What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking! 

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. 

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both! 

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top. 

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner! 

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

Happy to be sharing my recipe for hard-boiled eggs today! It’s not so much a recipe as it is a method to get easy to peel, never fail, always perfect, hard-boiled eggs! Whether you’re dying eggs for Easter, making egg salad, or making a few protein snack boxes, you need perfect hard-boiled eggs and this is just the ticket.

The Secret to Perfect Hard Boiled Eggs

Cooking a hard-boiled egg to perfection is kind of tricky because there are so many variables. How cold the water is, to begin with, how cold the eggs are right out of the fridge, how long to boil them for, how long it takes to bring the eggs to a boil, whether you use an electric cooktop or gas stove, whether you submerge in cold water or ice water, etc. etc.

Eggs to me were just super annoying to deal with because I could never get them right every time. SO! The only reason why I’m posting a simple recipe for hard-boiled eggs is that I figured out the formula! I’ve tried cooking these eggs 6 times, ya’ll!! And they came out perfectly every time. Easy to peel with that quintessential bright yellow yolk.

My secret? I steam them in my instant pot/electric pressure cooker! The Instant Pot works by bringing everything up to a steady temperature together, holding all ingredients (in our case, eggs, and water) at said temperature for 4 minutes and then slowly releasing that pressure for 5 minutes before removing the eggs and shocking them in a water bath. This method works perfectly for everyone who tries it because the pressure cooker removes all the variables I listed above that could potentially keep you from achieving success. And that’s why I’m sharing this with you today.

What if I don’t have a pressure cooker?

Never fear! I’ve tested this recipe on a gas and electric stove too with pretty darn good results. See the section below and the recipe card for further instructions.

Use Week Old Eggs

I think we have all had those terrible, hard-to-peel hard-boiled eggs a time or two before. From what I can tell, this happens because the eggs you are using are fresh. So, use eggs that are a few weeks old for best results.

Still Having Peeling Trouble?

Still having issues with peeling your eggs? Crack them all around without peeling, then soak them in water for a couple of minutes. The water will seep through the cracks and wiggle between the shell and egg making for an easier peel.

What if I Want a Soft or Medium Boil?

This might take some experimenting on your part to get your desired results but after reading this super informative article here’s what has worked for me in the past:

• Soft Boiled: high pressure, 3 minutes, quick release
• Medium Boiled: high pressure, 4-5 minutes, quick release

Natural vs Quick Release

Quick release simply refers to how the steam from the pressure cooker is released. Natural release is when you allow the pressure to disapate without touching the machine (this is the longer process). Quick release is when you *carefully* open the steam release valve and a stream of hot steam is released all at once.

How to Hard Boil Eggs in an Instant Pot

For full details on how to hard boil eggs in an Instant Pot, see the recipe card down below

Place Ingredients in Instant Pot

Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom (you don’t want them to be stacked on top of each other).

Steam and Natural Release

Close the lid and lock. Ensure the valve is sealed. Press “Steam” function and “High” pressure. Adjust cook time to 4 minutes and press “Start”. The pressure cooker will take a little bit of time to come to temperature before the 4 minute countdown starts.

After 4 minutes have passed, wait another 5 minutes before releasing pressure completely (natural release for 5 minutes, then quick release the rest).

Ice Water Bath

Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled. 

Peel and Use

Gently crack shell all the way around and peel away using the side of your thumb (it should come off in big pieces). Rinse under cold water and place onto dry paper towels until all eggs are peeled.

How to Hard Boil Eggs on the Stove

This method isn’t quite as sure proof as the instant pot method but you can still get great results. Here’s how to hard boil eggs on the stovetop:

Place Ingredients in a Pot

Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover and place on stove.

Boil and Wait

Bring to a rolling boil gently over medium to medium-high heat.

Turn burner off and let eggs sit in hot water for 12 minutes. If using an electric stove, remove from burner. Not necessary if using a gas burner.

Ice Water Bath

Remove eggs from hot water and immerse in a large bowl of ice water for 5 minutes or until easy to handle.

Peel and Use

Crack shell gently around the entire egg and using the side of your thumb, peel shell off (it should remove easily as long as you get underneath the membrane just under the shell). Then use as desired!

Storing Instructions

Store hard boiled eggs in an airtight container in the refrigerator, for up to 5 days!

Can I Freeze Hard Boiled Eggs?

I wouldn’t suggest freezing hard boiled eggs. This is because the cooked egg white and yolk become watery after thawing, gross.

Favorite Recipes Using Hard Boiled Eggs!

Oh, so many things to be made with these beauties! Here are a few of my favorites:

• Classic Deviled Eggs
• Deviled Egg Potato Salad
• California Cobb Salad
• Homemade Ramen Bowls
• Simple Potato Salad
• Healthy Egg Salad
• Egg Salad Sandwich
• Buffalo Deviled Eggs
• Ham and Cheese Deviled Eggs

Print

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled eggs are quick, easy to peel, and come out perfect every time! Great to have for a protein-filled lunch or snack!

Course Lunch, Snack

Cuisine American

Keyword hard boiled eggs, how to hard boil eggs, instant pot hard boiled eggs

Prep Time 2 minutes

Cook Time 9 minutes

Total Time 11 minutes

Servings 12 eggs

Calories 63kcal

Author Lauren’s Latest

Equipment

• 1 pressure cooker/instant pot

Ingredients

• 12 whole large eggs
• 2 cups cold water

US Customary – Metric

Instructions

Instant Pot Directions

• Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom. (You don't want them to be stacked on top of each other.)
• Close the lid and lock. Ensure the valve is sealed. Press “Steam” function and “High” pressure. Adjust cook time to 4 minutes and press “Start”.
• After 4 minutes have passed, wait another 5 minutes before releasing pressure completely. Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled. 
• Gently crack shell all the way around and peel away using the side of your thumb. (It should come off in big pieces.) Rinse under cold water and place onto dry paper towels until all eggs are peeled.

Stovetop Directions

• Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover with lid and place on stove.
• Bring to a rolling boil gently over medium to medium high heat. Turn burner off and let eggs sit in hot water for 12 minutes. (If using an electric stove, remove from burner. Not necessary if using a gas burner.)
• Remove eggs from hot water and immerse in a large bowl of ice water for 5 minutes or until easy to handle. Crack shell gently around entire egg and using the side of your thumb, peel shell off. (It should remove easily as long as you get underneath the membrane just under the shell.) Use as desired.

Video

Notes

I found this article super helpful if you’re looking for how to cook soft-boiled eggs in the pressure cooker. This is what has worked for me:

• Soft Boiled: high pressure, 3 minutes, quick release
• Medium Boiled: high pressure, 4-5 minutes, quick release
• Hard Boiled: high pressure, 4 minutes, natural release for 5 minutes then quick release

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg

The post Instant Pot Hard Boiled Eggs appeared first on Lauren's Latest.

Instant Pot Pork Chops | A Quick and Easy Dinner!

If you’re an Instant Pot lover, I’ve got a simple weeknight recipe for you! While I love a good smothered pork chop that gets baked in the oven, I think I might love these Instant Pot Pork Chops even more! Browned first, then pressure cooked and covered in a sweet and sour sauce, you will fall in love with this new dinner staple.

Main Ingredients Needed

Eleven ingredients all combine to create the juiciest and easiest pork chops, all made in an Instant Pot! Here’s what you’ll need:

• Pork Chops – I used bone-in pork chops for this recipe, which means it cooked for more time. But you could also use boneless. Look down below for cooking times.
• Onion + Garlic – all good things start with these two ingredients. Yum!
• Chicken Broth – an instant pot requires liquid to pressurize and cook. So instead of using water, I’ve opted to use something with more flavor.
• White Wine Vinegar – acidic but still light, white wine vinegar pairs perfectly with pork.
• Worcestershire Sauce + Ketchup – two saucy ingredients to keep things moist, sweet and savory!
• Onion Powder + Ground Mustard + Chili Powder – these three spices create a blend of flavor that will coat the pork inside and out.
• Brown Sugar – this offsets all of the savory flavors and adds a bit of sticky sweetness.

How Long To Cook Pork Chops In A Pressure Cooker

This really depends on the thickness of each chop and whether or not there’s a bone. The thicker the chop, the longer it will take to cook. Bone-in chops will take more time, too. But since we are browning these chops for color and flavor first, they really don’t need a lot of time under pressure to finish cooking, especially boneless chops. For bone-in chops, it should be about 5 minutes. For boneless, it should be 3 minutes. This is a good starting point. Since all the pork chops aren’t all cut to the exact same thickness, there might be a little trial and error with the cooking times on your part. If they come out tough, they were cooked too long and you can reduce the pressure cooking times.

How to Make Instant Pot Pork Chops

Step 1: Brown the Pork Chops

Preheat your instant pot to high on the BROWN/SAUTE function. Spray entire pot with nonstick cooking spray. Add olive oil to the bottom of the pot. Sprinkle both sides of pork chops with onion powder and salt.

Add enough pork chops to cover the bottom of the instant pot and cook 2-3 minutes per side or until browned. Remove browned pork chops and add remaining pork chops to brown.

Step 2: Pressure Cook the Pork Chops

Replace all browned pork chops to the pot and add chicken broth. Press “OFF” and then add the lid to the instant pot and turn to lock. Cook 5 minutes on the “PRESSURE COOKER” setting. (If you are using boneless chops, reduce this to 3 minutes.)

Step 3: Make the Sauce

While the pork chops are cooking, in a small bowl or liquid measuring cup, whisk ingredients together for the sauce: ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder and dried mustard.

Once pork chops are done cooking, quick release pressure and open. Remove pork chops and reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return instant pot back to BROWN/SAUTE function and add other 1 tablespoon olive oil. Saute onion and garlic 2 minutes or until softened and fragrant. Pour in the sauce and the reserved cooking liquid. Simmer 2 minutes, then add pork chops back in. After another 2-3 minutes, pork chops should be well glazed and sauce should have thickened slightly. Serve with rice.

Perfect Side Dishes for Pork Chops

You can go one of two ways when making Pork Chops in the Instant Pot. Carby comforting heaven or vegetable delightfulness, or BOTH! Either way you’ll have a wonderful dinner. Here are a few ideas to consider:

• Garlic Mashed Potatoes
• Pan Fried Potatoes
• Roasted Potatoes
• Oven Roasted Asparagus
• Colorful Carrot Salad
• Roasted Brussels Sprouts

Leftovers

Store in an airtight container in the fridge for up to three days or freeze for up to one month.

Instant Pot Pork Chops make for great meal prep, whether you enjoy them plain, top your salads with it, or even shred it and put it in a casserole. The possibilities are endless!

More Pork Recipes to Try!

• Smothered Baked Pork Chops
• Amazing Pulled Pork
• Garlic Pork Loin Roast
• Rosemary Maple Mustard Pork Roast

You’re going to want to save this Instant Pot Pork Chops recipe for those busy week days!

Print

Instant Pot Pork Chops

Instant Pot Pork Chops are juicy, tender, and oh so flavorful. Plus they're easy to make creating fabulous results every time!

Course Dinner

Cuisine American

Keyword instant pot pork chops

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 pork chops

Calories 491kcal

Ingredients

• 2 tablespoons olive oil divided
• 2 pounds bone-in pork chops or boneless
• 1 teaspoon onion powder
• salt to taste
• 1 cup chicken broth
• 1 cup ketchup
• 2 teaspoons dried mustard
• 2 teaspoon chili powder
• 4 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 tablespoon white wine vinegar
• 1/2 cup yellow onion finely diced
• 2 cloves garlic
• 1/2 cup reserved cooking liquid

US Customary – Metric

Instructions

• Preheat instant pot on the BROWN/SAUTE function. Spray entire pot with nonstick cooking spray. Add olive oil to the bottom of the pot. Sprinkle both sides of pork chops with onion powder and salt.
  
• Add enough pork chops to cover the bottom of the instant pot and cook 2-3 minutes per side or until browned. Remove browned pork chops and add remaining pork chops to brown.
  
• Replace all browned pork chops to the pot and add chicken broth. Press "OFF" and then add the lid to the instant pot and turn to lock. Cook 5 minutes on the "PRESSURE COOKER" setting. (If you are using boneless chops, reduce this to 3 minutes.)
  
• While the pork chops are cooking, in a small bowl or liquid measuring cup, whisk ingredients together for the sauce: ketchup, brown sugar, vinegar, Worcestershire sauce, chili powder and dried mustard.
  
• Once pork chops are done cooking, quick release pressure and open. Remove pork chops and reserve 1/2 cup cooking liquid. Discard remaining cooking liquid. Return instant pot back to BROWN/SAUTE function and add other 1 tablespoon olive oil. Saute onion and garlic 2 minutes or until softened and fragrant. Pour in the sauce and the reserved cooking liquid. Simmer 2 minutes, then add pork chops back in. After another 2-3 minutes, pork chops should be well glazed and sauce should have thickened slightly. Serve with rice.
  

Nutrition

Calories: 491kcal | Carbohydrates: 32g | Protein: 37g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 117mg | Sodium: 916mg | Potassium: 918mg | Fiber: 1g | Sugar: 26g | Vitamin A: 604IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

The printable recipe card is below, have a good day

The post Instant Pot Pork Chops appeared first on Lauren's Latest.

Pork Carnitas | My Favorite Taco Filling

I’ve been working away at this Carnitas Recipe for the past few weeks, trying to get it right, and folks, we are there! This is a slow cooked and tender carnitas recipe that is easy as could be! Whether you’re braising on the stove, the oven or using an Instant Pot, you will get delicious results every time!

I love making a big batch of these Pork Carnitas and enjoying them in tacos all week long for lunch! Yum yum! The leftovers are FABULOUS.

But First, What Are Carnitas?

Traditional Carnitas are chunks of pork shoulder (also known as pork butt), cooked in a large pot of lard for hours until tender with crispy edges. Carnitas literally translates to ‘little meats’. Taking the time it takes to cook a truly authentic Mexican Pulled Pork isn’t realistic for most of us, so I’ve devised a way to get similar results without standing over a huge pot of sizzling meat for hours on end.

Main Ingredients Needed

Let’s get started with what you need. Ten ingredients that aren’t hard to find and some time. Here’s what you need for this Carnitas recipe:

• Pork Shoulder – also known as ‘pork butt’. Confusing, I know. I used a 3 pound shoulder for this recipe, but feel free to double up this recipe so you have leftovers!
• Salt – so important when you’re slow cooking meat! Season it as you go to build that flavor.
• Navel Oranges – this is part of the marinade and adds a very subtle sweet flavor. The rinds will also be used later when cooking the meat.
• Cumin, Onion Powder, Cinnamon, Garlic – all of the seasonings for the marinade. Warm and savory to balance out the sweet orange.
• Canola Oil – this is what we cook the pork in, not lard but oil! You definitely can use lard, but I think canola or vegetable oil is the more common oil in American kitchens.
• Bay Leaves – used for flavor.
• Chicken Broth – used to deglaze the pan after searing but also for moisture when slow cooking.

How to Make Carnitas in Three Easy Steps

To make the pork carnitas I used a 3 step method: marinate, cook, then crisp! Yes, it can take a few hours to cook, the prep is extremely straight forward and simple. Here’s how to do it:

Step 1: Marinate the Pork

Cut pork shoulder into large chunks. Sprinkle with salt and set aside. Wash the oranges.

In a plastic container with a tight-fitting lid, stir orange juice together with cumin, onion powder, cinnamon, and garlic. Add pork and stir to coat. Seal and refrigerate for a couple of hours. Save orange rinds for cooking.

Step 2: Cook the Carnitas

In a large oven-safe pot, heat canola oil. Sear meat on all sides until browned. (You may need to brown the meat in batches.) Remove meat and pour in broth to deglaze the pan. Add seared pork back into the pot, along with bay leaves, orange rinds, and marinating liquid. Cover, bring to boil and reduce to simmer. Cook on the stove until the meat is very tender and falling apart. Alternately, you can braise the carnitas in the oven with covered with a lid at 275 degrees for 2-3 hours.

Once the pork is extremely tender, remove from cooking liquid and shred, discarding any large pieces of fat or gristle as you go.

Step 3: Crisp the Carnitas

So crisping your carnitas is optional but I highly recommend it. There is just something about the tender yet crispy meat that makes this dish SO much better. Also, crisping up the pork is a traditional preparation, so its recommended.

Add a tablespoon of canola oil to a cast-iron or nonstick skillet. Swirl oil around to coat the bottom. Add a thin layer of meat to the hot oil and cook until it’s as crispy as you’d like.

To crisp using a broiler, start by preheating the broiler to high. Spread shredded carnitas in an even layer onto a baking sheet and broil until desired crispiness is reached.

Serve carnitas warm with any desired toppings.

Instant Pot Carnitas

If you are looking to make this Carnitas recipe even quicker, consider using a pressure cooker! Doing so cuts the active cook time from 2 hours to 35 minutes. Here’s how to do it:

1. Marinate the pork as the recipe states above.
2. Brown the marinated meat in batches in canola oil using the BROWN/SAUTE function.
3. Remove meat and pour in broth to deglaze the pan. Add in bay leaves, seared meat, orange rinds, and marinating liquid.
4. Add lid and twist to lock. Close pressure valve. Change to MEAT/STEW function and cook on high pressure for 35 minutes. After the time is up, quick-release pressure.
5. Shred and crisp if desired. Serve.

Freezing Instructions

Not only are Carnitas great fresh, they make for an excellent freezer meal!

Freeze cooked and shredded pork in freezer-safe ziplock bags for up to 3 months. You can also freeze the juices the same way if you want to save those.

To reheat, simply pan fry with saved juices or a little bit of fresh chicken broth. Then crisp according to recipe directions below or as desired.

How to Serve Pork Carnitas

This Carnitas recipe is amazingly versatile! Serve them in burritos, quesadillas, tacos, over salads, with rice, as nachos, or just plain! Here are a couple of recipes to inspire you:

• Cilantro Lime Rice – this rice recipe is the perfect subtle complement to flavorful carnitas!
• Dorito Taco Salad Recipe – instead of ground beef, use this Mexican pulled pork recipe instead.
• Loaded Pulled Pork Nachos – use homemade carnitas instead of store-bought in this nacho recipe.
• Skirt Steak Soft Tacos – sub out skirt steak for pork!
• Low Carb Burrito Bowls – add this recipe to this burrito bowl.

More Pork Recipes to Try!

If you loved this Carnitas Recipe you are sure going to love my other pork recipes! Here are a couple of reader favorites:

• Crockpot Ribs
• Smothered Baked Pork Chops
• Amazing Baked Ham
• Amazing Pulled Pork Recipe

That’s it! An incredibly tender carnitas recipe that is easy to make and even easier to eat.

The printable recipe card is below, enjoy

Print

Easy Pork Carnitas

Tender, juicy, and crispy, this is my Pork Carnitas recipe! Marinated, cooked then crisped, enjoy with a tortilla or freeze for later!

Course Dinner

Cuisine Mexican

Keyword carnitas

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Servings 8 large servings

Calories 200kcal

Ingredients

• 3 pounds pork shoulder boneless
• salt to taste
• 3 navel oranges juiced (you want at least 1/2 a cup, but more is fine)
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon cinnamon
• 1 tablespoon fresh garlic minced
• 2 tablespoons canola oil
• 2 bay leaves
• 2 cups chicken broth

US Customary – Metric

Instructions

Marinating the Pork

• Cut pork shoulder into large 2-3 inch chunks. Sprinkle with salt, to taste. Set aside. Wash oranges.
  
• Stir orange juice together with cumin, onion powder, cinnamon and garlic. Pour marinade over pork and stir to coat evenly. Seal meat and marinade in an airtight container with tight-fitting lid and refrigerate 2-6 hours. Save orange rinds for cooking.
  

Cooking Carnitas

• In a large dutch oven or oven-safe pot, heat canola oil over medium high heat. Sear meat on all sides until browned. Remove meat and pour in broth to deglaze pan. Add in bay leaves, seared meat, orange rinds and marinating liquid. Cover, bring to boil and reduce to simmer. Cook on the stove for 1 1/2-2 hours or until meat is very tender and falling apart. Alternately, you can braise in the oven covered with a lid for 2-3 hours at 275 degrees.
  
• Once meat is fully cooked, remove from cooking liquid and shred, discarding any large pieces of fat or gristle. Serve as is or crisp up with the broiler or using a pan.
  

Crisp your Carnitas

• For pan cooking, add 1 tablespoon of canola oil to a cast iron or nonstick skillet. Swirl oil around to coat the bottom. Cook meat until it's as crispy as you'd like.

  For crisping with the broiler, preheat broiler to high. Spread shredded carnitas on baking sheet and broil until meat is as crispy as you'd like.
  
• Serve carnitas in tacos, burritos or however you like.
  

Pressure Cooker Directions

• Marinate the meat as recipe states above. Brown the marinated meat in batches in canola oil using the BROWN/SAUTE function. Remove meat and pour in broth to deglaze pan. Add in bay leaves, seared meat, orange rinds and marinating liquid. Add lid and twist to lock. Close pressure valve. Change to MEAT/STEW function and cook on high pressure for 35 minutes. After time is up, quick-release pressure. Shred meat and crisp if desired. Serve.

Video

Nutrition

Calories: 200kcal | Carbohydrates: 3g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 295mg | Potassium: 434mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg

The post Carnitas Recipe appeared first on Lauren's Latest.

I touted this recipe and have been touting this recipe for a while now and am finally getting around to posting it!

I know there are a million and one recipes for risotto online, but pressure cooker risotto is a game changer. Not only do you NOT have to stand over a pan stirring for 30+ minutes, but this recipe lets you set it and forget it until its ready for you to eat, 30 minutes later.

You’ll see in the step by step directions below that this recipe is quite basic with simple flavors. I did that on purpose! I actually love plain jane recipes because it means you can use it as a jumping off point to add or stir in whatever your little heart desires. Pesto! Roasted red peppers! Shredded chicken! Mushrooms! Butternut Squash! The possibilities are endless. Plus, what doesn’t taste good stirred into creamy rice? Nearly nothing.

Here’s how to make it:

As you can see from this photo, I had a wee little helper for the day. Also, you can see my set-up for how I shoot recipes. Small foldable table up against my large windows in my living room. Ah, city living.

Anyways, you will need the following ingredients for this recipe: Arborio rice, butter, onion, chicken stock, bay leaves, salt, pepper, heavy cream and parmesan cheese.

In your pressure cooker, start sautéing the onion in a little butter.

Add in your rice and stir to coat.

Add two bay leaves, salt and pepper.

And of course, some chicken stock. (Feel free to reduce the amount of chicken stock by 1/2 cup and replace that with white wine.)

Seal up your pressure cooker and cook for 6 minutes on the Rice/Risotto function.

After 6 minutes, you’ll release the pressure and open the lid. All you will see is some soupy looking rice. This is exactly how it’s supposed to look! Give your rice a good stir for about 60 seconds, then stir in a little heavy cream and the parmesan cheese. 

And then comes probably the weirdest part of the recipe: let it sit on its own for 10 minutes. This will help the rice finish cooking without getting mushy and over done, all the while thickening the risotto up in all the right ways. You’ll know its done when you stir it and you can see the bottom of the pot for 1-2 seconds or so before the rest of the risotto comes caving in.

The longer it sits, the thicker it will get, so be aware that you’ll probably want to serve it as soon as its ready to go, within that 10 minute window. Obviously, it will still taste good regardless and I most definitely hid and enjoyed the leftovers for a few days. (Not even a little bit ashamed.)

So be sure to grab the printable recipe below and enjoy this simple and delicious recipe!

More Risotto Recipes to Try!

• Bacon & Mushroom Risotto Recipe
• Pumpkin Risotto
• Vegetable Risotto

Print

Instant Pot Risotto

Get this simple and basic recipe for Instant Pot Risotto. Tastes amazing on its own or add in some extras to make it special.

Course Side Dish

Cuisine Italian

Keyword Instant Pot Risotto

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Servings 6

Calories 252kcal

Author Lauren's Latest

Ingredients

• 2 tablespoons butter
• 1/2 medium yellow onion diced
• 1 cup arborio rice
• 2 bay leaves
• salt & pepper to taste
• 3 cups chicken stock or vegetable broth or 2 1/2 cups stock + 1/2 cup white wine
• 1/4 cup heavy cream
• 1/4-1/3 cup grated parmesan cheese the real stuff please!

US Customary - Metric

Instructions

• Set electric pressure cooker to Brown/Saute function.
• Saute onion in melted butter to brown slightly, about 3 minutes. Add in rice and stir to coat in butter. Add bay leaves, salt, pepper and chicken stock. Stir. Cover with lid and rotate to lock, valve closed. Select "Rice/Risotto" cooking function, 6 minutes of cook time, high pressure and then "start".
• Once the cooking time has completed, open valve to release pressure entirely. Remove lid. Stir rice for about 60 seconds (will seem a little soupy, but is totally normal!)
• Stir in heavy cream and parmesan cheese. Let risotto sit 10-12 minutes uncovered to thicken. Serve hot.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 273mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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