instant pot

Name: Mississippi Roast (without added butter)
Prep time: 5 min
Cook time: 8 h
Total time: 8 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 3-4 lb Chuck Roast, excess fat trimmed; 10 Pepperoncini peppers; 1/2 cup juice from pepperoncini peppers; 1 (1 ounce) packet Ranch seasoning; 1 (1 ounce) packet Onion soup mix; 1/2 cup Beef stock (or water)

Reader Appreciation Instant Pot Giveaway

November 26, 2019 by Sarah Leave a Comment

Who’s ready for an Instant Pot Giveaway?!? You? Let’s do it! Y’all should know by now that I love my Instant Pot. So much so that I want to give an Instant Pot away to one lucky reader.

This giveaway is not sponsored. I just want to give back to all of you who have read, liked and commented on my posts over the last year. (Yes, it has been almost a year since I finally committed to this idea I had been mulling over for years.)

With that, I’d really love to hear what you have liked and haven’t liked about the posts you’ve seen. Would you like to see more recipes? Easy dinners or freezer meals? More money-saving and DIY tips? Drop me a comment with your opinion or suggestions.

Instant Pot Recipes

I’ve published a few Instant Pot recipes and will be adding to the collection quite a bit in the coming months. In case you missed them, check out these posts for tried and true Instant Pot recipes

Perfect Instant Pot Brown Rice

Instant Pot Apple Butter

Turkey and Sweet Potato Chili

If you already own an Instant Pot, you might find these accessories helpful:

Instant Pot Giveaway

See the entry form below for all the different ways to earn entries. The first entry, subscribing to Feast for a Fraction, is mandatory and must be completed by each entrant. Once you have completed the mandatory entry, you will be offered additional entry options to earn additional entries into the drawing.

Please note all entries are verified. If your name is drawn and it is discovered that you did not complete the entry or unfollowed the account before the drawing period has closed, your entry will be voided and a new winner will be drawn.

a Rafflecopter giveaway

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Instant Pot Apple Butter (with free printable canning label!)

October 10, 2019 by Sarah Leave a Comment

cutting board with burlap napkin with jar of apple butter and spoon

This post may contain affiliate links. This site earns a small commission from purchases made using these links at no additional cost to you, the reader.

When I think of fall flavors, I immediately think of the rich apple and cinnamon flavor of apple butter! Oddly enough, apple butter does not contain any actual butter. It is really just spiced applesauce that is cooked down to the point that all of flavors basically caramelize into a sweet, apple-y, cinnamon-y love in a jar.

The process to make apple butter is usually pretty time consuming if you make it on the stove or in the slow cooker. I’ve cut it down to a total time of 45 minutes by using the Instant Pot!

How to Make Apple Butter

By cooking in the Instant Pot, we cut down the time it takes to cook down the apples. To start, all you have to do is core and slice your apples. There is no need to peel them if you don’t want. I really like leaving on the peels because it is added nutrition and it helps deepen the color of the apple butter.

You can also use whatever apple variety you prefer or have on hand. I tend to go for the crunchy and super juicy varieties like Gala and Fuji. Go with apples that you enjoy to eat raw and you can’t go wrong.

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Savory Pumpkin Recipes You’ll Love this Fall

July 31, 2019 by Sarah Leave a Comment

photo collage of savory pumpkin dishes with title text

Fall is right around the corner, and I couldn’t be more excited. Sweater weather, boots, and fall flavors… What’s not to love?!? I know you’re all thinking I’m talking about Pumpkin Spice anyway, but I’m actually excited to use pumpkin in savory recipes, too. Add a cup on apple cider and I’m all set!

From Instant Pot pasta recipes to soups and chili, you can use cubed pumpkin or pumpkin puree in a variety of ways. When it’s all done, roast up the pumpkin seeds, too.

To make your own pumpkin puree, cut your pumpkin (pie pumpkin is best for eating) in half and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast in a 400 degree oven for 35-40 minutes or until you can insert a knife easily through the skin and meat. Allow the pumpkins to cool, then scoop out the meat and blend in a food processor adding a little water or vegetable stock as needed for the consistency you want. This puree can be used as the base for both sweet and savory recipes.

Let me know in the comments which one of these dishes you are most excited to try. I wouldn’t leave you hanging without at least one dessert recipe, too. Check out this one over at my friend June’s blog, Practically Homemade.

Savory Pumpkin Recipes You'll Love this Fall

Fall is my favorite season. Not just because of the weather and leaves changing to gorgeous colors. I LOVE the flavor of fall! I've compiled 15 savory pumpkin recipes for you to try this fall. Let me know what you think!

Chipotle Pumpkin Veggie Burgers

Photo Credit: theforkedspoon.com

Instant Pot Pumpkin Black Bean Chili Mac {GF, DF, V}

Photo Credit: flavorthemoments.com

Pumpkin Curry With Coconut Rice

Photo Credit: www.oursmallhours.com

Moroccan Spiced Roasted Pumpkin Quinoa Salad

Photo Credit: www.abakingjourney.com

Instant Pot Pumpkin Hummus

Photo Credit: recipesfromapantry.com

How to Make Perfect Pumpkin Seeds

Photo Credit: homecookingmemories.com

Creamy Pumpkin Soup Recipe for an Easy (and Fast!) Meal

Photo Credit: www.attainable-sustainable.net

Pumpkin mushroom bowls + brown rice

Photo Credit: ahedgehoginthekitchen.com

Southwest Roasted Pumpkin Soup | Blender Babes

Photo Credit: www.blenderbabes.com

Pumpkin Penne Pasta with Sausage, Greek Yogurt, and Thyme - The Artisan Life

Photo Credit: natashalh.com

Pumpkin Macaroni & Cheese Recipe

Photo Credit: www.housewivesoffrederickcounty.com

Hearty Pumpkin Chili Recipe

Photo Credit: www.theflyingcouponer.com

Instant Pot Pumpkin Fettuccine Alfredo (vegetarian) - Imagelicious.com

Photo Credit: www.imagelicious.com

Beef, Beer and Pumpkin Stew

Photo Credit: daisiesandpie.co.uk

Pumpkin and Shrimp Soup Recipe (Camorão na Moranga)

Photo Credit: www.splendry.com

For even more flavors of fall, try my Apple Blondies!

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Mississippi Roast (without added butter!)

May 24, 2019 by Sarah Leave a Comment

pot roast with pepperoncini peppers on white plate with title graphic

This post may contain affiliate links. This site earns a small commission from purchases made using these links at no addition cost to you, the reader.

Who doesn’t love a good pot roast? I love that you can throw it in the slow cooker or Instant Pot and forget about it. I was first introduced to Mississippi Roast, pot roast with butter, pepperoncini peppers, ranch seasoning and au jus seasoning, by a coworker. Don’t get it wrong, it tasted amazing! I wasn’t be biggest fan, though, that it called for a whole stick of butter!

In an effort to lighten up this dish, I tried making it without any butter and didn’t miss it at all. Rather than use powdered au jus seasoning, I used what I had on hand: a packet of onion soup mix. Guess what? It tasted amazing. You still get an amazingly flavorful “gravy” to spoon over melt-in-your-mouth pot roast.

Why Chuck Roast?

Chuck roast is the perfect cut for slow cooking because it falls apart and turns to butter. It also happens to be one of the more affordable cuts of beef roast. You can also use pork butt for this recipe as an even more budget-friendly option.

Freezer Meal Option

This recipe is perfect for freezer meal prep. Combine all of the ingredients in one of these 64 oz freezer containers and freezer. When ready to cook, thaw in your fridge overnight. (It’s ok if it is still frozen when added to your slow cooker or Instant Pot.) Cook as directed.

How to Serve It

I usually serve this with mashed potatoes and roasted carrots. It would also make perfect beef sandwiches. Pile it up on a hoagie roll and top with provolone cheese. Yum!

Yield: 6 servings

Mississippi Roast (without added butter)

Pepperoncini peppers, ranch seasoning and onion soup mix make the perfect sauce for this tender pot roast. Serve with mashed potatoes or on hoagie rolls with provolone cheese.

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Ingredients

3-4 lb Chuck Roast, excess fat trimmed
10 Pepperoncini peppers
1/2 cup juice from pepperoncini peppers
1 (1 ounce) packet Ranch seasoning
1 (1 ounce) packet Onion soup mix
1/2 cup Beef stock (or water)

Instructions

Place Chuck Roast in your slow cooker.
Add Peppers, Juice, Ranch seasoning, Onion soup mix and Beef stock or water.
Cover with lid and cook on Low for 8 hours.
Remove meat to a platter and shred with two forks. Return to slow cooker.

Notes

To cook in Instant Pot: Add all ingredients to Instant Pot. Seal and cook on High Pressure for 65 minutes. Allow pressure to release naturally for at least 10 minutes, the release pressure. Shred meat and return to sauce.

Freezer Meal: For Freezer Meal prep, label a gallon-size freezer bag with slow cooker or Instant Pot cooking instructions. Place all ingredients in freezer bag. Seal, pressing to remove excess air from bag. Store in freezer up to three months. Thaw in fridge overnight when ready to cook.

Turkey and Sweet Potato Chili

March 11, 2019 by Sarah Leave a Comment

This post may contain affiliate links. This site earns a small commission for purchases made from these links at no additional cost to you, the reader.

We may have finally turned the corner on all of this winter weather, but I still make chili on the weekly. It really is the easiest dish and it tastes even better as leftovers! I decided to gussy up my usual chili recipe by adding diced sweet potatoes. They add a really interesting sweetness that balances the smokiness of chili. And we can’t ignore that it is a great way to bulk up the recipe and stretch your food budget. Feel free to cut down on the ground turkey and add even more sweet potatoes and/or black beans if you like.

Freezer Meal Option

This dish also freezes beautifully. Just cool completely before transferring to freezer containers. I always make a double batch of this so that we can eat leftovers for a couple of days and throw a batch in the freezer for a quick dinner. This will be INSANELY helpful now that we’re officially in softball season.

Yield: 8 servings

Turkey and Sweet Potato Chili

Sweet potatoes add an interesting twist to this easy, smoky chili.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

1 Tbsp. Oil
16 oz package Ground Turkey (can use up to 20 oz)
3 Tbsp. Chili Powder
2 tsp. Ground Cumin
1 tsp. Ground Coriander
1 Tbsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Salt
1 tsp. Pepper
3 (15 oz) cans Fire-Roasted Diced Tomatoes (regular Diced can be used)
1 (28 oz) can Crushed Tomatoes (or Tomato Sauce)
4 cups Peeled, Diced Sweet Potato (approximately 2 lbs.)
1 (15 oz) can Black Beans, drained and rinsed (optional)

Instructions

Heat oil over medium high heat in a large pot.
Brown the Ground Turkey, breaking up pieces.
Add all Spices, Salt and Pepper. Saute for 1 minute.
Add Fire-Roasted Diced Tomatoes, Crushed Tomatoes, Sweet Potatoes and Black Beans (optional).
Stir to combine and cover. Reduce heat to Low and simmer for 30 minutes, or until the sweet potatoes are tender.
Serve or allow to cool completely and package in freezer-safe container for storage in freezer for up to 3-6 months. To reheat: Thaw in fridge overnight and heat in microwave or on stove until heated through.

Notes

Garnish with Avocado, Sour Cream or Shredded Cheese if desired.

To cook in Instant Pot: Brown the turkey using "Saute" setting. Add all remaining ingredients and cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then release remaining pressure.

Recommended Products

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Instant Pot DUO60 6 Qt 7-in-1

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 306 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 60mg Sodium: 809mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 7g Sugar: 8g Sugar Alcohols: 0g Protein: 19g

For another freezer friendly dinner recipe, check out my Mississippi Roast (without added butter!).

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Perfect Instant Pot Brown Rice

March 8, 2019 by Sarah Leave a Comment

Cooking brown rice doesn’t have to be a daunting, time-consuming task. Instant Pot Brown Rice takes one-third of the time and it is completely hands off. You simply add all the ingredients and let the pressure cooker do the work.

I like to cook a large batch of brown rice at a time. Each batch gets split up for several meals and can be stored in the fridge for up to a week and in the freezer for up to three months. To freeze rice, let it cool completely after cooking. Then spread it in a thin layer on a cookie sheet lined with parchment or a baking liner and freeze. Once frozen, you can transfer the rice to a freezer bag. Freezing in a thin layer prevents it from freezing in a solid block.

Cooking your rice in advance can save you major time when you’re ready to cook dinner. You can reheat refrigerated or frozen rice in a non-stick skillet or use the rice to bulk up your meals.

My favorite thing to do with cooked rice is make skillet meals by adding a protein, some vegetables and some seasonings to kick it up. Take two cups of cooked rice, add one cup of salsa and one drained and rinsed can of black beans. Sauté it so the flavors can come together and top with cooked taco meat for a delicious Taco Bowl.

Perfect Instant Pot Brown Rice Recipe

Yield: 2 cups

Perfect Instant Pot Brown Rice

Have perfect brown rice on the table in a fraction of the time by cooking it in the Instant Pot.

Prep Time 1 minute

Cook Time 15 minutes

Total Time 16 minutes

Ingredients

1 cup Brown Rice
1 1/4 cup Water
1 tsp Salt

Instructions

Place Rice, Water and Salt in the Instant Pot. Stir to combine.
Cook on High Pressure for 15 minutes.
Let pressure release naturally for 5 minutes, then release pressure.
Lightly stir with a rubber spatula to allow remaining moisture to evaporate

Notes

This recipe is a ratio. It can be doubled, tripled or even halved based on how much rice you need with the same cook time.