Sep
2025

Instant Pot Black Beans

categories: Instant Pot Recipes, Side Dishes
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It’s so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!
It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!

I don’t know about you, but I keep a stash of dried black beans in our pantry all the time so I am able to pressure can them for long-term storage. I haven’t purchased canned black beans in a while! However, recently while making a quick pot of chili, I went to our pantry to grab a jar of home-canned black beans and realized we were OUT!

Yep, I had used all of my home-canned black beans and hadn’t realized it, so I knew what I had to do. I grabbed a big ol’ bag of dried black beans, cooked them in my Instant Pot, and in under an hour I had my cooked black beans in the chili. Hooray!

The best part was by using my Instant Pot, I didn’t have to soak the dried beans overnight! I rinsed them, dumped them in my Instant Pot with water, minced garlic and salt, let them cook for 25 minutes and they turned out perfect!

I used 2 cups of dry black beans and ended up with about 6 cups of cooked beans, so I was able to use some for the chili and froze the rest to use in other meals. If you’d like to know how to easily cook Instant Pot Black Beans, you can find out right here!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Rinse and Sort The Beans

It probably goes without saying, but you should definitely rinse and sort the black beans you’ll be using because sometimes dirt or little pebbles find their way into the bags (crazy, right?).

Pour the beans you will be using (2 cups dried) into a colander and give them a good rinse to clean them. Let them drain well.

Black beans are rinsed well and then drained in a colander before cooking.

Do a quick check of the beans in the colander to make sure no tiny pebbles are hiding! I also try to pull out some of the beans that have already split or been broken during packaging.

Broken beans and any tiny rocks are pulled out and discarded before cooking.

Into The Instant Pot They Go!

Place 2 cups of rinsed and sorted black beans into the inner pot. Add 1 teaspoon of kosher salt and about 1½-2 teaspoons of minced garlic to the beans.

Pour 6 cups of water over the beans. This amount of water should be enough to fully cover the beans and be about 1″ over the top of them (add more water, if necessary). 

black beans, garlic and salt are fully covered with 6 cups of water in the Instant Pot.

Cook The Instant Pot Black Beans

Lock the lid of the Instant Pot in place and flip the pressure lever to SEALING. Set the cooking program for MANUAL (high pressure) and set the cooking timer for 25 minutes.

It will take close to 10 minutes for the internal pressure to build and then the cooking program (and timer) will begin. When the Instant Pot reaches full pressure, the pressure gauge will pop up.

Once the cooking time (25 minutes) has ended, let the pressure release NATURALLY, which means you do nothing while the internal pressure lowers on its own.

The pressure gauge will drop back down once all internal pressure has been released, indicating it is safe to unlock and remove the lid of the Instant Pot.

Instant Pot Black Beans cook for 25 minutes at High pressure.

Remove the lid and you will find perfectly cooked black beans to use as you see fit. They will be the same consistency as canned black beans you would find at the grocery store!

Here are the black beans, still in the Instant Pot, after being cooked.

Use a slotted spoon to remove the beans from the Instant Pot, and now they are ready to be eaten or added to other dishes.

Two cups of dried beans will yield about 6 cups of cooked black beans.

Using the Instant Pot Black Beans

I love to make black beans in the Instant Pot and add them to a big pot of homemade chili. They are also good when mashed and seasoned well to use as black refried beans, as a side dish.

Black beans taste wonderful in other Mexican dishes (burritos, salads, tostadas and taco bowls), as well. There are so many uses for these black beans; the possibilities are practically endless.

Instant Pot Black Beans, can be added to a pot of homemade chili.

You could also use them to make Black Beans And Rice, Easy Black Bean Stew, Turkey Black Bean Soup (Instant Pot), Black Bean Butternut Squash Chili and Black Bean Burgers, to name a few!

Black beans can be used to make Black Beans and Rice.

Using cooked black beans to make Easy black Bean Stew for a meal.

If you are fortunate enough to have an Instant Pot, using it to cook dried black beans is a simple (and much quicker) way to do this. I hope you have the opportunity to try making Instant Pot Black Beans!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More Instant Pot Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Instant Pot Black Beans
Prep Time
5 mins
Cook Time
25 mins
Natural Pressure Release (approx.)
20 mins
Total Time
50 mins
 

It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!

Category: Vegetable
Cuisine: All Cuisines
Keyword: Instant Pot, black beans
Servings: 12 half-cup servings
Calories Per Serving: 111 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups dry black beans rinsed, drained, sorted
  • 1 teaspoon kosher salt
  • 1½ teaspoons minced garlic
  • 6 cups water or more to be 1" above beans
US Customary - Metric
Instructions

  1. Pour beans into a colander; rinse and drain. Discard any rocks/broken beans.

  2. Place beans into inner pot. Add salt and minced garlic. Pour 6 cups water over the beans. This should be enough to fully cover the beans and be 1" over the top of them (add more water, if needed). 

  3. Lock the lid of the Instant Pot in place; flip pressure lever to SEALING. Set the cooking program for MANUAL (high pressure); set timer for 25 minutes. It will take about 10 minutes to reach full pressure, then the cooking program (and timer) will begin. When it reaches full internal pressure, the pressure gauge will pop up. Once cooking time (25 minutes) has ended, let the pressure release NATURALLY (do nothing). The pressure gauge will drop back down once all internal pressure has been naturally released, indicating it is safe to unlock and remove the lid.

  4. Remove Instant Pot lid; remove beans with a slotted spoon and use the cooked black beans as you see fit. Enjoy!

Recipe Notes

NOTE: 2 cups of dried beans will typically yield about 6 cups of cooked beans. Serving size used for the caloric calculation was ½ cup cooked beans.

Nutrition Facts
Instant Pot Black Beans
Amount Per Serving (1 g)
Calories 111 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.04g
Sodium 201mg9%
Potassium 481mg14%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 1g1%
Protein 7g14%
Vitamin A 6IU0%
Vitamin C 0.1mg0%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's so easy to make Instant Pot Black Beans to use in so many dishes! 2 cups of dried beans will yield about 6 cups of cooked black beans!


Sep
2025

Peach Lemonade Spritzer (for 2)

categories: Beverages
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Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!
Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

It’s 100°F. outside today as I sit at my desk writing this blog post. UGH. Even for Oregon, that is a bit too hot… ha ha! When it’s this hot I want lots of icy cold drinks, and today I want to share a delicious family-friend drink I created that I’m sure you’ll enjoy!

A Peach Lemonade Spritzer is so easy to make, and it is icy cold, peachy and refreshing on a HOT day! With only a blender (or food processor), 3 main ingredients PLUS ice cubes, you can make this drink easily in about 5 minutes or less!

A combination of pink lemonade and fresh peaches provide the bulk of the flavor of this refreshing, non-alcoholic drink. Lime sparkling water provides extra flavor and loads of carbonation and bubbles, as an added feature. Here’s how to make a Peach Lemonade Spritzer (for two).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making The Peach Lemonade Mixture

When I make the peach lemonade spritzer (for two), it’s usually throughout the summer so I use a LARGE, fresh ripe peach (for 2 servings).

You can certainly use frozen peaches for this but you’d have to estimate the amount to be the size of a whole large peach, for best flavor! Toss the frozen peaches directly into the blender and blend away!

A box of fresh peaches, and a large one is used for the spritzer.

Place ¾ a cup of pink lemonade into a blender (or food processor) and then add a large peeled, pitted and chopped fresh peach into the liquid.

Looking down into a blender of pink lemonade and chopped peaches.

Place the lid on the blender, then blend the chopped peaches and the pink lemonade on High speed until the mixture becomes smooth (no peach chunks present). This usually takes only a minute or so to fully blend these two ingredients.

Can I Make This Ahead Of Time?

If you want to double or triple the recipe ahead of when you will be using it, simply cover the blender or transfer the blended mixture to a covered container. Store in the refrigerator for up to 2-3 days TIP: Don’t add the sparkling water if storing it in the refrigerator or it will go flat! 

When you’re ready to make a peach lemonade spritzer later, put the ice in glasses, pour the cold peach lemonade mix into the glass and then add the sparkling water at that time. EASY!

A side view of pink lemonade and chopped peaches in a blender before mixing.This is a side view of the fully blended peached and pink lemonade in the blender.

Finish Making The Peach Lemonade Spritzer

Add lots of ice cubes to the glass you will be using for each peach lemonade spritzer. I typically use a standard 8 oz. juice glass per serving, but if I want the spritzers to look a bit more “fancy”, I use a nice cocktail glass.

A cocktail glass is filled with ice cubes before adding liquid.

Fill the glass of ice about ¾ full using the blended peach and lemonade mixture, leaving room for the sparkling water to be added to top it off.

Blended peach and lemonade mixture is poured into ice-filled glass.

Top Off the Glass With Sparkling Water

Pop open a can of cold sparkling water to finish filling the glass. NOTE: Any sparkling water will do, but love the added flavor I get when I use a can of LIME sparkling water!

Because the sparkling water is not sweetened, be careful not to use more of it than the amount of peach lemonade mixture in the glass. The ratio I use is about two-thirds peach and lemonade mixture to about one-third sparkling water in an 8 oz. glass.

You want the sweet taste of ripe peaches and tangy pink lemonade to be featured, front and center. The sparkling water is there for the party; those bubbles are there to make it a true bubbly “spritzer”.

The peach lemonade spritzer is topped off with lime-flavored sparkling water.

You can serve the peach lemonade spritzer as is, or you might want to garnish it with fresh fruit on a skewer (shown below), a peach slice or a lemon wedge!

Whatever you’d like for the garnish is how you should do it! Jeepers, maybe you even have your own private stash of those cute little drink umbrellas you could use… just sayin’.

A fruit garnish is served on the peach lemonade spritzer.

Maybe you will have the chance to try a refreshing peach lemonade spritzer, because it is so yummy! I hope you (and those you love) will really like it, too!

Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a WONDERFUL day!

Looking For More FAMILY-FRIENDLY BEVERAGE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes for family-friendly drinks, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peach Lemonade Spritzer
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 

Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!

Category: Beverages
Cuisine: All Cuisines
Keyword: peach lemonade spritzer
Servings: 2
Calories Per Serving: 82 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large peach peeled, pitted, chopped
  • ¾ cup pink lemonade already prepared
  • 6 ounces sparkling water (lime flavor preferred)
  • ice cubes
Optional Garnish: fresh skewered fruit, lemon wedges or peach slices
    US Customary - Metric
    Instructions

    1. Place pink lemonade and a large, chopped (peeled) peach into a blender.

    2. Put lid on blender; blend on High speed until mixture is smooth and no peach chunks are present (1-2 minutes).

    3. Fill two 8 oz. glasses (or cocktail glasses) with ice cubes. Fill glasses about ¾ full with peach/lemonade mixture, leaving room for sparkling water to top it off.

    4. Pour sparkling water into the glass to finish filling it. NOTE: Any sparkling water will do, but a can of LIME sparkling water adds even more flavor. Sparkling water is not sweetened, so don't use more of it than the amount of peach lemonade mixture in the glass. I use about ⅔ peach/lemonade mixture and about ⅓ sparkling water in an 8 oz. glass. You want the sweet taste of ripe peaches and tangy pink lemonade to be front and center.

    5. Serve the peach lemonade spritzer as is, or garnish it with fresh fruit on a skewer, a peach slice or a lemon wedge! Serve cold and enjoy!

    Nutrition Facts
    Peach Lemonade Spritzer
    Amount Per Serving (1 (1/2 of total))
    Calories 82 Calories from Fat 2
    % Daily Value*
    Fat 0.2g0%
    Saturated Fat 0.01g0%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Sodium 35mg2%
    Potassium 108mg3%
    Carbohydrates 20g7%
    Fiber 1g4%
    Sugar 18g20%
    Protein 1g2%
    Vitamin A 285IU6%
    Vitamin C 4mg5%
    Calcium 8mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Hot outside? Make Peach Lemonade Spritzer (for two), a family-friendly cold drink with pink lemonade, fresh peaches and lime sparkling water!


    Sep
    2025

    Broccoli Cheese Orzo

    categories: Side Dishes, Vegetable Dishes
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    Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.
    Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

    Are you looking for a new (and yummy) side dish you can serve with beef, chicken, pork or fish? If you are, then I hope you’ll check out this recipe for broccoli cheese orzo!

    I originally checked out 5-6 recipes online, then used some of the ingredients and added other ingredients (and cooking methods) to suit our taste. 

    This delicious side dish is cooked all in one pan and the orzo is lightly toasted and is wonderfully flavored with two cheeses, broccoli florets and a creamy garlic butter sauce.

    It’s simple to make, tastes amazing and it’s done in about 30 minutes. I hope you’ll give it a try, so here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Broccoli And Orzo Pasta

    Cut fresh broccoli into small florets. Heat extra virgin olive oil on medium heat in a large saucepan or Dutch oven. Once the oil is hot (but not smoking), add the broccoli florets and cook them, stirring occasionally, for 2-3 minutes.

    Fresh broccoli florets are quickly cooked in olive oil for 2-3 minutes.

    Add the uncooked orzo pasta, and lightly “toast” it by cooking it (stirring often) for about 2 minutes until it is “toasted” and slightly browned. Stir in finely chopped red (or orange) bell pepper, garlic powder and onion powder.

    Note: You will also add salt and pepper later “to taste”, after the orzo has finished cooking, so no need to add it now.

    Pour chicken OR vegetable broth into the pan, turn the heat up to medium-high and bring the broth to a boil. When it begins to boil, reduce the heat to a low simmer and put a lid on the pan.

    Orzo pasta is added to the pan and lightly "toasted".Chicken (or vegetable) broth is added to the broccoli and orzo.

    Cook The Orzo

    Cook the orzo (covered) on LOW for about 9-12 minutes or until the liquid is absorbed. Remove the lid a few times and give it a good quick stir and see how much liquid remains. Do not let the orzo burn, so keep an eye on it!

    The orzo is cooked in the covered pan until liquid has been fully absorbed.

    Once all the chicken (or vegetable) broth has been absorbed into the pasta, take a little bite of the orzo pasta to make sure it is tender.

    If for some reason it is still a bit too firm, add 1-2 Tablespoons of water (or more broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until the orzo becomes tender.

    Orzo pasta is finished cooking, and all broth has been absorbed.

    Add The Final Ingredients

    As soon as the orzo is done, remove the pan from the heat source. Immediately add butter, heavy whipping cream (can substitute half and half or milk), freshly grated Parmesan and cheddar cheeses.

    Stir these ingredients into the pasta until the butter and cheeses have melted and along with the cream have been fully incorporated into the orzo. Once combined, season with (and stir in) salt and pepper to suit your taste.

    Cheddar and Parmesan cheeses, whipping cream and butter are stirred into orzo.

    Sprinkle the top of the broccoli cheese orzo with additional cheddar cheese. Put the lid back on the pan for 2-3 minutes so the cheese on top melts. The creamy orzo mixture will also thicken slightly as it rests.

    Salt, pepper and more grated cheddar are added to the broccoli cheese orzo.

    Serve The Broccoli Cheese Orzo

    The broccoli cheese orzo can be served immediately, right from the pan, if desired OR you can transfer it to a serving bowl. I like to serve it in a bowl, so I use a spatula to remove large portions of the broccoli cheese orzo at a time to transfer it.

    A spoonful of the creamy broccoli cheese orzo is shown over the pan.

    Transfer the broccoli cheese orzo to a serving bowl (keeping some of the melted cheese from the top, on top!). Serve the orzo immediately while it is hot!

    The broccoli cheese orzo, served in a white bowl.

    We enjoyed this absolutely delicious side dish served alongside a piece of pan-seared creole salmon. This was a filling and “all in one” meal for us because it consisted of meat, a vegetable and pasta!

    A piece of creole salmon is served next to the broccoli cheese orzo pasta.

    I hope you have the opportunity to try this broccoli cheese orzo and trust you’ll enjoy it as much as we do. It’s a fairly simple, one-pan dish to make and if you have any leftovers, they’re easy to reheat in the microwave.

    Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More ORZO Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring ORZO you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    Broccoli Cheese Orzo
    Prep Time
    15 mins
    Cook Time
    15 mins
    Total Time
    30 mins
     

    Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.

    Category: Side Dish, Vegetable Dish
    Cuisine: American
    Keyword: broccoli cheese orzo
    Servings: 5
    Calories Per Serving: 415 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon extra virgin olive oil
    • 2 cups fresh broccoli florets *Bite-sized pieces
    • 1 cup orzo pasta Uncooked
    • 2 Tablespoons finely chopped red bell pepper
    • ¾ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • 2 cups chicken broth Can substitute veggie broth
    • 1 Tablespoon butter
    • 1¼ cups grated cheddar cheese* *DIVIDED USE
    • ½ cup grated Parmesan cheese
    • ½ cup heavy whipping cream* *Can substitute half n' half or milk
    • salt and pepper, to taste
    US Customary - Metric
    Instructions

    1. Heat olive oil on medium heat in a large saucepan. Once oil is hot, add broccoli. Cook, stirring occasionally for 2-3 minutes.

    2. Add orzo; cook for 1-2 minutes (stirring often) until it's "toasted" and slightly browned. Stir in red bell pepper, garlic powder and onion powder.

    3. Add chicken broth; turn heat up to medium-high, bring broth to a boil, then reduce heat to a low simmer; cover the pan. Cook (covered) on LOW for 9-12 minutes (or until all liquid is absorbed). Remove lid 2-3 times, give it a quick stir and see how much liquid remains. Keep an eye on it so the orzo doesn't burn! Once all broth has been absorbed, taste orzo to make sure it is tender. If it's still too firm, add 1-2 Tbsp. water (or broth). Stir again, re-cover the pan and let it cook 1-2 more minutes or until orzo is tender. Remove pan from heat source.

    4. Immediately add butter, whipping cream, Parmesan cheese and 1 cup of cheddar cheese. Stir until ingredients are combined and butter and cheeses have melted. Once combined, season with salt and pepper to suit your taste.

    5. Sprinkle orzo with remaining ¼ cup of grated cheddar. Put the lid back on the pan for 2-3 minutes. Cheese on top will melt and orzo mixture will thicken slightly as it rests.

    6. Transfer broccoli cheese orzo to a serving bowl (keep some of the melted cheese from the top, on top!). Serve hot and enjoy!

    Recipe Notes

    NOTE:  The caloric calculation was made using heavy whipping cream. If you want the dish to have fewer calories, substitute half and half or milk for the cream called for.

    Nutrition Facts
    Broccoli Cheese Orzo
    Amount Per Serving (1 (1/5 of total))
    Calories 415 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 14g88%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 8g
    Cholesterol 72mg24%
    Sodium 902mg39%
    Potassium 277mg8%
    Carbohydrates 28g9%
    Fiber 2g8%
    Sugar 3g3%
    Protein 16g32%
    Vitamin A 1135IU23%
    Vitamin C 37mg45%
    Calcium 333mg33%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Broccoli Cheese Orzo is a delicious side dish with orzo pasta, broccoli, cheddar and Parmesan cheese, cooked in a creamy garlic sauce.


    Sep
    2025

    Maple Coconut Oatmeal Cookies

    categories: Cookies, Desserts
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    Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!
    Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

    If you’re looking for a delicious, flavor-packed cookie recipe, may I suggest this one? Maple Coconut Oatmeal Cookies are a great twist on a more traditional oatmeal cookie, taste great, and they’re pretty easy to make, too!

    The addition of browned butter (with its nutty flavor), toasted pecans, coconut and cinnamon in the dough bring new levels of flavor to these absolutely wonderful cookies. Here’s how to make them!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Combine The “Dry” Ingredients

    Before you begin, preheat your oven to 350°F.  Move oven racks to position one at the top of the oven and one on the lower rack of the oven. Line two baking sheets with parchment paper. If you have silicone baking mats you can use them instead of parchment paper.

    Measure old-fashioned oats, all-purpose flour, light brown sugar, shredded sweetened coconut, salt and ground cinnamon into a large mixing bowl. Stir until these “dry” ingredients have been combined.

    Dry ingredients for the cookie dough are combined in a large mixing bowl.

    Brown The Butter For The BEST Flavor

    When you add browned butter to this cookie dough, it provides an additional layer of nutty flavor that is fantastic! If you’ve never made browned butter before, here’s how to do it.

    Place a stick of butter (½ cup or 8 Tablespoons) in a small saucepan. Melt the butter on Medium heat, stirring constantly. As it cooks the butter will begin to bubble quite a bit and foam will appear on top.

    Use a spoon to push the foam to the side in order to see the changing color of the butter as it cooks. When the milk solids turn to a golden-brown color (seen in 2nd photo below), immediately remove the saucepan from the heat. TIP: Keep a close eye on the butter and its color, because it can go from light golden brown to burnt quite quickly.

    A stick of butter is melted and continues bubbling and cooking until it's browned.Foam is moved to the side revealing color of the browned butter in the saucepan.

    Pour the browned butter into a small bowl. Add the maple syrup and stir until it’s fully combined with the browned butter.

    Maple syrup is stirred into a bowl holding the browned butter.

    Add “Wet” Ingredients To The “Dry” Ingredients

    In a small bowl, stir baking soda (1 tsp.) into boiling water (2 Tbsp.) until it has dissolved. Add the mixture into the browned butter and maple syrup. Stir until combined, then stir in 1 teaspoon vanilla extract.

    Baking soda is dissolved into boiling water, then added to browned butter mixture.

    Add the wet ingredients into the large bowl of dry ingredients. Stir well until the ingredients are thoroughly incorporated and the “dough” is fairly thick.

    Wet ingredients are combined with dry ingredients and stirred until combined.

    Final Step

    The final step is to add a cup of chopped lightly “toasted” pecans to the dough mixture. You can “toast” the pecans by placing them in a single layer into a “dry skillet” (no butter or oil).

    TIP: If you want to save a bit of time, toast the pecans first (before making the dough), because they will have already cooled when the dough is ready.

    Pecans are lightly toasted in a dry skillet until aromatic.

    Heat them on MEDIUM heat for 2-3 minutes, stirring occasionally until they begin to produce a nutty aroma. After stirring, spread them back out in the skillet.

    Be careful to not let the nuts burn. When done, transfer the pecans to a paper towel and let them cool completely before chopping or using. 

    Add the cooled chopped pecans to the dough and stir, until they have been fully incorporated into the cookie dough. Now it’s time to shape the cookies before baking.

    Cooled, toasted chopped pecans are added to the cookie dough and mixed in.

    Shaping The Cookies

    Use ¼ cup of the dough for each cookie. This recipe should give you enough dough to make 24 cookies. The cookie dough is fairly crumbly, so keep at it, shaping them into balls! 

    Compact the dough using your hands until it forms into a firm, cohesive ball and the crumbly dough holds together very well.

    The cookie dough is shaped into 24 round balls.

    Bake The Cookies

    Place each cookie dough ball on a parchment paper-lined baking sheet, making sure to leave a couple inches between the cookies. I use two small cookie sheets and place one dozen cookies on each one. If some of the dough crumbles off, just re-shape it until it holds together!

    When you put the baking sheets in the oven, place one on a lower rack and place the other baking sheet on the top rack. You will need to switch the baking sheets between the racks halfway through the baking time. The sheet on the bottom will switch places with the baking sheet on top.

    Bake the maple coconut oatmeal cookies at 350° F. until the cookies are “set up” and golden brown on the outside. The cookies still need to be soft inside, though. Keep an eye on the cookies during the baking time, because oven temps can vary quite a bit.

    Cookies are baked on parchment paper-lined cookie sheets.

    Important Note About The Baking Time!

    IMPORTANT: Do NOT overbake these cookies! If you cook them too long, they will become dry and hardened, and nobody wants a hard, dry cookie, right? Keep an eye on them to determine how they look, in order to know when they’re done

    I usually bake the cookies for 7 minutes, then switch the baking sheet location (top to bottom, etc.), and then cook them an additional 7 minutes. Your cookies may take less time or 1-2 minutes more, depending on your particular oven! 

    Serve And Enjoy Maple Coconut Oatmeal Cookies!

    Once the cookies are done, let them rest for 4-5 minutes still on the baking sheet, then carefully transfer them (using a spatula) to wire racks to cool completely.

    Two dozen Maple Coconut Oatmeal Cookies cooling on wire racks after baking.

    When the cookies have cooled to room temperature, they are ready to be plated, served and gobbled up! They’re SO GOOD! Be sure to store any leftover cookies (once they’re completely cool) in an airtight container. Enjoy!

    A close-up of one of the maple coconut oatmeal cookies cooling on a wire rack.

    I hope you have the opportunity to make these delicious cookies and am confident you (and those you love) are going to enjoy them. They’re absolutely scrumptious!

    Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More COOKIE RECIPES?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of scrumptious cookie recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Original recipe source: https://foodtasia.com/maple-pecan-oatmeal-cookies/

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    Maple Coconut Oatmeal Cookies
    Prep Time
    15 mins
    Cook Time
    14 mins
    Total Time
    29 mins
     

    Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

    Category: Cookies, Dessert, Snack
    Cuisine: All Cuisines
    Keyword: maple coconut oatmeal cookies
    Servings: 24 cookies
    Calories Per Serving: 166 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1½ cups old-fashioned oats
    • 1⅓ cups all-purpose flour
    • 1 cup light brown sugar (packed)
    • ½ cup shredded sweetened coconut
    • 1 teaspoon ground cinnamon
    • 1 teaspoon salt
    • ½ cup butter
    • 5 Tablespoons pure maple syrup
    • 1 teaspoon baking soda
    • 2 Tablespoons boiling water
    • 1 teaspoon vanilla extract
    • 1 cup pecans toasted and chopped
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F.  Position oven racks- 1 at the top of the oven & 1 at the bottom of the oven. Line baking sheets with parchment paper or silicone mats.

    2. Measure oats, flour, brown sugar, coconut, salt and cinnamon into a large bowl. Stir until combined. Set aside these "dry" ingredients.

    3. Melt butter in a small saucepan on medium heat, stirring constantly. As it cooks, butter will bubble, and foam will appear on top. Use a spoon to push foam aside to see the changing color of the butter. When butter turns golden-brown, remove pan from the heat. TIP: Keep a close eye on the butters color, because it can go from light golden brown to burnt very quickly. Immediately pour browned butter into a small bowl (to stop the browning). Add maple syrup; stir to combine.

    4. In a small bowl, stir baking soda into boiling water until dissolved. Stir this into the browned butter mixture, then add/stir in vanilla. Add this "wet" mixture to the bowl of "dry" ingredients. Stir until combined; "dough" will be fairly thick.

    5. Add toasted, cooled pecans to the dough*. "Toast" pecans by placing them in a single layer in a "dry skillet". Cook on MEDIUM heat 2-3 minutes, stirring occasionally until they produce a nutty aroma; be careful to not burn the nuts. When done, chop then transfer pecans to a paper towel; cool completely. Add cooled chopped pecans to the dough; stir, until incorporated. TIP: Want to save time? Toast pecans first (before making dough), so they're cool when dough is ready.

    6. Use ¼ cup of dough for each cookie (makes 24 cookies). Dough is fairly crumbly, so keep at it, shaping it into balls! Compact the dough using your hands until it forms a firm, cohesive ball and the dough holds together well.

    7. Place dough balls on prepared baking sheets, leaving 2" between cookies. If dough crumbles, re-shape it until it holds together! Put baking sheets in the oven, one on lower rack and the other on a top rack. NOTE: You will switch the baking sheets between the racks halfway through the baking time.

    8. Bake at 350° F. until cookies are "set up", golden brown on the edges. and soft inside. Bake cookies for 7 minutes, then switch the baking sheet's location (move sheet on top to bottom and vice versa), then cook them an additional 7 minutes. Your cookies may take less or more time, depending on your particular oven (oven temps can vary).  IMPORTANT: Do NOT overbake the cookies! If you cook them too long, they will become dry and hardened. Check occasionally to determine how they look, so you can determine when they're done.

    9. Remove cookie sheets from oven; let cookies rest on the baking sheets 4-5 minutes, then transfer them with a spatula to wire racks. When the cookies have cooled to room temperature, they're ready to serve. Store any leftover cookies (once cool) in an airtight container. Enjoy!

    Nutrition Facts
    Maple Coconut Oatmeal Cookies
    Amount Per Serving (1 cookie)
    Calories 166 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 4g25%
    Trans Fat 0.2g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 10mg3%
    Sodium 177mg8%
    Potassium 77mg2%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 121IU2%
    Vitamin C 0.1mg0%
    Calcium 21mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make yummy Maple Coconut Oatmeal Cookies for those you love! Maple syrup, oats, coconut, cinnamon and browned butter provide GREAT flavor!

     


    Sep
    2025

    Grilled Cherry Tomatoes

    categories: For The BBQ Grill, Vegetable Dishes
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    Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!
    Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!

    One of the dishes I enjoyed creating and also enjoy making (especially when we’re using the BBQ for meals) is Grilled Cherry Tomatoes! I grow lots of cherry tomatoes in our little garden, so in the summer I tend to keep bowls of them in our kitchen for quick snacks.

    If you’ve never tried grilling these little “snacks”, I want to show you today how to do that! They only take a few minutes to cook so I recommend making them when you are using your BBQ grill for a main dish.

    The “recipe” I am sharing today makes enough for two servings, but it can EASILY be doubled or tripled to make the quantity you need for a favorite meal.

    As soon as we finish grilling chicken (or other meats), for example, we remove the meat from the grill and add the tomatoes for a quick finish! Here’s how to make delicious, juicy grilled cherry tomatoes.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Tomatoes

    For this recipe I use about 20 cherry tomatoes, which is enough for a simple side dish or an “add-on” to a main dish for my husband and myself.

    To make this dish more colorful, consider using multi-colored cherry tomatoes, which is preferred, if possible. Rinse the tomatoes, remove the stems and let the tomatoes dry.

    Cherry tomatoes are rinsed, then stems are removed.

    Place the tomatoes in a bowl that is big enough to hold them and stir them.

    After the cherry tomatoes dry, they are placed in a bowl.

    Drizzle extra virgin olive oil over the tomatoes and gently give them a stir to coat them with the oil. Season lightly with salt, pepper, garlic powder and Italian seasoning and gently toss until combined.

    TIP: The cherry tomatoes only need a light seasoning, so don’t use a “heavy hand” when adding the spices. Use only enough to lightly season (but not overpower) the natural tomato flavor!

    Tomatoes are seasoned with olive oil, and then tossed with spices.

    Time To GRILL the Tomatoes

    Place the seasoned cherry tomatoes in a metal grill basket and place the basket on a grill grate directly above very hot briquets in the BBQ.

    TIP: Grilled cherry tomatoes only take 2-3 minutes to cook, so we usually make this dish AFTER we’ve finished grilling a meat dish. This way the charcoal briquets are already HOT, so we don’t have to fire everything up for only a couple minutes of cooking time!

    A metal basket holds the cherry tomatoes directly over the hot coals of the BBQ.

    Cook the tomatoes for 2-3 minutes, gently turning them often as they cook. They’re very delicate and juicy, so be careful when turning them!

    Grilled cherry tomatoes are cooked for 2-3 minutes, turning them often as they cook.

    Once the cherry tomatoes have “blistered” and become slightly wrinkly, they are done! Don’t overcook them or they could pop open from the juices inside.

    Remove the basket off of the heat once they have blistered and take them inside to garnish them before serving.

    When done, grilled cherry tomatoes are slightly "blistered" on the outside.

    Serve The Grilled Cherry Tomatoes

    To serve the grilled cherry tomatoes, place them in a small serving bowl. Immediately (while they’re still hot), finely grate fresh Parmesan cheese over the top. Sprinkle the tomatoes with chopped fresh parsley and serve immediately!

    Garnished with grated Parmesan and fresh parsley, the grilled cherry tomatoes are served.

    The cherry tomatoes are delicious served “as is” as a stand-alone dish, and the grilled tomatoes literally “pop with sweet juicy flavor” when you bite into them. They’re so good!

    Colorful grilled cherry tomatoes also can be used as an accompaniment for a variety of main dishes. Shown below are the colorful tomatoes served with grilled salmon, and they also pair well with chicken, pork and beef!

    Some grilled cherry tomatoes, served along with grilled salmon fillets.

    I hope you have the chance to make some grilled cherry tomatoes so you can see how simple they are to make and how delicious they are! If you’re making them for a larger group, this recipe can very easily be doubled or tripled, to suit your needs!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More GRILLED VEGGIE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of veggie recipes, including some that are delicious grilled, including:

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    Grilled Cherry Tomatoes
    Prep Time
    5 mins
    Cook Time
    3 mins
    Total Time
    8 mins
     

    Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor

    Category: Side Dish, Vegetable Dish
    Cuisine: All Cuisines
    Keyword: grilled cherry tomatoes
    Servings: 2
    Calories Per Serving: 89 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 20 cherry tomatoes multi-colored, if available
    • 2 teaspoons extra virgin olive oil
    • ¼ teaspoon salt or enough to lightly season
    • ¼ teaspoon black pepper or enough to lightly season
    • ⅛ teaspoon garlic powder or enough to lightly season
    • ⅛ teaspoon Italian seasoning or enough to lightly season
    • 2 Tablespoons finely grated Parmesan cheese* *fresh is best!
    • 1 Tablespoon chopped fresh parsley leaves
    US Customary - Metric
    Instructions

    1. Rinse tomatoes, remove stems; let tomatoes dry. Place dry tomatoes in a bowl.

    2. Drizzle olive oil on tomatoes; gently stir to coat tomatoes. Season lightly with salt, pepper, garlic powder and Italian seasoning; gently toss until combined.

    3. Place tomatoes in a metal grill basket; place basket on BBQ grill grate directly over very hot briquets. Cook tomatoes 2-3 minutes, gently turning them often as they cook. They're delicate and juicy, so be careful when turning them!

    4. Once tomatoes have "blistered" (become slightly wrinkled), they're done! Don't overcook or they could pop open from the juices inside. Remove basket from BBQ; take tomatoes inside to garnish before serving.

    5. To serve, place tomatoes in a serving bowl. Immediately (while they're still hot), finely grate fresh Parmesan cheese on top. Sprinkle with chopped fresh parsley; serve immediately. Enjoy!

    Nutrition Facts
    Grilled Cherry Tomatoes
    Amount Per Serving (1 (1/2 of total))
    Calories 89 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 4mg1%
    Sodium 398mg17%
    Potassium 398mg11%
    Carbohydrates 8g3%
    Fiber 1g4%
    Sugar 4g4%
    Protein 3g6%
    Vitamin A 1047IU21%
    Vitamin C 41mg50%
    Calcium 69mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make grilled cherry tomatoes on a BBQ! Lightly seasoned, topped with Parmesan and parsley, these colorful tomatoes burst with juicy flavor!


    Sep
    2025

    Instant Pot Boneless Pork Chops

    categories: Instant Pot Recipes, Main Dishes, Pork
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    Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!
    Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!

    Today I want to share a yummy recipe for Instant Pot boneless pork chops that serves two people. This fantastic recipe is very simple to make in my opinion and is perfect served any time of the year.

    When I photographed the steps to make this dish it was extremely HOT outside and I appreciated being able to use my Instant Pot in order to keep our kitchen cool!

    All in all, it is a very simple dish to make, however you do need to allow an extra hour (or two) to brine the pork chops (a simple salt/water mixture) before you cook them. Don’t skip this step, though, because it makes the chops so tender and juicy!

    The brining is SIMPLE and involves inactive prep, so if you’ve got the time, and want to enjoy delicious boneless pork chops, then this recipe is for you! Here’s how to make Instant Pot Boneless Pork Chops.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Brine the Pork Chops

    The first thing you will need to do is brine the pork chops for 1-2 hours before you cook them. You will need to plan ahead for this step, because it makes the pork chops juicy and flavorful.

    Use a shallow rimmed dish (just big enough to lay the pork chops down in a single layer). Mix a brining solution in this dish by stirring together 4 cups of water with 4 Tablespoons of salt until all the salt has dissolved. TIP: I use a glass loaf pan for this because it’s the perfect size for two large boneless chops!

    Lay the pork chops in the brine, placing them in the brine in a single layer. The brine should cover the pork chops. NOTE: If the dish you’re using is too big, you may have to turn the pork chops over halfway through the “brining” time for best results.

    Place the dish in the refrigerator and let the meat “marinate” in the brine for 1-2 hours. When done, remove the pork chops and then lightly blot them with a paper towel.

    A boneless pork chop is placed in a saltwater brine for 1-2 hours before cooking.Two 1" thick boneless pork chops in saltwater brine.

    Prepare The Seasoning Mix

    While the pork is brining, mix up the spices you’ll be using to season the meat. The spices you will use are brown sugar, paprika, salt, pepper, and onion powder.

    Stir these spices in a small bowl until they’re fully combined and set them aside until the pork chops are ready to be cooked.

    Spices are combined to make a seasoning mixture for the brined pork chops.

    Season the two boneless pork chops with the spice mixture, covering BOTH sides of the pork chops. Press the spices into the meat to help it adhere. Once the meat is fully covered in spices, it is ready to be cooked.

    Both sides of the thick pork chops are covered with the spice mixture.

    Sauté The Pork Chops In the Instant Pot

    Plug in the Instant Pot and press the SAUTÉ button (High heat). Add a Tablespoon of butter and once it has melted, add the seasoned pork chops in a single layer.

    Pork chops are sautéed in melted butter in the Instant Pot.

    Brown the pork chops on both sides (about 1-2 minutes per side). Once they have a light brown “sear” on them, remove the pork chops from the Instant Pot and set them aside on a plate.

    Both sides of the seasoned pork chops are lightly browned in the Instant Pot.Pork chops are removed from the pot to rest on a plate after they're lightly browned.

    Make A Quick Cooking Sauce

    While the empty Instant Pot is still set to SAUTÉ, add 1 cup of chicken broth. Now you need to “de-glaze” the pot. De-glazing means getting any leftover browned bits from searing the pork chops scraped off the bottom of the pot. They have lots of FLAVOR to contribute to the sauce.

    Stir the liquid with a wooden spoon to scrape up all the little bits left in the bottom of the pot from searing the pork chops. This will only take a minute or two.

    When done, add Worcestershire sauce and Liquid Smoke to the liquid and stir to combine. Press The CANCEL button on the Instant Pot to turn off the Sauté function.

    Instant Pot is deglazed with chicken broth, then Worcestershire and Liquid Smoke is added.

    Add the seasoned, browned pork chops back into the sauce in the Instant Pot. Now it’s time to pressure cook the chops!

    The browned pork chops are added back into the sauce in the Instant Pot.

    Pressure Cook The Instant Pot Boneless Pork Chops

    Place the lid on the Instant Pot and lock it into place. Flip the pressure valve to SEALING. Program the Instant Pot to cook on MANUAL (High Pressure) for 7 minutes.

    It will take about 7-10 minutes for the Instant Pot to reach full pressure and the cooking timer to begin. When the cooking program ends, let the pressure release NATURALLY (don’t do anything) for 12 minutes, and then perform a quick release of any remaining steam by flipping the pressure release knob to VENTING. 

    The Instant Pot Boneless Pork Chops cook at high pressure for 7 minutes.

    When ALL of the steam has been released (and pressure gauge button drops back down), it is safe to open the lid. Unlock and remove the lid.

    Let the Instant Pot boneless pork chops rest for 5 minutes before removing them from the sauce and serving them. This resting time allows to allow the internal juices time to redistribute inside the meat.

    Fully cooked pork chops rest for 5 minutes after pressure cooking (and before serving).

    Transfer the pork chops to individual plated and spoon some of the sauce from the Instant Pot over the meat, if desired. Serve the Instant Pot Boneless Pork Chops with veggies or other sides and dig in!

    We loved these pork chops and enjoyed them served with Garlic Butter Red Potatoes and Air Fryer Veggies For Two on the side. It was a delicious dinner partly because it was so easy!

    The pork chops were very juicy inside (yay!) and tasted wonderful, because of the spice mix and smoky “sauce” the meat was cooked in. I highly recommend this pork chop recipe and am confident you will enjoy it, too!

    Red potatoes and veggies are served along with the Instant Pot Boneless Pork Chops.

    I hope you have the opportunity to try this delicious Instant Pot recipe. It was a great main dish to make on a very HOT day outside because it didn’t require me to heat up our kitchen!

    Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More INSTANT POT Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc.
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Author's signature

    Original recipe source, and with thanks to Jason at Best Damn Instant Pot Boneless Pork Chops – RecipeTeacher

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    Instant Pot Boneless Pork Chops
    Prep Time
    10 mins
    Cook Time
    7 mins
    Inactive Prep Time (brining/pressure release)
    1 hr 12 mins
    Total Time
    1 hr 29 mins
     

    Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!

    Category: Main Dish
    Cuisine: All Cuisines
    Keyword: instant pot boneless pork chops
    Servings: 2
    Calories Per Serving: 329 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Brine: 4 cups water and 4 Tablespoons salt
    • 2 1" thick boneless pork chops (about 6 oz. each) * See Note Below
    For Seasoning Mix and Remaining Ingredients:
    • 2 Tablespoons brown sugar
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • ½ teaspoon onion powder
    • 1 Tablespoon butter
    • 1 cup chicken broth
    • ½ Tablespoon Worcestershire sauce
    • 1 teaspoon Liquid Smoke
    Instructions

    1. Brine Pork Chops: Mix brine in a loaf-sized dish by stirring water with salt until salt dissolves. Add chops in single layer (brine should cover chops). Refrigerate 1-2 hours. Remove chops; lightly blot with a paper towel.

    2. Make Spice Mix: Stir brown sugar, paprika, salt, pepper and onion powder in a small bowl until combined. Season BOTH sides of the brined pork chops with spice mixture, pressing it into the meat to adhere.

    3. Cook: Plug in the Instant Pot; press SAUTÉ button (High heat). Add butter. Once melted, add pork chops in a single layer. Lightly brown chops on both sides (1-2 minutes per side). Remove pork chops from Instant Pot; set them aside on a plate.

    4. Keep Instant Pot on SAUTÉ. Add chicken broth; stir with wooden spoon, scraping up browned bits left in the pot (from browning pork chops). Add Worcestershire sauce and Liquid Smoke; stir to combine. Press CANCEL button. Add pork chops back into the sauce in a single layer.

    5. Place lid on the Instant Pot; lock into place. Flip pressure valve to SEALING. Program Instant Pot to cook on MANUAL (High Pressure) for 7 minutes. It will take 7-10 minutes to reach full pressure before the cooking program timer begins. When done, let the pressure release NATURALLY for 12 minutes (do nothing), then perform a quick release of any remaining steam by flipping the pressure release knob to VENTING. When ALL steam has been released (and pressure gauge button drops down), it's safe to open the lid. Unlock/remove lid. Let pork chops rest 5 minutes before removing them (to redistribute internal juices in the meat).

    6. Transfer pork chops to individual plates. Drizzle some of the remaining sauce in the pot over the meat, if desired. Serve and enjoy!

    Recipe Notes

    Note: It is important to use 1" thick boneless pork chops for this recipe to ensure the Instant Pot cooking time used creates juicy, tender chops. If they are too thin, they may not cook properly (and be overdone).

    Nutrition Facts
    Instant Pot Boneless Pork Chops
    Amount Per Serving (1 pork chop)
    Calories 329 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 6g38%
    Trans Fat 0.3g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 130mg43%
    Sodium 1792mg78%
    Potassium 772mg22%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 13g14%
    Protein 39g78%
    Vitamin A 679IU14%
    Vitamin C 1mg1%
    Calcium 39mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Instant Pot Boneless Pork Chops for a dinner for two! These pork chops are brined, well-seasoned, easy to make, juicy and delicious!


    Sep
    2025

    Cheddar Cheese Bread

    categories: Breads
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    Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!
    Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!

    As we head into Fall, I start dreaming about different soups to make as the weather gets cold and rainy here in Oregon. I don’t know about you, but whenever we have soup, we enjoy it with a slice of bread on the side.

    The recipe I’m sharing today is one I found quite a few years ago in one of the cookbooks I own. It’s a simple loaf of bread to make, seasoned with spices and filled with grated Cheddar cheese. It tastes wonderful and is a nice addition to the meal when you’re having a big salad or a steaming hot bowl of hearty soup.

    If you can stir ingredients and spread them in a loaf pan, you can make this cheddar cheese bread. It’s THAT easy! Here’s how to make it.

    Scroll Down For A Printable Recipe Card At the Bottom Of The Page

    Prepare The “DRY” Ingredients

    Before you mix the dry ingredients, preheat your oven to 350°F. Grease or spray an 8″ or 9″ bread loaf pan very well on the bottom and sides.

    Place flour, baking powder, sugar, garlic powder, oregano, dry mustard and grated cheddar cheese in a large mixing bowl. I use sharp cheddar cheese because the flavor is more pronounced, but you can use mild cheddar, if necessary.

    All the dry ingredients are stirred and combined in a mixing bowl.

    Stir these “dry” ingredients together until they are well-combined. Set the “dry” mixture aside while you make the “wet” ingredients.

    Once the dry ingredients are combined, the bowl is set aside.

    Make The “WET” Ingredients

    In a separate bowl, place a large egg (slightly beaten), a cup of milk and a Tablespoon of melted (but cooled) butter. Whisk them together until they’re fully combined.

    TIP: Make sure the melted butter has cooled so it doesn’t scramble the egg when you add it! That would NOT be good.

    An egg, milk and melted (and cooled) butter are put in a separate small bowl.A whisk is used to fully combine the egg, milk and butter.

    Finish Making The Bread Batter

    Pour the wet egg mixture into the bowl you set aside earlier containing the dry flour mixture.

    Egg mixture is added to the dry ingredients and stirred until combined.

    Stir these ingredients well, but only until they are just moistened. It is important to not overmix this batter because that makes the bread too dense.

    The batter for the cheddar cheese bread is thick and just barely combined.

    Bake The Cheddar Cheese Bread

    Spread the batter evenly into the greased 8″ loaf pan. If you only have a 9″ loaf pan, it’s okay to use it, but the bread may not be as tall once done because the batter will spread out more.

    Bake the cheddar cheese bread at 350°F. for approximately 45 minutes. The loaf should be golden brown, and the bread should have slightly pulled away from the edges of the pan when done.

    TIP: To test for doneness, insert a toothpick into the top and center of the loaf. If it comes out free of batter and “clean”, the loaf is done.

    Bread batter is evenly spread in a greased loaf pan.

    Transfer the loaf pan to a wire rack and let the bread cool for 10 minutes before attempting to remove loaf out of the pan. Run a butter knife around the inside edges to fully separate the loaf from the pan.

    Invert the loaf (turn it upside down) onto a plate or flat surface. If the pan was well-greased, it should come out easily!

    After baking for 45 minutes, the cheddar cheese bread is golden brown.

    Turn the loaf right side up and place it back on the wire rack. Let the loaf cool a few more minutes before slicing, because it will slice easier when it’s warm and not blazing hot!

    A side view of the loaf of cheddar cheese bread after it is removed from the pan.

    Use a serrated knife to slice the cheddar cheese bread. Each loaf should yield 8 slices of delicious bread and tastes great served with a bowl of soup or other main dishes.

    As you can see from the photo below, the loaf is filled with lots of cheese, and I really think you’re going to like it. Grab some softened butter, add some to each slice and dig in!

    When the bread loaf is sliced open, you can see the cheddar cheese inside.

    I hope you have the opportunity to make this cheddar cheese bread. The bread is really tasty and compliments many dishes, especially when spread with soft butter and eaten warm!

    Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More BAKED BREAD Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious bread loaf recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Original recipe source: Nan & Phil Millette, via “Country Cooking Made Easy”, page 406, published in 2013 by Firefly Books

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    Cheddar Cheese Bread
    Prep Time
    10 mins
    Cook Time
    45 mins
    Total Time
    55 mins
     

    Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!

    Category: Bread
    Cuisine: All Cuisines
    Keyword: cheddar cheese bread
    Servings: 8 slices
    Calories Per Serving: 229 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all-purpose flour
    • 4 teaspoons baking powder
    • 2 teaspoons granulated sugar
    • ½ teaspoon ground oregano
    • ½ teaspoon garlic powder
    • ¼ teaspoon dry mustard
    • 1¼ cups grated sharp cheddar cheese can substitute mild
    • 1 cup low-fat milk
    • 1 large egg lightly beaten
    • 1 Tablespoon butter melted and cooled
    US Customary - Metric
    Instructions

    1. Preheat oven to 350°F. Generously grease or spray an 8" or 9" bread loaf pan on the bottom and sides.

    2. Place flour, baking powder, sugar, garlic powder, oregano, dry mustard and grated cheddar in a large mixing bowl. Stir until well-combined. Set bowl aside.

    3. In a separate bowl, place egg (slightly beaten), milk, and melted (but cooled) butter. Whisk together until combined. TIP: Make sure melted butter has cooled so it doesn't scramble the egg when you add it! Pour egg mixture into the flour mixture. Stir well, but only until they're just combined/moistened. Don't overmix the batter.

    4. Spread batter evenly into greased loaf pan. Bake at 350°F. for approx. 45 minutes. TIP: To test for doneness, insert a toothpick into the top center of the loaf. If it comes out free of batter and "clean", bread is done. Loaf should be golden brown and bread should have slightly pulled away from the edges of the pan.

    5. Transfer pan to a wire rack; let cool 10 minutes before removing loaf from pan. Run a butter knife around the inside edges to separate loaf from pan. Invert pan (turn upside down) onto a plate or flat surface. If pan was well-greased, bread should come out easily! Turn loaf right side up, place on wire rack. Let bread cool 4-5 minutes or more before slicing, serve warm and enjoy!

    Nutrition Facts
    Cheddar Cheese Bread
    Amount Per Serving (1 slice (1/8 of total))
    Calories 229 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 47mg16%
    Sodium 152mg7%
    Potassium 304mg9%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 287IU6%
    Vitamin C 0.1mg0%
    Calcium 258mg26%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a loaf of Cheddar Cheese Bread to serve along with a favorite main dish or soup! This bread is very easy to make, and it tastes great!


    Aug
    2025

    Air Fryer Veggies For Two

    categories: Air Fryer Recipes, Vegetable Dishes
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    Air Fryer Veggies For Two is a simple dish with seasoned fresh veggies, cooked till lightly browned and tender, topped with Parmesan cheese.
    Air Fryer Veggies For Two is a simple dish with seasoned fresh veggies, cooked till lightly browned and tender, topped with Parmesan cheese.

    If you’re looking for a new way to cook fresh vegetables in your Air Fryer, I hope you find this recipe I’m sharing today helpful! Most of the time I roast large baking sheets of fresh vegetables in our oven, but sometimes it’s too hot to heat up the kitchen.

    Our air fryer comes “to the rescue” when it’s really hot outside or I’m only cooking veggies (a much smaller amount) for my husband and myself. That’s when an air fryer comes in handy! You can “roast” veggies in the air fryer and don’t have to heat up the whole house doing it.

    This recipe I am sharing today is a really simple one that yields two nice-sized servings. All you will do is cut up fresh veggies, toss them with olive oil and spices, then cook them in your air fryer until they’re tender and slightly browned. They will look like they just came out of the oven!

    Serve the vegetables hot, right out of the air fryer, sprinkled with grated Parmesan cheese and serve this delicious side dish! Here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Vegetables

    For this recipe I use cauliflower, broccoli, carrot, red and orange bell pepper and red onion. Chop or slice all of the vegetables into bite-sized pieces and place them in a medium bowl.

    Raw veggies cut into bite-sized pieces are combined in a bowl.

    You will use olive oil, Italian seasoning, sea salt, garlic powder, black pepper and onion powder to season the chopped veggies.

    Spices and olive oil that will be used to season the vegetables.

    Drizzle olive oil over all of the chopped vegetables in the mixing bowl. Use tongs or two large spoons to gently toss the veggies until they are lightly covered with the oil.

    Chopped raw veggies are drizzled with olive oil before adding spices.

    Season The Vegetables

    When the vegetables have been combined with the olive oil, they are ready for the dry spices because the oil will allow them to adhere. Add the spices to the veggies.

    Salt, pepper, garlic powder, onion powder and Italian seasoning is added to veggies.

    Use the tongs or two spoon to gently toss the veggies again, in order to distribute the spices evenly. Once they’re coated with the olive oil and spices, the veggies are ready to be cooked in the air fryer.

    Oil and spice covered veggies are now ready for the air fryer.

    Time For the Air Fryer

    Preheat your air fryer to 370°F. for 4 minutes. When it’s done preheating, spread the seasoned veggies out in the air fryer basket in a single layer. A single layer allows for better air and heat distribution.

    NOTE: If you are planning to double or triple this recipe to feed more people, it is important to not overcrowd the air fryer basket. You may have to cook the veggies in batches, because you want the veggies air frying in a single layer for best results!

    Seasoned veggies are spread in a single layer in the air fryer basket for cooking.

    Cook the air fryer veggies for two at 370°F. for about 4 minutes, then open the air fryer and flip the vegetables to the other side. I use a metal spatula to do this because I can get more veggies on it.

    Once you have flipped the veggies to the other side, be sure to re-spread them out in a single layer again. Continue heating for an additional 3-5 minutes until they are tender and lightly browned.

    Air Fryers can vary quite a bit in temperatures, so I recommend pausing it every minute or so after you flip them over, to ensure you do not “overcook” them. You want the veggies to be fork-tender and only lightly browned, NOT charred, overly crispy and dried out!

    When done, air fryer veggies for two are lightly browned and fork-tender.

    Serve The Air Fryer Veggies For Two

    When the vegetables are done air frying, remove them from the basket and into a serving bowl. Immediately sprinkle fresh grated Parmesan cheese on top of the vegetables.

    If desired, you can also add chopped fresh parsley (sometimes I do and sometimes I don’t!). Fresh chopped parsley adds additional flavor but simply leave it off and no one will ever know!

    Grated Parmesan cheese is added to the hot veggies before serving.

    We enjoyed these delicious air-fried veggies serve along with Garlic Butter Red Potatoes and Instant Pot Boneless Pork Chops.

    It’s so convenient having an air fryer and an Instant Pot, especially since both of these kitchen appliances were given to me as gifts. I love being able to utilize them for meals, especially on HOT summer days!

    It was almost 100°F. outside the day I made these dishes, but thankfully by using our air fryer and Instant Pot, our kitchen stayed nice and cool. Hooray!

    Air fryer veggies for two served with red potatoes and a pork chop.

    I hope you have the chance to make these delicious air fryer veggies for two, and trust you’ll love them, too! The recipe and cooking method is so simple and convenient.

    Thanks so much for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

    Looking For More AIR FRYER Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

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    Air Fryer Veggies For Two
    Prep Time
    7 mins
    Cook Time
    8 mins
    Total Time
    15 mins
     

    Air Fryer Veggies For Two is a simple dish with seasoned fresh veggies, cooked till lightly browned and tender, topped with Parmesan cheese.

    Category: Vegetable Dish
    Cuisine: All Cuisines
    Keyword: air fryer veggies for two
    Servings: 2
    Calories Per Serving: 271 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup* fresh broccoli florets *Heaping cup- bite-sized florets
    • 1 cup* fresh cauliflower florets *Heaping cup- bite-sized florets
    • 1 cup* red bell pepper (and/or orange) *Heaping cup- cut in 1" pieces
    • 1 large carrot peeled, sliced in ¼" thick rounds
    • ½ small red onion peeled, cut in 1" pieces
    For Seasoning:
    • 2 Tablespoons extra virgin olive oil
    • ½ teaspoon Italian seasoning
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon salt
    • ¼ teaspoon coarse black pepper
    For Garnish:
    • 1½ Tablespoons grated Parmesan cheese or more, to suit your taste
    • *fresh chopped parsley, if desired *optional
    US Customary - Metric
    Instructions

    1. Chop or slice vegetables into bite-sized pieces; place them in a medium bowl.

    2. Drizzle olive oil over vegetables. Gently toss veggies until they're lightly covered with oil. Add the spices. Gently toss veggies, until spices are evenly distributed.

    3. Preheat air fryer to 370°F. for 4 minutes. Once preheated, spread veggies out in air fryer basket in a single layer (for better air/heat distribution). NOTE: If doubling or tripling recipe, don't overcrowd air fryer basket. Cook veggies in batches in a single layer, for best results.

    4. Cook veggies at 370°F. for about 4 minutes; open the air fryer- use a spatula to flip vegetables to the other side. Spread veggies out in single layer again. Cook for 3-5 minutes more (checking them occasionally) until veggies are fork-tender and lightly browned.

    5. When done, transfer veggies from the basket into a serving bowl. Immediately sprinkle fresh grated Parmesan cheese on top. Add chopped fresh parsley, if using (optional). Serve and enjoy!

    Nutrition Facts
    Air Fryer Veggies For Two
    Amount Per Serving (1 (1/2 of total))
    Calories 271 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 3g19%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 11g
    Cholesterol 3mg1%
    Sodium 463mg20%
    Potassium 1161mg33%
    Carbohydrates 29g10%
    Fiber 10g42%
    Sugar 12g13%
    Protein 9g18%
    Vitamin A 10498IU210%
    Vitamin C 318mg385%
    Calcium 152mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Air Fryer Veggies For Two is a simple dish with seasoned fresh veggies, cooked till lightly browned and tender, topped with Parmesan cheese.


    Aug
    2025

    Instant Pot Blackberry Crisp

    categories: Cobblers and Crisps, Desserts, Instant Pot Recipes
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    Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you’ll love this dessert!
    Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!

    Did you know you can use an Instant Pot to make an incredible blackberry crisp? Well… it’s TRUE! Even when it’s really hot outside (and I don’t want to heat up our kitchen), I can whip up an absolutely delicious fruit crisp in no time at all, using this handy dandy kitchen appliance!

    This recipe is very versatile because, if necessary, you can use FROZEN blackberries as long as you don’t let them thaw! The good news is this means you can make Instant Pot Blackberry Crisp all year long, for a little taste of summer (even if it’s snowing outside!).

    This is a very simple dessert recipe to prepare, and the end result is amazingly delicious! You’re going to love it! Here’s how to make Instant Pot Blackberry Crisp.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Before You Start – A Little Prep

    Place a trivet in the inner pot, then add 1 cup of water. Set the Instant Pot aside while you make the fruit filling and streusel topping for the blackberry crisp.

    You’ll need a 7″ round baking pan or a 7″ wide oven-safe glass bowl to make the blackberry crisp, so plan accordingly (they need to fit in a 6 qt. or 8-qt. Instant Pot). Generously spray the baking pan (or oven-safe bowl) you’re using with non-stick cooking spray on the bottom and sides.

    A cup of water and trivet are added to the inner pot of the Instant Pot appliance.

    A 7" round baking pan is greased well before filling with blackberry mixture.

    Prepare The Blackberries And Streusel Topping 

    Place the blackberries in a medium-sized bowl. NOTE: If you’re using frozen blackberries, do not thaw them, but simply add them (still frozen) to the bowl.

    Add granulated sugar and fresh lemon juice and gently stir until all the berries are covered with the sugar mixture.

    Blackberries are stirred and covered with sugar and lemon juice.

    Pour or spoon the berries into the greased 7″ baking pan and spread them out until the bottom of the baking pan (or bowl) is fully covered.

    The sugar-covered blackberries are placed in a 7" greased baking pan.

    Now it’s time to make the streusel topping. In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together, until combined. Add melted butter and stir until the streusel becomes crumbly and can hold together when pinched.

    Oats. brown sugar, flour and spices are combined with melted butter in a bowl.

    Use your fingers to pinch off and distribute the streusel topping over the blackberry filling, making sure to evenly cover the blackberries.

    Crumbly streusel is added to cover the top of the blackberry fruit filling.

    Prep The Crisp For Cooking

    Cover the pan with aluminum foil, crimping the edges firmly around the pan to ensure a secure seal. The foil helps prevent any water (condensation) from getting on the blackberry crisp while it cooks.

    Aluminum foil is used to tightly cover the baking pan before cooking.

    Carefully lower the covered baking pan onto the trivet (you may want to use the tip below if the baking dish you’re using doesn’t have a handle).

    TIP: If needed, you can make a “sling” to help lower the baking pan into the inner pot. Do this by tearing off a long piece of foil (18″-20″), then fold it (lengthwise) into thirds so it’s thicker and stronger. Put the foil UNDER the pot with the long ends coming up both sides (shown below). Holding the ends of the foil, gently lower the pan onto the trivet. You can cook with the sling in place in the pot, then when it’s done cooking, it’s easy to lift the pan up and out of the hot inner pot.

    A "sling" made from aluminum foil is shown to help lift the pan out of the pot.

    Cook The Blackberry Crisp

    Close the lid and lock it in place. Flip the steam release valve to SEALING. Select the MANUAL button (high pressure) and set the timer for 10 minutes.

    It will take the Instant Pot about 7-9 minutes to reach full internal pressure before the cooking program (and timer) begins. The pressure gauge will pop up when it reaches full pressure. When the 10-minute cooking timer ends, the machine should alert you with a beeping sound.

    Instant Pot is shown, which is used to cook the blackberry Crisp.

    When the cooking program ends, let the pressure release NATURALLY (do nothing) for 5 minutes, then flip the pressure knob to VENTING to release any remaining steam still inside. The pressure gauge should drop back down once all steam has been released, indicating it is safe for you to unlock and remove the lid.

    Open the lid and carefully remove the baking pan out of the Instant Pot. At this point, in reality the blackberry crisp has finished cooking and can be cooled slightly then served. For BEST RESULTS, I highly recommend doing one quick final step before serving (see NOTE below).

    NOTE: If you would like the streusel to be browner (and crispier), turn on your oven broiler while the Instant Pot is venting the steam. Once removed from the Instant Pot, place the baking pan on a rack about 4″ under the broiler in your oven. Keep an eye on it, of course, but after 2-3 minutes under the broiler, the topping should be more browned in color and even more crisp!

    Instant Pot Blackberry Crisp is done cooking and ready to serve.

    Serve And Enjoy Instant Pot Blackberry Crisp

    Let the blackberry crisp cool for several minutes (it will firm up slightly), then scoop out warm portions into serving bowls. We usually get 5 small servings from this recipe.

    Add a scoop of vanilla ice cream on top, if desired and serve this absolutely delicious blackberry crisp. The topping is crisp and buttery, and the blackberry filling tastes wonderful!

    A portion of warm blackberry crisp is placed in a serving bowl.With a scoop of ice cream on top, Instant Pot Blackberry Crisp is ready to eat.

    Here you go… I saved a big bite for you! You’re welcome! I’m confident you will love this delicious fruit cobbler as much as we do and will make it many times for family and friends.

    I love using fresh-picked blackberries in the summertime, but it’s a wonderful option to enjoy this dessert year-round if you use frozen blackberries! Hooray!

    A spoonful of blackberry crisp with ice cream is ready to enjoy!

    I hope you have the opportunity to make this decadent Instant Pot Blackberry Crisp and hope you (and those you love) really enjoy it, too!

    Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

    Looking For More COBBLER and CRISPS Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious recipes for cobblers and crisps you might enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
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    Author's signature

    Recipe:

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    Instant Pot Blackberry Crisp
    Prep Time
    10 mins
    Cook Time
    10 mins
    Pressurization time-(approx. 8-10 minutes)
    10 mins
    Total Time
    30 mins
     

    Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!

    Category: Dessert
    Cuisine: All Cuisines
    Keyword: Instant Pot Blackberry Crisp
    Servings: 5 small servings
    Calories Per Serving: 412 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup water For Instant Pot
    • cooking spray (as needed) to grease 7" baking pan
    For Blackberry Crisp:
    • 12 ounces fresh or *frozen blackberries *If using frozen, DO NOT THAW
    • 3 Tablespoons granulated sugar
    • 1 teaspoon fresh lemon juice
    • 1 cup old-fashioned oats uncooked
    • ½ cup all-purpose flour
    • ½ cup brown sugar light or dark½
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 1 pinch salt
    • ½ cup butter MELTED (½ cup = 1 stick)
    OPTIONAL: Vanilla ice cream, for serving
      US Customary - Metric
      Instructions

      1. Place a trivet in the inner pot; add 1 cup of water. Spray a 7" baking pan generously with cooking spray on bottom/sides.

      2. Place blackberries in a medium bowl. NOTE: If using frozen berries, do not thaw; put them (still frozen) in the bowl. Add granulated sugar and lemon juice. Gently stir until combined. Pour berries into baking pan; spread to cover the bottom.

      3. In a separate bowl, stir oats, flour, brown sugar, cinnamon, nutmeg and salt together. Add melted butter; stir until streusel is crumbly and holds together when pinched. Spread streusel over the blackberries, covering the fruit.

      4. Cover baking pan with foil, crimping the edges firmly around the pan to seal. Lower pan onto the trivet in the inner pot.

      5. Put the lid on the Instant Pot; lock it in place. Turn the steam release valve to SEALING. Select the MANUAL button (high pressure); set the timer for 10 minutes. It will take 7-10 minutes to reach full pressure before cooking program/timer begins. When cooking program ends, the machine should beep.

      6. Let the pressure release NATURALLY (do nothing) for 5 minutes, then flip pressure knob to VENTING to release all remaining steam. Pressure gauge will drop back down once all steam is gone, indicating it's safe to open the lid. Remove baking pan from the inner pot. The blackberry crisp is done cooking and can be cooled slightly then served. *I prefer to brown and "crisp up" the topping a bit more so I do 1 more step before serving. NOTE (optional): If you want streusel to be browner, turn on your oven broiler while the IP is venting. Once baking pan is removed from the IP, place it on a rack about 4" under the broiler. Keep an eye on it- after 1-2 minutes under broiler, streusel should be browner and crisper!

      7. Let blackberry crisp cool for a few minutes (it will firm up as it cools), then scoop out warm portions into bowls (5 small servings). Add a scoop of vanilla ice cream (if desired) and serve. Enjoy!

      Nutrition Facts
      Instant Pot Blackberry Crisp
      Amount Per Serving (1 (1/4 of total))
      Calories 412 Calories from Fat 180
      % Daily Value*
      Fat 20g31%
      Saturated Fat 12g75%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 5g
      Cholesterol 49mg16%
      Sodium 164mg7%
      Potassium 219mg6%
      Carbohydrates 56g19%
      Fiber 6g25%
      Sugar 32g36%
      Protein 5g10%
      Vitamin A 714IU14%
      Vitamin C 15mg18%
      Calcium 57mg6%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a scrumptious Instant Pot Blackberry Crisp using fresh or frozen berries! Topped with crisp buttery streusel, you'll love this dessert!


      Aug
      2025

      Shrimp and Broccoli Stir-Fry

      categories: Asian, Main Dishes, Seafood
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      Shrimp and Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.Shrimp And Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.

      If you enjoy stir-fry meals, then you may enjoy the recipe I am posting today for shrimp and broccoli stir-fry! Years ago, I found a recipe for a stir fry dish online from Sara Welch, from “Dinner at the Zoo”.

      Over the years, I’ve tweaked and changed her original recipe (and ingredients) many times to suit our taste and ended up with this tasty shrimp stir-fry recipe.

      This dish features fresh broccoli florets, bell pepper slices, sugar snap peas and large shrimp al pan-seared and covered in a delicious Asian-inspired sauce. If desired, you can serve this yummy stir-fry on top of a bed of steamed brown or white rice for a very filling, all-in-one-bowl dinner!

      I’m confident you will enjoy it, so here’s how to make this delicious shrimp and broccoli stir-fry, step by step.

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Stir-Fry Sauce

      Place soy sauce, water, brown sugar, fresh minced ginger, honey, minced garlic and sesame oil in a small saucepan. Stir to combine and cook this on Medium-High heat, stirring often until the sugar has dissolved.

      The sauce is fairly thin at this point, so the next thing you will do is make a “slurry” with water and cornstarch to help thicken the sauce.

      Asian sauce for the stir fry is heated in a small saucepan.

      Make a “slurry” by mixing a small amount of water and cornstarch in a container until the mixture is smooth and lump-free. Pour the slurry into the sauce and stir or whisk it well, until combined.

      Bring the sauce to a boil, stirring often and let it boil for 1-2 minutes or until the sauce has thickened. Once thickened, remove the sauce from the heat source and set it aside.

      A corn starch and water slurry is added to the sauce to thicken it.Asian stir fry sauce is thickened and ready to add to the shrimp and broccoli stir-fry.

      Stir-Fry The Vegetables

      Heat 1 teaspoon of vegetable oil in a large skillet on Medium-High heat. When the oil and skillet are hot (but not smoking), add the broccoli florets, sugar snap peas and red and orange bell pepper slices.

      TIP: I love to use a combination of red and orange bell pepper slices for extra pops of color, but if you only have one of those colors (red OR orange) simply use that!

      Toss to coat the veggies slightly with the oil, then season them lightly with salt and pepper, to taste. Cook the vegetables for 3-4 minutes, stirring often until they become tender and are only very lightly browned. 

      Add 2 Tablespoons of water to the skillet and continue to cook the veggies only until the water has evaporated. Remove the veggies from the skillet, put them on a plate and cover to keep them warm.

      Broccoli, snap peas, red and orange bell peppers are stir-fried in skillet.

      Prepare The Shrimp

      Make sure all the shrimp is de-veined, and the shell and tails are removed. Pat the shrimp dry using several paper towels. If you’re using large shrimp, use between 25-30 count and if you’re using JUMBO shrimp, use about 18-20 count.

      Add remaining vegetable oil to the same skillet you cooked the veggies in. Heat it on High until the oil and skillet are hot again (but not smoking).

      Place the shrimp in the hot skillet in a single layer and season very lightly with salt and pepper. Cook the shrimp for 2-3 minutes, turning them halfway through the cooking time until they are cooked through and pink on all sides.

      Shrimp is deveined, tails are removed and then shrimp is patted dry.The shrimp are quickly pan-seared in oil until done.

      Add the stir-fried veggies back into the skillet of shrimp, then pour the thickened Asian sauce on top. Turn the heat DOWN under the skillet to Medium.

      Stir-fried veggies are added to the cooked shrimp in the skillet.Asian sauce is combined with the veggies and shrimp in the skillet.

      Stir to fully cover the shrimp and veggies with the sauce and cook on Medium heat, stirring often, but only until everything is heated through. Don’t overcook the shrimp, simply get the dish hot enough to serve.

      Shrimp and Broccoli Stir-Fry is heated through and then served.

      Serve And Enjoy The Shrimp and Broccoli Stir-Fry

      Once the shrimp and broccoli stir-fry is heated through, it is ready to be enjoyed! For each serving, place brown rice (or white steamed rice) in a bowl and then add the shrimp, veggies and sauce on top.

      OPTIONAL GARNISH (highly recommend): If desired, sprinkle the top of each serving with a few chopped green onions and some sesame seeds. This makes the presentation really nice (and those chopped green onions add another little “pop” of flavor!

      A white bowl with shrimp and broccoli stir-fry served on top of brown rice.

      I hope you have the opportunity to make this delicious shrimp and broccoli stir-fry for yourself and for those you love. It’s really pretty easy to make and tastes wonderful! When you serve it on top of brown rice, it makes this a very filling and complete meal I’m sure you will enjoy.

      Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

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      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic, delicious shrimp recipes to choose from, including:

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      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Shrimp and Broccoli Stir-Fry
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       

      Shrimp And Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.

      Category: Main Dish
      Cuisine: Asian
      Keyword: shrimp and broccoli stir-fry
      Servings: 4
      Calories Per Serving: 260 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Asian Sauce:
      • ¼ cup low sodium soy sauce
      • ½ cup water
      • 3 Tablespoons brown sugar dark or light
      • 1 Tablespoon honey
      • 2 teaspoons finely minced fresh ginger
      • 2 teaspoons finely minced garlic
      • 1½ teaspoons toasted sesame oil
      • 2 Tablespoons cold water for slurry
      • 4 teaspoons cornstarch for slurry
      For Stir Fry:
      • 3 teaspoons vegetable oil* *DIVIDED USE
      • 1¼ pounds large raw shrimp deveined, shells/tails removed
      • 1½ cups fresh broccoli florets* *small bite-sized florets
      • 1 cup red and orange bell peppers (combination of) seeded, thinly sliced lengthwise
      • ½ cup sugar snap pea pods
      • 2 Tablespoons water
      • salt and black pepper, to taste to lightly season shrimp and veggies
      For Serving (optional, but good): Steamed rice, chopped green onions, sesame seeds
        US Customary - Metric
        Instructions
        Make The Sauce:

        1. Combine soy sauce, water, brown sugar, honey, minced ginger, garlic and sesame oil in a small saucepan. Cook on Medium-high, stirring often, until sugar dissolves. Make a "slurry" by mixing 2 Tbsp. cold water and cornstarch in a container until smooth. Add the slurry to the sauce; stir or whisk until combined. Bring sauce to a boil, stirring often; boil 1-2 minutes or until sauce has thickened. Remove pan from the heat; set aside.

        Stir-Fry Veggies And Shrimp:

        1. Heat 1 tsp. vegetable oil in a large skillet on Medium-High. Once hot, add broccoli florets, sugar snap peas and red/ orange bell pepper slices. Toss to coat veggies lightly with oil; season lightly with salt and pepper, to taste. Cook 3-4 minutes, stirring often until veggies are tender. Add 2 Tbsp. water to the skillet; continue to cook veggies only until water evaporates. Transfer veggies out of the skillet and onto a plate; cover/keep warm.

        2. Add remaining 2 tsp. vegetable oil to the same skillet. Heat on Medium-High until oil is hot (but not smoking). Put shrimp in skillet in a single layer, season lightly with salt/pepper. Cook shrimp 2-3 minutes, turning them over halfway through cooking time until they're cooked through and pink on all sides.

        3. Add veggies back into the skillet of shrimp; pour sauce on top. Turn the heat DOWN to Medium. Stir to fully coat shrimp and veggies with sauce; cook on stirring often but only until everything is heated through. Don't overcook shrimp, simply get this dish hot enough to serve.

        4. For each serving, place brown or white steamed rice in a bowl (rice is optional but highly recommended). Add shrimp, veggies and sauce on top. OPTIONAL GARNISH: If desired, sprinkle each serving with chopped green onions and sesame seeds. Serve and enjoy!

        Recipe Notes

        The caloric and nutritional calculation provided does not include rice, green onions or sesame seeds for optional serving recommendations, so please plan accordingly.

        Nutrition Facts
        Shrimp and Broccoli Stir-Fry
        Amount Per Serving (1 (1/4 of total))
        Calories 260 Calories from Fat 54
        % Daily Value*
        Fat 6g9%
        Saturated Fat 1g6%
        Trans Fat 0.03g
        Polyunsaturated Fat 3g
        Monounsaturated Fat 2g
        Cholesterol 228mg76%
        Sodium 761mg33%
        Potassium 666mg19%
        Carbohydrates 22g7%
        Fiber 2g8%
        Sugar 16g18%
        Protein 32g64%
        Vitamin A 1512IU30%
        Vitamin C 86mg104%
        Calcium 131mg13%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Shrimp And Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.