Chattavore

What I ate, plate by plate.

Perfect Instant Pot Turkey Breast

I am usually a ham person at Thanksgiving, but this Instant Pot turkey breast is so perfectly tender and delicious that it may convert me! Amazingly easy! The dry brine seasons it perfectly and the Instant Pot makes it fall-off-the-bone tender.

an overhead photo of an Instant Pot turkey breast on a platter, sliced and covered with gravy, with cranberries and sage leaves with a bowl of cranberry sauce in the backgroundClick here to save this recipe on Pinterest!

When it comes to Thanksgiving, are you Team Turkey or Team Ham? I am decidedly Team Ham (though I do have to save a little turkey for the obligatory turkey sandwich with cranberry sauce). The traditional whole turkey poses a little bit of a logistical nightmare.

First of all, turkeys are huge. Second, they have an irregular shape. Third, they are comprised of different types of meat that cook at different rates. There’s a pretty good chance that by the time the dark meat is done, the white meat is going to be dry. And turkey tends to be a little “meh”, in my opinion.

a photograph of an unsliced Instant Pot turkey breast on a platter with cranberries and sage leaves with cranberry sauce, gravy, and sweet potatoes in the background

Pressure Cooker Turkey

I do, however, like to buy a turkey breast or a couple of turkey thighs from time to time. A few years back I posted a recipe for slow cooker turkey thighs that are still one of my favorite turkey recipes ever. Slow cookers and pressure cookers are perfect for cooking meat that can tend to be dry, because they help to keep the moisture in the meat much more than dry cooking methods. Like the slow cooker, the pressure cooker breaks down the fibers that tend to make meats touch and make them super tender. Plus, cooking the turkey in the Instant Pot keeps the oven free for other uses, because we all know that oven space is at a premium on Thanksgiving!
a photograph of a sliced turkey breast covered with gravy on a platter with cranberries and sage leaves, with cranberry sauce, gravy, and sweet potatoes in the background

Brining Turkey Breast?

I know that a lot of people like to brine their turkey to get flavor and seasoning into it, but I don’t love wet brining for a couple of reasons. (A) Wet-brining requires you to immerse the turkey into liquid, which requires you to have the space in your fridge for a container to hold the brine. My fridge is tiny, so you see my dilemma; and (B) Wet-brining can be a little messy, and if you are using a dry cooking method, it results in the skin being soggy which can be difficult to recover from.
a photograph of an Instant Pot turkey breast, sliced and covered with gravy, on a platter with cranberries and sage leaves, with a bowl of cranberry sauce, a gravy boat, and a plate of sweet potatoes in the background

Dry-Brined Turkey Breast

Instead, I like to dry brine my turkey. Dry brining is simple:

  1. Pat the turkey dry with paper towels
  2. Sprinkle the turkey with salt, being sure to put some under the skin and some on the skin
  3. Store the turkey uncovered in the fridge for up to three days (this allows the air in the fridge to dry the surface of the turkey out while allowing the seasoning to penetrate the meat
  4. Cook using your preferred method

This Instant Pot turkey breast was legit the best turkey I have ever eaten. After letting it stand until it was cool enough to handle without burning off my fingerprints, I was able to pull the bones right out of the meat with my fingers and then slice the turkey up. I made a quick and simple gravy right in the Instant Pot and served this with baked sweet potatoes and homemade cranberry sauce (because I start hoarding cranberries the minute I see them in stores, so my freezer is full of them).
a close-up photograph of an Instant Pot turkey breast sliced and covered with gravy, with a bowl of cranberry sauce in the background
Whether you are Team Turkey or Team Ham, you need to find a spot in your Thanksgiving spread for this Instant Pot turkey breast!

Shared on The Weekend Potluck on The Country Cook and Meal Plan Monday on Southern Bite!

Click here to save this recipe on your Pinterest poultry and Thanksgiving boards!

Yield: 10 servings

Perfect Instant Pot Turkey Breast

15 minPrep Time:

50 minCook Time:

1 hr, 5 Total Time:

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Ingredients

  • 1 bone-in, skin-on turkey breast
  • 2 teaspoons kosher salt
  • seasoning of your choice (I used Mrs. Dash onion & herb seasoning)
  • 1 1/2 cups chicken or turkey broth
  • 1 tablespoon unsalted butter, melted
    • For the Gravy (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste

Instructions

  1. Place the turkey breast on a plate. Pat dry with paper towels. Sprinkle with salt on both sides, being sure to lift up the skin of the turkey and sprinkle some of the salt under the skin. Sprinkle with any additional seasoning you would like to use. Place, uncovered, in the refrigerator for at least one day and up to three days.
  2. When ready to cook, remove the turkey breast from the refrigerator. Pour the broth into the Instant Pot and place the steamer rack into the Instant Pot. Place the turkey breast on the steamer rack and cover with the lid.
  3. Move the steam release valve to sealing and select manual pressure. Make sure that the Instant Pot is set to high pressure. Use the +/- buttons to set the time to 25 minutes. When the cook time is complete. allow the steam to release naturally.
  4. When the steam has released, carefully remove the turkey breast. Place the turkey breast on a baking sheet. Turn the oven to broil. Brush the turkey breast gently with the melted butter and place under the broiler until the skin is golden. Remove to a cutting board and allow to stand until cool enough to handle. Carefully remove the bones from the turkey breast then slice.
  5. If you would like to make gravy, remove the steamer rack from the Instant Pot and pour the broth into a measuring cup. Wipe the Instant Pot out with a paper towel. Set the Instant Pot to sauté. Melt the 2 tablespoons of butter then whisk in the all purpose flour. Cook for a minute or two to lightly brown the flour. Slowly pour in the reserved broth, whisking constantly, until your achieve the thickness that you prefer. Salt and pepper to taste and pour into a gravy boat for serving.

Notes

Prep time does not include 1-3 days to allow the turkey breast to stand in the refrigerator.

Nutrition

7.8.1.2
568
https://chattavore.com/perfect-instant-pot-turkey-breast/

This post contains affiliate links. This means that if you click on a link and make a purchase from Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Bacon Sliders with Pineapple-Jalapeño Jelly

These bacon sliders are served on Hawaiian rolls with sweet and spicy pineapple-jalapeño jelly. They are perfect for tailgating, parties, or a snack dinner! You can adjust the heat level based on your preferences. 

a close-up photograph of a bacon slider with pineapple-jalapeño jellyClick here to save this recipe on Pinterest!

I am fully aware that there is a camp of people who stand firm on their belief that the only sandwich that qualifies as a slider is a burger. And I get it. I mean, I’m from Chattanooga, birthplace of the Krystal burger. But I just feel like there’s room for everyone in the slider game. Mostly because “mini sandwich” just feels so darn clunky.

It is a well-known fact that my favorite type of food is the kind of food that one would eat at a bar or at a tailgate. #spinachdip4eva (seriously, spinach dip is the reason that I basically lived at TGI Friday’s as a college student). Any type of slider included in that list of my favorite foods.


a photograph of a pan of bacon sliders with pineapple-jalapeño jelly
Funny thing is, there are a million different kinds of sliders on the internet. I think the original party sandwiches had ham and cheese and a sweet buttery glaze. Don’t get me wrong, I love those. But I can’t seem to stop making my sliders with bacon. Because you know I.Love.Bacon.

A guy came into Philip’s shop recently with dried pineapple that had been wrapped in bacon, smoked, and drizzled with jalapeño jelly. I wasn’t there, but Philip hasn’t stopped raving about it since. Now, I have a smoker and I have a bag of dried pineapple and I 100% intend to attempt to replicate this recipe.

Problem is, most of you guys probably don’t have smokers, so when I was thinking about how to turn the flavors into something bloggable, bacon sliders were the thing that came to mind. I thought that jalapeño jelly might be a little much, fresh pineapple too wet, and dried pineapple too chewy.
an overhead photograph of a pan of bacon sliders with pineapple-jalapeño jelly
So, I settled on these ingredients for my bacon sliders:

  • Hawaiian rolls
  • Bacon
  • Mozzarella cheese slices (baby Swiss would work too…the idea was to give the sandwiches some texture but not add a ton of flavor since the bacon and jelly are both such strong flavors)
  • Pineapple preserves
  • Fresh jalapeño
  • Butter
  • Honey
  • Poppy seeds (optional, but I like them for a little crunch and visual interest)

Did you even know that pineapple preserves are a thing? I have bought them a few times for various recipes and they are delicious! I like to stir a little bit into plain yogurt. For this recipe, I chopped up a fresh jalapeño and heated it with the pineapple preserves. I only used one jalapeño but you can add as many as you want based on the heat level that you prefer.

What do you like on your sliders?

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Click here to save this recipe to your Pinterest tailgating and snack boards!

a 3/4 angle photograph of two bacon sliders with pineapple-jalapeño jelly on a white plate

Yield: 12 sliders

Bacon Sliders with Pineapple-Jalapeño Jelly

10 minPrep Time:

15 minCook Time:

25 minTotal Time:

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Ingredients

  • 12 Hawaiian rolls (1 pack)
  • 6 sandwich slices mozzarella or baby Swiss cheese
  • 1 cup pineapple preserves
  • 1-2 jalapeño peppers, seeded and diced
  • 12 strips bacon, cooked and cut into quarters
  • 2 tablespoons unsalted butter
  • 2 teaspoons honey
  • 2 teaspoons poppy seeds (optional)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Remove the Hawaiian rolls from the package without separating the rolls. Use a serrated knife to slice the rolls crosswise through the center and set the tops aside. Place the bottom halves in a 9x13 baking pan.
  3. Place the pineapple preserves and the diced jalapeños in a small saucepan over medium heat. Cook, stirring constantly, for about five minutes. Set aside and allow to cool slightly.
  4. Lay the cheese slices across the bottom halves of the rolls. You will need to tear some of the slices in half. Distribute the bacon evenly over the cheese. Carefully distribute the pineapples preserves mixture over the top of the bacon. Replace the top halves of the rolls.
  5. Melt the butter and mix the honey into the butter. Brush the butter over the tops of the sandwiches. Sprinkle evenly with poppy seeds, if using. Cover with foil and bake for ten minutes. Serve immediately.

Notes

The cook time does not include time to cook the bacon. Even though it logistically seems easier to spread the preserves on the bottom rolls, do not do this as it will make the bottom of the sandwiches soggy (ask me how I know).

Nutrition

7.8.1.2
567
https://chattavore.com/bacon-sliders-with-pineapple-jalapeno-jelly/

One-Bowl Pumpkin Blondies with Brown Sugar Cream Cheese Icing

These one bowl pumpkin blondies with brown sugar cinnamon cream cheese icing are SO simple! This easy dessert will fly off the table at your fall potluck! Seriously – just one bowl and a wooden spoon. You probably have the ingredients in your kitchen – butter, white sugar, brown sugar, eggs, canned pumpkin, flour, cinnamon, pumpkin pie spice, salt, and cream cheese. SO GOOD. I made these for a potluck and didn’t bring home a single crumb!

a close-up photograph of a pumpkin blondie with cream cheese icing with a glass of milk in the background
Click here to save this recipe on Pinterest!

I love pumpkin and always have. My grandmother used to make a pumpkin chiffon pie every Thanksgiving and I looked forward to that thing all year. Philip, on the other hand, has always been insistent that he hated pumpkin.

Over time, we came to the realization that it wasn’t the flavor of pumpkin that he disliked but rather the texture (he hates the texture of bananas too, go figure. Oddly, crème brûlée is his favorite dessert.). He likes the pumpkin muffins and pumpkin cakes  (especially this pumpkin angel food cake) that I bake. And these pumpkin blondies.


an overhead photograph of a batch of pumpkin blondies with a bowl of brown sugar cream cheese icing
I used to feel alone on a pumpkin-flavored island…it seemed like none of my friends or family liked pumpkin anything at all. Now everywhere you look, pumpkin spice EVERYWHERE. It blows my mind. Flavored coffees, coffee creamers, candles….you can find pumpkin spice everything.
an overhead photo of a batch of pumpkin blondies iced with brown sugar cream cheese icing
I adapted this recipe for pumpkin blondies from a recipe on the blog Mother Thyme. It was super-simple…as I tend to do these days, I made the whole thing in one bowl with a wooden spoon. I just washed the bowl out after I made the blondies and made the icing in the same bowl.
a photograph of two pumpkin blondies iced with brown sugar cream cheese icing with a plate of blondies and a glass of milk in the background
You probably have most of the ingredients for these blondies in your kitchen right now:

  • butter
  • white sugar
  • brown sugar
  • eggs
  • canned pumpkin
  • flour
  • cinnamon
  • pumpkin pie spice or Chinese 5-spice powder
  • salt
  • cream cheese
  • powdered sugar

They’re completely worth the little bit of effort that you have to exert to make them, and you can easily double the recipe in a 9×13 pan. I have taken these to potlucks and brought home not even a crumb. And I could make a batch of the brown sugar cinnamon cream cheese icing to eat with a spoon. You know you want some!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Click here to save this recipe to your Pinterest Thanksgiving and baking boards!
an overhead photo of pumpkin blondies with cream cheese icing. One blondie has a bite taken out of it. There is a glass of milk and a plate of blondies in the background

Yield: 16 servings

Pumpkin Blondies with Brown Sugar Cream Cheese Frosting

This recipe is adapted from the blog Mother Thyme.

15 minPrep Time:

30 minCook Time:

45 minTotal Time:

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Ingredients

  • 7 tablespoons unsalted butter, divided
  • 1/2 cup white sugar
  • 1/2 cup plus 2 tablespoons packed brown sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoon cinnamon
  • 1 Teaspoon pumpkin pie spice or Chinese five-spice powder
  • 1/4 teaspoon salt
  • 4 ounces cream cheese (softened)
  • 3/4 cup confectioner's sugar

Instructions

  1. Preheat the oven to 350 degrees. Line an 8x8 inch pan with parchment paper.
  2. In a medium mixing bowl, use a wooden spoon to stir together 3 tablespoons of the butter, the granulated sugar, and 1/2 cup of the brown sugar until well combined. Add the egg and stir until well combined.
  3. Add the pumpkin, salt, 1/2 teaspoon of cinnamon, and Chinese 5-spice powder and stir again. Add the flour and stir until well combined. Spread in the pan (batter will be thick).
  4. Bake the blondies for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
  5. When the blondies are cool, use a wooden spoon to combine the remaining 4 tablespoons of butter and the cream cheese until well combined. You will need to use the wooden spoon to "mash" the butter and cream cheese together against the sides of the bowl.
  6. Add the remaining 2 tablespoons of brown sugar, the remaining teaspoon of cinnamon, and the confectioners sugar. Stir until completely combined. Spread over the cooled blondies and slice the blondies into squares.

Notes

This recipe is easily doubled in a 9x13 inch pan. You will need to increase the baking time.

Nutrition

7.8.1.2
28
https://chattavore.com/pumpkin-blondies/

Instant Pot Cauliflower Soup

Soup is the ultimate comfort food, and this creamy Instant Pot cauliflower soup is comfort to the Nth degree…plus it’s so easy and full of vegetables!

a bowl of Instant Pot cauliflower soup drizzled with olive oil and cream, sprinkled with chives. with a cutting board with bread in the background
Click here to save this recipe on Pinterest!

I know I have said it at least a thousand times on here, but I can eat soup in ninety degree weather just as easily as I can eat it in twenty degree weather. Isn’t that why we have air conditioning?

That said, there is just something about the cooler months that beg for a bowl of comforting soup on a chilly night (I won’t pretend it is chilly here right now, though…as I type this it’s 4:30 p.m. and 86 degrees!). Creamy soups in particular are my favorite! I mean, I’ll pretty much gnaw your arm off for a bowl of potato soup.

a photo of a bowl of Instant Pot cauliflower soup drizzled with olive oil and cream and sprinkled with chives, with a loaf of bread in the background
Another thing you guys know that I love is my Instant Pot. Well, my three Instant Pots (I might have a problem). And anything that I can turn into an Instant Pot recipe is a winner in my book. Honestly, I can’t think of many soups that wouldn’t be perfect for the Instant Pot. It does such a great job of marrying flavors in a hurry!

I think that broccoli tends to get all the glory in the “stalky vegetable” soup category. You know what, though? I honestly love cauliflower soup even more. It’s so versatile – you can add just about any flavor to it and know that the flavor will shine through because the cauliflower won’t overpower it. And, BONUS: it doesn’t stink up your house.
a bowl of Instant Pot cauliflower soup drizzled with olive oil and cream and sprinkled with chives with a loaf of bread in the background
My Instant Pot cauliflower soup has just a handful of ingredients:

  • cauliflower (duh)
  • carrots
  • celery
  • onion
  • chicken stock
  • half and half
  • sour cream
  • seasonings

I won’t lie…the “pressure sweating” method I use here (adapted from a method I learned in this creamy chicken, vegetable, and tomato soup recipe from Carrie at Deliciously Organic) adds a little time. You can skip it if you need to. But…if you have the time, it’s totally worth it to add SO much flavor to this soup, which I am adding to my list of favorites. BONUS 2: the finished soup is totally freezer friendly.

Do you eat soup year-round or save it for the cooler months? Comment below and let me know!

Shared on The Weekend Potluck on The Country Cook!
an overhead photo of a bowl of Instant Pot cauliflower soup drizzled with olive oil and cream and sprinkled with chives, with a slice of bread
Click here to save this recipe to your Pinterest Instant Pot and Soup boards!

Yield: 6 servings

Instant Pot Cauliflower Soup

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 4 tablespoons unsalted butter
  • 1 small onion, diced
  • 1 carrot, scrubbed and diced
  • 1 stalk celery, scrubbed and diced
  • 1/4 cup all-purpose flour
  • 4 cups unsalted chicken broth (1 32-ounce box)
  • 1 head cauliflower, cut into small florets
  • 1 bay leaf
  • 1 cup half and half
  • 1/2 cup sour cream
  • salt and ground black pepper to taste

Instructions

  1. Press the sauté button on the Instant Pot and place the butter in the Instant Pot. When the butter has melted, stir in the onion, carrot, celery, and a sprinkle of salt. Turn the Instant Pot off, cover with the lid, set the vent to "sealing", and press the "pressure" or "manual" button. Use the +/- buttons to set the time to 3 minutes.
  2. When the 3-minute cook time is up, turn the Instant Pot off and manually release the pressure and remove the lid. Stir in the flour until well combined. Slowly add the chicken broth, stirring constantly to prevent lumps. Add the cauliflower and bay leaf. Cover again with the lid, set the vent to sealing, and press the "pressure" or "manual" button. Use the +/- button to set the time to 5 minutes.
  3. When the 5-minute cook time is up, turn the Instant Pot off and manually release the pressure. Remove the bay leaf. Use an immersion blender to puree the soup or puree it in batches in a regular blender. Press the sauté button and add the half and half and sour cream and stir until well combined. Add salt and pepper to taste and serve.

Notes

If you prefer to skip the "pressure sweating" step, you can just cook the onions, carrots, and celery in the butter until they begin to soften.

Nutrition

7.8.1.2
566
https://chattavore.com/instant-pot-cauliflower-soup/

Instant Pot Chicken Tacos (Freezer Meal)

Freezer meals make getting dinner on the table on a weeknight easy. These Instant Pot chicken tacos are a dump-and-go meal that is perfect for Taco Tuesday!

a photograph of Instant Pot chicken tacos on flour tortillas with avocado, sour cream, cilantro, lime, and tomatoes
Click here to save this recipe on Pinterest!

Oh, hey, hi. I guess I have been a little absent lately. Sorry about that. August and September tend to be pretty crazy months for us educator types!
an overhead photo of a bowl of shredded Instant Pot chicken taco meat
And there is no better reason than that beginning of school craziness for freezer meals. Freezer meals are the answer to school night chaos for parents and teachers alike. I have to tell you, I am slightly obsessed.

a photograph of an Instant Pot chicken taco on a flour tortilla with shredded cheese, avocado, and tomato
And of all the freezer meals? Instant Pot freezer meals are my favorite. My Instant Pot vegetable beef soup is a great example of an easy dump and go freezer meal, but if you are looking for a great dinner for Taco Tuesday…these Instant Pot chicken tacos fit the bill.
an overhead photo of an Instant Pot chicken taco with tomato, cheese, and avocado

All you need for these chicken tacos is:

  • Chicken thighs (though you could use chicken breasts instead)
  • Taco seasoning (I make my own, recipe included)
  • Water
  • Taco fixings (tortillas or taco shells, cheese, lettuce, tomatoes, sour cream, etc.)

an overhead photo of a plate of Instant Pot chicken tacos with limes, avocado, and cilantro
This is the easiest endeavor. All you have to do to is throw the ingredients into a plastic container and freeze it until you are ready to use it. Dump the whole frozen chunk of taco chicken into the Instant Pot, sauté it for a few minutes to get it started, add a little water, cook at high pressure for 20 minutes, quick release, and shred. Voila! Instant Pot chicken tacos straight from the freezer.
a photograph of a plate of Instant Pot chicken tacos with limes, avocado, and cilantro
My favorite containers for these Instant Pot freezer meals are Rubbermaid Takealongs 50-ounce containers. They are round and the perfect size to fit into the Instant Pot. For dishes with a lot of liquid, like the soup I mentioned earlier, their 15.7 ounce containers are perfect.

I am seriously in love with the concept of Instant Pot freezer meals. Do you guys like freezer meals? Leave a comment below to let me know what kind of freezer meals you prefer (Instant Pot, slow cooker, casseroles, etc.)!

Shared on Meal Plan Monday on Southern Bite!

Click here to save this recipe to your Pinterest Chicken and Instant Pot boards!


an overhead photo of a plate of Instant Pot chicken tacos with limes and cilantro

Yield: 8 servings

Instant Pot Chicken Tacos (Freezer Meal)

10 minPrep Time:

30 minCook Time:

40 minTotal Time:

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Ingredients

  • 1 1/2 - 2 pounds chicken thighs (I trim mine but this step is not absolutely necessary)
  • 1 packet of taco seasoning or 1 recipe homemade taco seasoning (included)
  • 1 1/2 cups water
  • Taco ingredients: flour or corn tortillas or taco shells, lettuce, tomatoes, cheese, sour cream, avocado, salsa
    • For the taco seasoning
  • 2 tablespoons chili powder
  • 2 teaspoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

Instructions

  1. If using homemade taco seasoning, combine all ingredients in a small bowl.
  2. Place chicken thighs, taco seasoning, and 3/4 cup water in a 50-ounce round freezer safe container. Stir to combine. Freeze for up to 3 months.
  3. To prepare: run warm water around the edges of the container. Dump the chicken into the Instant Pot. Turn on the sauté function and cover with a lid (I use my Instant Pot slow cooker lid, but you can cover it with any 10-inch pot lid). Cook for 10 minutes.
  4. Turn the Instant Pot off. Add the remaining 3/4 cup of water. Place the lid on the Instant Pot and set the vent to sealing. Cook the chicken on high pressure for 20 minutes. When the time is up, turn the Instant Pot off and quick release the pressure.
  5. Use 2 forks to shred the taco meat. Serve with taco ingredients.

Notes

If you prefer not to freeze this meal, just place all ingredients into the Instant Pot, cook on high pressure for 20 minutes, then quick release the pressure and shred the chicken.

Nutrition

7.8.1.2
565
https://chattavore.com/instant-pot-chicken-tacos-freezer-meal/

This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, see my disclosures. Thank you for supporting my blog!