Baked Potatoes and Sweet Potatoes Instant Pot

You’ll never go back to cooking potatoes in the oven again! This method works well for both baking potatoes and sweet potatoes.

Pour a cup and a half of water in the bottom of the Instant Pot, place a steamer basket inside, and stack the potatoes on the basket.
Set the IP to cook on high pressure for

10 minutes (small-medium potatoes)
15 minutes (large potatoes).

Let the pressure naturally release for 20 minutes. Serve, (preferably with bacon, cheese, butter, & ranch!).

Slow Cooker Beef Barbacoa

Carls Bad Cravings

This Slow cooker Mexican Beef Barbacoa is extremely tender, juicy, EASY and bursting with rich, spicy (customiazble), complex flavors! Great for large crowds (think taco bar/Game Day!) or make ahead meals like tacos, burritos, nachos, salads, etc!

Ingredients
1(3-5 lb) beef chuck roasttrimmed of excess fat, cut into 8-10 pieces
1tablespoon olive oil
Slow Cooker Ingredients
1/2cup mild red enchilada sauce
24 oz. cans MILD chopped green chiles
2 chipotles in adobo sauce (more or less to taste)minced (approx. 2 tablespoons)**
2tablespoons lime juice
2tablespoons apple cider vinegar
2tablespoons brown sugar
1tablespoon Worchestershire
1-3teaspoons liquid smoke(depending on how “smoky” you like it)
1 TBS EACH ground cumin, dried oregano
2teaspoons salt
1tsp EACH garlic powder, onion powder
1/2tsp EACH chili powder, smoked paprika
1/4tsp EACH ground cloves, ground cinnamon
2 bay leaves

Instructions

Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, add cubed beef and sear on all sides. Transfer beef to a 6 qt (or larger) slow cooker along with all remaining ingredients. Stir to combine. Cover and cook on HIGH for 3 1/2 – 4 1/2 hours or on LOW for 6-8 hours, OR until the beef shreds easily with a fork.
Remove beef to a cutting board (do NOT discard juices in slow cooker), shred, and add back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Add additional hot sauce, lime juice or brown sugar to taste.
Remove beef with a pair of tongs to serving bowl or strain in colander so tacos, etc. don’t get soggy. If you would like “saucier” beef, add additional enchilada sauce.

Recipe Notes
**I would say 2 chipotle peppers is medium spicy. If you don’t like spice or want to make it kid friendly then reduce to 1 or less chipotle pepper.

***Liquid Smoke can be found next to the barbecue sauces in your grocery store and adds a wonderfully smokey flavor.
****If you are not serving immediately, then refrigerate the barbacoa beef IN its juices so it stays juicy.

Shredded BBQ Chicken Sliders

Kelsey Nixon Blog

yield 4-6 servings

Ingredients

2 ½ lbs. boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Tangy Barbecue Sauce

½ cup ketchup
½ cup molasses
2 tablespoons Worcestershire
2 tablespoons apple cider vinegar
1 garlic clove
2 teaspoons chile powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cracked black pepper
For serving

Potato buns, shredded cabbage, and pickles
Instructions

Season the chicken thighs with the salt and pepper – meanwhile, make the sauce.
For the sauce, set the pressure cooker on the saute setting. Add the ketchup, molasses, Worcestershire, vinegar, and garlic.Stir in the chile powder, cumin, paprika, and pepper and simmer until the mixture is thick, about 3 minutes.
Add the chicken and cover with the lid. Cook on HIGH pressure for 15 minutes before allowing the pressure to release naturally.
Transfer the chicken to a large bowl using tongs. Return the Instant Pot to the saute function and bring the sauce to a simmer for five minutes. Adjust seasoning with salt and pepper, to taste. (Sauce will thicken as it cools) While the sauce is simmering, shred the chicken. Toss the chicken with some of the barbecue sauce and serve the extra sauce on the side.
Assemble shredded chicken on soft potato buns adding shredded cabbage and pickles, if desired.

Oh Sweet Basil Chili Instant Pot

Oh Sweet Basil Award Winning Chili

Ingredients
1 1/2 Pounds Ground Beef
6 Strips of Bacon, chopped
1 Can (15 ounces) Kidney Beans, drained
1 Can (15 ounces)  Pinto beans, drained
1 Can (15 ounces) Black beans, drained
1 Can (15 ounces) Fire Roasted diced tomatoes with juice
1 Can (6 oounce) Tomato paste
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic

DIRECTIONS:
Turn your instant pot to sauté and add the bacon.  Cook until crisp, stirring often to cook evenly. Remove the bacon to a paper towel lined plate.
Add the onions and peppers and cook until tender. Add the meat and cook until browned. Drain off any excess grease, we just tilt the pot and use a large spoon. Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
Turn the instant pot to chili and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
Serve with limes, sour cream, cheese, and a little bacon!
For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours.
For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours.
Most batches will be done after 18 minutes, however we’ve had a few times when the flavor just wasn’t there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you’d like.
To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.

Ribs Instant Pot

Recipe from Amy Fagg


1 rack of ribs
2 cups apple juice
1 T apple cider vinegar
Rub as needed


2 Racks of Ribs
2 cups apple juice
1-2 T apple cider vinegar
Rub as needed

Remove membrane on underside of ribs
Rub with seasoning
High Pressure setting on Instant Pot 28-30 Minutes for single
35 min for 2 racks
Natural Release 45 minutes
Remove ribs place on cookie sheet, smear top with baby rays bbq sauce and brown sugar. Bake in 400 degree oven for 10minutes.

Dried Beans

When cooking dried beans, remember three things: first, never fill the pot over halfway (beans expand as they cook). Second, natural release is best. Third, soaking the beans overnight before you cook is both better for your health and can almost cut the cooking time in half.

1/2lb beans + 2 qts water + 1/2 Tbsp oil + 1/2 tsp salt

Black beans (20-25 minutes unsoaked, or 10-15 minutes soaked)
Kidney beans (25-30 minutes unsoaked, or 20-25 minutes soaked)
Pinto beans (25-30 minutes unsoaked, or 20-25 minutes soaked)
Cannellini beans (35-40 minutes unsoaked, or 20-25 minutes soaked)

Lion House Rolls- Beehive Shape (Bountiful Kitchen)

Ingredients
2 cups warm water ( 110 to 115 degrees)
⅔ cup non fat dry milk powder
2 tablespoons dry yeast
1 teaspoon sugar
1 egg, beaten
¼ cup sugar
⅓ cup butter , melted
2 teaspoons salt
5 -5½ cups all-purpose flour
about ¼ to ½ cup additional butter for inside and top of rolls


Instructions
In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
Sprinkle yeast over warm water and add 1 teaspoon of sugar. Let sit until yeast bubbles. Add egg, additional ¼ cup of sugar and melted butter. Mix on low speed until ingredients are incorporated. Add 2 cups of flour. Mix well. Add two teaspoons of salt.Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes at medium speed.
Add 2 cups more flour; mix on low speed, then for 2 minutes as medium speed. (Dough will become stiff and remaining flour may need to be mixed in by hand).
Add about ½ cup flour and mix again, by hand or mixer.
Dough should be soft, not overly sticky, and not stiff.
(It may not be necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, so it is covered with oil.
Cover with plastic wrap and allow to rise in warm place until double in size.
After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
Roll out and cut rolls. See note below to watch instructional video on the method use in making Lion House Rolls.
Place on greased (or parchment lined) baking pans.
Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).
Bake at 375 for 15 to 20 minutes or until browned.
Brush with melted butter while hot.

Notes
-I tried the method shown in the video but was unable to flip the rolls and have the rolls turn out in a uniform way. I simply rolled the dough on a floured surface and placed them on the pan to rise.
-If you are making these ahead of time, make the rolls up to the point where the rolls are placed on the cookie sheet. Do not let them raise a second time, cover with a sheet of parchment or wax paper and then wrap tightly with plastic wrap. Place immediately in freezer. When ready to bake, take out of freezer about 4 hours prior to baking. Remove plastic wrap and wax paper. Cover loosely with a towel. Let sit in draft free warm place until rolls raise. Do not set pan directly on granite or stone counter top. The counter will be too cold to allow rolls to raise properly. Set a towel down on the counter first, then place the pan on top of the towel.

Lion House Rolls- Beehive Shape (Mels)

2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour

DIRECTIONS:

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

NOTES:

The recipe calls for active dry yeast. I always use instant yeast because that’s what I have on hand. To use instant yeast, cut down the amount of yeast to 1 1/2 tablespoons and then there is no need to proof the yeast in the water. Instead, add the yeast and water together with the following ingredients in the recipe and proceed with the directions.

Also, I always used to roll the dough into three circles and cut the rolls into triangles and roll up like crescents; however I saw this tutorial online and it has changed how I roll them out. Feel free to check out the video. I also included a few step-by-step photos below the recipe.

Lastly, I often use half to 3/4 finely ground white whole wheat flour with good results – and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.

Freezable Option: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Mels French Bread Rolls- Rhodes Dinner Rolls

INGREDIENTS:

1 1/2 cups warm water
3/4 tablespoon instant yeast (or 1 tablespoon active dry yeast)
2 tablespoons granulated sugar or honey
2 tablespoons canola oil, vegetable oil or other neutral-flavored oil (olive oil will work, too)
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour, more or less (see note)




DIRECTIONS:

In the bowl of a stand mixer fitted with the dough hook or in a large bowl by hand, combine the warm water, instant yeast, sugar, oil, salt and 2 cups of the flour. If you are using active dry yeast instead of instant yeast, let the yeast proof in the warm water and sugar for about 3-5 minutes until it is foamy and bubbly before adding the oil, salt and flour.

Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl (see the step-by-step tutorial below for a visual). Begin kneading the dough for 4-5 minutes in a stand mixer (7-9 minutes by hand).

The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.

Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container.
Cover the bowl with lightly greased plastic wrap or a large tea towel. Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen).

Lightly punch down the dough and turn it out onto a lightly greased countertop.
Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls

Place the rolls in a lightly greased 9X13-inch pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart.

Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down.
Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour.

Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through.
Immediately out of the oven, brush with butter (optional).

NOTES:

As with all yeast doughs, make sure not to over (or under) flour the dough! I’ve given tips in the recipe (and here’s a simple tutorial on yeast). The step-by-step pictures below the recipe are also a great visual.

If you are looking for a whole wheat version of these rolls, here’s the perfect fluffy whole wheat french bread roll recipe. You can also sub part of the all-purpose flour in the recipe below with whole wheat flour, if desired.

Freezable Option: I almost always make a double or triple batch of these rolls. Once they are baked and cooled, I place them in a zipper-lock freezer bag and put them in the freezer. I either take them out a few hours before I need them or I take them out frozen and microwave them for about 2-3 minutes on 70% power.

Divine Breadsticks- Mels

INGREDIENTS:

DOUGH:
1 1/2 cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (can use white whole wheat flour- a bit more heartier and slightly more dense)

BUTTER AND TOPPING:
3 tablespoons butter, melted (for the baking sheet)
Dried herbs, garlic salt and grated Parmesan cheese

DIRECTIONS:

In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.

Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.