The main thing to know is that freezing can change the texture, but it doesn’t make the cheese unsafe to eat. So if you’re expecting perfect slices for a cheese board, frozen cheese isn’t your best option. But if you want to have cheese on hand for casseroles, soups or pizza, freezing can be a real money-saver. 

What freezing does to cheese

Freezing affects the moisture inside cheese. As water freezes, it expands and forms ice crystals. Those crystals break down the cheese structure, which is why thawed cheese can feel crumbly or slightly grainy. Fat content plays a role, too, but moisture is the bigger troublemaker.  

The good news is that flavor usually survives freezing just fine. Most frozen cheese will still taste like cheese. It just likely won’t slice or melt the way it did before.

Cheeses that freeze well

Some cheeses freeze better than others, and the difference usually comes down to moisture. Firmer cheese with less water tends to handle freezing well, with only minor texture changes after thawing. They may crumble a bit more, but they still melt nicely in cooked recipes. 

Hard cheeses

Cheddar, Colby, Swiss and Parmesan all freeze well. These cheeses have less moisture to begin with, which means fewer ice crystals form during freezing. After thawing, they may crumble a bit more than usual, but the flavor holds up well.

Parmesan works especially well frozen. Both blocks and grated Parmesan freeze beautifully and can be used straight from the freezer in many recipes, including these apricot Parmesan puff pastry pinwheels, where the cheese melts right into the pastry.

Semi-hard cheeses

Monterey Jack, low-moisture block mozzarella and provolone also freeze well. After thawing, these cheeses may be slightly softer or more crumbly, but they still melt well and perform nicely in casseroles, sauces and baked dishes. Low-moisture mozzarella is especially dependable in oven-baked meals like this meatball casserole, where it melts smoothly, and texture changes are barely noticeable.

Cheeses that do not freeze well

Some cheeses really don’t like the freezer. Their high moisture and delicate structure can turn them grainy, watery or separated after thawing.

Soft cheeses

Cream cheese, ricotta, cottage cheese, Brie and Camembert don’t hold up well in the freezer. They have high moisture and delicate structure, so freezing often causes separation and water release, and the texture can become grainy or curdled. Cream cheese may look curdled, ricotta can turn watery and soft-ripened cheese can lose its smooth texture.

Fresh cheeses

Fresh mozzarella and soft goat cheese logs fall into the same category. Freezing these cheeses is worth considering only if they will be fully cooked later, such as when blended into casseroles. Even then, expect texture changes.

The best ways to freeze cheese

Freezing cheese works best when you treat it like meal prep, not long-term storage for one giant block. The goal is to limit air exposure and freeze it in portions you’ll actually use, so it thaws quickly and keeps its best texture. These simple steps help prevent freezer burn and reduce crumbling after thawing.

Freeze cheese in recipe-size portions so you only thaw what you need, since refreezing makes texture problems worse. Cut blocks into small chunks or shred cheese in the amounts you use most, then wrap it tightly in plastic wrap and place it in a freezer bag or airtight container.  Finally, label each package with the type of cheese, portion size and freeze date.

Freezing shredded cheese

Shredded cheese freezes very well, especially store-bought cheese that contains anti-caking agents, though I usually warn against using this type of cheese in your meals for that same reason. You can shred your own cheese and freeze it, but it may clump more after thawing. Tossing it lightly with a small amount of cornstarch or flour can help with clumping, but this is only useful if the cheese will be cooked. It’s not ideal for fresh uses.

Freeze shredded cheese in flat freezer bags so it thaws quickly and evenly. Lying the bags flat also makes them easier to stack and store in the freezer.

“We usually buy the big blocks of Parmesan and shred them in the food processor, and I almost always end up with extra. I freeze about half in a zip-top bag for a month or two, and it’s ready to grab whenever I need a handful. I also cut the Parmesan rind into smaller pieces and freeze those in a separate bag so I can toss one into soups later, especially minestrone or veggie soup.”

— Casey Rooney,Get On My Plate

I freeze cheese more often than I’d like to admit because I’m a sucker for warehouse store prices. If I buy a giant block of pecorino Romano (my favorite), there’s no chance we’re getting through all of it before the quality starts to decline in the refrigerator. Rather than feeling pressured to use it up, I portion it out and freeze what I won’t need in the next few weeks.

How long can cheese stay frozen

Most cheeses can stay frozen for several months, but their quality changes over time. Texture and melt are affected more by how the cheese is wrapped than by the exact length of time in the freezer.

• Most cheeses keep best for two to six months.
• Longer storage affects the texture and melt.
• Wrap quality matters more than freezer time.

How to thaw cheese properly

Always thaw cheese in the refrigerator. Slow thawing helps limit moisture loss and preserves the texture. Avoid thawing at room temperature to prevent uneven thawing and condensation, which can cause sogginess. Some cheeses, especially shredded or grated ones, can be used straight from frozen in cooking for soups, casseroles and baked dishes.

Can you freeze cheese that’s already opened?

Yes, and that’s usually when freezing makes the most sense. If you’ve used half a block of cheddar for tacos or shredded some mozzarella for pizza night, there’s no reason the leftovers have to stay in the refrigerator until you remember they exist three weeks later. As long as the cheese still looks and smells fresh, wrap it tightly and freeze it. In many cases, freezing an opened package is a better option than letting it slowly dry out in the back of the fridge.

The best uses for frozen cheese

Frozen or thawed cheese works best in cooked recipes like casseroles, sauces, soups, mac and cheese and grilled cheese sandwiches. Melting hides the texture changes and lets flavor shine through. 

Frozen cheese works great on pizza, and this easy BBQ chicken flatbread pizza or our classic Blackstone pizza are both easy weeknight ways to put it to work.

The takeaway

If you cook with cheese regularly, freezing it is an easy way to waste less and save a little money. Just stick to the cheeses that handle freezing well and plan to use them in cooked dishes where texture matters less. It’s not the right approach for every cheese, but for things like shredded Parmesan, cheddar or mozzarella, it’s a handy trick to keep in your back pocket.

The post How to Freeze Cheese Without Ruining It appeared first on Running to the Kitchen®.

It’s been years, maybe decades even since I’ve had a full on McDonald’s meal. I did go through a fries and diet coke phase about 10 years ago, but even that was sporadic at best.

However, in high school, I won “quickest off the bus to McDonald’s” at our end of year soccer dinner and was quite proud of it. My go-to order was a number two (double cheeseburger meal) supersized with an apple pie. Honestly, I kind of salivate just thinking of that. I miss the days of not caring what I ate and away games taking us to the nearest McDonald’s no matter if we won or lost.

Fast forward about 25 years and this Big Mac salad is how I’m satisfying any McDonald’s cravings. It’s everything you love about the quintessential American fast food meal put into a salad bowl with the “special sauce” as the dressing.

Ingredient Highlights

Everything you’ll find in the ingredient list is what you’d get if you ordered a Big Mac, just minus the sesame seed bun.

• Ground beef – I like the ground meat I’m using to have a bit of fat on it to mimic the taste of the burger better. 85/15 or 80/20 is my go-to but you can definitely use leaner meat if you prefer.
• Salad toppings – This is where the burger toppings shine. The salad version lets you enjoy much bigger helpings of each of your favorites like: pickles, tomatoes, lettuce, onion and cheese.
• Big Mac sauce – The special sauce is what makes a Big Mac. It’s very similar to the sauce I use in these burger bowls, but tweaked to match McDonald’s recipe. You’ll need a light mayo, pickle relish, yellow mustard, vinegar, sugar and spices. Notice there’s no ketchup in that list. McDonald’s doesn’t use ketchup in the Big Mac sauce!

Let’s Make It!

The full recipe and ingredient details are at the bottom of the post in the recipe card, but here’s a quick visual run-through of making this Big Mac salad.

1. I start by making the sauce which is actually the dressing. I like to use light mayo to cut down on the fat in the recipe (it’s insanely high otherwise) and sometimes I’ll even do half Greek yogurt, half mayo. You can also do any ratio in between that too.

2. Just combine all the sauce ingredients in a bowl and whisk until well combined.

3. Then I turn my attention to the ground beef and add it to a hot skillet with the seasonings.

4. Cook the beef, breaking it up with a spatula into small crumbles until it’s no longer pink.

5. Assemble the salad ingredients in a large bowl and top it with the cooked beef.

6. Add the cheese and toss to combine.

7. Drizzle the dressing (aka: the special sauce) on top and toss right before serving.

Storage & Leftovers

Once the salad is dressed, it’s not great as leftovers. At most, store it in the refrigerator for up to one day. After that, it will get soggy and unenjoyable.

If you plan to have leftovers or if you’re making extra for meal prep, it’s best to store the dressing separate from the beef and the salad components. I often double the beef and sauce and keep it on hand for easy salads or bowl meals throughout the week. The seasoned beef and special sauce are just as good over rice with sautéed or roasted vegetables as they are in this salad — I highly recommend trying it that way too!

More Hefty Salads Like This to Try

If you love a salad that doubles as a full meal, try this Pad Thai salad, shrimp Caesar salad or my favorite summer salad ever, this watermelon feta and fried scallop salad.

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Big Mac Salad

This Big Mac salad has all the flavors of the fast food favorite in a hearty, low-carb bowl with seasoned beef, crisp toppings and a creamy homemade special sauce dressing.

Course Salads

Cuisine American

Keyword Big Mac salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 571kcal

Author Gina Matsoukas

Ingredients

For the Salad

• 1 pound ground beef
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 2 romaine hearts rinsed and chopped
• 1 cup tomato diced
• 1 cup dill pickle spears chopped
• 1 cup red onion thinly sliced
• 1 cup shredded cheddar cheese

For the Dressing

• 3/4 cup light mayonnaise or sub half mayonnaise & half plain Greek yogurt for a lighter option
• ¼ cup dill pickle relish
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground black pepper
• ¼ teaspoon salt

Instructions

• Add all the ingredients for the dressing to a mixing bowl and whisk to combine. Cover with plastic wrap and place in the refrigerator while you prepare the salad. This can be made ahead of time too and kept in the refrigerator for a couple of days.
• Add the ground beef, salt, pepper, and garlic powder to a pre-heated skillet and cook until the meat is no longer pink, breaking it up with a spatula as it cooks. Remove from the heat and set aside.
• Layer the lettuce, tomatoes, onions, pickles, and ground beef in a large serving bowl and toss gently to combine.
• Sprinkle the cheese over the salad, then drizzle the dressing over the top. Toss to coat all the elements of the salad in the dressing.
• Serve immediately and enjoy!

Notes

• This salad is best served fresh, but you can cover it with plastic wrap and store in the refrigerator for about 1 day.

Nutrition

Serving: 1SERVING | Calories: 571kcal | Carbohydrates: 20g | Protein: 28g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1549mg | Potassium: 698mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5762IU | Vitamin C: 11mg | Calcium: 279mg | Iron: 3mg

The post Big Mac Salad appeared first on Running to the Kitchen®.

Restaurant food often tastes richer because they’re not afraid of salt, acid and high heat. Most people who are cooking at home under-season, overcrowd pans and pull vegetables before they’re browned and crispy. You don’t necessarily need more butter or cheese, most of the time, you just need to cook things longer and season more confidently. Here are the flavor-building tricks I use most often in my own cooking.

Start with aromatics

Most flavorful meals begin the same way with something aromatic hitting a hot pan and that glorious smell that resonates throughout the whole house. Onion, garlic, shallots and scallions create a savory base that sets up the rest of the dish. As they cook, their natural sugars slowly develop and deepen the flavor without adding any actual sugar.

This step is where the magic happens. Letting onions soften and lightly brown in olive oil before adding anything else builds complexity that will carry through the entire meal. Ginger, celery and fennel work the same way, especially in soups, stews and grain dishes.

I rarely start cooking without this step. A pan of onions and garlic slowly cooking in oil sets the foundation for what comes next.

Use acid to brighten and balance

Acid is one of the easiest ways to build flavor without relying on cream or cheese. A squeeze of lemon, a splash of vinegar or even a spoonful of pickled vegetables can sharpen the entire dish and make everything taste more defined.

Lemon and lime juice work well with roasted vegetables, seafood and grain bowls. Vinegars, such as balsamic, red wine and rice vinegar, add depth to sauces, marinades and quick pan reductions. Tomatoes bring both acidity and savory richness to everything from soups to skillet meals.

I almost always finish a dish with something acidic. That last hit of brightness wakes up the other ingredients and keeps the flavors from falling flat.

Layer in herbs and spices

Herbs and spices are where a meal develops personality. They add depth and complexity without extra fat or sugar.

Fresh herbs like parsley, cilantro, basil and dill add brightness right at the end of cooking. Dried spices such as cumin, coriander, smoked paprika and turmeric can build warmth and structure earlier on in the cooking process. Toasting spices in oil for a minute before adding other ingredients helps release their oils and intensifies their flavor.

I try to season in stages rather than all at once. A pinch of spice while aromatics cook, another layer during the main cooking step and fresh herbs at the end creates a much fuller flavor than dumping everything in at the beginning.

“I lean hard on lemon juice, vinegar and fresh herbs. A squeeze of lemon or a splash of vinegar can wake up a whole dish, and herbs bring so much flavor.” 

— Bella Bucchiotti, xoxoBella

Build texture into the dish

Texture plays a bigger role in flavor than most people realize. When everything on the plate is soft, it often feels like something is missing. Adding contrast keeps a meal interesting even without creamy ingredients.

Roasted vegetables with browned edges bring a little chew and caramelization. Toasted nuts and seeds (savory granola is perfect for this) add crunch and richness without needing cheese. Crispy chickpeas, pan-seared proteins and even a handful of fresh raw vegetables can create the kind of textural balance that makes a dish feel complete.

I think about texture almost as much as seasoning. A grain bowl, salad or roasted vegetable dish almost always benefits from something crunchy layered in at the end.

Lean on umami-rich ingredients

Umami is the deep, savory flavor that often makes people think a dish needs cheese or cream. There are plenty of ingredients that deliver that same richness without either one.

Mushrooms are one of the easiest ways to incorporate it. When they’re browned properly, they develop a concentrated, almost meaty flavor that works in everything from grain bowls to pasta sauces. These pan-seared lion’s mane mushrooms are the perfect example of that. Tomato paste does something similar. Cooking it for a minute or two in oil before adding liquid intensifies its savory depth.

Other pantry staples like soy sauce, tamari, miso and even a small amount of fish sauce can quietly boost flavor in soups, stir-fries and marinades. You don’t need much; a spoonful can make the entire dish taste more complete.

Roast and brown whenever possible

High heat is one of the easiest ways to build flavor without adding anything extra. Roasting and browning create caramelized edges that add depth and complexity to ingredients that might otherwise taste flat.

Vegetables are the best example. Broccoli, cauliflower, carrots and Brussels sprouts all transform in the oven or air fryer as their natural sugars concentrate and their edges turn golden. That bit of browning adds richness that you’d otherwise try to recreate with butter or cream.

The same principle applies to proteins. Taking the time to sear chicken, fish or tofu properly creates a flavorful crust that carries through the entire dish. A good brown surface adds a surprising amount of flavor before any sauce or seasoning even comes into play.

Build sauces without cream

A sauce can still feel rich and cohesive without relying on cream or cheese. The key is using ingredients that add body while keeping the flavors balanced.

Blended vegetables are one of the easiest ways to do this. Roasted cauliflower, squash or carrots can be pureed into a smooth base for soups and sauces, as this creamy butternut squash pasta illustrates. Beans and lentils also work well, creating thickness while adding protein and fiber.

Tahini and nut butters also bring structure to dressings and sauces. Whisked with lemon juice, vinegar and a little water, they turn into a creamy mixture that works well over roasted vegetables, grain bowls or grilled proteins. Olive oil emulsified with acid can do something similar, creating a sauce that coats everything without feeling overly heavy.

Balance is what makes a dish work

All of these elements matter most when they’re working together. Salt, acid, heat, bitterness and natural sweetness from ingredients themselves all play a role in how a dish tastes.

A squeeze of lemon can make roasted vegetables pop. A pinch of salt can bring out the sweetness in tomatoes or carrots. Even a small amount of bitterness from greens like arugula or radicchio can balance a dish that might otherwise taste one note.

I taste as I cook and adjust as I go. Sometimes a dish doesn’t need more seasoning at all; it just needs a splash of acid or a little more salt to bring everything into focus.

Flavor comes from technique

Cooking without sugar, cream or cheese doesn’t mean sacrificing flavor. It shifts the focus to techniques and ingredients that naturally build depth.

Starting with aromatics, layering spices, adding acidity and using high heat all work together to create meals that taste complete on their own. Once you get comfortable using those tools, it becomes much easier to cook dishes that feel balanced, interesting and satisfying without leaning on the usual high-calorie standbys.

The post How to Build Flavorful Meals Without Sugar, Cream or Cheese appeared first on Running to the Kitchen®.

Ingredients

Salmon: Use fresh salmon or frozen filets that have been thawed and patted dry. Wild salmon is always preferable over farmed if you can source it.

Flour: All-purpose flour lightly coats the salmon before pan-searing. This gives it a nice restaurant-quality vibe.

Salt and pepper: Season the flour generously before dredging the salmon for extra flavor.

Olive oil and butter: Extra virgin olive oil and unsalted butter are heated in the pan to sear the salmon and get a nice golden brown crust on the fish.

Shallot: Shallots offer a more delicate flavor than onions and pair well with seafood.

Garlic: Minced fresh garlic cloves are best in this recipe, but jarred can be used in a pinch.

Capers: Capers’ briny, salty flavor is a quintessential piccata ingredient. They add a nice zing to the dish and enhance the overall taste. They’re the best part of this sockeye salmon recipe, too. 

Chicken broth: This can be swapped for white wine or seafood broth/stock if you have it. The broth creates a nice light sauce for the piccata to coat the salmon.

Lemon juice: Fresh lemons are an essential part of piccata for the bright flavor they bring to the dish.

Lemon slices: Used primarily for garnish, fresh lemon slices are an eye-pleasing way to serve this recipe.

Fresh parsley: Minced parsley adds a bit of freshness and color to the dish right before serving.

Instructions

The recipe card below has the full detailed directions on how to make salmon piccata, but here’s a quick rundown.

1. Pat the salmon dry with a paper towel. Combine the flour, salt, and pepper in a shallow bowl or dish. Dredge the salmon filets in the mixture, shaking off any excess flour. Set aside.
2. Heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Once hot, add the salmon and cook until browned on each side, flipping carefully. Transfer salmon to a clean dish and set aside.
3. Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium. Once melted, add the shallots, garlic and capers. Cook for one minute.
4. Pour in the lemon juice and chicken broth (or white wine). Stir to combine and bring to a simmer. Cook the sauce for about five minutes until reduced—season with additional salt and pepper to taste.
5. Gently place the salmon back into the skillet and spoon the piccata sauce over the filets. Cook for another minute until the fish is warmed through.
6. Remove from the heat, garnish with fresh parsley and lemon slices before serving.

Substitutions

You can easily make salmon piccata gluten-free by switching out the all-purpose flour for a gluten-free blend or almond flour. The rest of the recipe is naturally gluten-free friendly.

Variations

This recipe can be made with almost any other fish or protein. Cod piccata is a delicious seafood variation that’s just as easy. 

Making the piccata creamy takes it from a light, bright-tasting dish to pure indulgence in every decadent bite. A touch of heavy cream stirred into the sauce at the end is all that’s needed to do that.

Storage

Whether you make this recipe ahead of time or have leftovers, here’s the best way to store the salmon piccata:

To store: Let the salmon cool to room temperature, then transfer it to an air-tight storage container and place it in the refrigerator for up to 5 days.

To reheat: This dish can be reheated in the microwave or on the stovetop in a pan. If reheating in a pan, add a splash of broth to keep the salmon from drying out.

To freeze: Allow the salmon to cool completely, then store in an air-tight container. Freeze for up to three months. Thaw overnight in the fridge when ready, then reheat until warmed through.

Serving Suggestions

Piccata is typically served with either rice or pasta and a simple vegetable on the side.

Roasted lemon asparagus is a simple side dish that pairs nicely with this meal since the flavors are similar to the piccata sauce. It’s also quick and easy to make so it won’t draw out the total cooking time.

How to Thicken Piccata Sauce

Piccata sauce is meant to be light and almost vinaigrette-like. It will cook down and thicken slightly in the pan. However, if you’d like to thicken the sauce further, stir in a small amount of cornstarch slurry before putting the salmon back in the pan. Alternatively, arrowroot starch or tapioca starch can be used to make the slurry.

Don’t Miss These Related Recipes

If you love piccata, you’ll probably love these recipes too, give them a try!

• Champagne chicken
• Zesty quinoa cakes
• Chicken Sorrentino

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Salmon Piccata

A seafood twist to the classic Italian piccata recipe using salmon filets. Dredged lightly in flour and pan-fried until flaky and tender with a bright and zesty lemon caper sauce.

Course Main Dishes

Cuisine Italian

Keyword salmon piccata

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 250kcal

Author Gina Matsoukas

Ingredients

• 2 salmon filets about 6 ounces each
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter divided
• 1 large shallot minced
• 4 cloves garlic minced
• ⅓ cup capers
• 2/3 cup chicken broth
• 1/3 cup fresh lemon juice about 2 lemons
• chopped fresh parsley for garnish
• lemon slices for garnish

Instructions

• Pat the salmon dry with a paper towel. Combine the flour, salt, and pepper in a shallow bowl or dish. Dredge the salmon filets in the mixture, shaking off any excess flour. Set aside.
• Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the salmon and cook until browned on each side, flipping carefully. Transfer salmon to a clean dish and set aside.
• Add the remaining tablespoon of butter to the skillet. Reduce the heat to medium. Once melted, add the shallots, garlic and capers. Cook for 1 minute.
• Pour in the lemon juice and chicken broth. Stir to combine and bring to a simmer. Cook the sauce for about 5 minutes until reduced. Season with additional salt and pepper to taste.
• Gently place the salmon back into the skillet and spoon the piccata sauce over top of the filets. Cook for another minute until the fish is warmed through.
• Remove from the heat, garnish with fresh parsley and lemon slices before serving.

Nutrition

Serving: 1SERVING | Calories: 250kcal | Carbohydrates: 10g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 924mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 232IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

The post Salmon Piccata appeared first on Running to the Kitchen®.

Until I was about 35, making pudding consisted of pouring a store-bought packet of mix into milk on the stove. I truly had no idea how easy it was to make it from scratch and use better for you, wholesome ingredients.

I’ve since made some interesting combos from gingerbread to a dirty chai tapioca variation, but today I’m keeping it simple – as pudding should be – with this rich and creamy coconut pudding recipe.

With just six ingredients, a simple method and a few hours of chilling time, you can be eating this for dessert tonight. If you’re a coconut lover, this recipe’s for you. It’s not overly coconutty. I didn’t use any extract to amp up the flavor to that obnoxious fake coconut level so many coconut desserts do, but instead relied on the subtle flavor from canned coconut milk. In my opinion, that’s all you need.

How to Make Coconut Pudding from Scratch

If you’ve ever made a custard based ice cream like this sweet corn ice cream where you have to temper egg yolks, you’ll know the drill with this pudding recipe. There’s nothing complicated about it, but you do have to pay attention during that step otherwise you’ll end up with scrambled eggs. Not ideal.

This is a high-level visual walk-through of the recipe, you can find detailed amounts and directions at the bottom of the post in the recipe card.

1. To start, add the coconut milk to a sauce pot on the stove and heat it up. It should be hot, but not boiling.

2. While that’s going on, add the two egg yolks and sugar to a bowl.

3. Whisk the heck out of them until the mixture is pale and fluffy.

4. Add the cornstarch to the bowl and whisk again until all the lumps are dissolved into the mixture.

5. Gradually (this is key) add the hot coconut milk to the bowl, whisking continuously as you do so.

6. Pour the mixture back into the sauce pot over medium-low heat and cook until the mixture thickens while stirring constantly. Add the vanilla extract right before turning off the heat. It’s ready when it coats the back of a spoon or spatula.

7. Pour the pudding into serving cups. Pudding can be served warm or chilled. If you prefer it thicker and chilled let the cups set up in the refrigerator for 3-4 hours after coming to room temperature first.

Topping Options

I like my pudding chilled and set and then topped with lots of fun things. All of these go great on top of coconut pudding:

• Whipped cream or whipped coconut cream. Trader Joe’s sells canned coconut cream that’s perfect for whipping.
• Finely chopped tropical fruit like mango, pineapple or kiwi complement the coconut flavor perfectly. Some fresh lime zest makes it pop too.
• Toasted coconut flakes or shreds.
• Toasted macadamia nuts.
• Crumbled graham crackers or cookies. I love the Simple Mills Sweet Thins.

Storage

The pudding will keep in the fridge for 5-7 days. It’s a great make-ahead snack or treat to last the week. Do not freeze.

Try These Other Pudding Recipes Too

Amaranth pudding is wonderful served warm and fun twist on traditional pudding. It’s baked and delicious with a pour of milk in a bowl.

Coconut caramel coffee pudding might just be the best thing to happen to your afternoon snack. With a boost of caffeine and a creamy sweet finish, it’s a delicious way to power through a pm slump.

Can’t forget about chia pudding! It’s the popular healthy spin on this traditional treat. We’ve got plenty of options from blueberry chia pudding to kefir chia pudding and even seasonal treats like this pumpkin chocolate chia pudding.

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Coconut Pudding

This coconut pudding comes together with six ingredients and a simple stovetop method. It turns out smooth and creamy with a subtle coconut flavor and sets up perfectly in the fridge for an easy dessert.

Course Dessert

Cuisine American

Keyword coconut pudding

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Chill time 4 hours hours

Total Time 4 hours hours 18 minutes minutes

Servings 4 servings

Calories 347kcal

Author Gina Matsoukas

Ingredients

• 2 cups full fat canned coconut milk
• 2 egg yolks
• 4 tablespoons cornstarch or tapioca starch/arrowroot
• 1/3 cup sugar
• pinch of salt
• 1/4 teaspoon vanilla extract
• coconut flakes or shredded coconut for topping

Instructions

• Heat the coconut milk in a saucepan over medium heat until hot, but not boiling.
• In a bowl, whisk the egg yolks and sugar until pale, creamy and fluffy.
• Add the cornstarch and mix until smooth and fully incorporated.
• Gradually add the hot coconut milk to the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium-low heat. Stir continuously until the pudding thickens.
• Remove from heat and stir in the vanilla extract.
• Let it cool slightly, then pour into serving cups.
• Let the pudding rest until room temperature then refrigerate until fully chilled and set, about 3-4 hours.
• Serve with coconut flakes or whipped cream on top.

Notes

• Heat the milk, but don’t let it boil. Gradually add the hot milk to the mixture to prevent the egg yolks from curdling.
• Whisk the egg yolk and sugar mixture very well to ensure a smooth pudding.
• Stir constantly in the pot to prevent lumps from forming.
• The pudding is ready when it coats the back of a spoon.

Nutrition

Serving: 1SERVING | Calories: 347kcal | Carbohydrates: 27g | Protein: 4g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 20mg | Potassium: 259mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 4mg

The post Coconut Pudding appeared first on Running to the Kitchen®.

Canned tomatoes vary because of the type of tomato used, how ripe it was when packed, what it’s packed in and how it was processed. I learned this over 13 years ago on a trip to some farms in California with DelMonte. These differences affect flavor, texture and the amount of cooking time your dish needs.

Tomato varieties matter

One of the biggest reasons canned tomatoes behave differently is because of the type of tomato inside the can. Most canned tomatoes are made from either Roma-type tomatoes (what these tomato chips are made with from that aforementioned trip) or round, juicier varieties. 

Roma tomatoes are naturally meatier, with fewer seeds and less water. That makes them ideal for sauces, because they break down smoothly and concentrate as they cook. San Marzano is a specific variety of Roma tomato, often used in canned tomatoes.

San Marzano-style tomatoes (used in this tomato ranch pappardelle recipe) are known for balanced sweetness, lower acidity and dense flesh. Since these tomatoes have sauce-friendly traits, they cook down more evenly than standard canned tomatoes.

Round tomatoes, while perfect when thickly sliced on your burger or sandwich, contain more juice and a higher water content, which can make sauces thinner and less flavorful. Tomatoes with more natural sugar taste less sharp. Watery tomatoes tend to stay loose or require longer cooking.

“I always stock up on several cans of whole San Marzano tomatoes. You can make the simplest, most authentic-tasting pasta sauce with olive oil, garlic and a big can of San Marzano tomatoes. My pantry is never without a few cans.”

— Casey Rooney, Get On My Plate

Pack style

Even when the tomatoes themselves are similar, what they’re packed in and how they’re cut can completely change how they behave in a recipe. The packing liquid and cut style affect everything from cooking time to final consistency.

Tomatoes packed in puree tend to create thicker, more cohesive sauces right away. The puree adds body and helps everything cook evenly. I love this style for quick chili recipes when you don’t want to be cooking down liquid for hours. Tomatoes packed in juice release more liquid as they heat, which can be helpful in soups and stews, but it means extra simmering time if you’re aiming for a rich sauce.

Cut style is another important factor. Whole tomatoes are usually the most versatile, because you control how much they break down as you cook them. Crushed tomatoes are finely chopped tomatoes packed in tomato puree, which have a smooth, thick texture that will break down further as they cook.

Diced tomatoes are the most unpredictable. They’re treated with calcium chloride, an additive that is used to keep the pieces intact. This keeps the tomatoes from breaking down, keeping them firm.

Additives and acidity

If you’ve ever opened a can of tomatoes and noticed a sharp, sour or slightly metallic flavor, you’re not imagining it. This flavor difference is due to acidity and additives.

Citric acid is commonly added to canned tomatoes to make them shelf stable. It’s added for food safety, not taste, but it can still affect flavor. Extra acidity can make tomatoes taste brighter, but it can also push them into sour or bitter territory if the balance is off. 

The tinny taste people sometimes notice isn’t from the can itself. That flavor results from high acidity interacting with the tomato’s natural compounds. This flavor can also be more noticeable in lower-salt products. No-salt-added products are useful when you want full control over seasoning. But without any salt to balance acidity, these tomatoes can taste harsher straight from the can.

Choosing the right can

Once you know the factors that affect flavor and texture, choosing canned tomatoes becomes a lot more approachable. Here’s how to match the can to the recipe.

For long-simmered sauces

When making marinara sauce or bolognese, look for whole tomatoes or crushed tomatoes packed in puree. Roma or San Marzano-style tomatoes work especially well here because their dense flesh breaks down smoothly over time. Avoid diced tomatoes, which tend to stay firm and resist melting into the sauce.

For quick weeknight pasta

Choose crushed or whole tomatoes, which you can quickly break up with a spoon. These start with a softer texture and cook down fast, giving you good flavor even without a long simmer. Tomatoes packed in puree help create body without extra reduction. These would work well in this ground beef pasta recipe.

For soups and chili

Diced or chunkier crushed tomatoes can be a good choice for chili if you prioritize the pieces of tomato holding their shape. In longer-cooked soups, the firmness of diced tomatoes is an advantage.

For casseroles and baked dishes

Avoid anything overly juicy. Whole or crushed tomatoes packed in puree are less likely to release excess liquid as they bake. This helps prevent soggy casseroles and keeps the flavor concentrated.

Why your sauce tastes different every time

If you’ve ever made the same recipe twice and gotten two completely different results, canned tomatoes are often the reason.

Brands vary a lot more than people think. Some are packed at peak ripeness, others a little earlier. Some lean sweeter, others more acidic. Even the same brand can shift slightly depending on the harvest that season.

I’ve found it’s worth sticking to one or two brands you trust for sauces you make often. It will take a lot of the guesswork out of things and give you a more consistent result. Then you can adjust seasoning based on what you know that brand typically tastes like instead of starting from scratch every time.

How to fix a bad can of tomatoes

Even when you pick the “right” can, sometimes it just doesn’t taste right. Instead of scrapping a sauce, a few small adjustments can usually save it.

If the tomatoes taste too acidic or sharp, a pinch of sugar helps, but I might also reach for butter or olive oil. Fat smooths things out without making the sauce taste sweet. Letting it simmer longer can also help to mellow out any edginess.

If the sauce feels thin or watery, don’t panic and don’t immediately add tomato paste. Just let it cook uncovered for 10–15 minutes. Tomatoes packed in juice especially need time to reduce before they come together.

If the flavor is flat, it’s usually a salt issue, not the tomatoes themselves. Season in layers and taste as you go. A final drizzle of olive oil or even a splash of vinegar (I add balsamic vinegar to almost any tomato based sauce) at the end can wake everything up.

The one rule

The simplest way to avoid frustration with canned tomatoes is to stop treating them as interchangeable. Matching the can to the job solves many common problems before they start. You also don’t need the most expensive tomatoes for every meal. In many cases, a basic, inexpensive can is exactly right. Choose tomatoes that work with your recipe, not against it. 

The post Types of Canned Tomatoes and How to Use Them appeared first on Running to the Kitchen®.

I’ve been leaning into beans hard lately. I’m trying to make sure my fiber intake is 30g or more a day and outside of gulping down psyllium husk (gag) and adding flaxseed to everything, beans are by far the easiest way to accomplish this.

Instead of being an accessory ingredient as they usually are in recipes, this black bean soup puts them front and center as the star. I’ve talked plenty about how to cook dry beans from scratch focusing on the stove-top method, but the Instant Pot is honestly my favorite way to do this.

It makes such quick work of dried beans and even though beans are an economical option no matter how you buy them, dried beans are stupidly cheap compared to canned. I’m usually team “soak”, but it’s not necessary in a soup recipe like this where you’re blending the beans anyways in the end.

Let’s Talk Ingredients

First things first, this is an overview of the main ingredients to make this recipe. For detailed measurements of each ingredient, see the printable recipe card below. If I had a nickel for every comment I get telling me there’s no measurements from people who don’t scroll down to see the recipe card, I’d be retired!

1. Black beans: Find dried black beans. The fresher, the better if you can find them. I like to use bulk bins in grocery stores vs. bagged beans on the shelf, but either will do.
2. Garlic: Fresh is best here. There are only 5 ingredients in this soup, using a fresh garlic cube is far superior in taste than jarred minced or garlic powder.
3. Onion: Combined with the garlic, this duo brings a good dose of flavor to the beans as they cook in the Instant Pot.
4. Water: You’ll need water to cook the beans in the Instant Pot and then again to make it into a soup once they’ve cooked.
5. Chicken base: This is the ultimate convenience hack to this black bean soup. Just a teaspoon brings all the flavor needed and almost all of us have some of this hanging out on our refrigerator shelf.

Variations and Such

• Adding a chopped green pepper to the garlic and onion and creating a sofrito makes the soup even more flavorful if you have one on hand.
• For some added texture to the soup, don’t blend all the beans. Leave some whole and transfer to the pot with the blended batch when adding the chicken base.
• A bay leaf added to the Instant Pot can add some additional flavor without much extra effort.
• A lot of black bean soups use meat such as a ham hock, pork knuckle or bacon to cook with the beans. You can definitely do this for some added smoky flavor. We get a whole pig yearly and this is exactly how I use the ham hocks and pork knuckles!
• Keep it vegetarian by swapping out the chicken base/bouillon cube for a vegetarian option.
• Season generously! Dried beans cooked from scratch can handle (and need) a lot of seasoning. Since you can’t taste as you cook with Instant Pot, make sure to taste the soup after you blend it while it’s in the pot and adjust the salt and pepper as needed.
• You can swap out water as the cooking liquid for broth — chicken or vegetable. I’ll do this when I have broth in the fridge to use up.
• Toppings are what make this soup shine! I personally love tortilla strips or crushed up tortilla chips for crunch, pickled onions, a dollop of Greek yogurt and of course – cilantro, a non-negotiable in a recipe like this to brighten the flavors.

Black bean soup will never win any awards for best looking by any means, but it’s filling, cheap, healthy and a wonderful way to increase your fiber intake. Serve it as a stand alone vegetarian meal or pair a small bowl with something fitting like tacos, shredded beef or shrimp tostadas.

More Black Bean Recipes

Try these Italian black bean meatballs, brownies or cookies to enjoy other recipes where black beans shine in unusual ways.

Print

Instant Pot Black Bean Soup

This black bean soup is easy to make with pantry staples and flexible to adjust. Blend for a smooth texture or keep it chunky, then finish with toppings for a filling, fiber-rich dinner any night.

Course Soups + Stews

Cuisine Mexican

Keyword Instant Pot black bean soup

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Pressurizing & blending 20 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4 servings

Calories 336kcal

Author Gina Matsoukas

Ingredients

• 2 cups dried black beans
• 1 clove garlic chopped
• ¼ large yellow onion
• 2 cups water plus 1 cup more for soup
• 1 teaspoon chicken base brand of choice such as Better Than Bouillon, Knorr or Zoup!
• salt and pepper to taste

Optional Toppings

• freshly chopped cilantro
• tortilla strips
• diced avocado
• sliced red onion
• sour cream or yogurt
• cheese such as cheddar, Monterrey Jack or queso fresco

Instructions

• Rinse and drain the black beans thoroughly.
• Add the beans, onion, garlic, salt and 2 cups of water to the Instant Pot.
• Close the lid and cook on HIGH pressure (Beans setting) for 1 hour 20 minutes.
• Once done, carefully manually release the pressure and open the lid.
• Transfer the beans along with their cooking liquid, onion and garlic to a blender.
• Add about 1 cup of additional water, pouring it in little by little until you reach a smooth consistency that you like. Blend until creamy.
• Pour in the blended bean mixture into a large pot over medium-high heat, add the bouillon base and season with salt and pepper.
• If needed, add more water to adjust the consistency.
• Bring to a gentle boil and cook for 5–6 minutes, stirring occasionally.
• Remove from heat. Serve warm with your favorite toppings like tortilla strips, cheese, sour cream, avocado, cilantro and fresh lime juice.

Nutrition

Serving: 1SERVING | Calories: 336kcal | Carbohydrates: 61g | Protein: 21g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 125mg | Potassium: 1453mg | Fiber: 15g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 5mg

The post Instant Pot Black Bean Soup appeared first on Running to the Kitchen®.

Instant Pot Chocolate Cheesecake

This dessert delivers a deep chocolate flavor in a rich, creamy cheesecake base. The texture is smooth and velvety, making each bite feel indulgent. Pressure cooking ensures even consistency throughout. It’s a great choice for anyone who loves chocolate-forward desserts.
Get the Recipe: Instant Pot Chocolate Cheesecake

Instant Pot Mint Cheesecake

This cheesecake features a refreshing mint flavor blended into a creamy filling. The texture stays soft and smooth from edge to center. Chocolate chips or swirls can add a bit of contrast. Each bite offers a cool and satisfying finish.
Get the Recipe: Instant Pot Mint Cheesecake

Instant Pot Carrot Cake Cheesecake

This recipe combines the warm spices of carrot cake with the richness of cheesecake. The filling stays creamy while incorporating subtle texture from the carrots. The flavors are well-balanced with a hint of spice. It’s a comforting twist on a classic dessert.
Get the Recipe: Instant Pot Carrot Cake Cheesecake

Instant Pot Creme Brulee Cheesecake

This dessert combines creamy cheesecake with a crisp caramelized sugar topping. The contrast between the smooth filling and crunchy top makes each bite interesting. The pressure cooker ensures a silky interior. It’s a great option for an elegant dessert at home.
Get the Recipe: Instant Pot Creme Brulee Cheesecake

Instant Pot Coconut Cream Cheesecake

This cheesecake brings a gentle coconut flavor into a rich, creamy filling. The texture is smooth and light, with a subtle tropical note. Each slice feels indulgent without being too heavy. It’s a great option for something a little different.
Get the Recipe: Instant Pot Coconut Cream Cheesecake

Instant Pot Black Forest Cheesecake

Chocolate and cherry flavors come together in this layered cheesecake. The richness of the chocolate pairs well with the slight tartness of the cherries. The texture stays smooth and evenly set. Each slice offers a balanced mix of flavors.
Get the Recipe: Instant Pot Black Forest Cheesecake

No-Base Instant Pot Lemon Cheesecake

This crustless cheesecake highlights bright lemon flavor throughout. The filling is smooth and creamy from edge to edge. The citrus adds a refreshing contrast to the richness. It’s a lighter-feeling dessert that still satisfies.
Get the Recipe: No-Base Instant Pot Lemon Cheesecake

Instant Pot Chocolate Raspberry Cheesecake

This cheesecake blends rich chocolate with bright raspberry flavor for a balanced dessert. The creamy filling stays smooth thanks to pressure cooking. The fruit adds a slight tartness that complements the sweetness. Each slice feels both indulgent and refreshing.
Get the Recipe: Instant Pot Chocolate Raspberry Cheesecake

Instant Pot New York Fudge Cheesecake

This dessert combines classic New York-style cheesecake with a rich fudge topping. The filling is dense, creamy, and satisfying. The chocolate layer adds extra sweetness and depth. It’s a great option for a more decadent treat.
Get the Recipe: Instant Pot New York Fudge Cheesecake

Instant Pot Sugar Cookie Cheesecake

This cheesecake features a sweet sugar cookie-inspired flavor throughout. The filling is smooth and rich, with a soft, buttery taste. Each slice melts easily and delivers a comforting sweetness. It’s a fun twist on a familiar dessert.
Get the Recipe: Instant Pot Sugar Cookie Cheesecake

The post 10 Instant Pot Cheesecakes So Rich They Taste Like Bakery Secrets appeared first on Running to the Kitchen®.

I’ve turned to Rao’s Homemade® for their jarred sauce for years. Growing up in an Italian family where homemade sauce was a weekly event at my grandparents’ house, I have some strong opinions on pasta sauce. It’s hard for a jarred one to impress me. When I saw Rao’s Homemade® frozen dinner options, I was eager to give them a try and see if they lived up to the quality of their beloved sauce.

Spoiler: they do.

The meatballs and sauce are my favorite and one of the few frozen meal options I keep on hand. Like everyone else, there are some nights I need convenience, but I’m unwilling to sacrifice quality and flavor for it. That’s why I’m so partial to these meals. They taste downright delicious and I could easily throw out the box, plate it up with a salad or an easy side dish and no one would be the wiser that they came from the freezer aisle. That’s exactly how I think about them now — as a starting point for a full dinner.

My Formula for a Complete Dinner

Protein is always the hardest and most time-consuming part of the meal, so when you have that covered with a frozen meal, you really just need to think about the supporting actors like some vegetables or maybe carbs, depending on the meal.

This is how I approach a frozen dinner night:

The Anchor

This is your entrée and it should be something you’d happily eat on its own. Rao’s meatballs fall into that category for me. The sauce is mouthwateringly delicious and needs absolutely no tweaking to taste good.

The Base (if you want one)

This just depends on what you’re in the mood for. Pasta is an obvious choice with a meal like meatballs and an easy one we almost all have on hand, but even something as simple as bread can do the trick. This garlic pizza bread is a great option for a meal like this. I leave off the pepperoni and just make the base bread. It’s perfect for sopping up all the extra sauce on your plate. Something like creamy polenta which is just as simple as pasta works too. You can spoon the meatballs and sauce over it in a bowl and it’ll look and taste like a restaurant quality meal.

Something Green

This is what will make your dinner feel balanced and whole. A quick salad, sautéed greens or a simple vegetable on the side is usually enough.

I love this mizuna lettuce salad or a baby kale salad paired with the meatballs. A simple arugula salad is also great and never disappoints. Sometimes, I think it’s even easier to throw some greens in a pan with olive oil and garlic instead of chopping things for a salad. Sauteed greens can be made with beet greens, Swiss chard, spinach, kale or collard greens.

If you have an air fryer on your countertop already, it’s the perfect option for making quick vegetable sides. Air fryer frozen broccoli is a solid choice that goes with almost any meal.

A spiralizer can make some quick zucchini noodles too which can provide a healthy base for a meatball dinner.

A Finishing Touch

A little grated parmesan, some freshly chopped herbs, a drizzle of olive oil or a squeeze of lemon on top of the meal pulls everything together and gives it a homemade feel that can really differentiate the meal from feeling like it came from a box.

Choosing Sides That Complement, Not Compete

Once you have a few go-to options in mind, the difference comes down to how you pair them. It’s easy to overdo it and end up with a plate that feels like a bunch of separate things instead of one cohesive meal.

The biggest thing I keep in mind is balance. If the entrée is rich and saucy like meatballs, the sides should go in the opposite direction. That’s why something fresh or slightly bitter like greens works so well. It cuts through the heaviness and keeps the meal from feeling like too much halfway through.

Texture matters just as much. A soft, saucy main paired with something that has a little bite or crunch makes everything more interesting to eat. That could be a crisp salad, roasted vegetables or even just good bread with a crust that holds up to the sauce.

I also try not to overcomplicate it. When the main part of dinner already tastes this good, piling on complicated sides usually just takes away from it. A couple of simple additions that make sense together will always feel more put together than a plate with too many competing elements.

Rethinking Frozen Dinner

Frozen dinners earned their reputation for a reason. For a long time, they were built around convenience first and everything else came second. That’s what most people still expect when they walk down that aisle in the grocery store.

But so many of the options now don’t fit that mold. Rao’s Homemade® is a good example of how much things have changed. The flavor is on point, the ingredients are high quality and it actually feels like something you’d cook yourself if you had the time.

When you start with something like that, dinner won’t end up feeling like a shortcut. You’re using the freezer to do most of the work and simply just rounding out the meal to feel complete.

That’s the real shift. You don’t need to cook every single component from scratch to put a solid meal on the table anymore with today’s quality choices. Start with something that tastes great, keep the rest simple and it will all come together in a way that you’ll feel great about serving your family and no one will know it started from a box.

The post How to Turn a Frozen Entrée into a Complete Dinner appeared first on Running to the Kitchen®.

Instant Pot Pineapple Beef

This dish pairs tender beef with a sweet and tangy pineapple sauce. The flavors blend together quickly under pressure, creating a balanced taste. The sauce thickens nicely and coats every piece of meat. It’s a great option when you want something a little different but still comforting.
Get the Recipe: Instant Pot Pineapple Beef

Instant Pot Beef and Mushroom Stew

This hearty stew combines beef and mushrooms in a deeply savory sauce. The mushrooms add richness while the beef becomes tender during cooking. As it rests, the sauce thickens and clings to every bite. It’s a satisfying dish that works well for cooler days.
Get the Recipe: Instant Pot Beef and Mushroom Stew

Instant Pot Cheesy Beef Enchiladas

These enchiladas layer seasoned beef with sauce and melted cheese for a filling meal. The Instant Pot helps everything come together quickly without sacrificing flavor. The tortillas soften as they cook, soaking up the sauce. Each bite is rich, cheesy, and satisfying.
Get the Recipe: Instant Pot Cheesy Beef Enchiladas

Instant Pot Beef Burgundy

This dish features beef cooked in a rich, wine-based sauce that develops deep flavor quickly. The pressure cooking process helps tenderize the meat while intensifying the sauce. Each piece is coated in a smooth, savory finish. It’s a great choice when you want something hearty and flavorful.
Get the Recipe: Instant Pot Beef Burgundy

Keto Beef and Broccoli – Easy Instant Pot Recipe

This quick recipe combines beef and broccoli in a savory sauce. The broccoli stays tender while soaking up the flavors. The sauce coats everything evenly, creating a balanced dish. It’s a simple option for a low-carb meal.
Get the Recipe: Keto Beef and Broccoli – Easy Instant Pot Recipe

Instant Pot Beef Tomato Soup

This soup blends beef into a rich tomato base for a comforting meal. The flavors meld together quickly, creating a smooth and hearty broth. Pieces of beef add substance to each spoonful. It’s a warm and filling option for any day.
Get the Recipe: Instant Pot Beef Tomato Soup

Instant Pot Ribs- Fall Off the Bones Beef Ribs (Low Carb, Gluten-Free)

These beef ribs turn incredibly tender thanks to pressure cooking. The meat easily pulls away from the bone after cooking. Seasonings infuse deeply, creating bold flavor throughout. A finishing glaze can add extra richness.
Get the Recipe: Instant Pot Ribs- Fall Off the Bones Beef Ribs (Low Carb, Gluten-Free)

Instant Pot Corned Beef and Cabbage

This classic dish becomes much easier with the Instant Pot. The beef cooks until tender while cabbage and vegetables soften alongside it. The seasoning spreads throughout the broth for consistent flavor. It’s a reliable meal for any occasion.
Get the Recipe: Instant Pot Corned Beef and Cabbage

Beef Stew Goulash Instant Pot

This dish blends the richness of stew with the bold spices of goulash. The beef becomes tender while soaking up the seasoned sauce. The thick texture coats every ingredient well. It’s a hearty and flavorful option for dinner.
Get the Recipe: Beef Stew Goulash Instant Pot

Instant Pot Tuscan Beef Stew

This stew features beef combined with herbs and vegetables in a rich broth. The pressure cooking process develops flavor quickly while keeping the meat tender. The sauce becomes thick and satisfying. It’s a comforting dish with a Mediterranean twist.
Get the Recipe: Instant Pot Tuscan Beef Stew

Apple Cider Instant Pot Beef Stew

This variation adds apple cider for a subtle sweetness in the broth. The beef becomes soft while absorbing the unique flavor. The sauce thickens into a smooth, rich consistency. It’s a comforting dish with a slightly different twist.
Get the Recipe: Apple Cider Instant Pot Beef Stew

Instant Pot Roast Beef and Gravy

This dish features tender slices of beef served with a rich gravy. The cooking process keeps the meat moist while building flavor in the sauce. The gravy coats each slice for a satisfying finish. It’s a dependable option for a hearty meal.
Get the Recipe: Instant Pot Roast Beef and Gravy

Instant Pot Beef Stew

This classic stew combines beef and vegetables in a rich, savory broth. The Instant Pot speeds up the cooking process while keeping the meat tender. The flavors blend into a thick, hearty base. It’s a timeless dish that works for any night of the week.
Get the Recipe: Instant Pot Beef Stew

The post 13 Instant Pot Beef Recipes That Turn Weeknight Dinners Into Comfort Food Wins appeared first on Running to the Kitchen®.