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Easy Seafood Fried Rice (Better Than Takeout)

Monday, September 11th, 2023

Meal prep this seafood Fried Rice from leftover rice, soy sauce, veggies, and your favorite seafood. Try this better than takeout shrimp fried recipe today. 

Seafood Fried Rice

Are you looking for a versatile and budget-friendly dish to help you put those odds and ends in your fridge to good use? 

Look no further than this Seafood Fried Rice recipe!

This flavorful meal transforms leftovers into a tasty lunch option and can be customized to suit your dietary preferences, such as using cauliflower rice for a lower-carb version. 

If you meal prep brown rice in your rice cooker like we do each week, you already have a wonderful base for this recipe. Learn how to cook brown rice in rice cooker today.

In this blog post, we’ll walk you through simple steps to create a delicious Shrimp Fried Rice that’s a healthier and more satisfying alternative to your takeout cravings.

Seafood Fried Rice

How to Cook Fried Rice With Shrimp or Prawns

Scroll down to see the complete ingredient list and printable step-by-step instructions.

Shrimp or Prawns

Cooked rice (day-old rice works best)

Frozen mixed vegetables

Eggs

Soy sauce

Cooking oil

Optional extras (see below for ideas)

Seafood Fried Rice

Step 1: Prep Your Ingredients

Gather your ingredients- Shrimp or Prawns, cooked rice (day-old rice works best), frozen mixed vegetables, eggs, soy sauce, cooking oil, and any optional extras (see below for ideas).

If using day-old rice, break up any clumps so that it’s easier to work with in the pan.

Measure your frozen veggies.

Beat the eggs in a small bowl and set them aside.

Step 2: Sauté Your Veggies

Heat some cooking oil in a large pan or wok over medium-high heat.

Add your chopped vegetables to the pan and stir-fry them until they’re tender but still crisp. This should take about 3-4 minutes.

Seafood Fried Rice- Cooking Eggs and Veggies in Wok

Step 3: Scramble the Eggs

Push the sautéed vegetables to one side of the pan to make space.

Pour the beaten eggs into the empty side of the pan. Allow them to cook without stirring for a few seconds.

Once they start to set, scramble the eggs until fully cooked.

Now, mix the scrambled eggs with the cooked vegetables in the pan.

Seafood Fried Rice

Step 4: Add Seafood and Rice

Add your cooked shrimp or prawns to the pan with the vegetables and eggs.

Next, add the cooked rice. Stir everything together to combine.

Step 5: Season to Perfection

Drizzle soy sauce over the mixture to add flavor and color. Be sure to taste as you adjust the seasoning to your liking.

If you like a bit of heat, you can also add a dash of sriracha sauce or crushed red pepper flakes.

Seafood Options You Can Try In your Fried Rice

Shrimp: Cooked shrimp adds a delicious seafood flavor and texture to the fried rice. 

Crab Meat: Lump crab meat or imitation crab can be flaked into the rice for a sweet and briny taste.

Scallops: Sliced or chopped scallops provide a tender and mildly sweet seafood element.

Mussels: Steamed and shelled mussels can be mixed into the fried rice for a unique taste and texture.

Fish Fillets: Small pieces of white fish, such as tilapia or cod, can be lightly seasoned and pan-fried, then added to the rice.

Lobster: Lobster meat, diced into chunks, offers a luxurious addition to seafood fried rice.

Fish Roe: Roe from fish like salmon or flying fish can be used as a garnish for a burst of salty flavor.

Oysters: Fresh or canned oysters can be chopped and stirred into the fried rice for a unique taste.

Smoked Salmon: Flaked or thinly sliced smoked salmon can add a delightful smoky flavor.

Sardines: Canned sardines can be flaked and mixed into the rice for a strong, savory taste.

Seafood Fried Rice

Seafood Fried Rice Toppings to Try:

Chopped green onions or chives for freshness

Pineapple chunks for a sweet and tangy twist

Sesame seeds for a crunchy texture

Cashews or peanuts for added crunch and protein.

Yum Yum Sauce

What Goes With Shrimp Fried Rice?

For lunch meal prep, I paired this  Shrimp Fried Rice recipe with bags of green grapes and some prepared edamame for a delicious lunch.

Be sure to scroll down for even more meal prep ideas!

Seafood Fried Rice

Seafood Fried Rice

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A frugal chef’s dream dish made from leftover rice and veggies. Try this shrimp fried rice for a meat-free night at your house or any other suggested seafood combination.

Ingredients

  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 1 pound medium prepared fresh shrimp or prawns (see post for more seafood options)
  • 2 cups frozen mixed vegetables (any mix of frozen peas, carrots, corn, and green beans)
  • 3 minced garlic cloves
  • 1 teaspoon fresh ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
  • 4 tablespoons soy sauce
  • Salt to taste

Instructions

  1. In a large skillet or wok, heat sesame oil and canola oil. 
  2. Add shrimp or prawns and cook for 3 minutes or until pink and done. With a slotted spoon, remove the seafood into a bowl and set aside.
  3. Add your choice of veggies and cook for two minutes. 
  4. Add garlic and ginger and cook for one more minute.
  5. Scoot your veggies to one side and add your beaten eggs to the wok (see the picture in this post for guidance). Scramble the eggs well.
  6. Finish by adding the cooked rice, soy sauce, and salt to taste. Stir to combine.
  7. Add the seafood and toss well.

Notes

For variations on seafood options, see today's post with tinned fish and fresh seafood options. Shrimp rice topping suggestions can also be found for variations.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 238mgSodium: 831mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 27g

The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.

Category: Dinner

Easy Meal Prep Ideas

Try these 3 other meal prep ideas for lunch or dinner.

Baked Orange Chicken Meatballs

These baked orange chicken meatballs can be served with leftover rice and prepped ahead.

3-Ingredient Instant Pot Pulled Pork

This 3-ingredient pulled pork recipe can be paired with baked sweet potatoes for a fast and filling gluten-free lunch.

Easy Quinoa Salad With Spinach and Tomatoes

This easy quinoa salad is perfect for a fast and flavorful lunch. Learn how to cook chicken breast from frozen for an additional protein topping.

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Best Gluten Free Green Bean Casserole (how to freeze)

Wednesday, September 6th, 2023

This gluten free green bean casserole recipe is made with fresh green beans and a mushroom sauce. Check out all these easy make-ahead Thanksgiving recipes.

Best Gluten Free Green Bean Casserole (how to freeze)

Classic Green bean casserole is beloved, especially during Thanksgiving and Christmas. 

However, enjoying this side dish can be challenging for those with dietary restrictions or allergies. 

Fortunately, making a gluten-free version of green bean casserole is possible and delicious. With a homemade cream of mushroom soup and a simple switch with your toppings, this fresh recipe will be your new family favorite. 

This comprehensive guide provides step-by-step instructions on creating a gluten-free green bean casserole.

Additionally, we’ll explore the benefits of freezing this dish and answer frequently asked questions to ensure your gluten-free green bean casserole is always ready to serve.

How to Make the Best Gluten Free Green Bean Casserole (how to freeze)

Scroll down to the bottom for the recipe with a complete ingredient list and step-by-step instructions for this traditional green bean casserole.

Best Gluten Free Green Bean Casserole (how to freeze)

Prepare the Topping:

In a small bowl, combine panko breadcrumbs and canned fried onions.

Mix well with two tablespoons of olive oil (or melted butter).

Pour into a resealable bag for storage, if freezing this dish.

How to Blanche Green Beans

How to Blanch Green Beans:

Blanching green beans is a quick cooking method where fresh green beans are briefly boiled in hot water for  4 minutes until they become bright green and slightly tender. 

Blanching helps to preserve the beans’ vibrant color, texture, and nutrients, while also halting the cooking process, making them ideal for use in various dishes or for future storage.

How to Blanch Green Beans

Immediately following this process, you plunge the beans into ice water, creating an “ice bath” that rapidly cools them down.

Set aside.

Best Gluten Free Green Bean Casserole (how to freeze)
Best Gluten Free Green Bean Casserole (how to freeze)

Prepare the Gluten Free Cream of Mushroom  Soup:

In the same hot pot you boiled the green beans, melt the unsalted butter over medium-high heat.

Add the sliced mushrooms, season with salt and pepper, and sauté until they release moisture and it evaporates, approximately 6 minutes. Stir in the minced garlic, taking care not to let it burn.

Add the gluten-free flour and cook for 1 minute, stirring constantly. Pour in the chicken broth and bring it to a simmer, stirring continuously.

Add the heavy cream, reduce the heat to medium, and simmer until the sauce thickens and reduces to about 3 1/2 cups, which will take approximately 12 minutes.

Season the sauce with salt and pepper to taste.

Best Gluten Free Green Bean Casserole (how to freeze)

Combine the Green Beans and Sauce:

Add the blanched green beans to the cream sauce, stirring until they are evenly coated.

Arrange the mixture in an even layer in a 3-quart (or 13 x 9″) baking dish.

Best Gluten Free Green Bean Casserole (how to freeze)

Prepare for Freezing:

Store the panko and onion topping in a resealable bag or container in your pantry (to keep it from getting soggy in the freezer).

Freeze the casserole in a freezer-safe container or disposable foil pan.

Here are some frequently asked questions about how to make this gluten-free green bean casserole recipe:

Best Gluten Free Green Bean Casserole (how to freeze)

How to Make Green Bean Casserole Gluten-Free?

Are you following a gluten-free diet? This recipe is gluten-free. This is made possible through these recommended substitutions:

Can I make this casserole dairy-free?

You can substitute dairy-free alternatives like almond, coconut, or oat milk for regular milk and use dairy-free butter to achieve a dairy-free green bean casserole. 

Gluten-Free Panko

Is Panko Gluten Free?

Panko breadcrumbs are light and airy Japanese-style breadcrumbs commonly used for breading and frying foods.

Regular panko is not gluten-free. 

Gluten-free panko breadcrumbs are a variation of traditional panko breadcrumbs that do not contain gluten, making them suitable for people with gluten sensitivities or celiac disease. 

You can find this ingredient in most well-stocked grocery stores, usually in the following store locations:

  • Gluten-Free Aisle: Many grocery stores have a dedicated gluten-free section where you can find gluten-free products, including breadcrumbs. Look for the gluten-free panko breadcrumbs in this section. This aisle may also contain other gluten-free products like pasta, flour, and snacks.
  • Baking Aisle: Sometimes, gluten-free breadcrumbs, including panko, may be in the baking aisle with other baking supplies. Check near the regular breadcrumbs and flour.
  • Specialty Food Section: Some grocery stores place gluten-free items, including panko breadcrumbs, in a specialty or health food section. Be sure to explore this area if your store has one.

Be aware even if the product is labeled as gluten-free, be aware that cross-contamination can occur during production.

If you have a severe gluten allergy or sensitivity, you may want to contact the manufacturer to inquire about their cross-contamination prevention measures.

Are French’s Fried Onions Gluten Free?

The French’s Fried Onions ingredient list includes onions, palm oil, wheat flour, dextrose & salt. They are not gluten-free because they contain wheat.

Many store brands offer gluten-free options, especially around the holidays. 

We have had incredible success with the ALDI gluten-free french fried onions, but you can also check here for a variety of online grocery options. 

This gluten-free ingredient is always available around the holidays, so stock up when you see it!

Best Gluten Free Green Bean Casserole (how to freeze)

Can you Freeze Gluten Free Green Bean Casserole?

This gluten free casserole is a make-ahead freezer recipe, but you must store the prepared topping separately.

Store the onion and panko topping in a resealable baggie and place it in your pantry. 

Place the prepared casserole in a freezer-safe container or a foil pan, sealing it securely to prevent freezer burn. 

Allow the casserole to thaw in the refrigerator for 1-3 days before your event, and keep it covered with plastic wrap. 

What Freezer-Safe Container Should I Prepare This Gluten Free Green Bean Casserole In?

Selecting the right containers can make all the difference in freezing dishes. Here are some options:

  • Glass or Plastic Containers: If you prefer something more durable, consider investing in glass or BPA-free plastic containers with airtight lids. They can be reused for future freezing needs.
  • Foil Pans or Containers: These come in various sizes and are ideal for freezing casseroles. They’re easy to stack in the freezer and can be recycled afterward. I purchase these from my local dollar store.
Gluten Free Green Bean Casserole

Gluten Free Green Bean Casserole

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This make-ahead gluten-free green bean casserole is perfect for your Thanksgiving feast. Once you try this fresh take on this casserole, you'll never return to the canned version again.

Ingredients

  • 1/2 cup gluten-free panko breadcrumbs
  • 2 tablespoons olive oil (or melted butter)
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 3 cups canned gluten-free fried onions (about 6 oz.)
  • 2 lbs green beans, ends trimmed and halved
  • 3 tablespoons unsalted butter
  • 1 lb sliced white button mushrooms
  • 3 medium garlic cloves, minced
  • fresh ground black pepper
  • 3 tablespoons gluten-free flour
  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups heavy cream

Instructions

  1. Mix panko and fried onions in a small bowl with two tablespoons of olive oil (or melted butter). Set aside.
  1. Fill a large bowl with ice water. Set aside.
  2. Bring a large pot of water to a boil. Add two tablespoons of salt and the green beans. Cook beans until bright green and crisp-tender, for about 4 minutes.
  3. Drain beans in a colander and plunge into the bowl of ice water to stop cooking. Set aside.
  4. Add butter to your now-empty pot and melt over medium-high heat until foaming subsides.
  5. Add mushrooms, salt and pepper them.
  6. Add the garlic next. Make sure to watch this so that it doesn’t burn.
  7. Cook this mixture until mushrooms release moisture and liquid evaporates, about 6 minutes.
  8. Add flour and cook for 1 minute over medium heat, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes—season with salt and pepper to taste.
  9. Add green beans to the sauce and stir until evenly coated. Arrange in even layer in 3 quart (or 13 x 9") freezer-safe dish or foil pan.
  10. Freeze your casserole in a freezer-safe container or in a foil pan. You can freeze this green bean casserole for up to 2-3 months. Store your onion & panko topping in a baggie in your pantry until your day of preparation.
  11. Allow the casserole to thaw 1-3 days before your event in your airtight container in the fridge.
  12. When preparing: Heat the casserole in a 425-degree oven for 10 minutes. Add the onion topping and bake for an additional 20 minutes. You want to bake this until the top is golden brown and the sauce is bubbling on the edges.

Notes

Follow the instructions within the post to make this a gluten-free green bean casserole with suggested gluten-free products. If you do not have dietary restrictions, use all-purpose flour, regular Panko, and fried onions for substitutions.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 271mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 6g

The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.

Cuisine: Thanksgiving / Category: Side Dish

Looking for more great dishes to make ahead? Check out these other ideas from MomAdvice.com.

Cranberry Sauce with Orange Juice (FREEZER RECIPE)

Make-Ahead Thanksgiving Recipes

Cranberry Sauce with Orange Juice
Make-Ahead Mashed Potatoes
Gluten-Free Stuffing Recipe
Make-Ahead Gravy Recipe

Did you try this recipe? We would love to hear what you thought of this holiday classic side dish!

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Chicken Shawarma Sheet Pan Meal

Monday, May 11th, 2020

Chicken Shawarma Sheet Pan Meal Header

 

Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated baked chicken is the perfect pairing with pita bread and fresh veggies for an easy weeknight meal your whole family will love.

As we have settled into our quarantine lifestyle, I’ve been trying to make time and space for trying some new recipes in our house. The recipes that I’ve been picking have become some of my favorite restaurant classics, but replicated in my little home kitchen. Not only does it save a ton of money, it also can be doubled or tripled for a week of lunches.

I have never attempted a chicken shawarma recipe before, but had a craving for this delicious Middle Eastern dish.

What better opportunity to try this recipe out while we are practicing a little social distancing.

whisking the chicken shawarma marinade

Marinating Chicken Shawarma

This is such an easy dish to prepare because it requires simply marinating it in garlic, lemon juice, and spices. Then go about your typical work day and tuck this  in the refrigerator until the dinner hour.

Once you are reading to eat, line a baking sheet with foil and cook the chicken until it is cooked through.

Finish by thinly slicing the chicken pieces and placing them on a large platter.

Chicken Shawarma can be stuffed into a pita or served alongside fresh veggies and hummus, if you are trying to keep your carbs down.

If you haven’t had chicken shawarma before, you are in for a treat. 

Here are a few commonly asked questions about this classic chicken dish.

Chicken Shawarma Sheet Pan Meal Finished

Chicken Shawarma Sheet Pan Meal


What is Chicken Shawarma?

Chicken Shawarma is a garlicky poultry dish that is served on pitas.

Typically, the chicken is marinated in warming spices (cinnamon, turmeric, ginger, cumin, etc..) and then cooked on a rotisserie.

To adapt this recipe for the home cook, we are preparing it on a sheet pan instead.

While the spice combination remains the same, the ease of preparation is infinitely easier since everything can bake in the oven while you chop up your veggie sides.

If you are gluten-free or on a low-carb diet though, you can serve your shawarma on a bed of greens instead.

Another dipping option, that we rely upon, is purchasing mini naan instead.

This size seems perfect for getting just enough fun carbs for our family while keeping to our lower carb lifestyle.

Prepping Chicken Shawarma on a Sheet Pan

Why Does This Dish Use Chicken Thighs Instead of Chicken Breasts?

Chicken breasts are leaner, but they dry out quickly, especially if you plan to reheat this dish.

I do recommend using the boneless skinless chicken thighs instead because they hold up so much better to the marinade and the baking.

Chicken Shawarma Sheet Pan Meal Baked

Can I Add a Sauce to My Chicken Shawarma?

While I feel like this dish stands up on its own, you can definitely add a delicious tahini sauce to drizzle on your shawarma.

In a small bowl, mix together a ½ cup of plain Greek yogurt, 2 tablespoons of tahini, 2 teaspoons of lemon juice, ½ a teaspoon of salt, and a minced garlic clove.

You can drizzle this yogurt sauce in your pita or on top of your salad as a light dressing.

Chicken Shawarma Sheet Pan Meal Finished

What Side Dishes Are Good With My Chicken Shawarma?

If you haven’t made your own hummus before, you have to try this easy food processor hummus. I love to serve this with fresh red peppers, cucumbers, and mini naan for a side.

Other great options?

How about this Greek Quinoa Salad or try making these easy bread machine pitas for a fun little quarantine project with the kids.

How Can I Make Vegetarian Shawarma?

If you are looking for a plant-based shawarma, I recommend giving this sheet pan veggie shawarma a spin in your kitchen. It has all the flavors of the chicken shawarma without the meat.

Chicken Shawarma Sheet Pan Meal
 
Recipe Type: Main
Cuisine: Middle Eastern
Author: Adapted from New York Times
Prep time:
Cook time:
Total time:
Serves: 8 servings
Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated and baked chicken is the perfect pairing with pita bread and fresh veggies for a restaurant-worthy night at home.
Ingredients
  • 2 lemons, juiced
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 2 teaspoons ground cumin
  • 4 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • Pinch of red pepper flakes
  • 4 pounds boneless skinless chicken thighs
  • 4 tablespoons fresh parsley
Instructions
  1. In a large bowl, prepare your marinade for your chicken. Whisk together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Add chicken and marinate for at least one hour or up to twelve hours.
  2. Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
  3. Remove the chicken thighs and place on the prepared sheet pan. Bake for 35 minutes or until the chicken is crisp at the edges and cooked through.
  4. Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
  5. Scatter parsley over the top and serve with fresh veggies, pitas or naan, and white sauce.
 

 

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Looking for more great sheet pan meals? Here are a few other MomAdvice favorites! 10 Minute Fish Tacos Recipe header these ten minute fish tacos couldn’t be easier for a weeknight meal


 these sheet pan ranch chops and veggies are always a hit and get their flavor from a ranch dressing packet.

this balsamic pork loin sheet pan meal is elegant enough to entertain with. stuff leftover pork in slider rolls and top with pesto for a second night of great meals.

this lemon paprika chicken with vegetables is another easy sheet pan dish made with a lemon marinade. it’s a great one to package up for easy work lunches too.

want something fast and healthy for a weeknight meal? I make this 5-ingredient salmon sheet pan meal every week for my family.

Happy cooking, friends!

Chicken Shawarma Sheet Pan Meal

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Easy Homemade Granola Recipe With Lots of Crunch

Tuesday, May 5th, 2020

Best Easy Granola Recipe

Skip buying boxed cereal and make my easy homemade granola recipe at home with just a few simple pantry ingredients. This simple oat mixture can be layered with dried fruit and baked on a sheet pan for your week.

Being home more means we are spending more money on groceries and I’ve had a hard time keeping up with the inventory required to feed four people.

One of those items, we always run out of, is boxed cereal.  In our house a bowl of cereal can be eaten for breakfast, snacks, lunch, or dinner.

Can you relate?

Even buying our cereal at a wholesale club isn’t enough to keep up with this family.

This difficult season that we are in right now has reminded me a lot of our leaner years and the tasks that I used to regularly do for our family.

For me, time felt more abundant then and pinching pennies was a requirement to pay our bills.

Lately, I have been dusting off some of my older recipes and am reminded just how many things I had no problem making before.

Granola, for example, requires a minimal amount of effort and is a dish that just keeps on giving throughout the week.

Today I wanted to share with you my favorite easy basic granola recipe that we make at our house. It’s been a relied upon recipe because it is made from standard pantry ingredients that we usually keep on hand.

Before I share that, here are a few questions you might have about making your own granola.

Mixing Oats and Nuts

What Are Some Ways I Can Save Even More Money On Making Granola at Home?

The best way to keep this recipe super frugal is to buy your ingredients in bulk.

I rely on my wholesale club membership for the best prices on these ingredients.

Rolled oats, vanilla, honey, oil, spices, nuts, and dried fruit can all be purchased at our local wholesale club.

I do shop at ALDI (you can read my best ALDI shopping tips in this article) for slivered almonds.

You can find these almonds over in the baking supplies aisle of the store.

Keep in mind, nuts do freeze well so if you find a great sale on them, you can stock up and store them in your freezer.

Here are some tips for freezing nuts and recommended lengths for freezing times.

Baking Granola on a Sheet Pan

What Fruit & Nut Granola Combinations Can I Try If I Don’t Like Your Suggestions?

This basic recipe is one that I have found anyone will love, but you can make it your own with a different fruit and nut combination.

Remember, this recipe is only limited by your own imagination.

While raisins are super affordable, you can pick any dried fruit for this recipe. Dried cherries, dried blueberries, and craisins all make incredible substitutes.

Not a fan of dried fruits?

Try mini chocolate chips, cacao nibs, or fold in flaky coconut or unsweetened coconut (finely shredded).

For nuts, I do rely on slivered almonds, but you can pick your favorite seed or chopped nuts.

Try salted pumpkin seeds, chia seeds, pepitas, pecans, cashews, peanuts, walnuts, or pine nuts for a different granola recipe mix-in.

Just make sure the nuts are bite-sized or coarsely chopped.

The possibilities are endless and I can’t wait to see what combination you create!

Saucepan of Sugar and Honey

How Can I Make This a Healthy Granola Recipe?

Feel free to substitute the vegetable oil with your favorite oil, like melted coconut oil or olive oil, instead.

Honey can also be substituted with real maple syrup as your sweetener.

Is Granola Gluten-Free?

Homemade granola can easily be made gluten-free by selecting certified gluten-free rolled oats instead.

The Best Easy Granola in a Jar

Easy Homemade Granola Recipe With Lots of Crunch

(read instructions here or scroll down to the recipe)

Preheat your oven to 300 degrees.

Line two baking sheets with parchment paper.

In a large bowl mix together your oats, nuts, cinnamon, and salt.

Then in a saucepan, add your oil, honey, and brown sugar. Warm this and whisk until your sugar is completely dissolved.

Remove it from the heat and add in the vanilla.

Pour the mixture into your oats and nuts and stir well with a wooden spoon.

Stirring Oats and Slivered Almonds

Then you will bake your sheet pan granola for thirty minutes.

Keep an eye on it and stir it occasionally as it is baking.

The Best Easy Granola On a Sheet Pan

The Best Easy Granola Baked

If you forget to stir it, no big deal!

Personally, I prefer the granola to clump together into clusters so I usually don’t disturb it too much.

Allow it to cool to room temperature and then fold in your dried fruit.

I find that a large glass jar is a great storage option for our countertop.

This is the exact jar that we have and it fills the jar with a little in a container for the chef!

Of course, this never lasts long so you will find me in the kitchen baking granola again today.

I can’t wait to hear what you think of this recipe!

The Best Easy Granola Recipe
Recipe Type: Breakfast
Author: MomAdvice.com
Prep time:
Cook time:
Total time:
Serves: 14 cups
An easy granola recipe that can be personalized with your favorite fruit and nut combination. Make this gluten-free by purchasing certified gluten-free oats. This money-saving recipe is our family’s tried-and-true.
Ingredients
  • Parchment Paper
  • 8 cups old-fashioned oats
  • 2 cups slivered almonds
  • 1 cup brown sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ⅓ cup vegetable oil
  • ¼ cup honey
  • 2 tablespoons vanilla extract
  • 2 cups raisins
Instructions
  1. Preheat the oven to 300 degrees and line two baking sheets with parchment paper.
  2. Combine oil, honey, and sugar in a pot. Whisk and heat on low heat until sugar dissolves.
  3. Remove from heat and add vanilla.
  4. Pour the hot liquid over the oat mixture and stir well.
  5. Spread granola on the two prepared baking sheets.
  6. Bake until golden brown, stirring occasionally, for 30 minutes.
  7. Remove from heat and allow it to cool completely.
  8. Add any dried fruit and transfer to an airtight container. I layer my dried fruit as I add it to the jar.

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Love this recipe? Check out these other money-saving ideas!

try this easy recipe for no-bake granola bars

make your own smoothie bowls for a fun breakfast treat

Meal Prep Breakfast Sandwiches Recipe from MomAdvice.com meal prep these breakfast sandwiches to tuck in your freezer

meal prep my favorite freezer breakfast burritos

Make-Ahead Smoothie Packs for Your Freezer from MomAdvice.com make these easy smoothie packets with ripe or frozen fruit and any greens you need to use up in your crisper

Happy baking!

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45 Easy Recipes Using Pantry Ingredients

Wednesday, March 25th, 2020

Are you looking for quick and easy pantry recipes that your whole family will love? Check out these simple meals to incorporate your canned & dry goods into your recipes. Feel free to pin and bookmark this post to make the most of your budget.

Here is some honest truth, I have never been good about tracking what I have stocked in my pantry. Just like most moms, I am often in survival mode and am just proud if I get our grocery shopping and menu planning done for the week.

With this unique experience of being home more, I have been taking stock of what we have and how we can make the most of it in these upcoming days.

I loved these printable kitchen inventory sheets for helping figure out our meals, as our grocery stores struggle to keep so many items stocked.

Free Spice Label Printables

We also have free printable labels to organize your spice rack. I plan to revisit my spice cabinet this month too!

This is a great time to take inventory of all those items that we seem to forget to purchase (or have multiple items if you are anything like me!). Jot down all those spices, olive oil, balsamic vinegar, rice vinegar, salad dressings, and all those other condiments that you might forget to track.

I also am trying to stock items like bottled lemon juice and lime juice, in case we don’t have access to citrus fruit. These can really add another great layer to your recipes.

I wanted to offer some new ways to use those pantry ingredients today so I reached out to my blogging friends to create this fun list of recipes to try.

Click on the image or header to access these incredible recipes!

45 Easy Recipes Using Pantry Ingredients

Pasta Recipes

Pantry Recipes / MomAdvice.com Pesto Chicken Pasta from The Toasty Kitchen

Pesto Chicken pasta is an easy, 20 minute meal that’s made with just five shelf-stable ingredients. Bow tie pasta and chicken are coated in a rich and flavorful pesto sauce.

Pantry Recipes / MomAdvice.com One Skillet Baked Ziti from Good Life Eats

One skillet baked ziti with meat sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a weeknight dinner!

Pantry Recipes / MomAdvice.com Almond Butter Red Curry Noodles from Fried Dandelions

Almond butter red curry noodles come together with pantry staples! The noodles are packed with flavor, and have a gorgeous orange color!  Perfect for an easy weeknight meal.

 

Pantry Recipes / MomAdvice.com Spinach and White Bean Pasta from Rachael Hartley Nutrition

This garlicky white bean and spinach pasta using a surprise pantry ingredient for a flavor booster!

 

Pantry Recipes / MomAdvice.com Easy Parmesan Pasta from Neighbor Food

This easy parmesan pasta can be pulled together with whatever canned vegetables you have on hand. Add chicken sausage or make it meatless!

Pantry Recipes / MomAdvice.com Instant Pot Taco Pasta from Shweta in the Kitchen

Taco pasta is a delicious one-pot meal made using Italian pasta and Mexican flavors. It is a nutritious, delicious crowd pleasing recipe that is perfect for a weeknight dinner.

Pantry Recipes / MomAdvice.com Easy Tuna Casserole with Egg Noodles from Unsophisticook

This easy tuna casserole with egg noodles is a definite go-to recipe; it is quick to prep, tasty, and versatile!

Pantry Recipes / MomAdvice.com Instant Pot Goulash from Posh Journal

This American goulash is delicious, filling, nutritious and very inexpensive to make.

Pantry Recipes / MomAdvice Gluten-Free Macaroni & Cheese from MomAdvice

I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!

Soups & Stews

Pantry Recipes / MomAdvice.com Instant Pot Lentil Soup from Urban Bliss Life

Make a healthy, hearty meal using common pantry ingredients! Instant pot lentil soup is a fast, easy, oh-so delicious vegan dish that will keep you warm and toasty.

Pantry Recipe / MomAdvice Hazelnut Soup from MomAdvice

This is a rustic hazelnut soup made with parsnips and roasted hazelnuts. It is a quick weeknight soup and the recipe can easily be made vegetarian. 

Pantry Recipes / MomAdvice.com Slow Cooker Coconut Curry Red Lentil Soup from Simple Bites

Slow-cooker coconut curry lentil soup is an easily adaptable pantry recipe, designed to get a hearty, nourishing meal on the table with minimal effort.

Pantry Recipes / MomAdvice.com Gluten Free Instant Pot Taco Soup from Seasonal Cravings

This gluten-free instant pot taco soup is packed with kidney beans, corn, and fire-roasted tomatoes. Make a double batch and have soup to fill your belly all week!

Pantry Recipe / MomAdvice.com Slow Cooker Pumpkin Chili from MomAdvice

Once you try this chili, you will never make any other type of chili again. Pumpkin and pumpkin pie spice are the secret ingredients that make this chili a standout recipe!

 

Pantry Staples

Pantry Recipes / MomAdvice.com Best Black Bean Burgers from Eat Plant-Based

This black bean burger vegan recipe makes firm patties and can even be cooked on the grill with our falling through!

Mexican Quinoa Stuffed Bell Peppers from MomAdvice.com Mexican Quinoa Stuffed Bell Peppers from MomAdvice

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce.

Pantry Recipes / MomAdvice.com Homemade Tuna Sushi Bowl from Run Eat Travel

If you are looking for a hearty, easy, and budget friendly sushi inspired meal, this is the one for you! This healthy homemade tuna sushi bowl is med with canned tuna and the most cooking you’ll do is the rice!

Indian Vegetable Rice Instant Pot Indian Vegetable Rice from MomAdvice

This gluten-free side is so easy to create and happens to be easy on the wallet too! If you prefer your dish spicier, add an additional teaspoon of curry to bring on the heat!

 

Pantry Recipes / MomAdvice.com Roasted Garlic Hummus from MomAdvice

Once you try homemade hummus, you will never go back. Make this easy dish with canned chickpeas.

How to Make Quinoa in the Rice Cooker from MomAdvice.com Quinoa in the Rice Cooker from MomAdvice

You will never have to babysit a pot again if you use this simple technique for cooking quinoa in your rice cooker. This set-it-and-forget-it recipe is the most pinned item on our site and we can see why. Not only am I sharing this easy rice cooker technique, but I’m also sharing loads of recipes- from quinoa main dishes to quinoa salads. 

Pantry Recipes / MomAdvice.com High Protein Spicy Chickpea Bowl from All Nutritious

This spicy chickpea meal prep is loaded with protein and fats! Full of flavors and will last in the fridge for days.

How to Make Perfect Brown Rice in Your Rice Cooker from MomAdvice.com Perfect Brown Rice in the Rice Cooker from MomAdvice

Brown rice is something I really rely upon to round out my meals because I am gluten-free.  I use it to make taco bowls. In lieu of making gluten-free pastas, and I toss veggies and meat with it to make hearty bowls for filling lunches. Try this super simple cooking method for perfect rice every time!

Pantry Recipes / MomAdvice.com Gluten-Free Meatloaf from MomAdvice

A perfectly light meatloaf with the most surprising binding agent! Try substituting the sweet sauce with tomato sauce for an Italian kick!

Pantry Recipes / MomAdvice.com Instant Pot Rice & Beans from The Belly Rules

Loaded with bold flavor os salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican instant pot rice and beans recipe would also be the perfect base for a burrito or burrito bowl.

 

 

slow_cooker_black_beans Slow-Cooker Mexican Black Beans from MomAdvice

Beans in the slow cooker though are surprisingly easy and frugal to create in large batches for your family.Here’s a foolproof and delicious recipe for Slow Cooker Mexican Black Beans. This cooking tutorial is going to take you through the in’s and out’s of how to cook beans and how to freeze them. 

The Best Instant Pot Risotto Step-by-Step Best Instant Pot Risotto from MomAdvice

Risotto can be a very labor-intensive dish, but it doesn’t have to be with a pressure cooker. Here is my step-by-step tutorial for creamy gluten-free risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.

Sugar & Spice Candied Nut Mix Poured On Cookie Sheet Sugar & Spice Candied Nut Mix from MomAdvice

Need a snack with lots of protein? You can make this sugar & spice candied nut mix to satisfy both your sweet and savory snack cravings.

Breakfast

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal With Sliced Apples On Top Slow-Cooker Apple Cinnamon Oatmeal from MomAdvice

Try this slow-cooked apple oatmeal that you are going to love for a warm and satisfying breakfast on a cozy morning. The best part about this is my incredible tip for getting creamy oats that won’t burn or stick to your slow-cooker!

Pantry Recipes / MomAdvice.com Gluten-Free Orange Creamsicle Pancakes from MomAdvice

A delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat! What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?

 

 

Pantry Recipes / MomAdvice.com Gluten-Free Overnight Waffles from MomAdvice

A light, fluffy, and super delicious overnight waffle recipe that is also gluten-free!

Pantry Recipes / MomAdvice.com No-Bake Gluten-Free Granola Bars from MomAdvice

An easy no-bake gluten-free treat that makes the perfect snack. Full of oats, peanut butter and chocolate chips!

Pantry Recipes / MomAdvice.com Trail Mix Energy Bites from MomAdvice

Fuel your brain with these delicious energy bites that provide vital nutrients and vitamins. Packed with quinoa, these gluten-free treats are satisfying and filling!

Pantry Recipes / MomAdvice.com Slow Cooker Creamy Coconut Oatmeal from MomAdvice

Dairy-free? No problem! This easy slow cooker oatmeal is made with canned pumpkin milk!

How to Make a Pumpkin Spice Latte Pumpkin Spiced Latte from MomAdvice

It is so easy to make your pumpkin spice lattes at home. Today’s coffee drink is made with real pumpkin purée, your favorite milk, with a sprinkle of pumpkin pie spice, and coffee. You won’t believe how easy it is to diy this expensive treat at home. Pumpkin spice lattes aren’t just for October anymore!

homemade vanilla chai mix recipe Homemade Vanilla Chai Tea Mix from MomAdvice

Mixing up a batch of this DIY Vanilla Chai mix for yourself can help to keep your pockets nice and warm with a little extra money. Most of the spices, dry creamer, and dry milk are already stocked in your pantry.

Bread

Pantry Recipes / MomAdvice.com 5-Ingredient Gluten-Free Pizza Crust from MomAdvice

I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. These results for the perfect airy crust rival any pizzeria you have been to.

Pantry Recipes / MomAdvice.com Dutch Oven No Knead Bread from Joy Food Sunshine

Easy Dutch oven no-knead bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort, this Dutch oven bread recipe is for you!

Pantry Recipes / MomAdvice.com Buttery Dinner Rolls from MomAdvice

You won’t believe how easy it is to make these buttery rolls in your bread machine. This is our favorite roll, served up with melted butter and garnished with dried herbs. 

Pantry Recipes / MomAdvice.com Homemade Bagels in 5 Steps from Spices N Flavors

The only 5 simple steps you need to know to make the best homemade bagel recipe that is dense, soft, and chewy on the inside and crusty on the top. Make in the comfort of your kitchen in just one hour.

 

Pantry Recipes / MomAdvice.com Gluten-Free Pumpkin Bread from MomAdvice

Did you find a can of pumpkin in your pantry? It’s not just for Fall!  Add this yummy spiced pumpkin bread to your agenda today! 

 

Desserts & Sweets

Pantry Recipes / MomAdvice.com Chocolate Hummus from Joy Food Sunshine

This healthy chocolate hummus recipe is easy to make and ready in 5 minutes! It is a nutritious dip, appetizer, dessert, snack, or spread that everyone will love.  This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar, and is vegan!

Gluten-Free Cake Mix Sugar Cookies Recipe from MomAdvice.com Gluten-Free Cake Mix Sugar Cookie Recipe from MomAdvice

This Gluten-Free Cake Mix Sugar Cookie recipe can be made into beautiful sugar cookie rolls with just a few simple ingredients. This easy freezer recipe for gluten-free cookies is such a great item to keep stocked in your fridge or freezer!

 

Pantry Recipes / MomAdvice.com Microwave Molten Chocolate Cake in a Mug from Cupcake Project

These mug cakes taste like the best molten chocolate cake that you would get at a restaurant, but you can make them at home in minutes using your microwave! This mug cake recipe uses both melted chocolate and cocoa powder so it is extra chocolatey!

Pantry Recipes / MomAdvice.com Cake Without Eggs from Dessert for Two

Out of eggs, but still want cake? Check out this cake without eggs recipe collection including chocolate and vanilla cakes, brownies, and cupcakes all made egg-free!

 

Pantry Recipes / MomAdvice.com Chocolate Wacky Cake from The Good Hearted Woman

Chocolate wacky cake is the easiest scratch cake you will ever make! No eggs, no milk, no butter and no clean-up. Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

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Here are some other great recipes from MomAdvice.com:

A Lentil Stew - Anyway You Want It | momadvice.com Lentil Stew

 

Presto Pasta Presto Pesto Pasta Con Pollo

Slow Cooker Recipes for Breakfast, Lunch, and Dinner Slow Cooker Recipes for Breakfast, Lunch & Dinner

 

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins #recipe via momadvice.com Honey Sweetened, Applesauce Cinnamon Breakfast Muffins

Happy cooking!

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Instant Pot Shredded Chicken (meal prep)

Thursday, October 10th, 2019

Instant Pot Shredded Chicken from MomAdvice.com

 

Did you know that you can make enough shredded chicken for a week of recipes with your pressure cooker? This Instant Pot Shredded Chicken recipe can be meal prepped for your week or frozen for future meals. Don’t miss this post filled with ideas for ways to put pressure cooked chicken to work in your kitchen!

I hope you all are as in love with your Instant Pot as much as me. Our pressure cooker continues to be my favorite gadget and I’m excited to share more family recipes with you.

Today I wanted to show you how to meal prep shredded chicken in your Instant Pot.

This technique is super simple and straightforward.

In your pressure cooker, you will add one cup of chicken stock to the bottom of your pressure cooker. Add your chicken breasts and season well with salt and pepper.

Cook your chicken on High Pressure for 10 minutes (for small chicken breasts) or 12 minutes (for large chicken breasts).

These chicken breasts, for example, required fifteen minutes to fully cook.

Allow your pressure to release naturally (instead of quick releasing the valve). A good amount of time is ten minutes!

Instant Pot Shredded Chicken from MomAdvice.com

Instant Pot Shredded Chicken from MomAdvice.com

Once the chicken is cooked, you can shred it with two forks. If you are feeling fancy, break out your hand mixer to make quick work of this task.

Reserve half the liquid in the pot for storage and to reduce the chances of your chicken drying out.

I looked up some frequently asked questions, on pressure cooked chicken, and thought I would share more about my technique here.

Instant Pot Shredded Chicken from MomAdvice.com

Do I need to add more chicken broth (or stock) if I decide to cook more than four chicken breasts?

If I’m meal prepping for my family, I always double our recipes. I have doubled this successfully by doubling the chicken stock and keeping everything else, like cooking time, the same. It will take a bit longer to come to pressure, but the duration you set will remain the same.

Can I use this pressure cooker shredded chicken technique with frozen chicken breasts?

Cooking frozen chicken in the Instant Pot can be a real budget-saver and help you avoid ordering takeout.

Once again, cooking time on frozen chicken varies, based on the size of the breast. If the chicken breasts are small, 12 minutes of high pressure works great. Average size chicken breasts will take about 14 minutes. Large pieces are best at 16 minutes.

Can I Use this Shredded Chicken Recipe for Chicken Thighs Instead of Chicken Breasts?

Personally, I prefer thigh meat over chicken breasts because they don’t easily dry out and get overcooked.

I’ve had great success with cooking chicken thighs for 15 minutes on high pressure.

I love to toss my thigh meat with salsa and a little chicken broth for taco night or burrito bowls.

My Shredded Chicken Didn’t Fully Cook, Can I Restart My Instant Pot?

Do you find that your dishes seem inconsistent with cooking times? I discovered a really important solution…getting a new Instant Pot seal. If the seal is stretched out, it will take much longer to come to pressure.

For chicken to be fully cooked, you want to make sure it has come to 165 degrees. Since the size of the breasts is so different, it is hard to always nail the length of time.

If you find that your chicken is not fully cooked, simply cook it for 2 more minutes of High Pressure.

Since the liquid is already hot, it won’t take that long to come to pressure again.

What Other Seasoning Can I Use on My Shredded Chicken?

I try to really map out what I’m making with it before deciding on seasoning. This basic idea of just salt & pepper is always appealing to me though because it can be used in any recipe.

Free Spice Label Printables

That said, you can always make your own flavor combo! This Mrs. Dash seasoning, for example, is a family favorite. I also love to season my chicken with oregano, garlic powder, onion powder, or dried rosemary.

Feeling inspired to get your pantry organized? Here are some free printable pantry labels to get you started.

I Don’t Have a Pressure Cooker. How Do I Make This Shredded Chicken In My Slow Cooker Instead?

For many years, I just did the shredded chicken in my slow cooker. You will follow the exact same recipe, but you will cook the chicken in your slow cooker for six hours instead.

I hate dry chicken though so I usually do the six hours of cooking time with frozen breasts instead.

I find today’s slow cookers are so much faster than they used to be.

For me, six hours is as long as I’m willing to let my chicken cook in one of those.

If you are on the hunt for a new slow cooker, I can’t recommend this model enough. I use it weekly and love that I can brown our meat before slow cooking it.

Are There Any Other Ways to Prepare Chicken For My Week?

I can’t recommend this roasted chicken technique enough.

In fact, I got stopped three times at a family cookout to ask how I prepared my meat.

It is perfectly seasoned, tastes like it has been grilled, and is perfectly tender.

Instant Pot Shredded Chicken Meal Prep From MomAdvice.com

What Recipes Can I Make With Shredded Chicken?

Shredded chicken can be stuffed into wraps with spinach, tomatoes, and ranch.

Shredded chicken can be tossed with salsa, and reserved liquid, to make chicken tacos.

Shredded chicken can be added to a delicious frittata, like this one.

Shredded chicken can be made into chicken salad. I love to skip the mayo and toss it with pesto and a little creamy Greek Yogurt.

Shredded chicken makes the perfect pizza topper with a pesto base, spinach, and tomatoes.

Shredded chicken is a great addition to any salad (here is one of my faves!).

Shredded chicken can be tossed with barbecue sauce and stuffed in sweet potatoes or in buns.

Shredded chicken can be added to soup or chili.

Shredded chicken be made into delicious enchiladas (this is our family’s favorite recipe).

Shredded chicken is great in homemade lo mein, fried rice, or stir fry.

You get the idea.

There is SO much you can do with this. Just think of how you can use shredded chicken in your favorite casseroles, pasta dishes, or rice bowls.

What if I Can’t Eat All This Shredded Chicken?

One of the best things about having this prepared is that you can freeze it. Freeze your pressure cooked chicken in freezer bags, with a little of the reserved broth. Make sure to take out as much air as possible and label. This should keep for 3-6 months in your freezer.

Instant Pot Shredded Chicken (meal prep)

 

Instant Pot Shredded Chicken (meal prep)

Instant Pot Shredded Chicken (meal prep)

Yield: 4-6 servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 27 minutes

Did you know that you can make enough shredded chicken for a week of recipes with your pressure cooker? This Instant Pot Shredded Chicken recipe can be meal prepped for your week or frozen for future meals. Don’t miss this post filled with ideas for ways to put pressure cooked chicken to work in your kitchen!

Ingredients

  • 4 Chicken Breasts
  • 1 cup chicken broth or stock
  • Salt and pepper

Instructions

  1. Pour one cup of chicken broth or stock in the bottom of your Instant Pot.
  2. Add fresh chicken breasts to Instant Pot, seasoned with salt and pepper.
  3. Put the lid on your Instant Pot and cook your chicken on High Pressure for 10 minutes (for small chicken breasts) or 12 minutes (for large chicken breasts).  
  4. Once the Instant Pot beeps, make sure your instant pot turns off (and doesn't start the, "keep warm," setting. Allow it to naturally release for ten minutes.
  5. Remove the chicken from the pressure cooker and shred with two forks or a hand mixer.
  6. Add half the liquid from the pot to your shredded chicken and toss to make sure it is fully incorporated.
  7. Use the chicken right away for your recipes (see post for fun ways to put this to work in your kitchen) or freeze for 3-6 months in an airtight freezer bag with a little additional liquid.Instant Pot Shredded Chicken from MomAdvice.com

Notes

Doubling the chicken? I have doubled this successfully by doubling the chicken stock and keeping everything else, like cooking time, the same. It will take a bit longer to come to pressure, but the duration you set will remain the same. 

Using frozen chicken breasts? Cooking time on frozen chicken varies, based on the size of the breast. If the chicken breasts are small, 12 minutes of high pressure works great. Average size chicken breasts will take about 14 minutes. Large pieces are best at 16 minutes. Still follow the steps above for natural releasing the pressure. 

Category: Food & Recipes

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Love this recipe? Here are three other great pressure cooker recipes to check out!

3 Ingredient Instant Pot Ribs from MomAdvice.com 3 ingredient instant pot ribs

3-Ingredient Instant Pot Pulled Pork from MomAdvice.com 3-ingredient instant pot pulled pork

Best Instant Pot Wings Recipe from MomAdvice.com 3 ingredient instant pot wings

Let us know what you think about today’s recipe in the comments below!

Instant Pot Shredded Chicken Pin It

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Meal Prep: Breakfast Sandwiches Recipe

Tuesday, September 24th, 2019

 

Meal Prep: Breakfast Sandwiches Recipe from MomAdvice.com

These freezer-friendly sandwiches are the perfect item to keep on hand for busy mornings. Although this recipe contains bacon, this can easily be omitted for a vegetarian freezer dish too. If you ask me, you just can’t go wrong with eggs and cheese on a toasted english muffin. Follow this easy tutorial for a healthy breakfast that is ready in minutes!

I’ll be honest, freezer cooking has saved our family tons of money over the years. The freezer breakfast sandwiches I am sharing today are my new secret weapon for busy mornings (or evenings) at our house.

I started to really become a fan of freezer recipes for breakfast when I put together my favorite make-ahead breakfast burrito recipe. These were filled with scrambled eggs, cheese, and bell pepper and are a cinch to whip up.

I loved them so much, in fact, that I hosted a sleepover buffet for my daughter with a make-your-own breakfast breakfast burrito bar.

In case you were wondering, it was a total hit!

Today’s breakfast sandwich preparation is a little different than the way we prepared our breakfast burritos. Instead of scrambling our eggs, we will be baking a sheet pan of our egg mixture and cutting them into circles for our breakfast sandwiches. With the addition of bacon (totally optional!!) and a slice of cheese you have the PERFECT frugal ingredients for a breakfast that your whole family will love.

How to Make Breakfast Sandwiches

The eggs are scrambled together with milk, salt, and peper and are poured into a prepared pan (sprayed with cooking spray) for baking.

Please don’t think you have to stop at just eggs though. This is a great recipe to add in other ingredients, like spinach or cooked veggies that you might want to put to work.

A good way to think about it is, if you would add it to a frittata, it is probably a delicious addition to these sandwiches.

Whatever combo you pick, just remember that salt and pepper are key to great flavor.

Meal Prep: Breakfast Sandwiches Recipe from MomAdvice.com

As you can see with my first pan, the darker nonstick yielded a browner crust on the bottom.

If you have a dark nonstick pan too, keep an eye on it. I also adjusted the cooking time and length on my second batch so I could make sure I nailed the right length of time. 

Meal Prep: Breakfast Sandwiches Recipe from MomAdvice.com

As these eggs are baking, it is time to prepare your bacon for baking.

Have you baked bacon before? Personally, I think it is the only way to go because it cuts down a lot on the mess and cleanup that can be required with stove top preparation.

For this recipe, all you will need to do is to line a cookie sheet with tin foil. On top of your tin foil, you will place your cooling rack. A cooling rack really helps the bacon gets crispy on all sides. 

As you know, crispy bacon is just what we are looking for, amiright?

Meal Prep: Breakfast Sandwiches Recipe from MomAdvice.com

Once the eggs are done cooking, remove them to cool while you slide in your bacon. Once cool enough to handle, cut them into circles for your muffins.

I didn’t have a biscuit cutter, but you don’t need one for this recipe. I found a cup that cut these perfectly for our sandwiches.

Don’t worry, the cup isn’t dusty (well….it *could* be) and is just filled with a little steam from our warm eggs.

Meal Prep: Breakfast Sandwiches Recipe from MomAdvice.com

Do you have a lot of egg scraps from your sandwiches? The frugal chef in me encourages you to find a way to repurpose those. For our family, I just plan to mix them into our shrimp fried rice and save a tiny bit of effort on the scrambling.

Once your eggs are cut, split your english muffins for toasting. Toasting insures that they don’t get soggy rolls, especially since we plan to reheat these for another day.

Are you gluten-free? They do make gluten-free English muffins that are available in the freezer section of many stores.

Udi’s and Glutino, for example, are two well-known brands that offer this as an option.

As with all things gluten-free though, these can be quite a bit more expensive.

With that in mind, if you really want to keep this recipe frugal, this gluten-free english muffin recipe looks like it is a winner!

Meal Prep Breakfast Sandwiches Recipe from MomAdvice.com

Meal Prep Breakfast Sandwiches Recipe from MomAdvice.com

Meal Prep Breakfast Sandwiches Recipe from MomAdvice.com

How Do I Store My Freezer Breakfast Sandwiches?

Wrap each breakfast sandwich in a square of tin foil and then place these inside a freezer bag. I don’t add a layer of plastic wrap because they seem to hold up well with just the foil and freezer bag combination.


Now that you have your sandwiches, here are some tips for preparing them.

Meal Prep Breakfast Sandwiches Recipe from MomAdvice.com

Bake and Eat Your Breakfast Sandwiches Right Away or Save Them For Up to 5 Days in the Refrigerator

By the way, don’t you think these would make a great breakfast for tailgating?

If you are making and preparing them for a crowd, wrap them in tin foil and cook them at 425 for 8-10 minutes.

I think they are awfully delicious topped with a little pesto or siracha to brighten up those flavors. These can be refrigerated overnight for the morning or even kept in your fridge for up to 5 days.

As fast as these went at my house, I’m not sure freezing them ended up even being worth it! 

Meal Prep Breakfast Sandwiches Recipe from MomAdvice.com

How to Reheat Your Breakfast Sandwiches In the Microwave Right From the Freezer

If you are planning to reheat right from the freezer, remove the tin foil and microwave for 1 minute and 30 seconds. I do like to flip these halfway through and find that they benefit from being wrapped in a paper towel to help the muffin keep its consistency and absorb the moisture.

How to Reheat Your Breakfast Sandwiches in the Toaster Oven Right From the Freezer

Do you have a toaster oven? This is a wonderful avenue for reheating your sandwiches. Keep your sandwich in the tin foil and toast for 10-15 minutes or until the filling is warm and the cheese is melted.

Make Ahead Breakfast Sandwiches Step-By-Step Picture Tutorial from MomAdvice.com

 

 

 

Meal Prep: Breakfast Sandwiches Recipe
 
Meal Prep: Breakfast Sandwiches Recipe Recipe Type : Breakfast Author: MomAdvice.com Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 6 breakfast sandwiches These freezer-friendly sandwiches are the perfect item to keep on hand for busy mornings. Although this recipe contains bacon, this can easily be omitted for a vegetarian freezer dish too. If you ask me, you just can’t go wrong with eggs and cheese on a toasted english muffin (regular or gluten-free). Follow this easy tutorial for a healthy breakfast that is ready in minutes!
Ingredients
  • 10 large eggs
  • 1 cup skim or low-fat milk
  • 1 teaspoon salt
  • 6 slices of bacon (optional)
  • 6 slices of cheese
  • 6 english muffins
  • sriracha or pesto for topping (optional)
  • cooking spray
  • biscuit cutter, glass, or mason jar lid for cutting the egg rounds
  • 9×13 pan
  • 2 cookie sheets
  • metal cooling rack
  • mixing bowl & whisk
Instructions
  1. Preheat oven to 350 degrees and prepare your 9×13 with some cooking spray.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper. Pour the egg mixture into the pan and cook for approximately 15 minutes. Be sure to keep your eye on it to make sure the bottom does not get dark.
  3. While the eggs cook, prepare your bacon and english muffins. Split your muffins and place them on a cookie sheet (see picture above). Set aside. Cover the bottom of another cookie sheet with tin foil. Place metal cooling rack on top and spread the bacon, making sure there is space around each piece so the bacon is properly crisp.
  4. Once the eggs are done, remove and set aside to cool. Raise the temperature on the oven to 400 degrees and slide your tray of bacon in. Cook the bacon for 15 minutes. Set aside.
  5. Using a biscuit cutter (or glass), cut out circles of egg. Set aside scraps for another recipe.
  6. Next, slide in your sliced english muffins for toasting for 8-10 minutes.
  7. Make an assembly line and assemble the sandwiches: muffin, egg, bacon, and cheese. Wrap in tin foil and and then store the sandwiches in a freezer bag.
  8. Follow instructions for warming, in the notes section of this recipe card
 
Notes
Bake and Eat Your Breakfast Sandwiches Right Away or Save Them For Up to 5 Days in the Refrigerator[br]If you are making and preparing them for a crowd, wrap them in tin foil and cook them at 425 for 8-10 minutes. These can be refrigerated overnight for the morning or even kept in your fridge for up to 5 days.[br]How to Reheat Your Breakfast Sandwiches In the Microwave Right From the Freezer[br]If you are planning to reheat right from the freezer, remove the tin foil and microwave for 1 minute and 30 seconds. I do like to flip these halfway through and find that they benefit from being wrapped in a paper towel to help the muffin keep its consistency and absorb the moisture.[br][br]How to Reheat Your Breakfast Sandwiches in the Toaster Oven Right From the Freezer[br]Do you have a toaster oven? This is a wonderful avenue for reheating your sandwiches. Keep your sandwich in the tin foil and toast for 10-15 minutes or until the filling is warm and the cheese is melted.

Love this breakfast recipe? Here are a few other breakfast dishe we love at our house!

Slow Cooked Honeycrisp Apple Oatmeal from MomAdvice.com

slow cooked honeycrisp apple oatmeal

Easy Sausage & Vegetable Frittata from MomAdvice.com easy sausage and vegetable frittata (dairy free/gluten free)

Make-Ahead Smoothie Packs for Your Freezer from MomAdvice.com

make ahead smoothie packets for your freezer

this post contains affiliate links

 

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Pressure Cooker Italian Beef Roast

Tuesday, September 17th, 2019

Pressure Cooker Italian Beef Roast

No need to break out your slow cooker for a great chuck roast. This Instant Pot recipe is ready in a fraction of the time, compared to a slow cooker roast. Dressed with a simple marinara sauce, this shredded beef recipe is perfect to serve over pasta or to stuff in a sub bun for an italian beef sandwich. Let me show you how with this pressure cooker recipe.

I am back again with another family meal idea that you can create in your pressure cooker.

Those of you that have my book may recognize this easy recipe that I had originally made for my crock pot. This pot roast recipe was formerly known as my, “Pot Roast Italiano,” and I thought it would be a fun one to adapt for the pressure cooker.

The exciting news is that this recipe DOES NOT DISAPPOINT AT ALL. I have a feeling that this might be in your regular recipe rotation.

If you haven’t used the sauté function on your pressure cooker, you are going to love the ability to brown your meats before you pressure cook them. 


Pressure Cooker Italian Beef Roast from MomAdvice.com

A three pound chuck roast can be difficult to flip so feel free to cut your roast in half, like I have demonstrated in the photo.

Pressure Cooker Italian Beef Roast from MomAdvice.com

After mixing these seasonings, you can spoon them on and press them into both sides of your roast, while you wait for your Instant Pot to warm up.

Not sure when it is warm? Your Instant Pot will say HOT when it is ready to go and also will sound a little beep so you can get your meat started.

Pressure Cooker Italian Beef Roast from MomAdvice.com

Pressure Cooker Italian Beef Roast from MomAdvice.com

 

Add olive oil to the bottom of the pan and then brown the roast beef on both sides, approximately 2-3 minutes each.

Once you have this done, pull the beef out of the Instant Pot and cancel the sauté function.

Using a whisk, whisk in your tomatoes, tomato sauce, red wine vinegar, and salt. Don’t put in the tomato paste- we aren’t ready for that thickener just yet.

Be sure to use the whisk to lift up an of those delicious brown bits, that may have been left behind by your roast, and any of those italian seasonings that may be resting on the bottom.

Pressure Cooker Italian Beef Roast from MomAdvice.com

Pressure Cooker Italian Beef Roast from MomAdvice.com

Pressure Cooker Italian Beef Roast from MomAdvice.com

Set your Instant Pot to high pressure and program it for 80 minutes cooking time. I usually just press the meat button on the IP since I have that set to MORE on the settings. 

Once it is done, try to give it some time to come to a natural release (maybe ten minutes or so), but if you are in a rush a quick release won’t hurt it either.

If you are unclear about the difference between the natural release pressure and the quick release pressure, be sure to check out my post with a diagram that explains this more fully.

After releasing the lid, remove the meat from the pressure cooker and shred the meat. Thanks to the effectiveness of the Instant Pot, this should be an absolute breeze.

Your final step, to complete the accompanying sauce, is to whisk in a can of tomato paste. Be sure to give your sauce a taste and sprinkle in additional salt, onion powder, or garlic powder (as needed).

Pressure Cooker Italian Beef Roast from MomAdvice.com

Pressure Cooker Italian Beef Roast from MomAdvice.com

Pressure Cooker Italian Beef Roast from MomAdvice.com

This meat can be placed into a sub roll with a layer of sauce and melted provolone cheese. If you are wanting a more formal meal, this pairs perfectly with mashed potatoes or spooned over a big pile of pasta and sprinkled with a healthy grate of parmesan cheese.

Unlike the traditional shredded beef recipe with pepperoncini peppers and beef broth, this recipe is always a bit of a surprise to our guests with the uniqueness of the sauce and the delicious Italian flavors.

I can’t wait to hear what you think of this recipe and look forward to sharing even more pressure cooker recipes with you this month.

Pressure Cooker Italian Beef Roast Recipe

Pressure Cooker Italian Beef Roast
 
Recipe Type: Main
Author: MomAdvice.com
Prep time:
Cook time:
Total time:
Serves: 6 servings
No need to break out your slow cooker for a great chuck roast. This Instant Pot recipe is ready in a fraction of the time, compared to a slow cooker roast. Dressed with a simple marinara sauce, this shredded beef recipe is perfect to serve over pasta or to stuff in a sub bun for an italian beef sandwich. Let me show you how with this pressure cooker recipe.
Ingredients
  • 3 pounds beef chuck roast
  • 2 tablespoons olive oil
  • 1 can petite diced tomatoes (with their juice)
  • 1 can tomato sauce – 16 oz
  • 2 tablespoons red wine vinegar
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons basil
  • 6 oz. can tomato paste
  • Salt and pepper
  • Grated Cheese (optional)
Instructions
  1. Cut your beef chuck roast into two or three pieces so that it can fit and be flipped in your pressure cooker.
  2. Turn on your pressure cooker and set it to the sauté function on HIGH.
  3. On a piece of wax paper, take a paper towel and dry out the meat on both sides so that you can get a nice sear on your roast.
  4. In a small bowl, mix together salt, pepper, oregano, garlic powder, onion powder, and basil.
  5. Sprinkle the seasoning on both sides of your roast and push the seasoning in with your hands to make sure that it sticks well.
  6. Add your olive oil to the hot pan and then sear the roast on both sides for two to three minutes, until your roast has developed a nice crust. Be sure to do this in batches so you get a nice sear on your roast. Set your roast aside.
  7. Turn off the Instant Pot and then add your diced tomatoes, tomato sauce, red wine vinegar, and more salt & pepper. Whisk this in and use your whisk to loosen any of the browned bits on the bottom into your sauce. Give it a taste and make sure you have the right amount of seasoning.
  8. Lock your lid and set it to HIGH pressure for 80 minutes (you can also use your Meat setting if you just want to press a button).
  9. Once it is done, allow it to come to Natural Release Pressure (or if you are in a hurry, you can just do a Quick Release- it won’t hurt it!)
  10. Transfer your meat to a cutting board to shred.
  11. Meanwhile, whisk tomato paste into your gravy and check your seasonings one more time.
  12. Spoon a bit of the sauce on your roast and mix it well.
  13. Serve the additional sauce in a bowl or gravy boat. Serve the roast with mashed potatoes, pasta, or rice. Leftovers can be packaged and used later in Italian beef sandwiches, toasted with sauce and provolone.
 

Pressure Cooker Italian Beef Roast from MomAdvice.com

This post contains affiliate links.

Love this recipe? Here are a few more meal ideas for your Instant Pot!

Best Instant Pot Wings Recipe from MomAdvice.com

best instant pot wings

3-Ingredient Instant Pot Pulled Pork from MomAdvice.com 3-ingredient pulled pork recipe

3-ingredient instant pot ribs 3-ingredient instant pot ribs (the most popular and viral recipe on the blog)

 

 

Pressure Cooker Italian Beef Roast from MomAdvice.com

Let us know what you think about today’s recipe in the comments below! 

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5-Ingredient Salmon Sheet Pan Meal

Tuesday, March 5th, 2019

With just 5 ingredients, you have all you need to make this easy sheet pan meal. This recipe takes under 15 minutes to make and you will love these ideas for spice combos to completely change those flavors.

I am at a stage in life where I appreciate simple and straightforward food that doesn’t take a lot of time out of my day to prepare. That is why I have been relying heavily upon this 5-ingredient sheet pan salmon recipe to get us through all of these crazy nights where none of us arrive at the dinner table together.

I thought I’d give you the scoop today on my workhorse recipe that has been saving me a ridiculous amount of cash that would have been spent on takeout instead.

Salmon and asparagus go together like peas and carrots, don’t they?  I buy the whole side of salmon at our local ALDI and love the price for this fresh and not frozen fish. ALDI has partnered with Instacart (here’s ten bucks towards your order if you have never tried out this incredible invention!) and I have a note in our shopping list that instructs the shopper to buy enough salmon for a family of four.

Pictured here is what they typically bring and this is usually enough for six to seven meals, depending on our portion sizes.

For a long time I was intimidated by the idea of preparing a big giant piece of salmon like this. I would tell my scared self though that preparing this is incredibly easy. So easy, in fact, that I think even someone who has never cooked before could pull it off.

Here’s one quick tip that I would share with you about preparing fish that I didn’t realize in those beginning preparation days…

If you want your fish to have a beautiful golden exterior, you must use a paper towel and blot the fish well to remove the excess moisture.

It will make ALL the difference in the world when you broil it.

I season our fish with a simple shake of Old Bay Seasoning (you can usually find it over by the fish display at your market) and kosher salt.  The first night we eat this, we keep it with this basic set-up and it is delicious.

When I reheat the fish later in the week though, I love to use different spices in my spice cabinet (be sure to snag our FREE printable labels) to make the flavor profile different each day.

Everything Bagel mix, lemon pepper seasoning, and a Sicilian bread dipping mix are three that I rotate pretty regularly with a little squeeze of lemon.

The beauty in leaving your canvas blank is that you have the opportunity to switch things up over the course of the week.

Are you drooling too?

I love how beautifully this all broils up together.

My trick for keeping the asparagus looking great is to not broil it at the tip top of the oven rack, like you usually would. I give it one step down to allow the top of the salmon to still get that golden top, but also allowing enough space to not burn that asparagus.

This is 9 minutes in our oven.  Sometimes, with thicker cuts, I have needed 11 minutes, but I prefer to keep it closer to the 9 minute timeline to keep the fish flavorful and not dry.

How pretty is that?

I hope you can add this recipe to your arsenal and that it helps you succeed at saving money on takeout nights too.

5-Ingredient Salmon Sheet Pan Meal
Recipe Type: Main Dish
Author: MomAdvice.com
Prep time:
Cook time:
Total time:
Serves: 6-7 servings
You only need 5 ingredients to make this salmon sheet pan meal in under 15 minutes. After you try this impressive dish, I bet this recipe will be in constant rotation at your house too. See the post for fun spice combination ideas you can add to your fish to change the flavor profile.
Ingredients
  • Side of Salmon
  • Olive Oil
  • Kosher Salt
  • Old Bay Seasoning
  • 1 pound asparagus
Instructions
  1. Line your sheet pan with nonstick aluminum foil.
  2. Using a paper towel, blot up any excess moisture on your fish.
  3. Brush your salmon top with olive oil and add a generous amount of kosher salt and Old Bay Seasoning to the top.
  4. Trim the asparagus ends. Drizzle the asparagus with olive oil and season with kosher salt. Arrange the asparagus around the salmon.
  5. Move your oven rack to the second row from the top. Turn your broiler on HIGH and broil the salmon and veggies for 9-11 minutes.

Want more recipes?

Scroll down for some of my favorite dinner ideas!

an easy shrimp boil dinner

roasted salmon with pistachio gremolata

CLassic Shrimp and Grits #recipe via MomAdvice.com nearly classic shrimp & grits

gluten-free pad thai with shrimp

10 minute fish tacos

gluten-free shrimp scampi

shrimp fried rice

Tried the recipe? Let me know your thoughts in the comments below!

This post contains affiliate links

 

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3-Ingredient Instant Pot Pulled Pork

Wednesday, January 2nd, 2019

3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

For this quick and easy pulled pork recipe, all you will need is 3 simple ingredients and an Instant Pot! Learn how to make this gluten-free main dish and prep it for a week of lunches for your week!

If you love your pressure cooker, raise your hand! I use my Instant Pot all of the time and have come to rely upon it for many effortless family meals. These simple pressure cooker recipes have, truly, become part of our menu plan rotation. I also began to realize that some of the older recipes (I see you, old school MomAdvice readers!!) could benefit from a pressure cooker update too.

These recipes have been quietly gathering dust at our home… that is, until now!

My 3-ingredient Instant Pot Ribs recipe have been a bit of a viral sensation on our website. It was with my rib recipe in mind that today’s pulled pork also has just a few simple ingredients.

Confession time! We love our pressure cooker so much now that we frequently bring it with us when  we go on vacation. I’ve discovered so many great recipes that everyone seems excited now when I break this gadget out. Honestly, we have saved so much money on our trips by taking this gadget along with us when we travel that no one makes fun of me anymore.

The best part, of course, is the minimal clean-up with Instant Pot cooking. I also purchased an additional plastic lid that makes food storage easy. One of the best investments we made was to purchase this awesome lid.

An extra insert is always handy too so you always have a pot to prepare in!

Less dishes AND less money spent?

Now, that’s a vacation mom’s dream!



3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

The first time I adapted my recipe, the directions said that I only needed 45 minutes to achieve perfectly shredded pork.

Unfortunately, this short duration of cooking did not yield the fall apart meat that I was after. I tested my pulled pork recipe several times with two different cuts of pork. I have made this recipe several times and, through my trials, I now know exactly what type of pork to purchase and how long to cook it.

Here is the thing, while many recipes do suggest a shorter cooking duration, you will struggle more with shredding your meat.

Trust me, this recipe is worth the wait!

Once your pork shoulder is done, it is time to quick release your pressure cooker.

 

3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

How to Package Pulled Pork with Vegetables for Lunch

What Does Quick Release Even Mean?

Not sure what the difference is between Natural Release and Quick Release? That’s okay! This appliance definitely comes with a learning curve. 

I found this diagram that should help visually explain the big differences between these two types of venting. 

What does a recipe mean when it says that you should quick release your valve? This just means you will move the float valve to the venting position when it is done cooking. This allows all the steam to come out fast and at once. 

When the recipe calls for Natural Release though, we just allow our pot to cool a bit on its own. Typically, you wait 10 minutes so that the steam that is released will be much less. It is called Natural Release because it allows the float valve to drop naturally over time.

With today’s recipe, you won’t have to wait a minute after your bbq pulled pork is done. As soon as you hear the pressure cooker beep, you can slide your valve right on over to release the steam.

What Is the Difference Between a Pork Butt and a Pork Shoulder?

Am I the only one that wishes I was taught the difference in different cuts of meat for my recipes? One of the most confusing parts of cooking is knowing which cut of meat to select when visiting your grocery store.

Pork butt and pork shoulder are often offered as two cut options for recipes like this pulled pork. The thing I have discovered though is that they yield very different results.

Both of these cuts of meat come from the shoulder of the pig. The big difference is that the pork butt portion will be higher on the foreleg, while the shoulder is further down.

While both of these pieces of meat can benefit from similar cooking styles, they don’t end up with the same results.

The flavors were very different and reminded me of how different a chicken thigh is versus a chicken breast.

If we use a cut of chicken, as a comparison tool, I do find that the pork butt has the same consistency as the thigh meat of chicken.

It is darker in appearance, is more tender, and yields a better flavor.

Dare I use the word, MOIST?

Ugh!

Sorry, but that is the truth!

The pork shoulder, on the other hand, has a drier texture and is more difficult to shred. I find that this cut always ends up chewier than the pork butt.

Cooks Illustrated agrees with me that the pork butt is far superior when creating your pulled pork at home. The reason why the pork butt works best is because of the higher fat content in the cut of meat.

You can still use the pork shoulder as your cut of meat though. It is just important to understand that this cut won’t yield that delicious consistency you are after in your final product.

Are Pork Loin Roast and a Pork Tenderloin the Same Cut of Meat?

Once again, we find another confusing cut from the piggie. Pork Loin Roast and Pork Tenderloin are NOT the same… even though they sound the same.

Both of these cuts are leaner cuts of meat and although they sound the same, they look very different. Pork tenderloins are long and thin while the pork loin roast has a similar shape to the beef roast.

Now That I Know All About Pork Cuts, What Other Things Can I Make With Pork?

If you are adding more pork to your menu plan, I have a few reliable recipes for you. These Slow Cooker Carnitas helped us ease up on our Chipotle runs.

If you prefer a pork chop, these Caprese Chops are perfect for throwing on the grill.

Looking for a lean tenderloin recipe? I can’t recommend this Balsamic & Rosemary Pork Tenderloin Sheet Pan meal enough. It’s one of those that works really well at feeding a crowd, with minimal effort and minimal dishes.

What Other Types of Liquid Can I Use if I Don’t Have Any Root Beer?

I consider the liquid added to my pulled pork as a “clean out the fridge,” type of project. While root beer has always been my go-to liquid choice for my pulled pork, I have replaced it with any dark colored soda (like Coke or Dr. Pepper) with equally great results.

We also aren’t beer drinkers, but people have left beers at our house when we have entertained. Sometimes I use cider beer or even a dark ale as my cooking liquid. I have used beer successfully with my carnita recipe too.

Whatever liquid you choose, it is important to know that whenever you pressure cook, you want at least one cup of liquid on the bottom of your pot. This liquid prevents any scorching from happening and helps with the flavor of your dish.

Why Does This Recipe Use a Bottled Sauce?

Honestly, it takes a lot more than three ingredients if you want to make your own sauce. The additional time to mix up all those flavor components makes it a more labor intensive project. Instead of trying to make your own sauce, you will find that bottled sauce can make this dish much easier.

Do you have a favorite barbecue sauce? I’m a big fan of the Sweet Baby Ray’s Barbeque Sauce because I feel like it incorporates the brown sugar sweetness that I have come to love in a good bottled sauce.

Why would I go to the trouble of doing this when I can just buy a sauce on the grocery shelves?

As a mom, it is allll about saving time in the kitchen, amiright?

Once your pork butt is done cooking, it should only take you about 15 minutes to shred the meat for sandwiches and finish with the barbecue sauce.

For sides, fruit and veggies are the perfect accompaniment.

Are you a ranch dipper? I used these cups for our dip and just piled my veggies on top for snacking on while I worked.

I have found sweet potatoes are the perfect vehicle for pulled pork.

To prepare your sweet potatoes, begin by rinsing them off. After your potatoes are rinsed, prick them with a fork, brush them with olive oil, and roll them in kosher salt. Place your sweet potatoes on a cookie sheet that has been lightly sprayed with cooking spray. Bake them for one hour at 400 degrees.

I hope you will enjoy our great recipe at your dinner table too! Who knows? Maybe you will be traveling with the pressure cooker on your lap too!

Be sure to SCROLL DOWN for loads more dinner ideas. I have you covered!! Don’t have an Instant Pot? Use this recipe for your Slow Cooker instead! 

3-Ingredient Instant Pot Pulled Pork Recipe from MomAdvice.com

3-Ingredient Instant Pot Pulled Pork
 
Recipe Type: Main Dish
Cuisine: Barbecue
Author: MomAdvice.com
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
For this pulled pork recipe, all you will need is 3 simple ingredients and an Instant Pot! Learn how to make this gluten-free main dish and prep it for a week of lunches for your week!
Ingredients
  • Prepared Sweet Potatoes
  • 1 (4 pound) Pork Butt (you can substitute with the Pork Shoulder, but please read why I don’t recommend this)
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce ([url href=”https://rstyle.me/n/dd57cpwky6″ target=”_blank”]this is my recommendation[/url] ALWAYS)
Instructions
  1. Pour a can of root beer in the Instant Pot. Place your pork butt (or shoulder) on top of the root beer and season well with salt and pepper. If you like a little garlic flavor to your pulled pork, you can also sprinkle with garlic powder to bring that component in. This is optional though!
  2. Lock the lid and select the Meat function (this should be on HIGH pressure), and set your timer for 90 minutes.
  3. Once the timer beeps, quick release your valve and remove the pork butt from the pressure cooker.
  4. Shred the meat and drain the root beer from the pressure cooker. Stir in barbecue sauce and toss gently.
  5. Serve in buns or prepared sweet potatoes. See my full post for a meal prep day for a week of lunches.
 

 

Looking for more easy recipes? Check these simple weeknight meal ideas below!

Instant Pot Indian Vegetable Rice from MomAdvice.cominstant pot indian vegetable rice

pressure cooker korean street tacosinstant pot korean street tacos

3-ingredient instant pot ribs

Shrimp Fried Rice from MomAdvice.comshrimp fried rice

Balsamic Pork Loin Sheet Pan Meal from MomAdvice.combalsamic pork loin sheet pan meal

sheet pan ranch chops& veggiessheet pan ranch chops & veggies

gluten-free meatloaf recipeeasy gluten-free meatloaf recipe

sheet pan lemon paprika chicken with vegetablessheet pan lemon paprika chicken with vegetables

Baked Orange Chicken Meatballs from MomAdvice.combaked orange chicken meatballs

5-ingredient gluten-free pizza crust5-ingredient gluten-free pizza crust

slow cooker carnitasslow cooker carnitas

asian-turkey-and-green-bean-sauteasian turkey & green bean skillet dish

5-ingredient caprese pork chops5-ingredient caprese pork chops

Roast Frozen Chicken in Bulkroast chicken in bulk for your week

What is your favorite thing to create in your Instant Pot?

*this post may contain affiliate links- I only recommend what I love though.

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