Tag Archives: Sides

Sweet Korean Lentils (itdoesnttastelikechicken)


2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes


1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving

In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.


Roasted Sweet Potatoes (recipeoftoday)

3 sweet potatoes, peeled and cut into bite size cubes
2 t olive oil
1 T butter
1 T brown sugar (more if you want it sweeter)
1 t ground cinnamon
1/4 t  ground nutmeg
pinch of ground ginger
sea salt, to taste

Preheat the oven to 350 F. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 min. Stir the sweet potatoes once or twice during roasting. Enjoy.

Stuffing in the Instant Pot (pressurecookingtoday)

Use your own stuffing recipe or:

1 1/4 c  turkey or chicken broth
1/2 c butter
1 c celery, chopped
1 medium onion, chopped
1 loaf bread, cubed and toasted*
2 t salt
1 t sage
1 t poultry seasoning
1/4 t pepper

Simmer butter, broth, celery and onion until tender. Add spices. Pour over bread. Mix well. Stuff into a 6 c bundt pan. Cover with foil and poke a hole in the middle of the tin foil. Prepare a foil sling for lifting the pan out of the pressure cooker by taking an 18” strip of foil and folding it lengthwise twice. Pour 1 1/2 cups of  water into the pressure cooking pot and place the trivet in the bottom. Center the bundt pan on the foil strip and lower it into the pressure cooker. Fold the foil strips down so that they do not interfere with closing the lid. Lock the lid in place. Select High Pressure and set the timer for 15 min. When beep sounds, turn off pressure cooker and do a quick pressure release to release the pressure. When valve drops carefully remove lid. Remove bundt pan and unmold stuffing on to a foil lined baking tray sprayed with non-stick cooking spray. Put in preheated 350° F oven for 5 – 10 min to crisp up the stuffing. Note: Cube the bread and toast on a rimmed cookie sheet in 350º F oven for 20 min stirring occasionally. Cool bread before continuing with recipe.

Instant Pot Cheesy Scalloped Potatoes (simplyhapyfoodie)

4 med potatoes sliced thin (like gold potatoes, and I leave the skin on)
3/4 t salt
1/2 t black pepper
1 t garlic powder
2 t dehydrated onions (or 1/2 of a thinly sliced fresh sweet onion, or 1/4 t onion powder)
2 t fresh Thyme Leaves (or 1/2 t dried)
1/2 c Parmesan cheese grated, divided in half
1 c Monterey Jack cheese, shredded, divided
1/3 c sharp Cheddar cheese, shredded, divided
1/4 t nutmeg
1 c half and half
1 c diced cooked ham (opt)

Put a layer of the sliced potatoes in the bottom of a 7 x 3″ oven safe dish (or a size close to that). Sprinkle on a pinch each of the salt, pepper, garlic powder, onion powder and thyme leaves. Add another layer of potatoes. Repeat step 2 (layering on the spices). Sprinkle on half of the parmesan cheese. Add another layer of potatoes. Repeat step 2 again. Sprinkle on half of the shredded Monterey Jack and sharp cheddar cheeses (not the parmesan). Add another layer of potatoes. Repeat step 2 with the remaining spices, and all of the 1/4 t nutmeg. Gently pour over the half and half (if you can’t see the liquid just peeking through the potatoes, add just a little more. You don’t want it too wet or covering the top layer, but you want it to be creamy!). Top with remaining Monterey Jack and sharp cheddar cheeses (if you are not intending to broil and crisp up the top after pressure cooking, add the remaining parmesan cheese as well. Otherwise, reserve it for the end). Add 1 1/2 c water to the inner liner of the Instant Pot. Cover the dish with foil, or lid and set dish on a trivet with handles, and lower it into the pot. Choose the Manual (or Pressure Cook) setting on the pressure cooker and use the + or – button to choose 38 min. Make sure High Pressure is also selected, if you have the option. Put the lid on the Instant Pot and close it, setting the steam release knob to the Sealing position. When cooking cycle ends, do a Quick Release of the steam and open the lid after the pin drops. Use silicone mitts, or pot holders to grasp the handles of the trivet and carefully lift it out of the pot and onto a counter top or other stable surface. Very carefully peel off the foil or remove lid from pan. The steam will be super hot, so be careful! If Broiling to Crisp the Top: Turn on broiler to 375 F and place the oven rack about 6″ from element. Place dish of scalloped potatoes on a baking sheet. Sprinkle the remaining parmesan cheese over the top of the potatoes. Add a little more if you like it crisper. (If you don’t want the cheese, just leave it out and add 2 T more of the half and half). When broiler is hot, place baking sheet with dish under the broiler for about 5 min or until desired browning is reached. Just watch it to be sure it doesn’t get too browned. Serve hot!

Black Bean Rice (Sandra H.)

2 T canola oil
1 onion, sliced
2 cloves, garlic, minced
1 carrot, diced
1 t ground cumin
1/2 t ground coriander
1 t chili powder
1 796 ml can whole tomatoes, drained
1 540 ml can black beans, drained and rinsed
1 c frozen or fresh corn
2 250 g pkgs whole grain brown rice
1/4 c fresh cilantro, chopped

Cook rice as per package instructions. Meanwhile, in a large skillet, over med/high, add canola oil. Add onions and carrots and cook for 5 min. Add garlic, chili powder, cumin, coriander and cook for 2 min. Add drained whole tomatoes, crushing them as you add them and cook for 5 min. Add black beans and corn and cook for 5 more min. Add cooked rice to the skillet. Stir until all is well mixed. Garnish with chopped cilantro and serve.

Yellow Saffron Rice Caribbean Style (homemadezagat)

2 c jasmine rice (unwashed)
1/2 t turmeric powder
1 red bell pepper, chopped
1 c cubed carrots
1 green bell pepper, chopped
3 sprigs thyme
2 scotch bonnet peppers
2 cloves garlic, chopped
1/4 c sliced celery
1 shallot, chopped (or pimento pepper)
2 1/4 c vegetable stock (can sub with 2 /14 c water and 2 bullion cubes)
1 T coconut oil
1 1/2 T olive oil
salt and pepper to taste
1/4 c raisins (opt)

On a medium-low heat, heat coconut oil. Add garlic, bell peppers, celery, carrots, shallots and saute until opaque. Add saffron powder (turmeric) and thyme and mix till everything is coated. Add rice and incorporate. Add stock (or water and bouillon mix.) Add raisins and scotch bonnet peppers. Cover dish and turn heat down to low. Leave to steam for 20 min till rice is cooked. (Try not to check it too much and also to not burst the pepper)

Extra Crunchy Green Bean Casserole (cookscountry)


1/2 c panko bread crumbs
1 T unsalted butter, melted
2 1/2 c canned fried onions

Combine panko and melted butter in bowl. Microwave, stirring occasionally, until panko is golden brown, about 2 min. Let cool completely, then stir in fried onions; set aside.


2 lbs green beans, trimmed and cut into 1″ pieces
3 T unsalted butter
1 lb cremini mushrooms, trimmed and sliced thin (can sub white mushrooms)
1 T minced fresh thyme
2 garlic cloves, minced
1 1/2 t salt
1/2 t pepper
1/4 c flour
1 1/2 c chicken broth
1 1/2 c heavy cream
1/2 c dry white wine

Adjust oven rack to middle position and heat oven to 400 F.  Combine green beans and 1/2 c water in large bowl. Cover and microwave until green beans are just tender, about 8 min stirring halfway through microwaving. Drain green beans in colander; set aside. Melt butter in 12″ nonstick skillet over medium-high heat. Add mushrooms, thyme, garlic, salt and pepper and cook until liquid is nearly evaporated, 6 – 8 min. Stir in flour and cook for 1 min. Slowly whisk in broth, cream and wine and bring to boil. Cook, stirring occasionally until sauce has thickened, 4 – 6 min. Transfer green beans to 13 x 9″ baking dish. Pour sauce over green beans and toss to combine. Bake until bubbling and green beans are completely tender, about 25 min. Remove from oven, top with fried-onion mix and let cool for 10 min. Serve. To Make Ahead: Follow instructions to just before baking, let casserole cool completely. Cover dish with aluminum foil and refrigerate for up to 24 hours. To serve, bake, covered until green beans are heated through and completely tender, about 40 min. Uncover and continue to bake until edges begin to brown, about 10 min longer.

Instant Pot Brocccoli (momnoms)


2 c broccoli florets
1 T olive oil
2 T Garlic Powder
1/2 T smoked paprika
salt and pepper to taste
1 c  water

Toss broccoli with olive oil, garlic powder, paprika, salt and pepper. Add water to Instant Pot. Put steaming basket down and add broccoli. Set low pressure for 0 min. Serve as is or with cheese sauce.

Cheese Sauce

3 T butter
2 tbs flour
1 1/2 c milk
1 c shredded cheese
1 T garlic powder
salt to taste

Heat butter in a medium sauce pan on medium high heat. Whisk in flour. Slowly whisk in milk, let simmer until thickened. Add cheese, garlic powder and salt.

Pressure Cooker Cheesy Potatoes Au Gratin (pressurecookingtoday)


2 T butter
1/2 c chopped onion
1 c chicken broth
6 medium sized potatoes peeled and sliced 1/8 inch thick
1/2 t salt
1/8 t pepper
1/2 c sour cream
1 c shredded Monterey jack cheese

Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 min. Add chicken broth, salt and pepper to the onions. Put the steamer basket in the pressure cooker pot. Add sliced potatoes. Lock lid in place, select High Pressure and 5 min cook time and start. Preheat broiler. When timer beeps, turn off pressure cooker and do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot. Place potatoes in a greased 9 x 13 oven safe dish. Stir sour cream and cheese into cooking liquid in pressure cooker. Pour over potatoes. Use 2 forks to gently mix sauce with the potatoes. Top with panko topping and broil for 5 – 7 min or until golden brown.


3 T butter, melted
1 c panko bread crumbs

In a small bowl, mix the panko with melted butter. Set topping aside


Potato Salad in a Pressure Cooker (hip2save)

2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs
3/4 c real mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt and pepper to taste
garnish with more fresh Dill and Paprika

Place steamer basket inside the pressure cooker and add water, potatoes and then eggs. Set pressure cooker for 4 min on high pressure. (If you own an Instant Pot just press the manual button and then set time to 4 min.) Do a quick release on pressure cooker and remove potatoes and eggs and let cool. Make dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for an 1 – 2 hours before serving. Serves about 8.


Loaded Mashed Potatoes (powerpressurecooker)

4 lbs red potatoes, quartered
1 1/2 c chicken stock
1 t salt
1/2 t pepper
1 c heavy cream
8 oz cheddar cheese shredded
6 slice  bacon, cooked and diced
2 oz  butter
1 T parsley chopped
2 T scallions


Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min. Add the potatoes, stock, salt and pepper to the Inner Pot. Secure lid on the Cooker. Lock the Lid and switch the Pressure Release Valve to Closed. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove lid. Mash potatoes add the cream and butter. Then fold in the rest of the ingredients. Serves 4.

Thanksgiving Stuffing (powerpressurecooker)

2 baguette, cut into cubes
8 oz ground sausage
3 stalks celery, diced
1/2 medium onion, diced
8 oz mushroom, quartered
1 large carrot, diced
1/2 c chicken stock
4 oz butter
1 1/2 t poultry seasoning
1 t thyme, chopped
1 T parsley, chopped
1/2 t salt
1/2 t freshly ground black pepper

Place the Inner Pot into the Pressure Cooker. Press the SOUP/STEW button to set for 10 min.  Melt butter. Add ground sausage and saute until brown. Add vegetables and saute for 4 min. Add seasonings. Add stock and fold in cubed baguette. Secure lid on the cooker. Lock the lid and switch the Pressure Release Valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Switch the Pressure Release Valve to Open. Do not remove lid until steam is released completely. Serves  4.

The BEST Instant Pot Refried Beans with Onion, Garlic and Chiles (kalynskitchen)

2 c dried pinto beans
1 T & 2 T olive oil (can sub lard, bacon grease or any other fat you prefer)
1 c chopped onion
2 T minced garlic (garlic from a jar is fine for this)
1 4 oz can diced green chiles
1 t salt
grated cheese, for serving (like Four Cheese Mexican blend)
thinly sliced green onions, for serving

Put beans in pressure cooker with enough water to cover by about 2″. (No need to soak the beans, but beans that are fresher will cook more quickly. If your beans have been sitting on the shelf for a while, add 5 – 10 min cooking time.) Add 1 T olive oil to cooker, then lock lid, choose MANUAL SETTING and HIGH PRESSURE, and set time for 30 min. (Remember to add a few min if your beans are old.) After 30 min, use QUICK RELEASE to release the pressure. While beans cook, chop the onion and prepare minced garlic and green chiles, and measure the salt. Add those ingredients to the pressure cooker with the cooked beans. Lock lid again and set to MANUAL, HIGH PRESSURE and 10 min. Let pressure release naturally when the time is up. When pressure has released, remove lid and without draining, use an immersion blender or food processor to puree the beans, being careful not to over-blend. At this point, beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water and excess liquid will cook off when the beans are fried. Heat 2 T oil of your choice in a heavy, nonstick pan. Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency, about 10 min. Serve hot, topped with grated cheese and thinly sliced green onions if desired.

Instant Pot Herb Roasted Potatoes (onionringsandthings)

2 lbs baby yukon golds and red potatoes, about 1 – 1 1/2″ in size
1/2 t dried rosemary
1/2  dried thyme
1/2 t dried marjoram
1/2 t dried oregano
1/2 t garlic powder
1 t kosher salt
1/4 t  pepper
3 T olive oil
1/2 c water or stock

Wash the potatoes and pat dry. In a small bowl, combine rosemary, thyme, marjoram, oregano, garlic powder, salt and pepper. Press the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open. Add potatoes in batches and arrange in a single layer. Toss in herb seasonings. Cook, rolling the potatoes on all sides, for about 5 – 6 min or until lightly browned and crisp. Using a fork, pierce the middle of each potato. Alternatively, pan-fry potatoes in a skillet over medium heat until lightly browned and transfer to Instant Pot. Add water. Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the floating valve is set on SEALING. Press the manual button, use the plus and minus buttons to adjust the cooking time to 7 min. Once done, use quick release by pressing CANCEL and then turning the steam floating valve on the lid to VENTING position. Open lid and transfer potatoes to serving platter. Serve hot.

Instant Pot Potato Salad (hip2save)

2 1/2 lbs red potatoes, peeled & cubed (or russet potatoes if you prefer)
1 1/2 c water
4 large eggs

Place steamer basket inside Instant Pot and add water, potatoes and then eggs. Press the manual button and then set time to 4 min. Do a quick release and remove potatoes and eggs and let cool.


3/4 c mayonnaise
1/4 c sour cream
1 T mustard
1 T dill pickle juice
2 ribs celery, chopped
1/2 onion, chopped
2 T fresh chopped dill (opt)
salt & pepper to taste
garnish with more fresh dill and paprika

Combine mayo, mustard, sour cream, dill pickle juice, fresh dill, salt and pepper. Peel and chop eggs. Mix celery, onion, potatoes, chopped egg and dressing in a large bowl. Garnish with a little paprika and more fresh dill if desired. Chill for 1 – 2 hours before serving. Serves about 8.


Instant Pot Brown Rice (eatingonadime)

2 c brown rice (not instant, regular brown rice)
2 1/2 c water or broth
1 T garlic salt (or any other seasonings you want)

Place brown rice in the Instant Pot. Pour in water or broth. Add in seasonings. Add lid to Instant Pot and make sure the valve is set to sealing. Press the manual button and move the time to 22 min. Allow it to cook. You can do the natural release or the quick release. Remove lid. Fluff with a fork and enjoy!

Mashed Potatoes in the Instant Pot (eatingonadime)

2 – 3 lbs  potatoes
1 c water
1/2 stick butter
1 c milk
salt and pepper to taste

Peel and cut potatoes into chunks. Place in the Instant pot. Add water. Place lid on top and make sure your nob is set to sealing. Click the manual button and turn it to 6 min. Walk away and wait until it beeps. Do the quick release to relieve the pressure. Add butter, milk, salt and pepper. Mix well with an electric hand mixer right in the instant pot or mash with a hand masher. Serve and enjoy!

Instant Pot Simple Sweet Acorn Squash

1 Acorn squash cut half and cleaned
1 T butter
1 T brown sugar, maple syrup, agave or honey
1/8 – 1/4 t ground cinnamon
pinch Kosher salt, to taste
pinch freshly ground black pepper, to taste

Cut and clean Acorn squash. Divide all seasonings among both halves. Add 1 c water to Instant Pot and place rack. Carefully place acorn squash on top of rack. Lock on lid and close pressure valve. Cook at high pressure for 4 min. When beep sounds, allow a 10 min natural pressure release. Dust with nutmeg, if desired. Note: For a softer texture, cook for 5 – 7 min.

Sweet Potatoes in the Instant Pot (apinchofhealthy)

4 8 – 10 oz sweet potatoes, raw
1 1/2 c water

Rinse and scrub the sweet potatoes. Add the water to the Instant Pot. Place the steaming trivet inside and lay potatoes on top. Place the lid on and seal the pot. Use manual mode to set on pressure cook for 18 min. Allow the device to depressurize “naturally.” This takes about 15 min. (Pressure valve will lower.) Carefully remove the lid and serve immediately. Leftovers can be refrigerated for about a week. Note: Cooking times may vary if your potatoes are significantly bigger or smaller.

Ham and Cheddar Instant Pot Au Gratin Potatoes (adventuresofanurse)

5 Potatoes sliced thin
1 green onion
1 c chopped ham
2 c heavy cream
8 oz Monterey Jack
8 oz Cheddar cheese
1 T butter
1 c water
salt and Pepper to taste

In a small saucepan, melt butter and add chopped green onion. Saute for a few min until onion is tender. Pour in heavy cream and let simmer until thick and bubbly about 3 min. Add in cheeses and stir until melted set aside. Layer your Springform pan with sliced potatoes, Top with 1/3 chopped ham. Pour 1/3 cheddar sauce over the top. Repeat layer 3 times. Pour 1 c water in the bottom of the Instant Pot with a trivet. Place your pan on the trivet. Cook on manual high pressure for 35 min. Do a quick release. To brown the top place in your broiler for 2 – 3 min and serve.