Rice, soup

I am in the press!

Okay…so I apologize for not updating recently…with kids and also working on a new business venture, I have been quite busy but I do have recipes in the works…just working out the kinks in the Instant Pot, but our beloved Pot is being recognized! Here is the article if you care to read it…and yes that is me if you ever wondered what I looked like…this was after taking my 3 boys to their doctor’s appt and other errands so I was a little frazzled that day but what’s new right?


Here is the article


Instant Pot Chicken Burrito Bowl

Hi all!

Hope everyone is well! I know I have been MIA but a lot has been going on. I have also been working on new recipes which I hope all of you will enjoy.

Today I have the chicken burrito bowl…who doesn’t like a good burrito bowl for some comfort?

This came to mind to make because I had all of the ingredients already in my pantry and freezer.

You can also use whatever kind of chicken you have. I had frozen chicken thighs with skin on…after it cooked I just made sure to take the skin off before I sautéed in cheese and I didn’t have to take the chicken out to shred because it shred as I was mixing the cheese in!


PS…I had mentioned I had a lot going on? Well if you look through my pages you will soon see a page for crafts to do with your family!

4 from 1 vote
Instant Pot Chicken Burrito Bowl

A wonderful comfort food using ingredients that you probably already have on hand.

  • 1 lb chicken any chicken works...I used skin on chicken thighs
  • 2 tablespoons oil omit if you are chicken thighs
  • 3 cups chicken broth/stock
  • 1(14.5 or 15oz) can diced tomatoes, drained
  • 1 (14oz) can black beans, drained and rinsed
  • 2 3/4 cups instant whole grain brown rice
  • 2 teaspoons garlic powder
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • fresh ground pepper
  • 1 1/2 cups colby jack cheese, shredded
  1. Add chicken, stock/broth, rice and the rest of the ingredients EXCEPT the cheese

  2. Lock lid, turn valve to seal and press manual 10 and do a natural pressure release for 10 minutes then quick release

  3. Open lid, and take skin of chicken (if it has any), add the cheese and stir until cheese is melted


Instant pot jjajangmyun (black bean sauce with noodles)

My family loves jjajangmyun…a noodle dish (or in my case a lot using zoodles or spaghetti squash) with black bean sauce…

My boys will eat it even though there are a lot of vegetables and they know it is in there because they see me make it but because of the sauce they like it. So I thought why not try it in the instant pot…yes most of it is about sautéing but you do have a cooking portion and with the instant pot the cooking time is cut down.

I also made this for my sister and she wanted it with zoodles (zucchini noodles) and she loved it!


Instant Pot jjajangmyun (black bean sauce)

A comfort food with lots of vegetables

  • 1 cup daikon or Korean radish looks like a parsnip but tastes like a radish
  • 1 cup zucchini, cubed if using noodles, omit
  • 1 cup potatoes, peeled and cubed
  • 1 cup onions, chopped
  • 2 tablespoons black bean paste
  • 2 tablespoons cornstarch, combine with 1/4 cup water and 1 teaspoon of sugar
  • 1 cup carrots, chopped in 1/2 inch slices
  • 3 tablespoons vegetable/avocado/coconut oil I use avocado oil
  • 1 teaspoon sesame oil
  • 3 cups water
  1. Turn on instant pot and press sauté...when it says HOT add in 1 tablespoon oil

  2. Add carrots and sauté until it is a little soft

  3. Add daikon and stir until translucent

  4. Add potatoes and stir until translucent

  5. Add onions and zucchini and stir until soft

  6. Add in the rest of the oil (not sesame), then add the black bean paste and stir

  7. Add water and stir...if anything is scorched on the bottom be sure to deglaze the pot

  8. Turn off sauté, close the lid, turn valve to seal and press manual 2 minutes

  9. Once done cooking, do a slow release by turning the valve a little at a time towards vent so that steam slowly releases

Recipe Notes

This can be enjoyed with traditional noodles, zoodles, spaghetti squash or rice

Sweet and Spicy boneless country style pork ribs & whole spaghetti squash

Today’s recipe is one I don’t really make because my boys and myself do not like pork too much but did because I had many people asking me how I would make it in the Instant Pot.

A few days I was at the grocery store buying everything we needed for my family. I happen to be in the meat section and saw that boneless country style pork ribs were on sale so it was the best time to try it…and they looked good…

Below you will find the recipe…the ribs were very tender…

Also as you can see I only put sauce on one side of the ribs…I prefer minimal sauce but if you like it all over feel free to double the sauce recipe although you may want to go easy on the srircha!

Below the ribs recipe I have also included a whole spaghetti squash recipe…I made it to go along with the ribs…now if you have love spaghetti squash but don’t like how long it takes to make in the oven…you will love that it only take about 9-10 minutes in the Instant Pot! I have never had spaghetti squash before getting the Instant Pot but I love it now and was one of the first things I made in the Instant Pot.

As you can see the spaghetti squash skin just fell apart as I was taking it out of the pot.

And in this pic you can see how much I got out of that small spaghetti squash.

Hope you enjoy the recipes!

Sweet and Spicy Boneless Country Style Pork Ribs

Very tender and the spice from the srircha gives it a nice kick!

  • 1 package boneless country style pork ribs
  • 1 tablespoon bone broth fat/oil
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cooking wine
  • salt and pepper to taste
  • 6 tablespoons BBQ sauce I used sweet baby rays
  • 1 tablespoon srircha
  1. On saute mode, wait for the pot to indicate HOT and then add your fat/oil. While the pot gets hot, season your ribs with salt and pepper on both sides.

  2. Add Worcestershire and apple cider vinegar, then saute the ribs in batches and brown.

  3. Once browned, take out ribs and deglaze the pot with cooking wine and then add 1 cup of water.

  4. Add trivet, add ribs on top (it is ok if they overlap or are on top of each other)

  5. Close lid, turn valve to seal and press manual 15 minutes and then do a natural pressure release. 

    While that is cooking mix your sauce ingredients 

  6. Once the ribs have cooked, baste on sauce and then put ribs under broiler for 5 minutes

Recipe Notes

If you would like to add sauce throughout the ribs add more bbq sauce and if you would like it to be more spicy add some more srircha.


Whole Spaghetti squash

A great alternative to spaghetti.

  • 1 small spaghetti squash
  1. Place whole spaghetti squash on a trivet with 1 cup of water

  2. Close lid and turn valve to seal and then press manual 9 minutes and then quick release

Recipe Notes

9 minutes gives this a little bite so if you would like it softer add another minute...

You can also halve the spaghetti squash if it is too big for it to fit whole...you would need to decrease the time to 7 minutes.

Instant Pot Vegetable Soup

Hope you are having a wonderful week and a good new year so far.

So I know a lot of people, myself included make a New Year’s resolution to get healthier and lose weight.  I have made that kind of resolution for a long time now.  One of the foods that has helped is this vegetable soup.  Soup with lots of vegetables are great because it helps you to feel full without all of the calories.

If you are like me and love vegetables and a good hearty soup try out this recipe.  I have had this recipe for years and found it in one of my archives on my computer recently and decided why not try it in the Instant Pot.

Hope you enjoy!

Instant Pot Vegetable Soup

A hearty and filling soup without all of the calories

  • 1 small onion, chopped
  • 1 teaspoon garlic, minced
  • 1 cup carrots, chopped
  • 1 cup whole green beans
  • 2 bell peppers, chopped
  • 1 (28oz) can low sodium diced tomatoes
  • 6 cups bone broth/vegetable stock
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1/2 teaspoon basil
  • fresh ground pepper to taste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 2 cups broccoli florets
  • 2 cups zucchini, chopped
  • 1/2 head cabbage
  1. Add all ingredients with cabbage added last

  2. Close lid, turn valve to seal, press soup button for 5 minutes then natural pressure release

Recipe Notes

Please note that because there is so much in the pot that it will take some time to come to pressure and for it to come down from pressure so if you are going to make it for a meal please give yourself at least an hour and a half before mealtime to make this.

Instant Pot Salmon & Mushroom and Artichoke Risotto

So yesterday I had the privilege of teaching my first Instant Pot class and it was a blast! We had ladies who hadn’t opened their box yet to those with a lot of experience!

One food we covered was salmon…some had mentioned that they had bought the Instant Pot so that they can cook fish quickly in it without having to be too hands on.

Salmon is one that can be done in the Instant Pot…it can get a little tricky when it comes to finding the perfect cooking time but after some experimenting I found a time that works for us.

I eat salmon every week…it is good for you and because it takes so little time, while my boys eat something like pizza (yes my boys eat pizza!)…I get frozen salmon from Costco in large bags and they individually portioned…it is very affordable.

Anyways, so after my class, I decided to make my friend, who watched my boys while I was conducting the class, some salmon and risotto…I didn’t get a chance to cover that in the class and I had been planning to so I thought why not because I had all the ingredients for it.

For my salmon I like to keep it simple…salt and pepper with a squeeze of lemon and a lemon slice…that’s it! Its yummy and quick…

Here is the recipe…

Instant Pot Salmon

An easy and quick food that is healthy.

  • 1 (5-7oz) salmon
  • 1 small lemon
  • salt and pepper to taste
  1. Prepare your salmon with salt and pepper and then squeeze a wedge of lemon and place a slice on top

  2. Put in your trivet, place a piece of foil (size of the skin) on top, then place the salmon...add 1.5 cups of water

  3. Close lid, turn valve to seal, then press steam for 3 minutes, then quick release

For my risotto, I like the addition of artichokes in it…gives it a little different texture and artichoke just tastes good…


Instant Pot Mushroom & Artichoke Risotto

Risotto is very easy in the Instant Pot and this recipe with the artichokes gives it a little something extra

  • 1 medium onion, diced
  • 24 oz mushrooms, sliced
  • 1 tablespoon garlic, minced
  • 2 cups artichoke, chopped
  • 2 cups arborio rice
  • 1/4 cup white wine (your favorite brand)
  • 4 cups chicken stock
  • 1 cup parmesan cheese, grated
  • 2 teaspoons oil/fat
  1. Press sauté and oil/fat when it says HOT, then add onions and sauté until translucent

  2. Add the artichoke and mushrooms and stir until mushrooms have softened, then add garlic

  3. Add rice and mix thoroughly until the rice has toasted

  4. Pour in stock and wine

  5. Add salt (start with a 1/4 teaspoon) and pepper

  6. Close lid, turn valve to sealing and press manual 7 minutes, then quick release, then press cancel

  7. Open lid, press sauté and add the cheese and butter

  8. Mix well and check for seasoning...if more salt is needed add a 1/4 teaspoon at a time...mix until creamy

Instant Pot “Hidden” Cauliflower Hamburger Mac N Cheese

Does your kiddos love mac n cheese?

Yes same here! My boys used to and still love Annie’s boxed mac n cheese…so when I first got my Instant Pot one of the first things I made was mac n cheese…at first they didn’t like it because it didn’t taste like the boxed stuff…you know the strong cheesy taste…but I kept making it making changes to it…

Today, I decided okay…lets put some ground beef in it and see if it makes a difference including some spices and cauliflower…

Now my boys love broccoli and carrots and potatoes…but they won’t try anything else…so I have been looking for ways to disguise veggies…cauliflower works well for mac n cheese because of the color…

So if you have kiddos and you want to get some veggies in them…try this recipe…I think it will be a hit like it was for my kiddos.


"Hidden" Cauliflower Hamburger Mac N Cheese

A mac n cheese your kids will love and you will love because they are getting some veggies in.

  • 1 lb ground beef
  • 1 box elbow macaroni
  • 3 tablespoons butter
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 cup heavy whipping cream
  • 2 cups shredded cheddar cheese
  • 4 cups water
  • 1/2 (2) head (cups) cauliflower, roughly chopped
  1. Press Saute, and when it says HOT, add ground beef, drain and then add cumin, cancel Saute

  2. Add macaroni, water, salt, cumin, cauliflower and butter

  3. Cover lid, turn valve to seal, then press manual 3 minutes, then quick release (don't be afraid to quick release here because the butter helps keep the foam low but if it does happen to get messy, close the valve and open in little spurts)

  4. Press sauté, and add cream and cheese and mix really well until you get the consistency you desire

Instant Pot Jook (Rice Porridge)

Today in Wisconsin it was 13 degrees and it felt colder waiting for my son’s school bus. So I thought okay…he is going to need something warm to eat…also my twin’s were under the weather so it was perfect for Jook.

I grew up on Jook…my mom and grandmother would make it whenever it was cold out or whenever one of us felt sick…they would cook it on the stove for hours.  They used to put a whole chicken in there and have cloves of garlic which I learned to love as I got older…

Now when I learned that I can make Jook in the instant Pot for a lot less time…I was happy that I can share what my mom and grandmother used to make with my family.

So today my boys had some yummy Jook with chicken thighs in it…they have had it before but this time I made some changes to make it even more yummy.

Instant Pot Jook (Rice Porridge)

Comfort food on a cold day or if you are not feeling well

  • 2 cups short grain white rice
  • 6 cups bone broth/water I used a mix
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  1. Wash the rice several times until water is pretty clear

  2. Add 6 cups of broth/water, garlic and salt

  3. Close lid, turn valve to seal and press Porridge and Adjust until it says more (30 minutes) and then natural pressure release for 10 minutes

Recipe Notes

I used 4 cups of bone broth and 2 cups of water but you can use all bone broth or all water.

Also you can increase your liquid amount to how your family likes it...6 I think is great but if you want it more watery then add another cup or if you like it thicker like oatmeal then a cup less.

I would have used whole cloves because it gets nice and soft and tastes good but I knew my boys wouldn't eat it so I used minced

Happy New Year!

Happy New Year!


2016 was a busy year with lot of new things happening for our family…kids starting school was a big one…I also got my Instant Pot last year which has helped me make lots of homemade meals for my family.

On New Year’s every year, it is part of Korean tradition to have Dduk gook which is Rice Cake soup…it represents good luck for the new year.

My mom used to always make this for us on New Year’s morning and she spent hours making the broth so that it would be so delicious! Also, I personally didn’t like as much dduk but preferred mandoo (dumplings) so she would make sure I had more mandoo then dduk in mine.

So this year now that I have the Instant Pot…I was determined to make it this year!

Hope you enjoy!

Instant Pot Dduk Gook (Rice Cake Soup)

A Korean New Year's tradition

  • 1/2 lb beef (flank steak or brisket), chopped into small pieces
  • 7 cups water
  • 2 teaspoons garlic, minced
  • 1 tablespoon fish sauce
  • 1 lb sliced dduk gook, soaked in cold water for 30 minutes and drained
  • 3 green onions, washed and sliced thin and diagonally
  • 1 teaspoon sesame oil
  • salt
  • 1/2 teaspoon ground black pepper
  • 1/2-1 bag frozen or fresh mandoo (dumplings)
Egg and seaweed garnish
  • 2 teaspoons oil or bone broth fat
  • 2 large eggs, yolks and whites separated
  • 1 sheet kim (dry roasted seaweed paper)
  1. Put water, beef, garlic, fish sauce, and salt in the liner

  2. Close lid, turn valve to seal and press manual 5 minutes with 10 minutes natural pressure release

  3. While the broth is being made, put Kim into a plastic bag and crush it or slice into strips

  4. With the egg yolks, and egg whites, add salt to each, set the egg whites aside, mix the egg yolks making sure no whites are in it

  5. Heat a non-stick pan to medium and coat the pan with oil/fat and spread with a paper towel, then turn off heat

  6. Add the egg yolks and tilt the pan so the pan is coated evenly with the yolk, then flip the yolks and let it sit for a minute...then slice into thin strips

  7. Once broth is done, take out the meat and discard

  8. Add dduk, mandoo, egg white, sesame oil, ground black pepper and chopped green onions to the broth and stir well

  9. Cancel warm, press sauté and stir until dduk is a little soft and chewy

  10. Serve in bowls and then garnish with egg strips, and crushed/sliced seaweed


Instant Pot Chicken Carbonara

Hope everyone is having a wonderful week after Christmas…my boys have been home because of Christmas break so it has been an interesting week.

So for a few weeks I have been wanting to try making this dish because a member from the Instant Pot Community – Midwest Region requested a chicken carbonara.

Now this dish was interesting to research because some people say to add whipping/heavy cream to the dish but some say it is not really carbonara if it has whipping cream so I decided to do without because for me, I don’t need the extra calories but my boys can but it does have bacon in it so that was good enough for me.

So my boys first could not wait for this to be done because they smelled the bacon I was sautéing and they kept asking me if it was done…I mean it wasn’t going to take that long to cook anyways but they were persistent!

When it was done…they really liked it! I actually wished I had fettuccine because I think it would have tasted better but all I had was bucatini which was also good also but I think the texture could have been better…also I only had shredded parmesan on hand but I would suggest finely grated parmesan to make it even smoother but it still tasted wonderful!


Here is the recipe…enjoy!

Instant Pot Chicken Carbonara

A very hearty and satisfying pasta dish your whole family will love

  • 1 lb chicken breasts, cut into 1/2 to 1 inch cubes chicken breast filets (raw or frozen) also work if thin enough
  • 4 slices thick cut bacon, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 12 oz spaghetti/fettuccine/bucatini noodles, split in half
  • 3 large eggs, room temperature
  • 1 cup parmesan, finely grated
  • 1/2 teaspoon salt
  • black pepper, coarsely ground to taste
  • white wine, splash to deglaze
  • 1 cup chicken stock/bone broth I used bone broth
  • water
  • Fresh basil (optional)
  • Fresh parsley (optional)
  1. Press sauté and once it says HOT, add in bacon and cook until crispy and brown

  2. Add onions and stir until slightly translucent

  3. Add garlic

  4. Add splash of wine to deglaze

  5. Add 1 cup of chicken stock/bone broth

  6. Cancel the sauté then add noodles, then cover noodles with water

  7. Add your chicken

  8. Close lid, turn valve to seal and set to manual 4 minutes, natural pressure release for 10 minutes

  9. While the Instant Pot is doing its magic, whisk together your eggs, cheese, salt and pepper and herbs (if using)

  10. Once done, open the lid, move the chicken over so that you can slowly add the egg and cheese mixture until well incorporated to the pasta (be sure to keep stirring the pasta), then stir the whole dish together until nice and creamy


1 2 3