This Hawaiian Macaroni Salad Recipe is a delicious spin on traditional macaroni salad. The creamy tangy and sweet sauce combined with pasta and bright vegetables make this the perfect pasta salad.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
Summer is made for cookouts, spiked lemonade, and macaroni salad. Ok, summer is so much more than that but if you know me, you know I love me some summer. Speaking of summer, one of my best summer memories is from a summer when I was 17 and I traveled to Hawaii to stay for an entire month! Best summer ever!!! Although the summer I got married on June 21st, the first day of summer, may just have that one beat. Either way, I had a blast in Hawaii visiting family, volunteering at the local hospital, hiking, attending luau's, and straight chilling.
I love this recipe for Hawaiian Macaroni Salad because everytime I make it it brings back memories of my time on the island (I only stayed on Oahu). This recipe is so simple yet delicious that it's a must try for any macaroni salad lover.
What is Hawaiian Macaroni Salad?
It's a creamy sweet and tangy salad that can be found all over Hawaii. There are many additions that can be added, but base recipes generally include elbow macaroni that has been slightly over cooked and lots of good quality mayonnaise.
What makes Hawaiian Macaroni Salad Different?
The Sauce!! It's sweet, tangy, and oh so delicious. The mayonniase, milk, and apple cider vinegar are keys to the sauce. Most Hawaiian Macaroni Salad recipes require at least 2 cups of mayonaise...this one does not. I'm not that into mayonnaise and the movie Undercover Brother makes me feel bad for even liking it. Just kidding. But I feel that my version just didn't need 2 cups.
Traditional Hawaiian Macaroni Salad also tends to have super soft overcooked noodles to absorb all the creamy sauce. I like my noodles cooked to al dente so I don't overcook it. My obsession with the dish is with the sauce.
Hawaiian Macaroni Salad with or without Tuna, That is the Question!
The beauty of this dish is that it is amazing with or without tuna. I make it both ways often, my daughter doesn't like the tuna (hence why my photos are missing tuna). On the other hand, everyone else loves it with tuna. Your choice, both are amazing.
I really hope you enjoy this Hawaiian Macaroni Salad recipe. It's perfect for bbq's, cookouts, and for meal preps throughout the week.
Tips for Hawaiian Macaroni Salad Recipe
Allow your macaroni to cool for about 10 -15 minutes before adding the sauce. That will help keep your sauce creamy.
Use high quality mayonnaise only for this recipe. Any high quality brand will do.
Have fun with the additions to the recipe. Sub veggies for other veggies, protein for other proteins, etc. It's the sauce that really makes this dish pop.
This macaroni salad is best after refrigeration. 2 hours is usually enough for the flavors to mend together.
Prepare elbow macaroni as indicated on the box, drain, and set aside to cool.
Combine mayonnaise, sugar, dijon mustard, apple cider vinegar, milk, salt, and black pepper in a medium bowl and stir to combine.
Place pasta, red onion, red bell pepper, cucumber, carrots, and tuna (if you are using tuna) in a separate bowl. Pour sauce over top and stir to combine.
This Cheddar and Sour Cream Corn on the Cob seasoning is a delicious twist on traditional corn on the cob. Serve it along side your favorite cookout meal for a fun and tasty side dish.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
There is something magical about grabbing an ear of corn with both hands and chowing down. Heck, you could use one hand for all I care but corn eaten off the cob is just simply amazing. There’s a relaxation that comes along with it that I just can’t explain. In our house, we eat a ton of corn on the cob. It was one of my cravings during my pregnancy and if I ate it, we all ate it.
Traditionally, we would season our corn with loads of butter and some salt. Of course, as foodies, we had to start to think outside the box and then this corn on the cob seasoning became a favorite in our household. The credit for this beauty goes to hubby who loves cheddar and sour cream potato chips.The corn on the cob seasoning in this recipe is pretty simple and involves minmum ingredients, cheesy puffs, sour cream, and our top secret ingredient...Jerk Seasoning. I guess it’s not so top secret anymore. Actually, it’s not really top secret...my hubby puts jerk seasoning on just about everything and he was the brain child behind this recipe creation. If you don’t have jerk seasoning than salt is just as fine as a substiute. But seriously, use the jerk if you can.
You can prepare the corn anyway you like when it comes to this recipe, as long as it’s cooked. I like to use my Instant Pot as it’s quick, easy, and gets my corn cooked just the way we like, cooked with a nice little crunch that leaves juices flying everywhere. With only a 2 minute pressure cooktime, this method just can’t be beat.
Now that I’ve let you all know about this corn on the cob seasoning, I’d love to hear from you about your favorite corn on the cob seasoning in the comments below. Until the next recipe, Enjoy 🙂
Place 1 cup of water in instant Pot. Add trivet and place corn on top of trivet. Cover and pressure cook on Manual for 2 minutes. Once timer goes off, quick release.
Oven Instructions
Preheat oven to 450 degrees. Wrap corn in foil and place on cookie sheet. Roast in oven for 20-25 minutes until done.
Grill Instructions
Wrap corn in heavy duty foil. Cook over coals/grill gate turning occasionally for about 15 minutes until corn is done.
While corn is cooking, add Cheeto Puffs to food processor along with jerk seasoning. Process until cheetos look like light breadcrumbs. (See photo below). Spread Processed cheetos on a flat surface.
Once corn is done and cool enough to handle, spread sour cream over corn with brush. Then roll corn into cheetos. Serve and Enjoy 🙂
This Pressure Cooker Salmon is the perfect quick and elegant meal. Top it with a creamy herb parmesan sauce for a quick and fancy meal.
I would have never imagined that I, Tanya, would be cooking salmon in an electric pressure cooker. Not too sure why I am surprised since I use my Instant Pot for just about everything. I’ve made sous vide egg bites and cornmeal porridge for breakfast and this beautiful shrimp paella for dinner and meal prep lunches. But fish, in the pot? Yes, it can be done and it’s so awesome.
The inspiration for this recipe comes from a high school friend Katharine who informed me of a salmon recipe she created in her Instant Pot. Her method was simple yet genius. Salmon in pot with stock, herbs, and lemon juice; pressure cook, remove and add cornstarch and let cook until it thickened. Amazing sauce and fish. I was intrigued and I decided to give it a go myself.
But there was a problem. Every single time I wanted to try the recipe, I didn’t feel like making a store run to get fresh non frozen salmon. And the week I finally bought salmon, I bought it frozen and forgot to defrost it the day I wanted to make it. Yes, fish defrost quite quickly under running water but even that felt like such a hassle. So it dawned on me, why not cook it from frozen, just like I did with the shrimp in the shrimp paella.
I set it to the same cook time for 5 minutes, closed the lid, and said a prayer. Well prayer works because my salmon came out perfect! With just a 5 minute cook time, my salmon was done from frozen. My fish was flakey and perfectly cooked, and I was able to make an amazing sauce in the same pot once done. Dinner was complete in less than 20 minutes!
The beauty with this salmon in the pressure cooker is the ability to use fresh or frozen fish. Non frozen fish will cook with a pressure cook time of about 3 minutes. Use your judgment when setting cook times for fresh or frozen fish. The thicker and bigger the filet, the longer the cook time.
You can have fun with the herbs used in this dish as well. I've used various combos of basil, parsley, chives, and dill and it's always been delicious.
Some may have some questions about this dish and I’ve made a nice notes section for this pressure cooker salmon along with step by step photos. Of course, if you come up with new questions or love this dish, feel free to leave me a comment below. As always, enjoy 🙂
Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
This Pressure Cooker Salmon with Creamy Herb Parmesan Sauce is the perfect quick weeknight and elegant meal. Top it with a creamy herb parmesan sauce for a quick and fancy meal.
Place water and garlic in insert with trivet on top. Place salmon on top of trivet.
Close pressure cooker and set on Manual for 4-5 minutes.*
Once timer goes off, quick release the pressure. Remove salmon and trivet from the pot.
Turn off pressure cooker and set to Saute and adjust to Normal.
Once water begins to boil, whisk in the heavy cream and bring to a boil again. Allow to boil for about 2-3 minutes. The mixture should be able to stick to the back of a spoon.
Turn off pressure cooker and remove insert from heat. Whisk in chives, parsley, dill, parmesan cheese, and lemon juice. Salt and pepper to taste.
Notes on Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
The time listed is for 4-5 minutes under high pressure for frozen salmon. Thicker bigger filets will likely need a 5 minute cook time while thinner ones will need less of a cook time. Use your judgment when setting cook times to avoid overcooked and dry fish.
Dry herbs can be substituted for the fresh in this recipe, just cut herb amount in half. Also, add herbs before pressure cooking if using dry herbs. Fresh herbs should be added as instructed in the recipe.
Broth can be used in place of water for recipe.
It takes about 10 minutes to reach pressure in the pressure cooker. Make sure quick release is done as soon as pressure cooker timer goes off to avoid overcooked salmon.
These directions are for a 6 quart Instant Pot. Please modify accordingly for bigger or smaller models.
Serve over pasta or rice with a side of vegetables to complete your meal.
Step by Step Photos of Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
Pin Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
Everyone needs a list of great recipes for air fryers. This list has you covered for breakfast, lunch, and dinner. Here's a list of recipes to get you started. This post may contain affiliate links, please read my full disclosure here.
So you’re trying to decide if you should buy an air fryer. Believe me, I was there. I have a small kitchen and another kitchen appliance terrified me. Where would I put it? Would I actually use it? Do I really need something just to fry food without oil?
This Healthy General Tso's Chicken Recipe is still fried but "fried" in the air fryer and can be made in less than 30 minutes. Top it with the amazing general tso's sauce for an easy and quick weeknight dinner.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
I have a few rules when it comes to General Tso's chicken. It must have crunch, it must have a little spice, and it must be saucy! At least that was my experience the first time I tried this dish.
It was almost 10 years ago when I first had it at a restaurant in Durham, NC during law school. I first tried this dish during a study break with friends and I fell in love.
It was also during this study break that I bit into one of the hot peppers that comes in the dish and I couldn't breathe for a good minute. The peppers are not to be eaten, the peppers are not to be eaten. I wish I knew that before I took a bite.
Despite the incident with the pepper, the dish was delicious. The chicken had the perfect crunch and the sauce was a perfect combination of sweet and salty. The depth of flavor was amazing. It's a dish that I came to love and recreate in my kitchen quite often.
Initially, my general process when creating general Tso's chicken was to batter and fry the chicken pieces until crunchy and then coat them in my sauce.
Although delicious, it became a bit cumbersome for weeknight dinners. My deep fryer broke which was a bummer and the time it took to heat oil on the stovetop just didn't fit into my tight schedule for weeknights.
So one night when my daughter requested this for dinner, a light bulb clicked in my head and I found that my Air Fryer would be the perfect fix. It became a win win because the air fryer cut the time it took to prepare the general tso chicken recipe but it also became my new healthy general tso chicken recipe since I needed no oil to fry it.
I initially purchased my air fryer to deal with a pregnancy craving I had for french fries. Well to be fair, I always crave french fries so I shouldn't blame that on pregnancy. Either way, I use my air fryer for much more than french fries and I am excited to share with you all the recipes I create in this amazing appliance.
What is an Air Fryer?
So what's an air fryer you may ask? In general, it's an appliance that recreates fried foods without actually frying the food in tons of oil. It also roasts and bakes food but its main claim to fame is the fact that it can give the same texture as fried foods without using a ton of oil.
It's a healthier option for home cooks who desire the delicious crunch that comes with fried foods but not the delicious calories and fat. It also tends to have a quicker cook time than many foods that are typically baked in the oven.
With help of my air fryer, I create this dish in less than 30 minutes. That's right, I use the air fryer to prep my chicken and I create my sauce while that's going.
There are a few tips and tricks to make this recipe a success. For one, you will want to coat your chicken pieces in potato starch. It's a tip I picked up from This Old Gal. It provides the perfect crunch for the chicken pieces without changing the taste profile.
You will also want to make sure that your air fryer basket is properly oiled. I just put a little olive oil on a paper towel and rub it all over the bottom of my basket. That way the chicken pieces won't stick when frying. This is the only oil you will need for frying the chicken pieces in this recipe. How awesome is that?!?
The last tip is to shake the air fryer basket about every 5 minutes when cooking. This will ensure that your chicken pieces are evenly cooked and crisp.
The beauty of this dish is that while your chicken pieces are cooking in the air fryer, you can work on creating your sauce on the stovetop. Dump the chicken pieces into the sauce when they are done cooking for the perfect weeknight dinner.
I like to serve our healthy general tso chicken recipe with a side of white rice I make in my Instant Pot. For veggies, I serve with steamed or air fried broccoli.
I hope you enjoy this healthy General Tso Chicken recipe in the air fryer as much as we do.
Looking for other Healthy Air Fryer Recipes? Try these out...
This healthy General Tso's Chicken Recipe is still fried but "fried" in the air fryer and can be made in less than 30 minutes. Top it with the amazing general tso sauce for an easy and quick weeknight dinner.
Set Air Fryer to 400 degrees Fahrenheit. Coat chicken thighs with potato starch making sure all pieces are fully covered. Use tongs to place chicken pieces in Air Fryer basket. Cook chicken pieces for 20-25 minutes until crispy, shaking basket every 5 minutes.
Meanwhile, prepare sauce by heating vegetable oil in skillet over medium-high heat. Once hot, add green onions, dried chilies, garlic, and ginger and stir fry for about 1 minute, until chillies brighten in color and onions have softened.
Add brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and pinch of salt to the skillet and stir. Bring to a boil and cook for about 3 minutes.
Once chicken in air fryer is finished, add to sauce and stir in.
Create a thickener by whisking 2 teaspoons of corn starch in ¼ cup cold water. Stir into boiling sauce and allow to cook for about 1 minute, until sauce has thickened.
Serve with rice and vegetable and Enjoy 🙂
Notes
Note for Healthy General Tso's Chicken Recipe
Break a few of the chills peppers in half before adding to skillet for a spicier dish.
Suggested Tools for Healthy General Tso's Chicken Recipe
I have this Air FryerYou will want to coat chicken with Silicone Kitchen Tongs so coating stays on chicken when mixing and transferring to air fryer.A skillet for making the sauce on the stove top.
This Copycat Rice a Roni recipe is even better than the boxed version. Make it in the Instant Pot for a hands off quick, easy, and healthier side dish.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
You ever have a random craving for a meal from your childhood? Happens to me quite often. I'll be thinking of what to create in my kitchen and I'll get a sudden urge for a dish I hadn't had in years. That's how it was when it came to this Rice a Roni.
Even as an adult, I used to buy the flavored rice and pastas from the dried goods section of the supermarket. Once I realized that these things were full of sodium and other no no ingredients, I stopped buying them.
As a matter of fact, I discovered that it was much easier and cheaper to make flavored rice out of ingredients I already had in my pantry.
Hence this homemade copycat rice a roni was born. I recall the first time I made it to go along with a delicious steak dinner I made for hubby and myself. Apparently he used to eat rice a roni as a kid too and loved it. So I made this copycat rice a roni, plated it beside a delicious steak and asparagus dinner, and waited for the verdict.
Initially, he thought it came from the box and he claimed I doctored it up somehow because it tasted so delicious. He was in shock when I told him it wasn't from a box. As a matter of fact, he didn't believe me, still doesn't believe, and always looks in the trash for a rice a roni box as evidence when I make it.
I tend to make all my rice in my Instant Pot now and this copycat rice a roni is no different. Reason being is that with the right ratio, rice cooked in the pressure cooker always comes out perfect. I tend to walk away and forget to lower the stove when it comes to stove top rice. The pressure cooker allows me to place my ingredients in the pot, set my timer, and go on to the rest of my meal. Perfection and no more burned rice bottom.
The great thing about this rice a roni is that you can prep the majority of the ingredients ahead of time. No need for a rice a roni seasoning packet when all the dry herbs and spices are in your cupboard. The only herb in this recipe that isn't dried is the parsley. Dry parsley can be substituted but fresh parsley is so much better.
I hope you enjoy this homemade copycat rice a roni as much as we do. I hope your family believes you when you tell them it's not from the box. As always, Enjoy 🙂
Looking for more Instant Pot recipes with rice? Try these out:
Combine dry thyme, minced dry onion, garlic powder, salt, and turmeric. Set aside.
Set pressure cooker to sauté. Once Hot, add butter and let melt. Once melted, add thin spaghetti noodles and stir until toasted, about 2 minutes.
Add rice and stir for about 30 seconds, until slightly toasted.
Add spice mixture and chicken broth and stir, ensuring that there are no pieces stuck to the bottom. Turn off sauté mode on pressure cooker and set pressure cooker on Manual mode for 8 minutes. Cover pressure cooker, making sure valve is set to sealed.
Once pressure cooking time is done, allow to natural release for 10 minutes, then quick release any remaining pressure by moving valve to "venting"
Open lid and add chopped parsley. Fluff with fork and Enjoy!
Video
Notes
Make sure there are no dry bits stuck to the bottom of the pot. This could result in that annoying "burn" signal some pressure cookers give off. Once you add your broth, stir with a wooden spoon to ensure there is no food stuck to the bottom. Basmati rice can be substituted for the long grain. I always rinse my rice under cold water before cooking. I started doing it out of habit because mama taught me that way. It yields a much fluffier non sticky rice. *If subbing dry for fresh parsley, reduce amount to 1 tsp.
Nutrition
Calories: 160kcal
Step by Step Photos of Copycat Rice a Roni in Pressure Cooker
This zucchini mushroom chicken is a chinese restuarant dish that can be on your dinner table in a hurry with minimum ingredients. Coated in an amazing sauce with tender chicken pieces makes this meal a winner.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
There was a point in my life that I ordered chinese food about once a week. I mean, how convenient is to sit at home, order dinner over the phone, and have it delivered piping hot at your door? Pretty convenient I'd say. And I would continue to do this until I realized that sometimes that food wasn't piping hot when it reached my door. Or sometimes I'd shell out 40 bucks for a meal that I could make for a fraction of the cost. Or sometimes the meals I ordered were very high in sodium which can cause a host of health issues.
So cooking Chinese dishes at home became a thing for me and it should become a thing for you too. So about this Zucchini Mushroom Chicken...omg delicious!!! Not only are the flavors of this dish amazing, but if you follow my technique for this recipe, you will end up with the most tender pieces of chicken breast you ever had in your meal.
Chicken breast is one of the most trickiest parts of the chicken to cook with as it's not as forgiving if you overcook it. Most chinese restaurants have mastered the chicken breast by providing succulent velvet textured chicken. How do they it you may ask? Well they...velvet the chicken.
If you do a google search about velveting chicken you will find various techniques on how to do it. Some say you should parboil the chicken first, others have it coated in cornstarch and then parboiled. Either way, most ways were too complicated and discouraging. This way is by far the easiest and brings amazing results. I find that velveting the chicken is an important step in this zucchini mushroom recipe and I hope you don't skip it. If you do, no worries, your dish will still be amazing but seriously consider giving it a try.
When it comes to stir fry at home, I usually use my large nonstick pan rather than my wok. Since I cook on an electric stovetop, there isn't enough heat to properly heat up all sides of a wok. A non-stick skillet works best for home cooks, especially those with electric burners.
I hope you enjoy this zucchini mushroom chicken recipe as much as we do. Don't forget to scroll down and check out the step by step photos for this meal.
Looking for more Zucchini Recipes? Try these Zucchini Fritters made in an Air Fryer.
Looking for more Stir fry recipes? try this one out:
This zucchini mushroom chicken is a chinese restuarant dish that can be on your dinner table in a hurry with minimum ingredients. Coated in an amazing sauce with tender chicken pieces makes this meal a winner.
1medium zucchinicut in half lengthwise, then sliced
salt and pepper to taste
Instructions
Sprinkle baking soda over chicken breast, making sure it is fully coated. Set aside for 20 minutes.
Combine soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes if using. Set aside.
Rince baking soda off of chicken and dry with good quality paper towels.
Add 1 tablespoon vegetable oil and sesame oil in pan over medium-high heat. Once oil is hot, add chicken and cook until both sides are browned, around 4 minutes.
Remove chicken from pan. Add remaining vegetable oil to pan and add zucchini, mushrooms, and onion. Cook while stirring until vegetables have softened, about 3 minutes.
Add chicken and sauce to pan, stirring until vegetable and chicken is fully coated with sauce. Cook for about 1 minute more. Serve with white or brown rice.
Step by Step Photos of Zucchini Chicken and Mushrooms
Place baking soda over thinly sliced chicken breast. Set aside for 20 minutes.
Slice onion, zucchini, and mushrooms. Set aside.
Prepare sauce. Set aside.
Rinse chicken and pat chicken pieces dry.
Cook chicke over medium-high heat until browned on both sides. Remove from pan.
Cook zucchini, onion, and mushrooms in pan until softened.
Add chicken and sauce to the pan. Cook for about 1 minute more.
Notes on Zucchini Mushroom Chicken
The chicken breast will feel a tad bit slimy after baking soda is rinsed off. Do not fear, it will cook just fine. Make sure you use good quality paper towels when drying the chicken so they don't stick to it.
Make sure all the baking soda is rinsed off chicken. You don't want the chicken to taste like baking soda in the final dish.
Chop vegetables and prepare sauce while chicken is marinating in the baking soda. That's the beauty that makes this dish a 30 minute dinner.
Add red pepper flakes if you want a bit of spice in the dish.
This Orange Poppy Seed Bundt Cake is a delicious citrus flavored cake with the perfect amount of poppy seed crunch. Enjoy it for breakfast, lunch, brunch, or an after dinner dessert.
March has arrived and I'm super hype about it. I'm only a few months closer to my all time favorite season, summer. But in the meantime, I'll just enjoy the fact that it's not freezing cold here in Carolina. Speaking of warmer weather, the change in temperature has made me want to get in the kitchen and bake more. Oddly enough, the warmer it is outside, the more I crave desserts like cakes and oven baked pies. So let me start by sharing this Orange Poppy Seed Bundt Cake Recipe with you.
I'm a huge fan of citrus desserts. Lemon meringue pie is a favorite around here and so is this Grapefruit Cake Recipe. But lemon is always the star of the desserts, so I figure why not give it a go with an orange. This Orange Poppy Seed Bundt Cake takes the cake...haha, get it?
I love this cake because it is so easy to put together and toss in your oven. I love the addition of vegetable oil rather than butter as it keeps the cake moist. I also love the addition of buttermilk for the texture and taste.
Speaking of buttermilk, I tend to run out of it quite frequently, especially when I want to use it in a baked good. I've found a good subsitution is to use 1 cup milk and 1 teaspoon of white vingear. Just combine the two in a measuring cup and allow it to sit for about 5 minutes. Like magic, your milk curdles a little and makes a wonderful buttermilk subsitute.
I like to enjoy this cake with a nice hot cup of coffee and staring out my living room window. I tend to do this a lot while I listen to a great playlist. For this, Isacc Hayes Walk on By is what I enjoy listening to. I hope you enjoy this Orange Poppy Seed Bundt Cake as much as we do. Until the next baking adventure, enjoy 🙂
Preheat oven to 350 degrees. Grease a bundt cake pan and set aside. Combine flour, baking powder, salt in a bowl. Whisk and set aside. Beat sugar and oil in a large bowl. Add eggs in one at a time until combined. Add orange juice, vanilla extract, orange zest until combined. Mix in flour mixture and buttermilk to large bowl, alternating between adding the flour and buttermilk until combined. Stir in poppyseeds. Pour batter into bundt cake pan and place into preheated oven. Bake for 50 min to 1 hour or until toothick entered into cake comes out clean. Remove from oven and cool in bundt cake pan for 15 minutes. Remove and allow to cool completey. Pour glaze over top of cake.
For Glaze
Combine powdered sugar, orange juice, and zest and whisk to combine. Pour over cooled bundt cake. Enjoy!
Notes
Notes on Orange Bundt Cake Recipe
Add more orange zest for a more dominant orange taste in the cake or glaze.
Cake is best served with a cup of coffee.
Suggested Tools & Ingredients for Orange Bundt Cake Recipe
Here's an easy and delicious way to prepare the Sous Vide Egg Bites Recipe in the Instant Pot. A creamy and delicate egg all in two bites...or one if you want to gobble it up.
Hello World! I feel like I've been flooding my most recent blog post with a ton of Instant Pot recipes. Let me apologize and start by saying that I won't be posting only Instant Pot recipes. But Gosh darn it, that Instant Pot is amazing.
I'm used to making soups, stews, and one pot meals in it but I was intrigued when I discovered that I could make eggs in the Instant Pot. No, not boiled eggs (which I hear is a great way to make a ton of boiled eggs) but creamy delicious egg bites.
Are these similar to sous vide egg bites?
Yep, but I don't use a Sous Vide machine. The first I heard of these is when Starbucks added it to their menu and called it "Sous Vide Egg Bites." They apparently use the sous vide machine but the Instant Pot gets the same velvety, creamy texture.
Let's be real, everyone and their mama got the Instant Pot for Christmas. How awesome is it that we can make this wonderful breakfast at home and save some coins when we head to our favorite coffee shop. These are the kind of a breakfast snack that can be made ahead of time. The whole family will love this grab and go breakfast.
This egg bites recipe comes together quickly and requires only a 9 minute steam time and 10 minute natural release time in the Instant Pot. There are a couple of suggested tools when making these babies...a blender, a a silicone baby food mold , and a Steamer Rack Trivet(this should have come with your instant pot).
As you can see, the texture of these eggs are creamy. This recipe isn't for you if you like your eggs hard or fried. But if you like creamy eggs and don't have the patience to make Gordon Ramsey's creamy scrambled eggs in a skillet (my favorite way to make them), then this Sous Vide Egg Bites Recipe is for you.
The best thing about these egg bites, other than the fact that they are creamy and delicious is the fact that you can hide veggies in them. I keep it simple with just adding spinach to mine. I also add bacon. Can I call bacon a veggie?
I hope you all enjoy these "Sous Vide" egg bites as much as we do. Until the next recipe.
Watch this video tutorial and see how I make these egg bites from start to finish.
Here's an easy and delicious way to prepare the Sous Vide Egg Bites Recipe in the Instant Pot. A creamy and delicate egg all in two bites...or one if you want to gobble it up.
Add bacon pieces to bottom of silicone baby food maker in the molds. Set aside.
Add eggs, cheddar cheese, cottage cheese, heavy cream, hot sauce, and salt & pepper to a blender. Blend until smooth consistency. Stir in chopped spinach.
Pour egg mixture into baby silicone baby food maker, covering bacon. Cover baby silicone food maker with foil paper.
Add 1 cup of water to bottom of Instant Pot and place trivet inside. Place baby food maker on top of trivet in Instant Pot. *See note about creating a foil sling or use tongs for easy removal.
Cover Instant Pot, making sure valve is set to "sealing." Select "Steam" and set timer to 9 minutes. Once the time timer goes off, allow it to natural release for 10 minutes. Then switch your valve to "venting" to do your quick release to remove any remaining pressure.
Open your Instant Pot and remove silicone baby maker. Allow to stand for a few minutes and turn eggs over onto a dish. Enjoy immediately or refrigerate for up to 4 days.
Video
Notes
Suggested Tools for Sous Vide Egg Bites Instant Pot
Notes on Sous Vide Egg Bites Recipe in the Instant Pot
You can create a foil sling for easy removal of the baby silicone mold in the Instant Pot. To create the sling, take a 20 inch long piece of foil paper and fold it into thirds. Place this in the Instant Pot, on the trivet and place the baby silicone mold on top of that. When ready to remove from the Instant Pot, grab the foil sling. Or in the alternative, you can use tongs to grab the side of the silicone mode for removal.
Have fun with the add ins and use whatever cheese you may like.
Allow the egg bites to sit after removing from Instant Pot to have them firm up a bit.
With the egg mold linked here, I don't spray the silicone mold and my eggs slide right on out. I highly reccomend this silicone mold. However, I have used other molds with this recipe and they have stuck. So I suggest always spraying the mold.
These can be reheated easily in the microwave. If refrigerated, try 30-45 seconds in the microwave. if frozen, try 60 -90 seconds. Re-heat time will depend on the wattage of your microwave.
This Pressure Cooker Turkey Chili Recipe is not only delicious but has only a 25 minute under pressure cook time. It's the perfect one pot dinner that can be made on any weekend or weeknight.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.
Oh how I love my Instant Pot Electric Pressure Cooker! Although I took a leave of absence from the blog, I've been getting great feedback on my Instant Pot recipes, like this Pressure Cooker Shrimp Paella or this Instant Pot Jamaican Cornmeal Porridge Recipe. So, of course, the first recipe I had to share on my return to blogging was this Pressure Cooker Turkey Chili Recipe.
One pot meals are a necessity in our meal rotations and our electric pressure cooker has been a life saver when it comes to creating these meals. Let's just say that for the last few months I've been super busy and extremely tired. Why may you ask? Well for starters, I starred in a feature-length film that is available on Amazon. It was a pretty big way to start the year and something brand new to me. But hey, YOLO (you only live once) and being an actress is now on my resume. The movie took a bit of time as I not only acted in it, but I helped with directing and editing as well. Feel free to check out the movie free on Amazon.
After the movie was made, you would think life would slow down but we chose to keep it moving. My husband and I always wanted to expand our family of 3 but were told that it would only be possible with In Vitro Fertilization(IVF). That itself was a little overwhelming. Dealing with taking shots every day, various medical procedures, and the fear that it just may not work will have you feeling overwhelmed. Regardless, it was totally worth it as we became pregnant on our first round. 8 months later, after a difficult pregnancy, our little precious daughter made her way into this world. Now our house is full of girls, sorry hubby.
It's meals like this Turkey Chili made in my Instant Pot that allowed my family to eat healthy while our lives went through so many exciting changes.
Chili in the Slow Cooker, Stove Top, or Instant Pot...that is the question?
Chili used to be a meal that I thought was only available on a long weekend when you had hours to sit over a stove and stir every once in a while. Truth is, it's been a long time since I've made chili on the stove top. I'm not the hugest fan on watching food on the stove for long periods of time. The slow cooker is my 2nd favorite method for cooking chili but it didn't provide me with the last minute dinner availability. So the Instant Pot Electric Pressure Cooker became the perfect vessel to make this delicious turkey chili dinner.
Although my Instant pot has a slow cooker function, I prefer to use the pressure cook and sauté function only on my machine. Rumor has it that the slow cooker function on the Instant Pot isn't as good as the original slow cooker.
Which is Healthier, Ground Beef or Ground Turkey?
Although the majority of the chili we make in our house is made with beef, I wanted to try something different for my hubby and oldest daughter. Chili happens to be one of her favorites but I wanted to limit the amount of red meat we were eating. The great thing about this turkey chili is you won't even notice that there isn't beef in the chili because...well, it taste like some darn good chili.
So which is healthier? It pretty much depends on which kind of ground turkey or ground beef you buy. Fit Found Me has a great article detailing the differences between both.
Spices for Pressure Cooker Turkey Chili
So what's the secret to this delicious chili?? The spices! Of course, there is chili powder, cumin, and a dash of cinnamon. All that combined with the other ingredients gives you a dynamic chili taste.
Spices
How Long to Cook Chili in a Pressure Cooker
You will get different opinions on how long you should cook anything in the pressure cooker. Some even say you can get that flavor within as little as 10 minutes cook time. I'm a firm believer that this chili deserves a good 25-minute pressure cooker time. The longer it's in there, the better the chance of getting that dynamic flavor.
What to serve with this chili?
Cornbread!!! or Tortilla chips. I like to top mine with sliced jalapeno, cheddar cheese, and sour cream.
It's super easy to make this chili, which makes it perfect for a weeknight or weekend meal. So spice it up and enjoy this pressure cooker turkey chili recipe. Also, it feels great to be back.
Set your Pressure Cooker to sauté mode. Once it displays "HOT", add vegetable oil. Once oil heats, add onion and red bell pepper and stir until softened, about 3 minutes. Add garlic cloves and cook for about 1 minute more.
Add ground turkey and stir, cooking until meat is no longer pink. Add chili powder, cumin, oregano, cinnamon, paprika, salt, black pepper, and cayenne pepper. Stir and turn off Pressure Cooker.
Add corn, kidney beans, and chicken broth and stir. Place can diced tomatoes on top but do not stir, just leave it on top.
Set Pressure Cooker on Manual (Pressure Cook) for 25 minutes. Cover, making sure the valve is set to seal.
Once time is up, allow pressure cooker to natural release for 10 minutes, then quick release by switching valve to vent. Once pressure is fully released, open and stir.
If you find chili to watery, set pressure cooker to sauté until mixture starts to boil and stir until desired consistency, no longer than 5 minutes. Add 2 tablespoon of cornmeal to thicken.
Video
Notes
Top with your favorite Chili toppings: Jalapeno, cheddar cheese, avocado, sour cream, etc.
You can sub your favorite bean for one of the kidney beans. Feel free to try it with black beans or any bean you like with your chili.
Make sure the diced tomatoes remain on the top when pressure cooking. If mixed in prior to pressure cooking, you risk the tomatoes being scorched on the bottom.
The chili will be watery when you first open the pressure cooker. In order to thicken it, you can turn on the saute function and stir continuously allowing it to reduce down. I like to add very fine cornmeal and stir it in on saute for a few minutes. It changed the flavor profile ever so slightly but it's sooo good.
Step by Step Photos of Pressure Cooker Turkey Chili
Sauté onion, red pepper, garlic in 2 tablespoon vegetable oil.
Add in turkey meat and cook until fully cooked.
Add spices and stir. Turn off pressure cooker.
Add beans, corn, and chicken broth and stir,
Place diced tomatoes on top. Cover and pressure cook for 25 minutes
after pressure cooking, let natural release for 10 minutes and then quick release. Chili will appear watery. To thicken, set pressure cooker on sauté and stir to thicken.
so coating stays on chicken when mixing and transferring to air fryer.
for making the sauce on the stove top.
