 Between golf camp drop-offs and summer camp lunch packing, this mama doesn’t have time for fussy meals. That’s why this hearty homemade Hamburger Helper is my go-to lunch saver! It's packed with protein, cheesy comfort, and enough carbs to keep your kids full through afternoon activities. Bonus? It’s made with pantry staples and comes together in 30 minutes, no boxed mix needed. Whether you’re meal prepping for the week or feeding a house full of hungry kids, this recipe is a must-have in your summer survival rotation. Serves: 8–10 | Prep + Cook Time: 30 minutes Perfect for: Make-ahead lunches, summer camp meal prep, big kid appetites! Ingredients: 2 lbs ground beef 1 small onion, finely diced 3–4 cups dry elbow macaroni 4 cups beef broth 2 cups milk 2 cups shredded cheddar cheese 3 tbsp tomato paste or ketchup (for that classic flavor) 1½ tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp salt (adjust to taste) ½ tsp black pepper Optional: 1 tsp mustard or Worcestershire for depth Instructions:
1. Turn the Instant Pot to Sauté mode. 2. Brown the ground beef (with onions), breaking it up as it cooks. Drain excess grease. 3. Add seasonings, tomato paste, beef broth, milk, and uncooked pasta. Stir well to deglaze and mix. 4. Cancel Sauté, then seal the lid. 5. Set to Pressure Cook to Manual for 4 minutes. 6. Natural release for 5 minutes, then quick release the rest of the pressure. 7. Stir in cheddar cheese and optional sour cream or cream cheese until melted and creamy. Let it sit 5 minutes to thicken before serving or packing into lunch containers.  Homeschooling moms, I see you! Between lesson plans, field trips, and daily activities, dinner can feel like one more thing to juggle. Enter Instant Pot Sloppy Joes, a quick and nutritious meal that will satisfy your family and allow you more time for what matters.
This recipe uses grass-fed beef, a healthier alternative packed with omega-3s and free of antibiotics. Pair it with your favorite buns, a quick salad, or some steamed veggies, and you’ve got dinner ready in under 30 minutes! Ingredients: 2 pounds of grass-fed beef 1 small onion, diced 1 green bell pepper, seeded and diced ½ cup water or beef broth 1 teaspoon granulated garlic 1 Tablespoon liquid aminos (soy alternative) 1 Tablespoon Worcestershire sauce 1 Tablespoon brown sugar ¾ cup ketchup 1 Tablespoon tomato paste 1 teaspoon Dijon mustard 1 teaspoon dried oregano Directions: Sauté the Beef and Veggies: Set your Instant Pot to the sauté function. Add the ground beef, breaking it up as it cooks. Once browned, drain excess fat if necessary. Add the onion, bell pepper, and garlic. Sauté for 2–3 minutes until softened. Mix the Sauce: In a small bowl, whisk together ketchup, tomato paste, mustard, oregano, liquid aminos, Worcestershire sauce, brown sugar, and water. Pour the mixture into the Instant Pot and stir to coat the beef evenly. Pressure Cook: Cancel the sauté function. Seal the Instant Pot lid and set it to manual pressure for 5 minutes. Once the timer goes off, allow pressure to do a natural release for about 5 minutes. Thicken the Sauce: Open the lid and stir. If the mixture is too thin, turn on the sauté function and simmer for 2–3 minutes until thickened. Serve and Enjoy: Spoon the sloppy joe mixture onto buns or serve over baked potatoes. Serve with a side of veggies or coleslaw for a balanced meal.  Are you craving a flavorful, comforting curry chicken recipe but short on time? My deliciously quick and easy Instant Pot curry chicken is a lifesaver! This recipe is a healthy choice using organic ingredients and a blend of spices that fill your taste buds with rich, aromatic flavors with minimal effort.
Ingredients: 2 tablespoons organic coconut oil 3 tablespoons curry powder 2 teaspoons cumin 1 teaspoon turmeric 1 yellow onion, diced 2 teaspoons ground or fresh ginger 2 teaspoons granulated garlic or minced garlic 2 tablespoons tomato paste ½ cup chicken broth (or water) 1 lb. organic boneless skinless chicken thighs, diced into 1” pieces 1 lb. organic boneless skinless chicken breasts, diced into 1” pieces 1 teaspoon sea salt 1 tablespoon sourdough discard (or your choice of thickener) 1 cup coconut milk Directions: Sauté the Spices Preheat the Instant Pot on the sauté setting. Once the inner pot is hot, pour in the cooking oil, wait for the oil to shimmer, and add the curry powder, cumin, and turmeric. Sauté the spices for 1-2 minutes or until the spices are darkened and fragrant. Cook the Aromatics: Add the diced onion, garlic, and ginger. Stir to combine, and add more broth or water as needed to prevent any bits from getting stuck on the bottom of your insert, triggering the burn notification. Incorporate the Tomato Paste: Add the tomato paste and make sure the ingredients are evenly mixed. Deglaze the Pot: Begin by adding about ½ cup of chicken broth or water and scrape the bottom of the pan to deglaze any bits that are sticking. Add the Chicken: Cancel the Sauté function, add the diced chicken thighs, breasts, sea salt, and stir to combine. Pressure Cook: Secure the lid and set the steam valve to seal. Select the manual setting and program it for 5 minutes on high pressure. Once the cooking is complete, perform a quick pressure release and then open the lid. Thicken the Sauce: In a small bowl, combine the sourdough discard with two tablespoons of the curry liquid and whisk until smooth. Next, pour the slurry into the Instant Pot and add the remaining coconut milk. Stir to combine and simmer until the sauce thickens. Finish and Serve: Serve immediately over curried yellow rice and pair with roasted broccoli parmesan. This quick and easy Instant Pot curry chicken is perfect for any night of the week. I recommend pairing this dish with Roasted Parmesan Broccoli and Instant Pot yellow rice (click links for recipe) for a meal sure to wow your family.  Are you looking for a side dish that's quick and irresistibly delicious? Look no further than this Instant Pot Mac 'n Cheese recipe! With just a handful of ingredients, you can whip up a creamy and comforting dish that will please even the pickiest of eaters in just 4 minutes!
Ingredients: 1 pound elbow or shell pasta Water (enough to cover the pasta) 1 cup milk 2 cups sharp cheddar cheese, shredded Salt and pepper to taste Optional: dry mustard, paprika, garlic powder, cooked ground beef Instructions:
Tips:
 Pulled or shredded pork is one of the most delicious dishes for a party or picnic! Among all pork recipes, pulled pork is the most versatile, used to make sandwiches, tacos, burritos, and salads, or it can also be eaten as a meal! This yummy dish is ready in just over an hour using a pressure cooker.
Ingredients: 3 pounds pork shoulder, bone-in 12 oz light beer (you could also use one cup of chicken broth or ginger ale.) 3 tablespoons brown sugar 1 tablespoon kosher salt 1 tablespoon smoked paprika 1 teaspoon ground mustard 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground pepper ¼ teaspoon cayenne pepper 1 cup BBQ sauce, more to taste Directions:
The juice that the roast is cooked in will be a combination of beer and the fat from the roast. Use this to spoon over the shredded pork before you put barbeque sauce on it. The flavor of the juice will enhance the flavor of the pork. Mix in your favorite fav BBQ sauce. Here's my homemade BBQ sauce recipe.  This fragrant, flavorful rice goes with so many main dishes - beef, poultry, pork, or fish. Serve alongside roasted vegetables and homemade sourdough bread to make an inviting, pleasant dinner.
2 cups organic basmati rice 2 tsp toasted sesame oil 3 Tbsp grated fresh ginger 3 cloves garlic finely minced 1/2 tsp kosher salt 2 cups organic chicken broth 1 tsp dried parsley Instructions 1. Rinse rice. 2. Get the Instant Pot ready by selecting “sauté” and set it to “low”. 3. Add sesame oil, then add ginger and garlic, stir often, about 1 minute. 4. Add the rice to the pot and stir. Cook, stirring occasionally, for about a minute. Stir in salt. 5. Cancel the “sauté” function. 6. Add chicken broth, don’t stir. 7. Place the lid on the IP and set it to sealing. Select “pressure cook” or manual high pressure, and set the timer to 3 minutes. 8. Once it is finished let the IP do a nature pressure release for 10 minutes, and then release remaining pressure. 9. Open the lid once the pin drops. 10. Add parsley, serve and enjoy.  Let’s talk about boiled peanuts a true 𝒮𝑜𝓊𝓉𝒽𝑒𝓇𝓃 delicacy! I used to cook boiled peanuts all day in my crockpot, but you can cut your cooking time down substantially in a pressure cooker. My 𝐄𝐚𝐬𝐲 𝐈𝐧𝐬𝐭𝐚𝐧𝐭 𝐏𝐨𝐭 𝐁𝐨𝐢𝐥𝐞𝐝 𝐏𝐞𝐚𝐧𝐮𝐭𝐬 recipe is delicious, the peanuts come out tender, and it is so easy to make! Boiled peanuts are the perfect summertime snack. If you have never had the pleasure of eating a boiled peanut, you need to try this recipe. It’s kid-friendly and southern mom approved! Now that I know how fast and easy it is to make my life is just about complete.
Ingredients:
2 pounds raw peanuts 1/3 cup salt Water to cover Instructions:
Side Notes:
 Sometimes, life gets busy and stressful it can be tempting to fall back on bad habits such as eating unhealthy, highly processed, convenience foods. Boiled eggs are always my go-to breakfast when I'm looking to plan healthy, protein-packed morning meals. It is fast to prepare and cook, and there are only two pots to clean up!
Ingredients: 12 eggs 1 cup of water Directions: Place a trivet in the bottom of the pot. Add 1 cup of water. Add 12 eggs onto the trivet. Close the lid on the Instant Pot and set the pressure release valve to SEALING. Cook using the Manual setting for 5 minutes. This will give you a soft middle. When the timer goes off, release the pressure, fill a bowl with ice water, and place the eggs in the bowl to stop the cooking process. Peel the eggs and place them in an air-tight container in your refrigerator and enjoy! |
Nestled in the woodsInsights from Soaring Pine Private Academy: Homeschooling, Homemaking, and Holistic Learning.
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