This Spaghetti Squash Quiche recipe swaps the usually pastry-heavy crust for a lighter spaghetti squash crust. Then we pack it with vegetables, a little cheese and a lot of flavor!

You can even omit the crust entirely like we do in crustless broccoli quiche, crustless spinach quiche and zucchini quiche recipes.

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche.

The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it.

Why You’ll Love This Recipe

• Cleans out the fridge: You make the filling with eggs, cheese and whichever vegetables you got on hand. I used leftovers of zucchini and bell peppers from making baked chicken and peppers and broccolini from ground turkey and potato skillet.
• Not difficult to make: This recipe is not as labor intensive as you might think, the longest part is waiting for the squash to bake.
• Holds its shape: Each slice actually stays in shape and doesn’t go soggy, like you’d think!
• Delicious: You won’t miss the pastry crust with the fantastic flavors of sweet squash, tangy veggies, and melted cheese. This squash quiche would be so great for brunches, dinners and lunch.

Ingredients for Spaghetti Squash Quiche

From the low carb crust to the rich egg filling, this spaghetti squash quiche is made with very simple ingredients.

• Spaghetti squash: The most flavorful winter squash. You’ll need 1 medium squash around 2.5 pounds.
• Eggs: 6 large eggs form the center of the dish and are an excellent source of protein.
• Sautéed vegetables: Sautéed onion and bell pepper add a sweet caramelized flavor. You’ll need 1 onion and 1 bell pepper, any color.
• Oil: Whichever oil you like to use for frying, I used avocado oil.
• Other vegetables: I used zucchini, broccoli, cauliflower, and tomatoes but really any combination will work. I’ve listed some recommendations below.
• Cheese: A delicious combination of cheddar cheese and feta. Freshly shredded will melt easier and taste better.
• Balsamic vinegar: Adds a rich and tangy flavor that’s also slightly sweet.
• Seasonings and herbs: Salt, garlic powder, and dried basil.
• Cooking spray: To prep your baking dish, I use Misto.

How to Cook Spaghetti Squash

My favorite methods for making spaghetti squash noodles for quiche is to bake spaghetti squash whole in the oven or to make air fryer spaghetti squash.

I find Instant Pot spaghetti squash is a bit too watery to form a proper quiche crust.

Preheat your oven to 400 F.

• Cut spaghetti squash: Use a sharp knife to carefully cut the squash in half lengthwise. Here’s a quick guide and some helpful tips for how to cut spaghetti squash.
• Remove seeds: Line a baking sheet with parchment paper. With a large spoon, scoop out the seeds and place each half cut side down on the prepared baking sheet.
• Bake: Poke some holes in the skin with a fork so the steam can escape while they cook. Bake for 30 minutes and set aside to cool.

How to Make Spaghetti Squash Quiche

Here’s an overview of how to make the crust, combine the filling, and assemble. Just like the photos show, spaghetti squash pie is a lot easier than you think.

There is a full recipe card below.

• Shred spaghetti squash: Use a fork to scrape the interior into “strands”, then add the strands to a medium bowl and season with salt. Use your hands to squeeze out some liquid, return to the bowl, sprinkle with dried basil and garlic powder then mix to combine.
• Form the crust: Pour squash mixture into a greased pie pan. Using your hands once more, press evenly on the bottom and sides and set aside while you make the filling.
• Sauté onion and peppers: Preheat a non-stick skillet on medium heat and coat with oil. Sauté onion and bell pepper for 5 minutes until golden brown.
• Make the egg mixture: To a large mixing bowl, add eggs, balsamic vinegar, dried basil, and salt. Whisk to combine. Next, add in cheddar cheese, feta cheese, sautéed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes, then stir to combine.
• Bake: Pour the mixture over the squash crust and level with a spatula. Bake in preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
• Serve: Let the quiche cool for at least 30 minutes before slicing and enjoy hot or cold.

Tips for Best Results

These 5 helpful tips and tricks will help you make the best squash quiche with vegetables.

• Don’t over bake spaghetti squash: It can make tender squash strands watery, al dente squash noodles are the best.
• Salt and squeeze cooked squash: Salt helps draw out extra moisture so you can squeeze it out, this is important because it helps prevent a soggy spaghetti squash crust.
• Submerge veggies in eggs: Mix the vegetables well into the egg mixture, so they don’t dry out during baking.
• Cool before slicing: Your kitchen smells amazing and you want to dig in, but the quiche will taste much better once it has cooled. In that 30 minutes the inside will continue to cook and the outside will cool a bit and be perfectly warm and ready to eat.
• Add protein: Cooked bacon, ground sausage, diced ham, ground beef, even seafood. As long as the meat is fully cooked before adding to the quiche, you can customize it with anything you like!

What Are the Best Vegetables to Use?

You can pretty much use any vegetable you have on hand or create your favorite combination for a loaded vegetable quiche that’s naturally gluten-free and good for you.

When swapping vegetables, make sure the total quantity stays about the same.

• Spinach
• Asparagus
• Mushrooms
• Eggplant
• Peas
• Brussel sprouts
• Green beans
• Avocado
• Kale
• Sun-dried tomatoes

Serving Spaghetti Squash Quiche

Spaghetti squash quiche can be served warm or cold, as a main dish or a side dish, the options are endless!

For breakfast or brunch we love pairing it with either my grandma’s Ukrainian breakfast potatoes or a side of fruit salad and a healthy muffin. I also like to serve leftovers with pancakes or waffles.

Alongside a crisp salad or soup makes a quick lunch or dinner for your family or guests. Anything from a simple green salad, pasta salad, or classic chicken salad would be delicious.

Can I Make It Ahead of Time?

Yes. As for the crust, you can cook spaghetti squash the night before, so when you’re ready to make the crust it’s going to be nice and cool. I also have to say it’s easier to separate spaghetti squash into noodles while it’s still warm.

You can also pre-make spaghetti squash quiche crust, then cover baking dish with plastic wrap and refrigerate for up to 48 hours.

You can even sauté and store vegetables in an airtight container for up to 2 days. Same goes for freshly chopped vegetables and grated cheese. Then combine veggies with egg mixture and cheese when ready to bake.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: I find the texture to be off once thawed, so I personally do not recommend freezing.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Tex mex stuffed spaghetti squash
• Ground turkey spaghetti squash casserole
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

More Quiche Recipes to Try

• Crustless zucchini pie
• Vegetable frittata

Print

Spaghetti Squash Quiche with Vegetables

Spaghetti Squash Quiche swaps the pastry crust for a light spaghetti squash crust. Packed with vegetables, a little cheese and a lot of flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 8 servings

Calories 210kcal

Author Olena Osipov

Equipment

• pie dish
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Filling:

• 1 large onion thinly sliced
• 1 large bell pepper chopped
• 1 tablespoon oil for frying
• 6 large eggs
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese shredded
• 4 ounces feta cheese crumbled
• 2 cups zucchini, broccoli, cauliflower, tomatoes chopped (in any combination, mix and match)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
• Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 teaspoon salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder and mix to combine.
• Spray deep pie dish with cooking spray and transfer squash mixture into it. Using your hands, press evenly on the bottom and sides. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
• Meanwhile in a large bowl, add eggs, balsamic vinegar, 1 teaspoon dried basil and 1/4 tsp salt and whisk. Add cheddar cheese, feta cheese, sauteed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes. Stir well to combine.
• Pour mixture into prepared crust and level with spatula. Bake for 50 minutes or until the knife inserted in the center comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

• Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 439mg | Fiber: 4g | Sugar: 6g

The post Spaghetti Squash Quiche with Vegetables appeared first on iFoodReal.com.

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Eat a lot of rice? Learn how to make Instant Pot long grain white rice and Instant Pot jasmine rice.

When my boys were young I could get them to eat anything as long as it was mixed with rice, and I have to say basmati crept its way to the top.

The aroma and nutty flavor set it apart from any other long grain white rice and when paired with a main dish like crockpot butter chicken or Mediterranean chicken skillet those long, slender grains are perfect for soaking up the savory sauce.

Once I realized rice was going to be a staple, I ditched the stovetop and make quick and easy Instant Pot basmati rice instead.

Why You’ll Love This Recipe

• Quick: Thanks to the Instant Pot, cooking basmati rice is easy, hands-off, and faster than rice cooker or stovetop methods.
• Perfect every time: Without fail the texture is tender and fluffy, and each grain is separate.
• Convenient: No need to wait for it to boil or watch it. This is one of the easiest Instant Pot recipes that saves time and is hands-free.
• Recipe specific for this type of rice: All rice differs a bit. Use this recipe for white basmati rice so it comes out perfect!
• No mess: Sometimes cooking rice on the stove can splatter but clean up is easy with pressure cooker basmati rice.

Ingredients for Instant Pot Basmati Rice

The ingredients for Instant Pot basmati rice are so simple. All you need is rice, water, and salt.

• Basmati rice: Be sure to only use white basmati rice for this recipe, you’ll be able to find many brands in your local grocery store.
• Cold water: Absorbs into the rice leaving it soft and fluffy. It must be cold water!
• Salt: We’ll add a touch of salt to enhance the natural flavor.

How to Cook Basmati Rice in the Instant Pot

Here’s a quick overview of how to cook white basmati rice in Instant Pot. It’s ready in 20 minutes and your Instant Pot does all the work!

• Rinse and drain: Using a fine mesh strainer, rinse rice thoroughly with cold water until the water runs clear. Then drain well so there is no excess water.
• Combine ingredients: Add rice then cold water to the Instant Pot, then sprinkle with salt. Give it a gentle stir so the rice is submerged in water and close the lid.

• Cook: Set pressure vent to Sealing and cook on High pressure or Manual for 4 minutes.
• Release pressure: Let it release pressure naturally for 10 minutes. Avoid Quick Release when making rice, Natural Release allows the rice to absorb any remaining liquid as it sits. Once the natural pressure release is done, turn valve to Venting.
• Fluff and serve: Open the pot, fluff with a fork, and serve perfect basmati rice hot or let it cool while you meal prep.

Tips for Best Results

Whether you are seasoned or new to pressure cooking, you’ll be making basmati rice like a pro with these top tips.

• Any pressure cooker works: Use any electric pressure cooker that has the High pressure setting. For cooking rice on Low pressure, please see notes section below.
• Rinse the rice: Washing the rice first gets rid of any extra starch and prevents the rice from clumping together as it cooks. It’s also important to drain well, any extra water will skew the cook time and ultimately change the results.
• Use cold water to cook it: Rice will be overcooked if you use warm or hot water, it’s important to use cold water for both rinsing and cooking.
• Stir before pressure cooking: Unlike most of my healthy Instant Pot recipes where I recommend not to stir the ingredients, this recipe is different! To ensure your basmati rice is properly cooked the rice needs to be fully submerged in water.
• Add salt before cooking: If you’re worried about making your rice salty, don’t. A touch of salt enhances its delicious nutty flavor and prevents bland rice.
• Use broth instead of water: If you’d like to add more flavor you can swap with chicken broth, vegetable broth or beef broth. Make sure the broth is cold and I highly recommend low sodium broth, or reduce the amount of salt.

Troubleshooting Tips

If your Instant Pot basmati rice didn’t come out as well as you hoped, here are some troubleshooting tips for next time.

• Rice is hard: If water to rice ratio is off, meaning not enough water or too much rice, your rice may be hard. You could try adding a splash of water, give it a stir, and let it sit covered for 3-5 minutes to let it soften. And next time use 1 1/4 cups water.
• Rice is burnt: Burn notice can be the result of not enough water. If the vent was accidentally left on the Venting position before Instant Pot came to pressure, then you might also see that Burn notice. And lastly, it may be time to replace the lid’s silicone ring.
• Rice is mushy: Mushy or soggy rice is usually caused by too much water or broth absorbed into the rice, cooked for too long, or overcooked because warm or hot water was used instead of cold water.
• Rice is sticky: Sticky rice is also caused by adding too much water or you skipped rinsing, don’t skip!
• Rice is bland: Even though basmati rice has more flavor than regular white rice, that little bit of salt makes it taste so much better, trust me!

Can I Use Rice Button on my Instant Pot?

If what you have is an Instant Pot Duo with low pressure then yes, you can use the Rice button. I actually choose that method often when cooking any white rice in Instant Pot. In my opinion it comes out more perfect because with the Rice button the rice cooks on Low heat for 12 minutes.

However, some models like the Instant Pot LUX does not have the low pressure option and their Rice button is preset to 10 minutes of High pressure cooking, which is too aggressive for rice. That’s why when using my LUX model I always cook for 3 minutes on High pressure and do the Natural Release for 10 minutes.

I have tested this recipe many ways with both models, let me know what model you have and how it works for you.

What Can I Serve with Instant Pot Basmati Rice?

Our top choice would be an entree with lots of sauce to pour over the basmati rice, but honestly it pairs well alongside anything, makes a tasty rice pilaf, and delicious on its own.

• Butter chicken: Try my Instant Pot butter chicken or slow cooker butter chicken.
• Chicken curry: We love the rich sauces in Instant Pot chicken curry, yellow chicken curry and Thai chicken curry.
• Vegan: Enjoy a hearty vegetarian meal with fried tofu or Instant Pot dal or green lentil curry.
• Seafood: Serve bang bang shrimp tacos with a side of basmati rice. You could even stir some green onion and lemon zest into the rice for extra flavor.
• Beans and rice: This protein-packed option is also vegetarian but makes a great side dish too.
• Meal prep: Make your rice ahead of time and serve with one of these healthy Instant Pot recipes.

How to Store

Store: Leftover basmati rice can be kept in the refrigerator for up to 5 days, be sure it’s stored in an airtight container.

You can eat cold rice, as long as it has been cooled and stored correctly, but to me cold rice tastes hard, so I prefer to reheat it.

Microwaving is best to get a soft and fluffy texture but you can also reheat it on the stove by adding cold rice to a small pot, add a splash of water, cover, and simmer slowly until warmed through and softened.

Freeze: Allow fully cooked rice to cool, transfer to an airtight container and store in the freezer for up to 3 months. You can thaw at room temperature for a few hours or overnight in the fridge.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Basmati Rice

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup white basmati rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Basmati Rice appeared first on iFoodReal.com.

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It’s the perfect side dish to any meal or double the recipe for easy meal prep!

You’ll also get perfect results with Instant Pot long grain white rice and Instant Pot basmati rice.

I call my pressure cooker the “magic pot” and have tons of delicious healthy Instant Pot recipes, but one of the easiest and most popular in our house is Instant Pot jasmine rice.

It’s fluffier than white long grain rice with a slightly sweet flavor, we love it so much!

We love to serve it with curry dishes like Instant Pot chicken curry or Instant Pot dal, and with this creamy lemon chicken and asparagus or lemon garlic chicken to soak up the sauce.

And don’t get me started how amazing it is with ratatouille!

Why You’ll Love This Recipe

• Quick: The Instant Pot cooks much faster than stove top or rice cooker.
• Convenient: No more babysitting the pot to reduce heat after boiling, just let it run and rice will cook just right every time!
• No need to buy a rice cooker: Save space in your kitchen! Now that you can make delicious jasmine rice in Instant Pot, you only need one appliance.
• Perfect for meal prep: It’s nice to have a container of cooked rice in the fridge. On busy weeknights I like to make quick Thai chicken curry or yellow chicken curry, lay over a bed of jasmine rice and your 30 minute dinner is ready.

Ingredients for Instant Pot Jasmine Rice

You only need 3 ingredients to make this Instant Pot jasmine rice recipe.

• Jasmine rice: Any brand of jasmine rice will work. I made 1 cup dried rice for a quick side dish, you can make as little as 1 cup or more depending on the size of your pressure cooker.
• Cold water: You’ll need 1 cup of water for 1 cup rice. Make sure it’s cold water, so all rice grains cook evenly.
• Salt: Adding a bit of salt helps bring out the natural flavor of the rice.

How to Cook Jasmine Rice in the Instant Pot

Here’s how to cook jasmine rice in Instant Pot, you’ll love how easy it is!

There is a full recipe card below.

• Rinse rice: Pour dry rice into a fine mesh sieve and rinse under cold water. Jasmine rice tends to be more sticky than other white rice, so rinse longer until water runs clear then drain really well.
• Add rice and water: Add rinsed rice to the Instant Pot then pour cold water over the rice.
• Add salt: Next, sprinkle the salt into the pot and stir, making sure the rice is fully submerged.

• Cook on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Set to natural pressure release: Allow the pressure to come down on its own on Natural Release. The rice will absorb any remaining liquid as it sits so you want to avoid Quick Release. After about 10 minutes turn valve to Venting to release remaining pressure.
• Fluff and serve: Open the lid and fluff your rice with a fork. Serve Instant Pot jasmine rice as you like.

Tips for Best Results

Here are 7 tips to follow when making pressure cooker jasmine rice.

• Any electric pressure cooker will work: Any brand name that can cook on high pressure will work for this recipe, any size too.
• Rinse rice thoroughly: Rinsing removes any excess starch, so your rice comes out fluffy instead of mushy and sticky. And make sure to drain well too because any extra water will affect the cook time and results.
• Cook rice immediately after rinsing: Otherwise it starts soaking up the water it was rinsed with and starts “cooking”. Again mushy rice.
• Use cold water: For rinsing and cooking. If you use warm or hot water your rice will be overcooked.
• Stir before pressure cooking: Make sure rice is fully covered in water to ensure full cooking. In most of my Instant Pot recipes, I say not to stir the ingredients, but this recipe is not one of them!
• Add salt before pressure cooking: Always add salt when cooking plain rice. It brings out its natural flavor.
• Use cold broth: You can use cup for cup broth instead of water. I love jasmine rice with water because I love its taste but you can use chicken broth, vegetable broth or beef broth.

Can I Use Rice Button on my Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. Honestly, my favorite method to cook any white rice in Instant Pot is with the Rice button.

Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out super perfect and each grain is separate.

Not all electric pressure cookers have a low pressure option. Like with Instant Pot LUX the Rice setting is set to 10 minutes on high pressure. It works but I don’t love it and you will have to do Quick Release with this method.

I recommend to cook jasmine rice in Instant Pot with high pressure setting only for 3 minutes and 10 minutes of Natural Release.

I do have both Instant Pots and have tested this recipe both ways.

Common Mistakes and Troubleshooting Tips

• Hard rice: This means not enough water or too much rice. Be sure to measure correctly and skim the top of measuring cups. If your rice comes out hard, add a splash of water, stir, cover and let sit for 3-5 more minutes.
• Burnt rice: If you got Burn notice, it means there was not enough water in the Instant Pot. Maybe you accidentally left on sealing valve on Venting position, haven’t measured ingredients correctly or it might be time to replace silicone ring in the lid.
• Mushy rice: There was either too much water or overcooked because you used warm or hot water.
• Sticky rice: If you skipped rinsing you’ll end up with sticky rice.
• Bland rice: Don’t forget to add the salt, you only need a pinch to enhance the flavor.

How Do I Serve Instant Pot Jasmine Rice?

There are so many ways to serve Instant Pot jasmine rice, here’s just a few of our favorites.

• Simple seasonings: My favorite way! In my world, there is nothing better than cooked white rice with butter! Ghee, coconut oil or extra virgin olive oil add extra flavor too.
• With stir fries: Serve with healthy chicken stir fry, shrimp vegetable stir fry or beef stir fry.
• With chicken: Any chicken cooked any way. Try baked honey garlic chicken, healthy fried chicken, or lemon pepper chicken.
• Add to soups: Add to Thai chicken butternut squash soup instead of quinoa.
• With sauce: Thai sweet chili sauce, peanut sauce or Japanese carrot ginger dressing would be delightful drizzled on top of freshly cooked jasmine rice.
• For breakfast: Replace brown rice with jasmine rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts.

How to Store

Store: You can store jasmine rice in the refrigerator for up to 5 days in an airtight container.

I find cold rice tastes hard but when it’s reheated it softens.

I prefer reheating rice in the microwave because it tastes freshly cooked and comes out soft and fluffy. Alternatively, you could simmer while covered with a splash of water.

Freeze: Transfer cooled rice to an airtight container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight or on the counter for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Jasmine Rice

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It's the perfect side dish or double the recipe for easy meal prep!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup jasmine rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Jasmine rice tends to be more sticky than other white rice, so rinse longer. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Jasmine Rice appeared first on iFoodReal.com.

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It’s a quick, hands-off way to cook perfectly fluffy rice every time!

We also love Instant Pot jasmine rice and Instant Pot basmati rice.

I make a lot of rice, a lot! And ever since I got my pressure cooker, Instant Pot long grain white rice has been one of my go-to Instant Pot recipes.

It’s a true set it and forget it recipe that’s ready in just 20 minutes and always reliable. So say goodbye to mushy, undercooked, or burnt rice and serve delicious fluffy rice as a side or add to your favorite stir fry, soup or casserole.

Why You’ll Love This Recipe

• Quicker than other methods: Instant Pot cooks much faster. Once you’ve made perfectly cooked rice in minutes, you’ll never go back to the stovetop or rice cooker.
• Perfect every time: Cooking long grain rice in Instant Pot takes the guess work out of cooking time, the water to rice ratio is always right, and cooks at the right temperature.
• Convenient: No babysitting the pot. It can run if you weren’t watching it to reduce the heat after boiling.
• Recipe specific for this type of rice: This recipe is tailored to long grain white rice. For brown rice, check out my recipe for how to make Instant Pot brown rice.
• Mess free: Sometimes cooking rice on the stove can be messy if your lid isn’t tight fitting, it can splatter. Happened to me with older pots, but completely mess free with this method!

Ingredients for Instant Pot Long Grain White Rice

The ingredients for Instant Pot long grain white rice are very simple.

• Long grain white rice: As I mentioned above, this recipe works specifically with long grain white rice.
• Water: Always use cold water rather than hot to ensure even cooking.
• Salt: A pinch of salt is all you need to add a bit of taste to otherwise bland rice.

How to Make Long Grain White Rice in the Instant Pot

Cooking rice in the Instant Pot is super easy, fast, and hands free!

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

• Rinse rice: Just as my grandma taught me, always rinse rice with cold water to remove excess starches. Use a fine mesh strainer, rinse until water runs clear, and drain well.
• Add water and rice: Pour cold water into the Instant Pot, followed by the rice. Add 1 cup white rice to 1 cup water. The water does not evaporate in the pressure cooker like it does on the stove, so remember 1:1 ratio.
• Season rice: Add salt and stir so rice is submerged in water.
• Cook for 3 minutes on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Release pressure with natural pressure release: Avoid Quick Release, you want to allow the rice to sit and absorb any remaining liquid. Natural Release allows the pressure to come down on its own, this takes about 10 minutes then you can turn valve to Venting.
• Fluff with a fork: I always fluff my rice with a fork because stirring cooked rice makes it mushy.

Tips for Best Results

Don’t be stuck with burnt or mushy rice. Here are my top tips for perfectly cooked long grain white rice in Instant Pot.

• Use any pressure cooker: This recipe will work in any electric pressure cooker that can cook on high pressure. Please see notes about cooking rice on Low pressure below.
• Rinse the rice well: Use a mesh sieve for best results, not in a bowl. And drain well after too because that extra water can skew the cook time and final results.
• Use cold water: If you use warm or hot water the cook time will be off.
• Stir rice before cooking: Be sure rice is fully submerged in water to ensure proper cooking. I know in most of my healthy Instant Pot recipes, I recommend not to stir the ingredients, but this recipe is not one of them!
• Add seasonings after: You don’t have to season the rice before cooking except with salt but afterwards you can add butter, ghee, or extra virgin olive oil for extra flavor. Depends on how you want to serve the rice.
• Add salt before pressure cooking: We add salt to the rice to bring out its natural flavors for the most part, not to make rice salty.
• Replace water with broth: Make rice more flavorful with chicken broth, vegetable broth or beef broth. Be sure it is cold.

Common Mistakes and Troubleshooting Tips

• Rice is too hard: There’s either not enough water or too much rice. Be sure to measure correctly and use both ingredients without the top in the measuring cup. You can always add a splash of water, stir the rice, place lid back on and let it sit for 3-5 more minutes.
• Rice is burnt: If you got Burn notice, either not enough water or the vent has been accidentally left on Venting position for some time before Instant Pot came to pressure. Also it might be the time to replace silicone ring in the lid.
• Rice is too mushy: This means too much water or rice overcooked because you used warm or hot water.
• Rice is too sticky: Sticky rice usually means the rice was not rinsed. Rinsing helps keep the rice grains separated rather than clumped together.
• Rice is too bland: Don’t skip the salt, you have to add even a pinch of salt for taste.

Can I Use Rice Button on Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. In fact, it is my preferred method to cook any white rice in Instant Pot. Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out even more perfect!

The only problem is that not all Instant Pots have low pressure option. For example, on Instant Pot LUX model Rice button is preset to 12 minutes of cooking on high pressure, which I find is too aggressive on rice. Therefore, I prefer to cook it for 3 minutes on High pressure with 10 minutes of Natural Release in my LUX pressure cooker.

I do have both models and have tested this recipe many ways.

What Can I Cook with Instant Pot Long Grain White Rice?

I’ve had lots of ideas over the years! You can add long grain white rice to any meal you want whether it be for breakfast, lunch, dinner, or meal prep.

Here are some of my favorites:

• Add to soups: Skip cooking rice in turkey and rice soup and add it at the end. My grandma always cooked rice separately for soups because she said it keeps the broth clear.
• Mix with homemade chicken broth: If you’re feeling under the weather or would like an easy soup, pour some homemade chicken broth over cooked rice, season with salt and pepper and add fresh herbs like dill or parsley. It’s to die for! We always made it growing up as kids because it was so easy.
• Use as a blank canvas: Make some of my mom’s ratatouille recipe and scoop on top of freshly cooked long grain white rice in the Instant Pot. Unbelievable freshness and flavor!
• For breakfast: Replace brown rice with white rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts. My dad always used white rice.
• In stuffed pepper recipes: Got leftover cooked rice? Make these ground chicken stuffed peppers, Instant Pot stuffed peppers or Mexican stuffed peppers.
• As a side dish: For these Korean ground beef rice bowls.

How to Store

Store: Leftover rice can be stored in an airtight container in the refrigerator for up to 5 days.

Cold rice tastes hard, reheat it and it will soften.

I like to reheat rice in the microwave. It comes out soft and fluffy, like freshly cooked. You can also reheat it in a pot with a splash of water. Simmer slowly while covered.

Freeze: You can freeze rice for up to 3 months. Fully cook, let it cool completely, and transfer to an airtight container. Thaw in the fridge overnight or at room temperature for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

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Instant Pot Long Grain White Rice

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It's a quick, hands-off way to cook perfectly fluffy rice every time!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 275kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup long grain white rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g

The post Instant Pot Long Grain White Rice appeared first on iFoodReal.com.

5 ingredient Sautéed Broccoli Recipe with blistered grape tomatoes, coconut oil, fresh garlic, salt and freshly cracked pepper. This easy 10-minute side dish goes with anything!

Fresh, delicious and healthy side dish of sautéed broccoli. Simply seasoned and ready in a flash, pan fried broccoli creates perfectly tender and crisp veggies every time!

And if you have extra broccoli, I highly recommend chicken and broccoli stir fry or healthy beef and broccoli. They’re two of our weeknight favorites.

Why You Will Love This Recipe

• Quick: Ready in just 10 minutes with no boiling or steaming.
• Delicious: The flavors of melted coconut oil, freshly squeezed garlic, sea salt and cracked pepper will transform even the pickiest eaters into garlic broccoli lovers.
• Easy: Very little prep time, one pan, and low supervision. Sautéing is one of the easiest ways to cook veggies.
• Simple ingredients: All 5 ingredients are fresh, every day staples.

Ingredients for Sautéed Broccoli

Here’s everything you need to make this sautéed broccoli recipe. As I mentioned above, all ingredients are basic kitchen staples.

• Broccoli: When cooking broccoli I like to use it all – crowns and stems. First of all, you already paid for them. Secondly, there are so many vitamins and nutrients in the stems, I almost think they are the best part of broccoli. So, do not throw them away, especially organic ones.
• Tomatoes: Feel free to use any shape or size tomatoes, fresh from the garden, beefsteak tomatoes or Roma tomatoes would be wonderful. Today I used grape tomatoes.
• Coconut oil: I love stir-frying with coconut oil because it adds flavor and has a high smoke point. You can also use extra-virgin olive oil.
• Garlic: Fresh garlic cloves will add the best flavor.
• Salt and pepper: Keeping this recipe simple with salt and black pepper to taste.

How to Sauté Broccoli with Tomatoes

Here’s a quick overview how to sauté broccoli and tomatoes in garlic. Full recipe card is located below.

• Sauté tomatoes: Add 1 tablespoon of coconut oil to a hot skillet. As it melts on medium heat, swirl to coat. Next add your tomatoes and sprinkle them with salt. Gently stir, cover, and cook for 3-4 minutes, occasionally shaking the pan to turn the tomatoes.
• Season tomatoes: Add 1 garlic clove to the pan, stir, then transfer blistered tomatoes to a bowl.
• Sauté broccoli: In the same pan, melt the remaining 2 tablespoons of coconut oil. Add broccoli and 1/2 teaspoon salt; stir, cover and cook for 5 minutes, stirring once.
• Add tomatoes: Stir in the remaining 2 garlic cloves then add blistered tomatoes to the skillet and gently stir. Serve sautéed broccoli warm and enjoy!

Tips for Best Results

• Make sure not to overcook broccoli: The key to perfectly crisp tender broccoli is cooking it al dente and just tender. Remove from heat sooner than you think it’s ready. It should still be bright green and crisp.
• Remove extra moisture: Dry after washing for the crispiest broccoli. If there’s too much moisture, broccoli will steam instead of crisping up.
• Cut florets into same size pieces: Cut your large head of broccoli into same size pieces to ensure even cooking. I prefer medium sized pieces that are bite-size, but not too small they crumble.
• Peel and cut stems into smaller pieces: The stems are more tough and need a bit longer cooking.

Variations and Additions

• Butter instead of coconut oil: Butter is great for sautéing vegetables and adds a rich flavor. Follow the same instructions and swap coconut oil for butter.
• Spices: The sky’s the limit when it comes to adding spice to sautéed broccoli. Add a sprinkle of ground cumin, dill, oregano, thyme, Italian seasoning, or red pepper flakes for a punch of heat. Some everything but the bagel seasoning is delicious too!
• Add lemon: Lemon juice paired with garlic adds a nice zest. You can also add lemon zest for more taste.
• Garnish: Add a dash of Parmesan cheese, panko breadcrumbs, green onion, or toasted almonds at the end for a pop of color, flavor, and texture.

What to Serve Sauteed Broccoli with?

I have been sautéing broccoli for years as an easy side dish that’s light and flavorful. We love pairing it with Instant Pot pork chops, baked salmon, slow cooker rump roast, or chicken lasagna roll ups.

Instead of serving it alongside your favorite main dish, you could add it to the entrée itself for breakfast, lunch or dinner! Toss it into a vegetable frittata, serve over a bed of rice with soy sauce, with buttered pasta, or healthy mac and cheese.

Lastly, you could create a nutritious bowl starting with rice, quinoa, or noodles, add protein, then the broccoli, and finish it off with sauce like Thai sweet chili sauce.

How to Store and Reheat

Store: You can store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: Broccoli and tomatoes are best served fresh but you can freeze leftovers for up to 3 months. The broccoli will lose a bit of crunch but will still be good. Set it in the fridge overnight to thaw.

Reheat: I find reheating previously sauteed broccoli in the microwave has the best results. You can sauté it in a skillet on medium-high heat for about 1 minute but not longer to avoid mushy broccoli.

Can I Make It Ahead?

Yes, you can make this recipe ahead of time. You can chop broccoli and store in the fridge covered for 2-3 days or buy already chopped broccoli in a bag. Then cook as per recipe.

Another option is to cook vegetables as per recipe but for 2-3 minutes less, so when you reheat the next day your broccoli won’t be mushy.

FAQs

More Broccoli Recipes to Try

• Ground turkey and broccoli pasta
• Crustless broccoli quiche
• Healthy broccoli salad
• Air fryer broccoli
• Broccoli mushroom stir fry
• Healthy chicken broccoli casserole

Browse through 65 healthy sides!

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Sauteed Broccoli with Tomatoes Recipe

5 ingredient Sautéed Broccoli Recipe with blistered tomatoes, coconut oil and fresh garlic. This easy 10-minute side dish goes with anything!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 164kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 1/2 pounds broccolli crowns and stems roughly chopped
• 10 ounces grape tomatoes
• 3 large garlic cloves grated
• 3 tablespoons coconut oil divided
• 1/2 teaspoon salt plus a pinch

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl 1 tablespoon of coconut oil to coat. Add tomatoes with a pinch of salt; stir, cover and cook for 3-4 minutes. Shake the skillet to turn and make tomatoes blister, occasionally. Add 1 garlic clove, stir and transfer to a bowl.
• Return skillet to the stove and melt remaining 2 tablespoons of coconut oil. Add broccoli and remaining 1/2 teaspoon salt; stir, cover and cook for 5 minutes, stirring once.
• Add remaining 2 garlic cloves and stir. Return blistered tomatoes to the skillet and give sauteed broccoli a gentle final stir. Serve warm.

Notes

Store: Refrigerate in an airtight container for up to 2-3 days.

Freeze: Freeze leftovers for up to 3 months. Thaw in the fridge overnight. Broccoli will lose a bit of their crunch but not bad.

Nutrition

Calories: 164kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Sodium: 351mg | Fiber: 5g | Sugar: 5g

The post Sautéed Broccoli with Tomatoes appeared first on iFoodReal.com.

Learn How to Cook Beets in the Instant Pot in 30 minutes which is much faster than any other method! This easy-to-follow Instant Pot beets recipe results in easy to peel, fork-tender beets every time!

We also love to make Instant Pot borscht with beets!

Cooking beets in the Instant Pot is a game-changer! I remember my grandma boiling beets for hours on the stove, then cooling them on the balcony for a few more. Beets took a day to cook back then!

Now, enjoy your Instant Pot beets in an hour as a side dish, in desserts, soups, salads, and even as a snack on its own. It doesn’t miss a beet!

My all-time favorite way to eat beets is in borscht – the best, most delicious soup ever!

Why You’ll Love This Recipe

• Less mess: We know beets stain but cooking beets in an Instant Pot contains it.
• Budget friendly: This Instant Pot recipe makes a lot at once, which is great for batch cooking and meal prep.
• Delicious: Their natural sugars are brought out when cooked which makes them one of the sweetest and best-tasting root veggies out there!
• Quick and easy: Beets take a long time to cook on the stovetop. The pressure cooker does this in a fraction of the time.
• Freezer-friendly: Make lots, freeze the rest. It makes things even easier down the road when you have them already cooked!
• Healthy: According to Healthline, beets contain high amounts of vitamins and minerals and are loaded with folate, manganese and copper. They may help to lower the blood pressure and contain little calories.

Ingredients for Instant Pot Beets

All it takes to make this Instant Pot beets recipe is 2 simple ingredients.

• Beets: I use about 2 pounds of medium to large beets. I cut large beets in half to make sure they cook evenly. Wash and trim the root and leafy parts. Don’t throw out the greens, you can use them!
• Water: Added to the bottom of the pot to create steam. Just a cup of cold water will be enough to cook the beets.

Tips for Buying Beets

• Stem: To get the most bang for your buck, look for beets that still have a bright green stem. Not only does it tell you it’s still fresh but you can use that stem as an ingredient in soups, salads, and more.
• Color: When buying red beets (yes, beets come in other colors too), they should be of deep dark red color, have unblemished outer skin and should look robust.
• Root: Beets must still have the large root attached. Not little hairs which are an indication that it is getting old.
• Size: Small beets are sweeter and will typically need less cook time. Medium beets and large beets will take a little longer but in the end, you’ll get more out of it.

How to Cook Beets in Instant Pot

Here is a quick overview how to cook beets in the Instant Pot. Full recipe card is located below. Once the beets are cooked to perfection you can then season and use them as you like!

• Prep beets. Wash and scrub beets well, trim roots and greens, and slice larger beets in half or quarters to match smaller ones.
• Pressure cook beets: To Instant Pot, add 1 cup water, trivet or steamer basket (so it’s easier to remove the beets), close the lid, turn valve to Sealing position and cook beets on high pressure for 20 minutes. Release pressure right away using Quick Release by turning sealing valve to Venting. You can also use Natural Pressure Release.
• Beets are done when a knife inserted in the middle goes in smoothly, like butter.
• Cool off beets under cold running water for a few seconds, drain them and then add a little bit more cold water until safe to handle. The goal is to remove beets from hot Instant Pot to cool off faster.

How Long to Cook Beets in Instant Pot?

How long to cook beets in Instant Pot depends mostly on their size. If you need beets whole or prefer not to cut large beets to match the size of smaller beets, like I do, follow this handy cooking time table for perfectly tender beets in Instant Pot every time:

How to Peel Cooked Beets

The choice to peel the beet is up to you. It’s possible to eat it, but some find it to be much like eating the skin on a russet potato. It’s not great.

Peel beets by holding a paper towel and scrubbing beets with it over the bowl or sink. Peel should slide right off.

The skin should peel off easily, however, they do stain, so be careful. If you’re like me and don’t want to use disposable gloves, peel off using a compostable paper towel.

People sometimes use gloves to avoid getting the red color on their hands, however, I am not a fan of using plastic gloves for environmental reasons. You can compost paper right with the last peels.

Tips for Best Results

• Use a trivet or steamer basket for easy removal of pressure cooker beets from the pot. It will be hot!
• Beets will be very hot to the touch: Be very careful taking them out of the pot. If you are not using a steamer basket for easy lifting, make sure to use tongs to lift them out one by one.
• Beets should be fork tender: Don’t be afraid to close the lid and cook for a few extra minutes if need be.
• Yellow beets: Despite possibly having a harder time getting your hands on some golden beets, if you can, grab them! They’re essentially the same as red beets, however, they are sweeter. Use the same cooking method for both!
• When beets are fresh they are typically sweeter: The earthy flavor comes from beets that are slightly older. It doesn’t mean they can’t be eaten, it’s just good to be aware of the difference in taste when you want to use them in other recipes.
• Organic vs. conventional beets: Whenever you can, it’s a good idea to invest in organic beets. Sometimes they appear on the Dirty Dozen list.
• If you got beet stains: If your hands are slightly red after peeling the beets, rub them with lemon and beet stains should disappear.

Uses for Instant Pot Beets

• Salad: I absolutely adore beet salad with arugula and feta cheese. If you are into Ukrainian cooking, try this traditional vinegret salad.
• Side dish: You can always serve pressure cooker beets as a side dish with a drizzle of good quality extra virgin olive oil or toasted sesame oil, a sprinkle of coarse salt and freshly cracked pepper. Or stir in fresh garlic.
• Quickly marinated beets (pictured above): Cook, chop and toss beets in 2 tablespoons of extra virgin olive oil, 1 tablespoon balsamic vinegar and grated garlic clove. Beets can be refrigerated like this in an airtight container for up to 10 days. Then toss with a handful of toasted pine nuts and fresh dill. Beets with goat cheese and pine nuts is a variation on this!
• Snack: Make beet hummus and serve with raw veggies and crackers for dipping.
• Beet greens: Once you’re done using up your steamed beets, don’t forget to use those greens! They are slightly bitter along the same lines as kale, chard, or collard greens so you’ll want to sauté them in a bit of oil with a simple salt and pepper seasoning. Add a little minced garlic and red pepper flakes for heat. Squirt a little lemon juice on it and you’ve got a quick and easy super healthy side dish to your side dish!

How to Store

Store: You can refrigerate cooked Instant Pot beets for up to 5 days. Peeled or not peeled, sliced or whole. I like to get the mess out of my way right away and store prepped beets for easy and quick meals.

Make sure you use airtight container, so beets do not dry out. I also recommend to put them in a glass container because they will stain any plastic container.

Freeze: Cooked beets freeze so well. I recommend to cut them up to how you intend to use them after thawing. Then freeze in any resealable container or Ziploc bag (remove as much air as possible) for up to 3 months. Thaw on a counter for a few hours or in the fridge overnight.

FAQs

More Recipes with Beets

• Red smoothie
• Vegetarian borscht

More Basic Instant Pot Recipes

• Instant Pot garbanzo beans
• Instant Pot applesauce
• Instant Pot spaghetti squash
• Instant Pot black beans
• Instant Pot corn on the cob
• Instant Pot steamed vegetables

Browse all healthy Instant Pot recipes.

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How to Cook Beets in Instant Pot

Learn How to Cook Beets in the Instant Pot in 30 minutes which is much faster than any other method! This easy-to-follow recipe results in easy to peel, fork-tender beets every time!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 3 minutes minutes

Cook Time 20 minutes minutes

Total Time 23 minutes minutes

Servings 3 cups

Calories 130kcal

Author Olena Osipov

Equipment

• Instant Pot
• Steamer basket

Ingredients

• 2 pounds beets or more up to 5 pounds
• 1 cup water

US Customary – Metric

Instructions

• Wash beets and trim off the root, leafy green and top part.
• I used medium to large beets. To make sure they cook evenly, I cut large beets in half or you can follow cooking time table in the recipe notes.
• In Instant Pot, add 1 cup cold water. Place beets into a steamer basket and inside the Instant Pot. If you don't have a basket, add trivet and place beets on top.
• Close the lid, turn pressure valve to Sealing and cook on High Pressure or Manual for 20 minutes.
• Release pressure immediately using Quick Release method by turning valve to Venting and open the lid. Test beets for doneness by poking with the knife. If the knife pierces flesh without much resistance, beets are ready. It should feel like cutting soft butter. If not, close the lid and cook for 10 more minutes.
• Cool off beets under cold running water for a few seconds right in the basket. And then a little bit more until safe to handle. If not using steamer basket, use tongs and remove into a bowl. The goal is to remove beets from hot Instant Pot to cool off faster.
• To peel beets, use paper towel or parchment paper and scrub beets with it. Peel should just slide off.
• Your beets are ready. Enjoy as a side dish and in salads.

Notes

• Store: You can refrigerate cooked beets for up to 5 days. Peeled or not peeled, sliced or whole. Make sure the container is airtight, so beets do not dry out.
• Freeze: Cut them up to how you intend to use them after thawing. Freeze in resealable container or Ziploc bag (remove as much air as possible) for up to 3 months. Thaw on a counter for a few hours or in fridge overnight.
• Cooking times for whole beets: Small (2″ diameter) – 20 minutes, medium (2.5″ diameter) – 25 minutes, large (3″ diameter) – 35 minutes.

Nutrition

Serving: 0.66cup | Calories: 130kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 240mg | Fiber: 8g | Sugar: 20g

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

This easy Ratatouille Recipe is rich with flavors of garden vegetables and fresh herbs cooked in one pot. It’s perfect way to celebrate the end of summer.

What Is Ratatouille?

Ratatouille is an iconic Provence French stew that was invented as an efficient way to use seasonal vegetables from local farmers gardens.

Originating from Nice, with rich and flavorful ingredients emphasized in Mediterranean cuisine, the recipe includes tomato, garlic, onion, zucchini, eggplant, bell pepper, and fresh herbs.

This summer vegetable stew can be traced back to the 18^th century. You can find many variations out there today, I personally have been making my ratatouille recipe for years. It’s slightly different from a traditional ratatouille recipe, but it’s what my mom made in Ukraine, and it is tasty!

Why You’ll Love This Recipe

• One pot meal: We are reaching the time of year when life gets hectic. This one pot meal is perfect for any time you want easy clean up, forgot to thaw meat, but still want something that’s filling and delicious.
• Celebrates the end of summer: This vegetarian dish uses up all your produce and best served towards the end of the season when tomatoes, zucchini, and eggplants are ripe and vibrant.
• So flavorful: This recipe for ratatouille highlights the sweetness of tomatoes and bell peppers, the savory garlic and herbs, and the tender zucchini and eggplant that absorb all those rich flavors.
• Healthy: A bright and chunky stew packed with fresh vegetables that’s gluten free, and vegan.
• Versatile: Ratatouille is very flexible. You can enjoy it warm or cold, serve it for lunch or dinner, as a main dish or side dish, and it’s always been a crowd pleaser at picnics and gatherings.

Ingredients for Ratatouille Recipe

Here’s what you’ll need to make this flavorful ratatouille recipe. Pick the freshest produce from your garden, farmer’s market, or grocery store.

• Bell peppers: You’ll need 2 large bell peppers, any color or combination you like. I had yellow pepper and orange pepper on hand, red peppers would work also.
• Onion: I prefer the sweetness of yellow onion but white onion is good too.
• Garlic: Freshly minced garlic is sautéed at the beginning to add flavor to the sauce, and then we add a finishing touch of grated garlic.
• Eggplant: Traditional ingredient that adds a nice purple color.
• Zucchini: 1 large, or 2 medium sized zucchinis chopped.
• Roma tomatoes: Fresh tomatoes are key to making this meal taste fresh.
• Balsamic vinegar: Some recipes call for red wine to add acidity and depth of flavor, I like to add balsamic vinegar.
• Olive oil: Use high quality extra-virgin olive oil to sauté the onion and garlic.
• Seasonings: We add flavor and aromatics with sugar, Italian seasoning, salt, and pepper.
• Fresh basil: Finely chopped basil adds freshness, color, and helps bring out the natural flavors of the veggies. Fresh parsley and thyme are also popular choices.

How to Make Easy Ratatouille

Any level of chef can make this ratatouille recipe. It takes minimal prep time to chop and just 4 easy steps.

There is a recipe card below with exact measurements and instructions.

• Sauté onion, garlic, and peppers: Heat a large Dutch oven or heavy bottom pot on medium-high heat, then add 3 tablespoons oil. Sauté bell peppers, onion, and minced garlic for 5-7 minutes. Stir occasionally, garlic can burn easily.
• Sauté eggplant: Add cubed eggplant along with 2 tablespoons of olive oil, and sauté for 5-7 minutes, continue stirring.
• Add remaining veggies and seasonings: To the same large pot, add in your zucchini, tomatoes, balsamic vinegar, sugar, Italian seasoning, salt and pepper. Stir to combine, cover with lid, and bring to a boil. Once boiling, reduce heat to low and let ratatouille simmer for 25-30 minutes. Stir a few times.
• Rest and serve: Turn off heat, keep the lid on, and let it rest for 1 hour in the warm pot. When ready to serve, add 1 grated garlic clove and fresh basil, stir, and enjoy hot or cold.

Tips for Best Results

These fine tuned tips are what make this the best ratatouille recipe!

• Use fresh produce: While this recipe is a great way to use up produce, it is important to pick fresh vegetables so your dish will be bright and delicious. Save those overripe tomatoes for marinara sauce.
• Cut veggies in uniform pieces: I believe small is better, so vegetables keep their texture without getting mushy, and uniform pieces allows all vegetables to cook evenly.
• Let it rest: The flavors really deepen and shine if you let the stew rest 1 hour before serving.
• If using canned tomatoes: I recommend San Marzano whole tomatoes or quality diced tomatoes, and you’ll need a 28 ounces can.
• If you don’t have a Dutch oven: A cast iron pot is the best. You can also use a quality heavy bottom stainless steel pot. However, you can also sauté veggies in stages in a skillet or pan, and then simmer in a regular large pot.

What to Serve with Ratatouille Recipe?

Whether you’re cooking up a fresh pot on a weeknight or serving up leftovers for lunch, ratatouille can be served as a meatless main dish and for us, a slice of crusty bread is a must to soak up the sauce.

I love to make a batch of Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice and serve ratatouille over it. Nothing better than a bowl of steamy fluffy rice with vegetable stew!

Other vegetarian options are to serve stewed vegetables over grains, tossed with pasta, or as a hearty topping on crostini with goat cheese. You can also dish up a quick snack, we really enjoy ratatouille cold!

Add protein at breakfast or lunch with a poached egg on top, or folded into a vegetable frittata or omelet. For dinner, we love serving ratatouille as a side dish next to fish, chicken, or grilled meats.

How to Store and Reheat

Store: Once cooled, you can place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Freeze: Transfer stew to an airtight container and freeze for up to 3 months. To reheat, first thaw in the fridge overnight, then simmer in a pot on low heat with lid on, stirring a few times until warmed through.

FAQs

More Vegetable Recipes to Try

• Zucchini tomato bake
• Vegetable soup

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Ratatouille Recipe

This easy Ratatouille Recipe is rich with flavors of garden vegetables and fresh herbs cooked in one pot. It's perfect for the end of summer!

Course Dinner

Cuisine French

Diet Vegan

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 145kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 2 large bell peppers
• 1 large onion
• 4 large garlic cloves 3 minced & 1 grated
• 1 medium eggplant cubed
• 1 large zucchini cubed
• 2 pounds Roma tomatoes chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 5 tablespoons olive oil extra virgin
• 1/3 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat large Dutch oven or heavy bottom pot on medium-high heat and add 3 tablespoons of olive oil. Then add bell peppers, onion, 3 minced garlic cloves and saute for 5-7 minutes, stirring occasionally.
• Add eggplant and remaining 2 tablespoons of olive oil. Saute for another 5-7 minutes, stirring occasionally.
• Add zucchini, tomatoes, balsamic vinegar, sugar, Italian seasoning, salt and pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer ratatouille for 25-30 minutes, stirring a few times.
• Turn off heat and let it stand covered for 1 hour. Then add remaining 1 grated garlic clove and fresh basil. Stir and serve hot or cold with crusty bread or along fish, chicken, grilled meats, or on top of crostini.

Notes

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

Freeze: Freeze in an airtight container for 3 months. Thaw in the fridge overnight and reheat by simmering in a pot on low heat while covered, stirring a few times.

Nutrition

Serving: 1 cup | Calories: 145kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 304mg | Fiber: 5g | Sugar: 9g

The post Ratatouille Recipe appeared first on iFoodReal.com.

Cilantro Lime Cauliflower Rice is the perfect low carb side dish that’s ready in 15 minutes! Served warm or cold, it adds zesty flavor to any lunch or dinner.

Not a cilantro fan? Make my Mexican cauliflower rice or cauliflower fried rice instead.

This easy cilantro lime cauliflower rice recipe is filled with tender riced cauliflower, a spritz of lime juice, and a ton of fresh cilantro. I’ve also added garlic and a kick of jalapenos for a more flavorful dish that will never disappoint.

I am a huge rice fan and was hesitant to try cauliflower rice recipes, but this herby veggie alternative is here to stay as part of my go-to Tex-Mex recipes.

Why You’ll Love This Recipe

• Taste: I love how cilantro and lime balance each other out. Once combined, you have a bright Mexican flavor.
• Easy: A simple one pot recipe that’s ready in 15 minutes!
• Versatile: Add cauliflower rice with cilantro and lime to veggie taco bowls, fill in a burrito, or bulk up a salad.
• Healthy: This vegetable side dish is naturally low carb and fits into to any diet plan. It’s gluten free, vegan, paleo, and keto friendly.
• No-mess method: Use a bag of store-bought cauliflower rice to keep your kitchen clean with no flying bits.

Ingredients for Cilantro Lime Cauliflower Rice

Take bland cauliflower up a notch with these simple ingredients. Here’s what you need to make cilantro lime cauliflower rice.

• Cauliflower rice: You can save time and money with a frozen bag from the store or rice your own cauliflower rice. Here’s an easy guide how to make cauliflower rice using a food processor.
• Onion: Finely chopped, sautéed onions add a wonderful depth of flavor.
• Garlic: Freshly minced garlic cloves will yield the best results. You can use jarred in a pinch.
• Jalapeño: Add a slight level of heat and bright color with fresh jalapenos. You can omit, if you like.
• Spices: All you need is salt and ground black pepper to taste.
• Fresh cilantro: Cilantro is one of the most flavorful fresh herbs. If you’re not a fan, swap with fresh parsley or chives.
• Lime juice: The juice of one lime adds zesty flavor, feel free to add in the lime zest too! You can substitute with lemon juice but the taste will be different or try both, the combination would add a bright, tangy taste.
• Oil: Use any cooking oil for frying. I prefer avocado oil or olive oil.

How to Make Cilantro Lime Cauliflower Rice

Cilantro lime cauliflower rice is super easy to make, follow these step-by-step instructions and photos.

There is a full recipe card below.

• Sauté aromatics: Add oil to a heated large skillet and swirl to coat. Add onion, garlic and jalapeno and cook on medium-high heat for 3-4 minutes, stirring occasionally to prevent burning.
• Sauté cauliflower rice: Stir in cauliflower rice, salt and pepper. Cook for 3-5 minutes until warmed through and still a bit firm, then turn off heat.
• Add finishing touches: Sprinkle with chopped cilantro, squeeze in lime juice, and stir. Taste and adjust any seasonings.
• Serve: Serve warm or cold with your favorite Mexican or seafood dish.

Tips for Best Results

Make the perfect low carb side dish with these helpful tips.

• Do not thaw frozen cauliflower rice: The excess moisture from defrosting cauli rice will result in a watery mess.
• Don’t overcook: To achieve a rice-like texture cook cauliflower rice for a maximum of 5 minutes, you want to cook it al dente.
• If making your own cauliflower rice: Follow my step-by-step cauliflower rice tutorial. Do not over process into mush. Use stalk from the head of cauliflower as well for large bits and pieces.
• For more heat: Turn up the heat by leaving jalapeno seeds in or add in some cumin, chili powder, cayenne pepper, or red pepper flakes.

What to Serve Cauliflower Rice with?

On the weekend, I used cilantro lime cauliflower rice as the base for grilled cedar plank salmon, then topped it with mango salsa. Wow, it was delicious!

This Mexican style cauliflower rice is great alongside so many weeknight favorites and is meal prep friendly! We especially love it next to cilantro lime chicken, carne asada steak, low carb chicken enchiladas, and healthy chicken enchiladas.

It’s also a healthy addition to burritos, burrito bowl, or tacos with a heaping spoonful of guacamole.

How to Store and Reheat

Store: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: Once completely cooled, cauliflower rice can be kept in a freezer safe storage container for 2-3 months.

Reheat: Quickly warm up in the microwave or sauté it again in a preheated skillet on medium heat for about 2 minutes.

Meal prep: Cauliflower rice can be made 2-3 days in advance. Store in glass meal prep containers, add your favorite protein and you have the perfect easy lunch.

FAQs

More Cauliflower Recipes to Try

• Thai cauliflower rice
• Cauliflower rice with zucchini
• Cauliflower risotto
• Cauliflower pizza crust
• Cauliflower breadsticks

You may also enjoy these 14 frozen cauliflower rice recipes!

Print

Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice is the perfect low carb side dish that’s ready in 15 minutes! Serve it warm or cold.

Course Side

Cuisine Mexican

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 67kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 12 ounces cauliflower rice frozen or fresh
• 1 small onion finely chopped
• 1 large garlic clove minced
• 1 jalapeno seeded & minced
• 1/4 teaspoon salt plus a pinch more
• 1/4 teaspoon ground black pepper
• 1/4 cup cilantro finely chopped
• 1 lime juice of
• 1 tablespoon oil for frying

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic and jalapeno, and cook for 3-4 minutes, stirring occasionally.
• Add cauliflower rice, salt and pepper. Stir and cook for 3-5 minutes or until warmed through and still al dente. Turn off heat.
• Add cilantro and lime juice. Stir cauliflower rice, taste and adjust any seasonings to taste, if you wish.
• Serve warm or cold with grilled meats and with tacos as a side dish.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 173mg | Fiber: 3g | Sugar: 3g

The post Cilantro Lime Cauliflower Rice appeared first on iFoodReal.com.

Simple Butter Lettuce Salad tossed in an oil and vinegar dressing and layered with green onion and fresh dill. This very simple side dish is fresh, crisp, and goes with anything!

We also love this 10-minute simple spring mix salad!

Why You’ll Love This Recipe

• Very simple recipe: This quick and easy butter lettuce salad recipe is a variation of my lettuce salad with cucumber and tomatoes, but I wanted to keep this one simple and the dressing very heavy on vinegar with lots and lots of fresh herbs. I love those!
• Healthy and delicious: Butter lettuce is brimming with vitamins making it very nutritious, and fresh herbs are both healthy and add tons of flavor.
• Versatile: You can make this delicious side with any green leaf lettuce like romaine lettuce, green lettuce or iceberg lettuce and it will be perfect year round for any occasion.

What Is Butter Lettuce?

Butter lettuce is named for its soft, tender texture and large delicate leaves. Also called Bibb lettuce, Boston lettuce, or butterhead lettuce, this variety of green leaf lettuce is bright green with a mild floral flavor that’s sweet to taste.

It’s great for salads and the outer leaves make perfect lettuce wraps.

Ingredients for Simple Butter Lettuce Salad

Butter lettuce salad is made with bright green lettuce, fresh herbs, and a tangy homemade healthy salad dressing.

• Butter lettuce: I used one head, which gave me 7 cups once chopped. You can use any lettuce you like, and remember a salad spinner is the quickest way to wash and dry your greens.
• Fresh dill: I love the citrus-like taste of dill, it’s always my go-to for simple healthy salad recipes, especially those dressed in a vinaigrette.
• Green onion: This small veggie adds a punch of flavor. If you want a less oniony taste omit the white bulbs, the green part has a milder flavor.
• Salad dressing: An easy and healthy mixture of extra-virgin olive oil, vinegar, salt and pepper.

How to Make Butter Lettuce Salad

4 easy steps and 10 minutes is all it takes to make butter lettuce salad. You can make it any time and pair it with any main dish.

There is also a full recipe card below.

• Combine vegetables and herbs: Add chopped lettuce, green onion, and dill to a large mixing bowl.
• Dress the salad: You don’t need to whisk the dressing separately, just drizzle the oil and vinegar on top, then sprinkle with salt and pepper.
• Mix: Gently toss salad until combined. I find salad serving spoons are easiest to use for mixing.
• Serve: This delicious salad is best served immediately and goes well with any meat, chicken or seafood.

Tips for Best Results

Here are 5 tips for making the perfect salad with butter lettuce.

• Add a lot of fresh herbs: Large handfuls of herbs add so much flavor and keep the salad light and fresh.
• Make and serve it right away: Lettuce salads are best served within the first hour after tossing. Even with a small amount of dressing, the leaves wilt quickly.
• Treat it as a simple side dish: This simple green salad is a delicious co-star to your favorite main dish.
• Reduce vinegar: I wanted a dressing that was heavy on vinegar but a little goes a long way for flavor, so feel free to reduce it. If you’d like to add a citrus kick, then adding some lemon juice or lime juice would work well.
• Season more to taste: Measure with your heart, herbs and spices really up the flavor. Try a variation of herbs like fresh parsley, mint, basil, or chives. Garlic is another easy way to add more taste.

Variations

• Make it creamy: If you’re in the mood for a creamier salad, add a few spoonfuls of Greek yogurt or my personal preference, sour cream. A dash of Dijon mustard also makes the dressing creamy with a touch of heat.
• Add crunch: My boys will always top their salads with sourdough croutons. You could also add some toasted nuts such as almonds, walnuts, cashews, or pecans. Sunflower seeds and pumpkin seeds also add crunch while keeping it nut-free. And sometimes I’ll even sprinkle some panko breadcrumbs on top.
• Crunchy vegetables you can add: Cucumbers, carrots, radishes, and bell peppers cut into bite-sized pieces are great for adding crunch, color, and flavor. Apples are great too for a sweeter crunch.
• Play with lettuce: I love tender butter lettuce leaves but any green leaf lettuce would work for this recipe.
• Other ingredients that would go well: Parmesan cheese is always a go-to garnish. Add olives, banana peppers, artichokes or sun-dried tomatoes. And if you’re a huge dill fan, you could also chop up some pickles.

What Do You Serve This Salad with?

This very simple green salad goes with literally anything from cozy weeknight dinners like easy spaghetti recipe, cauliflower shepherd’s pie or a delicious sirloin tip roast, to grilling season must-haves, and lunch time favorites grilled cheese and healthy tuna melt.

How to Store

Store: You can refrigerate any leftovers in an airtight container, make sure to use up within 24 hours for best results.

Freeze: Do not freeze, because of the high water content lettuce will turn to mush and salad will be soggy.

FAQs

More Lettuce Recipes to Try

• Healthy chicken lettuce wraps
• Grilled romaine lettuce
• Italian chopped salad

More Salad Recipes to Try

• Arugula feta salad
• Arugula beet salad

Print

Butter Lettuce Salad

Simple Butter Lettuce Salad tossed in oil and vinegar and layered with green onion and dill. 10 minute side dish that goes with anything!

Course Salad

Cuisine Ukrainian

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 76kcal

Author Olena Osipov

Equipment

• Salad spinner

Ingredients

• 7 cups butter lettuce or any green lettuce chopped
• 1/2 cup dill finely chopped
• 3/4 cup green onion finely chopped
• 3 tablespoons olive oil extra virgin
• 1 1/2 tablespoons white vinegar
• 1/3 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add lettuce, dill and green onion.
• Drizzle with oil and vinegar, then sprinkle with salt and pepper.
• Using salad serving spoons, toss salad gently until combined.
• Serve immediately as a simple side dish with any meat, chicken or seafood.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 24 hours.
• To make ahead: Refrigerate lettuce and herbs covered in a bowl for up to 24 hours. Add oil, salt and pepper right before serving.

Nutrition

Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 137mg | Fiber: 1g | Sugar: 1g

The post Simple Butter Lettuce Salad appeared first on iFoodReal.com.

This easy Crock Pot Corn On the Cob recipe makes tender, juicy corn every time. Make this summer staple for your next picnic or potluck!

Another way to skip the stove is with Instant Pot corn on the cob.

Make your favorite summer vegetable with crock pot corn on the cob. Take it with you to parties, picnics, potlucks, camping, you name it! This foolproof method makes that crisp, flavorful corn everyone craves during grilling season.

Of course, there are many ways to make this great side dish. You can boil it, bake it in the oven, grill it, air-fry it, even microwave it. But slow cooker recipes will always be my first choice for feeding a large crowd.

Why You’ll Love This Recipe

• Cool kitchen: Don’t sweat over the stove or grill, Crockpot keeps you and your house cool.
• Hands free: Set it and forget it! Making corn on the cob in the slow cooker keeps your hands free, saves space on the grill or stove, and allows more time for prepping your main entrée. The clean up is next to nothing too, just a quick rinse is all it needs.
• Potluck friendly: In a pinch and not sure what to take to your family cookout? Make corn on the cob in the crock pot! Make it ahead of time, take it with you, and keep it warm, it’s perfect!
• Quantity: The bigger the slow cooker, the more you can add. I can easily fit 4 – 10 ears of corn in my Crockpot, you can also break the cobs in half to fit more.

Ingredients for Crock Pot Corn on the Cob

You only need 2 ingredients to make this corn, it really is the easiest side dish!

• Corn on the cob: I love hitting the local farmer’s market during corn season, but you can stop by the grocery store year round. For sweet corn, look for bright green husks with moist stems, and tassels.
• Water: 1 cup of cold water, that’s it!

How to Cook Corn on the Cob in Crock Pot

Here’s a quick overview of how to cook corn on the cob in the crock pot with just 5 minutes of prep time. Full recipe card is located below.

• Prep corn: Start by removing the husk and silk from each ear of corn, then rinse under cold water. Cut or snap in half.
• Add water: Pour water into a large slow cooker, add corn, and close the lid.
• Cook: Cook on high for 2-3 hours, or on low for 5-6 hours until hot and tender.
• Serve: Season with butter and salt. Enjoy!

Tips for Best Results

Here are some simple tips for the best corn on the cob in slow cooker results.

• To pick the best corn at the store: You want corn that’s tightly wrapped in green husks. The silk should be soft, perky, and moist. If the silk is sticky, and brown then it is not fresh, and going bad. Peel the husk a bit and look for white kernels or yellow kernels in tight rows that are plump.
• Cook time is forgiving and slow cookers vary: Know your slow cooker and remember you can extend the total time.
• My favorite large Crock Pot: I love and recommend this 7 quart crockpot!
• Use tongs: Cooked low and slow, it comes out hot. Use tongs to safely remove the corn from the slow cooker.

Variations and Toppings

You can eat cooked corn plain or add flavor, here are some of our go-to topping ideas.

• Butter and salt: My personal favorite! If you have salted butter you can skip the salt.

• Cheese and garlic: Rub freshly grated garlic on a hot ear of corn and sprinkle with crumbled feta cheese, cotija cheese, goat cheese, or parmesan cheese for a delicious garlic cheese sauce.
• Seasonings: Popular seasonings are black pepper, chili powder, red pepper flakes, cayenne pepper, smoked paprika, garlic powder, and onion powder.
• Fresh herbs: Add an earthy taste with basil, cilantro, chives, or parsley.
• Other spreads: Instead of regular butter, brush with some flavored butter, mayonnaise, or pesto.
• Add a citrus-y twist: With freshly squeezed lime juice or lemon juice.

What to Serve Slow Cooker Corn on the Cob with?

Make it a meal! Fresh corn on the cob is a summertime staple for us, but we also enjoy it as a delicious side dish any time of year.

Some of our favorite recipes to serve slow cooker corn on the cob with are:

• Turkey chili
• Eye of round roast
• Instant Pot pulled pork
• Chimichurri chicken
• Grilled bruschetta chicken
• Grilled chicken burgers

How to Store

Store: Place your leftover corn in an airtight container and refrigerate for 5-6 days.

Freeze: To freeze kernels, cut them off the cob, transfer to an airtight container, and keep in the freezer for up to 3 months. Use leftovers for soups and stews.

You can also freeze whole ears of corn by wrapping each one in plastic wrap or tinfoil, then place in a resealable Ziploc bag.

FAQs

Use Leftover Corn in These Recipes

• Avocado corn salad
• Healthy white chicken chili
• Chicken and corn recipe
• Mexican street corn salad

More Crock Pot Recipes to Try

• Crockpot BBQ pulled chicken
• Slow cooker pulled pork
• Slow cooker eye of round roast

Print

Corn on the Cob in Crock Pot

This easy Crock Pot Corn On The Cob recipe makes tender, juicy corn every time. Make this summer staple for your next picnic or potluck!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 148kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 4-10 ears of corn cleaned and cut in half
• 1 cup cold water

US Customary – Metric

Instructions

• Remove husk and silk from each corn, rinse under cold water. Cut or snap in half.
• In a large slow cooker, add corn and water. Close the lid.
• Cook for 2-3 hours on High heat or for 5-6 hours on Low heat.
• Season and enjoy!

Notes

Store: Store leftover corn in an airtight container in the fridge for 5-6 days.

Freeze: Cut off kernels from the cob, transfer to an airtight container and freeze  for up to 3 months. Thaw in the fridge overnight. To freeze whole ears of corn, wrap each one in plastic wrap or aluminum foil and place in resealable Ziploc bag.

Nutrition

Serving: 1 ear of corn | Calories: 148kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 5mg | Fiber: 4g | Sugar: 7g

The post Crock Pot Corn On The Cob appeared first on iFoodReal.com.