बुधवार, 8 सितंबर 2021

Foolproof Instant Pot Baked Potatoes

Using an Instant Pot is the best way to achieve the perfect baked potato every time! You are going to love how fluffy, golden, and easy to make these Instant Pot baked potatoes are!

Cooking with an Instant Pot is the solution for making delicious meals at home in minutes without any hassle. From spaghetti to chili, mac and cheese to chicken and rice, you will love having this amazing tool in your kitchen arsenal! Every recipe that I have used it with has turned out to be AMAZING!

5 baked potatoes in an Instant Pot.

The BEST Instant Pot Baked Potato Recipe

I’m a sucker for potatoes in all their forms. Whether mashed, roasted or in fry form, it is easily my preferred source of carbs. Sitting at the top of the list, currently, are these Instant Pot-baked potatoes. You can add so many different, delicious toppings to them and they work as a perfect side for so many dishes! Now, if you think you have had the best-baked potato, you need to think again. Making them in an Instant Pot is a game-changer. Not only is it much faster, but I think it tastes better, too! Each time that I have made these baked potatoes, they have turned out amazingly. Cut through the golden, crispy outer layer to reveal the soft, fluffy inside steaming to perfection. I’m sure it will become a favorite of yours just like it has for me!

Both my air fryer and my Instant Pot have been lifesavers over the past little while. They simplify every recipe and put so much time back into my day! The best part is, these recipes taste just as good if not better than their traditionally cooked counterparts. Potatoes are no different! I have been making Instant Pot mashed potatoes a lot recently and I’m surprised every time at how tasty the results are! These recipes are perfect for putting the taste of homecooked meals into busy weeknights. I’m going to give you all the tips you need to make these incredible Instant Pot-baked potatoes at home!

Ingredients Needed for Instant Pot Potatoes

Only 3 simple ingredients are needed here! This recipe is the perfect easy foundation. From there, you are free to add whatever toppings you like! Check out my tips below for delicious flavor combinations.

  • Potatoes: I like to use russet potatoes in this recipe. They have a high starch content which makes them light and fluffy when baked. Yukon gold potatoes are also a great substitute.
  • Water: Adding water to your instant pot is going to help them steam to perfection.
  • Sea Salt: I love the texure of sea salt and the way it enhances a baked potato’s overall flavor. I sprinkle this on top after the baked potatoes are done cooking.
  • Olive Oil Spray: Using olive oil spray is an optional step, but if you want your potatoes a little crispier, this is perfect for achieving that.

How to Make Instant Pot Baked Potatoes

This recipe is so incredibly easy, it really is the most foolproof way to make baked potatoes. The Instant Pot does all of the heavy lifting to simplify your life a little bit!

  1. Prepare Instant Pot and Potatoes: To start, place the metal trivet into the instant pot. Prepare the potatoes by scrubbing them and piercing them all over with a fork.
  2. Add Water and Potatoes: Next, pour the water into the instant pot and place the potatoes on top. If needed, you can stack them on top of each other.
  3. Begin Pressure Cooking: Close the lid and set it to the sealed position. Press the manual/pressure cook to high and cook for 12 minutes for small potatoes, 15 minutes or medium and 18 for large potatoes.
  4. Release Pressure: Let the pressure release naturally. Then, quick release any remaining pressure and carefully open the top.
  5. (Optional Step) If You Want Potato Skins Crispy: Lay your potatoes on a baking sheet and spray with olive oil spray. Next, place in the oven and turn on high broil for 3-4 minutes or until the skin is slightly crisp. Sprinkle the potatoes with some sea salt and serve as desired.
Process shots of adding potatoes to Instant Pot.

What to Serve With Your Baked Potatoes

There are so many dishes that would work well with these amazing potatoes! Meat and potatoes is an obvious, delicious choice. Ribeye steak and meatloaf are some of my favorites to serve with these! Things like brown sugar salmon, parmesan garlic chicken, and Dijon garlic pork tenderloin also pair really well. Since baked potatoes have such a versatile flavor, they will pair well with basically any flavorful protein of your choice. You can even simplify your dinners by making other easy Instant Pot favorites like corned beef and ribs!

Tips and Tricks for the Best Instant Pot Baked Potatoes

This recipe is beyond easy as-is, but a few simple tips and tricks can make your baked potatoes taste out of this world! The result is fluffy golden goodness that your family is sure to be drooling over.

  • Dry Potatoes: It is really important to wash the dirt off of your potatoes before you cook them. But one mistake that is often overlooked is to dry them completely before use. If there is too much moisture on your potato, it can seep into the skins and prevent them from crisping.
  • Crispy Skins: If you want baked potatoes with perfectly crispy skins that still have a soft fluffy inside, don’t skip the broiling step! A quick spritz of olive oil spray and broiling your potatoes for a few minutes is just what they need for the best texture possible.
  • Making Sure Your Potatoes Are Ready to Eat: Once your timer goes off, you will want to make sure your potatoes are cooked through completely. One surefire way to check is by inserting a toothpick. If you are able to insert and remove it easily, your potato is ready to eat!
  • Cut Your Potatoes Immediately: It’s common sense to want to let your potatoes cool down completely before cutting them open, but unfortunately, letting them sit will alter their texture. Unless you cut them open immediately, the insides will continue to cook and retain water, ultimately becoming more dense rather than fluffy.

Baked Potato Toppings

The sky is the limit when it comes to adding toppings! My go-to is always a little butter, salt and pepper, bacon bits, and sour cream. I also love baked potatoes topped with alfredo sauce– that’s a close second. You can also make your baked potatoes the meal itself! Top them with chili, curry, or even BBQ sauce and pulled pork!

Baked potatoes topped with butter, chives, and bacon bits.

Storing Leftover Baked Potatoes

Instant pot-baked potatoes are best when fresh, but can also be stored and enjoyed a few days after. This makes them a perfect, easy side for a quick dinner!

  • In the Refrigerator: Store in an airtight container for up to 5 days. Make sure your baked potatoes are completely cooled before storing!
  • In the Freezer: You can freeze baked potatoes without any butter or toppings on them. Wrap them tightly in aluminum foil, place in a ziplock bag, and store for 1-2 months. Let thaw overnight before reheating.
  • Reheating: Pop your baked potatoes in the oven at 350 degrees Fahrenheit for about 10-15 minutes or until warmed through.

More Easy Potato Recipes

Potatoes are the lifeblood of any meal. They go with everything and are always so delicious and hearty! These are some of my other favorite recipes that you are sure to love!

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Instant Pot Baked Potatoes

Using an Instant Pot is the best way to achieve the perfect baked potato every time! You are going to love how fluffy, golden, and easy to make these Instant Pot-baked potatoes are!
Course Side Dish
Cuisine American
Keyword baked potatoes, instant pot baked potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 potatoes
Calories 168kcal
Author Alyssa Rivers

Ingredients

  • 4-5 medium-sized russet potatoes
  • 1 cup water
  • sea salt
  • olive oil spray

Instructions

  • Place the metal trivet into the instant pot. Prepare the potatoes by scrubbing them and piercing them all over with a fork.
  • Pour the water into the instant pot and place the potatoes on top. You can stack them on top of each other if needed.
  • Close the lid and set it to the sealed position. Press the manual/pressure cook to high and cook for 12 minutes for small potatoes, 15 minutes or medium, and 18 for large potatoes.
  • Let the pressure release naturally. Then quickly release any remaining pressure and carefully open the top.

If you want your potato skins crispy:

  • Lay them on a baking sheet and spray with olive oil spray. Place in the oven and turn on high broil for 3-4 minutes or until the skin is slightly crisp. Sprinkle the potatoes with some sea salt and serve as desired.

Nutrition

Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg


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Peach Smoothie

This peach smoothie is juicy and refreshing and provides a burst of delicious flavor! The texture is just perfect, the color is beautiful and the taste is something everyone in your family will go crazy for!

This peach smoothie is a yummy way to sneak fruits in early in your day and leave you wanting more! Smoothies are always SOO good and if you love them as much as I do then you definitely have to try my Mango Smoothie, Blackberry Lime Green Smoothie, and this delightful Creamy Avocolada Smoothie!

Smoothie with a peach and a straw.

Delicious Peach Smoothie

There is nothing more refreshing to me than having a smoothie at breakfast to get up and at em! And not just any smoothie but one that is filled with healthy ingredients that can help me to kick start my day. This peach smoothie does exactly that! It is filled with a few different frozen fruits and juices, some greek yogurt plus some honey to sweeten the deal! The texture is heavenly and I love that its icy cold and so delicious!

If I didn’t lure you in with the description of how divine the taste is of this smoothie, then I am sure this next part will for sure seal the deal… It’s EASY! That’s right, simple is the name of this game! No awkward ingredients that you have to search the entire grocery store for. It will take you 5 minutes from start to finish! You will soon be sipping this smoothie in pure satisfaction. In fact, be careful because soon everyone is going to be wanting you to make one for them too!

What’s in a Peach Smoothie?

This peach smoothie has ingredients that you will probably already have in your fridge at home! Mix them up and you will see how delicious it really is. See the recipe card below for a list of exact ingredient measurements!

  • Ice: This keeps everything cols and creates a great base texture.
  • Frozen peaches: Using frozen peaches is what makes this smooothie so great! These frozen peaches are easy and delicious!
  • Banana: Try and use a frozen banana because that will add to the delicious texture. If you don’t, you can use one from the counter! Your smoothie will just be a little bit more runny.
  • Peach juice or apple juice: Depending on how stong you want the peach flavor, you can use peach juice or apple juice to mix everything up in!
  • Greek yogurt: Get plain greek yogurt, don’t use flavors unless you want a different taste.
  • Honey: This will sweeten up the entire smoothie without adding in any extra sugar!
Smoothie ingredients in a blender.

How to Make a Peach Smoothie

Does it get much easier than 1 step for your instructions? I know that you are all busy people with places to go and people to see which is why I love this peach smoothie recipe. Toss it all in and you are good to go! Blend: Place all the ingredients in a blender and blend until smooth. Serve immediately.

A smoothie all blended up in a blender.

Tips for Making the Best Smoothie

Smoothies are quick and easy but there is a trick to getting just the right consistency and taste! Here are a few tips and variations that will help you make it just right!

  • To make a thicker smoothie: If you want your smoothie to be thicker, make sure that you are adding in frozen fruit. This helps it gain that thick texture!
  • To make your smoothie thinner: You can add water or juice to your smoothie (more than the recipe calls for) to make your smoothie a bit more thin.
  • Add in some spinach: It may change the color of the smoothie but it won’t affect the taste too much! Besides, this way you can get your fruits and your vegetables in with one easy recipe!
  • Extra sweetness: Pineapple can add in some additional sweet flavor to your smoothie!
Topview of a peach smoothie with a peach garnishing the top.

More Smoothie Recipes You Will Love

If you love a good smoothie, here are a few more that you can try. Mix them up and have a new one each day or try adding in some of your own favorite ingredients to make them unique to you and your family! They are all recipes that are SOO good and I just know that they are all something that your family will go crazy over!

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Peach Smoothie

This peach smoothie is juicy and refreshing and provides a burst of delicious flavor! The texture is just perfect, the color is beautiful and the taste is something everyone in your family will go crazy for!
Course Beverage, Breakfast
Cuisine American
Keyword peach smoothie, peach smoothie recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 smoothies
Calories 587kcal
Author Alyssa Rivers

Ingredients

  • 1 cup of ice
  • 2 cups frozen peaches LINK
  • 1 frozen banana
  • 1 cup peach juice or apple juice
  • 1/4 cup greek yogurt
  • 2 tablespoons honey

Instructions

  • Place all the ingredients in a blender and blend until smooth. Serve immediately.

Nutrition

Calories: 587kcal | Carbohydrates: 30g | Protein: 1g | Fat: 55g | Saturated Fat: 44g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 320mg | Fiber: 2g | Sugar: 25g | Vitamin A: 271IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 1mg


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मंगलवार, 7 सितंबर 2021

Rye Bread

Rye Bread is a soft light loaf of heavenly flavor and a crust that’s to die for! Super easy and wholesome, you and your loved ones are going to love this homemade bread!

Rye is rich deep slightly sour flavored bread perfect for slicing and toasting. Try this full-bodied bread as Avocado Toast, Grilled Cheese, or make the BEST Corned Beef Sandwich Ever!

Slices of rye bread ready to eat.

Delicious Rye Bread

Rye bread gets a bad rap sometimes, people either love it or they hate it. If you have been on the fence about rye bread then you have to try this recipe. It will change the way you feel about rye! This delicate loaf is light with a tender crumb and crusty crust. The combination of caraway, molasses, and flours creates the perfect balance of flavors so it’s not overwhelming or too powerful. It’ll be just perfect! This recipe couldn’t be any easier too. Just mix, knead and rise. The slashes on the loaf will help the loaf keep its shape and forms a fun design.

I love using this homey bread to make Reuben sandwiches or slice it and toast it to have with a steamy bowl of Stuffed Cabbage or Cheese Soup. If you are new to rye bread then use medium rye flour which is lighter than dark rye flour. The dark rye flour has a slightly natural molasses flavor that when combined with the molasses in the recipe is rich and deep in flavor. The medium rye flavor will give a more balanced flavor, but both are absolutely amazing. Either way you have to try this recipe. You are going to love it!

Ingredients Needed For Rye Bread

The sweetness and deep full flavor of molasses, combined with rye and caraway create the classic rye flavor. Making it from scratch is way easier than you think. Rediscover the beauty of rye bread again.

  • Packet Active Dry Yeast: This is the same as 2 ¼ tsp or ¼ ounce of yeast.
  • Molasses: Use a good quality molassess, but avoid black strap, as it isn’t as sweet.
  • Whole milk room temperature: If you need to bring it to room temperature quickly you can microwave it on 50% power in 1 minute intervals till slightly warm.
  • Salt: This is probably one of the most important ingredients in bread. It helps bring out and enhance the flavor of bread, do not skip it.
  • Vegetable oil: I like to use canola oil, it has a mild flavor so I know it won’t adjust the flavor at all.
  • Bread flour: This has a higher content of protein which will create more gluten, and more gluten is what will give the bread its structure and rise.
  • Whole wheat flour: If you can find Whole Wheat Bread flour, use that, otherwise regular whole wheat flour will be just fine.
  • Rye flour: This is essential for creating the flavor and color.
  • Caraway seeds: This is the traditional seed in rye bread that gives the rye bread it’s classic flavor.

How to Make Rye Bread

If you can make bread, you can make rye bread. This loaf can take longer to rise than some other loaves, so be patient. The wait will be worth it, I promise.

  1. Dissolve: In the bowl of a mixer combine the warm water (about 105°), molasses, and yeast. Let sit for about 5 minutes until the yeast is nice and frothy.
  2. Combine and Knead: Add in the milk, salt, vegetable oil, bread flour, whole wheat flour, rye flour and caraway seeds. Use the hook attachment to mix on low until combined and then bring the speed up to medium and knead for about 8-10 minutes until the dough is smooth.
  3. Let it rise: Oil a large bowl and transfer the dough into it. Cover it with a kitchen towel and set the bowl aside in a warm place for about 1 ½-2 hours, or until the dough has doubled in size.
  4. Shape: When the dough has doubled, punch it down and turn out onto a clean counter. Allow it to rest for about 5 minutes before using your hands to gently pull the dough on the counter to shape it into a round loaf. Place the loaf carefully on a parchment lined baking sheet. Cover and allow to rise for another hour.
  5. Bake: About 40 minutes into the second rise, preheat the oven to 425°. Slash the bread with a sharp knife or a bread lame. Place in the oven and bake for about 30-35 minutes, until golden brown.
  6. Cool: Allow the loaf to cool for at least 20 minutes before slicing.
Dissolving the yeast, adding the rest of the ingredients and letting it rise.

Tips for Making Homemade Rye Bread

Rye Bread is dense, aromatic dark bread that is perfect for sandwiches or toasting and enjoying with butter or a schmear of cream cheese. It requires a few special ingredients but they make all the difference in the best rye bread!

  • Rye Flour: Most grocery stores will have dark rye flour available, sometimes just called rye flour. This is the one you want. If you happen to buy light rye flour, it will yield a lighter bread with a less intense flavor.
  • Bread Flour AND Whole Wheat Flour: You certainly could use just rye flour and bread flour in this recipe, but the addition of whole wheat flour gives this loaf a much heartier texture. If you want to have a higher rising loaf, I would suggest replacing the whole wheat flour with all-purpose flour.
  • Caraway Seeds: Don’t skip these! The caraway seeds are what give this loaf that distinct rye bread flavor. They’re rich and earthy and absolutely a necessity in this recipe!
  • Slow Rise: Rye bread takes longer to rise, so it may take a bit of patience to wait for the loaf to double in size. The second rise typically goes slower than the first.
  • Shaping The Loaf: Rye dough is not as elastic as bread dough made with wheat flour, so it can take some work to ge it shaped. I’ve found it’s best to shape it well before the first proof and then gently pull it back into the ball shape after punching it down.
Formed round loaf of rye bread with cuts on a lined cookie sheet.

Storing Homemade Rye Bread

Homemade Rye Bread doesn’t have any preservatives in it, so the shelf life is just a few days at room temperature but can be extended an extra day or two if kept in the fridge.

Room Temp: Store the bread in an airtight container or a large ziplock bag for 2-3 days.

Fridge: Extend your bread’s shelf life to 4-5 days when stored in an airtight container or large ziplock bag in the fridge. It’s best to let it come to room temperature before slicing.

Freshly baked rye bread.

More Bread Recipes To Try

Bread is a stable of life. It is used for just about every meal. From French toast, to sandwiches, to rolls, bread holds an important place in our diets. It provides energy from carbohydrates and essential nutrients. Bread has been made in all shapes, sizes and flavors for thousands of years and is the heart of many cultures. There is is just something homey and wonderful when it comes to homemade bread. Whether you roll it up, stuff it or slice it, bread is one of the best things you can ever put on a table. Try these tried and true bread recipes today!

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Rye Bread

Rye Bread is a soft light loaf of heavenly flavor and a crust that's to die for! Super easy and wholesome, you and your loved ones are going to love this homemade bread!
Course Bread
Cuisine American
Keyword rye bread recipe, rye read
Prep Time 20 minutes
Cook Time 30 minutes
Rise 3 hours
Total Time 3 hours 50 minutes
Servings 12 slices
Calories 156kcal
Author Alyssa Rivers

Ingredients

  • ½ Cup Warm Water
  • 1 packet Active Dry Yeast
  • 2 Tablespoons Molasses
  • 1 cup Whole milk room temperature
  • 1 ½ teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 ¼ cup bread flour
  • ½ cup whole wheat flour
  • 1 ½ cup rye flour
  • 2 tablespoons caraway seeds

Instructions

  • In the bowl of a mixer combine the warm water (about 105°), molasses, and yeast. Let sit for about 5 minutes until the yeast is nice and frothy.
  • Add in the milk, salt, vegetable oil, bread flour, whole wheat flour, rye flour and caraway seeds. Use the hook attachment to mix on low until combined and then bring the speed up to medium and knead for about 8-10 minutes until the dough is smooth.
  • Oil a large bowl and transfer the dough into it. Cover it with a kitchen towel and set the bowl aside in a warm place for about 1 ½-2 hours, or until the dough has doubled in size.
  • When the dough has doubled, punch it down and turn out onto a clean counter. Allow it to rest for about 5 minutes before using your hands to gently pull the dough on the counter to shape it into a round loaf. Place the loaf carefully on a parchment lined baking sheet. Cover and allow to rise for another hour.
  • About 40 minutes into the second rise, preheat the oven to 425°. Slash the bread with a sharp knife or a bread lame. Place in the oven and bake for about 30-35 minutes, until golden brown.
  • Allow the loaf to cool for at least 20 minutes before slicing.

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 302mg | Potassium: 174mg | Fiber: 3g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg


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