This easy Instant Pot pulled pork recipe boasts all the savory smoky flavors of a smoked pork shoulder... BUT this tender juicy pressure cooker pulled pork is ready to serve in a fraction of the time! Made with just 3 simple ingredients, it's the perfect basic shredded pork to use in all of your favorite pork dishes.

This recipe was created in partnership with the Ohio Pork Council. Thanks for supporting me and the brands I love!

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You guys - I am sincerely SO excited to share this amazing pulled pork recipe with you!! It's super versatile and ideal for weeknight dinners, especially if you're prone to forgetting to put your roast in your slow cooker early enough in the day. Not that I do that often...

Who am I kidding? Yes, I absolutely do this ALL. THE. TIME. Which is why my Instant Pot reigns as my all-time favorite kitchen appliance. It's almost magical the way an electric pressure cooker can transform a tough cut of meat, like a pork butt, into fall-apart tender meat in under an hour.

Pulled Pork Ingredients

I'm a big fan creating approachable Instant Pot basics recipes that make putting an easy meal on the table almost effortless. To that end, each ingredient in this recipe was chosen to minimize prep while maximizing flavor.

I highly encourage you to read through my ingredient notes and prepare the recipe as written the first time. That said, I'll still provide some substitution suggestions that you can use in the future!

• 🐖 Boneless pork butt: Cubing the pork roast is an essential step in this recipe, which makes a boneless pork butt the logical best cut of meat to use. A boneless roast makes cutting the pork into large chunks quicker and easier.
  
  Of course, a bone-in pork butt will work in a pinch! You'll just need to spend a few extra minutes cutting out the bone before cubing it.
• 🥓 Thick cut bacon: Bacon is my secret for infusing this pork roast recipe with lots of savory, smoky flavor. I prefer a good sliced thick cut bacon to render plenty of fat for browning the pork butt chunks. Regular sliced bacon can be substituted, if desired. Add an additional slice or two if there doesn't appear to be much bacon fat left after sauteeing them.
• 🧄 Garlic cloves: While it might seem like a lot at first glance, I use 6 cloves of garlic in my pulled pork. Sometimes even more! I promise the garlic notes are not overwhelming. Coarsely chopping the cloves allow the pieces to stand up to the pressure cooking treatment. What's left will mellow into sweet, nutty-flavored bits that pair beautifully with the savory profile.

• 🧂 Kosher salt: Here's my PSA for the day - not all kosher salt is is the same!! If you weren't aware of this, don't sweat it. I was just like you for far too long.
  
  Basically it comes down to a wide variance in the size and weight of the salt crystals in different brands. So a tablespoon of a lighter weight kosher salt is significantly less salty than the same volume of a brand with heavier crystals.
  
  America's Test Kitchen published an excellent article that goes into more detail on this topic. But what you really need to know is that Diamond Crystal kosher salt is the brand I used when testing this recipe. If you use Morton kosher salt, which has heavier, denser grains, you'll want to reduce the amount you use.
• 🌶️ Black pepper: In my experience, not all ground black pepper is the same either. Some brands are fairly coarse, and some are more finely ground. I tend to use freshly ground black pepper most often, but to maintain a standard, I use Tone's ground black pepper, which has a coarse grind similar to freshly ground.
• 💧 Cooking liquid: Cold water is my standard for this recipe, but there are many possible liquids you can substitute. Beer is a great option, as is chicken broth or stock. If you opt for stock or broth, I'd suggest using a low sodium variety or consider cutting back on the kosher salt a bit.
• You could also add a dash of Worcestershire sauce or apple cider vinegar to any of these liquids. Oh, cola's another popular choice! I'd recommend checking out my Instant Pot Dr. Pepper pulled pork recipe if you want to go that route.

You might be wondering: Where's the dry rub? It's really not a necessity for achieving great flavor with this easy recipe. Plus it limits the versatility quite a bit.

But if you insist on adding one, this homemade dry rub is chef's kiss amazing! The sweet and spicy blend of dark brown sugar, chili powder, garlic powder, mustard, and smoked paprika is perfect for pork. I'd season the pork cubes all over with it, and then pop them in the fridge for about 30 minutes before browning them in the bacon fat.

Boneless Pork Roast Notes

Why cut the pork shoulder into cubes? It's a simple and effective way to create more cooking surfaces.

This equals more umami flavor when we sear them on all sides before pressure cooking. You could skip the searing step if you're in a tremendous hurry, but the flavor boost makes it worth the time spent.

Beyond flavor, the cubes allow for more heat circulation. Since I've reduced the cook time to the bare minimum, this helps ensure that the connective tissues break down sufficiently. The result is fall-apart tender and juicy pork meat every time!

How To Make Pressure Cooker Pulled Pork

Are you ready to pressure cook some pork shoulder? Here's the quick and dirty overview to scan. Then gather up your ingredients and head to the recipe card for detailed instructions.

My goal is to help you make your best pulled pork EVER!

1. Prep: Use the Instant Pot sauté function to cook the bacon. Meanwhile, cube and season your pork shoulder.

2. Sear: Remove the bacon and set aside. Sear the pork cubes on all sides until well browned. Remove to a plate.

3. Deglaze: Carefully pour in half the water and stir with a wooden spoon. Be sure to scrape up any browned bits from the bottom of the pot!

4. Add Back: Return the pork and bacon to the pot, pour in the remaining water, and sprinkle the garlic over top of everything.

5. Pressure Cook: Lock the lid into place and set the cooking time for 40 minutes at high pressure.

6. Release Steam: Perform a natural release for 20 minutes, then open the valve to release any remaining pressure.

That's it - all that's left is pulling the pork! Transfer the cooked pork pieces and bacon to a platter or rimmed baking sheet. A pair of these shredding claws is a fun way to make quick work of this task, but honestly, a pair of forks will get the job done just as well.

Wet Vs Dry Pulled Pork Serving Options

While I think we can all agree that the best pulled pork is tender, juicy, and flavorful, there are definitely two distinct camps when it comes to how wet or dry it should be served. Never fear - this recipe can satisfy both sides of the debate!

If you ask me, both serving styles are equally delicious. So I change it up depending on my current mood/craving!

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Best 3-Ingredient Instant Pot Pulled Pork

This easy Instant Pot pulled pork recipe boasts all the savory flavor of a smoked pork shoulder... BUT this tender juicy pressure cooker pulled pork is ready to serve in a fraction of the time! Made with just 3 simple ingredients, it's the perfect basic shredded pork to use in all of your favorite pork dishes.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Pressure Release Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 273kcal

Author Tara Kuczykowski

Equipment

• Instant Pot Electric Pressure Cooker
• 4-cup Fat Separator
• Morton Kosher Salt
• Tongs With Silicone Tips
• Teak Corner Wooden Spoon
• Tone's Ground Black Pepper

Ingredients

• 4 slices thick cut bacon
• 1 (3.5-pound) boneless pork butt trimmed of excess fat and cut into 2-inch chunks
• 1 ½ tablespoons kosher salt or 1 tablespoon Morton kosher salt
• 6 garlic cloves roughly chopped
• 1 teaspoon ground black pepper
• 1 ½ cups cold water

Instructions

• Press Sauté then Start to heat your pressure cooker. Trim any visible fat from the surface of the pork shoulder. Cut the roast into 2-inch pieces. Season the pork chunks on all sides with kosher salt and pepper.
• When the word Hot appears on the display, add the bacon slices to the pot. Cook until browned on both sides. Remove the bacon to a plate and set aside. Sear the pork cubes in batches in the remaining bacon fat, turning until all sides are browned. Remove the browned pork pieces to the plate with the bacon.
• Turn off the Sauté function. Deglaze the pot by carefully pouring in half the water. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the pot. Pour in the remaining water, then add the seared pork chunks and bacon to the pot, along with the chopped garlic.
• Lock the Instant Pot lid into place and make sure the valve is set to the sealing position. Using the Pressure Cook setting, cook the pork at high pressure for 40 minutes. The cooker should take between 10 and 12 minutes to come up to pressure.
• When the pork is done cooking, press the Keep Warm/Cancel button to turn off the cooker. Allow the pressure to release naturally (NPR) for 20 minutes, then use the pressure valve to quick release any remaining pressure.
• Transfer the cooked pork pieces and bacon to a platter or rimmed baking sheet. Using two forks, shred the meat into bite-sized pieces. Discard any large pieces of fat.

Video

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 6 months.

Reheating: Warm over low heat in a covered skillet with a little liquid to prevent dryness.

Tips & Suggestions

• No boneless pork roasts available? Use a 5.5-pound bone-in pork butt and remove the bone before cutting it into chunks.

• Reserve the cooking juices: Use a fat separator to remove the excess fat from the remaining cooking juices. Save this liquid gold to add to leftovers to keep them moist when reheating.

• For tender and juicy pulled pork: Add some of the reserved juices to moisten the shredded pork.

• For crispy and tender pulled pork: Broil the shredded pork on a rimmed baking sheet for 5-10 minutes or until you get browned edges on the pork.

Substitutions & Additions

• Cold water » use beer, stock or broth, or cola like Dr Pepper

• Add a rub » try this sweet and smoky pork dry rub

 

Nutrition

Calories: 273kcal | Carbohydrates: 1g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 433mg | Potassium: 577mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

Basic Instant Pot Pulled Pork (No BBQ Sauce!) — by Tara Kuczykowski

Need a wow-worthy new grilling recipe for your next cookout? These delicious garlic lime pork kabobs totally fit the bill! Grilled pork tenderloin cubes infused with a honey garlic lime marinade that doubles as the base for a creamy sauce...

This recipe was created in partnership with the Ohio Pork Council. Thanks for supporting me and the brands I love!

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Pork kabobs? Pork kebabs? Or is it pork shish kabobs? Whatever the proper term/spelling, this grilled pork kabob recipe is sure to become your new summer cookout staple!

Each tender cube of pork is juicy and bursting with flavor, thanks to a quick soak in my zippy marinade for pork kabobs before grilling. And when they're dunked in the tangy creamy cilantro sauce? Totally irresistible!!

Pork Kabob Ingredients

These pork tenderloin kabobs feature the bright, fresh flavors of honey and lime with a healthy dose of garlic!

Pork tenderloin is a lean, quick-cooking cut of meat with a mild flavor, which makes it the perfect candidate for soaking up a bold marinade! Cutting it into uniform cubes and grilling them to an internal temperature of 145°F ensures succulent, juicy pork bites.

While pork tenderloin is my personal preference for these kabobs, you could easily substitute an equivalent amount of cubed pork loin or boneless pork chops if desired.  The cooking time and internal temperature remain the same.

For The Pork Kabob Marinade

• 🫒 Olive oil: Use a quality extra virgin olive oil for best results.
• Soy sauce: This gives the marinade an umami, meaty flavor. Use a reduced sodium variety if you wish to control the salt.
• 🍋‍🟩 Fresh lime juice + zest: This brightens the marinade and tenderizes the pork. You'll need 2-3 limes depending on their size.
• 🍯 Honey: This balances the soy sauce and lime juice, while also encouraging better browning.
• 🧄 Garlic cloves: Crushed fresh garlic cloves add depth of flavor. You can substitute frozen crushed garlic cubes if desired.

For The Creamy Cilantro Sauce

• Mayonnaise: Mayo is used to thicken some reserved marinade for a zingy finishing sauce.
• 🌿 Cilantro: This is added to the creamy garlic-citrus sauce for some freshness and is also used as a garnish. Feel free to omit it if you don't care for the flavor!

NOTE: Find quantities and detailed instructions in the printable recipe card at the end of this post.

Stainless
Garlic Press

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Microplane
Zester

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Stainless
Steel Skewers

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Digital Meat Thermometer

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Recommended Equipment

• Garlic press: It's simple enough to mince garlic by hand, but a good garlic press makes the task much quicker and easier. This model is a bit of an investment, but it produces a uniform mince (even when using unpeeled cloves!) and effortlessly rinses clean.
• Microplane zester: This classic zester makes removing just the zest without any bitter pith from citrus fruits quick and painless.
• Metal skewers: Wooden skewers require extra time for soaking and may still burn. Instead I recommend these simple and inexpensive stainless steel skewers. They're sturdy enough to handle thick kabobs, and their flat shape prevents the meat from spinning around while turning, allowing for browning on all sides.
• Meat thermometer: Using a digital meat thermometer to check the internal meat temperature frequently is the easiest way to ensure your pork is fully cooked yet still tender and juicy.

How To Make Pork Tenderloin Kabobs

Easy-peasy pork kabobs on the grill in just four steps: 1) chopping,  2) marinating, 3) skewering and 4) grilling.

1. Step 1: Remove the silver skin from the pork tenderloin and cut the pork into uniform bite-sized pieces. Transfer the cubed pork to a large bowl.

2. Step 2: Whisk the pork kabobs marinade ingredients together. Reserve ½ cup and pour the remainder over the pork cubes. Marinate for 30 minutes.

3. Step 3: Thread the marinated pieces of pork onto metal skewers. Grill pork kabobs over a hot fire until well charred on all sides and meat registers 145°F, 6 to 10 minutes.

4. Step 4: Whisk the mayonnaise and chopped cilantro into the reserved marinade. Drizzle the sauce over the grilled kabobs, and garnish with additional chopped cilantro, as desired.

How To Grill Pork Kabobs

Whether you use a charcoal grill or a gas grill, grilling pork kabobs could not be simpler!

1. Heat grill until hot.
2. Clean and oil the cooking grate to prevent the kabobs from sticking.
3. Place pork kabobs over the hottest part of the grill. Cook, uncovered, until well charred on all sides and meat registers an internal temperature of 145°F, approximately 6-10 minutes.

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Honey Garlic Lime Grilled Pork Kabobs

These delicious garlic lime pork kabobs are a summer cookout staple! Grilled pork tenderloin cubes infused with a honey garlic lime marinade that doubles as the base for a creamy sauce...

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 kabobs

Calories 289kcal

Author Tara Kuczykowski

Equipment

• Glass Mixing Bowl Set
• Mini Whisk
• Stainless Steel Garlic Press
• Microplane Zester
• Stainless Steel Skewers
• Digital Meat Thermometer

Ingredients

• 2 (14-ounce) pork tenderloins trimmed and cut into 1-inch chunks
• ½ cup extra-virgin olive oil
• 2 teaspoons soy sauce
• 3 small limes zested and juiced (1 tablespoon lime zest + ¼ cup juice)
• 1 ½ tablespoons honey
• 4 garlic cloves crushed
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup mayonnaise
• 1 tablespoon fresh cilantro leaves only, minced; plus extra for serving

Instructions

• Whisk the olive oil, soy sauce, lime juice, lime zest, honey, garlic, honey, salt, and pepper together in a large bowl until smooth and slightly thickened. Set aside ½ cup of the garlic lime marinade in a small bowl.
• Add the pork tenderloin chunks and remaining marinade to large ziptop plastic bag. Press out as much air as possible, and seal bag. Let the pork marinate at room temperature for 30 minutes.
• While the pork is marinating, prepare the creamy cilantro sauce. Whisk the reserved garlic lime marinade together with the mayonnaise and cilantro.
• Thread the marinated pork cubes onto six 12-inch metal skewers, leaving ¼ inch between pieces. Grill skewers over hot fire until well charred on all sides and meat registers an internal temperature of 145°F, 6 to 10 minutes. Flip as needed for even browning.
• Transfer skewers to a serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Drizzle a quarter of the creamy cilantro lime sauce over the kabobs, and sprinkle with additional cilantro, as desired. Serve with remaining sauce.

Video

Notes

• glass mixing bowl set
• garlic press
• mini whisk
• microplane zester
• stainless steel skewers
• digital meat thermometer

Nutrition

Serving: 1kabob | Calories: 289kcal | Carbohydrates: 6g | Protein: 4g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 22g | Cholesterol: 16mg | Sodium: 429mg | Sugar: 4g

Honey Garlic Lime Marinated Grilled Pork Kabobs — by Tara Kuczykowski

This super easy Jiffy corn casserole recipe starts with a box of Jiffy corn muffin mix. Add five pantry ingredients for a delicious side dish that's sure to be a staple for both weeknights and holiday gatherings!

Super Easy Jiffy Corn Casserole

It's no secret that my grandma's corn casserole recipe is my all-time favorite. It's sweet, creamy, and custardy. Some might even call it a savory corn pudding. And the top gets deliciously caramelized while baking.

Guests NEVER refuse a serving. In fact, most ask for seconds and even thirds. But I'll be the first to admit it's also a recipe that's a bit finicky if not followed EXACTLY...

So I thought I'd give the classic Jiffy corn casserole a try. I'm always open to trying new versions of old favorites! And I was hoping that it would be simpler to make than my grandma's recipe.

Most of the ingredients are the same, so I honestly didn't think it would be THAT different from my old standby. But as it turns out, a little sour cream and a box of Jiffy corn muffin mix make a BIG impact!

Corn casserole with Jiffy mix is more like a very soft, creamy, and rich cornbread. I guess that's why some people refer to it as spoon bread! I might even say more closely related to my Mexican corn cake recipe, though definitely not as sweet.

It's also less sweet than my grandma's recipe, since there's no added sugar other than what's in the Jiffy mix. But it's still VERY delicious.

Added bonus? This Jiffy cornbread casserole recipe calls for less liquid than my staple recipe. So it only needs to bake for about half the time!

And? Unlike my grandma's recipe, my Jiffy corn casserole is virtually foolproof!!

Cornbread Casserole Recipe Ingredients

This easy casserole recipe uses just 6 simple ingredients. If you keep a box of Jiffy corn muffin mix in your pantry, you probably have the remaining ingredients on hand! As usual, I do have a few recommendations for best results...

Jiffy corn muffin mix - Jiffy is known as America's favorite for a reason! This is one instance where I do not recommend using an off brand. For the most delicious casserole, I highly recommend using Jiffy mix.

melted butter or margarine - okay, you guys know which camp I'm in here. I always, ALWAYS use real butter! BUT you'll want to use margarine if you want to stay true to the 1960's original Jiffy spoon bread recipe.

whole kernel sweet corn - the original recipe calls for an 8-oz. can, but I can't remember the last time I've seen that size. A regular 15.25-oz. can works just fine, just make sure to drain it well. You can also substitute 1 ½ cups of thawed frozen corn.

creamed-style sweet corn - again, the original recipe calls for an 8-oz. can, but I've honestly never even seen this size. To keep things simple, a 14.75-oz. can works well. The cream corn does NOT need to be drained.

sour cream - I'm not very picky when it comes to sour cream, especially when it's an ingredient. So choose whatever brand you prefer or is on sale!

egg - eggs can vary in size, but in a recipe like this it doesn't matter much. Just use one of whatever you have on hand.

How To Make Corn Casserole With Jiffy Mix

A selling point for the original recipe for Jiffy corn pudding is that you can mix it in the baking dish. And of course, mixing it in the casserole dish means one less dirty bowl...

Now, I'm not saying it can't be done, but it can definitely get a little messy to say the least. Feel free to try it for yourself, but this is one time I don't mind an extra dirty dish to wash.

Here's how I mix my corn pudding with Jiffy mix:

1| Pour the melted butter (or margarine) into a large mixing bowl. Then add both cans of corn (don't forget to drain the whole kernel corn!), and stir together. Blend in the sour cream.

2| Whisk the egg well and stir into the corn mixture. Stir in the Jiffy mix until thoroughly combined.

3| Transfer the batter to a greased 2-quart baking dish.

4| Bake the casserole uncovered at 350 degrees for roughly 45 minutes. You'll know it's done when the center is firm and the top is starting to brown around the edges. Let stand for 5 minutes, serve warm.

So simple, yet SO tasty!! This recipe is a keeper for sure.

Variations On This Jiffy Casserole

My family loves this casserole as is, but changing things up is fun. Here are a few tasty changes you can make depending on your family's palates! Simply start with the recipe as written, and make the changes I've noted.

cheesy cornbread casserole - stir ¾ cup of cheddar cheese into the jiffy casserole batter. Then top it with an additional ¼ cup before baking. I like a good sharp cheddar for an extra boost of flavor!

sweet cornbread casserole - for a sweeter version of this casserole, add ¼ cup of granulated sugar to the batter.

green chili cornbread casserole with jalapeños - fold a 4.5-oz. can of chopped green chiles into the batter for a spicy pop of flavor!

ground beef cornbread casserole - stir in a pound of cooked and crumbled ground beef and top with cheddar cheese!

vegan corn casserole - if you need to provide a vegan option for a guest, it's very easy to convert this recipe! Substitute the Jiffy vegetarian corn muffin mix, which is vegan as packaged. Then omit the egg, and use a plant-based butter, instead of the butter or margarine.

Combine these suggestions to come up with a casserole that's all your own! It's sure to be absolutely delicious any way you spin it. I'd love to hear how you change it up. Please come back and share your variation in the comments!

P.S. You can also make this corn casserole in a 6-qt. slow cooker. This is very helpful when you have a full oven for Thanksgiving dinner! Find the directions in the recipe notes section.

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Foolproof Jiffy Corn Casserole (Cornbread Casserole)

This super easy Jiffy corn casserole starts with a box of Jiffy corn muffin mix. Add five pantry ingredients for a delicious side dish that's sure to be a staple for both weeknights and holiday gatherings!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 355kcal

Author Tara Kuczykowski

Equipment

• Large Silicone Spoonula
• Cast Iron Oval Baker

Ingredients

• 1 (8.5-ounce) package Jiffy corn muffin mix
• 1 (15.25-ounce) can whole kernel sweet corn drained
• 1 (14.75-ounce) can cream-style sweet corn
• 1 cup sour cream
• ½ cup unsalted butter melted & cooled
• 1 large egg well beaten

Instructions

• Preheat oven to 350 degrees.
• Pour the melted butter (or margarine) into a large mixing bowl, along with both cans of corn (don't forget to drain the whole kernel corn!), and stir together. Blend in the sour cream.
• Whisk the egg well and stir into the corn mixture. Stir in the Jiffy mix until thoroughly combined. Transfer the batter to a greased 2-quart baking dish.
• Bake uncovered at 350 degrees for 45-50 minutes or until the center is firm and the top is starting to brown around the edges. Let stand for 5 minutes, serve warm.

Notes

SLOW COOKER INSTRUCTIONS:

Spray the inside of your slow cooker with nonstick cooking spray. Transfer the casserole batter to the slow cooker and cover with lid. Cook on HIGH for roughly 2.5 hours or until the center of the casserole is set.

VARIATIONS:

cheesy corn casserole — stir ¾ cup of cheddar cheese into the jiffy corn casserole batter and then top it with an additional ¼ cup before baking. I like a good sharp cheddar for an extra boost of flavor!

sweet corn casserole — for a sweeter version of this cornbread casserole, add ¼ cup of granulated sugar to the batter.

jalapeño corn casserole — fold a 4.5-oz. can of chopped green chiles into the batter for a spicy pop of flavor!

vegan corn casserole — if you need to provide a vegan option for a guest, it’s very easy to convert this recipe! Simply substitute the Jiffy vegetarian corn muffin mix (it’s vegan as packaged), omit the egg, and use a plant-based butter, instead of the butter or margarine.

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 606mg | Fiber: 3g | Sugar: 9g

Jiffy Cornbread Casserole Recipe FAQs

I know this Jiffy corn pudding recipe is quite popular for Thanksgiving dinner, potlucks, and cookouts. So I thought it would be helpful to answer a few frequently asked questions. If you have any additional questions, please ask in the comments and I will respond ASAP!

Can you double Jiffy mix corn casserole?

You can easily make a double batch of this Jiffy corn casserole recipe! To double the recipe, use two boxes of the Jiffy corn muffin mix, and double the remaining ingredients. Bake it in a larger 9x13" casserole dish, adding roughly 10-15 minutes to the cook time. When the center is firm and it's browning around the edges, you'll know it's done.

Can you make jiffy cornbread casserole ahead?

Thanks to its cakey consistency, Jiffy corn bread casserole can be made up to two days ahead. This makes it ideal for holiday meals when oven space it often at a premium! Simply prepare the casserole from start to finish, let it cool, then cover it tightly with aluminum foil and refrigerate.

Can you freeze Jiffy corn casserole?

Jiffy mix corn casserole can also be frozen for a future meal. Simply prepare it from start to finish, and then allow it to cool. Wrap it tightly in plastic wrap or aluminum foil, and place it in the freezer. Allow it to thaw in the refrigerator overnight before reheating.

How do you reheat Jiffy corn casserole?

Warm the Jiffy spoon bread casserole in a 350-degree oven covered with aluminum foil for about 20 minutes before serving. For best results, I do not recommend microwaving it.

Foolproof Jiffy Corn Casserole (Cornbread Casserole) — by Tara Kuczykowski

A favorite staple recipe that has rave reviews from family and friends, these oven roasted baby potatoes couldn't be easier to prepare. Simply toss baby gold potatoes with Italian seasoning, garlic powder, salt, pepper, and olive oil, and then roast to perfection!

Italian Oven Roasted Baby Potatoes

I am so excited to FINALLY share my favorite roasted baby potatoes recipe with you guys! SO MANY friends and family have requested it... But honestly, I didn't have a true "recipe" to give them.

I've been making these Italian roasted potatoes for so long that I don't need to measure the ingredients. I just eyeball the oil and spices, and they always turn out fantastic.

But this obviously made it really difficult for me to explain to others how to make them. So at last I bit the bullet and took the time to take some actual measurements. Now I can share this yummy baby potatoes recipe with the world!

Reasons to adore this recipe:

✔ just THREE ingredients (okay, technically 6, but oil, salt & pepper don't really count)
✔ super simple to prepare
✔ perfect year round
✔ pairs well with a wide variety of main dishes
✔ ready to eat in just about 25 minutes!

These flavorful Italian potatoes are my go-to side dish for just about everything... Easy, fast, and made with pantry staples, they're a total winner!

Italian Garlic Baby Potatoes Ingredients

The key ingredient in this roasted Italian potatoes recipe is a good quality Italian seasoning. There's a surprising amount of variation between brands, which I discovered the hard way after receiving a few comments about how overpowering the seasoning was in my balsamic chicken marinade...

While trying to troubleshoot it, I realized that my go-to Italian seasoning is a coarser mix then most others. So a tablespoon of this coarse mix is much less potent than one that's finely ground!

If your favorite brand is more powder-like, you'll probably want to start with less than the recipe calls for. You can always add more as needed.

Additional Ingredients:

baby gold potatoes - I love the way baby Yukon gold potatoes get golden brown, yet retain a creamy center. But you could just as easily make this recipe with baby red potatoes. Your choice!

cooking oil - my preference lately is avocado oil, but olive oil or any neutral flavored cooking oil you have on hand will work.

garlic powder - you could also use fresh garlic, but I started using garlic powder when I made these at the beach a few years ago to keep them more pantry staple friendly.

kosher salt & freshly ground black pepper

PRO TIP: While I don't consistently call it out, I always season savory foods with salt and pepper both before, during, and after cooking for best results.

How To Roast Baby Potatoes

Making these Italian roasted baby gold potatoes is seriously SO easy-peasy! It's the #1 reason why they're one of my favorite side dishes - aside from their amazing flavor, of course.

They're truly as simple as slicing the baby gold potatoes in half, and then tossing them with the Italian seasoning, garlic powder, oil, salt, and pepper. Then roast them until they're starting to brown and can be pierced easily with a fork.

How Long to Roast Baby Potatoes

For me, visual cues work best when I'm roasting veggies. But if you're one of those cooks that needs a definitive time for how long to roast baby potatoes, I'd say 25 minutes (give or take a few minutes) should do the trick. I always roast my veggies at a high heat (425 degrees to be specific) to speed up the cooking time and get that great golden-brown color, so that's what I used in this case.

A Few Quick Tips For Best Results:

• Slice the potatoes in half lengthwise to maximize the surface area that's in contact with the baking sheet.
• Building on the previous tip, take a moment to flip each potato so that the cut side is facing down.
• Season with additional salt and pepper after roasting. You can even sprinkle on some additional Italian seasoning for some extra oopmh!

Variations on These Italian Potatoes

Once you've tried the base Italian baby roasted potatoes recipe, I think you'll be hooked, too! And the great thing is that there are TONS of ways to vary them.

A few of my favorites:

• Add fresh chopped herbs before or after roasting to give them crisp green notes. Check out these roasted fingerling potatoes for an example!
• Or try a squeeze of lemon and/or lemon zest for bright, fresh flavor.
• And of course, a generous sprinkle of Parmesan cheese is always most welcome.

Can't wait to hear what your family thinks! Even the pickiest of my picky eaters loads up her plate with these potatoes...

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Italian Oven Roasted Baby Potatoes

These flavorful Italian oven roasted baby potatoes are my go-to side dish for just about everything... Easy, fast, and made with pantry staples, they're a total winner!

Course Side Dish

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 148kcal

Author Tara Kuczykowski

Ingredients

• 3 pounds baby gold potatoes
• 2 tablespoons avocado oil or any neutral cooking oil
• 1 tablespoon Italian seasoning
• 1 teaspoon kosher salt plus extra for seasoning
• ½ teaspoon garlic powder
• freshly ground black pepper to taste

Instructions

• Preheat oven to 425°F degrees. Slice potatoes lengthwise.
• Add potatoes to a large mixing bowl. Toss with avocado oil, Italian seasoning, garlic powder, salt, and freshly ground black pepper.
• Position potatoes cut side down on a large baking sheet. Bake at 425°F degrees for 23-25 minutes or until the potatoes are golden brown on the cut side and can easily be pierced with a fork.
• Season with additional salt and pepper to taste. Serve warm.

Notes

*Italian Seasoning
This roasted baby potatoes recipe has been tested with my go-to brand of Italian seasoning. It is a coarser mix then most other Italian seasonings. If you use a brand that is more finely ground or powder-like, you may want to start with less than the recipe calls for and add more as needed.

Nutrition

Serving: 1g | Calories: 148kcal | Carbohydrates: 30g | Protein: 4.6g | Fat: 3.5g | Saturated Fat: 0.5g | Sodium: 240mg | Fiber: 3.5g | Sugar: 4.6g

Italian Oven Roasted Baby Potatoes — by Tara Kuczykowski

This cheesy hashbrown casserole, filled with 3 different cheeses, is a Midwest classic at its best. Top it with your choice of more cheese, crushed potato chips, or corn flakes. Perfect for potlucks and backyard BBQs!

This recipe was created in partnership with Coleman Natural. All thoughts & opinions are my own. Thanks for supporting me and the brands I love!

Grandma Betty's Cheesy Hashbrown Casserole

I'm curious - do any of you still use actual cardstock recipe cards? You know, like the handwritten kind? I still have a small stack of classic family favorites that I've held onto over the years, and every once in a while, I'll look through them for inspiration. Which is how I stumbled on this gem of a recipe from my Grandma Betty that I'd forgotten all about...

Her cheesy hashbrown casserole was legendary. Everyone always RAVED about this dish and begged for the recipe, which is unlike any other I've ever come across thanks to a combination of three different cheeses. It's actually quite humorous, because my grandma HATED cooking, but she really knocked it out of the park with this hashbrown casserole recipe!

I mean, what's not to love?! We're talking:

✔ a budget-friendly side dish
✔ made with just EIGHT pantry staple ingredients
✔ that's super easy to prepare
✔ even simple to make ahead
✔ a creamy, cheesy, and delicious Midwestern classic
✔ perfect for any occasion!

If you also grew up in the Midwest, you probably know this recipe under a variety of names: funeral potatoes, cheesy potatoes, potluck potatoes, or hashbrown casserole (or maybe hash brown casserole, it seems no one can agree whether it's one word or two) just to name a few.

All of which speaks to its versatility as a side dish for just about any occasion, from church basement celebrations of life to backyard cookouts. And my grandma showed up to them ALL toting this casserole wrapped in newspaper, always leaving with the dish scraped completely clean.

A Backyard BBQ Staple

With the beautiful weather we've been having lately, my family has been enjoying this cheesy hashbrown casserole often as an easy weeknight BBQ side dish. You're probably thinking: how does anyone have time for a BBQ on a weeknight? Well, it's a cinch with Coleman Natural Budweiser BBQ Pulled Pork...

This bold, juicy, succulent pulled pork, fully-cooked and smothered in a Budweiser-infused BBQ sauce in classic or spicy flavor, makes a BBQ come together quickly. Coleman Natural has done all the hard work up front, so all you have to do is heat and serve. Which means you can focus on the sides! For us this means sweet potato fries from a bag, Instant Pot frozen corn on the cob (so fast & simple!), and this yummy hashbrown casserole.

What I love even more is that Coleman Natural Budweiser BBQ Pulled Pork is soooo versatile. It's ready to serve in just 4 minutes and is obviously perfect for pulled pork sandwiches. But you can also use it in tacos, on tostadas, stuffed in a sweet potato, and much, much more. So many possibilities!!

Want to learn more? Visit www.BudweiserBBQ.com to check out the Coleman Natural Budweiser BBQ Collection and find a store that carries it near you. I got mine at my local Kroger store.

Hashbrown Casserole Ingredients

This cheesy hashbrown casserole recipe simply could not be easier to make. Basically, you just add the following ingredients to a 30-oz. bag of frozen shredded hashbrown potatoes. BTW, if you prefer the diced potato hashbrowns, you can use those instead!

Additional Ingredients:

melted butter - my grandma's recipe actually calls for melted margarine (bless her heart), but you know I prefer to use real butter when cooking.

cream of chicken soup - really you could use any "cream of" type soup or even your own homemade version, if you'd like.

sour cream - I'm not picky when it comes to sour cream, especially when it's an ingredient and not just a topping, so choose whatever brand you prefer.

chopped onions - you could also use frozen potatoes O'Brien (diced potatoes with onions and peppers) as the base for this recipe, in which case, you can skip chopping up an onion.

shredded mozzarella cheese - I like a good whole milk variety because it melts more smoothly, but my grandma always used whatever store brand was on sale with excellent results.

shredded cheddar cheese - personally I prefer to use an extra sharp cheddar for bold flavor, but you can use whatever variety of cheddar you like best.

shredded velveeta-style cheese - not gonna lie, this stuff is HARD to shred since it's so soft! I recommend refrigerating it ahead of time to firm it up some for easier shredding, and the large holes on a box grater work best.

How To Make Cheesy Hashbrown Potato Casserole

You know how I said this cheesy hashbrown potato casserole is super easy to prepare? I don't think that even conveys just how insanely simple it is to make. You pretty much just stir everything together and bake. Order doesn't truly matter - although, I do loosely follow a general order that I think makes mixing everything slightly easier and faster.

But first, there's the whole debate on whether or not you should thaw your hashbrowns. Do you really need to thaw them? In a word, NO. I think I'm going against the grain when I say that, but there are two reasons why I feel this way: 1) this mama doesn't have time for that, and 2) it maintains the integrity of the hashbrown shreds better.

Yes, it requires a little more muscle to stir everything together, but it's nothing a sturdy wooden spoon can't handle! And yes, it also increases the baking time a little, but I'm perfectly okay with that.

1| Pour the frozen hashbrowns into a large mixing bowl. Drizzle the melted butter over top. Then add the cream of chicken soup and sour cream and mix thoroughly.

2| Fold in the chopped onions, mozzarella cheese, cheddar cheese, and velveeta-style cheese. Transfer the mixture to a 9x13 baking dish. Add topping, if desired.

3| Bake at 350 degrees for one hour. Serve warm.

Ridiculously easy, am I right?!

Crushed Potato Chips vs Corn Flakes vs Cheese

One last decision to make - what to top your casserole with. Do you want to top this cheesy hashbrown casserole with corn flakes? Or with crushed potato chips? Or copycat restaurant-style with just more cheddar cheese?

While all of the above are totally delicious, we've always gone the crushed potato chips route. Wavy potato chips to be precise - I think they retain more crunch. Whichever you choose, sprinkle about a cup to a cup-and-a-half over top before baking.

I can't wait to hear how much your family loves this dish!!

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3-Cheese Cheesy Hashbrown Casserole

This cheesy hashbrown casserole, filled with 3 different cheeses, is a Midwest classic at its best. Top it with your choice of more cheese, crushed potato chips, or corn flakes. Perfect for potlucks and backyard BBQs!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 202kcal

Author Tara Kuczykowski

Equipment

• Handheld Coarse Cheese Grater
• Large Silicone Spoonula
• Ceramic Baking Dish Set

Ingredients

• 1 (30-ounce) bag shredded hash brown potatoes
• 8 tablespoons salted butter melted
• 1 (16-ounce) container sour cream
• 1 (10.5-ounce) can cream of chicken soup
• 1 small yellow onion chopped
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 4 ounces Velveeta cheese shredded
• potato chips crushed (for topping)

Instructions

• Pour the frozen hashbrowns into a large mixing bowl. Drizzle the melted butter over top. Then add the cream of chicken soup and sour cream and mix thoroughly.
• Fold in the chopped onions, mozzarella cheese, cheddar cheese, and velveeta-style cheese. Transfer the mixture to a 9×13 baking dish. Top with crushed potato chips, corn flakes, or additional cheese, as desired.
• Bake at 350 degrees for one hour. Serve warm.

Notes

To make ahead: freeze completed casserole before adding topping. To bake from frozen, let the casserole thaw in the refrigerator overnight. Add the topping before baking, and bake at 350 for an hour and 15 minutes or until heated through.

Nutrition

Calories: 202kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 439mg | Sugar: 2g

P.S. The Coleman Natural Budweiser BBQ Collection also includes Budweiser Bratwursts, and these cheesy potatoes would make a fantastic side for them, as well. Be sure to keep an eye out for them!

3-Cheese Cheesy Hashbrown Casserole — by Tara Kuczykowski

This Hungarian marinated cherry tomato salad is *totally* the reason I fell in love with tomatoes. Filled with sweet & juicy cherry tomatoes, Hungarian wax peppers, cucumbers, and thinly sliced onions, this cucumber tomato salad is a perfect simple side dish for any occasion!

This recipe was created in partnership with NatureSweet. All thoughts & opinions are my own. Thanks for supporting me and the brands I love!

Cucumber Tomato And Onion Salad

As the weather gets warmer, I always start to crave side salads at dinnertime. Often it's as simple as some peppery arugula tossed with a little fresh lemon juice and oil, sprinkled with salt and freshly ground black pepper...

Other times it's classics from my childhood, like Hungarian sour cream cucumbers or this easy and flavorful Hungarian tomato salad I'm sharing today.

Just a few reasons why I LOVE this cucumber and tomato salad recipe:

• only FOUR fresh produce ingredients: tomatoes, peppers, cucumbers & onions
• all tossed with a super simple 4-ingredient vinaigrette
• it's a fresh and light side dish that pairs with just about any entrée
• also ideal for potlucks and cookouts (no mayo!)

Before I go on, I should note that this isn't a truly authentic Hungarian tomato salad recipe. These would typically be made with just tomatoes and onions, occasionally with some chopped fresh parsley sprinkled in.

The cucumber and tomato salad with vinegar I'm sharing today is based on the salads I recall being served at family get togethers while growing up. While the zippy vinaigrette dressing IS traditional, these almost always contained sliced Hungarian wax peppers and thickly sliced cucumbers, along with the tomatoes and onions.

Whether that's because they were fresh from someone's garden or an attempt to bulk it up a bit for a crowd, I'm not really sure. But I make and love both versions equally!

The Very Best Cherry Tomatoes

My further nontraditional contribution to this recipe is that I prefer to use sweet and juicy cherry tomatoes - specifically NatureSweet Glorys. They're for sure the star of this tomato cucumber salad!

I started buying them when my oldest son was just a toddler. Cherry tomatoes were his favorite snack, so I always made sure to pick up a container on each grocery trip. These days he doesn't snack on them quite as much, but old habits die hard, so you'll still always find them in my cart.

I've always chosen NatureSweet Glorys because I knew I could count on them being fresh and flavorful. But now that I've had a chance to work with the brand, I adore them even more.

🍅 NatureSweet tomatoes are:

• hand-picked and hand-packaged at the peak of perfection and then shipped within 24 hours
• ALL of their tomatoes are non-GMO
• they're also quality tested before shipping for firmness, color, and blemishes
• AND they ensure traceability, meaning every product can be traced from the customer back to the point of production within hours

Knowing all of this just makes me an even bigger NatureSweet fangirl for life!

Cherry Tomato Salad Ingredients

In addition to the NatureSweet Glorys, you'll need a few more simple ingredients for this marinated tomato salad:

• 🌶️ Hungarian wax peppers: Wax peppers can be pretty easily found in grocery stores. I slice them in half vertically, deseed them, and then slice them into half moons. They can be a little spicy, so if you prefer something milder, look for banana peppers or substitute chopped green peppers.
• 🥒 Cucumbers: I tend to use English cucumbers for this recipe since they have little to no seeds, but you can absolutely use regular cucumbers, as well. In either case, peel and slice them vertically and then into thick half circles.
• 🧅 Onions: While I used a white onion, any type of onion can be used in this recipe. I'm personally not a huge fan of raw onions, so I only used half of a small onion and sliced it very thinly. As the salad marinates, the onion will lose some of its bite. If you prefer to add more, by all means go for it!
• Vinegar: Apple cider vinegar was always our go-to vinegar growing up, but you could use red wine vinegar or even plain white vinegar in the dressing for this tomato cucumber onion salad. Whatever you already have on hand is fine!
• 🧂 Additional cucumber tomato salad dressing ingredients: olive oil, minced garlic, sugar, and salt & freshly ground black pepper.

NOTE: Find quantities and detailed instructions in the printable recipe card at the end of this post.

How To Make Marinated Tomato Salad

Making this marinated tomato salad recipe really could not be easier. After a bit of peeling, slicing, and chopping of the fresh veggies up front, all that's left is to whisk up the vinaigrette dressing and toss it all together. Easy-peasy!!

1. In a large bowl, combine the NatureSweet Glorys cherry tomatoes, cucumbers, Hungarian wax peppers, and onions.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, sugar, salt, and pepper.
3. Pour the cucumber tomato salad dressing over the tomatoes, cucumbers, peppers, and onions, and toss to combine.
4. Refrigerate to marinate for 1-2 hours. Season with additional salt and pepper to taste before serving.

Serving Suggestions

Naturally, this zingy cucumber tomato and onion salad pairs beautifully with grilled dishes in the summer months, when all of the ingredients used are fresh and bountiful. Most often we serve it family style, passing around a large bowl filled to the brim.

But it's also excellent with pasta dishes. Since sweet cherry tomatoes are always available, it's a fantastic simple side dish option year round!

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Marinated Cherry Tomato Salad

This Hungarian marinated tomato salad is *totally* the reason I fell in love with tomatoes. Filled with sweet & juicy cherry tomatoes, Hungarian wax peppers, cucumbers, and thinly sliced onions, this cherry tomato salad is a perfect simple side dish for any occasion!

Course Salad

Cuisine Hungarian

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 96kcal

Author Tara Kuczykowski

Equipment

• Teak Corner Wooden Spoon
• Standard Measuring Spoon Set
• Mini Whisk
• Triple Pour Glass Measuring Cup
• Glass Mixing Bowl Set

Ingredients

For the cherry tomato salad:

• 2 (10-ounce) containers cherry tomatoes halved vertically
• 1 English cucumber peeled and sliced in thick half circles
• 2 Hungarian wax peppers seeded and sliced in half moons
• ½ medium yellow onion sliced thin

For the cherry tomato and cucumber salad dressing:

• ½ cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 2 garlic cloves minced
• ½ tablespoon granulated sugar
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• In a large bowl, combine the sliced NatureSweet Glorys cherry tomatoes, sliced cucumbers, sliced Hungarian wax peppers, and sliced onions.
• In a separate small bowl, whisk together the olive oil, apple cider vinegar, minced garlic, sugar, salt, and pepper.
• Pour the salad dressing over the tomatoes, cucumbers, peppers, and onions, and toss to combine.
• Refrigerate to marinate for 1-2 hours. Season with additional salt and pepper to taste before serving.

Nutrition

Calories: 96kcal | Carbohydrates: 8.2g | Protein: 1.6g | Fat: 7g | Saturated Fat: 0.9g | Sodium: 145.7mg | Fiber: 1.7g | Sugar: 5.3g

Hungarian Marinated Cherry Tomato Salad — by Tara Kuczykowski

Just 5 ingredients and a mere 20 minutes are all it takes to put this amazing cream cheese pasta on your table. Just cook the pasta in the Instant Pot, and then stir in the ingredients for the cream cheese pasta sauce all in the same pot! An easy dinner that's sure to be your new family favorite...

Super Simple 5-Ingredient Recipe!

Cozy creamy cheesy comfort food in just 20 minutes?! YES, it definitely can be done - and today I'm here to break it down to show you exactly HOW to get it done...

I've been testing this easy cream cheese pasta recipe since before the holidays, and it's quickly become one of my kids' most requested meals.

To say I'm serving it up at least weekly is not at all an understatement. And I have to say I'm secretly here for it, because it is without a doubt the easiest weeknight dinner EVER!

Why I LOVE this easy pasta recipe:

• just FIVE ingredients (count 'em!!)
• that are all pantry staples you probably have on hand
• extremely budget friendly
• the pasta and the easy sauce are made entirely in the Instant Pot
• a true one-pot meal with very little cleanup
• comfort food that's ready to eat in 20 minutes!

Cream Cheese Sauce Ingredients

My concept for this recipe was to create a virtually effortless pasta with cheese dish that's prepared with inexpensive pantry staples - one that's ideal for a busy weeknight and the WHOLE family will adore. That's a pretty tall order around here, but I'm pretty sure that I totally NAILED IT!

• dry penne pasta: you can actually make this with just about any different pasta, including spaghetti and fettuccine. However, when it comes to pressure cooker pasta, I've found that Instant Pot penne pasta consistently turns out perfectly cooked. Plus, the shape and texture holds onto the alfredo-y cream cheese sauce like a dream.
• cream cheese: I always toss a couple of bricks of full fat cream cheese into my grocery cart specifically so I can make this pasta with cream cheese recipe. Whether it's Philadelphia cream cheese or ALDI brand (I've tried both), the cheesy sauce is always creamy and satisfying.
• shredded Parmesan cheese: you can shred your own, but I just pick up the small tubs of already shredded Parmesan. A little goes a long way, and they last forever in the fridge. Incidentally, they're also a "good quality yet thrifty buy" at ALDI... (not sponsored, just an ALDI fan girl!!)

• butter: real butter, please! You can substitute olive oil in a pinch, but the silky texture and flavor that butter provides this creamy cheese sauce can't be matched. I use salted butter in pretty much all of my cooking (and baking, too), but you can totally use unsalted, as well.
• garlic powder: I wavered between using garlic powder and minced garlic cloves, but I ultimately went with the powder for shelf life. Too often I find my garlic cloves are either shriveled or sprouting when I go to use them. If you want stronger/fresher garlic flavor, substitute either 2 cloves minced or a teaspoon of jarred minced garlic.

That's it, just 5 simple ingredients... But did you notice what's NOT on the ingredients list? That's right, there's NO MILK! Nope, not even a splash of milk.

Why This Pasta Sauce Without Milk Works

The reason we can get away without using whole milk or heavy cream in this delicious pasta and cream cheese sauce is due to the magic of cooking pasta in the Instant Pot.

Pressure cooking pasta requires very little water compared to boiling it on the stovetop. In fact, the pasta absorbs most of the water, so you don't even need to drain it after cooking.

The minimal water that's left in the bottom of the pot is super concentrated with starch, which makes it the perfect thickener for the creamy white pasta sauce we're creating.

The butter emulsifies with the starchy pasta water, and then the cream cheese smooths out perfectly for an alfredo-like cream cheese sauce for pasta that literally takes no time at all.

How To Make Pasta Sauce With Cream Cheese

First things first: if you've never made pasta in your Instant Pot before, I highly recommend scanning my Instant Pot pasta post I recently shared. Once you've done that, you'll be ready to make this cream cheese pasta sauce recipe!

Here are the basics for making pasta sauce with cream cheese:

1. First we'll prepare the Instant Pot penne pasta. Add 1-lb. of dry penne pasta to the Instant Pot insert, along with 4 cups of water and 2 teaspoons of kosher salt, and pressure cook with high pressure for 5 minutes.
   
   When the pasta is done cooking, perform a quick release to vent the pressure. Important Step: DO NOT drain any of the residual starchy cooking water from the pasta.
2. Next comes the faux alfredo sauce recipe. Immediately stir the butter into the pasta and remaining starchy cooking water to create an emulsion.
   
   Once the butter is melted, stir in the cream cheese and garlic powder. Continue stirring until the cream cheese pasta sauce is completely smooth and lump-free.
3. Stir the shredded Parmesan cheese into the sauce. Season with salt and pepper to taste, and serve warm!

No, really - that's IT! That's all there is to making this ridiculously easy cream cheese pasta. Now do you see why we've been eating it so often?!

A Few Tips For Best Results:

• Having all of the creamy cheese pasta sauce ingredients pre-measured and ready to go when the pasta is done cooking is the key to pulling this together so quickly.
• Slice both the butter and cream cheese into roughly ½-inch pieces to make incorporating them faster and easier.
• The residual cooking heat should be enough to melt everything for the sauce. But in this case, I still leave the Instant Pot set to Keep Warm while stirring until the consistency of the sauce is velvety and smooth. At that point, I turn the Instant Pot off so that the cream cheese alfredo sauce doesn't thicken up too much.

Dress Up Basic Cream Cheese Pasta

While this simple pasta dish with its creamy sauce (AKA your new favorite pasta!) is just perfect as is, it's also an excellent base for a variety of ingredients - which makes it ideal for using up odds and ends in the fridge. Don't you love a good versatile recipe?

Stay tuned for more Instant Pot pasta recipes, but in the meantime, here are some ideas for add-in ingredients to change up this easy peasy cheese pasta recipe!

Cheese Pasta Add-In Suggestions

• Add your favorite protein - add baked or grilled chicken for an easy cream cheese chicken pasta. Diced ham, crumbled bacon, and sliced Italian sausage would also be delicious options.
• Add fresh greens - stir in some spinach for a spinach and cream cheese pasta. Peppery arugula would be another tasty option. Or how about some chopped fresh basil or parsley?
• Add veggies - Whether fresh or frozen, roasted or sautéed, veggies are a great way to customize this recipe. Toss in some fresh cherry tomatoes or frozen peas! Leftover asparagus or peppers would also pair perfectly. Try adding diced sun-dried tomatoes for a bit of sweetness. SO MANY possibilities!

By the way, if you're wondering what to serve with this cheesy pasta, my rule of thumb is to keep the sides uncomplicated, as well. A simple green salad is always a great choice and a fantastic way to lighten things up!

And I highly recommend this fast and easy homemade garlic bread made with a 4-ingredient garlic bread spread: butter, garlic, grated Parmesan cheese, and Italian seasoning.

There's just enough time to get it in the oven while the Instant Pot is coming to pressure. And it will be ready to slice when you're done stirring together the cream cheese pasta sauce!

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Easy Cream Cheese Pasta (Instant Pot Pasta Recipe)

Just 5 ingredients and a mere 20 minutes are all it takes to put this amazing cream cheese pasta on your table. Just cook the pasta in the Instant Pot, and then stir in the ingredients for the cream cheese pasta sauce all in the same pot! An easy dinner that's sure to be your new family favorite...

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Additional Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 333kcal

Author Tara Kuczykowski

Equipment

• Instant Pot Electric Pressure Cooker
• Instant Pot Non-Stick Ceramic Insert
• Large Silicone Spatula
• Silicone Pasta Server Spoon

Ingredients

For the Instant Pot pasta

• 1 pound penne pasta
• 4 cups cold water
• 2 teaspoons kosher salt

For the cream cheese pasta sauce

• 2 tablespoons salted butter sliced into ½-inch pieces
• 1 (8-ounce) block cream cheese sliced into ½-inch pieces
• ¼ teaspoon garlic powder
• ¼ cup shredded parmesan cheese
• kosher salt to taste
• freshly ground black pepper to taste
• red pepper flakes to taste (optional)

Instructions

• Prepare the Instant Pot penne pasta by adding 1-lb. of dry penne pasta and 2 teaspoons of kosher salt to the insert pot. Cover with 4 cups water and pressure cook on high pressure for 5 minutes. Perform a quick release of the pressure. Do not drain any of the residual starchy pasta water left in the pot. (See: Cooking Pasta In Instant Pot for step-by-step instructions.)
• Leave the Instant Pot set on Keep Warm and immediately add the butter. Stir until melted completely.
• Add in the cream cheese and garlic powder and stir until the pasta sauce is smooth.
• Stir in the shredded Parmesan cheese. Season with salt and freshly ground pepper to taste. Turn the Instant Pot off by hitting the Cancel button.
• Serve warm, garnished with freshly ground black pepper or red pepper flakes, as desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended, as the sauce is likely to break when it's reheated.

To reheat: Warm leftovers up on the stove over medium-low heat. Add a tablespoon or two of cream, milk, or leftover pasta water, and stir constantly.

Stovetop preparation: To prepare this simple pasta dish on the stovetop, boil the penne pasta in salted water until al dente. Reserve one cup of the cooking liquid before draining.

Add the drained pasta back to the pot, and turn the burner down to low heat. Pick up with the original instructions at step 2, adding ½ cup of the pasta water when incorporating the butter. Add additional reserved cooking water, as needed, to achieve a creamy pasta sauce.

Nutrition

Serving: 0.5cup | Calories: 333kcal | Carbohydrates: 43.3g | Protein: 10.1g | Fat: 14.4g | Saturated Fat: 7.7g | Cholesterol: 40.6mg | Sodium: 736.8mg | Fiber: 2g | Sugar: 2.1g

Easy Cream Cheese Pasta (Instant Pot Pasta Recipe) — by Tara Kuczykowski

If you've ever wondered: "Can you cook pasta in an Instant Pot?", the answer is YES!! Cooking pasta in the Instant Pot is the quickest and easiest way to perfectly cooked al dente pasta every time... AND this method works with your favorite regular pasta!

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I've been an Instant Pot electric pressure cooker owner for 4+ years at this point, but it occurred to me recently that I haven't really been utilizing it to its fullest potential. So I've decided that 2021 is going to be the Year of the Instant Pot...

I'll be exploring a variety of different Instant Pot basics and the ways they can be used to create quick and easy recipes that help get dinner on the table fast - starting with PASTA!!

Honestly, I can't believe that it took me so long to try cooking pasta in the Instant Pot, but it's quickly become one of my favorite recipes. YES, it totally works, AND it's a total weeknight game changer. I know, I know, you're probably thinking: "But it's already so easy to just boil a pot of water on the stovetop..."

Instant Pot Pasta Ingredients

For the purposes of this quick & basic tutorial, we're going to be cooking plain pasta in the Instant Pot. So the three essential ingredients are: pasta, water, and kosher salt.

• 🍝 Short dry pasta: like the regular kinds of pasta you find in a box or cellophane bag, NOT a refrigerated fresh pasta. In this case, I'm specifically referring to hearty short pasta varieties, such as penne pasta, bowtie pasta, rigatoni, shells, etc.
• 💧 Cold water: add just enough liquid so that the the pasta is barely covered. Roughly 4 cups for one pound of dry pasta should be will enough to cook the pasta through without triggering a burn notice.
  
  Chicken broth may substituted for more flavorful pasta, if you desire. I recommend reducing or omitting the kosher salt if you do so.
• 🧂 Kosher salt: I use 2 teaspoons of my preferred kosher salt per pound pasta. Reduce the amount to 1 teaspoon if fine salt is used.

Long thin pastas, like fettuccine and spaghetti noodles, require a slightly different treatment, which I'll address in a separate post. Small delicate pasta shapes (ditalini, acini de pepe, etc.) will likely overcook and are best prepared on the stovetop, as is gluten-free pasta, which can turn into a gummy mess.

How To Cook Pasta In Instant Pot

With this easy method, overcooked pasta is a thing of the past. Cooking plain pasta in the Instant Pot is as simple as adding your dry pasta, water, and kosher salt to the inner pot, pushing a button, and then walking away until it's done!

Versus the traditional stovetop method, there's NO stirring so the pasta doesn't stick, NO watching to make sure it doesn't boil over, and NO constantly checking while the pasta cooks to see if it's perfectly al dente yet...

In fact, you don't even have to drain the pasta when it's done, since all but a little bit of water is absorbed during the pressure cooking process.

To Make Instant Pot Pasta:

1. Add the dry uncooked pasta, water, and kosher salt to the Instant Pot insert. Don't stir the ingredients. Just place the lid on top and turn the valve to "seal".
2. Use the Pressure Cook function to cook the pasta at high pressure for 5 minutes. The Instant Pot will take about 11-12 minutes to come to pressure before the actual cooking time begins.
3. When the cook time is up, perform a quick release with the pressure valve.

Voila, your perfect pasta is ready use in your favorite pasta dishes! Top it with your favorite tomato sauce, stir in some butter, Parmesan cheese, and black pepper (one of my childhood faves!), or use it in a pasta salad, mac and cheese, and more...

Pasta Water Ratio

When pressure cooking pasta, I typically prepare a 16-ounce package pasta at a time. The Instant Pot pasta to water ratio I use is one pound of dry pasta, 4 cups of water, and 2 teaspoons of kosher salt.

However, you can easily scale this Instant Pot pasta formula up to a maximum of 2 pounds of dry pasta in a 6-qt. Instant Pot or down to as little as 4 ounces of pasta, depending on your needs. Just adjust the water and kosher salt accordingly.

Note that it's perfectly normal for there to be a little bit of water left in the bottom of the pot after the pasta is done cooking. This super concentrated starchy water is pure gold when it comes to thickening a simple sauce!

How Long To Cook Pasta

When I first searched for how to cook pasta in an Instant Pot, I found a lot of conflicting information on exactly how long to cook it.

Often the directions were accompanied by some complicated math equations to determine different cook times based on the type of pasta and original cooking instructions on the pasta box... NO THANKS, I'd rather keep things simple!

I always cook the pasta on high pressure for a flat 5 minutes, followed by a quick pressure release, and I've never been disappointed with the results.

Of course, there's definitely some leeway for personal preference. My general rule of thumb would be to set the pressure cook time for 5 minutes the first time. If you find that you'd prefer the pasta be slightly less cooked, next time you make it just cook it for 4 minutes!

On the other hand, if you prefer it to be slightly more done, you'll know to add an additional minute and cook it for 6 minutes in the future.

Foaming During Quick Release

A common complaint when making Instant Pot pasta is that you may experience sputtering and foaming upon performing a quick release of pressure when the pasta is done cooking.

To be honest, I've only had this happen once, and it was when I used a different brand of pasta from my normal one - which leads me to think that it could be brand dependent.

If you do experience this issue, there are a few tactics you can use to minimize and/or prevent it:

• Add some olive oil to the ingredients before pressure cooking. About one tablespoon per pound of pasta should do the trick.
  
• Release the pressure more slowly by turning the steam release knob just slightly instead of full open.
  
• Place a trivet over the pasta. Similar to the wooden spoon across the top of the pot stovetop trick, setting a trivet on top of the uncooked pasta is said to reduce foaming. Add the water and kosher salt and pressure cook according to the recipe directions.

Instant Pot Pasta Recipes

Once you master cooking pasta in the Instant Pot, the possibilities are endless! Use this plain pasta in ALL of your favorite pasta recipes, or just toss it with some jarred marinara sauce or meat sauce for a super simple weeknight dinner...

If you need a little inspiration, one of our favorite Instant Pot pasta recipes for busy nights is this super easy cream cheese pasta. It can be prepared right in the Instant Pot insert once the pasta is done cooking.

The small amount of remaining starchy pasta water left in the bottom of the pot helps emulsify a little butter with some cream cheese, Parmesan cheese, and a touch of garlic powder into a dreamy flavorful pasta sauce.

My kids ask for this super simple one pot meal weekly. Add a simple green salad and this super easy 15-minute garlic bread recipe to have dinner on the table in under 25 minutes TOPS!! (Not even joking - I've timed myself, LOL.)

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Plain Instant Pot Pasta

If you've ever wondered: "Can you cook pasta in an Instant Pot?", the answer is YES!! Cooking pasta in the Instant Pot is the quickest and easiest way to perfectly cooked al dente pasta every time... AND this method works with your favorite regular pasta!

Course Main Course

Cuisine Italian

Prep Time 1 minute minute

Cook Time 5 minutes minutes

Additional Time 10 minutes minutes

Total Time 16 minutes minutes

Servings 8 cups cooked pasta

Calories 200kcal

Author Tara Kuczykowski

Equipment

• Instant Pot Electric Pressure Cooker
• Instant Pot Stainless Steel Trivet (optional)
• Large Silicone Spoonula
• Silicone Pasta Server Spoon

Ingredients

• 1 pound penne pasta or any hearty short dry pasta variety
• 4 cups cold water
• 2 teaspoons kosher salt

Instructions

• Place the insert pot in the Instant Pot base. Add the dry pasta, enough liquid to completely cover the pasta (approximately 4 cups for 1-lb. of pasta), and kosher salt to the insert. If using chicken broth, omit the kosher salt.
• Lock the Instant Pot lid into place and make sure the valve is set to the sealing position. Using the Pressure Cook setting, cook the pasta at high pressure for 5 minutes. The cooker should take about 11-12 minutes to come up to pressure.
• When the pasta is done cooking, press the Keep Warm/Cancel button to turn off the cooker. Cover the lid with a dish towel to contain any overspray. Then set the valve to the venting position to perform a quick release (QR) of the pressure.
• Once the pressure is released, remove the lid and stir the pasta.

Notes

Storage: Cooked pasta can be stored in an airtight container in the refrigerator for up to 5 days. Store pasta and sauce separately when possible. Freezing is not recommended.

Substitution suggestions:

• Penne rigate » Any hearty short dry pasta variety, such as bowtie pasta, rigatoni, shells, etc. that's sold in a box or cellophane bag.

• Water » For more flavorful pasta use chicken broth or vegetable broth instead and omit the salt.

Tips and ideas:

• Experiencing foaming and overspray? » The simple solution is to throw a dishtowel over top to contain it. Refer to the blog post for suggestions that can help prevent this from occurring in the future.

• Mastered this pressure cooker pasta method? » After cooking the pasta, stir in 4 simple pantry ingredients to make this delicious cream cheese pasta sauce!

Nutrition

Serving: 0.5cup cooked pasta | Calories: 200kcal | Carbohydrates: 41g | Protein: 7g | Fat: 1g | Sodium: 580mg | Fiber: 2g | Sugar: 13g

How To Cook Pasta In The Instant Pot — by Tara Kuczykowski

An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika... Essentially a pork paprikash, these juicy and tender pork chops smothered in a spicy & creamy sour cream sauce are sure to be a new family fave!

This recipe was created in partnership with the National Pork Board. Thanks for supporting me and the brands I love!

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Pure comfort food - that's the only way to describe these sour cream pork chops! Inspired by my very popular Hungarian chicken paprikash recipe, this hearty pork recipe features a similar spicy & creamy sauce that will have you scraping the plate to get every. last. drop.

Which in my book is absolutely reason enough to make this delicious pork paprikash dinner recipe. But in case you need further justification...

Honestly? I'd have to say that our family meals are the one truly positive thing that's come out of 2020.

We've cooked together and sat down to dinner as a family more this year than ever before. Having that chance to catch up and connect has resulted in some of my favorite memories!

Sour Cream Pork Chops Ingredients

This creamy pork chops recipe is basically a Hungarian pork paprikash recipe (Sertéspaprikás). Only it uses whole pork chops instead of chunks of pork. So I guess that actually makes it a pork chop paprikash recipe!

Aside from the pork chops, you'll need:

• Butter: While lard is the more traditional ingredient for Hungarian dishes, I'm firmly a butter girl. Real butter only, please!
• Onions and garlic: These alliums create a savory base for the sour cream sauce. Yellow or white onions are fine, but I would not recommend red onions in this recipe.
• Bay leaves: This aromatic adds depth of flavor. Be sure to remove them before serving!
• Chicken stock: Along with the butter, stock adds a delicious richness to this dish.
• Sour cream: Sour cream is a staple in Hungarian cooking and is essential to this sour cream sauce recipe. So choose a high quality full-fat option, like Daisy brand (my go-to)!
• Hungarian sweet paprika: - You must have use a good quality authentic Hungarian sweet paprika in this recipe. Seriously, NO SUBSTITUTIONS!! Supermarket brand do not compare - for the best quality and flavor order some online.

Spice House Hungarian Sweet Paprika

My favorite Hungarian sweet paprika comes from The Spice House. Its complex, bright, and bold profile takes my favorite Hungarian dishes to a whole new flavor-packed level. The difference is truly shocking!

($8.99, Spice House)

Promo code: UNSOPHISTICOOK
Save 10% on your first order + flat packs ship free.

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Which Pork Chop Cut To Use

Did you know that pork chops are the most popular pork cut across all households worldwide? Well, aside from bacon, of course...

But it totally makes sense! As a mild-tasting protein, they're versatile enough to take on the flavors of just about any cuisine.

For this recipe, I chose regular cut boneless pork loin chops. But thicker boneless pork chops or bone-in sirloin chops could be used instead. Just be aware that you may need to adjust the cooking time stated in the recipe card slightly.

How To Make Paprika Pork Chops

This paprika pork chop recipe is quick and simple enough for a weeknight dinner, yet it tastes like you put a TON more effort into it. We start by building some layers of flavor:

1. Season the pork chops on both sides with salt and pepper. Then sear them on both sides in a large skillet over medium-high heat with a little cooking oil until golden brown. You may need to do this in batches, so you don't overcrowd the skillet. Remove the browned chops to a plate.
2. Add the butter and sauté the sliced onions until translucent. Add the garlic and sauté for about one additional minute. Then add the stock to the skillet and use a wooden spatula to scrape up any brown bits from the bottom of the skillet.
3. Stir the bay leaf, paprika, and salt into the onion mixture, and then place the pork chops back in the skillet. Cover tightly, reduce the heat, and simmer for about 20 minutes or until the internal temperature reaches 145℉.
4. Remove the pork chops to a plate again and cover with aluminum foil. Remove the bay leaf from the remaining hot liquid. Whisk the flour and water together well, and pour them into the broth mixture. Heat the mixture to boiling, whisking constantly.
5. Allow the sauce to reduce and thicken. Remove the skillet from the heat and let cool slightly. Temper the sour cream, then stir it into the sauce mixture. Return the pork chops to the gravy.

Tips For Best Results:

• Depending on the size of your skillet, you may need to brown the pork chops in 2 batches so as to not overcrowd the pan. They can be squeezed in together more tightly for the simmering portion of the recipe.
  
• Allow the gravy mixture to cool sufficiently before adding the sour cream so that it does not curdle. If you're too impatient (like me!), you can temper the sour cream by stirring some of the hot liquid into it. Then stir the warmed sour cream mixture into the gravy liquid.
  
• Looking to add a little more heat to your sour cream pork chops? Try adding some Hungarian half-sharp paprika, along with the sweet paprika! It can pack quite a punch, though, so start with about ¼ teaspoon and increase as desired.

How To Serve Hungarian Pork Chops

As with my chicken paprikash, the quick and easy weeknight way to serve these pork chops with sour cream and onions is over buttered egg noodles.

But for a Sunday dinner or when I have a little extra time, I'd go for a side dish of fried cabbage and noodles and/or our family favorite mashed potatoes with cream cheese.

And I'd FOR SURE make my Grandma's cucumber salad with sour cream. Or if that's a little too much sour cream for you, this marinated cherry tomato and cucumber salad is also fabulous!

Mmm, my mouth is watering just thinking about this delicious meal... I hope these creamy pork chops become your family's new favorite recipe, too!

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Hungarian Paprika Sour Cream Pork Chops

An easy and delicious Hungarian paprika sour cream pork chops recipe using traditional Hungarian sweet paprika... These tender and juicy pork chops smothered in a spicy sour cream sauce are sure to be a new family favorite!

Course Main Course

Cuisine Hungarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 493kcal

Author Tara Kuczykowski

Equipment

• Hungarian Sweet Paprika
• Cast Iron Everyday Pan
• Hungarian Half Sharp Paprika
• Teak Corner Wooden Spoon
• Digital Meat Thermometer
• Mini Whisk

Ingredients

For the pork chops:

• 6 (8-ounce) boneless pork chops
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons salted butter
• 2 medium yellow onion sliced
• 3 garlic cloves minced
• 1 bay leaf
• 1 cup chicken stock
• 1 ½ tablespoons Hungarian sweet paprika
• ¼ teaspoon salt plus extra for seasoning
• freshly ground black pepper to taste

For the sour cream sauce:

• 1 cup cold water
• 2 tablespoons all-purpose flour
• ¾ cup sour cream

Instructions

• Season pork chops on both sides with salt and pepper. Drizzle the olive oil in a large skillet set over medium-high heat. Brown pork chops on both sides, then remove the browned chops to a plate.
• Add the butter to the skillet and sauté the onion slices over medium heat until translucent. Add the garlic and sauté for about one additional minute.
• Deglaze the pan by carefully pouring in half the chicken stock. Stir with a wooden spoon, making sure to scrape any browned bits up from the bottom of the skillet.
• Add the remaining stock to the skillet, along with the bay leaf, paprika, and salt. Stir to combine. Place pork chops back in the skillet. Reduce the heat to medium-low and cover. Simmer until the pork chops are very tender, about 20 minutes or until the internal temperature reaches 145℉.
• Remove the chops to a plate again and cover with aluminum foil. Remove the bay leaf from the remaining hot liquid. Whisk the flour and water together well, and pour them into the stock mixture. Heat the sauce to boiling, whisking constantly. Allow to reduce and thicken.
• Remove the skillet from the heat and let cool slightly. To temper the sour cream, slowly whisk in ½ cup of the stock/drippings. Stir the tempered sour cream mixture into the stock mixture in the skillet until fully incorporated. Stir the sour cream into the gravy mixture..
• Season sour cream sauce to taste with additional salt and freshly ground black pepper. Serve paprika pork chops over buttered egg noodles with extra paprika and sour cream, as desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 months.

Reheating: Thaw in the refrigerator overnight. Reheat in a large saucepan over medium-low heat until warmed through. Add a bit of water to loosen the sauce, as necessary.

Tips & Suggestions

• For spicier pork chops: Add ¼ teaspoon Hungarian half-sharp paprika, along with the sweet paprika.

• Make the sauce thicker: After removing the cooked pork chops, simmer the broth/drippings liquid to reduce before stirring in the sour cream mixture.

• More serving options: Paprika pork chops can also be served over dumplings, spaetzle, or mashed potatoes.

Substitutions

• In place of half-sharp paprika » cayenne pepper

Nutrition

Serving: 1pork chop w/ gravy | Calories: 493kcal | Carbohydrates: 8g | Protein: 42g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 422mg | Fiber: 1g | Sugar: 3g

Hungarian Sour Cream Pork Chops (Sertés Paprikás) — by Tara Kuczykowski

If you're looking for a delicious and easy dip recipe, this sausage cream cheese dip is THE ONE!! Just 3 ingredients + 3 steps to prepare... Make this Rotel sausage dip on the stovetop or in your crockpot slow cooker - SUPER SIMPLE!

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This Rotel sausage dip is one of my go-to delicious recipes for parties, potlucks, and/or tailgating before the big game - you know, pretty much any occasion that calls for copious amounts of dips and finger foods. And it just doesn't get much better than this Rotel dip!

The Best 3-Ingredient Dip

You'd seriously never guess that three simple ingredients could produce such an addictive and flavorful dip. Even picky eaters will be hooked after the first bite!

If I'm being completely honest, I've even been known to make this easy and delicious sausage cream cheese dip for a quick weeknight dinner...

Rotel Sausage Dip Ingredients

Making this dip is as easy as 1, 2, 3: pork sausage + Rotel tomatoes, + cream cheese!! And it NEVER gets boring. There are plenty of options for customization within this 3-ingredient framework:

• Bulk hot pork sausage: My go-to is a 1-lb. roll of Jimmy Dean hot sausage. To be clear, this is not in any way sponsored by Jimmy Dean... I just think their spicy sausage packs the perfect amount of heat, and it isn't excessively greasy after browning. If you prefer a milder dip, then by all means go for regular sausage or even mild sausage.
• Rotel tomatoes & chilies: Rotel is always a classic ingredient in Mexican-inspired dips, so it's a natural fit here. The original variety is pretty mild, but they do also offer an actual mild variety if you prefer absolutely no heat.
  
  Me? I just saw they're now offering a habanero variety, and I am TOTALLY trying that for some extra heat next time I make this hot sausage dip! And if you fall somewhere in the middle, this hatch chili Rotel is fantastic.
• Cream cheese: Cream cheese on the whole doesn't vary much between brands, so choose whatever your fave is. That said, you could lighten this recipe up slightly by using Neufchatel. Or swap it for chive & onion cream cheese, my tried and true dip starter!

At this point, you probably don't even need my help to figure out how to make sausage dip. But I'll still walk you through how to make this easy 3-ingredient dip recipe on both the stovetop and crockpot, so everything is simple and straightforward.

How To Make Sausage Dip

THREE ingredients and just THREE steps... See why this is hands down the easiest sausage cream cheese Rotel dip recipe ever?!!

1. Brown the sausage in a large skillet over medium heat, breaking it up into small pieces as it's cooking. For best results, at this point, you'll want to drain off any excess grease. However, I've found that when I use Jimmy Dean hot sausage, the excess oil is very minimal, so I just skip doing this.
   
   BTW, if you don't already own one of these ground meat choppers, you totally need to pick one up! It makes browning and crumbling ground beef, ground turkey, and bulk sausage so much easier than trying to use a wooden spoon.
2. Now is the time to decide whether you want to continue your prep on the stovetop (fastest) or in your crockpot (best for transporting a hot dip to a tailgate party or potluck). If you're continuing on the stovetop, just leave the browned sausage in the skillet and dump in 2 cans of Rotel.
   
   If you're moving the sausage dip to your crockpot, transfer the browned ground sausage to the crockpot insert. Then dump the 2 cans of Rotel in with it.
3. Cube two 8-oz. blocks of cream and add them to the sausage Rotel mixture. Cook over medium-low heat on the stovetop until fully combined, stirring frequently.

If you're preparing this dip in the crockpot, the cook time will take longer. You can use any heat setting, depending on how soon you plan to serve it. Just turn it down to "keep warm" after the ingredients are fully combined to avoid scorching it.

Tips For Best Results

• Use a ground meat chopper. I know I already mentioned this, but a silicone ground meat chopper makes browning the bulk sausage for this simple dip nearly effortless. It's the first thing I reach for when making taco meat, meat sauces, and sausage/ground beef-based dips like this!
  
• Cut the cream cheese into cubes before adding it for faster melting. Technically you can just throw the whole blocks in and still end up with a creamy dip, but they will take much longer to melt.
  
• DON'T drain the Rotel. The little bit of liquid is essential for thinning out this sausage and cream cheese dip enough to be scoopable.
  
• Serve with sturdy tortilla chips. Speaking of scoopable... This creamy sausage dip is still on the thick side, so choose some robust restaurant-style tortilla chips. If you're feeling really ambitious, you could even try making your own homemade tortilla chips!
  
• Tortilla chip alternatives: The larger scoop-size corn chips are great with this dip. Also celery sticks and/or sliced bell peppers are a great option for your low carb guests.

Mini Slow Cooker Crockpot Sausage Dip

I searched high and low to find the BEST mini slow cooker for this crockpot sausage dip (and actually for ALL of my favorite crockpot party dips). My criteria were that it be a small size crock pot, have at least 3 heat levels, and be extra cute on my countertop...

AND I FOUND ONE THAT IS JUST PERFECT!! This beauty holds 1.5 quarts, has 3 manual heat settings, AND comes in 4 fun colors, plus basic black. Even better? It's priced at just $12.99!

In fact, I love it so much that I also bought the coordinating 6-qt. oval programmable version. I use this larger one to make a double batch of this easy dip when I know I'm going to have lots of hungry guests (you know, like for Super Bowl Sunday)... HIGHLY RECOMMEND BOTH!

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3-Ingredient Sausage Cream Cheese Dip

If you're looking for a delicious and easy dip recipe, this sausage cream cheese dip is THE ONE!! Just 3 ingredients + 3 steps to prepare, AND you can choose to make it on the stovetop or in your crockpot. SUPER SIMPLE!

Course Appetizer

Cuisine American

Prep Time 2 minutes minutes

Cook Time 13 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 325kcal

Author Tara Kuczykowski

Equipment

• Silicone Ground Meat Chopper
• Large Silicone Spoonula
• Slow Cooker Liners
• Mini Slow Cooker Crockpot
• Cast Iron Everyday Pan

Ingredients

• 1 (16-ounce) roll hot pork sausage
• 2 (10-ounce) cans Rotel diced tomatoes & green chilies undrained
• 2 (8-ounce) bricks cream cheese cubed
• restaurant-style tortilla chips for dipping

Instructions

Stovetop Method:

• Brown sausage in a large skillet over medium-high heat, breaking it up into small pieces as it's cooking. Drain off any excess oil, as necessary.
• Reduce heat to medium-low and dump in 2 cans of Rotel.
• Add the cubed cream cheese and cook over medium-low heat, stirring frequently until the cream cheese melts and everything is fully combined.
• Serve warm with thick restaurant-style tortilla chips.

Crockpot Method:

• Brown the sausage in a large skillet over medium heat, breaking it up into small pieces as it's cooking. Drain off any excess oil.
• Transfer the browned sausage to your crockpot insert, and dump in 2 cans of Rotel.
• Add the cubed cream cheese and cover. Choose your desired heat setting depending on when you want to serve your dip. Heat stirring occasionally until fully combined, about one hour on low heat. Turn heat down to "keep warm".
• Serve warm with thick restaurant-style tortilla chips.
  

Notes

Storage: Leftover sausage dip can be stored in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 3.7g | Protein: 10.6g | Fat: 29.6g | Saturated Fat: 12.8g | Sodium: 533.6mg | Fiber: 0.2g | Sugar: 1.6g

3-Ingredient Rotel Sausage Dip (Crockpot or Stovetop) — by Tara Kuczykowski