Pot

The main reason that I recommend these two Instant Pots is the size, 6 quarts. This gives you the space you need inside the pot to make just about any recipe, for two people or ten people!

Did you know that your Instant Pot can also double as a Slow Cooker!!! I plan to take advantage of that feature more this winter.

The Secret is in the Sauce

One ofย  the “secret” ingredients in this Steak Soup recipe is the beef base. It gives the broth that rich cooked-all-day deep flavor. You will not get the same flavor from beef broth or beef bouillon alone. Beef base is like beef bouillons older, wiser, big brother. It packs a punch of flavor, even in small amounts.

A jar of Better Than Bouillon Beef Base

Unlike bouillon, which comes in crumbly cubes, beef base comes in a jar, has a thick paste consistency, and is a deep dark brown color. You can see the flavor in the color alone!ย  We love the Better Than Bouillon brand. You will find it near the soup and the bouillon in your grocery store.

Variations on This INSTANT POT Steak Soup Recipe

Most of the time I give you ideas to change up the recipe at hand. On this one I recommend keeping most of the ingredients pretty much the same. But, here are a few little things you could change to suit your taste buds:

  • Not a fan of rosemary? Try adding dried or fresh thyme or oregano in its place.
  • The peas and corn are negotiable. If you like corn more than peas, double up the corn and leave the peas out – and vice versa.
  • If you prefer a thicker stew-like consistency, add a little cornstarch slurry to thicken the broth AFTER the soup has completed cooking: Mix 1 tablespoon cornstarch with 1 tablespoon cool water, stir it well so there are no clumps remaining. Add the cornstarch slurry to the soup, stir, and wait 5 minutes. If you still want the soup a little thicker repeat the process again until it reaches your desired consistency.

More Instant Pot Soup Recipes

  • Close up of Instant Pot Beef Stew with a spoon resting in the mixture, showing carrots, beef chunks, peas, and potatoes.
    Hearty Instant Pot Beef Stew
  • a bowl of chicken chili topped with sour cream and two limes
    30 Minute Instant Pot Chicken Chili
  • a ladle full of hamburger soup over the instant pot
    Easy Instant Pot Hamburger Soup
  • a bowl of Instant Pot Beef and Barley Soup
    Instant Pot Beef and Barley Soup

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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

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A bowl of steak soup with crackers to the side

Instant Pot Steak Soup Recipe

A delicious recipe for Instant Pot Steak Soup! It will be ready for dinner in just over 30 minutes. Full of veggies, tender steak, and flavorful beef broth. 
4.88 from 8 votes
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Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 5 people
Author: Susie Weinrich

Ingredients

  • 1 lb. Top Round Steak, - cut into 1" cube
  • 1 tablespoon oil
  • 1 yellow onion - chopped, about 1 cup
  • 1ยฝ cup carrots - sliced
  • 1 cup celery - chopped
  • 2 cups russet potatoes - peeled, cut into 1" cubes
  • 4 garlic cloves - minced
  • 1 teaspoon fresh rosemary - finely chopped
  • 1 teaspoon kosher salt
  • pepper to taste
  • 5 cups beef broth
  • 2 teaspoon beef base (heaping) - **see note
  • 1ยฝ teaspoon worcestershire sauce
  • ยฝ cup frozen peas (heaping)
  • ยฝ cup frozen corn (heaping)

Instructions
 

  • Turn the Instant Pot to saute mode. Add the oil and steak, brown the beef, stirring occasionally, about 5 minutes.
    1 tablespoon oil, 1 lb. Top Round Steak,
  • Add the next 11 ingredients. Stir to combine, until the beef base has dissolved.
    Turn the sautรฉ mode off.
    1 yellow onion, 1ยฝ cup carrots, 1 cup celery, 2 cups russet potatoes, 4 garlic cloves, 1 teaspoon fresh rosemary, 1 teaspoon kosher salt, pepper to taste, 5 cups beef broth, 2 teaspoon beef base (heaping), 1ยฝ teaspoon worcestershire sauce
  • Lock the lid in place. Turn the venting valve to seal. Set the Instant Pot to Stew/Meat OR Pressure mode, on high, for 20 minutes.
  • After the 20 minute timer goes off, carefully turn the top pressure valve to vent and do a quick release of the pressure.
  • Stir in the frozen corn, and frozen peas. The heat from the soup will cook the frozen veggies.
    ยฝ cup frozen peas (heaping), ยฝ cup frozen corn (heaping)
  • Serve immediately or keep in the refrigerator for up to 5 days.

Recipe Tips and Notes:

You can find beef base in the soup aisle of your grocery store. It will be near the bouillon. However beef base will be in a jar or a tub and comes in a paste form.ย 
It has quite a bit more flavor than a bouillon, stock, or broth. It is worth the purchase, especially if you like to make my soup recipes!
Did you make this recipe?Connect with me and let me know by commenting below!
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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