This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices. Serve over potatoes, rice, or pasta!

For a more traditional roast, try Instant Pot pot roast.

Pot roast is often saved for special occasions or Sunday family dinner, but Instant Pot Mississippi pot roast is super simple and will slip into your mid week rotation.

I recently served this Mississippi roast over a bed of Instant Pot mushroom risotto and it was the most delicious, comforting dinner! I think we have a new household classic on our hands.

Why You’ll Love This Recipe

• “Dump and start”: Unlike some of my Instant Pot recipes, there’s no browning of meat necessary.
• Healthier: The viral recipe makes this roast with packets of ranch seasoning mix and au jus gravy mix, but my recipe uses a simple seasoning blend that’s easy to make and doesn’t sacrifice taste.
• Not salty: Like other Mississippi pot roast recipes using the packets.
• Fast: Minimal prep time and on your table in 2.5 hours, it’s faster than the oven or crock pot versions.

Ingredients for Instant Pot Mississippi Pot Roast

Mississippi roast in Instant Pot uses a handful of simple ingredients and seasonings that produce incredible flavor with a tangy kick. Here’s what you’ll need.

• Chuck roast: The best choice, second best is rump roast and third best is bottom round. I also tested eye of round roast, which is pictured, and it was OK, it’s a bit too lean to shred. A roast with some marbling is the best!
• Beef broth: Low sodium beef broth is best with beef. Use store-bought or make your own Instant Pot beef bone broth. Or if you have previously made vegetable broth or Instant Pot chicken broth that would work too.
• Soy sauce: Deepens the flavor of the gravy. You can use soy sauce or liquid aminos.
• Pepperoncini: Whole or sliced. They aren’t overly spicy and add tang. Whole peppers are better because sliced peppers will disintegrate more during cooking but it’s OK.
• Pepperoncini liquid: We add 1/4 cup of pepperoncini juice for amazing flavor.
• Seasonings: A blend of garlic powder, onion powder, dried chives, dried dillweed, dried parsley, and black pepper adds the perfect amount of flavor and you can adjust to taste.
• Butter: I prefer unsalted butter to keep this recipe lower in sodium.
• Cornstarch: To thicken the gravy.
• Fresh parsley: Garnish each serving with fresh parsley.

How to Make Mississippi Pot Roast in Instant Pot

Here’s a quick overview with photos of how to make Mississippi pot roast in Instant Pot.

There is a recipe card below will full measurements and instructions.

• Prepare sauce mix: Combine beef broth, soy sauce, liquid from pepperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and pepper in a medium bowl.
• Arrange ingredients in Instant Pot: Place a trivet inside your Instant Pot, and place roast on top. Pour the prepared mixture over it, then add pepperoncinis and butter around the roast.

• Pressure cook: Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes.
• Release pressure: After pressure cooking, let the pressure come down on its own, called Natural Release.
• Shred beef: Carefully transfer the roast onto a large plate and shred with 2 forks. Set aside.
• Thicken the sauce: Press Saute on the Instant Pot. Meanwhile, whisk cornstarch with cold water in a small bowl. Pour the cornstarch mixture into the pot, stir, and let sauce thicken. Press Cancel, return shredded beef to Instant Pot, and stir.
• Garnish: Sprinkle with fresh parsley and serve with side dish of choice.

Tips for Choosing the Best Cut of Beef

Instant Pot mississippi roast will be the most tender, flavorful pot roast with these helpful tips.

• Choose the right roast: Select a good cut of meat, so it comes out tender and shreds easily. Also be sure to buy not overly fatty chuck roast.
• Trim some fat: If it looks like there’s excess fat on the outer edge you can trim some off to help prevent a greasy roast. Keep in mind a little fat will flavor the roast and keep it juicy.
• Try more lean roast: I tried eye of round roast and it was a bit hard to shred more towards the center but not terrible and still tender. You can also cut it in 2 inch cubes before cooking. Also try sirloin tip roast.

Can I Add Vegetables?

Yes, make Mississippi pot roast in Instant Pot a complete one pot meal with the addition of veggies! To the pot, I would add only large chunks of potatoes and carrots, or baby potatoes and baby carrots. Be ready they will be very very soft.

Or wrap them in parchment paper like I do in my 8 quart Instant Pot when making Instant Pot pot roast. This will also work with a 10 quart Instant Pot.

If you’re using a 6 quart Instant Pot, I recommend cooking the veggies after so they’re not overcooked. Drop them into the pot after removing the meat and pressure cook on high pressure for 5 minutes. Quick release, remove veggies, and finish the recipe as instructed.

You can also add parsnip, sweet potatoes, diced tomatoes, or onion.

I wouldn’t recommend to add any other vegetables like green beans or broccoli because they will be mushy.

What to Serve with the Roast?

I served it with Instant Pot mushroom risotto because that’s what I made that day as well. I always love potatoes and gravy so Instant Pot baked potatoes, Instant Pot mashed potatoes, or Instant Pot potatoes are popular in our house.

Add shredded pot roast in sandwiches or buns, like beef dip sandwiches with some caramelized onions, roasted red onions or grilled onions.

Serve over egg noodles, or with Yorkshire pudding and vegetables like roasted butternut squash or zucchini tomato bake.

And finally, for a low carb side we love cauliflower mashed potatoes and cauliflower rice.

How to Store and Reheat

Store: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Freeze: Let your leftovers cool and store in an airtight container, it’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge.

Reheat: You can reheat beef in a pot or skillet on medium heat with a splash of water or broth. Alternatively, microwave at 30 second intervals, stirring in between until warmed through.

FAQs

More Roast Recipes to Try

• Crock pot sirloin tip roast
• Crock pot rump roast
• Crock pot eye of round roast
• Eye of round roast
• Sirloin tip roast

More Instant Pot Recipes

• Instant pot beef stew
• Instant pot beef barley soup
• Instant pot pulled pork

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Instant Pot Mississippi Pot Roast

This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Pressure Up & Down Time 45 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 262kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds chuck roast or rump roast
• 1 cup beef broth low sodium
• 2 tablespoons soy sauce or liquid aminos
• 1/4 cup liquid from peperoncini peppers
• 8 pepperoncini peppers
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon dried chives
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
• In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
• Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
• Remove the roast onto a large plate and shred with 2 forks. Set aside.
• Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
• Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 262kcal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 460mg | Fiber: 1g | Sugar: 0.3g

The post Instant Pot Mississippi Pot Roast appeared first on iFoodReal.com.

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot, or freeze for later.

I can’t decide which I love better! These meatballs, my Thai meatballs or Mexican meatballs.

I grew up eating porcupine meatballs. My mom always made them in a clear sauce with broth and spices. Also she made meatballs large, so you eat only one or two meatballs.

This slow cooker porcupine meatballs recipe is amazing! Meatballs hold their shape while being flavorful and tender. And so juicy, saucy and filling because of brown rice and turkey’s high fiber and protein content.

Ingredients for Porcupine Meatballs

• Ground turkey: I use extra lean ground turkey because it is healthier. You can use any meat like extra lean ground beef, ground pork or ground chicken.
• Rice: We use brown rice because it contains bran and fiber. You can use white rice. The key is to use long grain rice so it sticks out. But you can use any, to be honest.
• Eggs: Eggs act as a binder although you can skip them. I tried and porcupine meatballs do not fall apart.
• Broth: Meatballs actually cook in a broth because we use uncooked rice. You can use homemade chicken broth or vegetable broth, Instant Pot chicken broth, broth from a carton or organic bouillon cubes mixed with water.
• Cornstarch: For the slurry to thicken the sauce.
• Simple seasonings like Italian seasoning, salt and pepper.

How to Make Porcupine Meatballs in Slow Cooker

This recipe yields 10 large porcupine balls. You can make 20 small ones.

I decided to make porcupine meatballs in slow cooker because I thought they make a perfect candidate for “dump and go” crockpot recipe. Even brown rice is uncooked!

• Shape the meatballs: In a large bowl, combine ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix very well and then shape into 10 large meatballs and place at the bottom of large crock pot.
• Slow cook: Cook for 4 hours on high heat or for 8 hours on low heat. While rice is slowly expanding it acts as a binder along with eggs to keep ground turkey shaped into meatballs.
• Thicken the sauce: At the end, whisk cold water with cornstarch, add to the slow cooker, cover and cook on High for 10-20 minutes or until thickened.

How to Make Porcupine Meatballs in Instant Pot

I am absolutely in love with my Instant Pot! No surprise, I cook meatballs in Instant Pot as well.

To cook porcupine meatballs in Instant Pot:

• Follow the recipe to form the meatballs.
• Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot.
• You can release pressure using Quick Release method. Open the lid and separate meatballs from each other, if necessary.
• Press Saute, whisk in a slurry and cook until sauce has thickened a bit. It helps to remove a few meatballs and then add them back.

Can I Bake Them?

Yes. Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Tips for Best Results

• Don’t overwork the meat mixture: Once all ingredients are incorporated with ground turkey, stop mixing. This will ensure your porcupine meatballs turn out light and fluffy.
• Use cold ingredients from the fridge: The colder is meat and eggs, the easier it is to shape the meatballs. They also turn out more juicy because the fat melts during cooking and not before.
• For easier rolling: Dip your hands into a bowl with water in between rolling each meatball.
• Do not open the lid: During slow cooking do not lift the lid and peek inside to check on meatballs. Every time you do that, the steam escapes and cooking time increases. It’s OK to check on meatballs towards the end though.

What Do I Serve Porcupine Meatballs with?

Porcupine meatballs are a meal on their own including the meat and rice. However, if you’re super hungry you could serve it with extra starch like healthy mashed potatoes or Instant Pot mashed potatoes.

I usually make super simple cucumber and tomato salad or garlic green beans to go with meatballs. They also pair well with cabbage like this braised cabbage and apples.

On lazy days, it is a green smoothie or just some crusty bread for mopping up the sauce!

How to Store

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze cooked: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw porcupine meatballs in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Or freeze uncooked: Form the meatballs, place on a baking sheet and freeze for up to 2 hours. Then transfer to a Ziploc bag and store in a freezer for up to 3 months.

When ready to cook, I would recommend to bake them from frozen with extra 10 minutes. For Instant Pot, no changes are necessary. And for slow cooker, you have to thaw meatballs first and then cook as per recipe.

FAQs

More Dinner Recipes to Try

• Healthy turkey meatballs
• Turkey meatball soup
• Slow cooker turkey meatloaf
• Cranberry turkey meatballs

You might also love to browse all of my healthy ground turkey recipes!

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Slow Cooker Porcupine Meatballs

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 12 minutes minutes

Servings 10 meatballs

Calories 193kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds ground turkey chicken, beef or pork
• 1 cup brown rice uncooked, rinsed & drained
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or 1/2 tsp dried basil + 1/2 tsp dried oregano
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth low sodium
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 2 tablespoons green onions, parsley or dill finely chopped (for garnish)

US Customary – Metric

Instructions

• In a large mixing bowl, add ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix just enough to combine.
• Form 10 large meatballs a size just a bit shy of a tennis ball’s size. Or you can make 20 or so smaller meatballs.
• Place in a single layer on a bottom of large slow cooker. Meatballs will fit snuggly. Just pack them gently and tight. Pour broth gently over the meatballs.
• Slow cook on Low for 7-8 hours or on High for 3-4 hours.
• In a small bowl, whisk cold water with cornstarch. Pour slurry over the meatballs, cover and cook on High for 10-20 minutes or until sauce has thickened. Serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
• In Instant Pot: Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot. Release pressure right away and separate meatballs. Press Saute, whisk in a slurry and cook until sauce has thickened a bit.
• In the oven: Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F oven for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Nutrition

Serving: 1meatball | Calories: 193kcal | Carbohydrates: 17g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 292mg | Fiber: 1g | Sugar: 1g

The post Slow Cooker Porcupine Meatballs appeared first on iFoodReal.com.

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, hearty chunks of ham, and fresh vegetables in a perfectly seasoned broth. Made super easy with no soaking the beans!

Love Instant Pot soup recipes? Try a bowl of Instant Pot split pea soup with ham.

We just polished off a batch of Instant Pot ham and bean soup that was brimming with buttery beans, tender pieces of ham, onion, carrots, and celery. Each spoonful was heavenly and warming!

Instant Pot recipes are a game-changer, specifically for soups and stews. The high pressure creates huge flavor and there’s no long simmering so you can feel cozy sooner.

Why You’ll Love This Recipe

• Uses up Holidays leftovers: The most delicious way to use up leftover holiday ham and clean out the refrigerator. If you made turkey, you have to try leftover turkey rice soup, delish!
• Easy: Just a few minutes to pull together, no presoaking, and the pressure cooker does all the work making this a hands-off recipe.
• One pot meal: You can look forward to easy clean up because we sauté and cook in the same pot.
• Budget friendly: Dried beans are cheaper and healthier than canned beans. This soup is perfect for feeding a crowd.
• Delicious: Ham and bean soup in Instant Pot is infused with flavor, hearty, and satisfying. And if you end up with leftovers, it freezes so well.

Ingredients for Instant Pot Ham and Bean Soup

Make Instant Pot ham and bean soup with simple ingredients you most likely already have in your kitchen.

• Cannellini beans: You’ll need 1 pound dried, unsoaked cannellini beans. See notes about smaller beans in Tips section.
• Ham: I used nitrites free Maple leaf natural smoked ham. You can also use leftover ham, see options below.
• Vegetables: Onion, carrots, and celery create a base of flavor.
• Garlic: Freshly minced garlic cloves add the best flavor. Jarred garlic can work in a pinch.
• Broth: I love adding homemade vegetable broth or chicken broth, or Instant Pot chicken broth or Instant Pot beef bone broth. If using store-bought, I recommend low sodium because ham is salty.
• Spices: The rich broth is jazzed up with Italian seasoning, salt, pepper, and bay leaves.
• Oil: For frying, I used extra-virgin olive oil for taste reasons.
• Fresh herbs: I garnished with fresh parsley. Thyme or cilantro would be nice too.

How to Make Ham and Bean Soup in Instant Pot

Making ham and bean soup in pressure cooker is super simple, done in 4 steps, and on your table in less than 90 minutes!

Here’s a quick overview, there is also a full recipe card below.

• Sauté aromatics: Set Instant Pot to Sauté and wait for it to say Hot. Coat bottom of pot with oil then add onion, garlic, and celery. Sauté until veggies soften, about 3 minutes, then add Italian seasoning and sauté for 30 seconds. Hit Cancel.
• Add remaining ingredients: Add beans, ham, carrots, salt, pepper, bay leaves and broth.
• Pressure cook: Place the lid on Instant Pot, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• Release pressure: Wait 10 minutes before turning pressure release valve to Venting. Add fresh parsley, stir, and serve hot.

Tips for Best Results

Here are my top tips for the most flavorful Instant Pot ham and bean soup.

• Check your beans: Try to use dried beans within a year of purchasing, and buy from a store you know keeps fresh stock. Dried beans are a great pantry item but after that first year they can fall apart while still remaining hard in the center, ending up tough and chewy once cooked.
• If using smaller beans: Like white navy beans or great Northern beans, they cook faster. So pressure cook them for 35 minutes instead of 45 minutes. Keep in mind that white navy beans are less starchy, so the broth will be less thick.
• Don’t vent right away: Avoid Quick Release when making anything with broth in your Instant Pot. Make sure to wait 10 minutes before Venting to avoid soup splatter.
• If soup thickens: Starch settles and makes soup more stew like, it’s normal. If your soup thickens just add more broth.
• If you would like to soak the beans: I did not soak my beans because they come out tender and soft from pressure cooking, however, if you soaked your beans you’ll want to pressure cook your soup for 15 minutes.

Should I Use Ham Shanks, Leftover Ham or Just Ham?

So much flavor comes from the ham, and you can use whatever you have on hand and shred or chop the meat depending on your preference.

This recipe is perfect for leftover holiday ham, or buy store-bought ham like me to satisfy ham and bean soup craving any time. You can also use smoked ham!

I’d throw in the ham bone too, if you have it, to really amp up the flavor. Ham shanks or ham hocks can be used, both add richness to the broth but shanks generally have more meat on them. If you use ham hocks, I recommend adding some chopped ham in with it.

What to Serve with Ham and Bean Soup?

The best way to cozy up with a bowl of Instant Pot ham and bean soup is with healthy cornbread muffins for dipping and a glass of wine.

We also enjoy a simple butter lettuce salad next to it or with classic toppings like a dollop of sour cream, shredded cheddar cheese, or crispy bacon.

How to Store

Store: Once soup has cooled, transfer to the refrigerator in an airtight container and enjoy leftovers for up to 5 days.

Freeze: This soup is also great for meal prep! Freeze in an airtight container, leaving room for expansion, for up to 3 months. Let it thaw in the fridge overnight or on the counter for 5-6 hours before rewarming.

FAQs

More Soup Recipes to Try

• Instant Pot minestrone soup
• Mushroom bean soup
• Instant Pot lentil soup
• Instant Pot black bean soup

Be sure to check out my collection of most popular healthy Instant Pot recipes!

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Instant Pot Ham and Bean Soup

Cozy Instant Pot Ham and Bean Soup recipe with dried beans, ham, and fresh vegetables. Made super easy with no soaking the beans!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Pressure Up & Down Time 25 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 270kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound white beans dried (2 1/2 cups)
• 3 cups ham chopped, shredded or on the bone
• 1 medium onion finely chopped
• 2 large garlic cloves minced
• 2 large celery stalks chopped
• 3 medium carrots chopped
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 6 cups chicken broth low sodium
• 1 tablespoon oil for frying
• 3 tablespoons fresh parsley finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion, garlic and celery. Saute for 3 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add beans, ham, carrots, salt, pepper, bay leaves and broth. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 45 minutes.
• After wait 10 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Add parsley, stir and serve hot.

Notes

• Store: Refrigerate soup in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 270kcal | Carbohydrates: 21g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 523mg | Fiber: 5g | Sugar: 2g

The post Instant Pot Ham and Bean Soup appeared first on iFoodReal.com.

I am sharing my family’s easy Instant Pot Beef Bone Broth recipe. Full of collagen, budget friendly and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Today I will share with you how my Ukrainian family made beef bone broth since 19th century. Of course, it was not Instant Pot beef bone broth but rather simmered for 24 hours on the stove bone broth.

We are super lucky to be making bone broth in electric pressure cooker today. A truly miracle appliance!

What Are the Best Bones to Use for Bone Broth?

The best bones for beef bone broth are soup bones with some meat and a lot of tissue, cartilage or marrow. Bones like oxtail, shanks and knuckles. Also pay attention to quality of bones, grass-fed bones are the best!

Feel free to add a few short ribs of even chicken feet or wings for more rich bone broth. It will have higher protein and gelatin content.

Bones of younger animals contain more cartilage, which eventually turns into bones. Therefore, feel free to add veal bones, if you can find them.

How to Make Instant Pot Beef Bone Broth

My Instant Pot beef bone broth recipe is super simple. This is how my grandma used to make it. And that’s how I make it, without any vegetables. And it comes out super flavorful!

• In Instant Pot, add bones, bay leaves, black peppercorns and cold water up to the Max line. That’s it!
• Close the lid, set pressure valve to Sealing, and press Pressure Cook on High or Manual button for 2 hours. Walk away.
• After you can let the pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
• Remove bay leaves, peppercorns and large floating pieces with small fine mesh strainer. Don’t look for perfection because we will be putting broth through a mesh strainer again.

• I like to season bone broth after cooking simply because I like to adjust salt to taste and it really doesn’t matter when you salt it, before or after. For 6 quart Instant Pot add 2 teaspoons of salt, for 8 quart Instant Pot add 1 tablespoon. Then stir.
• Once you stir, immediately you will notice “the build up” on the back of the spoon. It’s all the goodness of a bone broth in its glory – collagen and fats.
• Divide beef bone broth between jars and store.

Do I Have to Blanch or Roast the Bones?

Roasting the bones for beef bone broth is an optional step. It is recommended to add more flavor and color to the bone broth, and reduce the foaming. However, all of this is applicable to a stove top bone broth.

When you make beef bone broth in Instant Pot, food cooked under pressure comes out more flavorful and there is no foam.

If you wish to blanch and roast the bones, roast the bones for 30 minutes in preheated to 400 Fahrenheit oven. Then transfer them to an Instant Pot and bring to a boil on Saute function, skim any foam and proceed with pressure cooking as per recipe.

What Are the Health Benefits of Bone Broth?

According to Medical news today, one word – “collagen”. The longer you simmer the bone broth, the richer flavor and higher collagen content.

Collagen seeps out from bones and connective tissues during long-term simmering. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.

#1 health benefit of collagen is joint health. Cartilage in our joints wears down with continual use and time. Consuming bone broth may be a good way to add gelatin to our diet.

It may help reduce stress on joints as well as promote healthy nails, hair, skin and stronger immune system and improved digestion.

What Is the Difference between Stock, Broth and Bone Broth?

Stock: Making a stock always involves the bones, whereas broth is made with the meat and not necessarily the bones. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery carrots, and bones.

Broth: A seasoned broth is used just like stock and can also be sipped on its own. It usually has a lighter consistency and weight to it as it is not simmered as long.

Bone broth: This is a deeply nourishing liquid made from, you guessed it, bones! It’s made by simmering bones over a long period, sometimes up to 24 hours.

With the Instant Pot, these 24 hours are drastically reduced and you have delicious and healthy bone broth in just under 3 hours! It can be used for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All three have similarities and each one has a place in our food and our bodies!

How to Store

Store: For any stock or broth storage, I prefer any size glass jars. I used 16 ounces Mason jars but I think larger ones are better since you will need a few anyways for making a batch of soup.

Just pour broth with the ladle through a mesh strainer, placed inside the funnel, into the jar. If it’s still warm, let it cool completely. Refrigerate your broth for up to 1 week.

Freeze: I like to freeze beef bone broth in same glass jars for up to 3 months. Just when you pour it, leave some room at the top for expansion. Screw on lids or cover with plastic. Be sure to freeze completely cooled broth to avoid the glass shattering from rapidly changing temperatures.

You can also freeze small amounts of broth in ice cube trays for recipes that need just a small amount like sauces and gravy.

To thaw, transfer the jar from freezer into the refrigerator overnight. I would be hesitant to place this “gold liquid” into the microwave to prevent the nutrients loss.

What to Do with Broth, Meat and Bones After?

After distributing most of the broth among the jars, you will have bones with some meat, tissue and liquid left. That’s more goodness on the bottom of the magic pot. Bone broth in Instant Pot just keeps on giving!

• Before I get rid of the bones, I make sure to scrape the meat and tissue off of them really well. And if you look closer inside the bones you will see the bone marrow. Knock bones on the side of the pot a few times and it will come out.
• I love using Instant Pot beef bone broth with a bit of water as a base for soups like Instant Pot ham and bean soup and Instant Pot beef barley soup. Or you can use it as a base for any of Instant Pot soup recipes or soups and stews.
• Sip on its own when feeling under the weather. I like to add freshly cracked black pepper and fresh dill or parsley.
• Use instead of water when making rice in Instant Pot or instead of chicken broth in Instant Pot mushroom risotto.

Looking for more dinner ideas? Check out my most popular collection of healthy Instant Pot recipes.

FAQs

More Instant Pot Recipes to Try

• Instant Pot borscht
• Instant Pot chicken broth
• Instant Pot beef stew
• Instant Pot pot roast

Browse all Instant Pot recipes.

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Instant Pot Beef Bone Broth

My family's easy Instant Pot Beef Bone Broth recipe. Full of collagen and ready in your pressure cooker in just 2.5 hours instead of 24 hours.

Course Soup

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Pressure Up & Down Time 50 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 16 pints

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds meaty beef bones oxtail, marrow bones, knuckles and short ribs
• 5 bay leaves
• 5 whole peppercorns
• 2 teaspoons salt

US Customary – Metric

Instructions

• In Instant Pot, add bones, bay leaves, peppercorns and fill up with cold water up to PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 2 hours.
• After let pressure subside on its own, Natural Release, or wait 30 minutes and turn valve to Venting, Quick Release.
• Using small mesh strainer, discard bay leaves, peppercorns and any large floating pieces. For 6 quart Instant Pot, add 2 teaspoons of salt, for 8 quart Instant Pot, add 1 tablespoon. Stir.
• Now you have to portion bone broth. I like to pour it into glass jars (any size) through a mesh strainer placed inside the funnel. That’s it. Use in soups or drink hot with fresh herbs and more spices.

Notes

Store: Refrigerate for up to 1 week or freeze for up to 3 months.

Nutrition

Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9.5g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 194mg

The post Instant Pot Beef Bone Broth appeared first on iFoodReal.com.

Hearty Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Add your favorite toppings and dig in!

If you like this quinoa recipe, try my one pot chicken quinoa and chicken quinoa skillet.

If you are looking for a comforting meal that is both quick and flavorful, this chicken quinoa chili is for you. Especially, if you are scrambling what to make for dinner on a busy weeknight!

Serve quinoa chili on any cool night when you need something cozy, when you’re hosting game day, or when you want healthy lunches all week long.

Why You’ll Love This Recipe

• Made in one pot: Dump and go chili recipes cut down on dishes and are perfect for busy schedules.
• Uses pantry staples: You’ll only need 10 minutes of prep time, there’s not much chopping, and instead of fresh onion and garlic we add flavoring with dried spices.
• So delicious: Enjoy juicy pieces of chicken, hearty quinoa, firm and tender beans in every bite.
• So healthy: As per Healthline, quinoa is a nutrient-dense grain that has become very popular in the past couple of decades. It’s gluten-free, high in fiber, a good source of plant protein, high in vitamins and minerals, and contains antioxidant and anti-inflammatory compounds. It’s easy to make and can be added to your favorite dishes.

Ingredients for Chicken Quinoa Chili

Chicken quinoa chili recipe is made with10 ingredients, a simple spice blend, and full of cozy, warm flavor!

• Chicken: Cut 3 large boneless skinless chicken breasts into 1.5 inch pieces. You can also use chicken thighs, see tips below.
• Veggies: Choose 2 sweet bell peppers like orange, yellow, or red bell pepper.
• Beans: One can of low sodium red kidney beans and one can of low sodium black beans, both drained and rinsed. If you don’t have black beans you can use more kidney beans, I like Instant Pot kidney beans.
• Tomato sauce: Adds a tangy flavor and acts as a thickening agent.
• Diced tomatoes: Adding canned diced tomatoes with their juices adds flavor and texture to soup and stew recipes. Choose low sodium, and if you don’t like chunks of tomato feel free to use crushed tomatoes instead.
• Quinoa: Uncooked white quinoa or tri-color quinoa.
• Chicken broth: Use low sodium chicken broth, homemade chicken broth or Instant Pot chicken broth. Vegetable broth can also be used.
• Spices: This quinoa chili is seasoned with a blend of chili powder, onion powder, garlic powder, taco seasoning, and cumin.
• Salt: Enhances all other ingredients and increases the taste of the entire dish.
• Oil: Extra-virgin olive oil or avocado oil for frying.
• Optional toppings: Our favorites include shredded cheddar cheese, jalapeños, cilantro, lime and avocado.

How to Make Chicken Quinoa Chili

Here’s a quick photo overview how to make chicken quinoa chili. Simply add the ingredients to a Dutch oven and let them cook and mingle.

There is a full recipe card below.

• Combine spices: Add chili powder, onion powder, garlic powder, taco seasoning, and cumin to a small bowl and stir.
• Brown the chicken: Heat a Dutch oven or large deep skillet on medium-high heat and coat with oil. Add cubed chicken along with 2 tablespoons of spice mixture and a sprinkle of salt. Cook for 10 minutes then transfer to a small bowl and set aside.
• Sauté bell peppers: Add remaining oil to the large pot on medium heat. Then add chopped bell peppers, 1 tablespoon of spice blend, and salt. Sauté for 5 minutes.
• Simmer: Add broth and stir, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, all the remaining ingredients including the rest of the spice mixture, stir, and cover with lid. Bring to a boil, reduce heat to low, and cook for about 15 minutes. Stir and cook for another 15 minutes.
• Serve: Let chili rest for 5 minutes off heat. Add extra broth for thinner consistency, if desired and serve hot with optional toppings.

Tips for Best Results

These cooking tips are easy ways to make this chili recipe the best!

• To make it more saucy: Add any broth to desired consistency after cooking. Or add 1 cup extra broth before cooking and adjust more after if needed.
• Use leftover cooked quinoa: If that’s what you have on hand, reduce broth to 1/2 cup, simmer beans with sauces for 15 minutes, then add cooked quinoa.
• Be mindful of burning: Because of tomato sauce and quinoa, it’s important to simmer on low and stir half way through.
• Use any beans: I love the combination of kidney beans and black beans but any beans would work. Use canned white beans, cannellini beans or pinto beans. You can also used cooked dried beans, if you have some.
• Use chicken thighs: If you prefer chicken thighs, you’ll need about 8-9 boneless skinless chicken thighs.
• Add corn: I kept this recipe simple for busy weeknights but you can also add 1 cup of frozen corn before cooking. Still simple but with more sweet flavor.

What to Serve with Quinoa Chili?

Quinoa dinner recipes make healthy, filling meals on their own. Add some delicious toppings to your quinoa chili like shredded cheese, lime juice, jalapeños, cilantro, avocado, sour cream, or Greek yogurt and you’re all set!

However, with a house full of hungry teenagers I often make healthy cornbread or healthy cornbread muffins to go with it.

Or if I have some leafy greens to use up, a simple lettuce salad or butter lettuce salad and a handful of tortilla chips is perfect.

How to Store

Store: After the chili cools, place in an airtight container and refrigerate for up to 5 days.

Freeze: Cool completely to room temperature and store leftovers in the freezer for up to 3 months.

Thaw in the refrigerator overnight. Then reheat on the stove, covered on low heat with a splash of broth.

FAQs

More Quinoa Recipes to Try

• Chicken quinoa bowl
• Chicken chickpea stew
• Healthy chicken pot pie
• Beef quinoa stew

More Chili Recipes to Make for Dinner

• Instant Pot vegetarian chili
• Buffalo chicken chili
• Healthy white chicken chili
• Ground chicken chili

Print

Chicken Quinoa Chili

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 417kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3 large boneless skinless chicken breasts cut into 1.5 inch pieces
• 2 large sweet bell peppers chopped
• 15 ounces can red kidney beans low sodium, rinsed & drained
• 15 ounces can black beans low sodium, rinsed & drained (or more kidney beans)
• 15 ounces can tomato sauce low sodium
• 15 ounces can diced tomatoes low sodium
• 1 1/4 cups quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 2 tablespoons chili powder low sodium
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons taco seasoning low sodium
• 1 teaspoon cumin
• 1/2 teaspoon salt divided
• 2 tablespoons oil for frying, divided
• Shredded cheddar cheese, jalapeños, cilantro, lime and avocado for toppings, optional

US Customary – Metric

Instructions

• In a small bowl, add chili powder, onion powder, garlic powder, taco seasoning, cumin and stir to combine.
• Preheat Dutch oven or large deep skillet on medium – high heat and swirl 1 tablespoon of oil to coat. Add chicken, sprinkle it with 2 tablespoons of spice mixture and 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. Transfer to a small bowl and set aside.
• Return pot to medium heat and add remaining 1 tablespoon of oil. Add bell peppers and sprinkle with 1 tablespoon of spice mixture and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring occasionally.
• Add broth and stir for 1 minute, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, kidney beans, black beans, tomato sauce, diced tomatoes, quinoa, remaining spice mixture and stir. Cover, bring to a boil, reduce heat to low and cook for 15 minutes. Stir and cook for another 15 minutes.
• Remove from heat and let chili rest for 5 minutes developing the flavors. Add extra broth for thinner consistency, if desired. Quinoa will absorb liquid as it sits. Serve hot with desired garnishes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth covered on low heat.

Nutrition

Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 53g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 555mg | Fiber: 14g | Sugar: 5g

The post Chicken Quinoa Chili appeared first on iFoodReal.com.

Learn how to cook perfect Boneless Leg of Lamb Recipe every time! Herb crusted and garlic stuffed, this is an easy lamb roast anyone can make!

If you have bone-in leg of lamb, use this leg of lamb recipe. We also absolutely love our braised lamb shanks!

My favorite way to celebrate anything is with this boneless leg of lamb recipe. I love roasting it because it’s so easy to make but looks grande on the table!

I created this recipe about 15 years ago. I make it for Easter dinner, Holidays or whenever I need to leave a lasting impression. Works every time!

Why You Will Love This Recipe

• Easy to make: Boneless leg of lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not!
• Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
• Garlic lovers’ dream: Stuffed with over 30 slivers of fresh garlic.
• Foolproof recipe: This lamb recipe is 15 years old, tried and tested on our family.
• Video: If you are more of a visual learner, video instructions will be helpful.

Ingredients You’ll Need

To make this recipe you will need 6 simple ingredients you more likely have on hand right now. General rule of thumb is to plan about 1/2 pound of roasted lamb per person.

• Boneless leg of lamb: It is a leg of lamb where bone has been removed and meat rolled, tied or netted into a shape of oval roast. You can find it in many grocery stores fresh or frozen, or in a butcher shop.
• Garlic: Juicy, fresh and plump garlic cloves make all the difference. I don’t recommend to use garlic powder.
• Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both.
• Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
• Salt and black pepper: To season and taste.

How to Cook Boneless Leg of Lamb

Here is a step-by-step process how to roast a boneless leg of lamb. Full recipe card is located below.

1. Season with garlic and rosemary

• Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
• Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can use one), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
• Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
• Season with spices on both sides: Rub the roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

2. Roast uncovered

Bake lamb roast uncovered according the schedule below until desired doneness when checked with a quality meat thermometer.

Meat will keep “cooking” as it rests. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

3. Let meat rest and carve

• Important to let meat rest: Remove boneless leg of lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
• Remove casing: Transfer lamb roast on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
• Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

4. Roast potatoes in fat drippings (optional but so good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make lamb and potatoes (and other veggies), so good!

• Remove some fat and drippings: Scoop out 1 cup of drippings as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
• Add veggies and seasonings: I added about 2 pounds baby potatoes, 2 carrots, 1/2 tablespoon garlic powder, 3/4 tsp salt and ground black pepper to taste. Then stir to coat.
• Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How Long to Cook Boneless Leg of Lamb?

Here is a handy boneless leg of lamb roasting times chart. Always check with a good internal meat thermometer. Cooking times are listed per 1 pound of meat.

All ovens vary due to age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later!

My best advice is for 4-5 pounds roast to check internal temperature after 1 hour and go from there. For 2-3 pounds roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

Tips for Foolproof Results

Here are the tips on how to cook perfect lamb roast every time!

• Plan ahead: Roasting boneless leg of lamb in the oven is easy! It just needs enough cooking time. I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, roast will steam instead of roasting.
• Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with instant-read thermometer 1/2 hour before end of cook time as per recipe.
• If you use a convection oven method: It cooks food faster than regular oven. To cook any recipe in a convection oven, follow this easy formula: reduce the temperature by 25 degrees F or reduce the cook time by 25%. Today some ovens even offer convection conversion completely eliminating any guesswork!

What to Serve with Leg of Lamb?

Serve sliced boneless leg of lamb on its own, or drizzled with freshly squeezed lemon juice or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

• Sauces: Aside mint jelly and traditional gravy, chimichurri sauce adds bright tangy flavor to roasted lamb.
• Potatoes: Lamb roast would be delicious with healthy mashed potatoes, Instant Pot mashed potatoes, sweet potato mash or this genius cauliflower mashed potatoes.
• Salads: Look for salads that are bright and colorful like traditional Greek salad, spinach avocado salad, tomato cucumber feta salad or this spinach salad recipe.
• Vegetables: Garlic green beans and baked asparagus are just classics. Also sauteed broccoli would be very nice!

How to Store and Make Ahead

Store: Refrigerate leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold!

Freeze: Freeze leftover lamb sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

FAQs

More Roast Recipes to Try

• Boneless turkey breast roast
• Sirloin tip roast
• Beef eye round roast

More Lamb Recipes

• Pan seared lamb chops
• Air fryer lamb chops
• Lamb loin chops recipe
• Lamb stew recipe
• Grilled lamb kofta kebabs
• Garlic butter lamb chops

Print

Boneless Leg of Lamb Recipe

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is easy lamb roast recipe anyone can make!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

• 4-5 lbs boneless leg of lamb
• 5-7 large garlic cloves cut into slivers
• 2 tbsp olive oil extra virgin
• 2 tbsp rosemary dried
• 1 1/4 tsp salt
• Ground black pepper to taste

Roasted Potatoes After (Optional)

• 2 lbs potatoes cubed
• 2 large carrots sliced
• 1/2 tbsp garlic powder
• 3/4 tsp salt
• Groudn black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
• Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
• Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
• My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, remove the casing and discard it.
• Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

• Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
• Add potatoes, carrots, garlic powder, salt and pepper and stir well.
• Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

• Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
• Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
• Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g

The post Roasted Boneless Leg of Lamb Recipe appeared first on iFoodReal.com.

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in with your family!

If you love lasagna, you’ll also like Instant Pot lasagna soup and Instant Pot lasagna.

Collection of Instant Pot soup recipes here on iFoodReal just got better with this Instant Pot white chicken lasagna soup.

It tastes just like white chicken lasagna without all the extra work! Tender cheesy noodles, rich taste, and lots of garlic, all in a warming bowl of soup.

This delicious soup recipe comes together in less than an hour and is also veggie packed!

Why You’ll Love This Recipe

• One pot meal: You saute veggies and cook the soup all in same pot, Instant Pot!
• Crowd pleaser: Just like with my healthy white chicken chili, kids and even their friends go crazy for the creamy goodness. It’s one of my 3 top favorite soups I’ve made this year!
• Delicious: Loaded with tender noodles, juicy chicken, cheese, and the perfect blend of seasonings. And let’s be honest, who doesn’t love creamy soup?!
• Lighter: There’s no mozzarella cheese and you can reduce amount of heavy cream too.

Ingredients You’ll Need

This hearty Instant Pot white chicken lasagna soup is filled with simple, easy to find ingredients. The list looks lengthy but you’ll probably find most of them in your kitchen right now.

• Onion: Finely chopped yellow onion or white onion.
• Garlic: We’re adding lots of freshly minced garlic for flavor.
• Vegetables: Fresh baby spinach and grated carrots.
• Chicken: Boneless skinless chicken breasts are easy to shred once cooked.
• Sun-dried tomatoes: A small amount of sun dried tomatoes with a bit of their oil adds a punch of sweet-tart tomato flavor.
• Chicken broth: Look for low sodium chicken broth. You can also use homemade chicken broth or Instant Pot chicken broth, if you have some.
• Heavy cream: Makes the broth rich and creamy.
• Lasagna noodles: Break 9 sheets into small pieces. You can choose from regular lasagna noodles or mafalda pasta.
• Spices: Italian seasoning, salt, and pepper.
• Olive oil: A small amount for frying.
• Parmesan cheese: Use freshly grated Parmesan cheese if you can, it has the best flavor.
• Fresh herbs: I used fresh parsley but basil is great too.

How to Make Instant Pot White Chicken Lasagna Soup

Making white chicken lasagna soup in Instant pot is so easy, here’s a quick overview with photos.

There’s also a full recipe card below.

• Sauté aromatics: Press Sauté on your Instant Pot and once it says Hot swirl oil to coat. Add onion and garlic and sauté for 5 minutes, stirring occasionally to prevent burning. Next, add Italian seasoning and sauté for another 30 seconds, then press Cancel.
• Combine ingredients: Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper to the pot. Stir well so noodles separate.
• Pressure cook: Tightly close lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes. Wait 5 minutes, then turn valve to Venting to release remaining pressure.
• Shred chicken: Carefully remove chicken and place on a cutting board, the shred thinly or chop into small cubes. 

• Finish the soup: Return shredded chicken to the Instant Pot. Add spinach, Parmesan cheese, and parsley or basil, and stir.
• Garnish and serve: Divide into individual bowls and garnish with more Parmesan cheese, if you’d like. Enjoy hot with a slice of bread.

Tips for Best Results

These helpful tips are what make this chicken lasagna soup the best, you’ll be making it year-round!

• Break noodles into small pieces: Smaller than you think since pasta is absorbent and become much larger. It will be much easier to eat. Of course you can always “cut” noodles with a spoon in your bowl.
• Stir the soup: Unlike with other Instant Pot recipes, here you want to stir before pressure cooking, so noodles don’t stick.
• Don’t release pressure right away: Once it’s done pressure cooking, it’s important to wait 5 minutes, otherwise the soup will splatter through the venting valve. Don’t do Quick Release.
• Shred or cut chicken small: Because of the short cook time, the chicken won’t be as tender, which is fine if we cut it after. So shred it into small pieces or cubes.
• If soup thickens too much: This is normal as every hour passes by because pasta will soak up more moisture. Thin it out only with broth to avoid diluting the flavor with water. I usually add 2 cups more after a few hours, then adjust seasoning to taste.

Variations

Customize Instant Pot white chicken lasagna soup to fit your diet with these simple variations.

• Dairy-free: Use a can of coconut milk instead of cream or 2 cups dairy-free milk and add 1/2 cup nutritional yeast instead of Parmesan cheese.
• Gluten-free: Choose gluten-free brown rice pasta and you can keep the same cook time because of the chicken.
• Vegetarian: Skip chicken and add 3 cups of chopped zucchini, 2 cups sweet potatoes, and more carrots. Also be sure to use vegetable broth.
• Lighter: Make it less heavy by using only 1/2 cup heavy cream, or add 2 cups of milk instead.
• Chicken thighs: Feel free to use 6-7 boneless skinless chicken thighs, cook time will be the same.

Can I Make It on the Stove or in Slow Cooker?

Yes, if you don’t have a pressure cooker you can still enjoy this creamy white lasagna soup.

Stovetop method: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook on both sides until almost cooked through, set aside. Follow the same steps to sauté aromatics and add ingredients, including chicken, to the pot.

Give it a stir, cover with a lid and simmer soup on medium heat for 15-20 minutes until noodles are tender. I would check once and give it a stir. Then shred chicken and finish the soup.

Slow cooker method: Saute veggies in a skillet and transfer to a large crock pot. Add carrots, chicken breasts, sun dried tomatoes, chicken broth, salt and pepper. Cover, and cook on High for 4 hours or Low for 8 hours.

Remove chicken to shred or chop and return back to the pot. Stir in heavy cream, Parmesan cheese, spinach, and lasagna noodles, cover, and cook for another 30-45 minutes until noodles are cooked to your liking.

What to Serve White Chicken Lasagna Soup with?

You can keep things simple or add as many toppings as you like to add flavor.

Garnish soup with more cheese like shaved Parmesan cheese, ricotta cheese, or shredded mozzarella cheese. I skipped ricotta cheese because I felt that heavy cream has added enough creaminess.

Dust with your favorite dried or fresh herbs like parsley, basil, oregano, or thyme. Then serve with whole grain bread, crusty bread, or garlic bread!

How to Store and Reheat

Store: I’ll refrigerate leftovers for up to 2 days in an airtight container. Technically, soup could last for 3 – 4 days, but I find the pasta becomes soggy after 2 days.

You can also thin out the soup with more broth and spices as it will thicken with time.

Freeze: I do not freeze lasagna soup because the noodles do not thaw well, they become mushy.

Reheat: It’s best to reheat only what you will eat, reheat in the microwave or small pot on the stove. If you are planning to consume all the leftovers you could also reheat right in the Instant Pot on Sauté mode.

FAQs

More Lasagna Recipes to Try

• Chicken lasagna roll ups
• Zucchini lasagna rolls
• Zucchini lasagna

More Instant Pot Soup Recipes to Try

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot chicken and rice soup
• Instant Pot chicken and noodle soup
• Instant Pot Thai chicken soup
• Instant Pot chicken wild rice soup

Print

Instant Pot White Chicken Lasagna Soup

Instant Pot White Chicken Lasagna Soup with chicken breasts, spinach, and sundried tomatoes in savory creamy broth. Perfect for a cozy night in!

Course Soup and Stew

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Pressure Up&Down Time 25 minutes minutes

Total Time 44 minutes minutes

Servings 8 servings

Calories 387kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 1 cup carrots shredded or grated
• 2 large boneless skinless chicken breasts
• 1/3 cup sun dried tomatoes thinly sliced, with a bit of their oil
• 6 cups chicken broth low sodium
• 1 cup heavy cream
• 9 lasagna noodles broken into small pieces
• 1/2 tablespoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil for frying
• 1/2 cup Parmesan cheese grated
• 4 cups baby spinach
• 1/4 cup parsley or basil finely chopped

US Customary – Metric

Instructions

• Press Saute and wait until Instant Pot says Hot. Swirl oil to coat and add onion and garlic. Saute for 5 minutes, stirring occasionally. Add Italian seasoning and saute for another 30 seconds, stirring once. Press Cancel.
• Add carrots, chicken breasts, sun dried tomatoes, chicken broth, heavy cream, lasagna noodles, salt and pepper. Stir well to separate the noodles.
• Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 4 minutes.
• After wait 5 minutes and then turn pressure release valve to Venting to release remaining pressure, called Quick Release.
• Remove chicken breasts on a cutting board and shred thinly with 2 forks or chop into small cubes. Return to the Instant Pot along with spinach, Parmesan cheese and parsley or basil, and stir.
• Garnish individual bowls of soup with more Parmesan cheese. Serve hot with a slice of bread.

Video

Notes

Store: Refrigerate soup leftovers for 2 days. Soup can last for 3-4 days but I find pasta becomes too soggy after 2 days. You can also thin out the soup with more broth and spices as it will thicken with time.

I don’t recommend to freeze this soup because noodles will become mushy upon thawing.

Nutrition

Calories: 387kcal | Carbohydrates: 34g | Protein: 24g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 407mg | Fiber: 3g | Sugar: 5g

The post Instant Pot White Chicken Lasagna Soup appeared first on iFoodReal.com.

Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices. Sprinkle with fresh dill for a flavorful comfort meal!

We also love chicken chickpea stew and Mediterranean ground turkey stew during the cooler months.

I grew up with grandma’s steaming bowl of stew. It is an Eastern European traditional dish that fills your house and clothes with a stew smell.

I had all intentions to make traditional beef stew with potatoes, just to find out I was out of potatoes. Quinoa stew it is and it was amazing! Originally posted in 2015, this recipe is even easier now. Updated with new photos, tips and tricks as well.

Why You’ll Love This Recipe

• One pot meal: Quinoa stew with beef is easy to make, ready in 1 hour, and made in one pot!
• Gluten free: All ingredients are naturally gluten-free making this quinoa dinner recipe perfect for the entire family and guests.
• Healthy: Beef and potatoes are often found together in many soup and stew recipes, but I loved swapping in quinoa. It adds plant-based protein, all nine essential amino acids, and fiber, keeping you full longer.
• Flavorful: I carefully selected spices, herbs, and vegetables to make this an unforgettable healthy dinner that does not skimp on flavor. Your house will smell amazing too!

Ingredients for Beef Quinoa Stew

This quinoa stew will be your newest winter staple packed with simple ingredients, protein, and cozy flavors.

• Beef: Use any beef stew meat such as beef chuck roast or rump roast cut into 1″ cubes. Or if you’d like you can use pre-cut stew meat.
• Garlic: Freshly minced garlic cloves add cozy flavor and aroma.
• Vegetables: Onion, carrots, and peas. Feel free to use fresh or frozen peas.
• Olive oil: Sautéing with extra-virgin olive oil also enhances the dish with extra flavor.
• Cornstarch: We’ll coat the beef in cornstarch to help thicken the stew and deepen the flavor.
• Broth: I was out of beef broth so pictured is chicken broth. Of course, low sodium beef broth would be the best.
• Quinoa: Uncooked, rinsed, and drained quinoa. I had white quinoa but you can use whichever color you have. Note red quinoa stew will be more hearty and chewy.
• Spices: A blend of salt, pepper, and bay leaves.
• Fresh herbs: I stirred in some fresh dill but fresh parsley is good too.

How to Make Beef Quinoa Stew

Here’s a quick and easy overview of how to make homemade quinoa stew in one pot.

There’s a full recipe card below.

• Sauté vegetables: Heat a Dutch oven or heavy bottom pot on medium heat and coat it with oil. Sauté onion, garlic and carrots for 3-4 minutes, then transfer to a medium bowl.
• Sear beef: Add remaining oil to the large pot, then add beef and sprinkle with cornstarch, salt, and pepper. Cook for 5 minutes while stirring a few times.
• Add broth: Pour in broth and deglaze the pot by bringing mixture to a boil. Scrape the bottom to remove any stuck bits and cook for a few minutes. 

• Add veggies: Mix in previously cooked veggies, remaining salt and pepper, and bay leaves. Cover and bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Cook quinoa: Add quinoa, stir, cover and cook for15 minutes. Turn off heat and let stew sit covered for 5 minutes.
• Add peas and herbs: Add peas and dill, gently stir and enjoy a delicious bowl of quinoa stew.

Tips for Best Results

Make this one of the most tastiest quinoa recipes by following these tips and tricks.

• Adjust the thickness: The ingredients in this stew are absorbing. After a few hours or next day, feel free to add more beef broth, chicken broth or vegetable broth. Or if you like a more soupy stew in general.
• Beef doesn’t have to be very brown: Saute the beef but do not expect it to have charred, caramelized edges mostly because we use a high-walled pot which doesn’t allow moisture to evaporate. So, don’t wait for that and overcook the meat.
• Deglaze the pot: All those caramelized bits on the bottom of the pot hold so much flavor, you don’t want to leave them behind.
• If you love garlic: I love adding a bit of freshly grated garlic at the end. It adds a depth of flavor, different from cooked garlic. But you don’t have to, if you prefer very mild garlic taste.

What to Serve Quinoa Stew with?

This is the best time of year for beef quinoa stew! I like serving it as is sprinkled with more fresh dill or parsley. You can also add freshly grated Parmesan cheese or mozzarella cheese.

Make it a meal and serve with a simple salad like brussels sprouts salad, arugula salad, or a healthy Caesar salad. Sometimes I’ll keep it extra simple and have diced avocado on the side.

How to Store and Reheat

Store: Transfer any leftover stew to an airtight container and store in the refrigerator for up to 5 days.

Freeze: Allow stew to cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat for a healthy lunch.

Make a healthy freezer meal: Sauté vegetables and beef stew meat and transfer to a large resealable Ziploc bag or airtight container. Add quinoa and freeze for up to 3 months. When you want to make it, just defrost the freezer meal in the fridge overnight and combine in a pot with broth. Cook as per recipe. At the end add peas and dill.

Reheat: Add to a pot along with a splash of broth or water, cover, and simmer on low heat until warmed through.

FAQs

More Beef Recipes to Try

• Instant Pot beef stew
• Korean inspired ground beef and rice bowls
• Beef stir fry
• Instant Pot beef barley soup
• Healthy beef and broccoli

More Quinoa Recipes to Try

• Black bean quinoa casserole
• Ground turkey quinoa casserole
• Instant Pot ground turkey quinoa bowls
• Chicken quinoa skillet
• One pot chicken quinoa
• Quinoa chili

Print

Beef Quinoa Stew

Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 393kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 3 large carrots sliced
• 1.5-2 pounds beef stew meat cut into 1″ cubes
• 1 tablespoon cornstarch
• 2 tablespoons olive oil extra virgin
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 3 cups beef broth or chicken broth low sodium
• 3 bay leaves
• 1 1/4 cups quinoa uncooked, rinsed & drained
• 1 cup peas fresh or frozen
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

• Preheat Dutch oven or heavy bottom pot on medium heat and swirl 1 tablespoon of oil to coat. Add onion, garlic and carrots, cook for 3-4 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
• Return pot to the stove and add remaining 1 tablespoon of oil. Add beef and sprinkle it with cornstarch, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for 5 minutes, stirring a few times.
• Add broth and deglaze the pot by bringing mixture to a boil and cooking for a few minutes, scraping the bottom. Then add previously cooked veggies, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaves. Stir, cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Add quinoa, stir, cover and cook stew for another 15 minutes. Turn off heat and let it sit covered for 5 minutes.
• Add peas and dill, gently stir and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Reheat: On a stovetop with a splash of broth or water, covered, on low heat.

Nutrition

Serving: 1.5cups | Calories: 393kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 608mg | Fiber: 5g | Sugar: 4g

The post Beef Quinoa Stew appeared first on iFoodReal.com.

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

Print

Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• Mason jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Learn how to make a large batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. It’s my family’s easy recipe with lots of tips and tricks!

We also keep Instant Pot chicken broth, vegetable broth and Instant Pot beef bone broth recipes in our cooking basics arsenal.

Everyone needs to know how to make a big batch of the most delicious chicken broth! You can’t compare it to store-bought!

Whether you are making a pot of healthy chicken noodle soup or Instant Pot chicken noodle soup, any flavorful chicken soup starts with properly prepared chicken broth.

Why You’ll Love This Recipe

• Family recipe: This is my grandma’s foolproof recipe I have been cooking for 20 years, it’s the best!
• Clear broth: I will share a few tips and tricks how to end up with the best homemade chicken broth that is not cloudy.
• Super easy: This was the first recipe I learnt to make. It’s so easy! Even for a beginner cook.
• Budget friendly: Whenever I make a batch, it lasts me weeks in the fridge and freezer to make soup and stews like chicken noodle vegetable soup and extra chicken meat to make lunches like healthy chicken salad.
• Versatile: Use as much or as little chicken you have, and use any kind besides chicken breasts. Also, broth can be made with or without vegetables.

Ingredients for Chicken Broth Recipe

Making chicken broth at home is super easy, and you’ll only need a handful of simple ingredients.

• Chicken: This recipe uses 2-3 pounds of bone-in chicken, not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass or whole raw chicken.
• Onion: Be sure to keep your onion whole or halved if you have a large onion but peel it. The hairy end holds it together.
• Veggies: Use fresh veggies or even saved frozen vegetable scraps. I peeled and chopped fresh carrots and tossed in a few celery ribs.
• Bay leaves and whole black peppercorns: For more flavor. I like to add them straight to the pot but you can add them to a sachet, a piece of cheesecloth, or linen towel tied with kitchen twine.
• Spices: Salt and pepper to taste.

How to Make Chicken Broth

Here’s a quick overview of how to make chicken broth, you’ll love making it in your very own kitchen!

There is a full recipe card below.

• Add everything to a pot: To a large pot or Dutch oven, add chicken, onion, carrots, celery, bay leaves, and peppercorns.
• Cover with water: Fill the pot with cold water until it’s almost to the top.
• Bring to a boil: Cover and bring to a rolling boil, careful not to let it boil over. Reduce heat to low and use a fine mesh strainer to skim the foam off the top.
• Simmer: Leave the lid half way covering the pot and simmer gently for 1.5 – 2 hours, you should see bubbles occasionally showing up on top.

• Remove and separate chicken: Carefully remove chicken and transfer to a large bowl. Once it’s cooled, separate the meat and skin from the bones, save them for other chicken recipes and discard the bones.
• Strain the broth: Using small mesh strainer, remove the onion, celery, bay leaves, and peppercorns and discard them. Next, remove the carrots and save them for eating or discard. Skim any remaining small pieces with a fine mesh strainer or strain into a different pot.
• Season the broth: Add salt and pepper to taste, then divide homemade chicken broth between large Mason jars and let cool to room temperature.

Tips for Best Results

Here are the top tips and tricks from my grandma’s kitchen, to my kitchen, to yours.

• Always use cold water: This is key to keeping the broth clear.
• Don’t skip the onion: Onions add extra flavor but also helps make your broth clear.
• Remove some chicken skin: The skin adds flavor to the liquid and the meat but to avoid extra fat, I always remove some of the skin.
• Don’t fully cover the pot with a lid: Simmering while fully covered will make broth cloudy and bubble vigorously.
• A note about cooking time: The longer you cook, the more flavorful it is. The minimum for best results is 1.5 hours up to 5 hours.

Variations

There are so many uses and variations for chicken broth, here’s a few you can try.

• Add more herbs and spices: With more herbs comes more flavor. Add parsley stems, thyme, rosemary, or garlic cloves. You can also add other spices like cayenne pepper, turmeric, and ginger.
• Start with frozen chicken: The process stays the same but cook time will be longer.
• Turn it into chicken noodle soup: After broth is ready, keep the carrots, remove and shred the chicken and just add cubed potatoes, cook for 10 minutes. Then add noodles and cook for another 3-5 minutes, then add shredded chicken back in along with fresh herbs like parsley or dill.
• Drink chicken broth by itself: As kids, we always enjoyed a hot cup of chicken broth. I love to season it with salt, freshly ground black pepper and fresh dill or parsley. So good when you are feeling under the weather!

Are Chicken Stock and Chicken Broth the Same?

No, chicken stock and chicken broth are not the same. A lot of recipes call for stock or broth because they can have the same uses, but they are different.

Chicken stock is made from just bones, takes longer to make, and creates a thicker liquid. Chicken broth is made with meat, bones, and sometimes vegetables yielding a thinner liquid with more flavor.

How to Store

Store: I store my broth in the fridge for up to 4 days, if I know I will be making soup or chili.

Freeze: Make sure to leave room for expansion at the top of your jar or airtight container, my favorite containers are glass mason jars. You can also freeze it in ice cube trays for recipes that call for just a bit of it such as sauces etc.

Reheat and reuse: Bring cold broth to a boil and then proceed with soup recipe. Or add cold to recipes like healthy white chicken chili or slow cooker chicken stew.

FAQs

Recipes to Use Homemade Chicken Broth In

• Slow cooker chicken noodle soup
• Chicken stew
• Lemon chicken orzo soup
• Instant Pot chicken and rice soup
• Healthy chicken tortilla soup
• Healthy chicken wild rice soup
• Chicken vegetable soup

Print

How to Make Chicken Broth

Make a batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. Easy recipe and lots of tips to keep it clear!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 cups

Calories 50kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer
• Mason jars

Ingredients

• 2-3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 1 medium onion whole and peeled
• 2 medium carrots peeled and coarsely chopped
• 3 medium celery ribs coarsely chopped
• 3-4 bay leaves
• 6-8 whole peppercorns
• Cold water
• Salt and ground black pepper to taste

US Customary – Metric

Instructions

• In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.
• Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.
• Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 – 2 hours. The longer broth simmers, the more flavorful it is.
• Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.
• Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Chicken skin: I recommend to remove some chicken skin by holding onto it with paper towel, to avoid broth being extra fatty.
• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 50kcal | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 241mg

The post How to Make Chicken Broth appeared first on iFoodReal.com.