Easy Stuffed Mushrooms filled with a mixture of cheese, garlic and herbs, then baked until golden brown. No bread crumbs or cream cheese! Serve as a delicious appetizer, snack, or side dish!

Short on time? We also love these 2 ingredient parmesan mushrooms.

I have been including stuffed mushrooms on my menu for Thanksgiving or Christmas dinner side dish, potlucks, and parties for years and they always disappear fast with everyone begging for the recipe.

We like these bite-sized treats warm or cold, as an appetizer or side dish, and they make the tastiest leftovers!

Why You’ll Love This Recipe

• Crowd pleaser: Everyone loves stuffed mushrooms. They’re always a huge hit!
• Can be made ahead: Meal prep is a must this time of year, every extra minute counts. Make these mushroom caps 1-2 days before and bake just before serving.
• Easy recipe: Simple ingredients, saute, mix, stuff and bake.
• Healthier: I make them without cream cheese or bread crumbs.
• Travels well: Cover baked dish with plastic wrap, take to your next gathering and don’t worry about losing taste or shape.

Ingredients for Stuffed Mushrooms

You’ll be combining simple, everyday ingredients to make this stuffed mushrooms recipe.

• Mushrooms: It is important to choose fresh and firm white or brown mushrooms. This recipe requires 20 medium to large mushrooms.
• Onion and garlic: These aromatics add flavor and texture to the filling.
• Fresh herbs: I love the peppery taste of fresh parsley, not to mention the pop of color. Feel free to swap with basil or oregano.
• Cheese: A mixture of Parmesan cheese and mozzarella cheese add layers of flavor. Use freshly grated cheese to avoid anti-caking agents that prevent it from melting, plus fresh always tastes better.
• Yogurt: Plain Greek yogurt creates a healthier creamy filling with added protein and a nice tangy taste.
• Spices: Salt and pepper to taste.
• Oil: Extra virgin olive oil works well here for its aroma, taste, and health benefits. It also helps brown the mushrooms.

How to Make Stuffed Mushrooms

Here’s a quick overview of how to make stuffed mushrooms. Whip up the filling, stuff the mushrooms, and bake. I love how simple it is!

You can find a full recipe card below.

• Prep: Start by preheating your oven to 400 F. Meanwhile, wipe down the mushrooms with a damp paper towel, pull out the stems, chop them up and set aside. Place mushroom caps cavity side up in a baking dish.
• Saute aromatics: Heat a medium skillet on medium heat and coat with oil. Saute onion, garlic, and chopped mushroom stems with a pinch of salt for 5 minutes.
• Make stuffed mushroom filling: Transfer the mushroom onion mixture to a bowl along with parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, salt and pepper. Stir with spatula to combine.
• Stuff mushroom caps: Fill each mushroom cap with stuffing, sprinkle more Parmesan cheese on top, and season with salt.
• Bake: Set baking dish in the oven and bake for 20 minutes until golden. Serve hot or cold.

What Mushrooms to Use for Stuffed Mushrooms?

The best mushrooms to use for stuffing are brown mushrooms because they will have more flavor. I recommend baby bella mushrooms, cremini mushrooms or baby portobello mushrooms.

I don’t mind white mushrooms, if that’s what you have on hand you can still make this tasty appetizer! My grocery store carried only them this time and that’s what I am using today!

How to Clean Mushrooms

When cleaning mushrooms for stuffed mushrooms, it’s important not to rinse mushrooms under cold water. They are porous and will absorb water.

Instead, wipe each mushroom clean using a damp paper towel. This will remove any dirt and debris without soaking up water.

Tips for Best Results

Follow these simple tips and each mushroom bite will be packed with flavor.

• Don’t soak mushrooms: Mushrooms will absorb water like a sponge resulting in a soggy texture.
• Don’t add too much filling: Medium to large sized mushrooms are easier to stuff but they will shrink in the oven.
• Finely chop the ingredients: Chop stems, onions, herbs, and garlic into small pieces and grate cheese on the medium or fine grate side of a box grater so everything is evenly incorporated once mixed.
• Season the mushrooms: That last dusting of salt really enhances the flavor. If you’d like, you could also drizzle each cap with olive oil before adding the stuffing.

Can I Make Them Ahead?

Yes. There are two easy options for making these savory appetizers ahead of time.

• Prepare mushrooms and stuffing, refrigerate separately for up to 48 hours, then fill and bake just before serving.
• Assemble stuffed mushrooms as per recipe and refrigerate for up to 12 hours, bake when ready.

With any option, I recommend baking a few minutes extra because mushrooms will be chilled.

How to Store and Reheat

Store: Refrigerate any leftovers in an airtight container for up to 2 days.

Mushrooms generally don’t hold up well in the freezer, so I do not freeze them.

Reheat: Heat your stuffed mushrooms in the microwave or oven at 350 F for 10 minutes. Also air fryer works very well!

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Chicken and mushrooms
• Bean and mushroom soup
• Broccoli mushroom stir fry
• Lentil casserole with mushrooms

More Stuffed Recipes

• Stuffed dates
• Spinach stuffed chicken breast
• Cranberry and brie stuffed chicken breast

Print

Stuffed Mushrooms Recipe

Easy Stuffed Mushrooms filled with a cheesy mixture, then baked until golden brown. No breadcrumbs or cream cheese are involved.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 30kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 20 medium-large mushrooms white or brown
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 3 tablespoons parsley finely chopped
• 3/4 cup Parmesan cheese grated & divided
• 1/4 cup mozzarella cheese grated
• 2 tablespoons yogurt plain
• 1/2 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. With a damp paper towel, wipe down the mushrooms. Pull out the stems and finely chop them. Set aside. Place mushroom caps on prepared baking sheet.
• Preheat medium skillet on medium-high heat and swirl olive oil to coat. Add onion, garlic, mushroom stems and a pinch of salt. Saute for 5 minutes, stirring occasionally.
• Transfer to a medium bowl along with parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, 1/4 teaspoon salt and pepper. Stir with spatula to combine.
• Using a teaspoon, fill the mushroom caps with stuffing. Place a bit of remaining 1/4 cup Parmesan cheese on top of each mushroom and sprinkle all of them with more salt. Bake for 20 minutes.
• Serve hot or cold. I like them both ways.

Notes

• Store: Refrigerate in an airtight container for up to 2 days. Do not freeze.
• Make ahead: Can be prepared up to 48 hours in advance. Refrigerate mushroom caps and stuffing separately, then fill and bake just before serving. Or you can refrigerate assembled stuffed mushrooms for up to 12 hours and bake before serving. I recommend to add a few minutes to baking time because mushrooms will be chilled.

Nutrition

Serving: 1mushroom | Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 130mg | Fiber: 0.1g | Sugar: 0.4g

The post Stuffed Mushrooms appeared first on iFoodReal.com.

The creamiest Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. Serve on its own or as a savory side dish.

We also love this low carb cauliflower risotto.

I can never have too many Instant Pot recipes! This is the easiest, no-fuss Instant Pot mushroom risotto recipe with no babysitting and no constant stirring required.

Layers of flavor with all the traditional risotto ingredients, but ready in a fraction of the time, so you can enjoy a restaurant quality dish on your busiest day.

Why You’ll Love This Recipe

• Quick and easy: We saute and cook all ingredients in one pot, Instant Pot. Also no stirring required liek with the stovetop risotto.
• Delicious: Same creamy and cheesy risotto taste as you know! The type of comfort food that has you dishing up seconds or thirds.
• Diet friendly: If you’re looking for healthy Instant Pot recipes that are vegetarian and gluten-free, this is it! You can also make this risotto vegan with vegan butter, vegetable broth, and vegetarian Parmesan or miso paste.

Ingredients for Instant Pot Mushroom Risotto

Instant Pot mushroom risotto requires a handful of staple ingredients and fresh mushrooms.

• Mushrooms: Sliced brown mushrooms, white mushrooms, portobello mushrooms or shiitake mushrooms. You can use one type or try a combination. I prefer brown mushrooms because they add more flavor.
• Aromatics: Finely chopped onion and freshly minced garlic.
• Dried thyme: If you’re not a fan of its clove-like flavor, use dried rosemary.
• Olive oil: A bit of extra-virgin olive oil is needed for frying.
• Arborio rice: You’ll need 2 cups of this Italian short grain rice. Do not sub for any other rice, see tips section below.
• Broth: Make your own chicken broth, Instant Pot chicken broth, or vegetable broth or use store-bought low sodium chicken broth.
• White wine: A dry white wine like ​Pinot Grigio increases the depth of flavor. If you don’t like cooking with wine, add more chicken broth.
• Salt: To season and enhance flavors.
• Butter: Makes mushroom risotto extra creamy.
• Parmesan cheese: Freshly grated Parmesan cheese adds a salty decadent taste.
• Fresh herbs: Fresh parsley adds a finishing freshness to the dish.

How to Make Instant Pot Mushroom Risotto

Here’s a quick and easy overview of how to make Instant Pot mushroom risotto any night of the week in less than 40 minutes!

There is a full recipe card below.

• Sauté aromatics and mushrooms: Heat your Instant Pot and sauté onion, garlic, and mushrooms in oil for 5 minutes. Stir in thyme, then press Cancel.
• Add rice and liquids: Pour in rice, wine, and 4 cups of broth. Stir to combine and close the lid.
• Pressure cook: Set the valve to Sealing and press Pressure Cook or Manual button for 3 minutes. Allow pressure to come down on its own for 10 minutes, then turn valve to Venting. Important to follow these times!
• Finish the risotto: Add in the remaining broth, butter, Parmesan cheese, and stir gently. Here’s where you can add more broth to your favorite consistency. Garnish with parsley.

Tips for Best Results

Here are my top tips and tricks for making mushroom risotto in Instant Pot.

• Use only arborio rice: As arborio rice cooks, it releases starch which creates the signature creamy texture. Any other type of rice will not produce the same consistency.
• Don’t overcook: Just like with any Instant Pot rice recipe, it’s important to release pressure as per directions. Vent it after 10 minutes and not later.
• For more al dente rice: Some like a bite to it. If you found your rice too soft, next time try to pressure cook it for 2 minutes and vent after 7 minutes and see how it is.
• Adjust the consistency: After cooking, rice absorbs liquids as it sits, add as much broth as you like.

What to Serve Mushroom Risotto with?

Mushroom risotto is best served immediately garnished with fresh parsley and more freshly grated Parmesan!

Serve it with your Sunday Instant Pot Mississippi pot roast (recipe coming soon), or braised lamb shanks for a special occasion.

It also makes a delicious side to your weeknight favorites like baked boneless chicken thighs, and baked salmon.

Or for a lighter meal, garlic green beans, broiled asparagus, or a spinach avocado salad would be nice.

How to Store and Reheat

Store: Leftover risotto will stay fresh in an airtight container and refrigerated for up to 3 days.

Freeze: Once cooked, transfer to a sealed container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 5-6 hours.

Reheat: Pop it in the microwave or reheat on the stovetop with some extra broth, if needed.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and rice
• Instant Pot chicken fried rice
• Instant Pot rice and beans
• Instant Pot brown rice
• Instant Pot jasmine rice
• Instant Pot basmati rice

Print

Instant Pot Mushroom Risotto

Creamy Instant Pot Mushroom Risotto made with arborio rice, white wine, broth, Parmesan cheese, and earthy mushrooms. No stirring required.

Course Side Dish

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 servings

Calories 292kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 10 ounces brown or white mushrooms sliced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/4 teaspoon dried thyme
• 1 tablespoon olive oil extra virgin
• 2 cups arborio rice
• 4 1/2 cups chicken broth low sodium & divided
• 1/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1/3 cup Parmesan cheese grated
• 3 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Preheat Instant Pot until display says Hot. Add olive oil, onion, garlic and mushrooms and saute for 5 minutes, stirring occasionally. Add thyme, stir and press Cancel.
• Add rice, 4 cups of broth and wine. Stir, close the lid, set valve to Sealing and press Pressure Cook or Manual for 3 minutes.
• After let pressure come down on its own for 10 minutes, then turn valve to Venting to release remaining pressure. Add remaining 1/2 cups broth, butter and Parmesan cheese. Stir risotto gently and add more broth, if you wish, to reach your favorite consistency.
• Garnish with parsley and serve hot immediately.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for 5-6 hours.

Nutrition

Calories: 292kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 258mg | Fiber: 2g | Sugar: 1g

The post Instant Pot Mushroom Risotto appeared first on iFoodReal.com.

This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

Print

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

Instant Pot Mashed Potatoes are creamy, fluffy and perfect side dish to anything! Ready in 30 minutes, making mashed potatoes in Instant Pot requires no dicing or draining the spuds.

We also love these Instant Pot baked potatoes and Instant Pot potatoes for an easy side dish.

My grandma always made the most simple healthy mashed potatoes with butter and milk. Now I do the same but I turn a lot of her dishes into Instant Pot recipes!

The Instant Pot has turned my cooking style upside down. For mashed potatoes in Instant Pot, you don’t have to cut potatoes super small, drain the water after pressure cooking or heat up the milk.

It’s made in one pot, just like Instant Pot meatloaf and mashed potatoes and Instant Pot potato soup.

Why You’ll Love This Recipe

• Quick and easy: Peel or don’t peel your potatoes, and ready in 30 minutes.
• One pot: Less dishes to clean, more time to spend with your family!
• Fluffy and flavorful: Same smooth, creamy and full of buttery flavor side dish as you know.
• Make ahead: Save time at Christmas and Thanksgiving, make potatoes ahead, leave on Keep Warm and they are ready to serve at dinner time.
• Freezer friendly: Meal prep to always have some on hand for busy weeknights.

Ingredients for Instant Pot Mashed Potatoes

To make creamy Instant Pot mashed potatoes, you will need 4 simple ingredients plus water, salt and pepper.

• Potatoes: Starchy russet or buttery Yukon gold potatoes work best.
• Cold water: Be sure not to use warm water or hot water because it will throw off the cooking time. The starchy, salty water from the Instant Pot is used after cooking to mash your potatoes. This means no draining!
• Whole milk: It will produce the creamiest mashed potatoes results without using sour cream or cream cheese. But you can use any milk you like to use in regular your mashed potatoes.
• Butter: Use unsalted butter or salted butter and adjust accordingly when adding additional salt.
• Garlic powder: For savory taste. You can also use grated small fresh garlic clove or omit all together.
• Simple seasonings: Salt and pepper.

How to Make Mashed Potatoes in Instant Pot

Here is a quick overview how to make Instant Pot mashed potatoes. You can find full recipe card down below.

• Combine ingredients: In any size Instant Pot, add potatoes, cold water and salt. Water doesn’t have to cover the potatoes. Adding salt before cooking helps to flavor the spuds.
• Cook the potatoes: Pressure cook potatoes on high pressure for 10 minutes Instant Pot Duo comes with low and high pressure, so pay attention. Instant Pot Lux cooks only on high pressure, so just press Manual button.
• Release the pressure: Release the pressure right away by turning valve to Venting, Quick Release. No need to drain the water as most of it should be absorbed by potatoes. But you can, if you wish.
• Season and mash: Add butter, milk, garlic powder, salt, pepper and mash potatoes with a potato masher until creamy and fluffy.

What Are the Best Potatoes for Mashed Potatoes?

The golden standard for mashed potatoes are starchy potatoes like russet potatoes.

However, I can’t say that you cannot use red potatoes, yellow potatoes or Yukon gold potatoes. Yes, they are more waxy but, in my experience, they still yield delicious mashed potatoes in Instant Pot. It comes down to personal preference.

Tips for Best Results

• Peel or don’t peel the potatoes: You can leave the skin on or peel it on any thin skin potatoes like red potatoes, yellow potatoes or Yukon gold potatoes. I recommend to always peel russet potatoes because their skin is quite thick.
• Do not use blender or food processor: To mash the potatoes. They will turn out sticky like glue. I have not tried an electric hand mixer but I know it is often used.
• To prevent lumpy potatoes: Mash right after cooking, while potatoes are still hot and the most starchy.
• To double the recipe: Perfect for serving a crowd. Double all ingredients, except water, in 5, 6, 8 or 10 quart Instant Pot but keep same cook time.
• Salt potatoes during cooking: Potatoes absorb salt and become more flavorful during cooking. If you salt potatoes after, there is a risk of overworking the potatoes, making them gooey.

Variations

• Milk: You can replace milk with buttermilk or plain yogurt. Both have more tang, especially yogurt. You can also use unsweetened non-dairy milk but keep in mind that taste will be different.
• Butter: You can use olive oil or vegan butter to make this Instant Pot mashed potatoes recipe dairy-free. Remember to use plant-based milk then as well.
• Sour cream or cream cheese: Add a small amount for loaded mashed potatoes. And might as well add freshly grated cheese and bacon bits at this point!
• Fresh chives: As a garnish to add fresh onion taste.
• Fresh herbs: Finely chopped parsley, dill, sage, thyme or rosemary add a special touch for a holiday dinner. 

What to Serve with Instant Pot Mashed Potatoes?

There are a million ways to serve mashed potatoes! They go just about with any protein, especially meat dishes with juice or sauce.

Making mashed potatoes in Instant Pot is super convenient for Holidays because they free up room on the stove. You can keep potatoes warm in your pressure cooker, right after cooking, until everyone is ready to sit down for a meal.

• Ground meat: With juicy turkey meatloaf or turkey meatballs.
• Chicken: With oven baked chicken thighs or creamy chicken and asparagus.
• Lamb: With saucy braised lamb shanks or succulent lamb roast.
• Thanksgiving: With turkey breast roast, drizzled with gravy, cranberry sauce, healthy green bean casserole and Instant Pot steamed vegetables on a side.

How to Store and Reheat

Storing: Refrigerate Instant Pot mashed potatoes leftovers for up to 3 days.

Reheating: You should try my favorite way to reheat mashed potatoes – on a skillet with oil or butter. They get a bit of an irresistible crust. Or warm up on the stove on low heat with a splash of milk.

Freezing: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy products. Freeze the mash in portions with future use in mind, in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Make ahead by refrigerating peeled and cubed potatoes in a bowl covered with cold water for up to 2 days. Cook as per recipe.

FAQs

More Mashed Potato Recipes to Try

• Instant Pot potato salad
• Cauliflower mashed potatoes
• Healthy mashed sweet potatoes
• Slow cooker cauliflower mashed potatoes
• Instant Pot sweet potato casserole
• Instant Pot chicken and potatoes

Also I recommend you browse this collection of 45 healthy Instant Pot recipes.

Print

Instant Pot Mashed Potatoes

Creamy, fluffy and buttery Instant Pot Mashed Potatoes made in one pot, no dicing, no draining and hassle free thanks to pressure cooker.

Course Side Dish

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Pressure Up & Down Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 209kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 3 pounds russet or yukon gold potatoes peeled & cut into large rounds
• 3/4 cup cold water
• 2 tablespoons butter unsalted
• 1 1/4 cups whole milk
• 1 teaspoon garlic powder
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 2 tablespoons chives, parsley, dill or green onions for garnish (optional)

US Customary – Metric

Instructions

• To Instant Pot, add potatoes, cold water and 1/2 teaspoon salt. Liquid will not and should not cover the potatoes.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After, release pressure immediately by turning pressure release valve to Venting. No need to drain the potatoes but you can, if you wish.
• Add butter, milk, garlic powder, remaining 1/4 teaspoons salt and pepper. Mash with a potato masher until creamy and fluffy.
• Garnish with fresh herbs and serve hot as a side dish.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Unlike potato cubes, mashed potatoes freeze well because they are mashed with dairy. Freeze in portions with future use in mind in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up on the stove on low with a splash of milk.
• Watch sodium: If using salted butter, add less salt.

Nutrition

Serving: 0.75cup | Calories: 209kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 333mg | Fiber: 5g | Sugar: 5g

The post Instant Pot Mashed Potatoes appeared first on iFoodReal.com.

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

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

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

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

Why You’ll Love This Recipe

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

Ingredients for Instant Pot Ham and Bean Soup

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

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

How to Make Ham and Bean Soup in Instant Pot

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

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

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

Tips for Best Results

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

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

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

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

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

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

What to Serve with Ham and Bean Soup?

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

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

How to Store

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

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

FAQs

More Soup Recipes to Try

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

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

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Instant Pot Ham and Bean Soup

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

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Pressure Up & Down Time 25 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 270kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

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

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

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

What Are the Best Bones to Use for Bone Broth?

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

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

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

How to Make Instant Pot Beef Bone Broth

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

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

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

Do I Have to Blanch or Roast the Bones?

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

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

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

What Are the Health Benefits of Bone Broth?

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

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

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

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

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

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

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

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

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

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

How to Store

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

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

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

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

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

What to Do with Broth, Meat and Bones After?

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

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

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

FAQs

More Instant Pot Recipes to Try

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

Browse all Instant Pot recipes.

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Instant Pot Beef Bone Broth

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

Course Soup

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Pressure Up & Down Time 50 minutes minutes

Total Time 3 hours hours 5 minutes minutes

Servings 16 pints

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

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

US Customary – Metric

Instructions

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

Notes

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

Nutrition

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

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

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they’re the perfect side dish to any meal!

These are just like my healthy cornbread but in a muffin form.

I made these healthy cornbread muffins to go with my Instant Pot ham and bean soup but they’ll also deliciously soak up the juices of healthy turkey chili, buffalo chicken chili or even a cup of hot, freshly made chicken broth.

Serve a muffin with your favorite comfort meal and reheat any leftovers for breakfast or a healthy snack with a bit of honey drizzle. To-die-for!

Why You’ll Love This Recipe

• One bowl: My goal is to make healthy muffins recipes easy with minimal clean up. You can quickly whip up this batter with 10 minutes of prep using the same bowl.
• Moist: We make muffins more wholesome without sacrificing the texture or flavor.
• Simple ingredients: Although these corn muffins are made with almond flour, all other ingredients are kitchen staples.
• Healthier: These healthy muffins are refined sugar free, 100% gluten-free, and contain healthy fats.

Ingredients for Healthy Cornbread Muffins

I created this healthy cornbread muffins recipe using everyday 10 simple ingredients, so you can bake a batch any time.

• Eggs: You’ll need 3 large eggs to bind ingredients together.
• Milk: I used whole milk, feel free to use your milk of choice to cut back on calories.
• Butter: Melted butter is best for a buttery, moist crumb. You can also use coconut oil or any mild tasting oil. I also tried extra virgin olive oil with great results.
• Sweetener: Choose from any liquid sweetener like honey, maple syrup or agave.
• Vinegar and baking soda: Apple cider vinegar or white vinegar can be used. Vinegar together with baking soda create air bubbles which acts as a leavening agent and yields a better texture and crumb.
• Baking powder: This baking staple helps the muffins rise and gives them an airy texture.
• Yellow cornmeal: Make sure to use cornmeal and not corn flour. There are many brands that differ in texture, I prefer fine cornmeal but feel free to use your favorite.
• Almond flour: Use super fine almond flour for best texture, my favorite brand is Kirkland. If you would like to make your own, here’s an easy almond flour recipe.
• Salt: Needed to enhance and balance all other flavors.

How to Make Healthy Cornbread Muffins

Here’s a quick and easy overview of how to make healthy cornbread muffins from scratch.

There is a full recipe card below.

Start by preheating your oven to 400 F, line a muffin tin with parchment paper liners, and set aside.

• Make the batter: To a large bowl, add eggs, milk, butter, maple syrup, and vinegar. Whisk until combined. Next, add baking powder, baking soda, and salt, then whisk until smooth.
• Add cornmeal and flour: Use a spatula to gently stir in cornmeal and almond flour, just until combined.
• Bake: Evenly scoop batter into the prepared muffin tin. Bake for 7 minutes at 400 F, then reduce temperature to 350 F and bake for another 10 minutes or until a toothpick inserted in the center comes out clean.
• Cool and serve: Let almond flour cornbread muffins rest for 5-10 minutes before serving with a bowl of soup, chili or as a side dish.

Tips for Best Results

Follow these tips and you’ll make the best cornbread muffins every time!

• Don’t use other flours: You have to use cornmeal and almond flour. You might be able to use almond meal but muffins will be more dense. Any wheat flour, whole-wheat flour, coconut flour or gluten-free flour will not work.
• Type of cornmeal to use: Any coarse, medium, or fine grind cornmeal will work, just be sure it is yellow cornmeal for the most corn flavor. A finer cornmeal will yield a tender crumb and still have that little bit of grittiness, which is my favorite.
• Solidified butter is OK: Once you mix melted butter or coconut oil with other cold liquids, it will form into small pieces. That’s fine, it will melt during baking.
• Whisk well: Be sure to whisk liquids until there are no small lumps of baking powder and baking soda are left. It will help the batter rise evenly and makes this one bowl recipe possible.
• Use muffin liners: Unless you are 100% sure your muffin tin is non-stick, I highly recommend to use parchment paper liners or a silicone muffin pan. These muffins do stick!
• Do not overbake: Remove muffins when toothpick inserted comes out clean and they still look light on top.

Variations

These delicious cornbread muffins are healthy, seasonal, with lots of great variations to try.

• Dairy-free: Make dairy-free cornbread muffins using your favorite dairy free milk and coconut oil or vegan butter.
• Add corn: Up the sweetness by adding up to 1 cup of fresh corn, drained canned corn, or thawed frozen corn.
• Make them cheesy: Mix in some shredded cheddar cheese, or pepper jack cheese.
• Add heat: Stir in diced jalapenos, green chilies, or add a pinch of cayenne pepper.
• Breakfast muffins: Make savory muffins by adding bacon or enjoy a sweeter breakfast muffin with the addition of blueberries.

What to Serve with Cornbread Muffins?

I love serving these craveable cornbread muffins at Thanksgiving alongside wildly popular boneless turkey breast, or paired with soup and stew or chili.

Here are our favorites, be sure to enjoy warm or hot, see below for reheating.

• Breakfast: Warmed, cut in half, then spread with butter, honey, or jam.
• Chili: Dipped into healthy white chicken chili, Instant Pot turkey chili or white bean pumpkin turkey chili.
• Soup: With a bowl of Instant Pot stuffed pepper soup, vegetable beef soup or Instant Pot cabbage soup.
• BBQ meats: To sop up the sauce of healthy crockpot pulled pork or crockpot BBQ pulled chicken.

How to Store and Reheat

Store: Allow muffins to cool completely and store them in an airtight container lined with paper towels on top and bottom. Here’s how to store muffins so they stay fresh and moist for 2-3 days. Irecommend to freeze them after to avoid mold build-up.

Freeze: You can freeze your muffins for up to 3 months, here’s everything you need to know on how to freeze muffins.

Reheat: It’s best to microwave these little breads in 15 second increments.

FAQs

More Recipes to Try

• Almond flour bread
• Quinoa bread
• Pampushky

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Healthy Cornbread Muffins

Homemade Healthy Cornbread Muffins are tender, fluffy, and naturally gluten-free. Crispy golden tops and lightly sweetened with honey, they're the perfect side dish to any meal!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 5 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 133kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners

Ingredients

• 3 large eggs
• 1 cup any milk I used whole milk
• 1/4 cup melted butter or coconut oil or any mild oil
• 1/4 cup maple syrup or honey
• 1 tablespoon apple cider vinegar or white vinegar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup + 3 tablespoons yellow cornmeal fine
• 2 cups almond flour super fine

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line muffin tin with parchment paper liners. Set aside.
• In a large bowl, add eggs, milk, butter, maple syrup, vinegar and whisk well until combined. Then add baking powder, baking soda, salt and whisk again until no small lumps are visible.
• Add cornmeal and almond flour, then mix with spatula just until combined.
• Divide batter between openings of a muffin tin, bake for 7 minutes, then reduce oven temperature to 350 F and bake for another 10 minutes or until toothpick inserted in the center comes out clean.
• Remove from the oven and let cool for 5-10 minutes. Enjoy hot or warm with a bowl of soup, chili or as a side dish.

Video

Notes

• Store: Cool muffins completely, store them in an airtight container lined with paper towels for 2-3 days.
• Freeze: Freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 321mg | Fiber: 2g | Sugar: 4g

The post Healthy Cornbread Muffins appeared first on iFoodReal.com.

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick, simple side dish everyone loves!

You can also save time with easy Instant Pot baked potatoes and Instant Pot mashed potatoes.

Instant Pot potatoes are my absolute favorite side dish when I am tired, and I know we need to eat more vegetables and not pasta. After cooking I like to season them simply with butter, salt, pepper, and fresh herbs.

I also love to make Instant Pot potato salad, Instant Pot chicken and potatoes or Instant Pot potato soup in my pressure cooker.

Why You’ll Love This Recipe

• Basic: Quick potato recipe for cooking plain potatoes in Instant Pot.
• Quick and easy: Ready in under 25 minutes with just 2 ingredients and no peeling required. One of the easiest Instant Pot recipes ever!
• Detailed recipe: For all potato kinds and sizes. Creamer potatoes, large potatoes, and anything in between.
• Versatile: It’s a blank canvas simple dinner side dish that you can dress any way you like. See below for ideas.

Ingredients for Instant Pot Potatoes

You’ll be able to make this Instant Pot potatoes recipe any time, all you need is water and potatoes!

• Potatoes: Choose from Yukon gold potatoes, red potatoes, yellow potatoes, baby potatoes, or russet potatoes. You can cook 1-10 pounds at a time.
• Cold water: Be sure to add cold water, so potatoes don’t overcook.

How to Make Potatoes in Instant Pot

Cooking potatoes in Instant Pot is really simple with just a couple minutes prep time.

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

• Prep the potatoes: Wash and cut potatoes. I cut mine into 1.5-2″ pieces for faster cook time, see chart below for other options.
• Fill Instant Pot: Add 1 cup cold water to the Instant Pot, then place potatoes into a steamer basket inside the pot. You can also place potatoes on top of a trivet.
• Pressure cook: Seal the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure: Use Quick Release by turning valve to Venting and open the lid. Poke potatoes with a knife, if the knife pierces flesh without much resistance, your potatoes are ready.
• Season cooked potatoes: Remove the basket or drain potatoes, season to your liking, and serve with a main dish of your choice.

How Long to Cook Potatoes in Instant Pot?

How long to pressure cook potatoes depends mostly on their size. Here’s a simple time table to guide you.

Tips and Variations

Here are my top tips for perfectly cooked Instant Pot potatoes along with some flavorful seasoning ideas.

• Cook potatoes of similar size: Small potatoes will go mushy while you wait for larger ones to cook, for even cooking make sure your potatoes are cut into similar sizes.
• Smash them: I like to add my mashed potatoes “regular suspects” like milk, butter, fresh dill, salt and black pepper, and just stir or smash potatoes with a wooden spoon.
• Whole baby potatoes: Keep them whole and gently toss with butter, freshly grated garlic, fresh dill, salt and pepper.
• Cheesy potatoes: Add a handful of grated cheddar cheese and a dollop of ranch dressing.
• Tangy potatoes: Add Greek yogurt, buttermilk or sour cream to taste along with other simple seasonings like salt and pepper.
• Fresh herbs: Chopped fresh parsley, dill, thyme, rosemary, green onions or basil always elevate any potato dish.

What to Serve with Instant Pot Potatoes?

I usually keep them plain and serve with a flavorful main dish, including some of our favorite healthy Instant Pot recipes.

• Instant Pot chicken: Instant Pot Italian chicken breasts or Instant Pot BBQ chicken breast.
• Chicken: Creamy lemon chicken and asparagus or lemon pepper chicken.
• Instant Pot pork: Instant Pot pork chops or Instant Pot pulled pork.
• For a very quick dinner when in a rush, I open a few cans of salmon or bake some store-bought whole wheat chicken fingers.

How to Store and Reheat

Store: Place cooled leftovers in an airtight storage container and store in the refrigerator for 3-4 days.

Reheat: Reheating can be done in the microwave or in a covered skillet on the stove. Potatoes also taste delicious if you pan fry them with a bit of bacon fat or butter.

Freeze: Do not freeze, potatoes do not thaw well.

FAQs

More Instant Pot Recipes to Try

• Instant Pot meatloaf and mashed potatoes
• Instant Pot pot roast
• Instant Pot beef stew
• Instant Pot shrimp boil

Print

Instant Pot Potatoes

Tender Instant Pot Potatoes are easy to make using any kind of potato and seasoned any way you like. A quick simple side dish everyone loves!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Pressure Up & Down Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 8 servings

Calories 131kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2-3 pounds potatoes cut into 1.5-2" pieces
• 1 cup cold water

US Customary – Metric

Instructions

• In Instant Pot, add 1 cup cold water. Place potatoes into a steamer basket inside the Instant Pot. If you don't have a basket, add trivet and place potatoes on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 5 minutes.
• Release pressure immediately using Quick Release by turning valve to Venting and open the lid. Test potatoes for doneness by poking with the knife. If the knife pierces flesh without much resistance, they are ready.
• Remove the basket or drain potatoes and season to your liking. I like to add butter, salt, pepper and fresh dill or parsley or serve as is with a saucy main. Serve with a main dish of choice.

Notes

Store: You can refrigerate cooked potatoes in an airtight container for up to 3-4 days.

Nutrition

Calories: 131kcal | Carbohydrates: 30g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 12mg | Fiber: 4g | Sugar: 1g

The post Instant Pot Potatoes appeared first on iFoodReal.com.

Learn How to make Vegetable Broth at home. It’s easy, flavorful and perfect for making soups, stews, sauces and more!

It makes the perfect base for this vegetable soup recipe, Instant Pot vegetable soup and Mexican vegetable soup.

I often buy store-bought vegetable base and I shouldn’t. Homemade vegetable broth is so easy to make and so much more tasty, it just requires some planning.

I am going to try to do it more often by saving veggie scraps in the freezer! Then you can use it in soup recipes, in place of water to make rice and quinoa, or just casually sip on a cup of delicious fresh veggie broth!

Why You’ll Love This Recipe

• It’s fast: Unlike chicken broth recipe, it’s ready in 45 minutes.
• No skimming: Again, unlike any meat broth like Instant Pot beef bone broth, no skimming of foam or fat is necessary.
• More flavor than store-bought: Your vegetable broth will be rich with a depth of flavor that doesn’t compare to store-bought.
• Saves money: This vegetable broth recipe makes 12 cups and will last weeks in the fridge or freezer.

Ingredients for Homemade Vegetable Broth

Here are the basic ingredients you need to make your own flavorful vegetable broth.

• Must-add vegetables: Onion, shallots or leeks; carrot, and celery. These vegetables enhance depth, flavor, and body.
• Veggie scraps: This time I added carrot peels, celery ends, broccoli stems, pepper cores, and onion peels. See more below for a full list.
• Garlic is nice: Not necessary but it adds good flavor. I like to cut it in half and sauté first.
• Optional: Fresh herbs would also add nice flavor. I had a wilting bunch of fresh parsley, so I tossed that in.
• Quality olive oil: Choose a flavorful oil like extra-virgin olive oil. I prefer it to mild oil like avocado oil because it makes part of the vegetable broth.
• Seasonings: Bay leaves, salt and pepper.

What Vegetable Scraps to Save for Vegetable Broth?

Keep it simple and don’t make any extra trips to the store to grab ingredients you wouldn’t already have on hand. Use any vegetable scraps, peels, ends, cores, or limp veggies you normally buy and freeze them!

Here’s a few that would add sweetness and depth of flavor.

• Bell pepper cores.
• Mushroom stems.
• Tops or ends of tomatoes, sweet potatoes or butternut squash.
• Stems from fresh herbs such as fresh thyme, parsley, cilantro, or rosemary.
• Leafy green stems.

What Vegetables Not to Use in Vegetable Broth?

In general, most vegetable scraps can be added to your homemade broth but there are a few I avoid because they could add a bitter taste.

• Cruciferous vegetables: Like broccoli, cauliflower, cabbage, kale, bok choy, mustard greens, and brussels sprouts.
• Bland vegetables: Like zucchini, green beans and potatoes.
• Citrus: Peels from lemon, lime, oranges etc.
• Certain herbs: A bit is OK, as you can see I added 1 rosemary sprig.

How to Make Vegetable Broth

Here’s a quick and easy overview of how to make vegetable broth. You’ll need a large pot or Dutch oven, and a fine mesh strainer.

There is a full recipe card below.

• Sauté must-add vegetables: Heat a large pot on medium heat and add olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes.
• Add scraps and herbs: To the same pot, add veggie scraps, fresh herbs, and bay leaves.
• Cover with water: Fill the pot almost to the top with cold water, cover with lid.
• Simmer: Bring to a boil then reduce heat to low and gently simmer for at least 45 minutes. Feel free to simmer for up to 2 hours for a more flavorful veggie broth.

• Season the broth: Remove lid and sprinkle with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper.
• Strain: Pour broth through a large fine mesh strainer over a large bowl.
• Let it cool: Use a funnel to divide vegetable broth between large Mason jars or airtight containers. Let cool to room temperature and store in fridge or freezer.

Tips for Best Results

Here are my expert tips that will boost the flavor and quality of your vegetable broth.

• Be sure veggie scraps are clean: Before freezing, be sure to wash the scraps. No one wants dirt soup.
• Save “fresh scraps”: Washed and unpeeled carrot is fine where as washed moldy carrot is not.
• Use cold water: This allows the veggies to release flavor slowly without breaking down.
• Don’t add too much salt but also don’t skip it: Salt helps enhance the taste but because you’ll probably be using it in other recipes that call for salt, you don’t want to add too much.
• Make it more concentrated: Use less water, 3/4 pot full of water.

Variations

As I mentioned above, this basic recipe will taste different every time but it’s also adaptable. Here’s a few ways you can customize it even more.

• Asian inspired: Add fresh ginger, shiitake stems and lemongrass.
• Add color: A bit of turmeric will give the broth a golden color and add a hint of peppery spice.
• Mushroom broth: Omit veggie scraps and add 3 cups of mushroom stems or use fresh mushrooms.
• Corn broth: Save corn cobs and add them to the broth to simmer.
• Make it sweet: Add apple or pear pieces, cores, or peels.
• Add tang: One tomato will give it a touch of tang.

How to Store

Store: If you’ll be using your broth right away you can store it in the fridge for up to 4 days.

Freeze: Store in jars or freezer-safe containers with leak proof lids, leaving a few inches from the top for expansion.

Or pour into individual ice cubes for using in recipes that call for a small amount, like gravy.

Reheat and reuse: Bring cold broth to a boil on stove top and then proceed with soup or chili recipe. Or add cold to slow cooker recipes.

FAQs

Use Vegetable Broth in These Recipes

• Ukrainian borscht
• Vegetarian borscht
• Beef vegetable soup
• Lentil spinach soup
• Instant Pot cabbage soup
• Vegetarian pasta fagioli
• Slow cooker lentil soup

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How to Make Vegetable Broth

Learn How to make Vegetable Broth at home. It's easy, flavorful and perfect for making soups, stews, sauces and more!

Course Soup and Stew

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 cups

Calories 21kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer

Ingredients

• 1 medium onion coarsely chopped
• 3 medium carrots coarsely chopped
• 3 large celery ribs coarsely chopped
• 1 head of garlic cut in half
• 3 cups veggie scraps or more veggies of choice
• Fresh herbs optional
• 4 bay leaves
• 16 cups cold water
• 2 tablespoons olive oil extra virgin
• 2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add olive oil. Then add onion, carrots, celery and garlic. Saute for 5 minutes, stirring occasionally.
• Then add veggie scraps, fresh herbs, bay leaves and cold water to almost the top of the pot. Cover with a lid and bring to a boil, then reduce heat to low and simmer gently for 45 minutes. The longer broth simmers, the more flavorful it is.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then strain broth through a large fine mesh strainer over a large bowl.
• Using a funnel, divide vegetable broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 21kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 404mg | Fiber: 0.04g | Sugar: 0.001g

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

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

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

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

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

Why You Will Love This Recipe

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

Ingredients You’ll Need

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

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

How to Cook Boneless Leg of Lamb

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

1. Season with garlic and rosemary

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

2. Roast uncovered

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

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

3. Let meat rest and carve

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

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

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

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

How Long to Cook Boneless Leg of Lamb?

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

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

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

Tips for Foolproof Results

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

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

What to Serve with Leg of Lamb?

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

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

How to Store and Make Ahead

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

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

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

FAQs

More Roast Recipes to Try

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

More Lamb Recipes

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

Print

Boneless Leg of Lamb Recipe

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

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

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

Roasted Potatoes After (Optional)

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

US Customary – Metric

Instructions

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

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

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

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

Roast Potatoes in Fat Drippings (Optional)

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

Video

Notes

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

Nutrition

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

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