Instant Pot Chili is simple to make and hearty. The electric pressure cooker builds amazing flavors in a short time, and everyone will love loading up their bowls with their favorite toppings!
Love your Instant Pot? Try this Instant Pot Beef Stew, Instant Pot Ribs, or these Instant Pot Salsa Verde Chicken Tacos.
Best Instant Pot Chili
Who can resist a good chili? Natasha here from Salt & Lavender with a cozy recipe for you. Chili is so easy to make in the electric pressure cooker! Prep time is minimal, and you can do other things while the Instant Pot works its magic. This chili is delicious straight out of the pot, but it’s also great for freezing/meal prep. Just freeze it in individual portions or use a larger container and let it thaw in the fridge overnight.
- Ground beef (you can use your preferred type of ground meat)
- Onion for added flavor (sautéed in olive oil)
- Kidney beans (I used red ones but feel free to sub with white ones or another type of canned bean if you prefer)
- Canned tomatoes (I used a combo of tomato sauce and diced tomatoes)
- Spices: Garlic, chili powder, smoked paprika, and cumin for that signature chili flavor. Optional: cayenne pepper if you like it hot!
- Beef broth for moisture and salty flavor
How to Make Instant Pot Chili:
- Sauté. Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
- Brown the beef. Stir in the ground beef and cook, stirring often, until browned.
Add the rest and seal it up. Stir in the garlic, followed by the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.
Release the pressure. Once the countdown has finished, do a quick pressure release or let the pressure release naturally (this will build more flavor). Season the chili with extra salt & pepper as needed and serve with desired toppings.
What Kind of Ground Meat to Use in an Instant Pot?
You can use ground beef or ground turkey in this recipe… or even a mix of ground beef and ground pork if you wish!
What Chili Toppings to Use?
- Avocado (chopped or sliced)
- Sour cream
- Tortilla strips/crumbled chips
- Scallions or chives
- Cheese blend (try cheddar or a Tex-Mex style for some heat)
- Chopped tomato
What to Serve with Homemade Chili?
This chili is incredibly delicious served with some bread (try a crusty bread or cornbread) – it’s great for mopping up all those tasty juices. Or try it on a baked potato!
Other Chili Recipes to Try:
- Best Ever Chili Recipe
- Chili Dogs
- Easy Black Bean Chili
- White Chicken Chili
- Jalapeno Popper Chili
Instant Pot Chili
- 1/2 medium onion (chopped)
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves garlic (minced)
- 1 (28 fluid ounce) can diced tomatoes (use fire roasted ones for more flavor)
- 1 (14 fluid ounce) can tomato sauce
- 1/2 cup beef broth
- 2 (14 fluid ounce) cans red kidney beans (drained)
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper (optional – if you want it spicy)
- Salt & pepper (to taste)
- Garnish: avocado, scallions, sour cream, Tex-Mex cheese, cilantro, tortilla strips, etc. (optional)
Add the chopped onion and oil to your Instant Pot and press the sauté button. Cook for 4-5 minutes.
Stir in the ground beef and cook, stirring often (break it up with your spoon), until browned.
Stir in the garlic, and then add the diced tomatoes, tomato sauce, beef broth, beans, chili powder, smoked paprika, cumin, cayenne pepper. Close the lid, ensure the valve is set on “sealing”, press the “manual” button, and set the timer for 15 minutes.
Once the countdown has finished, you can do a quick pressure release or let the pressure release naturally (this will build more flavor). Season with extra salt & pepper as needed and serve with desired toppings.
- Serves 6-8 depending on portion size.
- This chili is quite saucy, so if you prefer a more dry chili, omit the beef broth (just be sure to add extra salt) and/or use a smaller can of tomato sauce (or try a few tablespoons of tomato paste).
- If the beef is excessively fatty, spoon some of the fat out before proceeding with the rest of the recipe once you’ve browned it.
- This recipe freezes well.
- Inactive time represents the time that the Instant Pot takes to get up to pressure.
One Pot Pasta Bolognese is the quick version of Spaghetti Bolognese using two nifty shortcuts: cooking spaghetti IN the meat sauce, plus an instant thick, rich sauce using tomato passata / puree instead of the usual crushed tomatoes.
You didn’t really I’d use bottled pasta sauce, did you?? Forget that! We’re making from scratch!
One Pot Pasta Bolognese
The idea with this one pot pasta recipe is that the liquid to pasta ratio is just-right so that by the time the spaghetti is cooked, it’s absorbed the excess liquid and you’re left with a saucy pot of spaghetti and meat sauce!
It’s truly everything you know and love about classic Spaghetti Bolognese – with a couple of nifty shortcuts to deliver just as tasty a result in less time, less effort and just one pot to wash:
- Tomato passata (aka tomato puree) – to make a thick, rich bolognese sauce without 20 minutes of simmering to break down the usual crushed tomato; and
- Pasta cooked IN the sauce – by starting with an extra liquidy sauce so we can cook the pasta like we usually do in a big pot of boiling water!
Ingredients in One Pot Pasta Bolognese
It’s essentially made with the same ingredients as traditional Bolognese, with a few key differences:
- tomato passata instead of crushed tomato – for an instant thick, rich tomato sauce. New to tomato passata? Read about it here; and
- beef stock/broth instead of stock cubes – to add extra flavour into the sauce and make it watery at the start so we can “boil” the pasta. In classic Bolognese, we use stock cubes and add no water (unless doing a slow cook).
Few quick notes on the other ingredients:
- Beef mince / ground beef – I typically use lean, but any fat % is fine here. Recipe will also work as written with lamb, pork, chicken and turkey;
- Tomato paste – to give the sauce a slight tomato boost and thickening;
- Worcestershire sauce – the savoury flavour. Best sub – soy sauce (yes, really, it won’t make it taste Asiany, I promise!);
- Dried Italian herb mix – I use a store bought pre mix for convenience, but there’s plenty of options here (dried and fresh rosemary, thyme) or you can even leave them out. Covered in the recipe notes;
- Chilli flakes (red pepper flakes) – I love a touch of warmth in this but it’s 100% optional!
- Garlic and onion – essential flavour base!
Different pasta types?
Absolutely! This can be made with any long OR short pasta. Pastas that require a longer cook time just need to stay on the stove for longer, with a splash of boiling water added as needed to keep it saucy. And short pastas (like macaroni, spirals) don’t need as much liquid.
How to make One Pot Pasta Bolognese
It starts off just like your everyday Bolognese – until you get to the part when you add the beef stock when the meat sauce appears to become alarmingly watery. But that’s exactly what you want – so we can cook the spaghetti like you do in a pot of boiling water!
- Cook the garlic, onion and beef, just like you ordinarily do;
- Add the tomato passata, beef stock and all the flavours;
- Give it a good mix – the meat sauce WILL look watery, and that’s exactly what you want!
- Bring the sauce to a boil, then add the pasta just like you would in a pot of boiling water;
- Leave it for 30 seconds so it can start to soften, then you can push it down under the liquid;
- Cook it for 12 minutes, tossing well toward the end, until you end up with a big pot of perfectly cooked spaghetti in saucy bolognese sauce!
I really love how saucy this One Pot Pasta is, and how the Bolognese is so rich and thick, and clings to the pasta rather than ending up as a watery pool at the bottom of the bowl.
Experienced cooks will recognise that this cooking method emulsifies the pasta sauce and spaghetti, an essential step in pasta recipes which is usually done at the end by adding cooked pasta into a pan with the pasta sauce. I do this for all my pasta recipes that aren’t quick ‘n easy one pot recipes like this one (and so do Italians and respectable restaurants!).
For those of you who are wondering – if this one pot pasta is so good, why aren’t all pastas cooked this way?
The answer is because this method of pasta cooking relies on a certain level of exactness for the ratio of liquid to pasta, a minimum batch size, and certain types of pasta sauces that can hold up to the required cook time as well as the vigorous tossing required.
Also, this method of cooking means ALL the starch from the pasta end up in the pasta sauce which isn’t ideal for many types of pasta sauces because they end up too sticky.
Here are some examples of pastas that can’t be made using this one pot method:
- Mushroom pasta – won’t work because there’s not enough sauce to cook the pasta;
- Creamy Chicken Pasta and Creamy Tomato Sausage Orecchiette – sauce will become too sticky (they have to
- Creamy Garlic Prawn Pasta – too delicate for this method of cooking;
- Sausage meatball pasta – not enough sauce. Would need adjustment for one pot method;
- Shredded Beef Ragu Pasta – calls for slow cooked beef that is then shredded. Doesn’t fit with one pot cooking – also, there’s far too much volume.
The lesson to learn here is that one pot pasta recipes can yield terrific results, but it needs to be used selectively for the right recipes.
Reader Favourites One Pot Pastas
Enjoy! – Nagi x
Watch how to make it
One Pot Pasta Bolognese
Tomato passata (aka tomato puree) is the key here for an instant thick, rich sauce rather than cooking down crushed tomato.
Pasta types – long, short or tiny, but read recipe note 4 for adjustments.
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 500g / 1 lb beef mince (ground beef) , I use lean
- 700g / 24.5 oz tomato passata (tomato puree) (Note 1)
- 3 cups beef broth (or stock cubes + water, Note 2)
- 2 tsp Italian mixed herbs (options, see Note 3)
- 2 tsp Worcestershire Sauce
- 2 tbsp tomato paste
- 3/4 tsp each salt and pepper
- 350g / 12 oz spaghetti , uncooked (other pasta – Note 4)
Saute onion & garlic: Heat oil in a large pot over high heat. Cook garlic and onion for 2 minutes until translucent.
Cook beef: Add beef and cook, breaking it up as you go.
Add tomato: Once beef has all changed from red to brown, add tomato passata.
Rinse out bottle: Pour some beef stock into the empty bottle, shake, then pour into the pot.
Add everything else: Add remaining beef stock and all remaining ingredients. Give it a good stir, then let it come up to the boil.
Add spaghetti: Add pasta, fanning it out around the pot. Leave for 30 seconds to start softening, then start pushing it in under the liquid.
Cook pasta: Once fully submerged, cook for 12 minutes, stirring every minute or so to ensure the base doesn’t catch. Towards the end, lower the heat to medium (but ensure it is still bubbling gently – you don’t want pasta just bloating in warm water).
Remove from stove, toss well: Take it off the stove once the pasta is JUST cooked, the tiniest bit firmer than you want, and when still saucy. Toss it for about 30 seconds or so – the sauce will reduce further, the pasta will finish cooking.
Serve immediately, garnished with parmesan.
- If you scale recipe down, use a large saucepan and break long pasta in half
1. Tomato passata – pureed, strained pure tomatoes, sometimes labelled Tomato Puree in the US. Readily available in Australian supermarkets nowadays, alongside pasta sauces. More info about passata here.
Key ingredient in this recipe for a rich, smooth sauce in this speedy Bolognese recipe. Usually, we use crushed tomato and let it simmer for a while (or hours!) so it breaks down.
2. Beef stock – alternative is to use 3 crumbled beef stock cubes or 3 tsp powder plus water.
3. Italian herb mix – this is a handy shortcut, using a premix. Anything labelled “Italian herbs” or “herb mix” is fine here. Or make your own with equal portions of dried parsley, oregano, rosemary and thyme (if you have at least 3 of these). More options for similar flavour combos:
- Dried Thyme only – 1 tsp
- Dried thyme 1 tsp + rosemary 1/4 tsp
- Dried thyme 1 tsp + 1/2 tsp oregano
- Fresh – sprig of rosemary + 3 sprigs thyme, plonk in and fish out before serving.
- Just fresh thyme (not just rosemary – too strong)
Still worth making if you have none of these
4. Pasta options:
Long – fettuccine, linguine, bucatini
– thicker pasta will take longer to cook.
– follow recipe as written but then adjust at end by adding BOILING water 1/2 cup at a time and continuing to cook/stir until pasta is cooked through.
Short – ziti, penne, macaroni, spirals, rigatoni
– requires less tossing to cook pasta through evenly and ensure they don’t stick together, so use less liquid
– reduce to 2 1/2 cups of beef stock and add an extra pinch of salt
Tiny – orzo/risoni, ditalini, kiddie novelty pasta like alphabet
– Use this One Pot Bolognese Risoni recipe
5. Storage / make ahead: Keeps well because it’s nice and saucy, so it doesn’t go dried out and stodgy the next day. Refrigerate up to 4 days, then reheat in microwave. Will freeze ok but if you’re looking for a pre assembled Bolognese type thing to freeze, I highly recommend Baked Spaghetti Bolognese (it’s made for freezing).
6. Nutrition per serving, assuming 5 generous servings, including pasta.
Life of Dozer
Back at the beach with his mates! The shock of the cold water on his bare skin makes him pause when he first goes in the water – it’s so funny, he jolts for a second then plunges right in.
(For those playing catch up, we had a bit of a scare last week with acute vomiting and visible pain which ended up with an overnight stay at at the Emergency Vet and a battery of tests – hence the shave – that revealed it was just a bad case of gastro… thankfully! There were indications of potentially something more serious so I’m very grateful.
The post One Pot Pasta Bolognese appeared first on RecipeTin Eats.
Utterly perfect fork tender, melt in your mouth pot roast, with delicate potatoes, sweet carrots, sits in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.
Make a balanced meal with a nice fresh garden salad and some homemade rolls. Perfect Soft and Buttery Rolls or Copycat Texas Roadhouse Rolls should do the trick.
Melt in Your Mouth Pot Roast
Not only is this melt in your mouth Pot Roast a quintessential Sunday meal, it’s also perfect for company, or a special occasion because it’s just so easy. Prep it, throw it all together and at the end of the day you have a perfect sit down dinner hearty enough to fill any appetite. Generously seasoned meat, coupled with onions and vegetables surrounded by a savory broth is just so heavenly.
One of the best things about this roast is that it’s almost better the next day. Perfect for leftovers or use to make sandwiches, tacos or other hearty roast meals. It’s one of those meals that you make once and can usually use at least twice. Perfect a hectic work week.
Pot Roast Ingredients:
I’ve given you three ways to cook the roast but the ingredients are all the same. It’s one of those hearty meals that brings everyone together around the table for good conversation and great memories.
- Olive Oil: Can use Canola oil, but I like the extra bit of flavor the Olive Oil adds.
- Chuck Roast: 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor
- Salt and Pepper: This is for generously seasoning the roast before searing.
- Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
- Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
- Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not over power.
- Beef Broth: Make your own or buy from your local store located usually near the soups.
- Red Wine: The alcohol will cook off and your left with flavor and tenderness, but if you’d like a substitute use apple juice, cranberry juice or more beef broth.
- Worcestershire Sauce: Boosts and intensifies the meaty flavor
- Garlic: Use fresh minced garlic for the best taste.
- Onion and Garlic Powder: Using powder helps enhance the flavor.
- Salt and Pepper: This is to add to the sauce.
How to Make Tender Roast:
The wonderful thing about this recipe is that you can make it Three different ways and end up with the same result any way you make it. The main premise of putting it together is the same for all three methods. So whether you use a slow cooker, Instant Pot or the Oven it will always be melt in your mouth delicious.
- Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan. Salt and pepper the roast generously rubbing it in good. Once the oil starts to smoke sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the saute button. Wait till it says “Hot” before adding the oil and once it smokes sear the roast on all sides. Remove the roast from the instant pot.
- Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom. Next place the meat on top. In a small bowl combine the beef broth, red wince, Worcestershire sauce, garlic, onion and garlic powder and salt and pepper. Pour over the roast.
- Cook: In the Slow Cooker cook on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 min then turn the oven down to 300 for 4-5 hours.
Tips for The Best Pot Roast:
- It’s all about the Beef: For that super tender roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck Roast is the ideal cut, Brisket is another heavily marbled meat. Bottom or Top Round roasts are leaner and won’t be as tender.
- Why Sear: Don’t skip this essential step. Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough.
- Simplify: You can make the morning prep faster for yourself by prepping the veggies the night before. Place in a sealed container or bag in the fridge till morning
- Size: Size of meat and vegetables matter. If your roast is too large for your pan, pot or cooker you can cut it down to fit. Sear the cut pieces individually before adding them. If your roast is overly large you may want to add a little extra spices to your sauce. Cut all the veggies to roughly the same size for even cooking. Chunk your onions don’t finely chop them. I find they give off more flavor and don’t turn to mush.
- Low and Slow: To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.
Storing and Freezing:
Pot Roast makes the best leftovers.
- STORE: Cool the roast and vegetables and store in an air tight container for up to 4 days.
- Freeze: Freeze the roast in a freezer safe container or bag for up to 2 months. Thaw overnight in the fridge and reheat in a pan on the stove in it’s sauce or microwave.
More Amazing Beef Recipes:
Beef is so tasty hearty and versatile. Try these other yummy beef recipes.
- Beef Barley Soup
- Slow Cooker Mongolian Beef
- Quick and Easy Slow Cooker Barbacoa Beef
- Teriyaki Beef Skewers
- Best Ever Beef Bourguignon
- 2 Tablespoons olive oil
- 3-4 pound chuck roast
- salt and pepper
- 4 large carrots sliced
- 1 pound baby potatoes
- 1 yellow onion chopped into large pieces
- 2 cups beef broth
- 1/2 cup red wine
- 3 Tablespoons Worcestershire sauce
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
To make in the slow cooker:
In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.
Cook on low for 10 hours or until tender.
To make in the Instant Pot:
Press the sauté button on the instant pot and wait for it to say “HOT”. Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn’t fit. Working in batches, sear on each side for 2-3 minutes.
Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.
Cook on high pressure for 60 minutes and then do a natural release.
To roast in the oven:
Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.
In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.
Parker House Rolls are soft, melt in your mouth rolls, that are buttered before and after baking for rich irresistible flavor. They are so good, it’ll be hard not to want to make them everyday.
These are so yummy you can eat them plain or for extra pizzazz, pair these tender rolls with home made Apple Butter, Strawberry Jam or this Easy Honey Butter! Anyway you serve and eat them, they’re delicious!
Amazing Parker House Rolls
Parker House Rolls are so decadent and heavenly, you can serve them at a nice dinner or for just a special treat during the week. They will be the talk of the table. They are super simple and easy to make too. It just takes a little time, but it’s really hard to mess these up. If you’re new to working with yeast, this is a great first recipe to try. They turn out beautifully no matter what!
The extra touch of butter both before and after you bake them make them so buttery and soft. These pillow-y rolls are a bread lovers dream come true. Optional is topping these exquisite rolls with flaky salt extra flare and taste. These will soon become a dinner favorite. Use them for holiday meals, special occasions, or when ever you just want a home baked divinely made roll.
Parker House Ingredients:
The milk, butter and egg in these rolls create an enriched dough which makes the rolls super soft.
- Milk: The more fat in the milk the richer the dough
- Warm Water: Make sure it’s between 95 and 110 degrees to activate but not kill the yeast
- Sugar: Slightly sweetens the dough but mostly feeds the yeast.
- Active Dry Yeast: There is a difference between Active and Instant and both can be used here. If you use Instant you don’t have to let the yeast proof.
- Butter: Add flavor and softness
- Egg: Extra large eggs are my go to for extra rich bread.
- Flour: Unbleached bread flour will yield a nice rise to your rolls.
- Salt: Essential is bringing flavor to the rolls.
How to Make the Dough:
Bread of any kind always takes a little bit of time, but these are so worth it!
- Warm: Microwave the milk until just warm, but do not scald it. Then add it to a stand mixer along with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 min. If you use Instant yeast you can skip the proofing step.
- Combine: Next add in the softened butter and egg. Using a dough hook, add in the flour and salt and mix on low until a dough starts to form. Increase the speed and add flour if needed until the dough pulls away clean from the bowl. It should be soft but not sticky.
Tips for Kneading the Dough:
- Knead: On a floured surface knead the dough until smooth-5-10 minutes. Place in a large greased bowl and cover with plastic wrap and let rise for 1-1/2 hours or till doubled.
- Punch: Once risen, punch the dough down and roll out to 1/2 inch thick. Cut circles with a biscuit cutter. Indent the middle of each circle with a wooden skewer or handle of a spoon, and brush with melted butter. Fold in half and place in a 9×13 inch greased pan. Cover again and let rise until doubled, about an hour.
- Bake: When ready, bake in a 350 degree oven for 15-20 minutes or till golden brown. Remove from the the oven and brush with additional butter and top with flaky salt if desired.
What are Parker House Rolls?
- Where did they Originate: Parker House Rolls were accidentally invented in the 1870’s by an angry baker. The story goes that the baker who worked at the Parker House Hotel in Boston was mad after an altercation with a hotel guest and threw an unfinished pan of rolls in the oven. The folded over appearance, created a buttery light as a feather texture like pocket on the inside and a golden buttery top on the outside. By the late 1870’s the recipe was appearing in cookbooks and has been a family favorite ever since.
- Shape: If you troll the internet you’ll discover Parker House Rolls in all sorts of shapes. The classic original however is the one I have here. Folding the circles in half will give you that original pocket for your butter or jam, but there is no wrong way to fold, roll or shape your roll. They will all taste amazing.
Make Ahead, Store and Freezing Rolls:
- Make Ahead: If you’d like to get a head start on these the day before or early in the morning, follow the recipe up to just after you shape them. Once you have shaped them and put them in a pan, put the pan in the fridge till your ready to bake. They will keep in the fridge up to overnight. When ready to bake bring the rolls out 30 min. prior to baking and then bake as directed.
- Freezing them Before Baking: You can easily freeze the dough as well before baking, think Rhodes Rolls. Shape the rolls on pan and freeze for at least 8-12 hours. You can then put them in a freezer safe bag and freeze for up to 3 months. When ready to use Thaw at room temperature for 3-5 hours till risen. Then bake as directed.
- Freezing already Risen: You can also let the rolls rise then freeze in a freezer safe bag or container for up to 3 months. Again let the rolls thaw at room temperature till soft about 2 hours and bake as directed.
- Storing Baked Rolls: Bake and cool rolls completely. Keep in an airtight container or bag for up to 3 days or freeze for up to 3 months. Thaw and warm before serving.
Serve Rolls with One of These Yummy Soups:
Rolls are a staple with soup and here are a few favorites to try:
- Slow Cooker Pasta E Fagioli Soup
- Minestrone Soup
- Slow Cooker Chicken Tortellini Soup
- Best Ever Beef and Cabbage Soup
- Beef and Barley Soup
Parker House Rolls
- 1 cup milk
- 1/4 cup warm water
- 2 Tablespoons sugar
- 1 0.25 ounce package active dry yeast
- 4 tablespoons butter softened
- 1 egg
- 2 1/2-3 cups flour
- 1 teaspoon salt
- 3 tablespoons butter melted
Heat the milk in the microwave until it is warm but not scalding. Add it to the stand of a mixer with the warm water, sugar and yeast. Stir and let the yeast proof for 5-10 minutes.
Add in the softened butter and egg and combine using the dough hook. Add in the flour and salt and mix together on low until the dough starts to form. Increase the speed and add flour if needed until the dough pulls clean away from the bowl.
On a floured surface add the dough and knead until the dough is smooth. Place in a large bowl with 1 teaspoon olive oil. Cover and let rise for 1-1/2 hours until it has doubled.
Punch the dough and roll out to 1/2 inch thick on a floured surface. Cut circles with a biscuit cutter. Indent the middle of each dough round and brush with butter. Fold in half and place in a 9×13 inch greased pan. Cover and let rise for 1 hour until doubled.
Preheat the oven to 350 degrees and bake for 15-20 minutes or until golden brown. Remove and brush with additional butter and top with flaky salt if desired.
The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.
It’s been incredibly beautiful here in Chicago with its crisp Fall days. The leaves are changing colors, the sweaters are coming out, and the pumpkin pancakes are legit taking over all of our kitchens.
I mean, I may have made this 4 times this week. After all, I waited all summer just for these days! For that mile-high stack of super fluffy, incredibly buttery pumpkin pancakes with little morsels of semisweet chocolate goodness. Served with just enough maple syrup for all my morning needs.
It’s simply perfection on a plate. And I will enjoy every morning of pumpkin season for as long as I can!
Pumpkin Chocolate Chip Pancakes
The most amazing pumpkin pancakes – so light + fluffy and made with semisweet chocolate chips. PERFECTION.
15 minutes15 minutes
- 1 3/4 cups all-purpose flour
- 3/4 cups semisweet chocolate chips
- 2 teaspoons brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1 1/4 cups buttermilk
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup maple syrup
- In a large bowl, combine flour, chocolate chips, brown sugar, baking powder, baking soda and salt and cinnamon.
- In a large glass measuring cup or another bowl, whisk together buttermilk, pumpkin, eggs and melted butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Lightly coat a griddle or nonstick skillet with cold butter.
- Working in batches, scoop 1/4 cup batter for each pancake. Cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer.
- Serve immediately with maple syrup.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
The post Pumpkin Chocolate Chip Pancakes appeared first on Damn Delicious.
How to make Cinnamon Rolls:
1. Proof the yeast. (If using instant yeast, skip this step and add water, yeast and sugar in step 2). In a small bowl, stir together yeast, warm water and 1/2 teaspoon sugar. Set aside for 5 minutes to “proof”. (If the mixture doesn’t get foamy on top, either the yeast is bad or the water was too hot).
2. Mix Dough: In a stand mixer or large bowl add the yeast mixture, warm milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add another cup of flour and mix or knead until combined. Continue kneading the dough for about 5 minutes, adding additional flour as or if needed to reach a soft dough that pulls away from the sides and bottom of the bowl and is not overly sticky, but very soft. Be careful not to add too much flour, or the rolls will be hard and dense, instead of soft.
3. First Rise: Place dough in a well-greased bowl, cover and let rise until doubled in volume, about 1 1/2 hours. Meanwhile, butter a rimmed bakers half sheet (18×13”) or a 9×13” pan. Set aside.
4. Roll out: Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and transfer to work surface. Roll it out into about a 20”x18” rectangle.
5. Add butter and cinnamon sugar filling: Spread the 6 tablespoons of softened butter over the top of the dough. Mix sugar and cinnamon together, and then sprinkle over buttered dough, leaving 1/2 inch border. Sprinkle with walnuts, pecans, or raisins if desired.
6. Roll and cut: Beginning on the 18-inch side, role up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 1/2 inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.
7. Second Rise: Arrange rolls on prepared baking sheet and cover with plastic wrap (I like to spray the plastic wrap lightly with cooking spray first, so it doesn’t stick to the dough). Allow the rolls to rise again for about an hour, until doubled in volume.
8. Bake: Preheat oven to 375 degrees F. Once risen, uncover rolls and bake for 18-22 minutes or until no longer doughy in the center.
Icing: While the cinnamon rolls bake, make the icing. Mix butter and powdered sugar together for several minutes. Mix in vanilla, and enough milk to reach a soft frosting consistency. Spread icing over hot cinnamon rolls, right from the oven.
For Cream Cheese Glaze:
To switch the traditional glaze in the recipe for cream cheese glaze, beat 4 ounces softened cream cheese with the butter. Omit the milk, and mix in vanilla and enough powdered sugar to reach a soft frosting consistency, about 1 1/2 – 2 cups.
Tip for Quick Rise Cinnamon Rolls:
Make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and roll out.
Make Ahead, Storing and Freezing Instructions:
Once cooled, store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature, or 1 week in the fridge. Rewarm individually in microwave for about 15 seconds or until soft.
To Make Ahead of time:
Make dough and assemble rolls through step 7 (just before the second rise). Cover really well with plastic wrap or a lid and let rise in the refrigerator for several hours, or overnight. Remove from fridge, keep covered and allow to rise until doubled in volume, about 1 to 1 1/2 hours, before baking.
You could also refrigerate the dough after step 2 and allow it to rise for several hours in the fridge, before rolling out, filling and baking.
To Freeze Cinnamon Rolls: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds. To freeze unbaked cinnamon rolls, bake the assembled rolls for only about 12 minutes at 375°F. Allow to cool completely, then cover well and freeze. Thaw overnight in the refrigerator, then return to oven for 10-15 minutes, until cooked through.
You may also like:
Cinnamon Roll Cake
Pumpkin Cinnamon Rolls
Lemon Blueberry Rolls
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Add to Collection Go to Collections
For the Dough:
- 2 1/2 teaspoons active dry yeast*
- 1/2 cup warm water
- 1/2 cup whole milk , warmed
- 1/4 cup granulated sugar + 1/2 teaspoon, divided
- 1/3 cup butter , slightly melted
- 1 teaspoon salt
- 1 large egg , room temperature
- 3 1/2-4 cups bread flour , or all-purpose
Cinnamon Sugar Filling:
- 6 Tablespoons melted butter
- 2/3 cup packed light brown sugar
- 2 Tablespoons ground cinnamon
- 3/4 cup raisins , chopped walnuts, or pecans (optional)
- 4 Tablespoons butter , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-6 Tablespoons milk , as needed
In a small bowl, stir together yeast, warm water and 1/2 teaspoon sugar. Set aside for 5 minutes to “proof”. (If the mixture doesn’t get foamy on top, either the yeast is bad or the water was too hot). For instant yeast, add yeast, water and sugar with everything in step 2.
In a stand mixer or large bowl add the yeast mixture, warm milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add another cup of flour and mix or knead until combined. Continue kneading the dough for about 5 minutes, adding additional flour as or if needed to reach a soft dough that pulls away from the sides and bottom of the bowl and is not overly sticky, but very soft. Be careful not to add too much flour.
Place dough in a well-greased bowl, cover and let rise until doubled in volume, about 1 1/2 hours. Meanwhile, butter a rimmed bakers half sheet (18×13”) or a 9×13” pan. Set aside.
Dust a work surface lightly with flour, or spray with non-stick cooking spray. Punch down the risen dough and transfer to work surface. Roll it out into about a 20”x18” rectangle.
Spread the 6 tablespoons of softened butter over the top of the dough. Mix sugar and cinnamon together, and then sprinkle over buttered dough, leaving 1/2 inch border. Sprinkle with walnuts, pecans, or raisins if desired.
Beginning on the 18-inch side, role up dough tightly into a log. Pinch the ends together to seal. Cut into 12 equal portioned pieces (about 1 1/2 inches wide). A sharp serrated knife or a piece of floss work well to cut the dough.
Arrange rolls on prepared baking sheet and cover with plastic wrap (I like to spray the plastic wrap lightly with cooking spray first, so it doesn’t stick to the dough). Allow the rolls to rise again for about an hour, until doubled in volume.
Preheat oven to 375 degrees F. Once risen, uncover rolls and bake for 18-22 minutes or until no longer doughy in the center.
While the cinnamon rolls bake, make the icing. Mix butter and powdered sugar together for several minutes. Mix in vanilla, and enough milk to reach a soft frosting consistency.
Spread icing over hot cinnamon rolls, right from the oven.
- Tip for Quick Rise Cinnamon Rolls: Make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and roll out.
For Cream Cheese Icing: beat 4 ounces softened cream cheese with the butter. Omit the milk, and mix in vanilla and enough powdered sugar to reach a soft frosting consistency, 1 1/2 – 2 cups.
Storing Instructions: Once cooled, store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature, or 1 week in the fridge. Rewarm individually in microwave for about 15 seconds or until soft.
Make Ahead Instructions: Make dough and assemble rolls through step 7 (just before the second rise). Cover really well with plastic wrap or a lid and let rise in the refrigerator for several hours, or overnight. Remove from fridge, keep covered and allow to rise until doubled in volume, about 1 to 1 1/2 hours, before baking.
You could also refrigerate the dough after step 2 and allow it to rise for several hours in the fridge, before rolling out, filling and baking.
Freezing Instructions: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave for a few seconds. To freeze unbaked cinnamon rolls, bake the assembled rolls for only about 12 minutes at 375°F. Allow to cool completely, then cover well and freeze. Thaw overnight in the refrigerator, then return to oven for 10-15 minutes, until cooked through.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe October 2010. Updated September 2020 with process photos, video and additional tips.
The post Perfect Cinnamon Rolls appeared first on Tastes Better From Scratch.
Delicious, perfectly spiced, fluffy pumpkin pancakes are so moist and full of flavor, it’s like having pumpkin pie for breakfast! Top these with a dollop of whip cream and a drizzle of syrup and its pure pumpkin heaven.
If you really want decadence try topping these spiced pancakes with a cream cheese whipped topping found here: Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting. Or try one of these delicate but flavorful butters, you won’t go wrong with any of them: Cinnamon Honey Butter and Maple Plant Butter (3 ways)!
Pumpkin Spice Pancakes
These are best pancakes to wake up to on a chilly morning. The pumpkin makes the amazingly moist and dense, but the milk and egg and (especially if you use buttermilk) will make them light and fluffy. Everyone will love these along with a nice cup of cocoa or apple cider. It’s sure to be a family favorite.
I also love the fact that this is a great way to use up leftover pumpkin puree from other amazing fall baking recipes that don’t use a whole can. Genius. They are so quick and simple you might just use them as a quick dinner idea. Pancakes for dinner? Yes please!
Pumpkin Pancake Ingredients:
These are super easy to whip up and put together.
- Flour: All purpose flour or unbleached bread flour will both work.
- Brown Sugar: Adds rich golden sweetness
- Baking Powder: This is the leavening agent that helps give pancakes their fluff.
- Salt: Balances the sweet.
- Cinnamon, Nutmeg, Ginger, Cloves: The must have spices for anything pumpkin.
- Milk: Using plain milk here instead of buttermilk will react with the baking powder giving you bubbles.
- Pumpkin Puree: Canned puree is super simple, make sure it’s not the pumpkin pie filling.
- Egg: Use Large eggs, not medium.
- Butter or Vegetable oil: Either one will work, it’s whatever you prefer.
Let’s Flip Some Pancakes!
Takes about 10 minutes to mix up so you don’t have to wake up super easy.
- Whisk: In a large bowl and whisk together the flour, brown sugar, salt and spices.
- Mix: In a different bowl mix up the milk, pumpkin egg and butter or oil together.
- Combine: Stir together the flour mixture and the wet mixture till just combined. It’s OK if it’s lumpy.
- Cook: On an oiled skillet heated on medium or about 350 degrees add 1/3 cup of batter to the center of the skillet or if using a griddle space out as many as can fit without touching. Once bubbles form on the surface of the pancake and edges harden a bit, flip over and cook for 2-3 minutes more.
Why not Buttermilk in these?
I used to be scared to make pancakes. Making pancakes is now a favorite on my breakfast menu. Usually I have most of the ingredients on hand and they are always a hit at our house. These pumpkin spice pancakes tasted so incredible with the pumpkin. The pumpkin made them very moist and puff up into a perfect pancake. The spice blend came out perfect and were amazing served up with some fresh whip cream!
- Science Lesson: If you notice this Pumpkin Spice Pancake recipe does not call for buttermilk, a staple in most pancake recipes. The reason is that we are adding baking powder instead of baking soda. To get those nice light airy fluffy pancakes all baking powder needs is two things to cause a bubbly reaction. It needs a liquid (milk) and then heat (when you cook it). Because it is a “double acting” agent your batter can sit for a bit and you’ll still get those amazing air pockets that help it get nice and airy.
- Baking Soda needs the acidity from the buttermilk to create a chemical reaction, and it’s usually immediate (think science fair exploding volcano) this means you would need to cook your pancakes as soon as possible and not let the batter sit too long, other wise you’re pancakes will become gummy in the middle and not light and fluffy. Buttermilk will actually neutralize the acid in the is already in the baking powder which can sometimes create stodgy pancakes.
- Conclusion: If you must have that amazing tang that comes from buttermilk in your pumpkin spice pancakes, and I don’t blame you, add 1 teaspoon of baking soda and reduce the baking powder to 1 teaspoon. Then replace the 1 cup milk with 1 cup buttermilk.
Storing and Freezing:
These are so yummy, you’ll want to make them year round, not just in the fall. Just a hint for you, be sure to make a big batch, these will disappear fast!
- Hold them: This recipe can be easily doubled to make a lot of pancakes for a crowd or for freezing later. If you plan on feeding an small army for breakfast you can cook the pancakes and them warm in a 200 degree oven on a baking sheet with a cooling rack inside so they don’t get soggy. If your batter gets to thick add a little bit of milk till desired consistency.
- Freeze: Double the recipe and save some for another day. Simply cool the pancakes completely, place in a freezer safe container or bag and they’ll keep for up to 2 months. You can either microwave them or pop them in the toaster for a quick go to breakfast.
More Amazingly Spiced Pumpkin Recipes:
Use the Homemade Pumpkin Spice recipe to make these other fantastic treats.
- Pumpkin Spice Sheet Cake with Cream Cheese Frosting
- Grandma’s Famous Pumpkin Pie
- Homemade Pumpkin Spice “Latte” Floats
- Pumpkin Spice Buddies
- Pumpkin Pie White Hot Chocolate
Pumpkin Spice Pancakes
- 1 1/4 cup all purpose flour
- 2 Tbsp brown sugar
- 2 tsp. baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- dash of ground ginger
- dash of ground cloves
- 1 cup milk
- 1/2 cup pumpkin puree
- 1 large egg
- 2 Tbsp vegetable oil or melted butter
In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In another bowl or liquid measuring cup, whisk milk, pumpkin, egg and vegetable oil together.
Combine wet ingredients to the dry ingredients. The batter may still be lumpy and that is ok.
Heat your skillet to medium. Once it is heated, spray with cooking spray and add 1/3 cup batter to the center of the pan. (I kind of spread the batter out a bit with my measuring cup). Once bubbles form at the surface of the pancake, flip over carefully with a spatula. And let the other side turn golden brown a couple of minutes more. Repeat with the rest of the batter greasing when needed.
Serve with maple syrup, cinnamon sugar, and/or whipped cream if desired.
Originally Posted on October 1, 2013
I have not been doing cooking videos lately. Why? I ask myself. Am I tired or had enough of it? No, I certainly still have interest in it. I have been making videos for a long time. It started as a hobby in December 2006 and has stayed with me all these years as something I always enjoy doing.
Maybe I needed a break and to revisit the videos at a later time with fresh thinking and ideas. I have missed not doing the cooking videos and I am ready and excited to start again. My family enjoys the simple and easy recipes I make. The dishes are quick to prepare and family and my grandkids help me prepare and eat the food. I will still cook recipes with traditional flavors and make them easier to learn by cutting down steps whenever it’s possible. Along with this, I will make more use of the instant pot and air fryer.
I am excited for you, the audience, to embark with me on this new journey!
The post Where I have been? appeared first on Manjula’s Kitchen.