Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is incredibly delish and ready in … well, an instant. Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food!

When you are looking to get a delicious comforting meal on the table, let Instant Pot Chicken and Rice come to your rescue. There has been so much love on my 4 Ingredient Chicken Rice Casserole (um because it’s super amazing) but I’ve also had tons of requests to make it into an IP meal… so here we are! (If you’re new to the Instant Pot, start here).

A bowl of Instant Pot chicken and rice with a pepper shaker next to it and an Instant Pot in the background.

Instant Pot Chicken and Rice Casserole

Not only is it quick and filling, it’s absolutely delicious! This easy chicken and rice recipe uses ingredients you likely have on hand already; white rice, skinless boneless chicken breasts, and a few veggies. Toss it all in the Instant Pot for the perfect quick casserole recipe!

Tips for Fluffier Rice

White rice has a tendency to get overly sticky, especially when cooked in a casserole with other ingredients. To prevent this happening, you can rinse your rice first to remove most of the excess starch. (This step is optional).

How to Make Fluffier Rice:

  • Fill a bowl with cold water and swish the rice around until the water turns cloudy.
  • Discard the water and repeat the process 2-3 times, until the water washes clear.
  • Drain rice in a strainer.

Instant Pot chicken and rice in a pressure cooker with creamy rice and shredded chicken.

How to Make Chicken and Rice (Instant Pot)

This chicken and rice recipe is super easy, but be sure to add ingredients in order for the best results (and to avoid the dreaded “burn” notification on the IP). Here’s all it takes to get this 30 minute meal on the table:

  1. In order, add mushrooms, onion, rice and chicken to the Instant Pot.
  2. Top with chicken broth and finally put the mushroom soup on top.
  3. Set the Instant Pot to high pressure for 10 minutes.
  4. When the cooking cycle is done, let the Instant Pot depressurize naturally for 10 minutes. Release any remaining pressure.
  5. Remove the chicken. Stir the rice and mushrooms.
  6. Use two forks to shred the chicken. Stir back into the rice and serve.

Once cooked you may notice some liquid on top of the rice. Remove the chicken to shred and stir this into the rice. The Instant Pot is hot and it will continue to absorb while shredding the chicken.

Instant Pot chicken and rice mixed together in an Instant Pot topped with fresh parsley ready to serve.

More Instant Pot Meals

Broccoli Lovers Rejoice

One alternative version of this recipe is an Instant Pot chicken broccoli and rice casserole. If you want to try it, keep in mind that broccoli is really quite a delicate vegetable, and cooks super fast. It’s really easy to overcook broccoli into a mush, especially in the Instant Pot. So if you’re making this variation, make steamed broccoli separately and then add it in just before serving.

Cheese Please

If you want to up the comfort quotient on this dish even more, try cheesy chicken and rice! For this variation follow these steps:

  • Grate 8 oz. of extra sharp cheddar, or your favorite cheese, or use packaged, pre-shredded cheese.
  • After shredding the chicken, add a couple handfuls of cheese to the Instant Pot and stir.
  • Or sprinkle grated cheese over the top and melt under the broiler until the cheese bubbles and browns slightly.

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is incredibly delish and ready in … well, an instant. Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food!

  • 1 lb fresh mushrooms (sliced)
  • 1/2 onion (chopped)
  • 1 cup long grain white rice
  • 3 chicken breasts (7-8 oz each)
  • 1 3/4 cups low sodium chicken broth (or water)
  • 10 oz cream of mushroom soup (condensed)
  • salt and black pepper
  1. Grease inside of a 6QT instant pot. Season chicken breasts with salt and pepper to taste. Rinse rice under cool water until the water runs clear.

  2. In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.

  3. Pour broth over chicken breasts. Spread mushrooms soup overtop of chicken breasts. Do not stir.

  4. Set instant pot to MANUAL. Choose HIGH PRESSURE for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).

  5. Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
  6. Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.

  7. Garnish with parsley if desired and serve.

Instant Pot Chicken and Rice is incredibly delicious and ready in ... well, an instant! Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food! #spendwithpennies #instantpot #easyrecipe #quickrecipe #chickenandrice #chickenrecipe #weeknightrecipe #casserole #chickencasserole
Instant Pot Chicken and Rice is incredibly delicious and ready in ... well, an instant! Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food! #spendwithpennies #instantpot #easyrecipe #quickrecipe #chickenandrice #chickenrecipe #weeknightrecipe #casserole #chickencasserole

Garlic Butter Herb Scallops

Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce.  This is a quick and simple meal that tastes straight from a restaurant! 

If you looking for another amazing scallop recipe, be sure to check out these Pan Seared Scallops with a Lemon Caper Sauce!

Garlic Butter Herb Scallops

I have finally lost all of my baby weight.  It has been a pretty hard journey especially when you are such a foodie like me.  I LOVE food!  But my baby turned 10 months and summer is just around the corner and I knew that I had to get serious.  Since this baby is the caboose, I knew that it was the last time I would have to lose the baby weight.  It is always so hard!  But let me tell you.  The results are totally worth it.  I will be sharing my journey and pictures with you shortly.  I am convinced that if I can do it, anyone can!

Fish, seafood, turkey, and chicken have been a huge part of my diet lately.  I recently was introduced to scallops.  They were incredible!

What do scallops taste like?

They are often described as similar to crab or lobster, but more firm. Their flavor tends to be sweet and delicate, but it’s the texture that really makes them interesting and enticing. When cooked correctly, they are soft and chewy but not rubbery or tough.

Are sea scallops good for you?

Scallops are 80 percent protein.  They are also a good source of magnesium and potassium.

How do I make seared scallops?

Add olive oil to a skillet and turn to medium-high heat.  Salt and pepper the scallops and add to the heated pan.  Sear the scallops 3-3 1/2 minutes or until the sides are golden brown.

What side dishes can I serve with scallops?


Garlic Butter Herb Scallops

Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant!

  • ⅓ cup kosher salt (plus more for seasoning)
  • 1 cup hot water
  • 1 Pound Large Scallops
  • Salt and Pepper
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter
  • 3 garlic cloves (minced)
  • 1 teaspoon cup freshly chopped oregano
  • 1 teaspoon fresh rosemary (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • garnish with lemon wedges and chopped parsley if desired
  1. In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
  2. Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  3. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  4. Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.

 

Creamy Chicken Enchiladas – The Ultimate Comfort Food!

Creamy Chicken Enchiladas are pure comfort! There are a few steps to prepare these but I can assure you, it’s worth every second!

A creamy shredded chicken filling is combined with cheese and a sour cream green chile sauce. Everything is rolled up into corn tortillas, topped with more cheese and baked until bubbly! Serve with a side of Mexican Rice or Frito Corn Salad

A casserole dish full of cheesy chicken enchiladas topped with jalapenos and avocados surrounded by cilantro and sour cream.

This simply delicious Green Chile Chicken Enchilada Recipe is one cheesy, creamy, and absolutely satisfying family favorite in my house. These are easy to make and are quite literally my favorite meal (along with Homemade Mac and Cheese of course)!

  • SAUCE: This meal is also known as white chicken enchiladas or green chile enchiladas because it uses tortillas, shredded chicken breasts and a sour cream enchilada sauce with green enchilada sauce (instead of a traditional red enchilada sauce).
  • TORTILLAS: Traditional chicken enchiladas are made with corn tortillas however if you prefer flour tortillas, you can certainly use those! To avoid having them crack when rolling them, heat your corn tortillas. I like to place them directly on a low flame on my gas stove to char the edges a bit and add great flavor!
  • CHEESE: The addition of cream cheese and Monterey jack make these extra creamy.
  • CHICKEN: You can use rotisserie chicken, baked chicken breasts, or poached chicken to make this recipe. If you have leftover chicken to use up, that works too!

An easy chicken enchilada being assembled on a white serving plate.

How to Cook Chicken for Enchiladas

Shredded chicken makes the best chicken enchiladas, so start with chicken breasts or thighs (boneless or bone-in will work). I often cook big batches of CrockPot Shredded Chicken to keep in the freezer for recipes just like this! Bone in chicken has great flavor and you can use the bones for a chicken stock after too!

There are several ways you can go, depending on what you have on hand. Here’s how to prepare your shredded chicken in the oven:

  1. Preheat oven to 350°F. Lightly grease with olive oil.
  2. Place bone-in chicken breasts, thighs or both in the pan. Brush with oil and sprinkle with salt and pepper (and a bit of Homemade Taco Seasoning).
  3. Cover the pan with foil and bake for 45-55 minutes (depending on the size of the chicken) or until it reaches 165°F.
  4. Remove from the oven and shred using two forks.

Creamy Chicken Enchiladas in an easy green chile sauce on a plate with cilantro and avocado!

Here’s another option: make boiled chicken! While ‘boiled chicken’ doesn’t sound like much, the meat comes out incredibly tender and flavorful plus you end up with an amazing pot of chicken broth great for Slow Cooker Chicken Enchilada Soup! A lot of authentic Mexican kitchens prepare chicken for enchiladas this way.

More Recipes You’ll Love

Creamy chicken enchiladas with a green chile sour cream enchilada sauce on a plate topped with jalapeno, sour cream, and avocado.

How To Make Chicken Enchiladas

Once the chicken is cooked and shredded, you’re ready for the rest of the meal:

  1. Make Sauce: Combine sour cream & green enchilada sauce.
  2. Make Filling: Saute the onion, garlic and poblano pepper until softened. Stir in the shredded chicken, cream cheese & canned green chilis.
  3. Fill Tortillas: Briefly heat the tortillas, either in a non-stick pan, over a gas flame or in the oven (this keeps them from cracking). Fill and roll.
  4. Bake: Top with remaining sauce and cheese, and bake uncovered.

These Creamy Chicken Enchiladas are also great made into a chicken enchilada casserole in the oven. Layer the ingredients instead of baking and cook uncovered for an hour, at 350°F. Enjoy!

Can You Freeze Chicken Enchiladas?

Sure you can! These Chicken Enchiladas can be made ahead frozen for another day! I find the best method is to prepare and roll as directed with the exception of the sour cream sauce. Place the green enchilada sauce in a separate container and add sour cream once defrosted (the little bit in the filling will be fine). Defrost both in the refrigerator overnight.

To bake, combine the sour cream with the enchilada sauce. Pour over the enchiladas and bake as directed.

Easy Chicken Enchiladas

This easy chicken enchilada recipe is one cheesy, creamy, utterly satisfying family favorite in my house. 

  • 2 tablespoons olive oil
  • 1 small onion (finely diced)
  • 1 poblano pepper (or 1/2 green pepper)
  • 2 cloves garlic (minced)
  • 4 oz mild green chiles (undrained)
  • 1/2 teaspoon cumin
  • 4 oz cream cheese (softened)
  • 2 cups shredded cooked chicken
  • 3/4 cup sour cream (divided)
  • 2 cups green enchilada sauce (divided)
  • 1 1/2 cup monterey jack cheese
  • 1/4 cup cilantro (finely chopped, optional)
  • 10 corn tortillas (6" (or flour tortillas))
  1. Preheat oven to 350 degrees. 

  2. Cook onions, peppers and garlic in butter until softened. Add cream cheese, green chiles, and cumin. Stir until melted. Stir in chicken and 1/4 cup sour cream & 1/4 cup enchilada sauce.

  3. Combine remaining 1/2 cup sour cream with enchilada sauce. Spread 1/2 cup of sauce mixture in the bottom of a 9×13 pan.

  4. Gently heat or fry tortillas (I heat mine over the gas stove to add a smoky flavor). 

  5. Add 2 tablespoons cheese to each tortilla. Top with 3 tablespoons chicken mixture and a small sprinkle of cilantro. Roll and place seam side down in the pan. Repeat with remaining tortillas.

  6. Top with remaining enchilada sauce and cheese.

  7. Bake 20-25 minutes uncovered. Rest 10 minutes before serving.

 

These easy chicken enchiladas feature a delicious green enchilada sauce, white chicken and cheese, making the perfect Mexican recipe that everyone loves. #spendwithpennies #enchiladas #chickenenchiladas #easychickenenchiladas #greenenchiladas #enchilada #chicken
These easy chicken enchiladas feature a delicious green enchilada sauce, white chicken and cheese, making the perfect Mexican recipe that everyone loves. #spendwithpennies #enchiladas #chickenenchiladas #easychickenenchiladas #greenenchiladas #enchilada #chicken

10 Minute Pesto Pasta (Kohler Food and Wine)

10 minute pesto pasta is made with fresh basil, parmesan, pine nuts, and olive oil.  It brings incredible flavor to your pasta dish and is ready in no time at all! 

For more pesto inspired recipes, be sure to try Easy Baked Pesto Chicken, Pesto Pasta Salad, or this Basil Pesto Chicken Sandwich.

Pesto Pasta

I had one of the most amazing experiences this past fall and I am still talking about how incredible it was!  It was a complete foodie dream come true and I was lucky enough to go to the Kohler Food and Wine Festival and stay at The American Club.  It was everything that my foodie heart could have asked for.  When we first arrived at The American Club, it was a total dream.  It is a five star, five diamond resort in Kohler, Wisconsin and has been an icon for over 100 years.  We were greeted when we arrived and treated like we were royalty.  They staff made sure that we were always taken care of and went above and beyond to make sure our stay there was unforgettable.

My favorite things about Kohler Food and Wine

You know you are in for a real treat when you arrive at The American Club.  Since the resort is such an icon be prepared for some of the best food of your life. The resort has several restaurants that you can choose from including casual dining, small plates, and in room dining.

1. The Dining Experience

My favorite night was at The immigrant Restaurant.  The resturaunt is rated AAA four diamond and four star by Forbess.  We walked into the most beautiful room and the atmosphere was perfect.  Each dish was presented so beautifully and it was all so unique.  Even some of the dishes that were served like tartare, that I wasn’t sure I would like were incredible.  They were all perfectly cooked and the flavor was awesome.

 

A highlight of that dinner was the Grilled A-5 Wagyu.  I have never experienced something so incredible and delicious in my entire life.  It is one of the worlds most exquisite beef and has legendary flavor and it melts in your mouth like with its buttery finish.  The dish was served with black garlic, sautéed trumpet mushrooms, and a salsify puree.  Everything about this dish was truly spectacular.

You guys….  the food everywhere was to die for.  We loved going Craverie Chocolatier Cafe and getting brunch or a good salad while we were out shopping at the shops.  We especially loved Cucina for some good Italian and homemade pasta!

2. Kohler Water Spa

Since my life is so crazy at home with four kiddos, when I travel, it is always nice to unwind and relax and take some time for myself.  The Kohler Water Spa is truly an experience at The American Club.  I got the Cascading Waterfall Massage which includes warm rain from the Kohler custom shower.  It gently falls over your body while you reticence a relaxing Swedish massage.  It was literally one of the best spa experiences of my life.  It is one of the only places in the world to offer this kind of treatment and is unforgettable.  It was so peaceful and relaxing to experience the Kohler Water Spa and one of my favorite things that I did while I was there.

3. Kohler Food and Wine

The Kohler Food and Wine festival is a four day extravaganza of food, good wine, and plenty of fun activities.  We loved attending the events featuring the celebrity chefs.  Fabio was such a blast to watch and so much fun.  He showed us how to make some homemade pasta and an easy pesto.  We all got to taste what he had created and it stood out as one of my favorites.  I love when you can create something so easy and have it be so full of flavor and fresh ingredients.  Fabio talked with us afterwards and I even did a giveaway to one of my readers of his cookbook.  He is an incredible chef and has some amazing recipes in his book.  What an experience to be able to meet celebrity chefs!

The recipe that I am sharing with you today is his pesto that he created.  I love it because it is ready in just 10 minutes and can be used as a simple side or add some protein in for a main dish.

(Me and my blogger bestie Spend with Pennies)

How do you make pesto pasta?

  • In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil and salt and pepper.  Pulse until desired chunkiness.  Adjust to desired seasonings.  
  • Heat pesto in a medium skillet and toss with hot pasta.  

Is pesto good or bad for you?

Pesto is a delicious sauce made of basil, olive oil, garlic, pine nuts, and parmesan cheese.  Ingredients such as the olive oil and pine nuts are higher in calories, because they have a higher fat content.  But, the food is considered “healthy” because the fat is unsaturated.

What do you eat with pesto?

Pesto is usually tossed with pasta, but is also a delicious sauce for meat, fish, chicken, and vegetables.  Just spread the pesto onto salmon, or chicken and you can thin it out a bit with olive oil and spoon it out on top.

Does pesto go bad?

The best way to store pesto is in the refrigerator.  Homemade pesto will keep for about a week or so.  And unopened bottle of pesto will keep for about 3 weeks and an opened bottle will keep for about two weeks in the fridge.

What dishes go well with pesto pasta?

10 Minute Pesto Pasta

10 minute pesto pasta is made with fresh basil, parmesan, pine nuts, and olive oil.  It brings incredible flavor to your pasta dish and is ready in no time at all! 

  • 4 Cups Basil leaves (packed)
  • 3 cloves garlic
  • 3/4 cup Toasted Pine nuts
  • 1 Cup parmesan cheese (grated)
  • 1 Cup Extra-virgin olive oil
  • Salt & pepper to taste
  • 16 ounce pasta (cooked and drained)
  1. In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil and salt and pepper.  Pulse until desired chunkiness.  Adjust to desired seasonings.  

  2. Heat pesto in a medium skillet and toss with hot pasta.  

Recipe Inspired by Fabio

 

Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed. 

Enchiladas are our go-to when it comes to Mexican food, so be sure to check out these Skinny Chicken Enchiladas, these Beefy Garlic Enchiladas, or these Ranch Chicken Enchiladas.

Salsa Verde Beef and Mushroom Enchiladas

Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded chicken girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – salsa verde and sour cream – and takes about 30 seconds to throw together.

They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They’re creamy, cheesy, and oh-so delicious!

How to make Salsa Verde Beef and Mushroom Enchiladas

  • First, brown the mushrooms in a little bit of butter.  Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
  • Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
  • Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
  • While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
  • Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
  • Cover with sauce, sprinkle with remaining cheese, and bake.
  • Serve with chopped cilantro.

Do I have to use cremini mushrooms?

No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.

Can I make them ahead of time?

Absolutely. And actually they’re even better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect.

Do I have to use oaxaca cheese??

I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.

What to serve with Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed. 

  • 1 tbsp unsalted butter
  • 1 lb cremini mushrooms, roughly chopped
  • 1 1/4 tsp salt
  • 1 lb lean ground beef
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 2 large garlic cloves, minced
  • 10 soft taco-sized tortillas
  • 8 oz oaxaca cheese, shredded
  • 16 oz salsa verde
  • 1 cup sour cream
  1. Preheat oven to 350 degrees. Grease a 9×13 baking dish. 

  2. Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add 1/2 tsp salt, toss and cook 1 more minute. 

  3. Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minutes. Add 1/4 cup water. Toss to combine and set aside. 

  4. Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside. 

  5. To assemble enchiladas. Spoon about 1/2 cup of the sauce in the bottom of the pan. Place about 1/2 cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly. 

The Perfect Cheesy Potato Soup (in 30 Minutes)

Close up of loaded baked potato soup in pot with ladle

Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

A rich and creamy soup with loaded with cheddar cheese and topped with all of our favorite toppings we add to traditional Baked Potatoes!

A large pot of baked potato soup topped with cheese, bacon, sour cream and green onions.

Loaded Baked Potato Soup

Creamy, dreamy mashed potatoes are added to a savory chicken broth base resulting in this cheesy potato soup.  We top this loaded potato soup with our favourite baked potato toppings including crispy bacon, cheddar cheese, sour cream, and green onions. The result is a deliciously rich potato soup that tastes just like those fully loaded baked potatoes we all love so much!

Potatoes are one of our favorite veggies, they’re inexpensive, versatile and taste great! There are a ton of ways to prepare potatoes… french fries,  Garlic Ranch Mashed Potatoes, roasted potatoes, Loaded Twice Baked Potato Casserole… you name it. One of our favorites is to enjoy it as a slurpable soup!

How to Make Baked Potato Soup

This loaded baked potato soup recipe is loaded with flavor from bacon, onions and cheese, everything is melded together to make a rich creamy soup! It’s easy to make, here’s how:

  1. Fry bacon until crisp (yum!).
  2. Cook onions in the bacon drippings until tender. Add broth and mashed potatoes and simmer.
  3. Add a splash of buttermilk and of course sharp cheddar cheese.

Top with your favorite toppings including green onions, sour cream, crisp bacon and cheese!

The Perfect Potatoes for Soup

While this recipe tastes like a baked potato, we actually use mashed (or smashed) potatoes. The use of mashed potatoes makes it quick & easy and creates a creamy texture (and it’s a great way to use up leftovers).

Baked Potato Soup is the perfect way to use up leftover mashed potatoes (if leftover mashed potatoes is even a thing?!). If you don’t have leftovers you can make mashed yourself (recipe below) or even whip up some easy Instant Pot Mashed Potatoes. When making mashed potatoes for this recipe, I prefer to have the texture to be a little bit more smashed (or chunky) so the soup has texture.

A bowl of loaded baked potato soup with a soup in white bowl

A Delicious Staple

Mashed potatoes are a staple for good reason, they’re inexpensive, delicious and easy to make! They’re the perfect base for gravies and sauces or for topping with Salisbury Steak or creamed corn!

Mashed potatoes simply require potatoes, butter, and cream (or milk) with seasoning. Depending on what I’m serving them with, I also add in green onions, garlic or even sour cream. Add these mashed potatoes to the soup or you can use leftover mashed potatoes if you have any!

Making the Perfect Mashed Potatoes

Ingredients:

  • 4 lbs russet potatoes
  • 2 cloves fresh garlic (optional)
  • 1/4 cup butter
  • ½ to 3/4 cup whole milk (or cream), warmed
  • salt & pepper to taste

Directions:

  1. Wash, peel & cube potatoes. Boil the potatoes (and garlic if using) and in a large pot of salted water until fork tender (about 15 minutes).
  2. Drain very well and place back into the warm pot.
  3. Mash slightly with a potato masher. Add in butter, warmed milk, salt and pepper. Mash to desired consistency.

A ladle of baked potato soup with cheese, bacon and green onions.

Can You Freeze Baked Potato Soup?

This baked potato soup recipe does reheat well and can last about 5 days in the fridge.

Soups containing potatoes can have a change in texture when frozen so I prefer to make it fresh when I can. If you do decide to freeze this soup, you’ll want to reheat it over low heat to help maintaining the creamy and smooth texture!

What Can You Add to Potato Soup?

This baked potato soup recipe has bacon, cheese, sour cream, and green onions which are some of my favourite mix-ins for potatoes!

Baked Potato Soup is extremely versatile making it the perfect way to use up any leftover ingredients in your fridge.

Add in any of the following:

  • Proteins: rotisserie chicken, leftover ham, cooked and drained sausage
  • Vegetables: corn, red bell peppers, leftover roasted vegetables finely chopped
  • Cheeses: change them up or use what you have on hand. Be sure to include at least one sharp flavored cheese such as cheddar or parmesan.

Close up photo of loaded baked potato soup in white bowl

More Potato Recipes You’ll Love

This is honestly the best potato soup I’ve ever had, and it’s perfect for a weeknight meal.

This soup takes about 30 minutes start to finish. While it’s cooking I put together a quick tossed salad and add in some crusty bread for the perfect family meal. When I make this soup for my family, I like to serve it but leave the sour cream, green onion, and bacon on the side. I serve the toppings like I would with a normal baked potato. Everyone loves adding their own toppings!

Baked Potato Soup

Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!

  • 6 slices bacon (chopped)
  • 1 small onion (diced)
  • 2 tablespoons flour
  • 2 cloves garlic (minced)
  • 3 cups chicken broth (low sodium)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups mashed potatoes
  • 1 1/4 cups sharp cheddar cheese (shredded and divided)
  • 1/2 cup buttermilk
  • 1/3 cup sour cream (plus extra for garnish)
  • 2 green onions (finely chopped)
  1. Fry bacon in a large pot until crisp. Remove bacon and set aside leaving the drippings in the pot.
  2. Reduce heat to medium low and add diced onion to drippings.  Cook until tender, about 5-7 minutes.
  3. Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
  4. Stir in mashed potatoes.  Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
  5. Remove from heat and stir in 1 cup cheese, half of the bacon and 1/3 cup sour cream.
  6. Garnish with a dollop of sour cream, reamining bacon, green onion and serve hot.

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Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup! #spendwithpennies #soup #potatosoup #bacon #cheese #bakedpotato #comfortfood #30minutemeal
Baked Potato Soup tastes just like a fully loaded baked potato in a delicious belly warming soup! Loaded with mashed potatoes, cheese and bacon this is going to become a new family favorite! #spendwithpennies #soup #potatosoup #bacon #cheese #bakedpotato #comfortfood #30minutemeal

Instant Pot Chili

 

Instant Pot Chili is the perfect hearty, people-pleasing meal! As much as we love a thick and hearty traditional chili recipethis no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights. It’s also a great dish or to make ahead to refrigerate or freeze for later!

Serve it alongside some cornbread or with 30 minute dinner rolls for the perfect meal!

Two bowls of Instant Pot chili topped with cheese with an Instant Pot in the background and a baguette slice next to them.

How to Make Chili in an Instant Pot

Instant Pot Chili shouldn’t take more than 60 minutes to cook from start to finish. Then, to thicken, you’ll need to add more time. The amount of time depends on what thickening method you use.

But first, you need to cook the chili in the Instant Pot:

  1. Brown Beef: Set the Instant Pot to sauté and brown the ground beef in two batches (drain fat).
  2. Deglaze Instant Pot: Add beer and beef broth and scrape up any brown bits in the bottom of the pan. This is important to avoid getting a “burn” message on the Instant Pot.
  3. Add Ingredients: Layer each of the other ingredients on top of the ground beef, then peppers, then beans, and ending with the tomatoes. I add tomatoes last, to prevent them from burning.
  4. How Long to Cook Chili in Instant Pot: Use the chili setting for 20 minutes and let the Instant Pot natural release when the cycle is done. (You can release it sooner if you’re in a hurry, the natural release allows the flavors to blend more).

Ingredients for chili in an Instant Pot like peppers, chili powder, and beef with tomato sauce and kidney beans next to it.

How to Thicken Instant Pot Chili

This easy Instant Pot chili has a substantial amount of flavor-rich broth, thanks to the addition of beef broth and beer. When I make our favorite Stove Top Chili Recipe, a lot of the liquid evaporates while the recipe simmers away. In this recipe the liquid doesn’t have a chance to evaporate so the chili will need to be thickened before serving.

There are two ways you can do this.

  • Thicken with Cornstarch (2 minutes): Make a cornstarch and water slurry by combining equal parts water and cornstarch. When the cook cycle is done and the pressure has released, bring the chili up to a boil using the saute button.Add the slurry a little bit at a time until you reach the desired consistency.
  • Thicken by Simmering (20 minutes): Simmer your Instant Pot chili with the cover off using the sautee function for 20 minutes, or until the broth has reduced to your desired consistency.

A silver ladle serving Instant Pot chili out of the Instant Pot.

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What Goes With Chili

Easy Instant Pot chili is one-pot cooking at its best! The only thing you really need to round out your meal is some kind of starch on the side.

  • Serve your Instant Pot chili over rice.
  • Make homemade griddle-fried corn tortillas, or use store bought ones.
  • Cornbread, warm from the oven with some honey butter. A little sweetness on the muffins is perfect with the warm spices in this Instant Pot chili.

To Freeze Instant Pot Chili: You can keep easy Instant Pot chili in the fridge for up to three days, or in the freezer for up to 4 months. Simply freeze in individual portions in freezer bags. Defrost in the refrigerator overnight and reheat on the stove top.

Instant Pot Chili

This no-fuss Instant Pot chili recipe makes the perfect family dinner for busy weeknights!

  • 1.5 lbs lean ground beef
  • 1 large onion (or two smaller onions)
  • 4 cloves garlic
  • 2 tablespoons chili powder (divided)
  • 1 green bell pepper (diced)
  • 2 15 oz cans kidney beans
  • 1 teaspoon cumin
  • 2/3 cup beef broth
  • 2/3 cup beer
  • 1 tablespoon tomato paste
  • 28 oz canned whole tomatoes (with juice)
  1. Combine beef, onions, garlic and 1 tablespoon of the chili powder.
  2. Turn instant pot to SAUTE and cook half of the beef until browned. Repeat with remaining beef. Drain any fat.
  3. Add beef broth and beer and stir to deglaze any bits stuck to the bottom of the Instant Pot making sure to scrape up any brown bits on the bottom.

  4. Spread cooked beef out in a layer on the bottom. Layer, in order, bell peppers, kidney beans, tomato paste, cumin and finally gently place tomatoes on top. Pour any juice from the tomatoes over top.
  5. Seal the lid and valve of the Instant Pot and use the CHILI function (or set to high pressure for 25 minutes). Once completed, allow to naturally release 20 minutes. Open the valve to release any remaining pressure.

  6. Stir the chili which will likely need thickening.

To thicken the chili

  1. Remove lid, set to SAUTEE and allow to simmer 20 minutes or so until thickened
  2. Or create a slurry by combining 2 tablespoons cornstarch and 2 tablespoons water. Turn Instant Pot on to SAUTEE. Once chili begins bubbling, add the slurry a little bit at a time while mixing until chili reaches desired consistency. Allow to boil 1 minute.

Ensure ingredients are layered in order to avoid burning the tomatoes.

This easy Instant Pot chili recipe is a family favorite. This easy chili in the Instant Pot is flavorful, fun, and easy! #spendwithpennies #instantpot #instantpotchili #chili #chilirecipe #instantpotchilirecipe
This easy Instant Pot chili recipe is a family favorite. This easy chili in the Instant Pot is flavorful, fun, and easy! #spendwithpennies #instantpot #instantpotchili #chili #chilirecipe #instantpotchilirecipe

The Ultimate Baked Mac and Cheese!

Baked Mac and Cheese is one of our favorite comfort foods ever! Macaroni noodles are tossed in a homemade cheese sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.

Serve this homemade mac and cheese alongside a classic Meatloaf Recipe or baked chicken breasts for the most comforting meal ever.

A scoop of cheesy baked mac and cheese being served out of a white baking dish.

 

 

Macaroni and cheese is my comfort food HEAVEN. From instant pot mac and cheese to slow cooker mac and cheese, no matter how it is prepared you know I’m happy. This baked mac and cheese rivals some of my favorite methods of making macaroni and cheese because it is SO easy but tastes gourmet.

  • Cheese: Sharp cheddar gives this baked mac and cheese tons of flavor. The addition of gruyere to the cheese sauce in this recipe is next level. This simple addition will become your new secret weapon for all things mac and cheese!
  • Macaroni: I use a traditional elbow macaroni but any short pasta will work. Shells (or cavatappi) are great choices! Cook al dente as the pasta cooks more in the sauce.
  • Topping: The most perfect buttery crumb topping is one of my favorite parts of this recipe. Add in bacon, more parm, crushed crackers… pretty much anything with crunch will work!

A white pot of cheese sauce being whisked together for baked mac and cheese

How To Make Baked Mac and Cheese

When you bake mac and cheese, some of the cooking is done on the stove top before it is baked (like most casseroles). To achieve the perfect, ooey gooey creamy homemade mac and cheese, there are a few very simple tips to ensure perfection!

  1. Cook the macaroni noodles to a perfect al dente to avoid mushy noodles.
  2. Make the cheese sauce by starting with a roux.
  3. Shred your own cheese (pre-shredded cheeses have additives that can keep them from clumping which also makes it so they don’t melt smoothly).
  4. Remove your sauce from the heat before adding cheese to keep it from separating or getting grainy.
  5. Bake uncovered until golden. Do not overbake (or your baked mac and cheese will be dry).

Toss everything together, top the baked mac and cheese with the crumb topping (that I could put on everything) then bake it until golden, bubbling, and heavenly.

More Creamy Pasta Dishes

Gooey baked mac and cheese on a white plate topped with fresh parsley.

How Long To Bake Mac and Cheese

This step is important. The key to a creamy mac and cheese is to make certain you do not overbake it!

I make this baked mac and cheese recipe in a 9×13 pan or a dutch oven and bake just until hot and bubbly, about 20 minutes or so. Once the macaroni is bubbling and heated and the topping is browned, you know it is ready. Everything is cooked, the baking is to meld the flavors and brown the topping.

Do not overcook or your mac and cheese will be dry.

Baked Mac and Cheese

Macaroni noodles are tossed in a creamy, cheesy sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.

  • 1 cup Panko bread crumbs
  • 2 tablespoons butter (melted)
  • 16 oz dry macaroni
  • 1/3 cup butter
  • 1/3 cup flour
  • 2 3/4 cups milk
  • 1/2 cup light cream
  • 1/2 teaspoon dry mustard powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon seasoned salt (or to taste)
  • black pepper (to taste)
  • 3 cups sharp cheddar
  • 1/2 cup gruyere cheese (or swiss cheese)
  • 3/4 cup fresh parmesan cheese (divided)
  1. Preheat oven to 400 degrees.

  2. Combine Panko bread crumbs, melted butter and 1/4 cup parmesan cheese.  Set aside.

  3. Cook macaroni al dente according to package directions. Drain and run under cold water.

  4. Melt butter in a saucepan over medium heat. Stir in flour and onion powder and cook 2 minutes.
  5. Whisk in milk, heavy cream and seasonings over medium heat. Continue to stir until mixture thickens. Let boil 1 minute while stirring.
  6. Remove from heat and add cheddar cheese, gruyere cheese and remaining 1/2 cup parmesan cheese. Whisk until melted.

  7. Stir in macaroni and pour into a 9×13 pan.
  8. Top with crumb mixture and bake 20-25 minutes or until bubbly and topping is browned. Do not overcook.

Do not over cook. Cool 10-15 minutes before serving.

This delicious baked mac and cheese is comfort food heaven! It is great as a side dish, but I love enjoying it for lunch as a complete meal! #spendwithpennies #macandcheese #macaroniandcheese #cheese #macaroni #casserole
This delicious baked mac and cheese is comfort food heaven! It is great as a side dish, but I love enjoying it for lunch as a complete meal! #spendwithpennies #macandcheese #macaroniandcheese #cheese #macaroni #casserole

20 Minute Vegetable Lo Mein

20 Minute Vegetable Lo Mein is a super easy weeknight dinner that is loaded with veggies!   Crisp vegetables and long noodles all combined in a flavorful sauce the entire family will love it! 

Skip the take out and enjoy this Vegetable Lo Mein dish at home with your family. It is a quick and easy meal that everyone will enjoy! If you like more take out recipes try this Super Easy Mongolian Beef (Tastes Just Like P.F. Changs!), Garlic Beef and Broccoli Noodles or Beef and Broccoli Lo Mein.

vegetable-lo-mein5

20 Minute Vegetable Lo Mein

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing this Easy 20 Minute Vegetable Lo Mein! A quick and easy dinner that is ready in under 20 minutes. I love making my favorite take out dishes at home. They are super easy to make, taste a whole lot better and are healthier.

This vegetable lo mein is way better than takeout. I stir fried a mix of my favorite veggies: carrots, red pepper and snow peas. While the vegetables are stir frying I whip up a simple sauce made up of soy sauce, sesame oil, brown sugar and mirin.

How Do You Make Vegetable Lo Mein?

Vegetable Lo Mein

  • Cook noodles according to package instructions.
  • Heat oil in a large skillet.
  • Add in red bell pepper, snap peas and carrots. Sauté until tender, about 5 minutes.
  • Add in garlic and cook for an additional minute.
  • Stir in the sauce and cooked noodles and toss to combine.
  • Serve immediately with sesame seeds for garnish, if desired.

For the Sauce

  • In a small bowl whisk together the soy sauce, sesame oil, sugar and mirin. Set aside.

What is the Difference Between Lo Mein and Chow Mein?

The main difference between chow mein and lo mein is that different methods are used to make these stir-fry noodles. Both chow mein and lo mein use wheat-flour egg noodles. More authentic chow mein noodles are fried to crispness, while lo mein noodles are boiled to softness.

Can You Make Vegetable Lo Mein Ahead of Time?

Yes! You can prepare this Vegetable Lo Mein ahead of time by cooking the dish as instructed, then letting it cool completely and storing in an airtight container for up to 3 to 4 days. If you are going to store this, you will want to make extra sauce, because the noodles may dry out when reheated.

Can You Freeze Vegetable Lo Mein?

Yes! Vegetable Lo Mein is a great recipe for making ahead and freezing for up 6 months. Defrost the Vegetable Lo Mein in the refrigerator, then reheat in a wok or skillet, adding extra sauce as needed if your Lo Mein noodles seem to be dried out. I also like to freeze individual freezer bags for single servings for my boys to reheat for a quick snack if they need something fast.

vegetable-lo-mein6

What Type of Noodles are Best for Lo Mein?

Both lo mein and chow mein are made with Chinese egg noodles – wheat flour noodles with egg added. Fresh egg noodles (preferably about 1/4-inch thick) are best for lo mein, while either fresh or dried can be used to make chow mein.

What Kind of Vegetable Can I add to Vegetable Lo Mein?

  • Broccoli
  • Asparagus
  • Edamame
  • Green Beans
  • Green Onions or White Onion
  • Bell Peppers {Green, Red, and Yellow}
  • Cherry Tomatoes
  • Mushrooms
  • Water Chestnuts

vegetable-lo-mein7

Want More Asian Inspired Meals? Here are some!

vegetable-lo-mein4

5.0 from 2 reviews
20 Minute Vegetable Lo Mein
 
Author:
Serves: 4
Ingredients
Vegetable Lo Mein
  • 8 ounces uncooked lo mein noodles or spaghetti
  • 1 tablespoon oil
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • ½ cup snow peas
  • 3 cloves garlic, minced
  • sesame seeds for garnish, if desired
For the Sauce
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon mirin
Instructions
Vegetable Lo Mein
  1. Cook noodles according to package instructions.
  2. Heat oil in a large skillet.
  3. Add in red bell pepper, snap peas and carrots. Sauté until tender, about 5 minutes.
  4. Add in garlic and cook for an additional minute.
  5. Stir in the sauce and cooked noodles and toss to combine.
  6. Serve immediately with sesame seeds for garnish, if desired.
For the Sauce
  1. In a small bowl whisk together the soy sauce, sesame oil, sugar and mirin. Set aside.

 

 

 

Honey Glazed Mushroom Pork Chops

Anyone for juicy mushroom pork chops with mushrooms dripping with a honey glaze? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!

Juicy pork chops dripping with a honey glaze and tender golden mushrooms

Fast and Fancy

Quick midweek meals don’t get much better than this. Fast enough for the busiest of weeknights, fancy enough for company.

The honey glaze for these pork chops is simply divine. It’s sweet balanced with tang from mustard which also helps thicken the sauce, and it has depth of flavour from a splash of wine.

The Best Seasoning

But the real flavour base for this recipe is the golden brown sear from the pork that is left in the pan after browning it. When you add a splash of wine and it sizzles away, all those gorgeous golden brown bits dissolve into the wine. And it’s like the best seasoning you can ever have in a sauce.

The first person to figure out how to bottle it up and sell those golden brown bits will be an instant millionaire. Billionaire! ;-)

glazed pork chops with mushrooms being cooked in pan

Pick Your Meat

I made this with pork, but it’s a brilliant recipe for chicken too. And fish and shrimp. The flavour is probably a bit too sweet for beef and lamb, although if you added a bit of earthiness with some herbs like thyme then I think it would pair beautifully with red meats too.

Make It with Mushrooms

I have always loved pork chops with mushrooms and while I don’t usually make this dish with mushrooms, I added them at the last minute on a whim and I’m so glad I did! The mushrooms act like a sponge for the sauce so you get even more of that gorgeous sauce smothering the pork. It was perfect!

More Great Pork Recipes

glazed mushroom pork chops and mushrooms sizzling in pan and being served over mashed potatoes

I can’t imagine serving this with anything other than mashed potato. The perfect vehicle for all that beautiful sauce!

This sauce is sweet but it’s balanced out with tang from mustard. If it’s too sweet for your taste, it’s an easy fix – just do a taste test at the end and add a splash of cider vinegar to offset the sweetness. You can’t really cut down on the honey otherwise the sauce isn’t thick enough.

Leftover Mushroom Pork Chops? Leftovers will keep 3-4 days in the fridge. If you’re going to keep them longer than that, I’d suggest freezing them. To reheat, defrost in the fridge overnight and place in a small dish at 350°F for about 20-25 minutes or until heated through. You can also reheat this dish in the microwave.

Honey Glazed Pork Chops with Mushrooms

Beautiful golden brown, juicy pork chops smothered in a honey sauce with mushrooms. Super quick to make and yet impressive enough for company!

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces mushrooms (sliced)
  • 1 garlic clove (minced)
  • 4 pork chops (around 7 oz each, preferably bone in)
  • 1/2 cup white wine
  • 1/2 cup honey
  • 1/4 cup Dijon mustard
  • 1/3 cup chicken broth (or water)
  • Salt and pepper
  • Finely chopped parsley (for garnish)
  1. Place butter and oil in a large skillet over medium high heat. When the butter has melted and the oil is hot, add mushrooms, salt and pepper. Cook for 3 minutes or until golden, then transfer to a bowl.
  2. If the skillet is looking dry, add a touch of oil and return to the stove.
  3. Season pork on both sides with salt and pepper. Place in the skillet and cook for 3 minutes on each side, or until golden and cooked to your taste. Remove into a plate and cover loosely with foil.
  4. Add white wine into skillet – it will sizzle. Cook for 1 minute, scraping the bottom of the skillet, or until you can no longer smell alcohol. Add remaining ingredients and mix (mustard will dissolve better once it comes to heat but use a whisk if necessary).
  5. Simmer for 2 minutes or until it reduces and becomes like a thin syrup. Return mushrooms to the sauce. Adjust salt and pepper to taste, if its too sweet for your taste add a tiny touch of cider vinegar.
  6. Serve pork, topped with the honey glaze and mushrooms, garnished with parsley if using.

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Anyone for juicy pork chops dripping with a honey glaze and tender golden mushrooms? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!
Anyone for juicy pork chops dripping with a honey glaze and tender golden mushrooms? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!