This recipe makes it easy to sneak in all the healthy grain goodness! The secret to making great quinoa is in what types of liquids you use, the ratio of liquid, and your cooking method.

Pressure Cooker Quinoa is an easy, fast, and healthy addition to any meal and provides a wonderful earthy flavor to a wide variety of dishes. It’s a wonderful alternative to rice if you’re looking to change up your usual.

Quinoa in an Instant Pot or other electric pressure cooker makes it so simple because it literally takes a few minutes to rinse and one minute to pressure cook.

What’s also great about quinoa is that you can portion it out, freeze it, and then use it in weekly meals or lunches.  Just pull it out of the freezer when you need it. It only takes about an hour to thaw. If you want to use it in a dinner that has a skillet or add it to a soup, you don’t have to thaw it at all. Simply add it in!

Key Ingredients

• Quinoa – I like the rainbow variety for the color, but you can use white, red, or black quinoa.This fantastic protein packed plant can be found in the rice section of your grocery store.
  
• Vegetable Broth – Adds a lovely flavor base, however, you can use chicken broth or water.
  
• Salt- (optional) I recommend not using salt if you are cooking with broth or stock.  If you are using water as a base, you will want to add salt to bring out the flavor of the grain. 

With only two ingredients, you can have an easy and healthy side dish to add to any meal. I even have a breakfast recipe that uses quinoa with fruit.

How to Make Quinoa in the Instant Pot

This is an overview of the instructions, be sure to see the recipe card for all the details.

NOTE: I have the Instant Pot, but any electric pressure cooker will do.

Before you get started, rinse the quinoa in a fine-mesh strainer and rinse until water runs clear, this can take 30-60 seconds.

This step is important because quinoa has a saponin coating that has a bitter flavor if you don’t give it a thorough rinse.

1. Add the broth (or water) to the inner pot of your pressure cooker.
   
2. Add the quinoa (and salt if using), then stir gently with a fork. Make sure all the quinoa is submerged and there are no grains stuck to the side of the pot.

Make sure the valve is in the sealed position. Use manual pressure for 1 minute and allow the pressure to release naturally when it is done cooking. Fluff with a fork and it’s ready to serve.

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Instant Pot Quinoa

A tasty alternative to rice, this Instant Pot Quinoa recipe is a fast, healthy addition to any meal and provides a wonderful earthy flavor to a wide variety of dishes.

Course Side Dish

Cuisine American

Prep Time 1 minute minute

Cook Time 1 minute minute

Natural release time 18 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 159kcal

Author Chellie Schmitz

Cost $2 per recipe

Equipment

• Instant Pot or pressure cooker
• Fine Mesh Strainer

Ingredients

• 1 ½ cups quinoa
• 1 ½ cups vegetable broth or water or other stock.
• Salt to taste optional

Get Recipe Ingredients

Instructions

• Place the quinoa in a fine-mesh strainer and rinse until water runs clear, about 30-60 seconds.
• Add the broth and quinoa to the pressure cooker. Stir with a fork to make sure the quinoa is all covered and there is none sticking to the side of the pot.
• Use the manual setting to cook on high for 1 minute, making sure the vent is sealed.
• After cooking, allow the pressure to release naturally. Remove the cover and fluff with a fork. Add salt for taste if necessary.

Notes

• A fine-mesh strainer is necessary because quinoa is a very small grain and can fit through the holes of a traditional colander.
• When cooking quinoa in the instant pot, you always use a 1:1 ratio of quinoa and cooking liquid.
• I recommend not using salt if you are cooking in broth or stock. If you’re using water, you will want that extra to bring out the flavor.

Nutrition

Calories: 159kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 131IU | Calcium: 20mg | Iron: 2mg

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The post Instant Pot Quinoa appeared first on Art From My Table.

Wild rice has a wonderful nutty flavor with a lovely chewy texture. It’s delicious on its own, but I also love to serve it with Orange Chicken, or Mongolian beef. It’s a great to stuff your chicken or cornish hens with.

The reason I love cooking it in the Instant Pot is that the texture is perfect every time, the flavor is better, and it’s completely hands-off.

Note that it doesn’t necessarily take less time in the pressure cooker, but you don’t have to babysit it, just start it and let it go.

Things to know about wild rice

Is wild rice actually rice? So this seems like a weird question, but it gets asked often. Word must be getting out.

Wild rice is an aquatic grass, not a grain, though it’s referred to as rice because it looks and cooks like all other types of rice.

Health Benefits: It’s low in calories and high in nutrients. It’s a good source of plant-based protein and has manganese, phosphorous, magnesium, zinc, and vitamin B-6.

A half cup has about 100 calories, 21 grams of carbs and 4 grams of protein. Brown rice has 112 calories, and about half the protein.

So here’s how eating Wild Rice can help you:

• high in antioxidants
• Grain free
• reduces inflammation
• helps with weight loss
• strengthen’s bones
• Boosts energy
• helps with digestion
• good for your heart
• immune building
• builds muscle

Important Cooking Tips

TIP NUMBER ONE: Always rinse the rice very well, with cold water, in a colander or fine mesh sieve. This rinses away any dust or debris as well as the surface starch which can cause the rice to clump when cooking.

TIP NUMBER TWO: For cooking in the instant pot, use equal parts rice and water. When you cook it on the stove top, it’s usually 2:1 water to rice, but much of that steam evaporates and that doesn’t happen in the instant pot. It all absorbs into the rice. Too much water will result in mush.

TIP NUMBER THREE: Add thin liquid to the instant pot FIRST, before the rice. Thin liquid equals water or broth. I highly recommend vegetable broth or bone broth for ultimate flavor and nutrition. After adding the wild rice, stir well.

Cooking Times

In case you’d like to try other varieties of rice, here are the cooking times:

• White (or basmati white) 4-8 minutes
• brown rice (long or short grain) 22-28 minutes
• Jasmine 3-5 minutes

Always let the pressure release naturally and completely.

Perfect Pairings

Try this recipe alongside these to complete your meal.

• Stuffed Flank Steak
• Teriyaki Chicken
• Bruschetta Chicken
• Grilled Pork Chops with Cherry Salsa
• Skinny Orange Chicken

More Great Side Dishes

• Brussels Sprouts
• Roasted Vegetables
• Instant Pot Quinoa
• Spaghetti Squash casserole
• Mashed Cauliflower

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Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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Instant Pot Wild Rice

a delicious and simple side dish that compliments any meal. It also makes a great base for a 'bowl' meal. Perfectly cooked every time in your pressure cooker!

Course Side Dish

Cuisine American

Prep Time 2 minutes minutes

Cook Time 30 minutes minutes

Total Time 32 minutes minutes

Servings 4

Calories 146kcal

Author Chellie Schmitz

Equipment

• Instant Pot or Electric Pressure Cooker

Ingredients

• 1 cup vegetable broth
• 1 cup dry wild rice

Get Recipe Ingredients

Instructions

• Place rice in a colander or fine mesh sieve and rinse thoroughly under cold water until water runs clear.
• Pour vegetable broth in the inner pot of the pressure cooker.
• Add rinsed rice and stir well. Make sure there is no rice sticking to the sides of the pot.
• Place the cover on, turn the valve to 'sealed' position.
• Cook on high pressure for 30 minutes. Allow pressure to release naturally.

Notes

• You can use chicken broth, bone broth, or water in place of the vegetable broth.
• This recipe can be doubled, the cook time remains the same.
• Do not fill the instant pot more than 1/2 full when cooking rice.
• 1 cup of dry rice yields 3-4 cups of cooked rice.
• When cooking rice in a pressure cooker the ratio is 1:1. 
• Add the liquid first, before the rice, this keeps it from sticking to the bottom. 
• If using a smaller amount of rice, and a larger instant pot, use the pot in pot method. 

Nutrition

Calories: 146kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 171mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Calcium: 8mg | Iron: 1mg

The post Instant Pot Wild Rice appeared first on Art From My Table.

Raise your hand if you’ve ever fought with a spaghetti squash by trying to cut that sucker open! ✋🏻If you have an arm left, that is. 😂

I didn’t grow up eating this hard squash, but I absolutely love it! Since being more carb-conscious, this has become a staple in my home. It’s a great substitution for noodles or rice, or it makes a great dish on its own. My favorite is Loaded Spaghetti Squash Casserole.

Before we get into how to cook spaghetti squash in the Instant Pot, here’s some things to know:

Picking a good spaghetti squash

• A ripe spaghetti squash is a golden yellow or dark yellow color.
• The skin should be thick and hard.
• It should have smooth skin and be free of cracks or soft spots.
• It should feel heavy for its size.

A raw squash will stay good on your countertop for up to a couple of weeks. It really depends on how fresh it is from your market. Fresh picked squash can last for weeks.

Health Benefits

Spaghetti Squash is a nutrient dense food, which means it’s low in calories but high in key vitamins and minerals. It’s a good source of:

• Fiber
• Vitamin C
• Manganese
• Vitamin B6

One cup of cooked spaghetti squash contains 42 calories, 10g of carbs, 0.5g of fat and 1 g of protein.

How to cook Spaghetti Squash in the Instant Pot

Seriously, this could not be easier!

1. Pierce the squash several times with a pairing knife. You should have at least 12 1/2 inch cuts.
2. Put 1 cup of water in the inner pot, then a trivet or steamer basket.
3. Put the whole squash in the Instant Pot.
4. Cook on manual, high pressure for 20 minutes. Quick Release.
5. Let stand for 10 minutes
6. Cut it in half, scoop out the seeds, and shred the strands with a fork.

Notes

• If you like the squash noodles to be more al dente’ then cook at high pressure for 15 minutes. I like mine more tender, so I do 20 minutes.
• 1 cup of water is for a 6 qt instant pot, if using an 8 quart, then use 1 1/2 cups of water.
• Using a steamer basket makes removing the hot squash a breeze! If you don’t have a steamer basket, be sure to place the squash on the trivet that your instant post came with. It needs to not sit in the water.
• It’s important to let the squash stand for 10 minutes before cutting into it.
• For long strands, cut the squash crosswise, remove the seeds, and then shred. For shorter strands, cut lengthwise, remove the seeds, and shred.

Storing/Freezing/Reheating

Cooked spaghetti squash will keep in the refrigerator for 5 days.

To reheat squash noodles: Warm them up in a sauce pan over low heat with just a touch of olive oil in the pan to keep them from sticking. You can also warm them up in a microwave.

To reheat squash halves: Place them in a 9×13 glass dish, add a cup or so of water to the bottom, cover with foil and heat at 300 for about 20 minutes.

To Freeze: Place the cooked squash noodles in an airtight container or freezer bag. It will last in your freezer for up to 8 months. Thaw completely before reheating.

Ways to use Spaghetti Squash

• Eat it covered in pasta sauce
• As a side dish with butter and salt
• Thai Style Spaghetti Squash
• Garlic & Herbs Spaghetti Squash
• As a base for Orange Chicken
• As a base for Mongolian Beef
• Covered in Pesto Sauce
• Top it with Unstuffed Peppers
• As a substitute for the noodles in Pad Thai
• Loaded Spaghetti Squash Casserole Boats

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Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Instant Pot Spaghetti Squash

The easiest way to cook spaghetti squash is in the instant pot or electric pressure cooker. It requires zero prep and comes out tender so it's easy to cut and remove the seeds. Spaghetti Squash makes an excellent base for so many dishes.

Course Main Dish, Side Dish

Cuisine American

Diet Vegan, Vegetarian

Prep Time 1 minute minute

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 31 minutes minutes

Servings 6

Calories 1kcal

Author Chellie Schmitz

Cost $2

Equipment

• Instant Pot or Electric Pressure Cooker
• Pairing knife
• Steamer basket for Instant Pot (optional)

Ingredients

• 1 4 lb Spaghetti Squash
• 1 cup water

Get Recipe Ingredients

Instructions

• Pierce the squash a dozen times or more with the pairing knife. Cuts should be 1/2 inch.
• Pour the water into the inner pot of the instant pot.
• Place the steamer basket or trivet in the inner pot.
• Put the whole spaghetti squash in the basket.
• Cook on high pressure for 20 minutes.
• Use quick release by carefully moving the sealing knob to the vent position allowing steam to release.
• Remove the cover, and let the squash rest for at least 10 minutes before cutting into it.
• Cut in half, remove seeds, and shred with a fork.

Video

Notes

• 1 cup of water is for a 6 qt instant pot, if using an 8 quart, then use 1 1/2 cups of water.
• For Al Dente’ cook for 15 minutes. For a more tender result, cook for 20 minutes.
• I used a four pound squash, and it just fit. You can certainly use a smaller one.
• Using a steamer basket makes removing the hot squash a breeze! If you don’t have a steamer basket, be sure to place the squash on the trivet that your instant post came with. It needs to not sit in the water.
• It’s important to let the squash stand for 10 minutes before cutting into it.
• For long strands, cut the squash crosswise, remove the seeds, and then shred. For shorter strands, cut lengthwise, remove the seeds, and shred.

Nutrition

Calories: 1kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 2mg | Sugar: 1g

The post Instant Pot Spaghetti Squash appeared first on Art From My Table.

Nothing warms and nourishes the soul like a steaming bowl of soup. Among my favorites, are Sausage and Kale Soup, Turkey Chili, and Roasted Butternut Squash Soup.

This healthy lentil soup will leave you fully satisfied. Don’t let the whole meatless thing fool you, it’s super delicious, and everyone will be asking for seconds. In the mood for meatless with noodles? Try this Vegetable Noodle Soup.

Besides being easy to make, it’s filling, low on calories, and high on nutrition. It’s easily adaptable to vegetarian or vegan lentil soup, but honestly, we just eat it because it tastes good. 

Bonus: If you’re one of my Trim Healthy Mama Friends, this recipe is an E. Just go light on the parmesan cheese.

Key Ingredients

• Lentils- This is the core part of the soup. You can use green, red, or brown lentils.
  
• Onion, celery, and carrots– a.k.a. mirepoix (meer-pwah) in the culinary world. These veggies are the aromatic flavor base of the recipe.
  
• Garlic– additional flavor.
  
• Olive Oil– we’re using this to saute’ our vegetables in. You can also use butter.
  
• Broth– I recommend using chicken bone broth (or beef bone broth) for added protein, however, to make this vegan, use vegetable broth.
  
• Optional Parmesan cheese and balsamic vinegar– This soup is great even without these, but they are an amazing flavor booster and tops it off beautifully.

How to make Lentil soup

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. In a large dutch oven or pot, Heat the olive oil over medium heat to warm it. Then add the carrots, celery, onion, salt and pepper, and saute’ until they soften, 5-10 minutes.
   
2. Add the garlic and saute’ for 20 seconds while stirring.
   
3. Add the broth, lentils, and tomatoes, stir to combine and bring to a boil. Reduce the heat to a simmer, cover, and cook until lentils are tender, 30-35 minutes.
   
4. Serve. Taste and add salt and pepper if needed. This is what it looks like after the lentils are soft and have absorbed the broth.

Top it off with thick shreds of freshly grated parmesan cheese and a drizzle of balsamic reduction, and serve it with Homemade Crescent rolls or Rye Dinner Rolls.

Expert Tips

• Add some cooked chicken breast, ham, sausage, ground turkey or ground beef if you’re a meat lover.
  
• Make meal time effortless by prepping this ahead of time and all you have to do is warm it up. Makes a great lunch or dinner.
  
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
  
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
  
• Add some Italian seasoning to change up the flavor a bit. Fresh or dried thyme works really well too.
  
• Add a splash of lemon juice (but then leave the vinegar out).
  
• If you don’t have balsamic reduction or don’t care to make it, just use a splash of balsamic vinegar. 
  
• This recipe can be adapted for the Instant Pot or Slow Cooker (instructions to follow).
  
• This recipe makes an abundance of soup. It can easily be halved or leftovers can be frozen. It is often said that lentil soup is even better the next day.

WHY YOU’LL LOVE THIS RECIPE

Healthy and delicious!
Makes an abundance for sharing or meal prep or eating all week.
Cook on the stove-top, InstantPot, or Crockpot.

Frequently Asked Questions

Storing and Freezing

Store leftovers in an airtight container in the refrigerator for up to five days.

To Freeze: Ladle the soup into an airtight container. I like to use ziplock bags because you can freeze them flat. This is a space saver in the freezer and helps it to thaw faster. Freeze for up to six months.

To Reheat thawed soup, put it in a pan on the stove top. Cover and heat on medium-low until warmed through.

How To Make Balsamic Reduction

Not sure how to make a balsamic reduction? I’ve got you covered! It’s easy and takes maybe 10 minutes.

1. Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
   
2. Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Reducing the vinegar intensifies its flavor and it gets a bit sweeter. You can use it on salads, vegetables, chicken, or pork. It’s yum!!

How To Prepare Lentils

Lentils don’t need to be soaked, however, if you are sensitive to legumes and beans, then soak them. Our family hasn’t had any issues with lentils, so I don’t typically soak them.

To soak them: Place them in a pan and cover with a few inches of water. Soak for 2-4 hours. Drain and rinse. 

It’s best to rinse the lentils before using them to wash away any debris. Also, quickly sort through them and make sure there are no small stones among the legumes. 

To rinse them, place them in a colander and run them under cold water until it runs clear. 

Additional Cooking Methods

Slow Cooker Instructions:

• Saute’ the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. 
• Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions:

• Turn the Instant pot on the “Saute” function. Saute’ the vegetables. 
• Add remaining ingredients, close lid, turn knob to the sealed position. 
• Cook on high pressure for 8-10 minutes (not soaked).
• Natural pressure release

Enjoy your soup, may it warm you from head to toe.

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

This recipe is adapted from Bread and Wine: A Love Letter to Life Around the Table with Recipes, by Shauna Niequist.  

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Healthy Lentil Soup

Protein packed lentils and delicious vegetables this lentil soup is bathed in bone broth and finished with a splash of balsamic vinegar.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 12

Calories 262kcal

Author Chellie Schmitz

Equipment

• dutch oven or large pot

Ingredients

• 2 Tbs olive oil
• 3 cups onions chopped
• 2 cups celery chopped
• 2 cups carrots chopped
• 2 cloves garlic pressed
• 12 cups bone broth vegetable broth, or chicken broth
• 3 cups lentils rinsed
• 28 oz diced tomatoes in juice
• Salt and pepper to taste
• Balsamic reduction for garnish, or use balsamic vinegar
• parmesan cheese shredded, for garnish

Get Recipe Ingredients

Instructions

• Heat oil in a heavy large sauce pan or dutch oven.
• Add onions, carrots, and celery, saute' until they begin to brown, about 7-10 minutes.
• Add garlic and stir until fragrant, about 30 seconds.
• Add broth, lentils and tomatoes with juice and bring to a boil.
• Reduce heat to medium-low, cover and simmer until lentils are tender, about 35 minutes.
• Season with salt and pepper.
• Serve with a splash of balsamic reduction and thick shreds of parmesan cheese

Notes

Slow Cooker Instructions: Saute’ the vegetables, then transfer to the Slow Cooker and add the rest of the ingredients. Cook on high for 2-4 hours or low for 6-8 hours.

Instant Pot Instructions: Turn the Instant pot on the “Saute” function. Saute’ the vegetables. Add remaining ingredients, close lid to the sealed position. Cooke on high pressure for 8-10 minutes. Natural pressure release and serve. 

• This is a great meatless Monday option, but add some cooked chicken breast, ham, or sausage if you’re a meat lover.
• Using Bone Broth is my secret to giving this recipe even more nutrition. It also adds great flavor.
• You can use vegetable broth and leave off the cheese for a vegan lentil soup option.
• Add some Italian seasoning to change up the flavor a bit.
• Add a splash of lemon juice (but then leave the vinegar out).
• If you don’t have balsamic reduction or don’t care to make it, just use a splash of balsamic vinegar. 

Balsamic Reduction:

• Place 1 cup of balsamic vinegar in a small sauce pan, heat to boil.
• Reduce heat and let simmer until reduced by half. As it cools it will become thicker.

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Sodium: 217mg | Potassium: 753mg | Fiber: 17g | Sugar: 6g | Vitamin A: 3736IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 4mg

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Update Notes: This post was originally published on August 26, 2016, but was updated with step by step photos, and expert tips in January 2022.

The post Healthy Lentil Soup appeared first on Art From My Table.

All the best flavors of fall wrapped up in a smooth, creamy spread that’s great on just about anything.

All the sweetness comes straight from the apples, not added sugar. The instant pot strikes again here, cutting down a typically long cooking process into just an hour!

Read on to see how to make apple butter.

There’s nothing like fresh apples from your local orchard. We can’t get enough of them (Honey Crisp is my absolute fave!).

We have 5 fall birthdays in our family and at least one or two people will request Apple Crisp or Baked apples as their birthday treat. And of course, these are so much better with fresh apples.

Apple Butter is another way to enjoy all those fall apples.

Tips

Before we get started, here are a few things to know:

• Buy seconds or #2’s from the orchard. These are the apples that don’t look perfect. They might have a mark on them or be a weird shape. Guess what? These are about half the cost and they taste the same! We’re cooking them down so they don’t need to be pretty.
• You do not need to peel the apples. This is a huge time saver, plus there are benefits to eating the skins. Don’t worry, they blend right in!
• You don’t need to add sugar. You can, but I think the apples are sweet enough on their own.
• Use a variety of apples to vary the flavor.

Step by Step Instructions

Step One: Cut the Apples
As I mentioned before, you do not need to peel the apples. I cut around the core and then quarter each of those pieces. You’re left with large chunks of apples.

Step Two: Add liquid and spices
Once the apples are in the Instant Pot or Pressure Cooker, add the apple cider, apple cider vinegar, and the flavorings. If you don’t have apple cider, water is fine. I like to use cinnamon, ginger, cloves, allspice, and cardamom, But you can get a little creative here if you like. The vinegar really adds a nice tang to the recipe.

Step Three: Cook the apples
Turn the Instant Pot to ‘Manual’ high pressure for 1 hour. Make sure the valve is sealed. Allow to naturally release.

Step Four: Blend the mixture
You can use an immersion blender (also known as a stick blender) to puree’ the mixture. If you’d rather, you can transfer everything to a blender and puree it that way. If you use a traditional blender, work in batches and use caution as the apple butter is very hot.

For thicker apple butter, turn on the ‘Saute’ function of the Instant Pot, adjust the setting to low or normal, and let it simmer, uncovered. Stir occasionally.

You can also do this on the higher setting, but it will splatter quite a bit and you need to stir it more often so it doesn’t burn. It can cook an additional 30-45 minutes, depending on how thick you like it. It will also thicken as it cools.

After it’s finished cooking, let it cool completely before storing it.

Storing Instructions

Put the cooled apple butter in jars and store it in the refrigerator. With growing kids, it doesn’t last long around here, but it should be good for about a month in the fridge.

To freeze it, place the cooled apple butter in ziplock bags, get all the air out, seal well and lay flat in the freezer. This makes for quicker thawing, and maximizing space in the freezer. It will stay good for 6 months to a year. Make sure you double bag it.

You can also freeze it in jam jars, let it thaw in the refrigerator before using it.

Another option is to take it through the canning process. Canned Apple Butter will last almost indefinitely. Once it’s opened, it should be stored in the refrigerator.

Best apple varieties

Typically, a softer apple is used for apple butter because they break down quicker. That being said, I’ve never had an issue with any type of apple for the Instant Pot apple butter. Here are a few suggestions:

• Ginger Gold
• Fuji
• Golden Delicious
• Braeburn
• Cortland
• Ida Red

Mix a few varieties for the best flavor. Fuji and Golden Delicious are popular mix for apple butter. If you like your apple butter extra sweet and no added sugar, then use a sweeter variety instead of adding a blend.

Ways to use

1. Use it on toast
2. Top your muffins with it
3. As ice cream topping
4. Put it on waffles or pancakes
5. Bake with it. I often substitute applesauce for oil in quick bread recipes, apple butter works the same way. I just used it the other day in my banana bread recipe.
6. Use it in marinades or dips
7. Mix it into your yogurt
8. On sandwiches

More Apple Recipes

• Apple Pie Smoothie
• 3 Step Applesauce
• Squash, Apple, Cranberry bake
• Salted Caramel Apple Oatmeal
• Overnight Oatmeal with Apples and Peanut Butter
• Sparkling Cider Sangria

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Instant Pot Apple Butter

Delicious, sweet, and smooth Apple Butter made in the Instant Pot which cuts down on time dramatically.

Course Dessert, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Servings 48

Calories 32kcal

Author Chellie Schmitz

Equipment

• Pressure cooker

Ingredients

• 6 lbs Apples I used Ginger golds
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp allspice
• 1/4 tsp ground cardamom
• 2 tbsp apple cider vinegar
• 1 cup apple cider or apple juice or water

Get Recipe Ingredients

Instructions

• Cut the apples in large chunks. I cut around the core and then cut those pieces into quarters.
• Place the apples, cinnamon, ginger, cloves, allspice, cardamom, apple cider vinegar, and apple cider into the Instant Pot. Cover and make sure the valve is in the sealed position.
• Cook on manual high pressure for 1 hour.
• Puree' apple butter with an immersion blender, or run through a standard blender in batches. use caution, it's hot.
• After apple butter has cooled, transfer it to glass jars and store in the refrigerator for up to one month.

Notes

If you don’t have apple cider, water works just fine.

For a thicker apple butter, cook 30-60 minutes longer, uncovered, using the ‘saute’ function on the instant pot.

To Freeze: Can be stored in jars in the freezer for 6-12 months. I recommend putting the apple butter in freezer ziplock storage bags and laying them flat. This maximizes space in the freezer, and makes for quicker thawing time. 

Generally softer apples are recommended because they are easier to break down. If you use a firmer apple (like a honey crisp or a Zestar), longer cooking time may be required. 

Nutrition

Calories: 32kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 66mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 1mg

The post Instant Pot Apple Butter appeared first on Art From My Table.

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Homemade soup is not that hard to do. If you’ve ever wished you could make soup like your mom or your grandma, I’m telling you, You. Can.

I always say fresh is best, and I’m sure that you won’t be disappointed with this Pasta Fagioli Soup! There’s just something therapeutic about prepping the ingredients and smelling it simmer. And of course eating it!!

What Is Pasta Fagioli?

Technically, it’s Pasta e Fagioli and it means “pasta and beans”, but that doesn’t even begin to describe all the flavor in this humble dish. Actually, pasta and beans sounds kind of bland, right? Fear not friend! you’ll love this!

What’s the difference between Pasta e Fagioli and Minestrone?

The main difference is that Minestrone soup has lots of different vegetables in it, and Pasta e Fagioli just has beans with onion and garlic to flavor it. Sometimes rosemary or tomato.

However, my version of this recipe does include carrots, celery, and onion along with two types of beans. I highly encourage you to make it your own! Add more or less veggies and seasonings to your liking.

How to Make Pasta Fagioli Soup

Step One: Prepare your ingredients

• Chop onion, carrots, celery
• mince garlic cloves, or run through a press

Step Two: Saute’

• Turn the Instant Pot to the ‘saute’ function (see notes if not using the pressure cooker)
• Add the oil, let it warm for a few minutes, then add the onions, celery and carrots, stirring occasionally, cook for 5 minutes
• Add the garlic and stir. After 30 seconds remove vegetables and set aside.
• Add the ground beef, and brown until cooked through, using a wooden spoon or meat chopper to break up while it’s cooking.
• Once the meat is cooked, turn off the Instant Pot

Step Three: Cook/Simmer

• Drain the meat if desired.
• Add the meat and vegetable mixture back into the pressure cooker.
• Add the beans, broth, tomato sauce, diced tomatoes, and Italian seasoning.
• Cover the pot and turn it on to the ‘soup’ function. Make sure the valve is in the sealed position.
• Cook on high pressure for 4 minutes. Allow to naturally release for 5 minutes, then carefully turn the valve to vent for a quick release.
• Taste, add salt and pepper if desired.
• Serve with grated parmesan cheese.

Tips for Pasta Fagioli Soup

There’s a million and one ways to make Pasta Fagioli Soup your own. And as I said earlier, I highly recommend you do just that. Here are a few ideas for adapting it to your needs.

1. Use ground turkey instead of ground beef. We actually do this often. I have a lot of ground turkey recipes! I love ground beef too, but, if you want something a little lighter, it works great!
2. If you prefer to eat low carb, or you’re carb concious, there’s a few things you can do. You can use half the amount of pasta to cut down. Or, use the same amount, but use a lower carb version, such as Dreamfields Pasta. I’ve already kept the beans to a low level, but that’s another area you could cut back on if desired.
3. As far as draining the meat: This is completely optional. I typically try to buy a 90/10 ratio (lean/fat), or an 80/20. But to keep it ultra lean, do drain it. You can also give it a rinse in really hot water to get more fat off. The ground meats with higher fat content are typically more affordable, so if that’s what you buy, drain and rinse!
4. I recommend draining and rinsing the beans well if you are using store bought. You can also use dry beans in the recipe, but you should prepare them first, before adding to the soup. They will not cook in the short amount of time that the pasta fagioli soup cooks.
5. Any Trim Healthy Mama fans out there? The recipe as-is would be a cross over. You can pull it into E mode by using ground turkey, or very lean ground beef and rinsing and draining it, and eliminating the cheese at the end, or keep it to just a garnish.
6. I’m a big fan of using bone broth whenever I can. It’s healing and builds immunity.
7. Not using the Instant Pot or pressure cooker? Check the recipe card below for adapting it to the stove or slow cooker.

More Soup Recipes:

• Lemon Chicken Orzo Soup
• Lentil Soup
• White Bean Soup
• French Onion Soup
• Smoky Pumpkin Soup
• Sausage and Kale Soup

Favorite Instant Pot Recipes:

• Bruschetta Chicken
• Egg Roll in a Bowl
• Philly Cheesesteak

Pasta Fagioli Soup Recipe

I would love to know what you think about this recipe! Be sure to rate it, or leave a comment for me. You can also snap a photo and tag me @artfrommytable on Instagram, or hashtag it #artfrommytable.

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Pasta Fagioli Soup

A hearty, comforting soup made with pasta and beans, and bursting with flavor.

Course Soup

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 325kcal

Author Chellie Schmitz

Ingredients

• 2 tbsp olive oil
• 1 onion chopped
• 3 carrots chopped
• 2 celery ribs chopped
• 3 garlic cloves minced or pressed
• 2 lbs lean ground beef or lean ground turkey,
• 4 cups vegetable broth
• 1 cup tomato sauce
• 1 15 oz diced tomatoes
• 1 15 oz kidney beans rinsed and drained
• 1 15 oz great northern beans rinsed and drained
• 1 cup dry ditalani pasta or other short pasta
• grated parmesan cheese optional garnish

Get Recipe Ingredients

Instructions

• Turn the Instant Pot to the Saute function, add olive oil and let it warm for a few minutes.
• Add onion, carrots and celery and saute until onion begins to be translucent, about 5 minutes. Add garlic and stir for 30 seconds. Remove mixture from the pot and set aside.
• Add ground beef or ground turkey, whichever you are using, and brown until cooked through, breaking up with a wooden spoon or meat chopper. Turn off the Instant Pot
• Drain the meat if desired.
• Add the meat and vegetable mixture back into the Pot. Add the broth, tomato sauce, diced tomatoes, beans, pasta and Italian seasoning. Stir to combine. Cover and turn the Instant Pot to the soup function. Make sure the vent is in the sealed position and cook on high pressure for 4 minutes. Allow to naturally release for 5 minutes, then do a quick release.
• Taste and adjust seasonings if desired. Serve with grated parmesan cheese on top (optional).

Notes

Stove top Instructions:

1. Using a large stock pot, Saute vegetables, set aside.
2. Brown ground meat, drain if desired.
3. Add meat and vegetables back into the pan along with the broth, tomato sauce, beans, tomatoes, pasta, and Italian seasoning. Cover and simmer for 30 minutes.

Slow Cooker Instructions:

1. Saute’ vegetables, then add to the slow cooker.
2. Brown ground meat, drain if desired and add to slow cooker along with the broth, tomato sauce, beans, tomatoes, and Italian seasoning. Cook on low for 6 hours. 
3. The last 30 minutes of cook time, add the dry pasta and stir to combine. Cover for 30 minutes.

Nutrition

Calories: 325kcal | Carbohydrates: 16g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 964mg | Potassium: 810mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5605IU | Vitamin C: 6.5mg | Calcium: 38mg | Iron: 4.3mg

The post Pasta Fagioli Soup appeared first on Art From My Table.

I don’t know about you, but a Philly Cheese Steak Sandwich used to be something I only ordered at a restaurant. The same went for French Dip Sandwiches. Now they’re regulars at our table — and honestly, even those classic flavors have found their way into things like Philly cheesesteak dip around here.

With a large family, eating out all the time just isn’t practical. Over the years I’ve learned how to recreate those “restaurant-style” meals at home, like these Steak Pinwheels, which feel fancy enough for company but are simple enough for a weeknight.

What kind of steak do you use for a Philly cheesesteak?

Traditionally, a Philly Cheesesteak is made with thinly sliced Ribeye. However, that can get pricey! Here’s  a few recommendations if you’re value concious:

• top round steak
• top sirloin steak
• skirt steak

What kind of cheese do you use on a Philly cheesesteak?

American Cheese, Provolone, and Cheese Whiz are the most popular choices. We use Provolone on our homemade Philly Cheesesteak, it has the perfect mild flavor and a great texture. I’m a big fan of making a recipe your own. So ultimately your preference. Some other ideas:

• Pepper Jack
• Cheddar/White Cheddar
• Mozzarella
• Homemade cheese sauce

How to Make Philly Cheese steak

We’re using the Instant Pot today, but check the notes of the recipe for other options.

Step one: prepare steak, peppers, and onions

• Thinly slice steak against the grain. To make this easier, you can freeze the steak for 1 hour prior to slicing.
• Thinly slice green peppers. Cut off the top, remove seeds, slice the pepper in half, lay flat, and cut thin slices lengthwise.
• Thinly slice onion. Cut the top of the onion off, leave the root in tact. Put the flat side down and slice onion in half (you do need to make one cut into the root for this), peel off the skin. Then lay the onion flat and cut crosswise into thin slices starting at the opposite end of the root and working your way toward the root.

Step two: Cook onions and peppers

• Turn the Instant Pot to the Saute’ function
• Add oil and let it warm for a few minutes
• add sliced onions and peppers and saute for a few minutes until the onions are translucent. Add garlic and cook for 30 seconds more. Turn off the instant pot.
• Remove the vegetable mixture and set aside.

Step three: Cook the steak

• Add the sliced steak, seasonings and broth to the Instant Pot
• Cover and make sure the valve is set to the ‘sealed’ position
• Cook on high pressure for 20 minutes. Allow the natural release for 10 minutes, then carefully move the valve to vent to finish the release.

Step four: make the sandwiches

• Place the rolls on a sheet pan and top with steak, onions and peppers.
• Place a piece of cheese on top and cook under the broiler for a few minutes to melt the cheese.

Notes about homemade Philly cheesesteak

1. No Instant pot? No problem! See the notes in the recipe card at the end of this post!
2. For a low carb option, ditch the roll! Eat over lettuce, coleslaw or cabbage. Specific suggestions are in the notes of the recipe card below. Or, try Low Carb Philly Cheesesteak Casserole.

More Steak Recipes

If you’re a fan of red meat, like me, here’s some other steak recipes to try:

• Sheet Pan Steak and Veggies
• Grilled Steak Fajitas
• Pan Seared New York Strips
• Slow Cooker Mongolian Beef

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Homemade Philly Cheesesteak

Now you can have the popular Philly Cheesesteak sandwiches at home! Tender steak, green peppers, and onions smothered in melted cheese! This will become one of your go-to dinner recipes!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

broiler time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 475kcal

Author Chellie Schmitz

Ingredients

• 2 lbs top round steak boneless
• 2 onions
• 2 green bell peppers
• 1 tbsp Italian seasoning
• salt and pepper to taste
• 6 slices provolone cheese
• 6 hoagie rolls whole wheat
• 1 cup beef broth
• 2 tsp garlic cloves minced
• 2 tbsp olive oil

Get Recipe Ingredients

Instructions

• Slice steak against the grain into thin slices.
• Slice the peppers and onions in to think slices (about 1/4 inch), mince garlic or run through a garlic press.
• Turn Instant Pot on Saute’. Add olive oil and let warm for a few minutes. Add peppers and onions and saute’, stirring occasionally, until the onions are beginning to be translucent, about 5 minutes.
• Add garlic and stir for 30 seconds more. Turn off Instant Pot and remove vegetable mixture and set aside.
• Place steak, Italian seasoning, salt, pepper and broth into the Instant Pot. Make sure valve is set to ‘sealed’ position. Cook on high pressure for 20 minutes, allowing to natural release for 10 minutes. Carefully turn the valve to vent and allow the release to finish.
• Place hoagie rolls on a sheet pan. Place beef on each roll, then top with vegetable mixture and 1 slice of provolone cheese. Place in the broiler until the cheese is melted, about 3-5 minutes. Serve immediately.

Notes

If you don’t have an instant pot, saute’ the veggies in a skillet. After removing them, saute’ the meat, stirring occasionally until cooked to your liking. 

For a low carb option, or Trim Healthy Mama, ditch the hoagie rolls and wrap in lettuce. After the steak is finished cooking, add the peppers and onions back to the pan. Place the cheese on top of the mixture in your skillet and let it melt. Serve on Romaine boats, Bibb/Boston lettuce, on top crunchy cabbage, or cole slaw! 

Nutrition

Calories: 475kcal | Carbohydrates: 25g | Protein: 47g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 688mg | Potassium: 825mg | Fiber: 3g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 34.9mg | Calcium: 315mg | Iron: 5.4mg

Did you make this recipe? Feel free to tag me on social media, I love seeing creations from your table! Don’t forget to give it a 5-star rating.

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~Chellie

The post Homemade Philly Cheesesteak appeared first on Art From My Table.

This Chicken Bone Broth Recipe can be made on the stove top, or my favorite, in the Instant Pot (or other pressure cooker). Instructions for both are included in this post.

Want to stay healthy all year long? This is the answer!

Chicken soup has long been a go-to when you’re feeling under the weather. But you know what’s better than chicken soup? Chicken Bone Broth!

Benefits

Chicken Bone Broth contains a natural ingredient which feeds, repairs, and calms the lining in your gut. The results are a healthier you.

1. It’s highly nutritious! Rich in vitamins, nutrients (including calcium, magnesium, phosphorous)
2. contains collagen ~ good for your gut, hair, skin, and nails!
3. reduces inflammation ~ It can soothe inflammation and relieve arthritis. No matter the reason behind the condition, nourishing yourself with what bones are already made of is one of the best ways to heal.
4. Enhances results on Keto, Paleo, and Intermittent fasting diets.

While you can just buy bone broth at the store, the homemade version is much more flavorful and powerful for healing.

Bone broth, broth, and stock

• Broth is made from meat, carrots, onions, celery, and possibly other veggie scraps, and spices. It’s thinner, and clearer than stock. It simmers for a shorter time
• Stock is also made from bones and vegetable scraps, and sometimes meat. It is simmered a longer time, such as 2-4 hours. It makes a deeper colored broth and has more nutrients in it from the bones.
• Bone Broth is made from bones, veggie scraps, vinegar, and simmers 12-48 hours. This longer simmering time extracts all the collagen, amino acids and nutrients from the bones to produce a much healthier and flavorful broth. It typically gels when it’s cooled.

So really the main difference between all three is the time it’s cooked and the healing properties.

Ways to use

• drink it straight up! It’s warm and comforting, and tastes really good. It’s great for everyday immune building, or when you’re coming off of being sick. It will replace nutrients
• Soups/Stews/Chili. Anytime a recipe calls for chicken broth, I’ll use bone broth instead. You’re just adding more flavor and health benefits every time you use it.
• Rice/cauli rice. Instead of using water to make your rice in, use bone broth.
• Steaming vegetables
• Mashed Potatoes/mashed cauliflower
• Marinades

Instant Pot Instructions

Making this in the instant pot is a huge time saver and it is my go-to way to do it. But, if you don’t have a pressure cooker, no worries! You can do this on the stove and it’s mostly hands off. It just takes longer to get the results.

STEP ONE: Place the bones, and other chicken parts (if using) in the instant pot.

STEP TWO: Add the carrots, celery, onions, and garlic. Add water to cover the bones, not going above the max fill line. Add vinegar and let stand 30 minutes.

STEP THREE: Cover the pot, put the valve in the ‘sealed’ position. Cook on manual for 120 minutes. Use the natural release method.

STEP FOUR (OPTIONAL): Once the pressure is released, add parsley and let stand for 10 minutes.

STEP FIVE: Strain the broth, cool, and refrigerate or freeze.

Stove top instructions

STEP ONE: Start with putting the bones and carcass of the chicken into a large stockpot. If you have gizzards, the neck, or feet (I know, gross) then add them in too.

STEP TWO: Add water to cover the chicken pieces. Depending on how big your stock pot is determines the amount of water. Add in some carrots, celery, onion and garlic. Then add a couple tablespoons of vinegar and let it stand for 30 minutes to 1 hour.

STEP THREE: Bring it to a boil and remove the foamy stuff that floats to the top. Reduce the heat, cover and simmer for 12-24 hours. The longer you cook the stock the richer and more flavorful it will be.

STEP FOUR (OPTIONAL): The last 10 minutes of cooking time, add in parsley. This will impart additional mineral ions to the broth.

STEP FIVE: Strain out the veggies and bones etc with a slotted spoon or a fine-mesh sieve. Cool, and refrigerate or freeze.

Notes on Chicken Bone Broth

• You can use white vinegar or Apple Cider Vinegar
• I typically add some mineral salt after cooking to bring out more flavor.
• Keep a ziplock bag in the freezer for veggie scraps. Anytime you’re cutting or peeling vegetables, throw the scraps in there. They are a wonderful addition.
• To freeze, let it completely cool, transfer it into containers, freeze. Leave room for expansion. If you use a mason jar, don’t put screw the lid on too tightly before the broth is frozen. I measure mine into 2 cup portions because typically, recipes call for “a can of broth”

Other recipes you can use chicken bone broth in

• Instant Pot Egg roll in a bowl
• Lentil Soup
• White Chicken Chili
• Healthy Turkey Chili
• Taco Soup

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Chicken Bone Broth 2 ways

Rich, home made chicken stock bone broth is flavorful and nourishing.

Course condiment, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

cooling time 30 minutes minutes

Servings 12

Calories 11kcal

Author Chellie Schmitz

Equipment

• Pressure cooker

Ingredients

• 3 lbs organic chicken bones neck, back, breastbone, wings, feet, etc.
• 4 quarts cold water
• 2 Tbs vinegar
• 1 large onion coarsely chopped
• 2 carrots peeled and coarsely chopped
• 3 celery sticks coarsely chopped
• 1 bunch parsley
• 3 cloves garlic

Get Recipe Ingredients

Instructions

In the instant pot

• Place chicken and/or bones into the instant pot.
• Add onion, carrots, garlic and celery. Add water to cover, do not go above the max fill line. Add vinegar, let stand 30 minutes
• Place the valve in the sealed position. Use manual pressure for 120 minutes with natural release.
• Optional: Once pressure is released, add parsley and let stand for 10 minutes.
• Remove bones and vegetables with a slotted spoon.
• Strain broth through a fine mesh sieve.
• Cool, and store in the freezer.

On the stove top

• Place chicken bones into a large stock pot.
• Add onion, carrots, garlic and celery. Add water to cover, add vinegar, let stand 30 minutes
• Bring to a boil and remove the foam that floats to the top. reduce heat, cover and simmer for 12 to 24 hours.
• Optional: Add parsley the last 10  minutes of cooking.
• Remove bones and vegetables with a slotted spoon.
• Strain broth through a fine mesh sieve.
• Cool, and store in the freezer.

Notes

• You can use white vinegar or Apple Cider Vinegar
• I typically add some mineral salt after cooking to bring out more flavor.
• Keep a ziplock bag in the freezer for veggie scraps. Anytime you’re cutting or peeling vegetables, throw the scraps in there. They are a wonderful addition.
• To freeze, let it completely cool, transfer it into containers, freeze. Leave room for expansion. If you use a mason jar, don’t put screw the lid on too tightly before the broth is frozen. I measure mine into 2 cup portions because typically, recipes call for “a can of broth” 

Nutrition

Calories: 11kcal | Carbohydrates: 2g | Sodium: 31mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 1750IU | Vitamin C: 1.9mg | Calcium: 20mg | Iron: 0.1mg

The post Chicken Bone Broth appeared first on Art From My Table.

Healthy Egg Roll In A Bowl

Who loves egg rolls? I do! I do! But in efforts to be healthy, we’ve ditched the wrapper and deconstructed it!

I know the Egg Roll in a Bowl recipe has been around for awhile. Here is my version of this delicious dish. Today I made it in the Instant Pot, but you can easily make this in a skillet on your stove top.

What’s inside an egg roll?

Egg rolls are typically made with ground pork, shredded cabbage, shredded carrots, and seasonings. Then they’re wrapped in a won ton wrapper and deep fried.

But we’re skipping the wrapper for a healthy low carb option. And we’re subbing ground turkey for pork to lighten it up a bit

Here’s what we’re using:

• Ground Turkey
• onion
• cole slaw mix
• sesame oil
• soy sauce
• chicken broth
• garlic
• ginger
• salt & pepper

How to make Egg Roll In a Bowl

As I mentioned, this is an easy peasy one pot meal!

STEP ONE: Saute’

• Warm the oil and saute’ the onions until translucent.
• Add garlic and stir until fragrant, about 30 sec.

STEP TWO: Cook the meat

• Brown the ground turkey, breaking it up as it cooks.
• Add the broth, soy sauce, ginger, cole slaw, and salt and pepper.
• Stir to combine.

STEP THREE: Simmer

• After all the ingredients are combined, simmer until the cabbage wilts. The timing on this will depend on the method you use to cook.

STEP FOUR: Serve

• Serve in a bowl (ha, you knew that!) garnished with green onions and soy sauce if desired.

Instant Pot Egg Roll in a Bowl

• Turn Instant Pot on to Saute’.
• Add oil and onions and saute’ until translucent (3-5 minutes).
• Add garlic and stir until fragrant, about 30 seconds.
• Add ground turkey and break up with a spoon or a meat masher.
• Turn the Instant Pot off. Add broth, soy sauce, ginger, salt, pepper and cole slaw. Stir to combine.
• Place the lid on the Instant Pot with the valve in the sealed position.
• Use manual high pressure for 2 minutes.
• When finished cooking, use the quick release method.
• Serve garnished with sliced green onions and soy sauce if desired.

Skillet Egg Roll in a Bowl

• Saute’ onions in sesame oil over medium heat until translucent (about 3-5 minutes)
• Add garlic and stir until fragrant (about 30 seconds).
• Add ground turkey and break up with a spoon or meat masher as it cooks.
• Add broth, soy sauce, ginger, salt, pepper and cole slaw. Stir to combine
• Cover and simmer until cabbage wilts, about 10-15 minutes.
• Serve garnished with green onions and soy sauce if desired.

Can you freeze Egg roll in a bowl?

Yes! This is a great one to make a double batch and put half in the freezer for another time.

• Cool the mixture completely
• Place in a zip lock or other air tight bag, releasing all of the air as you seal it up.
• Store flat in your freezer.
• To reheat, let it thaw in the fridge. Warm it up in a skillet over medium low heat until you reach desired temperature. Alternatively, you can re-heat each serving in the microwave. I would recommend using it on 50% power in order to not over cook it.

Notes on Egg Roll in a Bowl

This recipe is super versatile, here are some things to know:

• You can use ground chicken, beef, or pork instead of ground turkey
• You can use either ground ginger or freshly grated ginger, I prefer fresh, it adds to the dish tremendously!
• I love using pre-made cole slaw mix simply for ease of use. This doesn’t contain any dressing or other ingredients, it’s basically cabbage and carrots already cut. You can cut your own cabbage and carrots if you wish.
• If you make this in a skillet, you can completely eliminate the broth, if you wish. The Instant Pot needs the liquid to come up to pressure.
• If you like a little more ‘crunch’ or crispness, add only half of the cole slaw mix for cooking and simmering, then just before serving add the other half. Personally, I love it this way!
• Garnish with some chili sauce for a kick!

More Ground Turkey Recipes

• Turkey Skillet Dinner with Sweet potatoes and Kale
• Asian Turkey Burgers with Homemade Cole Slaw
• Healthy Turkey Chili {Slow Cooker}
• Deconstructed Stuffed Peppers
• BBQ Bacon Cheeseburger Nachos

More Instant Pot Recipes

• Instant Pot Turkey Chili {with butternut squash}
• Instant Pot Bruschetta Chicken
• Slow Cooker Taco Soup  (includes Instant Pot Instructions)
• Cobb Egg Salad

More Low Carb Recipes

• Pizza Casserole
• Sausage and Kale Soup
• Mexican Meatloaf
• Cottage Pie
• Deconstructed Stuffed Peppers
• Stuffed Flank Steak

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Egg Roll in a Bowl

All the goodness of egg rolls in a healthy version! This is a great quick and easy weeknight meal.

Course Main Course, Main Dish

Cuisine Asian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 287kcal

Author Chellie Schmitz

Ingredients

• 2 tbsp toasted sesame oil
• 1 cup onion chopped (about 1 medium onion)
• 1/2 cup chicken broth
• 2 cloves garlic minced or pressed
• 2 pounds ground turkey lean
• 1/4 cup soy sauce low sodium
• 1 tbsp ginger root peeled and grated. Or you can use 1-2 tsp of ground ginger
• 1 16 oz cole slaw mix
• salt and pepper to taste

Get Recipe Ingredients

Instructions

Instant Pot Instructions

• Turn Instant Pot on to Saute’.
• Add oil and onions and saute’ until translucent (3-5 minutes).
• Add garlic and stir until fragrant, about 30 seconds.
• Add ground turkey and break up with a spoon or a meat masher.
• Turn the Instant Pot off. Add broth, soy sauce, ginger, salt, pepper and cole slaw. Stir to combine.
• Place the lid on the Instant Pot with the valve in the sealed position.
• Use manual high pressure for 2 minutes.
• When finished cooking, use the quick release method.
• Serve garnished with sliced green onions and soy sauce if desired.

Skillet Instructions

• Saute’ onions in sesame oil over medium heat until translucent (about 3-5 minutes)
• Add garlic and stir until fragrant (about 30 seconds).
• Add ground turkey and break up with a spoon or meat masher as it cooks.
• Add broth, soy sauce, ginger, salt, pepper and cole slaw. Stir to combine.
• Cover and simmer until cabbage wilts, about 10-15 minutes.
• Serve garnished with green onions and soy sauce if desired.

Notes

• You can use ground chicken, beef, or pork instead of ground turkey
• I love using pre-made cole slaw mix simply for ease of use. This doesn’t contain any dressing or other ingredients, it’s basically cabbage and carrots already cut. You can cut your own cabbage and carrots if you wish. 
• Broccoli slaw is also a great substitute! 
• If you make this in a skillet, you can completely eliminate the broth, if you wish. The Instant Pot needs the liquid to come up to pressure. 
• If you like a little more ‘crunch’ or crispness, add only half of the cole slaw mix for cooking and simmering, then just before serving add the other half. Personally, I love it this way!
• Garnish with some chili sauce for a kick!

Nutrition

Calories: 287kcal | Carbohydrates: 3g | Protein: 29g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 717mg | Potassium: 397mg | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 3.6mg | Calcium: 42mg | Iron: 2.1mg

The post Egg Roll In A Bowl appeared first on Art From My Table.

I’m honored to partner with American Dairy Association Mideast to bring you this post. It is sponsored, but all opinions are my own.

There are two things in my house that I can barely keep stocked. Eggs and yogurt. We go through about three quarts of Greek yogurt in a week.

And I love that because it’s so good for you! Greek yogurt has twice the amount of protein as most regular yogurt. It’s made by straining yogurt to remove the whey. The result is thicker yogurt, less sugar, less carbs, and more protein.

Eggs is the other thing we go through like crazy. I’m talking 6-7 dozen a week. We love using them in Breakfast Bowls, Frittatas, and these Cheesy Baked Eggs are fantastic!

And now that we are in love with this Cobb Egg salad, (which uses both ingredients) we just might be eating even more– if that’s humanly possible. ????

While eggs are available year round, we tend to see them trending in the spring. Whenever I make basic egg salad, I’m always adding bacon, tomato, avocado, and cheese to my sandwiches.

So, this time, I thought why not add it to the actual egg salad? I know, brilliant. I still love a classic Egg Salad Recipe especially when I need something quick and easy.

Cobb Egg Salad

Let’s start with the dressing, it’s homemade, and you’ll probably never buy store bought again (Just sayin’). A few ingredients and 2 minutes is all you need. (recipe below)

The star of the show is Greek yogurt. This adds even more protein to your dish, and it lightens it up a bit. I actually sub Greek yogurt often for oils, mayonnaise, or creams.

For more 2 minute homemade dressings, check out this post!

Pro Tips for Cobb Egg Salad ~

• For perfectly peeled hardboiled eggs, cook them in your Instant Pot. Literally fifteen minutes from start to finish.
• Cook the bacon on a foil lined sheet pan in the oven, it’s less messy and easy clean up.

If you don’t have an Instant Pot, no worries. Place the eggs in cold water, bring to a boil, cover and turn off the heat. 13 minutes = perfectly done eggs.

If you do have an Instant Pot, you will LOVE doing your eggs this way. Place 1 cup of water in the pot. Add the rack that came with it, and place the eggs in.

Put on the cover with the valve on ‘sealed’ position. Cook on Manual for 5 minutes. When the time is up, natural release for 5 minutes, then carefully flip the valve to vent and let the steam escape.

Place the eggs in really cold water to stop the cooking.

Cobb Egg Salad Hack ~

The most time consuming thing when making egg salad is chopping the eggs. But this hack is FABULOUS!

• Grab a baking rack
• Place it over the bowl
• Press those eggs through.

Awesome right?!

Ways to Enjoy Cobb Egg Salad ~

1. With a spoon! ???? Seriously though it’s delicious alone.
2. On lettuce cups as I’ve shown in this post. This is a great low carb option
3. On a yummy hearty whole grain bread, toasted.
4. Top English muffins with it and broil them for a few minutes. (swoon!)

This is a perfect recipe for your Easter table, Mother’s day brunch, or truly, anytime of the year.

Let’s Do This!

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Cobb Egg Salad

All the goodness of a Cobb salad built into this yogurt based egg salad. Cobb Egg Salad  is your new favorite way to eat eggs, starting now!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 215kcal

Author Chellie Schmitz

Ingredients

• 1/2 cup Greek Yogurt plain
• 1/4 cup buttermilk
• 2 tablespoons lemon juice freshly squeezed
• 4 ounces blue cheese crumbled and divided
• 12 eggs hardboiled, peeled, and chopped
• 1 cup bacon cooked and diced
• 1 cup cherry tomatoes chopped
• 1 Avocado diced
• salt & pepper to taste

Get Recipe Ingredients

Instructions

Make The Dressing

• Combine Greek yogurt, buttermilk, lemon juice, half of the blue cheese, salt & pepper in a pint sized mason jar, place the lid on and shake well. Set aside

Make the salad

• In a large bowl, add chopped eggs, bacon, tomato, avocado, and the remaining blue cheese. 
• Pour the dressing into the salad and gently mix well to combine.
• Serve over lettuce cups, whole grain toast, or English Muffins.

Nutrition

Calories: 215kcal | Carbohydrates: 4g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 259mg | Sodium: 330mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 8.3mg | Calcium: 139mg | Iron: 1.5mg

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.drink-milk.com and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest, and Instagram.

The post Cobb Egg Salad appeared first on Art From My Table.

Tender chicken breasts cooked perfectly in the instant pot topped with chopped marinated fresh tomatoes, garlic and basil. Put this Instant Pot Bruschetta Chicken in your meal time rotation.

This post may contain affiliate links which won’t change your price but will share some commission.

Raise your hand if you purchased an Instant Pot on Black Friday or Cyber Monday! I’v had mine for a whole year now and I still love it!

My crockpot dish got a huge crack in it last year, so I decided to check out this whole Instant Pot thing. I’m absolutely a fan. One of my favorite features on it is the “Saute” button. I use it in this Turkey Chili with Butternut Squash.

If you’ve ever had to brown the meat of a recipe before you put it in your crock pot, you’ll love it too! If I can save washing a dish, I’m all about it!

And, speedy dinners anyone? Forgot to thaw the meat? Tender roast in an hour? Big batches of rice? Learn to make yogurt? All great reasons to use your Instant Pot! Don’t miss Instant Pot Chicken Tikka Masala!

Whether you’re just starting out with the Instant pot or not, Instant Pot Bruschetta Chicken is a fabulous easy dinner that comes together so quickly.

All you do is throw your chicken in the Instant Pot with a cup of liquid and cook it for 15 minutes. It will need time to come up to pressure and natural release. The result is tender juicy chicken.

While the chicken is cooking, you can make the bruschetta topping. I love the multi colored tomatoes as they add so much color to the dish. Colorful food is my thing!

You can also top this off with a Balsamic reduction glaze for an additional pop of flavor.

Side Dishes to Serve with Instant Pot Bruschetta Chicken

• Garden Salad
• Roasted Vegetables
• Salt and Vinegar Potatoes
• Garlic Roasted Green Beans

Variations of Instant Pot Bruschetta Chicken

• Season chicken with Italian seasoning
• Use Chicken Broth instead of water for your liquid
• Use Roasted tomatoes instead of fresh (roast in the oven at 350 until slightly bursting)
• Top with shaved Parmesan cheese

Let’s Make Instant Pot Bruschetta Chicken!

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Instant Pot Chicken Bruschetta

Tender, juicy chicken cooked perfectly in the Instant Pot and topped with diced tomatoes, fresh basil, fresh garlic that’s been marinated in olive oil and balsamic vinegar

Course Main Course

Cuisine American, Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 276kcal

Author Chellie Schmitz

Ingredients

• 2.5 pounds boneless skinless chicken breast
• 1 cup water or chicken broth
• 1 pint cherry tomatoes or grape tomatoes, diced
• 1 garlic clove minced
• 2 Tbs olive oil
• 2 Tbs balsamic vinegar
• 1/4 cup fresh basil sliced
• Salt & pepper to taste

Get Recipe Ingredients

Instructions

• Salt and Pepper the chicken breasts.
• Place chicken on the rack in the Instant Pot.
• Add 1 cup of water.
• Set to ‘poultry’ for 15 minutes.
• After cooking, let release naturally.
• While the chicken is cooking, combine the tomatoes, oil, vinegar, garlic and basil in a small bowl, mix well.
• Serve chicken with tomato mixture on top

Nutrition

Calories: 276kcal | Carbohydrates: 4g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 231mg | Potassium: 877mg | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 20.6mg | Calcium: 20mg | Iron: 1.3mg

For more recipe inspiration, follow me on Pinterest and Facebook. Like behind the scenes action? Check out my stories on Instagram.

The post Instant Pot Bruschetta Chicken appeared first on Art From My Table.

As you probably know, the Instant Pot is all the rage these days. I have to admit, I love a good kitchen tool. But, I’m also pretty conscientious about bringing more stuff into my house.

Before I make a purchase, I’m already thinking about where it’s permanent home will be. I have to have room for it, or make room for it, which means probably getting rid of something else. 🙂

Well, one day, after making a Slow Cooker Mongolian Beef, I noticed it had leaked. Actually at first, I thought I just spilled. But when I went to wash out the crock, there was a big crack all the way across the bottom.

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No idea how this happened. But, live without a Crock Pot? Ummm, not sure it’s possible. 😉  Okay, it’s possible, but my Slow Cooker is a life saver for me! Perfect for those busy days, I know you all agree, right?

Well, here was my chance. I could either replace the ceramic pot part of the slow cooker, or… I could check out this Instant Pot thing everyone is talking about.

I’m happy to report that I LOVE MY INSTANT POT! This is the Instant Pot I have.

Instant Pot Turkey Chili is one of the first recipes I made in it. One of my favorite features is the Saute’ function. When I typically do chili in a slow cooker, I still have to brown the meat in a separate pan. Not so with the Instant pot!

Instant Pot Turkey Chili

For this recipe, I was able to saute’ my meat, onions and garlic, in the same pan that I was going to cook the chili. Because even one less pan to clean is helpful. Am I right?

Besides making this fantastic turkey chili recipe, I’ve been experimenting with the pressure cooking as well. Last week, I cooked a whole frozen chicken! It took about 3 hours total. Amazing. And it was delicious.

Then I made some bone broth in a fraction of the time it normally takes me. Yep, I’m sold. Oh, and I love to use bone broth in all my soups/stews for added benefits.

But let’s talk about this Instant Pot Turkey Chili! It just might be your new favorite. A little lighter because you’re using ground turkey instead of beef, and I love the flavor the squash adds. Let me know what you think! (P.S. Are you one of my Trim Healthy Mama friends? This recipe is THM friendly! It’s an ‘E’. Just don’t eat those chips you see in the corner, k?)

You certainly don’t have to cook this in an instant pot. It’ll work in your traditional slow cooker or even on the stove top. I love these 8 oz ramekins for serving soup and chile. They’re not too big and not too small. Pioneer Woman has these colored ramekins which I’d love to own.

Looking for more chile recipes (personally, I can’t get enough)?

• Vegetarian Chili
• Healthy Turkey Chili
• White Chicken Chili

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Instant Pot Turkey Chili with Butternut Squash

Ground Turkey, white beans, chili spices and butternut squash.  A lighter version of the traditional chile with a touch of sweetness.

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 people

Calories 415kcal

Author Chellie Schmitz

Ingredients

• 2 tbsp olive oil
• 1 Onion, chopped
• 3 cloves of garlic, minced
• 2 lbs lean ground turkey
• 2 cups chicken broth
• 2 cups prepared Great Northern beans, or Navy beans You can start with dried beans and cook them yourself, or use a can.
• 2 15 oz cans diced tomatoes
• 1 small butternut squash, peeled and cut into bite size chunks
• 1 4 oz can of green chiles
• 1 1/2 tbsp cumin
• 1 tbsp chile powder
• salt and pepper to taste
• cilantro, for garnish (optional)
• plain Greek yogurt or sour cream for garnish (optional)

Get Recipe Ingredients

Instructions

• Turn Instant Pot on to the Saute’ feature.
• Add olive oil and onions and saute until translucent, about 5 minutes.
• Add garlic, stir until fragrant, about 30 seconds.
• Add ground turkey and brown until cooked through.  If the turkey isn’t very lean and you have a lot of grease, you may strain it and return it back to the pot.  This is optional.  
• Add chicken broth (I like to use bone broth for extra nutrients), beans, tomatoes, squash, chiles, cumin, chile powder, salt & pepper.  Stir to combine.
• Cover and turn the Instant Pot on to the Slow Cooker function.  Cook on high for 4 hours, or low for 6-8 hours.
• Serve topped with cilantro and plain yogurt or sour cream.  

Notes

This Chili can also be made on the stove top or in the crock pot.  

Stove top directions~ Saute’ onions, garlic, turkey.  Add the rest of the ingredients except cilantro and yogurt. Simmer for at least 30 minutes.

Crock Pot directions~ Saute’ onions, garlic and turkey in a skillet on the stove. Transfer to Crock Pot, add the rest of the ingredients (except cilantro and yogurt), cook on low for 6-8 hours, or high for 4 hours.

Nutrition

Calories: 415kcal | Carbohydrates: 31g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 425mg | Potassium: 1117mg | Fiber: 6g | Sugar: 4g | Vitamin A: 13812IU | Vitamin C: 34mg | Calcium: 153mg | Iron: 5mg

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest.

The post Instant Pot Turkey Chili {with butternut squash} appeared first on Art From My Table.