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A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

If you know me, then you know that I’m all about the treats. Especially if they have a special flair to them like Cannoli.

Cannoli used to be something that I had to go to the bakery to get. Now we can easily make them in the air fryer in short time and they are SO GOOD!

Who could resist these crisp little tubes of pastry dough that are filled with a creamy cinnamon filling and topped with mini chocolate chips and confectioner’s sugar?

I’m such a sucker for those mini chocolate chips – I find them positively irresistible. Just look how cute these little cannoli are – you won’t believe how quick and easy they are to make.

cannoli

Here are some commonly asked questions

How to store cannoli

Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.

You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.

Can cannoli be frozen?

So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.

What other cannoli recipes can I make?

homemade cannoli

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

best cannoli

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

Can these be made without wine?

Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or use apple cider vinegar which doesn’t contain any alcohol for this recipe.

cannoli pastry

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

cannolis

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.

Italian Cannoli

how to make Air Fryer Cannoli - steps 1-5

How to make cannoli shells

Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

How to make cannoli filling

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed until stiff peaks form.
Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
Transfer the mixture to a piping bag and set aside until ready to use.

homemade cannoli shells

how to make Air Fryer Cannoli - steps 6-10

How to air fry cannoli and fill

Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
Cut out 3” circles from the dough and reroll and recut any scraps of dough.
Roll the dough around a cannoli tube and place them in the air fryer.
Cook at 400F for 5-7 minutes, or until the shells are crisp.
Carefully remove the cannolis from the tube and set them on a wire rack to cool.
Allow the cannoli tubes to cool fully before cooking the next batch.
Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

Do I need to spray the dough with oil before cooking?

It really depends on how you want the shells to be once they are cooked. If you don’t spray them with oil, you are basically baking them (as you see here). They will be crisp, but will not have that fried texture.

You can give a light spritz of oil before cooking if you prefer the shells to have a crispier, fried texture.

Ingredients for Air Fryer Cannoli

For the Shell

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
butter
egg yolk
marsala wine

For the Filling

heavy whipping cream
ricotta cheese
pure vanilla extract
ground cinnamon
mini chocolate chips optional

chocolate chip cannoli

Products I love when making cannoli…

This air fryer cannoli recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to air frying & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
marsala wine
pure vanilla extract
ground cinnamon
mini chocolate chips
food processor
plastic wrap
mixing bowl
mixer
piping bag
large piping tip
confectioner’s sugar
air fryer
cannoli pastry tubes

mini cannoli

If you love this Easy Cannoli recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Easy Cherry Pie – Air Fryer

Light and flaky pie crust filled with sweet cherry pie filling made easily in the air fryer, no oven required. Serve with vanilla ice cream on the side.

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

Air Fryer Chocolate Chip Skillet Cookie

Air Fryer Chocolate Chip Skillet Cookie is a thick and delicious cookie made in the air fryer. Serve with a scoop of ice cream on top. It’s perfect for two.

how to make Air Fryer Chocolate Chip Skillet Cookie

Air Fryer Brownies

If you love thick and chewy brownies, this Air Fryer Brownies recipe is easy & so delicious. Top with some ice cream, these are perfect for sharing.

Air Fryer Maple Glazed Donuts

Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.

Air Fryer Angel Food Cake Churro Bites

Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.

Air Fryer Angel Food Cake Churro Bites Dessert Recipe

Air Fryer Strawberry Shortcake

Air Fryer Strawberry Shortcake is perfect for satisfying your sweet tooth or impressing your guests. PLUS it comes together in a flash.

If you love this recipe for Air Fryer Cannoli as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Italian

Keyword: cannoli, chocolate chip, ricotta

Servings: 3” cannoli

Ingredients

For the Shell

1 cup all-purpose flour
1 tbsp granulated sugar (optional– if you like a sweeter cannoli)
2 tbsp butter
1 egg yolk
¼ cup marsala wine

For the Filling

¼ cup heavy whipping cream
1 cup ricotta cheese
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ cup mini chocolate chips optional

Instructions

Make the Cannoli Dough

Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

Make the Filling

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed until stiff peaks form.
Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
Transfer the mixture to a piping bag and set aside until ready to use.

Air Fry the Dough and Assemble

Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
Cut out 3” circles from the dough and reroll and recut any scraps of dough.
Roll the dough around a cannoli tube and place them in the air fryer.
Cook at 400F for 5-7 minutes, or until the shells are crisp.
Carefully remove the cannolis from the tube and set them on a wire rack to cool.
Allow the cannoli tubes to cool fully before cooking the next batch.
Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

Notes

Make sure to fill the cannolis immediately before serving so they don’t get soggy.

Banana Carrot Muffins

Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that’s perfect for busy weekday mornings and Easter Sunday alike.

I always get excited when we have fresh baked muffins in the house. Which is why I like to make sure we have some sort of fresh-baked goodie to enjoy with coffee on the weekends.

But when it comes to holiday mornings, I like to add something seasonal to the recipe. Which is how we ended up with these super delicious banana carrot muffins that are perfect for Easter morning.

I don’t know about you, but when it comes to holidays, I like to keep it simple. I plan ahead and try to make sure the day of runs smoothly.

So that means we don’t add making a homemade breakfast the morning of a holiday. There is already so much happening – the last thing I need is to add prep and dishes to the day.

What I do is make some muffins the day before – so everyone can just grab and go to keep things streamlined and easy. It is such a sanity-saver.

homemade muffins

Here are some commonly asked questions

What is the best way to store leftover banana carrot muffins?

Once the muffins have completely cooled, I like to place them in an airtight container or zip-top bag and keep them at room temperature.

When it comes time to serve again, you can enjoy them right out of the container or zap them in the microwave for a few seconds to make them just like they were fresh out of the oven.

Can I use a sugar substitute?

I have not personally tried the swap so I’m not sure how that will change the flavor and texture. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

carrot banana muffins

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

Can this recipe be cut in half?

Oh of course! If you only need 6 muffins instead of a dozen – this recipe reduces easily. But do keep in mind that these aren’t jumbo muffins, they are the size of a cupcake – so they go quickly.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

carrot muffins

Ingredients for Banana Carrot Muffins

mashed bananas
eggs
brown sugar
vegetable oil
pure vanilla extract
all-purpose flour
baking powder
ground cinnamon
freshly grated carrots
chopped nuts or oats optional

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

What are some other muffin recipes you recommend?

We have a handful of our “must-make” muffins around here. Check out this list for our favorites that also happen to be “reader-favorites” as well!

Can I use a gluten-free flour?

good morning muffins

HOW DO YOU MAKE BANANA CARROT MUFFINS?

Preheat the oven to 375F and spray a 12-muffin tin with non-stick spray or line with muffin liners.
Combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract in a large bowl. Whisk until well combined.
Add the flour, baking powder, and cinnamon and stir until most of the flour has been incorporated.
Add the carrots and fold them into the batter– make sure to fold just until they’re combined. You don’t want to overmix.
Divide the batter between the muffin tins– filling each about ¾ of the way full.
Top with chopped nuts or oats, if desired.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffins to a wire rack to cool.

Can this recipe be doubled?

You can, and we do it often. I highly recommend doubling if you are having a house full of guest or you’d like to have more than enough for more than one day when feeding a family.

Can these banana carrot muffins be frozen?

You bet – these muffins freeze quite well. I recommend placing them in an airtight container and then freezing for up to 3 months. For the best possible quality once they are thawed again – I recommend wrapping each muffin individually with plastic wrap. Then place those wrapped muffins in a zip-top bag before freezing.

Easter Muffins

Products I love when making banana carrot muffins…

This simple muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.

If you love this Easy Banana Carrot Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!

Easy Cruffin Recipe

This Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!

Mini Pancake Cereal

Mini Pancake Cereal has taken over the internet. Teeny tiny pillowy pancakes with a crispy outer texture are great with syrup, fruit, & more!

Easy Banana Bread

This Easy Banana Bread recipe will be the simplest homemade breakfast recipe you’ll ever make. Just dump, mix & bake for moist, delicious banana bread.

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

3-Ingredient Banana Muffins

Homemade breakfast just got super easy with these 3-Ingredient Banana Muffins! Add nuts or oats to the top or enjoy them plain. Either way, they are TASTY!

One Hour Carrot Cake Cinnamon Rolls

Everything you love about carrot cake rolled up into a sweet & delicious cinnamon roll for breakfast.

Blueberry Baked French Toast

Blueberry Baked French Toast is an easy breakfast recipe for any day of the week. You’ll love how easy it is to make this overnight french toast casserole.

If you love this recipe for Banana Carrot Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Banana Carrot Muffins

Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that’s perfect for busy weekday mornings and Easter Sunday alike.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Keyword: banana, carrots, muffins

Servings: muffins

Ingredients

1 cup mashed bananas
2 large eggs
¾ cup brown sugar
⅓ cup vegetable oil
1 tsp pure vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 cup freshly grated carrots
½ cup chopped nuts or oats optional

Instructions

Preheat the oven to 375F and spray a 12-muffin tin with non-stick spray or line with muffin liners.
Combine the mashed bananas, eggs, brown sugar, vegetable oil, and vanilla extract in a large bowl. Whisk until well combined.
Add the flour, baking powder, and cinnamon and stir until most of the flour has been incorporated.
Add the carrots and fold them into the batter– make sure to fold just until they’re combined. You don’t want to overmix.
Divide the batter between the muffin tins– filling each about ¾ of the way full.
Top with chopped nuts or oats, if desired.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffins to a wire rack to cool.

Meringue Nests

These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.

Do you get excited for Easter? We sure do. The overwhelming feeling of a rebirth and new life is exciting.

Each year I like to celebrate by making at least one special treat for the family. One of my favorites are these Easter Egg Meringue Nests.

I love them because not only are they adorable yet still have that classy feel. Not too cutesy and so tasty too.

But you know they are just as easy to make as regular meringue cookies – which I also love.

These are basically a personal size pavlova since they are a bit larger than a meringue cookie, but then we add the buttercream frosting to make it look like twigs. It also helps to keep those Cadbury eggs in the nest until ready to enjoy.

meringue nests

Here are some commonly asked questions

What is the best way to store leftover meringue nests?

So once you add the frosting, you will want to enjoy these within the same day. You can keep them at room temperature until then. But the frosting can make them soggy.

BEFORE adding the frosting and eggs – the key is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the meringue.

Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.

Can meringue nests be made in a different flavor?

Yes – you bet! If you would like to make these in chocolate instead of the traditional meringue flavor – check out my Dark Chocolate Meringue recipe. Mix the ingredients as instructed in that recipe and then follow the piping and baking instructions for this recipe here.

Easter Egg Nests

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.

Can I use a sugar substitute?

Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.

Easter Nests

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.

Can meringues be made with confectioner’s sugar?

You bet they can! Use 1/2 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

egg meringue

How do I properly measure the confectioner’s sugar?

The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

Easter Birds Nests

HOW DO YOU MAKE MERINGUE NESTS?

Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
Add in the granulated sugar slowly, about 1 tbsp at a time– it should take 2-3 minutes to add all of the sugar.
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– another 1-2 minutes.
Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
Turn off the oven and leave them to cool inside– about 1-2 hours.
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
Next, add the confectioner’s sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy– make sure to scrape down the sides a few times.
Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
Top with a few mini eggs and serve immediately.

egg white meringue

Ingredients for Easter Egg Meringue Nests

egg whites
granulated sugar
butter – softened
confectioner’s sugar
heavy cream
Cadbury mini eggs

Can meringues be made with powdered egg whites?

Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.

egg nests

Why did my meringues crack?

Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!

What is Caster Sugar?

Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.

When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.

egg white meringue cookies

Can I use caster sugar in place of granulated sugar?

This recipe calls for granulated sugar. But, because of its ultrafine texture, making it easier to dissolve in the mixing process, you can use caster sugar instead.

When substituting with caster sugar, but it might take a bit less time for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly lighter meringue due to the shorter mixing time.

What else can I make with Cadbury Mini Eggs?

Cadbury mini eggs are one of my favorite treats – ever! So I am always looking for ways to add them to recipes. Check out some of my favorites here.

meringue nest recipe

Products I love when making Easter Egg Meringue Nests…

This meringue nest recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made meringues before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this meringue recipe.

mini pavlovas

If you love this Easy Meringue Nest recipe, you’re going to love these other Easter Recipes too. Please click each link below to find the easy, printable recipe!

Marshmallow Easter Bars

Marshmallow Easter Bars are an easy no-bake dessert recipe that takes just 4 ingredients. These are perfect for your holiday celebrations. Delicious!

Traditional Deviled Eggs

Traditional Deviled Eggs are great anytime! Make this recipe for New Year's, Game Day, Easter brunch, Thanksgiving or Christmas dinner & WOW your guests.

Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.

Honey Glazed Carrots

Honey Glazed Carrots are the perfect side dish for holiday meals like Easter and Thanksgiving, and also great for weeknight dinners too. Simple, easy & delicious, and ready in just 15 minutes.

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

Hot Cross Buns

Hot Cross Buns, a traditional spiced sweet bun recipe made with fruit and marked with a cross on top, typically served for Good Friday.

How to Dye Eggs

With Easter coming up, you don’t want to miss this tutorial for How to Dye Eggs using vinegar and food color – no kit required. So easy!

Pressure Cooker Brown Sugar Ham

Pressure Cooker Brown Sugar Ham made in about 30 minutes. Break out that Instant Pot & make the best holiday ham, no oven required. So easy!

Air Fryer Brussel Sprouts with Herb Honey Mustard

Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

individual pavlovas

If you love this recipe for Easter Egg Meringue Nests as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Easter Egg Meringue Nests

These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.

Prep Time20

Cook Time2

Total Time2 20

Course: Dessert

Cuisine: French

Keyword: Cadbury eggs, easter, meringues, pavlovas

Servings:

Ingredients

4 large egg whites
1 cup granulated sugar
4 tbsp butter softened
1 cup confectioner’s sugar
2 tbsp heavy cream
1 bag Cadbury mini eggs 10 ounces

Instructions

Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
Add in the granulated sugar slowly, about 1 tbsp at a time– it should take 2-3 minutes to add all of the sugar.
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– another 1-2 minutes.
Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
Turn off the oven and leave them to cool inside– about 1-2 hours.
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
Next, add the confectioner’s sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy– make sure to scrape down the sides a few times.
Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
Top with a few mini eggs and serve immediately.

Notes

The pavlovas can be made up to 24 hours in advance and kept in an airtight container at room temperature— just make sure to fill them with buttercream right before serving so they don’t get soggy.

Best Egg Salad Recipe

By Kleinworth & Co 22 Comments

A twist added to grandma’s award-winning ingredients, this is truly the Best Egg Salad Recipe EVER. Quick, easy, and positively delicious!

I have to tell you, my family LOVES egg salad. They get so excited when spring comes and we seem to make it over and over again.

Not sure why we don’t do it more frequently during the cooler months, but once the weather starts getting nice, it is certainly our “go-to” for easy meals and it is SO GOOD!

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Air Fryer Mozzarella Sticks

Air Fryer Mozzarella Sticks are a quick and easy appetizer made with just a few ingredients and perfect for game day, parties, or snacking.

Do you love snacks? I’m all about the snacks and could quite possibly live off appetizers for the rest of my life and be perfectly happy.

So when I found out that I could make mozzarella sticks in my air fryer, I was pretty happy. Not only are they so easy to make, but there’s a little less guilt with making them in the air fryer too.

Whenever we dine anywhere that serves fried cheese sticks I never pass on sampling them. I can’t seem to get enough but never wanted to go through all the trouble of frying my own.

But once I got my first air fryer, it was a game-changer when it comes to snack foods like this. These are positively irrestistable.

mozzarella sticks air fryer

Here are some commonly asked questions

What is the best way to store leftover mozzarella sticks?

I like to place any leftovers in an airtight container and keep them refrigerated for up to 4 days. When it is time to reheat – just place them back in the air fryer at 400 degrees, spray again with oil and cook until hot and melted again.

Can I use a gluten-free flour?

I have not personally tried this – but I don’t see why using gluten-free wouldn’t work for this. You could even use gluten-free breadcrumbs too. I have been meaning to give this a try but haven’t had a chance. Please come back & tell me how they turned out.

mozzarella sticks in air fryer

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

air fryer cheese sticks

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

cheese sticks in air fryer

HOW DO YOU MAKE AIR FRYER MOZZARELLA STICKS?

Line a baking sheet with parchment paper.
In a small mixing bowl, beat the egg with a small splash of water (about 1-2 tablespoons).
In another small mixing bowl, combine the garlic powder, Italian seasoning, breadcrumbs, and mix together well.
Cut the mozzarella cheese sticks in half – to make 12 sticks.
Dip each mozzarella stick into the flour, followed by the beaten egg mixture, and then coat with the breadcrumb mixture. Then, dip the mozzarella sticks back into the egg and into the breadcrumb mixture again.
Place each one on the lined baking sheet and freeze for at least 30 minutes.
Repeat the dipping steps and freezing step one more time. Be sure to preheat the air fryer to 400F at this step.
Spray the inside of the basket or tray with a light coating of oil, place the coated sticks in the fryer and cook the mozzarella sticks until golden brown- – about 10 minutes.
Remove from the fryer and serve immediately.

air fried mozzarella sticks

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

mozzarella sticks

Ingredients for Air Fryer Mozzarella Sticks

egg
flour
panko or Italian breadcrumbs— or a combination of the two!
garlic powder
Italian seasoning
string cheese – mozzarella sticks

how to make mozzarella sticks

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

mozzarella sticks recipe

Can this recipe be doubled?

You can, and we do it often. The prep and chill time will be about the same with the cooking time extended depending on the size of your air fryer.

air fry mozzarella sticks

Why is my food dry, chewy, or not crisp?

Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.

So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.

recipes mozzarella sticks

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

Take it on the go

mozzarella cheese sticks

Products I love when making fried cheese sticks…

This mozzarella stick recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to air frying & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.

If you love this Easy Mozzarella Stick recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!

Cheesy Spinach Wontons

Cheesy Spinach Wontons made quick & easy in about 15 minutes. This simple air fryer recipe makes this delicious appetizer effortless for game day, holidays & parties!

Crispy Air Fried Artichoke Hearts

Crispy Air Fried Artichoke Hearts are a simple & easy appetizer. These delicious panko coated artichoke hearts are the hit of every party. Perfect for backyard BBQ’s & every holiday.

Crispy Air Fried Artichoke Hearts appetizer

Air Fried Philly Cheesesteak Taquitos

Kick off game day with these Air Fried Philly Cheesesteak Taquitos. Easy slow cooker cheesesteak rolled into crispy air fried taquitos makes these a WIN!

game day recipe - Air Fried Philly Cheesesteak Taquitos

Air Fryer Angel Food Cake Churro Bites

Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.

Air Fryer Brownies

If you love thick and chewy brownies, this Air Fryer Brownies recipe is easy & so delicious. Top with some ice cream, these are perfect for sharing.

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!

Air Fryer Steak Fries

Air Fryer Steak Fries are loaded with garlic & parmesan cheese. This quick & easy recipe is ready in just 25 minutes. Perfect for game day, race day or as a bbq side dish. Delish!

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

If you love this recipe for Air Fryer Mozarella Sticks as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Air Fryer Mozzarella Sticks

Air Fryer Mozzarella Sticks are a quick and easy appetizer made with just a few ingredients and perfect for game day, parties, or snacking.

Prep Time1

Cook Time10

Course: Appetizer, Snack

Cuisine: American

Keyword: air fried, air fryer, cheese, cheese sticks, mozzarella

Servings: sticks

Ingredients

1 large egg
1 cup all-purpose flour
1 cup panko or Italian breadcrumbs— or a combination of the two!
1 tsp garlic powder
1 tsp Italian seasoning
6 pieces of string mozzarella sticks

Instructions

Line a baking sheet with parchment paper.
In a small mixing bowl, beat the egg with a small splash of water (about 1-2 tablespoons).
In another small mixing bowl, combine the garlic powder, Italian seasoning, breadcrumbs, and mix together well.
Cut the mozzarella cheese sticks in half – to make 12 sticks.
Dip each mozzarella stick into the flour, followed by the beaten egg mixture, and then coat with the breadcrumb mixture. Then, dip the mozzarella sticks back into the egg and into the breadcrumb mixture again.
Place each one on the lined baking sheet and freeze for at least 30 minutes.
Repeat the dipping steps and freezing step one more time. Be sure to preheat the air fryer to 400F at this step.
Spray the inside of the basket or tray with a light coating of oil, place the coated sticks in the fryer and cook the mozzarella sticks until golden brown- – about 10 minutes.
Remove from the fryer and serve immediately.

Notes

If desired, dip the sticks in marinara or ranch.

You must double coat the mozzarella sticks— a single coating does not work! Trust me!

This recipe can easily be doubled or tripled— just make sure not to crowd the air fryer basket.

The mozzarella sticks can be kept warm in a 250F oven if needed.

Hot Cross Buns

Hot Cross Buns, a traditional spiced sweet bun recipe made with fruit and marked with a cross on top, typically served for Good Friday.

Spring is here, the weather is getting nice and it is time to start thinking about Easter. I love this time of year when things start to come back to life. It is so refreshing.

So one recipe that is a must this time of year is Hot Cross Buns. It is a seasonal tradition that we never miss.

My family loved making all of the traditional recipes for holidays. I remember my grandmother making these buns each year.

As a small child I would focus on the icing on top then sort of pick the raisins out to eat separately from the bun itself. I have no clue why.

But we have tried to carry on this tradition here and I hope that the kids will eventually do the same when they have their own families.

hot cross buns recipe

Here are some commonly asked questions

What is the best way to store leftover hot cross buns?

These buns are best when stored in an airtight container at room temperature. Because of the icing on top, I don’t recommend stacking them. You could use a baking dish with an airtight lid to make it easy.

cross buns

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Why is the cooked dough so dense?

This dough should be light and fluffy like you see in the images here. If you find that your dough is not rising or it comes out more dense, please see the following suggestions below.

Kneading. While the recipe here does not call for kneading as a separate step, the dough needs the kneading to form the gluten because that is what makes bread light and fluffy. This can be as easy as letting your mixer work the dough for a couple of extra minutes.
Check that yeast. If your yeast doesn’t proof, it could either be expired or the temperature of the liquid wasn’t the right temperature and the yeast died. Too cold and it will take much longer to proof, too hot or expired – and won’t grow at all.
Too much flour. If you have too much flour it will make the dough dense. I know the inclination is to add more when the dough is sticky – but mix in just enough to be able to form it into the rolls with wet or oily hands. If you live in a lower elevation, or higher humidity, you probably won’t need as much flour.

easy hot cross buns recipe

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

What is the best yeast?

You can use rapid rise, premium or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.

traditional hot cross buns recipe

Can hot cross buns be frozen?

Yes, I do it often. If this recipe makes too many for you to enjoy all at once, you can freeze some for later. Just place the buns in an airtight container, label with the date, and freeze for up to 3 months.

Can I use a gluten-free flour?

easter buns

Ingredients for Hot Cross Buns

active dry yeast
warm milk 105-110 degrees F
granulated sugar
all-purpose flour
ground cinnamon
ground allspice
salt
unsalted butter – softened (½ stick )
eggs room temperature
raisins- plumped in hot water, and drained

Glaze

egg
milk

Icing

confectioner’s sugar
milk

Recipes for Good Friday

HOW DO YOU MAKE HOT CROSS BUNS?

In a small bowl, add the milk and sugar, then sprinkle the yeast over the top.
Let sit until foamy, about 5 minutes.
In a large mixing bowl, whisk together 3 cups of flour, cinnamon, allspice, and salt.
Create a well in the center and add the yeast mixture, butter, and eggs.
Mix using a stand mixer or wooden spoon until well combined.
Stir in the raisins until well incorporated.
Turn the dough onto a floured surface to knead or use the dough hook on a stand mixer.
Add more flour if needed a little at a time.
Form a ball and place it back into the mixing bowl.
Cover with plastic wrap and place in a warm area to rise until doubled, about 1 hour.
Punch down the dough and turn onto a floured surface.
Coat a 13×9 baking dish with butter.
Divide the dough evenly and shape it into balls.
Place the shaped dough on a baking sheet, cover with a towel and let rise again until doubled, about 30-45 minutes.
Preheat the oven to 375 degrees F.
Optional: score the top of the rolls using a knife making a cross pattern.
In a small bowl, whisk together the glaze ingredients.
Brush the glaze over the buns.
Bake for 20-25 minutes or until lightly browned.
Remove from the oven and let cool slightly, transfer to a wire rack to cool completely.
In a small bowl, whisk together the ingredients for the icing, it should be thin enough to pipe onto the buns easily but not too thin.
Transfer to a piping bag.
Frost a cross-shape onto each bun.
Allow the frosting to set until.
Store in an airtight container.

Easter Side Dish Recipes

Can I leave out the raisins?

Sure – you can do that. I have heard that currants or candied citrus have been used, but the raisins aren’t necessary to the buns baking correctly. You could change it up and make them with another type of fried fruit like cherries or dates if you like.

hot cross buns easter

What Do Hot Cross Buns Taste Like?

Basically these are a cross between a dinner roll and a cinnamon roll. The texture and shape is like a dinner roll but then you have the spices added and the glaze over the top.

In a lot of recipes people use orange juice to make the glaze since these are supposed to be a sweetened roll. But we have some citrus allergies in our house, so we stick to the egg and milk wash instead.

It still gives the same sweetness you would expect along with that shiny outer crust. If you want you can also use orange juice in the icing – just a little splash.

old fashioned hot cross buns recipe

My dough didn’t rise, what happened?

Most of the time this means your water or milk (depending on which one you are using) was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 115-125 degrees is best.

easy hot cross buns

Products I love when making hot cross buns…

This holiday bun recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you most likely already have some of these items on hand OR maybe you have never made buns before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday recipe.

active dry yeast
granulated sugar
all-purpose flour
ground cinnamon
ground allspice
table salt
raisins– plumped in hot water, and drained
confectioner’s sugar
mixer
plastic wrap
9×13 baking dish
pastry brush
wire cooling rack
piping bag
whisk

If you love this Hot Cross Bun recipe, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!

How to Dye Eggs

With Easter coming up, you don’t want to miss this tutorial for How to Dye Eggs using vinegar and food color – no kit required. So easy!

Air Fryer Honey Baked Ham

Did you know you can make a delicious holiday ham without ever turning on the oven? Check out this Air Fryer Honey Baked Ham that is simple & oh so tasty!

Traditional Deviled Eggs

Traditional Deviled Eggs are great anytime! Make this recipe for New Year's, Game Day, Easter brunch, Thanksgiving or Christmas dinner & WOW your guests.

Bacon & Garlic Green Beans

Bacon & Garlic Green Beans, a side dish recipe that’s easy enough to enjoy with weeknight dinners & perfect for Easter, Thanksgiving & Christmas dinners too.

best green beans - Bacon & Garlic Green Beans

One Hour Dinner Rolls

One Hour Dinner Rolls are made with this easy yeast rolls recipe. Buttery, soft, fluffy dinner rolls are undeniably delicious & literally, take just 60 minutes to make! My favorite roll recipe ever! The perfect recipe for holidays & gatherings.

Marshmallow Easter Bars

Marshmallow Easter Bars are an easy no-bake dessert recipe that takes just 4 ingredients. These are perfect for your holiday celebrations. Delicious!

Egg Salad Sliders

Easy egg salad recipe paired with buttery garlic bread slices makes these Egg Salad Sliders AH-MAZ-ING. You’ll never want a regular egg salad sandwich again.

Pressure Cooker Brown Sugar Ham

Pressure Cooker Brown Sugar Ham made in about 30 minutes. Break out that Instant Pot & make the best holiday ham, no oven required. So easy!

Hard Boiled Eggs – Perfect Every Time

Need to know how to make Hard Boiled eggs? My recipe for Hard Boiled Eggs makes them Perfect Every Time. Great for egg salad, deviled eggs & more!

If you love this recipe for Hot Cross Buns as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Hot Cross Buns

Hot Cross Buns, a traditional spiced sweet bun recipe made with fruit and marked with a cross on top, typically served for Good Friday.

Prep Time20

Cook Time25

rising1 45

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: bread, buns, dinner rolls, raisin, rolls

Ingredients

Buns

2 ¼ tsp active dry yeast 1 packet
¾ cup warm milk 105-110 degrees F
¼ cup granulated sugar
3 to 3 ½ cups all-purpose flour
1 tsp ground cinnamon
¼ tsp ground allspice
1 tsp salt
¼ cup unsalted butter – softened (½ stick )
2 large eggs room temperature
1 cup raisins plumped in hot water, and drained

Glaze

1 large egg
1 tbsp milk

Icing

1 ½ cups confectioner's sugar
4-5 tsp milk

Instructions

In a small bowl, add the milk and sugar, then sprinkle the yeast over the top.
Let sit until foamy, about 5 minutes.
In a large mixing bowl, whisk together 3 cups of flour, cinnamon, allspice, and salt.
Create a well in the center and add the yeast mixture, butter, and eggs.
Mix using a stand mixer or wooden spoon until well combined.
Stir in the raisins until well incorporated.
Turn the dough onto a floured surface to knead or use the dough hook on a stand mixer.
Add more flour if needed a little at a time.
Form a ball and place it back into the mixing bowl.
Cover with plastic wrap and place in a warm area to rise until doubled, about 1 hour.
Punch down the dough and turn onto a floured surface.
Coat a 13×9 baking dish with butter.
Divide the dough evenly and shape it into balls.
Place the shaped dough on a baking sheet, cover with a towel and let rise again until doubled, about 30-45 minutes.
Preheat the oven to 375 degrees F.
Optional: score the top of the rolls using a knife making a cross pattern.
In a small bowl, whisk together the glaze ingredients.
Brush the glaze over the buns.
Bake for 20-25 minutes or until lightly browned.
Remove from the oven and let cool slightly, transfer to a wire rack to cool completely.
In a small bowl, whisk together the ingredients for the icing, it should be thin enough to pipe onto the buns easily but not too thin.
Transfer to a piping bag.
Frost a cross-shape onto each bun.
Allow the frosting to set until.
Store in an airtight container.

Orange Pound Cake

This easy orange pound cake recipe is a perfectly sweet dessert with a bright orange flavor and light orange glaze. Ideal for any spring and summer gathering.

If you love citrus flavor, but classic lemon pound cake doesn’t feel exciting anymore, I have something better for you!

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Fruity Pebble Donuts

You’ll love the fruity flavor of these sweet Fruity Pebble Donuts topped with a generous sprinkle of crunchy Fruity Pebbles cereal.

Wake up to a burst of color and flavor with Fruity Pebble Donuts! These aren’t your average donuts; they’re a fun, vibrant twist on a classic breakfast favorite.

Imagine fluffy cake-like donuts baked to perfection, infused with your favorite cereal – Fruity Pebbles, and then topped with a sweet, strawberry-flavored glaze. Each bite is a delightful mix of soft donuts, crunchy cereal, and fruity flavors, making these donuts the perfect treat to brighten any morning or add a pop of color to your St Patrick’s Day dessert spread!

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Chocolate Fudge Cake

Indulge your senses with this decadent Chocolate Fudge Cake! Moist, rich, and intensely chocolatey, each slice is a heavenly delight.

Imagine a cake so rich, so decadent, it’s like a hug for your taste buds. That’s exactly what this Chocolate Fudge Cake is!

Each slice is a perfect blend of moist chocolate cake and glossy chocolate ganache, creating a dessert that’s irresistible to chocolate lovers everywhere.

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How to Dye Eggs

With Easter coming up, you don’t want to miss this tutorial for How to Dye Eggs using vinegar and food color – no kit required. So easy!

Are you ready for Easter? With it coming so early this year, I feel like we are scrambling to get ready.

So that means, I’m cutting out the mad rush to the store and going basic. You don’t have to buy the kit to color eggs. I’m going to show you How to Dye Eggs using things you probably already have at home.

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Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

Are you a lover of mint and chocolate combined? I’m not a big mint lover when it is by itself. But man, oh man, when you combine mint with chocolate – I can’t get enough.

One thing I have been craving lately – Andes mints. So, while I was in a baking mood, I decided it would be positively scrumptious to add some to my favorite cake mix cookie recipe.

Now – I thought long and hard about whether I would make these cookies using a chocolate cake mix or not. But in the end, I really wanted these cookies to be green. So I opted for the white cake mix instead.

I might just make some more this weekend and use the chocolate version this time though. I know it will be heavenly.

Andes Mint Chocolate Cookies

Here are some commonly asked questions

What is the best way to store Andes mint cookies?

These cookies keep well in an airtight container at room temperature for up to 4 days. They are super soft, so even after a couple of days – they will still taste like the day you baked them if you don’t leave the container open for too long.

How many drops of food color should I use?

The amount of food coloring will be a personal preference for how deep you want the color and what type of food coloring you are using. I prefer using gel paste (link below) because it is more concentrated and I can use less to achieve the same result.

For instance – I was able to use just 2 drops of gel paste in mint green to achieve the color in these cookies. Making them with a liquid food coloring like you find in the grocery store might take 10-12 drops to get the same result.

Andes Mint Cookies Recipe

Can this recipe be doubled?

You can, and we do it often. I have found that even my 5 quart mixer can accomodate double the dough quite well. So if you are making these for a party – I highly recommend making a double batch.

Can these cookies be frozen?

Yes – these Andes mint cake mix cookies can be frozen. Once the dough has gone through the chilling in the refrigerator – it can be rolled. You can then roll the dough into balls, set them in a single layer on a baking sheet and freeze them.

Transfer the frozen dough into a zip-top bag for space-saving. Keep frozen until ready to bake for up to 3 months. To bake – set the frozen dough on a baking sheet, 2″ apart.

Allow the dough to come to room temperature before baking. Follow the baking instructions in the recipe once the dough has thawed.

If you would like to freeze the baked cookies – wrap each cookie individually in plastic wrap. Then place the wrapped cookies in an airtight container and freeze for up to 3 months.

Easy Andes Mint Cookies

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Can I add other mixins to these cookies?

You bet! Adding your favorite goodies to these cookies is so easy and delicious. I have made a list below of my favorite “alternate” mix-ins for these cake mix cookies. The possibilities are endless!

Andes Chocolate Mint Cookies

HOW DO YOU MAKE ANDES MINT COOKIES?

Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
Fold in the Andes mint pieces and the winter mix of chocolate chips.
Cover and chill the dough for at least 1 hour, but preferably 2 hours.
Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
Line a couple of baking sheets with parchment and set them aside.
Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
Place on the prepared baking sheets 2″ apart.
Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
Once cooled, store in an airtight container at room temperature for up to 4 days.

Chocolate Mint Cookies Andes

Ingredients for Andes Mint Cookies

cake mix – white or vanilla
eggs
cooking oil – canola or vegetable will work fine
green food coloring – I like gel paste – mint green
Andes mint pieces
dark chocolate chips
mint chocolate chips

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

Cookies with Andes Mints

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 10-15 minutes before rolling and baking.

Don’t miss my favorite St. Patrick’s Day goodies listed below!

Green Jello Poke Cake
Irish Cream Macarons
Lucky Charm Treats
Rainbow Truffles
St. Patrick’s Day Hot Chocolate Bombs
Homemade Peppermint Patties

Andes Cookies

Products I love when making Andes Mint Cookies…

This cookie recipe with Andes mints is SUPER EASY and delicious – and if you’re like me, then you most likely already have these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

If you love this Easy Andes Cookies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!

Irish Cream Mint Brownies

Irish Cream Mint Brownies are a thick and fudgy homemade brownie recipe loaded with Irish cream & mint chocolate, perfect for St. Patrick’s Day.

St Patrick's Day - Irish Cream Mint Brownies

St. Patrick’s Day Mint Chocolate Chip Cookies

St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.

Recipe for St. Patrick’s Day Mint Chocolate Chip Cookies

5-Minute Mint Hot Fudge

5-Minute Mint Hot Fudge is easy to make dessert topping with just 3 simple ingredients. Perfect for adding to ice cream, brownies & so much more. If you love mint & chocolate, this will be your new favorite thing.

Minty Shamrock M&M Popcorn

Minty Shamrock M&M Popcorn is a super easy & delicious treat to enjoy on St. Patrick's Day. If you are a fan of white chocolate popcorn, the added mint M&M's in this snack will make you swoon!

Mint Chocolate Chip Skillet Cookie

Mint Chocolate Chip Skillet Cookie is the most delicious pizookie-style dessert loaded with mint & chocolate flavor. Gather your friends, grab a spoon & be prepared for the best dessert ever!

Mint Chocolate Chip Ice Cream

Need an easy no bake dessert to wow your crowd? This homemade Mint Chocolate Chip Ice Cream is so easy & beyond delicious! Perfect for mint chocolate lovers everywhere!

Chocolate Mint Poke Cake

Delicious mint chocolate cake soaked with chocolate fudge & topped with minty whipped cream, mini chocolate chips & sprinkles. So good!

Peppermint Bark Cookies

A slice of chocolate mint poke cake on a plate. The rich, moist chocolate cake is topped with frosting and sprinkled with chocolate chips. The poke holes are filled with creamy chocolate pudding, adding extra decadence to the dessert.

More Awesome Peppermint Recipes to Try

White Chocolate Peppermint Pretzels

Homemade Peppermint Patties

No-Bake Peppermint Oreo Bars

Dark Chocolate Peppermint Cookies

Peppermint Chocolate Chunk Cookies

Peppermint Cookies

Chocolate Peppermint Bundt Cake

Peppermint Snowball Cookies

Peppermint Cake

If you love this recipe for Andes Mint Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Red Velvet Cake Mix Cookies

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

St. Patrick’s Day Cake Mix Cookie Bars

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Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

Prep Time5

Cook Time9

Chill1

Course: Dessert

Cuisine: American

Keyword: cake mix, chocolate chip, cookies, mint

Servings: cookies

Ingredients

1 box cake mix 15.25 ounces- white or vanilla
2 large eggs
½ cup cooking oil – canola or vegetable will work fine
green food coloring I like gel paste – I used 1-2 drops of mint green
1 cup Andes mint pieces
¼ cup dark chocolate chips + more for the tops of the cookies after baking if desired
¼ cup mint chocolate chips + more for the tops of the cookies after baking if desired

Instructions

Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
Fold in the Andes mint pieces and the winter mix of chocolate chips.
Cover and chill the dough for at least 1 hour, but preferably 2 hours.
Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
Line a couple of baking sheets with parchment and set them aside.
Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
Place on the prepared baking sheets 2″ apart.
Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
Once cooled, store in an airtight container at room temperature for up to 4 days.

Air Fryer Brussel Sprouts with Herb Honey Mustard

Cauliflower in the Air Fryer

Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.

Who loves Brussels sprouts? I know they are so popular right now and for good reason.

Not only are they super good for you, but there are so many different ways they can be prepared – like these here served with herb honey mustard.

Air Fryer Brussel Sprouts with Herb Honey Mustard

The best part about these is that not only are they super fast to make, thanks to the air fryer. But they are so versatile too.

We not only can pair them with a weeknight dinner, but they go perfectly with every holiday feast. We serve them for Easter, St. Patrick’s Day, Mother’s Day, Thanksgiving, and Christmas too. Sometimes we do this version and other times we make my Air Fryer Brussels Sprouts with Honey Sriracha Sauce.

Honey Mustard Brussels Sprouts

Here are some commonly asked questions

What is the best way to store leftover Brussels sprouts?

Place any leftover Brussels sprouts in an airtight container. Label with the date and keep refrigerated for up to 4 days. To reheat, place them back in the air fryer and cook until crispy and hot again. Usually about 5-10 minutes.

Can this recipe be doubled?

You can, depending on the size of your air fryer. If you have one of the original versions that is on the smaller side, then this recipe will fill it pretty full. The key is to not over-crowd the veggies or try to cook them in a double layer. They need air flow all the way around for the best possible result.

homemade honey mustard

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

Take it on the go

Honey Brussel Sprouts

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

home made honey mustard

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

What to serve with Brussels sprouts

AIR FRYER BRUSSEL SPROUTS RECIPE

HOW DO YOU MAKE AIR FRYER BRUSSELS SPROUTS?

Preheat the air fryer to 400F for at least five minutes.
Toss the Brussel sprouts with olive oil and salt, making sure they’re evenly coated.
Add the coated Brussel sprouts to the air fryer and cook for 12-14 minutes, stirring halfway through cooking.
Serve warm with the herb honey mustard as a drizzle or dipping sauce.

Other Vegetable-based Air Fryer Recipes

Air Fryer Shishito Peppers

Air Fried Artichoke Hearts

Quick and Easy Air Fryer Carrots

BRUSSELS SPROUTS MUSTARD

Ingredients for Air Fryer Brussels Sprouts

Brussel sprouts
olive oil or olive oil spray
salt

AIR FRYER BRUSSELS SPROUTS

Ingredients for Homemade Honey Mustard

Dijon mustard
honey
olive oil
fresh thyme
dried Italian seasoning

AIR FRYER SIDE DISHES

Why is my food dry, chewy, or not crisp?

AIR FRYER BRUSSEL SPROUTS

Products I love when making air-fried Brussels Sprouts…

This air fryer Brussels Sprouts recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you new to air frying, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.

HONEY MUSTARD BRUSSEL

If you love this Easy Air Fryer Brussels Sprouts recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!

Air Fryer Panko Crusted Pork Chops

Juicy boneless pork chops are coated in a seasoned panko crust &air fried until crispy to make Air Fryer Panko Crusted Pork Chops. A quick and easy dinner recipe everyone loves.

Air Fryer Steak Fries

Air Fryer Steak Fries are loaded with garlic & parmesan cheese. This quick & easy recipe is ready in just 25 minutes. Perfect for game day, race day or as a bbq side dish. Delish!

Air Fryer Apricot Glazed Chicken Drumsticks

Air Fryer Apricot Glazed Chicken Drumsticks are a sweet and spicy dinner. Made with apricot preserves and Dijon mustard these are ready in under 1 hour.

Sweet & Spicy Air Fryer Apricot Glazed Chicken Drumsticks

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

Air Fryer Lemon Pepper Chicken

Air Fryer Lemon Pepper Chicken is a quick & easy chicken dinner recipe that takes only 30 minutes. You can’t beat the convenience of dinner in the air fryer.

Air Fryer Lemon Pepper Chicken dinner recipe

If you love this recipe for Air Fryer Brussels Sprouts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

easter dinner side dish brussels sprouts

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Air Fryer Brussel Sprouts with Herb Honey Mustard

Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: brussels sprouts, honey, mustard

Servings:

Ingredients

Brussel Sprouts

1 pound Brussel sprouts halved
1 tsp olive oil or olive oil spray
½ tsp salt

Herb Honey Mustard

¼ cup Dijon mustard
2 tbsp honey
1 tbsp olive oil
½ tsp fresh thyme
½ tsp dried Italian seasoning

Instructions

Brussel Sprouts

Preheat the air fryer to 400F for at least five minutes.
Toss the Brussel sprouts with olive oil and salt, making sure they’re evenly coated.
Add the coated Brussel sprouts to the air fryer and cook for 12-14 minutes, stirring halfway through cooking.
Serve warm with the herb honey mustard as a drizzle or dipping sauce.

Herb Honey Mustard

Combine mustard, honey, olive oil, thyme, and Italian seasoning in a small bowl.
Store in the fridge until ready to use.

Notes

I prefer the olive oil spray in this recipe, but pourable olive oil will work as well.

Cookies and Cream Cookies

Don’t miss my QUARTER POUND CHOCOLATE CHIP COOKIES TOO!

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

It should come as no surprise that we enjoy our fair share of cookies around here. I can’t help it – I love to bake and cookies are the thing I love to bake the most.

So one weekend the kids were asking me what I planned on doing with the excess of Oreo cookies in the pantry. I knew that if they were asking, my time to do something with them was limited before they just jumped in and ate them.

So I made sure to get in the kitchen and make these Cookies and Cream Cookies that I had been craving for weeks.

These are so soft, so chewy – with that delicious buttery flavor that epitomizes a chocolate chip cookie. But then you get that bite of cream from the inside of the Oreo – it’s pure heaven my friends.

As we were enjoying the first few cookies off the rack, the kids were commenting that only in America do we say “hey this cookie is so delicious – but let’s add cookies TO THE COOKIES”.

They are totally right, these are one of America’s favorite cookies stuffed into what is probably THE most popular cookie flavor in the country. So basically that makes these cookies THE MOST AMAZING COOKIES – EVER!

cookies and cream

Here are some commonly asked questions

What is the best way to store cookies and cream cookies?

I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Can these cookies be made ahead of time?

cookies n cream

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

oreo chunk cookies

soft and chewy cookies with oreo cookies

HOW DO YOU MAKE COOKIES AND CREAM COOKIES?

In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
Preheat the oven to 350 degrees.
Line baking sheets with parchment – set aside.
Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
Keep in an airtight container at room temperature for up to 5 days.

oreo white chocolate chip cookies

Ingredients for Cookies and Cream Cookies

cream cheese – room temperature
butter – room temperature
granulated sugar
brown sugar
large egg – room temperature
vanilla extract
all-purpose flour
cornstarch
baking soda
table salt
double-stuffed Oreo cookies or most-stuf, or regulars– CRUSHED
semi-sweet chocolate chunks
white chocolate chips

Can I change the cream cheese?

The cream cheese is super important to the consistency of the cookies. Because it is a fat that is taking the place of either shortening, butter or margarine (other fats) you want to make sure that it is FULL FAT cream cheese.

Also – please do not use whipped or spread as those don’t have the nice dense consistency of the block that we need for these cookies.

Can the dough be frozen for later?

Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.

To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.

oreo stuffed chocolate chip cookies

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

How do I properly measure the flour?

Sometimes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. But FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD. Otherwise, the dough will definitely be too dry.

Why add cornstarch to the cookies?

I like to add the cornstarch because it is the little secret ingredient that helps keep the cookies extra soft. I’m super picky about my cookies and often won’t eat homemade cookies beyond the first day because they dry out too much for my taste.

But the cornstarch in these cookies keeps them just as soft as the first day – even into day 4. (if they last that long in your house) You can leave it out if you don’t have it without changing anything else in the recipe. But I highly recommend it.

chewy cookies and cream cookies

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

Can I use a gluten-free flour?

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I recommend a product that offers a 1:1 swap. I would love to know how it turns out if you give it a try.

How to crush Oreo cookies?

My favorite way to crush the Oreo cookies for these cookies is to just hold each cookie with both hands and sort of press my thumbs through the center of the cookie.

This usually results in the Oreo breaking into 3-4 semi-even pieces and leave minimal fine crumbs. This method is great when you want larger chunks.

You can also place the Oreos in a zip-top bag and lightly pound them with a rolling pin or meat tenderizer. This will give a more crushed result – which for these cookies will add more fine pieces to the dough – yielding a darker overall cookie.

buttery chocolate chip cookies with oreos

Products I love when making cookies and cream cookies…

This cookies and cream cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have all of these items on hand OR maybe you have never made cookies stuffed with cookies before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

granulated sugar
brown sugar
vanilla extract
all-purpose flour
cornstarch
baking soda
table salt
double-stuffed Oreo cookies or most-stuf, or regulars
semi-sweet chocolate chunks
white chocolate chips
baking sheet
parchment paper
mixer
spatula
cooling rack

If you love these Easy Cookies and Cream Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Lofthouse Sugar Cookies

These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!

Birthday recipe - Lofthouse Sugar Cookies - Copycat Recipe

Copycat DoubleTree Hotel Cookies

Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!

Copycat DoubleTree Hotel Chocolate Chip Cookies

4-Ingredient Sugar Cookies

These soft and chewy 4-Ingredient Sugar Cookies are made without eggs or cake mix and don’t require chilling or rolling. So simple, so good! Perfect for a quick and easy dessert!

3-Ingredient Peanut Butter Cookies

Making peanut butter cookies doesn’t get any easier than these 3-Ingredient Peanut Butter Cookies that are so soft & chewy. You better make a double batch!

Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies are so soft and thick. Super simple and easy to make with no chill time needed. Great for any occasion.

White Chocolate Macadamia Nut Cookies

Easy to make White Chocolate Macadamia Nut Cookies that are so soft, chewy and positively delicious. Great as neighbor gifts or served at any holiday party.

M&M Cookie Recipe

This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.

Classic Peanut Butter Blossom Cookies

Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.

M&M Chocolate Chip Cookies

Soft Oatmeal Snickers Cookies

Other Creative Cookies

Best Ever Cowboy Cookies

Buckeye Cookies

Copycat Girl Scout Samoa Cookies

If you love this recipe for Cookies and Cream Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Prep Time15

Cook Time13

Chill2

Total Time2 28

Course: Dessert

Cuisine: American

Keyword: chocolate chip, cookies, cookies and cream, oreo, white chocolate

Servings: cookies

Ingredients

4 ounces cream cheese – room temperature
¾ cup butter – room temperature
½ cup granulated sugar
½ cup brown sugar – firmly packed
1 large egg – room temperature
2 tsp vanilla extract
2¼ cups all-purpose flour spooned & leveled
1½ tsp cornstarch
1 tsp baking soda
½ tsp table salt
14 double-stuffed Oreo cookies or 12 most-stuf, or 16 regulars– CRUSHED
¾ cup semi-sweet chocolate chunks
½ cup white chocolate chips

Instructions

In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
Preheat the oven to 350 degrees.
Line baking sheets with parchment – set aside.
Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
Keep in an airtight container at room temperature for up to 5 days.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

Are you ready for a super easy dinner recipe? I’m all about the easy dinners, so this pulled bbq chicken made in the pressure cooker is one of our absolute FAVORITES!

You just can’t go wrong with tender, juicy pulled chicken smothered in bbq sauce and added to a bun. Delish and it is FAST to make too.

Honestly, I’m all about streamlining and making things easier in the kitchen. So when I can do something like a toss-and -go recipe like this one – I’m all in.

I’m sure you understand, dinner can be so hectic. So much to do already and then all that prep. This keeps it to minimal dishes and yet you don’t have to sacrifice flavor.

I promise the whole family will deem this chicken dinner their new favorite!

instant pot shredded chicken

Here are some commonly asked questions

What is the best way to store leftover bbq chicken?

Place any leftover bbq chicken in a shallow, airtight container. Label with the date and keep refrigerated for up to 3 days.

Why use a shallow container to store the leftovers?

Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

instant pot pulled chicken

Why do I have to combine the ingredients before I use the pressure cooker setting on the instant pot? Don’t they all cook inside together?

Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you have to combine all of your ingredients to get the right consistency when done.

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

bbq chicken instant pot

Can this be made with frozen chicken?

Yes this can be made with frozen chicken. Make sure the pieces are not stuck together as this makes those areas where they are connected more dense. This will increase the amount of time the chicken will need to be cooked.

Otherwise you will have the outside looking like it is done and the parts where the chicken is connected will still be raw.

If you use frozen chicken that is separated, increase the cooking time by 2-3 minutes and leave the natural pressure release time the same.

instant pot barbecue chicken

Can this be made with bone-in chicken thighs?

I suppose you can – but you won’t really have pulled chicken at that point. But if that is more of what you are after, you can do that. Change the cooking time to 17 minutes. Keep the release the same.

HOW DO YOU MAKE PRESSURE COOKER BBQ CHICKEN?

Add the chicken stock and apple cider vinegar to the Instant Pot insert, followed by the chicken thighs.
Sprinkle the garlic powder, paprika, and salt on top of the chicken.
Finally, pour ¾ cup of the BBQ sauce over the chicken thighs. Do not stir.
Attach the lid and ensure the valve is in the “sealing position”.
Set for manual high pressure for 15 minutes.
When the timer finishes, allow the pressure to naturally release for 10 minutes. Then, quickly release any remaining pressure by switching the valve to the “venting” position.
Transfer the chicken to a bowl and shred it by pulling it with 2 forks.
(Optional) If you like a thick sauce on your sandwich, turn the Instant Pot to the “Saute-Normal” function and whisk in 2 tbsp of flour. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
Return the chicken to the pot and add the remaining ¼ cup of BBQ sauce.
Serve immediately.
Store any leftover BBQ chicken in an airtight container in the fridge for up to three days.

bbq pulled chicken instant pot

What about the coleslaw?

You’ll want to pair this with my Hawaiian Coleslaw recipe. The added sweetness pairs perfectly with the bbq sauce.

Ingredients for Instant Pot BBQ Chicken

chicken stock or water
apple cider vinegar
boneless skinless chicken thighs
garlic powder
paprika
salt
BBQ sauce divided
buns and/or coleslaw

bbq chicken sandwich

Is it necessary to use a specific type of pressure cooker?

No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.

What to serve with bbq chicken sandwiches?

sweet and salty snack mix
homemade potato chips
parmesan ranch pasta salad
strawberry icebox cake – for dessert
chocolate chip cookie bars for dessert

pulled chicken sandwich

Products I love when making pulled chicken in the pressure cooker…

This bbq pulled chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chicken in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chicken recipe.

shredded bbq chicken instant pot

If you love this Easy Instant Pot BBQ Chicken recipe, you’re going to love these other easy dinner ideas too. Please click each link below to find the easy, printable recipe!

Instant Pot Beef Stew

Instant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.

Sausage Tortellini Soup – Instant Pot

Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!

how to make Sausage Tortellini Soup - Instant Pot

Instant Pot Alfredo

Instant Pot Alfredo is a quick & easy dinner that you can make in your pressure cooker. Change it up using chicken, shrimp, spinach & more.

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that is perfect for snacking, holidays, game day, or any fun gathering!

Chicken Noodle Soup Recipe for the Instant Pot

Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Instant Pot Chicken and Broccoli

This super easy Instant Pot Chicken and Broccoli will have you rushing to get out that pressure cooker. An incredibly delicious dinner in just 30 minutes!

bbq chicken in instant pot

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Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

Prep Time5

Cook Time15

Pressurizing/Depressurizing25

Course: dinner

Cuisine: American

Keyword: bbq, chicken, instant pot, pressure cooker, sandwich

Servings:

Ingredients

½ cup chicken stock or water
2 tbsp apple cider vinegar
1 lb boneless skinless chicken thighs
1 tsp garlic powder
½ tsp paprika
½ tsp salt
1 cup BBQ sauce divided
buns and/or coleslaw for serving

Instructions

Add the chicken stock and apple cider vinegar to the Instant Pot insert, followed by the chicken thighs.
Sprinkle the garlic powder, paprika, and salt on top of the chicken.
Finally, pour ¾ cup of the BBQ sauce over the chicken thighs. Do not stir.
Attach the lid and ensure the valve is in the “sealing position”.
Set for manual high pressure for 15 minutes.
When the timer finishes, allow the pressure to naturally release for 10 minutes. Then, quickly release any remaining pressure by switching the valve to the “venting” position.
Transfer the chicken to a bowl and shred it by pulling it with 2 forks.
(Optional) If you like a thick sauce on your sandwich, turn the Instant Pot to the “Saute-Normal” function and whisk in 2 tbsp of flour. Cook, stirring occasionally, for 2-3 minutes or until the sauce has thickened enough to coat the back of a spoon.
Return the chicken to the pot and add the remaining ¼ cup of BBQ sauce.
Serve immediately.
Store any leftover BBQ chicken in an airtight container in the fridge for up to three days.

Notes

This recipe can also be made with chicken breasts, but chicken thighs have more flavor! If using breasts instead of thighs, cut them into large pieces and then cook for an additional

My preferred BBQ sauce is Sweet Baby Ray’s, but use whatever you have on hand.

Honey Glazed Carrots

Honey Glazed Carrots are the perfect side dish for holiday meals like Easter and Thanksgiving, and also great for weeknight dinners too. Simple, easy & delicious, and ready in just 15 minutes.

When it comes to side dishes we like to keep it classic and simple all at the same time. Fortunately when you stick with the basics, that makes it pretty easy.

Recipes like grandma’s honey glazed carrots have been gracing the dinner table for decades. Not only is this one almost effortless to make, but it is a delicious way to get those veggies in the daily diet too.

I love this recipe for not only its ease but for its versatility too. Candied carrots pair perfectly with a holiday ham for Easter and with the Thanksgiving turkey too.

It’s nice when we can have a family recipe that we all remember growing up that comes together so quickly too. Grandma didn’t have all the fancy kitchen appliances back then.

Everything was made either in the oven or the stovetop. So that meant she knew how to keep it as streamlined as possible – and I love her recipes for that reason.

GLAZED CARROTS

Here are some commonly asked questions

What is the best way to store leftover glazed carrots?

Place any leftover carrots in an airtight container and keep refrigerated for up to 4 days. When reheating, add a splash of water and pop the corner of the lid. Then microwave until hot. The steam created from the added water will make them nice and tender again.

Should I use salted or unsalted butter?

I would say that this is a personal preference. You can use salted butter and then omit the added salt when serving.

I personally like the added salt to balance the sweetness of the honey and brown sugar.

All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.

CANDIED CARROTS

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

HOW DO YOU MAKE HONEY GLAZED CARROTS?

Over medium-high heat combine the olive oil and butter in a frying pan and cook until the butter is melted.
Add carrots, brown sugar, honey, and garlic and stir to combine.
Cook for 8-10 minutes or until the carrots are tender, tossing several times to cook evenly.
Add salt and pepper to taste, and garnish with fresh parsley prior to serving.

honey carrots

Can I use frozen carrots?

Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.

Ingredients for Honey Glazed Carrots

carrots – peeled and sliced
olive oil
butter
brown sugar
honey
garlic
Salt and pepper
Fresh parsley to garnish

glazed carrots recipe

Can this recipe be cut in half?

Oh of course! If you are cooking for just a couple of people, reducing this recipe works really well.

My son goes back and forth between cooking the whole recipe and then enjoying it for days – and making a half recipe for just a night or two.

What to serve with honey glazed carrots

caramelized carrots

candied carrots recipe

Products I love when making glazed carrots…

This candied carrots recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made glazed carrots before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.

If you love this Easy Honey Glazed Carrots recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!

Traditional Deviled Eggs

Traditional Deviled Eggs are great anytime! Make this recipe for New Year's, Game Day, Easter brunch, Thanksgiving or Christmas dinner & WOW your guests.

One Hour Dinner Rolls

Loaded Green Bean Casserole

Everyone’s favorite side dish, Loaded Green Bean Casserole is an easy side dish made with one pot and takes just 30 minutes. Perfect for busy weeknights and holidays alike.

Garlic Parmesan Pull Apart Biscuits

Refrigerator biscuits, Italian garlic butter & Parmesan cheese make these Garlic Parmesan Pull Apart Biscuits. A simple side with easy family dinner ideas.

Garlic Parmesan Pull Apart Biscuits - loaded with homemade Italian Garlic Butter & Parmesan cheese. Ready in 20 minutes. Don't miss the recipe for the butter too! It's AMAZING on everything.

Garlic Mashed Potatoes

Garlic Mashed Potatoes, an easy side dish dinner recipe & perfect for all of those holiday feasts too. So delicious topped with butter or gravy. YUM!

A bowl of creamy garlic mashed potatoes, topped with melted butter and garnished with fresh herbs. The smooth, fluffy texture of the potatoes is highlighted by the rich, buttery sheen, making the dish look warm, comforting, and flavorful. Perfect as a savory side dish for any meal.

Cheesy Spinach Crescents

Cheesy spinach crescent rolls for dinner

Air Fryer Brussels Sprouts with Honey Sriracha Sauce

Air Fryer Brussels Sprouts with Honey Sriracha Sauce make a great side dish at all your holiday dinners. They are great for snacking on game day too.

Air Fryer Brussels Sprouts game day snack

Bacon & Garlic Green Beans

Bacon & Garlic Green Beans, a side dish recipe that’s easy enough to enjoy with weeknight dinners & perfect for Easter, Thanksgiving & Christmas dinners too.

Easy Roasted Balsamic Potatoes

Easy Roasted Balsamic Potatoes- the perfect side dish!

honey glazed carrots recipe

If you love this recipe for Honey Glazed Carrots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Honey Glazed Carrots

Honey Glazed Carrots are the perfect side dish for holiday meals like Easter and Thanksgiving, and also great for weeknight dinners too. Simple, easy & delicious, and ready in just 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: brown sugar, carrots, honey

Ingredients

2 pounds carrots peeled and sliced
1 tbsp olive oil
¼ cup butter
2 tbsp brown sugar packed
2 tbsp honey
1 clove garlic smashed and minced
Salt and pepper to taste
Fresh parsley to garnish

Instructions

Over medium-high heat combine the olive oil and butter in a frying pan and cook until the butter is melted.
Add carrots, brown sugar, honey, and garlic and stir to combine.
Cook for 8-10 minutes or until the carrots are tender, tossing several times to cook evenly.
Add salt and pepper to taste, and garnish with fresh parsley prior to serving.

Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Are you excited for spring? I know I sure am. The days are getting just a little bit longer and the snow is hopefully almost done around here.

That means that I am super excited to focus on fun spring recipes like this Jello Poke Cake. I made this one using lime jello for a bright green cake with that great zing of lime flavor.

**Don’t miss our Coconut Poke Cake and Candy Corn Poke Cake too!

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Sesame Shrimp Recipe

Sesame Shrimp Recipe is a quick and easy meal that’s ready in just 20 minutes. Serve with white rice, edamame, carrots, and a lime wedge.

Who loves quick and easy dinners? I’m pretty sure you’d be hard pressed to find someone that didn’t love it when the evening meal comes together as fast as this one does.

Bonus points when the dish is healthy too. You just can’t go wrong with this super light and yet, flavorful sesame shrimp recipe.Pair this with my Instant Pot White Rice too!

I love this recipe because I can not only get dinner on the table in record time – but the whole family loves it so much.

Not to mention that it is definitely way better than anything you get with delivery. Don’t get me wrong, I love our delivery place – but I can have this done, on the table, and be done with the dishes too in the time it would take for them to just get it here. That is the BEST!

shrimp bowl

Here are some commonly asked questions

What is the best way to store leftover sesame shrimp?

Place any leftovers in a shallow, airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a splash of water to the container, and microwave until hot. The added water will help to steam the shrimp.

Why use a shallow container to store the leftovers?

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

Shrimp Asian Recipes

Can this recipe be cut in half?

Oh of course! If you only need dinner for two – this recipe easily reduces. Or you can make the full recipe and have leftovers the next night.

My son, who lives alone, likes to make the full batch and then has dinner for nearly the rest of the week.

Can I use a different type of oil?

If you can’t find sesame oil, another cooking oil will work. We like using sesame oil because not only does it have health benefits, but it is light, almost flavorless, and cooks at a higher smoke point – which is great for cooking at high temperatures.

Asian Shrimp Recipes

Can this recipe be doubled?

You can, and we do it often. This is a great dinner when you know you are having guests and need to make food fast. Just make sure you use a large skillet and everything doubles quite nicely.

Can I use frozen shrimp?

Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.

Asian Shrimp

HOW DO YOU MAKE SESAME SHRIMP?

Whisk together the soy sauce, sesame oil, lime juice, garlic, ginger, sesame seeds, and sriracha in a large bowl.
Add the shrimp and toss to combine.
Marinate for at least five minutes, but no longer than 1 hour.
Heat a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp have turned light pink in color. Reserve the marinade.
Remove the shrimp from the pan.
Whisk the cornstarch into the reserved marinade and add it to the skillet.
Cook, stirring occasionally until the sauce has thickened slightly– about 2 minutes.
Add the snow peas and cook for an additional minute.
Toss the shrimp with the snow peas and sauce.
Serve over rice with your desired garnishes.

sesame shrimp

Ingredients for Sesame Shrimp

soy sauce
sesame oil
Juice from 1 lime
garlic clove grated
grated ginger
sesame seeds
sriracha or to taste
shrimp peeled and deveined
cornstarch
snow peas

To Serve, optional

White rice
Edamame
Carrots
Lime wedges

Asian Recipes with Shrimp

Products I love when making shrimp bowls…

This sesame shrimp bowl recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made shrimp before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this quick dinner recipe.

shrimp bowl recipe

If you love this Easy Sesame Shrimp recipe, you’re going to love these other delicious dinners too. Please click each link below to find the easy, printable recipe!

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!

Instant Pot Beef Broccoli

Want a quick & easy pressure cooker recipe that has dinner on the table in just 35 minutes? Check out this delicious Instant Pot Beef Broccoli! So good!

Pineapple Teriyaki Chicken

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Slow Cooker Teriyake Beef Lo Mein

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Cheesy Spinach Wontons

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Chinese Pineapple Chicken

Chinese Pineapple Chicken that is better than any takeout you’ll find. Perfectly crispy chicken coated in a sweet & tangy pineapple sauce that is phenomenal! Dig in!

Korean Beef Bowl

Korean Beef Bowl is a simple 30-minute dinner recipe that is perfect for busy weeknights. Made with ground beef & pantry staples, it’s so quick & easy.

Shrimp Lo Mein

Easy shrimp lo mein dinner recipe.

Homemade Fortune Cookies & Free Printable

Homemade Fortune Cookies & Free Printable Fortunes to help you ring in the calendar New Year or the Chinese New Year. Printables for each year. So FUN!

If you love this recipe for Sesame Shrimp as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Sesame Shrimp Recipe

Sesame Shrimp Recipe is a quick and easy meal that’s ready in just 20 minutes. Serve with white rice, edamame, carrots, and a lime wedge.

Prep Time10

Cook Time10

Total Time20

Course: dinner

Cuisine: Asian

Keyword: 20 minute dinner, sesame, shrimp

Servings:

Ingredients

Sesame Shrimp

½ cup soy sauce
2 tbsp sesame oil
Juice from 1 lime about 2 tbsp
1 garlic clove grated
1 tsp grated ginger
1 tsp sesame seeds
½ tsp sriracha or to taste
1 pound shrimp peeled and deveined
1 tsp cornstarch
1 cup snow peas

To Serve, optional

White rice
Edamame
Carrots
Lime wedges

Instructions

Whisk together the soy sauce, sesame oil, lime juice, garlic, ginger, sesame seeds, and sriracha in a large bowl.
Add the shrimp and toss to combine.
Marinate for at least five minutes, but no longer than 1 hour.
Heat a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp have turned light pink in color. Reserve the marinade.
Remove the shrimp from the pan.
Whisk the cornstarch into the reserved marinade and add it to the skillet.
Cook, stirring occasionally until the sauce has thickened slightly– about 2 minutes.
Add the snow peas and cook for an additional minute.
Toss the shrimp with the snow peas and sauce.
Serve over rice with your desired garnishes.

Notes

I used small shrimp in this recipe (25-30 count) so they’re easier to pick up and eat with chopsticks. If you use larger shrimp, make sure to cook them for a few more minutes.

I prefer low sodium soy sauce, but use whatever you have on hand.

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

If you are a regular here than you know that I’m all about the treats. No matter the time of day – I’m always up for something as deliciously sinful as these little donut holes – coated in a cinnamon and sugar mixture – especially when I can dip them in a creamy warm chocolate ganache.

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Instant Pot Beef Stew

By Kleinworth & Co 5 Comments

Instant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.

Do you love a hearty meal on a chilly day? It has been snowing like crazy here and so I have been making meals like this Beef Stew for dinner.

I love it because not only does it 100% hit the spot when it comes to good ol’ fashioned comfort food, but it is insanely easy to make and I don’t have to mind the pot all day long like in years past.

I mean, I have been making this beef stew recipe for at least 20+ years. Only back then the babies were babies, I was home caring for them and I was doing all the cooking on the stovetop.

But once the recent craze of pressure cooking came around – it was a game changer. No longer did I have to dedicate the whole day to dinner.

Making in the pressure cooker also basically guarantees that the meat will be “fall-apart-tender” – so that is a huge win!

Instant Pot Stew

Here are some commonly asked questions

What is the best way to store leftover beef stew?

Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.

*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.

Why use a shallow container to store the leftovers?

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

Should I use salted or unsalted butter?

Usually I would say that this is a personal preference. However, I used salted butter in mine and along with the broth it was perfectly flavored without me having to add additional salt to the recipe.

If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.

Can this be made with another type of meat?

Sure – you can make this stew with a pork roast instead. Cooking time would be 20 minutes per pound of meat. You can also make it with boneless skinless chicken breast – cooking at 6-8 minutes per pound.

Can I add red wine to this recipe?

Of course, if you want to add a little red wine to this recipe – I recommend no more than a half-cup. It isn’t a carbonated beverage, so it will do just fine in the cooker.

Keep in mind that although it is believed that all of the alcohol cooks out when adding things like wine or beer to recipes. The reality is that only about 70% of the alcohol is removed in the cooking process. So keep that in mind depending on who will be enjoying this stew.

pressure cooker beef stew

Can this recipe be cut in half?

Oh of course! If you only need a handful of servings, this recipe can be cut to suit your needs.

Is it necessary to use a specific type of pressure cooker?

Can I use a gluten-free flour?

You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose flour.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can I use yellow or russet potatoes?

Using another type of potato will work fine – they just yield a different texture and may need more or less time cooking depending on what you choose. Just be sure to cut them to about the same size as you would the red potatoes.

Is beef stew Irish?

I have heard that stew is actually the recipe of choice in Ireland when celebrating St. Patrick’s Day. But a true Irish stew contains just a handful of ingredients – mutton, onions, potatoes, and sometimes carrots, this is what distinguishes it from a stew made from beef that you typically find in the US.

You’ll also find that Irish stew is thickened with mashed potatoes instead of making a roux or cornstarch or flour slurry.

Can I add other vegetables?

Of course – more veggies can always be added. However, if you want to keep this as close to a traditional stew – just the potatoes and carrots are needed.

Instant Pot Beef Stew Recipe

What cut of beef should I use?

You can use already cut beef that is labeled “stew meat”. For this, I happened to have already purchased a large beef chuck roast and had other plans for it. But then I decided to make this stew and so I just cut that roast into the pieces here. You can use flank, shank, or chuck roast. That will work just fine.

Can I use water instead of broth?

Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.

Why is my stew meat tough?

This is where using the pressure cooker comes in handy – because I have yet to cook any meat in there and not have it turn out perfectly tender and juicy. The pressure cooker locks in the moisture and the high pressure helps to break down the fibers of the meat to make it tender.

If the meat isn’t tender it is possible that it either didn’t cook long enough or the wrong cut of meat was used. Make sure you are using flank, shank or chuck roast for this recipe.

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

Can this recipe be doubled?

Yes and no. You’ll notice that the recipe mentions that I have increased the beef to up to 6 pounds – but I left the remaining ingredients the same. This was extra meaty – which the family loves. I must say that it maxed out my 8-quart Instant Pot.

Due to the space constraints of the pot, I don’t recommend a full double batch. You can increase the meat by itself, but I would maybe keep it to 4 pounds instead of the 6 that I did if you have a smaller pot.

Can beef stew be frozen?

Yes – but it isn’t as easy as it sounds. You will start with making sure you choose a shallow container as you would for storing leftovers in the fridge. This goes back to the bacteria growth we discussed.

There are a couple of ways you can freeze the stew. First -You need to make sure the stew has come to room temperature before freezing. Place it in the shallow containers and then submerge the bottom of the container in cold water to help rapidly cool the stew before you freeze it. Then put the lid on- label with the date and store for up to 3 months.

The second way (that we do most often) is we let the stew sit in the pot while we eat – this is because people go back for seconds, and we are usually done eating and onto the clean up within 30 minutes. This allows the stew to cool to a reasonable temperature without entering the danger-zone of being out for too long.

Then we place any leftovers in the shallow containers and refrigerate. We enjoy it for the next night – because I love not having to cook when possible. Then if there is anything leftover, we place that in a clean airtight container, label with the date and freeze.

Instant Pot Beef

How can I thicken the stew?

If you want the base of the stew to be thicker than the broth consistency here – you can easily thicken it.

Just ladle out 2 cups of the broth into a bowl. Then whisk in 2 tbsp of flour until it looks like gravy. You can add more flour if you want it thicker or more liquid if it gets too thick. Then add it back to the pot and stir well. This should make the stew nice and thick.

Ingredients for Instant Pot Beef Stew

beef stew meat
all-purpose flour
butter
beef broth
red potatoes – washed and cut into quarters
carrots – peeled and sliced
Worcestershire sauce
tomato paste
minced onions
minced garlic

Stew Meat Instant Pot

HOW TO MAKE INSTANT POT BEEF STEW?

Combine the cubed stew meat in a bowl with the flour. Toss to coat.
Set the Instant Pot to saute. Once hot, add the flour-coated meat along with the butter.
Brown the meat, turning only a handful of times until all of the pieces are just browned.
Add the broth and then scrape the bottom of the pot with a wooden spoon to deglaze – this helps make sure the pot can come to proper pressure.
Turn off the saute setting and then add the potatoes, carrots, Worcestershire sauce, tomato paste, minced onions, and garlic. Stir.
Put on the lid and set the valve to sealing. Cook on manual high for 40 minutes.
Once the cooking time is done – allow for a natural pressure release for 30 minutes, then do a quick release of any remaining pressure.
Carefully remove the lid, and then check the tenderness of the meat. It should be falling apart and the vegetables should be “fork-tender”.
Stir the stew again before serving.

Can this be made in the slow cooker?

Yes, you can make this in the slow cooker. Just follow steps 1-3 using a skillet on the stovetop. Then transfer the browned meat to the slow cooker, add the other ingredients, cover and cook on high for 5-6 hours or on low for 7-8 hours.

Can this be made on the stovetop?

You bet – I made it on the stovetop for decades. Follow steps 1-5 using a large Dutch oven or stockpot on the stovetop – cooking just the meat, leave the veggies for later. Heat to boiling. Reduce heat to low. Cover and simmer for 2 hours 30 minutes or until beef is almost tender. Stir in the remaining ingredients. Cover and cook for another 30 minutes or until vegetables are tender before serving.

Instant Pot Stew Recipe

What to serve with beef stew

Products I love when making beef stew in the Instant Pot…

This beef stew recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade stew before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this stew recipe.

If you love this Easy Beef Stew recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!

Don’t miss these Instant Pot Beef Recipes!

Pressure Cooker Italian Beef Sliders

Pressure Cooker Italian Beef Sliders are loaded with melted provolone cheese & peperoncini peppers. Perfect for game day, these are a hit!

Pressure Cooker Italian Beef Sliders Recipe

Instant Pot Corned Beef and Cabbage

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Ham and Bean Soup

Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

Chicken Vegetable Soup

This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!

Instant Pot Beef Tips

Instant Pot Beef Tips are so tender and juicy. This toss & go pressure cooker dinner is so simple & always keeps them coming back for more. Delish!

Instant Pot Beef Broccoli

Want a quick & easy pressure cooker recipe that has dinner on the table in just 35 minutes? Check out this delicious Instant Pot Beef Broccoli! So good!

Be sure to check out our Oven Roast Beef too!

pressure cooker stew

If you love this recipe for Instant Pot Beef Stew as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Beef Stew Recipe Instant Pot

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5 from 4 votes

Instant Pot Beef Stew

Instant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.

Prep Time10

Cook Time40

Natural Release30

Course: dinner, Main Course, Soup

Cuisine: American, Irish

Keyword: beef, carrots, instant pot, potatoes, pressure cooker, stew

Servings:

Ingredients

2 lbs beef stew meat – cut into 1-2" pieces
¼ cup all-purpose flour
4 tbsp butter
8 cups beef broth
12 small red potatoes – washed and cut into quarters
3 medium carrots – peeled and sliced
¼ cup Worcestershire sauce
4 tbsp tomato paste
2 tbsp minced onions
1 tbsp minced garlic

Instructions

Combine the cubed stew meat in a bowl with the flour. Toss to coat.
Set the Instant Pot to saute. Once hot, add the flour-coated meat along with the butter.
Brown the meat, turning only a handful of times until all of the pieces are just browned.
Add the broth and then scrape the bottom of the pot with a wooden spoon to deglaze – this helps make sure the pot can come to proper pressure.
Turn off the saute setting and then add the potatoes, carrots, Worcestershire sauce, tomato paste, minced onions, and garlic. Stir.
Put on the lid and set the valve to sealing. Cook on manual high for 40 minutes.
Once the cooking time is done – allow for a natural pressure release for 30 minutes, then do a quick release of any remaining pressure.
Carefully remove the lid, and then check the tenderness of the meat. It should be falling apart and the vegetables should be “fork-tender”.
Stir the stew again before serving.

Notes

If you want this SUPER MEATY – I have increased the weight of the stew meat to 5-6 pounds and left all of the other ingredients and cooking time the same. It turned out fantastic!

Feel free to add salt and pepper if desired – but do a taste test first. I have found that the broth adds plenty of flavor without the need for added salt.

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!

Who loves crispy, crunchy fried shrimp? My family can’t get enough. But traditional frying can be so messy and time consuming.

Fortunately, these coconut shrimp can be made in the air fryer in no time at all – which makes them great for snacking or feeding the family when you are short on time.

Growing up, crispy breaded shrimp was the only way I would touch seafood. It just wasn’t my thing – until my grandparents had me try some coconut shrimp.

It was the greatest thing and became the menu item of choice whenever we would dine out. But making it at home back then meant standing over hot oil – which completely negated the idea of having a healthier option with seafood.

New to air frying? Be sure to check out my Smart Air Frying Guide.

coconut shrimp air fryer

Now, you can get all the same crispy, crunchy texture that you love about fried foods – all in your air fryer and in less time than conventional methods too.

I love that it is not only fast, but has reduced fat by reducing the oil – so it’s better for me too. I don’t have to give up the things I love – thanks to air frying.

air fried coconut shrimp

Here are some commonly asked questions

Can this be made with sweetened coconut?

Yes – if you love to add some sweetness to maybe balance the zip of the chili sauce you might be dipping these into – then sweetened coconut is perfect for this. It is really a personal choice.

The girls and I love to add that sweetness, but we make this unsweetened batch for the boys.

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

Take it on the go

HOW TO MAKE COCONUT SHRIMP

Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.
Place the flour in a small bowl.
Place the beaten eggs in a second bowl.
Finally, place the panko and coconut in a third bowl. Toss to combine.
Dip the shrimp (one by one) into the flour, followed by the egg and then coconut/panko mixture.
Repeat with the remaining shrimp.
Place the coated shrimp in the air fryer (make sure they’re not overcrowded– you may have to cook them in two batches).
Spray the shrimp lightly with olive oil.
Cook the shrimp at 375 degrees for 8-9 minutes, or until the shrimp are fully cooked and the coconut has turned golden brown.
Serve warm, with sweet chili sauce if desired. Coconut shrimp are best on the same day they are made so making them in advance is not recommended.

What to serve with Coconut Shrimp?

coconut shrimp

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

To make Air Fried Coconut Shrimp you will need…

shrimp peeled and deveined
salt & pepper
all-purpose flour
eggs beaten
panko bread crumbs
unsweetened coconut flakes
olive oil for spraying

What is the best way to store leftover coconut shrimp?

These really are best when served fresh. But if you need to keep leftovers, I recommend placing the shrimp in an airtight container and refrigerating for up to 2 days.

air frier shrimp

Can this be made gluten-free?

You bet. If you have gluten-free versions of the ingredients needed to make this recipe – you can definitely use those and get a very similar result.

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

Why is my food dry, chewy, or not crisp?

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

coconut shrimp recipe

Can this be made with regular bread crumbs?

Yes, you can make this coconut shrimp with regular or seasoned breadcrumbs in place of the panko. But I do highly recommend the panko because it is crispier and gives an overall better texture – especially when eliminating most of the oil in the cooking process like we are doing here.

recipe for coconut shrimp

Products I love when making Air Fryer Coconut Shrimp…

This air-fried shrimp recipe is SUPER EASY and delicious – and if you’re like me, then you might already have some of these items on hand OR maybe you are new to air frying, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.

air fryer shrimp recipes

If you love this Easy Air Fried Shrimp recipe, you’re going to love these other quick recipes too. Please click each link below to find the easy, printable recipe!

Be sure to check out these 50+ Easy Air Fryer Recipes too.

Buffalo Cauliflower Bites

Buffalo Cauliflower Bites, made in the oven or air fryer, are a great appetizer & snack alternative to chicken wings. Perfect for all those buffalo sauce lovers out there.

Garlic Parmesan Clam Stuffed Mushrooms

Garlic Parmesan Clam Stuffed Mushrooms are perfect for the seafood lover. Loaded with minced clams & 3 types of cheese make these the perfect appetizer. Plus you can bake or air fry these!

Garlic Parmesan clam-stuffed mushrooms arranged on a plate, topped with fresh herbs, showcasing a golden-brown crust and savory filling."

Pepperoni Pizza Dippers

Pepperoni Pizza Dippers make a quick & easy dinner or great to serve for game or race day. They are the perfect snack for any size party!

Crispy Baked Parmesan Ravioli

Crispy Baked Parmesan Ravioli are an easy appetizer recipe you’ll want on your game day menu. Simple to make & done in about 30 minutes. Delicious!

Homemade Potato Chips

These Homemade Potato Chips are so easy to make. Just 2 ingredients – potatoes, salt & your microwave is all you need. No oil, better for you, simple & so delicious too.

Close-up of homemade potato chips, thinly sliced and golden-brown, spilling from a brown paper bag onto a wooden surface.

If you love this recipe for Air Fryer Coconut Shrimp as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!

Prep Time5

Cook Time10

Total Time15

Course: Appetizer, dinner, Snack

Cuisine: American

Keyword: 15 minute, air fried, air fryer, coconut, shrimp

Ingredients

1 pound shrimp peeled and deveined
salt & pepper – to taste
1 cup all-purpose flour
2 large eggs beaten
1 cup panko bread crumbs
½ cup unsweetened coconut flakes
olive oil for spraying

Instructions

Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.
Place the flour in a small bowl.
Place the beaten eggs in a second bowl.
Finally, place the panko and coconut in a third bowl. Toss to combine.
Dip the shrimp (one by one) into the flour, followed by the egg and then coconut/panko mixture.
Repeat with the remaining shrimp.
Place the coated shrimp in the air fryer (make sure they’re not overcrowded– you may have to cook them in two batches).
Spray the shrimp lightly with olive oil.
Cook the shrimp at 375 degrees for 8-9 minutes, or until the shrimp are fully cooked and the coconut has turned golden brown.
Serve warm, with sweet chili sauce if desired. Coconut shrimp are best on the same day they are made so making them in advance is not recommended.

Notes

Servings: 4 as a meal or 6 as an appetizer
I used 16-20 count shrimp so if you’re using another size, make sure to adjust the cooking time accordingly.
Make sure to use unsweetened coconut– you can find it in the baking aisle.

Sausage Tortellini Soup – Instant Pot

Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!

My hubs is a meat and potatoes kind of guy. Soups, just aren’t hearty enough for him most of the time. But this one – this Tortellini Soup, is his ALL TIME favorite.

If I only made one soup for the rest of all time, this would be the one that he would ask for time and time again.

Not only is it incredibly easy to make, but it is packed full of flavor and so hearty too. You definitely won’t be feeling hungry after a bowl of this soup.

I also love it because I can keep the prep dishes to just the Instant Pot insert. No extra pots or pans. It is all made right there in the one pot, making my life easy. I know you’re going to love this easy soup recipe.

For decades I have made this Creamy Tomato Tortellini Soup on the stovetop and we all love it so much. But I have to say, this sausage version in the pressure cooker is definitely my new favorite.

tortellini soup

Here are some commonly asked questions

Can this be made with ground beef?

You bet! If you would like to swap out the ground sausage with ground beef, that will work just fine. I do highly recommend the sausage though as it gives so much more flavor to the soup.

What is the best way to store leftover tortellini soup?

For me, it depends on how much is left. If I have a lot of leftovers, I will place the silicone lid on top of my non-stick pot insert and just pop it in the fridge. If I only have a few servings left, I place them in a shallow, airtight container and refrigerate.

Why use a shallow container to store the leftovers?

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

sausage tortellini soup

Can this be made with dry tortellini instead of frozen?

Yes, you can use dry pasta if that is what you have on hand. Keep in mind that you will need more liquid as the tortellini will need to absorb more. You want to increase the water or broth by 1 cup – 1-1/2 cups AND make sure that all of the tortellini is submerged and completely covered with liquid before cooking.

Then calculate the time by taking the time recommended on the package, divide by 2, then subtract 1. That will be your cook time. (example – calls for a cook time of 12 minutes. Divided by 2 is 6, minus 1 = 5 minutes at high pressure)

Can this be made with fresh, refrigerated tortellini?

I don’t recommend trying to make this recipe with refrigerated tortellini. The pressure cooker most likely will make them too soft. But if this is the only thing you have on hand, set the cooker for 0 (yes ZERO) cook time and do an immediate quick release of the pressure.

Can this recipe be doubled?

Unfortunately, because the tortellini expands as they cook, the Instant Pot can’t handle doubling of this recipe, so I don’t recommend it.

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

tortellini sausage soup

HOW DO YOU MAKE SAUSAGE TORTELLINI SOUP IN THE INSTANT POT?

Turn the Instant Pot on the saute setting.
Once hot, add the sausage and cook until brown. Drain. (you can also just brown the sausage in a skillet on the stovetop if you want it to go a bit faster)
Make sure there isn’t any burnt sausage residue on the bottom of the pot before continuing. If so, DEGLASE the pot. You can do this by using a wooden spoon to scrape it up after adding the sausage and broth – BEFORE adding the remaining ingredients.
Add the sausage back to the pot along with the broth, tortellini, then the crushed tomatoes – IN THAT ORDER. DO NOT STIR.
Add the basil or baby spinach (if using), garlic, onions, salt, and pepper on top of the tomatoes. Do not stir.
Close the lid, set the valve to sealing.
Set to manual high pressure for 1 minute.
Allow for a 3-minute natural pressure release before doing a quick release of the remaining pressure.
Remove the lid, stir the soup.
Add the evaporated milk and parmesan cheese. Stir & serve.

Is it necessary to use a specific type of pressure cooker?

creamy tortellini soup

Sausage Tortellini Soup - Pressure Cooker

To make Sausage Tortellini Soup you will need…

ground sausage
chicken broth
frozen tortellini
crushed tomatoes
fresh basil or baby spinach – rough chopped – optional
minced garlic
minced onions
salt
pepper
evaporated milk
grated parmesan cheese

What can I substitute for the evaporated milk?

If you don’t want to use evaporated milk or don’t have any on hand, you can sub in heavy cream or half and half in this recipe. I don’t recommend using milk as it tends to curdle when added to hot recipes like soup.

I like evaporated milk because it works like heavy cream in recipes such as this, but I can keep it in the pantry for far longer than if I had a carton of heavy cream or half and half in the fridge.

recipes tortellini soup

Sausage Tortellini Soup made in the Instant Pot

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

easy tortellini soup

Instant Pot Tortellini Soup

Products I love when making Sausage Tortellini Soup…

This Instant Pot soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a soup in the pressure cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this soup recipe.

pressure cooker tortellini soup

If you love this Easy Tortellini Soup recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Chicken Noodle Soup Recipe for the Instant Pot

Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!

Instant Pot Corned Beef and Cabbage

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Instant Pot Garlic Pork Tenderloin

Instant Pot Garlic Pork Tenderloin is an easy dinner recipe that is ready to enjoy in under 30 minutes. Perfect for busy weeknights, simple & delicious!

pressure cooker - Instant Pot Garlic Pork Tenderloin

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

Instant Pot Bacon Mac and Cheese

Instant Pot Bacon Mac and Cheese is a quick & easy pressure cooker dinner recipe that is ready in just 10 minutes of cook time. This is a family favorite!

quick & easy dinner - Instant Pot Bacon Mac and Cheese

Instant Pot Beef Broccoli

Want a quick & easy pressure cooker recipe that has dinner on the table in just 35 minutes? Check out this delicious Instant Pot Beef Broccoli! So good!

If you love this recipe for Sausage Tortellini Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Sausage Tortellini Soup – Instant Pot

Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!

Prep Time5

Cook Time1

Natural Pressure Release3

Total Time9

Course: dinner

Cuisine: Italian

Keyword: instant pot, pressure cooker, sausage, tortellini, tortellini soup

Servings: servings

Ingredients

2 lbs ground sausage
6 cups chicken broth
4 cups frozen tortellini
28 ounces crushed tomatoes
½ cup fresh basil or baby spinach – rough chopped – optional
1 tbsp minced garlic
1 tbsp minced onions
1 tsp salt
1 tsp pepper
12 ounces evaporated milk
⅔ cup grated parmesan cheese

Instructions

Turn the Instant Pot on the saute setting.
Once hot, add the sausage and cook until brown. Drain. (you can also just brown the sausage in a skillet on the stovetop if you want it to go a bit faster)
Make sure there isn’t any burnt sausage residue on the bottom of the pot before continuing. If so, DEGLASE the pot. You can do this by using a wooden spoon to scrape it up after adding the sausage and broth – BEFORE adding the remaining ingredients.
Add the sausage back to the pot along with the broth, tortellini, then the crushed tomatoes – IN THAT ORDER. DO NOT STIR.
Add the basil or baby spinach (if using), garlic, onions, salt, and pepper on top of the tomatoes. Do not stir.
Close the lid, set the valve to sealing.
Set to manual high pressure for 1 minute.
Allow for a 3-minute natural pressure release before doing a quick release of the remaining pressure.
Remove the lid, stir the soup.
Add the evaporated milk and parmesan cheese. Stir & serve.

Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.

One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!

Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.

Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!

St Patricks Day cookies

Here are some commonly asked questions

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.

Can these be made with another type of Irish Cream?

Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.

Baileys Cookies

HOW DO YOU MAKE IRISH CREAM MACARONS?

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).

Preparing & Piping Macarons

Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

cream for macraons

HOW DO YOU MAKE IRISH CREAM FILLING?

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Can I use a non-alcoholic substitute instead of Irish Cream?

Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.

Can Irish Cream Macarons be frozen?

Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.

baileys macarons

HOW DO YOU ASSEMBLE IRISH CREAM MACARONS?

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Can these be made with all-purpose flour?

Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.

What is the best way to store Irish Cream macaron cookies?

Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

boozy macarons

To make Irish Cream Macarons you will need…

egg whites
granulated sugar
confectioner’s sugar
almond flour

What is the best way to measure the ingredients on a scale?

Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.

But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.

The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.

What food scale do you recommend?

I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.

Baileys Irish Cream

To make Irish Cream Filling you will need…

cream cheese softened
Irish cream
confectioner’s sugar
Pinch of Cinnamon

Can I use a sugar substitute?

Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.

Can this recipe be doubled?

Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.

Baileys Irish Cream Recipes

Products I love when making this Irish Cream macaron recipe…

This Irish Cream macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this macaron recipe.

Baileys Irish

If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Chip Cake

Instant Pot Corned Beef and Cabbage

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Espresso Martini Recipe

Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Blushing Whiskey Sour

Blushing Whiskey Sour is the perfect cocktail recipe for St. Patricks Day, Easter, spring or anytime you’d love a delicious whiskey drink. Great for blackberry lovers – delish.

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

St. Patrick’s Day Irish Soda Bread Recipe

St. Patrick’s Day Irish Soda Bread Recipe is one of those easy to make, 4-ingredient bread recipes that will have you coming back for more. So simple, no yeast & oh so delicious. Perfect for St. Patrick’s Day!

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

Baileys Cream

If you love this recipe for Irish Cream Macarons as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Baileys frosting

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

Prep Time20

Cook Time30

Rest30

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookies, Irish cream, macarons

Servings: Macarons

Ingredients

Shell

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour

Filling

20 grams cream cheese softened
20 grams Irish cream
40 grams confectioner’s sugar
Pinch of Cinnamon to taste

Instructions

Shell

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).
Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

Filling

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Assemble and Age

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Notes

-Make sure to hold the piping bag perpendicular to the tray while piping. Holding it at an angle can result in lopsided macarons.

-Aging the macarons overnight is optional but highly encouraged! It will help soften the shell and create that perfect crisp and chewy macaron that we all know and love.

-I decorated the macarons with melted white chocolate and sprinkles, but that is optional. If you would like to do this, use 1/2 cup of white candy melts. Melt per package directions and then drizzle over the tops of the macarons with a spoon or fork dipped lightly in the melted chocolate.

Instant Pot Corned Beef and Cabbage

By Kleinworth & Co 3 Comments

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Do you love making corned beef and cabbage for St. Patrick’s Day or any other special occasion? It is one of the hub’s favorite meals and for years we struggled with making it.

That is until the pressure cooker came about. Cooking corned beef in our Instant Pot really revolutionized how we make cuts of meat like this. Check out this super easy recipe for Corned Beef and Cabbage.

For years we tried so many different methods. Wrapping and baking, the slow cooker – each and every time we would spend what seemed like most of the day working on this dinner recipe only to end up with a tough piece of meat that no one wanted to eat.

It was always disappointing, it always took so much longer than it should have. So when we decided to give it a try in the Instant Pot – it was LIFE CHANGING.

corned beef and cabbage

This meat is so juicy, so tender! It slices easily, with no fuss. Just put it in the pot and walk away.

I love that it is practically effortless. I also really love recipes that let me prep & go. It lets me do the dishes, make a side dish – whatever it is – I don’t have to spend my time managing the meal. I love it and I know you will too.

corned beef and cabbage recipe

Here are some commonly asked questions

What is the best way to store leftover corned beef?

Place any leftovers with some of the remaining broth in a shallow airtight container and keep refrigerated for up to 3 days.

Why use a shallow container to store the leftovers?

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

What is corned beef?

Corned beef is essentially brine-cured beef. The salt that was used to cure the meat was so large that it resembled corn – which is where the name came from.

instant pot corned beef

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

Can I use beer in place of the broth or water?

In theory, yes. However, there has been discussion about that says that it isn’t safe to add anything with carbonation to the pressure cooker. Typically, when adding a carbonated beverage to a meat recipes the carbonation helps to tenderize the meat – which is great.

In this case, you could use a flat beer so you still have the flavor without the risk of having something carbonated in the pressure cooker.

pressure cooker corned beef

How to make corned beef and cabbage

Wash the potatoes and cut them in half.
Place the potatoes in the bottom of the pot – they will serve as a trivet for the meat.
Remove the meat from the package – letting all of the seasonings drip into the pot. Place the meat on top of the potatoes.
Sprinkle the peppercorns and seasonings that are included with the meat on top.
Add the granulated garlic and minced onions.
Close the lid, set the valve to sealing. Set to manual high pressure for 1 hour and 10 minutes. (70 minutes) if you want to slice it. Do 90 minutes if you want it to be “fall-apart” tender.
Once it is done, allow for a natural release for 10 minutes before doing a quick release of the remaining pressure.
When the pin drops, remove the lid.
Remove the meat, set it aside to rest.
Check the potatoes. If they are as tender as you want them to be, remove them too. If not, they can stay in the bottom of the pot for now.
Place the cabbage in the pot. Close the lid and valve, set for manual high pressure for 2 minutes.
Once done, do a quick release of the pressure.
Slice the meat and serve the veggies either on the side or spooned on top along with a little bit of the broth if desired.

What if my corned beef is thicker?

No problem. If your piece of corned beef is thicker than 1.5″ just increase the cooking time by 5-6 minutes per pound to make sure it is done when you remove it from the pot.

corned beef and cabbage instant pot

Is it necessary to use a specific type of pressure cooker?

What is the proper temperature for corned beef?

When making corned beef, make sure the internal temperature reaches 145 degrees on a meat thermometer for food safety.

easy corned beef and cabbage

Ingredients for Corned Beef and Cabbage

red or yellow potatoes
corned beef – the kind with all the seasonings inside the package
water – you can also use beef broth
granulated garlic
minced onions
cabbage

Can I add other vegetables?

You bet! If you want larger pieces of onion or baby carrots added in – that will work just fine. The carrots can be added with the potatoes at the beginning and onions because they are softer, would be added with the cabbage at the end.

recipe for corned beef and cabbage

Can I use frozen beef?

Yes, absolutely, that will work just fine. The rule is when cooking frozen corned beef that you cook it for about 34 minutes per pound.

So if you are making this 5-pound piece – you would increase the cooking time to 170 minutes or 2 hours & 50 minutes.

Then do the slow release followed by the quick release and then the veggies.

Can this recipe be doubled?

Unfortunately, due to the space constraints of the pressure cooker, this can’t be doubled – unless you have 2 cookers. Even with our 8-quart cooker, this fits just perfect.

Can I make my own pickling spices?

You bet! If you can’t seem to find the meat that comes with the pickling spices it is super easy to just make your own. Just combine the following ingredients and then add them to the pot with the meat.

1 tbsp whole black peppercorns
4 bay leaves
1-3 whole cloves
1 tsp yellow mustard seeds
1 tsp coriander seeds
1/2 tsp whole white peppercorns
1/2 tsp whole allspice

What to serve with corned beef?

Because corned beef goes back to my Irish heritage, I like to pair it with traditional things you’d like to enjoy with a “meat & potatoes” kind of dinner. Here is a list of our favorites we serve with corned beef and cabbage.

instant pot corned beef recipe

Products I love when making Corned Beef and Cabbage in my Instant Pot…

This corned beef recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made corned beef before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.

Instant Pot
cutting board
knives
red or yellow potatoes
corned beef – the kind with all the seasonings inside the package
beef broth
granulated garlic
minced onions
cabbage

corned beef and cabbage in instant pot

easy recipe for Instant Pot Corned Beef and Cabbage

If you love this Easy Corned Beef recipe, you’re going to love these other St. Patrick’s Day recipes too. Please click each link below to find the easy, printable recipe!

Ham and Bean Soup

Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Blushing Whiskey Sour

Blushing Whiskey Sour is the perfect cocktail recipe for St. Patricks Day, Easter, spring or anytime you’d love a delicious whiskey drink. Great for blackberry lovers – delish.

Rainbow Sprinkle Cookies

Rainbow Sprinkle Cookies are a soft and chewy dropped sugar cookie recipe coated in rainbow nonpareils. They’re perfect for any celebration – including St. Patrick’s Day, Mother’s Day, and of course, BIRTHDAYS!

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

Instant Pot Beef Tips

Instant Pot Beef Tips are so tender and juicy. This toss & go pressure cooker dinner is so simple & always keeps them coming back for more. Delish!

Espresso Martini Recipe

Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.

Homemade Peppermint Patties

Homemade Peppermint Patties are one of the easiest minty desserts to make for St. Patrick’s Day or any other holiday. Dark chocolate & mint are perfect!

Don’t miss our St. Patrick’s Day Hot Chocolate Bombs!

St. Patrick's Day Hot Cocoa Bombs with rainbow marshmallows

pressure cooker recipes corned beef

If you love this recipe for Instant Pot Corned Beef and Cabbage as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

Print Recipe

5 from 1 vote

Instant Pot Corned Beef and Cabbage

Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!

Prep Time5

Cook Time1 12

Pressurizing/Depressurizing35

Total Time1 52

Course: dinner

Cuisine: American, Irish

Keyword: beef, cabbage, corned beef, instant pot, pressure cooker

Servings:

Ingredients

5 lbs red or yellow potatoes
2-3 lb corned beef – the kind with all the seasonings inside the package
2 cups water – you can also use beef broth
1 tbsp granulated garlic
1 tbsp minced onions
½ head of cabbage – rough chopped

Instructions

Wash the potatoes and cut them in half.
Place the potatoes in the bottom of the pot – they will serve as a trivet for the meat.
Remove the meat from the package – letting all of the seasonings drip into the pot. Place the meat on top of the potatoes. If you want to reduce the salt, rinse the meat first and do not let the extra juices drip into the pot.
Sprinkle the peppercorns and seasonings that are included with the meat on top.
Add the granulated garlic and minced onions.
ADD THE WATER
Close the lid, set the valve to sealing. Set to manual high pressure for 1 hour and 10 minutes. (70 minutes) if you want to slice it. Do 90 minutes if you want it to be "fall-apart" tender.
Once it is done, allow for a natural release for 10 minutes before doing a quick release of the remaining pressure.
When the pin drops, remove the lid.
Remove the meat, set it aside to rest.
Check the potatoes. If they are as tender as you want them to be, remove them too. If not, they can stay in the bottom of the pot for now.
Place the cabbage in the pot. Close the lid and valve, set for manual high pressure for 2 minutes.
Once done, do a quick release of the pressure.
Slice the meat and serve the veggies either on the side or spooned on top along with a little bit of the broth if desired.

Mint Chocolate Chip Cake

Who loves mint and chocolate together? That combo certainly is fabulous if you ask me!

So each year my green-loving daughter challenges me to create a green-themed birthday cake for her. This last time she asked for the flavor of mint to be thrown into the mix and I was happy to oblige with this Mint Chocolate Chip Cake.

The last cake I made for her was this Marble Drip Cake because she asked for a “peacock theme”. That one was super fun and I loved the result.

But I have to say, I was thrilled to omit the fondant and get back to decorating with my favorite Bakery Buttercream Frosting as my base.

green cakes

Not only did I add the green to white Ombre around the sides of the cake – but I added the varying sized stars in the three colors swooping up the sides.

She also really loves holographic ANYTHING – so I added some holographic disco dust for some sparkle.

chocolate mint cake recipe

Here are some commonly asked questions

Can I replace the oil with butter?

Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.

Can I use mint extract instead of mint chocolate chip flavor?

Yes – mint extract will work. I prefer the mint chocolate chip flavor because it does offer the added chocolate aspect that you wouldn’t get with regular mint extract since the base flavor of the cake isn’t chocolate.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.

green cake

Can I substitute the sour cream?

I do not recommend omitting the sour cream as it keeps the cakes moist. However, you can use low fat or fat-free sour cream. You can also use non-fat plain Greek yogurt if you don’t have sour cream.

Can I use mini chocolate chips instead of Andes mints?

Yes – that will work. But I do recommend that you toss the mini-chocolate chips in a small bit of flour and then sift them out before adding them to the cake batter.

Since the mini chocolate chips are heavier than the slivers of Andes, they will be more likely to sink to the bottom of each cake layer as it bakes. The flour will help to keep them disbursed throughout the cake.

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

chocolate mint cake

HOW DO YOU MAKE Mint Chocolate Chip Cake?

Preheat the oven to 350 degrees.
Prepare 3 – 8″ round pans by either greasing and lining the bottom with parchment or coating the bottom and sides with bakers release.
In a large mixing bowl, combine the sugar, oil, eggs, and mint chocolate chip flavor. Beat on medium for about 2 minutes. The mixture should be slightly lighter in color.
Stir in the sour cream until incorporated.
Combine the flour, baking powder, and salt in a small bowl.
Add half of the dry mixture to the egg mixture along with half of the milk. Mix on low until the flour is mostly mixed in.
Scrape down the sides of the bowl and then add the remaining dry ingredients, milk, and food color. Beat on low until all of the ingredients are well incorporated.
Fold in the crushed Andes mints.
Divide the batter evenly between the 3 prepared cake pans. It should be almost 2 cups of batter per pan.
Bake for 25-30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake – if it springs back – the cake is done. Be sure to rotate the cakes in the oven about halfway through the baking process.
Once done, remove from the oven and allow to cool until the cakes reach room temperature.
Remove the cakes from the pan and wrap each individually in plastic wrap and place them in the freezer. They should be frozen prior to assembling the cake.

mint cake

To make Mint Chocolate Chip Cake you will need…

granulated sugar
vegetable oil
large eggs
mint chocolate chip flavor *see link below
sour cream
all-purpose flour
baking powder
table salt
milk
green food color – I used mint green soft gel paste – see link below
Andes mint chocolates

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Can I use a gluten-free flour?

mint chocolate chip cake

HOW DO YOU MAKE Mint Buttercream Frosting?

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the mint chocolate chip flavor, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Separate out about half of the frosting into a large bowl. This will be your white. Then divide the remaining frosting in half – setting aside one portion and leaving the remaining portion in the mixer bowl.
Add food color and beat well – adding more as needed to achieve the desired color. I usually start with the lighter colors and then gradually move to the darker ones.
Remove that shade of frosting and place it in another bowl.
Add the remaining frosting you had set aside and repeat the tinting process until that portion has reached the desired color.
Once you have the white and 2 shades of green, you are ready to assemble and decorate this cake.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

green birthday cake

To make Mint Buttercream Frosting you will need…

butter – room temperature
confectioner’s sugar
mint chocolate chip flavor
milk
green food color

How much frosting does this make?

This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

st patricks day cake

HOW DO YOU DECORATE A MINT CHOCOLATE CHIP CAKE?

Place one of the frozen cake layers on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
Add some of the frosting in an even layer on top of that bottom round of cake.
Repeat the leveling process with the second and third layers and stack one on top of the filling layer you just added, add another filling layer on that one before adding the final cake layer.
Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
Once frozen, add another thicker layer of frosting to the top and sides of the cake. For the ombre effect, use the dark green at the bottom, light green in the middle, and white at the top, and then smooth them together using a rubber cake scraper.
Transfer the remaining frosting to piping bags – each color in its own bag and decorate as desired. I use several open star tips for this one.
Add green disco dust if desired.
Keep refrigerated until ready to serve.

mint buttercream frosting

Can this be made with different size cake pans?

You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.

TWO 9″ pans – These tend to dome and crust a bit more. Baking time will change to 30-35 minutes. This could be varied by the type of pans and true oven temp.
TWO 8″ pans – divide the batter evenly – should be just about 2-1/2 cups of batter for each. Bake for 28-32 minutes.
FOUR 6″ pans – divide evenly – should be about 1-1/3 cup of batter each. Bake for 24-30 minutes.

Can mint chocolate cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.

(this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm.

Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

st patrick’s day cake

Can this recipe be cut in half?

I have not had the best results when cutting this recipe in half when it comes to the cake. I recommend making the whole recipe and freezing the layers that you don’t need immediately.

However, the frosting can be cut in half easily as needed.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

chocolate chip cake

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can be made by hand. However, keep in mind that this method will influence the overall time commitment. If you don’t have a stand mixer, I would recommend using a hand mixer if you can.

What is the best way to store leftover mint chocolate chip cake?

If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

mint chocolate cake recipe

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.

shamrock cake

How do I properly measure the confectioner’s sugar?

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. For THIS RECIPE fluffing and gently scooping will work fine.

Can the frosting recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Products I love when making mint chocolate chip cake…

This mint chocolate chip cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

If you love this Mint Chocolate Chip Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

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Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

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Homemade Funfetti Cake

If you swoon for the bright colors of Funfetti, then you will love this adorable Homemade Funfetti Cake. No need for a box mix, this recipe is quick & easy!

If you love this recipe for Mint Chocolate Chip Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Mint Chocolate Chip Cake

Prep Time30

Cook Time30

Decorating1

Total Time2

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, chocolate chip, green, mint, st patrick’s day

Ingredients

Cake

2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1½ tsp mint chocolate chip flavor *see link in post)
½ cup sour cream
2½ cups all-purpose flour
3 tsp baking powder
1 tsp table salt
1¼ cups milk I used 2%
2 drops green food color I used mint green soft gel paste – see link in post
25 Andes mint chocolates – chopped

Frosting

1½ cups butter – room temperature
5-6 cups confectioner’s sugar
2 tsp mint chocolate chip flavor
3 tbsp milk
green food color divided

Instructions

Cake

Preheat the oven to 350 degrees.
Prepare 3 – 8" round pans by either greasing and lining the bottom with parchment or coating the bottom and sides with bakers release.
In a large mixing bowl, combine the sugar, oil, eggs, and mint chocolate chip flavor. Beat on medium for about 2 minutes. The mixture should be slightly lighter in color.
Stir in the sour cream until incorporated.
Combine the flour, baking powder, and salt in a small bowl.
Add half of the dry mixture to the egg mixture along with half of the milk. Mix on low until the flour is mostly mixed in.
Scrape down the sides of the bowl and then add the remaining dry ingredients, milk, and food color. Beat on low until all of the ingredients are well incorporated.
Fold in the crushed Andes mints.
Divide the batter evenly between the 3 prepared cake pans. It should be almost 2 cups of batter per pan.
Bake for 25-30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake – if it springs back – the cake is done. Be sure to rotate the cakes in the oven about halfway through the baking process.
Once done, remove from the oven and allow to cool until the cakes reach room temperature.
Remove the cakes from the pan and wrap each individually in plastic wrap and place them in the freezer. They should be frozen prior to assembling the cake.

Frosting

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the mint chocolate chip flavor, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Separate out about half of the frosting into a large bowl. This will be your white. Then divide the remaining frosting in half – setting aside one portion and leaving the remaining portion in the mixer bowl.
Add food color and beat well – adding more as needed to achieve the desired color. I usually start with the lighter colors and then gradually move to the darker ones.
Remove that shade of frosting and place it in another bowl.
Add the remaining frosting you had set aside and repeat the tinting process until that portion has reached the desired color.
Once you have the white and 2 shades of green, you are ready to assemble and decorate this cake.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

Decorate

Place one of the frozen cake layers on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
Add some of the frosting in an even layer on top of that bottom round of cake.
Repeat the leveling process with the second and third layers and stack one on top of the filling layer you just added, add another filling layer on that one before adding the final cake layer.
Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
Once frozen, add another thicker layer of frosting to the top and sides of the cake. For the ombre effect, use the dark green at the bottom, light green in the middle, and white at the top, and then smooth them together using a rubber cake scraper.
Transfer the remaining frosting to piping bags – each color in its own bag and decorate as desired. I use several open star tips for this one.
Add green disco dust if desired.
Keep refrigerated until ready to serve.

Notes

Frosting
*To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.

*This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

To make Bakers Release – it is as simple as 1,1 & 1.
1 cup all-purpose flour
1 cup shortening
1 cup cooking oil

Mix the ingredients together – whisking well.
Store in an airtight container in the pantry or refrigerator.
When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Do you love Krispy treats? How about Lucky Charms? I sure love both! So what could be better than combining the two for a super adorable snack for St. Patrick’s Day?!

I love that these are so easy to make, take only a handful of ingredients and are ready to enjoy in practically no time at all.

Don’t miss these awesome Boston Cream Pie Cupcakes!

These are soft and chewy, loaded with chewy melted marshmallows that make my heart go pitter-patter!

I’m in love with those fun cereal marshmallows. I just can’t get enough. Who wouldn’t love these to celebrate St. Patrick’s Day?

saint patricks day treats

Here are some commonly asked questions

Can these be made in a different size pan?

Yes – if you want your bars to be thicker, you can make these in a 9×9 or 8×8 pan instead of the 9×13 I used here.

Can this recipe be cut in half?

Oh of course! If you only need a few of these bars, this recipe works well when reduced.

Can I use a different size of marshmallow?

Yes – but I have not personally tried it yet. Please see below for the marshmallow conversions when changing the size.

1 regular marshmallow = 13 mini marshmallows
8 regular marshmallows = 1 cup
16 oz bag mini marshmallows = 8 cups
10.5 oz bag mini marshmallows = 5-1/2 cups
50 mini marshmallows = 1/2 cup mini marshmallows
5 regular marshmallows = 1/2 cup

lucky charms rice krispie treats

Can this recipe be doubled?

In theory, yes. But due to the space constraints of the typical saucepan, I don’t recommend doubling. However, these are so quick to make that you can do them back to back and you’d still be done in less than 30 minutes.

Can Lucky Charm Treats be frozen?

Yes – just cut the bars and then wrap each of them individually tightly with plastic wrap. I like to then put all of the wrapped bars in a freezer bag and freeze them for up to 6 weeks.

rice krispies with lucky charms

What is the best way to cut Krispie bars?

There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.

Use a dough scraper, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
If the decorations allow, (meaning they won’t be ruined by refrigeration) – chilling the treats always makes it so much easier to cut them cleanly.

How to store Lucky Charm Treats?

Place the individual bars in an airtight container in a single layer. If you can’t do a single layer, separate them with a layer of parchment in between the bars. Store at room temperature for up to 3 days.

st patrick day rice krispie treats

HOW DO YOU MAKE Lucky Charm Treats?

Grease a 9×13 pan with butter. Set aside.
In a large saucepan or shallow stockpot (non-stick preferably) melt the butter over low heat.
Once the butter is melted, add in 5 cups of the marshmallows, stirring over low heat until they are completely melted and blended with the butter.
Then add in the remaining marshmallows and stir until they are partially melted.
Remove from heat and fold in the Lucky Charm cereal until evenly coated with the marshmallow mixture.
Transfer to the prepared pan and press gently into an even layer. You can use a rubber spatula that has been sprayed with oil or non-stick spray. I find that just wetting my hands and pressing lightly works best & the moisture keeps most of the marshmallows from sticking to my hands.
Add sprinkles if desired and pick out any shaped marshmallows from the cereal to add to the tops. Press in gently.
Let the bars sit at room temperature for at least 2 hours before cutting into squares or rectangles.
Store in an airtight container with small pieces of parchment paper in between each one to keep them from sticking to each other.

st patricks day treats

To make Lucky Charm Treats you will need…

butter
mini marshmallows
Lucky Charm cereal
rainbow sprinkles

What can I make with rainbow sprinkles?

St. Patrick’s Day Hot Chocolate Bombs
Funfetti Cake Batter Dip
Edible Sugar Cookie Dough
Frozen Bananas
Lofthouse Sugar Cookies
Cake Batter Frosting
Birthday Sugar Cookie Bars
Homemade Funfetti Cake
Rainbow Cake

lucky charms rice crispy treats

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Are Lucky Charm Treats gluten-free?

The good news – YES! According to the General Mills website, they double-check the oats they use for the cereal to make sure they contain NO gluten. Then the marshmallows are naturally gluten-free. So these are a WIN!

lucky charms rice krispies

Products I love when making Lucky Charm Treats…

This Lucky Charm Treat recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade marshmallow cereal bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

mini marshmallows
Lucky Charm cereal
rainbow sprinkles
Lucky Charm marshmallows (just the marshmallows)
saucepan
shallow stockpot
9×13 pan
rubber spatula

lucky charms treats recipe

If you love this Easy Lucky Charm Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

St. Patrick’s Day Mint Chocolate Chip Cookies

St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.

Homemade Peppermint Patties

Homemade Peppermint Patties are one of the easiest minty desserts to make for St. Patrick’s Day or any other holiday. Dark chocolate & mint are perfect!

Rainbow Sprinkle Cookies

Minty Shamrock M&M Popcorn

Minty Shamrock M&M Popcorn is a super easy & delicious treat to enjoy on St. Patrick's Day. If you are a fan of white chocolate popcorn, the added mint M&M's in this snack will make you swoon!

Rainbow Pinwheel Cookies

Rainbow Pinwheel Cookies are the perfect dessert for St. Patrick’s Day. Delicious green & white pinwheel cookies coated in rainbow sprinkles to bring you the luck of the Irish!

Don’t miss these super fun St. Patricks Day Hot Chocolate Bombs!

lucky charms recipes

If you love this recipe for Lucky Charm Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Prep Time5

Cook Time10

Setting time2

Course: Dessert

Cuisine: American

Keyword: bars, cereal, krispies, Lucky Charms, marshmallow

Ingredients

4 tbsp butter
7 ½ cups mini marshmallows
5 cups Lucky Charm cereal
rainbow sprinkles – opt

Instructions

Grease a 9×13 pan with butter. Set aside.
In a large saucepan or shallow stockpot (non-stick preferably) melt the butter over low heat.
Once the butter is melted, add in 5 cups of the marshmallows, stirring over low heat until they are completely melted and blended with the butter.
Then add in the remaining marshmallows and stir until they are partially melted.
Remove from heat and fold in the Lucky Charm cereal until evenly coated with the marshmallow mixture.
Transfer to the prepared pan and press gently into an even layer. You can use a rubber spatula that has been sprayed with oil or non-stick spray. I find that just wetting my hands and pressing lightly works best & the moisture keeps most of the marshmallows from sticking to my hands.
Add sprinkles if desired and pick out any shaped marshmallows from the cereal to add to the tops. Press in gently.
Let the bars sit at room temperature for at least 2 hours before cutting into squares or rectangles.
Store in an airtight container with small pieces of parchment paper in between each one to keep them from sticking to each other.

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

Do you love rainbow foods? I LOVE rainbows – they make me happy. So when I can add them to things like my food – heck yeah, I’m all over it!

Each year around St. Patrick’s Day I get the gumption to make rainbow goodies and this year I had the idea to make this rainbow truffles recipe.

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Chicken Vegetable Soup

This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!

Who loves super easy recipes? I have both hands up here because – let’s face it, life is so crazy busy already. We need dinner to be almost effortless.

I love this chicken vegetable soup because I can make it 3 different ways, AND it gets me in and out of the kitchen in less than an hour. You just can’t beat that.

I don’t know about you, but I’m all about getting dinner done quickly. The less time we spend cooking and cleaning means the more time we can spend dining together but more family time afterwards too.

I certainly cherish what time we get together because with all of the different school and work schedules we are working around – it is hard to get everyone together at the same time these days.

chicken and vegetable soup

Here are some commonly asked questions

What is the best way to store leftover chicken soup?

Just keep it refrigerated for up to 4 days in a shallow, airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

Why use a shallow container to store the leftovers?

As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

chicken vegetable soup recipe

What slow cooker do you use?

We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.

But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.

Ingredients for Chicken Vegetable Soup

olive oil
yellow onion – finely diced
celery, sliced
carrots – cleaned and sliced
garlic
dried Italian seasoning
Salt and pepper
chicken – cooked, diced, or shredded into large pieces
diced tomatoes – canned
stewed tomatoes – canned
potatoes – peeled and diced
mushrooms – cleaned and sliced
chicken stock
frozen green beans
frozen corn
fresh parsley

Can this recipe be doubled?

In theory, yes, this recipe would double well. However, due to the space contraints of the slow cooker or pressure cooker – you won’t be able to double this recipe if using one of those methods.

But if you have a very large stockpot, you can double this recipe on the stovetop.

instant pot chicken vegetable soup

HOW DO YOU MAKE Chicken Vegetable Soup in the slow cooker?

Combine the chicken stock, cooked chicken, diced potatoes, diced tomatoes, stewed tomatoes, mushrooms, onions, celery, carrots, corn, green beans, garlic, Italian seasoning, salt, and pepper in the slow cooker. (note we are omitting the oil since we are not sauteeing)
Stir, cover, and cook on low for 4 hours or until all the vegetables are fork-tender.

Can this chicken soup be frozen?

Yes – to freeze this soup, allow it to cool, and then place it in a freezer-safe container leaving about 1″ at the top for expansion. Label with the date and keep frozen for up to 3 months.

To reheat, thaw in the refrigerator overnight. Then heat on the stovetop in a large saucepan or stockpot over medium heat until hot.

slow cooker chicken vegetable soup

Can this recipe be cut in half?

Oh of course! If you are cooking for just 1-2 people, this recipe can certainly be cut in half.

That being said, you can make the whole recipe and freeze the rest, possibly even potion it out so you have more meals for several nights.

Can this soup be made ahead of time?

You bet! Just cook as directed and then allow it to cool to warm. Then place the soup in a shallow airtight container as you would any leftovers (see above) and refrigerate.

How to make Chicken Vegetable Soup on the stovetop.

Heat the oil in a Dutch oven or large pot.
Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
Stir in the garlic and cook for 30 seconds.
Add the Italian seasoning, salt, and pepper to taste.
Stir in the cooked chicken, stewed tomatoes, diced potatoes, and mushrooms.
Pour in the chicken stock and stir until well combined.
Bring to a boil, then reduce the heat and simmer 20-25 minutes or until all the vegetables are tender.
Stir in the green beans and corn, continue cooking for another 5 minutes.
Sprinkle with chopped parsley and serve immediately.
Store leftovers in the refrigerator in an airtight container.

chicken veggie soup

Can I use canned or frozen vegetables in this soup?

Yes – you can mix the variety of the vegetables as needed. As you can see – there are some that are already fresh, some canned and some frozen. So you can use any canned, frozen or fresh – whatever you have will work.

How to make Chicken Vegetable Soup in the Instant Pot

Heat the oil in the pressure cooker pot on the sautee setting.
Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
Stir in the garlic and cook for 30 seconds.
Add the Italian seasoning, salt, and pepper to taste.
Stir in the cooked chicken, stewed tomatoes, diced potatoes, mushrooms, corn, and green beans.
Pour in the chicken stock and stir until well combined.
Place the lid on the pressure cooker, making sure the valve is set to seal.
Cook on high, manual pressure for 10 minutes. Quick-release when done.
Remove the lid & stir.
Sprinkle with chopped parsley and serve immediately.

Is it necessary to use a specific type of pressure cooker?

Can this be made with another protein?

You bet! This recipe is also delicious using ground turkey, beef, or sausage. You will have to cook any of those until browned – doing this ahead of time so you can just add it when you would add the chicken here. You might also like it with leftover steak or ham.

vegetable soup with chicken

Can I make this without the chicken?

Yes – of course! If you want to just make vegetable soup – leave out the chicken for this recipe.

Can this be made with raw chicken?

For this recipe, to make sure everything is cooked through, I recommend cooking the chicken before adding it to this recipe.

What to serve with chicken vegetable soup

vegetables for chicken soup

Products I love when making chicken vegetable soup…

This quick chicken soup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.

recipe chicken vegetable soup

If you love this Easy Chicken Vegetable Soup recipe, you’re going to love these other meals too. Please click each link below to find the easy, printable recipe!

Chicken Noodle Soup Recipe for the Instant Pot

Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Ham and Bean Soup

Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!

Garlic Butter Salmon

Garlic Butter Salmon is a simple foil packet dinner recipe that’s oven-baked for a quick & healthy dinner or made on the grill at your next backyard BBQ.

BBQ Ranch Chicken Casserole

BBQ Ranch Chicken Casserole is a quick and easy dinner loaded with chicken, cheese, and pasta, tossed and baked with BBQ sauce and ranch.

Korean Beef Bowl

Korean Beef Bowl is a simple 30-minute dinner recipe that is perfect for busy weeknights. Made with ground beef & pantry staples, it’s so quick & easy.

Cheesy Chicken Spaghetti

The Cheesy Chicken Spaghetti is an easy pressure cooker dinner using the leftover rotisserie chicken. Quick to make & so delicious too.

chicken recipes soup vegetable

If you love this recipe for Homemade Chicken Vegetable Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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5 from 2 votes

Chicken Vegetable Soup

This Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!

Prep Time15

Cook Time40

Total Time55

Course: dinner

Cuisine: American

Keyword: chicken, crockpot, instant pot, pressure cooker, slow cooker, soup, stovetop, vegetable

Servings: servings

Ingredients

2 tbsp olive oil
1 cup yellow onion finely diced
2 stalks celery, sliced (1 cup)
2 large carrots (1 cup) cleaned and sliced
2 cloves garlic smashed and minced (or 2 tbsp minced)
2 tsp dried Italian seasoning
Salt and pepper to taste
4 cups chicken cooked, diced, or shredded into large pieces
14.5 oz diced tomatoes canned
14.5 oz stewed tomatoes canned
2 cups potatoes peeled and diced
1 cup mushrooms cleaned and sliced
8 cups chicken stock
½ cup frozen green beans
½ cup frozen corn
2 tbsp fresh parsley chopped

Instructions

Stovetop

Heat the oil in a Dutch oven or large pot.
Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
Stir in the garlic and cook for 30 seconds.
Add the Italian seasoning, salt, and pepper to taste.
Stir in the cooked chicken, stewed tomatoes, diced potatoes, and mushrooms.
Pour in the chicken stock and stir until well combined.
Bring to a boil, then reduce the heat and simmer 20-25 minutes or until all the vegetables are tender.
Stir in the green beans and corn, continue cooking for another 5 minutes.
Sprinkle with chopped parsley and serve immediately.
Store leftovers in the refrigerator in an airtight container.

Slow Cooker

Combine the chicken stock, cooked chicken, diced potatoes, diced tomatoes, stewed tomatoes, mushrooms, onions, celery, carrots, corn, green beans, garlic, Italian seasoning, salt, and pepper in the slow cooker. (note we are omitting the oil since we are not sauteeing)
Stir, cover, and cook on low for 4 hours or until all the vegetables are fork-tender.

Pressure Cooker

Heat the oil in the pressure cooker pot on the sautee setting.
Add onions, celery, and carrots and cook until softened, about 5-6 minutes.
Stir in the garlic and cook for 30 seconds.
Add the Italian seasoning, salt, and pepper to taste.
Stir in the cooked chicken, stewed tomatoes, diced potatoes, mushrooms, corn, and green beans.
Pour in the chicken stock and stir until well combined.
Place the lid on the pressure cooker, making sure the valve is set to seal.
Cook on high, manual pressure for 10 minutes. Quick-release when done.
Remove the lid & stir.
Sprinkle with chopped parsley and serve immediately.

Copycat Star Crunch Cookies

One of my favorite store-bought treats growing up was Little Debbie Star Crunch Cookies, with their fudgy chocolate, gooey caramel, and crunchy rice bits. So, naturally, I had to find a way to make them at home — hence these Copycat Star Crunch Cookies.

This copycat recipe is every bit as good as the Little Debbie version. It definitely satisfies my sweet tooth as well as my craving for the nostalgic cookie.

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Chicken Jalapeno Popper Casserole

Delicious chicken jalapeno popper casserole with creamy cheese sauce to make ahead as a family dinner main course.

This great recipe combines everything we all love: a little heat from jalapeno peppers, budget-friendly protein (juicy tender chicken), lots of cheesy creamy saucy goodness, and perfectly cooked bacon on top.

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Alice Springs Chicken – Copycat Recipe