Well, it’s officially pumpkin season so it’s time to add them to one of my favourite desserts – brownies! They’re so simple to make keto in the Instant Pot. Cakes and brownies come out great in the Instant Pot as it creates even steam and heat all around the pan. It’s great for those hot days when you don’t want the oven on.

The Ingredients

Lower sugar subs are easier to find these days. Who says you have to sacrifice your health goals when it comes to eating seasonal desserts? These are thickened with egg, low-carb chocolate, and coconut flour. Because of this, you need to be patient when it comes to making them. They take a while but they’re worth the wait!

• coconut cream
• sugar-free chocolate chips
• eggs
• vanilla
• cocoa powder
• keto sugar substitute
• coconut flour
• salt
• pumpkin puree
• cream cheese
• pumpkin spice
• keto caramel or maple butter for garnish

Make the Pumpkin Swirl

Whisk together pumpkin, cream cheese, egg and pumpkin spice until well combined. Set it aside to have it ready to swirl in! If you want to make this dairy free, omit the cream cheese and add extra pumpkin. The swirl won’t be as thin but that won’t be a problem.

Make the Batter

To start, melt the chocolate and coconut cream in a pot on very low heat. You don’t want the chocolate to burn. Slowly whisk in one egg at a time so as to make a smooth batter. in another bowl whisk together the sugar, cocoa powder (yes, we’re going double chocolate here), coconut flour, and salt. Fold the dry ingredients into the wet.

Make your Swirl

Put in 3/4 of the brownie batter into a springform pan that’s been sprayed with cooking spray. Drizzle over pumpkin swirl and top with remaining brownie batter. Using a sharp utensil, you can start gently swirling the top of it until you like how it looks. Pressure cook for 50 minutes, remove and cool completely before digging in. Enjoy!

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Eggs wrapped in ham, stuffed with more ham and broccoli and cheese. Toss the frittata in the air fryer and presto! Breakfast is served! The line starts behind me. Be sure and watch the video I made of this recipe. This recipe utilizes our 7-inch springform pan which you can find here. If you don’t have one it might work in any round baking dish. I honestly haven’t tried.

Ingredients

• Eggs
• Diced Ham
• Deli Ham (Round Slices)
• Shredded Cheddar Cheese
• Steamed Broccoli
• Green Onions
• Dill Weed
• Chives (Fresh or Dry)
• Diced Tomato

Happy Accidents

I have been struggling for a while to come up with a recipe that uses our springform pan. Home Pressure Cooking sent me one ages ago and I haven’t used it yet. I’m just not very interested in baking or desserts (don’t hate me, please!)

I decided to try a frittata in the springform pan. I was concerned that the egg would leak out and I was right.

My first attempt left me with at least half of the egg cooked to the bottom of my air fryer. At this point, I almost gave up on the idea.

I thought I might wrap the bottom disk of the springform pan with plastic wrap to tighten the seal, but I have industrial stuff that is oven-safe. Not everyone has that or even knows what to look for in the store. Bad idea Eric, someone might get killed!

Then it occurred to me to line the bottom and sides of the pan with sliced ham.

It worked! Yes, the eggs still leaked a bit but nowhere near as bad as without the ham. I have searched the web and I haven’t found another frittata like this. I may have actually invented something new.

To be fair it didn’t come right out of the pan looking like that. There was a fair amount of egg that seeped through the ham and was cooked to the outside. I have some ideas to fix this but I feel like they just overcomplicate the recipe.

Here is what the frittata looked like originally.

I just used a spoon to scrape away the excess egg to get it pretty for the pictures. I highly recommend nibbling on that egg you scrape away, it might have been the best part of the dish. The egg cooked then absorbed a ton of hammy flavor. That’s what I call “The Chef’s Treat”. There is no way to serve it in a way that looks nice, so you get to nibble on it as you get ready to serve.

Make it Your Own

I feel like I mention this in most of my blogs. There is no reason to use the exact ingredients I did. You could use sliced turkey, or even salami to line the pan. Fill the inside with mushrooms, and bacon, or jalapenos, and chunks of tomato.

My job is to figure out how to make it work. I have often said that following a recipe is not cooking. Yes, you are preparing food. To me, cooking is a creative endeavor. It’s when you start tweaking a recipe to suit your own taste you truly begin cooking.

When you throw the recipe out entirely, and just riff on an Idea with no more than instinct, and experience… That’s when you start acting like a chef.

There is not much more to say on this. I hope you give it a try and let us know what ingredient combos you experiment with.

Till next time, happy cooking – Chef Eric

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Ninja Foodi Broccoli Ham and Cheese Frittata

Eggs wrapped in ham, stuffed with more ham and broccoli and cheese. Toss it in the air fryer and presto! Breakfast is served! The line starts behind me

Course Breakfast

Cuisine American, European, Italian, Spanish

Keyword Air Fryer, Breakfast, Brunch, eggs

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Chef Eric

Cost $6-$8

Equipment

• Air Fryer
• Springform Pan
• Whisk
• mixing bowl
• cooking spray

Ingredients

• 6 eggs
• 4 oz chopped ham
• 5-6 slices ham round slices
• 4 oz shredded cheddar cheese
• 8 oz steamed broccoli
• 1 green onion chopped
• 1 tsp dill weed
• 2 tsp chives
• 1 medium tomato diced

Instructions

• Crack eggs into mixing bowl, add dry herbs, and chives and green onion and whisk thoroughly. Add salt and pepper to taste.
• Liberally spray inside of spring form pan with cooking spray.
• Place ham slices in pan with one edge at the center of pan and opposite edge partially folded up the side of the pan. Work in a circular pattern forming a spiral. Tuck the edge of the last slice under the first slice to complete the spiral.
• preheat air fryer to 350 F or 176 C
• Working in layers add half the broccoli, ham, and cheddar cheese, then repeat. Reserve about 2 oz of cheese.
• Slowly add beaten eggs working from the center out. Top with remaining cheese.
• Carefully place pan in air fryer basket and cook for 25 – 30 minutes till eggs are cooked through. Allow pan to cool for 5 minutes before removing spring form pan.
• Turn pan upside down so that the ham is on top. Remove spring form pan.

  Note: some egg will have leaked through the layer of ham, this can easily be removed with the edge of a spoon for a nicer presentation.
• Slice frittata and serve with small salad of fresh fruit.

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More for Breakfast!

Check out our Air Fryer Breakfast Crunchwrap or our Instant Pot Steel Cut Oats with Maple Sugar.

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When I say, “crack chicken” I mean, this will make you want to eat way more than your tummy can hold. You will want to come back for seconds, maybe even thirds. So make this on a high will-power day, because you are going to LOVE the flavor of this instant pot crack chicken recipe. It’s got bacon, it’s got ranch flavors, it’s got cream cheese… it’s amazing! (And added bonus – it fits the keto diet!)

Follow this keto dish with a keto dessert! How about a Keto Lemon Cheesecake?

Ingredients

• boneless/skinless chicken breasts
• bacon pieces/4 slices of bacon
• cooking oil
• paprika
• garlic powder
• onion powder
• dried dill weed
• dried chives
• chicken broth
• cream cheese

One Pot, Too

This can all be done in your instant pot, so just one pot to clean. I used bacon pieces, the same as you would put into a salad, but you can cut 4 slices of bacon into pieces and cook them in your instant pot using the saute feature. Keep in mind that bacon is usually pretty salty, so you do not want to add salt to your seasonings. After you brown the chicken, adding the chicken broth to the instant pot will ‘deglaze’ the inner pot for us and add all those yummy flavors that are stuck to the sides of the bowl back into the dish (fond is the term for all that flavorful stuff stuck to the bowl, by the way.)

Season The Chicken

Start with adding the seasonings to the chicken. Then set the pressure cooker to saute mode. Add your bacon pieces. If you used the salad packet as I did, you’re just heating them up and activating those flavors. If you’re using 4 cut pieces of bacon, you will need to cook the bacon until it is your desired doneness/crispness. The fond in the pot from the bacon will also add to the chicken and get that bacon flavor moving around! Use a spurtle to get the bacon pieces out after they are cooked (or just heated).

Put oil in the pot, scrape off some of the fonds into the oil. Place your seasoned chicken into the inner pot carefully. The oil might pop. I was able to fit all three breasts into my pressure cooker. Though, I probably flipped mine too much. So, try and leave them long enough to brown on one side before you flip them. I had my saute on low, so that was probably part of the issue for me. Get a nice brown on both sides of the chicken. Remove from the inner pot when you’ve achieved your desired golden color. Add the bacon back in. Add the chicken broth and place the chicken back in.

Mmm Cream Cheese

In a mixing bowl, pour your ranch flavorings over the cream cheese and fold it together. I used the microwave to melt my cream cheese a bit. If you do this, be careful! the microwave will cook some of the cheese rather than melt it through if you leave it in for too much time at once.

Once the cream cheese is evenly mixed, dip it onto the chicken breasts as shown. Place the lid securely. Set your pressure cooker to high for 12 minutes. When it’s done, press the quick release until all the pressure is gone. Spoon the cheese sauce off of the chicken and pull them out. Shred the chicken or pull it apart however you like, and then place it back in the sauce. Replace the lid and let it sit on warm for about 10 minutes so that the sauce can thicken.

Serve with parsley and chives to garnish! Try not to eat too much. I failed that last thing. hah!

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Mmm Bacon

Check out our Bacon Wrapped Air Fryer Pork Tenderloin or our Whiskey Bacon Chutney.

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Instant Pot Crack Chicken

It's so tasty it's like crack! You'll be so addicted to this dish you'll want to make it once a week. Good thing it's ketogenic! =D

Course Dinner

Cuisine American, Southern

Keyword Chicken, Instant Pot, Keto, low carb

Prep Time 10 minutes

Cook Time 15 minutes

Resting Time 5 minutes

Total Time 30 minutes

Servings 4

Author Nicole

Equipment

• Pressure Cooker
• Spurtle
• mixing bowl
• Knife or Forks for cutting/tearing the chicken

Ingredients

• 1 lb boneless skinless chicken breast (more is optional)
• 7 oz bacon pieces (or 4 slices chopped)
• canola or olive oil for sauteing
• 1 cup low sodium chicken broth

Seasoning for Chicken Breast

• ½ tsp paprika
• ½ tsp garlic powder

Cream Cheese Sauce

• 8 oz cream cheese (room temperature)
• ½ tsp dried dill weed
• ½ tsp garlic powder
• ½ tsp dried or fresh chives
• ½ tsp onion powder

Garnish

• chopped parsley
• sliced green onion(chives)

Instructions

• Mix the seasonings for the chicken breasts and rub the breasts with seasoning. Set aside.
  
• Start the pressure cooker in saute mode. Add bacon and cook to desired doneness. Remove from the pressure cooker and set aside.
  
• Add more oil if needed, add seasoned chicken breasts, evenly spaced, and reach a golden brown on the outside. Remove from the inner pot and set aside.
  
• Turn off saute mode and add the bacon back to the pot. Pour in chicken broth. Place the chicken breasts evenly spaced in the pot.
• In a mixing bowl, combine the cream cheese and seasonings. Spoon the cheese sauce over the chicken breasts. Place the lid on your pressure cooker. Set to high and set timer for 12 minutes. When done, quick-release the pressure.
  
• Spoon the cheese sauce off of the cooked chicken.
  
• Remove the chicken breasts and cut or tear apart. Stir the chicken back into the inner pot. Replace the lid and leave it on warm for 5 minutes so the sauce can thicken.
  

Optional

• You can choose to save the bacon. If you prefer, you can keep the bacon out of the sauce and use it as a topping instead. I like mine cooked in, but as a topping is also REALLY tasty.
• Chopped Parsley and Chives also make great garnishes and add a hint of flavor.
  

The post Instant Pot Crack Chicken appeared first on Home Pressure Cooking.

People will ask you, “what’s your secret?” if you make these biscuits and it will be up to you if you tell them. Let’s make these biscuits and you might be surprised at the secret ingredient.

The secret ingredient is sour cream. It’s a dairy product so it’s not that far-fetched to think of adding this to your batter. It adds a hint of tart that is really darn tasty and adds a little bit of moistness to help your biscuits not bake to a dry crumbling mess, too.

Instant Pot Steel-cut oats with maple sugar would make a great addition to your breakfast with these biscuits!

Ingredients

• biscuit mix
• milk
• sour cream
• butter

Mix Well

Mix all your ingredients together. Don’t stir too much, clumps are going to be present. As long as the clumps are not dry, you’re good.

We Got Tricks

Another trick I use is an ice cream scoop. This allows me to get the biscuits all the same size and keeps me from having the batter stick to my fingers.

Pop Them In The Oven

Preheat the oven to 400 f, and place them in the oven for about 12 minutes. Brush the tops of the biscuits with butter before you place them in the center of the oven. Test with a toothpick to be sure they are done by pushing a toothpick down into the thickest one, if it comes out with no batter on it, they are done!

Heirloom Secret Ingredient Homestyle Country Biscuits

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Homestyle Secret Ingredient Biscuits

No, it's not mayo. These biscuits are always moist and fluffy, every time, with a little extra flavor in there that makes people ask for the recipe. Let's impress with very little work in the kitchen, shall we?

Course Breakfast

Cuisine American, Southern

Keyword Beginner, Biscuits, Bread, Breakfast, Side

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 5 biscuits

Author Nicole

Cost $2

Equipment

• Oven
• Oven Safe Baking Dish (I use a Cast Iron Skillet)

Ingredients

• 7 oz biscuit mix I have better results from Pioneer, but Pillsbury will work.
• 2 tbsp butter I prefer salted butter
• 2.5 tbsp sour cream trust me!
• 3/4 cup milk

Instructions

• In a stirring bowl, add your biscuit mix and milk. Stir until all the mix is wet. Add in the sour cream and fold in until mixed well. Preheat the oven to 400.
• Melt half the butter and add to the batter. Using cooking spray, make your oven-safe pan non-stick. Grab an ice cream scoop and make 5 biscuits. Place them evenly spaced in your pan. Using the second half of the melted butter, cover the tops with butter. This adds flavor but will also help the tops of the biscuits to turn a yummy golden brown.
• Place the pan in the oven and set a timer for 12 min. Check them with a toothpick. If the toothpick comes out clean, you're done. If not, place the pan back in the oven and check them every few min until done. Your tops should also be golden brown, thanks to the butter we brushed over them.

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Eggy Breakfast Goodness!

Check out our Fire Roasted Sausage and Egg Scramble Bites or our Making Your Own Crockpot Yogurt.

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These no-bake raw date brownies are the perfect quick and healthy treat for those back-to-school needs. You can make them in all sorts of sizes and they can stay fresh in the freezer. I love prepping them to have on hand for a healthy whole foods sweet snack. There is no refined sugar in these bad boys so they’re still sweet yet full of nutrients you’d be missing in a regular treat.

Stay Keto and still have your pumpkin spice latte! Here’s our recipe for making this Fall Favorite right at home and staying on your diet!

The Ingredients

Only 5 ingredients, these date brownies are incredibly customizable depending on what nuts you have on hand. You can even add in cinnamon, pumpkin spice, vanilla, and roll them in coconut, chopped nuts, or more hemp seeds! These are nut-free so they’re school-safe but I’ve made these successfully by substituting them with pecans and walnuts. Hemp seeds have omega 3 fatty acids as well as more protein than your standard nuts or seeds.

• pitted dates
• hemp seeds or nuts such as pecans or walnuts
• cocoa
• salt
• water
• optional vanilla, pumpkin spice, and/or cinnamon

Soak the Dates

Depending on the types of dates, you can soak them for 10 minutes in warm water. Drain before using them. Add them to a food processor. Soaking them will make sure your food processor doesn’t get worked too hard.

Food Process

Add all of the ingredients to the food processor. Start off by pulsing the processor and then blend for at least 2 minutes or until the ingredients all come together. You might stop it halfway through and scrape down the sides just to ensure all the ingredients blend well.

Form into Bites

I love using a cookie scoop for these because they’re slightly tacky to the touch right out of the food processor. For mine, I sprayed an egg bite mold with a little cooking spray and scooped the date mixture into each space. Press down with the back of a spoon firmly to form a nice shape.

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More Gluten-free Treats by Eva Bee!

Check out our Eva Bee’s Tropical Trail Mix or our Flourless S’mores Peanut Butter Cookies.

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I love pesto. I love pesto so much that I have a large jar of it that I get from Costco that I use on everything. Sometimes, I use it as a salad dressing or on a sandwich instead of mayo. But I wanted to cook something with it and keep the carbs low. So I came up with this Pesto bowl made with ground turkey. You can use beef if you like, but I wanted lighter/leaner turkey. I’m sharing this turkey pesto bowl with you because it turned out so fantastic!

Here’s another idea: If you don’t like the idea of just meat and veggies in a bowl, you can always add this to pasta as if it were a meat sauce!

Ingredients

• ground turkey
• basil pesto sauce
• grated or shaved parmesan cheese
• spiral or chopped zucchini
• chopped onion
• grape tomatos cut in two
• salt to taste

If you’re not on keto, bread is a must with this dish! Head over to Chef Eric’s Cheesy Bread recipe and make a few slices of that to go with your pesto bowl!

On a diet? Another side idea would be Chef Eva Bee’s Baked Feta and Strawberry Chicken Salad I would make that without the chicken to go with this bowl. Yum!

Saute and Brown

Start with the chopped onions and saute them in oil until they are nearly clear. Add the ground meat and cook until it’s starting to brown. You will need high heat for this. Turkey is stubborn and does not want to turn brown for you. Melt the cheese in the meat. Turn the heat off and add the zucchini and tomatoes. Let the leftover heat warm them up. If you chopped the zucchini, it will take a tad longer, but not much. You may wish to leave out the tomatoes until you feel like the zucchini has softened a little. Add the pesto and that’s it!

Serve It Up!

You can serve it as is, with more parmesan on top or you can make the noodles of your choice and add this on top of them. Get creative! If you serve this a different way, please let me know in the comments below what you chose to do differently.

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More Ideas!

Check out our 10 Cinco de Mayo Recipes or our 10 Whole30 Instant Pot Recipes.

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Turkey Pesto Bowl

I wanted to cook something with pesto and keep the carbs low. So I came up with this made with ground turkey. You can use beef if you like, but I wanted lighter/leaner turkey. I'm sharing this turkey pesto bowl with you because it turned out so fantastic!

Course Dinner

Cuisine American, Italian, Mediterranean

Keyword Beef, Beginner, casserole, Cheesy, Easy

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4 Adults

Author Nicole

Equipment

• skillet
• Stove

Ingredients

• 1.5 lb ground turkey
• 3/4 cup pesto
• 1 bag zucchini strings or slice up 1 zucchini
• 2 tbsp parmesan cheese (shaved)
• 1 pint grape tomatoes
• 1 med onion (chopped)
• 1 cup parmesan cheese (grated for topping)

Instructions

• Start by heating oil in your skillet. Add chopped onions to skillet and saute till mostly clear. Add ground meat, for our recipe I used turkey.
• Saute turkey until browned. Add zucchini. If you use strings, you only want to heat them, until soft but not browned. If you use chopped zucchini you will need to cook them a little longer to get them to soften. Once the zucchini is soft, turn off the heat. Add cheese and stir in until melted.
• Add tomatoes sliced in half and let them warm up. You are not cooking the tomatoes, you do not want them to be mushy, so do not overcook them.

The post Turkey Pesto Bowl appeared first on Home Pressure Cooking.

Comfort food at its best. Baked Ziti is one of the best dishes to serve for family and friends. Italian sausage, spinach, and lots of cheese will make this a hit at your next get-together.

Ingredients

• Ziti
• Ricotta Cheese
• Spinach
• Tomato Sauce
• Italian Sausage
• Mozzarella Cheese
• Pecorino Romano Cheese
• Italian Parsley (for garnish)

What Makes a Baked Ziti Great

There are a few requirements to make an exceptional baked ziti.

One – Sauce! Lots of sauce. Too many people sauce the ziti like it’s going straight to the table. They forget how much moisture will both evaporate, and be absorbed by the pasta resulting in a dry finished product.

Two – Cheese! Lots of cheese. I’m particularly fond of ricotta cheese. Finding a rich pocket of ricotta in the middle of my portion is like finding treasure. Don’t deprive your family and friends of the ricotta treasure hunt, and please reward their efforts.

Meat – There is a lot of room for creativity with your choice of protein. Meatballs would be nice. Chunks of pepperoni. I went with a classic sweet Italian sausage in this recipe, but feel free to have fun with it.

Cooking The Pasta

I recommend cooking the pasta well below the time the box suggests. The pasta will continue cooking in the sauce while it’s in the oven for a full 30 minutes. Don’t be afraid to cook it unpleasantly al dente. I promise it will finish in the oven and be perfect on the plate.

The Point of Comfort Food is Sharing

If you decide to make this for yourself and eat on it all week I can’t blame you. There is something about breaking bread with friends and family that actually makes food taste better. It’s true, I swear… Don’t question science!

Speaking of bread try pairing this baked ziti with my parmesan garlic toast, Amazing Parmesan Garlic Toast. There is going to be lots of sauce to sop up, may as well have a nice cheesy garlic bread handy.

If the recipe below is unclear be sure to check out the video I made for this recipe here Home Pressure Cooking – YouTube

Welp, thanks for reading. I hope you enjoy this Baked Ziti as much as my family.

Till next time happy cooking -Chef Eric

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Classic Baked Ziti

Baked Ziti is one of the best dishes to serve for family and friends. Italian sausage, spinach, and lots of cheese will make this a hit at your next get together.

Course Dinner, Entrée, Main Course, pasta

Cuisine American, Italian

Keyword affordable, casserole, Cheesy, Comfort Food, family, Italian, Pasta

Prep Time 15 minutes

Cook Time 30 minutes

Author Chef Eric

Cost $9-$11

Equipment

• Large Sauce Pot
• Medium Sauce Pot
• 8 inch square baking dish
• slotted spoon
• standard oven or toaster oven
• Knife
• Cutting Board
• colander

Ingredients

• 8 oz ziti
• 1-1.5 pounds Italian sausage
• 8 oz shredded mozzarella cheese
• 4 oz shredded Pecorino Romano cheese
• 8 oz ricotta cheese
• 32 oz tomato sauce
• 3 oz spinach rough chopped

Instructions

• Cut a slit lengthwise in each sausage and remove casings. Brown over medium heat in a large sauce pot breaking up sausage into bite size pieces.
• When sausage is cooked through add spinach and continue cooking till wilted.
• Add tomato sauce and bring to simmer for 10 minutes.
• Cook ziti in well salted boiling water for 1-2 minutes less than the directions on the box.
• When ziti is cooked (al dente) strain and add cooked pasta to sauce and mix well.
• Spoon cooked pasta and sauce into a baking dish about an inch deep.
• Layer dollops of ricotta cheese evenly over pasta, along with 1/2 of the Pecorino Romano, and 1/2 the mozzarella cheese.
• Spoon more pasta over the cheese layer till dish is full.
• Top with remaining half of mozzarella cheese. Save the remaining Pecorino Romano to top finished portions.
• Place into a toaster oven preheated to 400 F or 204 C. If using a standard oven reduce heat to 350 F or 176 C
• Bake for 30 minutes, till cheese is golden brown.
• Let Cool for 5 minutes before serving

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Gimme Bacon!

Check out our Bacon Wrapped Air Fryer Pork Tenderloin or our Bacon and Brussels Sprouts with Rosemary Garlic Jus.

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Guys! Stop what you’re doing and make this Guinness cheese dip, asap! You’ve had cheese dip before, you may have even had beer cheese dip at a pub, but this is Guinness beer cheese. It made my taste buds so happy. Recently, I took Chef Eric’s Mac and Cheese recipe and shared how to do that in the instant pot. So my brain was thinking cheese when I was thinking of what to do for you guys this week. I also still had a can of leftover Guinness from making the chocolate syrup for Ice Cream Day. so this was the natural progression of my thought process… I can’t wait to share this with you, so let me stop rambling and get straight to it.

Ingredients

• American cheese to melt, Velveetta works well
• stout dark beer, Guinness recommended
• Worchestershire sauce
• dijon mustard
• smoked paprika
• garlic powder
• salt
• pepper
• turmuric for color
• sharp cheddar cheese, thickly shredded (optional to add a little flavor and also helps with the final color)

On The Stove or In The Microwave or Instant Pot

How you choose to melt the cheese and add the other ingredients is up to you. I made mine on the stovetop. You can not leave the cheese as it is melting, you have to stir it so that the cheese touching the pot doesn’t burn. Keep it moving and you’ll be fine. Using low heat, melt your cheese. I waited until the cheese was fully melted to add the seasonings. I added everything before the beer. If you feel like the seasonings are not stirring in evenly, don’t worry. Once you add the beer, it will all incorporate much easier. I removed the heat before I added the beer.

You can use the microwave to melt your cheese. I found this to be a little harder to do, though. Every 30 seconds you need to stir the cheese because the microwave will only melt the outer edges of the cheese. I cut my cheese into small squares and that helped with a more even melting. All other instructions are the same as above.

Using your instant pot is doable too. Just be mindful of the cheese burning. You have to stir it as it’s melting. And remember with an instant pot, you want to turn the heat off before you are done so that it has time to cool down and won’t continue to add heat and burn your cheese.

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More Pub Food

Check out our Fried Pickles in the Ninja Foodi or our Char-broiled Hot Dogs in the Ninja Foodi.

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Guinness Beer Cheese Dip

Stop what you're doing and make this Guinness cheese dip! Why have regular cheese dip when you can make Guinness beer cheese!?

Course Appetizer

Cuisine American

Keyword appetizer, Cheesy

Cook Time 10 minutes

Total Time 10 minutes

Author Nicole

Ingredients

• 16 oz American cheese (Velveeta)
• 2/3 cup stout beer (Guinness)
• 2 tsp Worchestershire sauce
• 1 tsp Dijon mustard
• ½ tbsp garlic powder
• ½ tbsp smoked paprika
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 2 cups sharp cheddar cheese (thickly grated) (optional)
• 1 tbsp turmeric (optional for added yellow color)

Instructions

• Cut your cheese into squares and melt over low heat.
• mix seasonings into Dijon mustard and Worchestershire sauce. Then blend into melted cheese
• add beer, folding it into the cheese. Do your best not to cause the beer to foam. Stir slowly.
• Enjoy this cheese dip with pretzels or tortilla chips or whatever you like to dip with! You can even take this cheese and turn it into a mac and cheese sauce for this dish!

The post Guinness Beer Cheese appeared first on Home Pressure Cooking.

Hey everyone! The summer harvest is in full swing and, I hate to say it, but temperatures are dropping a bit for us in the North East. What better way to use up those local veggies than to make an Instant Pot Minestrone Soup with Lentils! This hearty Italian soup comes together in 20 minutes once all the veggies are chopped. You can add a ton of different veggies, pasta, and beans. There’s no one way to make this but I’ll show you how I made mine with what I had in my pantry.

Looking for this recipe on the stovetop, not in the pressure cooker? Chef Eric has shared his version of this recipe here

The Ingredients

Lentils are a great thickener for this soup. Add more or less as you like. More to make a thicker lentil soup type consistency or less to make a thinner soup. I think tomatoes and pasta are key (I used gluten-free pasta) and I love fresh green beans.

• celery
• onion
• carrot
• olive oil
• garlic
• zucchini
• green beans
• tomato
• lentils
• pasta
• bay leaf
• broth
• Italian seasoning
• salt

Saute the Vegetables

The start to any good soup has carrot, celery and onion sauteed together in olive oil before adding the rest of the ingredients. Cook them at the bottom of your Instant Pot for a few minutes until soft then add the garlic and saute briefly.

Pressure Cook

Add your chopped green beans, tomato, lentils, pasta, bay leaf, broth, Italian seasoning, and salt. Give it a stir, put the lid on, and pressure cook on high for 8 minutes! That’s it! I opted to not pressure cook the zucchini. This is optional in this minestrone. I find that zucchini tends to get a bit mushy.

Adding the Zucchini

Adding the zucchini and simmering the soup for 3 minutes after it’s been pressure cooked adds a summery crunch of fresh vegetables in the soup. Feel free to add the zucchini before pressure cooking through if you want it soft! Taste for seasoning and drizzle with a little olive oil. Serve with crusty bread or pack up for lunch the next day!

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Instant Pot Minestrone Soup

Course Appetizer, Lunch, Soup

Cuisine Italian

Prep Time 5 minutes

Cook Time 13 minutes

simmering time 2 minutes

Servings 8 servings

Author Eva Bee

Equipment

• Instant Pot

Ingredients

• 2 tbsp olive oil plus more for drizzling
• 3 stalks celery chopped
• 3 small carrots peeled and chopped
• 1 small onion peeled and chopped
• 2 large cloves garlic peeled and chopped
• 2 cup green beans tipped and chopped into 1cm pieces
• 2 tomatoes chopped
• 0.5-1.5 cup lentils depending on how thick you'd like the soup
• 1 cup pasta (I used brown rice gluten free fussili)
• 1 tsp salt plus more to taste
• ½ tsp Italian seasoning
• 6 cup broth
• 3 small zucchini tipped and chopped
• crusty bread or crackers for serving (optional)

Instructions

• Set instant pot to normal saute setting. Swirl in olive oil and add in celery, carrots and onion. Sautee for 4 minutes or until softened.
• Add in garlic and saute 1 minute.
• Cancel saute setting.
• Add in green beans, tomato, lentils, pasta, bay leaf, salt, Italian seasoning and broth.
• Pressure cook on high pressure for 8 minutes.
• Release pressure and carefully remove the lid. Stir in zucchini and simmer on the normal saute setting for 2 minutes. Taste for seasoning and add more salt if desired.
• Serve in bowls and optionally drizzle with 1 tsp olive oil.

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More Soups

Check out our The Most Comforting Chicken Noodle Soup
or our Instant Pot Chicken Tortilla Soup.

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Trail mix is super common to buy in stores but have you ever tried to make a Tropical Trail Mix? My blend is grain-free and super high in healthy sugars and fats to keep you moving on those awesome long days in nature. Use sugar-free chocolate chips to make it refined sugar-free!

Gluten-free and craving cookies? Check out Eva’s recipe for Flourless S’mores Peanut Butter Cookies

The Ingredients

I really like how versatile these blends can be but mine is a really fun tangy and chocolatey blend. If you’re preparing this to bring to a nut-free environment like school, just add more coconut flakes Coconut flakes are a bit thicker than shredded coconut. For the rest of these ingredients, check out International grocery stores for more inexpensive banana chips, dried pineapple, and cashews.

• coconut flakes
• cashews
• dried cranberries
• chocolate chips
• coconut oil
• cinnamon
• ground ginger
• dried banana or banana chips
• dried pineapple

Baking the Mix

You can just put all of the ingredients together into a bowl, omitting the coconut oil, and call it a day but if you want them to become nice clusters, follow these steps. bake coconut, cashews, cranberries, chocolate chips, melted coconut oil, cinnamon, and ginger on a sheet pan on low heat for 35 min.

Combining the Remaining Ingredients

At this point, the coconut and cashews will have toasted and the spices will have infused into the mix. The chocolate is melted too. Toss with the banana and pineapple. At this point, everything will be chocolate coated.

Drying the Mix

Place everything on a tray and spread evenly so that it will dry in clusters. If you leave it in a bowl, the chocolate will fuse everything together. If you want to speed things up, place it in the fridge. Break into clusters and keep refrigerated until you’re ready to pack some up and take it with you on the trail or as a snack!

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Eva Bee's Tropical Trail Mix

Course Snack

Cuisine Fusion

Prep Time 5 minutes

Cook Time 15 minutes

Cooling time 10 minutes

Servings 9 cups

Author Eva Bee

Equipment

• Sheet Pan

Ingredients

• 2 cup cashews or extra more coconut flakes
• 1 cup coconut flakes
• 1 cup dried cranberries
• ½ cup chocolate chips
• ⅓ cup coconut oil melted
• ¼ tsp ground ginger
• ¼ tsp ground cinnamon
• 2 cup dried pineapple
• 1 ½ cup dried bananas chopped or banana chips

Instructions

• Preheat oven to 250F. Line a large baking tray with parchment paper.
• Mix cashews, coconut flakes, cranberries, chocolate chips, melted coconut oil, ginger, cinnamon. Place on baking tray.
• Bake for 20 min, turn the tray in the oven, and then bake for an additional 20 minutes.
• Remove from the oven. Let cool completely if you want the chocolate chips in tact, overnight, or mix immediately with remaining ingredients if you want them to cool as clusters.
• Spread evenly back on the tray. Refrigerate until chocolate is solid. Break into clusters, place into a container and keep refrigerated until ready to eat!

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Feeling Snacky?

Check out our Spicy Bacon Cheese Fries in the Ninja Foodie Air Fryer

or our Instant Pot Game Day BBQ Cocktail Franks.

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These amazing air fryer ribs are a real treat for any ribs lover. With a cook time of only 20 minutes in the air fryer, there is no reason not to try this amazing recipe. The sweet and savory glaze really sings of Asian American flavors.

You could also do a classic BBQ version, by swapping the dry rub with a classic BBQ dry rub and replacing the glaze with your favorite BBQ sauce. Try my classic dry rub from this recipe if you like Dry Rubbed Pork Tenderloin With Herb Cream Sauce (homepressurecooking.com)

Ok, let’s make some ribs! Dis gonna be gud!

Instant Pot Potato Salad would make the perfect side item to go with your ribs.

Ingredients

• 1 half rack of pork ribs

Dry Rub

• ground ginger
• coriander
• kosher salt
• white pepper

Glaze/Sauce

• honey
• soy sauce
• toasted sesame oil
• fresh grated ginger

Preparing the Ribs

Let’s begin by trimming any excess fat from the ribs, and removing the membrane. You may find more fat under the membrane so be prepared to trim that too.

The air fryer is especially good at rendering and crisping fat so a little is fine but too much will result in an unpleasant mouthfeel.

Then we need to cut the ribs into individual pieces, just feel with your fingers for the middle point between the bones, and make your cut there.

Next, mix all the dry rub ingredients together and apply it to every side of the ribs. Massage it into the meat to get it into all the nooks and crannies.

Wrap the dry-rubbed ribs tightly and let the seasonings do their thing overnight, or at least 8 hours. I know, I hate waiting too, but it’s worth it.

The Glaze

Next, we need to mix up the glaze. I like to do this the day before I need it to give the fresh ginger flavor ample time to leach into the sauce.

Just combine all the glaze ingredients together, and mix it well.

If your ginger isn’t super fresh you will notice it leaving a very fibrous pulp on the surface of your shredder. Avoid getting this into the sauce its texture will be unpleasant. I like to bunch it up and give it a squeeze and get all the flavorful juices out.

Reserve about 1/4 cup for dipping later.

Rewarding Your Patience

Okay, it’s the next day, you have been dreaming of ribs all night, it’s time to reward your patience.

Preheat your air fryer to 350 F or 176 C. Unwrap the ribs, and arrange them in the basket of the fryer on their sides, so the bones aren’t touching the bottom of the basket leaving lots of space between for airflow.

Air fry for 10 minutes, then turn over each rib, and air fry for 7 more minutes. Get your glaze ready in a large mixing bowl, after 7 minutes remove the ribs from the air fryer into the bowl with glaze. Toss them thoroughly in the glaze till they are coated thoroughly.

Return the ribs to the air fryer and cook for 3 minutes to caramelize the glaze.

They should look pretty amazing at this point.

That’s it, your done.

If you want to get fancy with it garnish with some chopped green onions, and sesame seeds.

If I’m being honest I was skeptical when I first began developing this recipe.

The pitmasters of the world have everyone convinced that the only way is slow and low. “Gotta smoke em over low heat for at least 12 hours to get em tender”, they say.

I’m officially calling shenanigans on that!

We just produced a competition quality rib in 20 minutes.


Thanks for reading, Happy cooking till next time
-Chef Eric

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Air Fryer Ribs With a Sesame Ginger Glaze

These amazing ribs are a real treat for any rib lover. With a cook time of only 20 minutes in the air fryer there is no reason not to try this amazing recipe. The sweet and savory glaze really sings of Asian American flavors.

Course Dinner, Lunch, Main Course, Ribs

Cuisine American, Asian, BBQ

Keyword Air Fryer, BBQ, ribs

Prep Time 10 minutes

Cook Time 20 minutes

marinade time 8 hours

Total Time 8 hours 30 minutes

Servings 1 person

Author Chef Eric

Cost $8-10

Equipment

• Air Fryer
• Knife
• Cutting Board
• Tongs
• Plastic Wrap
• Large Mixing Bowl
• Small Mixing Bowl

Ingredients

• 1/2 rack pork ribs

Dry Rub

• 1 tsp ground ginger
• 1 tsp coriander
• 1/2 tsp kosher salt
• 1/4 tsp white pepper

Glaze/Sauce

• 1/2 cup honey
• 1 tbsp toasted sesame oil
• 1 tsp soy sauce
• 1 tsp fresh grated ginger

Instructions

• Remove membrane from ribs and cut 1/2 rack into individual ribs.
• Combine dry rub ingredients and evenly coat the ribs on all sides.
• Wrap tightly with cling wrap and refrigerate overnight.
• Combine all glaze ingredients into a small bowl. Pour the glaze into a large mixing bowl and set aside. Reserve 1/4 cup for dipping.
• Preheat air fryer to 350F or 176C
• Unwrap ribs and arrange in air fryer basket with space for air flow.
• Air fry for 10 minutes then flip each rib and air fry for 7 more minutes.
• Transfer ribs to large mixing bowl with glaze, and toss thoroughly.
• Return ribs to air fryer and cook for 3 more minutes.
• Serve sprinkled with sesame seeds and green onion for garnish. (optional)

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More Meat!

Check out our Teriyaki Glazed Meatballs in the Air Fryer or our Low Carb Meatzza.

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I liked pumpkin spice in the fall before Starbucks made it a trendy thing. My grandmother loved to make pumpkin pies. I will admit though, we never thought to mix it with coffee. If you’re cutting sugar or living a zero sugar or even a keto life, however, Starbucks is the enemy. Come along with me, friends! I’ve made a keto pumpkin spice latte and it’s everything you hope for!

Do you know what goes great with pumpkin spice lattes? Pumpkin KETO bites!

More Than One Way

By the end of this blog, I’ll have shown you three different ways to make this latte. I love them all. The first will be using sugar alcohols, like swerve. I think it worked best at being the most Starbucks-like. I’m drinking the leftover batch of this version as I type this, actually. The second version is with no sugar alcohols, but the creamer I used has 3 grams of sugar, so it counts against 3 of your carbs for the day to have one cup measured. The third version is spiked, so it’s a cheat day drink or a special occasion version to take to a party.

Version 1: Keto Version

You need Swerve confectioners sugar for this version. This version comes out the most Starbucks-like. It’s sweet and tastes just like the expensive one you’d buy from them.

Ingredients:

• Pumpkin puree
• Pumpkin pie spice
• Vanilla extract
• Swerve confectioners sugar
• Heavy whipping cream
• Unsweetened vanilla almond milk
• Strongly brewed coffee

Put all the ingredients into a blender and that’s it. If you have an immersion blender (one of those drink-specific blending contraptions) you can use that instead and save on dishes. If you do not have a blending device, you can use a whisk. You just need the puree and the powders to be smooth.

You can serve this hot or cold, even add Ice if you wish! If you want it hot, you’ll need to heat it for a few seconds as your milk and heavy whipping cream chilled your coffee.

Version 2: Just a Hint of Sugar

This version is very similar to the above, but I did not use the Swerve confectioners sugar and I substituted vanilla soy creamer in place of the vanilla almond milk. I found that the vanilla soy creamer was enough vanilla flavor, so leave out the vanilla extract in this version, also.

Ingredients:

• Pumpkin Puree
• Pumpkin pie spice
• Heavy whipping cream
• Vanilla soy coffee creamer
• Strongly brewed coffee

Same measurements of everything, and this version is just as good. It tastes a little more vanilla to me, but that is certainly not a bad thing!

Version 3: Spiked to Reward Your Adulting

This was fun for me. With all the ingredients I’d tried, adding different types of alcohol to the drink was entertaining. My favorite version turned out to include horchata. If you are not familiar, horchata is aromas of spicy bread and rice pudding. It’s sweet and has the taste of vanilla. It finishes with hints of cinnamon. It was the perfect addition to my pumpkin spice latte. If you really want to get the party going – you can get a coffee-flavored rum, also, to add. I used 1 oz of each or 2 oz of just one or the other.

Ingredients:

• Pumpkin Puree
• Pumpkin pie spice
• Heavy whipping cream
• Vanilla soy coffee creamer
• Strongly brewed coffee
• Ricura Horchata Cream Liqueur
• Koloa Hawaiian Rum Kauai Coffee Rum

Pumpkin Spice Latte

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Pumpkin Spice Latte

The recipe card is for a keto-friendly pumpkin spice latte. Check the notes for 2 more versions that are also amazing.

Course Dessert, Drinks

Cuisine American

Keyword dessert, pumpkin, Pumpkin pie

Prep Time 5 minutes

Total Time 5 minutes

Servings 2

Author Nicole

Equipment

• blender

Ingredients

• 1 tbsp pumpkin puree
• 2 tbsp heavy whipping cream
• 1/3 cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice
• 4 oz coffee
• 2 tbsp Swerve confectioners sugar

Instructions

• Place all ingredients into a blender, or use a whisk to blend all ingredients to smooth.
• Microwave or heat to the desired temperature if you wish to have it warm. You can add ice if you wish to have it cold.
• Add whip cream and dust with pumpkin pie spice. (optional)
• *see notes for two more versions*

Notes

Regular Sugar Version:

• 1 tbsp pumpkin puree
• 1/2 tsp pumpkin pie spice
• 2 tbsp heavy whipping cream
• 1/3 cup vanilla soy coffee creamer
• 4oz Strongly brewed coffee

Spiked Adult Version:

• 1 tbsp pumpkin puree
• 1/2 tsp pumpkin pie spice
• 2 tbsp heavy whipping cream
• 1/3 cup vanilla soy coffee creamer
• 4oz Strongly brewed coffee
• 1 oz Ricura Horchata Cream Liqueur
• 1 oz Koloa Hawaiian Rum Kauai Coffee Rum

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More With Pumpkin!

Check out our Pumpkin Banana Cake or our Instant Pot Banana Pumpkin bites.

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Whenever someone asks me what my favourite things to cook in the Instant Pot are, I always say Mexican Street Corn. Corn on the cob can be such a hassle to boil on the stove but it comes out perfect out of the pressure cooker! Topped with some delicious cheese and seasonings will keep you coming back for more.

Do you know what goes great with corn? Tacos! Check out this Instant Pot Pork Carnitas Tacos Recipe.

The Ingredients

Mexican street corn, aka Elote, is gaining popularity all over North America. I’ve seen people rolling the boiled corn in crushed Cheetos and Takis but I’m sure you’ll love this classic version as well. If you want to experiment with other toppings, go for it!

• corn
• mayo
• lime juice
• salt
• hot sauce
• firm feta or cotija cheese
• cilantro
• butter

Pressure Cooking the Corn

This only takes 4 minutes on high pressure! Just don’t forget to put water on the bottom of your Instant Pot. Quick-release and carefully remove the cobs. Set them aside a bit to cool.

Making Seasoned Mayo

The seasoned mayo is my little shortcut to preventing you from having to have fresh limes cut and hot sauce out and ready, although that’s always a nice touch on the table to serve with this. Mix mayo with lime juice, salt, and hot sauce and set aside. Melt some butter too and have a BBQ brush ready.

Rolling the Corn

Grate some firm feta or Mexican cotija cheese and combine lightly with fresh chopped cilantro and Tajin brand Mexican seasoning. If you can’t get your hands on Tajin (a sour Mexican chili spice blend), then use chili powder. Brush the corn with butter, then the mayo mixture (I know.. two sauces, but trust me, it’s delicious!), and lightly roll or sprinkle on the cheese blend. In Mexico, street vendors put a wooden skewer through the center of the corn to make it easier to roll in the seasonings. It’s up to you but the mess is part of the fun!

Mexican Street Corn

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Instant Pot Mexican Street Corn (Elote)

Course Appetizer, Side Dish

Cuisine Mexican

Prep Time 10 minutes

Cook Time 4 minutes

Servings 4 servings

Author Eva Bee

Equipment

• Instant Pot
• BBQ or pastry brush

Ingredients

• 4 cobs corn shucked
• 1½ cup water
• ½ cup mayo
• 2 tbsp lime juice
• ¼ tsp salt
• 1 tsp hot sauce
• 100 g firm feta or Mexican cotija cheese
• ½ cup cilantro leaves chopped
• ½ tsp Tajin or chili powder
• 2 tbsp melted butter

Instructions

• Place water in the bottom of an instant pot. Place corn cobs inside and pressure cook on high pressure for 4 minutes. Quick-release when time is up.
• Meanwhile, combine mayo, lime juice, salt, and hot sauce. Whisk to combine until smooth. Set aside.
• Mix together cheese, cilantro leaves, and Tajin. Place on a large shallow plate.
• When corn is done, carefully remove it. Brush with melted butter, then mayo and lightly roll in or sprinkle on cheese mixture. Serve immediately.

Video

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More Mexican Inspiration

Check out our Instant Pot Shredded Mexican Beef or our Keto-Friendly Beef Enchiladas.

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I love to impress people with making sushi at home, but sushi rice is difficult to get right and if you do get it right, it’s annoying to work with. Going out for sushi, in my opinion, is always worth the price. Add to that cutting carbs and the rice just becomes a no-go all around. Don’t fret! You can still have sushi and keep your keto numbers – make these sushi rolls instead! There’s no actual cooking in these, just assembly, so let’s get to making some keto sushi rolls!

You’re going to have leftover Imitation crab, here’s a recipe to use the rest of the package! Make Chef Eric’s Bootleg Crab Cakes with Sriracha Tartar Sauce. YUM!

Ingredients

You can add to or take away from this list, anything you want. These are just the ingredients I used.

• Smoked salmon
• cream cheese
• imitation crab (stick style, not chunks)
• cucumber
• green onion
• avocado

Other Ideas (some of which are not keto):

• tofu
• goat cheese
• white or black sesame seeds
• mango
• grilled beef (teriyaki flavored, YUM!)
• cooked/seasoned chicken
• shrimp
• asparagus
• seasoned panko

I just had an amazing idea! You could take Teriyaki Glazed Meatballs made in the air fryer the way Chef Eric showed us, and slice that to put in a sushi roll with green onion and avocado. I think I have to try this soon.

Patience is Key

The first thing you have to do is be patient and careful. When you start peeling the salmon away from the packaging and the other meat, it wants to stay together or tear. Just be careful as you separate it as you want it to be as intact as possible to make your sheet of ‘nori’.

Place the salmon on plastic wrap, top side down. take another ‘sheet’ of salmon and place it overlapping just half an inch or so over the previous piece as shown below. Once I had a sheet about 8 inches by 8 inches, I found that I could fill it and get a good-sized sushi roll out of it.

Now you can add your fillings of choice. Don’t get it too full, but you can fill it a bit more than you might think. See my photo below for about how full you can make them. In honestly I could have added a few more bits of imitation crab and still been okay.

Another thing I learned from practice is that if you use cream cheese, a block of cheese is better than the tub. I had the spread kind and I could have spread it on the fish before adding other ingredients. I used the imitation crab to get the cream cheese off the spoon, which worked well. Using a knife instead of a spoon would be smart too.

The next step is to use the plastic wrap to roll the salmon. Be careful not to roll the plastic wrap into the roll.

Start cutting your roll in the center, then cut about an inch to an inch and a half wide going out towards the ends.

Carefully pull back the plastic wrap and make them look impressive on a plate! That’s it. Serve with

Keto Sushi Rolls – No Cooking Required!

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Keto Sushi Rolls

Cooked rolls of sushi with no rice, great for sticking to your keto diet! Did I mention they are really fast to cook and require no heat?? All the sushi yummy without all the hassle and carbs, Let's GO!

Course Appetizer, Dinner

Cuisine Japanese

Keyword appetizer, Date Night, Fish

Prep Time 20 minutes

Total Time 20 minutes

Servings 2

Author Nicole

Equipment

• Plastic Wrap
• very sharp knife
• Cutting Board

Ingredients

• 2 packs smoked salmon the cut thinly packs
• 1 8oz cream cheese (in a block)
• 1 bundle green onions
• 1 pk "leg style" imitation crab
• 1 lg avocado

Instructions

• Pull the plastic wrap out over the cutting board, carefully separate the slices of smoked fish. Lay them "top-side-down" on the plastic wrap. Overlap the next slice by about an inch. Do this once more, or until your 'sheet' of smoked salmon is about as long as it is wide. (mine looked like a 12inch by 12inch square.)
  2 packs smoked salmon
• In the first 4inches of salmon place cream cheese, avocado, and imitation crab. Green onions are optional.
  1 8oz cream cheese (in a block), 1 pk "leg style" imitation crab, 1 lg avocado, 1 bundle green onions
  
• Using the plastic wrap, lift the smoked salmon and begin to roll it over the fillings. Lift the plastic wrap away from the overlap, and continue to lift the plastic wrap to roll more of the salmon over creating the sushi roll.
  
• Once you reach the end of the salmon, it's completely rolled, Leave the plastic wrap over the salmon.
  
• With a very sharp knife, delicately cut through the salmon. You can not apply pressure! Your knife must be sharp enough to cut through the roll while adding as little pressure as possible. Cut through the center of the roll then work your way out to the ends cutting about 1inch to half-inch wide slices.
  
• Arrange them on a plate like a pro and impress! The secret is to stand the end pieces on their cut side. They look like flower sculptures with the extra stuff sticking out a little.
  

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More with Seafood

Check out our Instant Pot Shrimp & Corn Chowder or our Instant Pot Salmon Risotto.

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Everyone loves a cheesy, pasta casserole! The air fryer gets your pasta bake cooked in a jiffy not only because the appliance is designed for that but also because it’s baked in a springform bundt pan. The pan allows for the heat to distribute throughout more of the pasta more thoroughly. You get crisp delicious cheese and warm comfort food baked in 15 min!

The Ingredients

All you need is your favourite fusilli pasta, mozzarella, and a few pantry seasonings. I used gluten-free brown rice pasta. On its own, I find that brown rice pasta is good once it’s freshly cooked but not great for leftovers. When mixed with all these delicious ingredients it becomes just as delicious reheated the next day.. that is if you have leftovers. I used traditional Italian mozzarella in brine. This has a lighter less salty taste but you should feel free to use grated mozzarella.

• garlic butter
• brown rice fusilli pasta
• kosher salt
• fresh mozzarella in brine
• mayo
• nutmeg
• Italian seasoning
• warm marinara for serving
• fresh basil for garnish

Cooking the Pasta

Use the garlic butter to grease the bundt pan. Set aside. Cook your pasta in well-seasoned salt water according to the package directions. If you’re using gluten-free brown rice pasta, it really benefits from coming to a rolling boil before you put it in and then stirring it constantly making sure it doesn’t get clumpy. Drain and set aside.

Mixing Everything Together

While the pasta cooks, begin shredding your mozzarella. Set aside one cup and put the rest of the cheese in a large mixing bowl. Stir in mayo, dijon, nutmeg, Italian seasoning. Stir in the freshly cooked and drained pasta. Add the garlic butter and mix everything together. Preheat the air fryer.

Baking the Pasta

Put the pasta mixture in the bundt pan and top with remaining cheese. Place in the air fryer and cook until the center feels firm, about 15 min. Meanwhile, warm up your favourite marinara sauce. Place in a small bowl.

When pasta is finished baking, place it on a baking rack to cool slightly before removing it from the springform pan. Remove it. Place it on a cutting board and serve with marinara in the middle of the bundt pasta bake, cut into slices, top with sauce, and enjoy!

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Air Fryer Pasta Bake

Course Dinner, pasta, Side Dish

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 15 minutes

cooling time 5 minutes

Author Eva Bee

Equipment

• Air Fryer
• 7" springform bundt pan

Ingredients

• 2 tbsp garlic butter plus more for greasing, you can use regular butter
• 200 g brown rice fusilli pasta or 2 cups
• kosher salt
• 300 g fresh mozzarella in brine grated
• ¼ cup mayo
• ½ tsp Italian seasoning
• ¼ tsp nutmeg (optional)
• ½ cup marinara
• fresh basil for garnish (optional)

Instructions

• Grease 7" springform bundt pan with garlic butter. Set aside.
• Bring a large pot of salted water to a rolling boil. Add brown rice pasta and cook according to package directions, about 7-10 min, stirring occasionally. Drain.
• Meanwhile, set aside 1 cup of grated mozzarella and put the rest in a large mixing bowl. Stir in mayo, dijon, nutmeg, Italian seasoning in the large mixing bowl.
• Stir in the freshly cooked and drained pasta. Add the garlic butter and mix everything together. Taste for seasoning and add salt to taste.
• Preheat air fryer to 350F
• Put mixture into prepared bundt pan and top with mozzarella that was previously set aside. Bake in the air fryer for 15 minutes or until the center is firm and the top is golden brown.
• Remove from air fryer and allow to cool 5 minutes.
• Meanwhile, warm up marinara sauce in a small saucepan, stirring occasionally, until warmed through. Place in a bowl that will fit in the center of the bundt. I used a 125ml glass mason jar.
• Remove carefully from the bundt pan. Use a rubber spatula to loosen the edges first if you're finding that it's sticking to the sides. Place pasta bake on a cutting board and serve with marinara sauce in the middle. Cut out slices and pour marinara sauce over each slice.

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Meatless Meals

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The post Air Fryer Pasta Bake appeared first on Home Pressure Cooking.

Hey, everyone. I guess I’m on a pasta kick lately. Seems normal when you try to do a low-carb diet. All you end up wanting is the stuff you’re trying not to eat. Good thing my husband isn’t on any kind of low-carb diet. He can eat this cheesy chicken pasta and I’ll just make these blogs and recipe cards for you guys to enjoy! I’ll be over here sulking in the corner with my salad. Let’s make some cheesy chicken rigatoni with Ro-tel tomatoes. I’m using rigatoni noodles, but you can use whatever pasta you like!

Are you looking for a meatless option but still want pasta and cheese? Check out our recipe for Mac and Cheese. You can also make it in the instant pot.

Ingredients

• Boneless and skinless chicken breast
• garlic
• garlic powder
• smoked paprika
• onion
• onion powder
• salt and pepper
• Velveeta cheese
• shredded cheese
• butter
• Can of Ro-tel Tomatoes
• Can of Cream of Chicken Soup

Season Chicken and Pre-heat The Oven

Start with your oven preheating to 350. We’re gonna season the chicken, saute the onions and garlic, then put all that in the oven. So, while the oven is preheating, you want to saute the chopped onions and garlic. I minced my garlic cause I didn’t feel like chopping them. I mixed smoked paprika, salt, and pepper to rub on the chicken. Then laid the chicken on top of the onions and garlic I sauteed in an oven-safe dish. Put that in the oven for about 20 min. Check the chicken temperature and make sure you reach 160 degrees F.

Make The Sauce

In a microwave-safe bowl, melt the Velveeta cheese. Mix in the cream of chicken soup. You may need to put it back in the microwave for a few seconds to get it to mix up evenly. You should taste the sauce. Mine needed salt. And I added a little garlic powder and onion powder to the cheese mix to bring out more of the flavors I wanted. Once it tastes the way you want, set the cheese sauce aside.

Meanwhile…

Don’t forget to pull the chicken out of the oven. Let it rest/cool for at least 10 min before you do anything else with this chicken. Trust me! If you cut it while hot you’ll lose all your juice and it will dry out.

Cook The Noodles

Boil your noodles according to the instructions on your noodles. I recommend stopping just short of al dente, though. Since we are going to have time in the oven, the noodles will finish cooking in the oven. This will also stop the noodles from being mushy in the end.

Once the noodles are cooked how you want them, mix in the cheese sauce.

Did You Let the Chicken Cool??

Now it’s safe to cut or shred the chicken breasts. After I sliced it and pulled the slices apart into smaller chunks. I got a nice ‘skin’ from my seasonings on the outside of the chicken, so it was easier for me to just pull it apart than to cut it.

Fold it all together in a casserole dish. Top it with shredded cheese and put it in the oven, which should still be set to 350, for 30 min or until you see it’s starting to get just a little brown on top.

All Done!

That’s it! top with chives and serve your cheesy chicken pasta!

Pin it, Make it, Enjoy it!

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Cheesy Chicken Rigatoni with Ro-tel

Course Dinner, Main Course, pasta

Cuisine American, Italian

Keyword Beginner, casserole, Cheap, Cheesy, Chicken, Comfort Food, Italian, Macaroni and cheese

Prep Time 5 minutes

Cook Time 20 minutes

Second Bake 30 minutes

Total Time 55 minutes

Servings 8

Author Nicole

Equipment

• range stove/oven
• microwave
• oven-safe casserole dish
• microwave-safe bowl
• Measuring Cups
• mixing bowl
• colander

Ingredients

• 3 boneless, skinless, chicken breasts
• 1 can Ro-tel tomatoes (10oz)
• 1 can cream of chicken soup
• 3 cloves garlic (minced or chopped)
• 1/2 yellow onion
• 1 tbsp butter
• 1 8oz Velveeta cheese
• 16oz Noodles (I used rigatoni)
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/4 cup heavy whipping cream
• 2 tsp smoked paprika
• salt and pepper, to taste.

Instructions

• Preheat the oven to 350°
• Mix salt, pepper, and 1tsp smoked paprika together and rub onto chicken breasts. In a skillet, saute the chopped onion and minced or chopped garlic.
• Place garlic and onions in the base of your casserole dish. Lay the chicken breasts on top of onions and place uncovered in the oven for 20 min.
• Use a thermometer to check for a temperature of 160° internal temperature. If achieved, lay the chicken out to cool.
• In a microwave-safe dish, melt the cheese and combine cream of chicken soup. Add seasonings and set aside.
• Bring a pot of water to boil. Cool your noodles until just before done.
• Stir in cheese sauce with noodles. If your chicken is cooled, now cut the breasts into cubes or tear the chicken apart and add to the casserole dish.
• Top with cheese and place in the oven for 30 more minutes.
• Garnish with chives, if you like, and Enjoy!

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Asian Flavors

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Tuna salad. Everyone has their go-to recipe. Here’s one that doesn’t use mayo and is a fresh Italian version of tuna salad that I had on my trip to the Amalfi coastal region of Italy. They served it as an appetizer in a hollowed-out lemon half. This would make a really delightful way to serve tuna salad at a dinner party! Just get your hands on some fresh lemons and carve them out. That, of course, is optional. Let me show you how to make Italian tuna salad.

Use your Instant Pot to make Mac and Cheese with our recipe for Homemade Mac and Cheese

The Ingredients

I really love olive oil-poached tuna. It’s great because it doesn’t taste dry which is one of the reasons this recipe does not need mayo. Capers, lots of lemon juice, and a little bit of fresh tomato really bring this recipe its European vibes.

• canned tuna in olive oil
• lemon juice
• grainy dijon mustard
• capers
• celery
• red onion
• tomato
• parsley
• hollowed out lemons for serving (optional)
• salt

Making the Dressing

You can either use fresh olive oil or save the olive oil from the tuna cans. Either way, whisk some olive oil, lemon juice, and dijon mustard together in a bowl and start chopping the veggies for the salad.

Mix the Vegetables in with the Dressing

The dressing is now ready for the capers, celery, red onion, and tomato. Mix it together. Don’t be tempted to add salt just yet. The tuna may or may not be salty.

Flake the Tuna

Add the drained tuna to the bowl and break it apart into the salad. Mix all of the ingredients gently. This recipe benefits from sitting in the fridge for a couple of hours for the vegetables to marinate slightly but I’ve been known to throw this recipe together and eat it right away. Don’t forget to garnish with fresh parsley! Buon Appetito! (Impress your friends, that’s “enjoy your meal” in Italian. )

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Fresh Italian Tuna Salad

Course Appetizer, Lunch, Side Dish

Cuisine Italian

Prep Time 15 minutes

optional marinating time 2 hours

Servings 4 servings

Author Eva Bee

Ingredients

• 2 cans olive oil marinated tuna ¼ cup oil reserved from can
• ⅓ cup lemon juice
• 1 tbsp grainy dijon
• 1 tbsp capers chopped
• 2 stalks celery chopped
• ¼ cup red onion chopped
• 1 small tomato deseeded and chopped
• ¼-½ tsp kosher salt
• 1 tbsp parsley chopped for garnish
• 4 lemons hollowed out (optional, for serving)

Instructions

• Open tuna cans and carefully drain out olive oil reserving 1/4 cup of it. Pour 1/4 cup of reserved olive oil into a large mixing bowl.
• To the mixing bowl add lemon juice and dijon mustard. Whisk to combine.
• Mix in capers, celery, red onion, and tomato gently.
• Add in tuna and flake gently with a fork. Add 1/4 tsp salt to start. Stir 2 or 3 times to combine tuna with the rest of the ingredients. Taste. Season with more salt as desired.
• Refrigerate until ready to serve and optionally marinate for 2 hours.
• When ready to serve, gently stir the ingredients to redistribute the salad dressing ingredients that may have fallen to the bottom of the bowl.
• If using, fill hollowed-out lemon halves with tuna salad and garnish with fresh parsley.

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HPC Favorites

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Juicy pork tenderloin wrapped in bacon. What could be better? What if we give the pork a brown sugar rub before we wrap it? Now we are talking flavor! Salty sweet, bacony, and porky. Let’s fire up the air fryer and get this air fryer pork tenderloin cooking.

Can’t get enough of bacon? Try Chef Eric’s Whiskey Bacon Chutney!

Watching your sugar? Try the BBQ style rub I made: Dry Rubbed Pork Tenderloin With Herb Cream Sauce

On that note cooking pork tenderloin in an air fryer can be tricky. The pork is so low in fat it is difficult to keep it juicy. Wrapping in bacon helps solve this problem.

The bacon adds a layer of protection (haha bacon armor) from the aggressive convection of the air fryer and renders the pork tenderloin’s fat helping keep the juiciness level at maximum.

Ingredients

• Pork Tenderloin
• Thick cut bacon 8-10 strips
• Brown Sugar
• Salt
• Black pepper

The Brown Sugar Rub

Let’s begin by mixing up our brown sugar rub. Take 3 tbsp of dark brown sugar and blend it with 1 tbsp kosher salt, and 1/2 tbsp black pepper. Set that aside for later.

Removing The Silver Skin

The only tricky part of this recipe is removing the silver skin from the tenderloin. It’s only tricky in that it requires a bit of knife skill/confidence. Trust me the confidence is the important part.

Locate the silver skin on the tenderloin find the edge and insert the tip of a thin-bladed knife into the edge. Keeping the blade slightly angled up, cut along the length of the tenderloin.

Now you should have a sort of ‘ribbon’ grab the end and cut the opposite direction removing a part of the silver skin. Repeat this process till the entire silver skin is removed.

Cut In Two

Next slice the tenderloin in half so we have 2 manageable pieces. Coat each half with the brown sugar rub and work it into the meat thoroughly.

Take a second now to preheat your air fryer to 375 F or 190 C

Let’s Wrap It Up

Next, you want to lay a sheet of plastic wrap on the counter to make sure it is long enough to lay a strip of bacon on. Place one half of your tenderloin at one end then lay slices of bacon down side by side slightly overlapping.

Position your pork at one end of the strips and use the plastic like a sushi roller to roll the pork in the bacon.

Remove the plastic carefully, and lay a piece of butcher’s twine down. Be sure it’s long enough to wrap the pork long-wise. grab each end of the twine and tie the pork snugly. We just need to keep the bacon secured. Turn the pork over and repeat with the second piece of twine.

Time For The Air Fryer

By now the air fryer should be good and hot. Set the timer for 20 minutes. give it a light spray with cooking spray. It probably won’t stick, but who wants to risk losing that precious bacon because it stuck the basket?

Place both halves of the bacon-wrapped tenderloin in the air fryer basket. Let it cook for 20 minutes turning every 5 minutes so that each side gets properly browned.

The cooking time may vary a lot depending on how large your tenderloin is. 20 minutes is a reliable time to start taking an internal temperature of the pork.

So at this point, I put 10 more minutes on the timer and take a temp every 2 minutes till I hit 140 F or 60 C. Remember to continue turning the pork as you take temps.

Once it is done let it rest on a wire rack for at least 10 minutes before cutting.

That’s basically it. You just made the tastiest pork ever, now it’s time to enjoy.

Till next time, I’ll be dreaming up new things to wrap in bacon and air fry. – Chef Eric

Print

Bacon Wrapped Air Fryer Pork Tenderloin

Juicy pork tenderloin wrapped in bacon. What could be better? What if we give the pork a brown sugar rub before we wrap it? Now we are talking flavor! Salty sweet, bacony, and porky. Lets fire up the air fryer and get this cooking.

Course Dinner

Cuisine American, Comfort

Keyword Air Fryer, bacon, Porktenderloin

Prep Time 10 minutes

Cook Time 20 minutes

Rest time 10 minutes

Total Time 40 minutes

Author Chef Eric

Cost $12-$16

Equipment

• Air Fryer
• Tongs
• Cutting Board
• Knife
• Butcher's Twine
• Plastic Wrap

Ingredients

• 1 Pork Tenderloin
• 8-10 strips Thick cut bacon
• 3 tbsp Dark Brown Sugar
• 1 tbsp Kosher salt
• 1/2 tbsp Ground black pepper

Instructions

• Take 3 tbsp of dark brown sugar and blend it with 1 tbsp kosher salt, and 1/2 tbsp black pepper. Set that aside for later.
• Trim silver skin, and any excess fat from tenderloin
• Next slice the tenderloin in half so we have 2 manageable pieces. Coat each half with the brown sugar rub and work it into the meat thoroughly.
• preheat your air fryer to 375 F or 190 C
• Next lay a sheet of plastic wrap on the counter make sure it is long enough to lay a strip of bacon on. Place one half of your tenderloin at one end then lay slices of bacon down side by side slightly overlapping.
• Position your pork at one end of the strips and use the plastic like a sushi roller to roll the pork in the bacon.
• Remove the plastic carefully, and lay a piece of butchers twine down. Be sure its long enough to wrap the pork long wise. grab each end of twine and tie the pork snugly. Turn the pork over and repeat with a second piece of twine.
• Place both halves of the bacon wrapped tenderloin in the air fryer basket. Let it cook for 20 minutes turning every 5 minutes so that each side gets properly browned.
• Cook to an internal temperature of 140 F or 60 C
• Once it is done let it rest on a wire rack for at least 10 minutes before cutting.

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Check out our Spicy Bacon Cheese Fries or our Hot Dogs with Rainbow Platter.

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The post Bacon Wrapped Air Fryer Pork Tenderloin appeared first on Home Pressure Cooking.

Juicy pork tenderloin wrapped in bacon. What could be better? What if we give the pork a brown sugar rub before we wrap it? Now we are talking flavor! Salty sweet, bacony, and porky. Let’s fire up the air fryer and get this air fryer pork tenderloin cooking.

Can’t get enough of bacon? Try Chef Eric’s Whiskey Bacon Chutney!

Watching your sugar? Try the BBQ style rub I made: Dry Rubbed Pork Tenderloin With Herb Cream Sauce

On that note cooking pork tenderloin in an air fryer can be tricky. The pork is so low in fat it is difficult to keep it juicy. Wrapping in bacon helps solve this problem.

The bacon adds a layer of protection (haha bacon armor) from the aggressive convection of the air fryer and renders the pork tenderloin’s fat helping keep the juiciness level at maximum.

Ingredients

• Pork Tenderloin
• Thick cut bacon 8-10 strips
• Brown Sugar
• Salt
• Black pepper

The Brown Sugar Rub

Let’s begin by mixing up our brown sugar rub. Take 3 tbsp of dark brown sugar and blend it with 1 tbsp kosher salt, and 1/2 tbsp black pepper. Set that aside for later.

Removing The Silver Skin

The only tricky part of this recipe is removing the silver skin from the tenderloin. It’s only tricky in that it requires a bit of knife skill/confidence. Trust me the confidence is the important part.

Locate the silver skin on the tenderloin find the edge and insert the tip of a thin-bladed knife into the edge. Keeping the blade slightly angled up, cut along the length of the tenderloin.

Now you should have a sort of ‘ribbon’ grab the end and cut the opposite direction removing a part of the silver skin. Repeat this process till the entire silver skin is removed.

Cut In Two

Next slice the tenderloin in half so we have 2 manageable pieces. Coat each half with the brown sugar rub and work it into the meat thoroughly.

Take a second now to preheat your air fryer to 375 F or 190 C

Let’s Wrap It Up

Next, you want to lay a sheet of plastic wrap on the counter to make sure it is long enough to lay a strip of bacon on. Place one half of your tenderloin at one end then lay slices of bacon down side by side slightly overlapping.

Position your pork at one end of the strips and use the plastic like a sushi roller to roll the pork in the bacon.

Remove the plastic carefully, and lay a piece of butcher’s twine down. Be sure it’s long enough to wrap the pork long-wise. grab each end of the twine and tie the pork snugly. We just need to keep the bacon secured. Turn the pork over and repeat with the second piece of twine.

Time For The Air Fryer

By now the air fryer should be good and hot. Set the timer for 20 minutes. give it a light spray with cooking spray. It probably won’t stick, but who wants to risk losing that precious bacon because it stuck the basket?

Place both halves of the bacon-wrapped tenderloin in the air fryer basket. Let it cook for 20 minutes turning every 5 minutes so that each side gets properly browned.

The cooking time may vary a lot depending on how large your tenderloin is. 20 minutes is a reliable time to start taking an internal temperature of the pork.

So at this point, I put 10 more minutes on the timer and take a temp every 2 minutes till I hit 140 F or 60 C. Remember to continue turning the pork as you take temps.

Once it is done let it rest on a wire rack for at least 10 minutes before cutting.

That’s basically it. You just made the tastiest pork ever, now it’s time to enjoy.

Till next time, I’ll be dreaming up new things to wrap in bacon and air fry. – Chef Eric

Print

Bacon Wrapped Air Fryer Pork Tenderloin

Juicy pork tenderloin wrapped in bacon. What could be better? What if we give the pork a brown sugar rub before we wrap it? Now we are talking flavor! Salty sweet, bacony, and porky. Lets fire up the air fryer and get this cooking.

Course Dinner

Cuisine American, Comfort

Keyword Air Fryer, bacon, Porktenderloin

Prep Time 10 minutes

Cook Time 20 minutes

Rest time 10 minutes

Total Time 40 minutes

Author Chef Eric

Cost $12-$16

Equipment

• Air Fryer
• Tongs
• Cutting Board
• Knife
• Butcher's Twine
• Plastic Wrap

Ingredients

• 1 Pork Tenderloin
• 8-10 strips Thick cut bacon
• 3 tbsp Dark Brown Sugar
• 1 tbsp Kosher salt
• 1/2 tbsp Ground black pepper

Instructions

• Take 3 tbsp of dark brown sugar and blend it with 1 tbsp kosher salt, and 1/2 tbsp black pepper. Set that aside for later.
• Trim silver skin, and any excess fat from tenderloin
• Next slice the tenderloin in half so we have 2 manageable pieces. Coat each half with the brown sugar rub and work it into the meat thoroughly.
• preheat your air fryer to 375 F or 190 C
• Next lay a sheet of plastic wrap on the counter make sure it is long enough to lay a strip of bacon on. Place one half of your tenderloin at one end then lay slices of bacon down side by side slightly overlapping.
• Position your pork at one end of the strips and use the plastic like a sushi roller to roll the pork in the bacon.
• Remove the plastic carefully, and lay a piece of butchers twine down. Be sure its long enough to wrap the pork long wise. grab each end of twine and tie the pork snugly. Turn the pork over and repeat with a second piece of twine.
• Place both halves of the bacon wrapped tenderloin in the air fryer basket. Let it cook for 20 minutes turning every 5 minutes so that each side gets properly browned.
• Cook to an internal temperature of 140 F or 60 C
• Once it is done let it rest on a wire rack for at least 10 minutes before cutting.

Discover Delicious

Looking for more beginner-friendly recipes? Click here!

Pub Food, Anyone?

Check out our Spicy Bacon Cheese Fries or our Hot Dogs with Rainbow Platter.

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Sign up for our newsletter and be among the first to see our latest kitchen creations!

Prefer visual learning?

Subscribe to the Home Pressure Cooking YouTube Channel and discover a wealth of great video content at your fingertips!

Share your thoughts!

Let us know what you think about this recipe by leaving us a rating and review below!

The post Bacon Wrapped Air Fryer Pork Tenderloin appeared first on Home Pressure Cooking.

I love cheesy beefy enchiladas. I also love that I found high fiber, low carb tortillas to make my enchiladas with. Everything about enchiladas is already keto-friendly, but that tortilla… Thank goodness Ole makes Ole Xtreme Wellness! Tortilla Wraps, 8 each. “Easily create authentic meals with these OLE Mexican Foods Xtreme Wellness Tortillas. They provide a source of protein and contain no cholesterol, trans fat, or lard. These low-carb, high-fiber tortillas are made with 100 percent whole wheat flour to make them healthy and delicious.” It says so right there on the package! So let’s make some Keto-friendly beef enchiladas, already! (5g of net carbs per tortilla)

Do you know what goes great with Enchiladas? Cumin and Lime Sour Cream and Homemade Guacamole

Ingredients

• ground beef
• Verde sauce
• taco seasoning (or your favorite mix of spices)
• onion
• ro-tel tomatoes
• shredded cheese
• black olives (optional)
• avocado (optional)
• sour cream (optional)
• green onion (garnish)

Start By Browning The Ground Beef

Break up the ground beef in the pan as you saute the meat and the onions. Once the meat is close to being done, add the seasonings and can of ro-tel. I also add a cup of cheese to the meat filling, but this is up to you. You can put the cheese in with each rolled-up enchilada for a more concentrated, cheesy flavor. But I like mine melted throughout.

Rolling The Beef Enchiladas

This is easier than rolling up burritos. I leave the ends open when I do enchiladas. Some people roll the ends too, and you can, if you like. I wish I’d filled mine more. I made five when I could have just made three and I think I would have liked that portion size better, and it would have saved me 5g carbs for the day, too.

Easy Peasy!

Throw them in the oven for about 10 min at around 400 degrees. Just long enough for the cheese to melt on top. Once you pull them out, add Verde sauce, sour cream, and olives. Sprinkle all over with chives (green onions) and you’re to impress.

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Where’s the Beef?

Check out our Beef Stroganoff in the Instant Pot or our Instant Pot Thai Rama Beef.

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The post Keto-Friendly Beef Enchiladas appeared first on Home Pressure Cooking.