This Instant Pot French dip bowl is a simple dinner with tender chuck roast, savory au jus, creamy mashed potatoes, and a delicious horseradish sauce! It’s so easy and comforting. The Instant Pot allows you to get slow cooked flavor and falling apart pot roast in just about an hour!
Slow cooker eggnog French toast is the perfect recipe to use up eggnog that’s on the brink (not that I know what THAT is) and BONUS: 10 minute prep time and it cooks overnight! It is SO easy and everyone in your family will love it. Use milk if your family doesn’t like eggnog! Delicious year-round, but PERFECT for Christmas breakfast!
How many of you, like me, wait with baited breath for eggnog season? I mean, seriously. We get pumpkin spice lattes in September but we have to wait until after Halloween for eggnog? There is something about that that just doesn’t sit well with me. You see where my priorities lie. #eggnogloverforlife
When I was a kid my dad taught me about the glorious beverage that is eggnog, and I was lucky to marry a man who shares my feelings about it. Languishing eggnog is not much of a thing in our house. We throw it back in servings much larger than what is recommended on the side of the carton. NO JUDGMENT PLEASE. We only get eggnog two months out of the year so we make the most of it!
Eggnog French Toast
But it does happen, and when it does, you’re gonna need some eggnog recipes. Eggnog French toast is a perfect solution. Not that you can’t buy eggnog for the sole purpose of making eggnog French toast, because that is a 100% legit reason for buying eggnog. Though I hope you will drink some of it too, because eggnog.
Slow Cooker French Toast
Making eggnog French toast in the slow cooker is the perfect way to have breakfast waiting for you when you get up. I mean, you could totally make it as a baked casserole (just sub eggnog for milk in this recipe), but sometimes when you wake up you need to get some carby goodness into your stomach ASAP, and slow cooker eggnog French toast is the ticket to a no-wait breakfast.
French Toast for Christmas Breakfast Without the Fuss!
Could you totally do this for Christmas breakfast? Heck yeah you could. Like, eggnog French toast is the perfect Christmas breakfast. And you probably should, because people will love you for it. I mean, those people probably love you already, but they’ll be like, “Heck yeah, eggnog French toast.” Well, that’s what I said when I ate this for breakfast this morning.
Whatever you do, don’t skip the lining your slow cooker with foil and spraying it with cooking spray step. The custard will burn on and will ruin your slow cooker. Ask me how I know (sorry, old wound, still hasn’t healed).
But you’re going to do the aluminum foil and spray step, so don’t worry. Just make eggnog French toast in your slow cooker!
When Fall weather hits, there are few things more comforting than this simple, creamy, and delicious Instant Pot butternut squash soup! Cooking the squash in the Instant Pot eliminates the need for peeling and dicing the squash, which really simplifies this soup. There are so many ways that you can customize this soup to suit your tastes!
I have to be honest, there are few foods that I love more than a creamy soup. I know that I have mentioned my affection for soups recently and this creamy butternut squash soup is no exception. Butternut squash plays perfectly with the warm curry spices in this soup, though you can certainly dress it up with whatever flavors you love.
Butternut Squash Soup
I first made this butternut squash curry soup after my aunt made it on Black Friday while visiting us from Texas a decade ago. My aunt is the family foodie that gets my food obsession the best, and when she made this butternut squash soup with turkey stock she had made from the turkey carcass, coconut milk, and coconut curry powder she brought from Central Market in Houston, I was smitten. To this day it is one of my favorite soups.
Instant Pot Butternut Squash Soup
This time around I decided to try an Instant Pot butternut squash soup. I am in love with making this soup in the Instant Pot because there is no need to peel the squash or cut it into chunks, and cutting up a winter squash always makes me a little nervous that I am going to end up in the ER.
For this soup, all you have to do is cut the squash into 4 pieces, scoop out the seeds, and steam it on high pressure with a little water (I used this recipe from Simply Recipes as my guideline). After you give it a few minutes to cool down, you scrape the pulp into the Instant Pot, puree it with some chicken or vegetable stock, add coconut milk (or cream, if you prefer), and spice it however you like.
Make This Soup Your Own!
While I love how the warm flavors of the curry blend with the sweet flavors of the squash, your options with this soup are wide open:
- Maple syrup and bacon
- Brown butter and crispy sage
- Cook a peeled and cored apple with the squash then purée it into the soup and spice it with cinnamon and nutmeg
- Salt, pepper, and a drizzle of truffle oil on top of each bowl
I love to serve this soup with a big chunk of baguette and some cheese as a main dish, pack it in a Thermos for lunch, or freeze individual portions of it that can be pulled out for quick meals. This Instant Pot butternut squash soup is so simple but delicious and comforting at the same time!
Mary // Chattavore
Yield: 6 servings
15 minPrep Time:
25 minCook Time:
40 minTotal Time:
- 1 large butternut squash
- 1 cup water
- 4 cups chicken or vegetable broth
- 1 13.5 ounce can coconut milk or 1 3/4 cup heavy cream
- 2-3 teaspoons curry powder, or spice of your choice
- salt and pepper to taste
- Cut the top of bottom off of the squash. Cut the squash in half and scoop out the seeds. Cut each half in half again crosswise.
- Pour 1 cup water into the bottom of the Instant Pot and place the steam rack into the pot. Place the squash quarters onto the steam rack. Place the lid on the Instant Pot and set the steam release valve to "sealing". Select "steam". Make sure the Instant Pot is set to high pressure and use the +/- buttons to set the time to 7 minutes. When the cook time is up, turn the Instant Pot off and manually release the pressure. Use tongs to remove the squash from the Instant Pot and set aside to cool for 10-15 minutes.
- Remove the steam rack and pour out the water. Use a spoon to scoop out the flesh of the squash. If you have an immersion blender, place the squash into the Instant Pot with the broth and purée until smooth. If you don't have an Instant Pot, purée the squash in a blender with a small amount of the broth and pour into the Instant Pot with the remaining broth.
- Set the Instant Pot to sauté. Add the coconut milk or heavy cream and cook, stirring frequently, until the soup is heated through. Add curry or other desired spices. Salt and pepper to taste.
Cook time reflects approximate time for the Instant Pot to come to pressure.
- Calories 1345
- Total Fat: 133 g 204.62%
- Saturated Fat: 85 g 425%
- Cholesterol: 416 mg 138.67%
- Sodium: 2790 mg 116.25%
- Potassium: 399 mg 11.4%
- Total Carbohydrate: 32 g %
- Sugar: 30 g
- Protein: 11 g
- Vitamin A: 108.36%
- Calcium: 350 mg 35%
- Iron: 1 mg 5.56%
This post contains 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, please see my disclosures. Thank you for supporting my blog!
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.
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.
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!
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.
Dry-Brined Turkey Breast
Instead, I like to dry brine my turkey. Dry brining is simple:
- Pat the turkey dry with paper towels
- Sprinkle the turkey with salt, being sure to put some under the skin and some on the skin
- 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
- 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).
Whether you are Team Turkey or Team Ham, you need to find a spot in your Thanksgiving spread for this Instant Pot turkey breast!
Yield: 10 servings
15 minPrep Time:
50 minCook Time:
1 hr, 5 Total Time:
- 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
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- salt and pepper to taste
- 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.
- 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.
- 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.
- 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.
- 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.
Prep time does not include 1-3 days to allow the turkey breast to stand in the refrigerator.
- Calories 412
- Total Fat: 37 g 56.92%
- Saturated Fat: 22 g 110%
- Cholesterol: 99 mg 33%
- Sodium: 3967 mg 165.29%
- Potassium: 27 mg 0.77%
- Total Carbohydrate: 12 g %
- Sugar: 0 g
- Protein: 10 g
- Vitamin A: 21.3%
- Calcium: 13 mg 1.3%
- Iron: 1 mg 5.56%
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!