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Honey Glazed Chicken for Instant Pots or other Electric Pressure Cookers

If you need a quick and easy meal that is sure to please the whole family, this honey glazed chicken is it. All of the ingredients are things you probably keep on hand, so no hunting for some rare spices. It only takes about five minutes of prep time and fifteen minutes of cooking under high pressure. The end result is a sweet, glazed chicken that even most picky eaters will enjoy. Serve over rice with a side of veggies or a salad for a quick and easy meal.

For the photo, I sauteed onion and mini bell peppers separately and served them along with the honey glazed chicken over basmati rice.Some of my kiddos do not like a lot of spice, so instead of the red pepper flakes originally called for, I substituted a tiny bit of cayenne pepper. 

Gluten and Dairy-free adjustments for honey glazed chicken

If you need to keep it gluten-free, be sure to check your soy sauce. La Choy soy sauce is gluten free, but most others are not. Bragg’s Liquid Aminos are also gluten free and a good substitute. 

This recipe is already dairy free, so no substitutions are needed there. 

Honey Glazed Chicken

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Keyword: chicken, dairy free, egg free, Electric Pressure Cooker, gluten free, Instant Pot, rice
Servings: 5 people

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs Can use any boneless, skinless chicken, but I prefer the juiciness of dark meat.
  • 1.5 cups onion, diced
  • 3 cloves garlic, minced
  • 0.5 cup soy sauce Make sure to use a gluten-free soy sauce, like La Choy if you need it to be gluten-free.
  • 0.25 cup ketchup
  • 1 cup honey
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/3 tbsp red pepper flakes I used a dash of cayenne pepper instead to reduce the heat for my kiddos.

Instructions

  • Place everything in the pressure cooker and cook on high pressure for 15 minutes.
  • Release the pressure. I usually allow it to do a natural release, but you can do a quick release with this recipe.
  • Remove the chicken and slice. In the meantime, turn on the Saute function and allow the sauce to cook to thicken, stirring frequently for about 2-3 minutes.
  • Add the sliced chicken back to the pot and stir to coat.
  • Serve over rice.

Notes

For the photo, I sauteed onion and mini bell peppers separately and served them along with the honey glazed chicken over basmati rice.
Some of my kiddos do not like a lot of spice, so instead of the red pepper flakes originally called for, I substituted a tiny bit of cayenne pepper. 

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

Soap Sale!

On an unrelated note, all of my handmade soaps are on sale for 20% off their normal price. The sale ends on March 29. Find all of my soaps here.

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Honey glazed chicken
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Dangerously Easy Chocolate Syrup Recipe

Chocolate syrup is deliciously versatile. Stir it in hot or cold milk or coffee for a treat or pour over ice cream to make it even more decadent. Then there’s old fashioned sodas and baked goods made with chocolate syrup. With this chocolate syrup recipe, you can make delicious chocolate syrup with just a few basic pantry staples whenever you need it.

Sure, it’s easy to pick up a bottle from the supermarket, but with this easy chocolate syrup recipe, you can make it for a fraction of the cost and without a trip to the store. By making it, you also have control over the ingredients. Use your favorite cocoa powder, experiment with the type and amount of sugar or swap out the vanilla extract for something a little more creative to make it your own. I can totally see using peppermint extract to mimic the flavor of Andes mints. Or, if you’re a fan of Terry’s Chocolate Orange chocolates, add orange extract.

Like most of my recipes, this chocolate syrup is gluten free and dairy free.

Dangerously Easy Chocolate Syrup Recipe

This chocolate syrup recipe is so easy and delicious. With only a few pantry-staple ingredients needed, you'll never have an excuse not to make it. Should be good for at least a month when stored properly. I usually find plenty of ways to use it up before then.
Prep Time2 mins
Cook Time5 mins
Course: Dessert

Ingredients

  • 1 cup cocoa powder
  • 1 cup sugar
  • 1 cup water
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon vanilla extract or to taste

Instructions

  • Mix the sugar and cocoa together in a saucepan until thoroughly combined.
  • Add the water and half of the salt (1/4 teaspoon). Bring to a boil over medium heat, stirring constantly.
  • Continue to boil while constantly stirring until the mixture thickens a little. (It will thicken more as it cools) This should take around 3 or 4 minutes.
  • Carefully taste and add the rest of the salt, if desired.
  • Remove from heat and add vanilla extract.
  • Cool and store in an airtight container in the refrigerator. I like using a glass jar.

Notes

The vanilla extract and salt amount can be adjusted according to taste. I can also see swapping out the vanilla for peppermint or orange extract.

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

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Mushroom Brown Rice for Instant Pots

Mushrooms are one of those foods that you either love or hate. I love them and try to incorporate them into once in awhile in hopes of swaying my kids to the “love” side. Finn is already there and Thadd is interested but skeptical that something with that texture can be delicious. I’m not giving up on Beckett, but I think he may have inherited his dad’s and grandma’s mushroom dislike. 

This mushroom brown rice dish is rich but mild, with the brown rice adding a little nutty flavor. Because the mushrooms are sliced and not chopped, they are large enough for little mushroom skeptics to remove them and eat the rice.

Not a fan of brown rice?

The brown rice adds to the flavor, but takes a lot longer to cook than white rice. With an electric pressure cooker, it’s only about 15 minutes of active prep time. After that, the pressure cooker does all the work. If you’re in a hurry to eat, though, swap it out in favor of a long grain white rice. I like basmati and jasmine rice the best for white rice. 

Dietary Restrictions?

As written, this recipe is plant-based, gluten free and dairy free. If you choose to use broth instead of water, that could change depending on the type of broth you use.

One thing I like to keep on hand is a broth base called “Better than Bouillon“.  It’s a paste that comes in a small jar. You mix a bit of the paste into water to make broth like you would with bouillon. To me, it really does have a better flavor, and a little goes a long way. I usually have the vegetable version on hand and would have added a bit to this recipe, but I used my last bit up yesterday. They also have a mushroom version that would compliment this recipe as well. Between the onion, garlic, mushrooms and brown rice, though, it’s really not necessary. 

All electric pressure cookers welcome.

I’ve titled this post “Mushroom Brown Rice for Instant Pots” because Instant Pot has become the most popular brand and is now synonymous with electric pressure cooker. The recipe should work in any similar electric pressure cooker. Personally, I use a GoWise brand 8 quart electric pressure cooker.

Mushroom Brown Rice for Instant Pots or other Electric Pressure Cookers

Rich, earthy mushrooms in nutty brown rice make this work as a side dish or, serve with a salad to make it a meatless main course. Makes 6-8 servings.
Prep Time15 mins
Cook Time22 mins
Course: Main Course, Side Dish
Keyword: gluten free, mushroom, rice, vegan
Servings: 8 people

Equipment

  • Electric pressure cooker, such as an Instant Pot

Ingredients

  • 1 T coconut or other oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups mushrooms, sliced White, bella or similar.
  • 1.5 tsp salt Can use less if preferred.
  • 3 cups water or broth
  • 2 cups long grain brown rice
  • 1 squeeze lemon juice optional
  • 1 dash black pepper Adjust to taste.

Instructions

  • Select "Saute" on the pressure cooker and add the coconut oil.
  • Add the diced onion and saute until translucent.
  • Add the minced garlic and saute for about a minute more.
  • Add the mushrooms, salt and pepper. Continue to saute until onions are lightly browned and mushrooms begin to get some color.
  • Add about 1/2 cup of water or preferred broth and stir up any browned bits from the bottom of the pot. Let simmer for 1-2 minutes.
  • Add the rice, remaining 2 1/2 cups of water, lemon juice and pepper.
  • Turn off the "Saute" function and set the pressure cooker manually to 22 minutes or follow your pressure cooker's instructions for brown rice. Most require longer than the "Rice" setting allows.
  • Allow the pressure to release naturally for at least 10 minutes before doing a quick release. I think it's best to let it naturally release completely if you have the time.
  • Fluff rice and serve.

Notes

This recipe has tons of flavor with just water, but you can use broth (vegetable broth to keep it vegan) if you prefer. Unless the broth is low sodium, you probably want to reduce the amount of salt.
I like coconut oil, but feel free to use olive or your preferred cooking oil.
Brown rice adds an earthy, nutty flavor, but it takes a long time to cook compared to white rice. If you’re in a hurry, substitute a long grain white rice and reduce the cooking time to 8 minutes or use the “Rice” setting. Basmati is my favorite long grain white rice.

While I try to write recipes as clearly as possible, it’s easy to miss a step or make assumptions. If anything is confusing, please don’t hesitate to comment with your questions. If you make this recipe, please let me know what you think.

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This post contains affiliate links. If you click through any of the Amazon links and make a purchase, I will receive a small commission. There is no added cost to you.

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Easy Homemade Chicken Broth in an Electric Pressure Cooker

If you have an Instant Pot or other electric pressure cooker, delicious homemade chicken broth takes just a few minutes of prep. This technique can easily be applied to other types of broth as well.

The ingredients

When I make chicken broth, I prefer to use bones from a cooked chicken. It’s easy to cook a whole chicken in an electric pressure cooker, or use an oven-roasted or rotisserie chicken. Save the bones for broth to make a chicken stretch farther meal-wise. You can make the broth immediately after de-boning a cooked chicken. If you’re short on time, store the bones in the freezer until you’re ready.

To flavor the broth, I like to add some combination of carrots, celery, onion, garlic, salt and pepper. I usually use:

  • one onion peeled and cut into chunks
  • one or two carrots
  • two to three celery stalks broken into two or three pieces each
  • two to three cloves of peeled garlic
  • a few peppercorns
  • about 2 teaspoons of salt.

It’s easy to add salt and pepper to taste to the finished broth, so I lean toward adding less at the beginning.

Herbs like sage, bay leaf, parsley, basil and oregano are great additions, too. You could also add jalapeno to give it some spice.

Making the Chicken Broth

To make the chicken broth, put the bones, chosen vegetables and seasonings into the pot of your electric pressure cooker. Add enough water to cover the ingredients by 1-2 inches. Lock the lid and manually set the pressure cooker to cook on high pressure for 2 hours. When it’s done, depressurize naturally.

Once it’s cool enough to handle, I like to pour it through a mesh strainer to get all the small bones and vegetable remnants out. If not using the broth within a few days, it’s best to store it in the freezer.

That’s it. With a just few minutes of prep to assemble the ingredients, an electric pressure cooker makes flavorful chicken broth that tastes like it was simmered on the stove all day long. Unlike on the stovetop, though, there’s no worry about it boiling over, and the time is dramatically reduced.

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Whole Chicken and Potatoes for Electric Pressure Cookers

whole chicken recipe for electric pressure cookers

Whole chickens are inexpensive, frugal type of meat. They provide easy leftover meals, and you can use the bones to make homemade broth for soups and to flavor other meals. While you can cook a whole chicken in an Instant Pot or other electric pressure cooker (this is the type I have) just by seasoning it and adding it to the pot with liquid, a few extra steps will add even more flavor to the final result.

Customize your whole chicken

I like to keep the seasonings fairly neutral so that I can get creative with the leftovers. My family often gets bored with multiple meals of chicken and vegetables. If I use some of the chicken for chicken tacos for the next meal and chicken soup with the rest, it makes it less monotonous.

In this recipe, to keep it neutral I use salt, pepper and poultry seasoning to flavor the chicken. It’s easy to adapt the seasonings for a different twist. Cumin, chili pepper and cayenne pepper work well for making chicken chili, tacos or tortilla soup with the leftovers. Garlic, ginger and orange zest work well for making leftover chicken stir-fry. Get creative with the flavors you like.

You can also leave out the potatoes or swap them out for other hardy vegetables. Root vegetables hold up the best with the longer cooking time the chicken requires. Sweet potatoes, carrots and parsnips are some possibilities.

Slow cook

One neat feature on most electric pressure cookers is the ability to use them as a slow cooker. If you’d rather slow cook your whole chicken, follow the steps through step 11. Instead of locking the lid and setting it to cook under high pressure, keep the lid in the venting position and select the slow cook setting. You will want to cook the chicken for about 3-4 hours on “high” slow cook or 6-7 hours on “normal” slow cook, which is the equivalent of “low” on a traditional slow cooker. I do recommend double-checking the instructions for the slow cook setting on your pressure cooker, as there may be some variations.

Electric Pressure Cooker (Instant Pot) Whole Chicken and Potatoes

This is my method for cooking a flavorful whole chicken and potatoes in an electric pressure cooker. After a little prep work, you can walk away and let the pressure cooker do it's job without having to check on it or worry about overcooking. I'm using an 8 quart electric pressure cooker. If yours is smaller, you may need to adjust the size of the chicken and other ingredients accordingly.
Prep Time25 mins
Cook Time35 mins
Course: Main Course
Servings: 6 people

Equipment

  • Electric pressure cooker
  • Trivet or rack insert for the electric pressure cooker

Ingredients

  • 5-6 lb whole chicken, giblets removed
  • 1 large onion, cut into wedges
  • 5-6 medium potatoes cut into large chunks Firmer potatoes, like Yukon golds work a little better, but I used Russets because that's what I had on hand.
  • 4 tbsp coconut or other high heat oil
  • 3/4 cup water or chicken broth
  • salt
  • pepper
  • poultry seasoning

Instructions

  • Season both sides of your chicken with your choice of seasonings. I used salt, pepper, and poultry seasoning, but you can adjust this to your family's taste.
  • Select the "Saute" setting on your pressure cooker.
  • Add the coconut oil to the pot and heat until melted and shimmery.
  • Brown the whole chicken on both sides in the coconut oil until lightly browned. I use this time do cut up the onion and potatoes.
  • Remove the chicken and set aside.
  • Add the onion wedges to the pot and cook until translucent and starting to brown.
  • Add about 1/2 cup of water or broth to the pot with the onions to deglaze the pot. Be sure to scrape up the browned bits from the bottom of the pot to mix into the liquid.
  • Turn off the "Saute" function.
  • Place the trivet on top of the onions and liquid in the pot. Add about 1/4 cup more of water or broth to the pot.
  • Place the browned chicken on the trivet.
  • Place the potato chunks around and on top of the chicken.
  • Lock the lid in place and cook on high pressure for 35 minutes.
  • Allow the pressure to release naturally and carefully open the lid.
  • Check the temperature of the chicken to ensure that it has reached at least 165 degrees Fahrenheit. If not done, cook for another 3-5 minutes under high pressure and recheck.
  • Carefully remove the potatoes, chicken and trivet.
  • Optional: Press "Saute" and allow the onions and liquid to simmer for a few minutes to condense the liquid to serve over the chicken and potatoes.
  • Optional: Place the chicken on a broiler-safe pan and place in the oven under the broiler for 3-5 minutes to crisp up the skin.
  • Plate and serve with a side of veggies.

Notes

I like to keep the seasonings fairly neutral so that I can get creative with the leftovers without worrying about seasonings clashing. In addition to potatoes, other root vegetables such as carrots can be used. 
Whole Chicken and Potatoes for Electric Pressure Cookers

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Want to be Featured?

Want to be featured

Want to be featured?

In the past, I often featured handmade or vintage shops on Fridays. Over the years, the world of crafting and blogging has changed dramatically. I would love to resume Feature Fridays, but with a broader scope.

Handmade shop and websites are still welcome. I also want to feature guest writers sharing tutorials, tips, advice, recipes, etc. Categories that I feel are a good fit for this blog are crafting, sewing, sustainability, refashioning, healthy living, parenting, hair and beauty tips for busy moms, homeschooling and homesteading. I am open to other topics as well, so if you are interested but don’t quite fit into one of the above categories, please contact me anyway with your idea.

Guest posts will be promoted across my social media sites frequently throughout the week they are published and then periodically after.

Handmade shop/website features

For handmade shop/website features, answer the questions in the following list and email them to csloan@subearthancottage.com. I will contact you before your shop is featured and if any clarification is needed. You can give as much or a little info for each section as you are comfortable with sharing. Be sure to include links to your shop, web page and blog, if you have them. If you sell your products in a brick and mortar store and would like to include that info, you may include that as well.

I also choose a favorite item from your shop on the week that you’re featured and briefly tell why I like it. The first image from your shop for both your favorite item and my favorite item will be included in the blog.

  • Name and Business Name
  • Tell us a little about yourself and your business.
  • What made you get started in your business?
  • Anything else you’d like to share?
  • Tell us about your favorite item listed in your shop.
  • Links to your shop, website, blog, etc.
  • Email address (This will NOT be published)

Guest posts, tutorials and everything else

Please contact me at csloan@subearthancottage.com with your idea. If you already blog, a link to your blog or site where your writings are published is also helpful. Newbies are welcome, too. I’m also not opposed to reposts if they are a good fit and your own work.

If I think your idea is a good fit for SubEarthan Cottage, I will let you know and we will work out the details from there.

Matisse Creativity Mug Mugs featured
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Easy Three Ingredient Peanut Butter Cookies

Easy 3-ingredient Peanut Butter cookies

Sometimes you need cookies. Or maybe that’s just me. Chocolate chip cookies are my favorite, but sometimes those aren’t fast enough, or somebody has eaten all of the chocolate chips. You know who you are. Peanut butter cookies are a close second, and this three ingredient recipe is dangerously fast and easy.

Because it is a flourless recipe, it is perfect for people following a gluten-free diet.

I’ve only made this recipe with peanut butter, but it should work with other nut butters or nut butter substitutes. Typing that, I got the strong urge to try it with Nutella. Maybe some other time.

Three ingredient peanut butter cookie recipe

3 Ingredient Peanut Butter Cookies

Fast, easy peanut butter cookies. Great for anytime you need a little something sweet. The recipe calls for three basic ingredients. Because it doesn't call for flour, this is a great gluten free recipe. I usually add a bit of salt and vanilla just because, but they are totally optional.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Dessert
Keyword: dairy free, easy, gluten free, one bowl, simple
Servings: 25 cookies

Equipment

  • Baking sheets either lined with parchment or silpat mats or greased.

Ingredients

  • 1 cup sugar
  • 1 cup peanut butter I usually use smooth because that's what I have on hand. Crunchy would work, too.
  • 1 large egg
  • 1 tsp vanilla extract Totally optional
  • 1 dash salt Totally optional

Instructions

  • Preheat the oven to 350 degrees.
  • Combine all of the ingredients in a large bowl and mix until smooth.
  • Drop by spoonfuls on the prepared baking sheet.
  • Bake for 6-8 minutes. You want them to just start turning golden at the edges.
  • Let cool to fully set before eating.

I don’t have a photo of the finished cookies because we tend to devour them. I just drop by spoonfuls on the prepared baking sheets, but you can do the crisscross pressing with a fork for a traditional peanut butter cookie look.

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Easy 3-ingredient Peanut Butter cookies

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