Ribs seem like a summer dish for many. But, ribs can easily be made year round, with little to no effort. How? Just use your slow cooker! These Slow Cooker BBQ Cajun Ribs are moist, tender and flavorful. To make them, just season then slow cook, then pop into the oven for a few minutes to marry the ribs with the bbq sauce. Doesn’t get much simpler than that! Here’s how to make Slow Cooker BBQ Cajun Ribs.

Slow Cooker BBQ Cajun Ribs

Equipment Needed

• slow cooker
• measuring spoons
• baking sheet
• basting brush

Ingredients

• 1 rack ribs
• bbq sauce
• cajun seasoning
• 1 tsp salt
• 1 tsp pepper

Instructions

Plug in the slow cooker.

Remove the membrane from the back of the ribs.

Liberally cover the ribs in cajun seasoning.

Sprinkle salt and pepper onto the ribs.

Place the rack of ribs into the slow cooker, bending the rack so it fits.

Cook the ribs on low for 8 hours.

Once the cooking time has finished, remove the ribs from the slow cooker and place onto a baking sheet.

Liberally brush BBQ sauce on the rack of ribs.

Place the rack of ribs onto the baking sheet & broil in the oven for 3 minutes in order to caramelize the sauce.

Serve & enjoy!

What pairs well with Slow Cooker Cajun BBQ Ribs?

Many side dishes pair well with ribs, including corn on the cob, white rice, amish macaroni salad and deviled egg potato salad.

Slow Cooker Cajun BBQ Ribs

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Ingredients

• 1 rack ribs
• bbq sauce
• cajun seasoning
• 1 tsp salt
• 1 tsp pepper

Instructions

Plug in the slow cooker.

Remove the membrane from the back of the ribs.

Liberally cover the ribs in cajun seasoning.

Sprinkle salt and pepper onto the ribs.

Place the rack of ribs into the slow cooker, bending the rack so it fits.

Cook the ribs on low for 8 hours.

Once the cooking time has finished, remove the ribs from the slow cooker and place onto a baking sheet.

Liberally brush BBQ sauce on the rack of ribs.

Place the rack of ribs onto the baking sheet & broil in the oven for 3 minutes in order to caramelize the sauce.

Serve & enjoy!

The post Slow Cooker Cajun BBQ Ribs Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Air Fryer Bruschetta Meatloaf is a moist, flavorful meatloaf that’s perfect for even the busiest of days! This easy recipe is ready in about 40 minutes.

Air Fryer Bruschetta Meatloaf

Tired of the same old meatloaf? We love meatloaf. Over the years I know people that have said their families just weren’t crazy about meatloaf. If that is the case with your family, give this Air Fryer Bruschetta Meatloaf a try! 

Air Fryer Bruschetta Meatloaf is a moist and flavorful meatloaf that requires ground beef, seasonings, bruschetta and cheese. This simple recipe is easy to follow and goes from start to finish in about 40 minutes. Here’s how I make it. 

Equipment Needed

• air fryer oven
• glass mixing bowl
• measuring cup
• measuring spoons
• 6″ 32oz casserole dish

Ingredients

• 2 lb ground beef
• 2/3 cup garlic & herb bread crumbs
• 2 tsp Italian seasoning
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 egg
• 1 cup bruschetta
• 1 cup shredded mozzarella cheese

Instructions

Plug in the air fryer oven.

Preheat the air fryer for 5 minutes at 390 f.

While the air fryer is preheating, make the meatloaf mixture.

Place the ground beef into the glass mixing bowl.

Add the bread crumbs, seasonings and egg and combine thoroughly.

Press the meatloaf into a ball.

Place the meatloaf mixture into the casserole dish and smooth it out so the meatloaf is even and fills the pan.

Set the air fryer to cook for 30 minutes.

When there is 5 minutes cooking time remaining, take the meatloaf out.

Sprinkle the shredded mozzarella on top of the meatloaf.

Then, spread the bruschetta out across the top of the cheese.

Put the meatloaf back into the air fryer to finish cooking.

Once the cooking time has finished, remove the meatloaf from the air fryer and let it rest for 10 minutes before plating.

Serve and enjoy!

What kind of air fryer should be used to make this recipe?

This recipe was made in an air fryer oven. If you have a large “egg” or “barrel” style air fryer you are also able to make it in there. If the casserole dish fits in your air fryer just be sure to watch the cooking time.

What can I pair with this recipe?

This recipe pairs nicely with a salad, as well as a side of rice (such as pressure cooker herb rice or white rice) and almost any vegetable.

Air Fryer Bruschetta Meatloaf Recipe

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Ingredients

• 2 lb ground beef
• 2/3 cup garlic & herb bread crumbs
• 2 tsp Italian seasoning
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 egg
• 1 cup bruschetta
• 1 cup shredded mozzarella cheese

Instructions

Plug in the air fryer oven.

Preheat the air fryer for 5 minutes at 390 f.

While the air fryer is preheating, make the meatloaf mixture.

Place the ground beef into the glass mixing bowl.

Add the bread crumbs, seasonings and egg and combine thoroughly.

Press the meatloaf into a ball.

Place the meatloaf mixture into the casserole dish and smooth it out so the meatloaf is even and fills the pan.

Set the air fryer to cook for 30 minutes.

When there is 5 minutes cooking time remaining, take the meatloaf out.

Sprinkle the shredded mozzarella on top of the meatloaf.

Then, spread the bruschetta out across the top of the cheese.

Put the meatloaf back into the air fryer to finish cooking.

Once the cooking time has finished, remove the meatloaf from the air fryer and let it rest for 10 minutes before plating.

Serve and enjoy!

The post Air Fryer Bruschetta Meatloaf Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Air Fryer Ranch Drumsticks

I always try to do my best to get as much out of my grocery money as is possible. I stock up on essential staples when they’re on sale. I use a list when I shop. I buy larger sizes when they’re more economical. On occasion though, we need some new ideas on what to do with the same old groceries. Air Fryer Ranch Drumsticks are  great way to shake up your meal routine. These wings are flavorful and super simple to make. They’re perfect for a meal or a snack. Here’s how to make them.

Equipment Needed

• air fryer oven
• 2x medium bowls
• tongs
• silicone basting brush

Ingredients 

• 6 drumsticks 
• 1 ranch packet
• 1 stick butter, melted

Instructions

Rinse off the chicken.

Pat the chicken drumsticks dry with a clean towel, making sure you remove all moisture.

Coat each drumstick in butter. 

Place the drumsticks into the air fryer basket, taking care not to overcrowd. 

Cook at 375 degrees for 25 minutes.

Remove the drumsticks from the air fryer and set aside.

Coat the drumsticks in the ranch powder.

Place the drumsticks back into the air fryer for another 10 minutes.

Once the cooking time has finished, remove the drumsticks from the air fryer.

Serve and enjoy! 

Air Fryer Ranch Drumsticks Recipe

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Ingredients

• 6 drumsticks 
• 1 ranch packet
• 1 stick butter, melted

Instructions

Rinse off the chicken.

Pat the chicken drumsticks dry with a clean towel, making sure you remove all moisture.

Coat each drumstick in butter. 

Place the drumsticks into the air fryer basket, taking care not to overcrowd. 

Cook at 375 degrees for 25 minutes.

Remove the drumsticks from the air fryer and set aside.

Coat the drumsticks in the ranch powder.

Place the drumsticks back into the air fryer for another 10 minutes.

Once the cooking time has finished, remove the drumsticks from the air fryer.

Serve and enjoy! 

The post Air Fryer Ranch Drumsticks Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Air Fryer Garlic & Herb Pork Tenderloin

Pork is a versatile meat that can be quite lean. What makes pork so versatile is that it can be cooked in so many ways, including, roasted, grilled, baked and fried. If you’ve ever been in the meat department and seen a plain pork tenderloin on sale and wondered how to cook it, this recipe is for you. This simple recipe calls for only 3 ingredients! Things don’t get much simpler than that. Here’s how you make Air Fryer Garlic & Herb Pork Tenderloin.

Equipment Needed

• air fryer oven
• measuring cup
• meat thermometer

Ingredients

• 1-2 lb pork tenderloin
• 1/2 cup butter, melted
• garlic & herb seasoning, to taste

Instructions

Plug in the air fryer.

Coat the pork tenderloin in the butter. In the case of this recipe, use the butter generously.

Place the pork tenderloin into the air fryer.

Set the air fryer to cook for 25 minutes at 400 degrees.

Once the cooking time has finished, remove the tenderloin from the air fryer.

Coat the pork tenderloin again in butter, then rub garlic & herb seasoning over the entire surface of the pork.

Place the pork tenderloin back into the air fryer for an additional 5 minutes, or until the pork reaches 145 degrees.

Remove the tenderloin from the air fryer.

Let the tenderloin rest for 10 minutes before slicing.

Serve the pork immediately with your favorite sides.

Enjoy!

What kind of air fryer should be used to make this recipe?

This recipe was made in an air fryer oven. If you have a large “egg” or “barrel” style air fryer you are also able to make it in there. You may have to cut the tenderloin in half to fit it into the bucket. Watch the cooking time.

What can I pair with this recipe?

This recipe pairs well with so many things. It can be served over rice or with a number of pasta dishes. It goes equally well with a salad or other vegetables.

Air Fryer Garlic & Herb Pork Tenderloin Recipe

Print

Ingredients

• 1-2 lb pork tenderloin
• 1/2 cup butter, melted
• garlic & herb seasoning, to taste

Instructions

Plug in the air fryer.

Coat the pork tenderloin in the butter. In the case of this recipe, use the butter generously.

Place the pork tenderloin into the air fryer.

Set the air fryer to cook for 25 minutes at 400 degrees.

Once the cooking time has finished, remove the tenderloin from the air fryer.

Coat the pork tenderloin again in butter, then rub garlic & herb seasoning over the entire surface of the pork.

Place the pork tenderloin back into the air fryer for an additional 5 minutes, or until pork reaches 145 degree.

Remove the tenderloin from the air fryer.

Serve immediately with your favorite sides.

Enjoy!

The post Air Fryer Garlic & Herb Pork Tenderloin Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Easter Peeps Cereal Treats

Easter is a holiday that holds a lot of memories for me. As a child we always had a visit from the Easter bunny. In addition to that, my Mom would make us Easter themed treats, such as decorated cakes. If Peeps cereal had been a thing back then I have no doubt she would have made some fun Easter treats with them. These Easter Peeps Cereal Treats are made just like the krispy cereal treats that so many know and love. You only need 3 ingredients for this recipe. Here’s how to make them.

Equipment Needed

• large saucepan
• nonstick pan OR silicone pan
• silicone cooking spoon

Ingredients

• 1/2 stick butter

• 10 oz bag mini marshmallows

• 4-5 cups Peeps cereal (Use 4 cups if you want more marshmallow or 5  if you prefer a little less marshmallow.)

Instructions

Place the butter into a large saucepan and melt it over low heat.

Add the marshmallows to the pot and stir until they are completely melted.

Slowly add the Peeps cereal to the marshmallow mixture and combine thoroughly.

Use a spatula or a piece of wax paper to evenly press the cereal mixture into a silicone pan or a nonstick pan coated with cooking spray.

Let the mixture cool before you are ready to slice.

Cut into 2-inch squares.

Serve and enjoy!

Serving Tip

These cereal treats are best if they are served the same day they are made.

Easter Peeps Cereal Treats Recipe

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Ingredients

• • 1/2 stick butter
• • 10 oz bag mini marshmallows
• • 4-5 cups Peeps cereal

Instructions

Place the butter into a large saucepan and melt it over low heat.

Add the marshmallows to the pot and stir until they are completely melted.

Slowly add the Peeps cereal to the marshmallow mixture and combine thoroughly.

Use a spatula or a piece of wax paper to evenly press the cereal mixture into a silicone pan or a nonstick pan coated with cooking spray.

Let the mixture cool before you are ready to slice.

Cut into 2-inch squares.

Serve and enjoy!

The post Easter Peeps Cereal Treats Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Pressure Cooker Mint Chip Bundt Cake

If you’re planning your St Patrick’s Day meal or celebration and are looking for a dessert, look no further! This Pressure Cooker Mint Chip Bundt Cake looks like something you’d purchase from a bakery but is in fact a recipe you can easily put together right at home. The moist cake has a light mint flavor and is topped with a rich chocolate ganache. Here’s how to make it.

Equipment Needed

• 6 qt electric pressure cooker
• large mixing bowl
• 7″ bundt pan
• measuring cup
• measuring spoons
• silicone seamer basket
• small saucepan
• medium glass mixing bowl
• whisk
• cooling rack
• aluminum foil

Ingredients

Cake Ingredients

• 1 box french vanilla cake mix
• 3 eggs
• 1 cup water
• 1/3 cup oil
• 3 drops mint green food coloring
• 1 tbsp pure mint extract
• 1 cup semi sweet chocolate chips

Chocolate Ganache Ingredients

• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream

Instructions

Cake instructions

Place the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring into a large mixing bowl and combine.

Fold the chocolate chips into the batter.

Grease and flour a 7 inch bundt pan.

Pour the batter into the bundt pan.

Add 1 cup water to the pressure cooker’s pot.

Loosely cover the pan with aluminum foil.

Place the filled bundt pan onto the silicone trivet and lower it into the pot.

Put the lid onto the pressure cooker, then close it and seal.

Set the pressure cooker to cook on manual high pressure for 35 minutes.

Once the cooking time has finished, do a quick pressure release.

Life the cake out of the pot.

Put the bundt pan onto a cooling rack and let the cake cool for 30-60 minutes.

Gently remove the cake from the pan and place onto a plate. If needed, use a knife to gently separate the cake from the sides of the bundt pan.

Chocolate Ganache Instructions

Pour the heavy whipping cream into a small pot and heat it until it’s slightly boiling

Pour the chocolate chips into a heat safe bowl.

Pour the heavy whipping cream over the chocolate chips and whisk until completely combined and the mixture is smooth.

Pour the ganache over the cake.

Allow the ganache to set before cutting the cake.

Serve and enjoy!

Can I still make this recipe if I don’t have a silicone vegetable steamer?

Yes! I love using my silicone vegetable steamer because it works like a trivet with handles. If you don’t have one then you can make a sling out of aluminum foil and use that.

Do I have to use green food coloring?

No! Using the food coloring only provides color, not flavor. If you prefer to make the cake with no color, that’s no problem. Conversely, if you wanted to make he cake with a different food coloring, that’s also no problem.

How do I store leftover Mint Chip Bundt Cake?

In the event you have leftover cake at the end of your St Patrick’s Day gathering, place any leftover cake into an airtight container and store on the counter. The leftover cake doesn’t need to be refrigerated.

Pressure Cooker Mint Chip Bundt Cake Recipe

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Ingredients

• Cake Ingredients
• 1 box french vanilla cake mix
• 3 eggs
• 1 cup water
• 1/3 cup oil
• 3 drops mint green food coloring
• 1 tbsp pure mint extract
• 1 cup semi sweet chocolate chips
• Chocolate Ganache Ingredients
• 1 cup semi-sweet chocolate chips
• ½ cup heavy whipping cream

Instructions

Cake instructions

Place the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring into a large mixing bowl and combine.

Fold the chocolate chips into the batter.

Grease and flour a 7 inch bundt pan.

Pour the batter into the bundt pan.

Add 1 cup water to the pressure cooker's pot.

Loosely cover the pan with aluminum foil.

Place the filled bundt pan onto the silicone trivet and lower it into the pot.

Put the lid onto the pressure cooker, then close it and seal.

Set the pressure cooker to cook on manual high pressure for 35 minutes.

Once the cooking time has finished, do a quick pressure release.

Life the cake out of the pot.

Put the bundt pan onto a cooling rack and let the cake cool for 30-60 minutes.

Gently remove the cake from the pan and place onto a plate. If needed, use a knife to gently separate the cake from the sides of the bundt pan.

Chocolate Ganache Instructions

Pour the heavy whipping cream into a small pot and heat it until it's slightly boiling

Pour the chocolate chips into a heat safe bowl.

Pour the heavy whipping cream over the chocolate chips and whisk until completely combined and the mixture is smooth.

Pour the ganache over the cake.

Allow the ganache to set before cutting the cake.

Serve and enjoy!

The post Pressure Cooker Mint Chip Bundt Cake Recipe appeared first on Mom Knows It All - From Val's Kitchen.

St Patrick’s Day Cookie Bars

Looking for an easy but fun dessert for your St Patrick’s Day meal or celebration? Check out these St Patrick’s Day Cookie Bars! These moist and chewy cookie bars have a fun pop of green, making them perfect for a St Patrick’s Day gathering or a spring celebration. Here’s how to make them. 

Equipment needed

• 9×9 baking dish
• measuring spoons
• measuring cup
• whisk
• large glass mixing bowl
• stand mixer OR hand mixer and large mixing bowl
• parchment paper
• cooling rack

Ingredients

• ½ cup unsalted sweet cream butter, softened
• ½ cup light brown sugar, packed
• ¼ cup sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 1/2 cups flour
• ¾ cup green M&M’s
• ¾ cup semi-sweet chocolate chips

Instructions

Preheat the oven to 350 f.

Line a 9×9 baking dish with parchment paper.

Use a stand mixer or a hand mixer and large glass mixing bowl to cream together the butter, brown sugar, sugar, egg and vanilla until the mixture is thoroughly combined

Place the flour, baking soda, baking powder and salt into a large bowl and whisk together until combined.

Gradually whisk the dry ingredients into the wet ingredients until they are thoroughly combined.

Fold the M&M’s and chocolate chips into the dough.

Press the dough into the baking dish.

Sprinkle a few more M&M’s and chocolate chips on top of the mixture.

Bake for 20-25 minutes or until lightly brown.

Remove the dish from the oven and allow to cool completely on a rack before cutting into the bars.

Serve and enjoy!

What’s the best way to store St Patrick’s Day Cookie Bars?

If there re any cookies remaining, store the left overs in an airtight container or a ziploc bag.

St Patrick's Day Cookie Bars Recipe

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Ingredients

• ½ cup unsalted sweet cream butter, softened
• ½ cup light brown sugar, packed
• ¼ cup sugar
• 1 large egg
• ½ tsp pure vanilla extract
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 1/2 cups flour
• ¾ cup green M&M’s
• ¾ cup semi-sweet chocolate chips

The post St Patrick’s Day Cookie Bars Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Instant Pot Wild Rice Pilaf

Instant Pot Wild Rice Pilaf is an easy -to-make side that pairs well with many main courses. Using an electric pressure cooker makes cooking almost effortless, freeing your time for other things. This tender and moist rice will become one of your go-tos for family meals as well as entertaining guests. Here’s how to make it.

This recipe makes 4-6 servings.

Prep time: 20 minutes

Cooking time: 20 minutes (This does not include time to come to pressure or the time needed for natural pressure release.)

Equipment Needed

• 6 qt Instant Pot or other electric pressure cooker
• measuring cup
• measuring spoons
• knife
• cutting board

Ingredients

• 1 tbsp extra virgin olive oil
• 2 large carrots, finely grated
• ½ medium red onion, diced fine
• 2 large stalks celery, diced fine
• 8 oz baby portobello mushrooms, sliced
• 2-3 cloves garlic, minced
• sea salt and black pepper to taste
• 1 cup wild rice blend, rinsed well
• 2 cup chicken or vegetable broth
• 1 tbsp fresh rosemary leaves, chopped
• 2 tbsp fresh parsley, chopped, divided
• 1/3 cup slivered almonds, toasted

Instructions

Plug in the pressure cooker.

Add olive oil to the pressure cooker and select the sauté high function.

Once the display reads “hot,” add the carrots, red onion, celery, portobello mushrooms and minced garlic to the pot.

Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 5 minutes.

Press cancel to stop the cooking cycle off.

Add the wild rice, broth and fresh rosemary to the pot and stir to combine.

Season with additional salt and black pepper, if desired.

Put the lid back on and close to seal.

Set the pressure cooker to cook on manual high for  15 minutes.

Once the cooking cycle has finished, let pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

Unplug the pressure cooker and let the pot sit closed for an additional 5 minutes.

Remove the lid from the pressure cooker.

Fluff the rice while stirring in one tablespoon fresh parsley and the toasted almonds.

Sprinkle the remaining chopped parsley on top.

Serve and enjoy!

What does this side dish pair well with?

Instant Pot Wild Rice Pilaf goes particularly well with chicken, pork and fish. 

What wild rice should I use?

Any wild rice mix should work for this recipe.

Yield: 6 servings

Instant Pot Wild Rice Pilaf Recipe

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Ingredients

• 1 tbsp extra virgin olive oil
• 2 large carrots, finely grated
• ½ medium red onion, diced fine
• 2 large stalks celery, diced fine
• 8 oz baby portobello mushrooms, sliced
• 2-3 cloves garlic, minced
• sea salt and black pepper to taste
• 1 cup wild rice blend, rinsed well
• 2 cup chicken or vegetable broth
• 1 tbsp fresh rosemary leaves, chopped
• 2 tbsp fresh parsley, chopped, divided
• 1/3 cup slivered almonds, toasted

Instructions

Plug in the pressure cooker.

Add olive oil to the pressure cooker and select the sauté high function.

Once the display reads “hot,” add the carrots, red onion, celery, portobello mushrooms and minced garlic to the pot.

Season with salt and black pepper, to taste, and cook, stirring continually, until the veggies soften and the mushrooms start to release their liquid, approximately 5 minutes.

Press cancel to stop the cooking cycle off.

Add the wild rice, broth and fresh rosemary to the pot and stir to combine.

Season with additional salt and black pepper, if desired.

Put the lid back on and close to seal.

Set the pressure cooker to cook on manual high for  15 minutes.

Once the cooking cycle has finished, let pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.

Unplug the pressure cooker and let the pot sit closed for an additional 5 minutes.

Remove the lid from the pressure cooker.

Fluff the rice with a fork while stirring in one tablespoon fresh parsley and the toasted almonds.

Sprinkle the remaining chopped parsley on top.

Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 214Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 218mgCarbohydrates: 14gFiber: 3gSugar: 3gProtein: 15g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

The post Instant Pot Wild Rice Pilaf Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Easy Pressure Cooker Chili

Easy Pressure Cooker Beef Chili is perfect for chilly days and cold nights. This simple chili comes together quickly with minimal work. The recipe is naturally gluten-free if you check the labels on seasoning. It takes 30-35 minutes to make. While this recipe is pretty quick to make, it tastes like it’s been simmered or slow cooked.  This recipe makes a lot of chili, a good 10-20 servings depending on how much you put in one serving. 

Equipment Needed

• electric pressure cooker
• silicone cooking spoon
• measuring spoons

Ingredients

• 2 lbs ground beef (I use 85% ground beef. You can use a ground beef with lower fat if you prefer.)
• 1x 28 oz can crushed tomatoes
• 1x 28oz can petite diced tomatoes
• 1x 15 oz can light red kidney beans
• 1x 15 oz can dark red kidney beans
• 1x 15 oz can pink beans
• 1 small onion, minced
• 2 tbsp minced garlic (the kind in a jar)
• 2x envelopes chili seasoning (You can also play around with chili powder, paprika, onion, garlic, cumin and oregano to make your own.)

Instructions

Plug in the electric pressure cooker and select the saute/brown setting.

Put the ground beef into the pot and brown.

Once the beef has started browning, add the onion and garlic to the pot.

Once the beef isn’t pink any more, add the undrained kidney beans.

Add the diced tomatoes to the pot next.

Add the crushed tomatoes.

Add the seasonings to the pot next.

Give the pot a gentle stir on top.

Set the pressure cooker to cook for 13 minutes on manual high pressure.

Once the cooking time has finished, do a quick pressure release and remove the lid.

Give the contents of the pot a stir.

Add some shredded cheese and/or sour cream to the top.

Serve and enjoy!

 Tips

This chili is thick. I don’t think chili should be brothy like soup. If you prefer your chili to be brothier then add an extra 8oz of tomato sauce or beef broth when cooking

You can also use round turkey instead of ground beef if you want to reduce the amount of fat and calories in the dish.

I don’t find this dish to be very acidic but if you find chili or foods with tomato in them to be too acidic for you then you can add 2 tsp of sugar to the dish before cooking.

Do I need to use 3 different types of kidney beans?

No. I use three different types of because I find the dish to taste better. You can use just one or two types of kidney beans if you prefer, or if that’s all yo have on hand or can find in the store.

How do I store this chili?

Chili makes for a great leftover! Store any leftover chili in an airtight container if eating within a couple of days. Freeze it if eating after that.

Can I make this chili spicier?

Yes! This chili is easy to customize to your taste. You can make it hotter by adding a little hot sauce at the taBle, or by adding cayenne to the pot before cooking.

What should I serve with this chili?

This chili is great alone as well as with a salad. It can also be combined with rice for an even more filling dish.

Yield: 16 servings

Easy Pressure Cooker Beef Chili

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Cook Time 35 minutes

Total Time 35 minutes

Ingredients

• 2 lbs ground beef
• 1x 28 oz can crushed tomatoes
• 1x 28oz can petite diced tomatoes
• 1x 15 oz can light red kidney beans
• 1x 15 oz can dark red kidney beans
• 1x 15 oz can pink beans
• 1 small onion, minced
• 2 tbsp minced garlic (the kind in a jar)
• 2x envelopes chili seasoning (You can also play around with chili powder, paprika, onion, garlic, cumin and oregano to make your own.)

Instructions

Plug in the electric pressure cooker and select the saute/brown setting.

Put the ground beef into the pot and brown.

Once the beef has started browning, add the onion and garlic to the pot. 

Once the beef isn't pink any more, add the undrained kidney beans.

Add the diced tomatoes to the pot next.

Add the crushed tomatoes.

Add the seasonings to the pot next.

Give the pot a gentle stir on top.

Set the pressure cooker to cook for 13 minutes on manual high pressure.

Once the cooking time has finished, do a quick pressure release and remove the lid.

Give the contents of the pot a stir.

Add some shredded cheese and/or sour cream to the top.

Serve and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 412mgCarbohydrates: 27gFiber: 7gSugar: 4gProtein: 26g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

The post Easy Pressure Cooker Beef Chili Recipe appeared first on Mom Knows It All - From Val's Kitchen.

Pressure Cooker Taco Ziti

Pressure Cooker Taco Ziti is a great recipe for changing up Taco Tuesday or any other busy weekday! This Tex-mex comfort food adds salsa and taco seasoning to pasta and ground beef, then surrounds it all by ooey, gooey melty cheese. Preparing this dish in an electric pressure cooker saves time and energy, as there’s no need to stand around stirring or turn on an oven. One of he great things about this recipe is that you can adjust it to preference when it comes to heat and zip by using whatever taco seasoning and salsa you like. Here’s how I make it.

This recipe makes approximately 8-12 servings, depending on the size of each serving.

Cooking time is approximately 25 minutes.

Equipment needed

• electric pressure cooker (I used a 6 qt Zavor LUX LCD)
• silicone cooking spoon

Ingredients

• 1.5 lb ground beef
• 16 oz ziti
• 1x 24 oz jar salsa (I used a Mild Thick & Chunky)
• 1.5 jars water
• 3x 1.25 oz envelopes taco seasoning
• 8 oz shredded cheese
• sour cream (optional, for garnish)

Instructions

Plug in the electric pressure cooker.

Select the saute/brown setting.

Place the ground beef into the pot and brown it, adding in 2 of the envelopes of taco seasoning.

Once the beef has browned, add the pasta to the pot.

Add the 24 oz jar of salsa and the remaining taco seasoning envelope to the pot.

Pour the 1.5 jars of water over the top.

Stirring as little as possible, try to make sure all of the pasta is covered by liquid.

Set the pressure cooker to cook on manual high pressure for 6 minutes.

Once the cooking time has finished, do a quick pressure release.

Remove the lid from the pot and give the contents a good stir.

Add the shredded cheese to the pot.

Stir until cheese is melting, or consistency you like.

Serve immediately, garnishing with sour cream and additional cheese if desired.       

Yield: 12 servings

Pressure Cooker Taco Ziti

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Cook Time 25 minutes

Total Time 25 minutes

Ingredients

• 1.5 lb ground beef
• 16 oz ziti
• 1x 24 oz jar salsa
• 1.5 jars water
• 3x 1.25 oz envelopes taco seasoning
• 8 oz shredded cheese
• sour cream (optional, for garnish)

Instructions

Plug in the electric pressure cooker.

Select the saute/brown setting.

Place the ground beef into the pot and brown it, adding in 2 of the envelopes of taco seasoning.

Once the beef has browned, add the pasta to the pot.

Add the 24 oz jar of salsa and the remaining taco seasoning envelope to the pot.

Pour the 1.5 jars of water over the top.

Stirring as little as possible, try to make sure all of the pasta is covered by liquid.

Set the pressure cooker to cook on manual high pressure for 6 minutes.

Once the cooking time has finished, do a quick pressure release.

Remove the lid from the pot and give the contents a good stir.

Add the shredded cheese to the pot.

Stir until cheese is melting, or consistency you like.

Serve immediately, garnishing with sour cream and additional cheese if desired.      

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 318Total Fat: 17gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 793mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 23g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. Your serving size and ingredients may differ.

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